JP6796226B2 - Cocoa butter compatibility improver and its manufacturing method, as well as no-tempering chocolate and foods containing it - Google Patents

Description

The present invention relates to a cocoa butter compatibility improver used together with a lauric-based no-tempering hard butter and a method for producing the same, and also relates to a no-tempering chocolate containing the hard butter and a food containing the same.

Oils and fats, so-called hard butter, which are mixed with cocoa butter (hereinafter, also referred to as CB) in chocolate production, are roughly classified into tempering type hard butter and no tempering type hard butter depending on the necessity of tempering during chocolate production. .. Here, tempering refers to an operation in which melted chocolates are forcibly cooled and reheated at a predetermined temperature in order to adjust the crystal form of fats and oils.

The main component of tempering type hard butter is SUS type triglyceride similar to CB, and there is no limit to the amount of CB that contributes to chocolate flavor, so it is possible to produce chocolate with good flavor, but snap. It is necessary to perform tempering work in order to improve the properties and melt in the mouth, and there is a drawback that it is difficult to adjust physical properties such as melting point, solidification rate, and softness.

On the other hand, the no-tempering type hard butter is roughly classified into a non-lauric type CBR (CB Replacer) and a lauric type CBS (CB Substation). Compared to tempering type hard butter, these no-tempering type hard butters contain less CB, but they are inexpensive, do not require tempering during chocolate production, and can easily adjust physical properties such as melting point, solidification rate, and softness. There is an advantage.

In particular, CBS has been used for coating applications such as bread and confectionery, sand cream applications, chocolate cream applications, etc. because it is mainly composed of hydrogenated oils and fractionated oils of lauric-based fats and oils and has excellent melting and solidifying rates in the mouth. However, since CBS is not highly compatible with CB, the blending amount of CB can only be increased to about 5%, and there is a drawback that the chocolate flavor is weakened. When a large amount of CB was added to CBS, coarse crystals of CB were precipitated over time (graining) and the quality of chocolate was impaired, so that it was difficult to increase the amount of CB. When graining occurs in chocolate, it has a rough texture and melts in the mouth, and the appearance is also impaired due to loss of luster and white lumps.

Compatibility with CB can be improved by increasing trans fatty acids to the constituent fatty acids in the oil content of chocolate. This is because the triglyceride containing the trans fatty acid is mixed with the triglyceride SUS contained in the CB, so that the crystal state of two chain lengths is easily maintained. Therefore, as the amount of the trans fatty acid increases, graining is less likely to occur, and the phase with the CB. This is thought to be due to the improvement in solubility. However, it is not desirable to increase the amount of trans fatty acids due to the recent health consciousness.

In Patent Document 1, LOL (L: 16 to 24 carbon atoms) is used as an oily food such as chocolate that does not require tempering treatment and in which bloom and grain (synonymous with graining) are suppressed even when a large amount of CB is blended. Disclosed are oily foods containing saturated fatty acids (O: oleic acid), L2M and LM2 (M: fatty acids having 6 to 10 carbon atoms) in which the total content of L2M and LM2 with respect to the LOL content is in a specific range. However, since this oily food contains a large amount of fatty acids having 6 to 10 carbon atoms as constituent fatty acids, CB crystallization is remarkably suppressed, and the solidification rate is slowed down, resulting in poor productivity and snap property (snap property). It has the disadvantage that it has a bad crispy texture. Furthermore, fatty acids having 6 to 10 carbon atoms have the disadvantage of being expensive.

International Publication No. 2017-057131

In view of the above situation, the present invention has a low trans fatty acid content, and although it contains a large amount of CBS: lauric oil and fat high content no tempering type hard butter, it is gray in a wide temperature range even if a large amount of cocoa butter is blended. Chocolate that is less likely to cause ning and that melts in the mouth compared to conventional CBS-blended chocolate, has a high solidification rate at room temperature (20 ° C), and maintains good snapping properties, and it is produced. It is an object of the present invention to provide a CB compatibility improver and a method for producing the improver with good productivity and at low cost.

As a result of diligent research to solve the above problems, the present inventor is a triglyceride containing a long-chain saturated fatty acid Y having 20 or more carbon atoms and a cis-unsaturated fatty acid U even if the amount of trans fatty acid is low. The oil and fat composition in which each content and total content of XYU, Y2U, and YU2 are within a specific range and the total content of XXX, X2Y, XY2, and YYY is suppressed to a specific value or less is a phase of CBS and cocoa butter. Chocolate that acts as a compatibility improver that improves solubility and contains at least these three components is unlikely to undergo graining in a wide temperature range even if a large amount of cocoa butter is added, and has good melting in the mouth and solidification rate at room temperature. We have found that it has a high speed and good snapping property, and have completed the present invention.

That is, the first invention is a cocoa butter compatibility improver used together with a no-tempering type hard butter containing a high amount of lauric fats and oils, and the compatibility improver is composed of fats and oils, and XYU is contained in the whole fats and oils. It contains 8 to 30% by weight, 0.5 to 21% by weight of Y2U, and 3 to 24% by weight of YU2, and the total content of XYU, Y2U and YU2 is 13 to 35% by weight, and XXX, X2Y, The present invention relates to a cocoa butter compatibility improver in which the total content of XY2 and YYY is 30% by weight or less, and the trans-unsaturated fatty acid content is 5% by weight or less in the total constituent fatty acids of the fat and oil.
X: Saturated fatty acid with 16 to 18 carbon atoms Y: Saturated fatty acid with 20 or more carbon atoms U: Sis-type unsaturated fatty acid XYU: Triglyceride in which one molecule each of X, Y, and U is bonded Y2U: Two molecules of Y, U Triglyceride YU2: Y is 1 molecule, U is 2 molecules Triglyceride XXX: X is 3 molecules triglyceride X2Y: X is 2 molecules, Y is 1 molecule Triglyceride XY2: 1 molecule of X and 2 molecules of Y are bonded Triglyceride YYY: 3 molecules of Y are bonded Triglyceride However, the no-tempering type hard butter containing a large amount of laurin-based fat and oil is a constituent fatty acid of the fat and oil of the hard butter. Of the whole, fats and oils for chocolate having a saturated fatty acid content of 12 to 14 carbon atoms of 25% by weight or more, an SFC (solid fat content) of 20 ° C. of 25% or more, and an SFC of 50 ° C. of 5% or less. Say.

Preferably, the fats and oils constituting the compatibility improver are ester-exchanged oils of raw material fats and oils, and the raw material fats and oils have a saturated fatty acid content of 6 to 10 carbon atoms in the total constituent fatty acids of 5% by weight or less, and , The content of saturated fatty acid having 12 to 14 carbon atoms is 5% by weight or less, the saturated fatty acid having 16 carbon atoms is 15 to 40% by weight, the saturated fatty acid having 18 carbon atoms is 9 to 25% by weight, and the number of carbon atoms is 20 or more. It contains 10 to 35% by weight of saturated fatty acid and 25 to 55% by weight of cis-unsaturated fatty acid.

The second invention is a no-tempering type chocolate oil / fat composition, wherein 11 to 95% by weight of lauric-based oil / fat-rich no-tempering type hard butter is contained in the whole oil / fat composition, according to the first invention. 5 to 89% by weight of cocoa butter compatibility improver, 0 to 41% by weight of no-tempering hard butter containing low lauric oil and fat, and less than 25% SFC at 20 ° C and less than 5% SFC at 50 ° C. No tempering type hard butter containing 0 to 84% by weight of fats and oils for adjusting physical properties, and no tempering type hard butter containing high lauric fats and oils and no tempering type hard butter containing low lauric fats and oils. Concerning fat and oil composition for chocolate. However, the no-tempering type hard butter containing a high amount of lauric-based fats and oils is the above-mentioned one, and the no-tempering type hard butter containing a low amount of lauric-based fats and oils is saturated with 12 to 14 carbon atoms in the total fatty acids constituting the fats and oils of the hard butter. It refers to fats and oils for chocolate having a fatty acid content of less than 25% by weight, an SFC of 20 ° C. of 25% or more, and an SFC of 50 ° C. of 5% or less.

The third invention is a no-tempering type chocolate having a high content of laurin-based fats and oils in the whole fats and oils contained in chocolate, and the content of hard butter is 10 to 85% by weight, and the composition of the fats and oils contained in the chocolate. Among all fatty acids, the trans-unsaturated fatty acid content is 3.25% by weight or less, the saturated fatty acid content of 6 to 10 carbon atoms is 5.5% by weight or less, and the saturated fatty acid content of 12 to 14 carbon atoms is 5 to 62% by weight. In the whole fat and oil, cocoa butter is contained in an amount of 10 to 30% by weight, and the fat and oil composition for no-tempering chocolate according to the second invention is contained in an amount of 6 to 90% by weight, and XYU is contained in an amount of 0.9 to 90% by weight. It contains 9.5% by weight, 0.2 to 2.2% by weight of Y2U, and 0.5 to 5.5% by weight of YU2.
The total content of XYU, Y2U and YU2 is 1.6 to 17.2% by weight.
The present invention relates to a no-tempering chocolate having a total content of XXX, X2Y, XY2 and YYY of 17.5% by weight or less.

A third aspect of the present invention according to another aspect is a no-tempering chocolate having a trans-unsaturated fatty acid content of 3.25% by weight or less and 6 to 6 to carbon atoms in the total constituent fatty acids of the fat and oil contained in the chocolate. The saturated fatty acid content of 10 is 5.5% by weight or less, the saturated fatty acid content of 12 to 14 carbon atoms is 5 to 62% by weight, and cocoa butter is 10 to 30% by weight in the whole fat and oil. Contains 5 to 65% by weight of the cocoa butter compatibility improver and 10 to 85% by weight of a no-tempering hard butter containing a large amount of laurin-based oil and fat, and the weight ratio of the cocoa butter compatibility improver / cocoa butter is It relates to no tempering chocolate, which is 0.5 to 6.5.

The fourth invention relates to a food containing no tempering type chocolate according to the third invention.

The fifth invention is the method for producing the cocoa butter compatibility improver according to the first invention, wherein the saturated fatty acid content of 6 to 10 carbon atoms in the total constituent fatty acids is 5% by weight or less, and The content of saturated fatty acids having 12 to 14 carbon atoms is 5% by weight or less, the saturated fatty acids having 16 carbon atoms are 15 to 40% by weight, the saturated fatty acids having 18 carbon atoms are 9 to 25% by weight, and the number of carbon atoms is 20 or more. A cocoa butter compatibility improver is obtained by exchanging a raw material fat or oil containing 10 to 35% by weight of a saturated fatty acid and 25 to 55% by weight of a cis-unsaturated fatty acid to obtain a cocoa butter compatibility improver. Regarding the method for producing an improver. Further, the transesterified oil thus obtained is further crystallized and separated without a solvent so that the SFC at the end of crystallization is 20% or less to separate the liquid part, and the cocoa butter compatibility improver. Can also be obtained.

According to the present invention, despite having a low trans fatty acid content and containing a large amount of CBS, it is difficult for graining to occur in a wide temperature range even if a large amount of cocoa butter is added, and it is compared with conventional CBS-containing chocolate. Chocolate that melts in the mouth, has a high solidification rate at room temperature (20 ° C), and maintains good snapping properties, and a CB compatibility improver that can be used to make it. And a method for producing the improver with good productivity and at low cost can be provided.

Hereinafter, the present invention will be described in more detail.
(Cocoa butter compatibility improver)
The cocoa butter compatibility improver of the present invention (hereinafter, also referred to as CB compatibility improver) is a component that improves the compatibility between lauric-based fat-rich no-tempering hard butter and cocoa butter, and is composed of fats and oils. To. Fats and oils are triglycerides in which three molecules of fatty acids are ester-bonded to one molecule of glycerin. The fatty acids that make up triglycerides are called constituent fatty acids in fats and oils. Cocoa butter is a solid fat obtained from cacao beans and is generally used as a raw material for chocolate.

In the present application, the "no-tempering type hard butter containing a large amount of lauric-based fat and oil" refers to the so-called lauric-based CBS among the no-tempering type hard butter, and to be exact, the number of carbon atoms in the total fatty acids constituting the fat and oil of the hard butter. It is defined as a fat or oil for chocolate in which the saturated fatty acid content of 12 to 14 is 25% by weight or more, the SFC (solid fat content) at 20 ° C. is 25% or more, and the SFC at 50 ° C. is 5% or less. This is also simply referred to as CBS in the present application. On the other hand, among the no-tempering type hard butters, the so-called non-lauric CBR is referred to as "no-tempering type hard butter containing low lauric oils and fats" in the present application, and to be exact, all the constituent fatty acids of the fats and oils of the hard butter. Of these, it is defined as a fat or oil for chocolate having a saturated fatty acid content of 12 to 14 carbon atoms of less than 25% by weight, an SFC of 20 ° C. of 25% or more, and an SFC of 50 ° C. of 5% or less. In the present application, this is also simply referred to as CBR. Examples of saturated fatty acids having 12 to 14 carbon atoms include lauric acid and myristic acid. In the present application, the composition of the constituent fatty acids of the fat and oil can be determined by the reference fat and oil analysis method 2.4.2.1-2013. SFC can be measured by NMR at 20 ° C. or 50 ° C. according to the method defined in IUPAC 2.150 (a).

The CB compatibility improver of the present invention is composed of fats and oils having a characteristic triglyceride composition, and XYU is 8 to 30% by weight, Y2U is 0.5 to 21% by weight, and YU2 is 3 to 3 to 3% by weight in the whole fats and oils. It is preferably contained in an amount of 24% by weight, and the total content of these XYU, Y2U and YU2 is 13 to 35% by weight. More preferably, the XYU content is 10 to 28% by weight, the Y2U content is 1.0 to 10% by weight, the YU2 content is 5.0 to 15% by weight, and the total content of XYU, Y2U and YU2 is 16 to 34% by weight. %, More preferably, XYU content 12 to 25% by weight, Y2U content 2.0 to 6.0% by weight, YU2 content 7.0 to 9.0% by weight, and XYU, Y2U and YU2. The total content is 21-30% by weight. In the present application, the triglyceride composition can be measured by high performance liquid chromatography in accordance with the reference fat analysis test method 2.4.6.2-2013.

Each notation of XYU, Y2U, YU2 means the following. X: Saturated fatty acid having 16 to 18 carbon atoms. Y: Saturated fatty acid having 20 or more carbon atoms. U: Sis-type unsaturated fatty acid. XYU: A triglyceride in which one molecule each of X, Y, and U is bound (the binding position of each fatty acid is not limited). Y2U: A triglyceride in which two molecules of Y and one molecule of U are bound (the binding position of each fatty acid is not limited). YU2: A triglyceride in which one molecule of Y and two molecules of U are bound (the binding position of each fatty acid is not limited). Examples of saturated fatty acids having 16 to 18 carbon atoms include palmitic acid and stearic acid. Examples of saturated fatty acids having 20 or more carbon atoms include arachidic acid, behenic acid, lignoceric acid and the like. The cis-type unsaturated fatty acid refers to an unsaturated fatty acid in the cis form, and the number of carbon atoms is not particularly limited. Specific examples thereof include oleic acid, myristoleic acid, palmitoleic acid, vaccenic acid, gadoleic acid, eicosenoic acid, erucic acid, linoleic acid, and linolenic acid.

XYU is a triglyceride containing saturated fatty acid X having 16 to 18 carbon atoms, long-chain saturated fatty acid Y having 20 or more carbon atoms, and cis-unsaturated fatty acid U, and Y2U and YU2 are long-chain saturated fatty acids having 20 or more carbon atoms. It is a triglyceride containing fatty acid Y and cis-unsaturated fatty acid U, and by mixing these with triglyceride SUS contained in CB using a specific amount as described above, a two-chain long crystalline state is maintained in chocolate. Since it becomes easy, the occurrence of graining can be suppressed.

Further, in the CB compatibility improver of the present invention, the smaller the total content of XXX, X2Y, XY2 and YYY is, the better. Specifically, 30% by weight of the total fats and oils constituting the CB compatibility improver. It is preferably 27% by weight or less, more preferably 10 to 24% by weight, and more preferably 10 to 24% by weight. When a large amount of these XXX, X2Y, XY2 and YYY is blended, the melting of chocolate in the mouth tends to be deteriorated. In addition, each notation of XXX, X2Y, XY2, and YYY means the following. XXX: A triglyceride to which three molecules of X are bound. X2Y: A triglyceride in which two molecules of X and one molecule of Y are bound (the binding position of each fatty acid is not limited). XY2: A triglyceride in which one molecule of X and two molecules of Y are bound (the binding position of each fatty acid is not limited). YYY: A triglyceride in which three molecules of Y are bound.

In the CB compatibility improver of the present invention, the smaller the trans fatty acid content is, the better from the viewpoint of health, and it is preferable that the trans fatty acid content is 5% by weight or less of the total constituent fatty acids of the fats and oils constituting the CB compatibility improver, more preferably. Is 3% by weight or less, more preferably 1% by weight or less, and most preferably it is substantially free of trans fatty acids. Despite the low trans fatty acid content, the CB compatibility improver of the present invention can suppress chocolate grading in a wide temperature range. A CB compatibility improver having a low trans fatty acid content can be produced by not using or reducing the amount of hydrogenated raw material fats and oils. The trans fatty acid content can be measured according to AOCS Ce 1f-96.

It is preferable that the constituent fatty acids of the raw material fats and oils used for producing the CB compatibility improver of the present invention satisfy the following conditions (i) and (ii).
(I) The content of saturated fatty acids having 6 to 10 carbon atoms in the total constituent fatty acids of the raw material fats and oils is 0% by weight or more and 5% by weight or less. By reducing the content of these short-chain saturated fatty acids, the solidification rate at room temperature is reduced even when chocolate is produced by blending a CB compatibility improver with lauric-based fat-rich no-tempering hard butter. The productivity is high because there is no such thing, and the snap property of chocolate is not impaired. Therefore, it is possible to inexpensively produce no-tempering chocolate having good characteristics. The saturated fatty acid content having 6 to 10 carbon atoms is preferably 0% by weight or more and 3% by weight or less, and more preferably 0% by weight or more and 1% by weight or less. Examples of saturated fatty acids having 6 to 10 carbon atoms include caproic acid, caprylic acid, and capric acid.

(Ii) Saturated fatty acids having 12 to 14 carbon atoms (for example, lauric acid and myristic acid) in the total constituent fatty acids of the raw material fats and oils are 0% by weight or more and 5% by weight or less, and saturated fatty acids having 16 carbon atoms (that is, 17.5). Acids) 15-40% by weight, saturated fatty acids with 18 carbon atoms (ie stearic acid) 9-25% by weight, saturated fatty acids with 20 or more carbon atoms (eg, arachidic acid, behenic acid) 10-35% by weight, and , 25-55% by weight of cis-unsaturated fatty acid. This makes it easy to obtain a CB compatibility improver that satisfies the above-mentioned XYU, Y2U, and YU2 content requirements. The saturated fatty acid content having 12 to 14 carbon atoms is preferably 0% by weight or more and 4% by weight or less, more preferably 0% by weight or more and 2% by weight or less, and the saturated fatty acid having 16 carbon atoms is preferably 18 to 36% by weight. By weight%, more preferably 20 to 30% by weight, the saturated fatty acid having 18 carbon atoms is preferably 10 to 20% by weight, more preferably 12 to 18% by weight, and the saturated fatty acid having 20 or more carbon atoms is preferably 12 to 20% by weight. It contains 30% by weight, more preferably 15 to 25% by weight, and preferably 30 to 50% by weight, more preferably 35 to 45% by weight of the cis-unsaturated fatty acid.

In the CB compatibility improver of the present invention, a plurality of types of raw material fats and oils are prepared so as to satisfy the above (i) and (ii) as a whole, and the raw material fats and oils are mixed and transesterified, or each raw material fat and oil is transesterified. Can be obtained by transesterifying each of the above and then mixing them. Further, it can also be obtained by crystallizing and separating the transesterified oil without a solvent and separating the liquid portion.

The raw material fats and oils may be any as long as they satisfy (i) and (ii) as a whole, and the type thereof is not particularly limited. Known fats and oils may be appropriately selected, and each fat and oil may be used in an appropriate ratio so as to satisfy (i) and (ii) as a whole.

The CB compatibility improver of the present invention is obtained by, for example, ester-exchanged a mixed oil of palm-based fat and oil and hyelsin rapeseed extremely hardened oil, or ester-exchanged a mixed oil of palm-based fat and oil and hyelsin rapeseed extremely hardened oil. It can be obtained later by crystallization separation without solvent, but it is not limited to this.

A conventional method can be applied to transesterify the raw material fats and oils. As the catalyst used for the transesterification, any kind of catalyst can be used as long as it can be used for food purposes, and examples thereof include sodium methylate and lipase. As the lipase, a lipase usually used for transesterification of triglyceride can be used without particular limitation.

A CB compatibility improver is produced by subjecting the transesterified oil obtained by transesterification to crystallization fractionation as it is without adding a solvent, removing the solid portion thereof, and separating the liquid portion. be able to. The method of crystallization fractionation can be followed by a conventional method. For example, after stirring while controlling the temperature to precipitate crystals to obtain a crystallization slurry, the crystallization slurry is introduced into a pressure pressing apparatus and pressed. By doing so, a liquid portion can be obtained.

For crystallization fractionation, it is preferable to separate the liquid portion by crystallization at 30 to 50 ° C. without a solvent so that the SFC (= fractionation degree) of the crystallization slurry is 20% or less and then fractionated. If the degree of separation exceeds 20%, the yield of the liquid portion decreases, which is not preferable. The degree of separation is more preferably 15% or less, still more preferably 12% or less.

(No tempering type fat and oil composition for chocolate)
The fat and oil composition for no-tempering type chocolate of the present invention is an oil and fat composition blended for producing a no-tempering type chocolate. The fat and oil composition contains at least a no-tempering type hard butter containing a large amount of lauric-based fat and oil and the above-mentioned CB compatibility improver of the present invention. In addition to these, optionally, lauric-based fat and oil It can contain low content no tempering type hard butter and / or fats and oils for adjusting physical properties. The fat and oil composition for non-tempering chocolate in the present application does not contain cocoa butter.

The no-tempering type hard butter containing a high amount of lauric oil and fat may be conventionally known and is not particularly limited as long as the above definition is satisfied. For example, coconut oil, palm kernel oil, fractionated oil of these fats and oils, and hydrogenated oils are hardened. Examples include oil and transesterified oil.

A no-tempering type hard butter containing a low amount of laurin-based oil and fat may also be conventionally known, and is not particularly limited as long as the above definition is satisfied. For example, liquid fat such as rapeseed oil, soybean oil, rice bran oil, corn oil, or Hardened and / or separated oils and fats containing palm oil, shea oil, and at least one of these fractionated oils, liquid fats such as rapeseed oil, soybean oil, rice bran oil, and corn oil, or palm oil and shea oil. , And oils and fats containing at least one of these separated oils are ester-exchanged oils and / or separated.

The fats and oils for adjusting physical properties are fats and oils that do not fall into the category of hard butter in the present application, and specifically, fats and oils having an SFC of less than 25% at 20 ° C and an SFC of less than 5% at 50 ° C. Point to. The fats and oils that satisfy these SFC requirements are not particularly limited, and fats and oils generally used for edible purposes can be used alone or in combination of two or more. Specifically, liquid oils such as palm oil, palm kernel oil, coconut oil, shea oil, soybean oil, cottonseed oil, corn oil, saflower oil, rapeseed oil, rice bran oil, sesame oil, milk fat, lard, fish oil, etc. Examples thereof include various animal and vegetable oils and fats, their hardened oils, fractionated oils, ester exchange oils and the like.

The content of the lauric-based fat-rich no-tempering hard butter in the fat-and-fat composition for no-tempering chocolate of the present invention is preferably 11 to 95% by weight, more preferably 33 to 85% by weight, and further 4 to 78% by weight. preferable. The content of the CB compatibility improver is preferably 5 to 89% by weight, more preferably 11 to 67% by weight, still more preferably 17 to 44% by weight. By using both ingredients with such a content, even if a large amount of cocoa butter is mixed with no-tempering chocolate containing a high-content no-tempering hard butter containing a large amount of lauric oil, graining is unlikely to occur in a wide temperature range and it melts in the mouth. Goodness, high solidification rate at room temperature, and good snapping property can be maintained.

Further, the no-tempering type hard butter containing a low amount of lauric oil and fat is an arbitrary component which may or may not be blended, and the content thereof is preferably 0 to 41% by weight, more preferably 0 to 20% by weight. , 0-10% by weight is more preferable. Further, it is preferable to add more lauric-based fat-rich no-tempering hard butter, which is an essential component, than the lauric-based fat-containing no-tempering hard butter. This is because it is preferable to use more lauric-based fat-rich no-tempering hard butter than lauric-based fat-rich no-tempering hard butter in order to improve the solidification rate and snap property of chocolate. Specifically, the weight ratio of the no-tempering type hard butter containing a high amount of lauric-based fats and oils / the no-tempering type hard butter containing a low amount of lauric-based fats and oils is preferably 1.3 or more, more preferably 1.5 or more. 0 or more is more preferable. Since the no-tempering type hard butter containing a low amount of lauric oil and fat does not have to be blended, the upper limit of the weight ratio is not limited.

Further, fats and oils for adjusting physical properties may or may not be blended, and the content thereof is preferably 0 to 84% by weight, more preferably 0 to 40% by weight, and 0 to 20% by weight. More preferred. By blending fats and oils for adjusting physical properties, chocolate can be adjusted to the desired hardness.

If necessary, the no-tempering type fat and oil composition for chocolate of the present invention may contain components other than fats and oils as long as the effects of the present invention are not impaired. Examples of such components include emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, lecithin, polyglycerin fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester, fragrances, coloring agents, and antioxidants.

The method for producing the fat and oil composition for no-tempering type chocolate of the present invention is not particularly limited, and the composition can be obtained by blending each fat and oil melted under heating (for example, about 60 ° C.). .. After the preparation, it may be used in the production of chocolate in a dissolved state, or it may be cooled and solidified. The cooling conditions are not particularly limited.

(No tempering chocolate)
The no-tempering type chocolate of the present invention may be prepared by using the above-mentioned CB compatibility improver of the present invention, or may be prepared by using the above-mentioned oil and fat composition for no-tempering type chocolate of the present invention. It may be a thing. Further, it may be prepared without using these CB compatibility improver and the no-tempering type fat / oil composition for chocolate.

In terms of standards, the chocolate referred to in the present application corresponds to the chocolate standard, the quasi-chocolate standard, and the food using chocolate in the "Fair Trade Competition Code for Labeling Chocolates". In terms of compounding, dark chocolate, milk chocolate, white chocolate and the like can be exemplified. From the aspect of use, coated chocolate, solid chocolate, center chocolate and the like can be exemplified.

The no-tempering type chocolate of the present invention preferably has a trans-unsaturated fatty acid content of 3.25% by weight or less, more preferably 2% by weight or less, from the viewpoint of health among all the constituent fatty acids of the fats and oils contained in the chocolate. It is preferable, and 1% by weight or less is more preferable.

Further, the no-tempering type chocolate of the present invention preferably has a saturated fatty acid content of 6 to 10 carbon atoms in an amount of 5.5% by weight or less in the total constituent fatty acids of the fats and oils contained in the chocolate. By reducing the content of short-chain saturated fatty acids in this way, the solidification rate at room temperature does not decrease and the snap property is impaired in chocolate containing no-tempering type hard butter containing a large amount of lauric oil and fat. Nor. The saturated fatty acid content having 6 to 10 carbon atoms is more preferably 5.0% by weight or less, and further preferably 4.0% by weight or less. Further, the saturated fatty acid content of 12 to 14 carbon atoms is preferably 5 to 62% by weight, more preferably 15 to 56% by weight, and 20 to 50% by weight in the total constituent fatty acids of the fats and oils contained in the chocolate. More preferred.

The no-tempering chocolate of the present invention may be any of the three types of embodiments described below. Further, a combination of these embodiments may be used.

The no-tempering chocolate of the present invention according to the first embodiment has a no-tempering hard butter content of 10 to 85% by weight in the total fat and oil contained in the chocolate, and is here. It contains 10 to 30% by weight of cocoa and 6 to 90% by weight of the fat and oil composition for no-tempering chocolate of the present invention, and 0.9 to 9.5% by weight of XYU and 0.2 to 0.2% of Y2U. It contains 2.2% by weight and 0.5 to 5.5% by weight of YU2, and the total content of XYU, Y2U and YU2 is 1.6 to 17.2% by weight, and XXX and X2Y. , XY2 and YYY total content is 17.5% by weight or less. Preferably, the content of no-tempering type hard butter containing a large amount of laurin-based fat and oil is 30 to 80% by weight, and cocoa butter is added to 10 to 25% by weight, and the present invention. It contains 12 to 90% by weight of a no-tempering type chocolate fat and oil composition, 1.4 to 7.5% by weight of XYU, 0.3 to 1.7% by weight of Y2U, and 0.8% by weight of YU2. It contains ~ 4.3% by weight, the total content of XYU, Y2U and YU2 is 2.5 to 13.5% by weight, and the total content of XXX, X2Y, XY2 and YYY is 15% by weight or less. Is. More preferably, the content of no-tempering type hard butter containing a large amount of laurin-based fats and oils is 40 to 70% by weight, and cocoa butter is added to 10 to 20% by weight, and the present invention. Contains 18 to 90% by weight of the no-tempering type chocolate fat and oil composition, XYU is 1.7 to 6.0% by weight, Y2U is 0.35 to 1.4% by weight, and YU2 is 0. It contains 9 to 3.4% by weight, the total content of XYU, Y2U and YU2 is 3.0 to 11.0% by weight, and the total content of XXX, X2Y, XY2 and YYY is 14% by weight. It is as follows. The significance of defining the content of each triglyceride in this embodiment is the same as the significance described with respect to the content of each triglyceride in the CB compatibility improver.

The no-tempering chocolate of the present invention according to the second embodiment contains 10 to 30% by weight of cocoa butter, 5 to 65% by weight of the CB compatibility improver of the present invention, and 5 to 65% by weight of the total fat and oil contained in the chocolate. , Lauric acid-based fat-rich no-tempering type hard butter is contained in an amount of 10 to 85% by weight, and the weight ratio of the cocoa butter compatibility improver / cocoa butter is 0.5 to 6.5. Preferably, cocoa butter is 10 to 25% by weight, the CB compatibility improver of the present invention is 10 to 60% by weight, and 30% of lauric-based fat-rich no-tempering hard butter is contained in the total fat and oil contained in the chocolate. It contains ~ 80% by weight, and the weight ratio of the cocoa butter compatibility improver / cocoa butter is 1.0 to 4.0. More preferably, cocoa butter is contained in an amount of 10 to 20% by weight, the CB compatibility improver of the present invention is contained in an amount of 15 to 40% by weight, and lauric-based oil and fat-rich no-tempering type hard butter is used in the total fat and oil contained in the chocolate. It contains 40 to 70% by weight, and the weight ratio of the cocoa butter compatibility improver / cocoa butter is 1.2 to 2.5.

The no-tempering chocolate of the present invention according to the third embodiment contains 10 to 30% by weight of cocoa butter and the fat composition for no-tempering chocolate of the present invention in the total fat and oil contained in the chocolate. In the fat and oil composition, the content of the CB compatibility improver contained in the fat and oil composition is 5 to 65% by weight based on the total fat and oil contained in the chocolate, and the cocoa butter compatibility improver. / It is contained in an amount such that the weight ratio of cocoa butter is 0.5 to 6.5. Preferably, cocoa butter is contained in an amount of 10 to 25% by weight in the total fat and oil contained in the chocolate, and the fat and oil composition for no-tempering type chocolate of the present invention, and the fat and oil composition is the fat and oil composition. The content of the CB compatibility improver contained in the product is 10 to 60% by weight based on the total fat and oil contained in the chocolate, and the weight ratio of the cocoa butter compatibility improver / cocoa butter is 1.0 to 4. It is included in an amount such that it becomes 0. More preferably, cocoa butter is contained in an amount of 10 to 20% by weight in the whole fat and oil contained in the chocolate, and the fat and oil composition for no-tempering type chocolate of the present invention is contained, and the fat and oil composition is the fat and oil. The content of the CB compatibility improver contained in the composition is 15 to 40% by weight based on the total fat and oil contained in the chocolate, and the weight ratio of the cocoa butter compatibility improver / cocoa butter is 1.2 to 2. It is included in an amount such that it becomes .5.

The chocolate of the present invention can be produced without tempering. The production method may be the same as that of a general no-tempering chocolate production method. For example, each raw material component can be mixed at an arbitrary ratio, and can be obtained by a roll treatment and a contouring treatment by a known method. Further, in addition to the above-mentioned fat and oil components, a material generally blended in chocolate may be blended. Examples of such materials include cocoa mass, cocoa powder, sugars, dairy products, syrups, flavoring materials such as Western liquor, emulsifiers, flavors, coloring agents, antioxidants and the like.

The no-tempering chocolate of the present invention can also be a food containing the same. Examples of such foods include various Japanese and Western confectioneries such as cakes, breads, biscuits, pies, and buns, bakery products, confectioneries, and confectioneries using fruits. The use of chocolate is not limited, but examples thereof include coating, chocolate chips, bakery dough kneading, confectionery dough kneading, center cream, sandwich cream, and dip cream. Since the compatibility improver of the present invention can suppress graining in a wide temperature range, it is particularly suitable for foods distributed at room temperature among the above foods.

Examples will be shown below and the present invention will be described in more detail, but the present invention is not limited to these examples.

(Method of measuring fatty acid composition)
The constituent fatty acid composition of the fat and oil was determined by the standard fat and oil analysis test method 2.4.2.1-2013.

(Measuring method of triglyceride composition)
The triglyceride composition was measured by high performance liquid chromatography according to the standard fat analysis method 2.4.6.2-2013.

(SFC measurement method)
SFC was measured by NMR at 20 ° C. or 50 ° C. according to the method defined in IUPAC 2.150 (a).

(Measurement method of classification degree)
The degree of separation is the SFC value of the crystallization solid-liquid mixed oil (slurry) obtained by crystallization at 30 to 50 ° C. without solvent. The preferred range of fractionation is 0.1 to 20%. The SFC value of the degree of separation was measured by an NMR method immediately after sampling the slurry. The inside of the measurement cell of the p-NMR apparatus was kept at 40 ° C.

(Yield calculation method)
The yield is the weight% of the compatibility improver obtained from the raw material fats and oils. The preferred range of yield is 50-99.9%. The yield was calculated by dividing the weight of the obtained compatibility improver by the total weight of the raw material fats and oils and converting it into a percentage (%).

(Production Example 1) Preparation of non-tempering hard butter containing high lauric oil and fat 85 parts by weight of palm kernel extremely hardened oil (manufactured by Kaneka) melted at 60 ° C and extremely hardened palm kernel stear melted at 60 ° C (Kaneka) After mixing 15 parts by weight, the mixture was kneaded with a quenching kneader and filled in a cardboard at an outlet temperature of 20 ° C. to obtain a no-tempering type hard butter containing a high amount of lauric oil and fat. The obtained hard butter had a saturated fatty acid content of 12 to 14 carbon atoms of 63.9% by weight, an SFC at 20 ° C. of 71.4%, and an SFC at 50 ° C. of 0.1%.

(Example 1) Preparation of compatibility improver 1 As raw material fats and oils, a separable flask contains 80 parts by weight of a palm-separated soft portion (manufactured by Kaneka) having an iodine value of 63 and 20 parts by weight of an extremely hydrogenated oil (manufactured by Kaneka) of hyelsin rapeseed oil. The water content in the fat and oil was adjusted to 100 ppm by heating and vacuum dehydration under the conditions of 90 ° C. and a vacuum state (500 Pa) while stirring at a stirring speed of 100 rpm. Then, 0.2 part by weight of sodium methylate was added to 100 parts by weight of the mixed fat (palm separated soft part: extremely hydrogenated oil of hyelsin rapeseed oil = 80:20), and the mixture was stirred at 90 ° C. for 20 minutes in a vacuum state. .. After stopping the stirring and opening the vacuum, 100 parts by weight of neutral water (pH 7.6 (hereinafter, all the same pH)) is poured over 100 parts by weight of the mixed fat and oil while showering from above the oil layer. , The oil and fat were brought into contact with neutral water. After allowing it to stand for 60 minutes as it was to sufficiently separate the oil layer, the emulsified layer, and the aqueous layer, the aqueous layer and the emulsified layer were discharged from the lower part of the flask to obtain an oil layer. To 100 parts by weight of the obtained oil layer, 2 parts by weight of white clay (manufactured by Mizusawa Industrial Chemicals, NF-X) was added, and while stirring at a stirring speed of 100 rpm, heat vacuum dehydration was performed under the conditions of 90 ° C. and a vacuum state (500 Pa). After that, a filter paper (manufactured by Advantec, qualitative filter paper No. 1) was passed through to obtain a decolorized oil. The obtained decolorizing oil was deodorized by steam distillation (250 ° C., 200 Pa, 60 minutes) according to a conventional method to obtain a compatibility improver 1. It is shown in Table 2.

(Example 2) Preparation of compatibility improver 2 Except that the amounts of the palm-separated soft portion having an iodine value of 63 and the extremely hydrogenated oil of hyelsin rapeseed oil used were changed to 67 parts by weight and 33 parts by weight, respectively, as in Example 1. The compatibility improver 2 was obtained by the same method. It is shown in Table 2.

(Comparative Example 1) Preparation of Compatibility Improver 3 The same as in Example 1 except that the amounts of the palm fractionated soft portion having an iodine value of 63 and the extremely hydrogenated oil of Hyelsin rapeseed oil were changed to 50 parts by weight and 50 parts by weight, respectively. The compatibility improver 3 was obtained by the same method. It is shown in Table 2.

(Comparative Example 2) Preparation of Compatibility Improver 4 The same as in Example 1 except that the amounts of the palm-separated soft portion having an iodine value of 63 and the extremely hydrogenated oil of hyelsin rapeseed oil were changed to 89 parts by weight and 11 parts by weight, respectively. The compatibility improver 4 was obtained by the same method. It is shown in Table 2.

(Comparative Example 3) Preparation of Compatibility Improver 5 Except for using 50 parts by weight of extremely hydrogenated oil (manufactured by Kaneka) and 50 parts by weight of actor M2 (manufactured by RIKEN Vitamin) as raw material fats and oils, the same as in Example 1. The compatibility improver 5 was obtained by the same method. It is shown in Table 2.

(Example 3) Preparation of compatibility improver 6 As raw material fats and oils, 67 parts by weight of palm-separated soft part (manufactured by Kaneka) having an iodine value of 63 and 33 parts by weight of extremely hydrogenated oil (manufactured by Kaneka) of hyelsin rapeseed oil are separated into a separable flask. The water content in the fat and oil was adjusted to 100 ppm by heating and vacuum dehydration under the conditions of 90 ° C. and a vacuum state (500 Pa) while stirring at a stirring speed of 100 rpm. Then, 0.2 part by weight of sodium methylate was added to 100 parts by weight of the mixed fat (palm separated soft part: extremely hydrogenated oil of hyelsin rapeseed oil = 67: 33), and the mixture was stirred at 90 ° C. for 20 minutes in a vacuum state. .. After stopping the stirring and opening the vacuum, 100 parts by weight of neutral water (pH 7.6 (hereinafter, all the same pH)) is poured over 100 parts by weight of the mixed fat and oil while showering from above the oil layer. , The oil and fat were brought into contact with neutral water. After allowing it to stand for 60 minutes as it was to sufficiently separate the oil layer, the emulsified layer, and the aqueous layer, the aqueous layer and the emulsified layer were discharged from the lower part of the flask to obtain an oil layer. To 100 parts by weight of the obtained oil layer, 2 parts by weight of white clay (manufactured by Mizusawa Industrial Chemicals, NF-X) was added, and while stirring at a stirring speed of 100 rpm, heat vacuum dehydration was performed under the conditions of 90 ° C. and a vacuum state (500 Pa). After that, a filter paper (manufactured by Advantec, qualitative filter paper No. 1) was passed through to obtain a decolorized oil.

The obtained decolorizing oil was stirred from the dissolved state at 42.5 ° C. for 24 hours at 100 rpm without using a solvent to precipitate crystals until the degree of fractionation became 11.5%, and then a filter press was used to deposit 1 Separation was carried out under the condition of .5 MPa to obtain a separated liquid portion. The obtained fractionated liquid portion was deodorized by steam distillation (250 ° C., 200 Pa, 60 minutes) according to a conventional method to obtain a compatibility improver 6. It is shown in Table 3.

(Example 4) Preparation of compatibility improver 7 The compatibility improver 7 was obtained by the same method as in Example 3 except that the degree of fractionation was changed to 19.5%. It is shown in Table 3.

(Example 5) Preparation of compatibility improver 8 Except that the amounts of the palm-separated soft portion having an iodine value of 63 and the extremely hydrogenated oil of hyelsin rapeseed oil used were changed to 55 parts by weight and 45 parts by weight, respectively, as in Example 1. The compatibility improver 8 was obtained by the same method. It is shown in Table 4.

(Example 6) Preparation of compatibility improver 9 Except that 20 parts by weight of extremely hydrogenated oil (manufactured by Kaneka) and 80 parts by weight of palm oil (manufactured by Kaneka) having an iodine value of 50 were used as raw material fats and oils. The compatibility improver 9 was obtained by the same method as in Example 1. It is shown in Table 4.

(Comparative Example 4) Preparation of Compatibility Improver 10 Except that 33 parts by weight of extremely hydrogenated oil (made by Kaneka) and 67 parts by weight of palm kernel olein (made by Kaneka) having an iodine value of 27 were used as raw material fats and oils. The compatibility improver 10 was obtained by the same method as in Example 1. It is shown in Table 4.

(Comparative Example 5) Preparation of Compatibility Improver 11 Only palm-separated stearin (manufactured by Kaneka) having an iodine value of 33 is placed in a separable flask, and the conditions are in a vacuum state (500 Pa) at 90 ° C. while stirring at a stirring speed of 100 rpm. The water content in the fat and oil was adjusted to 100 ppm by performing vacuum dehydration by heating underneath. Then, 0.2 part by weight of sodium methylate was added to 100 parts by weight of the fat and oil, and the mixture was stirred at 90 ° C. for 20 minutes in a vacuum state. After stopping the stirring and opening the vacuum, 100 parts by weight of neutral water (pH 7.6 (hereinafter, all the same pH)) is poured over 100 parts by weight of the mixed fat and oil while showering from above the oil layer. , The oil and fat were brought into contact with neutral water. After allowing it to stand for 60 minutes as it was to sufficiently separate the oil layer, the emulsified layer, and the aqueous layer, the aqueous layer and the emulsified layer were discharged from the lower part of the flask to obtain an oil layer. To 100 parts by weight of the obtained oil layer, 2 parts by weight of white clay (manufactured by Mizusawa Industrial Chemicals, NF-X) was added, and while stirring at a stirring speed of 100 rpm, heat vacuum dehydration was performed under the conditions of 90 ° C. and a vacuum state (500 Pa). After that, a filter paper (manufactured by Advantec, qualitative filter paper No. 1) was passed through to obtain a decolorized oil.

The obtained decolorizing oil was stirred from the dissolved state at 43.5 ° C. for 24 hours at 100 rpm without using a solvent to precipitate crystals until the degree of fractionation became 20.0%, and then a filter press was used to deposit 1 Separation was carried out under the condition of .5 MPa to obtain a separated liquid portion. The obtained fractionated liquid portion was deodorized by steam distillation (250 ° C., 200 Pa, 60 minutes) according to a conventional method to obtain a compatibility improver 11. It is shown in Table 4.

(Comparative Example 6) Preparation of Compatibility Improver 12 Same as in Example 1 except that 60 parts by weight of extremely hydrogenated oil (manufactured by Kaneka) and 40 parts by weight of corn oil (manufactured by Kaneka) were used as raw material fats and oils. The compatibility improver 12 was obtained by the above method. It is shown in Table 4.

(Comparative Example 7) Preparation of Compatibility Improver 13 The compatibility improver 13 was obtained by the same method as in Example 1 except that only sheaolein (manufactured by Kaneka Corporation) was used as the raw material fat and oil. It is shown in Table 6.

(Comparative Example 8) Preparation of Compatibility Improver 14 Examples of Examples except that 67 parts by weight of sheaolein (manufactured by Kaneka) and 33 parts by weight of extremely hydrogenated palm oil having an iodine value of 50 (manufactured by Kaneka) were used as raw material fats and oils. The compatibility improver 14 was obtained by the same method as in 1. It is shown in Table 6.

(Comparative Example 9) Preparation of Compatibility Improver 15 The compatibility improver 15 was obtained by the same method as in Example 1 except that only the palm fractionated soft portion (manufactured by Kaneka) having an iodine value of 63 was used as the raw material fat and oil. I was. It is shown in Table 6.

(Comparative Example 10) Preparation of Compatibility Improver 16 Extremely hydrogenated oil (manufactured by Kaneka) of Hyelsin rapeseed oil was used as the compatibility improver 16. It is shown in Table 6.

(Comparative Example 11) Preparation of Compatibility Improver 17 Except for using 33 parts by weight of extremely hydrogenated oil (made by Kaneka) and 67 parts by weight of high oleic sunflower oil (made by Kaneka) as raw material fats and oils, the same as in Example 1. A compatibility improver 17 was obtained by the same method. It is shown in Table 6.

The triglyceride composition and the fatty acid composition of the compatibility improvers obtained in Examples 1 to 6 and Comparative Examples 1 to 11 were measured, and the results are shown in Tables 2 to 4 and 6.

(Making no tempering type chocolate)
The chocolates of Examples 1 to 6 and Comparative Examples 1 to 11 were prepared according to Chocolate Formulation 1 in Table 1, respectively, using the compatibility improvers obtained in each Example and Comparative Example.

Further, the "conventional CBS-blended no-tempering chocolate" used as a reference for comparison in the evaluation of melting in the mouth and snap property, which will be described later, was prepared according to the chocolate blending 2 in Table 1. The evaluation of melting in the mouth and snap property of this "conventional CBS-blended no-tempering chocolate" is shown in Table 2 as Reference Example 1.

In Table 1, the following components were used. These components are the same in Table 7 described later.
Cocoa powder: Dezaan cocoa powerer (made by ADM, cocoa butter content 11%)
Cocoa butter: Deodorized cocoa butter (manufactured by PT. ASIA. COCOA. INDONESIA)
Hard butter with high lauric fat content: No tempering type hard butter with high lauric fat content obtained in Production Example 1 Sugar: Powdered sugar (manufactured by Patriotic Industry)
Lecithin: Yelkin TS (made by ADM)
Vanillin: Lignin Vanillin (manufactured by Takasago International Corporation)

(Examples 7 to 8 and Comparative Examples 12 to 13)
The chocolates of Examples 7 to 8 and Comparative Examples 12 to 13 were prepared according to the formulation shown in Table 7 using the compatibility improver 2 obtained in Example 2. The triglyceride composition and fatty acid composition of the chocolates obtained in Examples 7 to 8 and Comparative Examples 12 to 13 were measured, and the results are shown in Table 7.

In the production of chocolate, after mixing, rolling, and contouring each component according to a conventional method, the chocolate is poured into a round dish with a diameter of 50 mm, placed in a constant temperature bath at 20 ° C., and allowed to stand for 1 week to solidify. A tempering chocolate was obtained.

The chocolates obtained above were subjected to each evaluation shown below. The results are shown in Tables 2-3 and 5-7.

(Evaluation method of compatibility)
One skilled panelist observed the surface of chocolates 1-22 (n = 3) stored for one month under each temperature condition (10 ° C., 15 ° C., or 20 ° C.) and evaluated according to the following criteria.
5 points: No white spots (bumps), glossy 4 points: No white spots (bumps), no luster 3 points: No white spots (bumps), but some irregularities on the surface 2 points : White spots (bumps) are generated 1 point: Many white spots (lumps) are generated.

(Evaluation method of workability (dry chocolate))
When making chocolate, 10 skilled panelists evaluated the dried chocolate immediately after conching at 20 ° C. for 10 minutes according to the following criteria, and described the average score.
5 points: Chocolate does not adhere to the hands at all even if touched, and it dries very well 4 points: Chocolate hardly adheres even if touched, and it dries well 3 points: Chocolate adheres slightly when touched, and it dries Normal 2 points: Chocolate adheres a little when touched and dries poorly 1 point: Chocolate adheres a lot when touched and dries very poorly

(Evaluation method of melting in the mouth)
Ten skilled panelists evaluated the melting of no-tempering chocolate in the mouth after pouring it into a mold, placing it in a constant temperature bath at 20 ° C and letting it stand for one week to solidify it, and described the average score. did.
5 points: Equivalent to conventional CBS-blended no-tempering chocolate and very good melting in the mouth 4 points: Almost the same as conventional CBS-blended no-tempering chocolate and good melting in the mouth 3 points: For conventional CBS-blended no-tempering chocolate Slightly inferior in mouth melting but within acceptable range 2 points: Inferior to conventional CBS-blended no-tempering type chocolate and poor in mouth melting 1 point: Inferior to conventional CBS-containing no-tempering type chocolate and very poor in mouth melting

(Evaluation method of snap property)
Ten skilled panelists evaluated the snap property of the no-tempering chocolate after pouring it into a mold, placing it in a constant temperature bath at 20 ° C and letting it stand for one week to solidify it, and evaluated the average score according to the following criteria. Described. The snap property here is a texture that cracks crisply when eating chocolate.
5 points: Equivalent to conventional CBS-blended no-tempering type chocolate and very good snapping property 4 points: Almost equivalent to conventional CBS-blended no-tempering type chocolate and good snapping property 3 points: Conventional CBS-blended no-tempering type chocolate Slightly inferior and slightly poor snapping property, but within the allowable range 2 points: Inferior to conventional CBS-blended no-tempering type chocolate and poor snapping property 1 point: Inferior to conventional CBS-blended no-tempering type chocolate and very poor snapping property

(Method of evaluating the productivity of compatibility improver)
The productivity of the compatibility improver was evaluated based on the following criteria based on the presence or absence of a sorting step at the time of producing the compatibility improver and the yield.
5 points: Very good Yield is 75% or more without sorting process 4 points: Good Yield is 75% or more with sorting process 3 points: Yield is 50% or more and less than 75% without sorting process 2 Point: There is a bad sorting process and the yield is 25% or more and less than 50%. 1 point: There is a very bad sorting process and the yield is less than 25%.

(Comprehensive evaluation)
The lowest score among the evaluation of chocolate and the evaluation of compatibility improver was rounded off to make a comprehensive evaluation.

In the table below, each fat and oil is as follows.
Oil A: Palm separated soft part with iodine value 63 (made by Kaneka)
Fats and oils B: Extremely hydrogenated oil of high elsin rapeseed oil (made by Kaneka)
Oil C: Extremely hardened oil of low elsin rapeseed oil (made by Kaneka)
Oil D: Actor M2 (made by RIKEN Vitamin)
Oil E: Palm oil with an iodine value of 50 (made by Kaneka)
Oil F: Palm kernel olein with iodine value 27 (made by Kaneka)
Oil G: Palm fractionated stearin with iodine value 33 (made by Kaneka)
Oil H: Corn oil (made by Kaneka)
Oil I: Sheaolein (made by Kaneka)
Oil J: Extremely hardened oil of palm oil with an iodine value of 50 (made by Kaneka)
Oil K: High oleic sunflower oil (made by Kaneka)

From Table 2, good results were obtained for both the chocolates of Examples 1 and 2, but the chocolate of Example 2 had an XYU content, a Y2U content, and a YU2 content, as compared with the chocolate of Example 1. In addition, the total contents of XYU, Y2U and YU2 were all high, which was superior in terms of compatibility. On the other hand, the chocolate of Comparative Example 1 had a large total content of XXX, X2Y, XY2 and YYY, and was insufficient in terms of melting in the mouth. The chocolate of Comparative Example 2 had a low Y2U content and a low total content of XYU, Y2U and YU2, and was insufficient in terms of compatibility, and graining occurred during storage at a low temperature. The chocolate of Comparative Example 3 did not contain any of XYU, Y2U and YU2, had a low solidification rate, poor workability, and insufficient snapping property.

From Table 3, good results were obtained for the chocolates of Examples 3 and 4, but the total content of XXX, X2Y, XY2 and YYY was lower than that of the chocolate of Example 2, and the compatibility improver was used. In terms of productivity, the results were slightly lower than those of the chocolate of Example 2.

From Tables 4 and 5, good results were obtained for all of the chocolates of Examples 5 and 6, but the results were slightly inferior to those of the chocolate of Example 2 in terms of melting in the mouth and snapping property. The chocolates of Comparative Examples 4 to 6 had a low or absent content of XYU, Y2U and YU2, were insufficient in terms of compatibility, and grained during storage at a low temperature. ..

From Table 6, the chocolates of Comparative Examples 7 to 10 have a low or absent content of XYU, Y2U and YU2, are insufficient in terms of compatibility, and are gray when stored at a low temperature. A ning has occurred. In addition, the chocolate of Comparative Example 10 had graining even when stored at 20 ° C., and had insufficient melting in the mouth and snapping property. The chocolate of Comparative Example 11 had a large total content of XYU, Y2U and YU2, was insufficient in terms of compatibility, and graining occurred during storage at a low temperature.

From Table 7, the chocolate of Example 7 was obtained with slightly low results in terms of compatibility, and the chocolate of Example 8 was obtained with slightly low results in terms of workability, melting in the mouth, and snapping property. It was at a level that could be sold as a product. The chocolate of Comparative Example 12 has a low XYU content, Y2U content, YU2 content, and a total content of XYU, Y2U, and YU2, which are insufficient in terms of compatibility, and is grained when stored at a low temperature. There has occurred. The chocolate of Comparative Example 13 has a large XYU content, Y2U content, YU2 content, and a total content of XYU, Y2U, and YU2, and in addition to slightly poor workability, it has insufficient melting and snapping properties in the mouth. It was a thing.

(Example 9) Preparation of no-tempering type chocolate oil / fat composition 33.3 parts by weight of lauric-based oil / fat-rich no-tempering type hard butter obtained in Production Example 1, compatibility improver 2 (Example 2) 66.7 After dissolving and mixing the parts by weight, the mixture was cooled with stirring to prepare a no-tempering type fat and oil composition for chocolate. The weight ratio of the obtained no-tempering type hard butter containing a large amount of lauric-based fat and oil and the amount of no-tempering type hard butter containing a low amount of lauric-based fat and oil in the obtained fat and oil composition for chocolate is ∞ (infinity).

(Example 10) Preparation of no-tempering type chocolate A no-tempering type chocolate was prepared according to the formulation shown in Table 7. That is, the lauric-based fat-rich hard butter of chocolate 20 (Example 8): 13.49 parts by weight and the compatibility improver 2: 26.98 parts by weight were added to the no-tempering type chocolate fat-and-fat composition (Example 9): A no-tempering chocolate was produced in the same manner as in Example 8 except that the amount was changed to 40.47 parts by weight. The evaluation results of the obtained chocolate are shown in Table 7.

From the results in Table 7, the chocolates of Example 10 were obtained with slightly low results in terms of workability, melting in the mouth, and snap property, but all of them were at a level that could be sold as commercial products.

Claims (8)

A cocoa butter compatibility improver used with lauric-based fat-rich no-tempering hard butter.
The compatibility improver is composed of fats and oils.
The total fat and oil contained 8 to 30% by weight of XYU, 0.5 to 21% by weight of Y2U, and 3 to 24% by weight of YU2.
The total content of XYU, Y2U and YU2 is 13-35% by weight.
The total content of XXX, X2Y, XY2 and YYY is 30% by weight or less.
A cocoa butter compatibility improver having a trans-unsaturated fatty acid content of 5% by weight or less in the total constituent fatty acids of the fats and oils.
X: Saturated fatty acid with 16 to 18 carbon atoms Y: Saturated fatty acid with 20 or more carbon atoms U: Sis-type unsaturated fatty acid XYU: Triglyceride in which one molecule each of X, Y, and U is bonded Y2U: Two molecules of Y, U Triglyceride YU2: Y is 1 molecule, U is 2 molecules Triglyceride XXX: X is 3 molecules triglyceride X2Y: X is 2 molecules, Y is 1 molecule Triglyceride XY2: 1 molecule of X and 2 molecules of Y are bonded Triglyceride YYY: 3 molecules of Y are bonded Triglyceride Of the whole, fats and oils for chocolate having a saturated fatty acid content of 12 to 14 carbon atoms of 25% by weight or more, an SFC (solid fat content) of 20 ° C. of 25% or more, and an SFC of 50 ° C. of 5% or less. Say. The fats and oils constituting the compatibility improver are ester-exchanged oils of raw material fats and oils, and the raw material fats and oils have a saturated fatty acid content of 6 to 10 carbon atoms of 5% by weight or less and a carbon number of carbons in the whole constituent fatty acids. Saturated fatty acid content of 12 to 14 is 5% by weight or less, saturated fatty acid having 16 carbon atoms is 15 to 40% by weight, saturated fatty acid having 18 carbon atoms is 9 to 25% by weight, and saturated fatty acid having 20 or more carbon atoms. The cocoa butter compatibility improver according to claim 1, which contains 10 to 35% by weight of cis-unsaturated fatty acid and 25 to 55% by weight of cis-unsaturated fatty acid. A no-tempering chocolate oil / fat composition used with cocoa butter .
In the whole fat and oil composition, 11 to 95% by weight of no-tempering type hard butter containing a high amount of lauric-based fat and oil, 5 to 89% by weight of the cocoa butter compatibility improver according to claim 1 or 2, and a low content of lauric-based fat and oil. It contains 0 to 41% by weight of no-tempering hard butter and 0 to 84% by weight of fats and oils for adjusting physical properties, which have an SFC of less than 25% at 20 ° C and an SFC of less than 5% at 50 ° C.
A no-tempering type chocolate oil / fat composition having a weight ratio of 1.3 or more of a no-tempering type hard butter containing a high amount of lauric-based fat / fat / a no-tempering type hard butter containing a low amount of lauric-based fat / oil.
However, the no-tempering type hard butter containing a high amount of lauric-based fats and oils is the one according to claim 1, and the no-tempering type hard butter containing a low amount of lauric-based fats and oils has 12 carbon atoms in the total fatty acids constituting the fats and oils of the hard butter. It refers to fats and oils for chocolate having a saturated fatty acid content of ~ 14 of less than 25% by weight, an SFC of 20 ° C. of 25% or more and an SFC of 50 ° C. of 5% or less. A no-tempering type chocolate having a high content of lauric-based fats and oils in the whole fats and oils contained in chocolate, and having a hard butter content of 10 to 85% by weight.
Among all the constituent fatty acids of the fats and oils contained in the chocolate, the trans-unsaturated fatty acid content is 3.25% by weight or less, the saturated fatty acid content of 6 to 10 carbon atoms is 5.5% by weight or less, and the saturated fatty acids having 12 to 14 carbon atoms. The fatty acid content is 5 to 62% by weight,
The total weight of the fat and oil contains 10 to 30% by weight of cocoa butter and 6 to 90% by weight of the fat and oil composition for no-tempering chocolate according to claim 3, and 0.9 to 9.5% by weight of XYU. It contains% by weight, 0.2 to 2.2% by weight of Y2U, and 0.5 to 5.5% by weight of YU2.
A no-tempering chocolate having a total content of XYU, Y2U and YU2 of 1.6 to 17.2% by weight and a total content of XXX, X2Y, XY2 and YYY of 17.5% by weight or less. It ’s a no-tempering chocolate,
Among all the constituent fatty acids of the fats and oils contained in the chocolate, the trans-unsaturated fatty acid content is 3.25% by weight or less, the saturated fatty acid content of 6 to 10 carbon atoms is 5.5% by weight or less, and the saturated fatty acids having 12 to 14 carbon atoms. The fatty acid content is 5 to 62% by weight,
Of the total fats and oils, cocoa butter is 10 to 30% by weight, the cocoa butter compatibility improver according to claim 1 or 2 is 5 to 65% by weight, and lauric-based fat-rich no-tempering hard butter is 10 to 10% by weight. A no-tempering chocolate containing 85% by weight and having a weight ratio of cocoa butter compatibility improver / cocoa butter of 0.5 to 6.5. A food containing the no-tempering chocolate according to any one of claims 4 or 5. The method for producing the cocoa butter compatibility improver according to claim 1 or 2.
Saturated fatty acids having 6 to 10 carbon atoms are 5% by weight or less, and saturated fatty acids having 12 to 14 carbon atoms are 5% by weight or less, and saturated fatty acids having 16 carbon atoms are 15 to 15% by weight. Esters raw material fats and oils containing 40% by weight, 9 to 25% by weight of saturated fatty acids having 18 carbon atoms, 10 to 35% by weight of saturated fatty acids having 20 or more carbon atoms, and 25 to 55% by weight of cis-unsaturated fatty acids. A method for producing a cocoa butter compatibility improver, which comprises exchanging and obtaining a cocoa butter compatibility improver. The method for producing the cocoa butter compatibility improver according to claim 1 or 2.
The transesterified oil obtained in claim 7 is further crystallized and fractionated without a solvent so that the SFC at the end of crystallization is 20% or less to separate the liquid portion, and the cocoa butter compatibility improver. A method for producing a cocoa butter compatibility improver, which comprises obtaining.