KR20190121311A - Fat Bloom and Chocolate Products - Google Patents

Abstract

By containing a predetermined sucrose fatty acid ester, the fat bloom which can suppress fat bloom in a food (chocolate product etc.) for a long time, and the chocolate product containing a predetermined sucrose fatty acid ester are provided. As a fat bloom containing sucrose fatty acid ester, a sucrose fatty acid ester contains palmitic acid, a stearic acid, and unsaturated C18-C22 fatty acids, and stearic acid is 1.2-4 mol with respect to 1 mol of palmitic acid. Fat bloom inhibitor which is contained and 5-35 mass% of unsaturated fatty acids are contained.

Description

Fat Bloom and Chocolate Products

The present invention relates to a fat bloom inhibitor and a chocolate product. More specifically, the present invention relates to a fat bloom prevention agent capable of suppressing the generation of fat bloom over a long period of time by containing a predetermined sucrose fatty acid ester, and a chocolate product containing the predetermined sucrose fatty acid ester.

Conventionally, the fat bloom which crystal | crystallization of fats and oils generate | occur | produces on the surface in chocolate products etc. is a problem. Fat blooms are caused by, for example, the fats and oils eluting to the surface by a change in temperature during storage, followed by crystallization. In the chocolate which fat bloom generate | occur | produced, a taste and texture (a state which melts in a mouth, etc.) fall easily.

Moreover, chocolate products are largely divided into a temper type and a non-temper type according to the kind of fats and oils mix | blended. Tempered chocolate products require tempering. Therefore, a tempered chocolate product tends to generate said fat bloom when tempering is not performed. On the other hand, non-tempered chocolate products are said to require no tempering. However, fats and oils used in non-tempered chocolate products generally have low compatibility with cocoa butter. Therefore, depending on the formulation, the non-tempered chocolate product also tends to generate fat blooms. Patent Document 1 discloses a fat bloom inhibitor in a tempered chocolate product. On the other hand, Patent Document 2 discloses a non-tempered chocolate.

Japanese Patent Laid-Open No. 2-249452 Japanese Unexamined Patent Publication No. 2016-129494

The fat bloom prevention agent of patent document 1 has a short period of time which can suppress fat bloom in a tempered chocolate product. Moreover, the non-tempered chocolate of patent document 2 also suppresses generation | occurrence | production of a fat bloom for a long time.

This invention is made | formed in view of these conventional subjects. The present invention includes a fat bloom inhibitor capable of suppressing fat bloom in a food (such as a chocolate product) for a long time by containing a predetermined sucrose fatty acid ester, and a chocolate product containing a predetermined sucrose fatty acid ester. The purpose is to provide.

The following structures are mainly contained in the fat bloom prevention agent and chocolate product of this invention which solve the said subject.

(1) A fat bloom containing sucrose fatty acid ester, wherein the sucrose fatty acid ester contains palmitic acid, stearic acid and unsaturated fatty acids having 18 to 22 carbon atoms, and the stearic acid is contained in 1 mole of the palmitic acid. It is 1.2-4 mol containing, and the fat preventive agent is contained 5-35 mass% of said unsaturated fatty acids.

According to such a structure, a fat bloom inhibitor contains the said predetermined sucrose fatty acid ester. Thereby, a fat bloom prevention agent can suppress generation | occurrence | production of fat bloom for a long time by adding to the foodstuff etc. which are a target.

(2) The fat bloom prevention agent as described in (1) which is for food use.

According to such a structure, a fat bloom inhibitor can suppress generation | occurrence | production of fat bloom in food for a long time. Thereby, a food is easy to maintain an external appearance, a flavor, a texture (a state which melts in a mouth, etc.) over a long term.

(3) It contains cocoa butter and sucrose fatty acid ester, The said sucrose fatty acid ester contains palmitic acid, stearic acid, and unsaturated C18-C22 fatty acid, The said stearic acid is contained in 1 mol of said palmitic acid It is 1.2 mol-4 mol, and the chocolate product in which the said unsaturated fatty acid is contained 5-35 mass%.

According to such a structure, a chocolate product contains the said sucrose fatty acid ester. Thereby, a various effect is acquired with a chocolate product. For example, in chocolate products, the occurrence of fat bloom can be suppressed for a long time. As a result, the chocolate product tends to retain its appearance, flavor, texture (such as melting in the mouth) over a long period of time.

(4) The chocolate product according to (3), which further contains edible fats and oils (except cocoa butter).

According to such a structure, a chocolate product can be processed into either a tempered chocolate product or a non-tempered chocolate product according to the kind of edible fats and oils. Since the obtained chocolate product contains the said sucrose fatty acid ester, especially generation | occurrence | production of fat bloom can be suppressed over a long term.

(5) The chocolate product according to (4), wherein the edible oil or fat is a non-tempered edible oil or fat.

According to such a structure, especially the non-tempered chocolate product in which generation | occurrence | production of fat bloom was suppressed for a long time is obtained. Since such a non-tempered chocolate product does not require tempering, it is easy to handle even by a general consumer.

According to the present invention, by containing a predetermined sucrose fatty acid ester, for example, a fat bloom inhibitor that can suppress fat bloom in food (chocolate products, etc.) for a long time, and a chocolate containing a predetermined sucrose fatty acid ester. Products can be provided.

<Pat bloom prevention agent>

The fat bloom prevention agent of one Embodiment of this invention contains a sucrose fatty acid ester. Sucrose fatty acid ester contains palmitic acid, stearic acid, and a C18-C22 unsaturated fatty acid. Stearic acid contains 1.5-3 mol with respect to 1 mol of palmitic acid. Unsaturated fatty acid is contained 5-35 mass% in fat bloom inhibitor. Hereinafter, each will be described. In addition, the fat bloom prevention agent of this embodiment is used suitably with respect to a foodstuff (especially chocolate product). However, fat bloom inhibitor is not limited to food use. For example, a fat bloom prevention agent may be used in the field other than foodstuffs, such as cosmetics, such as a lipstick, in order to suppress the phenomenon which an oil-fat component floats on the surface and crystallizes. In this embodiment, it is called fat bloom including the phenomenon which fats and oils crystallize in the fields other than these foodstuffs.

(Sucrose Fatty Acid Esters)

Sucrose fatty acid ester is ester of sucrose and a fatty acid. Sucrose may be synthesized or a commercial item may be used. In addition, sucrose may be the one which recovered unreacted sucrose at the time of sucrose fatty acid ester manufacture (recover sugar). The form of sucrose may be in a solid state or may be in a solution state dissolved in a solvent.

Fatty acid contains palmitic acid, stearic acid, and a C18-C22 unsaturated fatty acid.

Stearic acid should just be contained so that it may become 1.2 mol or more with respect to 1 mol of palmitic acid, It is preferable to contain so that it may become 1.5 mol or more, It is more preferable to contain so that it may be 1.7 mol or more, It is contained so that it may become 1.9 mol or more. More preferred. Moreover, stearic acid should just be contained so that it may become 4 mol or less with respect to 1 mol of palmitic acid, It is preferable to contain so that it may become 3 mol or less, It is more preferable to contain so that it may become 2.8 mol or less, and to be 2.5 mol or less It is more preferable to contain. When content of stearic acid with respect to 1 mol of palmitic acid is less than 1.2 mol, the fat bloom inhibitor of this embodiment cannot suppress fat bloom for a long time. On the other hand, when content of stearic acid with respect to 1 mol of palmitic acid exceeds 4 mol, the fat bloom inhibitor of this embodiment cannot suppress fat bloom for a long time.

The content of palmitic acid is not particularly limited as long as the content ratio with stearic acid is maintained. For example, it is preferable that content of palmitic acid is 10 mass% or more in the fatty acids which comprise a sucrose fatty acid ester, It is more preferable that it is 15 mass% or more, It is further more preferable that it is 20 mass% or more. Moreover, it is preferable that content of palmitic acid is 40 mass% or less in the fatty acids which comprise a sucrose fatty acid ester, It is more preferable that it is 35 mass% or less, It is further more preferable that it is 30 mass% or less. When content of palmitic acid exists in the said range, the fat bloom inhibitor of this embodiment can suppress a fat bloom for a long time.

The content of stearic acid is not particularly limited as long as the content ratio with palmitic acid is maintained. For example, it is preferable that content of stearic acid is 30 mass% or more in the fatty acids which comprise a sucrose fatty acid ester, It is more preferable that it is 40 mass% or more, It is further more preferable that it is 45 mass% or more. Moreover, it is preferable that content of stearic acid is 80 mass% or less in the fatty acids which comprise a sucrose fatty acid ester, It is more preferable that it is 70 mass% or less, It is further more preferable that it is 65 mass% or less. When content of stearic acid exists in the said range, the fat bloom inhibitor of this embodiment can suppress a fat bloom for a long time.

The unsaturated fatty acid having 18 to 22 carbon atoms is not particularly limited. For example, the unsaturated fatty acid may be various cis fatty acids or trans fatty acids, and specifically, oleic acid (cis-oleic acid, trans-oleic acid (elic acid)), vaxenic acid, linoleic acid, (9,12,15)- Unsaturated fatty acids having 18 carbon atoms, such as linolenic acid, (6,9,12) -linolenic acid, eleostearic acid, stearic acid, 8,11-icosadienoic acid, 5,8,11-icosatric acid, gadodol Unsaturated fatty acids having 20 carbon atoms, erucic acid (cis-erucic acid, trans-erucic acid (brasidic acid)), docosadienoic acid, such as leic acid, eicosane acid, medic acid, arachidonic acid, eicosapentaenoic acid, and the like And unsaturated fatty acids having 22 carbon atoms, such as adrenic acid, ozbondic acid, clopanodonic acid and docosahexaenoic acid. An unsaturated fatty acid may be used together. Among these, since a fat bloom can be suppressed for a long time, it is preferable that an unsaturated fatty acid is a C18 unsaturated fatty acid. Moreover, from the point which can suppress the oxidation of a sucrose fatty acid ester, it is more preferable that they are oleic acid (you may contain elic acid) and erucic acid (you may contain brasidic acid).

The unsaturated fatty acid having 18 to 22 carbon atoms may be contained 5 mass% or more in the fatty acids constituting the sucrose fatty acid ester, preferably 8 mass% or more, and more preferably 10 mass% or more. Moreover, the C18-C22 unsaturated fatty acid should just be 35 mass% or less in fatty acids which comprise a sucrose fatty acid ester, and it is more preferable that it is 29 mass% or less. When content of a C18-C22 unsaturated fatty acid is less than 5 mass%, there exists a tendency which cannot suppress fat bloom for a long time. On the other hand, when content of a C18-C22 unsaturated fatty acid exceeds 35 mass%, there exists a tendency which cannot suppress fat bloom for a long time.

The unsaturated fatty acid having 18 to 22 carbon atoms is preferably contained so as to be 0.2 mol or more with respect to 1 mol of palmitic acid, more preferably 0.3 mol or more, and still more preferably 0.4 mol or more. Do. The unsaturated fatty acid having 18 to 22 carbon atoms is preferably contained in an amount of 1.8 mol or less with respect to 1 mol of palmitic acid, more preferably 1.6 mol or less, and more preferably 1.4 mol or less. More preferred. When content of the C18-C22 unsaturated fatty acid with respect to 1 mol of palmitic acid exists in the said range, the fat bloom inhibitor of this embodiment can suppress fat bloom for a long time. Moreover, when content of the C18-C22 unsaturated fatty acid with respect to 1 mol of palmitic acid is 1.8 mol or less, the fat bloom agent of this embodiment can provide a more suitable melting | fusing point when it uses for chocolate.

It is preferable to contain C18-C22 unsaturated fatty acid so that it may become 0.1 mol or more with respect to 1 mol of stearic acid, and it is more preferable to contain so that it may become 0.2 mol or more. Moreover, it is preferable to contain C18-C22 unsaturated fatty acid so that it may become 0.8 mol or less with respect to 1 mol of stearic acids, and it is more preferable to contain so that it may become 0.7 mol or less. When content of the C18-C22 unsaturated fatty acid with respect to 1 mol of stearic acid exists in the said range, the fat bloom inhibitor of this embodiment can suppress fat bloom for a long time. Moreover, when content of the C18-C22 unsaturated fatty acid with respect to 1 mol of palmitic acid is 1.8 mol or less, the fat bloom agent of this embodiment can provide a more suitable melting | fusing point when it uses for chocolate.

The fat bloom prevention agent of this embodiment may contain a predetermined amount of the said fatty acid, and may contain another fatty acid suitably. Examples of other fatty acids include saturated or unsaturated fatty acids having 6 to 30 carbon atoms. As for carbon number, 8-22 are preferable. Examples of the saturated fatty acid include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid and behenic acid. Examples of the unsaturated fatty acid include 9-hexadecenoic acid, selacholeic acid, ricinoleic acid, cis-15-tetradocoic acid, nerbonic acid, nisin acid and the like.

The manufacturing method of sucrose fatty acid ester is not specifically limited. Sucrose fatty acid ester can be manufactured by a conventionally well-known method. For example, sucrose fatty acid ester can be produced by transesterification of a sucrose and a fatty acid lower alcohol ester such as fatty acid methyl ester in the presence of an alkali catalyst in a polar solvent such as dimethyl sulfoxide.

The average degree of esterification of the sucrose fatty acid ester is not particularly limited. For example, the average degree of esterification is preferably 4 or more, more preferably 5 or more, and even more preferably 5.5 or more. In addition, the average esterification degree is 8 or less, preferably 7.5 or less, and more preferably 7 or less. When the average esterification degree is in the said range, the fat bloom inhibitor of this embodiment can suppress a fat bloom for a long time. Moreover, when used for chocolate, the property which melt | dissolves in a mouth becomes more excellent.

In addition, in this embodiment, the average esterification degree of a sucrose fatty acid ester can be calculated by the following method.

<Calculation method of average esterification degree>

In the following formula which sets average esterification degree (= X), X is computed by substitution of the following OHV, MwSug, MwFa.

(Number of OH groups in 1 molecule of sucrose-X)

= (Number of moles of OH groups in 1 g of sample) / (number of moles of sucrose fatty acid ester in 1 g of sample) = ((OHV) / (1000 x 56.11)) / {1 / (MwSug + (MwFa-18) X)}

OHV: hydroxyl value of sucrose fatty acid ester

MwSug: Molecular weight of sucrose

MwFa: average molecular weight of constituent fatty acids

In addition, the composition of the fatty acid of the said sucrose fatty acid ester should just be the said composition in the whole fat preventive agent. Therefore, the composition of the said fatty acid may be comprised by the said sucrose fatty acid ester alone, and may be provided by the sum of each fatty acid which comprises several sucrose fatty acid ester. In view of suppressing fat bloom for a longer period of time, the fat bloom inhibitor of the present embodiment is preferably provided with a composition of the fatty acid by the sucrose fatty acid ester alone.

Content of the sucrose fatty acid ester in the fat bloom prevention agent of this embodiment is not specifically limited. For example, the content of sucrose fatty acid ester is preferably 1% by mass or more, more preferably 10% by mass or more, still more preferably 30% by mass or more, and particularly preferably 50% by mass or more in the fat preventive agent. . Moreover, 100 mass% of content of a sucrose fatty acid ester may be sufficient in a fat inhibitor.

When the content of sucrose fatty acid ester is not 100% by mass, the fat bloom agent is suitably monoglycerin fatty acid ester, diglycerin fatty acid ester, diacylglycerol, organic acid monoglyceride, polyglycerol fatty acid ester, polyglycerol condensed ricinoleate, sorbent Non-fatty acid esters and propylene glycol fatty acid esters may be blended. These may be appropriately selected according to the desired physical properties.

The usage-amount in the various uses of the fat bloom prevention agent of this embodiment is not specifically limited. The fat bloom prevention agent of this embodiment is used suitably with respect to a foodstuff (especially chocolate product) as mentioned above. In addition, a fat bloom inhibitor is not limited to a food use. For example, a fat bloom prevention agent may be used in the field other than foodstuffs, such as cosmetics, such as a lipstick, in order to suppress the phenomenon which an oil-fat component floats on the surface and crystallizes.

More specifically, the fat bloom prevention agent (for example, the fat bloom prevention agent which consists of 100 mass% of said sucrose fatty acid ester) of this embodiment is 0.05 mass% or more in the raw material blend of chocolate when it is used for a chocolate product. It is preferable to contain as much as possible, It is more preferable to contain so that it may become 0.1 mass% or more, It is more preferable to contain so that it may become 0.3 mass% or more. Moreover, when a fat bloom inhibitor is used for a chocolate product, it is preferable to be contained so that it may become 10 mass% or less in the raw material blend of chocolate, and it is preferable to contain so that it may become 5 mass% or less, and to be 3 mass% or less It is more preferable to contain. When content of a fat bloom inhibitor is less than 0.05 mass%, there exists a possibility that generation | occurrence | production of fat bloom cannot fully be suppressed. On the other hand, when content of a fat bloom prevention agent exceeds 10 mass%, the property which melt | dissolves in the flavor and mouth of chocolate tends to fall.

As mentioned above, the fat bloom prevention agent of this embodiment contains the said predetermined sucrose fatty acid ester. Thereby, a fat bloom prevention agent can suppress generation | occurrence | production of fat bloom for a long time by adding to the foodstuff etc. which are a target. In particular, a fat bloom inhibitor can be used for food (for example, a chocolate product) and can suppress generation | occurrence | production of fat bloom for a long time. As a result, foods, flavors, textures (such as melting in the mouth) and the like are easily maintained over a long period of time.

<Chocolate product>

The chocolate product of one embodiment of the present invention contains cocoa butter and sucrose fatty acid ester. Hereinafter, each will be described. In addition, the chocolate product of this embodiment is not limited by the "fair competition agreement concerning the display of chocolates" (national chocolate industry fair trade meeting) or the regulations on the law. The chocolate product of this embodiment should just contain cocoa butter and sucrose fatty acid ester. In addition, the chocolate product may contain an edible fat, sugar, cacao component (cacao mass, cocoa powder, etc.), a dairy product (battery powder, skim milk powder, etc.), a fragrance, an emulsifier, and the like, which will be described later as appropriate. As such, the chocolate product may be classified into black chocolate, bitter chocolate, sweet chocolate, semi-sweet chocolate, milk chocolate, high milk chocolate, white chocolate, color chocolate, chocolate beverage, and the like. In the present embodiment, the non-tempered chocolate is a chocolate produced without tempering and its seeding (hereinafter also referred to as tempering), and the tempered chocolate is a chocolate produced by tempering or the like. to be.

(Cocoa butter)

Cocoa butter is a fat component of cacao beans, and can be produced mainly by pressing from cacao liqueur. Cocoa butter is contained 40-50% (about 55% in cacao mass) in cacao beans. Therefore, the chocolate product of this embodiment may contain cacao butter as a result of mix | blending cacao mass and cocoa powder according to the classification of the desired chocolate product, and cacao butter itself may be mix | blended.

(Sucrose Fatty Acid Esters)

Sucrose fatty acid ester is the same as the above-mentioned sucrose fatty acid ester in embodiment of a fat bloom prevention agent. That is, sucrose fatty acid ester contains palmitic acid, stearic acid, and a C18-C22 unsaturated fatty acid. Stearic acid contains 1.2-4 mol with respect to 1 mol of palmitic acid. Unsaturated fatty acid is contained 5-35 mass%. Moreover, all the other structures (for example, a preferable example of each component, physical property, etc.) of a sucrose fatty acid ester are as above-mentioned.

The content of sucrose fatty acid ester is not particularly limited. The content of sucrose fatty acid ester can be appropriately determined based on the desired effect. For example, in order to suppress fat bloom, the sucrose fatty acid ester is preferably contained in a chocolate product so as to be 0.05% by mass or more, more preferably 0.1% by mass or more, more preferably 0.3% by mass or more. More preferably, it is contained. Moreover, it is preferable to contain sucrose fatty acid ester so that it may become 10 mass% or less in a chocolate product, It is preferable to contain so that it may become 5 mass% or less, and it is more preferable to contain so that it may become 3 mass% or less. When content of sucrose fatty acid ester is less than 0.05 mass%, the chocolate product obtained may not fully suppress generation | occurrence | production of fat bloom. On the other hand, when content of sucrose fatty acid ester exceeds 10 mass%, the property melt | dissolves in the flavor and mouth of chocolate tends to fall.

Moreover, since the chocolate product of this embodiment contains the sucrose fatty acid ester, in addition to the effect which suppresses fat bloom, since the viscosity at the time of melting of a chocolate falls further, the effect that it is excellent in workability can also be exhibited. Therefore, since content of the sucrose fatty acid ester falls further, since the viscosity at the time of melting of a chocolate falls further, in order to acquire the effect which is excellent in workability, it is preferable to contain so that it may become 0.1 mass% or more in chocolate products, and it is 0.5 mass It is more preferable to contain so that it may become% or more. Moreover, it is preferable to contain sucrose fatty acid ester so that it may become 10 mass% or less in a chocolate product, and it is more preferable to contain so that it may become 5 mass% or less. When content of the sucrose fatty acid ester exists in the said range, the fat preventive agent of this embodiment is easy to adjust to the viscosity excellent in workability.

(Optional ingredient)

Arbitrary components may be mix | blended suitably for the chocolate product of this embodiment. Optional ingredients include edible oils, sucrose (sugar, sugar), lactose, glucose, fructose, maltose, reduced starch sugars, liquid sugar, enzyme conversion syrup, isomerized sugar, sucrose-linked syrup, reduced sugar polydextrose, Sugars such as oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, dextrin, dairy products such as whole milk powder and skim milk powder, and cocoa butter other than cocoa butter components Cacao ingredients such as cocoa powder, soy flour, soy protein, fruit processed products, vegetable processed products, matcha powder, coffee powder, various kinds of gums, starch, lecithin, lysolecithin, enzymatically decomposed lecithin, polyglycerine condensation Emulsifiers such as ricinoleic acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, pulverized nuts, juice powders, fruit freeze dried chips, coffee chips, caramels, matcha, Cao is a nip, puffed-type snack foods, biscuits chips, candy chip, chocolate chip, dry fruit, marshmallows, etc. The net (呈 味 劑), antioxidants, colorants, perfumes and the like. Among these, chocolate products contain edible fats and oils preferably.

The edible fats and oils should just be cocoa butter substitute fats and oils which do not contain said cocoa butter, and are not specifically limited. For example, edible fats and oils include soybean oil, rapeseed oil, palm oil, corn oil, rice bran oil, fish oil, tallow, pork, fat, cocoa butter, flesh butter, shea butter, elliptical butter, palm kernel oil, palm oil, and curing of these. Fats and oils, white oil, fractionated fats and oils, transesterified fats, and the like. Edible fats and oils may be used together. The cocoa butter substitutes include cocoa butter substitutes, cocoa butter substitutes, cocoa butter substitutes, cocoa butter equivalents, cocoa butter commons, cocoa butter extenders, and cocoa butter improvers. have.

The edible fat or oil may be a tempered edible fat or oil, or may be a non-tempered edible fat or oil. Therefore, the chocolate product can be processed into either a tempered chocolate product or a non-tempered chocolate product, depending on the type of edible fat or oil.

Tempered fats and oils are fats and oils in which a crystalline form does not become stable (β type) unless tempering is performed. Tempered fats and oils are Kakaoji and palm oil fraction refined fats and oils. (Palm oil is fractionated by melting point. It is different from palm kernel oil. Palmitic acid and oleic acid glycerine ester are the main components. Also referred to as palm middle melting point oil.) And vegetable oils such as flesh butter and shea butter. On the other hand, non-tempered fats and oils are fats and oils in which a crystalline form becomes metastable (β 'type) by simply cooling without tempering or the like. Non-tempered fats and oils are trans acid oils obtained by trans isomerization of fractional soft parts such as palm oil and soybean oil, and laurics such as transesterified oils obtained by transesterifying various edible fats, palm oil, palm kernel oil, and babasu oil. Asymmetric glycerides such as fats and oils consisting of glycerides containing a lot of acid groups and lauric acid fats (CBS) and 1,2-di-saturated fatty acid-3-monounsaturated fatty acid glycerides (SSU) obtained from the fractionated oils thereof, or 2- Fatty acids etc. which coexisted with SUS type | mold glycerides, such as triglyceride of unsaturated fatty acid-1, 3- di-saturated fatty acids, are illustrated. Since the chocolate product of this embodiment contains the said predetermined sucrose fatty acid ester even when a non-tempered edible fat is contained as an edible fat, especially generation | occurrence | production of fat bloom can be suppressed over a long period of time. As a result, a non-tempered chocolate product in which generation of fat bloom is suppressed for a long time is obtained. Moreover, since such a non-tempered chocolate product does not require tempering, it is easy to be handled also by a general consumer.

When tempered edible fats and oils are contained, content of tempered edible fats and oils is not specifically limited. For example, it is preferable that tempered edible fats and oils are 1 mass% or more in a chocolate product, It is more preferable that it is 5 mass% or more, It is further more preferable that it is 10 mass% or more. Moreover, as for temper type edible fats and oils, it is preferable that it is 60 mass% or less in a chocolate product, It is more preferable that it is 50 mass% or less, It is further more preferable that it is 40 mass% or less. When tempered edible fats and oils are in the range of the said content, the chocolate product obtained is easy to suppress generation | occurrence | production of fat bloom for a long time.

When the non-tempered edible fat or oil is contained, the content of the non-tempered edible fat or oil is not particularly limited. For example, it is preferable that it is 10 mass% or more in a chocolate product, and, as for a non-tempered edible fat and oil, it is more preferable that it is 20 mass% or more. Moreover, it is preferable that it is 50 mass% or less in a chocolate product, and, as for non-tempered edible fats and oils, it is more preferable that it is 40 mass% or less. Since non-tempered edible fats and oils exist in the range of the said content, the chocolate product obtained is easy to suppress generation | occurrence | production of fat bloom for a long time.

The manufacturing method of the chocolate product of this embodiment is not specifically limited. The chocolate product can be prepared by mixing each raw material, refining, conching and the like according to a conventional method. After conching, the chocolate product may be subjected to whip treatment and aeration treatment. In addition, the chocolate product may be tempered as appropriate.

The obtained chocolate product may be combined with another food suitably. The other food is not particularly limited. For example, other foods include desserts such as whip cream, mousse, pudding, jelly, parfait, and barbara, sweets (such as eclairs and creams), western pastries such as pies and waffles, and sponge cakes (short cakes and rolls). Cakes, decoration cakes, torte, chiffon cakes, etc., butter cakes (pound cakes, fruit cakes, madeleine, baumkuchen, castella, etc.), biscuits, cookies, crackers, pretzels, wehas, sabers, langue de chat, macaroons, rusks, etc. Baked sweets, stolen, brioche, donuts, danish and more.

As mentioned above, the chocolate product of this embodiment contains said sucrose fatty acid ester. Thereby, a various effect is acquired with a chocolate product. For example, in chocolate products, the occurrence of fat bloom can be suppressed for a long time. As a result, the chocolate product tends to retain its appearance, flavor, texture (such as melting in the mouth) over a long period of time. Moreover, since a chocolate product contains the said sucrose fatty acid ester and suppresses fat bloom, since the viscosity at the time of melting of a chocolate falls further, it is excellent in workability.

Example

Hereinafter, the present invention will be described in more detail with reference to Examples. This invention is not limited to these Examples at all.

The used raw material is shown below.

Cured Palm Olein: Iodine 59 mgKOH / g

Cacao mass: 55 mass% of cocoa butter is contained.

Cocoa Powder: Contains 11% by mass of cocoa butter.

Lecithin: SLP-paste, manufactured by Tsuji Oil Oil Co., Ltd.

(Sucrose Fatty Acid Ester 1)

15.7 g of sucrose, 16.9 g of methyl palmitate, 46.3 g of methyl stearate, and 21.1 g of oleic acid were dissolved in 100 g of DMSO, and reacted at 90 to 110 ° C under reduced pressure for 10 hours. The solvent was distilled off, and then purified and dried to obtain sucrose fatty acid ester 1.

(Sucrose fatty acid ester 2-12)

Except having made into the raw material and ratio of Table 1, operation similar to the sucrose fatty acid ester 1 was performed, and sucrose fatty acid ester 2-12 was obtained.

The ratio (mass ratio) of each fatty acid in obtained sucrose fatty acid ester 1-12 was as Table 2 below.

(Example 1)

28 mass parts of hardened palm olein, 10 mass parts of cacao mass, 15 mass parts of cocoa powder, 46 mass parts of sugar, 0.4 mass part of lecithin, 0.6 mass part of sucrose fatty acid ester 1 were heated at 80 degreeC, and it melt-mixed. This was put into the container of 2 cm x 2 cm x 2 cm, and it cooled at 15 degreeC for 1 hour, and further left at 20 degreeC for 24 hours, and manufactured the chocolate product.

(Examples 2-8, Comparative Examples 1-4)

Instead of sucrose fatty acid ester 1, the chocolate product was manufactured by the method similar to Example 1 except having used sucrose fatty acid ester 2-12 according to the prescription shown in following Table 3, respectively.

(Example 9)

A chocolate product was produced in the same manner as in Example 1 except that the amount of sucrose fatty acid ester 1 was changed to 1 part by mass and the amount of cured palm olein was changed to 27.6 parts by mass.

About the chocolate product obtained in Examples 1-9 and Comparative Examples 1-4, the period until fat bloom generate | occur | produced by the following evaluation methods was evaluated. The results are shown in Table 3.

(The date of fat bloom)

Each chocolate product was left to stand in the environment which makes 1 cycle 12 hours at 15 degreeC, and 12 hours at 25 degreeC. The chocolate surface was observed every seven days (7 cycles), the presence or absence of fat bloom was confirmed, and the days which fat bloom generate | occur | produced for the first time were evaluation results.

As shown in Table 3, all the chocolate products of the present invention did not generate fat bloom for a long time. On the other hand, the chocolate products of the comparative example 1 and the comparative example 2 which used the sucrose fatty acid ester whose content of the C18-C22 unsaturated fatty acid were out of the range of this invention all generate fat bloom about 1-3 weeks. Moreover, the chocolate product of the comparative example 3 using the sucrose fatty acid ester which does not contain palmitic acid produced fat bloom in two weeks. Moreover, the chocolate product of the comparative example 4 using the sucrose fatty acid ester which does not contain stearic acid produced fat bloom in two weeks. In view of the above, the present invention relates to the use of sucrose fatty acid ester in which a predetermined amount of stearic acid is contained with respect to palmitic acid and a predetermined amount of unsaturated fatty acids having 18 to 22 carbon atoms is used, thereby preventing fat bloom generation over a long period of time. Could know.

Claims (5)

As a fat bloom containing sucrose fatty acid ester,
The sucrose fatty acid ester contains palmitic acid, stearic acid and unsaturated fatty acids having 18 to 22 carbon atoms,
The stearic acid is contained 1.2 to 4 mol per 1 mol of the palmitic acid,
The fat preventive agent which the said unsaturated fatty acid contains 5-35 mass%. The method of claim 1,
Food concessions, fat blooms. Contains cocoa butter and sucrose fatty acid esters,
The sucrose fatty acid ester contains palmitic acid, stearic acid and unsaturated fatty acids having 18 to 22 carbon atoms,
The stearic acid is contained 1.2 to 4 mol per 1 mol of the palmitic acid,
The said fatty acid contains 5-35 mass% of chocolate products. The method of claim 3, wherein
Furthermore, the chocolate product containing edible fats and oils (except cocoa butter). The method of claim 4, wherein
The said edible fats and oils are chocolate products of non-tempering edible fats and oils.