WO2016208638A1 - 油性食品 - Google Patents

油性食品 Download PDF

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Publication number
WO2016208638A1
WO2016208638A1 PCT/JP2016/068556 JP2016068556W WO2016208638A1 WO 2016208638 A1 WO2016208638 A1 WO 2016208638A1 JP 2016068556 W JP2016068556 W JP 2016068556W WO 2016208638 A1 WO2016208638 A1 WO 2016208638A1
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WO
WIPO (PCT)
Prior art keywords
mass
chocolate
oil
oily food
chain fatty
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PCT/JP2016/068556
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English (en)
French (fr)
Japanese (ja)
Inventor
清美 大西
典子 村山
知洋 粟飯原
稚子 畑中
Original Assignee
日清オイリオグループ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to JP2017501052A priority Critical patent/JP6193527B2/ja
Publication of WO2016208638A1 publication Critical patent/WO2016208638A1/ja

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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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • 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

Definitions

  • the present invention relates to an oily food containing medium-chain fatty acid-containing triacylglycerol.
  • the medium chain fatty acids mainly contained in coconut oil are quickly absorbed when ingested in the body, compared to the long chain fatty acids that are the main ingredients of edible oil. And it is burned immediately in the liver and becomes energy.
  • medium chain fatty acids have been utilized for energy supplementation by utilizing such nutritional characteristics of medium chain fatty acids. It has also been reported that medium chain fatty acids have less body fat accumulation than when long chain fatty acids are ingested (for example, J. Lipid Res. 37, 708-726 (1996)).
  • Japanese Patent Application Laid-Open No. 2-131557 proposes a low calorie peanut butter containing triglycerides in which the oil phase contains at least about 10% medium chain fatty acids.
  • Japanese Patent No. 4932716 proposes a kina powder spread using an oil and fat composition containing medium-chain fatty acid triglycerides, a solid fat derived from palm oil, and an extremely hardened oil of Hyelin rapeseed oil.
  • medium-chain fatty acid triacylglycerol has a low viscosity and tends to ooze out of food compared to triacylglycerol having a long-chain fatty acid as a constituent fatty acid.
  • high melting point oils and fats are used together in the above-mentioned Japanese Patent Application Laid-Open Nos. 2-131557 and 4932716.
  • the use of such a high melting point oil is liable to damage the mouth.
  • Japanese Patent Laid-Open No. 2-1799 proposes a low calorie fat produced from triglyceride containing a medium chain fatty acid and a long chain fatty acid, chocolate using the low calorie fat, and the like.
  • medium-chain fatty acids and long-chain fatty acids as constituent fatty acids, the low viscosity is improved to some extent.
  • the introduction of long chain fatty acids as constituent fatty acids reduces the content of medium chain fatty acids per unit amount. Therefore, it is inconvenient in terms of efficient intake of medium chain fatty acids.
  • An object of the present invention is to provide an oil-based food having good shape retention, good mouthfeel, and suppressing oil exudation even when using fats and oils having a high content of medium chain fatty acids in the total amount of constituent fatty acids, and The manufacturing method is provided.
  • the present inventors conducted extensive research. As a result, it has been found that by adjusting the water content of the oily food to a specific range, an oily food containing a medium-chain fatty acid-containing triacylglycerol having good shape retention can be obtained. As a result, the present invention has been completed.
  • the present invention provides the following.
  • an oil or fat containing a medium chain fatty acid-containing triacylglycerol particularly an oil or fat having a high content of medium chain fatty acid in the total amount of constituent fatty acids
  • the shape retention property is good and the mouth is irritated.
  • An oily food is provided that has good oil and oil exudation suppressed.
  • a production method for producing the oily food there is also provided a method for producing a baked oil-based food that is baked and that is prevented from being burned down.
  • the oily food of the present invention is a food in which fats and oils form a continuous phase. Specific examples include chocolate, fat cream, butter cream, spread and the like.
  • One of the preferable aspects of the oil-based food of the present invention is chocolate.
  • chocolate is not limited by the provisions of “Fair Competition Rules for the Display of Chocolates” (National Chocolate Fair Trade Council) or legal regulations.
  • the main ingredients are edible fats and sugars, and cacao ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc. are added if necessary, and chocolate manufacturing processes (mixing process, atomization process, scouring process, cooling process, etc.) It is manufactured through part or all of the above.
  • the chocolate in this invention contains chocolate-like foods, such as color chocolate, chocolate cream, and soft chocolate, in addition to dark chocolate, milk chocolate, and white chocolate.
  • the oily food of the present invention contains 0.8 to 3% by mass of water. Oily foods contain a small amount of water, so that the viscosity in the melt state increases. When the viscosity in the melt state increases, the cooled oily food has shape retention.
  • the oily food of the present invention has a water content of preferably 0.9 to 2.5% by mass, more preferably 1.0 to 2.0% by mass.
  • a melt state here means the state which the fats and oils in oily food melt
  • the oily food of the present invention preferably contains 26 to 52% by mass of fats and oils.
  • the fats and oils include not only fats and oils such as cocoa butter but also fats and oils contained in raw materials of oily foods such as cacao mass, cocoa powder, and whole milk powder.
  • the fat and oil (cocoa butter) content of cacao mass is 55% by mass (oil content 0.55)
  • the fat and oil (cocoa butter) content of cocoa powder is 11% by mass (oil content 0.11).
  • the fat (milk fat) content of the powdered milk is 25% by mass (oil content 0.25).
  • the fat content in the oily food is a total value of the values obtained by multiplying the blending amount (% by mass) in the oily food of each raw material by the oil content.
  • the fat content of the oily food of the present invention is more preferably 28 to 44% by mass, still more preferably 30 to 40% by mass, and most preferably 32 to 38% from the viewpoint of maintaining good shape retention. % By mass.
  • the oil-based food of the present invention contains medium chain fatty acid-containing triacylglycerol in fats and oils.
  • the medium chain fatty acid-containing triacylglycerol (hereinafter also referred to as MTG) in the present invention is a triacylglycerol in which at least one of the three fatty acids constituting the triacylglycerol is a medium chain fatty acid.
  • Triacylglycerol, in which all three constituent fatty acids are medium chain fatty acids, is a medium chain fatty acid triacylglycerol (hereinafter also referred to as MCT) and is included in MTG.
  • the medium chain fatty acid in the present invention is a fatty acid having 6 to 10 carbon atoms, and is preferably a saturated linear fatty acid.
  • the medium chain fatty acid is preferably at least one selected from n-hexanoic acid, n-octanoic acid and n-decanoic acid, more preferably at least one selected from n-octanoic acid and n-decanoic acid. .
  • the medium chain fatty acid-containing triacylglycerol (MTG) contained in the oil and fat of the oily food of the present invention preferably has a content of n-decanoic acid in the medium chain fatty acids contained in all MTGs, preferably 20% by mass or more. Yes, more preferably 40% by mass or more, and still more preferably 60-100% by mass. Further, the content of n-hexanoic acid in the medium chain fatty acids contained in all MTG is preferably 30% by mass or less, more preferably 20% by mass or less, and further preferably 0 to 10% by mass. is there.
  • the burden on the stomach when eating a large amount of the oily food of the present invention Can be suitably reduced.
  • the fatty acid other than the medium chain fatty acid containing medium chain fatty acid-containing triacylglycerol (MTG) is preferably a long chain fatty acid.
  • Long chain fatty acids refer to saturated and unsaturated fatty acids having 12 or more carbon atoms, preferably 12 to 22 carbon atoms. Examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, linoleic acid, linolenic acid and the like.
  • the long chain fatty acid preferably has 16 to 22 carbon atoms.
  • the medium chain fatty acid-containing triacylglycerol (MTG) in the present invention contains a long chain fatty acid (hereinafter also referred to as MLCT)
  • the triacylglycerol (MLCT) is , MLL, LML, LLM, MML, MLM, and LMM.
  • MCT medium chain fatty acid triacylglycerol
  • Methods known in the art can be used for analysis and calculation of medium chain fatty acid-containing triacylglycerol (MTG). For details, see R.A. J. et al. A review of VANDER WAL (Jarnal of American Oil Chemists' Society 40, 242-247 (1963)) can be referred to.
  • the medium-chain fatty acid-containing triacylglycerol (MTG) in the present invention is obtained by transesterification and / or esterification which is usually performed in oil processing.
  • MCT medium chain fatty acid triacylglycerol
  • MCT medium chain fatty acid triacylglycerol
  • MCT medium chain fatty acid triacylglycerol
  • MTG medium chain fatty acid-containing triacylglycerol
  • MCT medium chain fatty acid-containing triacylglycerol
  • the mixing ratio is preferably 10:90 to 90:10, more preferably 20:80 to 80:20 in terms of mass ratio.
  • MTG is obtained by transesterifying the mixed fats and oils.
  • the method for transesterification is not particularly limited. Either chemical transesterification or enzymatic transesterification may be used.
  • the chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst.
  • the reaction is non-selective transesterification with low regioselectivity.
  • Natural fats and oils include fats and oils containing MTG such as coconut oil and palm kernel oil. Oils and fats subjected to one or two or more kinds of processes selected from them, mixing, curing, fractionation, transesterification treatment and the like can also be used as all or part of the MTG of the present invention.
  • Chemical transesterification can be carried out, for example, according to the following procedure according to a conventional method.
  • the catalyst is added in an amount of 0.1 to 1% by mass with respect to the sufficiently dried raw material fat.
  • the transesterification reaction can be carried out by stirring the raw material oil containing the catalyst at 80 to 120 ° C. for 0.5 to 1 hour under reduced pressure. After completion of the transesterification reaction, the catalyst is washed away with water. Thereafter, decolorization and deodorization treatment performed in a normal edible fat / oil purification process can be applied.
  • Enzymatic transesterification is performed using a lipase preparation as a catalyst. By the selective catalytic action of the lipase preparation, transesterification with 1,3-position selectivity is possible.
  • Enzymatic transesterification can be performed, for example, according to the following procedure according to a conventional method. Add 0.01 to 5% by mass of lipase preparation to the raw oil. The transesterification reaction is carried out by stirring the raw fat / oil containing the lipase preparation at 30 to 70 ° C. for 1 to 40 hours. After completion of the transesterification reaction, the lipase preparation is removed from the reaction product by filtration. Thereafter, decolorization and deodorization treatment performed in a normal edible fat / oil purification process can be applied.
  • the content of medium chain fatty acids in the total amount of constituent fatty acids of the fats and oils in the oily food is preferably 20% by mass or more.
  • the content of medium chain fatty acids in the total amount of constituent fatty acids of the fats and oils in the oily food of the present invention is more preferably 41 to 92% by mass, still more preferably 51 to 92% by mass, and even more preferably 61 to 92% by mass. 86 mass%, most preferably 70-82 mass%.
  • the medium chain fatty acid in the total amount of the constituent fatty acids of the oil and fat in the oily food of the present invention is within the above range, the medium chain fatty acid can be efficiently ingested by eating a small amount of the oily food.
  • the oily food of the present invention preferably contains 20% by mass or more of medium chain fatty acid triacylglycerol (MCT) in the fat or oil in the sense of efficiently ingesting medium chain fatty acids.
  • MCT medium chain fatty acid triacylglycerol
  • the MCT content in the oil and fat of the oily food of the present invention is more preferably 41 to 92% by mass, still more preferably 61 to 86% by mass, and most preferably 70 to 82% by mass.
  • the oily food of the present invention has shape retention even if the content of medium chain fatty acids in the total amount of fatty acids constituting fats and oils is high. Moreover, the oil-based food of the present invention preferably has a plasticity that is deformed by an external stress.
  • One of the preferable embodiments of the oily food of the present invention is a cream having plasticity. Specific examples include oily creams such as soft chocolate, fat cream and spread.
  • the oily food of the present invention can maintain good shape retention by containing a small amount of water. Therefore, the content of behenic acid used as a constituent fatty acid for structuring fats and oils and triacylglycerol (hereinafter also referred to as HHH) containing only a saturated fatty acid having 16 or more carbon atoms as a constituent fatty acid should be kept low. Can do. Therefore, it is better to use oily food.
  • the content of behenic acid in the total amount of fatty acids constituting the fat is preferably 4% by mass or less, more preferably 0 to 2% by mass, and further preferably 0 to 1% by mass. is there.
  • the content of triacylglycerol containing only a saturated fatty acid having 16 or more carbon atoms as a constituent fatty acid in the fat is preferably 10% by mass or less, more preferably 7% by mass or less. More preferably, it is 4% by mass or less, more preferably 0 to 3% by mass, still more preferably 0 to 2% by mass, and most preferably 0 to 1% by mass.
  • edible fats and oils that do not contain MTG can be used as necessary for the oily food of the present invention.
  • oils and fats such as oil, lard, beef tallow and fish oil, and oils and fats obtained by processing these oils and fats by one or more kinds selected from mixing, fractionation, hydrogenation, transesterification and the like.
  • the oily food of the present invention contains saccharides.
  • saccharide contained in the oily food of the present invention include sugar (sucrose), lactose, glucose, maltose, oligosaccharide, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, palatinose oligosaccharide, and enzyme.
  • the sugar may be a sugar alcohol.
  • the content of saccharides in the oily food of the present invention is preferably 10 to 70% by mass, more preferably 20 to 65% by mass, and further preferably 30 to 60% by mass.
  • the oily food of the present invention may also contain sucrose as one of saccharides.
  • sucrose it is appropriate to use powdered sugar obtained by powdering granulated sugar which is substantially a sucrose crystal.
  • the sucrose content of the oily food of the present invention is preferably 30 to 58% by mass, more preferably 32 to 54% by mass, and still more preferably 34 to 50% by mass. If the sucrose content of the oily food is within the above range, the oily food can maintain good shape retention because a small amount of water acts on the sugar.
  • the oily food of the present invention may also contain lactose as one of the sugars. Lactose is preferably crystalline and more preferably formulated as crystals. Most commercially available lactose is crystalline. The lactose crystals may be ⁇ -lactose or ⁇ -lactose. ⁇ -Lactose may be anhydrous or monohydrate.
  • the lactose content of the oily food of the present invention is preferably 1 to 20% by mass, more preferably 2 to 18% by mass, and further preferably 3 to 16% by mass. When the lactose content of the oily food is within the above range, the oily food can maintain good shape retention because a small amount of water acts on the sugar.
  • the oil-based food of the present invention is generally used for oil-based foods, such as cacao mass, cocoa powder, dairy products (milk solids, etc.), emulsifiers, fragrances, pigments, starches, Various foods and various modifiers such as gums, thermocoagulable proteins, various powders such as strawberry powder and matcha powder may be included.
  • the oily food of the present invention may also contain milk powder.
  • the milk powder used in the present invention is not particularly limited as long as it is a milk-derived powder. Examples include whole milk powder, skim milk powder, whey powder, cream powder, buttermilk powder. One or more kinds of powdered milk can be selected and used.
  • the oily food of the present invention preferably contains one or more selected from full fat powdered milk, skim milk powder and whey powder, and more preferably contains one or more selected from full fat powdered milk and skimmed milk powder.
  • the milk powder used in the oily food of the present invention is preferably produced by spray drying such as a spray dryer, like the above exemplified milk powder.
  • the milk powder content of the oily food of the present invention is preferably 4 to 32% by mass, more preferably 8 to 28% by mass, and further preferably 12 to 24% by mass. If the milk powder content of the oily food is within the above range, the flavor of the oily food becomes mild.
  • the oily food of the present invention can be produced according to a conventional method.
  • a conventional method for example, in the case of chocolate, in accordance with a conventional method, mixing of raw materials such as fats and oils, sugars and powdered milk, atomization by roll refining, etc., and conching treatment as necessary are performed.
  • the heating temperature during the conching treatment is preferably 40 to 60 ° C. so as not to impair the flavor of the chocolate.
  • a process and a process are used as the same meaning.
  • a water-containing material having water or a highly hygroscopic material may be used as a raw material in order to adjust the moisture (water content) of the oily food.
  • the melt state refers to a state in which fats and oils in the oil-based food are melted.
  • the oil-based food of the present invention may be produced through the following [water addition step] and subsequent steps after the ready-made oil-based food is heated and melted to form a melt.
  • the manufacturing method of chocolate (a chocolate cream, soft chocolate etc. are included) is demonstrated to an example.
  • the temperature of the chocolate in the melt state in the water addition step is preferably 30 to 70 ° C, more preferably 35 to 60 ° C, and further preferably 35 to 55 ° C. .
  • water can be suitably added and dispersed without impairing the flavor of the chocolate.
  • the amount of water to be added may be appropriately set so that the water content of the chocolate is 0.8 to 3% by mass. As a guide, it is 0.5 to 2 parts by mass with respect to 100 parts by mass of the melted chocolate.
  • the water content of chocolate can be measured according to a conventional method using a normal pressure drying loss method or a Karl Fischer moisture meter.
  • the water added in the water addition step may be only water, or may be a composition containing components other than water together with water (hereinafter, such a composition is referred to as “water-containing material”). Even if the amount of water added in the water addition step is the same, the viscosity increase rate of the chocolate in the melt state can change depending on the component added together with the water. Specifically, when only water or a water-containing material having a high water content (fruit juice, milk, etc.) is added, the viscosity of chocolate rapidly increases. On the other hand, when a water-containing material such as a sugar solution or a protein solution is added, the viscosity increases relatively slowly. When the viscosity is rapidly increased, water cannot be sufficiently dispersed in the melted chocolate. Therefore, the water in the water addition step is preferably a water-containing material, particularly a sugar solution or a protein solution.
  • sugar liquid examples include solutions such as reduced starch syrup, fructose glucose liquid sugar, and sorbitol liquid containing sugar and water such as fructose, glucose, sucrose, maltose, and oligosaccharide.
  • protein solution examples include egg white meringue, concentrated milk, and fresh cream containing protein and water.
  • the content of water contained in the sugar solution or protein solution is preferably 10 to 90% by mass, more preferably 10 to 50% by mass, based on the entire solution.
  • the addition amount may be added so that the net amount of water relative to the melted chocolate is within the above-mentioned range.
  • or water-containing material added in order to adjust the water content of chocolate is included in the composition of the oil-based food of this invention, when the addition amount is 5 mass parts or less with respect to 100 mass parts of chocolate. Absent.
  • the temperature of the water and water-containing material used in the water addition step is preferably about the same as the temperature of the melted chocolate to which water or water-containing material is added.
  • the temperature of the melted chocolate is kept constant, and water and water-containing material are easily dispersed uniformly. After adding water to the melted chocolate, the water may be uniformly dispersed in the chocolate by stirring or the like.
  • the melted chocolate that has undergone the water addition step may be cooled and solidified. By this step, solid chocolate can be efficiently produced from the melt state.
  • the cooling and solidification method is not particularly limited. What is necessary is just to select suitably according to chocolate products, such as a molding chocolate and the coating chocolate to foodstuff.
  • it can be cooled and solidified by blowing cold air in a cooling tunnel (cooling tunnel), contacting with a cooling plate, or the like.
  • the cooling and solidification conditions are not particularly limited as long as the melted chocolate is solidified.
  • the cooling temperature is preferably 0 to 20 ° C, more preferably 0 to 10 ° C.
  • the cooling time is preferably 5 to 90 minutes, more preferably 10 to 60 minutes.
  • a “heat retention step” in which the chocolate after cooling and solidification is further stored at a specific temperature may be applied.
  • the chocolate after cooling and solidification is preferably 18 to 36 ° C., more preferably 20 to 34 ° C., still more preferably 20 to 32 ° C., preferably 1 to 240 hours, more preferably 6 to 144 hours, More preferably, the step of keeping the temperature for 12 to 96 hours.
  • the shape retention of chocolate can be improved by the heat retaining step.
  • the chocolate after cooling and solidification in which the heat retaining step is performed is preferably 16 to 24 ° C., more preferably 18 to 22 ° C., preferably 6 to 240 hours, more preferably 12 after the cooling and solidifying, before the heat retaining step. It may be pre-aged for up to 192 hours.
  • the chocolate may be subjected to the same aging treatment as the pre-aging treatment after the heat retaining step.
  • the aging treatment is preferably a treatment which is allowed to stand at 16 to 24 ° C., more preferably 18 to 22 ° C., preferably 6 to 240 hours, more preferably 12 to 192 hours.
  • tempering treatment or seeding treatment may be performed either before or after the water addition step.
  • the tempering treatment is an operation for generating stable crystal nuclei in chocolate in a melt state. Specifically, for example, it is known as an operation in which chocolate melted at 40 to 50 ° C. is heated again to about 29 to 31 ° C. after the product temperature is lowered to about 27 to 28 ° C.
  • the tempering treatment is preferably performed before the water addition step.
  • the seeding process is a process for generating stable crystal nuclei in the melted chocolate using a seeding agent that functions as a crystal nucleus of stable crystals instead of the tempering process. Similar to the tempering process, the seeding process is performed to solidify the fats and oils in the chocolate as V-shaped stable crystals. In addition, since the seeding agent used by the seeding process is a trace amount, it is not included in the composition of the oil-based food of the present invention.
  • the seeding treatment may be performed before or after the water addition step. Moreover, you may perform a seeding agent addition and a water addition process simultaneously (that is, you may add a seeding agent and water simultaneously to chocolate in a melt state).
  • the chocolate may be further baked. Even if the chocolate of the present invention is baked, collapse of the chocolate is remarkably suppressed.
  • firing means heating at 120 ° C. or higher.
  • the baking temperature of the chocolate is preferably 130 to 250 ° C, more preferably 140 to 220 ° C.
  • An oven, microwave, superheated steam, burner, or the like can be used for baking chocolate.
  • the firing may be partial.
  • the baking time of chocolate may be appropriately adjusted depending on the baking temperature, the ability of the baking apparatus, the amount of chocolate to be baked, and the like.
  • the baking time in the oven is preferably 0.5 to 8 minutes, more preferably 0.5 to 5 minutes, and further preferably 1 to 3 minutes.
  • the oily food of the present invention is a food material that contains abundant medium chain fatty acids, suppresses oil and fat oozing, has good shape retention, and has a good mouthfeel.
  • the oily food of the present invention is, for example, chocolate, fat cream, spread and the like. These can be eaten as they are. Moreover, it can be used for coating and filling of confectionery bakery products (for example, bread, cakes, Western confectionery, baked confectionery, donuts, shoe confectionery, etc.). It can also be used as a material to be mixed into the dough. A variety of complex foods can be obtained by using the oil-based food of the present invention.
  • chocolate Chocolate cream
  • oily food was produced and evaluated as an oily food.
  • Viscosity of chocolate in melt state The viscosity (unit: cps) of chocolate in the melt state was measured using a BH viscometer (manufactured by Toki Sangyo Co., Ltd.). That is, no. The rotor of 6 was set to 4 rpm. Next, in the chocolate adjusted to the measurement temperature, the rotor is rotated three times and the numerical value is read. The viscosity is obtained by multiplying the reading value by the device coefficient (2500).
  • Moisture content of chocolate The moisture content (water content) of chocolate was measured by a normal pressure drying loss method according to a conventional method.
  • Triacylglycerol was measured according to AOCS Ce5-86.
  • Analysis of constituent fatty acids of fats and oils The constituent fatty acids of fats and oils were measured according to AOCS Ce1f-96.
  • MCT-1 Fatty acids constituting triacylglycerol are n-octanoic acid (carbon number 8) and n-decanoic acid (carbon number 10), and the mass ratio thereof is 30:70.
  • Orio Group Inc. was designated as MCT-1.
  • MCT-2 Fatty acids constituting triacylglycerol are n-octanoic acid (carbon number 8) and n-decanoic acid (carbon number 10), and the mass ratio thereof is 60:40.
  • Orio Group Co., Ltd. was designated as MCT-2.
  • MLCT-1 50 parts by weight of MCT-1 and 50 parts by weight of rapeseed extremely hardened oil are mixed.
  • transesterification oil was purified according to a conventional method. This was designated as MLCT-1.
  • Water-containing material The following were used as water-containing materials. ⁇ Liquid sugar (water content 25% by mass, fructose glucose liquid sugar produced by Showa Sangyo Co., Ltd.)
  • the chocolate composition of Comparative Example 3 and Examples 3 to 4 was in accordance with Table 2.
  • “added” in the table indicates that 4 parts by mass of liquid sugar (water content 25% by mass, fructose glucose liquid sugar) is added to 100 parts by mass of chocolate. And dispersed.
  • the cup was then filled and cooled and solidified at 10 ° C. for 15 minutes.
  • the chocolates of Comparative Example 3 and Examples 3 to 4 were molded into a rectangular parallelepiped having a length of 15 mm, a width of 15 mm, and a height of 10 mm. Each chocolate obtained was held at 20 ° C. for 3 days. Thereafter, the chocolates of Comparative Example 3 and Examples 3 to 4 were baked in an oven at 180 ° C. for 1.5 minutes.

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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)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)
PCT/JP2016/068556 2015-06-26 2016-06-22 油性食品 WO2016208638A1 (ja)

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JP2015129277 2015-06-26
JP2015-129277 2015-06-26
JP2016014994 2016-01-29
JP2016-014994 2016-01-29

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019010039A (ja) * 2017-06-30 2019-01-24 日清オイリオグループ株式会社 食用油脂および該食用油脂を含む食品
JP2019110813A (ja) * 2017-12-22 2019-07-11 日清オイリオグループ株式会社 油性菓子
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