JP6521209B2 - Non-lauric non-trans coated chocolate fat and oil composition - Google Patents

Description

  The present invention relates to a non-laurin, non-trans-coated fat and oil composition for chocolate. More specifically, a fat and oil composition for coated chocolate having a function required for coated chocolate application and obtaining a good mouthfeel and soft texture, chocolate made using the fat and oil composition, and the chocolate covered Related to complex foods.

  BACKGROUND ART Fat compositions and chocolate containing sugars are combined with various food products, used in various applications, and distributed in the market. Examples of applications include coating on the surface of cakes, shoes, pastry products such as eclairs, baked sweets, Japanese sweets, bakery products such as bread and donuts, frozen desserts, ice creams and the like.

  In general, chocolates used for coating applications are often preferred because they do not require tempering because of their ease of use. Furthermore, it is required to solidify in a short time at room temperature in order to quickly transfer to the process of transport and packaging after coating. In addition, after solidification, it is required to have good gloss and to have sufficient bloom resistance in order to enhance purchase and eating motivation visually. In addition, when it is natural to eat, it is hard to come off from the coating, and those having good mouth melting and flavor development are preferred.

  As fats and oils used for a fat and oil composition for coated chocolate, a composition comprising a hardened oil such as coconut oil of palm oil, palm kernel oil and soya oil, rapeseed oil, corn oil and palm oil as a main component and appropriately blended with other fat and oil raw materials Is used, and a wide variety of oil and fat compositions are produced depending on the season and use environment. Various studies have been made so far on the laurin-based fat and oil, which is the main component, and chocolate using a hardened oil. As a result, lauric acid type and high trans fatty acid-containing fats and oils have been developed and marketed. However, lauric acid-type fats and oils may generate soapy flavor due to hydrolysis during storage, and trans-fatty acid-containing fats and oils are considered to have a risk of giving trans-acid health from recent nutritional viewpoints. Therefore, there is a demand for non-tempering, non-trans acid type and non-lauric acid type confectionery oils and fats which replace them.

  With respect to a fat and oil composition for coated chocolate which has a low trans acid content and does not use a lauric fat and oil, a fat and oil composition (patent documents 1 to 4) obtained by fractionating after transesterification is disclosed. Patent documents 1 and 2 have bloom resistance and good gloss, and patent document 3 dries quickly at working temperature and is less likely to crack or sweat over time, patent document 4 There is described an oil and fat composition which is excellent in processability and can improve the appearance of the coated product.

Japanese Patent Application Publication No. 2005-507028 Japanese Patent Publication No. 2010-532802 Unexamined-Japanese-Patent No. 2007-319043 International Publication WO2011 / 138918 Brochure

  The coated chocolate using the conventional non-lauric, non-trans coated chocolate fat and oil composition is hard in texture and easy to peel off from the coating, and a coated chocolate satisfying all functions required for the coated chocolate is obtained. Absent.

  Coatings are often coated with soft texture, such as bakery products such as western confectionery, baked confectionery, Japanese confectionery, bread and donuts, and if coated chocolate having a soft texture is obtained, coated chocolate and the coated complex food It is thought that it is possible to create a new and good food texture complex food in which the food texture is integrated.

  As a method of softening the texture of the coated chocolate, it is assumed that a liquid oil at room temperature is blended. The incorporation of a liquid oil at room temperature causes the occurrence of a "sweat phenomenon" in which fine granular oil appears on the surface, the heat resistance of the coated product is lowered, and / or the drying time is deteriorated. Such a phenomenon worsens bloom resistance, and there is also a concern about the occurrence of bloom in the storage period from distribution to consumption. Therefore, having the function of coated chocolate and making the texture soft is a difficult task that can not be solved only by the prior art.

  OBJECTS OF THE INVENTION The object of the present invention is to provide a non-laurin, non-trans, coated chocolate oil-and-fat composition, in a simple manner, drying time, gloss, shedding from the coating, and perspiration resistance which are the functions required for coating applications. Another object of the present invention is to provide a non-laurin non-trans coated chocolate oil composition capable of obtaining a novel soft food complex food which can not be obtained by conventional oil compositions for coated chocolate.

  The inventor made various studies in order to solve the above problems. The present invention has been accomplished by containing a transesterified oil having a specific fatty acid composition and having an elevated melting point of 35 ° C. or more and having a specific triglyceride composition.

That is, the present invention
(1) A fat and oil composition for coated chocolate, which contains a random transesterified oil and fat having a rising melting point of 35 ° C. or more satisfying all of the following (A) to (E), and satisfying all of the following (a) to (d):
(A) In constituent fatty acid composition, content of saturated fatty acid having 8 to 12 carbon atoms is 3% by weight or less (B) In constituent fatty acid composition, content of saturated fatty acid having 14 to 20 carbon atoms is 40 to 80% by weight
(C) In the constituent fatty acid composition, the content of unsaturated fatty acid having 16 to 20 carbon atoms is 20 to 60% by weight
(D) In the constituent fatty acid composition, the content of the saturated fatty acid having 16 carbon atoms and the saturated fatty acid having 18 carbon atoms is at least 90 parts by weight with respect to 100 parts by weight of the total amount of saturated fatty acids having 8 to 22 carbons (E) In the constituent fatty acid composition, trans fatty acid content is 3% by weight or less (a) SSS is 4 to 15% by weight
(B) 50 wt% or less of S2U (c) 30 to 80 wt% of SU2 + UUU
(D) At least 70 parts by weight of PPP + P2St with respect to 100 parts by weight of SSS, where: S: saturated fatty acid having 16 or more carbon atoms U: triglyceride S2U in which three unsaturated fatty acids SSS: S having 16 or more carbon atoms are bonded Triglycerides with 2 S and 1 molecule of U attached: SU2: 1 molecules with S and Triglycerides with 2 U bonded UUU: Triglycerides with 3 U bonded to U: Palmitic acid St: Stearic acid PPP: Triglycerides P2 St in which 3 molecules are bound P: 2 triglycerides in which P is bound, 1 molecule St combined (2) 0.1 to 3 mass% of an emulsifier having an HLB value of 3 to 16, (1) oil composition for coated chocolate,
(3) The content of the random transesterified oil or fat having a temperature of 35 ° C. or more is 60% by weight or more. , (1) or (2) the oil and fat composition for coated chocolate,
(4) (1) to (1) in which the SSS of (a) is 6 to 15% by weight, the S2U of (b) is 10 to 45% by weight, and SU2 + UUU of (c) is 40 to 70% by weight The oil composition for coated chocolate according to any one of 3),
(5) The coated chocolate according to any one of (1) to (4), wherein the content of the trans fatty acid in the constituent fatty acid composition is 3% by weight or less and the content of the saturated fatty acid having 8 to 12 carbon atoms is 3% by weight or less Oil composition,
(6) The oil and fat composition for coated chocolate according to (2), wherein the emulsifier having an HLB value of 3 to 16 is at least one selected from the group consisting of sucrose fatty acid ester, sorbitan fatty acid ester and polysorbate,
(7) Coated chocolate obtained by using the oil-and-fat composition for coated chocolate according to any one of (1) to (6),
(8) Composite food coated with chocolate of (7),
(9) The combined food of (8), wherein the food is a confectionery or bakery product,
(10) A method for improving the bondability between a coated chocolate and a complex food using the coated chocolate of (7).

  It has a function required for coating use and is new and soft by adjusting it to an oil and fat composition having a specific triglyceride composition, containing a transesterified oil having an elevated melting point of 35 ° C. or higher having a specific fatty acid composition. It is possible to provide a non-laurin, non-trans coated chocolate fat and / or oil composition from which a complex food with a texture can be obtained. The coated chocolate using the oil-and-fat composition for coated chocolate of the present invention is a composite food obtained by coating on a confectionery or bakery product etc., and the binding property with the coated product is improved, and a coated product unlike before It is easy to peel off and get a new and soft texture.

Hereinafter, the present invention will be described in more detail. The oil-and-fat composition for a coated chocolate of the present invention contains a random transesterified oil-and-fat having an ascending melting point of 35 ° C. or more which satisfies all of the following (A) to (E). In addition, the rising melting point in this specification is measured according to the method prescribed | regulated to the Japan Oil Chemistry Association standard fats and oils analysis test method.
(A) In constituent fatty acid composition, content of saturated fatty acid having 8 to 12 carbon atoms is 3% by weight or less (B) In constituent fatty acid composition, content of saturated fatty acid having 14 to 20 carbon atoms is 40 to 80% by weight
(C) In the constituent fatty acid composition, the content of unsaturated fatty acid having 16 to 20 carbon atoms is 20 to 60% by weight
(D) In the constituent fatty acid composition, the content of the saturated fatty acid having 16 carbon atoms and the saturated fatty acid having 18 carbon atoms is at least 90 parts by weight with respect to 100 parts by weight of the total amount of saturated fatty acids having 8 to 22 carbons (E) Trans fatty acid content is 3% by weight or less in the constituent fatty acid composition

  The random transesterified fat and oil having a rising melting point of 35 ° C. or higher is preferably 45 to 75% by weight, more preferably 45 to 70% by weight, of the saturated fatty acid having 14 to 20 carbon atoms in the component (B) constituent fatty acid composition. %.

  The random transesterified oil and fat having a rising melting point of 35 ° C. or more preferably has a content of unsaturated fatty acid having 16 to 20 carbon atoms of 25 to 55% by weight, more preferably 30 to 55 in the above-mentioned (C) constituent fatty acid composition. It is weight%.

  The random transesterified fat and oil having a rising melting point of 35 ° C. or higher is preferably a saturated fatty acid having 16 carbon atoms per 100 parts by weight of the total amount of saturated fatty acids having 8 to 22 carbon atoms in the component (D) constituting fatty acid composition. And the content of the saturated fatty acid having 18 carbon atoms is 92 parts by weight or more.

  The random transesterified oil and fat having a rising melting point of 35 ° C. or more is preferably one or more types of oil. That is, the random transesterified fats and oils having a rising melting point of 35 ° C. or more may not be used alone, and two or more kinds of random transesterified fats and oils may be blended and used. The content of the random transesterified fat having a rising melting point of 35 ° C. or more in the fat and oil composition for coated chocolate is preferably 60% by weight or more, more preferably 70% by weight or more, and still more preferably 80% by weight or more. Preferably, it is preferable to use only a random transesterified fat having a rising melting point of 35 ° C. or higher as a fat and oil composition for coated chocolate.

  It is preferable that the random transesterified fats and oils whose rising | falling melting point is 35 degreeC or more have palm-based fats and oils as a main component. More preferably, it is preferable to contain 50% by weight or more, more preferably 70% by weight or more, and most preferably 80% by weight or more of palm fat. Examples of palm fats and oils include processed oils and fats such as hardened oil, fractionated oil, hardened fractionated oil, fractionated hardened oil and the like using palm oil and palm oil as raw material fats and oils and mixtures of these oils and fats.

  As a transesterification method, there is a method (1, 3 specific transesterification method) in which only a fatty acid bonded to the 1-position and 3-position of triglyceride is specifically exchanged using an enzyme (lipase), an enzyme or a metal catalyst ( For example, it can be divided into methods (random transesterification) in which sodium methylate is used for unspecified exchange regardless of the binding position. The oil-and-fat composition for a coated chocolate of the present invention is obtained by random transesterification of the latter.

The fat and oil composition for a coated chocolate of the present invention is a fat and oil composition for a coated chocolate, which contains a random transesterified fat and / or oil having a rising temperature of 35 ° C. or more and satisfies all the following (a) to (d).
(A) 4-15% by weight of SSS
(B) 50 wt% or less of S2U (c) 30 to 80 wt% of SU2 + UUU
(D) At least 70 parts by weight of PPP + P2St with respect to 100 parts by weight of SSS, where: S: saturated fatty acid having 16 or more carbon atoms U: triglyceride S2U in which three unsaturated fatty acids SSS: S having 16 or more carbon atoms are bonded Triglycerides with 2 S and 1 molecule of U attached: SU2: 1 molecules with S and Triglycerides with 2 U bonded UUU: Triglycerides with 3 U bonded to U: Palmitic acid St: Stearic acid PPP: A triglyceride in which three P molecules are linked P2St: A triglyceride in which two P molecules and one St are linked

  When the SSS of the oil-and-fat composition for a coated chocolate of the present invention is less than 4% by weight, the heat resistance is mainly reduced, and when it exceeds 15% by weight, mouthfeel and peeling are deteriorated. When S2U exceeds 50% by weight, soft texture can not be obtained. When SU2 + UUU is less than 30% by weight, the gloss of the surface after coating is deteriorated, and it becomes easy to crack or peel off. When it exceeds 80% by weight, "sweat phenomenon" occurs, heat resistance is deteriorated, and drying time is delayed. Become.

  In addition, with respect to 100 parts by weight of SSS, less than 70 parts by weight of PPP + P2St, that is, when the content of PPP + P2St decreases and StStSt and triglyceride of high melting point increase, deterioration of mouthfeel and coating aptitude (sweat / peeling) cause. In addition, when the triglyceride containing medium- and short-chain fatty acids whose chain length is shorter than P (palmitic acid) increases, the solidification rate is delayed, which causes the deterioration of heat resistance.

  The fat and oil composition for a coated chocolate of the present invention is preferably 10 to 45% by weight of S2U of (b) and 40 to 70% by weight of SU2 + UUU of (c). More preferably, the SU2 + UUU of (c) is 40 to 60% by weight, more preferably 40 to 50% by weight.

  The fat and oil composition for a coated chocolate of the present invention preferably has a SSS of (a) of 6 to 15% by weight, more preferably 7 to 15% by weight, and still more preferably 9 to 15% by weight.

  The oil-and-fat composition for coated chocolate of the present invention is mainly composed of a transesterified oil-and-fat having an elevated melting point of 35 ° C. or more satisfying all the above (A) to (E), but all the above (a) to (d) As long as other fats and oils are blended, the effect of the present invention can be obtained. As fats and oils that can be used, soybean oil, sunflower seed oil, cotton seed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium chain Vegetable oils and fats such as triglyceride (MCT), and animal fats and oils such as milk fat, beef tallow and pork fat, and their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, esterified etc. Furthermore, these mixed fats and oils etc. can be illustrated.

  The oil-and-fat composition for coated chocolate obtained as described above is used for coated chocolate. In the present invention, the coated chocolate is a fat and oil processed food in which the fat and oil have a continuous phase, Examples are coated chocolates for coating or covering.

  In addition, chocolates mentioned here are not limited to chocolates, quasi-chocolates and chocolate-based foods defined by the National Chocolate Industry Fair Trade Council and the Chocolate-based Food Fair Trade Council, and oils and fats are essential. Also included are processed fats and oils using cocoa mass, cocoa, cocoa butter, cocoa butter substitutes, hard butter and the like as ingredients.

  The composite food obtained by coating the coated chocolate in the present invention is not particularly limited as long as it is a confectionery and a bakery product, and as a confectionery, it is a steamed bun, steaming kettle, castella, grilled omelet, Imagawa grilled, oyster grilled , Kintuba, Waffle, Kurimanju, Monroe, Boro, Yatsuhashi, Senbei, Karinto, Sponge cake, Roll cake, Angel cake, Pound cake, Baumkuchen, Fruit cake, Madeleine, Scream, Eclair, Millefuille, Apple pie, Tart, Biscuits Examples are cookies, crackers, steamed bread, pretzels, wafers, snacks, pizza pies, crepes, suffles, fenies and the like, and confectionery obtained by coating chocolate on fruits such as bananas, apples and strawberries. Examples of bakery products include bread, cuppe, fruit bread, corn bread, butter roll, hamburger buns, donuts, french bread, roll bread, confectionery bread, sweet dough, dry bread, muffins, bagels, croissants, danish pastry, naan, etc. . Although it can be used also for iced frozen desserts, the effects of the present invention can be obtained preferably when used at normal temperature.

  The coated chocolate of the present invention can be produced in the same manner as in the production of general chocolates. Specifically, the oil and fat composition for coated chocolate is essential, and raw materials such as various powder foods such as saccharides, cacao mass, cocoa powder and powdered milk, emulsifiers, flavors and pigments are appropriately selected and mixed, rolled and conching It can be processed and obtained.

  The amount of the fat and oil composition for coated chocolate of the present invention is 10 to 65% by weight, preferably 10 to 50% by weight, and more preferably 15 to 45% by weight, based on the whole chocolate. If the oil and fat composition is less than 10% by weight, properties such as solidification speed suitable for coating application, gloss after solidification, and resistance to peeling off from the coating when eaten may not be obtained. If it exceeds 65% by weight, although the above-mentioned properties can be obtained, a good flavor may not be obtained as a coated chocolate, and the oily feeling becomes strong, which is not preferable.

  In the present invention, preferably, an emulsifier having an HLB value of 3 to 16 is contained in an amount of 0.1 to 3% by weight from the viewpoint of texture. The amount of the emulsifier added is more preferably 0.3 to 1% by weight. If the amount is too large, the physical properties of the coated chocolate are impaired. As a preferable emulsifier, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate can be exemplified. These may be used in combination of 2 or more types. Even in the case of combining emulsifiers having different HLB values, or combining sorbitan fatty acid ester and sucrose fatty acid ester, any HLB value obtained from the weight ratio can be used if it is 3 to 16. It is most preferable to use sucrose fatty acid ester in that a soft texture suitable for coating application can be obtained. Examples of the fatty acid constituting the fatty acid ester include saturated or unsaturated fatty acids having 6 to 22 carbon atoms such as lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid and oleic acid.

Hereinafter, the present invention will be described in more detail by way of examples of the present invention. In the examples,% and parts all mean weight basis, and Example 3 is a reference example.

(Method of producing edible fat and oil A)
The fats and oils of the fatty acid composition described in Table 1 were prepared. After adjustment, random transesterification was performed with sodium methylate. The obtained transesterified oil was purified according to a conventional method to obtain edible fat and oil A. The analysis values of the edible fat and oil A are shown in Table 1. In addition, the origin raw material of the edible oil and fat A was palm oil and rapeseed oil.

(Edible fat and oil B)
As edible fat and oil B, refined sunflower oil was used. The analytical values are shown in Table 1.

(Production method of edible fat and oil C)
Blended oil consisting of 60 parts by weight of palm oil, 20 parts by weight of palm oil fractionated high melting point part and 20 parts by weight of extremely hardened palm oil (iodine number 37) was subjected to random transesterification with sodium methylate to obtain random transesterified fat . The random transesterified fat and oil was subjected to acetone two-stage fractionation to obtain an iodine value of 32, an intermediate melting point of a rising melting point of 40.0 ° C., and a low melting point of an iodine value of 63. The resulting medium melting point was purified according to a conventional method to obtain edible fat and oil C. The analysis values of the edible fat and oil C are shown in Table 1.

(Production method of edible fat and oil D)
Using the immobilized lipase "Lipozymes TL-IM" manufactured by Novozymes, a random transesterified oil was prepared by the following method.
First, the fats and oils of the fatty acid composition described in Table 1 were prepared. After the adjustment, the water content was adjusted to 100 ppm by reduced pressure dehydration. Furthermore, 1% by weight of “Lipozymes TL-IM” was added, transesterification was performed by stirring in a closed vessel at a reaction temperature of 70 ° C. for 30 hours, and then the immobilized lipase was removed by filtration, and the obtained random A transesterified oil was refined according to a conventional method to obtain an edible oil D. The analytical values of the edible fat and oil D are shown in Table 1. In addition, the origin raw material of the edible oil and fat D was palm oil and rapeseed oil. As for the obtained edible oil and fat D, SFC of 20 degreeC was 23.0%, and SFC of 40 degreeC was 0. In addition, the transesterification rate of SFC20 degreeC calculated by the following method was 65%.
Transesterification rate (%) = (Xt-Xs) / (Xf-Xs) x 100
Xs: SFC at 20 ° C of raw material blended oil
Xf: SFC at 20 ° C. at reaction equilibrium value
Xt: SFC at 20 ° C. of the obtained transesterified fat and oil
With the reaction equilibrium value, the transesterification rate at the reaction equilibrium value was defined as 100% in a state where the transesterification reached equilibrium.
All SFC values were measured according to IUPAC.2 150 SOLID CONTENT DETERMINATION IN FATS BY NMR.

(How to adjust vegetable fats and oils during chocolate blending)
The edible oil and fat A to the edible oil and fat D were appropriately blended to adjust the vegetable oil and fat portion in the chocolate formulation in each example and comparative example.

The rising melting point was measured according to the method specified in Japan Oil Chemistry Association standard fats and oils analysis test method (1996 version) 2.2.4.2 (raising melting point).
-The fatty acid composition of fats and oils was measured according to the method prescribed in Japan Oil Chemistry Association standard fats and oils analysis test method (1996 version) 2.4.1.2 methyl esterification method (boron trifluoride methanol method). In addition, in the edible oil and fat A to the edible oil and fat D, a fatty acid having 8 to 10 carbon atoms was not contained.

(Evaluation method)
It evaluated according to the following method.
(1) Evaluation of drying property-The solidification rate of the coated chocolate is adjusted to 50 ° C after complete melting of the chocolate, coated on a commercially available donut or pan, and the time to solidify at room temperature (20-25 ° C) It evaluated by measuring. This time is called dry time.
3 points: 10 minutes or less until chocolate does not adhere to the finger in all places 2 points: 〃 10 minutes to 15 minutes
1 point: 〃 15 minutes or more (2) Evaluation of appearance · The chocolate product coated in (1) was evaluated by observing the surface condition after storage at 20 ° C for 1 day.
3 points: The surface gloss is good, not sticky even if touched. I'm not sweating again.
2 points: There is no gloss on the surface or sweat is slightly generated.
1 point: Sticks when touched. Or you are sweating.
(3) Food texture evaluation-The chocolate product coated by (1) was evaluated by eating after storage at 20 ° C for 1 day.
[Chicking]
3 points: Good bite, the rest is not felt.
2 points: Good bite, the rest is hardly felt.
1 point: I feel bad and I can feel the rest.

[Peeling off]
3 points: Chocolate hardly peels off at the time of eating.
2 points: Some chocolate peels off at the time of eating.
1 point: Chocolate is peeled off at the time of eating. (Conventional product level)
(4) Heat resistance evaluation-After storing the chocolate product coated by (1) at 20 degreeC for 1 day, the stickiness of the surface after 1-hour storage in a 30 degreeC thermostat was evaluated.
3 points: It does not get sticky even if it touches the surface.
2 points: It is almost not sticky even if it touches the surface but feels slightly oily on the surface.
1 point: Sticks when touching the surface.
(5) The overall evaluation was made the score that averaged the evaluation score. In addition, the overall rating was 2.5 points or more.
(6) Hardness measurement · A chocolate product dissolved at 50 ° C was put in a container, and after solidified for 1 day at 20 ° C, measurement was performed with a FUDOH rheometer (Leotec Co., Ltd.) with a 5 mm plunger.

(Examples 1, 2, 3 and Comparative Examples 1, 2)
(Fat and oil preparation)
The vegetable oil and fat portion was prepared according to the following composition. However, Example 3 was prepared with the same composition as Example 1. Table 2 shows the fat composition, triglyceride composition analysis result by HPLC method, trans acid content and C12 content.

(Chocolate trial)
Next, according to the following composition, chocolate was trial-produced by a conventional method.
Examples 1 and 2 and Comparative Examples 1 and 2 are the same blending except for the vegetable oil and fat part to be blended, and Example 3 was prototyped in the same manner as Example 1 except for the presence or absence of sucrose fatty acid ester.
The trial-made chocolate was coated on a donut according to the above evaluation method and evaluated.
Both Examples 1 and 2 quickly solidified at normal temperature and had a good appearance and a nod. Moreover, the peeling at the time of eating was reduced compared with the conventional product, and heat resistance also had no problem.
Example 3 was the same as Example 1 in the fat and oil composition, but the appearance, mouth slip and peeling were slightly inferior to Example 1. Comparative Example 1 quickly solidified at normal temperature, but the appearance, slippery, peeling, and heat resistance were inferior to those of Examples. Comparative Example 2 was unsuitable as a coating application because of poor solidification at normal temperature and low heat resistance. Table 3 summarizes the chocolate formulations and the evaluation results.

(Examples 4, 5, 6, 7)
(Fat and oil preparation)
The vegetable oil and fat portions of Examples 4, 5, 6 and 7 were prepared by blending 62.8 parts by weight of edible fat and oil A and 37.2 parts by weight of edible fat and oil B and adjusting them. The results of triglyceride composition analysis by HPLC method, trans acid content and C12 content are shown in Table 4.

(Chocolate trial)
Next, according to the following composition, chocolate was trial-produced by a conventional method. In Examples 4, 5, 6 and 7, trial production was carried out with the same composition differing only in the type of emulsifier. The trial-made chocolate was coated on a donut according to the above evaluation method and evaluated. Examples 4 to 7 quickly set at normal temperature and had a good appearance and a nod. When the hardness of the chocolate was measured, Example 4 (using sucrose fatty acid ester) was the softest and good. Table 5 summarizes the chocolate formulations and the evaluation results.

  According to the present invention, it is possible to provide a complex food having a novel and soft texture, which has a function required for coating application and which is different from conventional oil-and-fat compositions for coated chocolate, in a simple manner.

Claims (7)

An HLB comprising at least one selected from the group consisting of sucrose fatty acid ester, sorbitan fatty acid ester and polysorbate containing a random transesterified oil having an elevated melting point of 35 ° C. or higher satisfying all the following (A) to (E) A non-lauric non-trans coated chocolate fat and oil composition containing 0.1 to 3% by mass of an emulsifier having a value of 3 to 16 and satisfying all the following (a) to (d).
(A) In constituent fatty acid composition, content of saturated fatty acid having 8 to 12 carbon atoms is 3% by weight or less (B) In constituent fatty acid composition, content of saturated fatty acid having 14 to 20 carbon atoms is 40 to 80% by weight
(C) In the constituent fatty acid composition, the content of unsaturated fatty acid having 16 to 20 carbon atoms is 20 to 60% by weight
(D) In the constituent fatty acid composition, the content of the saturated fatty acid having 16 carbon atoms and the saturated fatty acid having 18 carbon atoms is at least 90 parts by weight with respect to 100 parts by weight of the total amount of saturated fatty acids having 8 to 22 carbons (E) In the constituent fatty acid composition, trans fatty acid content is 3% by weight or less (a) SSS is 4 to 15% by weight
(B) 50 wt% or less of S2U (c) 30 to 80 wt% of SU2 + UUU
(D) At least 70 parts by weight of PPP + P2St with respect to 100 parts by weight of SSS, where: S: saturated fatty acid having 16 or more carbon atoms U: triglyceride S2U in which three unsaturated fatty acids SSS: S having 16 or more carbon atoms are bonded Triglycerides with 2 S and 1 molecule of U attached: SU2: 1 molecules with S and Triglycerides with 2 U bonded UUU: Triglycerides with 3 U bonded to U: Palmitic acid St: Stearic acid PPP: A triglyceride in which three P molecules are linked P2St: A triglyceride in which two P molecules and one St are linked The elevated melting point of 35 ° C. or more random interesterified fat is one or more fats, and the content of the random interesterified fat of the rising melting point of more than 35 ° C. is 60 wt% or more, claim The oil and fat composition for coated chocolate according to 1. The method according to claim 1 or 2 , wherein the SSS of (a) is 6 to 15 wt%, the S2U of (b) is 10 to 45 wt%, and the SU2 + UUU of (c) is 40 to 70 wt%. The oil-fat composition for coating chocolate as described. Coated chocolate obtained by using the oil-and-fat composition for coated chocolate according to any one of claims 1 to 3 . A composite food comprising the chocolate according to claim 4 coated. The complex food according to claim 5 , wherein the food is a confectionery or bakery product. A method of improving the bondability of a coated chocolate and a composite food using the coated chocolate according to claim 4 .