TWI444142B - Hard cream and chocolate - Google Patents

Description

Hard cream and chocolate

The present invention relates to a hard butter and chocolate which are fats and oils for chocolate.

The hard cream developed as a substitute for cocoa butter is roughly classified into a thermostat type and a non-tempering type. The temperature-regulating fat or oil is usually composed of palmitic acid and stearic acid at the 1st and 3rd positions of the glyceride skeleton, and triglyceride having an unsaturated fatty acid bonded to the 2nd position as a main component, and has physical properties similar to those of cocoa butter. Therefore, compatibility with cocoa butter is high, and a texture similar to that of cocoa butter can be obtained, but on the other hand, it is necessary to control a polymorph at the time of use. Since it is necessary to strictly adjust the temperature in this temperature adjustment process, it is desirable to omit it.

As a non-tempering type hard butter which can omit this temperature adjustment program, those who contain a large amount of trans-unsaturated fatty acids (hereinafter referred to as "reverse acid type hard butter") or those which contain a large amount of lauric acid are known (hereinafter It is called "lauric acid type hard butter"), or both of trans acid and lauric acid (hereinafter referred to as "non-trans acid/non-lauric type hard cream"). These non-tempering type hard butters are different from the temperature-regulating hard creams, and the change of the polymorph type is not complicated, so that it is not necessary to perform 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 chocolate for baking foods, and is suitable for chocolate chips or chocolate for burning. In the case of fats and oils for snacks, it is suitable for use in chocolate for coating or chocolate for sandwich, or as a fat for cakes.

In the non-tempering type hard butter, the above-mentioned acid-reducing hard butter is made of a liquid oil such as palm oil, rapeseed oil or soybean oil, and is hydrogenated to cause a large amount of transunsaturated fatty acids. fatty acid.

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 palm kernel oil, which may be due to preservation. 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 a non-lauric oil with a lauric oil is proposed (JP-A10-108624).

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 oil or the like and a mixed system thereof (JP-A8- 56572, JP-A 2002-306076 and JP-A 2007-185123); a method of formulating a raw material oil and fat to achieve a specific ratio of a fatty acid composition, performing transesterification or separation, etc. (JP-A8-3579); mixing a plurality of specific triglycerides A method of lubricating oil composed of an ester (JP-A 2003-299442); a method of adding an extremely hardened and extremely hardened fat or oil (JP-A 2008-182961).

The present invention provides a hard butter E containing a fat or oil composition, which contains 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 the fats and oils A The mass ratio of component a and component b to component c in grease B is c/a+b= 0.001 to 0.3: (fat A), wherein (1) is a constituent fatty acid, a saturated fatty acid having 14 or less carbon atoms is 25 to 60% by mass, and a saturated fatty acid having 20 or more carbon atoms is 1% by mass or less, (2) Among the triglycerides in fats and oils, the mass ratio of the triglyceride (component a) constituting the fatty acid having a total carbon number of 40 or less to the triglyceride (component b) having a total carbon number of 42 to 48 constituting the fatty acid (a) a fat or oil having a/b = 0.2 to 1 and (3) a constituent fatty acid, wherein the saturated fatty acid is 95% by mass or more, and the fatty acid having 20 or more carbon atoms is 5% by mass or less, (4) Among the triglycerides in the fats and oils, the fats and oils having a total carbon number of 50 to 54% of the triglyceride (component c) are 80% by mass or more.

The present invention provides a chocolate-based E containing a fat or oil composition, which contains 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 the fats and oils A are 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 = 0.001 to 0.3: (fat A), which is (1) among the constituent fatty acids, the saturated fatty acid having 14 or less carbon atoms is 25 to 60%, and a saturated fatty acid having a carbon number of 20 or more is 1% or less, and (2) a triglyceride (component a) having a total carbon number of 40 or less among constituents of the triglyceride in the fat or oil a fatty acid having a total carbon number of 42 to 48 triglycerides (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% or more, and the fatty acid having a carbon number of 20 or more is 5% by mass or less, (4) fat Among the triglycerides, the fats and oils having a total carbon number of 50 to 54 triglycerides (component c) are 80% or more.

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.

In the above prior art, the acid-reducing hard butter and the chocolates produced therewith have a problem of increasing the cost due to hydrogenation or causing a so-called hydrogenated odor, and in recent years, have begun to worry about the effect of trans-unsaturated fatty acids on blood cholesterol. Therefore, there is a tendency to control the use of hydrogenated fats and oils.

In the above prior art, the lauric acid type hard cream and the chocolates 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, there is a large difference in crystallinity, and therefore it takes a lot of time to transfer the crystal from unstable to stable crystallization after solidification. That is, it has been found that the use of the hard cream of the lauric oil and the non-lauric oil and the chocolate produced therewith have a problem that it takes a very large time to obtain sufficient hardness of the product even after curing.

Accordingly, the present invention provides a hard cream and chocolate which are faster in achieving sufficient hardness after curing.

In order to solve the above problems, the inventors of the present invention have focused on the use of lauric oil. It is found that the content of saturated fatty acids having a carbon number of 14 or less is set to a specific range and the content of saturated fatty acids having a carbon number of 20 or more is suppressed to a lower level by the crystallization characteristics of the fats and oils of the non-lauric fats and oils. A combination of a fat or oil having a specific triglyceride composition ratio and a fat or oil containing a large amount of saturated fatty acid can be cured after production in addition to storage stability, flavor, gloss, mouth-melting feeling, and no stickiness on the surface. The present invention is completed by a hard cream or chocolate having excellent physical properties and excellent physical properties.

In the hard butter and the chocolate of the present invention, two kinds of fats and oils of the fats and oils A and the fats and oils B described below are used in combination. In the fatty acid A used in the present invention, the saturated fatty acid having 14 or less carbon atoms is in the range of 25 to 60% by mass (hereinafter abbreviated as "%"), but has no stickiness or mouth-melting feeling. The improvement of the curing speed and the gloss are better, 30 to 55%, and particularly preferably 35 to 53%. Further, from the viewpoint of flavor, the fatty acid having 10 or less carbon atoms is preferably 15% or less, more preferably 12% or less, and particularly preferably 10% 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 and the like. Among them, 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 10 to 40%, more preferably 15 to 35%, and particularly preferably 20 ~30%.

Furthermore, the fats and oils A used in the present invention have a saturated fatty acid having a carbon number of 20 or more in the constituent fatty acids of 1% or less, but it is more preferably 0.7 in terms of improvement in self-curing speed, mouth-melt feeling, and gloss. Below %, particularly preferably 0.5% or less. Examples of the saturated fatty acid having a carbon number of 20 or more include hexadecene carbonate, docosahexacarbonate, and tetracylene carbonate, and the most abundant is docosahexacarbonate.

In the aspect of the present invention, among all the constituent fatty acids of the fats and oils A, examples of the fatty acid other than the above may include stearic acid, palmitic acid, oleic acid, linoleic acid, and linoleic acid. From the viewpoint of improvement in gloss and curing speed, it is preferred that the ratio of all constituent fatty acids equal to the fat is 40 to 75%, more preferably 45 to 70%, particularly preferably 45 to 65%. Moreover, from the viewpoints of no stickiness, mouth melt, improvement in curing speed, and gloss, it is preferred that the unsaturated fatty acids in all constituent fatty acids are 10 to 35%, more preferably 10 to 30%. Particularly good is 12~25%.

In the oil and fat A used in the present invention, among the triglycerides in the fats and oils, the triglyceride (component a) having a total carbon number of 40 or less and the total carbon number of the constituent fatty acids is 42 to 48 The mass ratio of the acid glyceride (component b) is a/b=0.2~1, but the mass ratio is preferably 0.25 to 0.95 in terms of the improvement of the curing speed, the mouth-melting feeling or the gloss, and the non-stickiness. Especially good is 0.4~0.9.

In the aspect of the present invention, in order to obtain the fatty acid composition and the triglyceride composition of the fat or oil A to be used, it is preferred to use a lauric oil or a non-lauric oil. The laurel-based fats and oils and the non-lauric-based fats and oils are not particularly limited, and may be used as a fat or oil derived from a natural product or an extremely hardened oil thereof, or a transesterified oil thereof. Each of the laurel-based fats and the non-lauric-based fats and oils is not limited to one type, and a plurality of kinds of fats and oils 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 ("hydrogenated oil", the same below) and a separating oil. Wait. Further, in the case of using a hardened oil, an extremely hardened oil (IV≦2) is preferred from the viewpoint of lowering the content of the trans-unsaturated fatty acid. The content of lauric acid in the laurel oil is 35% or more, preferably 41 to 56%, and is considered to be 45 to 55 in terms of no stickiness, mouth melt, gloss, and curing speed. %, especially good is 48~53%. The content of myristic acid in the laurel oil is preferably 10 to 25%. From the aspects of no sticky feeling, mouth melt, gloss, and curing speed, it is better to be 13 to 22%, especially good. It is 15~20%. Examples of other constituent fatty acids in the lauric oils include stearic acid, palmitic acid, myristic acid, and oleic acid. The content of stearic acid is preferably from 1 to 10%. From the aspects of no stickiness, mouth melt, gloss, and curing speed, it is preferably 1 to 7%, particularly preferably 1 to 5. %. Moreover, the content of palmitic acid is preferably 6 to 12%. From the aspects of no stickiness, mouth melt, gloss, and curing speed, it is 7 to 11%, and particularly good is 7~. 10%. The content of oleic acid is preferably 0.5 to 25%. 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, separated oil, etc., which are used as raw materials. Further, in the case of using a hardened oil, an extremely hardened oil (IV≦2) is preferred from the viewpoint of lowering the trans acid content. Examples of the constituent fatty acids of the non-lauric oils include stearic acid, palmitic acid, myristic acid, oleic acid, linoleic acid, and linoleic acid. The content of stearic acid in the non-lauric oil is preferably 1 to 40%, and the viscosity is not sticky, the mouth melt, the gloss, and the curing speed are improved. The better is 1 to 30%, especially good. It is 1~20%. The content of myristic acid in the non-lauric oil is preferably 0 to 20%. From the aspects of no stickiness, mouth melt, gloss, and curing speed, it is preferably 0.2 to 15%, especially Good is 0.5~10%. Moreover, the content of palmitic acid is preferably from 3 to 40%. From the aspects of no stickiness, mouth melt, gloss, and curing speed, it is preferably 3 to 30%, particularly preferably 3~ 20%. The content of linoleic acid is preferably 0 to 70%. From the aspects of no stickiness, gloss and curing speed, it is preferably 0.2 to 65%, particularly preferably 1 to 60%. The content of the secondary linoleic acid is preferably 0 to 15%. From the viewpoint of no stickiness, gloss, and curing speed, it is preferably 0.2 to 12%, particularly preferably 1 to 10%. The content of oleic acid is preferably 5-85%. From the aspects of no sticky feeling, mouth melt and gloss, it is better 20~80%, especially 25~70%.

The fat or oil A used in the present invention is preferably obtained by mixing the above-mentioned lauric oil and fat with the above-mentioned non-lauric oil and fat, 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 30 to 80% of the lauric oil, and the self-curing speed is improved, the mouth melting feeling and the gloss are considered, and the better is 40 to 75%, particularly preferably 50 to 70. %.

In the above-mentioned transesterification reaction, as a chemical method, an alkali metal such as sodium methoxide, sodium ethoxide or sodium, sodium hydroxide or potassium hydroxide is used as the catalyst, but the reaction temperature or reaction time is easy to handle. In terms of sex, it is preferred to use sodium methoxide. Further, as the enzyme method, a method of using a fat-decomposing enzyme (lipase) in a catalyst system is also known, and it may be carried out by any method. In the case of the chemical method, the reaction temperature is preferably from 50 to 120 ° C, the amount of the catalyst added is preferably from 0.1 to 2%, and the reaction time is preferably from about 5 to 120 minutes. In the case of the enzyme method, the reaction temperature is preferably 20 to 40 ° C, and the reaction time is preferably about 24 to 72 hours.

The fats and oils B used in the present invention are 95% or more of the constituent fatty acids, and are more preferably 97% or more from the viewpoints of no stickiness, mouth melt, improvement in curing speed, and gloss. Particularly good is 98~100%. In addition, the fats and oils B are 5% or less of the constituent fatty acids, and the fatty acid having a carbon number of 20 or more is 5% or less, and is preferably 4% or less in terms of mouth-melting feeling, curing speed, and gloss, and particularly preferably 3 ~0%.

Further, in the fat or oil B used in the present invention, among the triglycerides in the fats and oils, the ratio of the triglyceride (component c) having a total carbon number of 50 to 54 constituting the fatty acid is 80% or more, since the non-sticky The greasy feeling, the mouth melt, the curing speed, and the gloss are more preferably 85% or more, and particularly preferably 90 to 98%.

In the present invention, the constituent fatty acids of all the fats and oils in which the fats and oils A and the fats and oils B are added together have a trans-unsaturated fatty acid of 5% or less, and more preferably 4% or less from the viewpoint of preventing the influence of the hydrogenated odor on the flavor. Especially good is 3% or less. Further, from the viewpoint of simplification of the manufacturing process, it is preferred to set the lower limit to 0.1% or more.

Further, in the present invention, 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 = 0.001 to 0.3, since no stickiness, mouth melt, and curing speed In terms of improvement and gloss, it is better to be 0.001 to 0.2, and particularly preferably 0.001 to 0.12.

In the aspect of the present invention, the fat melting point of the fat or oil mixed with the fat A or the fat B in the hard cream or the chocolate is preferably 32° C. or more, and is considered to be better from the viewpoint of mouth melt and no stickiness. It is 33~47°C, especially 34~45°C.

In the aspect of the present invention, it is preferred to use a fatty acid ester-based nonionic emulsifier which contains 90% or more of the constituent fatty acids having a carbon number of 12 to 18 as a hydrophobic group. The self-curing speed is improved, the hardness, the gloss, and the non-stickiness are considered to be more preferably 95% or more, particularly preferably 97% or more, in the range of 12 to 18 carbon atoms. Moreover, considering the improvement of the curing speed, the hardness, the gloss, and the non-sticky feeling, the carbon number of the constituent fatty acid is more preferably in the range of 14 to 18, particularly preferably in the range of 16 to 18. The good is 90% or more, more preferably 95% or more, and particularly preferably 97% or more. Specific examples of the fatty acid having 12 to 18 carbon atoms are lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid and the like. Further, the content of the saturated fatty acid in the constituent fatty acid is preferably 50% or more, more preferably 70% or more, and particularly preferably 90% or more from the viewpoint of increasing the curing speed when used in hard butter or chocolate. .

Further, the emulsifier is preferably one having an HLB of 5 or less, and is preferably a HLB of 3 or less in terms of improvement in self-curing speed, hardness, gloss, and mouth-melting feeling, and particularly preferably an HLB of 2 or less. Especially good for those with an HLB of 1.5 or less.

The type of the emulsifier may be used as a food, and examples thereof include sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and glycerin organic acid fatty acid ester, which may be added. One type, or a combination of two or more types.

Further, in the case of using an emulsifier, the amount thereof is preferably 0.01 to 5% in the hard butter, and the self-curing speed is improved, the mouth-melting feeling, and the non-stickiness are considered, and more preferably 0.1~ 3%, particularly good is 0.2~2%. Further, when an emulsifier is used in the chocolate, the amount of the emulsifier added is preferably from 0.0034 to 1.7%, and the self-curing speed is improved, the mouth is dissolved, and the non-sticky feeling is considered. It is 0.034~1.02%, especially good 0.068~0.68%.

In the aspect of the present invention, when the emulsifier is used, when the hard butter is produced 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 B. In the oil and fat after mixing, it is preferable to obtain an effect of improvement in curing speed, hardness, gloss, mouth melt, and no stickiness, and it is preferred to dissolve it in fat or oil to make a 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 34 ° C or more, and it is preferably from 35 to 49 ° C, particularly preferably from 36 to 47 ° C, in terms of mouth-melting feeling and no stickiness.

As a state 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 preparing the chocolate, the fat and oil A and the fat B are prepared. The method of becoming a chocolate. In the case of the chocolate, the milk chocolate, the dark chocolate, the white chocolate, etc. can be exemplified, and the chocolate for coating, the chocolate for the sandwich, the chocolate for the sandwich, and the baking application can be exemplified for the purpose of use. The layer is made of chocolate, chocolate chips, chocolate, and chocolate.

The chocolate for coating is a chocolate-like food suitable for the coating of the surface of the food, and examples of the food include various western-style snacks and snacks such as cakes, breads, and biscuits. The chocolate for sandwiching is suitable for foods such as chocolates contained in foods, and examples of the foods include snacks, choux pastry, pies, taro, and the like.

When the hard butter or the chocolate of the present invention is produced, it is used for the purpose of adjusting the hardness and for the oil having a fluidity of 20 ° C or less, and the effect of improving the self-curing speed is to satisfy the above-mentioned fats and oils A and B. The condition is premised, and it is preferably used in the range of 10% 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%. It is used in the range of 3.4% or less in the chocolate, more preferably in the range of 1.7% or less, and particularly preferably in the range of 0 to 1.02%.

As the fat or oil which can be used in combination with the hard butter or chocolate of the present invention at 20 ° C or lower, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower seed oil, sunflower oil, rice oil can be used. And sesame oil, olive oil, grape seed oil, peanut oil, linseed oil, palm oil, or the like, or triglyceride and/or diglyceride as raw materials.

Further, in the production of the hard butter or chocolate of the present invention, 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 may be added in order to adjust the viscosity. From the viewpoint of flavor, it is preferred that the amount of the emulsifier used at this time is 0.05 to 5% in the hard butter and 0.017 to 1.7% in the chocolate.

In the case of preparing the chocolate of the present invention or the case of preparing the chocolate using the hard butter of the present invention, it is preferable to remove the flavor, the texture, the preservability, and the improvement of the mixing property of the oil and the powder. The fats and oils A and the above-mentioned fats and oils B or the hard butter of the present invention are also blended with sugar, milk powder, cocoa liquor, lecithin and the like. In terms of flavor, the sugar is preferably blended in an amount of 60 to 120 parts, more preferably 70 to 110, based on the above-mentioned fats and oils A, the above-mentioned fats and oils B, or 100 parts by mass of hard butter (hereinafter referred to as "parts"). Share. Examples of the usable sugars include monosaccharides such as glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, and maltitol. A disaccharide, a trisaccharide, a tetrasaccharide, a pentasaccharide, a hexasaccharide, a starch hydrolyzate, a sugar alcohol obtained by the reduction thereof, a mixture thereof, and various 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 and oils B or 100 parts of hard butter. As the milk powder which can be used, a full-fat milk powder, a skim milk powder, a cream powder, a whey powder, a protein-concentrated whey powder, a buttermilk powder, and a sugared milk powder can be exemplified.

The cocoa slurry is preferably formulated in an amount of from 0 to 100 parts, more preferably from 0 to 50 parts, based on the above-mentioned fats and oils A, the above-mentioned fats and oils B, or 100 parts of hard butter. The type of the cocoa syrup which can be used is not limited, and the cocoa butter content is likely 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 lecithin is preferably formulated in an amount of 0.01 to 5 parts, more preferably 0.1 to 2 parts, based on the above-mentioned fats and oils A, the above-mentioned fats and oils B, or 100 parts of hard butter. The lecithin which can be used is a phospholipid mixture containing phospholipid choline, phospholipid oxime ethanolamine, phospholipid osmolar, phosphatidic acid or the like, and is typically 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 of 12 to 18 Fatty acid ester nonionic emulsifier 0.01~5 mass%: (F1) The fatty acid is 5% by mass or less of the trans-unsaturated fatty acid, 25 to 60% by mass of the saturated fatty acid having 14 or less carbon atoms, and 1% by mass or less of the saturated fatty acid having 20 or more carbon atoms; (F2) Among the triglycerides in fats and oils, the triglyceride (component Fa) constituting the total carbon number of the fatty acid of 40 or less and the triglyceride (component Fb) having a total carbon number of 42 to 48 constituting the fatty acid The mass ratio is Fa/Fb=0.2~1.

The present invention provides a chocolate F comprising a fat or oil 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 of 12 to 18 Fatty acid ester-based nonionic emulsifier 0.0034 to 1.7% by mass: (F1) Among the constituent fatty acids of fats and oils, trans-unsaturated fatty acids are 5 The amount of the saturated fatty acid having a carbon number of 14 or less is 25 to 60% by mass, and the saturated fatty acid having a carbon number of 20 or more is 1% by mass or less; and (F2) the total carbon number of the fatty acid among the triglycerides in the fat or oil The mass ratio of the triglyceride (component Fa) of 40 or less to the triglyceride (component Fb) having a total carbon number of 42 to 48 constituting the fatty acid is Fa/Fb = 0.2 to 1.

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 14 or less carbon atoms is set to a specific range, and trans-unsaturated fatty acids are prepared. And a fat or oil having a carbon number of 20 or more, which is low in content, and which is a specific triglyceride composition ratio, and a specific emulsifier having an HLB of 3 or less, in addition to storage stability, flavor, and In addition to the gloss, the mouth-melting feeling, the surface-free feeling, and the like, the hard cream F or the chocolate F having excellent physical properties, which is excellent in curing speed after the production, is completed, thereby completing the present invention F.

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, particularly lauric acid, and a hardness (curing speed) of the hard butter and chocolate after manufacture, a mouth-melting feeling, Hard cream F and chocolate F which are excellent in gloss and non-sticky surface.

The hard butter F and the chocolate F of the present invention contain fats and oils and an emulsifier. In the fatty acid used in the present invention, the trans-unsaturated fatty acid is 5% by mass or less (hereinafter abbreviated as "%"), and it is more preferable from the viewpoint of preventing the influence of the hydrogenated odor on the flavor. 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.

Further, in the fat or oil used in the invention F, among the constituent fatty acids, the saturated fatty acid having 14 or less carbon atoms is in the range of 25 to 60%, since no stickiness, mouth melt, curing speed, gloss In terms of consideration, it is better to be 30 to 55%, and particularly preferably 35 to 53%. Further, the fatty acid having 10 or less carbon atoms is preferably 15% or less, and more preferably 12% or less, and particularly preferably 10% or less, from the viewpoint of flavor. Examples of the saturated fatty acid having a carbon number of 14 or less include myristic acid, lauric acid, citric acid, octanoic acid and the like. Among them, lauric acid is preferred. From the viewpoints of no stickiness, mouth melt, gloss, and curing speed, lauric acid is preferably 10 to 40%, more preferably 15 to 35%, particularly preferably 20%. ~30%.

Further, as the fat or oil used in the invention F, the above-mentioned fats and oils A of the invention E can be used.

The emulsifier used in the present invention F can also be used in the emulsifier described in the invention E. However, in the case where the emulsifier used in the present invention F has an HLB of 3 or less, from the viewpoint of improvement in curing speed, hardness, gloss, and mouth-melting feeling, it is more preferable that the HLB is 2 or less, and particularly preferably HLB. For those below 1.5.

In the F of the present invention, the amount of the emulsifier added is 0.01 to 5% in the hard butter, and the self-curing speed is improved, the mouth-melting feeling, and the non-stickiness are considered, and it is preferably 0.1 to 3%, which is particularly good. It is 0.2~2%. Further, the amount of the emulsifier added is 0.0034 to 1.7% in the chocolate, and the self-curing speed is improved, the mouth-melting feeling, and the non-stickiness are considered to be 0.034 to 1.02%, particularly preferably 0.068. 0.68%.

In the aspect of the invention F, the rising melting point of the oil is preferably 30° C. or more, and is preferably from 32 to 45° C., particularly preferably from 33 to 42 in terms of mouth-melting feeling and no stickiness. °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 is preferably 33 to 47 ° C in terms of mouth-melting feeling and no stickiness. It is 34~45 °C.

As a aspect of producing the chocolate F of the present invention F, there is a method of first preparing the hard butter F of the present invention F, and using the same to prepare a chocolate; or first preparing the above (F1) and (F2). The fats and oils (hereinafter referred to as "the above-mentioned fats and oils") are prepared by blending them with an emulsifier satisfying the above (F3) to form 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 manufacturing method is as described above except for using the hard butter F in combination with the fat of the chocolate type. In view of the effects of the improvement of the curing speed, etc., it is preferable to satisfy the conditions of the above (F1) and (F2), and it is preferable to use it in the range of 10% or less in the hard butter of the present invention F. More preferably, it is used in the range of 5% or less, and particularly preferably in the range of 0 to 3%; in chocolate, it is preferably used in the range of 3.4% or less, more preferably in the range of 3.4% or less. It is used in the range of 1.7% or less, and it is particularly preferable to use it in the range of 0 to 1.02%.

Further, in the production of the hard butter F or the chocolate F of the present invention, an emulsifier such as lecithin or a glycerin fatty acid ester having an HLB of 5 or more, a sucrose fatty acid ester or a polyglycerin fatty acid ester may be added in order to adjust the viscosity. From the viewpoint of flavor, it is preferred that the amount of the emulsifier used in this case is 0.05 to 5%.

Example

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.

Hard butter E and chocolate E were explained in accordance with Examples 1 to 20 below.

[Preparation of grease W and X]

To 3,500 g of the raw material fats and oils shown in Table 1, 7 g of sodium methoxide was added as a catalyst, and after 80 minutes of random transesterification at 80 ° C, water washing/decoloring/deodorization was carried out in accordance with a conventional method to obtain fats and oils W and X.

[Preparation of fat Y]

The raw material fats and oils shown in Table 1 were melted at 80 ° C, and then decolorized/deodorized according to a conventional method to obtain a fat and oil Y.

[Preparation of Grease Z]

3,500 g of the raw material fats and oils shown in Table 1 was added with 7 g of sodium methoxide as a catalyst, and after 80 minutes of random transesterification at 80 ° C, hydrogenation was carried out using 35 g of a nickel catalyst and 3.5 g of methionine, and deodorization was carried out according to the method. And get the grease Z.

Table 1 shows the fatty acid composition, the triglyceride composition, and the rising melting point of the fats and oils W to Z and other fats and oils used in the following examples.

<Example 1>

2 parts of the palm oil hardening oil (IV=1) which is the fats and oils B was added to the 98 parts of the fats and oils prepared as the fats and oils A, and it melt|dissolved at about 80 degreeC, and it is set as the uniform oil- (Emulsifying and kneading machine, Tama Precision Chemicals Co., Ltd.) was cooled to 15 ° C, stored at 30 ° C for 1 day, and then stored in a refrigerator (5 ° C) for 1 day to prepare a hard cream.

<Example 2>

To the oil and fat X 98 parts prepared as the above-mentioned fats and oils A, 2 parts of the same fats and oils as those of the user of Example 1 were added, and the mixture was melted at about 80 ° C to obtain a uniform fat or oil composition, and the same was carried out. Hard butter was prepared in the same manner as in Example 1.

<Example 3>

2 parts of rapeseed extremely hardened oil (IV=1) as fats and oils B was added to 98 parts of the oil and fat prepared as the oil and fat A, and melted at about 80 ° C to obtain a uniform fat or oil composition. Hard butter was prepared in the same manner as described in Example 1.

<Example 4>

To 95.5 parts of the fats and oils W prepared as the above-mentioned fats and oils A, 4 parts of the same fats and oils as those of the user of Example 1 were added, and the carbon number of the constituent fatty acids was 30%, and the carbon number was 69%, and the rest was 0.5 parts of 1% sucrose fatty acid ester (Ryoto Sugar Ester S-170, Mitsubishi Chemical Food Co., Ltd.) having an HLB of 1, and melted at about 80 ° C to prepare a uniform fat or oil composition, and implemented by Hard butter was prepared in the same manner as in Example 1.

<Example 5>

In the oil and fat W 97.5 parts prepared as the above-mentioned oil and fat A, 2 parts of the oil and fat B and the carbon number 16 of the constituent fatty acids were 31%, and the carbon number was 68%, and the rest was added. 0.5 parts of 1% sucrose fatty acid ester (Ryoto Sugar Ester S-570, Mitsubishi Chemical Food Co., Ltd.) having an HLB of 5, which was melted at about 80 ° C to prepare a uniform fat or oil composition. Hard butter was prepared in the same manner as described in Example 1.

<Example 6>

To the 93 parts of the fats and oils W prepared as the fats and oils A, 2 parts of the same fats and oils as those of the user of Example 1 and 5 parts of the same sucrose fatty acid ester as the user of Example 4 were added to about 80 parts. The hard butter composition was melted to prepare a uniform fat or oil composition, and a hard cream was prepared by the same method as described in Example 1.

<Comparative Example 1>

After 100 parts of the fats and oils W were melted at about 80 ° C, hard butter was prepared by the same method as described in Example 1.

<Comparative Example 2>

To a portion of 98 parts of fats and oils, 2 parts of palm hardening oil (IV = 1) was added, and the mixture was melted at about 80 ° C to prepare a uniform fat or oil composition, and hard was prepared by the same method as described in Example 1. cream.

<Comparative Example 3>

To 75 parts of the fats and oils W, 25 parts of palm extreme hardening oil (IV = 1) was added, and the mixture was melted at about 80 ° C to obtain a uniform fat or oil composition, and hard was prepared by the same method as described in Example 1. cream.

<Comparative Example 4>

2 parts of canola extreme hardening oil (IV=1) was added to 98 parts of fats and oils, and melted at about 80 ° C to obtain a uniform oil and fat composition, which was the same as described in Example 1. A hard cream is prepared by the method.

<Comparative Example 5>

2 parts of palm hardening oil (IV=1) was added to 98 parts of coconut hardening oil (IV=1), and it was melted at about 80 ° C to obtain a uniform oil and fat composition, which was recorded as in Example 1. Hard butter was prepared in the same manner.

<Comparative Example 6>

To the Z98 portion of the fat and oil, 2 parts of palm hardening oil (IV = 1) was added, and the mixture was melted at about 80 ° C to prepare a uniform fat or oil composition, and a hard cream was prepared by the same method as described in Example 1. .

<Comparative Example 7>

2 parts of palm oil (IV = 1) was added to 98 parts of palm oil (IV = 35), and it was melted at about 80 ° C to obtain a uniform oil composition, which was recorded as in Example 1. Hard butter was prepared in the same manner.

Table 2 shows the blending of the hard butters of Examples 1 to 6 and Comparative Examples 1 to 7, and the rising melting point.

[Measurement of rising melting point]

The rising melting point of fats and oils is determined according to the standard oil and fat analysis test method 2.2.4.2-1996.

[Evaluation of Hard Cream]

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

Each of the hard butter samples of Examples 1 to 6 and Comparative Examples 1 to 7 was completely melted at a temperature of 70 ° C or higher in the vessel, and then lowered to 60 ° C, and poured into a mold, cooled at 5 ° C for 20 minutes, and cooled at 15 ° C. After a minute, it was taken out from the mold and stored at 20 °C. The mold was a chocolate mold No. 72 (length 48 mm × width 24 mm × thickness 6.3 mm, 9 g, the same below) manufactured by Tanaka Manufacturing Co., Ltd.

The quality evaluation criteria for hard cream are as follows. The evaluation of the sample was carried out by using it at 20 ° C for 5 days, and regarding the hardness, the evaluation was performed on the first day and the fifth day. The evaluation results are shown in Table 3.

[luster]

Visual observation was carried out by five panel inspectors, and the appearance at the time of storage was evaluated in accordance with the evaluation criteria shown below.

○: The surface is smooth and shiny

△: The surface is slightly rough and slightly dull

×: the surface is rough and dull

[sticky feeling]

The five functional inspectors touched the finger and evaluated the sticky feeling according to the evaluation criteria shown below.

○: no sticky feeling

△: A little sticky

×: Very sticky

[mouth melt]

It was eaten by five functional inspectors, and the mouth-melting feeling of the evaluation sample was evaluated according to the evaluation criteria shown below.

○: no dissolved residual feeling

△: slightly dissolved residual feeling

×: There is a residual feeling of melting

[flavor]

It was eaten by five functional inspectors, and the taste of the evaluation sample was evaluated for the taste and odor of the oil (hydrogenated odor and lauric acid odor) according to the evaluation criteria shown below.

○: I can't feel the smell or smell of oil.

△: I feel the taste and smell of oil slightly.

×: I feel the smell and smell of oil

[hardness (physical property)]

The hardness of the sample was evaluated using a Shimadzu small table tester EZTest (manufactured by Shimadzu Corporation) on a groove of 20 mm wide by a 3-point bending test fixture (NO. 49: manufactured by Yamagata Corporation) The breaking stress was measured at a compression speed of 20 mm/min. Five samples were measured for each of the examples and the comparative examples and expressed as an average value. The fracture stress is the maximum test force when the sample is broken and the stress disappears.

○: The fracture stress is 20N or more

△: The fracture stress is 16N or more and less than 20N.

×: The fracture stress is less than 16N

[Overview]

In the evaluation of gloss, sticky feeling, mouth-melting feeling, hardness (day 1 and day 5), and flavor, ○ is marked as 2 points, △ is recorded as 1 minute, and × is marked as 0, according to The total score is judged according to the following criteria.

○: 9 or more points

△: 6 points or more, less than 9 points

×: Less than 6 points

According to the results of Table 3, the hard butters of Examples 7 to 12 which are examples of the present invention have a faster curing speed than the hard creams of Comparative Examples 8, 9, and 11 to 13, and are obtained from the first day of storage. Full hardness. In Comparative Examples 10 and 14, the hardness was sufficient from the first day of storage, but the mouth meltability was poor. Further, the hard butters of Examples 7 to 12 also had a high level in other evaluation items, and the overall evaluation was also excellent.

[Evaluation of chocolate]

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

Using the hard butters prepared in Examples 1 to 6 and Comparative Examples 1 to 7, chocolates were prepared in accordance with Table 4 in accordance with the principle of producing ordinary chocolates. The chocolate mold was a chocolate mold No. 72 manufactured by Tanaka Molding Co., Ltd. The storage test results are shown in Table 5. The evaluation items, evaluation methods, and evaluation criteria were carried out in the same manner as in the case of the above-mentioned hard butter. Among them, the evaluation criteria of only the hardness were evaluated as follows.

[hardness (physical property)]

○: The breaking stress is 30N or more

△: The breaking stress is 27N or more and less than 30N.

×: The fracture stress is less than 27N

According to the results of Table 5, the chocolates of Examples 13 to 18 which are the products of the present invention have higher evaluation standards than the chocolates of Comparative Examples 15 to 21, and are excellent in overall evaluation. In particular, regarding the hardness, the chocolates of Comparative Examples 15, 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, and the curing speed was very high. Excellent. In the chocolates of Comparative Examples 17 and 19, although the hardness was sufficient from the first day of storage, the mouth melt feeling was poor.

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

Using the hard butter prepared in Examples 1 and 2, Comparative Examples 1, 2 and 4, chocolate for coating was prepared in accordance with the formulation of Table 4 in accordance with the principle of producing a usual chocolate. The prepared coating was adjusted to a temperature of 38 ° C with chocolate, and a sample was prepared by wrapping 7 to 9 g on the entire surface of the biscuit (product name: MARIE/Songyong Fruit Co., Ltd., diameter 6 cm). The storage test results 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 hardness, the evaluation was carried out in accordance with the method and standard shown below.

The hardness judgment criteria of the evaluation sample were as follows. The evaluation of the samples was performed on the first and fifth days after storage.

[Hardness (food sensation)]

It was eaten by 5 functional inspectors, and the hardness of the chocolate of the sample was evaluated according to the judgment criteria shown below.

○: Strong resistance to chocolate felt when chewing

△: The resistance of chocolate felt when chewing is slightly weak and soft

×: resistance to chocolate felt without chewing

According to the results of Table 6, the chocolates for coating of Examples 19 and 20 which are examples of the present invention were cured faster than the chocolates for coatings of Comparative Examples 22 to 24, and were obtained from the first day of storage. Full hardness. In addition, it has a high level among other evaluation items, and the overall evaluation is also excellent.

Hereinafter, the hard cream F and the chocolate F will be described in accordance with Examples F1 to F17.

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

To 3,500 g of the raw material fats and oils described in Table F1, 7 g of sodium methoxide was added as a catalyst, and after 80 minutes of random transesterification at 80 ° C, water washing/decoloring/deodorization was carried out in accordance with a conventional method to obtain fats and oils F-A and F-B.

[Preparation of fat F-C]

The raw material fats and oils described in Table F1 were melted at 80 ° C, and then decolorized/deodorized according to a conventional method to obtain a fat or oil F-C.

[Preparation of fat F-D]

In 3,500 g of the raw material fats and oils described in Table F1, 7 g of sodium methoxide was added as a catalyst, and after 80 minutes of random transesterification at 80 ° C, hydrogenation was carried out using 35 g of a nickel catalyst and 3.0 g of methionine, and deodorization was carried out in accordance with the usual practice. And get the fat FD.

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

<Example F1>

To 99.5 parts of fats and oils FA, sucrose fatty acid ester (Ryoto Sugar Ester S-170, Mitsubishi) having a carbon number of 16 in the constituent fatty acid of 30%, a carbon number of 18 in 69%, and the others being 1% and having an HLB of 1 was added. Chemical Food Co., Ltd.) 0.5 parts, melted at about 80 ° C to make a uniform oil composition, cooled to 15 ° C using a freezer (emulsifier kneading machine, Tama Precision Chemical Co., Ltd.), kept at 30 ° C After 1 day, it was stored in a refrigerator (5 ° C) for 1 day to prepare a hard cream.

<Example F2>

To 99.5 parts of the fats and oils F-B, 0.5 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 1.

<Example F3>

In the above-mentioned oil and fat FA 99.5 parts, a sucrose fatty acid ester (Ryoto Sugar Ester P-170, which has a carbon number of 16 in the constituent fatty acid of 79%, a carbon number of 18 in 20%, the balance of 1%, and an HLB of 1 is added. 0.5 parts of Mitsubishi Chemical Food Co., Ltd. was prepared into a uniform fat or oil composition, and hard butter was prepared by the same method as described in Example F1.

<Example F4>

To 99.5 parts of the above-mentioned fats and oils FA, 40% of the constituent fatty acids were added, the carbon number was 40%, the carbon number was 50%, the others were 1%, and the HLB was 3 glycerol fatty acid ester (Sunsoft Q-1810S, Sun Chemistry) 0.5 parts of Co., Ltd. was melted at about 80 ° C to prepare a uniform fat or oil composition, and hard butter was prepared by the same method as described in Example F1.

<Example F5>

To 99.5 parts of the above-mentioned fats and oils FA, the sorbitan fatty acid ester (Emasol S-30V) having a carbon number of 16 in the constituent fatty acid of 49%, a carbon number of 18 in 50%, the balance being 1%, and an HLB of 2 was added. 0.5 parts of Kao Co., Ltd. was melted at about 80 ° C to prepare a uniform fat or oil composition, and hard butter was prepared by the same method as described in Example F1.

<Comparative Example F1>

After 100 parts of the above fats and oils F-A were melted at 80 ° C, hard butter was prepared by the same method as described in Example F1.

<Comparative Example F2>

In the above-mentioned oil and fat FA 99.5 parts, a sucrose fatty acid ester (Ryoto Sugar Ester S-570, which has a carbon number of 16 in the constituent fatty acid of 31%, a carbon number of 18 in 68%, the balance of 1%, and an HLB of 5 was added. 0.5 parts of Mitsubishi Chemical Food Co., Ltd. was prepared into a uniform fat or oil composition, and hard butter was prepared by the same method as described in Example F1.

<Comparative Example F3>

To 99.5 parts of the above-mentioned fats and oils F-C, 0.5 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.

<Comparative Example F4>

To the 98 parts of the above fats and oils F-A, 2 parts of canola extreme hardening oil (IV = 1) was added to prepare a uniform fat or oil composition, and hard butter was prepared by the same method as described in Example F1.

<Comparative Example F5>

0.5 parts of the same sucrose fatty acid ester as the user of Example F1 was added to 99.5 parts of the coconut hardening oil (IV = 1) to prepare a uniform fat or oil composition, which was the same as that described in Example F1. And prepare a hard cream.

<Comparative Example F6>

After 100 parts of the above fats and oils F-D were melted at 80 ° C, hard butter was prepared by the same method as described in Example F1.

<Comparative Example F7>

To 90 parts of the above fats and oils F-A, 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.

<Comparative Example F8>

0.5 parts of the same sucrose fatty acid ester as the user of Example F1 was added to 99.5 parts of palm oil (IV=35) to prepare a uniform fat or oil composition, which was the same as that described in Example F1. And prepare a hard cream.

<Comparative Example F9>

2 parts of soybean lecithin (Lecithin DX, manufactured by Nisshin Olympus Co., Ltd.) was added to 98 parts of the above-mentioned fats and oils FA to prepare a uniform fat or oil composition, and a hard cream was prepared by the same method as described in Example F1. .

Table F2 shows the blending of the hard butters of Examples F1 to F5 and Comparative Examples F1 to F9, the added emulsifier, its HLB value, and the rising melting point.

[Measurement of rising melting point]

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

[Evaluation of Hard Cream]

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

Each of the hard butter samples of Examples F1 to F5 and Comparative Examples F1 to F9 was prepared, stored, and evaluated in the same manner as in Example 7. The evaluation results are shown in Table F3.

According to the results of Table F3, the hard butters of Examples F6 to F10 which are the embodiments of the present invention F have a faster curing speed than the hard creams of Comparative Examples F10 to F15, F17 and F18, and start from the first day of storage. Get sufficient hardness. In Comparative Example F16, although the hardness was sufficient from the first day of storage, the mouth melt feeling was poor. Further, the hard butters of Examples F6 to F10 also had a high level in other evaluation items, and the overall evaluation was also excellent.

[Evaluation of chocolate]

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

Using the hard butters prepared in Examples F1 to F5 and Comparative Examples F1 to F9, chocolate was prepared and evaluated in the same manner as in Example 13 in accordance with Table F4. The results of the preservation test are shown in Table F5.

According to the results of Table F5, the chocolates of Examples F11 to F15 which are the products of the present invention F have higher evaluation standards than the chocolates of Comparative Examples F19 to F27, and are excellent in overall evaluation. 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 was cured. Very good speed. In Comparative Example F25, the hardness was sufficient from the first day, but the mouth meltability was poor.

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

Using the hard butters prepared in Examples F1, F2, Comparative Examples F1, F2, and F4, chocolates for coating were prepared and evaluated in the same manner as in Example 19 in accordance with Table F4. The storage test results are shown in Table F6.

According to the results of Table F6, the coated chocolates of Examples F16 and F17 which are the products of the present invention F were cured faster than the coated chocolates of Comparative Examples F28 to F30, and were stored on the first day of storage. Get sufficient hardness. In addition, it has a high level among other evaluation items, and the overall evaluation is also excellent.

Claims (10)

A hard butter comprising a fat or oil composition containing the fats and oils A and the oils and fats B, and the constituent fatty acids of all the fats and oils, the trans-unsaturated fatty acid being 5% by mass or less, and the component a of the fat and oil A and The mass ratio of the component b to the component c in the fat B is c/a+b=0.001 to 0.3: (fat A), which is (1) among the constituent fatty acids, the saturated fatty acid having a carbon number of 14 or less is 25 to 60 mass. %, and the saturated fatty acid having a carbon number of 20 or more is 1% by mass or less, and (2) among the triglycerides in the fat or oil, the triglyceride (component a) constituting the fatty acid having a total carbon number of 40 or less and the constituent fatty acid a total carbon number of 42 to 48 triglyceride (component b) mass ratio of a / b = 0.2 ~ 1 oil; (fat B), which is (3) in the constituent fatty acids, saturated fatty acid is 95 mass % or more, and the fatty acid having a carbon number of 20 or more is 5% by mass or less, and (4) the ratio of the triglyceride (component c) having a total carbon number of 50 to 54 constituting the fatty acid in the triglyceride in the fat or oil is 80% by mass or more of fats and oils. The hard butter of claim 1, wherein the fats and oils A are obtained by transesterifying a lauric oil and a non-lauric oil. The hard butter of claim 1 or 2, wherein the hard butter has an ascending melting point of 32 ° C or higher. The hard butter of claim 1 or 2, which contains 0.01 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% by mass or more The carbon number of the constituent fatty acids is in the range of 12 to 18. A chocolate type which uses the hard cream of claim 1. A chocolate-based oil-and-fat composition containing the fats and oils A and the oils and fats B, and the constituent fatty acids of all the fats and oils, the trans-unsaturated fatty acid is 5% by mass or less, and the component a of the fat and oil A and The mass ratio of the component b to the component c in the fat and oil B is c/a+b=0.001 to 0.3: (fat A), which is (1) among the constituent fatty acids, the saturated fatty acid having 14 or less carbon atoms is 25 to 60%. And the saturated fatty acid having a carbon number of 20 or more is 1% or less, and (2) among the triglycerides in the oil and fat, the triglyceride (component a) which constitutes the total carbon number of the fatty acid of 40 or less and the total carbon constituting the fatty acid The number of 42-48 triglyceride (component b) is a mass ratio of a/b=0.2~1; (fat B), which is (3) of the constituent fatty acids, and the saturated fatty acid is 95% or more. Further, the fatty acid having a carbon number of 20 or more is 5% by mass or less, and (4) the ratio of the triglyceride (component c) having a total carbon number of 50 to 54 constituting the fatty acid in the triglyceride in the fat or oil is 80% or more. Grease. The chocolate according to claim 6, wherein the oil and fat A is obtained by transesterifying a lauric oil with a non-lauric oil. The chocolate of claim 6 or 7, wherein the fat of the fats and oils A and the fats and oils B of the above-mentioned fats and oils B have a rising melting point of 32 ° C or more. The chocolate of claim 6 or 7, which contains 0.0034 to 1.7% by mass of a fatty acid ester-based nonionic emulsifier, and the fatty acid ester-based nonionic emulsifier has an HLB of 5 or less and 90% by mass or more. The carbon number of the constituent fatty acids is in the range of 12 to 18. A food product using the chocolate of any one of claims 5 to 7.