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
• • 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 a method for producing tempered chocolates, particularly to a method for producing seed tempering.
• Tempering type chocolate generally contains cocoa butter or cocoa butter substitute fat as a main fat, but since the heat resistance temperature of cocoa butter is about 31 ° C, it can be distributed in summer or hot areas near the equator in Japan. There is a problem that fats and oils in chocolate are dissolved in the process. If melted chocolate is re-solidified as it is, that is, in the absence of crystal nuclei, fat bloom (a phenomenon in which white fat crystals are formed on the chocolate surface; hereinafter, referred to as "bloom") occurs, which impairs commercial value. Becomes
• the powdery form containing stable crystals of fats and oils whose main component is triglyceride of oleic acid (hereinafter, referred to as “BOB”) at positions 1 and 3 is A seed tempering method in which a chocolate additive (hereinafter referred to as “powder BOB seed agent”) is added to chocolate as a crystal nucleus (Patent Document 1). Even if the chocolate produced by this method is exposed to a high temperature exceeding body temperature, a part of the BOB stable crystal remains without melting, and when re-solidified, it becomes tempered by the remaining seeds. Does not occur.
• the upper limit temperature that can be set is defined as the automatic return upper limit temperature.
• the automatic return upper limit temperature of chocolate produced by seed tempering in which 3% by weight of a powdered BOB seed agent (containing 50% by weight of sugar as an excipient) is added is 37 ° C.
• the amount of the powdered BOB seed agent is set to 3% by weight or more, it is possible to improve the automatic return upper limit temperature of the chocolate to a temperature exceeding 37 ° C.
• Patent Document 2 proposes a paste-like chocolate seed agent obtained by dispersing stable BOB crystals in paste-like fats and oils.
• Patent Document 3 proposes a paste-like chocolate seed agent in which stable crystals of BOB are contained in fats and oils mainly composed of MCT.
• Patent Document 4 discloses that BOB and SSU-type and / or SUS-type glyceride containing no constituent saturated fatty acid having 20 or more carbon atoms are present in a eutectic, and the former is a stable type.
• a shortening chocolate seed agent has been proposed.
• JP-A-63-240745 JP 2008-206490 A International Publication No. 2009/060809 JP-A-09-103244
• an object of the present invention is to provide a method for producing chocolate capable of simultaneously improving the automatic return upper limit temperature and suppressing a decrease in chocolate biting hardness in a chocolate seeding method using a seed agent containing stable BOB crystals. Is what you do.
• Another object of the present invention is to set the automatic return upper limit temperature of chocolate to 37 ° C. or higher.
• the present inventor has studied to solve these problems, and as a result, when a specific emulsifier is contained in the chocolate dough, even if a small amount of a seed agent containing stable BOB crystals is added, the automatic return upper limit temperature is sufficiently improved. And found that the softening of the chocolate and the decrease in snap properties were suppressed, and the present invention was completed.
• the present invention (1) In a melted chocolate dough containing an emulsifier containing 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acids, triglyceride having behenic acid at the first and third positions and oleic acid at the second position (A method for producing chocolates, comprising adding a seed agent for chocolate containing a stable crystal of (BOB).
• the method for producing chocolates according to (1) wherein the seed agent for fat is a fat and oil crystal dispersion in which fat and oil crystals of BOB are dispersed in a liquid oil, and the fat and oil crystal dispersion contains 5 to 30% by weight of BOB.
• the seed agent for fat is a fat and oil crystal dispersion in which fat and oil crystals of BOB are dispersed in a liquid oil, and the fat and oil crystal dispersion contains 5 to 30% by weight of BOB.
• Chocolates with dissolution-stable crystals (8) An oil or fat crystal dispersion obtained by dispersing oil or fat crystals of BOB in liquid oil is added to a melted chocolate dough containing an emulsifier containing at least 50% by weight of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acids.
• a method of imparting an automatic return ability of 37 ° C. or more to chocolates (9) Fats and oils for chocolate containing a fatty acid containing 20 to 24% by weight or more of a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid and an emulsifier containing 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acid.
• Composition (10) A seed agent for chocolate containing a stable BOB crystal, comprising an emulsifier containing 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in a constituent fatty acid; It is.
• the amount of expensive seed agent added can be reduced. This lowers the manufacturing cost and at the same time makes it easier to uniformly disperse the seed agent in the chocolate, thereby improving workability.
• the seed agent is a fat and oil crystal dispersion in which stable BOB crystals are dispersed in a continuous phase of fat and oil, the dispersibility is further improved.
• a specific emulsifier or a specific fat or oil it is possible to raise the automatic return upper limit temperature to a level of 46 ° C. or higher, at or above 37 ° C.
• the emulsifier contained in the chocolate dough of the present invention must contain at least 50% by weight of saturated fatty acids having 16 to 24 carbon atoms in the constituent fatty acids, preferably at least 70% by weight, and more preferably at least 70% by weight. 90% by weight or more. It is more preferable that behenic acid be contained in the constituent fatty acids in an amount of 50% by weight or more, more preferably 60% by weight or more. Further, it is more preferable that stearic acid be contained in the constituent fatty acids in an amount of 50% by weight or more, and more preferably 60% by weight or more.
• the addition amount of the emulsifier contained in the chocolate dough of the present invention is preferably 0.03% by weight or more, more preferably 0.1% by weight or more, further preferably 0.3% by weight or more, and most preferably 0.5% by weight. % Or less, preferably 2% by weight or less, more preferably 1.5% by weight or less, still more preferably 1% by weight or less, and most preferably 0.8% by weight or less. If the amount of the emulsifier exceeds the upper limit, the chocolate may be thickened during seed tempering.
• the emulsifier hardly dissolves in the chocolate or the fat mixed with the chocolate, it is necessary to raise the temperature of the chocolate or the fat to a high temperature, which may lead to deterioration of workability and deterioration of chocolate quality. On the other hand, if it is lower than the lower limit, the automatic return upper limit temperature may not be sufficiently improved.
• the emulsifier contained in the chocolate dough of the present invention desirably has an HLB value of 7 or less, preferably 6 or less, more preferably 5.5 or less, still more preferably 4.5 or less, and most preferably 3.5 or less. is there. Further, it is preferably 0.5 or more, more preferably 1 or more, and still more preferably 2 or more. If the HLB value exceeds the upper limit, the solubility in fats and oils may decrease, and there may be a problem that it is difficult to disperse in chocolate. Also, the automatic return upper limit temperature may not be sufficiently improved.
• the emulsifier contained in the chocolate dough of the present invention is not particularly limited as long as the constituent fatty acids contain at least 50% by weight of saturated fatty acids having 16 to 24 carbon atoms, and examples thereof include natural emulsifiers and synthetic emulsifiers. be able to. In the latter, one or two emulsifiers selected from sorbitan fatty acid esters and sucrose fatty acid esters are preferred.
• Examples of the seed agent containing BOB stable crystals in the present invention include a powdery seed agent and an oil / fat crystal dispersion in which stable crystal particles are dispersed in a continuous oil / fat phase.
• the dispersibility is good even with the powdery seed agent, but in the case of a fat crystal dispersion, the continuous phase is a fat, so that it is more easily dispersed. It is advantageous.
• the fat or oil in the continuous phase is a liquid oil
• the BOB seed agent exhibits a paste form at 20 to 35 ° C., preferably at 25 to 35 ° C., and the dispersibility in chocolate dough is further improved.
• the stable type crystal or the stabilized crystal as referred to herein is a crystal type in which four or more short plane spacing (side face spacing) peaks appear in an X-ray diffraction spectrum.
• L. Wille and E.L. S. Luton's nomenclature for the cocoa butter crystal form [J. A. O. C. S. , 43, 491-496 (1966)].
• the BOB content contained in the seed agent is preferably 5% by weight or more, more preferably 10% by weight or more, still more preferably 12% by weight or more, and preferably 40% by weight or less. It is more preferably at most 30% by weight. If the BOB content is less than the lower limit, the automatic recovery upper limit temperature may not be sufficiently improved. If the amount exceeds the upper limit, the plasticity of the seed agent may be poor, and the addition and dispersion in the chocolate may be insufficient.
• the fat or oil in the continuous phase is a fat or oil crystal dispersion in which the fat or oil is a liquid oil
• the fat or oil preferably contains 40 wt% or more, more preferably 45 wt% or more, and still more preferably 50 wt% or more. Further, it is preferably at most 90% by weight, more preferably at most 80% by weight. If the liquid oil content is less than 40% by weight, the plasticity of the seed agent is poor, and the addition and dispersion in the chocolate may be insufficient.
• the method for producing the seed agent of the present invention is not particularly limited as long as it contains BOB stable crystals.
• the fat containing BOB is used alone or in combination. It can be produced by dissolving in a liquid oil, cooling while kneading the mixture, and then stabilizing the BOB crystal by an aging treatment.
• the kneading and cooling can be performed under normal operating conditions using a known cooling and stirring device such as a combinator usually used in general shortening production. Air or nitrogen gas can be blown during kneading to enhance plasticity.
• the BOB seed agent of the present invention can also be produced by adding a stable BOB crystal prepared in advance to liquid oil, stirring and dispersing with a homomixer or the like.
• the aging can be performed by maintaining the temperature at a temperature lower than the temperature at which the entire BOB seed agent completely melts, and it is preferable to perform the aging stepwise according to the crystal type transition accompanying the aging. .
• the stepwise heating it is always stored at a temperature lower by 2 to 3 ° C. than the melting point of the crystal. In practice, since it is cumbersome to store continuously, it is sufficient to change the temperature at regular intervals.
• liquid oil all edible oils and fats that are liquid at room temperature can be used.
• Soft oil coconut oil, palm kernel fractionated liquid oil (soft oil), medium-chain fatty acid oils and the like, and transesterified oils and fractionated oils using these as raw materials.
• the BOB-containing fats and oils are obtained by, for example, transesterifying a fatty acid mainly containing behenic acid or a lower alcohol ester thereof with a fat or oil mainly having oleic acid at the second position of glyceride, and selectively converting behenic acid to the first and third positions. And, if necessary, fractionation and concentration.
• the amount of the addition is preferably 0.8% by weight or more, more preferably 1.5% by weight or more, and still more preferably 1.8% by weight. % Or less, preferably 6% by weight or less, more preferably 5% by weight or less, still more preferably 4.5% by weight or less, and most preferably 4.0% by weight or less. If the amount of the seed agent exceeds 6% by weight, the biting hardness of the chocolate may decrease, and the seed agent may be difficult to disperse in the chocolate dough. May not improve enough.
• the temperature of addition to chocolate is not particularly limited as long as the chocolate dough is in a dissolved state and the seed agent has sufficient plasticity, but is preferably 33 ° C. to 37 ° C.
• the seed agent of the present invention is a powdery seed agent, it may contain an excipient such as sugar.
• the BOB content in the fats and oils contained in the seed agent is preferably at least 40% by weight, more preferably at least 50% by weight, further preferably at least 60% by weight, further preferably at most 80% by weight, more preferably at most 70% by weight. It is.
• the amount of the seed agent added to the chocolate dough is preferably 0.5% by weight or more, more preferably 1% by weight or more, and further preferably 1.2% by weight. % Or less, preferably 3.5% by weight or less, more preferably 3% by weight or less, still more preferably 2% by weight or less, and most preferably 1.8% by weight or less. If the amount of the BOB seed agent exceeds 3.5% by weight, the biting hardness of the chocolate may be reduced, and the BOB seed agent may be difficult to disperse in the chocolate dough. The return upper limit temperature may not be sufficiently improved.
• the seed agent of the present invention contains BOB, such as triglycerides in which the 1,3-position is arachidic acid, the 2-position is oleic acid, the 1-position is behenic acid, the 2-position is oleic acid, and the 3-position is stearic acid.
• BOB such as triglycerides in which the 1,3-position is arachidic acid, the 2-position is oleic acid, the 1-position is behenic acid, the 2-position is oleic acid, and the 3-position is stearic acid.
• a SUS-type triglyceride containing a constituent saturated fatty acid having 20 to 24 carbon atoms (however, the SUS-type triglyceride is a triglyceride in which a saturated fatty acid (S) is bonded at the 1,3-position and an unsaturated fatty acid (U) is bonded at the 2-position. ) Is also inferior to BOB, but has an automatic return ability.
• the chocolate dough of the present invention contains an oil or fat containing a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid in an amount of 40% by weight or more, because the automatic recovery upper limit temperature is further improved.
• the fats and oils include extremely hardened oil of Hyersin rapeseed oil and transesterified oils containing behenic acid as a constituent fatty acid, and examples of the latter include BOB-containing fats and oils and random transesterified oils.
• the fat or oil may be a single fat or oil as exemplified above or a mixture thereof.
• the random transesterified oil may be a chemical catalyst or an enzyme catalyst.
• the BOB content of the fat or oil is preferably 40% by weight or more, more preferably 50% by weight.
• the content is more preferably 60% by weight or more, more preferably 80% by weight or less, more preferably 70% by weight or less.
• the content of the fat or oil in the chocolate dough is preferably 0.2% by weight or more, more preferably 0.5% by weight or more. It is preferably at most 3% by weight, more preferably at most 2% by weight, further preferably at most 1.5% by weight, most preferably at most 1% by weight.
• the content of behenic acid in the fatty acid constituent fatty acid is preferably 20% by weight or more. It is preferably at least 25% by weight, more preferably at least 30% by weight, further preferably at most 60% by weight, more preferably at most 50% by weight.
• the content of the fat or oil in the chocolate dough is preferably 0.2% by weight or more, more preferably 0.5% by weight or more. It is preferably at most 3% by weight, more preferably at most 2% by weight, further preferably at most 1.5% by weight, most preferably at most 1% by weight.
• the content is preferably 0.05% by weight or more, more preferably It is at least 0.07% by weight, more preferably at least 0.1% by weight, most preferably at least 0.2% by weight, most preferably at least 0.3% by weight. Further, it is preferably at most 1.5% by weight, more preferably at most 1% by weight.
• the content exceeds the upper limit, the taste of chocolate tends to be deteriorated.
• the chocolate dough may be thickened, or the tempering may be hindered during automatic return.
• the automatic recovery ability at high temperature storage exhibited by the chocolates of the present invention is such that even if the molded chocolate is cooled and solidified after being kept in a specific high temperature environment for 16 hours, no bloom is generated thereafter (tempering can be removed).
• the high temperature is 37 to 45 ° C, and is preferably in the order of 37 ° C, 38 ° C, 39 ° C, 40 ° C, 41 ° C, 42 ° C, 43 ° C, 44 ° C, 45 ° C, and 46 ° C.
• a preferred embodiment of the chocolates of the present invention is an chocolate containing an emulsifier containing 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acids and having an upper limit temperature of 37 ° C. or higher for automatic recovery.
• the chocolates have undissolved BOB stable crystals derived from the seed agent at the upper limit temperature.
• the chocolates to be treated in the present invention are fat- and oil-processed foods in which fats and oils form a continuous phase.
• Tempering chocolate ie, the blended fats include cocoa butter and SUS (2-unsaturated-1,3-disaturated glyceride)
• Chocolate using a tempering oil such as enzymatic transesterified oil, shea butter, palm oil, monkey fat, mango kernel oil, cocoum butter, illipe fat or fractionated oil which is rich in components.
• fats and oils other than the fats and oils rich in the SUS component can be blended in accordance with desired texture and physical properties as long as tempering is possible.
• vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, and tallow, lard, etc.
• Animal fats, and processed oils and fats which have been subjected to fractionation, hydrogenation, transesterification, etc., or a combination thereof.
• the emulsifier of the present invention containing at least 50% by weight of a saturated fatty acid having 16 to 24 carbon atoms and the fat or oil containing at least 40% by weight of a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid are the same as other mixed fats and oils. It may be contained by mixing it in a molten state during the preparation of chocolate dough, or may be added later to the prepared chocolate dough. Instead of adding or adding it to the chocolate dough, it can also be present in the oil or fat portion of the seed agent.
• BOB-containing fats and oils 70 parts of behenic acid ethyl ester is mixed with 30 parts of high oleic sunflower oil and subjected to transesterification using an enzyme agent that selectively acts on the 1,3-position to obtain a reaction oil, which is further separated with a solvent. Separately, a high melting point fraction was obtained. This contained 62% by weight of BOB.
• BOB-containing shortening (oil / fat crystal dispersion) 35 parts of the high melting point fraction obtained as described above and 65 parts of high oleic sunflower oil were mixed, heated and melted at a temperature of 50 ° C. or higher, quenched by a combinator, and kneaded to obtain an oil and fat crystal dispersion. BOB-containing shortening A1 was obtained. Similarly, 50 parts of the high melting point fraction and 50 parts of high oleic sunflower oil were mixed to obtain BOB-containing shortening A2 in the same manner as described above.
• BOB-containing shortening B was obtained in the same manner as described above.
• the BOB content of each shortening was 21.7% by weight for A1, 31.0% by weight for A2, and 21.7% by weight for B.
• Crystal stabilization After the BOB-containing shortenings were allowed to stand at 30 ° C., 35 ° C., and 40 ° C. for one day, and the temperature was increased stepwise, the crystal form was confirmed by X-ray analysis. A prominent peak was shown, and a prominent peak was confirmed at a long plane spacing of 37 to 39 °, indicating that the BOB crystal was stabilized.
• Example 1 A chocolate of Comparative Example 1 was obtained in the same manner as in Example 1, except that the chocolate dough of Comparative Example 1 was used.
• Comparative Example 2 The chocolate of Comparative Example 2 was obtained in the same manner as in Example 1 except that the chocolate dough of Comparative Example 2 was used, and the BOB-containing shortening A1 was added to the chocolate dough by 4.3% by weight.
• Example 2 A chocolate of Example 2 was obtained in the same manner as in Example 1, except that the chocolate dough of Example 2 was used.
• Example 3 A chocolate of Example 3 was obtained in the same manner as in Example 1, except that the chocolate dough of Example 3 was used.
• Example 4 A chocolate of Example 4 was obtained in the same manner as in Example 1, except that the chocolate dough of Example 4 was used.
• Example 5 A chocolate of Example 5 was obtained in the same manner as in Example 1, except that the chocolate dough of Example 5 was used.
• Example 6 The chocolate of Example 6 was obtained in the same manner as in Example 1 except that the chocolate dough of Example 6 was used and the BOB-containing shortening A1 was added to the chocolate dough by 4.3% by weight.
• Example 7 A chocolate of Example 7 was obtained in the same manner as in Example 1, except that the BOB-containing shortening A2 was used instead of the BOB-containing shortening A1.
• Example 8 A chocolate of Example 8 was obtained in the same manner as in Example 1 except that BOB-containing shortening B was used instead of BOB-containing shortening A1.
• S-370 is a commercially available sucrose fatty acid ester (HLB 3.0, constituent fatty acids are shown in Table 2, product name "Ryoto Sugar Ester S-370" (manufactured by Mitsubishi Chemical Foods Corporation)). is there.
• F-10 * 2 F-10 is a commercially available sucrose fatty acid ester (HLB1.0, constituent fatty acids are in Table 2, product name "DK Ester F-10" (Daiichi Kogyo Seiyaku Co., Ltd.)) .
• S-60V is a commercially available sorbitan fatty acid ester (HLB 5.1, constituent fatty acids are shown in Table 2, product name "Poem S-60V" (manufactured by RIKEN Vitamin Co., Ltd.)).
• HLB 5.1 sorbitan fatty acid ester
• Product name "Poem S-60V” manufactured by RIKEN Vitamin Co., Ltd.
• 4 The content of saturated fatty acids having 20 to 24 carbon atoms in the constituent fatty acids of high erucic rapeseed extreme hard oil is 55% by weight
• Comparative Example 1 in which 2% by weight of BOB-containing shortening was added to chocolate containing no specific emulsifier, the automatic recovery upper limit temperature was as low as 35 ° C. On the other hand, in Example 1-5 of chocolate containing a specific emulsifier and a specific fat or oil similarly added at 2% by weight, the automatic recovery upper limit temperature was 39 to 41 ° C., which was improved by 4 to 6 ° C. as compared with Comparative Example 1. Comparative Example 2 in which 4.3% by weight of BOB-containing shortening was added to chocolate containing no specific emulsifier had an automatic return upper limit temperature of 37 ° C.
• Example 6 of a chocolate containing a specific emulsifier and a specific fat or oil similarly added at 4.3% by weight the automatic recovery upper limit temperature was 46 ° C, which was 9 ° C higher than Comparative Example 2.
• Example 1-5 in which 2% by weight of BOB-containing shortening was added, and Comparative Example 1 had good biting hardness (snap properties), but Example 6, in which 4.3% by weight was added, compared to these. In Comparative Example 2, slight softening was observed. In Example 1-5, the biting hardness (snap properties) was superior to that of Comparative Example 2, and the automatic recovery upper limit temperature was higher by 2 to 4 ° C.
• Example 9 (Production of chocolate with powdered BOB seed agent) (Example 9)
• a commercially available BOB seed agent (50% by weight of fat and oil, 50% by weight of sugar.
• BOB content in fat and oil 62% by weight, product name "Choco Seed B ( Fuji Oil Co., Ltd.)) was added and dispersed so as to be 3% by weight based on the chocolate dough, seed-tempered, poured onto a template, and solidified at 10 ° C. for 30 minutes to give the chocolate of Example 9 Obtained.
• Example 3 A chocolate dough was prepared in the same manner as in Example 9 except that the composition of Comparative Example 3 was followed.
• a BOB seed agent was added to the prepared chocolate dough in the same manner as in Example 9 so as to be 3% by weight based on the chocolate dough, to obtain a chocolate of Comparative Example 3.
• Example 10 Table 3
• a chocolate dough was prepared in the same manner as in Example 9 except that the formulation of Example 10 was followed.
• a BOB seed agent was added to the prepared chocolate dough in the same manner as in Example 9 so as to be 1% by weight with respect to the chocolate dough, dispersed and seed-tempered, poured onto a template, and solidified at 10 ° C. for 30 minutes. The chocolate of Example 10 was obtained.
• Comparative Example 4 Table 3 A chocolate dough was prepared in the same manner as in Example 9 except that the composition of Comparative Example 4 was followed. A BOB seed agent was added to the prepared chocolate dough in the same manner as in Example 9 so as to be 1% by weight based on the chocolate dough, to obtain a chocolate of Comparative Example 4.
• B-370 * 1 is a commercially available sucrose fatty acid ester (HLB 3.0, constituent fatty acids in Table 5, product name "Ryoto Sugar Ester B-370 (manufactured by Mitsubishi Chemical Foods Corporation)").
• ⁇ BOB fat * 2 is a fat containing BOB as the main component (BOB content is 62% by weight)
• Comparative Example 3 in which 3% by weight of a powder seed agent was added to chocolate containing no specific emulsifier had an automatic return upper limit temperature of 37 ° C.
• the automatic return upper limit temperature was 39 ° C., which was improved by 2 ° C. as compared with Comparative Example 3.
• Comparative Example 4 in which 1% by weight of a powder seed agent was added to chocolate containing no specific emulsifier had a low automatic recovery upper limit temperature of less than 37 ° C.
• Example 10 of the chocolate containing the specific emulsifier and the specific fat or oil similarly added at 1% by weight the automatic recovery upper limit temperature was 40 ° C., which was higher than Comparative Example 4 by 3 ° C. or more.
• Example 10 and Comparative Example 4 in which 1% by weight of the powdered seed agent was added, good biting hardness (snap properties) was obtained.
• Examples 9 and Comparative Example 3 in which 3% by weight was added compared to these. Some softening was observed.
• -Example 10 was superior in biting hardness (snap properties) to Comparative Example 3, and the automatic recovery upper limit temperature was higher by 3 ° C.
• Example 10 in which 1% by weight of powdered seeding agent was added, and Example 9 in which Comparative Example 4 was added with 3% by weight. Better than Comparative Example 3.
• Examples 1-6 and 8 with BOB shortening addition and Comparative Examples 1 and 2 were clearly better than Examples 9 and 10 and Comparative Examples 3 and 4 with powder seeding agent addition.
• Examples 11-19, Comparative Example 5 Table 4 A chocolate dough was produced in the same manner as in Example 9 except that the formulations of Examples 11-19 and Comparative Example 5 were followed. Chocolate of Examples 11-19 and Comparative Example 5 were obtained in the same manner as in Example 9 except that the BOB seed agent was added to the produced chocolate dough so as to be 2% by weight.
• B-150 is a commercially available sorbitan fatty acid ester (HLB2.5, constituent fatty acids are in Table 5, product name "Poem B-150” manufactured by Riken Vitamin Co., Ltd.).
• S-370 is a commercially available sucrose fatty acid ester (HLB 3.0, constituent fatty acids in Table 5, product name "Ryoto Sugar Ester S-370 (manufactured by Mitsubishi Chemical Foods Corporation)”). is there.
• F-10 * 4 F-10 is a commercially available sucrose fatty acid ester (HLB 1.0, constituent fatty acids in Table 5, product name "DK Ester F-10 (manufactured by Daiichi Kogyo Seiyaku Co., Ltd.)"). .
• S-60V is a commercially available sorbitan fatty acid ester (HLB 5.1, constituent fatty acids are listed in Table 5, product name "Poem S-60V (manufactured by Riken Vitamin Co., Ltd.)").
• HLB 5.1 sorbitan fatty acid ester
• ⁇ High erucic acid rapeseed extreme hard oil * 6: The content of saturated fatty acids having 20 to 24 carbon atoms in the constituent fatty acids of the high erucic acid rapeseed extreme hard oil is 55% by weight.
• Comparative Example 5 in which 2% by weight of the powder seed agent was added to chocolate containing no specific emulsifier had an automatic return upper limit temperature of less than 37 ° C.
• the upper limit temperature of automatic return is 40-43 ° C. when 2% by weight of the same powdered seed agent is added, which is higher than Comparative Example 5 by 3-6 ° C.
• Addition of the powdered seed agent to the chocolate dough did not substantially affect the workability, but Examples 1-6 and 8 and Comparative Examples 1 and 2 with the addition of BOB shortening were clearly better. .
• sucrose fatty acid ester S-370 The constituent fatty acid composition of sucrose fatty acid ester S-370, sucrose fatty acid ester B-370, sorbitan fatty acid ester B-150, sucrose fatty acid ester F-10, and sorbitan fatty acid ester S-60V was measured. Table 5 shows the results. Table 5

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