JP6926396B2 - Oil and fat composition and chocolate using the oil and fat composition - Google Patents

Description

The present invention relates to an oil / fat composition used for chocolate and chocolate using the oil / fat composition. More specifically, a lauric-based oil / fat-free oil / fat composition and a non-lauric temper type chocolate using the oil / fat composition. It is about.

Traditionally, chocolate has been favored because it has unique edible properties derived from cocoa mass and cocoa butter. The pleasant cracking feeling at the time of biting and the melting in the mouth that dissolves rapidly at the temperature in the mouth have been established as an image, and cacao fat has been often used as the raw material.

On the other hand, in recent years, the price of cacao fat as a raw material has soared, and it is becoming difficult to mix it easily. In addition, consumers' tastes have diversified, and chocolate with various ingenuity is attracting attention. be. For example, fresh chocolate containing fresh cream, sugar-free chocolate that cares about health, and chocolate with a soft texture that has a soft bite and a soft texture that melts in the mouth are popular products mainly for women in winter. Has joined the ranks of.

Various techniques have been disclosed so far regarding improving the physical characteristics and flavor of chocolate.

For example, Patent Document 1 contains 5 to 30% of SOS-type triglyceride (S: saturated fatty acid, O: oleic acid) which contains 25 to 50% of lauric acid and whose saturated fatty acid is a saturated fatty acid having 16 or more carbon atoms. A method for producing chocolate in which a vegetable fat having a St / P ratio (St: stearic acid, P: palmitic acid) of 2 or more and an oleic sorbitan fatty acid ester are used in combination is disclosed.

Further, Patent Document 2 discloses a method for producing chocolate in which cocoa butter, a melting point fraction in palm, and a lauric-based oil / fat are used in combination.

Further, in Patent Document 3, a triglyceride composition containing oleoyl dipalmitin (P2O), which can obtain chocolate in which the generation of bloom over time is suppressed while maintaining the softness of biting and good melting in the mouth, is used. Adjusted hard butter is disclosed.

Patent Document 4 discloses a novel chocolate that is semi-solid at room temperature but can be distributed at room temperature and is solidified and eaten in a freezer. Is described to be blended.

Japanese Unexamined Patent Publication No. 9-121771 Japanese Unexamined Patent Publication No. 2008-271885 Japanese Unexamined Patent Publication No. 2014-117257 Japanese Unexamined Patent Publication No. 8-89173

As described above, a method for improving the physical characteristics and flavor of chocolate is disclosed, but Patent Document 2 aims to improve the cocoa flavor by adding a large amount of cocoa butter, and is textured hard. there were. Patent Document 3 is a hard butter that has been improved for the purpose of suppressing bloom over time, and further improvement in texture is required.
Further, although Patent Document 1 and Patent Document 4 describe chocolate having a characteristic texture, lauric-based fats and oils are used. Chocolate using lauric-based fats and oils has a problem in reducing the flavor during storage, and in order to increase versatility, chocolates containing no lauric-based fats and oils are desired.

Therefore, an object of the present invention is to provide an oil / fat composition that can be used for non-lauric temper type chocolate and that gives a good melting in the mouth when used for chocolate, and a chocolate using the oil / fat composition. It is in.

As a result of intensive research on the above problems, the present inventors can solve the above problems by adjusting the total amount of the POP component and the POO component, and the SOS component and the POS component in the triglyceride in the fat and oil used. And completed the present invention.

That is, the present invention
(1) An oil / fat composition containing 35.0% or more and 45.0% or less of a POP component and 15.0% or more and 30.0% or less of a POO component, and the total amount of the SOS component and the POS component is 20.0% or less.
However, P: palmitic acid O: oleic acid S: stearic acid,
(2) The oil / fat composition of (1) having a POO component of 18.0% or more.
(3) The oil / fat composition of (1) having a POO component of 20.0% or more.
(4) Chocolate using any of the oil and fat compositions of (1) to (3) in an amount of 20.0 to 80.0% by weight.
(5) The method for producing an oil / fat composition according to (1), which comprises blending palm oil fractionated oil having a POP component of 60% or more and palm olein having an iodine value of 65 or more.
(6) The oil / fat composition of (5), wherein the blended amount of palm oil fractionated oil having a POP component of 60% or more is 40% to 60%, and the blending amount of palm olein having an iodine value of 65 or more is 40% to 60%. Manufacturing method,
Is.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil / fat composition which can be used for non-lauric temper type chocolate and which gives a good melting in the mouth when used for chocolate, and a chocolate using the oil / fat composition.

Hereinafter, the present invention will be specifically described.

The fat and oil composition of the present invention contains 35.0% or more and 45.0% or less of a POP component. In order to adjust the POP component within the above range, it is preferable to use an oil or fat containing a high concentration of the POP component. An example is a palm oil fractionated oil having an iodine value of 34 and a melting point of 29 to 31 ° C., which is obtained by fractionating palm oil in two stages. The fractionation method may be solvent fractionation using an organic solvent, dry fractionation without using a solvent, or a combination of solvent fractionation and dry fractionation.

The fat and oil composition of the present invention contains 15.0% or more of a POO component. In order to adjust the POO component within the above range, it is preferable to use an oil or fat containing a high concentration of the POO component. An example is palm olein, which is a low melting point portion obtained by separating palm oil.

The fat and oil composition of the present invention is a fat and oil composition containing 35.0% or more and 45.0% or less of a POP component and 15.0% or more and 30.0% or less of a POO component, and the total amount of the SOS component and the POS component is 20.0% or less. The chocolate using this oil and fat composition has a characteristic texture that it has a soft start, a good melting in the mouth, a quick onset of flavor, a slippery feeling in the mouth, and a freshness. can get.
If the POP component is less than 35.0%, the shape retention of chocolate may be inferior. If the POP component exceeds 45.0%, the texture of chocolate may become hard, which is not preferable.
If the POO component is less than 15.0%, it may not be possible to obtain chocolate with a characteristic texture such as melting in the mouth, expression of flavor, and freshness, which is not preferable. Further, if it exceeds 30.0%, the shape retention of chocolate may be inferior, which is not preferable.
If the total amount of the SOS component and the POS component exceeds 20.0%, the bite may become hard or the mouthfeel may become poor, which is not preferable.

The oil and fat composition of the present invention preferably has a POO component of 18.0% or more, more preferably 20.0% or more. By setting the POO component within the above range, the texture of chocolate, which is the intention of the present invention, can be improved.

The oil and fat composition of the present invention preferably has a total amount of the SOS component and the POS component of 15.0% or less, more preferably 10.0% or less of the SOS component and 5.0% or less of the POS component.

The oil and fat composition of the present invention can be obtained by adjusting the composition to the above-mentioned composition, but a preferable production method is to blend palm oil fractionated oil having a POP component of 60% or more and palm olein having an iodine value of 65 or more. .. More preferably, the blending amount of palm oil fractionated oil having a POP component of 60% or more is 40% to 60%, and the blending amount of palm olein having an iodine value of 65 or more is 40% to 60%.

Further, any components such as colorants, emulsifiers, antioxidants and flavors used for ordinary confectionery applications can be appropriately added to the fat and oil composition of the present invention. The amount of these additions is 20% by weight or less, preferably 10% by weight or less, based on the oil / fat composition. Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, lecithin, and the like.

The chocolate of the present invention uses the fat and oil composition of the present invention for a part or all of the fats and oils contained in chocolate. Here, the chocolate using the fat and oil composition of the present invention is excellent in good melting in the mouth while maintaining the softness of biting, but the amount of the fat and oil composition used in the chocolate of the present invention is preferable. Is 20.0 to 80.0% by weight, more preferably 30.0 to 70.0% by weight, still more preferably 40.0 to 60.0% by weight in the fat and oil contained in chocolate.

In the present invention, chocolate is not limited by the "Fair Competition Code for Labeling Chocolates" (National Chocolate Industry Fair Trade Council) or the provisions of laws and regulations, but edible fats and oils and sugars are used as main raw materials, and if necessary. It is produced by adding cocoa components (cocoa mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc., and undergoing a chocolate production process (mixing process, atomization process, kneading process, cooling process, etc.). Further, the chocolate in the present invention includes white chocolate and colored chocolate in addition to dark chocolate and milk chocolate.

Antioxidants such as tocopherols, organic acids, ascorbic acid palmitate, and catechin can be added to the fat and oil composition of the present invention in order to improve the oxidative stability and the heating stability.

Examples of the present invention will be described below and will be described in more detail, but the spirit of the present invention is not limited to the following examples. In addition,% and part in an example both mean a weight standard, and Example 5 is a reference example .

(Fat A)
As the fat and oil A, palm oil was separated and the fat and oil in which the POP component was concentrated was used. The analytical values are shown in Table 1.

(Fat B)
As the fat and oil B, palm olein having an iodine value of 68, which is a low melting point portion obtained by separating palm oil, was used. The analytical values are shown in Table 1.

(Fat C)
As the fat and oil C, palm olein having an iodine value of 57, which is a low melting point portion obtained by separating palm oil, was used. The analytical values are shown in Table 1.

(Fat D)
As the oil / fat D, a melting point oil / fat in palm oil obtained by fractionating palm oil was used. The analytical values are shown in Table 1.

(Fat E)
As the fat and oil E, palm oil was separated and the fat and oil in which the POP component was concentrated was used. The analytical values are shown in Table 1.

(Measuring method of triglyceride composition)
Measured by high performance liquid chromatography analysis. The measurement conditions were (column; ODS, eluent; acetone / acetonitrile = 80/20, liquid volume; 0.9 ml / min, column temperature; 25 ° C., detector; differential refractometer).
The highly polar triglyceride component, which had a low content and was difficult to identify, was determined as the total amount of the liquid oil component according to the detection time. Table 1 shows only the main triglyceride components contained in the fats A to E.
In the description in the table, P: palmitic acid O: oleic acid S: stearic acid L: linoleic acid is shown.

The fats and oils A to E shown in Table 1 were blended to prepare a fat and oil composition. The compounding ratio is shown in Table 2. The triglyceride composition after compounding is shown in Table 3.

Using the prepared fat and oil composition, chocolate was prepared according to the following method for producing chocolate. The prepared chocolate was evaluated according to the following chocolate evaluation method and chocolate flavor test evaluation criteria. The evaluation results are shown in Table 4.

(How to make chocolate)
15 parts of whole fat powder milk, 30 parts of sugar, 5 parts of cocoa butter, 24 parts of cocoa mass, and 15 parts of the prepared fat and oil composition were mixed with a mixer to adjust the dough (mixing). This was passed through a refiner to adjust the particle size to 20 micrometers (micronization). The obtained flakes were conched (kneaded). At the final stage of conching, 10 parts of the oil and fat composition, 0.5 part of lecithin and 0.05 part of vanillin were further added to prepare chocolate containing 38.6% cocoa butter in the oil content.

(Chocolate evaluation method)
The temperature of the chocolate produced as described above is adjusted from the temperature at which the fats and oils are melting (50 ° C) to 31 ° C, and the seeding agent (Fuji Oil / trade name "Choco Seed A") is added there. 0.2 part was added to the chocolate, tempered, then poured into a mold and cooled and solidified at 10 ° C. The solidified chocolate was subjected to a flavor confirmation test according to the following criteria.

(Chocolate flavor confirmation test standard)
The chocolate flavor was evaluated by five panelists for the evaluation items, melting in the mouth, freshness, and flavor development. The results are shown in Table 4.
(Evaluation criteria)
Biting: Soft ◎ ＞ ○ ＞ △ ＞ × Hard melting in the mouth: Good ◎ ＞ ○ ＞ △ ＞ × Bad freshness: Feeling slippery in the mouth ◎ ＞ ○ ＞ △ ＞ × Flavor expression that does not feel the change from normal chocolate : Quick to taste ◎ ＞ ○ ＞ △ ＞ × It takes time to taste after putting it in the mouth (comprehensive evaluation)
A comprehensive judgment was made according to the following criteria. Comprehensive evaluation 3 or higher was passed.
5: Very good 4: Good 3: Somewhat good 2: Somewhat bad 1: Bad

(Discussion in Table 4)
Compared with Comparative Examples, Examples 1 to 6 have a softer bite, a good melting in the mouth, a quick onset of flavor, a slippery feeling in the mouth, and a chocolate with a characteristic texture of freshness. Obtained.
In Example 1, Example 2, and Example 6, better chocolate was obtained in all the evaluation items.
Comparative Examples 1 to 4 were chocolates having a hard start-up, slow onset of flavor, and lacking the characteristic texture as in the examples.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil / fat composition capable of obtaining a good melting in the mouth when used for non-lauric tempered chocolate, and a chocolate using the oil / fat composition.

Claims (6)

Temper type containing 35.0% or more and 40.0 % or less of POP component and 15.0% or more and 30.0% or less of POO component, and the total amount of SOS component and POS component is 9.1 % or less. Oil and fat composition for chocolate (excluding aspects used for chocolate for frozen desserts) .
However, P: palmitic acid O: oleic acid S: stearic acid is shown. The tempered chocolate oil / fat composition according to claim 1, wherein the POO component is 18.0% or more. The tempered chocolate oil / fat composition according to claim 1, wherein the POO component is 20.0% or more. A tempered chocolate obtained by using the tempered chocolate fat or oil composition according to any one of claims 1 to 3 in an amount of 20.0 to 80.0% by weight in the fat or oil contained in the chocolate. The method for producing a tempered chocolate oil / fat composition according to claim 1, wherein a palm oil fractionated oil having a POP component of 60% or more and a palm olein having an iodine value of 65 or more are blended. The tempered chocolate according to claim 5, wherein the amount of the palm oil fractionated oil having a POP component of 60% or more is 40% to 60%, and the amount of the palm olein having an iodine value of 65 or more is 40% to 60%. A method for producing an oil / fat composition.