JP7255643B2 - Oil and fat composition and chocolate using the oil and fat composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil-fat composition used in chocolate and chocolate using the oil-fat composition, and more specifically, an oil-fat composition containing no laurin-based oil and a non-laurin-tempered chocolate using the oil-fat composition. It is about.

Traditionally, chocolate has been favored for its unique eating properties derived from cocoa mass and cocoa butter. A pleasant cracking feeling when chewing and a melt-in-the-mouth feeling that melts rapidly at the temperature in the mouth have been established as images, and cacao butter has often been used as a raw material for this.

On the other hand, in recent years, the price of cocoa butter as a raw material has soared, and it is becoming difficult to easily mix high amounts of cacao butter. be. For example, ganache that contains fresh cream, sugar-free chocolate that is health-conscious, and chocolate with a soft texture that melts in your mouth is especially popular during the winter. has joined the ranks of

Various techniques have been disclosed so far for improving the physical properties and flavor of chocolate.

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

In addition, Patent Document 2 discloses a method for producing chocolate using cocoa butter, palm middle melting point fraction, and lauric fat in combination.

Furthermore, in Patent Document 3, a triglyceride composition containing oleoyl dipalmitin (P2O) is obtained, which provides chocolate with reduced blooming over time while maintaining a soft chewiness and a good melt-in-the-mouth feeling. A modified 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 in a freezer before being eaten. is described to be blended.

JP-A-9-121771 Japanese Patent Application Laid-Open No. 2008-271885 JP 2014-117257 A JP-A-8-89173

As described above, a method for improving the physical properties and flavor of chocolate is disclosed, but Patent Document 2 aims to improve the cacao flavor by including a large amount of cocoa butter, and the texture is hard. there were. Patent document 3 is hard butter improved for the purpose of suppressing blooming over time, and further improvement is required in terms of texture.
Further, Patent Documents 1 and 4 describe chocolates that provide a characteristic texture, but use laurin-based fats and oils. Chocolates containing laurin-based fats and oils have a problem of deterioration in flavor during storage, and in order to increase versatility, chocolates that do not contain laurin-based fats and oils are desired.

Accordingly, an object of the present invention is to provide an oil-fat composition that can be used in non-laurin-tempered chocolate and provides good melting in the mouth when used in chocolate, and chocolate using the oil-fat composition. It is in.

As a result of intensive research on the above-mentioned problem, the present inventors found that the above-mentioned problem can be solved by adjusting the total amount of the POP component, the POO component, and the SOS component and the POS component in the triglycerides in the fats and oils used. and completed the present invention.

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

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil-and-fat composition that can be used in non-laurin-tempered chocolate and that gives good melting in the mouth when used in chocolate, and chocolate using the oil-and-fat composition.

The present invention will be specifically described below.

The oil and fat composition of the present invention contains 35.0% or more and 45.0% or less of POP components. In order to adjust the POP component within the range described above, it is preferable to use oils and fats containing the POP component at a high concentration. Fractionated palm oil having an iodine value of 34 and a melting point of 29 to 31° C., obtained by two-step fractionation of palm oil, can be exemplified. The method of fractionation may be solvent fractionation using an organic solvent, dry fractionation using no solvent, or a combination of solvent fractionation and dry fractionation.

The oil and fat composition of the present invention contains 15.0% or more of the POO component. In order to adjust the POO component within the range described above, it is preferable to use oils and fats containing the POO component at a high concentration. Palm olein, which is a low-melting part obtained by fractionating palm oil, can be exemplified.

The oil and fat composition of the present invention contains 35.0% or more and 45.0% or less of a POP component, 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. Therefore, chocolate using such an oil and fat composition has a characteristic texture that is soft to chew, melts well in the mouth, quickly develops flavor, and feels slippery and fresh in the mouth. can get.
If the POP component is less than 35.0%, the chocolate may have poor shape retention. Moreover, if the POP component exceeds 45.0%, the texture of the 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 characteristic textures such as melting in the mouth, flavor development, and freshness, which is not preferable. On the other hand, if it exceeds 30.0%, the shape retention of the chocolate may deteriorate, which is not preferable.
If the total amount of the SOS component and the POS component exceeds 20.0%, it is not preferable because the chewing may become hard and the melt in the mouth may become poor.

The fat and oil 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, it is possible to improve the texture of the chocolate, which is aimed at in the present invention.

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

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

In addition, optional ingredients such as colorants, emulsifiers, antioxidants, flavorings, and the like, which are commonly used in confectionery applications, can be appropriately added to the oil and fat composition of the present invention. The amount of these added is 20% by weight or less, preferably 10% by weight or less, relative to the 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 as part or all of the fat and oil contained in the chocolate. Here, the chocolate using the oil and fat composition of the present invention has excellent meltability in the mouth while maintaining the softness of chewing, but the amount of the oil and fat composition used in the chocolate of the present invention is preferably is 20.0 to 80.0% by weight, more preferably 30.0 to 70.0% by weight, and still more preferably 40.0 to 60.0% by weight of the fat contained in chocolate.

In the present invention, chocolate is not limited by the "Fair Competition Code Concerning Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or legal provisions, but is mainly made of edible fats and sugars, and if necessary It is manufactured by adding cacao ingredients (cacao mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc., and going through the chocolate manufacturing process (mixing process, atomization process, kneading process, cooling process, etc.). Moreover, the chocolate in the present invention includes white chocolate and color chocolate in addition to dark chocolate and milk chocolate.

Antioxidants such as tocopherols, organic acids, ascorbyl palmitate, and catechin can be added to the oil and fat composition of the present invention in order to improve oxidation stability and heat stability.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the spirit of the present invention is not limited to the following examples. In addition, all % and part in an example mean a basis of weight.

(Fat A)
As fats A, fats obtained by fractionating palm oil and concentrating POP components were used. Table 1 shows the analytical values.

(Oil B)
As fats and oils B, palm olein having an iodine value of 68, which is a low-melting part obtained by fractionating palm oil, was used. Table 1 shows the analytical values.

(Oil C)
As fat C, palm olein having an iodine value of 57 and having a low melting point obtained by fractionating palm oil was used. Table 1 shows the analytical values.

(Fat D)
As the fat D, palm oil middle melting point fat obtained by fractionating palm oil was used. Table 1 shows the analytical values.

(Oil E)
As fats E, fats obtained by fractionating palm oil and concentrating POP components were used. Table 1 shows the analytical values.

(Method for measuring triglyceride composition)
Measured by high-performance liquid chromatograph 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 was contained in a small amount and was difficult to identify, was calculated as the total amount of the liquid oil component according to the detection time. Table 1 lists only the main triglyceride components contained in fats A to E.
In the table, P: palmitic acid, O: oleic acid, S: stearic acid, and L: linoleic acid.

A fat composition was prepared by blending the fats A to E shown in Table 1. Table 2 shows the blending ratio. Table 3 shows the triglyceride composition after blending.

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

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

(How to evaluate chocolate)
The temperature of the chocolate prepared as described above is adjusted from the temperature (50 ° C.) at which fats and oils are melting to 31 ° C., and a seed agent (manufactured by Fuji Oil / trade name “Choco Seed A”) is added. 0.2 part of the mixture was added to the chocolate and subjected to tempering treatment, 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 flavor of the chocolate was evaluated by a panel of 5 people with respect to chewing evaluation items, melting in the mouth, freshness, and flavor expression. Table 4 shows the results.
(Evaluation criteria)
Chew out: Soft ◎>○>△>×Hard melting in the mouth: Good ◎>○>△>× Bad freshness: Feels slippery in the mouth : You feel the taste quickly ◎ > ○ > △ > × After putting it in your mouth, it takes time to feel the taste (Comprehensive evaluation)
Comprehensive judgment was performed according to the following criteria. Comprehensive evaluation 3 or more was set as the pass.
5: Very Good 4: Good 3: Fairly Good 2: Fairly Poor 1: Poor

(Consideration of Table 4)
Compared with Comparative Examples, Examples 1 to 6 have a softer texture, a better melting in the mouth, a faster flavor expression, a smoother texture in the mouth, and a characteristic freshness. Got.
In Examples 1, 2, and 6, better chocolates were obtained in all evaluation items.
Comparative Examples 1 to 4 were chocolates that were hard to chew, had a slow flavor expression, and did not have a characteristic texture as in the Examples.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil-and-fat composition that gives good melting in the mouth when used in non-laurin-tempered chocolate, and chocolate using the oil-and-fat composition.

Claims (3)

Fractionated palm oil having a POP component of 60% or more and palm olein having an iodine value of 65 or more are blended, wherein the POP component is 35.0% or more and 45.0% or less and the POO component is 15.0%. % or more and 30.0% or less, and the total amount of the SOS component and the POS component is 20.0% or less ( except for the mode used for frozen dessert chocolate) . The oil and fat composition according to claim 1, wherein the amount of palm oil fractionated oil with a POP component of 60% or more is 40% to 60%, and the amount of palm olein with an iodine value of 65 or more is 40% to 60%. manufacturing method. A method for producing chocolate comprising blending the fat and oil composition produced in claim 1 or 2 and performing a tempering operation.