KR20090008312A - Oil and fat composition for chocolate - Google Patents

Abstract

It is intended to provide chocolate excellent in flavor of containing cocoa butter and a melting texture in mouth obtained without resort to a tempering operation in the production of chocolate, in which quality deterioration is prevented during storage over time, and an oil and fat composition to be used in the chocolate. An oil and fat composition for chocolate obtained by ester exchange between an oil and fat containing 30% or more of a fatty acid having 12 carbon atoms or less and an oil and fat containing 30% or more of a saturated fatty acid having 20 carbon atoms or more, and containing 10% or less of a trans-unsaturated fatty acid. A method for producing chocolate using the oil and fat composition in an amount of 20 to 68% by weight of the total chocolate.

Description

Oil and fat composition for chocolate {OIL AND FAT COMPOSITION FOR CHOCOLATE}

The present invention is an oil or fat obtained by transesterifying a fat or oil containing 30% or more of fatty acids having 12 or less carbon atoms and 30% or more saturated fatty acids of 20 or more carbon atoms, and an acetylated sucrose fatty acid ester ( An oil-fat composition for chocolate formed by mixing acetylated sucrose fatty acid ester), and relates to an oil-fat composition for chocolate, which can produce a chocolate having excellent flavor containing cocoa butter without tempering.

Chocolate is divided roughly into what needs a tempering operation according to the oil-fat component to be used, and what does not need. The former consists of fats and oils containing SUS type triglyceride (S: saturated fatty acid, U: unsaturated fatty acid) represented by cocoa butter as main components. On the other hand, the latter is in many cases composed of fats and oils containing trans-type unsaturated fatty acids or lauric acid-based fats and oils such as palm oil or palm kernel oil.

In recent years, combination products such as chocolate and baked sweets have increased due to diversification of consumer preferences. Even if the chocolate and the baked confectionery are combined, if the chocolate can be tempered, a good product can be made without using a triglyceride whose main component is a fat or oil containing a trans-type unsaturated fatty acid, but the tempering operation may not be possible. For example, when baked cookies are combined with chocolate in a hot state, or when chocolate is filled into hollow baked cookies. In the former case, the baked confectionery may be cooled once, and then the tempering operation of chocolate may be performed. In this case, the productivity is poor and not economical. In the latter case, in general, chocolate having undergone a tempering operation has a high viscosity, so that filling operation cannot be performed and it is necessary to fill in a state where the resulting viscosity is low. Therefore, the tempering operation is often not practically performed.

If the cocoa butter in the fats and oils used for chocolate conventionally is 5% or less, chocolate with stable quality is produced, without using the fats and oils which consist of trans-type unsaturated fatty acids, such as palm oil, palm kernel oil, or those fractionated oils. can do. However, because cocoa butter or cacao mass cannot be used, it does not give the chocolate a good flavor. In this case, since cocoa powder is used, the cocoa flavor is stronger than the chocolate original flavor.

In order to manufacture chocolate with excellent flavor, cocoa butter or cacao mass is used, and in order to obtain a chocolate of good quality without tempering operation, the fat containing a trans-type unsaturated fatty acid is used in many cases. The content of the trans unsaturated fatty acid in the fat or oil containing the trans unsaturated fatty acid is generally about 40 to 50%. For example, Patent Document 1 exemplifies a non-tempered chocolate having a high cacao butter content by a combination of a high trans-type unsaturated fatty acid-containing fat and oil and an acetylated sucrose fatty acid ester.

Although some cured oils have a low content of transunsaturated fatty acids, a low content of transunsaturated fatty acids also lowers the amount of cocoa butter in the fat or oil used in chocolate.

Oils containing trans-type unsaturated fatty acids are generally prepared by hydrogenation (also called curing). This hydrogenation is a process of adding hydrogen to the double bond part of unsaturated fatty acid, and producing saturated fatty acid. In general, the unsaturated fatty acid is in the cis configuration at the position where the hydrogen is attached, but becomes trans in the hydrogenation process. In nature, it is made by ruminants, so it is contained in fats and meats.

In recent years, studies have shown that excessive consumption of transunsaturated fatty acids increases the risk of heart disease such as atherosclerosis, and has attracted attention from consumers in Europe and America. For example, in the United States, the obligation to mark trans-unsaturated fatty acid content on product labels has been enforced since January 2006, while in Denmark, sales of processed fats and oils containing at least 2% trans-unsaturated fatty acids have been sold. It is forbidden.

In Japan, since the intake of trans-unsaturated fatty acids is lower than that of Gumi, there is no point in view of health problems at present. However, the maintenance of trans-unsaturated fatty acids is still required.

DESCRIPTION OF RELATED ART Conventionally, the method of modifying the characteristic of each fats and oils by transesterifying fatty acids with short carbon number or fats and oils containing them, and fatty acids with long carbon number or fats containing them is generally known. For example, in Patent Document 2, 50 parts of palm oil and 50 parts of cultivated extremely hardened oil of high erucic acid are randomly transesterified, and in Patent Document 3, 50 parts of palm oil and Go Erus Random ester of the fats and oils which transesterified 50 parts of acid cultivation extremely hardened | cured oils with the alkali catalyst, and the fats and oils containing 2-50 weight% of saturated fatty acids of C14 or less and 1-50 weight% of saturated fatty acids with 20 or more carbon atoms in patent document 4 Exchange fats are described, and random transesterification fats and oils are prepared by using sodium methylate as an example using 40% of palm oil, 30% of vulcanized extreme hardened oil of high erucic acid, and 30% of soybean oil. However, these oil-fat compositions are used for baked confectionery dough applications, such as margarine and shortening, and are quench-plasticized in order to acquire the plasticity of fats and oils.

Patent Document 1: Japanese Patent Application Laid-Open No. 2000-041579

Patent Document 2: US Patent No. 3353964

Patent Document 3: Japanese Patent Application Laid-Open No. 4-066045

Patent Document 4: Japanese Patent Application Laid-Open No. 9-165595

[Problems that the invention tries to solve]

An object of the present invention is to produce a chocolate that is excellent in flavor containing cocoa butter, and has a good melt-feel in the mouth, without tempering, when producing chocolate, and deterioration of quality due to the lapse of storage time is prevented. It is providing the chocolate and the oil-fat composition used for this chocolate.

[Means for solving the problem]

MEANS TO SOLVE THE PROBLEM As a result of earnest research, the present inventors discovered that the selection of the fats and oils derived from a specific fatty acid species, and the fats and oils processing method by transesterification are effective for the said subject, and combining this fats and oils processing method and a specific emulsifier Based on the knowledge that it is effective with respect to the said subject, the present invention was completed.

That is, the 1st aspect of this invention is a fat or oil composition for chocolate formed by transesterifying fats and oils containing 30% or more of C12 or less fatty acids, and fats and oils containing 30% or more of saturated fatty acids having 20 or more carbon atoms. 2nd aspect is the fat or oil composition for chocolates of 1st aspect whose iodine value is 28 or less. 3rd aspect is the fat or oil composition for chocolates of 1st or 2nd aspect which further mix | blends the fats and oils containing 30% or more of behenic acid. The fourth aspect is the fat or oil composition for chocolate according to the first or second aspect, wherein the transesterification is a random transesterification. The fifth aspect is the fat or oil composition for chocolate according to any one of the first to fourth aspects, wherein the transunsaturated fatty acid is 10% or less. 6th aspect is chocolate formed using the fats and oils composition in any one of 1st-5th aspect. 7th aspect is a manufacturing method of the chocolate which uses 20-68 weight% of the fats and oils composition as described in a 1st aspect or 2nd aspect with respect to the whole chocolate. 8th aspect is the fat or oil composition for chocolate formed by mix | blending acetylated sucrose fatty acid ester with the fats and oils composition of 1st aspect. 9th aspect is the fats and oils composition for chocolate as described in 8th aspect whose iodine value is 5-30. A tenth aspect is a chocolate formed using the fat or oil composition according to the eighth aspect or the ninth aspect. 11th aspect is a manufacturing method of the chocolate which uses 20-68 weight% of the fats and oils composition of 8th or 9th aspect with respect to the whole chocolate.

[Effects of the Invention]

Although the fat or oil composition of the present invention contains only 10% or less of trans-unsaturated fatty acids, even chocolate containing 5% or more of cocoa butter in fat or oil does not undergo a tempering operation, and has excellent flavor and a feeling of melting in the mouth. It is a good oil-fat composition for chocolate which can manufacture the chocolate which is favorable and prevents quality deterioration, such as blooming, graining, glossiness, etc. over time of storage.

Best Mode for Carrying Out the Invention

The oil-fat composition for chocolates of this invention can be obtained by transesterifying the fats and oils containing 30% or more of C12 or less fatty acids, and the fats and oils containing 30% or more of saturated fatty acids with 20 or more carbon atoms, and obtained the iodine value of the obtained oil-fat composition for chocolates. It is 28 or less, Preferably an iodine value is 0-27, More preferably, it is 0-26. Moreover, it is preferable to mix | blend an acetylated sucrose fatty acid ester with this transesterified fat and oil, and it is preferable to mix | blend 0.4-7.5 weight% with respect to the whole fat composition as a quantity. The iodine value of the obtained oil-fat composition for chocolates is 5-30, Preferably the iodine value is 7-25.

It is preferable to mix | blend the fats and oils containing 30% or more of behenic acid with the fats and oils composition for chocolates from a glossiness point of chocolate.

As fats and oils containing 30% or more of fatty acids having 12 or less carbon atoms, palm oil, palm kernel oil and their fractionated oils, cured oils, transesterified oils, and the like can be used alone or in combination.

On the other hand, fats and oils containing 30% or more of saturated fatty acids having 20 or more carbon atoms include, for example, extremely hardened fats and oils such as rapeseed oil, mustard oil, crambe oil, fish oil, etc. Oil which was hydrogenated to an iodine value of 1 or less). The fats and oils containing 30% or more of behenic acid are similarly, for example, fats and oils which extremely hardened the high oil seed oil (when hardening unsaturated erucic acid, saturated behenic acid can be obtained) and mustard oil. Although extremely hardened | cured crumbe oil, a fish oil, etc. are mentioned, The high errus acid seed oil is preferable.

As fats and oils containing 30% or more of C12 or less fatty acids used for chocolate fats and oils, fats and oils containing 30% or more of saturated fatty acids with 20 or more carbon atoms, and fats and oils other than fats and oils containing 30% or more of behenic acid, for example Vegetable fats and fats, such as 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 and palm oil (Iii), animal fats and oils, such as pork oil, can be illustrated, Processed fats and oils which carried out the oil or the mixed oil of these fats and oils, their fractionation oil, hardening fractionation oil, fractionation hardening oil, transesterification, etc. can be used.

The oil-fat composition obtained in this way contains 10% or less of trans-type unsaturated fatty acid, More preferably, it is 5% or less. When there are many trans type unsaturated fatty acids, it becomes difficult to achieve the objective of this invention.

As the transesterification, a method of specifically exchanging only fatty acids bound to 1 and 3 positions of triglycerides using an enzyme (lipase) (1 and 3 position specific transesterification), an enzyme or a metal catalyst (eg For example, it is divided into a method of random exchange (random transesterification) irrespective of the position of bonding using sodium methylate). As for the transesterification in this invention, the latter random transesterification is preferable. This is preferable for random transesterification that produces more types of triglycerides because of the longer term stabilization of the quality in untempered chocolate.

The acetylated sucrose fatty acid ester in the present invention is a sucrose fatty acid ester of a type in which the remaining hydroxyl group in the sucrose fatty acid ester is substituted with an acetyl group, and as the fatty acid, a long chain having 16 or more carbon atoms such as stearic acid and palmitic acid. Saturated acids are preferred, and acetylated degree is preferably 3 or more. Although the compounding quantity of the acetylated sucrose fatty acid ester is implemented in the range of 0.4-7.5 weight% in fats and oils, it is preferable that the compounding quantity of the acetylated sucrose fatty acid ester when converted into chocolate is equivalent to 0.4-2.0 weight%. If the content of acetylated sucrose fatty acid ester in the chocolate is small, there is a risk of quality deterioration (coarsening) over time, and if too large, the increase in effect is small compared to that in terms of cost. , 2.0 wt% or less is preferable.

Although the fats and oils composition obtained above is used for chocolate, chocolate is generally made from dark sugar (e.g., cacao mass, cocoa powder, sugars such as sugar, oils such as cocoa butter, emulsifiers, fragrances, etc.). Dark) Chocolate, for example, milk chocolate made using cacao mass, sugars such as cocoa powder, sugar, fats and oils such as cocoa butter, dairy products such as whole milk powder, emulsifiers, fragrances, etc. For example, sugars such as sugar, oils such as cocoa butter, dairy products such as starch milk, white chocolate made using emulsifiers, fragrances, etc., or chocolate (cacao content 35%) depending on the content of cacao Above) and semi-chocolate (cacao content 15% or more), the chocolate of the present invention is not limited to these, the fat or oil composition of the present invention It can be used also in any chocolate. Moreover, as an oil-fat content in these chocolates, 30 to 60 weight% is common.

Although the chocolate of this invention uses the said oil-fat composition, it is preferable to use the oil-fat composition of 1st-2nd or 8th-9th aspect with 20-68 weight% with respect to the whole chocolate, More Preferably it is 24 to 60 weight%, More preferably, it is 28 to 51 weight%. When there are few oil-fat compositions, it becomes difficult to maintain the quality of chocolate for a long time (quality deterioration of chocolate, such as blooming and a graining). On the contrary, when there are many, the ratio of components other than the fats and oils composition of this invention becomes low too much, and it becomes difficult to produce a favorable chocolate.

Moreover, 25 weight% or less is preferable and, as for content of the cocoa butter in the fats and oils used for chocolate, 20 weight% or less is more preferable. When the content of cocoa butter in fats and oils exceeds 25 weight%, even if it uses the fats and oils composition of this invention, it will become difficult to produce the chocolate excellent in flavor and quality, without tempering.

Hereinafter, although an Example is illustrated to make the effect of this invention clear, the idea of this invention is not limited to a following example. In addition,% and a part mean a basis of weight in an example.

Experimental Example 1 (Preparation of Oils and Fats)

A metal catalyst (sodium methoxide) in a fat or oil mixed with 50 parts of palm oil (iodine value 8), 40 parts of palm fractionated stearin (31 iodine values) and 10 parts of high erucic acid cultivated extremely hardened oil (iodine value 1 or less) ) 0.3 parts were added and random transesterification was carried out at 80 ° C. under vacuum for 60 minutes. The obtained fats and oils were refine | purified according to the defined method, and it was set as the fats and oils A. The iodine value was 17 and the rising melting point was 35 ° C.

Experimental Example 2 (Preparation of Oils and Fats)

99.6 parts of the transesterified fat produced in Experimental Example 1 was mixed with 0.4 part of high erucic acid-extensive hardened oil (iodine value 1 or less) to obtain fat or oil B. The iodine value was 17 and the rising melting point was 35 ° C.

Experimental Example 3 (Preparation of Oils and Fats)

98 parts of the transesterified fat produced in Experimental Example 1 was mixed with 2 parts of high erucic acid-extensive hardened oil (iodine value 1 or less) to obtain fat or oil C. The iodine value was 17 and the rising melting point was 36 ° C.

Experimental Example 4 (Preparation of Oils and Fats)

0.3 parts of metal catalysts (sodium methoxide) are added to the fats and oils which mixed 40 parts of palm oil (8 iodine values), 55 parts of palm fractionated stearin (31 iodine values), and 5 parts of high erucic acid cultivated extreme hardening oil (iodine value 1 or less). And random transesterification under vacuum at 80 ° C. for 60 minutes. 0.5 parts of high erucic acid extreme hardening oil (iodine value 1 or less) was mixed and it was set as the fats and oils D of 99.5 parts of obtained transesterification fats. The iodine value was 20 and the rising melting point was 38 ° C.

Experimental Example 5 (Preparation of Oils and Fats)

Oil and fat mixed with 50 parts of palm oil (iodine value 8), 20 parts of palm fractionation stearin (31 iodine values), 20 parts of hardened palm olein (iodine value 55), and 10 parts of high erucic acid hybridized extremely hardened oil (iodine value 1 or less) 0.3 parts of metal catalysts were added and random transesterification was carried out at 80 degreeC under vacuum for 60 minutes. Purification was performed according to the defined method of the obtained fats and oils. 99 parts of obtained transesterified fat and 1 part of high erucic acid seed | hardening extremely hardening oil (iodine value 1 or less) were mixed, and it was set as fats and oils E. The iodine value was 21 and the rising melting point was 32 ° C.

Experimental Example 6 (Preparation of Oils and Fats)

95 parts of palm kernel oil (iodine value 17) and 5 parts of palm oil (iodine value 52) were mixed and hardened. 70 parts of these extremely hardened fats and oils (iodine value 1 or less), 15 parts of palm fractionated stearin (iodine value 31), 5 parts of high oleic sunflower oil (iodine value 84) Ten parts of hardening oil (iodine value 1 or less) were mixed, 0.3 part of metal catalysts (sodium methoxide) were added, and 60-minute random transesterification was carried out at 80 degreeC under vacuum. The obtained fats and oils were refine | purified according to the defined method, and it was set as the fats and oils F. The iodine value was 9 and the rising melting point was 36 ° C.

Experimental Example 7 (Preparation of Oils and Fats)

95 parts of palm kernel oil (iodine value 17) and 5 parts of palm oil (iodine value 52) were mixed and hardened. 70 parts of these extremely hardened fats and oils (iodine value 1 or less), 25 parts of palm fractionated stearin (iodine value 31), and 5 parts of high erucic acid cultivated extremely hardened oil (iodine value 1 or less) are mixed to form a metal catalyst (sodium methoxide). 0.3 parts were added and random transesterification was performed for 60 minutes at 80 degreeC under vacuum. The obtained fats and oils were refine | purified according to the defined method, and it was set as the fats and oils G. The iodine value was 7 and the rising melting point was 38 ° C.

The fatty acid compositions of fats and oils A, B, C, D, E, F, and G were summarized in Table 1 below.

The fatty acid was measured as follows. First, fatty acid was prepared according to "2.4.1.2-1996 standard maintenance assay". The obtained fatty acid preparation liquid was analyzed by gas chromatography.

* T in a table | surface shows a trans type unsaturated fatty acid and c represents a cis type unsaturated fatty acid.

Comparative Experimental Example 1 (Preparation of Oils and Fats)

The fats and oils which mixed 50 parts of palm oil (iodine value 8), 40 parts of palm fractionation stearin (iodine value 31), and 10 parts of high erucic acid cultivation extreme hardening oil (iodine value 1 or less) were produced, and it was set as fats and oils H. The iodine value was 17 and the rising melting point was 54 ° C.

Comparative Experimental Example 2 (Preparation of Oils and Fats)

0.3 parts of metal catalysts (sodium methoxide) are added to the fats and oils which mixed 31 parts of palm oil (52 iodine values), 66 parts of palm fractionated stearin (31 iodine values), and 3 parts of high erucic acid cultivated extreme hardening oil (iodine value 1 or less). And random transesterification under vacuum at 80 ° C. for 60 minutes. The obtained fats and oils were refine | purified according to the defined method, and it was set as the fats and oils I. The iodine value was 37 and the rising melting point was 46 ° C.

Comparative Experimental Example 3 (Preparation of Oils and Fats)

0.3 parts of a metal catalyst (sodium methoxide) was added to the fats and oils which mixed 65 parts of palm kernel oil (17 iodine values) and 35 parts of palm fractionation olein (iodine values 62), and random-transesterified at 80 degreeC under vacuum for 60 minutes. , The fat was cured until the iodine value was 1 or less, and purification was carried out according to the prescribed method to obtain fat J. The iodine value was 1 and the rising melting point was 42 ° C.

Comparative Experimental Example 4 (Preparation of Oils and Fats)

Palm olein having an iodine value of 69 was isomerized and cured to an iodine value of 55, and bleached and deodorized in accordance with a prescribed method. The obtained hardening fats and oils were hold | maintained K. The trans fatty acid content of fat or oil K was 42.7%. Iodine value was 55 and rising melting | fusing point was 39 degreeC.

Comparative Experimental Example 5 (Preparation of Oils and Fats)

Palm middle melting point part (PMF) of iodine value 45 was hardened to iodine value 40, and bleaching and deodorization were performed according to the determined method. Let obtained hardening oil be the maintenance L. The trans fatty acid content of fat or oil L was 6.7%. The iodine value was 40 and the rising melting point was 36 ° C.

The fatty acid compositions of fats and oils H, fats I, J, fats K, and fats L were summarized in Table 2 below.

* T in a table | surface shows a trans type unsaturated fatty acid and c represents a cis type unsaturated fatty acid.

For the fats and oils A to L prepared in Experimental Examples 1 to 7 and Comparative Experimental Examples 1 to 5, the total amount of fatty acids having 12 or less carbon atoms, the total amount of saturated fatty acids having 20 or more carbon atoms, the total amount of all saturated fatty acids, iodine values, and rising melting point are listed. Summarized in 3.

Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 Experimental Example 6 Experimental Example 7 Preservation condition Keep A Maintenance B Maintenance C Maintenance D Maintenance E Maintenance F Maintenance G Total less than C12 30.3 30.2 29.7 24.2 30.1 35.2 39.2 Total less than C20 5.2 5.3 6.1 2.8 5.6 5.6 2.6 Total saturated acid 84.4 84.4 84.7 81 78.5 90.3 92.4 Iodine 17 17 17 20 21 9 7 Rising melting point 35 35 36 38 32 36 38

Comparative Experimental Example 1 Comparative Experimental Example 2 Comparative Experimental Example 3 Comparative Experimental Example 4 Comparative Experimental Example 5 Preservation condition Keep H Keep I Maintenance J Keep K Maintenance L Total less than C12 30.3 0.2 39 0.5 0.2 Total less than C20 5.2 1.7 0.3 0 0 Total saturated acid 84.4 68.5 82.4 40.9 57.3 Iodine 17 37 One 55 40 Rising melting point 54 46 42 39 36

Example 1

Dough was prepared by mixing 8 parts of cacao mass, 15 parts of cocoa powder, 43 parts of sugar, and 20 parts of fats and oils A obtained in Experimental Example 1 with a mixer (mixing). This was passed through a refiner to prepare a particle size of about 20 micrometers (refining). The obtained flakes were conched. At the final stage of conching, 14 parts of the remaining fats and oils and 0.4 part of lecithin were added to prepare chocolate. The final formulation of the chocolate is listed in Table 4.

Formulated with 15% cocoa butter (in oils and fats) Cacao mass 8 Cocoa powder 15 Sugar 43 maintain 34 lecithin 0.4

Examples 2 to 7 and Comparative Examples 1 to 5

In Example 1, except having changed the fats and oils A into fats and oils B, the same compounding and the same process as Example 1 were performed, and the chocolate based on Example 2 was obtained.

Similarly, the fats and oils A were replaced with the fats and oils C, and the chocolate based on Example 3 was obtained and similarly, the chocolates based on Examples 4-7 and Comparative Examples 1-5 were obtained.

Preservation test of chocolate

The chocolate prepared as mentioned above was poured into a mold at the temperature (50 degreeC) in which fats and oils melt | dissolve, and it solidified by cooling at 15-20 degreeC. The solidified chocolate performed the preservation confirmation test by the following method and evaluation.

As the items, confirmation tests for feeling of melting in the mouth, degree of blooming or graining, and gloss were performed.

Melting feeling confirmation examination of the mouth of chocolate

The feeling of melting in the mouth of the chocolate produced by each fat or oil was evaluated by panelists (six). As an evaluation, the thing which felt that it felt good in a mouth was good (circle) and the thing which felt bad was made into x.

The results are summarized in Table 5.

Feeling melting in the mouth of chocolate Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Preservation condition Keep A Maintenance B Maintenance C Maintenance D Maintenance E Maintenance F Maintenance G 20 ℃ ○ ○ ○ ○ ○ ○ ○

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Preservation condition Keep H Keep I Maintenance J Keep K Maintenance L 20 ℃ × × ○ ○ ○

Rating ○: good

     ×: defective

As a result, while the feeling of melting in the mouth of the chocolate produced using the fats and oils G and J and the fats and oils L was favorable, the feeling of melting in the mouth of the chocolate produced using fats and oils H and I was bad. In particular, chocolate made with fats and oils H had the worst melting feeling, and no commercial value was seen.

Confirmation test of blooming or graining degree of chocolate

The chocolate prepared as mentioned above was poured into a mold at the temperature (50 degreeC) in which fats and oils melt | dissolve, and it solidified by cooling at 15-20 degreeC. The solidified chocolate is aged for 1 week at 20 ° C, and then a thermostat that can maintain 17 ° C for 10 hours and 28 ° C for 10 hours per day (2 hours to change the temperature from 17 ° C to 28 ° C) Similarly, the chocolate was stored alternately at 28 ° C. from 17 ° C. for 2 hours to perform a cycle test (cycle results 90 times). In addition, the results are obtained by visually confirming chocolate quality changes (such as blooming and graying) over time by storing chocolate in a room controlled at room temperature to 20 ° C (results of 90 days of storage). Summarized in 6.

Blooming or graining of chocolate Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Preservation condition Keep A Maintenance B Maintenance C Maintenance D Maintenance E Maintenance F Maintenance G 17 degrees Celsius-28 degrees Celsius cycle ○ ○ ○ ○ ○ ○ ○ 20 ℃ schedule ○ ○ ○ ○ ○ ○ ○

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Preservation condition Keep H Keep I Maintenance J Keep K Maintenance L 17 degrees Celsius-28 degrees Celsius cycle × × × ○ × 20 ℃ schedule × × × ○ ×

Evaluation ○: No Blooming or Graining Occurred

     ×: Blooming or graining occurs

The results showed that the oils A to G did not show blooming or graying during storage. Oils H, I, J and L showed blooming or graying during preservation. The fats and oils H showed not only the occurrence of blooming or graining during the preservation, but also had a bad feeling of melting in the mouth as chocolate, and thus had no commercial value. The fats and oils K are out of the scope of the present invention because they do not show blooming or graining during storage, but contain 10% or more of trans fatty acids. On the other hand, the fat or oil L had a trans fatty acid of 10% or less, but blooming or graining occurred during storage.

Confirmation test of the glossiness of chocolate

The chocolate prepared as mentioned above was poured into a mold at the temperature (50 degreeC) in which fats and oils melt | dissolve, and it solidified by cooling at each temperature of 15 degreeC, 20 degreeC, and 25 degreeC. After solidifying (aging) the chocolate which solidified for 1 week at 20 degreeC, the state of the gloss was visually confirmed.

The results are summarized in Table 7.

Confirmation of the luster of the chocolate Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 15 ℃ ○ ○ ◎ ○ ○ ○ ○ 20 ℃ ○ ○ / ◎ ◎ ○ / ◎ ○ / ◎ ○ ○ 25 ℃ ○ ○ / ◎ ◎ ○ / ◎ ◎ ○ ○

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 15 ℃ × × × ○ ○ 20 ℃ × × × △ △ 25 ℃ × × × × ×

Evaluation: × Very bad, △ bad, ○ good, ◎ very good

Examples 1, 6, and 7 are chocolates produced only from random transesterified fats, but the gloss of chocolates was good. Examples 2-5 are chocolates which consist of fats and oils which mix | blend 0.4-2.0 weight% of fats and oils containing 30% or more of behenic acid in a random transesterified fat, and the more the addition amount, and the higher the solidification conditions of chocolate, The glossiness was good and the function was further exhibited under the condition that the chocolate could not be rapidly cooled and solidified. In contrast, in Comparative Examples 1 to 3, the gloss was poor regardless of the cooling temperature. Moreover, although the glossiness was favorable in the chocolate cooled at comparatively low temperature (15 degreeC), the comparative examples 4-5 were bad in glossiness cooling at the temperature of 20 degreeC or more.

Experimental Example 8 (Preparation of Oils and Fats)

0.3 parts of metal catalysts (sodium methoxide) are added to the fats and oils which mixed 50 parts of palm oil (8 iodine values), 40 parts of palm fractionation stearin (31 iodine values), and 10 parts of high erucic acid cultivated extreme hardening oils (iodine value 1 or less). And random transesterification under vacuum at 80 ° C. for 60 minutes. Purification was performed according to the defined method of the obtained fats and oils. 0.49 parts of high erucic acid extreme hardening oil (iodine value 1 or less) was mixed with 99.6 parts of this transesterified fat. In addition, 1.5 parts of acetylated sucrose fatty acid ester (DK ester FA10-E / made by Daiichi Kogyo Pharmaceutical Co., Ltd .: esterification degree 4.9) was blended with 100 parts of this mixed fats and oils, and it was set as the fats and oils M. The iodine value was 17 and the rising melting point was 35 ° C.

Experimental Example 9 (Preparation of Oils and Fats)

0.3 parts of metal catalysts (sodium methoxide) are added to the fats and oils which mixed 50 parts of palm oil (8 iodine values), 40 parts of palm fractionation stearin (31 iodine values), and 10 parts of high erucic acid cultivated extreme hardening oils (iodine value 1 or less). And random transesterification under vacuum at 80 ° C. for 60 minutes. Purification was performed according to the defined method of the obtained fats and oils. 0.49 parts of high erucic acid extreme hardening oil (iodine value 1 or less) was mixed with 99.6 parts of this transesterified fat. In addition, 6.3 parts of acetylated sucrose fatty acid ester (DK ester FA10-E / made by Daiichi Kogyo Pharmaceutical Co., Ltd .: esterification degree 4.9) was mix | blended with 100 parts of this mixed fats and oils, and it was set as N-fat N. The iodine value was 16 and the rising melting point was 35 ° C.

Experimental Example 10 (Preparation of Oils and Fats)

Behenic acid-containing transesterified fat (Fuji Seyou: trade name: "EBFW": Melting point: 95 parts of fats and oils mixed with 99.6 parts of the transesterified fat produced in Experimental Example 8 and 0.4 parts of high erucic acid-extensive superhard oil (iodine value 1 or less) 58 parts of 58 degreeC / iodine value 26) were mixed, and 1.5 parts of acetylated sucrose fatty acid esters were mix | blended with 100 parts of this mixed fats and oils, and it was set as the fats and oils O. The iodine value was 18 and the rising melting point was 38 ° C.

Experimental Example 11 (Preparation of Oils and Fats)

0.3 parts of a metal catalyst (sodium methoxide) was added to a fat or oil mixed with 85 parts of palm kernel oil (17 iodine values), 5 parts palm oil (52 iodine values), and 10 parts of high erucic acid hybrid hardened oil (iodine value 1 or less). , 60 minutes random transesterification at 80 ° C. under vacuum. After hardening | curing the obtained fats and oils to the iodine value 0, refinement | purification was performed according to the defined method. 10 parts of other transesterified fats (Fuji Seiu oil "Perkid Y: melting | fusing point 33 degreeC / iodine value 39") 78 parts of this fats and oils, hardening fats and oils (Melano F-11: Fuji Seilyu product: Melting | fusing point 12 parts of 36 degreeC / iodine value 60 "), 1.5 parts of acetylated sucrose fatty acid esters were mix | blended with respect to 100 parts of this mixed fats and oils, and it was set as fats and oils P. The iodine value was 12 and the rising melting point was 38 ° C.

Regarding the fats and oils M-P prepared in Experimental Examples 8 to 11, the total amount of fatty acids having 12 or less carbon atoms, the total amount of saturated fatty acids having 20 or more carbon atoms, iodine value, elevated melting point, acetylated sucrose fatty acid ester amount, and trans fatty acid content are shown in Table 8. I cleaned up.

Experimental Example 8 Experimental Example 9 Experimental Example 10 Experimental Example 11 Preservation condition Keep M Keep N Keep O Maintenance P Total less than C12 28.5 27.2 27.4 37.3 Total less than C20 5.5 5.2 8.3 3.8 Iodine 17 16 18 12 Rising melting point 35 35 38 38 Acetylated Sucrose Fatty Acid Ester 1.5 6.3 1.5 1.5 Trans fatty acid content 0.2 0.2 0.2 5.5

Example 8

8 parts of cacao mass, 15 parts of cocoa powder, 2 parts of cocoa butter, 43 parts of sugar, and 18 parts of fats and oils M obtained in Experimental Example 8 were mixed with a mixer to prepare dough (mixing). This was passed through a refiner to prepare a particle size of about 20 micrometers (refining). The obtained flakes were conching. At the final stage of conching, 14 parts of the remaining fats and oils and 0.4 part of lecithin were added to prepare chocolate. The final formulation of the chocolate is shown in Table 9.

Formulated with 20% cocoa butter (in oils and fats) Cacao mass 8 Cocoa powder 15 Sugar 43 Cocoa butter 2 maintain 32 lecithin 0.4

Examples 9-11

In Example 8, the same compounding and the same treatment as in Example 8 were carried out except that the fat or oil M was replaced with the fat or oil N to obtain chocolate based on Example 9.

Similarly, the fats and oils M were changed to the fats and oils 0, and the chocolate based on Example 10 was obtained, and similarly, the chocolate based on Example 11 was obtained.

Preservation test of chocolate

The chocolate prepared as mentioned above was poured into a mold at the temperature (50 degreeC) in which fats and oils melt | dissolve, and it solidified by cooling at 15-20 degreeC. The solidified chocolate performed the preservation confirmation test by the following method and evaluation.

As the item, a confirmation test of the feeling of melting in the mouth, the degree of blooming or graining was performed.

Melting feeling confirmation examination of the mouth of chocolate

The feeling of melting in the mouth of the chocolate produced by each fat and oil was evaluated by panelists (six). As an evaluation, what made the feeling which melted in a mouth good was (circle) and made what felt bad were ×.

The results are summarized in Table 10.

Feeling melting in the mouth of chocolate Example 8 Example 9 Example 10 Example 11 Preservation condition Keep M Keep N Keep O Maintenance P 20 ℃ ○ ○ ○ ○

Rating ○: good

     ×: defective

As a result, the melt | dissolution feeling in the mouth of the chocolate produced using fats and oils M -P was favorable.

Confirmation test of degree of blooming or granulation of chocolate

The chocolate prepared as mentioned above was poured into a mold at the temperature (50 degreeC) in which fats and oils melt | dissolve, and it solidified by cooling at 15-20 degreeC. The solidified chocolate is aged for 1 week at 20 ° C, and then a thermostat that can hold 17 ° C for 10 hours and 28 ° C for 10 hours (2 hours to change the temperature from 17 ° C to 28 ° C for 1 hour). In the same manner, the cycle test was carried out by storing the chocolates alternately for 2 hours) from 28 ° C to 17 ° C (cycles were 90 results). In addition, the results are obtained by visually confirming chocolate quality changes (such as blooming or graying) over time by storing chocolate in a room controlled at room temperature to 20 ° C (results of 90 days of storage). Summarized in 11.

Blooming or graining of chocolate Example 8 Example 9 Example 10 Example 11 Preservation condition Keep M Keep N Keep O Maintenance P 17 ℃ ~ 28 ℃ cycle ○ ○ ○ ○ 20 ℃ schedule ○ ○ ○ ○

Evaluation ○: No Blooming or Graining Occurred

     ×: Blooming or graining occurs

As a result, the maintenance M to P did not show blooming or graying during storage.

Example 12

8 parts of cacao mass, 15 parts of cocoa powder, 1 part of cocoa butter, 38 parts of sugar, and 15 parts of fats and oils A obtained in Experimental Example 1 were mixed with the mixer and the dough was prepared (mixing). This was passed through a refiner to prepare a particle size of about 20 micrometers (refining). The obtained flakes were conching. Further, in the final stage of conching, 23 parts of the remaining fats and oils and 0.4 part of lecithin were added to prepare chocolate. The final formulation of the chocolate is shown in Table 12.

Example 13

8 parts of cacao mass, 15 parts of cocoa powder, 3 parts of cocoa butter, 23 parts of sugar, and 7 parts of fats and oils A obtained in Experimental Example 1 were mixed with the mixer, and the dough was prepared (mixing). This was passed through a refiner to prepare a particle size of about 20 micrometers (refining). The obtained flakes were conching. At the final stage of conching, 44 parts of the remaining fats A and 0.4 parts of lecithin were added to prepare chocolate. The final formulation of the chocolate is shown in Table 12.

Example 14

8 parts of cacao mass, 15 parts of cocoa powder, 1 part of cocoa butter, 48 parts of sugar, and 18 parts of fats and oils M obtained in Experimental Example 8 were mixed with a mixer to prepare dough (mixing). This was passed through a refiner to prepare a particle size of about 20 micrometers (refining). The obtained flakes were conching. In the final step of conching, the remaining fat M 10 part and 0.4 part of lecithin were added to prepare chocolate. The final formulation of the chocolate is shown in Table 12.

Comparative Example 11

9 parts of cacao mass, 17 parts of cocoa powder, 45 parts of sugar, and 24 parts of fats and oils A obtained in Experimental Example 1 were mixed with the mixer, and dough was prepared (mixing). This was passed through a refiner to prepare a particle size of about 20 micrometers (refining). The obtained flakes were conching. At the final stage of conching, 11 parts of the remaining fats and oils and 0.4 part of lecithin were added to prepare chocolate. The final formulation of the chocolate is shown in Table 12.

Comparative Example 12

13 parts of cocoa powder, 52 parts of sugar, and 19 parts of fats and oils obtained in Experimental Example 8 were mixed with the mixer, and the dough was prepared (mixing). This was passed through a refiner to prepare a particle size of about 20 micrometers (refining). The obtained flakes were conching. At the final stage of conching, 6 parts of the remaining fats and oils and 0.4 part of lecithin were added to prepare chocolate. The final formulation of the chocolate is shown in Table 12.

Table 12 summarizes the formulations of Examples 12 to 14 and Comparative Examples 11 and 12, the total oil content, the amount of the fat or oil composition of the present invention in chocolate, and the amount of cocoa butter in the fat or oil used for chocolate.

Example 12 Example 13 Example 14 Comparative Example 11 Comparative Example 12 Cacao mass 8 8 8 0 9 Cocoa powder 15 15 15 13 17 Sugar 38 23 48 52 45 Cocoa butter One 3 One 0 4 Keep A 38 51 - 35 - Keep M - - 28 - 25 lecithin 0.4 0.4 0.4 0.4 0.4 Total oil 44.8 60.0 35.1 36.4 35.8 Fat or oil composition (in chocolate) 38 51 28 35 25 Cocoa Butter (in oil phase) 15.1 15.0 20.1 3.9 30.2

Confirmation test of degree of blooming or graining in chocolate

The chocolate prepared as mentioned above was poured into a mold at the temperature (50 degreeC) in which fats and oils melt | dissolve, and it solidified by cooling at 15-20 degreeC. The solidified chocolate is aged for 1 week at 20 ° C, and then a thermostat that can hold 17 ° C for 10 hours and 28 ° C for 10 hours (2 hours to change the temperature from 17 ° C to 28 ° C for 1 hour). In the same manner, the cycle test was carried out by storing the chocolates alternately for 2 hours) from 28 ° C to 17 ° C (cycles were 90 results). In addition, the results are obtained by visually confirming chocolate quality changes (such as blooming and graying) over time by storing chocolate in a room controlled at room temperature to 20 ° C (results of 90 days of storage). Summarized in 13.

Blooming or graining of chocolate Example 12 Example 13 Example 14 Comparative Example 11 Comparative Example 12 Preservation condition Keep A Keep A Keep M Keep A Keep M 17 ℃ ~ 28 ℃ cycle ○ ○ ○ ○ × 20 ℃ schedule ○ ○ ○ ○ ×

Evaluation ○: No Blooming or Graining Occurred

     ×: Blooming or graining occurs

As a result, in Examples 12 to 14 and Comparative Example 11, no blooming or graying occurred in the chocolate during the storage period. However, in the comparative example 11, since it does not mix | blend cacao mass, it is inferior in flavor, and does not match the objective which this invention solves. On the other hand, in Comparative Example 12, since the blending amount of cocoa butter was large, it was excellent in flavor. However, in the cycle preservation test, blooming or graining occurred badly in chocolate, and the product value was remarkably inferior.

The present invention is an oil or fat obtained by transesterifying a fat or oil containing 30% or more of fatty acids having 12 or less carbon atoms and 30% or more saturated fatty acids having 20 or more carbon atoms, and the acetylated sucrose fatty acid ester is added to the transesterified fat or oil. The oil-fat composition for chocolate formed by mix | blending, It is related with the oil-fat composition for chocolate which can manufacture the chocolate excellent in flavor containing a cocoa butter, without tempering operation.

Claims (11)

The fats and oils composition for chocolate formed by transesterifying fats and oils containing 30% or more of C12 or less fatty acids, and fats and oils containing 30% or more of saturated fatty acids having 20 or more carbon atoms. The fat or oil composition for chocolate according to claim 1, wherein the iodine value is 28 or less. The fat or oil composition for chocolate according to claim 1 or 2, further comprising a fat or oil containing 30% or more of behenic acid. The fat or oil composition for chocolate according to claim 1 or 2, wherein the transesterification is random transesterification. The fat or oil composition for chocolate according to any one of claims 1 to 4, wherein the transunsaturated fatty acid is 10% or less. The chocolate formed using the fats and oils composition of any one of Claims 1-5. The manufacturing method of the chocolate which uses 20 to 68 weight% of the fats and oils composition of Claim 1 or 2 with respect to the whole chocolate. The fats and oils composition for chocolate formed by mix | blending acetylated sucrose fatty acid ester with the transesterified fats and oils of Claim 1. The fat or oil composition for chocolate according to claim 8, wherein the iodine value is 5 to 30. The chocolate formed using the fats and oils composition of Claim 8 or 9. The manufacturing method of the chocolate which uses 20-68 weight% of the fats and oils composition of Claim 8 or 9 with respect to the whole chocolate.