JPH10165100A - Heat resistance imparting agent and chocolate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To impact heat resistance to high-oil-component chocolate used for coating baked confectionery, etc., without impairing the melting in the mouth. SOLUTION: This heat resistance imparting agent consists of triglyceride which contains >=90wt.% 16 to 24C saturated fatty acid among the constituting fatty acids and in which the weight ratio of >=20Csaturated fatty acid to <=18C fatty acid is 0.8 to 4.0. The chocolate is prepd. by using high trans-fatty acid hard butter contg. 0.3 to 10wt.% heat resistance imparting agent and the fat and oil component thereof is 40 to 50wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a high oil content chocolate using a heat resistance imparting agent and a high trans acid hard butter.

[0002]

2. Description of the Related Art Cocoa butter is originally used as an oil and fat component of chocolate. However, since cocoa butter is expensive, a cocoa butter substitute fat having a stable price has been widely used. The cocoa butter substitute fat is roughly classified into a tempered hard butter and a no-tempered hard butter, and the no-tempered hard butter is further classified into a laurin type and a high trans acid type.

[0003] High trans acid hard butter is obtained by isomerizing and hardening liquid oils such as rice bran oil, palm olein, soybean oil, and cottonseed oil. Trans isomerization of oleic acid, which is usually an unsaturated fatty acid having 18 carbon atoms, is obtained. The body and elaidic acid are the main constituent fatty acids.

One of the main uses of chocolate using non-tempered hard butter is for coating baked goods such as cookies, biscuits and pretzels.
In this case, it is often used as a high oil content chocolate having an oil content exceeding 40% by weight. In order to facilitate coating, chocolate must have a low viscosity. However, the higher the oil content, the more the
When exposed to a high temperature of around 0 ° C., the chocolate on the surface of the baked confectionery begins to melt, causing stickiness and causing a problem of significantly lowering the commercial value. Therefore, the chocolate used is required to be less likely to cause such a problem (heat resistance).

The heat resistance of chocolate is disclosed in
No. 9-21349 discloses that hard butter containing a polysaccharide and / or an emulsifier has an effect of preventing oil-off. Recently, Japanese Patent Laid-Open No. 6-22
694 and JP-A-6-327407 propose to add a special wax. However, the wax is not easily available because it is obtained by collecting and purifying from the stem of a candelilla. On the other hand, from a viewpoint other than fats and oils, Japanese Patent Application Laid-Open No. 3-228647 discloses that heat resistance is improved by dispersing fats and oils in an aqueous phase to form an O / W emulsion.

Japanese Patent Application Laid-Open No. Hei 5-276866 discloses a fat and oil for a center cream in which the content of trans acid and the content of solid fat are specified, and a large amount of fractionated fat having a high melting point is added to the fat or oil used. Improves heat resistance. However, trisaturated fatty acids such as rapeseed hard oil are hardly contained, and there is a concern that the dissolution in the mouth due to the inclusion of trisaturated fatty acids may be deteriorated.

[0007]

SUMMARY OF THE INVENTION The present invention relates to a high-oil chocolate coated on baked confectionery and the like, and its object is to provide heat resistance without impairing melting in the mouth.

[0008]

Means for Solving the Problems The present inventor has set forth that the weight ratio of saturated fatty acids having C16 to C24 to fatty acids having C18 or less of C20 to C18 is 90% or more among the constituent fatty acids. Surprisingly, it has been found that triglycerides having a ratio of 8 to 4.0 are effective in improving the heat resistance of coated chocolate when a high-trans hard butter is used, thereby completing the present invention. Was.

That is, the present invention provides a method for preparing C
A heat resistance-imparting agent comprising triglyceride containing at least 90% by weight of a saturated fatty acid of 16 to C24 and having a weight ratio of a saturated fatty acid of C20 or more to a fatty acid of C18 or less of 0.8 to 4.0, and The high oil content chocolate using the high trans acid type hard butter contained is used as the main point.

The heat resistance imparting agent of the present invention contains 90% by weight or more of a saturated fatty acid of C16 to C24 among constituent fatty acids, and has a weight ratio of saturated fatty acid of C20 or more to fatty acid of C18 or less of 0.8 to 0.8. It is a triglyceride that is 4.0.

When the saturated fatty acid content of C16 to C24 among the constituent fatty acids is less than 90% by weight, that is, when the content of unsaturated fatty acids and fatty acids of C14 or less is 10% by weight or more, the effect of imparting heat resistance is reduced and C26. More than 10 fatty acids
% Or more, the melting of the mouth when the chocolate is prepared gives a slimy feeling and lowers the commercial value.

When the weight ratio of the saturated fatty acids having C20 or more to the fatty acids having C18 or less exceeds 4.0, the triglyceride content of the saturated fatty acids having C20 or more increases,
Worse chocolate melt. Conversely, if it is less than 0.8, the effect of imparting heat resistance is reduced.

The triglyceride having the composition described above can be obtained by hardening high erucic acid rapeseed oil or fish oil until the iodine value becomes 10 or less, or by using liquid oil such as soybean oil, palm olein, sunflower oil, cottonseed oil and the like having 20 to 24 carbon atoms. It can be obtained by subjecting a fatty acid or its ethyl ester to a transesterification reaction using a lipase, and curing the obtained triglyceride to an iodine value of 10 or less using a metal catalyst such as nickel according to a conventional method. In order to increase the saturated fatty acid content of C20 to C24, a solvent or a dry fractionation step can be added as necessary.

The heat-resistance imparting agent obtained as described above is added in an amount of 0.3 to 10% by weight to a high trans acid hard butter.
By using them together, it is possible to improve the heat resistance when chocolate with a high oil content is prepared using a no-temper type hard butter. A more preferable addition amount is 0.5 to
5% by weight. If the amount is less than 0.3% by weight, the effect of imparting heat resistance is poor, and if it exceeds 10% by weight, melting in the mouth deteriorates. Hard butter has an effect on high trans-acid type butters, and lauric or temper type hard butter has little effect.

Here, the high-oil chocolate means chocolate having an oil content of 40 to 50% by weight.
It is used for coating applications for baked goods and the like. With respect to ordinary chocolate having an oil content of about 33% by weight, the effect of imparting heat resistance aimed at by the present invention is poor.

The high trans-acid hard butter can be obtained by isomerizing and hardening various conventionally used fats and oils. Examples of fats and oils raw materials include low erucic rapeseed oil, soybean oil, rice bran oil, cottonseed oil, palm olein, or a blended oil of two or more of these. The isomerization curing can be performed by a known method, for example, using a metal catalyst such as nickel poisoned with a sulfur compound such as methionine. The hardened oil obtained as described above can be used as a medium or a medium melting point obtained by removing a high melting point portion and a low melting point portion by a solvent or a dry fractionation method.

In the present invention, "chocolate"
It is not limited by the rules (the “fair rules on the labeling of chocolates”) or by the rules and regulations, but is a chocolate and oil-and-fat processed food using so-called cocoa substitute fat. That is, ordinary components of chocolate, for example, cocoa, sugar, milk powder, emulsifiers, flavors, pigments and the like can be included.Alternatively, instead of the cocoa component, almond powder, peanut butter, powdered cheese, etc. Color chocolate with a white chocolate base.

[0018]

EXAMPLES In the following Examples and Comparative Examples,% and parts are by weight.

Example 1 A high erucic rapeseed oil was extremely hardened by a conventional method using a nickel catalyst to obtain a triglyceride having an iodine value of 0.8. This extremely hardened oil was purified by a conventional method to obtain a heat resistance imparting agent.

Example 2 The highly hardened high erucic acid rapeseed oil of Example 1 was subjected to solvent fractionation using normal hexane to obtain a fractionated high melting point portion. After the obtained fractionated high melting point portion was completely removed of normal hexane by distillation, it was purified as usual to give a heat resistance imparting agent.

Example 3 High oleic sunflower oil 30
And 70 parts of behenic acid ethyl ester were subjected to a transesterification reaction using a lipase having specificity at the 1- and 3-positions, and the ester portion was removed by distillation to obtain a transesterified oil (iodine value 37.
5) was obtained. This transesterified oil was extremely hardened according to a conventional method to obtain a transesterified extremely hardened oil having an iodine value of 0.9, which was used as a heat resistance imparting agent.

Example 4 The transesterified oil before extreme curing in Example 3 was subjected to solvent fractionation using normal hexane to obtain a fractionated high melting point part having an iodine value of 24.0. This fractionated high melting point portion was extremely hardened according to a conventional method to obtain a fractionally hardened oil having an iodine value of 0.7, which was used as a heat resistance imparting agent.

Comparative Example 1 The fractionated high melting point portion (iodine value: 24.0) of Example 3 before extreme curing was used for comparison with a heat resistance imparting agent.

COMPARATIVE EXAMPLE 2 A pepper oil was extremely hardened by a conventional method using a nickel catalyst to obtain a triglyceride having an iodine value of 0.5. This extremely hardened oil was refined in the usual manner and used for comparison of a heat resistance imparting agent.

The fatty acid compositions of the heat-resistance imparting agents of Examples 1 to 4 and Comparative Examples 1 and 2 are shown in Table 1. The saturated fatty acids of C16 to C24 and the weight ratio of saturated fatty acids of C20 or more to fatty acids of C18 or less are shown in Table 1. Are shown in Table 2.

Palm olein having an iodine value of 65 was isomerized and cured by a conventional method with 0.3% of a nickel catalyst poisoned with methionine. This hardened oil was diluted with normal hexane to remove the high and low melting points and obtain an iodine value of 55 and a softening melting point of 34.0 ° C. in a yield of 49.5%. did.

Examples 5 to 9 and Comparative Examples 3 to 7 Examples 1 to 4 and Comparative Examples 1 to 4 were prepared using the above-mentioned high trans acid hard butter.
A hard butter was prepared by adding the heat resistance imparting agent of No. 2, and a chocolate was prepared using the hard butter and subjected to a chocolate test. Table 3 shows the addition amount of the heat resistance imparting agent.

[Chocolate Test] Chocolate dough was prepared as follows: 10 parts of whole fat milk powder, 10 parts of skim milk powder, 40 parts of powdered sugar, 32 parts of hard butter in Table 3 to which a heat resistance imparting agent was added, and Melano SS100H (trade name: Fuji 8 parts of Temper-type hard butter (manufactured by Oil Refining Co., Ltd.), 0.4 part of lecithin, and an appropriate amount of a flavor were blended, rolled and conched by a conventional method (42.5% oil content in chocolate).

The stickiness of the chocolate was measured by placing chocolate dough maintained at a temperature of 45 ° C. on a biscuit (Mary: manufactured by Morinaga Seika Co., Ltd .: trade name), solidified at 20 ° C., and stabilized at 20 ° C. for 1 week. After 29, 30, 31 ° C
The lower part was held for 24 hours, and after 24 hours, it was touched with a finger to determine stickiness. The results are shown in Table 4.

The melting of the mouth was carried out by flowing the same chocolate material at a product temperature of 45 ° C. into a mold of 6 cm × 2 cm and a thickness of 5 mm, solidifying it at 5 ° C. for 30 minutes, peeling it off, stabilizing it at 20 ° C. for one week, Sensory evaluation was performed. The heat resistance was measured by using the molded chocolate after the stabilization as 29, 30, 31, 32, 3
After keeping at 3 ° C. for 2 hours, the measurement was carried out with a rheometer.
The results are shown in Table 5. All of the examples had better results than the comparative examples.

[0031]

[Table 1] Table 1. Fatty acid composition −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− C12 C14 C16 C18 C18-1 C18-2 C18-3 C20 C22 C24 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Example 1 0.1 0.1 3.7 36.5 − − − 8.3 49.9 1.4 Example 2--1.8 29.7---10.2 56.4 1.9 Example 3--1.2 47.5---4.8 45.3 1.3 Example 4---26.7 0.2--3.2 68.7 1.2 Comparative example 1---0.7 24.7 1.5-3.2 68.7 1.2 Comparative Example 2 − 0.2 5.1 56.9 − − − 14.2 22.0 1.6 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

[0032]

[Table 2]---------------------------------------------------Saturated fatty acids of C16 to C24 (%) −−−−−−−−−−−−−−−−−−− Example 1 1.5 99.8 Example 2 2.2 100 Example 3 1.1 100 Example 4 2.7 99.8 Comparative Example 1 2.7 73.7 Comparative Example 2 0.6 99.8 −− B: S represents a weight ratio of saturated fatty acids having C20 or more to fatty acids having C18 or less of saturated fatty acids having C20 or more.

[0033]

[Table 3] ------------------- High-trans-acid heat-resistance-imparting agent Hard butter to be added Hard butter--------------------------------------------------------------------------------- −−−−−−−−−−−−−−−−−−− Type Quantity (part) Quantity (part) −−−−−−−−−−−−−−−−−−−−−−−−− --- Example 5 Example 1 199 Example 6 Example 2 199 Example 7 Example 3 199 Example 8 Example 4 199 Example 9 Example 3 3 97 Comparative Example 3-0 100 Comparison Example 4 Example 1 0.2 99.8 Comparative Example 5 Example 2 15 85 Comparative Example 6 Comparative Example 1 1 99 Comparative Example 7 Comparative Example 2 1 99 ----------------------------- −−−−−−−−−−−−−

[0034]

[Table 4] ：: No stickiness. Δ: Slightly sticky. ×: considerably sticky.

[0035]

[Table 5]

Claims (2)

[Claims] (1) Among the constituent fatty acids, a saturated fatty acid of C16 to C24 is contained in an amount of 90% by weight or more, and a weight ratio of a saturated fatty acid of C20 or more to a fatty acid of C18 or less is 0.8 to 0.8.
A heat-resistance imparting agent comprising triglyceride of 4.0. 2. The heat-resistance-imparting agent according to claim 1, comprising 0.3 to 1
A chocolate having an oil content of 40 to 50% by weight using a high trans acid hard butter containing 0% by weight.