WO2017169623A1 - 低トランスノーテンパーチョコレート用油脂組成物及びチョコレート - Google Patents
低トランスノーテンパーチョコレート用油脂組成物及びチョコレート Download PDFInfo
- Publication number
- WO2017169623A1 WO2017169623A1 PCT/JP2017/009448 JP2017009448W WO2017169623A1 WO 2017169623 A1 WO2017169623 A1 WO 2017169623A1 JP 2017009448 W JP2017009448 W JP 2017009448W WO 2017169623 A1 WO2017169623 A1 WO 2017169623A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- oil
- fat
- chocolate
- fatty acid
- fats
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 51
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 49
- 239000003925 fat Substances 0.000 claims abstract description 106
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 59
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 52
- 229930195729 fatty acid Natural products 0.000 claims abstract description 52
- 239000000194 fatty acid Substances 0.000 claims abstract description 52
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 34
- 239000003921 oil Substances 0.000 claims description 101
- 125000004432 carbon atom Chemical group C* 0.000 claims description 26
- 239000002253 acid Substances 0.000 claims description 22
- -1 sorbitan fatty acid ester Chemical class 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 9
- 229910052740 iodine Inorganic materials 0.000 claims description 9
- 239000011630 iodine Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000470 constituent Substances 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 abstract description 99
- 235000019868 cocoa butter Nutrition 0.000 abstract description 19
- 229940110456 cocoa butter Drugs 0.000 abstract description 19
- 235000009470 Theobroma cacao Nutrition 0.000 abstract description 10
- 238000002844 melting Methods 0.000 abstract description 5
- 230000008018 melting Effects 0.000 abstract description 5
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 abstract description 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 abstract description 2
- 235000001046 cacaotero Nutrition 0.000 abstract description 2
- 239000008370 chocolate flavor Substances 0.000 abstract description 2
- 239000003995 emulsifying agent Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 98
- 230000000052 comparative effect Effects 0.000 description 22
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 18
- 240000002791 Brassica napus Species 0.000 description 11
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 11
- 235000019482 Palm oil Nutrition 0.000 description 11
- 239000002540 palm oil Substances 0.000 description 11
- 238000007796 conventional method Methods 0.000 description 10
- 238000005809 transesterification reaction Methods 0.000 description 10
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 9
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 9
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 9
- 238000003860 storage Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 239000003240 coconut oil Substances 0.000 description 7
- 235000019864 coconut oil Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 235000019484 Rapeseed oil Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 150000004667 medium chain fatty acids Chemical class 0.000 description 6
- 235000014593 oils and fats Nutrition 0.000 description 6
- 150000004671 saturated fatty acids Chemical class 0.000 description 6
- 239000003346 palm kernel oil Substances 0.000 description 5
- 235000019865 palm kernel oil Nutrition 0.000 description 5
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 235000010724 Wisteria floribunda Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000004808 supercritical fluid chromatography Methods 0.000 description 3
- 238000005496 tempering Methods 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- 150000003626 triacylglycerols Chemical group 0.000 description 3
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 2
- 235000021355 Stearic acid Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- VMPHSYLJUKZBJJ-UHFFFAOYSA-N lauric acid triglyceride Natural products CCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCC)COC(=O)CCCCCCCCCCC VMPHSYLJUKZBJJ-UHFFFAOYSA-N 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 235000003301 Ceiba pentandra Nutrition 0.000 description 1
- 244000146553 Ceiba pentandra Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose 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)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000001723 curing Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000008524 evening primrose extract Nutrition 0.000 description 1
- 239000010475 evening primrose oil Substances 0.000 description 1
- 229940089020 evening primrose oil Drugs 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 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
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- 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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to an oil / fat composition used for chocolate and chocolates using the same.
- chocolate is manufactured by mixing cocoa mass, cocoa, cocoa butter, sugar, powdered milk, etc., then refining, conching and tempering.
- This tempering process is an operation of lowering the temperature of the chocolate dough and then heating it again.
- the chocolate manufacturing plant requires not only dedicated equipment but also a high hurdle that requires sufficient knowledge, experience, and technology. It becomes operation.
- laurin type no temper type fats and trans acid type no temper type fats and oils are known as no temper type fats and oils that do not require complicated tempering treatment.
- Laurin-based no-temper type fats and oils made from coconut oil, palm kernel oil, or their fractionated oils and extremely hardened oils are excellent in snapping properties.
- adding 5% by weight or more of cocoa butter causes bloom during storage. There is a problem that the cocoa mass containing cocoa butter cannot be blended sufficiently, resulting in a chocolate with poor cocoa flavor.
- trans-acid no-temper type fats and oils that use hydrogenated hydrogenated oil as a raw material have a high compatibility with cocoa butter of about 20% by weight, and even when cocoa mass is blended, bloom is hardly generated.
- trans acid-based not-tempered oils and fats may contain 40 to 50% by weight of trans acid, and in recent years, it is considered to increase the risk of heart disease such as arteriosclerosis due to excessive intake. Movement has become mainstream.
- transesterified fats and oils for chocolate that do not contain trans acids are known, and fats and oils that have been transesterified using chemicals or enzymes using palm oil, palm fractionated oil, coconut oil, palm kernel oil, etc. as raw material fats are used. ing.
- transesterified fat / oil is not highly compatible with cocoa butter as compared with conventional trans-acid no-temper type fat / oil, there is a problem that a large amount of cocoa ingredients such as cocoa mass cannot be blended and the flavor is poor.
- Patent Document 1 describes a random transesterified fat and oil containing 2 to 50% by weight of a saturated fatty acid having 14 or less carbon atoms and 1 to 50% by weight of a saturated fatty acid having 20 or more carbon atoms.
- Patent Document 2 contains 50 to 95% of palm oil as a main raw material, a saturated fatty acid content of 12 carbon atoms is 0.1 to less than 25%, and a saturated fatty acid content of 14 to 22 carbon atoms is 50 to 70%.
- Transesterified oils are described. However, these oils have a low trans acid content, but are excellent in plasticity and fat used in baked confectionery such as pie and biscuits, and are suitable for chocolate coating applications that require moderate hardness and good crispness. There is nothing.
- Patent Document 3 describes an oil / fat composition for chocolate, which is a transesterified oil / fat that does not contain a trans acid and is excellent in compatibility with cocoa butter and mouthfeel. However, the compatibility with cocoa butter and the utterance are still insufficient, and a solution has been desired.
- JP 09-165595 A Japanese Patent Application Laid-Open No. 2012-070655 International Publication 2007/129590
- An object of the present invention is to provide an oil / fat composition that has less trans acid as an oil / fat for nottemper chocolate, can contain a large amount of cocoa raw materials such as cocoa butter and cacao mass, and has excellent mouthfeel and snapping properties. is there.
- the present inventors have found that a transesterified oil of fats and oils in a specific fatty acid composition is effective for the above-mentioned problems, and further identified this oil-and-fat composition.
- the present invention has been completed based on the knowledge that combining the above emulsifiers is effective for the above-mentioned problems.
- the first of the present invention contains 5 to 15% by weight of fatty acids having 10 or less carbon atoms as constituent fatty acids, 35 to 55% by weight of fatty acids having 14 or less carbon atoms, and 2 to 2 fatty acids having 20 or more carbon atoms.
- An oil / fat composition for chocolate comprising a transesterified oil containing 12% by weight, having an iodine value of 5 to 15 and a trans acid content of 2% by weight or less.
- the second aspect of the present invention is the fat composition for chocolate according to the first aspect, comprising sorbitan fatty acid ester and / or sucrose fatty acid ester.
- 3rd of this invention is chocolate containing the oil-fat composition as described in 1st or 2nd.
- a fourth aspect of the present invention is the chocolate according to the third aspect, wherein the oil / fat composition contains 20 to 60% by weight based on the whole chocolate.
- the triglyceride constituting the fat is one in which three molecules of fatty acid are ester-bonded to one molecule of glycerol.
- the chocolates expressed here are not limited to the chocolates in the “Fair Competition Rules for the Display of Chocolates” established by the National Chocolate Fair Trade Council, and sugars regardless of the use of cocoa ingredients. Includes processed oils and fats processed from powdered milk and edible fats and oils.
- the fat and oil composition for chocolate of the present invention contains 5 to 15% by weight of fatty acids having 10 or less carbon atoms as constituent fatty acids, and preferably 7 to 13% by weight of fatty acids having 10 or less carbon atoms. Further, it contains 35 to 55% by weight of fatty acid having 14 or less carbon atoms, preferably 40 to 50% by weight of fatty acid having 14 or less carbon atoms. Further, it contains 2 to 12% by weight, preferably 3 to 10% by weight, of fatty acids having 20 or more carbon atoms. If the fatty acid having 10 or less carbon atoms exceeds the upper limit, the snapping property tends to be inferior, and conversely if it is less than the lower limit, the bloom resistance tends to be inferior.
- the bloom resistance tends to be inferior, and conversely, if it is less than the lower limit, it may not be preferable from the viewpoint of mouth. Further, when the fatty acid having 20 or more carbon atoms exceeds the upper limit, the mouthfeel tends to be inferior, and conversely, when it is less than the lower limit, the bloom resistance and heat resistance may be inferior. Further, the fat and oil composition for chocolate of the present invention has an iodine value of 5 to 15 and a trans acid content of 2% by weight or less.
- Examples of the raw material for the oil and fat composition of the present invention include soybean oil, rapeseed oil, hyelsin rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, From plant oils such as palm oil, palm kernel oil, palm oil, cocoa butter fat, shea fat, monkey fat, iripe fat, animal fats such as beef tallow, pork fat and synthetic fats such as MCT (medium chain fatty acid fat) Examples thereof include one or more selected single or mixed oils and processed oils and fats thereof (including one or more processing steps selected from curing, fractionation and transesterification).
- MCT as fats and oils rich in fatty acids having 10 or less carbon atoms
- palm kernel oil and palm oil and processed oils and fats as fats and oils rich in fatty acids having 14 or less carbon atoms
- Hyelsin rapeseed oil and fats as fats and oils rich in fatty acids having 20 or more carbon atoms
- Processed fats and oils are preferably used, of which the extremely hardened fats and oils of Hyelsin rapeseed oil are most preferably used.
- transesterification a method of specifically exchanging fatty acids bonded to the 1- and 3-positions of triglycerides using an enzyme (1,3-specific transesterification) and an enzyme or a metal catalyst (for example, sodium methylate) are used.
- the latter random transesterification is preferable, but this is effective in suppressing the coarsening of symmetric triglycerides since the oil crystal seeds are complicated by generating more types of triglycerides. It is because it is preferable from a viewpoint of improving compatibility with cocoa butter.
- the fat composition for chocolate of the present invention can contain a sorbitan fatty acid ester and / or a sucrose fatty acid ester.
- the sorbitan fatty acid ester is a fatty acid ester of a type in which a fatty acid is bonded to a hydroxyl group of sorbitan or sorbitol, and the fatty acid is preferably a long-chain saturated fatty acid having 16 or more carbon atoms such as stearic acid or palmitic acid.
- the sucrose fatty acid ester is a fatty acid ester of a type in which a fatty acid is bonded to a hydroxyl group of sucrose, and the fatty acid is preferably a long-chain saturated fatty acid having 16 or more carbon atoms such as stearic acid or palmitic acid.
- Sucrose fatty acid esters also include acetylated sucrose fatty acid esters of the type in which the hydroxyl group is substituted with an acetyl group. It is preferable that HLB is 0 to 8 for both sorbitan fatty acid ester and sucrose fatty acid ester.
- the addition amount is preferably 0.1 to 5.0% as the addition amount to the oil or fat composition, and more preferably 2.0% by weight or less from the viewpoint of cost effectiveness.
- fats and oils other than the said transesterified oil when it contains fats and oils with melting
- fats and oils having a melting point of 45 ° C. or higher include extremely hardened oil of rapeseed high hyersinic acid, extremely hardened palm oil, and extremely hardened oil of rapeseed.
- the content of fats and oils having a melting point of 45 ° C. or higher is not particularly limited, but usually, the total amount is less than 10% by weight, preferably less than 5% by weight, particularly preferably based on the total weight of the fat and oil composition. Is less than 3% by weight.
- 35 degreeC SFC is 10 or less. Exceeding this upper limit may result in a very bad mouth. Further, it is desirable that the SFC at 20 ° C. is 50 or more. If it is less than this lower limit, sufficient snapping property may not be obtained.
- the oil composition is preferably used in an amount of 20 to 60% by weight, more preferably 25 to 50% by weight, based on the entire chocolate. In addition to the use of only the oil and fat composition of the present invention, it may be mixed with other oils and fats.
- the sorbitan fatty acid ester or sucrose fatty acid ester in the present invention is preferably added to the oil or fat composition, but can also be added during the production of chocolate.
- Example 1 Transesterification is performed using oil and fat mixed with 57 parts of coconut oil, 30 parts of palm fractionated stearin, 10 parts of high erucic acid rapeseed extremely hardened oil and 3 parts of medium chain fatty acid oil (Fuji Oil Co., Ltd., trade name: MCT-64).
- the oil and fat obtained was purified according to a conventional method to obtain the oil and fat composition of Example 1.
- the iodine value was 9.6, and the trans acid was 2.0% by weight or less.
- Example 2 The fats and oils obtained were transesterified using oils and fats mixed with 30 parts of coconut oil, 25 parts of hardened coconut oil, 27 parts of palm fractionated stearin, 15 parts of high erucic acid rapeseed extremely hardened oil and 3 parts of medium chain fatty acid oil and fat. It refine
- Example 3 The fats and oils mixed with 55 parts of palm oil, 30 parts of palm fractionated stearin, 10 parts of high erucic acid rapeseed extremely hardened oil and 5 parts of medium chain fatty acid fats and oils are transesterified, and the resulting fats and oils are purified according to a conventional method.
- the oil and fat composition of Example 3 was obtained.
- the iodine value was 8.4, and the trans acid was 2.0% by weight or less.
- Example 4 Oil and fat obtained by transesterification using fat and oil mixed with 57 parts of palm oil, 30 parts of palm fractionated stearin, 5 parts of extremely hardened palm oil, 8 parts of high erucic acid rapeseed extremely hardened oil and 5 parts of medium chain fatty acid fat and oil
- the oil and fat composition of Example 4 was purified by a conventional method. The iodine value was 8.5, and the trans acid was 2.0% by weight or less.
- Example 5 2.0 parts of sorbitan fatty acid ester (Poem S-65V / manufactured by Riken Vitamin Co., Ltd .: HLB3.0) was blended with 100 parts of the fat composition of Example 1 to obtain the fat composition of Example 5.
- sorbitan fatty acid ester Poem S-65V / manufactured by Riken Vitamin Co., Ltd .: HLB3.0
- Example 6 2.0 parts of acetylated sucrose fatty acid ester (DK Ester FA10E / Daiichi Kogyo Seiyaku Co., Ltd.) was blended with 100 parts of the fat composition of Example 1 to obtain the fat composition of Example 6.
- the fatty acid compositions (%) of the oil and fat compositions of Examples 1 to 4 are summarized in Table 1 below. The measurement was performed according to the standard fat and oil analysis test method.
- Comparative Example 1 The fat composition of Comparative Example 1 was transesterified using fat and oil mixed with 51 parts of palm kernel oil, 39 parts of palm fractionated stearin and 10 parts of high erucic acid rapeseed rapeseed oil, and refined according to a conventional method. It was a thing. The iodine value of the obtained fat and oil was 14.4, and the trans acid was 2.0% by weight or less.
- Comparative Example 2 The oil composition of Comparative Example 2 was transesterified using 40 parts of palm oil, 40 parts of palm fractionated stearin, and 20 parts of high erucic acid rapeseed extremely hardened oil as raw materials, and the resulting oil was purified according to a conventional method. It was.
- Comparative Example 3 The oil and fat composition of Comparative Example 3 was subjected to transesterification using an oil and fat mixed with 50 parts of palm oil, 30 parts of palm fractionated stearin and 20 parts of high erucic acid rapeseed extremely hardened oil, and purified according to a conventional method. It was.
- Comparative Example 4 The fats and oils obtained by mixing 40 parts of hardened coconut oil, 30 parts of palm fractionated stearin, 15 parts of high erucic acid rapeseed extremely hardened oil and 15 parts of medium chain fatty acid fats and oils are subjected to transesterification, and the resulting fats and oils are purified according to conventional methods. The oil and fat composition of Comparative Example 4 was obtained.
- Comparative Example 5 The oil composition of Comparative Example 5 was subjected to transesterification using an oil and fat mixed with 50 parts of coconut oil, 40 parts of palm fractionated stearin and 10 parts of high erucic acid rapeseed rapeseed oil, and purified according to a conventional method. It was a thing.
- the fatty acid compositions (%) of the oil and fat compositions of Comparative Examples 1 to 5 are summarized in Table 2 below. The measurement was performed according to the standard fat and oil analysis test method.
- Table 4 shows SFCs measured for the oil and fat compositions of Examples 1 to 4 and Comparative Examples 1 to 5. The measurement was performed according to the standard fat and oil analysis test method.
- Examples 1A to 6A all had good mouthfeel, had snapping properties, and did not generate bloom in the storage test.
- Comparative Examples 1A to 5A were inferior in any of mouthfeel, snapping property, and blooming. That is, the fats and oil compositions of Examples 1 to 6 were chocolate fats and oils that did not contain trans acid, could contain a large amount of cocoa butter, and had good mouthfeel and snapping properties.
- the chocolate with a cocoa butter content of 11% by weight used in Example 1 has a much better mouthfeel than the product with a cocoa butter content of 11% by weight used in Comparative Example 1. It was.
Landscapes
- 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)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
一方トランス酸を含まないチョコレート用のエステル交換油脂が知られており、パーム油、パーム分別油、ヤシ油、パーム核油などを原料油脂として化学的または酵素を用いてエステル交換した油脂が使用されている。しかしながら当該エステル交換油脂は従来のトランス酸系ノーテンパー型油脂と比べてカカオバターとの相溶性があまり高くないため、カカオマスなどのカカオ原料を多く配合できず、風味に乏しいといった問題があった。
また、本発明の第4は、前記油脂組成物をチョコレート全体に対して20~60重量%含む第3に記載のチョコレート類である。
なお、ここで表現するチョコレート類とは、全国チョコレート業公正取引協議会が定める「チョコレート類の表示に関する公正競争規約」におけるチョコレート類に限定されることなく、カカオ原料の使用の有無にかかわらず糖類や粉乳類と食用油脂を主原料に加工した油脂加工食品を含む。
炭素数10以下の脂肪酸が上限を超えるとスナップ性が劣る傾向があり、逆に下限未満であると耐ブルーム性が劣る傾向にある。炭素数14以下の脂肪酸は上限を超えると耐ブルーム性が劣る傾向にあり、逆に下限未満であると口どけの観点から好ましくないことがある。また炭素数20以上の脂肪酸が上限を超えると口どけが劣る傾向にあり、逆に下限未満では耐ブルーム性と耐熱性が劣ることがある。
また、本発明のチョコレート用油脂組成物は、ヨウ素価が5~15であり、トランス酸が2重量%以下である。
実施例1
ヤシ油57部、パーム分別ステアリン30部、高エルシン酸菜種極度硬化油10部、中鎖脂肪酸油脂(不二製油株式会社 商品名:MCT-64)を3部混合した油脂を原料にエステル交換を行い、得られた油脂を常法に従い精製を行い実施例1の油脂組成物とした。沃素価は9.6であり、トランス酸は2.0重量%以下であった。
ヤシ油30部、硬化ヤシ油25部、パーム分別ステアリン27部、高エルシン酸菜種極度硬化油15部、中鎖脂肪酸油脂3部を混合した油脂を原料にエステル交換を行い、得られた油脂を常法に従い精製を行い実施例2の油脂組成物とした。沃素価は11.3であり、トランス酸は2.0重量%以下であった。
ヤシ油55部、パーム分別ステアリン30部、高エルシン酸菜種極度硬化油10部、中鎖脂肪酸油脂5部を混合した油脂を原料にエステル交換を行い、得られた油脂を常法に従い精製を行い実施例3の油脂組成物とした。沃素価は8.4であり、トランス酸は2.0重量%以下であった。
ヤシ油57部、パーム分別ステアリン30部、極度硬化パーム油5部、高エルシン酸菜種極度硬化油8部、中鎖脂肪酸油脂5部を混合した油脂を原料にエステル交換を行い、得られた油脂を常法に従い精製を行い実施例4の油脂組成物とした。沃素価は8.5であり、トランス酸は2.0重量%以下であった。
実施例1の油脂組成物100部に対してソルビタン脂肪酸エステル(ポエムS-65V/理研ビタミン株式会社製:HLB3.0)を2.0部配合し実施例5の油脂組成物とした。
実施例1の油脂組成物100部に対してアセチル化ショ糖脂肪酸エステル(DKエステルFA10E/第一工業製薬株式会社製)を2.0部配合し実施例6の油脂組成物とした。
基準油脂分析試験法に準じて測定を行った。
パーム核油51部、パーム分別ステアリン39部、高エルシン酸菜種極度硬化油10部を混合した油脂を原料にエステル交換を行い、得られた油脂を常法に従い精製を行い比較例1の油脂組成物とした。得られた油脂の沃素価は14.4で、トランス酸は2.0重量%以下であった。
ヤシ油40部、パーム分別ステアリン40部、高エルシン酸菜種極度硬化油20部を混合した油脂を原料にエステル交換を行い、得られた油脂を常法に従い精製を行い比較例2の油脂組成物とした。
ヤシ油50部、パーム分別ステアリン30部、高エルシン酸菜種極度硬化油20部を混合した油脂を原料にエステル交換を行い、得られた油脂を常法に従い精製を行い比較例3の油脂組成物とした。
硬化ヤシ油40部、パーム分別ステアリン30部、高エルシン酸菜種極度硬化油15部、中鎖脂肪酸油脂15部を混合した油脂を原料にエステル交換を行い、得られた油脂を常法に従い精製を行い比較例4の油脂組成物とした。
ヤシ油50部、パーム分別ステアリン40部、高エルシン酸菜種極度硬化油10部、を混合した油脂を原料にエステル交換を行い、得られた油脂を常法に従い精製を行い比較例5の油脂組成物とした。
作製したチョコレートを型に流し込み冷却固化した。官能評価として口どけ、およびスナップ性の評価を行った。また各実施例と比較例のチョコレートを20℃の一定温度、17~28℃サイクル温度のインキュベーターに置き、保存テストを行った。なお17~28℃のサイクル温度は17℃を10時間、17~28℃に昇温に2時間、28℃を10時間、28℃~17℃へ降温が2時間の24時間で1サイクルの温度変化とした。保存テストにおける評価は、1ヶ月経過後のブルームの発生を確認した。結果を表6にまとめた。
実施例1および比較例1の油脂組成物を使用し、ココアバター含量別に上記方法同様にチョコレートを作製し、官能試験と20℃で保存テストを行った。結果は下記表7、表8に示す。評価基準は表6に準じる。
保存テスト結果は比較例1使用チョコレートではココアバター含量が増えるほどブルームの発生が明らかに早くなったが、実施例1使用品では比較例1使用品と比べて明らかにブルームの発生が遅くなり、ココアバター含量11重量%では4ヶ月保存してもブルームの発生は認められなかった。
さらに4ヶ月経過においてブルームの発生がみられなかった、実施例1使用のココアバター含量11重量%のチョコレートでは、比較例1使用のココアバター含量11重量%品に比べて格段に口どけが良くなっていた。
Claims (4)
- 構成脂肪酸として炭素数10以下の脂肪酸を5~15重量%含み、且つ炭素数14以下の脂肪酸を35~55重量%含み、且つ炭素数20以上の脂肪酸を2~12重量%含むエステル交換油を配合してなるチョコレート用油脂組成物であって、ヨウ素価が5~15であり、トランス酸が2%以下であるチョコレート用油脂組成物。
- ソルビタン脂肪酸エステル及び又はショ糖脂肪酸エステルを配合してなる請求項1に記載のチョコレート用油脂組成物。
- 請求項1又は2に記載の油脂組成物を含むチョコレート類。
- 前記油脂組成物をチョコレート全体に対して20~60重量%含む請求項3に記載のチョコレート類。
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR112018013001-0A BR112018013001B1 (pt) | 2016-03-31 | 2017-03-09 | Composição de gordura para chocolate não temperado e chocolate de baixo teor de gordura trans |
US15/781,267 US20180352827A1 (en) | 2016-03-31 | 2017-03-09 | Fat composition for low-trans fat, non-tempered chocolate and chocolate |
JP2017539471A JP6229825B1 (ja) | 2016-03-31 | 2017-03-09 | 低トランスノーテンパーチョコレート用油脂組成物及びチョコレート |
SG11201804709XA SG11201804709XA (en) | 2016-03-31 | 2017-03-09 | Fat composition for low-trans fat, non-tempered chocolate and chocolate |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016-070009 | 2016-03-31 | ||
JP2016070009 | 2016-03-31 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2017169623A1 true WO2017169623A1 (ja) | 2017-10-05 |
Family
ID=59963046
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2017/009448 WO2017169623A1 (ja) | 2016-03-31 | 2017-03-09 | 低トランスノーテンパーチョコレート用油脂組成物及びチョコレート |
Country Status (6)
Country | Link |
---|---|
US (1) | US20180352827A1 (ja) |
JP (1) | JP6229825B1 (ja) |
BR (1) | BR112018013001B1 (ja) |
MY (1) | MY170228A (ja) |
SG (1) | SG11201804709XA (ja) |
WO (1) | WO2017169623A1 (ja) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018181159A1 (ja) * | 2017-03-31 | 2018-10-04 | 不二製油グループ本社株式会社 | エステル交換油脂 |
WO2019244835A1 (ja) * | 2018-06-20 | 2019-12-26 | 一般社団法人日本Bio協会 | チョコレート組成物及びその製造方法 |
WO2020054701A1 (ja) * | 2018-09-13 | 2020-03-19 | 日清オイリオグループ株式会社 | 油性食品 |
WO2023190977A1 (ja) * | 2022-03-31 | 2023-10-05 | 不二製油グループ本社株式会社 | チョコレート改良用油脂 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BR112023014874A2 (pt) * | 2021-01-27 | 2023-10-10 | Aak Ab Publ | Uma composição de gordura vegetal para aplicações comestíveis |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0549399A (ja) * | 1991-08-20 | 1993-03-02 | Fuji Oil Co Ltd | 冷菓用チヨコレート及びその利用食品 |
JPH06133693A (ja) * | 1992-10-27 | 1994-05-17 | Fuji Oil Co Ltd | コーティング用チョコレートの製造法 |
JP2007236348A (ja) * | 2006-03-10 | 2007-09-20 | Nisshin Oillio Group Ltd | 油脂組成物とその製造方法、水中油型乳化物、およびコンパウンドクリーム |
WO2007129590A1 (ja) * | 2006-05-01 | 2007-11-15 | Fuji Oil Company, Limited | チョコレート用油脂組成物 |
JP2008178370A (ja) * | 2007-01-26 | 2008-08-07 | Kaneka Corp | 油脂組成物 |
WO2009057451A1 (ja) * | 2007-10-30 | 2009-05-07 | Fuji Oil Company, Limited | 被覆チョコレート用油脂組成物 |
JP2010142153A (ja) * | 2008-12-18 | 2010-07-01 | Kao Corp | ハードバター及びチョコレート類 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7300173B2 (en) * | 2004-04-08 | 2007-11-27 | Technology Assessment Group, Inc. | Replacement illumination device for a miniature flashlight bulb |
-
2017
- 2017-03-09 SG SG11201804709XA patent/SG11201804709XA/en unknown
- 2017-03-09 JP JP2017539471A patent/JP6229825B1/ja active Active
- 2017-03-09 WO PCT/JP2017/009448 patent/WO2017169623A1/ja active Application Filing
- 2017-03-09 BR BR112018013001-0A patent/BR112018013001B1/pt active IP Right Grant
- 2017-03-09 US US15/781,267 patent/US20180352827A1/en not_active Abandoned
- 2017-03-09 MY MYPI2018702153A patent/MY170228A/en unknown
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0549399A (ja) * | 1991-08-20 | 1993-03-02 | Fuji Oil Co Ltd | 冷菓用チヨコレート及びその利用食品 |
JPH06133693A (ja) * | 1992-10-27 | 1994-05-17 | Fuji Oil Co Ltd | コーティング用チョコレートの製造法 |
JP2007236348A (ja) * | 2006-03-10 | 2007-09-20 | Nisshin Oillio Group Ltd | 油脂組成物とその製造方法、水中油型乳化物、およびコンパウンドクリーム |
WO2007129590A1 (ja) * | 2006-05-01 | 2007-11-15 | Fuji Oil Company, Limited | チョコレート用油脂組成物 |
JP2008178370A (ja) * | 2007-01-26 | 2008-08-07 | Kaneka Corp | 油脂組成物 |
WO2009057451A1 (ja) * | 2007-10-30 | 2009-05-07 | Fuji Oil Company, Limited | 被覆チョコレート用油脂組成物 |
JP2010142153A (ja) * | 2008-12-18 | 2010-07-01 | Kao Corp | ハードバター及びチョコレート類 |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018181159A1 (ja) * | 2017-03-31 | 2018-10-04 | 不二製油グループ本社株式会社 | エステル交換油脂 |
US11910806B2 (en) | 2017-03-31 | 2024-02-27 | Fuji Oil Holdings Inc. | Transesterified fat or oil |
WO2019244835A1 (ja) * | 2018-06-20 | 2019-12-26 | 一般社団法人日本Bio協会 | チョコレート組成物及びその製造方法 |
WO2020054701A1 (ja) * | 2018-09-13 | 2020-03-19 | 日清オイリオグループ株式会社 | 油性食品 |
JP6675522B1 (ja) * | 2018-09-13 | 2020-04-01 | 日清オイリオグループ株式会社 | 油性食品 |
WO2023190977A1 (ja) * | 2022-03-31 | 2023-10-05 | 不二製油グループ本社株式会社 | チョコレート改良用油脂 |
Also Published As
Publication number | Publication date |
---|---|
JP6229825B1 (ja) | 2017-11-15 |
SG11201804709XA (en) | 2018-07-30 |
BR112018013001A2 (pt) | 2018-12-04 |
JPWO2017169623A1 (ja) | 2018-04-05 |
BR112018013001B1 (pt) | 2022-10-04 |
US20180352827A1 (en) | 2018-12-13 |
MY170228A (en) | 2019-07-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR102000298B1 (ko) | 비-라우릭, 비-트랜스, 비-템퍼링형 제과용 유지 및 그 제조법 | |
JP6229825B1 (ja) | 低トランスノーテンパーチョコレート用油脂組成物及びチョコレート | |
JP5737393B2 (ja) | チョコレート用油脂組成物 | |
JP5618018B2 (ja) | 焼成チョコレート類およびその製造方法 | |
WO2007129590A1 (ja) | チョコレート用油脂組成物 | |
JP6471809B2 (ja) | ラウリン酸型チョコレート用油脂組成物及びこれを含有するチョコレート | |
JP6663135B2 (ja) | 食感劣化抑制油脂及びこれを配合してなるチョコレート用油脂 | |
JP2013201907A (ja) | 焼成用チョコレート様食品素材およびその製造法 | |
JP4775326B2 (ja) | 油脂移行耐性油脂組成物 | |
WO2016125791A1 (ja) | チョコレート用油脂組成物、及びこれを含有するチョコレート | |
JP4697150B2 (ja) | 油脂組成物 | |
JP2016140313A (ja) | 油性食品用油脂組成物、及びこれを含有する油性食品類 | |
WO2013147279A1 (ja) | 非テンパリング型チョコレート類 | |
JP6676923B2 (ja) | チョコレート用油脂組成物、及びこれを含有するチョコレート | |
JP7085146B2 (ja) | ブルーム抑制用油脂組成物及びこれを使用した油脂性菓子 | |
JP6457310B2 (ja) | 油性食品 | |
JP2018057312A (ja) | ハードバター | |
JP7160234B1 (ja) | 非ラウリン、非トランス、非テンパリング型チョコレート類用油脂 | |
WO2023195896A1 (en) | A fat composition comprising a vegetable fat phase which is free from palm oil and/or fractions thereof | |
JPH01120250A (ja) | ハードバター組成物 | |
TW202112242A (zh) | 月桂系硬脂組成物、含有其的巧克力類食品及巧克力類食品的耐表面起白性的提高方法 | |
JP2005261251A (ja) | 複合チョコレート菓子類の製造法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
ENP | Entry into the national phase |
Ref document number: 2017539471 Country of ref document: JP Kind code of ref document: A |
|
WWE | Wipo information: entry into national phase |
Ref document number: 11201804709X Country of ref document: SG |
|
REG | Reference to national code |
Ref country code: BR Ref legal event code: B01A Ref document number: 112018013001 Country of ref document: BR |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 17774168 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 112018013001 Country of ref document: BR Kind code of ref document: A2 Effective date: 20180625 |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 17774168 Country of ref document: EP Kind code of ref document: A1 |