WO2016031368A1 - 油脂組成物及びチョコレート - Google Patents
油脂組成物及びチョコレート Download PDFInfo
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- WO2016031368A1 WO2016031368A1 PCT/JP2015/068015 JP2015068015W WO2016031368A1 WO 2016031368 A1 WO2016031368 A1 WO 2016031368A1 JP 2015068015 W JP2015068015 W JP 2015068015W WO 2016031368 A1 WO2016031368 A1 WO 2016031368A1
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- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
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- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
-
- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
Definitions
- the present invention relates to an oil / fat composition and a chocolate having a soft mouth using the oil / fat composition.
- ⁇ Chocolate molded into a block or plate shape is often manufactured by adding solid fat with a relatively high melting point in addition to cacao fat so that the chocolate does not loosen and the product does not deform. This is probably due to the fact that it was not uncommon for chocolate to be exposed to high temperatures during the distribution stage because it was not possible to control the temperature at the distribution stage of food. However, in recent years, it has become possible to deliver in various temperature zones according to the type of food. In other words, there is no need to worry about melting chocolate at the distribution stage. Therefore, development of chocolate having a better mouthfeel is underway.
- JP-A-5-211837 describes a fat composition containing PMF and an amount of SSO triglyceride necessary for stabilizing the PMF crystals in ⁇ ′ form.
- Japanese Patent Application Laid-Open No. 2000-270769 describes a hard butter obtained by adding 1% by weight or more of a polyglycerol fatty acid ester to PMF having a high SSU triglyceride content obtained by solvent fractionation. ing.
- the hard butter described in JP-A-5-211837 and JP-A-2000-270769 is used for non-tempered chocolate. Therefore, since the amount of cocoa butter used in the dough is limited, the resulting chocolate has a drawback of poor chocolate flavor.
- JP-A-11-169191 describes a hard butter containing a higher proportion of symmetric triglycerides by fractionating PMF after transesterification.
- Japanese Patent Application Laid-Open No. 2000-336389 describes a hard butter that can be obtained by performing a plurality of fractionations by combining dry fractionation and solvent fractionation.
- the resulting hard butter has a linoleyl dipalmitin (P2L) content of 2 to 8% by weight and an oleoyl dipalmitin (P2O) content of 70% by weight or more.
- Japanese Patent Application Laid-Open No. 8-89172 discloses a temper type chocolate having a soft lip using a middle melting point of palm.
- This chocolate contains 5 to 40% of lauric fats and oils in the oil, has a specific configuration (requirement), and has a softening point in the range of 15 to 30 ° C.
- tempering is difficult to remove in a chocolate including a palm mid-melting point (oil-and-fat crystals are difficult to stabilize in ⁇ -type).
- the chocolate described in JP-A-8-89172 has a drawback that tempering is more difficult to remove by using lauric oils and fats.
- the oil and fat composition according to one embodiment of the present invention is an oil and fat composition that satisfies the following conditions (a) to (e).
- HOH Trioleic acid POP in which oleic acid is bonded to the 2nd position and saturated fatty acid having 16 or more carbon atoms is bonded to the 3rd position: 1,3-dipalmitoyl-2-oleoylglycerol SOS: 1,3-distearoyl-2-ole Oil glycerin POS: triglyceride liquid TG having an oleoyl group at the 2-position and one each of a palmitoyl group and a stearoyl group at the 1- and 3-positions: a triglyceride to which a fatty acid having 16 or more carbon atoms is bound, A triglyceride having two or more double bonds in one molecule.
- the oil / fat composition further satisfies the following condition (f).
- F The mass ratio of the SOS content to the POS content (SOS / POS) is less than 0.8.
- the oil and fat composition is an oil and fat composition that further satisfies the following condition (g).
- G The mass ratio of the POP content to the total of the POS content and the SOS content (POP / (POS + SOS)) exceeds 3.0.
- the oil and fat composition comprises 70 to 98% by weight of fat and oil A containing 35% by mass or more of POP and 0.5 to 6% of fat and oil B containing 60% by mass or more of SOS. % Of the oil and fat composition.
- the chocolate according to one embodiment of the present invention is a chocolate comprising the above oil composition and having an oil content of 25 to 65% by mass, wherein the oil or fat has the following conditions (1) to (3): Satisfying chocolate. (1) The content of HOH is 55 to 80% by mass. (2) The content of POP is 20 to 40% by mass. (3) The content of liquid TG is 16 to 34% by mass.
- the chocolate is the chocolate containing 10 to 35% by mass of cocoa butter.
- the foodstuff which concerns on 1 aspect of this invention is a foodstuff manufactured using the said oil-and-fat composition and / or the said chocolate as a raw material.
- the manufacturing method of the said chocolate which concerns on 1 aspect of this invention is a manufacturing method of the chocolate containing performing a tempering process or a seeding process for a melted chocolate, and then cooling and solidifying a melted chocolate. is there.
- a temper type chocolate having a soft mouth can be provided.
- Such chocolate can also be molded into block shapes, plate shapes, and granular shapes.
- the oil-fat composition suitable for manufacture of this chocolate can be provided.
- triglyceride is a compound having a molecular structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol.
- the 1-position, 2-position and 3-position of the triglyceride represent the position of the carbon atom of triglycerol to which the fatty acid is bonded.
- the following letters are used as abbreviations for the constituent fatty acids of triglycerides.
- H saturated fatty acid having 16 or more carbon atoms
- P palmitic acid
- S stearic acid
- A arachidic acid
- U unsaturated fatty acid having 16 or more carbon atoms
- O oleic acid.
- the oil and fat composition of the present invention is an oil and fat composition suitable for a temper type chocolate.
- This oil and fat composition is characterized by containing HOH-type triglyceride (hereinafter also referred to as HOH) in which oleic acid at the 2-position and a saturated fatty acid having 16 or more carbon atoms at the 3-position and the 3-position are bonded.
- HOH HOH-type triglyceride
- the content of HOH is 40 to 70% by mass in the oil and fat composition.
- the amount is preferably 44 to 66% by mass, and more preferably 48 to 62% by mass.
- a saturated fatty acid having 16 or more carbon atoms is bonded to the 1st and 3rd positions of HOH.
- the combined fatty acids are not necessarily the same saturated fatty acids.
- the saturated fatty acid bonded to the 1st and 3rd positions of HOH preferably has 16 to 26 carbon atoms, and more preferably 16 to 20 carbon atoms. Further, in the HOH used, the content of HOH in which saturated fatty acids having 16 to 18 carbon atoms are bonded to the 1st and 3rd positions is preferably 90% by mass or more, and 95% by mass or more. Is more desirable.
- the oil and fat composition of the present invention is a POP type triglyceride (1,3-dipalmitoyl-2-oleoylglycerin, in which palmitic acid is bonded to the 2-position and 1-position and 3-position as one of the HOH-type triglycerides. (Hereinafter also referred to as POP).
- POP POP type triglyceride
- the POP content in the oil / fat composition is 25 to 55% by mass. It is preferably 29 to 51% by mass, and more preferably 33 to 47% by mass.
- the oil and fat composition of the present invention is an SOH type triglyceride (1,3-distearoyl-2-oleoylglycerin, in which oleic acid is bonded to the 2nd position and stearic acid is bonded to the 3rd and 3rd positions as one of the HOH type triglycerides. (Hereinafter also referred to as SOS).
- SOS SOH type triglyceride
- the SOS content in the oil / fat composition is 1.5 to 5% by mass. It is preferably 1.8 to 4% by mass, more preferably 2.0 to 3.5% by mass.
- the oil and fat composition of the present invention is a POS type triglyceride (triglyceride having an oleoyl group at the 2-position and a palmitoyl group and a stearoyl group at the 1-position and the 3-position as one of the HOH-type triglycerides. , Hereinafter also referred to as POS).
- POS POS type triglyceride
- the POS content in the oil and fat composition is 3 to 15% by mass. It is preferably 4 to 13% by mass, and more preferably 5 to 11% by mass.
- the oil / fat composition of the present invention preferably has a mass ratio of SOS content to POS content (hereinafter also referred to as SOS / POS) of less than 0.8.
- SOS / POS is preferably 0.2 to 0.5, and more preferably 0.25 to 0.4.
- the mass ratio of the POP content to the total of the POS content and the SOS content (hereinafter also referred to as POP / (POS + SOS)) exceeds 3.0.
- POP / (POS + SOS) is more preferably 3.3 or more, and even more preferably 3.6 to 4.2.
- the oil and fat composition of the present invention is characterized by containing liquid TG.
- the content of liquid TG in the oil / fat composition is 30 to 60% by mass. More preferably, it is more than 35% by mass and 50% by mass or less, and more preferably, more than 36% by mass and 46% by mass or less.
- the liquid TG as used in the present invention refers to a triglyceride in which a fatty acid having 16 or more carbon atoms is bound, and has two or more double bonds in one molecule.
- the triglycerides corresponding to the liquid TG contained in the oil and fat composition of the present invention are, for example, PLP, POO, PLS, POL, PLL, SOO, SLS, OOO, SOL, and OOL.
- P is palmitic acid
- L is linoleic acid
- O oleic acid
- S stearic acid.
- the chocolate produced using the oil / fat composition of the present invention has good tempering suitability.
- Such chocolate can be molded into blocks, plates, granules and the like, and the composition of the triglyceride can be adjusted so that the produced chocolate has a soft mouthfeel.
- the oil / fat composition of the present invention may be manufactured using any oil / fat raw material and processing method as long as the constituent requirements of the present invention are satisfied.
- the natural fat / oil raw material may be used alone or in combination of two or more.
- Examples of preferable oil and fat materials used in the oil and fat composition of the present invention include palm fractionated oil, shea fat stearin, monkey fat stearin, fats and oils rich in HOH-type triglycerides produced by transesterification, and rapeseed oil, soybean oil, corn oil, Liquid oils such as cottonseed oil and sunflower oil can be mentioned.
- Palm fractionation oil can use both an olein part (liquid part) and a stearin part (solid fat part) obtained by subjecting palm oil to dry fractionation, solvent fractionation, or emulsification fractionation.
- the middle melting point part (henceforth PMF) of palm oil can be used as a supply source of the POP type
- this PMF include an olein part obtained by further separating the palm stearin part and a stearin part obtained by further separating the palm olein part.
- the palm olein part and the olein part obtained by further classifying the palm olein part into two stages or three stages can be used as a source of liquid TG contained in the oil and fat composition of the present invention.
- a source of liquid TG triglycerides in which fatty acids having 16 or more carbon atoms are bound and having two or more double bonds in one molecule
- these The palm fraction soft oil is preferred.
- Oils and fats rich in HOH-type triglycerides can be produced, for example, by performing a transesterification reaction.
- the transesterification uses fats and oils such as high oleic sunflower oil containing a large amount of triglyceride with oleic acid bonded at the 2-position, stearic acid ethyl ester, palmitic acid ethyl ester, etc. It can be carried out by a known method using an enzyme agent having The concentration of the HOH type triglyceride is increased by separating the middle melting point portion by fractionation. For this reason, fats and oils rich in HOH-type triglycerides can be used as a suitable source of HOH contained in the fat and oil composition of the present invention. Such fats and oils rich in HOH type triglyceride are particularly suitable as a source of SOS type triglyceride.
- the oil / fat composition of the present invention preferably contains an oil / fat A containing POP in an amount of 35% by mass or more.
- an oil / fat A containing POP in an amount of 35% by mass or more.
- the intermediate melting point part of the said palm oil containing 35 mass% or more POP is mentioned.
- the POP content of the fat A is more preferably 35 to 60% by mass, and even more preferably 40 to 55% by mass.
- the oil / fat composition of the present invention preferably contains oil / fat B containing 60% by mass or more of SOS.
- fats and oils containing 60% by mass or more of SOS obtained by transesterification of oils and fats such as the above-mentioned shea fat stearin, monkey fat stearin and high oleic sunflower oil and stearic acid ethyl ester, and subsequent fractionation Is mentioned.
- oils and fats such as the above-mentioned shea fat stearin, monkey fat stearin and high oleic sunflower oil and stearic acid ethyl ester, and subsequent fractionation Is mentioned.
- fats and oils with a low content of arachidic acid are preferable.
- the SOS content of the fats and oils B is more preferably 60 to 75% by mass, and even more preferably 65 to 75% by mass.
- the oil / fat composition of the present invention may also contain an oil / fat C containing 50% by mass or more of a triglyceride in which a fatty acid having 16 or more carbon atoms is bonded and having two or more double bonds in one molecule. It is not good.
- the fat C include rapeseed oil, soybean oil, corn oil, cottonseed oil, and liquid oil such as sunflower oil, and the above-mentioned palm fraction soft oil.
- liquid oils containing 50% by mass or more of triglycerides to which oleic acid is bound are preferable, such as rapeseed oil, high oleic sunflower oil, and palm fractionated soft oil.
- the content of triglycerides in which fatty acids having 16 or more carbon atoms are bound in the above fat C and having two or more double bonds in one molecule is preferably 60 to 100% by mass. More preferably, it is 70 to 100% by mass.
- the oil and fat composition of the present invention may contain 70 to 98% by mass of oil and fat A containing 35% by mass or more of the POP and 0.5 to 6% by mass of oil and fat B containing 60% by mass or more of the SOS. More preferably, the fat and oil A contains 80 to 96 mass% and the fat and oil B contains 1 to 4 mass%.
- the oil and fat composition of the present invention is a triglyceride in which the fatty acid having 16 or more carbon atoms is bound, and has two or more double bonds in one molecule. Is preferably 1.5 to 29.5% by mass, and more preferably 3 to 16% by mass.
- oils and fat raw material can be used for the oil / fat composition of the present invention as long as it satisfies the constituent requirements of the present invention, in addition to the oils and fats listed above.
- oils and fats that can be used are selected from palm oil, safflower oil, rice oil, sesame oil, olive oil, beef tallow, pork fat, milk fat and other animal and vegetable oils, and processed oils and fats thereof. One or more can be mentioned.
- a small amount of components other than the fats and oils that are usually added to the oil and fat composition can be added to the oil and fat composition of the present invention.
- these are preferably oil-soluble components that dissolve in fats and oils.
- oil-soluble components include emulsifiers, antioxidants (tocopherol, lecithin, etc.), and fragrances.
- the addition amount of these components is preferably less than 5% by mass, more preferably less than 3% by mass, and even more preferably less than 1% by mass with respect to the oil and fat composition.
- the oil and fat composition of the present invention uses a middle melting point (PMF) of palm oil. Nevertheless, when blended with temper type chocolate, it is easy to obtain stable crystals ( ⁇ type) by tempering or seeding. Therefore, the chocolate using the oil / fat composition of the present invention is less susceptible to quality deterioration such as blooming due to the oil / fat crystal transition over time.
- PMF middle melting point
- chocolate is not limited to chocolates stipulated in fair competition rules (National Chocolate Industry Fair Trade Council) or laws and regulations concerning the display of chocolates.
- the chocolate in the present invention contains edible fats and oils, saccharides and sugars as main raw materials. If necessary, cacao ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, or emulsifiers are added to the main raw material.
- cacao ingredients cocoa mass, cocoa powder, etc.
- dairy products dairy products
- fragrances fragrances
- emulsifiers are added to the main raw material.
- Such chocolate is manufactured through chocolate manufacturing steps (all or part of the mixing step, atomization step, scouring step, molding step, cooling step, etc.).
- the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.
- the chocolate of the present invention contains 25 to 65% by mass of fats and oils.
- the fat and oil content of the chocolate of the present invention is preferably 28 to 60% by mass, and more preferably 30 to 55% by mass.
- the fats and oils in the chocolate in this invention contain the fats and oils (cocoa butter, milk fat, etc.) derived from oil-containing raw materials (cacao mass, cocoa powder, whole fat milk powder, etc.) besides the fats and oils mix
- blended blended.
- blended for example, in general, the content (oil content) of fat (cocoa butter) contained in cocoa mass is 55% by mass, and the content (oil content) of fat (cocoa butter) contained in cocoa powder is 11% by mass.
- the fat content (oil content) contained in the whole milk powder is 25% by mass. Therefore, the fat and oil content in the chocolate is a value obtained by summing the blending amount (% by mass) in the chocolate of each raw material and the oil content.
- the chocolate of the present invention is a chocolate suitable for the temper type. That is, the fats and oils contained in chocolate contain HOH-type triglycerides (hereinafter also referred to as HOH) in which oleic acid is bonded to the 2nd position and saturated fatty acids having 16 or more carbon atoms are bonded to the 1st and 3rd positions. And
- HOH HOH-type triglycerides
- the content of HOH is 55 to 80% by mass in fats and oils contained in chocolate.
- the amount is preferably 57 to 77% by mass, and more preferably 59 to 73% by mass.
- a saturated fatty acid having 16 or more carbon atoms is bonded to the 1st and 3rd positions of HOH.
- the combined fatty acids are not necessarily the same saturated fatty acids.
- the saturated fatty acid bonded to the 1st and 3rd positions is preferably a saturated fatty acid having 16 to 26 carbon atoms, and more preferably a saturated fatty acid having 16 to 20 carbon atoms.
- the HOH content in which saturated fatty acids having 16 to 18 carbon atoms are bonded to the 1st and 3rd positions in the HOH used is preferably 90% by mass or more, and 95% by mass or more. It is more desirable.
- POP type triglyceride (1,3-dipalmitoyl-2-ylate) in which oleic acid is bonded to the 2-position and palmitic acid is bonded to the 2-position and 3-position.
- Oleoyl glycerin hereinafter also referred to as “POP”.
- the POP content of the fats and oils in the chocolate is 20 to 40% by mass. It is preferably 21 to 35% by mass, and more preferably 22 to 31.5% by mass.
- the chocolate of the present invention is characterized in that liquid TG is contained in fats and oils contained in chocolate.
- the liquid TG content of fats and oils in chocolate is 16 to 34% by mass. It is preferably 20 to 31% by mass, and more preferably 23 to 29% by mass.
- the liquid TG as used in the present invention refers to a triglyceride in which a fatty acid having 16 or more carbon atoms is bound, and has two or more double bonds in one molecule.
- Examples of triglycerides corresponding to the liquid TG contained in the fats and oils contained in the chocolate of the present invention include PLP, POO, PLS, POL, PLL, SOO, SLS, OOO, SOL, and OOL.
- P is palmitic acid
- L is linoleic acid
- O oleic acid
- S is stearic acid.
- the oil and fat composition of the present invention is used as a raw material.
- the oil / fat composition of the present invention preferably 10 to 35% by mass, more preferably 15 to 30% by mass, the chocolate of the present invention having good tempering suitability can be obtained.
- the chocolate of the present invention is a chocolate that can be molded into a block shape, a plate shape, a granular shape, or the like, but has a soft mouthfeel.
- the fats and oils contained in the chocolate of the present invention contain cocoa butter as fats and oils other than the fat and oil composition of the present invention.
- Cocoa butter is preferably contained in the chocolate of the present invention in an amount of 10 to 35% by mass, more preferably 15 to 30% by mass.
- the chocolate of the present invention preferably contains saccharides and saccharides in addition to fats and oils.
- sugars and sugars that can be used include sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose linkage Mention may be made of chickenpox, reducing sugar polydextrose, oligosaccharide, sorbitol, reducing lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, and dextrin.
- the content of the saccharide and saccharide contained in the chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and even more preferably 30%. ⁇ 50% by weight.
- the chocolate of the present invention can use raw materials generally blended in chocolate.
- dairy products such as whole milk powder and skim milk powder
- cacao ingredients such as cacao mass and cocoa powder
- soy flour soy protein
- processed fruit products processed vegetable products
- matcha tea powder coffee powder
- examples include various powders, gums, starches, antioxidants, colorants, and fragrances.
- the chocolate of the present invention can be produced by a conventionally known method.
- fats and oils, cacao components, sugars and sugars, dairy products, emulsifiers and the like can be used as raw materials.
- the chocolate of the present invention is manufactured through a mixing step, a finely pulverizing step (refining), a scouring step (conching), a cooling step, etc. so that the final fat content is 25 to 65% by mass. Can do.
- it is preferable to make a temper type chocolate by performing a tempering process on the melted chocolate containing melted fat and oil crystals.
- a tempering process is performed in order to solidify the HOH type triglyceride contained in the fats and oils in chocolate as a stable crystal. That is, the tempering process is an operation for generating a crystal nucleus of a stable crystal. For example, the chocolate melted at 40-50 ° C. is lowered to a temperature of about 22-29 ° C. and then heated again to about 27-31 ° C.
- a seed agent which is a stable crystal of HOH type triglyceride may be used.
- a seed agent it is preferable to use a stable crystal of SOS.
- the chocolate of the present invention has a high POP content and a good tempering suitability while having a soft mouthfeel.
- the chocolate of this invention is chocolate which can be shape
- the chocolate of this invention can be eaten as it is as a die-cut chocolate lump.
- the chocolate of the present invention can be used as a confectionery bakery product such as bread, cake, confectionery, baked confectionery, donut, and shoe confectionery as a chip mixed with coating, filling, or dough.
- % indicates mass% unless otherwise specified.
- the analysis of triglyceride composition of fats and oils was carried out by gas chromatography (JAOCS, vol 70, 11, 1111-1114 (1993) compliant) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995)). Compliant).
- the analysis of the fatty acids constituting the fats and oils was performed using a gas chromatographic method (AOCS Ce1f-96 compliant).
- X-ray diffraction of fats and oils was carried out using an X-ray diffractometer Ultima IV (manufactured by Rigaku Corporation).
- the measurement conditions were an output of 1.6 kW, an operation angle of 0.96 to 30.0 °, and a measurement speed of 2 ° / min.
- fats and oils B fats and oils A-1 (palm middle melting point 1, POP content 43.2% by mass), fats and oils A-2 (palm middle melting point 2, POP content 63.1% by weight), fats and oils C (high Oleic sunflower oil, liquid TG content 100 mass%), and cocoa butter were mixed in various proportions.
- the oil and fat compositions used in Examples 1 and 2 and Comparative Examples 1 to 3 having the compositions shown in Table 1 were obtained.
- Table 3 shows the compositions and evaluation results of triglycerides contained in fats and oils for the milk chocolates of Examples 3 to 4 and Comparative Examples 4 to 6 evaluated above.
- the milk chocolates of Examples 3 and 4 were soft to bite and very quick to melt.
- the chocolates of Comparative Examples 5 and 6 were bitten like normal chocolate, and the amount of squeezing was not as good as that of normal chocolate (Comparative Example 6) or the Examples (Comparative Example 5).
- the chocolate of Comparative Example 4 had excellent mouthfeel, but the biting was not as good as the Examples.
- the fats and oils in the chocolate of Comparative Example 4 also contained an unstable crystal form ( ⁇ ′), and deterioration of quality over time was predicted.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
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Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201580045691.XA CN106793796B (zh) | 2014-08-27 | 2015-06-23 | 油脂组合物及巧克力 |
| KR1020177004661A KR102557536B1 (ko) | 2014-08-27 | 2015-06-23 | 유지 조성물 및 초콜릿 |
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| JP2014-172526 | 2014-08-27 | ||
| JP2014172526A JP5940612B2 (ja) | 2014-08-27 | 2014-08-27 | 油脂組成物及びチョコレート |
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| WO2016031368A1 true WO2016031368A1 (ja) | 2016-03-03 |
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| PCT/JP2015/068015 WO2016031368A1 (ja) | 2014-08-27 | 2015-06-23 | 油脂組成物及びチョコレート |
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| KR (1) | KR102557536B1 (enrdf_load_stackoverflow) |
| CN (1) | CN106793796B (enrdf_load_stackoverflow) |
| MY (1) | MY167350A (enrdf_load_stackoverflow) |
| WO (1) | WO2016031368A1 (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017176016A (ja) * | 2016-03-30 | 2017-10-05 | 不二製油株式会社 | 油脂組成物及び該油脂組成物を使用したチョコレート |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3011769B2 (ja) | 1993-09-03 | 2000-02-21 | 東海興業株式会社 | 加硫ゴム製長尺弾性体の製造方法 |
| JP7490300B2 (ja) * | 2019-09-26 | 2024-05-27 | 日清オイリオグループ株式会社 | 可塑性油脂組成物 |
| CN114521595A (zh) * | 2020-11-23 | 2022-05-24 | 丰益(上海)生物技术研发中心有限公司 | 一种油脂组合物及其在巧克力中的应用 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63248343A (ja) * | 1987-04-03 | 1988-10-14 | Fuji Oil Co Ltd | ハ−ドバタ−組成物 |
| WO2011115063A1 (ja) * | 2010-03-19 | 2011-09-22 | 日清オイリオグループ株式会社 | 油脂組成物及び該油脂組成物を使ったチョコレート製品 |
| WO2015016044A1 (ja) * | 2013-07-29 | 2015-02-05 | 日清オイリオグループ株式会社 | チョコレート及びハードバター |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69206099T3 (de) | 1991-10-03 | 2000-01-20 | Unilever N.V., Rotterdam | Nicht-temperiertes Fett für Süsswaren. |
| JP3582863B2 (ja) | 1994-09-22 | 2004-10-27 | 不二製油株式会社 | チョコレート類 |
| JPH11169191A (ja) | 1997-12-11 | 1999-06-29 | Kao Corp | 油脂の改質方法 |
| JP2000336389A (ja) | 1998-09-22 | 2000-12-05 | Asahi Denka Kogyo Kk | パーム分別油及びその製造方法 |
| JP3498623B2 (ja) | 1999-03-23 | 2004-02-16 | 不二製油株式会社 | ハードバター及びその製造法 |
| JP6157841B2 (ja) * | 2012-11-30 | 2017-07-05 | 日清オイリオグループ株式会社 | テンパリング処理未実施チョコレート |
-
2014
- 2014-08-27 JP JP2014172526A patent/JP5940612B2/ja active Active
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2015
- 2015-06-23 CN CN201580045691.XA patent/CN106793796B/zh active Active
- 2015-06-23 WO PCT/JP2015/068015 patent/WO2016031368A1/ja active Application Filing
- 2015-06-23 KR KR1020177004661A patent/KR102557536B1/ko active Active
- 2015-06-23 MY MYPI2017700622A patent/MY167350A/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63248343A (ja) * | 1987-04-03 | 1988-10-14 | Fuji Oil Co Ltd | ハ−ドバタ−組成物 |
| WO2011115063A1 (ja) * | 2010-03-19 | 2011-09-22 | 日清オイリオグループ株式会社 | 油脂組成物及び該油脂組成物を使ったチョコレート製品 |
| WO2015016044A1 (ja) * | 2013-07-29 | 2015-02-05 | 日清オイリオグループ株式会社 | チョコレート及びハードバター |
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| DANTHINE, S. ET AL.: "Melting profile, polymorphic behaviour and chemical composition of some selected fractions issued from the multi-step dry fractionation of palm oil", OPEN REPOSITORY AND BIBLIOGRAPHY, November 2005 (2005-11-01), Retrieved from the Internet <URL:http://hdl.handle.net/2268/71642> [retrieved on 20150904] * |
| GIBON, V.: "Designing novel hardstocks by enzymatic interesterification", SCI, 21 July 2011 (2011-07-21), Retrieved from the Internet <URL:http://www.soci.org/news/lipids/lipids-enzymatic-2011> [retrieved on 20150904] * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017176016A (ja) * | 2016-03-30 | 2017-10-05 | 不二製油株式会社 | 油脂組成物及び該油脂組成物を使用したチョコレート |
| JP2021168707A (ja) * | 2016-03-30 | 2021-10-28 | 不二製油株式会社 | 油脂組成物及び該油脂組成物を使用したチョコレート |
| JP7255643B2 (ja) | 2016-03-30 | 2023-04-11 | 不二製油株式会社 | 油脂組成物及び該油脂組成物を使用したチョコレート |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2016047017A (ja) | 2016-04-07 |
| CN106793796B (zh) | 2021-09-07 |
| JP5940612B2 (ja) | 2016-06-29 |
| KR20170046655A (ko) | 2017-05-02 |
| KR102557536B1 (ko) | 2023-07-19 |
| CN106793796A (zh) | 2017-05-31 |
| MY167350A (en) | 2018-08-16 |
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