JPWO2009057451A1 - Oil composition for coated chocolate - Google Patents

Abstract

An object of the present invention is to obtain a coated chocolate having a delicious taste as a favorite product, a solidification rate suitable for coating application, a gloss after solidification, and a difficulty in peeling off from a coating when eaten, and the chocolate The object is to provide an oil and fat composition. Furthermore, it is providing the coated chocolate which does not contain trans type | mold unsaturated fatty acid as much as possible. Furthermore, it is providing the coated chocolate which raised the cocoa butter content. The present invention includes a transesterified fat and oil A containing 20% by weight or more of a saturated fatty acid having 12 or less carbon atoms and 2.5% or more by weight of a saturated fatty acid having 20 or more carbon atoms and 35% by weight or more of a saturated fatty acid having 12 or more carbon atoms. This is a coated chocolate oil / fat composition containing, as an essential component, lauric oil / fat B, which is a transesterified oil / fat, and is a coated chocolate formed using the oil / fat composition.

Description

  The present invention relates to an oil / fat composition for coated chocolate, chocolate using the oil / fat composition, and a composite food coated with the chocolate.

Chocolate, which is one of the oil and fat compositions containing fats and sugars, is combined with various foods, used for various purposes, and distributed in the market.
As one of such applications, there are applications for coating the surface of cakes, shoes, eclairs and other Western confectionery, baked confectionery, Japanese confectionery, bakery products such as bread and donuts, frozen confectionery, and ice cream.
In general, chocolates used for coating applications are often preferred because they do not require tempering because of the convenience during use. Furthermore, in order to move quickly to the transport and packaging process after coating, it is required to solidify at room temperature in a short time. Moreover, after solidifying, it is desirable to have an appropriate gloss in order to visually increase purchasing and eating. In addition, as a matter of course, when it is eaten, it is difficult to peel off from the coating, and those having good mouth melting and expression of flavor are preferred.

  Conventionally, as fats and oils used in the oil composition for coated chocolate, oils and oils mainly composed of lauric coconut oil, palm kernel oil, hardened oils such as soybean oil, rapeseed oil, corn oil, soybean oil, rapeseed oil, corn oil, etc. These liquid oils and / or liquid oil mixtures are used, and the mixing ratio is adjusted to the physical properties corresponding to the distribution conditions and use conditions, and a wide variety of varieties are produced. Various studies have been made on coated chocolates using lauric fats and oils.

In Patent Document 1, (1) (a) 35 <N30 <48 solid fat content (NMR stab), (b) 1 to 10 wt% oleic acid content, (c) 70 to 95 wt% C8 to C14 saturation Natural content containing fatty acid content and (d) lauric fat with properties of less than 1.5% by weight elaidic acid content and (2) at least 50% by weight of trisaturated glycerides (S3) where S is C16 to C24 Non-temper lauric fat compositions and chocolate coating materials containing a fraction of fat have been proposed. However, when the chocolate coating material is eaten, the peeling off from the coating is severe.
In Patent Document 2, blends of palm kernel oil, palm kernel stearin, and hydrogenated oils of each have been proposed as cocoa butter substitutes. However, these lauric fats and cocoa butter are inherently low in compatibility. It is difficult to give enough chocolate flavor.
Patent Document 3 proposes a chocolate composition composed of lauric fats and oils and S2U and U3 to suppress oil oozing. This is particularly effective for coatings having a high moisture content of 15-30% such as bread.

In the case of the chocolate for coating, a tempering-free one is preferred, so that the used fat is often a hardened oil and is shown in Examples 1 to 3 of paragraph [0015] of Patent Document 4.
The hydrogenated oil is generally an oil containing trans-unsaturated fatty acids and is produced by hydrogenation (also called hardening). This hydrogenation is a process for preparing saturated fatty acids by adding hydrogen to the double bond portion of unsaturated fatty acids. In general, unsaturated fatty acids are cis-type at the position where hydrogen is attached, but become trans-type in the hydrogenation process. Naturally, trans-unsaturated fatty acids are produced by the action of ruminant microorganisms, so they are contained in milk fat and meat.
In recent years, research has shown that excessive use of trans-unsaturated fatty acids increases the risk of heart disease such as arteriosclerosis, and has attracted consumers in Western countries. For example, the United States has been obligated to display the content of trans-unsaturated fatty acids on product labels since January 2006, and Denmark has also banned the sale of processed fats and oils containing more than 2% trans-unsaturated fatty acids. is doing.
In Japan, the intake of trans-unsaturated fatty acids has been lower than in Europe and the United States, so it seems that there is no particular health problem at present, but there is still a demand for oils with lower trans-unsaturated fatty acids. ing.
There is a demand for chocolate containing as little trans-unsaturated fatty acids as possible.

JP-A-5-207849 JP 11-318339 A JP-A-10-108624 JP 2002-306076 A

An object of the present invention is to obtain a coated chocolate having a delicious taste as a favorite product, a solidification speed suitable for a coating application, a gloss after solidification, and a difficulty in peeling off from a coating when eaten, and the chocolate. The object is to provide an oil and fat composition.
Furthermore, it is providing the coated chocolate which does not contain trans type | mold unsaturated fatty acid as much as possible. Furthermore, it is providing the coating chocolate which raised content of cocoa butter.

As a result of diligent research, the inventors of the present invention can use oils and fats obtained from oil and fat processing methods by transesterification and selection of oils and fats derived from specific fatty acid species and lauric oils and fats that are non-esterified oils. The present invention has been completed on the basis of the knowledge that it is effective against the above problems.
The first of the present invention is a transesterified fat / oil A containing 20% by weight or more of a saturated fatty acid having 12 or less carbon atoms and 2.5% by weight or more of a saturated fatty acid having 20 or more carbon atoms and 35% by weight of a saturated fatty acid having 12 carbon atoms. It is the oil-fat composition for covering chocolate which uses the lauric oil-fat B which is the non-transesterified oil-fat containing above as an essential component. 2nd is the oil-fat composition for coated chocolates of 1st whose fats-and-oils A are 15 to 70 weight% in an oil-and-fat composition. 3rd is an oil-fat composition for coated chocolate of 1st whose fats-and-oils B are 30-80 weight% in an oil-fat composition. 4th is the oil-fat composition for coated chocolate of 1st whose fats and oils A are random transesterification fats and oils. 5th is the oil-fat composition for coated chocolates of any one of 1st-4th whose trans type unsaturated fatty acid is 10% or less. 6th is the oil-fat composition for coating chocolate formed by mix | blending acetylated sucrose fatty acid ester with the oil-fat composition of any one of 1st-5th. 7th is the covering chocolate which uses the oil-fat composition of any one of 1st-6th. The 8th is the covering chocolate formed by using 25-70 weight% of the oil-fat composition of any one of 1st-6th with respect to the whole chocolate. Ninth is a composite food made using the coated chocolate described in the seventh or eighth. The tenth is the composite food according to the ninth, wherein the food is a confectionery or bakery product.

Provided are a coated chocolate having a delicious taste, a solidification rate suitable for a coating application, a gloss after solidification, and a difficulty in peeling off from the coating when eaten, and an oil and fat composition for obtaining the chocolate It became possible.
Furthermore, the presence of trans-type unsaturated fatty acids in the coated chocolate can be suppressed, and it has become possible to provide a chocolate that pays attention to health.

The oil / fat composition for coated chocolate according to the present invention comprises a transesterified fat / oil A containing 20% by weight or more of a saturated fatty acid having 12 or less carbon atoms and 2.5% by weight or more of a saturated fatty acid having 20 or more carbon atoms, and a saturated fatty acid having 12 carbon atoms. Can be obtained by mixing non-lauric oil B containing 35% by weight or more.
As the fatty acid source having 12 or less carbon atoms used for the transesterified fat / oil A, coconut oil, palm kernel oil and fractionated oils thereof, hardened oils and the like can be used alone or in combination.
As the fatty acid source having 20 or more carbon atoms used for the transesterified oil A, oils such as rapeseed oil of high erucic acid, mustard oil, crambe oil, fish oil, etc. are extremely hardened (usually hydrogenated to an iodine value of 1 or less). Among them, rapeseed oil with high erucic acid, which is easily available, is preferable.
Other oils and fats used in the transesterified oil A include palm oil, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, shea fat, Examples include vegetable oils and fats such as monkey fat and cacao fat, or animal fats and oils such as fish oil, beef tallow and pork fat, and processed oils and fats which have been cured, fractionated and transesterified. Since vegetable oils and fats are superior in flavor to animal oils and fats, vegetable oils and fats are preferred.

  The transesterification includes a method of specifically exchanging only fatty acids that bind to the 1- and 3-positions of triglycerides using an enzyme (lipase) (1,3-specific transesterification method), an enzyme or a metal catalyst (for example, Sodium methylate) is used for random exchange regardless of the bonding position (random transesterification). The transesterification in the present invention is preferably the latter random transesterification. This is preferable because more triglyceride species can be obtained, which is excellent in stabilizing the quality over a long period of time in chocolate without tempering.

The total content of saturated fatty acids having a chain length of C12 or less in the transesterified fat / oil A is desirably 20% by weight or more, preferably 25% by weight or more, and most preferably 30% by weight or more. When this ratio decreases, compatibility between the cocoa butter and the fat and oil composition is lowered, and it becomes easy to generate bloom during gloss reduction and storage, and it is difficult to obtain good melting and flavor expression.
It is desirable that the total content of saturated fatty acids having a C20 or longer long chain in the transesterified fat / oil A is 2.5% by weight or more, preferably 3.5% by weight or more, and most preferably 5% by weight or more. When this ratio decreases, the solidification speed at the time of coating becomes slow and it becomes difficult to obtain good gloss after solidification.
As the saturated fatty acid in the transesterified fat and oil A, the total content of saturated fatty acids having a chain length of C12 or less is 20 to 55% by weight, and the total content of saturated fatty acids having chain lengths of C16 and C18 is 25 to 35% by weight. %, And fats and oils with a total content of saturated fatty acids having a long chain of C20 or more of 3 to 8% by weight are preferred.
The amount of the transesterified fat / oil A used is 15 to 70% by weight, preferably 20 to 60% by weight, and more preferably 25 to 45% by weight in the fat / oil composition. When the amount of the transesterified fat / oil A is small, the compatibility with cocoa butter and melting in the mouth are inferior and easy to peel off, and when it is large, it is difficult to obtain a sufficient solidification rate.

As lauric fats and oils B that are non-esterified fats and oils, coconut oil, palm kernel oil and fractionated oils thereof, hardened oils, and the like can be used alone or in combination.
The lauric acid, that is, C12 content in the non-esterified lauric fat / oil B is 35% by weight or more, preferably 40% by weight or more, and most preferably 45% by weight or more. When the content of lauric acid, that is, C12 in the non-transesterified lauric fat / oil B is small, it is difficult to obtain a sufficient solidification rate, and when it is large, the coating is easily peeled off and the texture becomes hard.

  The amount of lauric fat B that is a non-esterified fat is 30 to 80% by weight, preferably 35 to 70% by weight, and most preferably 40 to 55% by weight in the fat and oil composition. When the amount of the lauric fat B is small, it is difficult to obtain a sufficient solidification rate, and when it is large, the coating is easily peeled off and the texture becomes hard.

Other oils and fats to be formulated into transesterified oil A and non-esterified oil lauric oil B are palm oil, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil , Plant oils such as kapok oil, sesame oil, evening primrose oil, shea fat, monkey fat, cocoa butter, or animal oils such as fish oil, beef tallow, pork fat, and processed oils that have been cured, fractionated, transesterified, etc. Can be illustrated. Since vegetable oils and fats are superior in flavor to animal oils and fats, vegetable oils and fats are preferred.
The oil and fat composition thus obtained can easily reduce the trans-type unsaturated fatty acid to 10% or less, preferably 5% or less, and further 2% or less.

The oil and fat composition obtained above is used for coated chocolate. Generally, chocolate is, for example, cacao mass, cocoa powder, sugars such as sugar, fats and oils such as cocoa butter, emulsifiers, fragrances, etc. Dark chocolate made by using, for example, cacao mass, cocoa powder, sugars such as sugar, fats and oils such as cocoa butter, milk products such as whole powdered milk, emulsifiers, flavors, etc. Sucrose, cocoa butter and other oils, dairy products such as whole milk powder, white chocolate made using emulsifiers, fragrances, etc. Also, depending on the content of cocoa, chocolate (cacao content 35% or more) and quasi A distinction is made between chocolates (cacao content of 15% or more), but the coated chocolate of the present invention is limited to these. Rather than can be used in any.
The oil content in the coated chocolate of the present invention is 28 to 72% by weight, and the coated chocolate is preferably 30 to 70% by weight, more preferably 30 to 60% by weight from the viewpoint of flavor and physical properties. In coating applications, the oil content in chocolate greatly affects its quality. That is, if the oil content is too low, fluidity cannot be obtained and it is not suitable for coating. If the oil content is too high, the content and the coating amount of solids in the chocolate are reduced, making it difficult to impart chocolate flavor to the coating.

  There are mainly two types of coated chocolate that does not require conventional tempering. One is mainly composed of lauric oils and fats, and is mainly used for Western confectionery such as bread, cakes and eclairs. It has a fast solidification rate and good mouth melt and flavor, but has a very low compatibility with cocoa butter. If the cocoa butter content in fats and oils exceeds 30% by weight, the solidification rate is sufficient. There was a problem that it could not be obtained, solidified, or produced bloom. When it is distributed for several months at room temperature, the cocoa butter content in fats and oils is generally 5% by weight or less. If it is used beyond this, it may become difficult to solidify or cause bloom. Another type of coated chocolate is mainly hardened oils and fats, which can have a cocoa butter compatibility of 15 to 25% by weight and coated with baked confectionery such as cookies at room temperature. Although it is possible to circulate for several months, bloom may occur if it is not rapidly solidified at around 5 ° C. immediately after coating. In addition, since this type of fat contains a lot of trans-type unsaturated fatty acids, it is not suitable for the demand for reduced intake from the market.

On the other hand, the coated chocolate of the present invention uses the above-mentioned oil / fat composition, but the oil / fat composition according to any one of claims 1 to 6 is applied to the whole chocolate. It is preferably 25 to 70% by weight, more preferably 30 to 60% by weight, still more preferably 35 to 45% by weight. When the fat composition is small, it becomes difficult to maintain the quality of the coated chocolate for a long period of time (degradation of chocolate quality such as bloom and graining). On the other hand, when the amount is large, the ratio of components other than the oil and fat composition of the present invention is too low, and it becomes difficult to produce a chocolate with good flavor.
Although the coated chocolate using the oil and fat composition of the present invention is an oil and fat composition mainly composed of lauric acid, the cacao mass has good compatibility with cocoa butter while maintaining good solubility in the mouth, A lot of cocoa and cocoa butter can be blended, and it became possible to make a chocolate with the rich flavor of chocolate. Furthermore, when cocoa butter content is increased and more than 20% by weight is added to the total fat of chocolate, it is preferable to use an acetylated sucrose fatty acid ester in the fat composition.

  The acetylated sucrose fatty acid ester used in this case is a sucrose fatty acid ester in which the residual hydroxyl group in the sucrose fatty acid ester is substituted with an acetyl group, and the fatty acid is a long chain having 16 or more carbon atoms such as stearic acid or palmitic acid. Saturated acids are preferred, and those having an esterification degree of 3 or more are preferred. The blending amount of the acetylated sucrose fatty acid ester is carried out in the range of 0.4 to 7.5% by weight in the fat and oil composition, but this is a blending amount of the acetylated sucrose fatty acid ester of 0. An amount corresponding to 4 to 2.0% by weight is desirable. If the content of acetylated sucrose fatty acid ester in the chocolate is low, there is a risk of quality deterioration (coarse) over time, and if it is too much, there will be little increase in effect for higher costs, It is preferably 2.0% by weight or less.

  The composite food coated with chocolate in the present invention is not particularly limited as long as it is a confectionery or bakery product. Examples of the confectionery include bun, steamed shochu, castella, dorayaki, Imagawa ware, taiyaki , Kintsuba, Waffle, Chestnut bun, Moon cake, Bolo, Yatsuhashi, Senbei, Karinto, Sponge cake, Roll cake, Angel cake, Pound cake, Baumkuchen, Fruit cake, Madeleine, Puff cream, Eclair, Millefeuille, Apple pie, Tart, Biscuit Cookies, crackers, steamed bread, pretzels, wafers, snacks, pizza pie, crepes, souffles, venies, etc. Bread, hot dog bun, fruit bread, corn bread, butter rolls, hamburger buns, donuts, French bread, rolls, sweet buns, sweet dough, biscuits, muffins, bagels, croissants, Danish pastries, such as Nan, and the like.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
(Evaluation methods)
-Melting | fusing point of fats and oils was measured according to the method prescribed | regulated to Japan Oil Chemical Society standard fats and oils analysis test method (1996 version) 2.2.4.2 (rising melting point).
-Fatty acid composition of fats and oils was measured in accordance with the method prescribed in the Japan Oil Chemistry Association standard fats and oils analysis test method (1996 version) 2.4.1.2 methyl esterification method (boron trifluoride methanol method).
-The content of trans-unsaturated fatty acids (trans acids) in fats and oils is based on the standard fat analysis method 2.4.2.2. Were analyzed by the method shown in.
The solidification rate of the coated chocolate was evaluated by adjusting the chocolate to 50 ° C. after complete melting, coating it on a commercially available donut, and measuring the time until solidified at room temperature of 25 ° C. This time is called drying time.
-The gloss was coated with chocolate on a commercially available donut, and the state after storage at 20 ° C. for 2 days was visually evaluated.
-Flavor and melt in the mouth were covered with chocolate on a commercially available donut, eaten after storage at 20 ° C for 1 day, and evaluated by sensory evaluation.
-For sweating, a commercially available donut was coated with chocolate, and the state after storage at 20 ° C. for 1 day was visually evaluated.
-As for the peeling, the chocolate was coated on a commercially available donut, and the difficulty of peeling off the chocolate from the donut when eating after storage at 20 ° C for 1 day was evaluated.

Experimental Example 1 (Preparation of Oil A-1)
A metal catalyst (sodium methoxide) 0 in an oil and fat mixed with 50 parts of coconut oil (iodine value 8), 40 parts of palm fractionated stearin (iodine value 31) and 10 parts of high erucic acid rapeseed rapeseed oil (iodine value 1 or less) .3 parts was added and subjected to random transesterification under vacuum at 80 ° C. for 60 minutes, and then purified according to a conventional method to obtain transesterified oil A-1. The total of C12 and lower was 31.0%, the total of C20 and higher was 5.5%, and the rising melting point was 35 ° C.

Experimental Example 2 (Preparation of fat A-2)
95 parts of palm kernel oil (iodine number 17) and 5 parts of palm oil (iodine number 52) were mixed and extremely hardened. 90 parts of this extremely hardened oil (iodine value of 1 or less) and 10 parts of high erucic acid rapeseed extremely hardened oil (iodine value of 1 or less) are mixed, 0.3 part of a metal catalyst (sodium methoxide) is added, and 80 ° C. under vacuum. For 60 minutes, followed by purification according to a conventional method to obtain a transesterified oil A-2. The total was 49.0% of C12 or less, the total of 5.7% of C20 or more, and the rising melting point was 36 ° C.

Experimental Example 3 (Preparation of fats and oils B-1)
95 parts of palm kernel oil (iodine number 17) and 5 parts of palm oil (iodine number 52) were mixed and extremely cured, and then purified according to a conventional method to obtain a non-esterified lauric fat B-1. The C12 content was 46.7%, the iodine value was 1 or less, and the melting point was 43.4 ° C.

Experimental Example 4 (Preparation of fats and oils B-2)
Palm kernel hardened oil was refine | purified according to the usual method, and it was set as the non-transesterified lauric oil fat B-2.
The C12 content was 46.9%, the iodine value was 4, and the melting point was 36.0 ° C.

Experimental Example 5 (Preparation of fats and oils B-3)
The palm core melting point fraction (iodine value 13) was extremely cured and then purified according to a conventional method to obtain a non-esterified lauric fat B-3. The C12 content was 52.8%, the iodine value was 1 or less, and the melting point was 38.0 ° C.

Experimental Example 6 (Preparation of fats and oils B-4)
The palm kernel high melting point fraction was extremely cured and then purified according to a conventional method to obtain a non-ester-exchanged lauric oil B-4. The C12 content was 55.5%, the iodine value was 1 or less, and the melting point was 35.0 ° C.

Experimental Example 7 (Preparation of fat B-5)
The coconut oil was extremely hardened and then purified according to a conventional method to obtain a non-esterified lauric fat / oil B-5. The C12 content was 47.4%, the iodine value was 1 or less, and the melting point was 32.5 ° C.

Fatty acid composition of fats and oils A-1, fats and oils A-2, fats and oils B-1, fats and oils B-2, fats and oils B-3, fats and oils B-4, and fats and oils B-5 is summarized in Table 1.

Example 1
15 parts of transesterified fat / oil A-1, 12 parts of non-esterified lauric fat / oil B-1 and 8 parts of B-2, 5 parts of palm olein (iodine value 58, rising melting point 21 ° C.) were melted. Add 5 parts of cacao mass, 20 parts of cocoa, 35 parts of sugar and 0.03 part of vanilla flavor, mix with a mixer while heating to 60 ° C, grind this with a roll refiner, and then add the remaining fat and lecithin 0 Conching was performed while adding 4 parts to obtain dark chocolate. When this chocolate was used to coat donuts and evaluated according to the evaluation method, all were good. These results are summarized in Table 2.

Example 2
31 parts of transesterified fat / oil A-1, 7 parts of non-esterified lauric fat / oil B-1 and 7 parts of B-3 are melted, 40 parts of sugar, 15 parts of skimmed milk powder, and vanilla flavoring 0.03. The mixture was mixed with a mixer while being heated to 50 ° C., pulverized with a roll refiner, and then subjected to conching while adding the remaining oil and fat and 0.4 part of lecithin to obtain white chocolate. When this chocolate was used to coat donuts and evaluated according to the evaluation method, all were good. These results are summarized in Table 2.

Example 3
10 parts of transesterified fat / oil A-1 and 35 parts of non-esterified lauric fat / oil B-4 were melted, and a part of this was added to 40 parts of sugar, 15 parts of skim milk powder, and 0.03 part of vanilla flavor, and 50 ° C. The mixture was mixed with a mixer while being heated, and pulverized with a roll refiner, followed by conching while adding the remaining oil and fat and 0.4 part of lecithin to obtain white chocolate. When this chocolate was used to coat donuts and evaluated according to the evaluation method, all were good. These results are summarized in Table 2.

Example 4
10.5 parts of transesterified fat / oil A-2, 13.5 parts of non-esterified lauric fat / oil B-5, 3 parts of palm olein (iodine value 68, rising melting point 10 ° C. or lower) are melted, After adding 3 parts of cocoa mass, 12.3 parts of cocoa, 50 parts of sugar, 10.7 parts of skim milk powder and 0.03 part of vanilla flavoring, mixing with a mixer while heating to 60 ° C., and crushing this with a roll refiner Then, the remaining fats and oils, lecithin 0.4 part and polyglycerin condensed ricinoleate 0.3 part were added, and conching was performed to obtain milk chocolate. When this chocolate was used to coat donuts and evaluated according to the evaluation method, all were good. These results are summarized in Table 2.

Example 5
24.5 parts of transesterified fat / oil A-2, 31.5 parts of non-esterified lauric fat / oil B-5, 7 parts of a random transesterified oil of palm olein (iodine value 68, rising melting point 34 ° C.), A portion of this was added to 9.7 parts of cacao mass, 15 parts of cocoa, 12.3 parts of sugar, 0.03 part of vanilla flavoring, mixed with a mixer while heating to 60 ° C., and pulverized with a roll refiner. Conching was performed while adding the remaining fat and oil and 0.3 part of lecithin to obtain dark chocolate. When this chocolate was used to coat donuts and evaluated according to the evaluation method, all were good. These results are summarized in Table 2.

Example 6
15 parts of transesterified fat / oil A-1, 10 parts of non-esterified lauric fat / oil B-1 and 6.5 parts of B-2, acetylated sucrose fatty acid ester (DK Ester FA10E / Daiichi Kogyo Seiyaku Co., Ltd .: While melting 0.1 part of esterification degree 4.9), add a part of this to 24.5 parts of cacao mass, 35 parts of sugar, 9 parts of skim milk powder and 0.03 part of vanilla flavoring, while heating to 60 ° C. After mixing with a mixer and pulverizing with a roll refiner, conching was performed while adding the remaining fat and oil and 0.4 part of lecithin to obtain milk chocolate. When this chocolate was used to coat donuts and evaluated according to the evaluation method, all were good. These results are summarized in Table 2.

About Example 1-Example 6, the evaluation result of the covering chocolate mixing | blending, the fats and oils composition in covering chocolate, and covering chocolate was put together in Table 2.

Comparative Experimental Example 1 (Preparation of fat C)
Oil and fat mixed with 50 parts of palm oil (iodine number 52), 10 parts of palm fractionated stearin (iodine number 31) and 40 parts of palm kernel fractioned olein (iodine number 26), 0.3 parts of metal catalyst (sodium methoxide) In addition, it was subjected to random transesterification under vacuum at 80 ° C. for 60 minutes, and then purified according to a conventional method to obtain transesterified oil C. A total of 19.7% of C12 or less, a total of 0.1% of C20 or more, and the rising melting point were 33 ° C. These results are summarized in Table 1 above.

Comparative Experimental Example 2 (Preparation of Oil D)
42 parts of palm fractionated stearin (iodine number 31), 23 parts of palm fractionated olein (iodine number 58), 32 parts of soybean oil (iodine number 131), 3 parts of high erucic acid rapeseed extremely hardened oil (iodine number 1 or less) 0.3 parts of a metal catalyst (sodium methoxide) was added to the fats and oils, and random transesterification was performed at 80 ° C. for 60 minutes under vacuum, followed by purification according to a conventional method to obtain transesterified fats and oils D. C12 or less total 0.1%, C20 or more total 2.0%, rising melting point was 40 ° C. These results are summarized in Table 1 above.

Comparative Example 1
34 parts of transesterified oil A-1 and 11 parts of non-esterified lauric oil B-1 are melted, and a part of this is added to 40 parts of sugar, 15 parts of skim milk powder, and 0.03 part of vanilla flavor, After mixing with a mixer while heating and pulverizing with a roll refiner, conching was performed while adding the remaining oil and fat and 0.4 part of lecithin to obtain white chocolate. When this chocolate was used to coat donuts and evaluated according to the evaluation method, the drying time was long and undesirable. These results are summarized in Table 3.

Comparative Example 2
3 parts of transesterified fat / oil A-2 and 42 parts of non-esterified lauric fat / oil B-2 are melted, and a part of this is added to 40 parts of sugar, 15 parts of skimmed milk powder and 0.03 part of vanilla flavor, After mixing with a mixer while heating and pulverizing with a roll refiner, conching was performed while adding the remaining oil and fat and 0.4 part of lecithin to obtain white chocolate. When this dough was covered with a chocolate and evaluated according to the evaluation method, it was not preferable for gloss, sweat, and peeling. These results are summarized in Table 3.

Comparative Example 3
15 parts of transesterified fat / oil C, 12 parts of non-esterified lauric fat / oil B-1 and 8 parts of B-2, 5 parts of palm olein (iodine value 68, rising melting point 10 ° C. or lower) are melted, Is added to 5 parts of cocoa mass, 20 parts of cocoa, 35 parts of sugar, and 0.03 part of vanilla flavor, and mixed with a mixer while heating to 60 ° C., and ground with a roll refiner. Conching was performed while adding 4 parts to obtain dark chocolate. When this dough was covered with chocolate and evaluated according to the evaluation method, it was poor in gloss, flavor, melting in the mouth, and sweating. These results are summarized in Table 3.

Comparative Example 4
15 parts of transesterified oil D, 12 parts of non-esterified lauric oil B-1 and 8 parts of B-2, 5 parts of palm olein (iodine value 68, rising melting point 10 ° C. or lower) are melted, and a part thereof Is added to 5 parts of cocoa mass, 20 parts of cocoa, 35 parts of sugar, and 0.03 part of vanilla flavor, and mixed with a mixer while heating to 60 ° C., and ground with a roll refiner. Conching was performed while adding 4 parts to obtain dark chocolate. When this dough was covered with this chocolate and evaluated according to the evaluation method, it was poor in drying time and gloss. These results are summarized in Table 3.

Comparative Example 5
7 parts of non-esterified lauric oil B-1 and 20 parts of B-2, 3 parts of palm olein (iodine value 68, melting point 10 ° C. or lower), rapeseed oil (iodine value 71, rising melting point 35 ° C., trans acid 42.4%) 10 parts are melted, and a part of this is added to 5 parts of cacao mass, 20 parts of cocoa, 35 parts of sugar and 0.03 part of vanilla flavor, and mixed with a mixer while heating to 60 ° C. After pulverizing with a refiner, conching was performed while adding the remaining fat and oil and 0.4 part of lecithin to obtain dark chocolate. When this dough was covered with a chocolate and evaluated according to the evaluation method, both were good, but the trans acid content was as high as 5.1% in the chocolate. These results are summarized in Table 3.

Comparative Example 6
8.7 parts of transesterified fat / oil A, 6.9 parts of non-esterified lauric fat / oil B-1 and 4.6 parts of B-2, palm olein (iodine value 68, rising melting point 10 ° C. or lower) 2 After melting 9 parts, add a part of this to 26 parts of cocoa, 50.9 parts of sugar, and 0.03 part of vanilla flavoring, mix with a mixer while heating to 60 ° C., and grind this with a roll refiner Then, the remaining fats and oils, 0.5 part of lecithin, and 0.5 part of polyglycerin condensed ricinoleate were added to perform conching to obtain dark chocolate. An attempt was made to coat a donut using this chocolate, but it was poor in fluidity and unsuitable for coating. These results are summarized in Table 3.

Comparative Example 7
25.1 parts of transesterified fat / oil A-1, 20 parts of non-esterified lauric fat / oil B-1 and 13.4 parts of B-2, palm olein (iodine value 68, rising melting point 10 ° C. or lower) 8.3 A portion of this was melted, and a part of this was added to 15 parts of cacao mass, 18.2 parts of sugar, and 0.03 part of vanilla flavoring, mixed with a mixer while heating to 60 ° C., and pulverized with a roll refiner. Concentration was performed while adding 0.4 part of fat and oil and lecithin to obtain dark chocolate. When this chocolate was used to coat donuts and evaluated according to the evaluation method, the oily feeling was strong and the flavor was poor. These results are summarized in Table 3.

About Comparative Example 1- Comparative Example 7, the coating chocolate composition, the fat composition in the coated chocolate, and the evaluation results of the coated chocolate are summarized in Table 3.

  The present invention relates to an oil / fat composition for coated chocolate, chocolate using the oil / fat composition, and a composite food coated with the chocolate.

Claims (10)

A transesterified fat and oil A containing 20% by weight or more of a saturated fatty acid having 12 or less carbon atoms and 2.5% by weight or more of a saturated fatty acid having 20 or more carbon atoms and a non-esterified fat and oil containing 35% by weight or more of a saturated fatty acid having 12 carbon atoms An oil / fat composition for coated chocolate containing a certain lauric oil / fat B as an essential component. The fat and oil composition for coated chocolate according to claim 1, wherein the fat and oil A is 15 to 70% by weight in the fat and oil composition. The fat and oil composition for coated chocolate according to claim 1, wherein the fat and oil B is 30 to 80% by weight in the fat and oil composition. The fat composition for coated chocolate according to claim 1, wherein the fat A is a random transesterified fat. The fat composition for coated chocolate according to any one of claims 1 to 4, wherein the trans unsaturated fatty acid is 10% or less. The oil-fat composition for coating chocolate formed by mix | blending acetylated sucrose fatty acid ester with the oil-fat composition of any one of Claims 1-5. Coated chocolate comprising the oil and fat composition according to any one of claims 1 to 6. Coated chocolate obtained by using the oil and fat composition according to any one of claims 1 to 6 in an amount of 25 to 70% by weight based on the entire chocolate. A composite food comprising the coated chocolate according to claim 7 or 8. The composite food according to claim 9, wherein the food is a confectionery or bakery product.