KR20100085945A

KR20100085945A - Fat composition for chocolate coatings

Info

Publication number: KR20100085945A
Application number: KR1020107009356A
Authority: KR
Inventors: 고지 아사마; 도모코 후지타; 고이치 구라모리
Original assignee: 후지 세이유 가부시키가이샤
Priority date: 2007-10-30
Filing date: 2008-10-16
Publication date: 2010-07-29
Also published as: JPWO2009057451A1; KR101525272B1; CN101909457A; WO2009057451A1; JP5549225B2

Abstract

It is an object of the present invention to provide a coated chocolate which is delicious as a favorite product, suitable for coating applications, and a gloss after solidification, which does not easily fall off from the coating when ingested, and an oil-fat composition for obtaining the chocolate. Moreover, it is providing the coated chocolate which does not contain a trans-type unsaturated fatty acid as much as possible. In addition, to provide a coated chocolate with a high cocoa butter content. The present invention relates to ester exchange fats and oils containing 20 wt% or more of saturated fatty acids having 12 or less carbon atoms, 2.5 wt% or more of saturated fatty acids having 20 or more carbon atoms, and non-ester exchange fats containing 35 wt% or more of saturated fatty acids having 12 carbon atoms. It is an oil-fat composition for coating chocolate which contains Uri type oil B as an essential component, and it is the coated chocolate manufactured using the said oil-fat composition.

Description

Fat and oil composition for coated chocolate {FAT COMPOSITION FOR CHOCOLATE COATINGS}

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

Chocolate, which is one of the fat or oil compositions including fats and sugars, is used with various foods and used for various purposes and is distributed on the market.

One such use is to coat bakery products such as cakes, cream puffs, eclairs, baked goods, Japanese sweets, breads, donuts, and the like on ice cream and ice cream. Can be mentioned.

In general, chocolate that can be used for coating purposes is often preferred in that tempering (tempering) is not necessary in terms of simplicity in use. In addition, it is required to solidify for a short time at room temperature in order to move quickly to the conveyance or packaging process after coating. In addition, after solidification, it is preferable to have a suitable luster in order to visually increase the purchase desire and appetite. And it is preferable that it does not fall easily from a coating | cover at the time of ingestion, and has favorable mouth recording and flavor expression.

As fats and oils which can be used in oil-fat compositions for coated chocolate, liquids such as fats and oils such as lauric palm oil and palm kernel oil, hardened oils such as soybean oil, rapeseed oil and corn oil, or soybean oil, rapeseed oil and corn oil have been conventionally used. What mixed oil and / or liquid oil is used, The mixing ratio is adjusted to the physical property corresponding to distribution conditions, conditions of use, etc., and various varieties are produced. In addition, various examinations are made | formed so far about the coated chocolate using the lauric-based fats and oils.

Patent Literature 1 discloses (1) (a) solid fat content (NMR stab) of 35 <N30 <48, (b) oleic acid content of 1 to 10 wt%, (c) 70 to 95 wt% C8 To C14 saturated fatty acid content and (d) lauric fat, which exhibits a characteristic of less than 1.5% by weight of elide acid, and (2) at least 50% by weight of trisaturated glycerides (S3), wherein S is from C16 to A non-tempering fat composition and chocolate coating comprising a natural fat moiety containing C24). However, the drawback of falling off the coating is severe when the chocolate coating is ingested.

In Patent Document 2, a blend consisting of palm kernel oil, palm kernel stearin and each hydrogenated oil is proposed as a substitute for cacao butter. However, since the compatibility of these lauric oils and cocoa butter is low, sufficient chocolate is sufficient. It is difficult to give flavor.

Patent document 3 proposes the chocolate composition which consists of lauric-based fats and oils, S2U, and U3, and suppresses oil leakage. This can be especially effective for coatings having a high moisture content of 15 to 30%, such as bread.

Since it is preferable to make tempering unnecessary in coating | coated chocolate, as a use fat and oil, it is often hardened oil, and it shows in Examples 1-3 of Paragraph No. 4 of patent document 4.

Cured oils are generally fats and oils containing trans-type unsaturated fatty acids and are produced by hydrogenation (also called curing). This hydrogenation is a process of producing a saturated fatty acid by adding hydrogen to the double bond part of an unsaturated fatty acid. In general, the unsaturated fatty acid has a cis-type position at which hydrogen is added, but becomes a trans-type by a hydrogenation step. In nature, trans-unsaturated fatty acids are produced in fats and oils by the microbial action of ruminants.

In recent years, studies have shown that excessive intake of transunsaturated fatty acids increases the risk of heart disease such as atherosclerosis. For example, in the United States, the obligation to mark transunsaturated fatty acid content on product labels has been enforced since January 2006, and Denmark has also banned the sale of processed fats and oils containing 2% or more transunsaturated fatty acids. .

In Japan, since the intake of trans-unsaturated fatty acids is lower than that of Gumi, there is no view of health problems at present. However, it is still desired to maintain less trans-unsaturated fatty acids.

Also in chocolate, it is desirable not to contain a trans-type unsaturated fatty acid as much as possible.

Japanese Patent Application Laid-Open No. 5-207849 Japanese Patent Application Laid-Open No. 11-318339 Japanese Patent Application Laid-Open No. 10-108624 JP2002-306076 A

An object of the present invention is to provide a coated chocolate which is delicious as a favorite product, has a solidification rate suitable for a coating application and a gloss after solidification, and which does not easily fall off from the coating when ingested, and an oil-fat composition for obtaining the chocolate.

Moreover, it is providing the coated chocolate which does not contain a trans-type unsaturated fatty acid as much as possible. Moreover, it is providing the coated chocolate which raised content of cocoa butter.

MEANS TO SOLVE THE PROBLEM As a result of earnestly research, the present inventors used both the selection of the fats and oils derived from a specific fatty acid species, the fats and oils obtained from the fat-and-oil processing method by ester exchange, and the laurin-based fats and oils which are non-ester exchange oils with respect to the said subject. Based on the finding that it is effective, the present invention was completed.

The first aspect of the present invention provides an ester exchange fat or oil A comprising 20 wt% or more of saturated fatty acids having 12 or less carbon atoms and 2.5 wt% or more of saturated fatty acids having 20 or more carbon atoms, and non-containing 35 wt% or more of saturated fatty acids having 12 or more carbon atoms. It is a fats and oils composition for coating chocolate which contains the lauric-based fats and oils B which are ester exchange fats as an essential component. 2nd is fats and oils composition for coating chocolate of 1st term | claim whose fats and oils A are 15-70 weight% in fats and oils composition. 3rd is the fats and oils composition for coating chocolate of 1st term | claim whose fats and oils B are 30 to 80 weight% in an oil-fat composition. The fourth is the fat or oil composition for coated chocolate according to the first, wherein the fat or oil A is a random transesterified fat or oil. 5th is the fats and oils composition for coating chocolate in any one of 1st-4th which is 10% or less of trans-type unsaturated fatty acid. 6th is the fats and oils composition for coating chocolate which mix | blended the acetylated sucrose fatty acid ester with the fats and oils composition in any one of 1st-5th. 7th is coated chocolate formed using the fats and oils composition in any one of 1st-6th. 8th is coated chocolate manufactured using 25 to 70 weight% of the fats and oils composition in any one of 1st-6th with respect to the whole chocolate. A ninth is a composite food produced using the coated chocolate according to the seventh or eighth. 10th is a composite food of 9th whose food is a confectionery or a bakery product.

It is possible to provide coated chocolate which is delicious as a favorite product, has a solidification rate suitable for coating application and a gloss after solidification, and which does not easily fall off from the coating when ingested, and an oil-fat composition for obtaining the chocolate.

In addition, the presence of trans-type unsaturated fatty acids in coated chocolate can be suppressed to provide chocolates that are significant for health.

The fat or oil composition for coated chocolate of the present invention comprises an ester exchange fat or oil A containing 20 wt% or more of saturated fatty acids having 12 or less carbon atoms and 2.5 wt% or more of saturated fatty acids having 20 or more carbon atoms, and 35 wt% or more of saturated fatty acids having 12 or more carbon atoms. It can be obtained by mixing non-laurin-based fats and oils B.

As the fatty acid source having 12 or less carbon atoms used in the transesterification fat or oil A, palm oil, palm kernel oil, fractionated oils thereof, hydrogenated oils, and the like can be used alone or in combination.

The fatty acid source of 20 or more carbon atoms used in the transesterification oil A is an oil that is extremely hardened in oils such as oils of high eruc acid, mustard oil, crambe oil, and fish oil (usually hydrogenated with iodine up to 1 or less). Oils), which are readily available and highly erucic acid seed oils are preferred.

Other oils used in transesterification oil A include palm oil, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, sweet sugar oil, corn oil, safflower oil, olive oil, panya oil, sesame seed oil, evening primrose oil, shea butter and flesh oil. Vegetable oils, such as (sal oil) and cacao butter, or animal fats and oils, such as fish oil, tallow, and pork, and processed fats and oils which performed hardening, fractionation, and ester exchange, etc. can be illustrated. Vegetable fats and oils are excellent in flavor compared to animal fats and oils, so vegetable fats and oils are preferable.

The ester exchange includes a method of specifically exchanging fatty acids which bind to the 1 and 3 positions of triglycerides by enzymes (lipases) and enzymes or metal catalysts (for example, Sodium methylate), it can be divided into a method (random ester exchange) for unspecific exchange regardless of the bonding position. In the present invention, the ester exchange is preferably the latter random ester exchange. This is desirable because it will yield better triglyceride species, leading to longer term quality stabilization in untempered chocolate.

The total content of saturated fatty acids having a chain length of C12 or less in the transesterification fats and oils A is preferably 20% by weight or more, preferably 25% by weight or more, and most preferably 30% by weight or more. When this ratio is reduced, the compatibility of cocoa butter and an oil-fat composition becomes low, it becomes easy to produce a bloom during gloss fall or preservation, and it becomes difficult to obtain good mouth recording and flavor expression.

The total content of saturated fatty acids having a C20 or longer long chain in the ester exchange fat A is preferably at least 2.5% by weight, preferably at least 3.5% by weight, most preferably at least 5% by weight. When this ratio is small, the solidification rate becomes slow at the time of coating, and it becomes difficult to obtain good gloss after solidification.

As the saturated fatty acid in the ester exchange fat A, the total content of saturated fatty acids having a chain length of C12 or less is 20 to 55% by weight, and the total content of saturated fatty acids having chain lengths of C16 and C18 is 25 to 35% by weight. The fats and oils whose total content of the saturated fatty acid which has a C20 or more long chain are 3-8 weight% are preferable.

The amount of ester exchange fats and oils A used is 15 to 70% by weight, preferably 20 to 60% by weight, more preferably 25 to 45% by weight in the fat or oil composition. When the amount of ester exchange fat A used is small, compatibility with cocoa butter and mouth recording deteriorate, and it is easy to fall off, and in many cases, sufficient solidification rate becomes difficult to obtain.

As laurin-based fats and oils B which are non-ester exchanged fats and oils, palm oil, palm kernel oil, its fractionation oil, hardening oil, etc. can be used individually or in combination.

The lauric acid, ie, C12 content, in this non-ester exchanged lauric oil-based B is at least 35% by weight, preferably at least 40% by weight, most preferably at least 45% by weight. When the content of lauric acid, i.e., C12, in the non-ester exchanged lauric-based fats B is low, a sufficient solidification rate is difficult to be obtained, and in many cases, it is easy to fall off from the coating, and the texture becomes hard.

The amount of the laurin-based fat or oil B which is a non-ester exchanged fat or oil is 30 to 80% by weight, preferably 35 to 70% by weight, most preferably 40 to 55% by weight in the fat or oil composition. When the amount of lauric-based fats and oils B used is small, sufficient solidification rate is hard to be obtained, and in many cases, it is easy to fall off from a coating and harden a texture.

Other oils combined with ester exchange oils A and non-ester exchange oils, lauric oil B, palm oil, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, unsweetened oil, corn oil, safflower oil, olive oil, pansy Vegetable oils, such as oil, sesame seed oil, evening primrose oil, shea butter, flesh oil, and cacao fat, or animal fats and oils, such as fish oil, tallow, and lard, and processed fats and oils which carried out hardening, fractionation, ester exchange, etc. can be illustrated. . Vegetable fats and oils are excellent in flavor compared to animal fats and oils, so vegetable fats and oils are preferable.

The oil-fat composition obtained in this way can make a trans type unsaturated fatty acid easily 10% or less, Preferably it is 5% or less, Furthermore, it can be 2% or less.

The oil-fat composition obtained above is used for coating chocolate, and generally chocolate means, for example, cacao mass, cocoa powder, sugars such as sugar, fats and oils such as cocoa butter, emulsifiers and flavorings. Dark chocolate made using, for example, cacao powder, cocoa powder, sugars such as sugar, fats and oils such as cocoa butter, milk chocolate made using dairy products such as starch milk, emulsifiers, fragrances, etc. For example, sugars such as sugars, oils such as cocoa butter, dairy products such as starch milk, white chocolate made using emulsifiers and flavorings, or chocolate (cacao content of 35% or more) or semi-chocolate (depending on the content of cacao) Cacao content of 15% or more), the coated chocolate of the present invention is not limited to these, any one can be used.

The oil component in the coated chocolate of the present invention is 28 to 72% by weight, preferably 30 to 70% by weight, and more preferably 30 to 60% by weight in terms of flavor and physical properties as coated chocolate. In coating applications, the oil component in the chocolate greatly influences its quality. In other words, if the oil component is too low, fluidity cannot be obtained and it is not suitable for coating. If the oil component is too high, it becomes difficult to give chocolate flavor to the coating by decreasing the solids content and coating amount in the chocolate.

Two types of coating chocolate which does not require conventional tempering can be mainly exemplified. One is based on lauric-based fats and oils, and can be mainly used in confectionery such as bread, cake or Éclair. It has a high rate of solidification and good mouth recording or flavor development, but has very low compatibility with cocoa butter, and a sufficient rate of solidification cannot be obtained when the cocoa butter content in fat exceeds 30% by weight, It was bad or there was a problem of generating a percentage. In the case of distribution at room temperature for several months, the cocoa butter content in fat and oil is generally used at 5% by weight or less. In the case of exceeding this, it becomes difficult to solidify or it may cause generation of powder. Another type of coated chocolate is based on hardened fats and oils, which can be 15 to 25% by weight of cocoa butter, which can be coated on baked cookies such as cookies and distributed for several months at room temperature. If it does not perform quenching and solidification immediately after 5 degreeC, it may generate white powder. In addition, this type of fats and oils contains a lot of trans-type unsaturated fatty acids, and therefore does not meet the market demand for reduced intake.

On the other hand, although the coating | coated chocolate of this invention uses the said oil-fat composition, it is preferable to use 25-70 weight% of the oil-fat composition of any one of Claims 1-6 of a claim with respect to the whole chocolate, More preferably, it is 30 to 60 weight%, More preferably, it is 35 to 45 weight%. When the fat or oil composition is small, it becomes difficult to maintain the quality of the coated chocolate for a long time (deterioration of chocolate quality such as powder or graining). On the contrary, when there are many oil-fat compositions, the ratio of components other than the oil-fat composition of this invention is reduced too much, and it becomes difficult to produce a chocolate with a favorable flavor.

The coated chocolate using the fat or oil composition of the present invention has good compatibility with cocoa butter while retaining the advantage of melting well in the mouth regardless of whether it is a fat or oil composition containing lauric acid as a main ingredient. Therefore, cocoa butter, cocoa and cocoa butter are used. It can mix | blend a lot and can manufacture the chocolate which is rich in chocolate original rich flavor. Moreover, when increasing cocoa butter content and mix | blending much more than 20 weight% in chocolate whole fats, it is preferable to use the acetylated sucrose fatty acid ester for fats and oils composition.

The acetylated sucrose fatty acid ester used at this time 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, long-chain saturated carbon having 16 or more carbon atoms such as stearic acid or palmitic acid. An acid is preferable and it is preferable that esterification degree is three or more. Although the compounding quantity of the acetylated sucrose fatty acid ester is performed in the range of 0.4 to 7.5 weight% in an oil-fat composition, this is the amount which the compounding quantity of the acetylated sucrose fatty acid ester when converted into chocolate is equivalent to 0.4 to 2.0 weight%. This is preferred. When the content of acetylated sucrose fatty acid ester in chocolate is small, there is a risk of causing quality deterioration (coarse) over time, and when too large, the effect is not increased when the cost is high, so 2.0 wt% or less is preferable. .

In the present invention, the composite food prepared by coating the chocolate is not particularly limited as long as it is a confectionery or a bakery product, but the confectionary is manju, steamed yokan, castella, Dorayaki, Imagawayaki, Taiyaki. , Kintsuba, Waffles, Chestnut Manju, Moon Cake, Bolo Cookies, Yatsuhashi, Senbai, Fried Dough Cookies, Sponge Cake, Roll Cake, Angel Cake, Pound Cake , Baumkuchen, fruit cake, Madeleine, cream puff, Eclair, mille-feuille, apple pie, tart, biscuits, cookies, crackers, steamed bread Chocolates coated with fruit such as pretzel, wafers, snacks, pizza pies, crepes, souffles, bagels, and bananas, apples and strawberries Bakery products include bread, coupe bread, fruit brewer (fruit bread), corn bread, butter bread rolls, hamburger buns, donuts, French bread, roll bread, sweet bun, sweet dough, Biscuits, muffins, bagels, croissants, Danish pastries, and eggs.

Example

Hereinafter, although an Example of this invention is given and this invention is demonstrated in more detail, the meaning of this invention is not limited to a following example. In addition, both% and a part mean a basis of weight in an Example.

(Assessment Methods)

The melting point of oils and fats was measured according to the method specified in the Japan Oil Chemical Association's Standard Maintenance Analysis Method (1996 Edition) 2.2.4.2 (Rising Melting Point).

The fatty acid composition of fats and oils was measured according to the method specified in the Japan Oil and Chemical Association Standard Oil and Fat Analysis Test (1996 edition) 2.4.1.2 Methyl esterification method (Boron trifluoride methanol method).

The transunsaturated fatty acid (trans acid) content of the fats and oils was analyzed by the method described in Baseline Analysis 2.4.2.2.

○ The solidification rate of the coated chocolate was measured by measuring the time from the complete melting of the chocolate to 50 ° C., coating it on a commercial donut, and solidifying at room temperature 25 ° C. This time is called drying time.

○ Glossiness coated chocolate to commercially available donuts, and visually evaluated the state after 20 degreeC 2 days storage.

○ Flavor and mouth recording were coated with chocolate on a commercial donut, eaten after 20 degreeC storage for 1 day, and evaluated by sensory.

Oil particle generation (sweating: oil particle on the surface of chocolate) coat | covered a chocolate to commercially available donuts, and visually evaluated the state after 20 degreeC 1 day storage.

○ Delamination was performed by evaluating the extent that chocolate was not likely to fall out of the donut when the chocolate was coated on a commercial donut and ingested after storage at 20 ° C. per day.

Experimental Example 1 (Preparation of Maintenance A-1)

0.3 parts of metal catalysts (sodium methoxide) are added to the fats and oils which mixed 50 parts of palm oil (8 iodines), 40 parts of palm fractionation stearin (31 iodines), and 10 parts of high erucic acid cultivated extreme hardening oils (iodine 1 or less). Then, it was randomly transesterified under vacuum at 80 ° C. for 60 minutes, and then purified according to the conventional method to obtain transesterification oil A-1. 31.0% of C12 or less in total, 5.5% of C20 or more in total, and the rising melting point were 35 degreeC.

Experimental Example 2 (Preparation of Maintenance A-2)

95 parts of palm kernel oil (17 iodine) and 5 parts palm oil (52 iodine) were mixed and hardened. 90 parts of this ultra-hardening oil (iodine 1 or less) and 10 parts of high erucic acid-rape extreme hardening oil (iodine or less) are mixed, 0.3 part of a metal catalyst (sodium methoxide) is added and vacuum is applied at 80 ° C. for 60 minutes. Random ester exchange was carried out, and purification was carried out according to the conventional method to obtain an ester exchange oil-based A-2. 49.0% of total C12 or less, 5.7% of total C20 or more, and the rising melting point were 36 degreeC.

Experimental Example 3 (Preparation of Maintenance B-1)

95 parts of palm kernel oil (17 iodines) and 5 parts palm oil (52 iodines) were mixed and extremely hardened, and it refine | purified according to the conventional method, and it was set as non-ester exchanged lauric oil B-1. The C12 content was 46.7%, the iodine was 1 or less, and the rising melting point was 43.4 ° C.

Experimental Example 4 (Preparation of Maintenance B-2)

The palm kernel hardened oil was refine | purified according to the conventional method, and it was set as non-ester exchanged lauric-based fats and oils B-2. The C12 content was 46.9%, the iodine was 4 and the rising melting point was 36.0 占 폚.

Experimental Example 5 (Preparation of Maintenance B-3)

The palm kernel middle melting point fraction (iodine number 13) was extremely hardened, and then purified according to the conventional method to obtain a non-ester exchanged laurin-based fat or oil B-3. It was 52.8% of C12 content, iodine was 1 or less, and the rising melting point was 38.0 degreeC.

Experimental Example 6 (Preparation of Maintenance B-4)

The palm kernel high melting point fraction was extremely hardened, and then purified according to the conventional method to obtain a non-ester exchanged laurin-based fat or oil B-4. The C12 content was 55.5%, the iodine was 1 or less, and the rising melting point was 35.0 ° C.

Experimental Example 7 (Preparation of Maintenance B-5)

Palm oil was extremely hardened, and then refine | purified according to the conventional method, and it was set as non-ester exchanged lauric-based fats and oils B-5. The C12 content was 47.4%, the iodine was 1 or less, and the rising melting point was 32.5 占 폚.

The fatty acid compositions of fats and oils A-1, fats and oils A-2, fats and oils B-1, fats and oils B-2, fats and oils B-3, fats and oils B-4, and fats and oils B-5 are summarized in Table 1.

Example 1

Ester exchange holding A-1 15 parts, non-ester exchange laurin-based holding oil B-1 12 parts and B-2 8 parts, palm olein (58 iodine, rising melting point 21 ℃) 5 parts, and melted part of Add 5 parts of cacao mass, 20 parts of cocoa, 35 parts of sugar, 0.03 parts of vanilla flavoring, mix with a mixer while heating to 60 ° C, grind this in a roll refiner, and add 0.4 parts of remaining fat and lecithin. It was conching to obtain dark chocolate, which was coated on a donut using this chocolate and evaluated according to the evaluation method, and all of them were satisfactory.

[Example 2]

Ester exchange oil A-1 31 parts, non-ester exchange laurin oil 7 parts B-1 and 7 parts B-3 are melt | dissolved, and this part is added to 40 parts of sugar, 15 parts of skim milk powder, and 0.03 parts of vanilla flavors, The mixture was mixed with a mixer while heating to 50 ° C., and this was pulverized in a roll refiner, followed by conching while adding remaining fat and 0.4 part of lecithin to obtain white chocolate. It was coated with a donut using this chocolate and evaluated according to the evaluation method, and all were favorable. The results are summarized in Table 2.

Example 3

Ester exchange oil A-1 10 parts and non-ester exchange laurin oil B-4 35 parts are melted, and a part thereof is added to 40 parts of sugar, 15 parts of skim milk powder, and 0.03 parts of vanilla flavoring, and heated to 50 ° C. The mixture was mixed with a mixer and ground in a roll refiner, followed by conching while adding the remaining fat and oil and 0.4 part of lecithin to obtain white chocolate. It was coated with a donut using this chocolate and evaluated according to the evaluation method, and all were favorable. The results are summarized in Table 2.

Example 4

Ester exchange maintenance A-2 10.5 parts, non-ester exchange laurin-based oil B-5 13.5 parts, palm olein (68 iodine, rising melting point 10 ° C or less) 3 parts, melted part of the cacao 3 parts, 12.3 parts of cocoa, 50 parts of sugar, 10.7 parts of skim milk powder, 0.03 parts of vanilla flavoring, mixed with a mixer while heating to 60 ° C, pulverized in a roll refiner, and then the remaining fat and fat of lecithin 0.4 parts, polyglycerine condensation lishi Conching was performed while adding 0.3 part of oleate, and milk chocolate was obtained. It was coated with a donut using this chocolate and evaluated according to the evaluation method, and all were favorable. The results are summarized in Table 2.

Example 5

Ester exchange holding A-2 24.5 parts, non-ester exchange laurin-based oil holding B-5 31.5 parts, 7 parts of random ole ester exchange oil (68 iodine, rising melting point 34 ° C.) of palm olein is melted, and part of it is cacao 9.7 parts of mass, 15 parts of cocoa, 12.3 parts of sugar, 0.03 parts of vanilla flavorings are added, mixed with a mixer while heating to 60 ° C., pulverized in a roll refiner, and condensed while adding the remaining fat and 0.3 parts of lecithin. Dark chocolate was obtained.The chocolate was coated on a donut and evaluated according to the evaluation method, and all were satisfactory.

Example 6

Ester exchange oil A-1 15 parts, non-ester exchange laurin oil B-1 10 parts and B-2 6.5 parts, acetylated sucrose fatty acid ester (DK ester FAlOE, Daiichi Kogyo Pharmaceutical Co., Ltd.) ), Esterification degree 4.9) 0.1 part is melted, and a part of this is added to 24.5 parts of cacao mass, 35 parts of sugar powder, 9 parts of skim milk powder, and 0.03 parts of vanilla flavoring, mixed with a mixer while heating to 60 ° C, and rolls After grinding in a refiner, condensation was carried out while adding the remaining fats and 0.4 parts of lecithin to obtain milk chocolate. It was coated with a donut using this chocolate and evaluated according to the evaluation method, and all were favorable. The results are summarized in Table 2.

In Examples 1 to 6, the evaluation results of the coated chocolate formulation, the fat or oil composition in the coated chocolate, and the coated chocolate are summarized in Table 2.

Comparative Experimental Example 1 (Preparation of Maintenance C)

0.3 parts of a metal catalyst (sodium methoxide) was added to a fat or oil mixed with 50 parts of palm oil (52 iodine), 10 parts palm fractionation stearin (31 iodine), and 40 parts palm nucleus fractionation oleine (26 iodine), under vacuum Random ester exchange was carried out at 80 ° C. for 60 minutes, and then purification was carried out according to the conventional method to obtain an ester exchange fat C. The total melting point of 19.7% or less of C12 or less, the total 0.1% of C20 or more, and the rising melting point were 33 ° C. The results are summarized in Table 1 above.

Comparative Experimental Example 2 (Preparation of Maintenance D)

42 parts of palm fractionated stearin (31 iodine), 23 parts palm fraction oleine (58 iodine), 32 parts soybean oil (131 iodine), 3 parts of high erucic acid cultivated extreme hardened oil (iodine 1 or less) 0.3 part of a metal catalyst (sodium methoxide) was added, it randomly exchanged for 60 minutes at 80 degreeC under vacuum, and it refine | purified according to the conventional method, and it was set as the ester exchange oil D. 0.1% of C12 or less in total, 2.0% of C20 or more in total, and the rising melting point were 40 degreeC. The results are summarized in Table 1 above.

Comparative Example 1

Ester exchange oil A-1 34 parts, non-ester exchange laurin oil B-1 11 parts are melted, and a part thereof is added to 40 parts of sugar, 15 parts of skim milk powder, and 0.03 parts of vanilla flavoring, and heated to 50 ° C. The mixture was mixed with a mixer and ground in a roll refiner, followed by conching while adding the remaining fat and oil and 0.4 part of lecithin to obtain white chocolate. The chocolate was coated on a donut and evaluated according to the evaluation method. As a result, the drying time was long, which was not preferable. The results are summarized in Table 3.

Comparative Example 2

Ester exchange oil A-2 3 parts, non-ester exchange lauric oil B-2 42 parts are melt | dissolved, and this part is added to 40 parts of sugar, 15 parts of skim milk powders, and 0.03 parts of vanilla flavorings, heating at 50 degreeC, The mixture was mixed with a mixer and ground in a roll refiner, followed by conching while adding the remaining fat and oil and 0.4 part of lecithin to obtain white chocolate. It was coated with a donut using this chocolate and evaluated according to the evaluation method, and it was unpreferable in glossiness, oil particle generation, and peeling. The results are summarized in Table 3.

Comparative Example 3

Ester exchange holding C 15 parts, non-ester exchange laurin-based oil holding B-1 12 parts and B-2 8 parts, palm olein (68 iodine, rising melting point 10 ° C or less) 5 parts, melted part of this cacao Add 5 parts of mass, 20 parts of cocoa, 35 parts of sugar, 0.03 parts of vanilla flavoring, mix with a mixer while heating to 60 ° C, grind this in a roll refiner, and carry out conching while adding remaining fat and 0.4 part of lecithin. Got dark chocolate. It was coated with a donut using this chocolate and evaluated according to the evaluation method. As a result, it was poor in glossiness, flavor, mouth greening, and oil particle generation. The results are summarized in Table 3.

[Comparative Example 4]

Ester exchange holding D 15 parts, non-ester exchange laurin-based oil holding B-1 12 parts and B-2 8 parts, palm olein (68 iodine, rising melting point 10 ° C or less) 5 parts melted, part of the cacao Add 5 parts of mass, 20 parts of cocoa, 35 parts of sugar, 0.03 parts of vanilla flavoring, mix with a mixer while heating to 60 ° C, grind this in a roll refiner, and carry out conching while adding remaining fat and 0.4 part of lecithin. Got dark chocolate. It was coated with a donut using this chocolate and evaluated according to the evaluation method, and it was poor in drying time and glossiness. The results are summarized in Table 3.

[Comparative Example 5]

Non-ester exchanged laurin-based fats and oils B-1 7 parts and B-2 20 parts, palm olein (68 iodine, melting point 10 ° C. or less), 3 parts rapeseed oil (71 iodine, rising melting point 35 ° C., trans acid) 42.4%) 10 parts are melt | dissolved, 5 parts of cacao mass, 20 parts of cocoa, 35 parts of sugar, and 0.03 parts of vanilla flavors are added, mixed with a mixer, heating at 60 degreeC, and this grind | pulverized in a roll refiner, The remaining fat and 0.4 parts of lecithin were added to condense to obtain dark chocolate, which was coated with a donut and evaluated according to the evaluation method, all of which were good, but the trans acid content was 5.1% in the chocolate, which was high. The results are summarized in Table 3.

[Comparative Example 6]

Ester exchange retention A-1 8.7 parts, non-ester exchange laurin-based fat maintenance B-1 6.9 parts and B-2 4.6 parts, palm olein (68 iodine, rising melting point 10 ° C or less) fusion to melt, part of Was added to 26 parts of cocoa, 50.9 parts of sugar, 0.03 parts of vanilla flavoring, mixed with a mixer while heating to 60 ° C, and ground in a roll refiner, followed by the remaining fats and oils, 0.5 parts of lecithin, and 0.5 parts of polyglycerol condensed ricinoleate. Conching was carried out while addition, and dark chocolate was obtained. An attempt was made to coat the donut using this chocolate, but the coating was insufficient due to lack of fluidity. The results are summarized in Table 3.

Comparative Example 7

Ester exchange holding A-1 25.1 parts, non-ester exchange laurin-based holding oil B-1 20 parts and B-2 13.4 parts, palm olein (68 iodine, rising melting point 10 ° C or less) 8.3 parts melted, part of Was added to 15 parts of cacao mass, 18.2 parts of sugar and 0.03 parts of vanilla flavoring, mixed with a mixer while heating to 60 ° C., pulverized in a roll refiner, and condensed while adding the remaining fat and 0.4 part of lecithin to dark chocolate. Got. The chocolate was coated on a donut and evaluated according to the evaluation method, and the oiliness was strong and the flavor was poor. The results are summarized in Table 3.

In Comparative Example 1-Comparative Example 7, Table 3 summarizes the coated chocolate formulation, the fat or oil composition in the coated chocolate, and the coated chocolate.

Claims

The lauric series which is an ester exchange fats and oils containing 20 weight% or more of saturated fatty acids of 12 or less carbon atoms and 2.5 weight% or more of saturated fatty acids of 20 or more carbon atoms, and a non-ester exchange fats and fats containing 35 weight% or more of saturated fatty acids having 12 carbon atoms or more The fat or oil composition for coating chocolate which contains fat or oil B as an essential component.

The method according to claim 1,
The fats and oils composition for coating chocolate whose fats and oils A are 15-70weight% in an oil-fat composition.

The method according to claim 1,
The fats and oils composition for coating chocolate whose fats and oils B are 30-80 weight% in an oil-fat composition.

The method according to claim 1,
A fat or oil composition for coated chocolate, wherein the fat or oil A is a random ester exchange fat or oil.

The method according to any one of claims 1 to 4,
Oil-fat composition for coating chocolate whose trans type unsaturated fatty acid is 10% or less.

The fats and oils composition for coating chocolate which mix | blended the acetylated sucrose fatty acid ester with the fats and oils composition of any one of Claims 1-5.

The coated chocolate formed using the fats and oils composition of any one of Claims 1-6.

The coated chocolate manufactured using 25 to 70 weight% of the fats and oils composition of any one of Claims 1-6 with respect to the whole chocolate.

Composite food manufactured using the coated chocolate of Claim 7 or 8.

The method according to claim 9,
Complex foods in which food is a confectionery or bakery product.