JP7303242B2 - hard butter - Google Patents

Description

The present invention relates to a hard butter with which bloom is suppressed and chocolate with good chewability can be obtained.

Conventionally, baked confectioneries such as cookies and biscuits, and complex confectioneries that combine chocolate with nuts, creams, etc., have been found to have white powder or spots on the surface of the baked confectioneries during the distribution process and storage. A whitening phenomenon (blooming phenomenon) often occurs, and in some cases, softening and blooming of the chocolate are accompanied. Baked goods, nuts, and creams contain a large amount of liquid fats and oils, whereas chocolate contains a large proportion of solid fats and oils. The liquid oil component migrates to chocolate (so-called "migration" phenomenon), and along with this, the tempered V-shaped crystals in the chocolate are dissolved once, and the untempered cocoa butter recrystallizes over time. It is presumed that the

Therefore, it is generally known that migration can be reduced by increasing the liquid oil component in chocolate and making the fat component of chocolate closer to the fat component contained in baked goods. However, such a method simultaneously causes softening of the chocolate, resulting in soft chewing and poor heat resistance.

The following disclosures have been made as methods for suppressing the blooming phenomenon by improving fats and oils used in chocolate.
Patent Literature 1 discloses a cocoa butter alternative oil and fat that is produced by an enzymatic transesterification reaction, can replace cocoa butter, and has a POS/SOS triglyceride content ratio of 1 to 2. , that by increasing the POS ratio, the bloom resistance and melting feeling in the mouth of chocolate are improved, greatly contributing to the improvement of chocolate product properties.
In addition, Patent Document 2 states that a large amount of so-called POSt-type triglycerides, in which palmitic acid residues, oleic acid residues, and stearic acid residues are bound, has an effect of suppressing bloom. Specifically, Patent Document 2 discloses that the oil and fat composition has a POP-type triglyceride content of 15 to 40% by mass, an SOS-type triglyceride content of 20 to 35% by mass, and a POS-type triglyceride content of 5 to 11% by mass. %, and a liquid fat content of 15 to 35% by mass, and containing the above POP-type, SOS-type, and POS-type triglycerides, oleic acid at the 2-position, saturated fatty acids having 16 or more carbon atoms at the 1- and 3-positions (XOX-type triglycerides) having a total content of 62 to 80% by mass, capable of suppressing low-temperature bloom, and maintaining hardness and snap in block-like and plate-like shapes. It is described that it has moderate softness while maintaining the properties.

However, the method of Patent Literature 1 is a complicated method for producing fats and oils with a high POS content, and its use is limited.
Moreover, in the method of Patent Document 2, there is a problem that the chewing becomes soft and the application is limited. Furthermore, in the method of Patent Document 2, in order to contain a large amount of POSt, the content of cocoa butter must be increased, and transesterified fats and oils made through multiple stages must be used. I had a problem.
In addition, Patent Document 3 discloses an anti-blooming agent containing tri-saturated triglycerides satisfying specific conditions as an active ingredient, and chocolate using the anti-blooming agent. However, in this method, there is a problem in terms of supply of raw materials that can be practically used.

WO2011/068291 pamphlet WO2011/115063 Pamphlet JP 2011-182732 A

Accordingly, an object of the present invention is to obtain a chocolate containing symmetrical triglycerides as a main component, in which blooming is suppressed even when the content of POSt-type triglycerides is small, and which has a good chewiness.

As a result of various studies aimed at solving the above problems, the present inventors found that the above problems can be solved when the hard butter used for chocolate is mainly composed of symmetrical triglycerides and further contains specific trisaturated triglycerides. . The present invention is based on the above findings.
That is, it is a hard butter containing 40 to 90% by mass of SUS triglycerides, 1 to 5% by mass of SSS triglycerides, and 5 to 65% by mass of StStSt type triglycerides in the SSS triglycerides.
(S indicates a saturated fatty acid residue with 16 to 22 carbon atoms, U indicates a monounsaturated fatty acid residue with 16 to 22 carbon atoms, St indicates a stearic acid residue, SUS triglycerides are 1, 3 SSS-type triglycerides are triglycerides with S at the position and U at the 2-position; SSS-type triglycerides are triglycerides with three S molecules; show.)

ADVANTAGE OF THE INVENTION According to the present invention, in a chocolate mainly composed of symmetrical triglycerides, blooming can be effectively suppressed even when the amount of POSt-type triglycerides is small, and chocolate having good chewing can be obtained.

Hereinafter, the hard butter of the present invention will be described in detail based on preferred embodiments.
The hard butter of the present invention contains 40 to 90% by mass, preferably 45 to 85% by mass, more preferably 50 to 80% by mass of SUS triglycerides, which are symmetrical triglycerides. Here, S represents a saturated fatty acid residue with 16 to 22 carbon atoms, U represents a monounsaturated fatty acid residue with 16 to 22 carbon atoms, and SUS triglycerides have S at the 1 and 3 positions and U at the 2 positions. indicates attached triglycerides.
In the hard butter of the present invention, if the SUS-type triglyceride is less than 40% by mass, the effect of the present invention cannot be obtained, and if it is more than 90% by mass, the production becomes complicated and impractical. end up

In the present invention, as the SUS-type triglyceride, a triglyceride (StOSt-type triglyceride) in which S is a stearic acid residue (St) and U is an oleic acid residue (O) is used in an amount of 10 to 70% by mass based on the SUS-type triglyceride. It is preferably contained, more preferably 20 to 60% by mass, even more preferably 30 to 50% by mass. By containing a certain amount of StOSt-type triglycerides, the effect of suppressing blooming of the present invention can be enhanced, and finally chocolate with good chewability can be obtained.

In the hard butter of the present invention, it is necessary to contain 1 to 5% by mass of trisaturated triglycerides (SSS type triglycerides) composed of saturated fatty acid residues with 16 to 22 carbon atoms in the triglyceride composition, preferably 1.2%. ~3.5% by mass, more preferably 1.4 to 3.0% by mass, still more preferably 1.5 to 2.5% by mass.
If the content of the SSS-type triglyceride is less than 1% by mass, the effect of the present invention cannot be obtained, and if it is more than 5% by mass, the melt in the mouth becomes poor and the viscosity greatly increases during the production of chocolate. Resulting in.

In the hard butter of the present invention, the ratio of StStSt-type triglycerides to SSS-type triglycerides as the tri-saturated triglycerides is 5 to 65% by mass, preferably 7 to 55% by mass, more preferably 10 to 40% by mass. %.
In the present invention, if the ratio of StStSt-type triglycerides to SSS-type triglycerides is less than 5% by mass or more than 65% by mass, the effects of the present invention cannot be obtained.

In the hard butter of the present invention, the total amount of P2St triglycerides and PSt2 triglycerides in SSS triglycerides is preferably 20% by mass or more, more preferably 25 to 65% by mass, as the trisaturated triglycerides. 30 to 60% by mass is more preferable. The proportion of P2St triglyceride in the total amount of P2St triglyceride and PSt2 triglyceride is preferably 30 to 90% by mass, more preferably 35 to 85% by mass, still more preferably 40 to 80% by mass, most preferably 45 to 80% by mass. 75% by mass.
P indicates a palmitic acid residue, P2St-type triglyceride indicates a triglyceride in which two molecules of palmitic acid residue and one molecule of stearic acid residue are bound, and PSt2-type triglyceride indicates one molecule of palmitic acid residue and one molecule of stearic acid residue. A triglyceride with two molecules of residues attached is shown.
When the P2St type triglyceride and the PSt2 type triglyceride satisfy the above conditions, the effect of the present invention becomes more remarkable.

Further, in the present invention, it is preferable that the proportion of saturated fatty acid residues having 20 carbon atoms among the fatty acid residues constituting the SSS-type triglyceride is less than 5% by mass. In the present invention, the effect of the invention can be exhibited even if the content of the saturated fatty acid residue having 20 carbon atoms, which is limited in supply, is low.

The hard butter of the present invention may contain triglycerides other than SUS triglycerides and SSS triglycerides (hereinafter referred to as other triglycerides). Other triglycerides are not particularly limited, but for example, asymmetric triglycerides such as SSU-type triglycerides, SSS-type triglycerides having saturated fatty acid residues with less than 16 or more than 22 carbon atoms, saturated triglycerides with less than 16 or more than 22 carbon atoms, Examples thereof include SUS-type triglycerides having fatty acid residues or monounsaturated fatty acid residues with less than 16 or more than 22 carbon atoms. The content of other triglycerides in the hard butter of the present invention is preferably 1-59% by mass, more preferably 10-53% by mass.

The content of triglycerides such as SSS-type triglyceride, StStSt-type triglyceride, P2St-type triglyceride, PSt2-type triglyceride, SUS-type triglyceride, StOSt-type triglyceride, etc. in the present invention is determined by the standard oil and fat analysis test method (2, 4, 6, 2. 2013 triacylglycerin composition (high-performance liquid chromatography) and silver ion-high-performance liquid chromatography, or a combination of the two methods.

In order to satisfy the above triglyceride conditions in the hard butter of the present invention, (1) 40 to 90% by mass of SUS triglycerides, 1 to 5% by mass of SSS triglycerides, and the ratio of StStSt type triglycerides to SSS triglycerides are satisfied. (2) A method of adding a fat containing a large amount of SSS triglycerides to a fat containing a large amount of SUS triglycerides as the main component. , and (3) a method of obtaining by subjecting any blended oil described later to transesterification, hydrogenation, fractionation, or the like.

The edible fats and oils are not particularly limited, and examples include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, Selected from milk fat, lard, cocoa butter, monkey fat, shea butter, illipe fat, mango kernel oil, kokum fat, fish oil, whale oil and other vegetable fats and oils, animal fats and oils, and hydrogenation, fractionation and transesterification thereof One or two or more selected from oils and fats that have been subjected to one or more treatments can be used.

Examples of the above-mentioned "oils and fats containing a large amount of SUS triglycerides" include palm oil, cacao butter, shea butter, mango kernel oil, sal fat, illipe fat, kokum fat, duper fat, moller fat, furcula fat, and Chinese tallow. and other vegetable oils and fats, animal oils and fats such as beef tallow, processed oils and fats obtained by fractionating these various animal and vegetable oils, transesterified oils described below, and processed oils and fats obtained by fractionating the transesterified oils can be used. In the present invention, one or two or more selected from these are used.

Examples of oils and fats containing a large amount of SSS-type triglycerides include fractionated high-melting-point parts of various edible oils and fats, extremely hydrogenated oils of various edible oils and fats described later, and the like. oil, soybean oil, and extremely hardened oil such as rapeseed oil. In the present invention, these fats and oils can be used alone, or two or more of them can be used in combination.

The hard butter of the present invention preferably does not substantially contain trans fatty acid residues. Here, "substantially free of trans-fatty acid residues" means that the content of trans-fatty acid residues is preferably less than 10% by mass, more preferably 5% by mass or less, most preferably 5% by mass or less, in all the constituent fatty acids of the hard butter. It means that it is 1% by mass or less.

Hydrogenation is a typical method for increasing the melting point of fats and oils, but partially hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acid residues in the constituent fatty acids. On the other hand, trans-fatty acid residues are scarcely present in natural oils and fats, and contained in ruminant-derived oils and fats at less than 10% by mass. In recent years there has been a demand for hard butters which have not been subjected to chemical treatment, in particular hydrogenation, ie hard butters which are substantially free of trans-fatty acid residues and which have a suitable consistency. The fractionated palm oil and the extremely hardened palm oil used in the hard butter of the present invention do not substantially contain trans fatty acid residues. Hard butters of suitable consistency can be obtained without groups.

The hard butter of the present invention may contain optional ingredients such as coloring agents, emulsifiers, antioxidants, and fragrances that are commonly used in the production of hard butter, in addition to the above oils and fats. The total content of these optional components in the hard butter of the present invention is preferably 5% by mass or less, more preferably 3% by mass or less, and most preferably 1% by mass or less.

Examples of the emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, poly Oxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, saponins and the like can be mentioned, and one or more selected from these can be used. The amount of the emulsifier compounded is not particularly limited, but is preferably 0 to 5% by mass, more preferably 0 to 1% by mass, in the hard butter of the present invention.

Next, the chocolate of the present invention will be described.
The chocolate of the present invention includes not only chocolate and quasi-chocolate specified by the National Chocolate Industry Fair Trade Council, but also raw chocolate, white chocolate, color chocolate, and other oil-processed foods using cacao mass, cocoa butter, cocoa, etc. Raw materials selected from cacao mass, cocoa powder, various powdered foods such as milk powder, oils and fats, sugars, emulsifiers, flavors, pigments, etc. are mixed in an arbitrary ratio, and rolled and conched by a conventional method It means what you get.

The chocolate of the present invention uses the hard butter of the present invention as part or all of the fats and oils contained in the chocolate. The chocolate of the present invention using the hard butter of the present invention has excellent stability over time while maintaining good chewability.
The amount of the hard butter used in the chocolate of the present invention is 10 to 100% by mass, preferably 20 to 80% by mass, more preferably 25 to 70% by mass, based on fats and oils contained in the chocolate.

In the chocolate of the present invention, 50 to 100% by mass of the oil content other than the hard butter is preferably derived from cocoa butter, more preferably 70 to 100% by mass, and 90 to 100% by mass of the oil content of the chocolate. is more preferred.

If necessary, the chocolate of the present invention may contain edible fats and oils other than the cocoa butter and the hard butter of the present invention. The content is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 1% by mass or less in the oil content of the chocolate.
Edible oils and fats other than the cocoa butter and the hard butter of the present invention include, for example, milk fat, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, One or more selected from various vegetable oils and animal oils such as kapok oil, sesame oil, evening primrose oil, shea butter, monkey tallow, beef tallow, lard, fish oil, and whale oil, and hydrogenation, fractionation, and transesterification thereof 1 or 2 or more selected from these can be used.

In the chocolate of the present invention, the content of SUS triglycerides, which are symmetrical triglycerides, in the triglyceride composition of the oil is preferably 30% by mass or more, more preferably 40 to 90% by mass, further preferably 45% by mass. ~80% by mass.
In the present invention, the SUS triglyceride has saturated fatty acid residues with 16 to 22 carbon atoms bonded to the 1st and 3rd positions of glycerin, and monovalent unsaturated fatty acid residues with 16 to 22 carbon atoms at 2nd position of glycerin. to indicate the triglycerides attached to the

In addition, the chocolate of the present invention preferably has a trisaturated triglyceride (SSS) content of 1 to 5% by mass, more preferably 1.2 to 3.5% by mass, and still more preferably 1.2 to 3.5% by mass in the triglyceride composition of the oil. is 1.4 to 2.5% by mass.

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

The chocolate of the present invention can effectively suppress blooming even when the content of POSt-type triglycerides is small, and the effect of the invention can be maximized. % or less is more preferable, and 20% by mass or less is even more preferable.

The chocolate of the present invention can be produced by a normal production method depending on the type of chocolate, except that the hard butter of the present invention is used as a raw material, but it is particularly preferable to perform a tempering operation. Tempering is a cooling operation that satisfies certain temperature conditions during the production of chocolate. Especially when the oil content contains a large amount of symmetrical triglycerides, the arrangement of triglyceride molecules suppresses blooming. This operation is necessary to produce chocolate with a glossy surface. If the tempering operation is not performed, not only is the stability deteriorated over time, but the meltability in the mouth tends to be poor, and the effects of the present invention may not be obtained sufficiently.

The above tempering operation can be performed by a general tempering operation, for example, after heating the chocolate dough to about 45 to 50 ° C. and dissolving it, it is slowly stirred so that air does not enter until it reaches about 27 ° C. After cooling, heat again to 29 to 32 ° C. and stir slowly, heat the chocolate dough to about 45 to 50 ° C. and dissolve it, then crystallize the high-melting fat and / or tempered chocolate. A method of adding little by little as a nucleus can be mentioned.

The composition of the chocolate of the present invention is appropriately selected according to its type and is not particularly limited, but an example is as follows.
Oil content (including the hard butter of the present invention) 35 to 50% by mass
Cocoa mass 5-50% by mass
Powdered milk 0-20% by mass
Sugar 35-50% by mass

The chocolate of the present invention can be suitably used as chocolate for composite confectionery. Specifically, by combining the chocolate for composite confectionery of the present invention with a food material, composite confectionery such as composite chocolate can be suitably produced. In this specification, the term “composite confectionery” refers to a food material and chocolate, which are not in a state in which the food material and chocolate are integrated, but in a state in which the food material and chocolate having an independent shape are in contact with each other. It means confectionery in shape. There are no particular restrictions on the properties of the food material, and it may be solid or fluid. Examples of the food material include food materials containing a large amount of water and/or oil. Food materials containing a large amount of water and/or oil include, for example, nuts, baked goods such as cookies, sables, butter cakes, choux pastries, pies, breads such as brioche and Danish pastries, jams, jellies, and sugars. Pickled fruit, sugar solution, cream and the like can be mentioned.

In the composite chocolate, the ratio of the chocolate of the present invention to the food material is arbitrary, but specifically, it is preferable to set it as follows.

In the case of composite chocolate in which chocolate and nuts are combined, the ratio of chocolate and nuts is preferably 10 to 200 parts by mass, more preferably 20 to 100 parts by mass of nuts per 100 parts by mass of chocolate. .
In the case of a composite chocolate obtained by combining chocolate with bakery foods such as baked confectionery and bread, the bakery food is preferably 10 to 1000 parts by weight, more preferably 20 to 400 parts by weight, per 100 parts by weight of chocolate.
In the case of a composite chocolate that combines chocolate with a food material with a high water content such as jam, jelly, candied fruit, sugar solution, cream, etc., the food material is preferably 10 to 200 parts by mass per 100 parts by mass of chocolate. , more preferably 20 to 100 parts by mass.

The method of compositing is not particularly limited, and for example, the food material is dispersed in chocolate, the food material is partially or entirely enrobed or coated with chocolate, and the food material is mixed with truffles, shell chocolate, etc. A method of using it for the center of chocolate, etc. can be mentioned.

More specifically, in the case of composite chocolate in which chocolate and nuts are combined, a method of adding and mixing nuts during chocolate production or using nuts as a center can be mentioned.

In addition, in the case of composite chocolate that combines chocolate and bakery food, crushed baked confectionery is added and mixed during chocolate production, baked confectionery is used as the center, or conversely, chocolate is enrobed in baked confectionery. Or the method of coating, etc. can be mentioned.
In addition, in the case of compound chocolate that combines chocolate with food materials with high water content such as jams, jellies, candied fruits, sugar solutions, and cream, crushed food materials with high water content are added and mixed during chocolate production. Alternatively, a food material with a high water content may be used as the center, or conversely, a food material with a high water content may be enrobed or coated with chocolate.

Examples of the present invention are given below, but the present invention is not limited to the following examples.

Production of hard butter [Example 1]
Middle melting point obtained by fractionating shea butter by a conventional method (hereinafter referred to as "shea fat middle melting point") 50 parts by mass, middle melting point part with an iodine value of 35 obtained by fractionating palm oil by a conventional method (hereinafter , referred to as "palm middle melting point (IV35)") 20 parts by mass, and a middle melting point part with an iodine value of 45 obtained by fractionating palm oil by a conventional method (hereinafter referred to as "palm middle melting point (IV45)") 30 parts by mass and 0.5 parts by mass of shea butter extremely hardened oil were dissolved and mixed at 60° C. to obtain hard butter A of the present invention.
SSS type triglyceride content (% by mass), StStSt type triglyceride content (% by mass), P2St type triglyceride (% by mass), PSt2 type triglyceride (% by mass), SUS type triglyceride content (% by mass) of the obtained hard butter A %), StOSt-type triglyceride content (% by mass), and various triglyceride ratios (% by mass) are shown in [Table 1]. (The same applies to Example 2 and below.)

[Example 2]
A hard butter B of the present invention was obtained in the same manner as in Example 1, except that the shea butter extremely hardened oil was 0.8 parts by mass.
[Example 3]
A hard butter C of the present invention was obtained in the same manner as in Example 1, except that the shea butter extremely hardened oil was 1.0 parts by mass.
[Example 4]
A hard butter D of the present invention was obtained in the same manner as in Example 1, except that the shea butter extremely hardened oil was 1.3 parts by mass.
[Example 5]
A hard butter E of the present invention was obtained in the same manner as in Example 1, except that the shea butter extremely hardened oil was 1.6 parts by mass.
[Example 6]

Hard butter F of the present invention was obtained in the same manner as in Example 1, except that the shea butter extremely hardened oil was 2.0 parts by mass.
[Example 7]
A hard butter G of the present invention was obtained in the same manner as in Example 1, except that the shea butter extremely hardened oil was 2.5 parts by mass.
[Example 8]
50 parts by mass of shea butter medium melting point part, 50 parts by mass of palm medium melting point part (IV45), and 1.0 part by mass of shea butter extremely hardened oil were dissolved and mixed at 60°C to obtain hard butter H of the present invention.
[Example 9]
A hard butter I of the present invention was obtained in the same manner as in Example 8, except that the shea butter extremely hardened oil was 1.5 parts by mass.
[Example 10]
40 parts by mass of shea butter medium melting point, 60 parts by mass of palm medium melting point (IV35), and 1.0 part by mass of shea butter extremely hardened oil were dissolved and mixed at 60°C to obtain hard butter J of the present invention.
[Example 11]
Hard butter K of the present invention was obtained in the same manner as in Example 10, except that the shea butter extremely hardened oil was 1.3 parts by mass.

[Example 12]
50 parts by mass of shea butter medium melting point, 20 parts by mass of palm medium melting point (IV35), 30 parts by mass of palm medium melting point (IV45), and 1.0 part by mass of extremely hardened palm oil are dissolved and mixed at 60 ° C., Inventive hard butter L was obtained.
[Example 13]
50 parts by mass of shea butter medium melting point, 20 parts by mass of palm medium melting point (IV35), 30 parts by mass of palm medium melting point (IV45), 0.2 parts by mass of shea butter extremely hardened oil, 1.0 part by mass of palm extremely hardened oil The parts were melted and mixed at 60° C. to obtain the hard butter M of the present invention.
[Example 14]
50 parts by mass of shea butter medium melting point, 20 parts by mass of palm medium melting point (IV35), 30 parts by mass of palm medium melting point (IV45), 0.5 parts by mass of shea butter extremely hardened oil, 0.5 parts by mass of palm extremely hardened oil The parts were melted and mixed at 60° C. to obtain hard butter N of the present invention.
[Example 15]
50 parts by mass of shea butter medium melting point, 20 parts by mass of palm medium melting point (IV35), 30 parts by mass of palm medium melting point (IV45), 0.5 parts by mass of extremely hardened oil of palm medium melting point, 0 parts by mass of extremely hardened palm oil .5 parts by mass were melted and mixed at 60°C to obtain the hard butter O of the present invention.
[Example 16]
50 parts by mass of shea butter medium melting point, 20 parts by mass of palm medium melting point (IV35), 30 parts by mass of palm medium melting point (IV45), and 1.0 part by mass of extremely hardened oil of palm medium melting point dissolved at 60 ° C. They were mixed to obtain the hard butter P of the present invention.

[Comparative Example 1]
50 parts by mass of shea butter intermediate melting point, 20 parts by mass of palm intermediate melting point (IV35), and 30 parts by mass of palm intermediate melting point (IV45) were melted and mixed at 60°C to obtain hard butter Q as a comparative example. [Comparative Example 2]
50 parts by mass of shea butter intermediate melting point, 20 parts by mass of palm intermediate melting point (IV35), 30 parts by mass of palm intermediate melting point (IV45), and 1.0 part by mass of extremely hardened coconut oil are dissolved and mixed at 60 ° C., A hard butter R was obtained as a comparative example.

Production of chocolate Using the obtained hard butter, tempering type chocolates A to P of the present invention (Examples 1 to 16) and tempering type chocolate Q of comparative example were prepared according to the following <chocolate formulation/manufacturing method>. ~R (Comparative Examples 1-2) were obtained.
Furthermore, a sable is produced by the following <blending and manufacturing method of sable>, and using the obtained sable and the tempering chocolates A to R, the composite chocolate A to of the present invention is manufactured according to the following <blending and manufacturing method of composite chocolate>. P (Examples 1 to 16) and comparative composite chocolates Q to R (Comparative Examples 1 to 2) were obtained. The obtained composite chocolate was subjected to the following <low temperature bloom test>.

<Chocolate formulation/manufacturing method>
30 parts by mass of hard butter (any of A to R), 7 parts by mass of cacao butter, 5 parts by mass of cocoa mass (oil content = 55% by mass) are heated to 55 ° C. and dissolved, cocoa powder (oil content = 12% by mass) 15 parts by mass, 5 parts by mass of powdered skim milk, 37.6 parts by mass of sugar, 0.6 parts by mass of lecithin.
4 parts by mass were kneaded to form a paste, rolled, and then conched to obtain a chocolate dough (the POSt-type triglyceride in the oil content was 20% by mass or less).

<Formulation and manufacturing method of sable>
Put 45 parts by mass of shortening (mainly palm oil blended with oil and fat) adjusted to 15 ° C., 45 parts by mass of sugar, and 2 parts by mass of skimmed milk powder in a mixer bowl, set in a desktop mixer, mix lightly, and then mix at high speed 7. Creamed for minutes. Then, while mixing at a low speed, 13 parts by mass of water was added over 30 seconds and mixed for an additional 1 minute. Further, a mixture of 100 parts by mass of wheat flour and 0.5 parts by mass of baking soda, which had been mixed and sieved in advance, was added and mixed for 30 seconds at low speed and 30 seconds at medium speed to obtain a sable dough. This sable dough was wire-cut into a shape of 5 mm in thickness and 5 cm in diameter, and baked at 180° C. for 10 minutes to obtain a sable.

<Formulation and manufacturing method of compound chocolate>
After heating to 50° C. and melting, the tempered chocolate was enrobed in an amount three times the amount of the sable to obtain a composite chocolate.

<Low temperature bloom test>
The composite chocolate was stored in a thermostat at 20°C, and after 10 days, 30 days, 50 days, 70 days, and 90 days, the low temperature bloom resistance was evaluated according to the following (evaluation criteria). The results are shown in Table 2.
(Evaluation criteria)
A: The gloss of the surface is good, and no low-temperature bloom is observed.
◯: The glossiness of the surface is lost, but whitening does not occur.
Δ: Whitening occurs.
x: Severe whitening occurs.

<Evaluation test for chewing and melting in the mouth>
The resulting composite chocolate was stored in a constant temperature machine at 20°C, and 10 panelists evaluated the "chewing out" and "melting in the mouth" of the chocolate portion 10 days, 50 days, and 90 days after production according to the following criteria. .
Evaluation was performed according to the following evaluation criteria, and the total score of 10 panelists was used as the evaluation score, and the results are shown in [Table 2] as follows.
41-50 points: ◎, 31-40 points: ○, 15-30 points: △, 0-14 points: ×
・Sticking out 5 points Very good.
3 points Good.
1 point Slightly unsatisfactory.
0 points Poor.
Melt in the mouth 5 points Melt in the mouth is extremely good.
3 points Good.
1 point Slightly unsatisfactory.
0 points Poor.

Claims (3)

It contains 50 to 90% by mass of SUS triglyceride and 1 to 5% by mass of SSS type triglyceride, and the ratio of StStSt type triglyceride in SSS type triglyceride is 5 to 65% by mass, and P2St type triglyceride in SSS type triglyceride The total amount of PSt2-type triglycerides is 25 to 65% by mass, the StOSt-type triglycerides are contained in an amount of 30-50% by mass based on the SUS -type triglycerides, and the ratio of the P2St-type triglycerides to the total amount of the P2St-type triglycerides and the PSt2-type triglycerides is 35-90% by weight of cocoa butter-free hard butter.
(S indicates a saturated fatty acid residue with 16 to 22 carbon atoms, U indicates a monounsaturated fatty acid residue with 16 to 22 carbon atoms, St indicates a stearic acid residue, SUS triglycerides are 1, 3 SSS-type triglycerides are triglycerides with S at the position and U at the 2-position; SSS-type triglycerides are triglycerides with three S molecules; P represents a palmitic acid residue, P2St-type triglyceride represents a triglyceride in which two molecules of palmitic acid residue and one molecule of stearic acid residue are bound, and PSt2-type triglyceride represents one molecule of palmitic acid residue and one stearic acid residue. (StOSt-type triglyceride is a triglyceride in which S is a stearic acid residue (St) and U is an oleic acid residue (O).) Chocolate containing the hard butter according to claim 1 . 3. Chocolate according to claim 2 , which is for composite confectionery.