WO2007129590A1 - チョコレート用油脂組成物 - Google Patents
チョコレート用油脂組成物 Download PDFInfo
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- WO2007129590A1 WO2007129590A1 PCT/JP2007/059024 JP2007059024W WO2007129590A1 WO 2007129590 A1 WO2007129590 A1 WO 2007129590A1 JP 2007059024 W JP2007059024 W JP 2007059024W WO 2007129590 A1 WO2007129590 A1 WO 2007129590A1
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- Prior art keywords
- chocolate
- oil
- fat
- fats
- oils
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
Definitions
- the present invention relates to 30 fatty acids having 12 or less carbon atoms.
- a fat obtained by transesterifying an oil containing at least / o and an oil containing 30% or more of a saturated fatty acid having 20 or more carbon atoms, and further comprising this ester-exchanged oil mixed with acetyl sucrose fatty acid ester TECHNICAL FIELD
- the present invention relates to an oil / fat composition for chocolate, which is capable of producing a chocolate having excellent flavor containing cocoa butter without being tempered. Background art
- Chocolate is roughly classified into those that require a tempering operation and those that do not require an oil or fat component to be used.
- the former consists of SUS type triglycerides represented by cocoa butter (S: saturated fatty acid, U: unsaturated fatty acid) as the main component.
- S saturated fatty acid
- U unsaturated fatty acid
- the latter often consists of fats and oils containing trans-unsaturated fatty acids or lauric fats such as coconut oil and palm kernel oil.
- the chocolate that has been subjected to tempering operation generally has a high viscosity, so that the filling operation cannot be performed, and as a result, the chocolate needs to be filled in a low viscosity state. Therefore, there are many cases where the tempering operation cannot be performed.
- cocoa butter in fats and oils conventionally used in chocolate is 5% or less, it is not necessary to use fats and oils composed of trans-type unsaturated fatty acids such as coconut oil, palm kernel oil, or fractionated oils thereof. High quality chocolate can be manufactured. But cocoa butter, Because cocoa mass cannot be used, the original good flavor of chocolate cannot be produced. In this case, since cocoa powder is used, the cocoa flavor is stronger than the original flavor of chocolate.
- Patent Document 1 exemplifies a non-tempering chocolate having a high cocoa butter content, which is a combination of high trans unsaturated fatty acid-containing fat and oil and acetylyl sucrose fatty acid ester.
- Some hardened oils have a low content of trans-type unsaturated fatty acids, but the lower the content of trans-type unsaturated fatty acids, the lower the amount of cocoa butter used in fats and oils used in chocolate.
- Oils and fats containing trans-unsaturated fatty acids are generally produced by hydrogenation (also called hardening).
- This hydrogenation is a process for producing saturated fatty acids by adding hydrogen to the double bond portion of unsaturated fatty acids.
- unsaturated fatty acids are trans-type in the process of hydrogenation, where the hydrogen-attached position is cis-type. It is naturally produced by ruminant microorganisms, so it is contained in milk fat and meat.
- each oil and fat are improved by transesterifying short fatty acids or fatty acids or fats and oils containing them with fats and long fats containing carbon atoms, fatty acids or oils containing them.
- How to do is generally known.
- 50 parts of coconut oil and 50 parts of high erucic acid rapeseed extremely hardened oil are randomly transesterified
- Patent Document 3 50 parts of coconut oil and 50 parts of high erucic acid rapeseed extremely hardened oil are alkalinized.
- Fats and oils transesterified with a catalyst and Patent Document 4 describes random transesterified fats and oils containing 2 to 50% by weight of saturated fatty acids having 14 or less carbon atoms and 1 to 50% by weight of saturated fatty acids having 20 or more carbon atoms.
- random transesterified fats and oils are produced using sodium methylate with 40% coconut oil, 30% rapeseed extremely hardened oil with high erucic acid, and 30% soybean oil.
- these oil and fat compositions are used for embedding baked confectionery such as margarine and shortening, and are quenched and plasticized in order to obtain oil and fat plasticity.
- Patent Document 1 Japanese Patent Application Laid-Open No. 2000-041579
- Patent Document 2 US Patent No. 3353964
- Patent Document 3 Japanese Patent Laid-Open No. Hei 4 066045
- Patent Document 4 JP-A-9 165595
- the object of the present invention is to provide a chocolate containing a cocoa butter containing a cocoa butter and excellent in melting in the mouth without tempering when producing the chocolate, and to prevent the deterioration of the quality by storage over time.
- the object is to provide an oil and fat composition to be used.
- the first of the present invention is 30 fatty acids having 12 or less carbon atoms.
- This is a fat composition for chocolate obtained by transesterification of fats and oils containing at least / o and fats and oils containing 30% or more of saturated fatty acids having 20 or more carbon atoms.
- the second is the fat composition for chocolate according to the first aspect, which has an iodine value of 28 or less.
- the third is a mixture of fats and oils containing 30% or more behenic acid. It is an oil-and-fat composition for chocolate. 4th is the fat composition for chocolates of 1st or 2nd whose transesterification is random transesterification.
- Fifth is the fat or oil composition for chocolate according to any one of the first to fourth, wherein the trans-unsaturated fatty acid is 10% or less.
- 6th is chocolate which uses the oil-and-fat composition of any one of 1st-5th force 4.
- 7th is the manufacturing method of the chocolate which uses 20 to 68weight% of the oil-fat composition as described in 1st or 2nd with respect to the whole chocolate.
- Eighth is an oil / fat composition for chocolate comprising the fat / oil composition described in No. 1 and an acetylated sucrose fatty acid ester.
- Ninth is the oil / fat composition for chocolate according to ninth, wherein the iodine value is 5-30.
- Tenth is a chocolate using the oil or fat composition according to the eighth or ninth.
- the 11th is the manufacturing method of the chocolate rate which uses 20 to 68 weight% of the fats and oils composition of 8th or 9th with respect to the whole chocolate.
- the fat and oil composition of the present invention contains only 10% or less of a trans-type unsaturated fatty acid, even chocolate containing 5% or more of cocoa butter in the fat and oil can be flavored and melted without tempering.
- An oil and fat composition for chocolate capable of producing excellent chocolate that is preserved over time and in which quality deterioration such as bloom, graining, and wrinkles is prevented.
- the fat composition for chocolate of the present invention can be obtained by transesterification of fats and oils containing 30% or more of fatty acids having 12 or less carbon atoms and fats and oils containing 30% or more of saturated fatty acids having 20 or more carbon atoms.
- the obtained oil / fat composition for chocolate has an iodine value of 28 or less, preferably an iodine value of 0 to 27, and more preferably 0 to 26. Further, it is preferable to add 0.4 to 7.5% by weight of the total amount of the oil and fat composition as the amount of acetylated sucrose fatty acid ester to be added to the transesterified oil and fat.
- the obtained oil / fat composition for chocolate has an iodine value of 5 to 30, preferably an iodine value of 7 to 25.
- fats and oils containing at least 30% behenic acid it is preferable from the viewpoint of chocolate cocoon to add fats and oils containing at least 30% behenic acid to the fat composition for chocolate.
- oils containing 30% or more of fatty acids having 12 or less carbon atoms coconut oil, palm kernel oil and fractionated oils thereof, hardened oil or transesterified oil are used alone or in combination. Rukoto can.
- oils such as high erucic acid rapeseed oil, power oil, crab oil, and fish oil are extremely hardened (normally hydrogenated to an iodine value of 1 or less) Oil
- oils and oils containing 30% or more of behenic acid can be obtained by, for example, oils and fats obtained by extremely curing rapeseed oil with high erucic acid (saturated behenic acid can be obtained by curing unsaturated erucic acid), mustard oil, Examples include extremely hardened crab oil and fish oil, but rapeseed oil with high erucic acid that is readily available is preferred.
- Oils and fats other than those containing 30% or more of saturated fatty acids having 20 or more carbon atoms and oils containing 30% or more of behenic acid such as soybean oil, sunflower seed oil, cottonseed oil, peanut oil, Examples thereof include vegetable oils such as rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil and palm oil, and animal oils such as milk fat, beef tallow and pork fat.
- Mixed oils or their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, and processed oils and fats subjected to transesterification can be used.
- the oil / fat composition thus obtained preferably contains 10% or less, more preferably 5% or less, of a trans-type unsaturated fatty acid. If the amount of trans unsaturated fatty acid is large, the object of the present invention is difficult to achieve.
- the transesterification includes a method in which only fatty acids that bind to the 1- and 3-positions of triglycerides are specifically exchanged using an enzyme (lipase) (1, 3-position-specific transesterification); Alternatively, it can be divided into a random exchange method (random transesterification) regardless of the bonding position using a metal catalyst (for example, sodium methylate).
- the transesterification in the present invention is preferably the latter random transesterification. This is preferable because the random transesterification force produced by more types of triglycerides does not perform tempering, and chocolate is excellent in long-term quality stabilization.
- the acetylated sucrose fatty acid ester in the present invention is a sucrose fatty acid ester of the type in which the remaining hydroxyl group in the sucrose fatty acid ester is substituted with a acetyl group, and the fatty acid has a long carbon number of 16 or more such as stearic acid or palmitic acid. Chain saturated acid is preferred A degree of tellurization of 3 or more is preferred.
- the amount of acetylenic sucrose fatty acid ester is 0.4 to 7.5% by weight in fats and oils S, which is the amount of acetylenic sucrose fatty acid ester when converted into chocolate is 0.4. An amount equivalent to ⁇ 2.0% by weight is desired.
- the fat composition obtained above is used for chocolate.
- chocolate is a raw material such as cacao mass, cocoa powder, sugars such as sugar, fats and oils such as cocoa butter, emulsifiers, Dark chocolate made using flavors, for example, cocoa mass, cocoa powder, sugars such as sugar, oils and fats such as cocoa butter, milk products such as whole milk powder, milk made using emulsifiers, flavors, etc.
- sugars such as sugar, fats and oils such as cocoa butter, dairy products such as whole powdered milk, white chocolates made using emulsifiers, flavors, etc.
- semi-chocolate (15% or more of cacao), but the chocolate of the present invention is not limited to these. In coming out it can also be used in any of Nag.
- the fat and oil content in these chocolates is generally 30-60% by weight.
- the chocolate of the present invention uses the above fat composition, but the fat composition described in the first to second or eighth to ninth is used in an amount of 20 to 68% by weight based on the whole chocolate. It is more preferably 24 to 60% by weight, still more preferably 28 to 51% by weight.
- the fat composition is small, it becomes difficult to maintain the quality of chocolate over a long period of time (degradation of chocolate quality such as bloom and graining).
- the amount is large, the ratio of components other than the oil and fat composition of the present invention is too low, and it becomes difficult to produce a chocolate with a good flavor.
- the content of cocoa butter in fats and oils used in chocolate is preferably 25% by weight or less, and more preferably 20% by weight or less.
- the content of cocoa butter in the fat exceeds 25% by weight, it becomes difficult to produce a chocolate having excellent flavor and quality without tempering even if the fat composition of the present invention is used.
- Oil and fat mixed with 50 parts of palm oil (iodine value 8), 40 parts of palm fractionated stearin (iodine value 31), high erucic acid rapeseed extremely hardened oil (iodine value 1 or less) 0 parts, metal catalyst (sodium methoxide) 0 3 parts were held and subjected to random transesterification at 80 ° C for 60 minutes under vacuum.
- the obtained fat was refined according to a conventional method to obtain fat A.
- the iodine value was 17, and the rising melting point was 35 ° C.
- Fatty oil B was prepared by mixing 99.6 parts of transesterified fat prepared in Experimental Example 1 with 0.4 part of high erucic acid rapeseed extremely hardened oil (iodine value 1 or less). The iodine value was 17, and the rising melting point was 35 ° C.
- Fatty oil C was prepared by mixing 98 parts of transesterified fat prepared in Experimental Example 1 with 2 parts of high erucic acid rapeseed extremely hardened oil (iodine value of 1 or less). The iodine value was 17 and the rising melting point was 36 ° C
- Metal oil sodium methoxide in oil mixed with 40 parts of palm oil (iodine value 8), 55 parts of palm fractionated stearin (iodine value 31), high erucic acid rapeseed extremely hardened oil (iodine value 1 or less) 0 parts 3 parts were added and random transesterification was carried out at 80 ° C for 60 minutes under vacuum.
- Oil D was prepared by mixing 99.5 parts of the resulting ester-exchanged fat with 0.5 parts of high erucic acid rapeseed extremely hardened oil (iodine value of 1 or less). The iodine value was 20, and the rising melting point was 38 ° C.
- Table 1 summarizes the fatty acid composition of fats and oils A, fats and oils B, fats and oils, fats and oils D, fats and oils E, fats and oils F, and fats and oils G.
- fatty acids were prepared according to “Standard Analysis Method 2. 4. 1. 2-1996”. The obtained fatty acid preparation was analyzed by gas chromatography.
- An oil and fat was prepared by mixing 50 parts of coconut oil (iodine value 8), 40 parts of palm fractionated stearin (iodine value 31) and 10 parts of high erucic acid rapeseed extremely hardened oil (iodine value 1 or less). You The elemental value was 17, and the rising melting point was 54 ° C.
- Oil mixed with 31 parts of palm oil (iodine value 52), 66 parts of palm fractionated stearin (iodine value 31), 3 parts of high erucic acid rapeseed extremely hardened oil (iodine value 1 or less), and metal catalyst (sodium methoxide) 0.3 parts were added and random transesterification was carried out at 80 ° C for 60 minutes under vacuum.
- the obtained fat was refined according to a conventional method to obtain fat I.
- the iodine value was 37 and the rising melting point was 46 ° C.
- Palmolein having an iodine value of 69 was isomerized and cured to an iodine value of 55, and decolorized and deodorized according to a conventional method.
- the obtained hardened fat was designated as fat K.
- Fatty acid K had a trans fatty acid content of 42.7%.
- the iodine value was 55 and the rising melting point was 39 ° C.
- the middle melting point (PMF) of palm having an iodine value of 45 was cured to an iodine value of 40, and decolorized and deodorized according to a conventional method.
- the resulting hardened fat is designated as fat L.
- Fatty acid L had a trans fatty acid content of 6.7%.
- the iodine value was 40 and the rising melting point was 36 ° C.
- Table 2 summarizes the fatty acid compositions of fats and oils H, fats and oils I, fats and oils J, fats and oils K and fats and oils L.
- Example 2 except that the oil cake was replaced with the oil cake, the same composition and the same treatment as in Example 1 were performed to obtain a chocolate based on Example 2.
- the chocolate prepared as described above was poured into a mold at a temperature (50 ° C) at which the fats and oils were melted, and cooled and solidified at 15 to 20 ° C.
- the solidified chocolate was subjected to a storability confirmation test by the following method and evaluation.
- a panel (6 persons) evaluated the mouth melting feeling of the chocolate produced with each oil and fat. In the evaluation, X was given to those who felt good feeling of melting in the mouth, and X which was judged bad.
- the chocolate prepared as described above was poured into a mold at a temperature (50 ° C) at which the fats and oils were melted, and cooled and solidified at 15 to 20 ° C.
- the solidified chocolate is aged at 20 ° C for 1 week, and then incubator that can hold 17 ° C for 10 hours and 28 ° C for 10 hours a day (from 17 ° C to 28 ° C)
- a cycle test was performed with the chocolate stored alternately for 2 hours to change and 2 hours to change from 28 ° C to 17 ° C (90 cycles).
- Table 6 The results are summarized in Table 6.
- Fat H was not found to have a commercial value because it was very poorly melted as a thiocholate just by the occurrence of bloom or graining during storage.
- Oil K does not show bloom or graining during storage, but it contains more than 10% of trans fatty acids, and is therefore outside the scope of the present invention.
- fat L is less than 10% trans fatty acid. Bloom or graining occurred during storage.
- the chocolate prepared as described above was poured into a mold at a temperature (50 ° C) at which the fats and oils were melted, and cooled and solidified at each temperature of 15 ° C, 20 ° C and 25 ° C.
- the solidified chocolate was aged (aged) at 20 ° C for 1 week, and then its state of wrinkle was visually confirmed.
- Examples 1 and 6 and 7 are chocolates made only of random transesterified fat. The strength of chocolate was good.
- Examples 2 to 5 are chocolates composed of fats and oils containing 0.4 to 2.0% by weight of fats and oils containing 30% or more of behenic acid in random transesterified fats. The higher the temperature, the better the wrinkle of the chocolate, and it performed more under conditions where the chocolate could not be rapidly solidified.
- Comparative Examples 1 to 3 it was a bad product regardless of the cooling temperature.
- Comparative Examples 4-5 the chocolate was cooled at a relatively low temperature (15 ° C). The cocoon was good. The product cooled at a temperature of 20 ° C or higher was poor.
- the obtained oil was purified according to a conventional method.
- high erucic acid rapeseed pole Hardened oil (iodine value of 1 or less) 0.4 part was mixed.
- Oil and fat mixed with 50 parts of palm oil (iodine value 8), 40 parts of palm fractionated stearin (iodine value 31), high erucic acid rapeseed extremely hardened oil (iodine value 1 or less) 0 parts, metal catalyst (sodium methoxide) 0 3 parts were held and subjected to random transesterification at 80 ° C for 60 minutes under vacuum.
- the obtained oil was purified according to a conventional method. 99.6 parts of this transesterified fat was mixed with 0.4 parts of high erucic acid rapeseed extremely hardened oil (iodine value of 1 or less).
- Transesterified fat prepared in Experimental Example 8 99.6 parts of high erucic acid rapeseed extremely hardened oil (iodine value 1 or less) 0.4 part of mixed fats and oils 95 parts of behenic acid-containing transesterified fat (Fuji Oil) : Trade name “EBFW”: Melting point 58 ° C./Iodine value 26) 5 parts were mixed, and 1.5 parts of acetylenic sucrose fatty acid ester was blended with 100 parts of this mixed oil to make fats and oils ⁇ . The iodine value was 18, and the rising melting point was 38 ° C.
- Oil and fat mixed with 85 parts of palm kernel oil (iodine value 17), 5 parts of palm oil (iodine value 52) and 10 parts of high erucic acid rapeseed rapeseed oil (iodine value 1 or less), metal catalyst (sodium methoxide) 0.3 parts were added and random transesterification was carried out at 80 ° C for 60 minutes under vacuum.
- the obtained fat was cured to an iodine value of 0 and then purified according to a conventional method.
- Example 8 except that the fat M was changed to the fat N, the same composition and the same treatment as in Example 8 were performed to obtain a chocolate based on Example 9.
- the chocolate prepared as described above was poured into a mold at a temperature (50 ° C) at which the fats and oils were melted, and cooled and solidified at 15 to 20 ° C.
- the solidified chocolate was subjected to a storability confirmation test by the following method and evaluation.
- a panel (6 persons) evaluated the mouth melting feeling of the chocolate produced with each oil and fat. In the evaluation, X was given to those who felt good feeling of melting in the mouth, and X which was judged bad.
- the chocolate prepared as described above was poured into a mold at a temperature (50 ° C) at which the fats and oils were melted, and cooled and solidified at 15 to 20 ° C.
- the solidified chocolate is aged at 20 ° C for 1 week, and then incubator that can hold 17 ° C for 10 hours and 28 ° C for 10 hours a day (from 17 ° C to 28 ° C)
- a cycle test was performed with the chocolate stored alternately for 2 hours to change and 2 hours to change from 28 ° C to 17 ° C (90 cycles).
- Table 11 The results are summarized in Table 11.
- the dough was prepared by mixing 13 parts of cocoa powder, 52 parts of sugar and 19 parts of the fat M obtained in Experimental Example 8 with a mixer (mixing). This was passed through a refiner to adjust the particle size to about 20 micrometers (refining). The obtained flakes were conching. In the final stage of conting, 6 parts of the remaining fat and oil and 0.4 part of lecithin were added to prepare chocolate.
- the final chocolate formulation is listed in Table 12.
- Table 12 summarizes the formulations of Examples 12 to 14 and Comparative Examples 11 and 12, total oil content, the amount of the fat composition of the present invention in chocolate, and the amount of cocoa butter in the fat used in chocolate. .
- Lecithin 0.4 4 0. 4 0. 4 0. 4 0. 4 0. 4 Total oil 44. 8 60. 0 35. 1 36. 4 35. 8 Oil composition
- the chocolate prepared as described above was poured into a mold at a temperature (50 ° C) at which the fats and oils were melted, and cooled and solidified at 15 to 20 ° C.
- the solidified chocolate is aged at 20 ° C for 1 week, then incubator that can hold 17 ° C for 10 hours and 28 ° C for 10 hours a day (from 17 ° C to 28 ° C)
- a cycle test was performed with the chocolate stored alternately for 2 hours to change and 2 hours to change from 28 ° C to 17 ° C (90 cycles).
- Table 13 The results are summarized in Table 13.
- the present invention is an oil or fat obtained by transesterifying an oil or fat containing 30% or more of a fatty acid having 12 or less carbon atoms and an oil or fat containing 30% or more of a saturated fatty acid having 20 or more carbon atoms.
- Fat oil composition for chocolate which is obtained by blending acetylenic sucrose fatty acid ester with fresh fat and oil, and can produce chocolate having excellent flavor including cocoa butter without being tempered. About.
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Abstract
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KR1020087026764A KR101367014B1 (ko) | 2006-05-01 | 2007-04-26 | 초콜릿용 유지 조성물 |
CN2007800246137A CN101478884B (zh) | 2006-05-01 | 2007-04-26 | 巧克力油脂组合物 |
JP2008514439A JP5613980B2 (ja) | 2006-05-01 | 2007-04-26 | チョコレート用油脂組成物 |
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KR (1) | KR101367014B1 (ja) |
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Cited By (19)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2008182961A (ja) * | 2007-01-30 | 2008-08-14 | Kao Corp | ハードバター |
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CN105475517B (zh) * | 2016-01-08 | 2017-07-04 | 广州南侨食品有限公司 | 一种人体易吸收烘焙基料油及其制备方法 |
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JPWO2009057451A1 (ja) * | 2007-10-30 | 2011-03-10 | 不二製油株式会社 | 被覆チョコレート用油脂組成物 |
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Also Published As
Publication number | Publication date |
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CN101478884B (zh) | 2012-12-26 |
JP5613980B2 (ja) | 2014-10-29 |
CN101478884A (zh) | 2009-07-08 |
JPWO2007129590A1 (ja) | 2009-09-17 |
KR20090008312A (ko) | 2009-01-21 |
KR101367014B1 (ko) | 2014-02-24 |
SG160347A1 (en) | 2010-04-29 |
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