KR20100071001A - Hard butter and chocolates - Google Patents

Abstract

PURPOSE: A manufacturing method of hard butter and chocolates is provided to easily and rapidly manufacture the hard butter and the chocolates while improving preservation stability, flavor, mouth-feel of products by using laurin base fat and oil and non-laurin base fat and oil. CONSTITUTION: Hard butter contains fan and oil A and fat and oil B. The fat and oil A is formed by ester-exchange reaction of laurin base fat and oil and non-laurin base fat and oil. The fan and oil A includes saturated fatty acid of carbon number 14 or less, saturated fatty acid of carbon number of 20 or less, triglyceride of the total carbon number 40 or less, and the triglyceride of the total carbon number of 42~48. A rising melting point of the hard butter is 32 °C or greater. The hard butter contains fatty acid ester base non-ionic emulsifier 0.01~5 mass%.

Description

Hard Butter and Chocolate {HARD BUTTER AND CHOCOLATES}

The present invention relates to hard butter and chocolates as fats and oils for chocolate.

Developed as an alternative fat for cacao butter, hard butter is divided into two types: tempered and non-tempered. Tempering fats and oils generally have triglycerides in which palmitic acid and stearic acid are bonded to positions 1 and 3 of the glyceride skeleton and unsaturated fatty acids are bonded to position 2, and have properties similar to those of cacao fat. Therefore, while compatibility with cacao fat is high and a texture similar to cacao fat is obtained, a tempering process for controlling the crystal polymorphism is required at the time of use. Since this temperature tempering process requires precise temperature control, it is required to omit it.

As a non-tempering hard butter which can omit this tempering process, it contains a lot of trans-type unsaturated fatty acid ("trans acid type hard butter"), or contains a lot of lauric acid (henceforth "lauric acid type"). Hard butter ”), and also known to have few transic acid and lauric acid (hereinafter referred to as“ non-trans acid / non-lauric acid hard butter ”). Unlike these tempered hard butters, these non-tempered hard butters are not complicated in the change of crystal polymorphism, and therefore, no tempering treatment requiring strict temperature control is necessary.

In general, non-tempered hard butter is not only used as a fat for chocolate but also as a chocolate or fat for bakery products, such as chocolate chips or baking chocolate, as a chocolate or center for coating. It can use suitably as cited chocolate etc. or oils for cakes.

Among the non-tempering hard butters, the trans-acid hard butter contains liquid oils such as palm oil, rapeseed oil and soybean oil as raw materials, and by adding hydrogen to them, the trans fatty acid hard butter contains relatively large amounts of trans-type unsaturated fatty acids.

On the other hand, among the non-tempering hard butters, the lauric acid hard butter is based on triglycerides containing a large amount of lauric acid, such as palm oil and palm kernel oil, and these are likely to cause bloom or coarse crystals due to handling during storage. have. Therefore, a method of suppressing coarse crystals by adding an emulsifier is known (JP-A61-67444, JP-A64-39945 and JP-A2-35042). In addition, since the lauric acid type hard butter mainly consists of triglycerides with a low melting point, heat resistance may be low. In order to improve this heat resistance, a method of mixing a non-lauric oil with lauric oil has been proposed (JP-A10-108624).

A method of adding an emulsifier such as polyglycerol fatty acid ester, sucrose fatty acid ester, or sorbitan fatty acid ester in lauric oil or non-lauric oil or mixed oil thereof (JP-A8-56572, JP-A2002- 306076 and JP-A2007-185123), a method of blending raw material fats and oils to a specific ratio of fatty acid composition, ester exchange, fractionation, etc. (JP-A8-3579), and a method of mixing a plurality of fats having a specific triglyceride composition (JP -A2003-299442), a method of adding extremely hardened fats and oils (JP-A2008-182961), and the like are known.

The present invention provides the following fats and oils A and B:

(Maintenance A) (1) Among the constituent fatty acids, 25 to 60 mass% of saturated fatty acids having 14 or less carbon atoms, and 1 to 3 mass% of saturated fatty acids having 20 or more carbon atoms, (2) The total carbon number of the constituent fatty acids in triglycerides in fats and oils Fatty acid ratio of triglyceride (component a) which is 40 or less and triglyceride (component b) whose total carbon number of a constituent fatty acid is 42-48, fats and oils of a / b = 0.2-1,

(Holding B) (3) Triglycerides having a total fatty acid of 50 to 54 in the triglycerides of (3) fatty acids having 95% by mass or more of saturated fatty acids and 5% by mass or less of fatty acids having 20 or more carbon atoms. The holding ratio of (component c) is 80 mass% or more

Fat containing 5 mass% or less of the constituent fatty acids of the whole fats and oils, and the mass ratio of the component a and the component b in the fats and oils A, and the component c in the fats and oils B is c / a + b = 0.001-0.3 There is provided a hard butter E containing the composition.

The present invention provides the following maintenance A and maintenance B:

(Holding A) (1) Among the constituent fatty acids, 25 to 60% of saturated fatty acids having 14 or less carbon atoms, 1% or less of saturated fatty acids having 20 or more carbon atoms, and (2) total carbon number of the constituent fatty acids of 40 or less in triglycerides in fats and oils. Fat mass ratio of triglyceride (component a) and triglyceride (component b) whose total carbon number of constituent fatty acids is 42-48, fats and oils of a / b = 0.2-1,

(Maintaining B) (3) Triglycerides having a total fatty acid of 50 to 54 in the triglycerides of the fatty acid having 95% or more of saturated fatty acids and 5 mass% or less of fatty acids having 20 or more carbon atoms (4) Retention of component c) of at least 80%

Fat containing 5 mass% or less of the constituent fatty acids of the whole fats and oils, and the mass ratio of the component a and the component b in the fats and oils A, and the component c in the fats and oils B is c / a + b = 0.001-0.3 Chocolate type E containing a composition is provided.

Advantageous Effects of Invention According to the present invention, there is little influence of flavor reduction and heat resistance reduction derived from saturated fatty acids having 14 or less carbon atoms, especially lauric acid, and sufficient hardness (fastening rate of solidification) after hard butter and chocolate production, Excellent hard butters and chocolates can be obtained without preservation stability, mouth feel, gloss, and surface stickiness.

Among the prior arts, transacid-type hard butters and chocolates produced using the same have the problem of increased cost due to hydrogenation or so-called hydrogenation odor, and recently, the effects of trans-type unsaturated fatty acids on blood cholesterol In view of concern, the use of hydrogenated fats and oils tends to be reluctant.

Among the said prior arts, the lauric acid type hard butter and the chocolates manufactured using this have a problem in the flavor reduction during preservation. In addition, the lauric acid type hard butter obtained by mixing a lauric-based fat or oil with a lauric-based fat or a transesterification thereof, and chocolates produced using the same have significantly different fatty acid chain lengths in the composition (that is, a large difference in crystallinity). Coexistence, it takes time to transition from an unstable crystal to a stable crystal after solidification. That is, it turns out that the hard butter which combined lauric-based fats and non-lauric fats, and chocolates manufactured using this have a very long time until it becomes sufficient hardness as a product even after it solidifies.

Thus, the present invention provides fast hard butter and chocolates after solidification until they have a sufficient hardness.

MEANS TO SOLVE THE PROBLEM In order to solve the said subject, it focuses on the crystalline characteristic of the fats and oils in the case of using lauric fats and non-lauric fats, and makes saturated fatty acid content of 14 carbon atoms or less into a specific range, and a trans unsaturated unsaturated fatty acid and carbon number By suppressing saturated fatty acid content of 20 or more low and combining fats and fats with specific triglyceride composition with high saturated fatty acids, it is added to storage stability, flavor, gloss, mouth melt, and no stickiness on the surface. The present invention was completed by finding that hard butter or chocolates having very preferable physical properties excellent in solidification rate after production were obtained.

The hard butter and chocolates of this invention use two types of fats and oils of the fats and oils A and B described below together. The fats and oils A used by this invention are 25-60 mass% (henceforth simply referred to as "%") of saturated fatty acids which are 14 or less carbon atoms among the constituent fatty acids, More 30-55%, especially 35-53% It is preferable in that it is not sticky, melts in a mouth, improves the solidification rate, and is gloss. In addition, the fatty acid having 10 or less carbon atoms is preferably 15% or less, and more preferably 12% or less, particularly 10% or less, in terms of flavor. Examples of the saturated fatty acid having 14 or less carbon atoms include myristic acid, lauric acid, capric acid, and caprylic acid. Among them, lauric acid is preferable. Among the constituent fatty acids, lauric acid is preferably 10 to 40%, more preferably 15 to 35%, particularly 20 to 30%, in terms of no stickiness, a feeling of melting in the mouth, gloss, and an improvement in the solidification rate.

The fat or oil A used in the present invention is 1% or less of saturated fatty acids having 20 or more carbon atoms, and more preferably 0.7% or less, particularly 0.5% or less, in terms of improving the solidification rate, melting in the mouth and gloss. Do. Saturated fatty acids having 20 or more carbon atoms include arachidic acid, behenic acid, lignoseric acid, and the like.

In the aspect of this invention, stearic acid, palmitic acid, oleic acid, linoleic acid, linolenic acid, etc. are mentioned as a fatty acid of that excepting the above among all the fatty acids of the fats and oils A. These are preferably 40 to 75%, more preferably 45 to 70%, particularly 45 to 65% of the total constituent fatty acids of fats and oils in view of the improvement of gloss and solidification rate. In addition, the unsaturated fatty acid in all the constituent fatty acids is preferably 10% to 35%, more preferably 10% to 30%, particularly 12% to 25% in terms of no stickiness, a feeling of melting in the mouth, an improvement in the solidification rate, and gloss.

The fats and oils A used by this invention are the mass ratio of triglyceride (component a) whose total carbon number of a constituent fatty acid is 40 or less among triglycerides in fats and oils, and triglyceride (component b) whose total carbon number of constituent fatty acids is 42-48 = a / b = Although it is 0.2-1, the said mass ratio is further 0.25-0.95, Especially 0.4-0.9 are preferable at the point of the improvement of a solidification rate, a lack of a feeling of melting in a mouth, glossiness, and stickiness.

In the aspect of this invention, in order to set it as the fatty acid composition and triglyceride composition of the fats and oils A to be used, it is preferable to use lauric-based fats and oils and non-lauric fats. The lauric-based fats and oils and non-lauric-based fats and oils can use the oil derived from a natural product, its extremely hardened oil, or their transesterified oil, respectively, and is not specifically limited. The lauric-based fats and oils and non-lauric fats are not limited to one type, respectively, You may use combining a several types of fats and oils.

2) 인 것이 바람직하다. 라우린계 유지 중의 라우르산 함유량은 35 % 이상이고, 41∼56 % 인 것이 바람직하고, 더욱 45∼55 %, 특히 48∼53 % 인 것이 끈적거림이 없음, 입에서 녹는 느낌, 광택, 고화 속도의 향상 면에서 바람직하다. 라우린계 유지 중의 미리스트산 함유량은 10∼25 % 인 것이 바람직하고, 더욱 13∼22 %, 특히 15∼20 % 인 것이 끈적거림이 없음, 입에서 녹는 느낌, 광택, 고화 속도의 향상 면에서 바람직하다. 라우린계 유지 중의 그 밖의 구성 지방산으로는, 스테아르산, 팔미트산, 미리스트산, 올레산 등을 들 수 있다. 스테아르산 함유량은 1∼10 % 인 것이 바람직하고, 더욱 1∼7 %, 특히 1∼5 % 인 것이 끈적거림이 없음, 입에서 녹는 느낌, 광택, 고화 속도의 향상 면에서 바람직하다. 또, 팔미트산 함유량은 6∼12 % 인 것이 바람직하고, 더욱 7∼11 %, 특히 7∼10 % 인 것이 끈적거림이 없음, 입에서 녹는 느낌, 광택, 고화 속도의 향상 면에서 바람직하다. 올레산 함유량은 0.5∼25 % 인 것이 바람직하고, 더욱 2∼20 %, 특히 5∼15 % 인 것이 끈적거림이 없음, 입에서 녹는 느낌, 광택 면에서 바람직하다.In the aspect of the present invention, laurin-based fat or oil refers to fats and oils containing a large amount of lauric acid, such as palm oil and palm kernel oil, or hardened oil ("hydrogenated oil"). In addition, when using cured oil, it is extremely hardened oil (IV) from the point of reducing trans-type unsaturated fatty acid content.

2) is preferable. The lauric acid content in lauric-based fats and oils is 35% or more, preferably 41-56%, and further 45-55%, especially 48-53%, no stickiness, melt in mouth, gloss, solidification It is preferable at the point of speed improvement. The content of myristic acid in the lauric-based oil is preferably 10 to 25%, and more preferably 13 to 22%, especially 15 to 20%, without stickiness, in terms of improving the feeling of melting in the mouth, gloss, and solidification rate. desirable. Examples of the other constituent fatty acids in the lauric-based fat or oil include stearic acid, palmitic acid, myristic acid, oleic acid, and the like. The stearic acid content is preferably 1 to 10%, more preferably 1 to 7%, particularly 1 to 5%, in terms of no stickiness, a feeling of melting in the mouth, gloss, and an improvement in the solidification rate. The content of palmitic acid is preferably from 6 to 12%, more preferably from 7 to 11%, in particular from 7 to 10%, in terms of no stickiness, a feeling of melting in the mouth, gloss, and an improvement in the solidification rate. The content of oleic acid is preferably 0.5 to 25%, and more preferably 2 to 20%, particularly 5 to 15%, in terms of no stickiness, melting in the mouth, and gloss.

2) 인 것이 바람직하다. 비라우린계 유지의 구성 지방산은 스테아르산, 팔미트산, 미리스트산, 올레산, 리놀레산, 리놀렌산 등을 들 수 있다. 비라우린계 유지 중의 스테아르산 함유량은 1∼40 % 인 것이 바람직하고, 더욱 1∼30 %, 특히 1∼20 % 인 것이 끈적거림이 없음, 입에서 녹는 느낌, 광택, 고화 속도의 향상 면에서 바람직하다. 비라우린계 유지 중의 미리스트산 함유량은 0∼20 % 인 것이 바람직하고, 더욱 0.2∼15 %, 특히 0.5∼10 % 인 것이 끈적거림이 없음, 입에서 녹는 느낌, 광택, 고화 속도의 향상 면에서 바람직하다. 또, 팔미트산 함유량은 3∼40 % 인 것이 바람직하고, 더욱 3∼30 %, 특히 3∼20 % 인 것이 끈적거림이 없음, 입에서 녹는 느낌, 광택, 고화 속도의 향상 면에서 바람직하다. 리놀레산 함유량은 0∼70 % 인 것이 바람직하고, 더욱 0.2∼65 %, 특히 1∼60 % 인 것이 끈적거림이 없음, 광택, 고화 속도의 향상 면에서 바람직하다. 리놀렌산 함유량은 0∼15 % 인 것이 바람직하고, 더욱 0.2∼12 %, 특히 1∼10 % 인 것이 끈적거림이 없음, 광택, 고화 속도의 향상 면에서 바람직하다. 올레산 함유량은 5∼85 % 인 것이 바람직하고, 더욱 20∼80 %, 특히 25∼70 % 인 것이 끈적거림이 없음, 입에서 녹는 느낌, 광택 면에서 바람직하다.In the aspect of the present invention, the non-laurin-based fat or oil is not particularly limited as long as it is not a laurin-based fat or oil, for example, soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, sunflower oil, safflower oil, peanut oil, rice bran oil, tallow oil, pork , Cacao fat, or cured oil using these as raw materials, fractionated oil, and the like. In addition, when using cured oil, it is extremely hardened oil (IV) from the point of reducing trans acid content.

2) is preferable. Stearic acid, palmitic acid, myristic acid, oleic acid, linoleic acid, linolenic acid, etc. are mentioned as a constituent fatty acid of a bilaurine-type fats and oils. The stearic acid content in the bilaurine-based fat or oil is preferably 1 to 40%, more preferably 1 to 30%, especially 1 to 20%, without stickiness, and in terms of improving the feeling of melting in the mouth, gloss, and solidification rate. Do. The content of myristic acid in the non-lauric oil is preferably 0 to 20%, and more preferably 0.2 to 15%, especially 0.5 to 10%, without stickiness, in terms of melting in the mouth, gloss, and improving the solidification rate. desirable. The content of palmitic acid is preferably 3 to 40%, more preferably 3 to 30%, particularly 3 to 20%, in terms of no stickiness, melting in the mouth, gloss, and improvement in the solidification rate. The linoleic acid content is preferably 0 to 70%, more preferably 0.2 to 65%, particularly 1 to 60%, in terms of non-stickiness, gloss, and improvement in solidification rate. The linolenic acid content is preferably 0 to 15%, more preferably 0.2 to 12%, particularly 1 to 10%, in terms of non-stickiness, gloss, and improvement in solidification rate. The oleic acid content is preferably 5 to 85%, more preferably 20 to 80%, particularly 25 to 70%, in terms of non-stickiness, melting in the mouth and gloss.

It is preferable that the fats and oils A used in this invention are obtained by mixing and transesterifying the said lauric-based fats and oils and said non-lauric-based fats and oils. The transesterification reaction is preferably random transesterification. The mixing ratio of the fats and oils is preferably 30 to 80% of the lauric oil, and more preferably 40 to 75%, particularly 50 to 70%, in terms of improving the solidification rate, melting in the mouth and gloss. .

Although the transesterification reaction is known as a chemical method, a method of using an alkali metal such as sodium methylate, sodium ethylate, sodium, sodium hydroxide, potassium hydroxide, etc. as a catalyst is known, but in view of reaction temperature, reaction time, and ease of handling, sodium Preference is given to using methylates. Moreover, as an enzyme method, the method which used the fat-fat degrading enzyme (lipase) for a catalyst is also known, and you may carry out by any. In the case of the chemical method, the reaction temperature is preferably 50 to 120 ° C, the addition amount of the catalyst is preferably 0.1 to 2%, and the reaction time is preferably about 5 to 120 minutes. In the case of the enzyme method, the reaction temperature is preferably 20 to 40 ° C, and the reaction time is preferably about 24 to 72 hours.

The fats and oils B used in the present invention have 95% or more of saturated fatty acids among the constituent fatty acids, and more than 97%, especially 98-100%, have no stickiness, a feeling of melting in the mouth, improvement of solidification rate, and gloss. It is preferable at the point of view. The fat or oil B has 5% or less of fatty acids having 20 or more carbon atoms in the constituent fatty acids, more preferably 4% or less, particularly 3 to 0%, from the viewpoint of melting in the mouth, improving the solidification rate, and gloss.

The fat or oil B used in the present invention has a ratio of triglyceride (component c) having 50 to 54 carbon atoms in the total triglyceride in the fat or oil, which is 80% or more, more preferably 85% or more, particularly 90 to 98%. It is preferable in terms of no stickiness, a feeling of melting in the mouth, an improvement in the rate of solidification, and gloss.

In the present invention, although the transunsaturated fatty acid is 5% or less among the constituent fatty acids of the total fats and oils A and B combined, 4% or less, especially 3% or less, prevents the influence on flavor due to hydrogenated odor. It is preferable at the point. Moreover, it is preferable to set a minimum as 0.1% or more from the point of simplicity of a manufacturing process.

Moreover, in this invention, although the mass ratio of the component a in the fats and oils A, the component b, and the component c in the fats and oils B is c / a + b = 0.001-0.3, it is further 0.001-0.2, especially 0.001-0.12, and there is no stickiness It is preferable from the viewpoint of melting in the mouth, improving the solidification rate, and gloss.

In the aspect of the present invention, the fats and oils mixed with the fats and fats A and B in hard butter or chocolate are preferably 32 ° C or higher, and more preferably 33 to 47 ° C, particularly 34 to 45 ° C. It is preferable in that there is no feeling and stickiness.

In the aspect of the hard butter of the present invention, it is preferable to use a fatty acid ester nonionic emulsifier having 90% or more of the constituent fatty acid as a hydrophobic group in the range of 12 to 18 carbon atoms. It is preferable that it is 95% or more, especially 97% or more in the range of 12 to 18 carbon atoms of a constituent fatty acid from the point which there is no improvement of a solidification rate, hardness, glossiness, and stickiness. Further, the carbon number of the constituent fatty acids is 90% or more, more preferably 95% or more, especially 97% or more within the range of 14 to 18, particularly in the range of 16 to 18, and there is no improvement in the solidification rate, hardness, gloss, and stickiness. It is preferable at the point. As a C12-18 fatty acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, etc. are specifically, preferable. The content of saturated fatty acids in the constituent fatty acids is preferably 50% or more, more preferably 70% or more, especially 90% or more, in that the solidification rate is improved when used for hard butter or chocolates.

The emulsifier preferably has an HLB of 5 or less, and more preferably 3 or less, particularly 2 or less, more particularly 1.5 or less, in view of improvement of the solidification rate, hardness, gloss, and feeling of melting in the mouth.

The kind of emulsifier should just be what can be used as a food, For example, a sucrose fatty acid ester, a polyglycerol fatty acid ester, a sorbitan fatty acid ester, a glycerin fatty acid ester, a glycerin organic acid fatty acid ester, These one type or two types are mentioned. You may add combining the above.

In the case of using an emulsifier, the amount of addition is preferably 0.01 to 5% in hard butter, more preferably 0.1 to 3%, particularly 0.2 to 2%, to improve the rate of solidification, melt in the mouth, and stickiness. It is preferable in that there is no. In addition, in the case of using an emulsifier in chocolates, the amount of the emulsifier is preferably 0.0034 to 1.7% in the chocolates, more preferably 0.034 to 1.02%, especially 0.068 to 0.68%, to improve the solidification rate and melt in the mouth. It is preferable in that there is no stickiness.

In the aspect of the present invention, in the case of using an emulsifier, when producing hard butter or when preparing chocolates, it is added in the dissolved fats and oils A or B, or in the fats and oils after mixing fats and oils A and B. It is preferable to make it hard, and to make hard butter or chocolates after melt | dissolving in fats and oils is preferable at the point which is easy to acquire effects, such as the improvement of a solidification rate, hardness, gloss, a melt in mouth, and no stickiness.

In the aspect of this invention, when using an emulsifier, it is preferable that the fats and oils which mixed the fats and oils A and B after mix | blending the hard butter after mix | blending an emulsifier or chocolates are 34 degrees C or more, Furthermore, it is more preferable that it is 35-49 degreeC, especially 36-47 degreeC from the point which there is no melt | dissolution feeling and stickiness in a mouth.

In the aspect which manufactures the chocolates of this invention, the hard butter of this invention is prepared first, and the method of using this to make chocolates, or when manufacturing chocolates, mix | blends the said fats and oils A and B, and is chocolate There is a way to flow. Here, the ultra-collets are exemplified by milk chocolate, black chocolate, white chocolate, etc., in terms of use, solid chocolate, coating chocolate for confectionery use, chocolate for center phosphorus, chocolate for coating for bakery, chocolate chip Chocolate, baking chocolate, etc. can be illustrated.

The said coating chocolate is a chocolate-type foodstuff suitable for coating on the food surface, As food, various confectionery and confections, such as a cake, bread, biscuits, are mentioned, for example. The center phosphorus chocolate is a chocolate type food suitable for being contained or placed in a food. Examples of the food include a snack, a cream puff, a pie and a dumpling.

When manufacturing hard butter or chocolates in this invention, it is a matter of not having a problem even if it uses together the fats and oils with fluidity at 20 degrees C or less for adjustment of hardness, on the premise of satisfying the requirements of the said fats and oils A and B, In the hard butter of the present invention, it is 10% or less, further 5% or less, especially 0 to 3%, and in chocolate, 3.4% or less, further 1.7% or less, particularly 0 to 1.02%, such as improvement in the solidification rate It is preferable at the point of effect.

As fats and oils which are fluid at 20 degrees C or less which can be used together with the hard butter or chocolates of this invention, For example, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, sesame oil, olive oil, grapeseed oil, peanut Oil, linseed oil, palm fractionation oil, etc., and triglyceride and / or diglyceride which used these as a raw material can be used.

In the production of the hard butter or the chocolates of the present invention, in order to control the viscosity, emulsifiers such as lecithin, glycerin fatty acid esters having a HLB greater than 5, sucrose fatty acid esters, and polyglycerol fatty acid esters may be added. In this case, the blending amount of the emulsifier to be used is preferably 0.05 to 5% in hard butter and 0.017 to 1.7% in chocolate, in terms of flavor.

When preparing chocolates of the present invention or when preparing chocolates using the hard butter of the present invention, in addition to the fats and oils A and B or the hard butter of the present invention, sugar, powdered milk and cacao It is preferable to mix | blend mass, a lecithin, etc. from the point of flavor, texture, preservation property, and the improvement of the mixing property of fats and oils and powder. It is preferable to mix | blend sugar with 60-120 parts, and further 70-110 parts with respect to the said fats and oils A, the said fats and oils B, or 100 mass parts of hard butters (henceforth simply "parts") from a flavor viewpoint. Examples of the sugars that can be used include glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol and maltitol, monosaccharides, disaccharides, trisaccharides, 4 Examples of the sugars, 5-saccharides, 6-saccharides, starch hydrolysates and sugar alcohols reduced by these, mixtures thereof, and various starch syrups are exemplified.

It is preferable to mix | blend powdered milk 0-50 parts with 5-40 parts with respect to the said fats and oils A, the said fats and oils B, or 100 parts of hard butters from a balance of a flavor. Examples of milk powder that can be used include starch milk, skim milk powder, cream powder, whey powder, protein concentrated whey powder, butter milk powder, sweetened milk powder and the like.

Cacao mass is preferably blended from 0 to 100 parts, more preferably from 0 to 50 parts with respect to the fats and oils A and B or 100 parts of hard butter. Although there is no restriction | limiting in the kind of cacao mass which can be used, Since a lot of cacao fat content will be easy to generate | occur | produce bloom, it is preferable that the oil content in cacao mass is 3-30%, Furthermore, it is 5-20% or less.

It is preferable to mix | blend 0.01-5 parts, more preferably 0.1-2 parts with respect to the said fats and oils A and the said fats and oils B, or 100 parts of hard butters. The lecithin which can be used is a phospholipid mixture consisting of phosphatidylcholine, phosphatidylethanolamine, phosphatidyl inositol, phosphatidic acid, and the like, and is typical of lecithin obtained from soybean or egg yolk.

The present invention F is the following (F1) and (F2):

Among the constituent fatty acids of (F1) fats and oils, trans-type unsaturated fatty acids are 5 mass% or less, 25-60 mass% of saturated fatty acids with 14 or less carbon atoms, and 1 mass% or less with saturated fatty acids having 20 or more carbon atoms

(F2) The mass ratio of triglyceride (component Fa) whose total carbon number of a constituent fatty acid is 40 or less among triglycerides in fats and oils, and the triglyceride (component Fb) whose total carbon number of a constituent fatty acid is 42-48 are Fa / Fb = 0.2-1

Keeping satisfied, and

(F3) 0.01-5 mass% of fatty-acid ester nonionic emulsifier whose HLB is 3 or less and 90 mass% or more of a constituent fatty acid exists in the range of 12-18 carbon atoms.

It provides a hard butter F containing.

The present invention F is the following (F1) and (F2):

Among the constituent fatty acids of (F1) fats and oils, trans-type unsaturated fatty acids are 5 mass% or less, 25-60 mass% of saturated fatty acids with 14 or less carbon atoms, and 1 mass% or less with saturated fatty acids having 20 or more carbon atoms

(F2) The mass ratio of triglyceride (component Fa) whose total carbon number of a constituent fatty acid is 40 or less among triglycerides in fats and oils, and the triglyceride (component Fb) whose total carbon number of a constituent fatty acid is 42-48 are Fa / Fb = 0.2-1

Keeping satisfied, and

(F3) 0.0034-1.7 mass% of fatty-acid ester type nonionic emulsifier whose HLB is 3 or less and 90 mass% or more of a constituent fatty acid exists in the range of 12-18 carbon atoms.

It provides the chocolates F containing a.

MEANS TO SOLVE THE PROBLEM The present inventors paid attention to the crystalline characteristic of the fats and oils in the case of using a lauric-based fat and a non-lauric fats and oils, and made the saturated fatty acid content of C14 or less into a specific range, and made the trans unsaturated unsaturated fatty acid and the C20 or more saturated fatty acid content low. By suppressing and using fats and oils in the ratio of a specific triglyceride composition, and adding the specific emulsifier whose HLB is 3 or less, in addition to storage stability, a flavor, gloss, a feeling of melting in a mouth, and no stickiness of a surface, after manufacture The present invention F was completed by finding that a hard butter F or chocolates F having very preferable physical properties excellent in solidification rate were obtained.

According to the present invention F, there is no decrease in flavor derived from saturated fatty acids having 14 or less carbon atoms, especially lauric acid, and there is sufficient hardness (fastening rate of fastening) after hard butter and chocolate production, and it melts in the mouth and is glossy. It is possible to obtain excellent hard butter F and chocolates F with no stickiness on the surface and.

The hard butter F and chocolates F of this invention contain fats and oils and an emulsifier. The fat or oil used in the present invention F is 5 mass% or less (hereinafter, simply referred to as "%") of transunsaturated fatty acids among the constituent fatty acids, and more preferably 4% or less, particularly 3% or less, due to the hydrogenated odor. It is preferable at the point which prevents the influence on a flavor. Moreover, it is preferable that a minimum is 0.1% or more from the point of simplicity of a manufacturing process.

The fats and oils used in the present invention F have a saturated fatty acid having a carbon number of 14 or less in the range of 25 to 60% of the constituent fatty acids, moreover 30 to 55%, especially 35 to 53%, without stickiness. It is preferable from the viewpoint of a feeling, improvement of a solidification rate, and glossiness. In addition, the fatty acid having 10 or less carbon atoms is preferably 15% or less, and more preferably 12% or less, particularly 10% or less, in terms of flavor. Examples of the saturated fatty acid having 14 or less carbon atoms include myristic acid, lauric acid, capric acid, and caprylic acid. Among them, lauric acid is preferable. Among the constituent fatty acids, lauric acid is preferably 10 to 40%, more preferably 15 to 35%, particularly 20 to 30%, in terms of no stickiness, a feeling of melting in the mouth, gloss, and an improvement in the solidification rate.

Moreover, the fats and oils A of this invention E can be used as fats and oils used by this invention F.

The emulsifier used by this invention F can use the emulsifier described in this invention E similarly. However, although the emulsifier used by this invention F has 3 or less HLB, it is more preferable that it is 2 or less, especially 1.5 or less from the viewpoint of the improvement of a solidification rate, hardness, gloss, and a feeling of melting in a mouth.

In the present invention F, the amount of the emulsifier added is 0.01 to 5% in hard butter, more preferably 0.1 to 3%, particularly 0.2 to 2%, in that there is no improvement in the rate of solidification, a feeling of melting in the mouth, and no stickiness. . Moreover, although the addition amount of an emulsifier is 0.0034 to 1.7% in chocolates, it is more preferable that it is 0.034 to 1.02%, especially 0.068 to 0.68% by the point which improves the solidification rate, melts in a mouth, and is not sticky.

In the aspect of the present invention F, the fats and oils are preferably 30 ° C. or higher, and more preferably 32 to 45 ° C., particularly 33 to 42 ° C., in that there is no feeling of melting in the mouth and no stickiness. In addition, when the emulsifier is added to the hard butter, the rising melting point of the hard butter is preferably 32 ° C or higher, and more preferably 33 to 47 ° C, particularly 34 to 45 ° C, in that it does not melt in the mouth and is not sticky. .

In the aspect which manufactures the chocolates F of this invention F, the hard butter F of this invention F is prepared first, and it uses this to make chocolates, or the fats and oils which satisfy | fill said (F1) and (F2) (following) "The said fats and oils") is prepared first, and this and the emulsifier which satisfy | fills the said (F3) are mix | blended and there is a method of making chocolates. In the latter case, after dissolving an emulsifier satisfying the above (F3) in the fat or oil, it is preferable to prepare chocolates.

The manufacturing method is the same as the above except using fats and oils and hard butter F which are used together with the kind of chocolates. Assuming that the requirements of (F1) and (F2) are satisfied, 10% or less, more preferably 5% or less, in particular 0 to 3%, and 3.4% or less in chocolates, 1.7 in hard butter of the present invention F It is preferable to use it in% or less, especially 0 to 1.02% from a viewpoint of the improvement of a solidification rate, etc.

In the production of the hard butter F or the chocolate F of the present invention, in order to adjust the viscosity, emulsifiers such as lecithin, glycerin fatty acid esters having a HLB of 5 or more, sucrose fatty acid esters, and polyglycerol fatty acid esters may be added. In this case, it is preferable that the compounding quantity of the emulsifier used is 0.05 to 5% from a flavor viewpoint.

Advantageous Effects of Invention According to the present invention, there is little influence of flavor reduction and heat resistance reduction derived from saturated fatty acids having 14 or less carbon atoms, especially lauric acid, and sufficient hardness (fastening speed of solidification) after hard butter and chocolate production, and storage stability, Excellent hard butter and chocolates can be obtained without melting in the mouth, gloss, and stickiness of the surface.

The following examples describe the practice of the present invention. The examples describe the examples of the present invention and are not intended to limit the present invention.

The hard butter E and the chocolates E are demonstrated according to the following Example 1-20.

[Preparation of Maintenance W and X]

7 g of sodium methylate was added to 3500 g of the raw material fats and oils shown in Table 1 as a catalyst, and randomly transesterified at 80 ° C. for 30 minutes, followed by washing with water, decoloring, and deodorizing according to a conventional method to obtain fats and oils W and X.

[Preparation of Maintenance Y]

After melt | dissolving the raw material fats and oils of Table 1 at 80 degreeC, it bleached and deodorized according to the conventional method, and the fats and oils Y were obtained.

[Preparation of Maintenance Z]

To 3500 g of the raw material fats and oils shown in Table 1, 7 g of sodium methylate was added as a catalyst and randomly transesterified at 80 ° C. for 30 minutes, followed by hydrogenation using 35 g of nickel catalyst and 3.5 g of methionine. It deodorized along and obtained oil-fat Z.

In Table 1, the fatty acid composition, triglyceride composition, and synergistic melting point of the fats and oils W-Z and other fats and oils used for the following examples are shown.

≪ Example 1 >

Add 2 parts of palm extreme hardening oil (IV = 1) as fats and oils B as 98 fats and oils prepared above as fats and oils A, melt | dissolve at about 80 degreeC, and make it a homogeneous fats and oils composition, a chiller (emulsion kneader, Tama Chemical Industries, Ltd.) ) Was cooled to 15 ° C., stored at 30 ° C. for 1 day, and then stored in a refrigerator (5 ° C.) for 1 day to prepare hard butter.

<Example 2>

2 parts of the same fats and oils B used in Example 1 were added to the above-prepared fats and oils X98 part as fats and oils A, and it melt | dissolved at about 80 degreeC, and it is set as a uniform fats and oils composition, and hard butter by the same method as described in Example 1 Was prepared.

<Example 3>

2 parts of rapeseed extreme hardening oil (IV = 1) are added to 98 parts of fats and oils W prepared above as fats and oils A, and it melt | dissolves at about 80 degreeC, and it is set as a uniform fats and oils composition, by the same method as described in Example 1 Hard butter was prepared.

<Example 4>

4 parts of the same fats and oils B which were used in Example 1 to 95.5 parts of fats and oils W prepared above as fats and oils A, and the constituent fatty acid have 30% having 16 carbon atoms, 69% having 18 carbon atoms, 1% others, HLB 0.5 part of sucrose fatty acid ester (ryotosugar ester S-170, Mitsubishi Chemical Foods Co., Ltd.) is added, it melt | dissolves at about 80 degreeC, and it is set as a uniform oil-fat composition, and hard butter is prepared by the method similar to Example 1 It prepared.

Example 5

2 parts of the same fats and oils B used in Example 1 as the fats and oils W prepared by the above-mentioned fats and oils A were 9%, and 31% of carbon atoms among components 16, 68% of carbon atoms, 1% of others, HLB 0.5 part of sucrose fatty acid ester (ryotosugar ester S-570, Mitsubishi Chemical Foods Co., Ltd.) is added, it melt | dissolves at about 80 degreeC, and it is set as a homogeneous fats-and-fat composition, and a hard butter is prepared by the same method as described in Example 1. It prepared.

<Example 6>

2 parts of the same fats and oils B used in Example 1, and 5 parts of the same sucrose fatty acid ester as used in Example 4 were added to 93 parts of the fats and oils W prepared above as fats and oils A, and it melt | dissolves at about 80 degreeC, and is a homogeneous fats and oils composition Hard butter was prepared by the same method as described in Example 1.

Comparative Example 1

After melt | dissolving 100 parts of fats and oils at about 80 degreeC, hard butter was prepared by the same method as described in Example 1.

Comparative Example 2

Two parts of palm extreme hardening oil (IV = 1) were added to 98 parts of fats and oils, it melt | dissolved at about 80 degreeC, and it was set as the uniform fats and oils composition, and hard butter was prepared by the same method as described in Example 1.

Comparative Example 3

25 parts of palm extreme hardening oil (IV = 1) were added to 75 parts of fats and oils, it melt | dissolved at about 80 degreeC, and it was set as the uniform fats and oils composition, and hard butter was prepared by the same method as described in Example 1.

<Comparative Example 4>

To 98 parts of fats and oils, two parts of hyerusin rapeseed extreme hardening oil (IV = 1) were added, it melt | dissolved at about 80 degreeC, and it was set as a uniform fat and oil composition, and the hard butter was prepared by the same method as described in Example 1. .

Comparative Example 5

2 parts of palm extreme hardening oil (IV = 1) are added to 98 parts of palm hardened oil (IV = 1), and it melt | dissolves at about 80 degreeC, and it is set as a uniform oil-fat composition, and hard butter is prepared by the same method as described in Example 1 It prepared.

Comparative Example 6

2 parts of palm extreme hardening oil (IV = 1) was added to 98 parts of fats and oils, it melt | dissolved at about 80 degreeC, and it was set as a uniform fats and oils composition, and hard butter was prepared by the same method as described in Example 1.

&Lt; Comparative Example 7 &

2 parts of palm extreme hardening oil (IV = 1) are added to 98 parts of palm fractionation oils (IV = 35), it melt | dissolves at about 80 degreeC, and it is set as a homogeneous fats and oils composition, and it is hard butter by the same method as described in Example 1 Was prepared.

In Table 2, the mixing | blending and rising melting | fusing point of the hard butter of Examples 1-6 and Comparative Examples 1-7 are shown.

[Measurement of rising melting point]

Ascending melting points of fats and oils and hard butters were measured according to the standard fat analysis assay method 2.2.4.2-1996.

[Evaluation of Hard Butter]

<Examples 7-12 and Comparative Examples 8-14>

After melt | dissolving each sample of the hard butter of Examples 1-6 and Comparative Examples 1-7 completely at 70 degreeC or more of product temperature, it lowered to 60 degreeC, and poured into a mold, 20 minutes at 5 degreeC, and 15 degreeC. After cooling for 10 minutes, the solution was removed from the mold and stored at 20 ° C. The mold used Chocolate Mold NO.72 (48 mm in length x 24 mm in width x thickness 6.3 mm, 9 g, same as below) by the Tanaka Formulation Co., Ltd. product.

The quality evaluation criteria of hard butter are shown below. Evaluation of the sample was performed by storing it for 5 days at 20 degreeC, and hardness was evaluated on the 1st day and the 5th day. Table 3 shows the results of the evaluation.

[Polish]

Five expert panelists visually observed and evaluated the external appearance at the time of storage according to the evaluation criteria shown below.

○: smooth surface and glossy

(Triangle | delta): The surface is slightly rough, and there is no gloss

×: rough surface, no gloss

[Sticky]

Five professional panelists touched with finger and evaluated stickiness according to the evaluation criteria shown below.

○: no stickiness

△: slightly sticky

×: quite sticky

[Melting feeling in mouth]

Five professional panelists evaluated the feeling of melting in the mouth of an evaluation sample according to the evaluation criteria shown below.

○: no feeling of melting

△: There is a slight feeling of melting

×: There is a feeling of melting and remaining

[zest]

Five expert panelists ate and evaluated the flavor of the evaluation sample with respect to the taste and smell (hydrogenation smell and lauric acid smell) of the oil according to the following evaluation criteria.

(Circle): It does not feel the taste and smell of oil.

(Triangle | delta): The oil tastes and smells slightly.

X: The taste and smell of oil are felt.

[Hardness (Property)]

The hardness of the evaluation sample was a Shimzu compact bench tester EZTest (manufactured by Shimadzu Corporation), and the compression speed was 20 mm / min in a three-point bending test jig (NO.49: manufactured by Yamaden Co., Ltd.) on a groove having a width of 20 mm. Break stress was measured. 5 samples were measured for each Example and the comparative example, and the average value was shown. Break stress is the maximum test force when the evaluation sample cracks and the stress is lost.

○: breaking stress is 20 N or more

(Triangle | delta): Break stress is 16 N or more and less than 20 N

X: fracture stress is less than 16 N

[Comprehensive Evaluation]

In evaluation of gloss, stickiness, mouth melt, hardness (1st day, 5th day), and flavor evaluation, ○ is 2 points, △ is 1 point, × is 0 point, and from the total point to the next standard It judged by.

○: 9 or more points

△: 6 or more points, less than 9 points

×: less than 6 points

From the result of Table 3, the hard butter of Examples 7-12 which is an Example of this invention had a solidification rate faster than the comparative examples 8, 9, and 11-13, and sufficient hardness was obtained from the 1st day of storage. For Comparative Examples 10 and 14, the hardness was sufficient from the first day of storage, but the feeling of melting in the mouth was inferior. Moreover, the hard butter of Examples 7-12 had a high level also about each evaluation item, and was excellent also in comprehensive evaluation.

[Evaluation of chocolate]

<Examples 13-18 and Comparative Examples 15-21>

Using the hard butter prepared in Examples 1-6 and Comparative Examples 1-7, chocolate was prepared by the combination of Table 4 according to the method for manufacturing general chocolates. As chocolate type, chocolate mold NO.72 by Tanaka Formulation Co., Ltd. was used. The storage test results are shown in Table 5. Evaluation items, evaluation methods and evaluation criteria were performed in the same manner as in the case of the hard butter. However, only the evaluation criteria of hardness were evaluated according to the following.

[Hardness (Property)]

○: breaking stress is 30 N or more

(Triangle | delta): Break stress is 27 N or more and less than 30 N

X: breaking stress is less than 27 N

From the result of Table 5, the chocolate of Examples 13-18 which are Examples of this invention had a high level with respect to each evaluation item compared with the thing of Comparative Examples 15-21, and was excellent also in comprehensive evaluation. In particular, about the hardness, in the chocolate of Comparative Examples 15, 16, 18, 20, and 21, sufficient hardness was not obtained on the first day, but the chocolate of the example was able to obtain sufficient hardness on the first day and was very excellent in terms of solidification rate. did. About the chocolate of the comparative examples 17 and 19, although hardness was enough from the 1st day of storage, the melt | dissolution feeling in a mouth fell.

<Examples 19 and 20 and Comparative Examples 22 to 24>

Using the hard butter prepared in Examples 1, 2, Comparative Examples 1, 2, and 4, chocolate for coating was prepared by the formulation of Table 4 according to the method for producing general chocolates. The prepared coating chocolate was temperature-controlled at 38 degreeC, and the sample was prepared by covering 7-9 g over the whole surface of a biscuit (Product name: Marie / Morinaga Co., Ltd., 6 cm in diameter). The storage test results are shown in Table 6. The evaluation is carried out on the gloss, stickiness, melting in the mouth, hardness (texture), flavor, and the evaluation method and evaluation criteria of the gloss, stickiness, melting in the mouth, flavor and comprehensive evaluation are the same as those of the hard butter. It carried out similarly. About hardness, it evaluated by texture and implemented according to the method and the criteria shown next.

Hardness judgment criteria by the texture of the sample for evaluation are shown below. Evaluation of the samples was evaluated on day 1 and day 5 after storage.

[Hardness (Texture)]

Five expert panelists ate and evaluated the chocolate hardness of the sample according to the judgment criteria shown below.

(Circle): The resistance of chocolate which feels when chewed is strong.

(Triangle | delta): The resistance of the chocolate which it feels when chewed is slightly weak and soft.

X: There is no resistance of chocolate when chewed.

From the result of Table 6, the coating chocolate of Examples 19 and 20 which are Examples of this invention had a solidification rate faster than the thing of Comparative Examples 22-24, and sufficient hardness was obtained from the 1st day of storage. Moreover, it had high level in each other evaluation item and was excellent also in comprehensive evaluation.

Below, hard butter F and chocolates F are demonstrated along Examples F1-F17.

[Preparation of maintenance F-A and F-B]

7 g of sodium methylate was added to 3500 g of the raw material fats and oils described in Table F1 as a catalyst, and after random transesterification at 80 ° C. for 30 minutes, washed with water, decolorized, and deodorized according to a conventional method to obtain fats and oils F-A and F-B.

[Preparation of Maintenance F-C]

After melt | dissolving the raw material fats and oils of Table F1 at 80 degreeC, it bleached and deodorized according to the conventional method, and the fats and oils F-C were obtained.

[Preparation of Maintenance F-D]

To 3500 g of the raw material fats and oils described in Table F1, 7 g of sodium methylate was added as a catalyst and randomly transesterified at 80 ° C. for 30 minutes, followed by hydrogenation using 35 g of nickel catalyst and 3.5 g of methionine. It was deodorized along and the oil fat FD was obtained.

Table F1 shows the fatty acid composition, triglyceride composition and elevated melting point of the fats and oils used in the fats and oils F-A to F-D and the following examples.

TABLE F1

<Example F1>

In 99.5 parts of fats and oils, the sucrose fatty acid ester of H16 is 30%, 16% of carbon atoms, 69% of carbon atoms, and 1% of others (Ritotosugar ester S-170, Mitsubishi Chemical Foods Co., Ltd.) 0.5 parts of was added, and it melt | dissolved at about 80 degreeC, it was made into a uniform oil-fat composition, it cooled to 15 degreeC using a chiller (emulsion kneader, Tama Chemical Industry Co., Ltd.), and it preserve | saved at 30 degreeC for 1 day, and then the refrigerator (5 It was preserve | saved at 1 degreeC) for 1 day, and hard butter was prepared.

<Example F2>

0.5 part of the same sucrose fatty acid ester as used in Example 1 was added to 99.5 parts of fats and oils F-B, and it was set as the uniform fats and oils composition, and hard butter was prepared by the same method as described in Example 1.

<Example F3>

In 99.5 parts of the above-mentioned fats and oils, the constituent fatty acid has 79% having 16 carbon atoms, 20% having 18 carbon atoms, and 1% having another HLB. Sucrose fatty acid ester having 1 HLB (Rytosugar ester P-170, Mitsubishi Chemical Foods Co., Ltd.) ) 0.5 part was added to make a homogeneous fat and oil composition, and hard butter was prepared by the same method as described in Example F1.

<Example F4>

In 99.5 parts of the above-mentioned fats and oils, the glycerin fatty acid ester (Sansoft Q-1810S, Taiyo Chemical Co., Ltd.) which has 44% of carbon atoms, 55% of carbon atoms, and 1% of others which are C16 among the constituent fatty acids is 3%. 0.5 part was added, it melt | dissolved at about 80 degreeC, and it was set as the uniform oil-fat composition, and hard butter was prepared by the same method as described in Example F1.

<Example F5>

In 99.5 parts of the above-mentioned fats and oils, sorbitan fatty acid ester (emazole S-30V, Kao Corp.) which has 49% of C16, 50% of C18, 1% of others, and HLB is 2 0.5 part was added, it melt | dissolved at about 80 degreeC, and it was set as the uniform oil-fat composition, and hard butter was prepared by the same method as described in Example F1.

<Comparative Example F1>

After melt | dissolving 100 parts of the said fats and oils F-A at 80 degreeC, hard butter was prepared by the same method as described in Example F1.

<Comparative Example F2>

To 99.5 parts of the above-mentioned fats and oils, the sucrose fatty acid ester which has 31% of carbon atoms in a constituent fatty acid, 68% of carbon atoms 18%, and others 1%, and HLB is 5 (Lytosugar ester S-570, Mitsubishi Chemical Foods Co., Ltd.). ) 0.5 part was added to make a homogeneous fat and oil composition, and hard butter was prepared by the same method as described in Example F1.

<Comparative Example F3>

0.5 part of the same sucrose fatty acid ester as used in Example 1 was added to 99.5 parts of the fats and oils F-C to make a homogeneous fat and oil composition, and hard butter was prepared by the same method as described in Example F1.

<Comparative Example F4>

2 parts of hyerusin rapeseed extreme hardening oil (IV = 1) was added to 98 parts of said fats and oils F-A, and it was set as the uniform fats and oils composition, and hard butter was prepared by the same method as described in Example F1.

<Comparative Example F5>

To 99.5 parts of coconut oil (IV = 1), 0.5 parts of the same sucrose fatty acid ester as used in Example F1 was added to make a homogeneous fat and oil composition, and hard butter was prepared by the same method as described in Example F1.

<Comparative Example F6>

After melt | dissolving 100 parts of the said fats and oils F-D at 80 degreeC, hard butter was prepared by the method similar to what was described in Example F1.

<Comparative Example F7>

10 parts of the same sucrose fatty acid ester as used in Example 1 was added to 90 parts of the fats and oils F-A to make a homogeneous fat and oil composition, and hard butter was prepared by the same method as described in Example F1.

<Comparative Example F8>

To 99.5 parts of palm fractionated oil (IV = 35), 0.5 parts of the same sucrose fatty acid ester as used in Example F1 was added to make a homogeneous fat and oil composition, and hard butter was prepared by the same method as described in Example F1.

Comparative Example F9

Soybean lecithin (lecithin DX, manufactured by Nissin Oilio Co., Ltd.) was added to 98 parts of the fat or oil F-A to obtain a homogeneous fat and oil composition, and hard butter was prepared by the same method as described in Example F1.

In Table F2, the mixing | blending of the hard butter of Examples F1-F5 and Comparative Examples F1-F9, the added emulsifier, the value of the HLB, and the rising melting point are shown.

[Measurement of rising melting point]

The rising melting point of fats and oils and hard butter was measured in the same manner as above.

TABLE F2

[Evaluation of Hard Butter]

<Examples F6 to F10 and Comparative Examples F10 to F18>

Each sample of the hard butter of Examples F1-F5 and Comparative Examples F1-F9 was produced like Example 7, it preserve | saved, and evaluated. The evaluation results are shown in Table F3.

TABLE F3

From the results of Table F3, the hard butters of Examples F6 to F10 which are Examples of the present invention F had a solidification rate faster than those of Comparative Examples F10 to F15, F17 and F18, and sufficient hardness was obtained from the first day of storage. For Comparative Example F16, the hardness was sufficient from the first day of storage, but the feeling of melting in the mouth was inferior. Moreover, the hard butter of Examples F6-F10 had a high level also about each evaluation item, and was excellent also in comprehensive evaluation.

[Evaluation of chocolate]

<Examples F11 to F15 and Comparative Examples F19 to F27>

Using the hard butter prepared in Examples F1-F5 and Comparative Examples F1-F9, the chocolate was prepared and evaluated by the combination of Table F4 similarly to Example 13. The storage test results are shown in Table F5.

TABLE F4

TABLE F5

From the result of Table F5, the chocolate of Examples F11-F15 which is an Example of this invention F had a high level with respect to each evaluation item compared with the thing of Comparative Examples F19-F27, and was excellent also in comprehensive evaluation. In particular, about the hardness, in the chocolate of the comparative example, sufficient hardness was not obtained on the 1st day except the comparative example F25, but the chocolate of the Example could obtain sufficient hardness on the 1st day and was excellent in the solidification rate. For Comparative Example F25, the hardness was sufficient from the first day of storage, but the feeling of melting in the mouth was inferior.

<Examples F16 and F17 and Comparative Examples F28 to F30>

Using the hard butter prepared in Examples F1, F2, Comparative Examples F1, F2, and F4, coating chocolate was prepared and evaluated in the same manner as in Example 19 by the formulation of Table F4. The storage test results are shown in Table F6.

TABLE F6

From the result of Table F6, the chocolate for coating of Examples F16 and F17 which are Examples of this invention F had a solidification rate faster than the thing of Comparative Examples F28-F30, and sufficient hardness was obtained from the 1st day of storage. Moreover, it had high level in each other evaluation item and was excellent also in comprehensive evaluation.

Claims (10)

The following fats and oils A and B are contained, and the fatty acid of trans type unsaturated fatty acid is 5 mass% or less in the constituent fatty acids of the whole fats and oils, and the mass ratio of the component a in the fats and oils b, and the component c in the fats and oils B is c / a + Hard butter containing the fats and oils composition whose b = 0.001-0.3. (Maintenance A) (1) Among the constituent fatty acids, 25 to 60 mass% of saturated fatty acids having 14 or less carbon atoms, and 1 to 3 mass% of saturated fatty acids having 20 or more carbon atoms, (2) The total carbon number of the constituent fatty acids in triglycerides in fats and oils Fatty acid ratio of triglyceride (component a) which is 40 or less and triglyceride (component b) whose total carbon number of a constituent fatty acid is 42-48, fats and oils of a / b = 0.2-1, (Holding B) (3) Triglycerides having a total fatty acid of 50 to 54 in the triglycerides of (3) fatty acids having 95% by mass or more of saturated fatty acids and 5% by mass or less of fatty acids having 20 or more carbon atoms. The fats and oils of the component (c) are 80 mass% or more. The method of claim 1, Hard butter which said fats and oils A transesterified-reacted lauric fats and non-lauric fats and fats. The method according to claim 1 or 2, Hard butter whose rising melting point of the said hard butter is 32 degreeC or more. The method according to claim 1 or 2, The hard butter which contains 0.01-5 mass% of fatty acid ester nonionic emulsifier whose HLB is 5 or less and 90 mass% or more of a constituent fatty acid exists in the range of C12-18. Chocolates using the hard butter of Claim 1. The following fats and oils B and fats and oils contain a trans type unsaturated fatty acid of 5 mass% or less, and the mass ratio of the component a and the component b in the fats and oils B, and the component c in the fats and oils B is c / a + Chocolates containing the fats and oils composition which is b = 0.001-0.3. (Holding A) (1) Among the constituent fatty acids, 25 to 60% of saturated fatty acids having 14 or less carbon atoms, 1% or less of saturated fatty acids having 20 or more carbon atoms, and (2) total carbon number of the constituent fatty acids of 40 or less in triglycerides in fats and oils. Fat mass ratio of triglyceride (component a) and triglyceride (component b) whose total carbon number of constituent fatty acids is 42-48, fats and oils of a / b = 0.2-1, (Maintaining B) (3) Triglycerides having a total carbon number of 50 to 54 of the fatty acids of 95% or more of saturated fatty acids and 5% by mass or less of fatty acids having 20 or more carbon atoms, and (4) triglycerides in fats and oils. The proportion of component c) is at least 80%. The method of claim 6, The said fats and oils which transesterified the lauric-based fats and non-lauric fats and oils are chocolates. The chocolates of the chocolates of Claim 6 or 7 whose raised melting | fusing point of the fats and oils which mixed the said fats and oils A and B were 32 degreeC or more. 8. The method according to claim 6 or 7, Chocolates containing 0.0034-1.7 mass% of fatty acid ester type nonionic emulsifier whose HLB is 5 or less and 90 mass% or more of a constituent fatty acid exists in the range of C12-18. Food using the chocolates in any one of Claims 5-7.