JPH0783680B2 - Chocolate and method for producing chocolate - Google Patents

Description

Detailed Description of the Invention

[Object of the Invention]

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chocolate additive, particularly a heat-resistant chocolate in which the occurrence of fat bloom is suppressed even after the chocolate is left at a temperature near body temperature for a certain period of time to lose its shape retention property, and its production. It is about law.

[0002]

[Definition]

[Definition] The term "chocolate" as used in the present invention is not limited by the regulations ("Fair competition agreement regarding the labeling of chocolates") or legal provisions, and all chocolates using so-called cacao substitute fats are used. It is also used as a concept that also includes processed foods and processed fats and oils.

[0003]

2. Description of the Related Art Generally, chocolate is produced by appropriately mixing cocoa mass, cocoa, cocoa butter, cocoa substitute fat, sweetener, milk powder and the like, rolling, conching and tempering treatments. There is a problem that the product value of the product is lost. In this bloom, fat bloom based on unstable crystals of fats and oils,
There is sugar bloom based on recrystallization of sugar, and the former fat bloom is particularly common.

Therefore, in the production of general chocolate products, a tempering treatment is carried out for the purpose of transferring chocolate fats and oils to a stable crystal form which is unlikely to cause fat bloom, and when the treatment is insufficient, bloom is produced. It occurs under a wide range of conditions, and even makes it difficult to separate the mold from the mold. Therefore, although tempering is an important step in chocolate production, when the product chocolate is exposed to a high temperature near the melting temperature for a certain time (for example, in summer, the product is exposed to sunlight). In such cases, no matter how carefully tempering treatment is performed during the manufacturing process, it has been impossible to suppress blooming.

Further, since appropriate tempering conditions vary depending on the blending of chocolate fats and oils, the cooling rate, etc., it is not always easy to find the optimum style for each of various chocolate products. In particular, most cooling machines used for tempering are designed to have a specific cooling rate, so conversely it is necessary to adjust the temper degree of chocolate according to the characteristics of the cooling machine used. There is the annoyance of finding a unique tempering style for each machine in advance (M.
G. Reade, The Manufacture Confectioner, January 19
85).

Further, the tempering method used for industrial production includes a process of forcibly cooling the melted oily composition,
The process of reheating (reheating) is usually included at least once each (for example, "Confectionery Dictionary", p. 459,
(October 1981, Asakura Shoten), it is necessary to have two kinds of means in terms of equipment, cooling and heating (JP-A-61-40750).
issue). However, repeating such cooling and heating causes energy loss.

Therefore, there has been a desire in the industry to omit laborious tempering work as much as possible, and in accordance with this desire, a hard butter having a high elaidin content, a lauric hard butter, and a fatty acid sequence by transesterification are used. Techniques such as using randomized hard butter have been implemented. However, since a large amount of cocoa butter cannot be mixed with such a different type (no-temper type) hard butter, the obtained product has a limitation in flavor.

[0008]

The problem to be solved by the present invention is, therefore, a high temperature resistant chocolate which could not be achieved by the conventional tempering treatment, more specifically, a high temperature near body temperature for a certain period of time. The aim is to obtain a chocolate that can suppress blooming even after exposure, that is, it can restore itself to the original glossy chocolate even after being exposed to high temperatures.

The present invention also makes it possible to manufacture a product utilizing the flavor of cocoa butter by a method in which tempering is omitted or simplified, thereby reducing the number of steps and at the same time being extremely advantageous in terms of energy and equipment. The present invention is intended to provide a method for producing chocolate.

[0010]

[Constitution of the invention] [Means for Solving the Problems]

(1) Concept of the invention The present inventors, as a result of intensive research to solve the above problems, as a result of stabilizing and crushing fats and oils of a specific glyceride composition, adding and mixing them in a chocolate formulation without melting By improving the heat resistance of conventional chocolate, the self-recovering type chocolate is obtained, and at the same time, the ground fat oil powder has been found to be useful for omission or simplification of tempering. Arrived

(2) Outline of the Invention That is, the present invention provides (a) a 2-unsaturated-1,3-diester consisting of an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms. Chocolate containing crushed stable crystalline particles containing saturated glyceride as a main component, and (b) 2-unsaturated-consisting of unsaturated fatty acid having 18 or more carbon atoms and saturated fatty acid having 20 to 24 carbon atoms This is a method for producing chocolate, in which the content of pulverized stable crystalline particles containing 1,3-disaturated glyceride as a main component is added in a cooling process of a chocolate mixture melted through a conching treatment. .

(3) 2-Unsaturated-1,3-disaturated glyceride Here, the characteristic element of the present invention, 2-unsaturated-1,3-diglyceride.
Compositions (oils and fats) containing di-saturated glyceride as a main component are disclosed, for example, in JP-A-55-71797, JP-A-56-127094, and JP-A-52-104506.
No. 55-84397, No. 60-251891 and the like, and can be produced by applying the selective transesterification method utilizing the enzyme activity disclosed in the specification. That is, the number of carbon atoms is 20
The fatty acids mainly containing -24 saturated fatty acids (arachidic acid, behenic acid, lignoceric acid, etc.) are, for example, rapeseed oil,
Obtained by curing, decomposing, and rectifying radish oil, lunaria oil, fish oil, whale oil, etc., and the fatty acid or its ester is mainly an unsaturated fatty acid having 18 or more carbon atoms at the 2-position of the glyceride (mainly oleic acid). However, some may contain linoleic acid, arachidonic acid, erucic acid, or the like) by transesterification with an oil / fat having a group, thereby selectively esterifying the saturated fatty acid at the 1,3-positions. can get. The "main component" means the "crushed particles" of the specific composition, and is not necessarily the ratio to the "chocolate additive" as a whole including the "dispersion medium" described later, but as a ratio. It is good to contain about 50% or more, preferably 70% or more.

If the carbon atom chain of the saturated fatty acid of the 2-unsaturated-1,3-disaturated glyceride is shorter than 20, or if the above-mentioned specific glyceride is not the main component in the crushed particles, the particles have a high temperature near body temperature. In the chocolate product or chocolate dough which has reached the above, the particles cannot maintain the crystalline state of high melting point, and the desired effect of the present invention is not exhibited. Even if the glyceride is not a 1,3-position saturated 2-position unsaturated type but a 2-saturated trisaturated triglyceride easily obtained from extremely hard oil, good crystal growth is obtained. It cannot be accelerated and, for example, the mold release of the oily composition subjected to tempering after cooling is poor, and even if the mold is somehow released, it is not glossy. Further 1,2-position or 2-, 3
Similarly, in the case of an isomeric triglyceride in which the -position is a saturated fatty acid and the 3-position or the 1-position is an unsaturated fatty acid, good crystal growth cannot be promoted. (4) Stable oil crystals

The milled particles should then be stable crystals. The stable crystal form here can be identified by the peak of the short space (side space) obtained by the X-ray diffraction spectrum of the crushed particles described above, and RL Wille and ES Lutton
Named the crystal form of cocoa butter [JAO
CS 43 , pp.491-496 (1966)], a stable crystal form more than V type is preferable, but the stable crystal form of the present invention includes a case where these and IV type crystal forms are mixed.

Generally, stable crystals of triglyceride can be obtained by aging for a certain time or longer at a temperature lower than the temperature around the melting point thereof (particularly at a temperature below the melting point of the stable crystalline form). However, 2-unsaturated-1,3-disaturated glycerides consisting of unsaturated fatty acids having 18 or more carbon atoms and saturated fatty acids having 20 to 24 carbon atoms are more stable than other chocolate fats and oils. Since it takes a long time to transfer, the aging time required is set by dividing the oil or fat into small pieces, for example, by crushing it, or by spraying the melted oil or fat at a predetermined temperature into coarse particles. Can be artificially shortened. Further, triglyceride is used as a miscella with a solvent (for example, an organic solvent such as hexane or acetone, a supercritical gas), and crystals precipitated from the miscella are generally stable without further aging. Care should be taken not to melt the stable crystals that have been precipitated at the time of desolvation, for example, when the solvent is removed below.

If the crushed particles are not stable crystals, the effect of promoting tempering is poor, and the particles themselves are easily melted. Therefore, if the produced chocolate product is exposed to a temperature near body temperature that does not have shape retention, Even if the product temperature drops, the original glossy condition can no longer be restored. (5) Grinding and particle size of oils and fats

The crushing can be carried out by using a known crushing means such as a homomixer or an ultrasonic wave with a solid or coarse solidified fat or oil as it is or together with an appropriate dispersion medium, and the solidified fat or oil is already in a stable crystal form. In this case, the crushing is preferably performed in a low temperature atmosphere in which the crystals do not melt. For example, a part of cocoa butter is taken in a homomixer and adjusted to 30 ° C. or lower, and a small mass of the solid fat and oil is put into this to be crushed, or crushing while cooling with dry ice or so-called Freeze-grinding can be suitably adopted.

The size of the particles is usually less than 500 μm, preferably less than 100 μm, most preferably less than 25 μm. If the size of the particles is too large, the number of nuclei decreases, and as a result, the efficiency of promoting crystallization is poor, or the dispersibility in the chocolate dough is reduced and the texture is also slightly deteriorated, which impairs the texture of the product. Conversely, if the size of the particles is small, the amount used may be small, but in order to prevent the particles from melting, it is necessary to pay attention to the upper limit of the temperature at the time of addition, which will be described later.

(6) Chocolate Additive Composition The chocolate additive used in the present invention may contain an appropriate dispersion medium, whereby the dispersibility is improved and at the same time the additive effect of the agent is increased. Further, the non-oil dispersion medium (for example, saccharide) also has an action of preventing the pulverized particles of the specific triglyceride from being aggregated and agglomerated during storage of the present chocolate additive.

The above dispersion medium may preferably be selected from chocolate dough ingredients such as sugars, milk powder, cocoa mass, cocoa powder, cocoa butter, hard butter and emulsifiers. However, since these dispersion media also do not undergo the usual refining step after the addition of the present additive, it is desirable that the particle size is 50 μm or less so that the texture of the product is not impaired. In addition, when the dough component selected as the dispersion medium is an oil-containing substance and is used in a large amount and the tempering treatment is omitted or simplified, it is preferable that the oil and fat crystals are also stable.

(7) Production of Chocolate In carrying out the present invention, the chocolate additive is used in a state of containing the particles. If it is used in a molten liquid that does not contain particles, it will no longer produce stabilized crystals of the specific glyceride when crystallized in the cooling step of chocolate production. Then, unless the tempering similar to the conventional one is performed, the obtained dough has a low peak temperature of chocolate fat and oil itself as shown in the DSC (Differential Scanning Calorimetry) chart (see FIG. 4), which is appropriate. That is, it is hard to become a stable crystal. Therefore, the cast chocolate dough cannot be released from the mold (released), and fat bloom is immediately generated even in the enrobing usage. That is, when the additive is not in the form of particles and is in a molten liquid state, there is no effect of omitting tempering (the temperature of the chocolate fats and oils peaks for the first time when tempering is performed, and stabilizes properly (Fig. 2 Since the additive contains particles, the peak temperature of the chocolate fat and oil is increased and stabilized without performing tempering similar to the conventional one (see FIG. 1).

In the practice of the present invention, if the chocolate composition to be added is a composition before the conching treatment, the crushed particles will melt depending on the temperature at the time of conching. The chocolate composition is cooled and solidified, so that it is preferably performed at a temperature below the dough temperature at which the chocolate dough is completely melted, preferably below 39 ° C. In this way, the reheating process, which is almost always performed in the normal tempering process, is not required, and not only the labor and the equipment can be omitted, but also the crushed particles are immediately cast or enrobed after being dispersed in the dough. Therefore, the higher the dough temperature at the time of addition, the easier the tempering can be, and virtually no tempering step is required. However, even if the conventional tempering process using the agent of the present invention is performed, it is possible to automatically restore the chocolate to a glossy chocolate after exposing the chocolate to a high temperature near body temperature for a certain period of time. It can be added unless the material (dough) temperature is lowered and the fluidity is lost.

The amount of the above-mentioned chocolate additive added is usually determined within the range of 0.1 to 10% in terms of the amount (weight ratio) of the pulverized particles of the specific triglyceride with respect to the chocolate dough, and if the dispersion is good, Usually, 2% by weight is sufficiently effective, and the effect is not increased to the left even if it is added more.
On the contrary, if the addition amount is small, there is no effect.

The chocolate which is the object of the present invention is mainly composed of SUS (2-unsaturated-1,
3-di-saturated glyceride) rich in shea butter, palm oil,
It is a chocolate using so-called tempering type oils and fats such as monkey butter, mango kernel oil, kokum butter, illipe fat or fractionated oil thereof. The composition after the chocolate additive is added and dispersed is subjected to a deposit / casting or confectionery surface on the confectionery surface by a conventional method, but the temperature control of the depositor hopper, piston, cylinder and tempering type is also conventionally required. The aging step (1 to 5 weeks) thereafter may be unnecessary or shortened in some cases.

(8) Analysis of stable fats and oils in chocolate Verification that the chocolate product was obtained as described above was carried out at 18 ° C. and 37 ° C. as described in Examples below.
This can be confirmed by the fact that bloom does not occur even if the cycle test at ℃ is repeated several times, but it can also be confirmed by the DSC analysis method.

For example, depending on the particle size of the 2-unsaturated-1,3-disaturated glyceride consisting of an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms, the first As shown in the figure, the peak around 50 ° C is determined by DSC.
It can be observed by analytical methods. DS of attached drawing
The C chart shows that 30 to 40 mg of sample chocolate is sampled in an aluminum sample pan and set in a DSC sample chamber along with an empty control pan, which is rapidly frozen to -40 ° C with dry ice and then at a rate of 5 ° C / min. It was obtained by electrically measuring the amount of heat absorbed under the condition that the temperature was raised.

Alternatively, the following method is exemplified as another DSC analysis method which is useful for explaining the operation of the present invention and which is more accurate. That is, about 2 mg of sample chocolate is sampled in a sample pan and set in a DSC sample chamber together with an empty control pan. The first time at a rate of about 3 ° C / minute from low temperature, for example, -20 ° C to near body temperature, for example 37 ° C, The temperature was raised and held at the same temperature for 15 minutes, then 0 ℃ to -5
After cooling to 3 ° C / min at a rate of about 3 ° C / min and holding at the same temperature for 15 minutes, raise the temperature for the second time at a rate of about 3 ° C / min,
The main peak temperatures of absorption heat (the temperature at which the main chocolate fat and oil crystals melt) shown during the first and second temperature rises were compared, and there was a substantial difference between them (about 5 ° C or more). Difference) can be confirmed.

That is, the difference between whether the main peak of the absorbed heat at the time of the second temperature rise can show a temperature substantially the same as the peak at the first time of temperature rise or becomes a substantially low temperature. Is the difference whether or not the chocolate fats and oils that melt at the time of the second temperature rise are proper, that is, stable crystals,
In other words, whether or not the particles in the additive of the present invention having the action of promoting the formation of stable crystals without the ordinary tempering operation are still present in the chocolate melted by the first temperature increase. It will be the basis for judgment.

[0029]

[Function] 2-unsaturated-1,3-containing unsaturated fatty acid having 18 or more carbon atoms and saturated fatty acid having 20 to 24 carbon atoms
The stable crystalline particles of disaturated glyceride have a specific action of forming crystal nuclei in a solid solution at a temperature equal to or lower than the melting point thereof and promoting generation of stable crystals. Therefore, when a chocolate product containing the present stable crystals is exposed to high temperatures near body temperature and the chocolate oil with a lower melting point loses its crystalline form, it remains as stable crystal nuclei, and recrystallization of the chocolate oil as the temperature decreases. It becomes a mother nucleus for crystallization and induces the formation of stable crystals. For this reason, the chocolate containing the specific stable crystal has high temperature resistance not found in conventional chocolate, and can simplify or omit the tempering operation of the chocolate composition containing the stabilized crystal. .

[0030]

EXAMPLES Hereinafter, specific examples and effects of the present invention will be described with reference to Examples, Reference Examples and Comparative Examples, but these are merely examples and do not limit the spirit of the present invention. In each example, parts and% mean weight basis unless otherwise specified.

Reference Example 1 An extremely hardened oil of high erucin rapeseed oil containing 45% of an unsaturated fatty acid having 22 carbon atoms was hydrolyzed and esterified to obtain a fatty acid ethyl ester. Rectify this fatty acid ester,
An enzyme containing 97.9% of a saturated fatty acid ester having 20 to 24 carbon atoms, 70 parts of this fatty acid ester was mixed with 30 parts of high oleic sunflower oil to selectively act on 1,3-position. Iodine value of 45 by transesterification using a chemical
Reaction oil, and then fractionated with a solvent to obtain a high melting point fraction.
It was collected at 57.6%. The composition of bound fatty acids in this fraction is as follows: iodine value 31.6, amount of 2-unsaturated-1,3-disaturated glyceride 76%, unsaturated fatty acid having 18 or more carbon atoms and number of carbon atoms. It was 71.2% of 2-unsaturated-1,3-disaturated glyceride consisting of 20 to 24 saturated fatty acids.

Fatty acid composition (top chain length: number of double bonds, bottom%) 16: 0 18: 0 18: 1 18: 2 20: 0 22: 0 24: 0 0.7 1.7 31.6 2.5 4.8 56.7 2.0

The fats and oils were heat-treated at 25 ° C. for 2 days and at 48 ° C. for 23 days to stabilize them [X-ray diffraction (Cu-Kα, λ = 1.54).
As identified by 2), the above-mentioned RL Wille and ESLutt
equivalent to type VI in the nomenclature of on], and 1.5 parts thereof and 6 parts of cocoa butter were placed in a homomixer and pulverized with stirring at 29 to 29.5 ° C for 5 minutes.

Example 1 On the other hand, a mixture of 20 parts of cocoa mass, 45 parts of sugar, 20 parts of whole milk powder, 7 parts of cocoa butter and 0.5 part of lecithin was roll-rolled, conching and tempered in the usual manner, and then prepared in advance. The pulverized mixture of cocoa butter and solid fat produced in Reference Example 1 was added and mixed, then cast, cooled, and peeled at 20 ° C.
Aged for 7 days. The chocolate thus produced was placed at 18 ° C. for 12 hours and then at 35 ° C. for 12 hours, and this cycle test was repeated 10 times or more, but no bloom was observed. Similarly, the cycle test at 18 ° C. and 37 ° C. was repeated 6 times or more, but no blooming was observed.

On the other hand, for comparison, a chocolate produced by melting and adding the crushed mixture of the above cocoa butter and solid fat and oil, and carrying out the same procedure in the other way was subjected to a cycle test at 18 ° C. and 35 ° C. In the 4th test, and in the cycle test at 18 ° C and 37 ° C, the 1st test showed blooming (Control Example 1). In addition, in the test results of the chocolate produced in the same manner by using only cocoa butter, significant blooming was observed in the first test (Control Example 2).

Example 2 Sugar 44 parts, whole milk powder 29.3 parts, cocoa butter 26 parts, lecithin 0.
After rolling 5 parts of the mixture in a conventional manner, conching and tempering, 1.2 parts of powder particles obtained by crushing the solid fats and oils used in Example 1 in dry ice were added to and mixed with white chocolate. Was manufactured. As a result of carrying out a cycle test on this chocolate in the same manner as in the same example, no bloom was observed.

On the other hand, for comparison, in the case where the solid fat and oil pulverized product was not added, significant blooming was observed at the first time (Control Example 3).

[0038]Reference example 2  Behenic acid ethyl ester and high oleic sunflower oil
Selected at the 1- and 3-positions of the glyceride using lipase
By transesterification, and by fractionating and concentrating it with a solvent,
Re-crystallize with xanthane and remove the solvent without melting.
Distill off with an empty pump, then cool with dry ice.
After crushing in a juice mixer and sieving at 42-60 Messi
(350-250 μm) pass category as an additive for this example
It was This additive is. It corresponds to the VI type in the above-mentioned crystal type.
According to HPLC analysis, AOS 0.2%, BOS 2.8%,
BLB 2.5%, BOA 14.0%, BOB 75.9%, B
OLi (2-oleyl behenic lignocerine) 4.3%,
Other glycerides were 0.4%.

Reference Example 3 The oil and fat of Reference Example 2 after the solvent was distilled off under vacuum was further freeze-ground in liquid nitrogen to obtain a chocolate additive having an average particle size of 15.6 μm.

Reference Example 4 The additive of Reference Example 2 was mixed with powdered sugar in a weight ratio of 1: 1 and freeze-ground in liquid nitrogen to an average particle size of about 20 μm or less, which was then added to a new chocolate. Used as an additive.

Reference Examples 1 and 2 Alumbrackia extract oil was used as a raw material to obtain a high melting point portion with a yield of 59.1%, which was then aged for a long period of time and freeze-ground in liquid nitrogen to obtain a stable type (the above-mentioned). An agent of crystal powder (average particle size 11.4 μm) referred to in the nomenclature was obtained (Reference Example 1). An extremely hardened oil of high erucin rapeseed oil containing 45% of unsaturated fatty acids having 22 carbon atoms was also crushed to obtain the additive of Reference Example 2 (mixed type of IV and V types referred to in the above nomenclature). Constants, fatty acid compositions and melting points of the fats and oils of Reference Examples 2 to 4 and Reference Examples 1 and 2 (capillary glass tube having an inner diameter of about 1 mm with one end sealed, and a sample crushed with a length of about 5 mm was put into the capping portion Table 1 below shows all the values of the temperature measured in a water bath while raising the temperature of the thermometer.

[0042]

Examples 3 and 4 Chocolate was produced using the additive (ground particles) of Reference Example 2 or 3. That is, the oily composition of the following formulation, mixed by a conventional method of chocolate production, rolled,
Prepare a dough in a molten state by conching, and stir it while cooling it to 30 ° C, and add and disperse it so that the crushed particles become 5% of the dough oil (1.67% of the chocolate dough). After that, it was poured into the template without being reheated and kept at 15 ° C. for 30 minutes to be solidified.

[0044]

These were good in mold release, and the cycle test of 18 ° C. and 37 ° C. was immediately repeated 5 times or more without aging, but it was found that the chocolate had no shape retention property at 37 ° C. At 18 ° C, the good luster was restored. However, due to the particle size, the chocolate product of Example 3 had a rather bad texture, while the product of Example 4 was good.

Using the ground fats and oils of Reference Examples 1 and 2 as additives (Control Examples 4 and 5), no additive was added.
What was cast as it was at ℃ (Control Example 6) and the additive of Reference Example 3 were used, but the other dough was rolled and conched into a molten dough at 30 ° C. without tempering. For the sake of comparison, a product that had been cast as it was (melting additive: Control Example 7) was also performed.

The degree of demolding and the state of gloss of each additive are shown in Table 2 below.

The DSC charts of the chocolates of Reference Example 3, Control Example 1, Control Example 6 and Control Example 7 are shown in the accompanying drawings.
In Comparative Example 7, although the composition was the same as in Example 3, the latent heat peak near 50 ° C., that is, the number of carbon atoms was 18
No peak of crystalline particles of 2-unsaturated-1,3-disaturated glyceride consisting of at least one unsaturated fatty acid and a saturated fatty acid having 20 to 24 carbon atoms was observed.

Example 5 A chocolate was produced in the same manner as in Example 3 except that the dough temperature at the time of adding the agent was changed to 36 ° C. by using each additive of Reference Example 3 or Control Example 1. The results are shown in Table 3 below.

[0050]

That is, although the additive of Reference Example 4 has the effect of omitting the tempering treatment even at an article temperature of 36 ° C., Reference Example 1
The additive of the above-mentioned additive was also used at 30 ° C. (Control Example 4).

Example 6 A chocolate was produced in the same manner as in Example 3 except that the agent of Reference Example 2 was used as a chocolate additive. In all cases, products with good mold release and good gloss were obtained.

Example 7 Example 3 except that the chocolate additive of Reference Example 3 is used.
When dispersed in a chocolate dough having the following composition in the same manner as described above, and then enrobed on a cake and cooled, a product having fast drying and good gloss was obtained, and a tempering promoting effect was recognized.

[0054]

A control example was also performed in the same manner as this example except that the chocolate additive was once melted and added to the chocolate dough, but bloom occurred after cooling.

[0056]

As described above, by adding and mixing the chocolate additive of the present invention to the chocolate composition without melting, the bloom of the bloom even when stored at a temperature near the body temperature such that the chocolate itself melts. Because it has the effect of significantly suppressing the occurrence,
It can provide a meaningful tool for chocolate producers and distributors, especially in summer or in the tropics. Further, the above chocolate additive can omit reheating in the tempering work and special cooling after dispersion of the additive, and even if the work is omitted or simplified, the product can be easily released from the mold or can be dried quickly. A product that can be enrobed at an early stage and that retains properties such as good gloss, luster or texture can be easily obtained. This makes it possible to remove cocoa butter with the same effort as when using a non-tempering type hard butter. It is possible to easily obtain flavorful products. In addition, since the tempering method is standardized as compared with the conventional method, the scope of preliminarily examining the tempering style is reduced, resulting in great convenience in the chocolate manufacturing practice.

[Brief description of drawings]

FIG. 1 DSC chart of chocolate of Example 3

2 is a DSC chart of chocolate of Control Example 1. FIG.

FIG. 3 DSC chart of chocolate of Control Example 6

4 is a DSC chart of chocolate of Control Example 7. FIG.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Setsuya Fujita 1535-15 Takata-cho, Kohoku-ku, Yokohama-shi, Kanagawa (72) Inventor Tadahiko Murata 3-39-3 (72) Invention, Nagata-kita, Minami-ku, Yokohama-shi, Kanagawa Iwaya Iwan 1-9-3 Nakazato, Minami-ku, Yokohama-shi, Kanagawa Prefecture (72) Inventor Hiroyuki Mori 2-4-2 Wakamatsudai, Sakai City, Osaka Prefecture

Claims (3)

[Claims] 1. A 2-unsaturated-1, which is composed of an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms,
Chocolate containing stable crystalline particles of 3-disaturated glyceride. 2. A 2-unsaturated-1, which is composed of an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms,
A method for producing chocolate, characterized in that the content of pulverized stable crystalline particles containing 3-di-saturated glyceride as a main component is added in a cooling process of a chocolate mixture melted through a conching treatment. 3. The method according to claim 2, wherein after adding the particles, the chocolate dough is molded or enrobed without reheating.