JPS6250089B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a cocoa butter substitute suitable for producing thiokolate with excellent heat resistance, and a thiokolate composition containing the same. More specifically, monkey fat (referred to as Salcido Chubu fat, hereinafter the same), monkey fat (referred to as Salcido fat, the same hereinafter),
The present invention also relates to a tempered cacao butter substitute fat suitable for producing summer tiyocolate with excellent heat resistance, which contains a specific proportion of palm fat, and a thiokolate composition containing the same. The main demand period for Chiyocolate is the cool or cold season. During hot summer months, the demand for thiokolate is significantly reduced. Perhaps because Hokkaido is a cool region, demand for Chiyokolate is higher than in other warm regions. This seems to be because the cool external conditions encourage a preference for chiyocollate. Another reason for the decline in demand for thiyocolate during the summer is that it has not been possible to provide a product that fully satisfies all of the physical properties desired for thiyocolate under the temperature conditions of summer in Japan. Conventional thiyocolate is one that fully satisfies all the physical properties desirable for thiyocolate under summer temperature conditions, such as shape retention, snappability, melt-in-the-mouth properties, as well as bloom resistance and surface gloss retention. It wasn't. There are many people who have tried to eat Chiyocolate in the summer and found viscous fluid in the silver paper wrapping it, and many have also found a powdery surface instead of a sepia-colored gloss. Probably. An object of the present invention is to provide a tempered cocoa butter substitute suitable for producing thiokolate for summer use and a thiokolate composition containing the same. In other words, even under summer temperature conditions, it is suitable for producing thiokolate that fully satisfies all the desired properties and physical properties of thiyocolate, such as shape retention, snappability, melting in the mouth, bloom resistance, and surface gloss retention. To provide a tempered cocoa butter substitute fat. In order to achieve this objective, the present inventors conducted a detailed study on various systems, and as a result, the physical properties of thiyocolate obtained by a system of cocoa butter substitutes containing monkey fat, monkey fat, and palm fat as ingredients were determined. It has been found that the physical properties are significantly different from those of conventionally known cocoa butter substitutes such as shea-stearin. That is, when the proportion of shear stearin is increased in an attempt to improve heat resistance in blending sheer stearin and palm fat, the texture becomes very poor. In other words, if an attempt is made to obtain a certain degree of heat resistance with this shea-stearin system, other physical properties will deteriorate significantly. However, monkey central fat,
In systems containing monkey fat and palm fat as ingredients,
Even if the heat resistance is increased within a certain range, the melt-in-the-mouth quality of thiokolate will not deteriorate. Sheer stearin-based thiokolate with increased heat resistance has components that do not melt in the mouth and remain for a considerable period of time when eaten, but the sal middle fat, monkey fat, and palm middle fat of the present invention When you eat thiokolate made from a system consisting of , it may feel a little hard at first, but it melts very quickly in your mouth, giving you a refreshing sensation. And there is no residue in the mouth. Furthermore, when the storage temperature of thiokolate becomes high, such as in the summer, the initial hardness naturally decreases. Furthermore, in conventional sheer stearin and palm fat-based cocoa butter substitute fats, increasing the proportion of sheer stearin and raising the overall solid fat index has the drawback that fat bloom is extremely likely to occur. However, the cocoa butter substitute of the present invention does not have such defects. This is because cocoa butter substitute fats mainly composed of monkey fat, monkey fat, and palm fat are very compatible with cocoa butter under certain conditions, and therefore all oil components are contained within the thiokolate structure. This is thought to be because it is finely dispersed and quickly becomes stable crystals, and furthermore, the migration of oil and fat crystals within the thiocholate structure is extremely slow. The cacao butter substitute fat of the present invention has a monkey middle fat of 40~
80% (by weight, same below), monkey fat 0-30%,
The solid fat index is 80 or more at 20℃, 48 or more at 30℃, and 30~30℃ at 33℃.
65, 3 to 25 at 35°C, and 1 or less at 37°C. Further, the tempered thiokolate composition of the present invention is characterized in that it contains 5 to 30% of the above-mentioned cocoa butter substitute fat. Monkey fat constituting the cocoa butter substitute fat of the present invention is an oil extracted from monkey seeds (Syoria robusta seeds), and high-quality raw monkey fat must be purified and used. The desirable properties for refined monkey fat are that the solid fat index at 30°C is
48 or more, a hydroxyl value of 16 or less, and a total content of hydroxy fatty acids and epoxy fatty acids of 1.5% or less. Further, the monkey fat that constitutes the cocoa butter substitute fat of the present invention is obtained by solvent fractionation of monkey fat. Trisaturated triglyceride (S ₃ ) contained in sal fat is about 1 to 2%, and its content is very small, so the disaturated-unsaturated triglyceride (S ₂ U) part and S 2 are desirable as components of cocoa butter substitute fat. ₃
The so-called two-part method of solvent fractionation, in which the two parts are crystallized together and separated from the soft part oil, which mainly consists of monosaturated diunsaturated triglycerides (SU ₂ ), has no quality problems and is cheaper in terms of cost. In the two-part method, it is not possible to obtain crystals with good transient properties. Although the process cost is high, if 1-2% of _S3 is removed and the solvent is separated under appropriate conditions,
Crystals with good transparency can be obtained. As the fractionation solvent, n-hexane, acetone, methyl ethyl ketone, or a mixture of these solvents and alcohol can be used. The amount of solvent used is 1:0.2 to 3.0 of oil: solvent when removing the _S3 part.
When crystallizing ₂ parts of SU, the ratio of oil and fat: solvent is 1:
It can be done between 2.0 and 6.0. The separation temperature is preferably 10° C. to 20° C. when removing the S ₃ portion, and 0° C. to −10° C. when crystallizing the SU ₂ portion. The monkey fat is preferably made of highly purified S ₂ U. The quality of monkey fat can be judged by its solid fat index. In other words, its solid fat index is 10℃, 20℃, 25℃, 30℃
90 or more at ℃, 80 or more at 33℃, 65 or more at 35℃, 37℃
It is desirable that the temperature is 15 to 55 and 1 or less at 40°C. Further, the palm fat that constitutes the cocoa butter substitute fat of the present invention can be produced by solvent fractionation using a three-part or four-part method of palm oil. The three-part solvent separation method first removes the S ₃ part, and then removes the S ₂ U part.
Separate the parts from the soft part oil. In the four-part method, there are many separation steps and palm fat of better quality can be obtained. One method is the four-part method, in which the palm fat obtained by the three-part method is further divided into two parts and the soft fat components are removed. The desirable solid fat index for palm central fat is 70 or more at 10℃ and 20℃.
60 or more at 25℃, 55 or more at 30℃, 3 to 10 at 33℃, 4 or less at 35℃, and 2 or less at 37℃. The cocoa butter substitute fat of the present invention contains 40 to 80% monkey fat and 0 to 80% monkey fat obtained by the above method.
30% and 20 to 60% of palm central fat, and has a solid fat index of 80 or more at 20°C, 48 or more at 30°C, preferably 53 or more, and 30 to 65, more preferably 40 to 33°C. 65, 3-25, preferably 6-25 at 35℃
It is characterized by a value of 1 or less at 25 and 37°C. The solid fat index of conventional cocoa butter substitute fat is 30℃
It was 40 moderate at temperature, about 20 at 33℃, and below 1 at 35℃. With a solid fat index of this level, it was difficult to obtain sufficient heat resistance. Furthermore, the tempered thiokolate composition of the present invention contains 5% to 30% of the above-mentioned cocoa butter substitute fat.
It is characterized by containing. If the amount is less than 5%, it is difficult to obtain sufficient heat resistance, and if the amount is more than 30%, defects in melting in the mouth and texture will occur. It goes without saying that the appropriate amount of cocoa butter substitute fat to be added to thiyocolate depends on the details of the quality design of the thiyocolate to be produced, but the present invention is suitable for producing thiyocolate that has good heat resistance and melts in the mouth. The appropriate amount of the cocoa butter substitute to be added can be approximately determined based on the solid fat index at 35° C. of the cocoa butter substitute of the present invention. In other words, if the solid fat index at 35℃ is 3 to 6, the amount added is about 10 to 30, 35
If the solid fat index in °C is 6 to 15, the amount added is 8 to 20%.
When the solid fat index at 35° C. is 15 to 25, if the amount added is about 5 to 15%, the resulting thiokolate can have both heat resistance and melt-in-the-mouth properties. In order to obtain thiocholate with better properties, it goes without saying that the amounts of other ingredients must be appropriate, and the manufacturing conditions,
In particular, it is necessary to make the tempering conditions appropriate. The cacao butter substitute blended according to the present invention has a temperature lower than that of conventional tempering temperature.
It is better to temper at a tempering temperature that is about 1.5°C higher. Hereinafter, the present invention will be explained in detail using specific examples. The method for measuring the solid fat index (SFI) in the present invention is a conventional method (standard oil and fat analysis test method) except for the tempering conditions.
2.4.19.1-71 Solid Fat Index (Part 1)). Tempering was performed by cooling and solidifying with dry ice-methanol, then leaving at 20°C for 2 hours, then heating to 32°C.
This was done by repeating 50 times of standing at 20° C. for 1 hour and 2 hours, respectively. The production of thiyocolate was mainly studied using the formulation of thiyocolate as shown in Table 1. Table 1 Tiyocolate combination Powdered sugar 45.0 parts by weight Cacao mass 20.0 Cocoa butter 10.0 Cocoa butter substitute 10.0 Whole milk powder 15.0 Lecithin 0.3 Vanillin 0.02 First, from the above formulation, part of the cacao butter and cocoa butter substitute The mixture except for is passed through a 5-stage roll, then cacao butter and cocoa butter substitute fat are added so that it has the composition shown in Table 1, it is passed through a conchie at 50°C, and then it is cooled to 28°C in a conchie. 28
Hold at ℃ for 5 minutes. After that, the temperature was raised to 32℃ and the mold was shaped. Next, the paste was vibrated to remove air bubbles, and passed through a cooling tunnel cooled to 5°C. The temperature near the exit of the tunnel was set to be the same as the room temperature. Next, the mold was removed and aged in a room at 20°C for two weeks. Quality evaluations were carried out such as the snapping properties of the aged Chiyokolate, the melting in the mouth after being left at 25°C after aging, the flavor, and the texture. The aged thiokolate is then subjected to a fat bloom test. The fat bloom test was conducted in the following manner. In other words, we apply periodic temperature changes in which one cycle consists of leaving the product at 20°C for 12 hours and then leaving it at 30°C for 12 hours, and observe the occurrence of fat bloom or changes in surface gloss as a function of the number of cycles. did. The heat resistance of the aged thiokolate was examined by a heating curvature test. This heating bending test is carried out in a box equipped with a heating device. Inside this box, two cotton threads with a diameter of 2 mm are stretched parallel and horizontally at a height of 2 cm from the bottom and with a distance of 8 cm between each thread. Keep the temperature inside such a box at 29℃ and store it vertically.
A rectangular parallelepiped tiyocolate measuring 10.5 cm, width 4.2 cm, and thickness 0.5 cm is placed so that the longitudinal direction of the tiyocolate is perpendicular to the cotton threads and the center of gravity of the tiyocolate is equidistant from the two parallel cotton threads. After being left at 29°C for 15 minutes, the temperature was raised by 1°C in 5 minutes and held at that temperature for 10 minutes. Then again 5
Raise the temperature by 1°C in minutes and hold at that temperature for 10 minutes. This heating process is continued until the tyokolate is softened and curved, and the center of the thiokolate comes into contact with the bottom surface. The results of this test are the curved contact temperature (°C) (the temperature at which the center of the tyokolate touches the bottom surface,
If the temperature is rising at the time of contact, it is expressed as the temperature that should be maintained after the temperature rise) and the standing time (min)
(It is the time from the end of the holding time at the bending contact temperature -1 (°C) until the center of the tyokolate comes into contact with the bottom surface, which is 0 min or more and 15 min or less). The bending contact temperature of conventional thiokolate, which is mainly designed to melt in the mouth, is 30°C to 32°C. Furthermore, the bending contact temperature of thiokolate, which is conventionally said to be heat resistant, is about 33°C. However, this level of heat resistance is not necessarily sufficient for use in summer use. In order to have sufficient heat resistance as a summer tyokolate, the bending contact temperature must be 35°C or higher in the heating bending test mentioned above. Moreover, it must also have a pleasant texture when eaten. Example 1 After mixing and dissolving 5 kg of monkey bleach oil and 5 kg of n-hexane, the mixture was gradually cooled and when the temperature reached 16°C, the crystal part and the liquid part were separated. After dissolving an additional 15 kg of n-hexane in the liquid miscella, it was gradually cooled, and when the temperature reached -5°C, the crystalline part and the liquid part were separated. During the filtration, the crystals were thoroughly washed with n-hexane at -10°C. This crystalline part was desolvated, bleached and deodorized to obtain 2.3 kg of purified monkey part fat. After 9 kg of palm bleaching oil and 4.5 kg of n-hexane were mixed and dissolved, the mixture was gradually cooled and when the temperature reached 15°C, the crystal part and the liquid part were separated. After adding and dissolving 16 kg of n-hexane to this liquid miscella,
The mixture was gradually cooled and when the temperature reached -5°C, the crystal part and the liquid part were separated. During the filtration, the crystals were washed with -10°C n-hexane while stirring well. The crystalline portion was desolventized, bleached and deodorized to obtain 1.5 kg of refined palm fat. Various blends of the thus obtained purified monkey fat and purified palm fat were prepared, and their solid fat indexes were measured and are shown in Table 2.

【table】

[Table] Also, the sample symbols S-10 to S listed in Table 2
Thiyocolate using the blended oil of -90 as a cocoa butter substitute was produced according to the thiyocolate formulation in Table 1. Table 3 shows the results of the melt-in-the-mouth texture, texture, and heat curvature test of Chiyocolate after aging, and Table 4 shows the results of the fat bloom test.

【table】

【table】

[Table] It is clear from the above test results that the Chiyocolates with sample codes S-10, S-20, and S-30 correspond to the conventional Chiyocolates mainly designed to melt in the mouth. As seen in the heat curving test results, these have poor heat resistance and cannot be provided as thiokolate for summer use. Thiokolate made of S-90 has a poor melt-in-mouth texture and texture, and is also slightly inferior in fat bloom resistance. S-40, S-50, S-60,
Thiokolate consisting of S-70 and S-80 has good melt-in-the-mouth texture and texture, excellent heat resistance, and also excellent fat bloom resistance. Example 2 After mixing and dissolving 9 kg of palm bleaching oil and 2.7 kg of n-hexane, the mixture was gradually cooled and when the temperature reached 16°C, the crystal part and the liquid part were separated. After further adding and dissolving 9 kg of n-hexane into the liquid miscella, it was gradually cooled, and when the temperature reached -5°C, the crystalline part and the liquid part were separated. -10℃ n-
The crystals were washed with hexane. The crystalline portion was desolventized, bleached and deodorized to obtain 2.7 kg of refined palm fat. In addition, purified monkey fat was obtained by the same method as described in Example 1. Various blends of the purified monkey fat and purified palm fat were prepared, and their solid fat indexes were measured and are shown in Table 5. In addition, the sample symbols S-10 to S listed in Table 5
Thiyocolate using the blended oil of -90 as a cocoa butter substitute was produced according to the thiyocolate formulation in Table 1. Table 6 shows the results of the melting in the mouth, texture, heating curvature test, and number of gloss retention cycles in the fat bloom test of the thiokolate after aging.

【table】

[Table] It is clear from the above test results that the Chiyocolates with sample codes S-10, S-20, S-30, and S-40 correspond to the conventional Chiyocolates mainly designed to melt in the mouth. As seen in the heat curving test results, these have poor heat resistance and cannot be provided as thiokolate for summer use. Thiokolate made of S-90 has a poor melt-in-mouth texture and texture, and is also slightly inferior in fat bloom resistance. S-50, S-60,
Chiyocolate composed of S-70 and S-80 has a good melt-in-the-mouth texture and texture, and is excellent in heat resistance, as well as in fat bloom resistance. In addition, S
-40 is outside the solid fat index range of the present invention. Example 1 55% purified monkey fat obtained in Example 1, 30% purified palm fat obtained in Example 1, and purified monkey fat (hydroxyl value
5.8, hydroxy fatty acid 0.2%, solid fat index 10℃;
74, 20℃; 73, 25℃; 71, 30℃; 64, 33℃; 52,
A blended oil consisting of 35°C; 21, 37°C; 3, 40°C; 0) and 15% was prepared. The solid fat index of this blended oil is 10
℃; 85, 20℃; 82, 25℃; 74, 30℃; 52, 33℃;
32, 35°C; 9, 37°C; 1. Thiocolate was prepared in the same manner as in Example 1 using this blended oil as a cocoa butter substitute. After aging Chiyokolate,
Melt in the mouth, texture, heat curvature test, and fat bloom test of Chiyocolate were conducted. As a result, the melt in the mouth and texture of Chiyokolate were good. In the heating bending test, the bending contact temperature was 36°C, indicating good heat resistance. The number of gloss retention cycles was 84, and the bloom resistance was also good. Example 2 A blended oil was prepared consisting of 45% of the refined monkey fat obtained in Example 1, 45% of the purified palm fat obtained in Example 1, and 10% of the same refined monkey fat as used in Example 1. The solid fat index of this blended oil is 10℃; 83, 20
℃; 80, 25℃; 78, 30℃; 50, 33℃; 32, 35℃;
5.37℃; 1. Thiocolate was prepared in the same manner as in Example 1 using this blended oil as a cocoa butter substitute. After aging the thiyocolate, the thiyocolate was tested for melt in the mouth, texture, heat curvature test, and fat bloom test. As a result, the melt in the mouth and texture of Chiyokolate were good. In the heating bending test, the bending contact temperature was 36°C, indicating good heat resistance. The gloss retention cycle was 91 and the bloom resistance was also good. Example 3 Using the blended oil of sample code S-80 in Example 1 as a cocoa butter substitute, thiokolate was made based on the blends shown in the table below. Table 7 Thiyocolate combination Powdered sugar 47.8 parts by weight Cacao mass 21.1 Cocoa butter 10.5 Cocoa butter substitute 6.0 Whole milk powder 14.7 Lecithin 0.3 Vanillin 0.02 After aging, Thiyocolate has a very good melt in the mouth and texture. Ta. Also, the curved contact temperature is 36℃
It showed sufficient heat resistance. The number of gloss retention cycles is
84 also had good bloom resistance. Example 4 Using the blended oil of sample code S-40 in Example 1 as a cocoa butter substitute, thiokolate was made based on the blends shown in the table below. Table 8 Thiyocolate combination Powdered sugar 45.1 parts by weight Cacao mass 15.7 Cocoa butter 5.9 Cocoa butter substitute 21.0 Whole milk powder 12.3 Lecithin 0.3 Vanillin 0.02 After aging, Thiyocolate has a very good melt in the mouth and texture. Ta. Also, the curved contact temperature is 36℃
It showed sufficient heat resistance. The gloss retention cycle number was 91 and the bloom resistance was also very good. Comparative Example 1 A blended oil was prepared consisting of 60% of the refined monkey fat obtained in Example 1, 10% of the refined palm fat obtained in Example 1, and 30% of the same refined monkey fat as used in Example 1. The solid fat index of this blended oil is 10℃; 78, 20
℃; 74, 25℃; 71, 30℃; 39, 33℃; 20, 35℃;
6.37°C; 1. Thiocolate was prepared in the same manner as in Example 1 using this blended oil as a cocoa butter substitute. After aging the thiokolate, the melt in the mouth, texture, heat curvature test, and fat bloom test of the thiyocolate were conducted. As a result, the melt in the mouth and texture of Chiyokolate were poor. In the heating bending test, the bending contact temperature was 35°C, and the heat resistance was good. The number of gloss retention cycles was 75. Comparative Example 2 A blended oil was prepared consisting of 30% of the refined monkey fat obtained in Example 1, 60% of the purified palm fat obtained in Example 1, and 10% of the same refined monkey fat as used in Example 1. The solid fat index of this blended oil is 10℃; 82, 20
℃; 75, 25℃; 70, 30℃; 37, 33℃; 21, 35℃;
1.37℃; 0. Thiocolate was prepared in the same manner as in Example 1 using this blended oil as a cocoa butter substitute. After aging the thiokolate, the melt in the mouth, texture, heat curvature test, and fat bloom test of the thiyocolate were conducted. As a result, the melt in the mouth and texture of Chiyokolate were good. However, in the heating bending test, the bending contact temperature was 33°C, indicating poor heat resistance. Comparative Example 3 Purified shea fat was dissolved by adding 4 times the amount of methyl ethyl ketone, heated and then cooled to 18° C. with stirring to separate insoluble components. The liquid obtained here was heated to 0°C.
The mixture was cooled to 0°C, sufficiently maintained at 0°C to complete precipitation of crystals, and separated. Separately, the crystals were thoroughly washed with methyl ethyl ketone cooled to -5°C. The crystal part was removed from the solvent. The yield was 40%.
Further, the product was bleached and deodorized to obtain purified shear fat (shear stearin). A blended oil was prepared consisting of 60% of this refined shear fat and 40% of the refined palm fat obtained in Example 1. In the same manner as in Example 1, thiokolate was prepared using this blended oil as a cocoa butter substitute. After aging the thiokolate, the melt in the mouth, texture, heat curvature test, and fat bloom test of the thiyocolate were conducted. As a result, it tasted unpleasant. There were some ingredients that did not dissolve easily in the mouth and remained hot. The texture was also poor. The bending contact temperature was 36°C and the heat resistance was good. The number of gloss retention cycles was 70.

Claims (1)

[Scope of Claims] 1 Salseed middle fat 40-80% (wt%, same hereinafter), monkeyseed fat 0-30%, and palm middle fat
20 to 60%, and the solid fat index is 80 or more at 20℃, 48 or more at 30℃, 30 to 65 at 33℃, and 3 to 35℃.
A cocoa butter substitute fat characterized by a temperature of 1 or less at 25 and 37°C. 2 Solid fat index is 53 or more at 30℃, 40-65 at 33℃,
The cocoa butter substitute according to claim 1, which has a temperature of 6 to 25 at 35°C and 1 or less at 37°C. 3 Salcido Chubu fat 40-80%, Salcido fat 0
~30%, and 20 to 60% palm fat, and has a solid fat index of 80 or more at 20℃, 48 or more at 30℃, 33
A tempered thiokolate composition characterized by containing 5 to 30% of a cocoa butter substitute fat having a content of 30 to 65 at 35°C, 3 to 25 at 35°C, and 1 or less at 37°C.