TW201028098A - Hard butter and chocolates - Google Patents

Abstract

The present invention provides a hard butter, which includes a grease composition. The grease composition includes Grease A and Grease B. The constituent fatty acids in all grease comprises less than 5 mass% of trans unsaturated fatty acids. The mass ratio of c/(a+b) is 0.001-0.3, in which "a" and "b" separately represent ingredient a and ingredient b in Grease A and "c" represents ingredient c in Grease B. For Grease A, firstly, the constituent fatty acids comprises 25-60 mass% of saturated fatty acids with number of carbon less than 14, and less than 1 mass% of saturated fatty acids with number of carbon more than 20. Secondly, for the triglyceride in grease, the mass ratio a/b is 0.2-1 where "a" represents the (ingredient a) of triglyceride with total number of carbon less than 40 in the constituent fatty acids and "b" represents the (ingredient b) of triglyceride with total number of carbon of 42-48 in the constituent fatty acids. For Grease B, firstly, the constituent fatty acids comprises more than 95 mass% of saturated fatty acids and less than 5 mass% of fatty acids with number of carbon more than 20. Secondly, for the triglyceride in grease, the constituent fatty acids comprises more than 80 mass% of triglyceride with number of carbon of 50-54 (ingredient c).

Description

201028098 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to a hard butter and chocolate as a fat for chocolate. [Prior Art] Hard butter developed as a substitute for cocoa butter is roughly classified into a tempering type and a non-tempering type. The temperature-regulating fat or oil is usually composed of a glyceride skeleton, a palmitic acid and stearic acid at the 3-position, and a triglyceride having an unsaturated fatty acid bonded to the 2-position, and has physical properties similar to those of cocoa butter. Therefore, compatibility with cocoa butter is high, and a food texture similar to that of cocoa butter can be obtained. On the other hand, it is necessary to control the polymorph type during use. Since it is necessary to strictly adjust the temperature in this temperature regulation procedure, it is desirable to omit it. As a non-tempering type hard butter which can omit the temperature adjustment program, those having a large amount of trans-unsaturated fatty acid (hereinafter referred to as "retroacid type hard butter") or those containing a large amount of lauric acid are known (hereinafter It is called "lauric acid type hard butter"), ❹ or trans acid and lauric acid are both less (hereinafter referred to as "non-transacid/non-lauric type hard cream") <5 these non The thermostat type hard cream is different from the thermostat type hard cream. The change of the polymorph type is not complicated, so there is no need for strict temperature adjustment and temperature adjustment treatment. Since the non-tempering type of hard cream does not require complicated temperature adjustment procedures, it is not only suitable for use as a normal chocolate fat, but also as a fat for baked foods and suitable for chocolate chips (ch〇c〇late chip). It is used for chocolate for coating, chocolate for sandwich, etc., or is suitable for use as a fat for cakes. 144817.doc 201028098 In the non-tempering type of hard butter, the above-mentioned acid-reducing hard butter is made from a liquid oil such as palm oil, rapeseed/yellow or dadan oil, and is made into a fatty acid by hydrogenation. More anti-unsaturated fatty acids. On the other hand, in the non-tempering type hard butter, the lauric acid type hard cream is made of a triglyceride containing a large amount of lauric acid such as coconut oil or a standard oyster sauce, which may be due to preservation. The treatment produces blooming or coarse crystallization. Therefore, a method of suppressing coarse crystallization by adding an emulsifier (JP-A61-67444, JP-A 64-39945, and JP-A2-35042) is known, and since the lauric acid type hard cream mainly has a lower melting point Since it is composed of triglyceride, heat resistance is low. In order to improve the heat resistance, a method of mixing non-lauric fats and oils into laurel-based fats and oils (JP Al〇l〇8624) has been proposed. A method of adding an emulsifier such as a polyglycerin fatty acid ester or a sucrose fatty acid ester or a sorbitan fatty acid ester to a lauric oil or a non-lauric fat or oil and a mixed system thereof (Jp_A8_56572, jp_A2〇) 〇2_ 306076 and claws (10) (four) 85 123); blending raw materials and fats to achieve a fatty acid composition; t ratio 'for vinegar exchange or separation, etc. (jp-A8_ 3579); mixing a plurality of oils with a specific triglyceride vinegar composition Method (J W299442); a method of adding an extremely hardened fat of a high melting point (JP-A2008-182961) or the like. SUMMARY OF THE INVENTION The present invention provides a hard butter E, potted ancient, 丄A human w 八有油知 composition, the oil and fat composition contains the following oil A and fat B...β > Tian Naiji, and Among the constituent fatty acids of all fats and oils, the trans-unsaturated fatty acid is 5 mass-bearing weight/〇 below the 'fat a and the component b in the fat and oil b and the fat in the fat B. The mass ratio of the tapping c is c/a+b. = 144817.doc 201028098 0.001 to 0.3 : (Oil and fat A) 'The system (1) is a constituent fatty acid, a saturated fatty acid having a carbon number of 14 or less is 25 to 60% by mass, and a saturated fatty acid having a carbon number of 20 or more is [. % or less of the following (2) triglycerides in fats and oils, triglycerides (component a) having a total carbon number of 40 or less and triglycerides having a total carbon number of 42 to 48 constituting the fatty acid (Component b) The mass ratio of a/b=0.2~1; ❹ (Fat B) 'The system (3) is a constituent fatty acid, and the remaining fatty acid is 95 mass%/〇 or more and the carbon number is 20 or more. The fatty acid is 5% by mass or less, and (4) the triglyceride in the fat and oil, the total carbon number of the constituent fatty acids is 5 〇 5 A fat or oil having a ratio of 4 triglyceride (component c) of 80% by mass or more. The present invention provides a chocolate-based E comprising a fat or oil composition, which contains the following oils and fats A and fats and oils B, and is 5% by mass or less of the constituent fatty acids of all fats and oils, and the fats and oils A The mass ratio of the component a and the component b to the component c in the fat and oil B is c/a + b = Φ 0.001 to 0.3: (fat A), which is (1) a saturated fatty acid having 14 or less carbon atoms among the constituent fatty acids. It is 25~60°/. And the saturated fatty acid having a carbon number of 20 or more is 1% in the 'lower' (2) triglyceride in the fat and oil, 'the total carbon number of the constituent fatty acids, the triglyceride (component a) of 40 or less, and the constituent fatty acid The mass ratio of the total carbon number of 42 to 48 triglyceride (component b) is the oil; (fat B) 'the system (3) of the constituent fatty acids, the saturated fatty acid is 95 〇 /0 or more 'and carbon The ratio of the fatty acid having a number of 20 or more is 5% by mass or less, and (4) the ratio of the triglyceride (component c) in which the total carbon number of the constituent fatty acids is 5〇 to 54 in the triglyceride in the oil and fat 144817.doc 201028098 is More than 80% of the oil. According to the present invention, it is possible to obtain a saturated fatty acid having a carbon number of 14 or less, particularly lauric acid, which has less influence on the decrease in flavor and heat resistance, and has sufficient hardness after hard butter and chocolate production (speed of curing speed). ) It is excellent in hardness, mouth melt, gloss, and non-sticky surface. [Embodiment] In the above prior art, the acid-reducing hard butter and the chocolates produced using the same have a problem of an increase in cost due to hydrogenation or a so-called hydrogenated odor, and in recent years, there has been a concern about trans-unsaturated fatty acid pairs. The effect of blood cholesterol is therefore a tendency to control the use of hydrogenated fats and oils. In the above prior art, the lauric acid type hard cream and the chocolate type produced using the same have problems in that the flavor is lowered during storage. In addition, the lauric acid type hard cream obtained by mixing non-lauric oils or the like by the laurel-based fats and oils, and the chocolates produced using the same, have a large difference in the fatty acid chain length in the composition ( That is, in the case where there is a large difference in crystallinity, it takes a lot of time to transfer from unstable crystals to stable crystallization after curing. It can be determined that the hard butter of the oil and non-lauric oil is used and used. Chocolates have the problem of requiring a very large amount of time to achieve sufficient hardness of the product even after curing. Accordingly, the present invention provides hard butter and chocolate which are faster in achieving sufficient hardness after curing. In order to solve the above-mentioned problems, the singularity of the squid, the scent of the succulent oil of the succulent oil, and the non-lauric oil, is found to have a specific range of the saturated fatty acid having a carbon number of 14 or less. In addition, a combination of a fatty acid having a trans-unsaturated fatty acid and a saturated fatty acid having a carbon number of 20 or more and a composition ratio of a specific triglyceride composition and a fat containing a large amount of a saturated fatty acid can be obtained in addition to storage stability. The present invention is completed in addition to a flavor, a gloss, a mouth-melting feeling, a non-sticky surface, and the like, and a hard cream or chocolate having excellent physical properties after being cured.硬 Two kinds of fats and oils of the fats and oils A and the oils B described below are used in combination with the hard butter and the chocolate of the present invention. In the fat or oil A used in the present invention, the saturated fatty acid having a number of 14 or less is 25 to 6 Å in mass. (The following is abbreviated as "°〆."), but from the point of no sticky feeling, mouth melt, curing speed, and gloss, it is better 3 ～ 55%, especially good 35 ~53%. Further, from the viewpoint of the flavor, the fatty acid having a carbon number of 1 Torr or less is preferably 15% or less, more preferably 12% or less, and particularly preferably 1% by weight or less. Examples of the saturated fatty acid having a carbon number of 14 or less include myristic acid, lauric acid, citric acid, octanoic acid, etc., among which lauric acid is preferred, from the viewpoints of no stickiness, mouth melt, gloss, and curing speed. It is preferred that the lauric acid in the constituent fatty acid is 1 〇 4 〇〇 /. It is better to be 15~35〇/〇, special. Good is 20~30%. Further, the oil and fat A used in the present invention has a saturated fatty acid having a carbon number of 20 or more among the constituent fatty acids of 1% or less, but it is more preferable from the viewpoint of the self-curing speed, the mouth-melting feeling, and the gloss. 0.7% or less, particularly preferably 0.5% or less. The saturated fatty acid having a carbon number of 20 or more may be exemplified by twenty carbons 144817.doc 201028098 acid, docosahexacarbonate, tetracene carbonate, etc., and the most abundant is docosaic acid. In the aspect of the present invention, among all the constituent fatty acids of the oil and fat A, stearic acid, palmitic acid, oleic acid, linoleic acid, linoleic acid, and the like can be mentioned. In view of the improvement of the self-gloss and the curing speed, it is preferably 40 to 75%, more preferably 45 to 7 % by weight, particularly preferably 45 to 65%, of all the constituent fatty acids. Further, since the non-sticky feeling, the mouth-melting feeling, the curing speed, and the gloss are considered, the unsaturated fatty acids in all constituent fatty acids are 10 to 35 /. It is better to be 1〇~3〇%, and particularly good is 12~25%. In the oil and fat A used in the present invention, among the triglycerides in the oil and fat, the total carbon number of the triglyceride (component a) constituting the fatty acid having a total carbon number of 4 Å or less and the constituent fatty acid is 42 to 48. The mass ratio of triglyceride vinegar (ingredient b) is a/b=0.2~b, but the self-curing speed is improved, the mouth melt or gloss, and the non-sticky feeling are considered. The mass ratio is better 〇25~ 〇95, particularly preferably 0·4~0·9 9 In the aspect of the present invention, in order to obtain the fatty acid composition and the triglyceride composition of the fat to be used, it is preferred to use the lauric oil and the non- Laurel oil. The lauric oil and the non-lauric oil are not particularly limited as long as they can be used as a fat or oil derived from natural matter or an extremely hardened oil thereof, or a transesterified oil thereof. The lauric oil and the non-lauric oil are not limited to one type, and a plurality of oils and fats may be used in combination. In the aspect of the present invention, the lauric oil refers to a fat or oil containing a large amount of lauric acid such as coconut oil or palm kernel oil, or a hardened oil using the same as a raw material 144817.doc 201028098 ("hydrogenated oil"' The same), separation of oil, etc. Further, in the case of using a hardened oil, an extremely hardened oil (IVS 2) is preferred from the viewpoint of lowering the content of the trans-unsaturated fatty acid. The amount of lauric acid in the laurel oil is more than 35% 'better 疋41~5 6%'. From the aspects of no stickiness, mouth melt, gloss, and curing speed, it is better that 45 ~55%, especially good is 48~53%. The content of myristic acid in the laurel oil is preferably 10 to 25%, and is preferably from 13 to 22% in terms of no stickiness, mouth melt, gloss, and curing speed. Good 疋 15~20%. Examples of other constituent fatty acids in the lauric fats and oils include stearic acid, palmitic acid, myristic acid, and oleic acid. The content of stearic acid is preferably from 1 to 10%, and from the viewpoint of no stickiness, mouth melt, gloss, and curing speed, it is better to be 7% to 7%, particularly preferably. Moreover, the content of palm acid is preferably 6 to 12%, and from the viewpoint of no stickiness, mouth melt, gloss, and curing speed, it is preferably 7 to 11%, particularly preferably 7 ~1〇%. The content of oleic acid is preferably Φ 〇.5 25/q. From the viewpoint of no stickiness, mouth melt and gloss, it is preferably 2 to 20%, particularly preferably 5 to 15%. In the aspect of the present invention, the non-lauric oil is not particularly limited as long as it is a lauric oil, and examples thereof include soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, sunflower oil, and safflower seed oil. , peanut oil, rice oil, butter lard, cocoa butter, or hardened oil, separation oil, etc., which are used as raw materials, and in the case of using hardened oil, consider better from the aspect of reducing the anti-acid content. It is an extremely hardened oil (IV^ 2). The constituent fatty acids of non-lauric oils may include stearic acid, (tetra) acid, meat acid, oil 144817.doc 201028098 acid linoleic acid, linoleic acid, etc. The content of stearic acid in non-lauric oils is higher. It is good to be 40%, no sticky feeling, mouth melt, gloss, and improvement of curing speed. It is preferably 1 to 30%, particularly preferably 1 to 20%. The content of myristic acid in the non-lauric oil is preferably 〇 20/. From the viewpoints of no stickiness, mouth melt, gloss, and curing speed, it is preferably from 0.2 to 15%, particularly preferably from 0.5 to 10 °/. . Moreover, the content of palmitic acid is preferably 3 to 4% by weight, and is preferably 3 to 3 % by weight in terms of no stickiness, mouth melt, gloss, and curing speed. It is 3 to 20%. The content of linoleic acid is preferably 0 to 70%. From the viewpoint of no stickiness, gloss, and curing speed, it is more preferably 2 to 65%, particularly preferably 1 to 60%. The content of the secondary linoleic acid is preferably 0 to 15%, and is considered to be 0.2 to 12%, particularly preferably 丨~(7), from the viewpoint of no stickiness, gloss, and curing speed. /. . The content of oleic acid is preferably from 5 to 85%, and is considered to be from 20 to 80%, particularly preferably from 25 to 70%, in terms of no stickiness, mouth melt, and gloss. The fat or oil A used in the present invention is preferably obtained by mixing the above-mentioned lauric oil with the above-mentioned non-lauric oil and performing a transesterification reaction. The transesterification reaction is preferably a random transesterification. The mixing ratio of the two kinds of fats and oils is preferably such that the lauric oil is 30 to 80%, and the self-curing speed is improved, the mouth melt and the gloss are considered to be 'better 4 〇 to 75%, and particularly good β 50 〜 70%. In the above-mentioned transesterification reaction, as a chemical method, an alkali metal such as sodium methoxide, sodium ethoxide or sodium, sodium hydroquinone or potassium hydroxide is used as the catalyst, but the reaction temperature or reaction time and operation are known. Ease of use, the edge of the king of the "examination of the test 144817.doc •10-201028098 care is better to use sodium methoxide. Further, as the enzyme method, a method of using a fat-decomposing enzyme (lipase) in a catalyst is also known, and any method can be used. In the case of the chemical method, the reaction temperature is preferably from 50 to 12 ° C. The amount of the catalyst added is preferably from 0.1 to 2%, and the reaction time is preferably from about 5 to about 12 minutes. In the case of the enzyme method, the reaction temperature is preferably 20 to 4 (TC, and the reaction time is preferably about 24 to 72 hours. The fat 5 used in the present invention is a saturated fatty acid in its constituent fatty acid. For 95/〇 or more, from the aspects of no stickiness, mouth melt, curing speed, and gloss, it is better than 97%, especially 98 100/0, and oily 曰B Among the constituent fatty acids, the fatty acid having a carbon number of 2 〇 or more is 5% or less. From the viewpoint of self-melting feeling, improvement in curing speed, and gloss, it is more preferably 4 Å or less, and particularly preferably 3 〇. Further, in the fats and oils B used in the present invention, the ratio of the triglyceride (component 〇) having a total carbon number of 5 〇 to 54 in the fatty acid in the triglyceride of the fat or oil is 80% or more. It is more preferably 85% or more, particularly preferably 90 to 98%, in terms of no stickiness, mouth-melting feeling, curing speed, 光泽, and gloss. In the present invention, fat A and fat B Among the constituent fatty acids of all the fats added together, the trans-unsaturated fatty acid is 5% or less, since the prevention of hydrogenation The aspect of the influence of taste on the flavor is preferably 4% or less, particularly preferably 3% or less. Further, from the viewpoint of simplification of the manufacturing process, it is preferable to make the lower limit 0.1% or more. In the present invention, the mass ratio of the component a and the component b in the oil and fat A to the component c in the fat and oil B is c/a + b = 0.001 to 0.3, since no sticky feeling, oral dissolution 144817.doc 201028098 feeling, curing speed In terms of improvement and gloss, it is preferable that it is 0.001 to 0.2, particularly preferably 0.001 to 0.12. In the aspect of the present invention, the oil of the fat A and the fat B is mixed in the hard butter or chocolate. The rising melting point is preferably 32 Å or more, and it is considered to be 33 to 47 ° C, particularly preferably 34 to 45 ° C in terms of mouth-melting feeling and no stickiness. The hard butter of the present invention In this aspect, it is preferred to use a fatty acid ester-based nonionic emulsifier having a carbon number of the constituent fatty acid of 9 〇 0 /〇 or more and having a carbon number of 12 to 18 as a hydrophobic group. In terms of hardness, luster, and non-sticky feeling, it is better to consider the carbon number of fatty acids in the range. More than 95% 'excellent is more than 97%. Also, considering the improvement of self-curing speed, hardness, gloss, and non-sticky feeling, the carbon number of the constituent fatty acids is better in the range of 14 to 18. Particularly preferably, it is preferably 9% or more, more preferably 95% or more, and particularly preferably 97% or more in the range of 16 to 18. As a fatty acid having 12 to 18 carbon atoms, specifically Preferred are lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, etc. Further, the content of the saturated fatty acid in the fatty acid is considered from the viewpoint of the curing speed of the south of the hard butter or the chocolate. It is preferably 50% or more, more preferably 7 % by weight or more, and particularly preferably 90% or more. Further, it is preferable that the emulsifier is only 1/8 or less, and it is preferable that the HLB is 3 or less, and the HLB is 2, in terms of the hardness, gloss, and mouth-melting feeling of the self-curing speed. The following is particularly preferable if the hlb is 1 · 5 or less. 144817.doc 201028098 The emulsifier dragon can be used as a food, such as recommended sugar fatty acid vinegar, polyglycerin fatty acid vinegar, sorbitol liver fatty acid vinegar, glycerin fatty acid ester, glycerin organic acid fatty acid ester, Add one of them, or add two or more combinations. • In the case of using an emulsifier, the amount of the added emulsifier is preferably 〇·01 to 5%, which is better in terms of self-curing speed, mouth-melting feeling, and no stickiness. It is 〇. Bu 3%, especially good is 〜 2~2%. Further, when an emulsifier is used in the mash material, the amount of the emulsifier added is preferably 0.0034 to 1.7%, and the self-curing speed is improved, the mouth-melting feeling, and the stickiness are not considered. More preferably, 〇0344.〇2%, particularly preferably 0.068~0.68%. In the aspect of the present invention, in the case of using an emulsifier, when the hard butter is made or when the chocolate is produced, it is preferably added to the dissolved fat A or the fat B, or added to the fat a and the fat. In the oil and fat after mixing B, it is easy to obtain an effect of improving the curing speed, hardness, gloss, mouth-melting feeling, and non-sticking effect. It is preferable to dissolve it in fat and oil to make hard cream or Chocolate. In the aspect of the present invention, in the case of using an emulsifier, it is preferred to blend the hard butter after the emulsifier or the fat of the fat and the oil B mixed with the emulsifier in the chocolate. The rising melting point is 3 4 or more, and it is preferably 35 to 49 ° C in terms of mouth-melting feeling and no stickiness, and particularly preferably 36 to 47. (: As a method of producing the chocolate of the present invention, there is a method of first preparing a hard butter of the present invention, and using the same to form a chocolate; or 144817.doc -13-201028098 when manufacturing chocolate In the case of the above-mentioned fats and oils A and the above-mentioned fats and oils b, chocolates, milk chocolate, dark chocolate, white chocolate, etc. can be exemplified, and solid chocolate can be exemplified from the viewpoint of use. Chocolate for coating, chocolate for sandwich, chocolate for coating for baking, chocolate for chocolate chips, chocolate for burning, etc. The chocolate for coating is a chocolate-like coating suitable for coating on food surfaces. For example, the chocolate for the sandwich is a food suitable for chocolate contained in or placed inside the food, and the food can be used as a food, for example, as a food. List snacks (Snack), puffs (ch〇ux (eight) price illusion, pies, taro, etc. In the case of the hard butter or the chocolate, it is used for the purpose of adjusting the hardness, and it is not necessary for the oil having a fluidity of TC or less, and the effect of the self-curing speed is improved, and the conditions of the above-mentioned fats and oils A and fat B are satisfied. Preferably, it is used in the range of ι〇% or less in the hard butter of the present invention, more preferably in the range of 5% or less, and particularly preferably in the range of 0 to 3%. The chocolate is used in the range of 34% or less, more preferably in the range of K7% or less, and particularly preferably in the range of 0 to 1.02 〇/. As the hard cream which can be used in the present invention Or chocolates used in the following fluids, such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, Caihuaxuan oil, rice oil, sesame oil, withdrawal grape seed oil, peanut oil, flax Seed oil, palm oil, or the like, or triglyceride and/or diglycerin g as raw materials of 144817.doc 201028098. Further, in order to adjust the viscosity of the hard butter or chocolate of the present invention, add An emulsifier such as lecithin, a glycerin fatty acid ester having an HLB of more than 5, a sucrose fatty acid ester, or a polyglycerin fatty acid ester. From the viewpoint of flavor, it is preferred that the amount of the emulsifier used at this time is in a hard butter. In the case of chocolate, it is 0.05%. In the case of preparing the chocolate of the present invention or using the hard butter of the present invention to prepare chocolate, self-flavor, food, and preservation In order to improve the mixing property of the oil and the fat, it is preferred to add sugar, milk powder, cocoa, and (iv) fat b flavor in addition to the above-mentioned fat A and the above-mentioned fat B, or the hard butter of the present invention. In terms of the above-mentioned fats and oils A and the above-mentioned oil wax B or hard butter (10) parts by mass (hereinafter referred to as "parts"), the sugar is preferably blended from 6 to 12 parts, and more preferably from 70 to U0. Share. As the usable sugar, glucose, maltose, and the like can be exemplified.

Fructose, curtain sugar, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylose, erythritol, maltitol and other monosaccharides, disaccharides, trisaccharides, readings, pentasaccharides And a hexasaccharide, (4) a hydrolyzate, a sugar alcohol obtained by the reduction, a mixture thereof, and various starting sugars. From the viewpoint of the balance of the flavor, the milk powder is preferably formulated in an amount of from 0 to 50 parts, more preferably from 5 to 40 parts, based on the above-mentioned fats and oils A and the above-mentioned fats B or 100 parts of hard butter. As a milk powder which can be used, it can be exemplified by whole milk powder, skim milk powder, emulsifiable powder, whey powder, protein concentrated whey powder, white milk powder and sugared milk powder. Relative to the above-mentioned oily month A and the above-mentioned fats and oils B, or 1 part of hard butter, 144817.doc -15-201028098 can be preferably prepared by mixing 0 to 100 parts, and more preferably 0 to 50 parts. The type of the cocoa liquor which can be used is not limited, and those having a large amount of cocoa butter are liable to cause blooming. Therefore, it is preferred that the oil in the cocoa syrup is 3 to 30%, more preferably 5 to 20% or less. The phospholipid is preferably formulated in an amount of 0.01 to 5 parts, more preferably 1 to 2 parts by weight, based on the above-mentioned fat ore and the above-mentioned fat or oil, or 1 part of hard butter. The leucorrhea which can be used is a phospholipid mixture containing choline, phospholipid, ethanolamine, linalool, phosphatidic acid or the like, and is preferably a lecithin obtained from soybean or egg yolk. The present invention provides a hard butter F containing oils and fats satisfying the following (F1) and (F2), and (F3) having a HLB of 3 or less and 90% by mass or more of the constituent fatty acids having a carbon number in the range of 12 to 18 Fatty acid ester-based nonionic emulsifier: 0.01 to 5% by mass: (F1) Among the constituent fatty acids of fats and oils, the trans-unsaturated fatty acid is 5% by mass or less, and the saturated fatty acid having 14 or less carbon atoms is 25 to 6% by mass. And the saturated fatty acid having a carbon number of 20 or more is 1% by mass or less; (F2) The triglyceride δ of the fat or oil is the total amount of the constituent fatty acids of the following triglyceride (component Fa) and the total of the constituent fatty acids The mass ratio of the triglyceride (component flake) having a carbon number of 42 to 48 is Fa/Fb = 〇2 丄. The present invention provides a chocolate F comprising a fat or oil satisfying the following "" and (F2), and (F3) having a HLB of 3 or less and 9% by mass or more of the constituent fatty acid having a carbon number in the range of 12 to 18 Fatty acid ester-based nonionic emulsifier 0.0034 to 1.7% by mass: (F1) Among the fatty acids, the trans-unsaturated fatty acid is 5, 1448l, 7. The fatty acid is 25 to 6 % by mass, and the saturated fatty acid having a carbon number of 20 or more is i% by mass or less; (F2) the triglyceride in the triglyceride in the fat or oil which has a total carbon number of 4 〇 or less The mass ratio of the component (Fa) to the triglyceride (component Fb) having a total carbon number of 42 to 48 constituting the fatty acid is . The inventors of the present invention have focused on the crystallization characteristics of fats and oils in the case of using lauric oils and non-lauric oils, and found that the content of @saturated fatty acids having a carbon number of 丨4 or less is set to a specific range, and the anti-type is not Saturated fatty acid and the number of saturated fats and acids having a slave number of 20 or more are suppressed to be low, and a specific triglyceride composition ratio of fats and oils is added, and a specific emulsifier having an HLb of 3 or less is added, and addition can be obtained. The present invention F is completed by a hard cream F or a chocolate ρ having excellent physical properties, such as stability, flavor, gloss, mouth-like sensation, and no stickiness on the surface. According to the invention F, it is possible to obtain a flavor reduction caused by a saturated fatty acid having no carbon number of 14 or less, φ, particularly lauric acid, and having a sufficient hardness (speed of curing speed) after the manufacture of the hard cream and the chocolate, and a mouth-melting feeling Hard cream F and chocolate which are excellent in gloss and surface without stickiness. The hard cream F and chocolate F of the present invention contain fats and oils and an emulsifier. In the fatty acid used in the present invention, the trans fatty acid is 5% by mass (hereinafter abbreviated as "%"), and the effect of preventing the hydrogenation odor from affecting the flavor is better. 4% or less, particularly preferably 3% or less. Further, from the viewpoint of simplification of the manufacturing process, it is preferred that the lower limit is 0.1% or more. 144817.doc •17· 201028098 Further, in the fats and oils used in the present invention F, the saturated fatty acids having a carbon number of 14 or less have no stickiness or mouth-melting feeling in the range of 25 to 6 % by weight. The curing speed is improved, and the gloss is considered to be 30 to 55%, particularly preferably 35 to 53%. Further, the fatty acid having a carbon number of 1 Torr or less is preferably 15% or less, and more preferably 12% or less from the viewpoint of flavor, and particularly preferably 1% by weight or less. The saturated fatty acid having a carbon number of 14 or less may, for example, be myristic acid, lauric acid, citric acid or octanoic acid, and among them, lauric acid is preferred. In terms of no stickiness, mouth melt, gloss, and curing speed, lauric acid is preferably 10 to 40%, more preferably 15 to 35%, particularly preferably. 2〇~3〇%. Further, as the fat or oil used in the invention F, the fat or oil A of the above-mentioned E of the invention can be used. The emulsifier used in the present invention F can also be used in the emulsifier described in the present invention E. However, the invention! ^The emulsifier used in the ^ system is not more than 3, considering the improvement of the curing speed, hardness, gloss, and mouth-melting feeling. It is better that the HLB is 2 or less, and it is particularly preferable that the HLB is 2 5 . The following.本 In the invention F, the amount of the emulsifier added in the hard butter is 〇〇1~, the self-curing speed is improved, and the mouth-melting feeling is not sticky. It is more preferably 11 to 3%. 'Specially good is 0.2 to 2%. χ, the amount of the emulsifier added is 0.0034 to 1.71⁄4 in the chocolate, and the self-curing speed is improved, the mouth is dissolved, the feeling is not sticky, and it is more preferably 0.0344 〇 2%, particularly preferably 0.068~0.68%. In the aspect of the invention F, the rising melting point of the oil is preferably 3 Å.匸 144817.doc 18 201028098 On the point of self-melting, no sticky feeling, it is better 32~45 °C, especially good 33~42 °C. Further, when an emulsifier is added to the hard butter, the rising melting point of the hard cream is preferably 32 ° C or more, and it is preferably from 33 to 47 ° C in terms of mouth, solubility, and non-stickiness. Especially good is 34~45 °C. As a state of producing the chocolate f of the present invention F, there is a method of first preparing the hard cream F of the present invention F, and using it to form a chocolate φ method; or first preparing the above (F1) and (F2) The fats and oils (hereinafter referred to as "the above-mentioned fats and oils") are blended with an emulsifier satisfying the above (F3) to prepare a chocolate. In the latter case, it is preferred to prepare a chocolate after dissolving the emulsifier satisfying the above (F3) in the above fats and oils. The fats and oils used in combination with the types of chocolates are as described above except for the use of the hard butter F. It is preferable to satisfy the conditions of the above (F1) and (F2) from the viewpoint of the effect of the improvement of the curing speed, etc., and it is preferable to use it in the range of 10% or less in the hard cream of the present invention f. More preferably, it is used in the range of 5% or less, particularly preferably in the range of 〇~3%; in chocolate, it is preferably used in the range of 3.4% or less, and better 疋It is used within the range of 1.7% or less, and it is particularly preferable to use it within the range of 〇~〗. Further, in the production of the hard cream F or the chocolate of the present invention, an emulsifier such as a phospholipid, a glycerin fatty acid ester having 5 or more, a sucrose fatty acid ester, or a polyglycerin fatty acid ester may be added for the purpose of adjusting the viscosity + degree. . From the viewpoint of flavor, it is preferred that the amount of the emulsifier used in this case is 0.05 to 50 / Torr. 1448l7.doc • 19-201028098 EXAMPLES The following examples illustrate the practice of the invention. The examples are intended to be illustrative of the invention and are not intended to limit the invention. The hard butter and chocolate enamel are described in accordance with Examples 1 to 20 below. [Preparation of fats and oils W and X] In 3,500 g of the raw material fats and oils shown in Table 1, sodium citrate 7 was added as a catalyst, and after 80 minutes of random transesterification at 80 C, washing/decoloring was carried out according to a conventional method. Deodorization to obtain grease and X. [Preparation of fats and oils Y] The raw material oils and fats described in Table 1 were degreased/deodorized according to a conventional method after 8 (rc) melting to obtain fats and oils Y. [Preparation of fats and oils] The raw materials contained in Table 1 & In the 35 〇〇g of fat and oil, 7 g of sodium decoxide was added as a catalyst. After 3G fractionation was randomly changed at 8 G ° C, hydrogenation was carried out using nickel catalyst 35 Z and 3-5 g of methionine, and the method was carried out according to the method. Deodorize and get fat

Table 1 ^ - , I T shows no fats and oils W to z and other components of the sulphuric acid used in the following examples, triglyceride composition and rising melting point. 1448l7.doc -20· 201028098 Table 1 Grease A Grease B Hazelnut Palm Brown Pelican Extreme Rapeseed Extremely High Mustard Seed Oil Fat Oil Grease Oil Hardened Oil Separation Oil Hardening Oil Hardening Oil Extreme Hardening Oil WX Υ Ζ (iv= lL (IV=35) 〇v=n —(IV=1) palm oil (%) 25 25 30 \ V palm hardened oil (IV=l)(°/〇) 15 15 \ \ \ \ \ 揶子硬硬油(IV=1)(%) 60 60 60 \ \ \ \ \ Palm oil (%) 23 \ \ \ \ \ Rapeseed oil (%) 70 \ \ \ \ \ Rapeseed hardened oil (IV=1) (%) 17 \ \ \ \ \ Ester exchange reaction with or without \ \ \ \ \ S exchange reaction after hardening (hydrogenation) Nothing nothing / C10 below 6.2 6.7 6.2 0.5 13.4 0 0 0 0 C12 : 0 25.8 25.4 25.8 2.6 47.4 0.1 0.8 0 0 C14 : 0 11.3 10.8 11.3 1.4 19.1 1,1 0.1 0 _ 0.1 C16 : 0 24.6 15.7 24.6 17.7 9.2 52.0 42.2 4.2 3.4 Cavity C16 : 1 0 0 0 0 0 0.2 0.2 0 0.2 Fat C18 : 0 17.5 25.8 17.5 5.7 10.4 5.0 56.5 93.2 36.5 Acid C18 : 1 11.3 11.6 11.3 71.3 0.4 34.8 0 0 0.1 Composition C18 : 2 2.7 3.1 2.7 0.8 0 1 6.7 0 0 L 0 /-N C18 3 0 0 0 0 0 0.1 0 0 - 0 % C20 : 〇 0.3 0.6 0.3 0 0 0 0.2 1.9 8.8 C20 : 1 0 0 0 0 0 0 0 0 . 0 C22 : 〇0.1 0.2 0.1 0 0 0 0 0.4 49.6 C22 : 1 0 0 0 0 0 0 0 0 0.1 C24 or more 0 0 0 0 0 0 0 Γ 0.3 1.2 Trans-unsaturated fatty acid 0.12 η?? 0.12 64.76 0.12 0.28 0 0 0 C26 0.8 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 C28 1.2 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 C30 1.9 0.4 0.4 0.0 0.6 0.0 0.0 0.0 0.0 C32 3.8 1.6 1.8 0.0 2.9 0.0 0.0 0.0 〇.〇C34 4.2 2.4 17.2 0.0 28.8 0.0 0.0 0.0 0.0 C36 8.1 5.0 11.7 0.0 19.5 0.0 0.0 0.0 〇.〇C38 9.6 7.7 10.6 0.0 17.6 0.0 0.0 0.0 00 Gan C40 11.1 9.1 6.7 0.0 11.2 0.0 0.0 0.0 00 Oil C42 13.8 14.7 4.8 0.0 8.0 0.0 0.0 0.0 16 ~ 8曰 Group C44 11.5 12.7 2.8 0.0 4.6 0.2 0.0 --- L2- 00 into C46 11.6 13.0 1.9 0.0 2.6 0.7 0.7 0.0 - 09 / -V % C48 9.4 15.2 4.4 1.8 2.1 4.6 7.9 _ 0.4 13 '-✓ C50 5.7 7.2 16.9 9.4 1.3 70.5 40.2 _ 0.7 1.4 C52 4.8 6.0 16.6 34.9 0.7 19.7 40.7 13.8 2.8 C54 2.5 4.8 4.2 51.3 0 4.0 10.5 7 5 C56 or more 0 0 0 2.6 0 0 .3 0 7.6 Component a/b 0.9 0.5 3.5 0.0 4.6 0.0 0.0 0.0 " 0 0 Component a+b 87.0 82.0 62.3 1.8 98.0 5.5 8.6 〇·4·— - ν·ν 3 8 Composition C 13 17.9 37.7 95.6 2.0 94.2 91.4 92.0 11.7 ~

&lt;Example 1&gt; 2 parts of palm oil-hardened oil (IV=1) as fats and oils B were added to 98 parts of the fats and oils prepared as the fats and oils, and melted at about 80 ° C to make 144817.doc • 21 - 201028098 A homogeneous oil composition that was cooled to 15 using a freezer (emulsifier kneading machine, Tama Precision Chemicals Co., Ltd.). 〇, after storage at 30 ° C for 1 day, it was stored in a refrigerator (5 〇 for 1 day to prepare a hard cream. <Example 2> Addition and Example 1 to the oil and fat X 98 portion prepared as the oil and fat A described above In the same manner as described in Example 1, a hard butter was prepared by dissolving the oil and fat B in the same manner as in the above-mentioned user. (Example 3) Adding 2 parts of rapeseed extremely hardened oil (IV=1) as fats and oils B to 98 parts of the oil and fat prepared as the oil and fat A, at about 8 (Γ: melted to make a uniform oil combination) The hard butter was prepared by the same method as described in Example 1. &lt;Example 4&gt; The same fat and fat as the user of Example 1 was added to 95.5 parts of the fat and oil prepared as the above-mentioned fats and oils A. 4 parts and sucrose fatty acid esters (Ry〇to Sugar Ester s_17〇, Mitsubishi Chemical), which have a carbon number of 16 in the fatty acid, 30%, 69%, and the remaining 1%, and 1^]3. Food Co., Ltd.) 5 parts, about 80. (: It is melted to make a uniform oil composition, borrowed Hard butter was prepared in the same manner as described in Example 1. &lt;Example 5&gt; In the above-mentioned fat and oil w 97 5 parts prepared as the oil and fat A, the same fat and oil B 2 parts as those in the user of Example 1 were added. And the number of carbons in the constituent fatty acids is 31%, the carbon number is 68%, the rest is 1%, and the HLB is 5 cane 144817.doc •22· 201028098 Sugar fatty acid ester (Ryoto Sugar Ester) 0.5 parts of s_57〇, Mitsubishi Chemical Food Co., Ltd., and hard butter was prepared by the same method as that described in Example i at about 8 (TC was melted to make a grease composition of the same). Example 6&gt; In the oil and fat w 93 parts prepared as the above-mentioned fats and oils A, 32 parts of the fats and oils of the user of Example 1 and 5 parts of the same fatty acid S as those of the user of Example 4 were added. The hard butter was prepared by a method similar to that described in the Example! at about 8 (rc was melted to obtain a uniform fat composition). <Comparative Example 1 &gt; 100 parts of fats and oils W were dissolved in about 8 generations. Thereafter, hard butter was prepared by the same method as described in Example! <Comparative Example 2> Y 98 parts of oil, extremely hardened palm oil was added (ιν = ι) 2 parts in

Hard butter was prepared by melting at about 80 C to prepare a uniform fat or oil composition by the same method as described in Example 1. &lt;Comparative Example 3&gt; 25 parts of palm extreme hardening oil (IV = 1) was added to 75 parts of fats and oils W, and it was made into a homogenized fat or oil composition at about 8 Torr, by using Example 1 Hard butter was prepared by the same method. &lt;Comparative Example 4&gt; Two parts of high-fensic rapeseed extremely hardened oil (ιν=ι) were added to the oily 曰W 98 wound, and melted at about 80 Torr to prepare a uniform fat composition. Hard butter was prepared in the same manner as described in Example 1. 144817.doc •23· 201028098 &lt;Comparative Example 5&gt; In the coconut hardening oil (IV; = n / ΤΛ, T w VIII ), 8 parts of palm extreme hardening oil (IV = 1) were added, at about 8. . . , a hard butter composition was prepared by dispersing it into a uniform oil composition, and a hard cream was prepared by the same method as that of the first embodiment. &lt;Comparative Example 6&gt; 2 parts of palm extreme hardening oil (1 ¥=1) were added to the Z 98 wound, and the mixture was melted to obtain a uniform fat or oil composition. Hard butter was prepared by the same method. &lt;Comparative Example 7&gt; 2 parts of palm-extremely hardened oil σν = 1) was added to 98 parts of palm oil (IV = 35), and the mixture was melted at about 8 (rc) to obtain a uniform fat or oil composition. Hard butter was prepared in the same manner as described in Example 1. Table 2 shows the blending of the hard butters of Examples 1 to 6 and Comparative Example and the rising melting point. [Method for measuring the rising melting point] The rise of fats and fat creams The melting point is determined according to the standard oil and fat analysis test method 2.2.4.2-1996. 144817.doc 24· 201028098 144817.doc °°6 z^o

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Stall CQ (p)s domain ancient T~(q+ying(%) quite fe-1-1冢:ki&amp;^slffil 戥缌w[#--..........(¥)·一Si5:1 -25-201028098 [Evaluation of Hard Cream] <Examples 7 to 12 and Comparative Examples 8 to 14> Each sample of the hard butters of Examples 1 to 6 and Comparative Examples 1 to 7 was placed in a container at a temperature of 70°. After C is completely melted, it is reduced to 6 (TC, flows into the mold, is cooled at 5 ° C for 20 minutes, cooled at 15 t for 1 minute, and then taken out from the mold and stored at 20 C. The mold is used in the mold making of the mold. Co., Ltd. made chocolate mold ΝΟ·72 (longitudinal 48 mmx horizontal 24 mmx thickness 63 mm, 9 g, the same below).

The quality evaluation criteria for hard cream are as follows. The evaluation of the samples was carried out by using the "About Hardness" system for the first day of use at 20 C for 5 days. The evaluation results are shown in Table 3. [Gloss] According to the evaluation shown below

Visual observation was performed by five functional inspectors, and the appearance was evaluated by standard evaluation. 〇: The surface is smooth and shiny △ ··The surface is slightly rough and slightly matt X: The surface is rough and dull [sticky feeling] According to the evaluation shown below, 5 functional inspectors evaluate the stick with the finger touch. sense. 〇. No sticky feeling △: Slightly sticky X: Very sticky [Mouth dissolve] 144817.doc -26 - 201028098 Served by 5 functional inspectors 'According to the evaluation criteria shown below Conduct an evaluation. 〇: no solute residual sensation Δ: slightly dissolved residual feeling. x: dissolved residual feeling [flavor] consumed by 5 functional inspectors' The odor (hydrogenated odor and lauric acid odor) was evaluated. 〇: I don't feel the taste of the oil, the smell △: I feel the smell of the oil, the smell x: I feel the taste of the oil, the smell [hardness (physical property)] The hardness of the sample is evaluated using the Shimadzu small table test machine EZTest (Shimadzu Corporation) Manufactured by the company, the fracture stress was measured at a compression speed of 2 〇 mm/min by a 3-point bending test fixture (NO. 49: manufactured by Yamato Co., Ltd.) on a groove having a width of 20 mm. Each of the examples and the comparative examples was measured for 5 samples and expressed as an average value. The fracture stress is the maximum test force when the sample is broken and the stress is lost. 〇: Fracture stress is 20 N or more △: Fracture stress is 16 N or more, less than 20 NX: Fracture stress is less than 16 N [Comprehensive evaluation] Gloss, sticky feeling, mouth melt, hardness (Day 1 and 5) In the evaluation of the flavor 144817.doc -27 201028098, the score is 2 points, △ is recorded as 1 point, X is recorded as 0 point, and the total score is determined according to the following criteria. 〇: 9 points or more △ : 6 points or more, less than 9 points X : Less than 6 points

❿ 144817.doc 28- 201028098

144817.doc ^Comparative Example 14 &lt;3 &lt; X 〇〇0 00 &lt; , Comparative Example 13 〇〇 &lt;3 X &lt; 00 &lt;] 2 00 &lt;3 Comparative Example 12 〇X &lt;3 X 0 00 &lt; 〇0 VO &lt; Comparative Example 11 〇 &lt;1 &lt;1 〇&lt;1 2 &lt;3 00 00 &lt;3 Comparative Example 10 X 〇X 〇00 (Ν 〇σ\ CS 卜 &lt; Comparative Example 9 XXXXX m X ο X Comparative Example 8 &lt;] &lt; 〇〇X ΓΛ X ^Τί ν〇0 Example 12 〇〇&lt;3 &lt;1 〇〇ts ο 〇Example 11 〇&lt;〇〇&lt;&lt; 卜ON 〇Example ίο | 〇〇〇〇&lt;] (S 〇 〇! Example 9 I 〇〇 &lt; 〇〇〇m (N 〇: Example 8 | 〇〇〇〇0 fN ( S 〇rs (N 〇1 Example 7 I 〇〇〇〇〇(S CM 〇2 〇Evaluation item Glossy sticky mouth-feeling flavor hardness (Day 1) Day 1 fracture stress (N) Hardness (No. 5 days) Breaking stress at day 5 (N) Overall evaluation of total score -29- 201028098 According to the results of Table 3, examples of the embodiment of the present invention are hard butter and Comparative Examples 8, 9, and 11 to 13 Faster than hard butter, and A sufficient hardness was obtained from the first day of storage. In Comparative Examples 10 and 14, the hardness was sufficient from the first day of storage, but the mouth melt was poor. Further, the hard butters of Examples 7 to 12 were evaluated in other evaluation items. It also has a high level and is excellent in overall evaluation. [Evaluation of Chocolate] &lt;Examples 13 to 18 and Comparative Example 1 5 to 21 &gt; Hard butter prepared in Examples 1 to 6 and Comparative Examples 丨 to 7 According to the method of manufacturing the usual chocolates, the chocolate was prepared according to the preparation of Table 4. The 2 molds were manufactured using Tanaka Mould Co., Ltd., 'Seeing force mold No. 72. The storage test results are shown in Table 5. ▲ The price of the juice, the evaluation method, and the evaluation criteria are the same as those of the above-mentioned hard butter. The evaluation criteria of the hardness only are evaluated as follows. [Hardness (physical property)] 〇: The fracture stress is 30 N or more △: The fracture stress is 27 N or more and less than 3 〇 NX: the fracture stress is less than 27 N. Table 4 Grease (%) 34 Cocoa powder (%) 8.5 Lecithin (%) 0.5 Sugar (%) 45 Skim milk powder (%) 12 144817.doc -30 - 201028098 e❹ 144817.do c 1 Comparative Example 21 &lt;] X 〇 X &lt; NX (N 卜 Comparative Example 20 〇〇 &lt; X &lt; 3 &lt; N 00 CN 00 &lt; 丨 Comparative Example 19 1 〇X &lt; X 〇〇布 &lt; Comparative Example 18 〇&lt;3 &lt;3 〇X *n ίΝ &lt;3&lt;3 1 Comparative Example 17 X 〇X 0 &b&lt;1 i Comparative Example 16 XXXXXSX 〇X !Comparative Example 15 &lt; 1 &lt; 〇〇XV» (NX VO &lt;di 贲 18 18 〇〇 &lt;&lt; 〇m 〇〇, Example 17 〇 &lt; 〇〇 &lt; 卜 &lt;] m Os 〇 Example 16 〇〇〇〇o 〇&lt;N 〇;Example 15 〇〇〇〇〇〇Ό 2 〇Example 14 | 〇〇〇〇〇m 〇fS 〇Example 13 〇〇〇〇〇Ό 〇00 cn (N 〇Evaluation item Glossy sticky feelings Dissolved flavor hardness (Day 1) Breaking stress on day 1 (N) Hardness (Day 5) ! Fracture stress on day 5 (N) Overall score comprehensive evaluation 1 -31 201028098 According to the results of Table 5, the chocolates of Examples 13 to 18 which are the implements of the present invention have higher standards than the chocolates of Comparative Examples 15 to 21, and the comprehensive evaluation The price is also excellent. In particular, regarding the hardness, the chocolates of Comparative Examples I5, 16, 18, 20 and 21 did not obtain sufficient hardness on the first day 'but the chocolate of the example obtained sufficient hardness on the first day'. Excellent. Regarding the chocolates of Comparative Examples 17 and 19, although the hardness was sufficient from the first day of storage, the mouth meltability was poor. <Examples 19 and 20 and Comparative Examples 22 to 24> Using the hard butters prepared in Examples 1 and 2, Comparative Examples 1, 2 and 4, coatings were prepared according to the formulation of Table 4 in accordance with the principle of producing ordinary chocolates. With chocolate. The temperature of the prepared coating with chocolate was adjusted to 38. 〇, a sample was prepared by wrapping 7 to 9 g on the entire surface of the cake (product name: MARIE/Songyong Fruit Co., Ltd., diameter 6 cm). The results of the preservation test are shown in Table 6. The evaluation methods and evaluation criteria for gloss, sticky feeling, mouth-melting feeling, hardness (food texture), and flavor, gloss, sticky feeling, mouth-melting feeling, flavor, and comprehensive evaluation are the same as those of the above-mentioned hard cream. . Regarding the hard sound ', evaluation by food texture' was carried out according to the methods and standards shown below. The hardness judgment criteria of the evaluation sample were as follows. Sample ^ Valuation of the first day and the fifth day after the preservation of the beta level [hardness (food sensation)] was eaten by five functional inspectors, according to the criteria shown below, the hardness of the chocolate of the price sample. 〇 〇: The resistance of chocolate felt when chewing is strong △: The resistance of chocolate felt when chewing is weak and soft 144817.doc -32- 201028098 X : The resistance of chocolate without β and chew Table 6 Evaluation item Example 19 Example 20 Comparative Example 22 Comparative Example 23 Comparative Example 24 Gloss 〇〇 △ Δ Δ sticky feeling 〇〇 △ Δ mouth solution 〇〇〇〇 △ flavor 〇〇〇〇〇 hardness ( Food sensation) (Day 1) 〇0 XX Δ Hardness (food sensation &gt; (Day 5) 〇〇X Δ Δ Total score 12 12 6 7 7 Comprehensive evaluation 〇〇Δ △ △ According to the results of Table 6, as this Examples of the Inventions of the Invention 丨9 and 2 coatings of the chocolates of the coatings were faster than the chocolates of the coatings of Comparative Examples 22 to 24, and sufficient hardness was obtained from the first day of storage. It has a high level in each of the other evaluation items, and is excellent in the overall evaluation. Hereinafter, the hard cream F and the chocolate type ρ will be described in accordance with Examples F1 to F17. [Preparation of Fats and Fats FA and FB] Table F1 3500 g of raw material fat and oil, adding sodium methoxide 7g After being subjected to random transesterification for 30 minutes at 80 C as a catalyst, water, FA, and FB were obtained by washing, decolorizing, and deodorizing according to the conventional method. [Preparation of fat and oil FC] The raw material fats and oils described in Table F1 were 80 〇. c After melting, decolorization/deodorization was carried out in accordance with a conventional method to obtain a fat and oil FC. [Preparation of fat FD] To 3,500 g of the raw material fat and oil described in Table F1, sodium methoxide 7 was added.

I Ρ· jR catalyst, after 30 minutes of random vinegar exchange at 80 ° C, using the recording medium 3, 'g and methionine 3.0 g for argonization, according to the practice of deodorization, and > by month PCT Patent Application No. 144817.doc • 33-201028098 FD ° The fatty acid composition, the triglyceride composition and the rising melting point of the fats and oils FA to FD and other fats and oils used in the following examples are shown in Table F1. Table F1 Raw Material Grease FA 25~~ Grease FB Grease FC 25 Grease FD 30 Coconut Hardened Oil Crop Oil (IV-35) High Mustard Seed Hardening Oil N Palm Oil (%) Palm Hardened Oil (IV -1)(%3⁄4 15 15 Softener oil (IV-1) (%) 60 60 60 Palm oil (%) 23 Rapeseed oil (%) 70 Rapeseed hardened oil (IV=1) (%) 17 Transesterification reaction with or without hard servant. After the reaction: (argon) No or no ClOwf 6.2 6.7 6.2 0.5 0 C12 υ 25.8 25.4 25.8 2.6 47 4 Λ 1 0 C14 0 11.3 10.8 11.3 1.4 I 19.1 VI· 1 1 1 1 0.1 C16 0 24.6 15.7 24.6 17.7 92 52 〇r 3.4 C16 1 0 [0 0 0 0 〇2 0.2 Abrasive C18 0 17.5 25.8 17.5 5.7 10.4 5 0 36.5 Acid C18 1 11.3 11.6 II.3 71.3 0,4 34 8 —--- 0.1 Group C18 2 2.7 3.1 2.7 0.8 0 67 0 CI8 3 0 0 0 0 0 01 0 % C20 0 0.3 0.6 0.3 0 0 〇8.8 C20 1 0 0 0 0 0 〇0 C22 0 0.1 0.2 1 0.1 0 0 〇49.6 C22 1 0 0 0 0 0 〇0.1 C24 or more 0 0 0 0 〇0 1.2 Trans-unsaturated fatty acid 0.12 0.22 0.12 64.76 0.12 0 28 0 C26 0.8 0.0 0.0 0.0 0.0 〇.〇0.0 C28 1.2 0. 2 0.0 0.0 0.0 00 0.0 C30 1.9 0,4 0.4 0.0 0.6 00 0.0 02 3.8 1.6 1.8 0.0 2.9 00 0.0 C34 4.2 2.4 17.2 0.0 28.8 00 0.0 = C36 8.1 5.0 11.7 0.0 19.5 00 0.0 Acid C38 9.6 7.7 10.6 0.0 17.6 00 0.0 Gan C40 11.1 9.1 6.7 0.0 11.2 00 0.0 Ester CA2 13.8 14.7 4.8 0.0 8.0 00 1.6 Group "44 11.5 12.7 2.8 0.0 4.6 02 0.0 C46 11.6 13.0 1.9 0.0 2.6 07 0.9 % C48 9.4 15.2 4.4 1.8 2.1 46 1.3 C50 5.7 7.2 16.9 9.4 1.3 70 5 1.4 "Gas, 4.8 6.0 16.6 34.9 0.7 19 7 2.8 C54 2.5 4.8 4.2 51.3 0 40 7.5 Γ56 or more 0 0 0 2.6 0 03 84.5 Component a/b 0.88 0.47 3.48 0.03 4.66 0.00 ^^0.00 L·# Melting; (°C) 35 35 31 36 35 58 72 -34- 144817.doc 201028098 <Example Fl> In the 99.5 parts of fats and oils FA, the carbon number of the constituent fatty acids was 30%, and the carbon number was 69%. 'Others are 1%, and 111^ is! 0.5 parts of sucrose fatty acid vinegar (Ryoto Sugar Ester S-170, Mitsubishi Chemical Food Co., Ltd.) was melted at about 80 ° C to prepare a uniform oil composition, using a freezer (emulsifier kneading machine, Tama Seiki) Industrial Co., Ltd.) Cool to 15 ° C at 30. (: After 1 day, keep the hard butter in the refrigerator (5.

<Example F2> 0.5 parts of the same sucrose fatty acid ester as the user of Example 1 was added to 99.5 parts of the fat FB to prepare a uniform fat or oil composition, and the same method as that described in Example 1 was carried out. Prepare a hard cream. &lt;Example F3&gt; In the above-mentioned oil and fat FA 99.5 parts, the carbon number in the constituent fatty acid was 79%, the carbon number was 2%, the others were 1%, and the low-glycolipid φ fatty acid was added. 5 parts of vinegar (Ryoto Sugar Ester p_17〇, Mitsubishi Chemical Food Co., Ltd.) was prepared into a fat or oil composition of the same sentence, and hard butter was prepared by the same method as the actual method. <Example F4> Among the 99.5 parts of the above-mentioned fats and oils FA, glycerin fatty acid vinegar having a carbon number (10) of 44%, a carbon number of 18%, and the balance of 1% and 3 is added (Suns〇ft Q_181, Sun Chemical Co., Ltd.) 5 parts of the company, which was melted at Yuli 80C to prepare a uniform fat composition, and the hard cream was prepared by the same method as described in Example F1." 144817.doc • 35-201028098 &lt;Examples F5&gt; In the above-mentioned fats and oils FA 99.5 parts, sorbitol fatty acid ester (Emasol S) having a carbon number of 16 in the constituent fatty acid of 49%, a carbon number of 18 being 50%, the balance being 1%, and an HLB of 2 was added (Emasol S -30V, Kao Co., Ltd.) 5 parts, melted at about 80 ° C to make a uniform oil Composition by the same with Example 1 described in the embodiment F process for preparing a hard butter. &lt;Comparative Example F1 &gt;

100 parts of the above-mentioned fats and oils FA were dissolved in 8 (TC), and hard butter was prepared by the same method as described in Example 1. <Comparative Example F2> In the above-mentioned fats and oils FA 99.5 parts, the carbon number in the constituent fatty acids was 16 The total is 31%, the carbon number is 68%, the rest is 1%, and the sucrose fatty acid ester (Ryoto Sugar Ester s_57〇, Mitsubishi Chemical Food Co., Ltd.) In the oil and fat composition, hard butter was prepared by the same method as described in Example &. Comparative Example F3&gt;

To 99.5 parts of the fats and oils FC 95, the same amount of the recommended sugar fatty acid vinegar as the user of Example 4 was added to prepare a uniform fat or oil composition, and a hard fat was prepared by the same method as described in Example F1. cream. &lt;Comparative Example F4&gt; The canola oil extremely hardened oil was added to the above-mentioned oily F-A 9 parts (') 2 parts to prepare a uniform oil-fat composition, which was the same as described in the examples. The method is to prepare a hard cream. &lt;Comparative Example F5&gt; 144817.doc -36-201028098 Into 99.5 parts of coconut hardening oil (IV=1), the same sucrose fatty acid ester 〇·5 parts as those of the user of Example F1 was added to prepare a uniform Grease Composition 'Hard cream was prepared by the same method as described in Example F1. &lt;Comparative Example F6&gt; The above-mentioned fats and oils FD 100 parts were made into 8 (the TC was melted, and the hard cream was prepared by the same method as described in the Example!). &lt;Comparative Example F7&gt; To 90 parts, 10 parts of the same sucrose fatty acid ester as that of the user of Example 1 was added to prepare a uniform fat or oil composition, and a hard cream was prepared by the same method as described in Example F1. Example F8&gt; 0.5 parts of the same sucrose fatty acid ester as the user of Example pi was added to 99.5 parts of the palm oil (IV = 35) to prepare a uniform fat or oil composition by the same as in Example F1. The same method was used to prepare a hard butter. <Comparative Example F9> 2 Two parts of soybean fat broken fat (Lecithin DX, manufactured by Nisshin Olympus Co., Ltd.) were added to 98 parts of the above-mentioned fats and oils FA to prepare a uniform fat combination. The hard butter was prepared by the same method as described in Example F1. Table F2 shows the blending of the hard creams of Examples ρ 1 to F5 and Comparative Examples F1 to F9, the added emulsifier and its HLB value, and the rise. Melting point. [Measurement of rising melting point] Grease and hard cream The rising melting point was measured in the same manner as above. 144817.doc -37- 201028098 Comparative Example F9 00 〇\ CN Lecithin DX Comparative Example F8 99.5 «Λί Ο Ryoto Sugar Ester S-170 - &lt;N ΓΛ Comparative Example F7 ο Ryoto Sugar Ester S -170 - 沄Comparative Example F6 g • Comparative Example F5 99.5 «Λ ο 1 Ryoto Sugar Ester S-170 1 〇〇 (N Comparative Example F4 00 ON ts • 1 〇Comparative Example F3 99.5 ο Ryoto Sugar Ester S-170 — m Comparative Example F2 99.5 «Γ&gt; ο 1 Ryoto Sugar I Ester S-570 m Ό rn Comparative Example F1 8 • Ό m Example F5 99.5 ν~ί Emasol S-30V cs \〇贲Example F4 99.5 Vi Sunsoft Q- 1810S 实施 Example F3 99.5 wi Ryoto Sugar Ester P-170 — Ό fn Example F2 99.5 Vi Ryoto Sugar Ester S-170 One s Example F1 99.5 v~l Ryoto Sugar Ester S-170 — P; (%> Grease and Fats FC (%) Grease FD (%) Hazelnut Hardening Oil (ιν=ιχ%) Palm Bloom Separation Oil (IV=35) (%) High Mustard Seed Oil Extremely Hardened Oil (丨ν=ιχ °/〇) Emulsified 剤 added (%) Emulsified emulsifier added HLB rising melting point (°c) -38 144817.doc 201028098 [Evaluation of hard cream] <Examples F6 to F10 and Comparative Examples F10 to F1 8> In the same manner as in Example 7, Each of the samples of the hard butters of Examples F1 to F9 was stored and evaluated in Examples F1 to F5. The evaluation results are shown in Table F3. Reference

144817.doc -39- 201028098 Comparative Example FI 8 &lt;3 &lt; 〇X &lt;卜&lt; 〇\ &lt;] Comparative Example FI 7 &lt;] &lt; X 〇&lt;] &卜 &lt; Comparative Example Π6 &lt;3 〇X &lt;3 〇〇CN 〇〇&lt;1Comparative Example F15| 〇〇&lt;3 X &lt; 00 &lt; 2 卜&lt;1Comparative Example F14| 〇X &lt; X &lt;1 〇 0 &lt;1 00 X 1Comparative Example F13| 〇&lt;3 &lt; 〇00 &lt;] Ό\ 00 &lt;3 1 Comparative Example F12| XXXXX CN X Inch X Comparative Example FI 1 〇〇〇X Inch X χη卜&lt;3 1 Comparative Example F10 &lt;3 &lt;3 〇〇XX v-&gt;&lt;3 i Embodiment F10 〇〇&lt; 〇〇〇二〇1 Example F9| 〇〇〇〇〇宕〇( N 〇 1 Embodiment F8| 〇〇 &lt; 〇〇〇 &lt; N ΓΜ 〇 1 Example F7| 〇〇〇〇〇〇 (N CS &lt; N 〇 1 Embodiment F6| 〇〇〇〇〇〇m &lt;S &lt;N 〇Evaluation item Glossy sticky feelings Dissolving flavor hardness (Day 1) Fracture stress on Day 1 (N) Hardness (Day 5) Fracture stress on Day 5 (N) Total score Evaluation-40- 144817.doc 201028098 According to the results of Table F3, as this The hard butter of the examples F6 to F10 of the embodiment of the present invention had a faster curing speed than the hard creams of Comparative Examples F1 to F15, Fl7 and Fi8, and obtained sufficient hardness from the first day of storage. In Comparative Example F16, although the hardness was sufficient at the first day of storage, the mouth melt was poor. Further, the hard cream of Examples F 6 to F10 also had a high level in other evaluation items, and the comprehensive evaluation was carried out. [Evaluation of Chocolate] &lt;Examples F11 to F1 5 and Comparative Examples F19 to F 2 7 &gt; Using the hard butters prepared in Examples F1 to F5 and Comparative Examples F1 to F9, in the same manner as in Example 13 The chocolate was prepared and evaluated according to the formulation of Table F4. The results of the preservation test are shown in Table F5. Table F4 Grease 34 Cocoa powder 8.5 Lecithin (%) 0.5 Sugar (%) ~~~' 45 Skim milk powder 12 144817.doc • 41 · 201028098 Comparative Example F27 &lt;0 &lt;] 〇XX PO X inch X Comparative Example F26 &lt;&lt; X 〇X m CN X CM inch X 1 Comparative Example F25 &lt;3 〇XX 〇CM 〇&lt;3 Comparative Example F24 〇〇&lt; X &lt;&lt;]卜&lt; |Comparative Example F23| 〇X &lt;3 X &lt; oo &lt;N &lt;] «ο X I Comparative Example F22 〇 &lt;&lt;3 〇X &lt;3 卜&lt; i Comparative Example F21 XXXXXSX 〇X |Comparative Example F2〇| 〇&lt; 〇〇X m fS X 卜&lt;] 1 Comparative Example F19 &lt;&lt; 〇〇X un CN X v〇|Example F15 〇〇&lt;1 〇〇m 〇P; = 〇Example F14 〇〇〇〇〇m CO 〇Γν| 〇|Example Π3| 〇〇〇〇 〇〇00 CS 〇Example Π2 〇〇〇〇〇cn 〇00 CS 〇|Examples Fill 〇〇〇〇〇00 〇OS rn &lt;Ν 〇Evaluation item Glossy sticky feelings Dissolved flavor hardness (Day 1 ) Day 1 fracture stress (N) Hardness (Day 5) Day 5 fracture stress (N) Total score comprehensive evaluation • 42 144817.doc 201028098 According to the results of Table F 5, as an implementation of the invention F In the chocolates of Examples F11 to F15, each evaluation item had a higher level than the chocolate of Comparative Examples F19 to F27, and the overall evaluation was also excellent. In particular, regarding the hardness, in the chocolate of the comparative example, except for Comparative Example F25, the other comparative examples could not obtain sufficient hardness on the first day, but the chocolate of the example obtained sufficient hardness on the first day, and Very good in curing speed. In Comparative Example F25, the hardness was sufficient from the first day, but the mouth melt sensation was poor. ❹ &lt;Examples F16 and F17 and Comparative Examples F28 to F30&gt; Using Examples FI, F2, Comparative Examples FI, F2, and F4 The prepared hard butter was prepared in the same manner as in Example 19 in the form of Table F4, and the chocolate for coating was evaluated. The storage test results are shown in Table F6. Table F6 Evaluation item Example Π6 Example Π7 Comparative Example F28 Comparative Example F29 Comparative Example F30 Gloss 〇〇Δ Δ Δ Knee sensation △ Δ Δ Mouth 〇〇〇〇 〇〇〇〇 Δ 〇 〇〇〇〇 〇〇〇〇 〇〇〇〇 ( Food sensation) (Day 1) 〇〇XX Δ Hardness (food sensation) (Day 5) 〇〇X △ Δ Total score 12 12 6 7 7 Comprehensive evaluation 〇~0 ' Δ △ Δ

According to the results of Table F6, the coating chocolates of Examples F16 and F17 which are the products of the present invention f were cured faster than the coatings of Comparative Examples F28 to F3, and started on the first day of storage. Get sufficient hardness. In addition, it has a high level in other evaluation projects, and the comprehensive evaluation is also excellent. 144817.doc -43.

Claims (1)

201028098 VII. Patent application scope: 1 · A hard butter's oil-containing composition containing the following oils and fats A and B, and among the constituent fatty acids of all fats and oils, the viscous unsaturated fatty acid is 5% by mass. Hereinafter, the mass ratio of the component a and the component b in the fat and oil A to the component c in the fat and oil B is c/a+b=0 〇〇1 to 〇3: (fat A) (the system (1) is in the constituent fatty acid , carbon number! The saturated fatty acids below 4 are 25 to 60 mass. /. And the saturated fatty acid having a carbon number of 20 or more is 1 mass / 〇 or less. (2) Among the triglycerides in fats and oils, the triglyceride (component a) and constituent fatty acids constituting the fatty acid having a total carbon number of 40 or less The oil having a total carbon number of 42 to 48 triglyceride (component b) having a mass ratio of a/b = 0.2 to 1; (fat B), wherein (3) is a constituent fatty acid, and the saturated fatty acid is 95. The ratio of the mass% or more and the fatty acid having a carbon number of 20 or more is 5% by mass or less, and the ratio of the diglyceride (component c) having a total carbon number of the constituent fatty acids of 5 〇 to 54 in the triglyceride in the fat or oil is 8 〇 Quality. /β above the grease. 2. The hard butter of claim 1, wherein the fat or oil a is obtained by transesterifying a lauric oil with a non-lauric oil. 3_ The hard butter of claim 1 or 2, wherein the hard butter has an ascending melting point of 32 ° C or higher. 4. The hard butter according to claim 1 or 2, which contains 〜1 to 5% by mass of a fatty acid ester-based nonionic emulsifier, and the HLB of the fatty acid ester-based nonionic emulsifier is 5 or less, and 90 The carbon number of the constituent fatty acids having a mass % or more is in the range of 12 to 18. 5. A type of chocolate that is used as a hard cream as requested. 144817.doc 201028098 6 - A chocolate-containing oil-and-fat composition containing the following oils and fats A and fats and oils B, and among the constituent fatty acids of all fats and oils, the trans-unsaturated fatty acid is 5% by mass or less, and fats and oils The mass ratio of the component a and the component b in the a to the component 〇 in the fat B is c/a+b=〇〇〇卜〇3: (fat A) 'the system (1) in the constituent fatty acid, the carbon number 14 The following saturated fatty acids are 25 to 60%, and the saturated fatty acids having a carbon number of 2 or more are 1% or less. (2) Among the triglycerides in fats and oils, triglycerides having a total carbon number of 40 or less in the constituent fatty acids (Component a) and the triglyceride (component b) having a total carbon number of 42 to 48 constituting the fatty acid, the mass ratio of a/b=〇2~丨; (Oil B) Among the constituent fatty acids, the saturated fatty acid is 95% or more, and the fatty acid having 20 or more carbon atoms is 5 mass. /. In the following, (4) the diglyceride in the fat or oil is a fat or oil in which the ratio of the total number of carbon atoms of the fatty acid is 5〇 to 54% of the triglyceride (component c) is 80% or more. 7. The chocolate of the item 6, wherein the above-mentioned fats and oils are obtained by transesterifying a lauric oil with a non-lauric oil. 8. The chocolate of claim 6 or 7 which has a rising melting point of 32 〇c or more for the fat of the fat-containing oil A and the fat or oil B. 9. The chocolate according to claim 6 or 7, which contains 丨7% by mass of a fatty acid ester-based nonionic emulsifier, and the HLB of the fatty acid ester-based nonionic emulsifier is 5 or less, and The carbon number of the constituent fatty acids of 90% by mass or more is in the range of 12 to 18. 10. A food product using the chocolate according to any one of claims 5 to 7 144817.doc 201028098 IV. (1) The representative representative of the case is: (none) (2) The symbol of the symbol of the representative figure is simple: 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: (none) 144817.doc