JPH0856572A - Laurin-based hard butter - Google Patents

Abstract

PURPOSE: To obtain a laurin-based hard butter, containing a specific polyglycerol ester of a fatty acid and capable of imparting a chocolate excellent in bloom resistance by use thereof in producing the chocolate. CONSTITUTION: This laurin-based hard butter contains a polyglycerol ester of a fatty acid comprising a 12C fatty acid and a polyglycerol having 2-15 degree of polymerization (e.g. tetraglycerol pentalaurate or hexaglycerol octalaurate) in an amount of preferably 1-2.5wt.% based on the weight of the laurin-based hard butter. Furthermore, e.g. a laurin-based natural vegetable oil and fat can be directly used or a hardened material thereof can be used as the laurin-based hard butter.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a lauric hard butter having excellent bloom resistance.

[0002]

2. Description of the Related Art In general, the quality of chocolate is greatly affected by the raw materials and various conditions in the manufacturing process, and in particular, the fat bloom phenomenon, which causes the surface to become grayish white during storage of the product, reduces the commercial value. Therefore, sufficient caution is required. A number of studies have been carried out to prevent such fat bloom phenomenon, and a method of adding sorbitan saturated fatty acid ester and glycerin saturated fatty acid ester together in a chocolate oil component (Japanese Patent Laid-Open No. 61-
67444), and a method of adding a specific sucrose fatty acid ester (JP-A-64-39945, JP-A-2-3504).
Although 2) and the like are disclosed, the bloom preventing effect is not so excellent.

A method of adding a specific polyglycerin fatty acid ester in which the constituent fatty acids have 12 to 22 carbon atoms (Japanese Patent Laid-Open No. 60-130341) is also disclosed.
The methods described in the examples have been studied for tempering type hard butters, and nothing is disclosed for lauric hard butters.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to prevent fat bloom of chocolate using laurin type hard butter.

[0005]

[Means for Solving the Problems] As a result of intensive studies on the bloom preventing effect on chocolate using a lauric hard butter as a surfactant, the present inventors have found a specific surfactant having a particularly excellent effect. The present invention has been completed.

That is, the present invention is a lauric hard butter excellent in bloom resistance, which is mainly composed of a polyglycerin fatty acid ester composed of a fatty acid having 12 carbon atoms and a polyglycerin having a degree of polymerization of 2 to 15.

It is important that the fatty acid constituting the polyglycerol fatty acid ester has 12 carbon atoms. When the carbon number is 13 or more, the bloom preventing effect on lauric hard butter becomes poor. Although the reason is not clear at present, the effect is related to the carbon number of the fatty acid that constitutes the hard butter to be added, and the closer the carbon number of the fatty acid constituting the polyglycerin fatty acid ester is, the better the effect. Turned out to show. That is, the number of carbon atoms of the main fatty acid that constitutes lauric hard butter is 1
Since it is 2, the number of constituent fatty acid carbon atoms of the polyglycerin fatty acid ester is most preferably 12. On the contrary, the anti-blooming agent of the present invention comprises fatty acids having 16 or 1 carbon atoms.
The effect is poor when added to hard butter or cocoa butter which is 8.

If the fatty acid constituting the polyglycerin fatty acid ester has 11 or less carbon atoms, the melting point of the hard butter to be added is lowered, which is not preferable.

The method for producing the polyglycerin fatty acid ester is not particularly limited, but it can be obtained by adding a catalyst to a fatty acid having 12 carbon atoms and polyglycerin having a degree of polymerization of 2 to 15 and esterifying by a conventional method. .

Polyglycene having a degree of polymerization of 16 or more is not practical because the viscosity of the raw material itself is too high and the esterification reaction becomes extremely difficult. If the hydroxyl value of the ester is 200 or more, the viscosity of the chocolate dough increases. Therefore, manufacturing becomes difficult.

The above-mentioned polyglycerin fatty acid ester exerts its function as an anti-blooming agent when added to various chocolates mainly composed of lauric hard butter. The amount added is 0.2 to 3.0% by weight, preferably 1.0 to 2.5% by weight, based on the weight of lauric hard butter. If it is less than 0.2%, the anti-blooming effect is poor, and if it exceeds 3.0%, not only the effect reaches the ceiling but also the flavor of chocolate is adversely affected.

[0012] The addition method is not particularly limited, and it can be added to the chocolate raw material or added during any chocolate production process until conching.

By adding the anti-blooming agent to the lauric hard butter, it is possible to obtain a lauric hard butter having excellent bloom resistance. Also in this case, the addition amount is 0.2 to 3.0% by weight, preferably 1.0 to 2.5% by weight, based on the lauric hard butter.

As the lauric hard butter, lauric natural vegetable oils such as palm kernel oil, coconut oil and babassu oil can be used as they are or after being hardened, fractionated and transesterified. It is not limited. Hereinafter, the present invention will be specifically described with reference to examples. In addition, "part" and "%" show a weight standard.

[0015]

【Example】

Example 1 1.5% of tetraglycerin pentalaurate was added to the basic chocolate composition shown in Table 1 to prepare chocolate by a conventional method. Crunch candy was coated with this chocolate in a rotary pot and a storage test was conducted.

[0016]

[Table 1] [Table 1] Basic chocolate formulation ------------- Cocoa powder 9.0% Desalting 12.0% Laurin-based hard butter 1) 34.0% Powdered sugar 45.0% Lecithin 0.5% Vanillin 0.02% ------------------------------------------------------------------------------- 1) Fractionated palm kernel Oil was used.

Example 2 1.5% of hexaglycerin octalaurate was added to the basic chocolate composition shown in Table 1, chocolate was prepared by a conventional method, and the crunch candy was coated with a rotary pot to perform a preservation test. .

Example 3 2.5% of tetraglycerin pentalaurate was added to the basic chocolate composition shown in Table 1, chocolate was prepared by a conventional method, and almond was coated in a rotary pot to carry out a storage test.

Example 4 To the basic chocolate composition shown in Table 1, 1.5% of tetraglycerin pentalaurate was added, chocolate was prepared by a conventional method, poured into a mold, and 5 ° C.
After holding at 30 ° C. for 30 minutes, the die-cut product was aged at 20 ° C. for 1 week and then subjected to a storage test.

Example 5 To the basic chocolate composition shown in Table 1, 1.5% of hexaglycerin octalaurate was added, chocolate was prepared by a conventional method, poured into a mold, and 5 ° C.
After holding at 30 ° C. for 30 minutes, the die-cut product was aged at 20 ° C. for 1 week and then subjected to a storage test.

[Comparative Example 1] 1.5% of hexaglycerin pentastearate was added to the basic chocolate composition shown in Table 1, chocolate was prepared by a conventional method, and crunch candy was coated with a rotary pot to perform a storage test.

[Comparative Example 2] 1.5% of hexaglycerin pentastearate was added to the basic chocolate composition shown in Table 1, chocolate was prepared by a conventional method, poured into a mold, and 5 ° C.
After holding for 30 minutes at 30 ° C., the die-cut product was aged at 20 ° C. for 1 week, and a storage test was conducted.

[Comparative Example 3] Chocolate was prepared by a conventional method using the basic chocolate composition shown in Table 1, coated on a crunch candy in a rotary pot, and a storage test was conducted.

The above results are summarized in Table 2. Comparison between Examples 1 and 2 and Comparative Example 1 and Examples 4 and 5 and Comparative Example 2
It can be seen from the comparison with Example 1 that the examples clearly have a long number of days until blooming in both cases of coating and casting.

[0025]

[Table 2]

[0026]

[Effect] By using the lauric hard butter of the present invention, a chocolate excellent in bloom resistance could be obtained.

Claims (1)

[Claims] 1. A lauric hard butter containing a polyglycerin fatty acid ester consisting of a fatty acid having 12 carbon atoms and a polyglycerin having a degree of polymerization of 2 to 15.