WO2013065726A1 - 油脂組成物、チョコレート及び複合菓子 - Google Patents
油脂組成物、チョコレート及び複合菓子 Download PDFInfo
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- WO2013065726A1 WO2013065726A1 PCT/JP2012/078144 JP2012078144W WO2013065726A1 WO 2013065726 A1 WO2013065726 A1 WO 2013065726A1 JP 2012078144 W JP2012078144 W JP 2012078144W WO 2013065726 A1 WO2013065726 A1 WO 2013065726A1
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- oil
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- chocolate
- stost
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Classifications
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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
- 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
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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
- 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
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- 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
Definitions
- the present invention uses a fat and oil composition for chocolate that can suppress bloom due to fat and oil migration by a specific triglyceride composition, a chocolate using the fat and oil composition, and the chocolate in a composite confectionery combining chocolate and an oily food material. It relates to composite confectionery.
- oily food ingredients such as chocolates, baked confectionery, snacks, oil confectionery, cakes, creams, candy, fillings, nut pastes, etc. are not only independent but also composite confections that combine each of them.
- chocolate composite confectionery combining chocolates is a popular product.
- the type called shell chocolate has a shape with the part called the center part as the center and the outside covered with the part called the shell part.
- the food material used for the center part should be soft and fat (oil and fat with a relatively large amount of liquid oil) at room temperature as a raw material in order to bring out a difference in texture with the softness, mouth meltability and shell part.
- Other types of chocolate composite confectionery include chocolate and fried or dry roasted nuts, or a combination of nuts and chocolates (hereinafter referred to as nut chocolate) or biscuits.
- nut chocolate a combination of nuts and chocolates
- baked confectionery combination chocolate a combination of baked confectionery mainly made of flour and baked flour and chocolate
- the shell part is made of hard fats and oils (oils and fats with relatively little liquid oil component) at room temperature, such as cocoa butter and cocoa butter substitute fats, while the filling part of the center is made of soft fats and oils at room temperature.
- the raw material is used as a raw material, and therefore the liquid oil component content at room temperature is different.
- the chocolate part is made from hard fats and oils at room temperature, whereas nuts contain a lot of fats and oils that are relatively soft at room temperature, and even if it is a baked confectionery combination chocolate, the chocolate part is the same as nuts chocolate It uses hard oils and fats at room temperature, but baked goods contain a lot of oils and fats that are relatively soft at room temperature, such as kneaded margarine and spray oils. Furthermore, both nuts and baked goods contain more liquid oil when fried.
- the liquid oil component moves from the higher content to the lower content.
- the fats and oils of the center part migrate to the shell part, the shell part softens, and the surface whitens (blooming), causing a problem that the commercial value is greatly impaired It has become.
- the following three are well known from the past. 1. Add hard fat with a melting point of 32 to 38 ° C, such as cocoa butter and cocoa butter substitute fat, to the center cream to increase the hardness and melting point. 2. Use a fat stabilizer system.
- Non-Patent Document 1 (Non-Patent Document 1)
- the method 1 can effectively reduce the transfer of fats and oils, the original softness and creaminess of the center cream is impaired, and the flavor is hardly produced.
- the effect can be obtained only by adding a small amount of high melting point fat, so that the cost can be reduced, but the flavor is greatly reduced, and it tends to be a center cream with a bad taste.
- the last three methods seemed to be quite effective, but they were not practical due to problems such as a sense of incongruity in texture and a very complicated coaching operation.
- component (A) palm oil is 50% or more
- component (B) polyglycerin fatty acid ester is 0.05 to 5% by weight
- Is composed of oleic acid and palmitic acid is 90:10 to 10:90.
- an oil / fat composition for center cream characterized by containing 0.1 to 0.2% by weight of a lipophilic emulsifier and 0.2% by weight or less of lecithin in shell chocolate has been devised.
- Patent Document 2 In nut chocolate, the fat composition on the chocolate side has a 2-oleodisaturated triglyceride (SUS) content of 50% by weight or more, a 2-oleopalmitoarachidin (POA) content of 0.5% by weight or more, trisaturated
- SUS 2-oleodisaturated triglyceride
- POA 2-oleopalmitoarachidin
- a method has been devised in which fat and oil migration is prevented by setting the triglyceride (S3) content to 2% by weight or less and the dihydroxy fatty acid-containing triglyceride (DHTG) content to 0.01% by weight or more.
- Patent Document 3 In nut chocolate, the fat composition on the chocolate side has a 2-oleodisaturated t
- the combination of baked confectionery, nuts, etc. with fats and oils for chocolate, cream and spray contains lipophilic polyglycerin fatty acid ester and / or lipophilic sucrose fatty acid ester, and these polyglycerin fatty acids Among fatty acids constituting esters and sucrose fatty acid esters, two or more are saturated fatty acids having 18 or more carbon atoms, and the SFC value of fats and oils is 20 or more at 20 ° C, 7 or more at 30 ° C, and 5 or less at 40 ° C.
- Patent Document 4 A method of using an oil / fat composition for composite confectionery characterized by being invented has been invented.
- the fat and oil composition used in chocolate has a total of 6 to 12% of StOO and POO components in the triglyceride component, 25% or less of the POSt component, and an iodine value of 40 or less, measured based on the dienecene method.
- An oil and fat composition for chocolate (Patent Document 6) is invented.
- JP-A-9-176680 Japanese Patent Laid-Open No. 5-284912 JP 2001-131574 A JP-A-6-31845 JP-A-1-120250 Japanese Patent Publication No. 2007-91529
- the object of the present invention is to suppress fat and oil migration in a composite confectionery comprising a combination of chocolate and an oily food material, excellent in resistance to low-temperature bloom and softening caused by oil and fat migration, and excellent in mouthfeel.
- An object of the present invention is to provide a tempering type fat and oil composition for chocolate, a tempering type chocolate using the oil and fat composition, and a composite confectionery using the chocolate.
- the solidification rate of StOSt is delayed.
- the StOSt triglyceride to be solidified is in a molten state for a relatively long time, which facilitates the transfer of fats and oils from the fat and oil food material.
- the amount of StLSt and StStO triglycerides mixed in the solidified StOSt triglyceride crystals increases, resulting in density.
- the first of the present invention is an oil and fat composition containing 40 to 90% by weight of the following fats and oils (A) and further containing 10 to 60% by weight of the following fats and oils (B). ), (C) and an oil and fat composition satisfying the conditions (d).
- Fat and oil A: Fat and oil containing 50% by weight or more of StOSt
- B Oil and fat that is liquid at 26 ° C.
- (a) The content of SOS-type triglyceride in the oil and fat composition is 45% by weight or more
- Oil and fat composition The content of StOSt in the product is 30% by weight or more.
- the ratio of StLSt / StOSt in the oil and fat composition is 0.08 or less.
- the ratio of POO / StOO in the oil and fat composition is 0.50 or more.
- SOS triglyceride in which the first and third fatty acids are S and the second fatty acid is O, StOSt; a triglyceride in which the first and third fatty acids are St and the second fatty acid is O, StLSt A triglyceride in which the first and third fatty acids are St and the second fatty acid is L; POO; the first and second, or second and third fatty acids are O, and the third or first position A triglyceride in which the fatty acid is P, StOO; a triglyceride in which the 1st and 2nd, or the 2nd and 3rd fatty acids are O, and the 3rd or 1st fatty acid is St.
- a second aspect of the present invention is the oil or fat composition according to the first aspect, wherein the content of StOO in the oil or fat composition is 10% by weight or less.
- 3rd of this invention is the oil-fat composition of 1st or 2nd whose ratio of StStO / StOSt in oil-fat composition is 0.03 or less.
- StStO represents a triglyceride in which the fatty acids at the 1st and 2nd positions, or the 2nd and 3rd positions are St and the fatty acid at the 3rd or 1st position is O.
- 4th of this invention is an oil-fat composition as described in any one of 1st to 3rd invention whose sum total of the content of POP and PPO in an oil-fat composition is 16 weight% or less.
- POP triglyceride in which the 1st and 3rd fatty acids are P and the 2nd fatty acid is O, PPO; the 1st and 2nd, or 2nd and 3rd fatty acids are P, and the 3rd, or Each triglyceride in which the fatty acid at position 1 is O is shown.
- the fat or oil (A) comprises a lipase having a 1,3-position specificity, comprising a high oleic acid-containing vegetable oil containing 80% by weight or more of oleic acid in a constituent fatty acid and stearic acid or a stearic alcohol ester.
- the oil / fat is blended with a high melting point part or a medium melting point part obtained by subjecting the obtained transesterification reaction to solvent fractionation or dry fractionation.
- the oil-and-fat composition as described. 7th of this invention is the cocoa butter substitute fat containing the oil-fat composition as described in any one of 1st-6th invention.
- 8th of this invention is the chocolate containing the cocoa butter substitute fat of 7th.
- 9th of this invention is the composite confectionery formed by combining the chocolate of 8th, and an oil-based food material.
- a fat composition containing StOSt triglycerides and liquid oil, and containing StLSt, StOO, StStO, POP and PPO triglycerides in a specific amount or less and POO triglycerides in a specific amount or more is used, a low-temperature bloom caused by oil and fat migration And it is excellent in resistance to softening, and a chocolate with excellent mouthfeel can be obtained.
- each triglyceride in the oil and fat composition can be determined by measuring it as the sum of the control type and asymmetric type triglycerides (for example, the sum of StStO content and StOSt content) by high performance liquid chromatographic analysis (1) shown below.
- the control type and asymmetric type triglyceride compositions can be determined by thin-layer chromatographic analysis (2) and obtained as (StStO / (StStO + StOSt)), and the StStO and StOSt contents are obtained by multiplying the results of (1). be able to.
- the content of SOS type triglyceride needs to be 45% by weight or more, preferably 55% by weight or more, and more preferably 65% by weight or more.
- the content of the SOS type triglyceride is less than 45% by weight, when used as a cocoa butter substitute fat, softening of chocolate occurs and the compatibility with cocoa butter is not preferable.
- the content of StOSt needs to be 30% by weight or more, preferably 35% by weight or more, and more preferably 40% by weight or more.
- StOSt content is less than 30% by weight, the heat resistance of the chocolate is lowered when used as a cocoa butter substitute fat, which is not preferable.
- StOSt content does not exceed 70%. If the StOSt content exceeds 70%, the oil / fat transfer resistance is lowered and low temperature bloom tends to occur, which is not preferable.
- the ratio of StLSt / StOSt needs to be 0.08 or less, preferably 0.06 or less, and more preferably 0.03 or less. If the StLSt / StOSt ratio is larger than 0.08, the solidification of StOSt triglyceride is delayed as described above, and the density of StOSt crystals is also reduced, so that the penetration of liquid oil from the oily food material is likely to occur. This is not preferable because the resistance to migration decreases and low temperature bloom is likely to occur.
- the POO / StOO ratio needs to be 0.5 or more, preferably 1.0 or more, and more preferably 2.0 or more. If the ratio of POO / StOO is smaller than 0.5, the stabilization rate of the fat crystals is delayed, and the time during which the gap between the fat crystals is kept wide becomes long. As a result, the liquid oil from the fat food material Since the permeation of the oil lasts for a long time, the oil and fat migration resistance is lowered, and low temperature bloom is likely to occur.
- the oil and fat composition of the present invention preferably has a StOO content of 10% by weight or less. More preferably, it is 5% by weight or less. When the content of StOO exceeds 10% by weight, the oil and fat transfer resistance is lowered, and low temperature bloom tends to occur, which is not preferable.
- the StStO / StOSt ratio is preferably 0.03 or less. Further, it is more preferably 0.02 or less, and most preferably 0.015 or less. If the StStO / StOSt ratio is greater than 0.03, the solidification of StOSt triglyceride is delayed as described above, and the density of StOSt crystals is also reduced, so that liquid oil penetration from the oily food material is likely to occur. This is not preferable because the resistance to migration decreases and low temperature bloom is likely to occur.
- the total content of POP and PPO is preferably 16% by weight or less. Furthermore, it is more preferably 13% or less, and most preferably 10% or less. If the total of POP content and PPO content exceeds 16% by weight, POP and PPO are dissolved by the liquid oil transferred from the oily food material, and this causes undesirable low temperature bloom due to recrystallization on the chocolate surface. . Moreover, it is preferable that the fats and oils composition of this invention is 3 weight% or less of SSS (The triglyceride whose all 1,2,3 fatty acid is S). Further, it is more preferably 2% by weight or less, most preferably 1% by weight or less. When SSS exceeds 3% by weight, the texture of chocolate tends to be waxy.
- SSS The triglyceride whose all 1,2,3 fatty acid is S.
- the oil and fat composition of the present invention needs to contain an oil and fat (A) having a StOSt content of 50% by weight or more and an oil and fat (B) that is liquid at 26 ° C. as a part of the composition.
- A) needs to be 40 to 90% by weight
- fat / oil (B) needs to be 10 to 60% by weight.
- the fat (A) is preferably 50 to 80% by weight and the fat (B) is 20 to 50% by weight.
- the blending amount of the fat (A) is larger than 90% by weight, the liquid oil content difference between the fat and oil food material combined with the chocolate blended with the fat and oil composition of the present invention becomes large and the fat and oil transfer due to the concentration difference is promoted. Therefore, it is not preferable.
- the compounding quantity of fats and oils (A) is smaller than 40%, chocolate will soften remarkably and a commercial value will be impaired.
- Examples of the oil (B) that is liquid at 26 ° C. to be blended in the oil composition of the present invention include rapeseed oil, rice bran oil, soybean oil, cottonseed oil, corn oil, olive oil, safflower oil, safflower oil, sesame oil, and sunflower.
- vegetable oils such as oil, palm oil, coconut oil and shea fat, or processed oils and fats produced by methods such as transesterification, partial hydrogenation, hydrogenation fractionation, and fractionation, but there is little StOO content and POO content.
- As the fat and oil there are preferred rice bran oil and palm low melting point parts (palm olein, super palm olein, etc.).
- the arachidic acid content in the constituent fatty acid of the fat (A) to be blended in the fat composition of the present invention is preferably 10% by weight or less, more preferably 5% by weight or less, most preferably 1% by weight or less. is there. If the arachidic acid content is greater than 10% by weight, the increasing StOA or AOA component is not preferable because it causes the crystallization of StOSt, which is the main crystal component, from the difference in fatty acid chain length.
- a lipase having a 1,3-position specificity is used for a high oleic acid-containing vegetable oil and stearic acid or stearic alcohol ester.
- oils and fats containing a high melting point part or a medium melting point part obtained by subjecting the obtained ester exchange reaction to fractionation by solvent fractionation or dry fractionation include oleic acid.
- examples thereof include sunflower oil, rapeseed oil, safflower oil, soybean oil and the like having a content of 80% by weight or more, preferably 85% by weight or more, and more preferably 90% by weight or more.
- Fats and oils blended with a melting point are exemplified, but lipase transesterified oils and their fractionated oils using high oleic acid-containing vegetable oils and stearic acid or stearic alcohol esters as raw oils with low arachidic acid content in the constituent fatty acids, or Alambrackia fat and its fractionated oil are preferred.
- lipases having 1,3-position specificity examples include lipases having 1,3-position specificity, and in particular, one or more selected from the group consisting of Rhizopus genus, Mucor genus, Aspergillus genus, Alkaligenes genus and Humicola genus
- the lipase having the 1,3-position specificity is preferred.
- a lipase having a specificity other than 1,3-position such as Candida lipase
- a transesterified oil having a high StStSt content and a low StOSt content is obtained. Since a thing cannot be obtained, it is not preferable.
- These lipases are preferably used by being immobilized on a carrier such as diatomaceous earth, silica, ceramic, activated carbon, or ion exchange resin.
- the transesterification reaction may be either a batch type or a continuous type such as a packed bed type, but the continuous type is preferred because it is more efficient.
- the transesterification reaction can be carried out in a solvent such as petroleum ether or n-hexane, but it is preferable that the solvent is removed without the need for a solvent removal step after the reaction.
- oils and fats other than the oil and fat (A) and the oil and fat (B) may be included as long as the effects of the present invention are not impaired.
- the blended amount of other fats and oils other than) is less than 30% by weight, preferably less than 20% by weight, more preferably less than 10% by weight, and most preferably 5%, based on the total weight of the fat and oil composition. Less than% by weight.
- the cocoa butter substitute fat of the present invention contains 80% by weight or more, preferably 100% by weight of the oil / fat composition of the present invention. Moreover, arbitrary components, such as a coloring agent, an emulsifier, antioxidant, a fragrance
- emulsifier examples include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, and lecithin.
- the cocoa butter substitute fat containing the oil and fat composition of the present invention is used for chocolate.
- the amount of the cocoa butter substitute fat is preferably 5 to 50 parts by weight, more preferably 5 to 25% by weight, and most preferably 5 to 15% by weight based on 100 parts by weight of all the ingredients of the chocolate. %.
- the chocolate of the present invention is cocoa mass, cocoa powder, sugars such as sugar, dark chocolate made by using fats and oils such as cocoa butter, fragrances, etc.
- cocoa mass, cocoa powder sugars such as sugar as raw materials , Fats and oils such as cocoa butter, dairy products such as whole milk powder, milk chocolate made using emulsifiers, fragrances, etc.
- sugars such as sugar, fats and oils such as cocoa butter, dairy products such as whole milk powder
- White chocolate made using an emulsifier, a fragrance, and the like, and a color chocolate obtained by coloring a white chocolate with a pigment and flavoring with a fragrance are included in the chocolate of the present invention.
- chocolate (cacao content 35% or more), semi-chocolate (cacao content 15% or more), milk chocolate (cacao content 21% or more), semi-milk chocolate (cacao content 7% or more), chocolate use
- chocolate coating (cacao content 8% or more), which is a food product
- chocolate coating using dairy products (cacao content 5% or more)
- it is also distinguished by white and color coatings that do not contain cacao. Is also included in the chocolate of the present invention.
- the chocolate of the present invention obtained by using the above cocoa butter substitute fat suppresses fat and oil migration in the composite confectionery, has excellent resistance to low-temperature bloom caused by fat and oil migration, and has excellent mouthfeel. .
- the composite confectionery of the present invention is a combination of chocolate and an oleaginous food material.
- oily food materials include chocolates, baked confectionery, snacks, oil confectionery, cakes, creams, candy, fillings, nut pastes, etc. If there is, it is not limited to these.
- the fats and oils composition of this invention can be used for the use of the fats and oils for confectionery, such as fats and oils for kneading, and fats and oils for creams other than chocolate.
- monkey fat was subjected to solvent fractionation using acetone, and the fat composition obtained as a high melting point portion was purified according to a conventional method to obtain StOSt-containing fat G. Furthermore, after mixing 50 parts by weight of high oleic sunflower oil having an oleic acid content of 86% in the constituent fatty acid and 50 parts by weight of ethyl stearate, transesterification was performed using a lipase having a 1,3-position selectivity. Got oil. When the ethyl ester was distilled off from the reaction oil, the StOSt content was 24.0%.
- Example 1 to 19 Each fat and oil (A) and each fat and oil (B) were blended according to the blending shown in Table 1 (unit: parts by weight). Examples 1 to 19 and Comparative Examples 1 to 8 An oil / fat composition was obtained. Each composition is shown in Table 2.
- the chocolate manufactured with the formulation of Table 3 was melted, and after tempering operation, the cookie manufactured with the conventional method with the formulation of Table 4 was buried to obtain a chocolate cookie with a ratio of 1 part by weight of chocolate to 3 parts by weight of cookie.
- the obtained chocolate cookie was allowed to stand at 20 ° C. for one month.
- the chocolate cookie after one month was evaluated as follows. The results are shown in Table 5.
- the surface condition of the chocolate was good if it was the same as that before the standing test, and was unsatisfactory if it was whitened due to the occurrence of low-temperature bloom compared to the one before the standing test.
- the transfer rate of oil into chocolate was determined by the following formula using the values obtained by extracting the oil from chocolate and cookies before and after storage by the conventional method and measuring the respective StOSt contents by the method described above.
- Transfer rate% of oil into chocolate [(StOSt content in chocolate oil after storage-StOSt content in chocolate oil before storage) / (StOSt content in cookie oil before storage-StOSt content in chocolate oil before storage) ] ⁇ 100
- the mouth of chocolate was subjected to sensory evaluation by five panelists.
- the standard of evaluation was that the bite had a moderate hardness and melted in the mouth so that it had a so-called chocolate-like texture.
- the softening of the chocolate was performed by pressing a spatula in an atmosphere of 20 ° C. to make it good without sticking, slightly sticking to make poor, and sticking to make poor.
- the present invention can provide an oil / fat composition for chocolate having such an effect and a composite confectionery using the oil / fat composition.
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Abstract
Description
また、チョコレート複合菓子の他のタイプとしては、チョコレート類とフライ又は乾煎りされたナッツを埋め込んだり、ナッツにチョコレート類をコーチングしたりして組み合わせたもの(以下、ナッツチョコレートと称する)や、ビスケットやプレッツエルといったフライや焼成された小麦粉主体の焼菓子とチョコレート類とを組み合わせたもの(以下、焼菓子組み合わせチョコレートと称する)が挙げられる。
また、ナッツチョコレートにおいてもチョコレート部が常温で硬い油脂を原料としているのに対し、ナッツは常温で比較的軟らかい油脂を多く含んでいるし、焼菓子組み合わせチョコレートにしてもチョコレート部はナッツチョコレート同様に常温で硬い油脂を原料にしているが、焼菓子には練りこみマーガリンやスプレー油脂などといった常温で比較的軟らかい油脂を多く含んでいる。更にナッツも焼菓子もフライなどを施されるとより多くの液体油を含有する。
こういった油脂移行を解決する手段としては、旧来より下記の3つがよく知られている。
1.センタークリームにココアバター、ココアバター代用脂など、融点32~38℃程度の硬い油脂を添加し、硬さ、融点を上げる。
2.ファットスタビライザーシステムを用いる。(固形格子状態を作るために、センタークリームに少量の融点40~70℃の高融点脂を添加する。)
3.センタークリームとチョコレートの境界を砂糖、蛋白、多糖類のフィルム糖等でコーチングして、油脂移行を遮断する。(非特許文献1)
また2の方法では、少量の高融点脂を添加するだけで効果が出るため、コストは安くてすむが、フレーバーの低下が大きく、ワキシーで口当たりの悪いセンタークリームになりがちであった。
最後の3の方法はかなり効果的な方法と思われたが、食感上の違和感、コーチングの作業が非常に煩雑であるなどの問題があり実用的ではなかった。
ナッツチョコレートにおいては、チョコレート類側の油脂組成を2-オレオジ飽和トリグリセリド(SUS)含有量が50重量%以上、2-オレオパルミトアラキジン(POA)含有量が0.5重量%以上、三飽和トリグリセリド(S3)含有量が2重量%以下、ジヒドロキシ脂肪酸含有トリグリセリド(DHTG)含有量が0.01重量%以上とすることにより油脂移行を防止する方法が考案されている。(特許文献3)
またこれらの発明は事実上、チョコレートと組み合わせる素材側、液体油成分の多い側の素材に対する検討であり、液体油が移行してくるチョコレート側での解決手段は開示されていない。
よって、油脂移行に伴うブルームやチョコレートの軟化をさらに抑制する技術への市場からの要望は大きいものがあった。
すなわちStOStトリグリセリドと液状である油脂を含んだカカオバター代用脂を使用したチョコレートがテンパリング後、クッキーなどの油脂性食品素材と組み合わせられて冷却固化される工程においては、チョコレート油脂中のStOStトリグリセリドが最も早く固化してチョコレートの骨格を形成することになるが、このときStOStトリグリセリドに対して相対的にStLStやStStOトリグリセリドの含有量が多いと、StOStの固化速度を遅らせることとなる。その結果、固化すべきStOStトリグリセリドが融解状態で存在する時間が相対的に長くなるため、油脂食品素材からの油脂移行を助長することになる。
また固化した際の結晶性状においてはStOStトリグリセリドに対して相対的にStLStやStStOトリグリセリドの含有量が多いと、固化したStOStトリグリセリド結晶へのStLStやStStOトリグリセリドの混在量が多くなり、結果として密度の低い結晶、すなわち間隙の大きな結晶となり、やはり油脂食品素材からの油脂移行を助長することになる。
またStOO、POP及びPPOトリグリセリドの含有量の限定も同じく課題解決に寄与することをも見出し、本発明を完成した。
油脂(A):StOStを50重量%以上含有する油脂
油脂(B):26℃にて液状である油脂
(a)油脂組成物中のSOS型トリグリセリドの含量が45重量%以上
(b)油脂組成物中のStOStの含量が30重量%以上
(c)油脂組成物中のStLSt/StOStの比率が0.08以下
(d)油脂組成物中のPOO/StOOの比率が0.50以上
但し、SはC14~C24の飽和脂肪酸,Stはステアリン酸,Pはパルミチン酸,Lはリノール酸,Oはオレイン酸をそれぞれ示す。またSOS;1位及び3位の脂肪酸がSであり、2位の脂肪酸がOであるトリグリセリド、StOSt;1位及び3位の脂肪酸がStであり、2位の脂肪酸がOであるトリグリセリド、StLSt;1位及び3位の脂肪酸がStであり、2位の脂肪酸がLであるトリグリセリド、POO;1位及び2位、又は2位及び3位の脂肪酸がOであり、3位、又は1位の脂肪酸がPであるトリグリセリド、StOO;1位及び2位、又は2位及び3位の脂肪酸がOであり、3位、又は1位の脂肪酸がStであるトリグリセリドをそれぞれ示す。
本発明の第2は、油脂組成物中のStOOの含量が10重量%以下である、第1記載の油脂組成物。
本発明の第3は、油脂組成物中のStStO/StOStの比率が0.03以下である第1又は第2記載の油脂組成物。但しStStOは1位及び2位、又は2位及び3位の脂肪酸がStであり、3位、又は1位の脂肪酸がOであるトリグリセリドを示す。
本発明の第4は、油脂組成物中のPOPとPPOの含量の合計が16重量%以下である第1から第3の何れか1つの発明に記載の油脂組成物。但しPOP;1位及び3位の脂肪酸がPであり、2位の脂肪酸がOであるトリグリセリド、PPO;1位及び2位、又は2位及び3位の脂肪酸がPであり、3位、又は1位の脂肪酸がOであるトリグリセリドをそれぞれ示す。
本発明の第5は、前記油脂(A)の構成脂肪酸中、アラキジン酸を10重量%を超えない量で含む、第1から第4の何れか1つの発明に記載の油脂組成物。
本発明の第6は、前記油脂(A)が、構成脂肪酸中オレイン酸を80重量%以上含む高オレイン酸含有植物油とステアリン酸又はステアリン酸アルコールエステルを、1,3-位置特異性を有するリパーゼを用いてエステル交換反応させ、得られたエステル交換油を溶剤分別又はドライ分別で分別して得られる高融点部又は中融点部を配合した油脂である第1から第5の何れか1つの発明に記載の油脂組成物。
本発明の第7は、第1から第6の何れか1つの発明に記載の油脂組成物を含有したカカオバター代用脂。
本発明の第8は、第7に記載のカカオバター代用脂を含有したチョコレート。
本発明の第9は、第8に記載のチョコレートと、油脂性食品素材を組み合わせてなる複合菓子。
油脂組成物における、各トリグリセリドの含量は、下記に示す高速液体クロマトグラフ分析(1)にて対照型、非対称型トリグリセリドの和(例えばStStO含量とStOSt含量の和)として測定し求めることができる。さらに対照型、非対称型トリグリセリド組成は薄層クロマトグラフ分析(2)にて測定し(StStO/(StStO+StOSt))として求めることができ、(1)の結果に乗ずることでStStO及びStOSt含量を各々求めることができる。
(1)高速液体クロマトグラフ分析は、(カラム;ODS、溶離液;アセトン/アセトニトリル=80/20、液量;0.9ml/分、カラム温度;25℃、検出器;示差屈折計)にて実施した。
(2)薄層クロマトグラフ分析は、(プレート;硝酸銀薄層プレート、展開溶剤;ベンゼン/ヘキサン/ジエチルエーテル=75/25/2、検出器;デンシトメータ)にて実施した。
また本発明の油脂組成物は、SSS(1,2,3位すべての脂肪酸がSであるトリグリセリド)が3重量%以下であることが好ましい。
またさらに好ましくは2重量%以下、最も好ましくは1重量%以下である。SSSが3重量%を超えるとチョコレートの食感がワキシーになる傾向がある。
また油脂(A)の原料となる植物油脂の別の例はアランブラッキア脂、シア脂、サル脂等の植物性油脂、あるいはそれらを溶剤分別又はドライ分別で分別して得られる高融点部又は中融点部を配合した油脂が例示されるが、構成脂肪酸中のアラキジン酸含量が少ない油脂として高オレイン酸含有植物油とステアリン酸又はステアリン酸アルコールエステルを原料としたリパーゼエステル交換油及びその分別油、又はアランブラッキア脂及びその分別油が好ましい。
また、これらのリパーゼは、ケイソウ土、シリカ、セラミック、活性炭、イオン交換樹脂等の担体に固定化して用いるのが好ましい。
また、エステル交換反応は石油エーテル、n-ヘキサン等の溶媒下で行うことができるが、反応後に溶媒除去の行程が不要な無溶媒とするのが好ましい。
前記乳化剤としては、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン等が挙げられる。
StOSt含有脂及びStOO含有脂の調製
構成脂肪酸中のオレイン酸含量が86%の高オレイン酸ヒマワリ油30重量部とステアリン酸エチル70重量部を混合した後、1,3位選択性のあるリパーゼを用いてエステル交換を行い、反応油を得た。この反応油よりエチルエステルを蒸留により留去したところStOSt含量は40.0%であった。さらにアセトンを用いて溶剤分別を行い、種々の収率にて、高融点部として得られた油脂組成物に対し、各々常法に従い精製を行いStOSt含有脂A~Dを得た。また、低融点部として得られた油脂組成物に対し常法に従い精製を行い、StOO含有脂を得た。
さらに、アランブラッキア脂を、アセトンを用いて溶剤分別を行い、高融点部として得られた油脂組成物に対し、常法に従い精製を行い、StOSt含有脂Eを得た。
さらに、脱ガム処理されたシア脂を、アセトンを用いて溶剤分別を行い、高融点部として得られた油脂組成物に対し、常法に従い精製を行い、StOSt含有脂Fを得た。
さらに、サル脂を、アセトンを用いて溶剤分別を行い、高融点部として得られた油脂組成物に対し、常法に従い精製を行い、StOSt含有脂Gを得た。
さらに構成脂肪酸中のオレイン酸含量が86%の高オレイン酸ヒマワリ油50重量部とステアリン酸エチル50重量部を混合した後、1,3位選択性のあるリパーゼを用いてエステル交換を行い、反応油を得た。この反応油よりエチルエステルを蒸留により留去したところStOSt含量は24.0%であった。さらにアセトンを用いて溶剤分別を行い、高融点部として得られた油脂組成物に対し、常法に従い精製を行いStOSt含有脂Hを得た。
各々のStOSt含有脂の分別収率、トリグリセリド組成及び構成脂肪酸中のアラキジン酸含量を以下に示す。
StOSt含有脂A(分別収率=14%、SOS=93.1%,StOSt=83.6%,StLSt=1.3%,StStO=0.4%,StOO=0.6%、アラキジン酸含量=1.3%)
StOSt含有脂B(分別収率=27%、SOS=90.2%,StOSt=79.4%,StLSt=2.6%,StStO=0.6%,StOO=1.6%、アラキジン酸含量=1.0%)
StOSt含有脂C(分別収率=40%、SOS=87.8%,StOSt=74.2%,StLSt=4.2%,StStO=0.8%,StOO=3.0%、アラキジン酸含量=0.6%)
StOSt含有脂D(分別収率=51%、SOS=80.2%,StOSt=65.4%,StLSt=6.1%,StStO=1.0%,StOO=7.1%、アラキジン酸含量=0.5%)
StOSt含有脂E(分別収率=73%、SOS=79.8%,StOSt=77.1%,StLSt=0.1%,StStO=0.8%,StOO=5.0%、アラキジン酸含量=0.1%)
StOSt含有脂F(分別収率=45%、SOS=86.2%,StOSt=76.1%,StLSt=4.3%,StStO=1.1%,StOO=2.9%、アラキジン酸含量=1.8%)
StOSt含有脂G(分別収率=48%、SOS=90.5%,StOSt=60.1%,StLSt=0.9%,StStO=0.6%,StOO=1.9%、アラキジン酸含量=8.6%)
StOSt含有脂H(分別収率=30%、SOS=79.8%,StOSt=65.0%,StLSt=6.2%,StStO=1.0%,StOO=7.2%、アラキジン酸含量=0.5%)
同様に得られたStOO含有脂のトリグリセリド組成を以下に示す。
StOO含有脂 (SOS=10.1%,StOSt=5.3%,StLSt=4.7%,StStO=0.5%,StOO=50.8%)
StStO含有脂の調製
構成脂肪酸中のオレイン酸含量が86%の高オレイン酸ヒマワリ油と極度硬化菜種油を混合した後、ナトリウムメチラートを用いてランダムエステル交換を行い、反応油を得た。この反応油をアセトンを用いて溶剤分別を行い、高融点部と低融点部を除去し、収率29%にて中融点部として得られた油脂組成物に対し、常法に従い精製を行い、
StStO脂(StOSt=22.4%,StLSt=2.5%,StStO=57.6%,StOO=1.6%、アラキジン酸含量=0.5%)を得た。
実験例1で得られた各々のStOSt含有脂及び実験例2で得られたStStO含有脂を配合し、以下に示す種々の配合の油脂(A)を調製した。
油脂(A)-1;StOSt含有脂A単独
油脂(A)-2;StOSt含有脂B単独
油脂(A)-3;StOSt含有脂C単独
油脂(A)-4;StOSt含有脂D単独
油脂(A)-5;StOSt含有脂E単独
油脂(A)-6;StOSt含有脂F単独
油脂(A)-7;StOSt含有脂G単独
油脂(A)-8;StOSt含有脂C 61重量部及び StStO含有脂 1重量部を配合
油脂(A)-9;StOSt含有脂C 60重量部及び StStO含有脂 2重量部を配合
油脂(A)-10;StOSt含有脂H単独
何れの油脂(A)もStOSt含量は50重量%以上であり、アラキジン酸含量は10重量%未満であった。
菜種油「製菓用サラダ油;不二製油株式会社製」、大豆油「大豆白絞油N;不二製油株式会社製」、高オレイン酸ヒマワリ油「ハイオール 75B;不二製油株式会社製」、パームミッドフラクション「パーメル26;不二製油株式会社製」、パームオレイン「ユニバーLNS;不二製油株式会社製」、スーパーパームオレイン「パームエース N;不二製油株式会社製」、及び実験例1で得られたStOO含有脂を用いて以下に示す種々の配合の油脂(B)を調製した。
油脂(B)-1;パームオレイン単独
油脂(B)-2;パームオレイン 25.9重量部及びスーパーパームオレイン 5重量部を配合
油脂(B)-3;スーパーパームオレイン単独
油脂(B)-4;高オレイン酸ヒマワリ油単独
油脂(B)-5;菜種油単独
油脂(B)-6;大豆油単独
油脂(B)-7;スーパーパームオレイン 15重量部及びStOO含有脂 25重量部を配合
油脂(B)-8;StOO含有脂単独
油脂(B)-9;パームオレイン 10重量部及びパームミッドフラクション 30重量部を配合
油脂(B)-10;パームミッドフラクション単独
何れの油脂(B)も26℃1日静置にて液状を保っていた。
結果を表5に示した。
チョコレート中への油分の移行率%=〔(保存後チョコレート油分中のStOSt含量-保存前チョコレート油分中のStOSt含量)/(保存前クッキー油分中のStOSt含量-保存前チョコレート油分中のStOSt含量)〕×100
評価の基準は、噛み出しは適度な硬さがあり、口の中でスッと溶ける、いわゆるチョコレートらしい食感のものを良好とした。
Claims (9)
- 下記油脂(A)を40~90重量%含有し、さらに下記油脂(B)を10~60重量%含有する油脂組成物であり、下記(a)、(b)、(c)及び(d)の条件を満たす油脂組成物。
油脂(A):StOStを50重量%以上含有する油脂
油脂(B):26℃にて液状である油脂
(a)油脂組成物中のSOS型トリグリセリドの含量が45重量%以上
(b)油脂組成物中のStOStの含量が30重量%以上
(c)油脂組成物中のStLSt/StOStの比率が0.08以下
(d)油脂組成物中のPOO/StOOの比率が0.50以上
但し、SはC14~C24の飽和脂肪酸,Stはステアリン酸,Pはパルミチン酸,Lはリノール酸,Oはオレイン酸をそれぞれ示す。またSOS;1位及び3位の脂肪酸がSであり、2位の脂肪酸がOであるトリグリセリド、StOSt;1位及び3位の脂肪酸がStであり、2位の脂肪酸がOであるトリグリセリド、StLSt;1位及び3位の脂肪酸がStであり、2位の脂肪酸がLであるトリグリセリド、POO;1位及び2位、又は2位及び3位の脂肪酸がOであり、3位、又は1位の脂肪酸がPであるトリグリセリド、StOO;1位及び2位、又は2位及び3位の脂肪酸がOであり、3位、又は1位の脂肪酸がStであるトリグリセリドをそれぞれ示す。 - 油脂組成物中のStOOの含量が10重量%以下である、請求項1記載の油脂組成物。
- 油脂組成物中のStStO/StOStの比率が0.03以下である請求項1又は2記載の油脂組成物。但しStStOは1位及び2位、又は2位及び3位の脂肪酸がStであり、3位、又は1位の脂肪酸がOであるトリグリセリドを示す。
- 油脂組成物中のPOPとPPOの含量の合計が16重量%以下である請求項1から3の何れか1項に記載の油脂組成物。但しPOP;1位及び3位の脂肪酸がPであり、2位の脂肪酸がOであるトリグリセリド、PPO;1位及び2位、又は2位及び3位の脂肪酸がPであり、3位、又は1位の脂肪酸がOであるトリグリセリドをそれぞれ示す。
- 前記油脂(A)の構成脂肪酸中、アラキジン酸を10重量%を超えない量で含む、請求項1から4の何れか1項に記載の油脂組成物。
- 前記油脂(A)が、構成脂肪酸中オレイン酸を80重量%以上含む高オレイン酸含有植物油とステアリン酸又はステアリン酸アルコールエステルを、1,3-位置特異性を有するリパーゼを用いてエステル交換反応させ、得られたエステル交換油を溶剤分別又はドライ分別で分別して得られる高融点部又は中融点部を配合した油脂である請求項1から5の何れか1項に記載の油脂組成物。
- 請求項1から6の何れか1項に記載の油脂組成物を含有したカカオバター代用脂。
- 請求項7記載のカカオバター代用脂を含有したチョコレート。
- 請求項8記載のチョコレートと、油脂性食品素材を組み合わせてなる複合菓子。
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Cited By (8)
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JP2013172679A (ja) * | 2012-02-27 | 2013-09-05 | Nisshin Oillio Group Ltd | 冷菓用チョコレート |
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JP2015070837A (ja) * | 2013-09-06 | 2015-04-16 | 日清オイリオグループ株式会社 | チョコレート |
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JP2013172679A (ja) * | 2012-02-27 | 2013-09-05 | Nisshin Oillio Group Ltd | 冷菓用チョコレート |
TWI646900B (zh) * | 2013-07-29 | 2019-01-11 | 日商日清奧利友集團股份有限公司 | 巧克力及硬奶油、以及巧克力的製造方法 |
EP3028578A4 (en) * | 2013-07-29 | 2017-03-08 | The Nisshin OilliO Group, Ltd. | Chocolate and hard butter |
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TWI646901B (zh) * | 2013-07-29 | 2019-01-11 | 日商日清奧利友集團股份有限公司 | 巧克力及硬奶油、以及巧克力的製造方法 |
JP2015070837A (ja) * | 2013-09-06 | 2015-04-16 | 日清オイリオグループ株式会社 | チョコレート |
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JP2017136013A (ja) * | 2016-02-03 | 2017-08-10 | 森永製菓株式会社 | チョコレート菓子及びチョコレート菓子の製造方法 |
WO2021181931A1 (ja) * | 2020-03-11 | 2021-09-16 | 不二製油グループ本社株式会社 | 複合菓子に適するチョコレート類用油脂 |
JP6969708B1 (ja) * | 2020-03-11 | 2021-11-24 | 不二製油株式会社 | 複合菓子に適するチョコレート類用油脂 |
Also Published As
Publication number | Publication date |
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EP2781161A1 (en) | 2014-09-24 |
JPWO2013065726A1 (ja) | 2015-04-02 |
JP5488765B2 (ja) | 2014-05-14 |
EP2781161A4 (en) | 2016-06-29 |
DK2781161T3 (en) | 2019-04-01 |
KR20140069334A (ko) | 2014-06-09 |
BR112014010386A2 (pt) | 2017-04-25 |
US8865246B2 (en) | 2014-10-21 |
EP2781161B1 (en) | 2019-01-16 |
CA2853526C (en) | 2015-05-05 |
BR112014010386A8 (pt) | 2018-03-06 |
US20140272082A1 (en) | 2014-09-18 |
CA2853526A1 (en) | 2013-05-10 |
KR101483403B1 (ko) | 2015-01-14 |
BR112014010386B1 (pt) | 2019-11-12 |
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