KR101587704B1 - Fat composition for chocolate - Google Patents

Abstract

A non-tempering type hard butter which substantially does not contain trans acid and achieves both reduction of saturated fatty acid and melting of the mouth and the mouth, and a process for producing chocolate and chocolate using the hard butter.
(A / B) of retentive A and retentive B is 0.5 to 20, and the total amount of retentive A and retentive B is 70 wt% or more, By weight SSO type triglyceride and 11% by weight or less S3 type triglyceride. The sustaining A is 10 to 50 wt% of lauric acid in the constituent fatty acids, and the total amount of palmitic acid and stearic acid is 20 to 60 wt%. The retaining B is a step of retaining a raw material containing a 25 wt.% Or more SSO type triglyceride and a 15 wt.% Or less of S3 type triglyceride obtained from the step of ester exchanging the raw material and removing the high melting point component or the high melting point component and the low melting point component by fractionation. . S represents palmitic acid or stearic acid, and O represents oleic acid.

Description

[0001] FAT COMPOSITION FOR CHOCOLATE [0002]

The present invention relates to a non-tempering type hard butter and chocolates using the same.

The fat (hard butter containing cocoa butter) used in chocolate products is largely classified into two types, tempering type and non-tempering type, depending on whether or not tempering is performed when producing chocolate. The tempering hard butter is characterized by its predominant triglyceride component, such as cocoa butter, consisting of 1,3-saturated-2-unsaturated triglycerides, which has a sharp and good melt in the mouth and contains cocoa butter But it is necessary to perform a tempering treatment because it has a crystal polymorphism phenomenon, and its application is limited.

Non-tempering type hard butter is largely classified into lauric acid and trans acid type. Lauric acid type is a main constituent fatty acid which is lauric acid and has a sharp and good melt-in-water dissolution as in the tempering type. However, soapy flavor There is a risk of occurrence. On the other hand, the trans-acid type is a trans fatty acid type unsaturated fatty acid which is obtained by curing the liquid oil in the presence of a catalyst such as a curing catalyst and a catalyst such as a sulfur compound or a monofunctional solvent. As compared with the tempering type, And the sharpness and flavor of the product are deteriorated.

Recently, many nutritional physiological findings about various fatty acids have been revealed. For example, when the intake of a saturated fat or a trans-acid-rich fat is excessive, it is possible to obtain a research result that raises the risk of a heart disease such as atherosclerosis, A hard butter of a type substantially not containing an acid is required.

With respect to the above requirement, the lauric acid-type non-tempering hard butter has a problem that it contains a saturated fatty acid content of 95% by weight or more, while it has an advantage of substantially not containing trans-acid. Therefore, in order to reduce the proportion of the saturated fatty acid, an ester exchange oil of a laurin-based oil and a palm oil-based oil has been proposed. The above-mentioned lauric oil-based oil is a oil-rich oil such as palm oil and palm kernel oil, and contains at least one of these oils, fractional oil-retaining oil, and curing oil-retaining oil. On the other hand, palm-based retention includes at least one kind of palm oil, palm oil fractionation and hardening maintenance.

Patent Literatures 1 and 2 propose a non-tempered chocolate for fat preservation in which a small amount of an emulsifier of a specific condition or an extremely hardened oil of palm oil is mixed with an ester exchange oil of a laurin oil and a palm oil, Is intended to improve the solidification rate when it is used in coated chocolate. It is not enough that saturated fatty acid is slightly reduced compared with lauric acid type non-tempering type. Patent Document 3 discloses a fat-and-oil-retaining composition comprising an ester-exchanged oil of palm oil, a palm oil-based oil and an ester exchange oil of laurin-based oil.

Patent Document 1: JP-A-2010-142152

Patent Document 2: JP-A-2010-142153

Patent Document 3: Japanese Published Patent Publication No. WO2009-116396

It is an object of the present invention to provide a non-tempering type hard butter which contains substantially no trans-acid and is less saturated fatty acid compared with conventional lauric acid type non-tempering type hard butter, and a process for producing chocolate and chocolate using the same.

As a result of intensive research, the inventors of the present invention have found that, in the ester exchange oil of lauric oil and palm oil, the ratio of saturated fatty acid is reduced by increasing the proportion of palm oil oil, while the sharp and good melt viscosity is deteriorated , Especially waxy texture when made with chocolate, is a problem, and it is necessary to realize both the reduction of saturated fatty acid and the melting of the mouth and the mouth.

Further, as a result of intensive research, the inventors of the present invention have found that the deterioration of the meltability of the ester-exchange oil of the lauric oil and the palm oil is caused by the S3 type triglyceride (tri-saturated triglyceride) which is a high melting point component , The ester exchange oil is formulated mainly with a SSO type triglyceride (1,2-diturated-3-oleic acid triglyceride or 2,3-diturated-1-oleic acid triglyceride), and a fat- It has been found that both of the reduction of saturated fatty acid and the melting of the mouth and the mouth can be realized and that a fat that can solve the above problems can be obtained and that the bloom registance is also improved. It came.

That is, the first aspect of the present invention is to provide a method for producing a fermentation product, comprising the steps of: maintaining A and holding B, wherein the total amount of the holding A and the holding B is 70 wt% SSO type triglyceride (1,2-diturated-3-oleic acid triglyceride, or 2,3-diturated-1-oleic acid triglyceride) and 11 wt% or less of S3 type triglyceride (tri- saturated triglyceride ). ≪ / RTI > S represents palmitic acid and stearic acid, and O represents oleic acid.

The sustaining oil A has 10 to 50% by weight of lauric acid in the constituent fatty acids, and 20 to 60% by weight in total of palmitic acid and stearic acid.

The above-mentioned holding B can be obtained by a step of ester-exchanging the raw material and then removing the high-melting-point component, the high-melting-point component and the low-melting-point component by fractionation, and a 25 wt.% Or more SSO type triglyceride and a 15 wt.% Or less of S3 type triglyceride .

The second aspect is a fat composition for a chocolate according to the first aspect, wherein the weight ratio of palmitic acid / stearic acid in the constituent fatty acids of the fat B is 1 or more.

The third is that when the solid fat content is not less than 15% at 30 ° C and not more than 10% at 40 ° C, the saturated fatty acids in the constituent fatty acids are not more than 90% by weight and the trans fatty acids are not more than 5% And a second base material.

The fourth aspect is the oil according to any one of the first to third aspects, wherein the raw material retention of the retentive A is at least two kinds of plant oils selected from palm kernel oil, palm oil, palm oil, cottonseed oil, fractionated oils thereof, .

The fifth aspect is the fat-retaining composition according to any one of the first to fourth aspects, wherein the raw material holding of the holding B is at least one plant holding oil selected from palm oil, cottonseed oil, fractionated oils thereof, and hydrogenated oils thereof.

A sixth aspect of the present invention is a chocolate made by using the chocolate composition for chocolate according to any one of the first to fifth aspects.

A seventh aspect of the present invention is a method for producing chocolate wherein the fat composition for chocolate according to any one of the first to fifth aspects is used in an amount of 20 to 70% by weight based on the whole chocolate.

SSO type triglyceride-containing oil and ester-exchanged oil containing lauric acid can be blended to provide a non-tempering type hard butter containing substantially no trans-acid and having reduced saturated fatty acid, And the use of chocolate using it.

The total amount of the sustaining agent A and the sustaining agent B is 70% by weight or more, preferably 80% by weight or more, more preferably 90 to 100% by weight %, And most preferably 95 to 100 wt%. Further, it is necessary that the weight ratio (oil retainer A / oil retainer B) of the oil retainer A and the oil retainer B is 0.5 to 20, preferably 0.8 to 9, and more preferably 1 to 4. When the weight ratio is less than 0.5, hardness as hard butter becomes insufficient, and when it is more than 20, saturated fatty acid is not sufficiently reduced, and both are not preferable.

The fat composition for chocolate of the present invention requires 5 wt% to 30 wt% of SSO type triglyceride, and preferably 10 wt% to 25 wt%. If the SSO type triglyceride is less than 5% by weight, the saturated fatty acid is not sufficiently reduced. If the SSO type triglyceride is more than 30% by weight, hardness as hard butter becomes insufficient.

The fat composition for chocolate of the present invention needs to contain not more than 11% by weight of S3 type triglyceride, preferably not more than 9% by weight. When the amount of the S3 type triglyceride exceeds 11 wt.%, Melt-in and melt-out of the chocolate as a chocolate is lowered, resulting in a soothing texture.

The fat-retaining A constituting the fat composition for chocolate of the present invention needs to contain 10 wt% to 50 wt% of lauric acid in the constituent fatty acids, preferably 20 wt% to 40 wt%. Further, the total amount of palmitic acid and stearic acid is required to be 20 wt% to 60 wt%, preferably 30 wt% to 50 wt%. When the total amount of palmitic acid and stearic acid is more than 60% by weight, the meltability of the chocolate as a whole is lowered, and the so-called texture is formed. When the content of lauric acid exceeds 50% by weight and the sum of palmitic acid and stearic acid is less than 20% by weight, hardness as hard butter is not sufficient, and saturated fatty acids are not sufficiently reduced.

Examples of the raw materials for oil A and oil B include lanoline oil such as palm kernel oil and palm oil, soybean oil, rapeseed oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, Vegetable oils and fats other than laurin such as sesame oil, evening primrose oil, palm oil, shea butter, sal fat, and illipe butter, and animal oils such as tallow and lard And at least one kind or mixture of the above-mentioned oils, their hardening and / or fractionating oil, or ester exchange oil may be used.

The ester exchange step for obtaining the oil-retaining A or oil-holding B constituting the oil-for-fat composition of the present invention is a method in which only the fatty acids bound to the first and third of the triglycerides are specifically exchanged using an enzyme (lipase) (Random transesterification), regardless of the position at which they are bonded using an enzyme or a metal catalyst (for example, sodium methylate). As the ester exchange in the present invention, the latter random ester exchange is preferable. This is because the random ester exchange produced by the more kinds of triglycerides is superior to the non-tempered chocolate in terms of quality stability over a long period of time.

The fractionation step for obtaining the retained B can be obtained by removing the high melting point component, the low melting point component and the high melting point component according to the fractionation method such as solvent fractionation and dry fractionation. By appropriately adjusting the fractionation conditions according to the composition of the pre-fraction oil, it is possible to easily obtain a fat containing at least 25 wt% of SSO type triglyceride and at most 15 wt% of S3 type triglyceride.

In the present invention, the weight ratio of palmitic acid / stearic acid in the constituent fatty acids of the fat B in the present invention is preferably 1 or more, and when it is less than 1, there is a problem that the meltability of the chocolate is lowered.

The solid fat content (SFC) of the fat composition for chocolate of the present invention is preferably 15% or more at 30 캜 and 10% or less at 40 캜. More preferably 25% or more at 30 占 폚 or 5% or less at 40 占 폚. If it is less than 15% at 30 占 폚, it is difficult to obtain a desirable texture as chocolate which is hard and brittle. If it exceeds 10% at 40 占 폚, the melt-in / melt-out at the mouth decreases, resulting in so-called texture. The SFC value is measured in accordance with the AOCS official method cd16b-93 (direct method).

On the other hand, the saturated fatty acid in the constituent fatty acids of the fat composition for chocolate of the present invention is preferably 90% by weight or less, more preferably 85% by weight or less. This saturated fatty acid content is significantly reduced from 95% by weight or more of lauric acid type hard butter. It is also preferable that the trans fatty acid content is 5 wt% or less.

The analysis of the content of the SSO type triglyceride was carried out by the following analysis of the triglyceride composition by the high-performance liquid chromatograph as follows: P2O (dipalmitoyl oleoyl glyceride), St2O (distearoyl oleoyl glyceride) oleoyl glyceride) and PStO (palmitoyl stearoyl oleoyl glyceride) were added as the content of S2O and then analyzed by symmetric and asymmetric triglyceride composition analysis by the thin layer chromatograph shown below. The SSO type triglyceride content was calculated by measuring the ratio of SOS type to SSO type triglyceride.

On the other hand, the analysis of the content of the S3 type triglyceride was carried out by P3 (tripalmitoyl glyceride), P2St (distearoyl palmitoyl stearoyl glyceride) by the analysis of the triglyceride composition by the high-speed liquid chromatograph shown below (distearoyl palmitoyl stearoyl glyceride), PSt2 (distearoyl palmitoyl glyceride) and St3 (tristearoyl glyceride) were added as the S3 content.

≪ Measurement method > (1) Triglyceride composition; (Column: ODS, eluent: acetone / acetonitrile = 80/20, liquid volume: 0.9 ml / min, column temperature: 25 캜, detector: differential refractometer). (2) Symmetrical and asymmetric triglyceride Composition: Thin layer chromatograph (plate: thin silver nitrate plate, developing solvent: benzene / hexane / diethyl ether = 75/25/2, detector: densitmeter).

In the fat composition for a chocolate of the present invention, it is acceptable to add a fat other than the fat A and the fat B so long as the effect of the present invention is not impaired.

When the palm mid fraction is contained in palm oil as the other oil, it is very suitable in terms of melt-in-water melting as chocolate. The content of the melting point portion oil in the palm oil is not particularly limited, but is generally less than 30% by weight, preferably less than 20% by weight, and more preferably 10% by weight %, And most preferably less than 5 wt%.

Further, when the above-mentioned other fat is contained at a temperature of 45 캜 or higher, it is very suitable for improving the solidification rate as chocolate. Examples of the oil having a melting point of 45 ° C or higher include extreme hardening oil of high erucic oilseed rape seed oil, extreme hardening oil of palm oil, palm stearin and the like.

Although there is no particular limitation on the content of the oil having a melting point of 45 캜 or more, it is generally less than 10% by weight, preferably less than 5% by weight, and particularly preferably less than 3% by weight based on the total weight of the oil- .

In the fat composition for chocolate of the present invention, optional components such as a coloring agent, an emulsifying agent, an antioxidant, and a flavoring agent used in common confectionery applications may be added as appropriate. Such an addition amount is not more than 20% by weight, preferably not more than 10% by weight based on the fat composition for chocolate of the present invention.

Examples of the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, and lecithin.

The fat composition for chocolate of the present invention obtained as described above can be used alone or as cocoa butter as a preservative for chocolate, and the chocolate can be produced without the tempering treatment. In addition, the chocolate referred to herein is not limited by the provisions of the Covenant (the " Process Regarding the Marking of Chocolates ") and the regulations, and includes sweet chocolates, milk chocolates, quasi-sweet chocolates, quasi-milk chocolate, Or color chocolate such as strawberries, and various chocolate-shaped foods.

With respect to such chocolate, 20 to 70% by weight of the fat composition for chocolate of the present invention can be used.

(Example)

Hereinafter, the present invention will be described in detail by way of examples. In addition, in the examples (in the examples),% and parts mean weight basis.

(Experimental Example 1) Preparation of maintenance A

0.3 parts of a metal catalyst (sodium methoxide) was added to the raw material mixture obtained by mixing 40 parts of 2-step palm stearin (iodine value 12) and 60 parts of palm kernel stearin (iodine value 7) RTI ID = 0.0 > 60 C < / RTI > The obtained oil was purified according to a conventional method to obtain oil A.

Of the constituent fatty acids of the sustenance A, 32% by weight of lauric acid and 42% by weight of palmitic acid and stearic acid were added.

(Experimental Example 2) Preparation of maintenance B-1

Palm stearin (iodine number 31) was added to the feedstock and 0.3 part of a metal catalyst (sodium methoxide) was added, followed by random ester exchange in vacuo at 80 DEG C for 60 minutes. The oil thus obtained was subjected to purification according to a conventional method and then subjected to acetone fractionation to remove a high melting point component and a low melting point component and to obtain a middle melting point portion obtained by purification according to a conventional method to obtain a retained B-1.

The ratio of palmitic acid / stearic acid among constituent fatty acids of retentate B-1 was 9.7.

(Experimental Example 3)

Palm stearin (iodine number 31) was added to the feedstock and 0.3 part of a metal catalyst (sodium methoxide) was added, followed by random ester exchange in vacuo at 80 DEG C for 60 minutes. The obtained oil was purified according to a conventional method.

(Example 1)

65 parts of Retention A and 35 parts of Retention B-1 were mixed to obtain the retention of Example 1.

(Example 2)

90 parts of Retention A and 10 parts of Retention B-1 were mixed to give a retention of Example 2.

(Example 3)

40 parts of Retention A and 60 parts of Retention B-1 were mixed to give a retention of Example 3.

(Example 4)

75 parts of Retention A and 25 parts of Retention B-1 were mixed to give a retention of Example 4.

(Comparative Example 1)

The maintenance A was regarded as the maintenance of the comparative example 1.

(Comparative Example 2)

65 parts of Retainer A and 35 parts of Retainer obtained in Experimental Example 3 were mixed to obtain a grease of Comparative Example 2.

(Comparative Example 3)

The saturated fatty acid content and the trans-acid content of "PALKENA H" (manufactured by Fuji Seiya Co., Ltd.) which is a non-tempered hard butter of lauric acid type were 99.9% and 0.0%, respectively.

(Comparative Example 4)

The saturated fatty acid content and the trans-acid content of "MELANO H1000" (manufactured by Fuji Seiya Co., Ltd.) which is a trans-acid type non-tempering type hard butter were 39.5% and 43.0%, respectively.

(Example 5)

10 parts of cocoa powder, 20 parts of skimmed milk powder, 40 parts of sugar, 30 parts of the oil of Example 4, and 0.4 parts of lecithin were used as raw materials to prepare chocolate dough according to a conventional method. Further, this chocolate dough was poured into a mold at a temperature (50 캜) at which the fat was melted and cooled and solidified at 5 캜. The solidified chocolate was aged (aged) at 20 ° C for 1 week and then incubated for 1 hour at 17 ° C for 10 hours and at 28 ° C for 10 hours in a thermostat (temperature was changed from 17 ° C to 28 ° C for 2 hours, C for 2 hours). After 2 weeks, the surface condition of the chocolate was visually confirmed, and the gloss was also in a good state.

(Comparative Example 5)

Chocolate was prepared and a cycle test was conducted in the same manner as in Example 5 except that the fat of Comparative Example 1 was used instead of the fat of Example 4 as the raw material of chocolate dough. bloom) was emerging.

(Experimental Example 4) Preparation of maintenance B-2

, 0.3 part of a metal catalyst (sodium methoxide) was added to the raw material mixture in which 40 parts of palm oil (iodine 52), 35 parts of 2-step palmsteen (iodine value 12) and 25 parts of shea butter (iodine value 58) Followed by random ester exchange in vacuo at 80 DEG C for 60 minutes. The obtained oil was subjected to two-stage fractionation using acetone, and the obtained medium-melting pot was purified according to a conventional method to obtain oil B-2.

The ratio of palmitic acid / stearic acid in the constituent fatty acids of the sustained B-2 was 3.3.

(Experimental Example 5) Adjustment of the melting point of oil in palm oil

Dry triplet fractionation was performed from palm oil to obtain a melting point portion oil in palm oil. The iodine value was 34.

(Example 6)

61 parts of Retention A, 31 parts of Retention B-2, and 8 parts of Retention Example of Experimental Example 5 were mixed to give the retention of Example 6.

(Example 7)

The preparation of chocolate and the cycle test were carried out in the same manner as in Example 5 except that the fat of Example 6 was used instead of the fat of Example 4 as the raw material of the chocolate dough. Likewise, the gloss was also in a good state.

The analytical values of each oil are shown in Table 1.

SSO type triglyceride% S3 type triglyceride% SFC% at 30 < SFC% at 40 < Saturated fatty acid content% Trans-acid content% Experimental Example 1
Experimental Example 2
Example 1

Example 2

Example 3

Example 4

Comparative Example 1
Experimental Example 3
Comparative Example 2

Comparative Example 3

Comparative Example 4

Experimental Example 4
Experimental Example 5
Example 6 A
Maintenance B-1
Keep A /
Maintenance B-1 65/35
Keep A /
Keeping B-1 90/10
Keep A /
Maintenance B-1 40/60
Keep A /
Maintenance B-1 75/25
Keep A 100

Maintenance A / Maintenance of Experimental Example 3 65/35
Laurin
Hard butter
Transanal
Hard butter
Maintaining B-2

Maintenance A / Maintenance B-2 /
In Experimental Example 5
Maintaining 61/31/8
46.9
18.2

7.2

29.2

13.8

4.2
22.0
10.0





40.2
8.6
14.8
4.2
6.4

7.2

5.5

6.7

7.4
20.4
12.1





12.3
3.0
8.7
9
38

47

26

43

55
54
50







39
One
2

3

0

2

5
30
11







4 90.7
64.5
81.5

88.1

75.0

84.2

91.0
69.1
83.1

99.9

39.5



81.7 0.3
0.3
0.3

0.3

0.3

0.3

0.3
0.3
0.3

0.0

43.0



0.3

The present invention relates to a non-tempering type hard butter which is substantially free of trans acids and is excellent in melt-in-water melting and blooming resistance with reduced saturated fatty acid, and relates to chocolate products using the same.

Claims (7)

(A / B) of retentive A to retentive B is 0.5 to 20, and the total amount of retentive A and retentive B is 70 wt% or more, SSO type triglycerides (1,2-diturated-3-oleic acid triglyceride or 2,3-diturated-1-oleic acid triglyceride) and up to 11% by weight of S3 type triglycerides (trisaturated triglycerides) Composition. S represents palmitic acid or stearic acid, and O represents oleic acid.
Wherein said sustaining A comprises 20 wt% to 50 wt% of lauric acid in the constituent fatty acids, and 20 wt% to 60 wt% in total of palmitic acid and stearic acid.
The above-mentioned holding B can be obtained by a step of ester-exchanging the raw material and then removing the high-melting-point component, the high-melting-point component and the low-melting-point component by fractionation, and a 25 wt.% Or more SSO type triglyceride and a 15 wt.% Or less of S3 type triglyceride Including maintenance. In the description of claim 1,
Wherein the weight ratio of palmitic acid and stearic acid (palmitic acid / stearic acid) in the constituent fatty acids of the fat B is 1 or more. In the description of claim 1,
Wherein the solid fat content is not less than 15% at 30 DEG C and not more than 10% at 40 DEG C, the saturated fatty acid in the constituent fatty acids is 90 wt% or less, and the trans fatty acid is 5 wt% or less. In any one of claims 1 to 3,
Wherein the raw material retention of the sustaining A is at least two kinds of plant oils selected from palm kernel oil, palm oil, palm oil, cottonseed oil, fractionated oils thereof, and hydrogenated oils thereof,
Wherein the raw material retention of the retentive A comprises palm kernel oil and / or palm oil. In the description of claim 1,
Wherein the raw material retention of the retentive B is at least one plant retention selected from palm oil, cottonseed oil, shea butter, sal fat, their fractionated oils, and their hydrogenated oils. A chocolate made by using the fat composition for chocolate according to claim 4. A process for producing chocolate as claimed in claim 4, wherein 20 to 70% by weight of the chocolate composition is used.