WO2021070821A1

WO2021070821A1 - Chocolate

Info

Publication number: WO2021070821A1
Application number: PCT/JP2020/037884
Authority: WO
Inventors: 稚子金丸; 清美大西
Original assignee: 日清オイリオグループ株式会社
Priority date: 2019-10-09
Filing date: 2020-10-06
Publication date: 2021-04-15
Also published as: JP6957128B1; JPWO2021070821A1

Abstract

The present invention addresses the problem of providing a chocolate which comprises a fat containing lauric acid as a constituting fatty acid and which has improved bloom resistance.　The present invention pertains to a chocolate comprising a powdery fat composition, wherein: the powdery fat composition contains a fat powder having a melting point of 50°C or higher and containing two-chain-length β type crystals; and the content of lauric acid, relative to the total constituting fatty acids of fats contained in the chocolate, is 20-60 mass%. The present invention also pertains to a chocolate wherein the content of the fat powder, relative to the fats contained in the chocolate, is 0.5-32 mass%.

Description

chocolate

The present invention relates to chocolate containing fats and oils having lauric acid as a constituent fatty acid.

The most suitable fat and oil for chocolate is cacao fat. However, since cocoa fats are expensive, cocoa substitute fats made from other vegetable fats and oils are often used. The cacao substitute fat used as the fat and oil of chocolate is also called hard butter. Hard butter is generally classified into tempering type and non-tempering type.

Tempering type hard butter contains symmetric triglyceride, which is abundant in cacao fat, as the main component. Therefore, the tempering type hard butter can be easily replaced with the cacao fat and can be mixed with the cacao fat in any formulation. In addition, the tempering type hard butter has a sharp melting in the mouth. However, when chocolate is produced using tempering type hard butter, complicated tempering is required as in the case of cacao fat.

On the other hand, non-tempering hard butter has similar melting properties to cacao butter, but the structure of fat and oil is completely different. Therefore, the non-tempering type hard butter is not very compatible with cacao fat. However, non-tempering hard butter is cheaper than cacao butter, does not require complicated tempering, and has good workability, and is therefore widely used for chocolate in the confectionery and bakery fields.

Among the non-tempering type hard butters, lauric acid-based hard butter having lauric acid as a constituent fatty acid has a sharp and excellent melting in the mouth. However, since the compatibility with cacao fat is poor, chocolate containing lauric hard butter and cacao fat tends to cause bloom. Regarding the prevention of blooming of chocolate using lauric hard butter, the use of a specific monoglyceride (Japanese Patent Laid-Open No. 7-247496) and the use of a specific polyglycerin fatty acid ester (Japanese Patent Laid-Open No. 8-556772) are disclosed. ing. Further, the use of a specific diglyceride (Japanese Patent Laid-Open No. 5-168412) is disclosed.

Japanese Unexamined Patent Publication No. 7-247496 Japanese Unexamined Patent Publication No. 8-556772 Japanese Unexamined Patent Publication No. 5-168412

However, the use of emulsifiers to prevent blooming may cause a decrease in the heat resistance of chocolate and a deterioration in melting in the mouth.

An object of the present invention is to provide chocolate containing fats and oils having lauric acid as a constituent fatty acid having improved bloom resistance.

The present inventors have conducted diligent research on the above-mentioned problems. As a result, it was found that chocolate containing fats and oils having lauric acid as a constituent fatty acid can acquire excellent bloom resistance by containing fats and oils powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals. Thereby, the present invention was completed. That is, the present invention may include the following aspects.

[1] A chocolate containing a powdered fat or oil composition, wherein the powdered fat or oil composition contains a fat or oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal, and is a constituent fatty acid of the fat or oil contained in the chocolate. The chocolate having a lauric acid content of 20 to 60% by mass in the total amount.
[2] The chocolate according to [1], wherein the ratio of the fat powder to the fat contained in the chocolate is 0.5 to 32% by mass.
[3] The chocolate according to [1] or [2], wherein the fat and oil contained in the chocolate has a HOH content of 0.4 to 13% by mass.
(However, H, O and HOH mean the following.
H: Saturated fatty acid with 16 to 24 carbon atoms O: Oleic acid HOH: Triacyl in which oleic acid (O) is ester-bonded at the 2-position of glycerol and saturated fatty acid (H) with 16 to 24 carbon atoms is ester-bonded at the 1- and 3-positions. Glycerol)
[4] The chocolate according to any one of [1] to [3], wherein the lauric TAG content in the fat and oil contained in the chocolate is 48 to 90% by mass.
(However, laurin TAG means the following.
Lauric TAG: Triacylglycerol containing at least one molecule of lauric acid as a constituent fatty acid)
[5] The chocolate according to any one of [1] to [4], wherein the fat and oil powder has an average particle size of 30 μm or less.
[6] The chocolate according to any one of [1] to [5], wherein the oil and fat powder particles have a plate-like shape having an aspect ratio (2) of 2.5 or more.
[7] The fat powder contains one or more XXX-type triglycerides having a fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin, and the carbon number x is an integer selected from 14 to 22. A chocolate that is any one of [1] to [6].
[8] The chocolate according to any one of [1] to [7], wherein the loosened bulk density of the powdered oil / fat composition is 0.05 to 0.6 g / cm ^3.
[9] A food containing chocolate according to any one of [1] to [8].
[10] A powdered fat or oil composition containing a fat or oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal is dispersed in a chocolate dough containing laurin TAG in a melted state of less than 50 ° C., and then cooled. , [1] to [8], a method for producing chocolate.

The present invention provides chocolate containing fats and oils having lauric acid as a constituent fatty acid having improved bloom resistance. The present invention also provides a method for producing chocolate containing fat and oil having lauric acid as a constituent fatty acid using a powdered fat and oil composition.

It is the figure which showed typically the micrograph when the oil-and-fat powder was attached to the surface of a core substance. In the figure, A is a core substance and B is an oil / fat powder. The length of the line segment ab (the length in the vertical direction from the adhering surface of the particles adhering to the surface of the core material) is the value of the thickness of the oil / fat powder. It is a micrograph (1500 times) when the powder fat composition A was attached on the surface of the glass beads, and the portion measured as the particle thickness is shown by a straight line (2 places).

Hereinafter, the chocolate of the present invention will be described step by step.

<Powdered fat composition>
The chocolate of the present invention contains a powdered fat and oil composition containing a fat and oil powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals. The powdered oil / fat composition is a powdery solid at room temperature (20 ° C.). The fat and oil used as a raw material for the fat and oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal is not particularly limited as long as it is an edible fat and oil. Examples thereof include palm stearin, extremely hardened rapeseed oil, extremely hardened highly erucic acid rapeseed oil, extremely hardened sunflower oil, extremely hardened safflower oil, and extremely hardened palm oil having a melting point of 50 ° C. or higher. These fats and oils having a melting point of 50 ° C. or higher may be used alone or in combination of two or more. The melting point of the fat or oil that is the raw material of the fat or oil powder is preferably 55 ° C. or higher, more preferably 58 ° C. or higher, and further preferably 61 ° C. or higher. When the melting point of the fat or oil, which is the raw material of the fat or oil powder, is within the above range, it can be expected that the bloom resistance and heat resistance of chocolate are improved. The melting point of the fat powder (the fat that is the raw material of the fat) can be measured according to the standard fat analysis test method (edited by the Japan Oil Chemists' Society-1996) 2.2.4.2 melting point (rising melting point).

The oil and fat powder contained in the powdered oil and fat composition contains two-chain long β-type crystals. Here, the two-chain length of the fat crystal is determined by X-ray diffraction measurement of the distance between the long faces of the fat crystal. That is, the distance between the long surfaces of the oil and fat crystals is measured in the range where 2θ is 0 to 8 degrees. At this time, the diffraction peak corresponding to 40 to 50 Å is detected, and the diffraction peak corresponding to 60 to 65 Å is not detected, or even if it is detected, it is less than 1/5 of the diffraction intensity of the diffraction peak corresponding to 40 to 50 Å. If it is preferably less than 1/10), the fat crystal is determined to have a two-chain long structure. Further, here, the β type is one of the crystal polymorphs of fats and oils. Some fat crystals have the same composition but different sublattice structures (crystal structures), and are called crystal polymorphs. Typically, there are hexagonal type, orthorhombic vertical type and triclinic parallel type, which are called α type, β'type and β type, respectively. Here, the crystal form of the fat crystal is β-type, which means that the fat crystal is rotated to 4.5 to 4.7 Å, preferably around 4.6 Å in an X-ray diffraction measurement in which 2θ is 17 to 26 degrees. This is the case where the diffraction peak is present, and in particular, there is no diffraction peak in the vicinity of 4.1 to 4.3 Å, preferably 4.2 Å. More specifically, in the X-ray diffraction measurement, the peak intensity near 2θ = 19 ° (4.6 Å), which is a characteristic peak of β type, and 2θ =, which is a characteristic peak of α type (and β'type). The abundance of β-type crystals by calculating the ratio of peak intensities around 21 ° (4.2 Å): 19 ° / (19 ° + 21 °) [4.6 Å / (4.6 Å + 4.2 Å)] Can be used as an index to represent. In the present invention, the peak intensity ratio is preferably 1. However, the lower limit of the peak intensity ratio is, for example, 0.4 or more, preferably 0.5 or more, more preferably 0.6 or more, still more preferably 0.7 or more, still more preferably 0.75 or more, most preferably. May be 0.8 or more. If the peak intensity ratio is 0.4 or more, it can be considered that more than 50% by mass of the fat crystals are β-type. The upper limit of the peak intensity ratio is preferably 1, but 0.99 or less, 0.98 or less, 0.95 or less, 0.93 or less, 0.90 or less, 0.85 or less, 0.80 or less, etc. It doesn't matter. The peak intensity ratio can be any of the above lower limit values and upper limit values, or any combination. When the fat crystals of the fat powder have a two-chain length β type (peak intensity ratio is within the above range), improvement in bloom resistance and heat resistance of chocolate can be expected.

The X-ray diffraction method for identifying the crystalline polymorphs of the above fats and oils will be supplementarily described. Diffraction conditions are given by Bragg's equation below.
2dsinθ = nλ (n = 1,2,3 ...)
A diffraction peak appears at a position that satisfies this equation. Here, d is a lattice constant, θ is a diffraction (incident) angle, λ is an X-ray wavelength, and n is a natural number. From 2θ = 16 to 27 ° of the diffraction peak corresponding to the short surface interval, information on the packing (secondary lattice) of the side surface in the crystal can be obtained, and the polymorph can be identified. Especially in the case of triacylglycerol, the characteristic peak of β type is around 2θ = 19, 23, 24 ° (near 4.6 Å) and around 3.8 Å, and α is around 21 ° (4.2 Å). A characteristic peak of the mold appears. The X-ray diffraction measurement is performed using, for example, an X-ray diffractometer maintained at 20 ° C. (Rigaku Co., Ltd., sample horizontal X-ray diffractometer Uitima IV). CuKα rays (1.54 Å) are most often used as the light source for X-rays. In the intensity analysis of the diffraction peak obtained by the measurement of X-ray diffraction, it is appropriate to make a correction to eliminate the influence of the amorphous portion of the fat and oil on the baseline. For example, the background removal process may be performed by the Sonneveld-Visser method or the like.

The oil and fat powder contained in the powdered oil and fat composition preferably has an average particle size of 30 μm or less. The average particle size of the fat powder is preferably less than 20 μm, more preferably 2 to 16 μm, and even more preferably 4 to 13 μm. The average particle size (effective diameter) is a value (d50) measured by a laser diffraction / scattering method (ISO133201, ISO9276-1) with a particle size distribution measuring device (for example, Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.). The effective diameter means the particle size of the spherical shape when the measured diffraction pattern of the oil / fat powder to be measured matches the theoretical diffraction pattern obtained by assuming that it is spherical. In this way, in the case of the laser diffraction / scattering method, the effective diameter is calculated by matching the theoretical diffraction pattern obtained assuming a spherical shape with the actually measured diffraction pattern, so that even if the measurement target is a plate shape. Even if it has a spherical shape, it can be measured by the same principle. When the average particle size (average particle size) of the fat or oil powder having a melting point of 50 ° C. or higher is within the above range, the chocolate has a good melting in the mouth.

The powdered fat and oil composition includes fats and oils powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals, as well as emulsifiers, flavors, skim milk powder, whole fat powder, cocoa powder, sugar, dextrin, sodium caseinate and the like. May contain the components of. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the powdered oil / fat composition is 100% by mass, the other components are preferably 0 to 70% by mass, more preferably 0 to 50% by mass, and further preferably 0 to 30% by mass. %. 90% by mass or more of the other components are preferably powders having an average particle size of 100 μm or less, and more preferably powders having an average particle size of 30 μm or less.

One of the preferred embodiments of the powdered oil / fat composition is a powdered oil / fat composition composed of an oil / fat powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal. Further, "substantially" means that the content of the components other than the fat and oil powder contained in the powdered fat and oil composition is, for example, 0 to 15% by mass, preferably 0 to 15% by mass, when the powdered fat and oil composition is 100% by mass. Means that it is 0 to 10% by mass, more preferably 0 to 5% by mass.

As one of the preferred embodiments of the powdered oil / fat composition, the particles of the oil / fat powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal have a plate-like shape. Here, the plate-like shape has an aspect ratio of preferably 1.2 or more. The aspect ratio is more preferably 1.2 to 3.0, still more preferably 1.3 to 2.5, and even more preferably 1.4 to 2.0. The aspect ratio referred to here is defined as the ratio of the length of the long side to the length of the short side of the rectangle surrounded by a rectangle circumscribing the particle figure so as to minimize the area. Therefore, when the particles have a spherical shape, the aspect ratio is smaller than 1.1. In the conventional method of dissolving fats and oils having a high solid fat content at room temperature such as extremely hydrogenated oils and directly spraying them, the particles of the fats and oils powder become spherical due to surface tension, and the aspect ratio is about less than 1.1. Become. Then, the aspect ratio is measured by measuring the length in the major axis direction and the length in the minor axis direction of an arbitrarily selected particle by direct observation with, for example, an optical microscope or a scanning electron microscope. It can be obtained as the average value of the number of pieces.

Further, the particle shape of the fat and oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal can be expressed by using the aspect ratio (2) of the particles. The aspect ratio (2) in the present invention is a value [= major axis / thickness] obtained by dividing the major axis of the particles by the thickness. When the particles are perfectly spherical, the value of the aspect ratio (2) is 1 [= 1/1], and as the degree of flatness of the particles increases (thinner becomes thinner), the aspect ratio (2) becomes higher. The value increases.
The aspect ratio (2) of the particles can be measured by, for example, the following methods (a) and (b).
(A) When the major axis and thickness of each particle can be measured from the electron micrograph of the particles The major axis and thickness (length and width) of each particle shown in the electron micrograph are measured. The measurement is performed, the aspect ratio (2) is obtained for each particle, and the average value thereof is taken as the aspect ratio (2) of the particles. For example, this measuring method can be used when the particles are spherical.
(B) When the major axis or thickness of each particle cannot be measured from the electron micrograph of the particle. For example, when the particle has a flat shape or a plate shape, each particle shown in the electron micrograph is taken. It is possible to measure the major axis of particles, but the thickness is often invisible in photographs, making it difficult to measure directly from photographs. In such a case, the particles are attached to the surface of a core material such as glass beads and an electron micrograph is taken, and the length in the vertical direction from the attachment surface of the particles attached to the surface of the core material is defined as the thickness of the particles. Measure and use this value as the thickness.
Explaining this with the schematic diagram of FIG. 1, A in FIG. 1 is a core substance, B is a particle for measuring the aspect ratio (2), and the length of the line segment ab (from the adhesion surface of the particle attached to the surface of the core substance). (Vertical length of) is the value of the thickness of this particle. Further, as the value of the major axis, the average particle size (d50) measured based on the above-mentioned laser diffraction / scattering method is used. The aspect ratio (2) [= major axis / thickness] can be obtained from the values of the major axis and the thickness of the particles measured in this way.

The aspect ratio (2) of the particles of the oil and fat powder of the present invention is preferably 2.5 or more, more preferably 2.5 to 100, still more preferably 3 to 50, and even more preferably 3 to. It is 20, most preferably 3 to 15. When the aspect ratio and / or aspect ratio (2) of the fat / oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal is within the above range, the fat / oil powder is a crystal of the fat / oil contained in the melted chocolate. Easy to function as a crystallization accelerator.

One of the preferred embodiments of the powdered oil / fat composition is also a powdered oil / fat composition having a loosening bulk density of 0.05 to 0.6 g / cm ^3. The loose bulk density of the powdered oil / fat composition is preferably 0.1 to 0.5 g / cm ³ , more preferably 0.1 to 0.4 g / cm ³ or, for example, when it is substantially composed of the oil / fat powder only. It is 0.15 to 0.4 g / cm ³ , and more preferably 0.2 to 0.3 g / cm ³ . Here, the "loose bulk density" is the packing density in a state where the powder is naturally dropped. The loose bulk density (g / cm ³ ) is measured by, for example, sparsely filling a graduated cylinder having an inner diameter of 15 mm × 25 mL by dropping an appropriate amount of the powdered oil / fat composition from about 2 cm above the upper opening end of the graduated cylinder. It is obtained by measuring the filled mass (g) and reading the volume (mL), and calculating the mass (g) of the powdered oil / fat composition per mL. The loose bulk density can also be calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk specific gravity measuring instrument manufactured by Kuramochi Kagaku Kikai Seisakusho Co., Ltd. Specifically, 120 mL of the sample is dropped into the receiver from a position 38 mm above the upper opening of the receiver (100 mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). The sample raised from the receiver is scraped off, the mass (Ag) of the sample for the internal volume (100 mL) of the receiver is weighed, and the loose bulk density can be obtained from the following formula.
Loose bulk density (g / mL) = A (g) / 100 (mL)
It is preferable to perform the measurement three times and take the average value.

The loose bulk density can also be measured by the following method.
The loose bulk density (g / cm ³ ) can be measured with a powder tester (model PT-X) manufactured by Hosokawa Micron Corporation.
Specifically, the sample is charged into the powder tester, the upper chute containing the sample is vibrated, and the sample is dropped into the lower measurement cup by free fall. The sample raised from the measuring cup is scraped off, ^{the mass (Ag) of the sample for the internal volume (100 cm 3} ) of the receiver is weighed, and the bulk density is obtained by loosening from the following formula.
Loose bulk density (g / cm ³ ) = A (g) / 100 (cm ³ )
Further, an appropriate amount of the powdered oil / fat composition is dropped into a graduated cylinder having an inner diameter of 15 mm × 25 mL from about 2 cm above the upper opening end of the graduated cylinder to sparsely fill the graduated cylinder, and the mass (g) of the graduated cylinder is measured and the volume (mL) is measured. ), And the mass (g) of the powdered oil / fat composition per 1 mL can also be calculated.

<Manufacturing method of powdered fat composition>
In the method for producing a powdered fat or oil composition contained in chocolate of the present invention, a fat or oil having a melting point of 50 ° C. or higher is referred to as a powdered fat or oil crystal having a two-chain long β-type crystal (also referred to as a fat or oil powder or a fat or oil crystal powder). The method is not particularly limited, and conventionally known methods such as freeze pulverization, extrusion granulation, and spray-cooled granulation may be applied. However, one of the preferred embodiments in which a fat or oil having a melting point of 50 ° C. or higher is a powdered fat or oil crystal is a fatty acid having a carbon number x at the 1st to 3rd positions of glycerin as a fat or oil having a melting point of 50 ° C. or higher. An embodiment using a fat or oil containing one or more XXX-type triglycerides having a residue X and having the number of carbon atoms x being an integer selected from 14 to 22 can be mentioned.

The XXX-type triglyceride contained in the fat and oil having a melting point of 50 ° C. or higher is a triglyceride having a fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin, and each fatty acid residue X is the same as each other. Here, the carbon number x is an integer selected from 14 to 22, preferably an integer selected from 16 to 22, more preferably an integer selected from 16 to 20, and even more preferably selected from 16 to 18. Is an integer to be. The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue X include residues such as myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. However, it is not limited to this. The fatty acid residue X is more preferably palmitic acid, stearic acid, arachidic acid and behenic acid, more preferably palmitic acid, stearic acid, and arachidic acid, and particularly preferably palmitic acid and stearic acid. is there. The content of the XXX-type triglyceride contained in the fat and oil having a melting point of 50 ° C. or higher is, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70, when the total mass of the fat or oil is 100% by mass. The lower limit is mass% or more, more preferably 80% by mass or more, and the upper limit is, for example, 100% by mass or less, preferably 99% by mass or less, and more preferably 95% by mass or less. One type or two or more types of XXX type triglyceride can be used, preferably one type or two types, and more preferably one type. When there are two or more types of XXX-type triglyceride, the total value is the content of XXX-type triglyceride.

The fat and oil having a melting point of 50 ° C. or higher may contain other triglycerides other than the XXX type triglyceride. The other triglyceride may be a plurality of types of triglycerides, and may be synthetic fats and oils or natural fats and oils. Examples of natural fats and oils include palm oil, cocoa butter, sunflower oil, rapeseed oil, soybean oil, cottonseed oil and the like. When the fat and oil having a melting point of 50 ° C. or higher is 100% by mass, there is no problem even if the triglyceride other than the XXX type triglyceride is contained in an amount of 1% by mass or more, for example, about 5 to 50% by mass. The content of the other triglyceride is, for example, preferably 0 to 30% by mass, more preferably 0 to 18% by mass, still more preferably 0 to 15% by mass, still more preferably 0 to 8% by mass.

The above-mentioned fats and oils having a melting point of 50 ° C. or higher and having XXX-type triglyceride are brought into a molten state, kept at a specific cooling temperature, and cooled and solidified, so that they can be sprayed or mechanically crushed by a crusher such as a mill. Powdered fat crystals (fat powder) can be obtained without adopting the processing means of. More specifically, (a) an oil or fat having a melting point of 50 ° C. or higher and having an XXX-type triglyceride is prepared, and optionally, as step (b), the oil or fat obtained in step (a) is heated. Then, the triglyceride contained in the fat and oil is melted to obtain the fat and oil in a molten state, and (d) the fat and oil in the melted state is cooled and solidified to contain two-chain long β-type crystals, and the particle shape thereof is a plate. A powdery fat crystal (fat powder) is obtained.

In the cooling of the above step (d), for example, the melted fat and oil is cooled at a temperature lower than the melting point of the fat and oil, and the following formula:
Cooling temperature (° C) = carbon number x × 6.6-68
It is carried out at a temperature higher than the cooling temperature obtained from. When cooled in such a temperature range, β-type fine fat crystals are formed, so that the fat crystal powder can be easily obtained.

Further, between the steps (b) and (d), an optional step for promoting powder production as the step (c), for example, (c1) seeding step, (c2) tempering step, and / or (c3). A pre-cooling step may be included. Further, the oil and fat crystal powder obtained in the above step (d) may be obtained by the step (e) of crushing the solid matter obtained after cooling in the step (d) to obtain a powdery oil and fat crystal.

In the above step (e), the solid matter obtained after cooling is a powdery fat crystal (fat crystal powder or fat crystal powder) having an average particle size of 30 μm or less by applying a known crushing processing means such as a hammer mill or a cutter mill. Oil powder) can also be produced. In the above step, the fats and oils having a melting point of 50 ° C. or higher and having XXX-type triglyceride are in the state of the fats and oils composition containing 0 to 15% by mass of components other than the above-mentioned fats and oils. It may be used in (e), or it may be made into a β-type fat crystal powder and then mixed with other components other than the above-mentioned fats and oils to obtain a powdered fat and oil composition.

The fat and oil powder obtained as described above, which can be suitably used for the chocolate of the present invention, has a melting point of 50 ° C. or higher and a two-chain long β-type crystal, and has an XXX-type triglyceride. Preferably, it has a plate-like shape having an aspect ratio of 1.2 or more or an aspect ratio (2) of 2.5 or more, and a loosening bulk density of 0.05 to 0.6 g / cm ³ . The powdered oil / fat composition containing the oil / fat powder will be described in detail in the specification of PCT / JP2016 / 078122 (Japanese Patent Application No. 2015-187271) previously filed by the present applicant, and details thereof will be omitted. The contents of the application are incorporated herein by reference.

<Chocolate>
In the present invention, chocolate is not limited to chocolate specified by the "Fair Competition Code for Labeling Chocolates" (National Chocolate Industry Fair Trade Council) or the provisions of laws and regulations. That is, the chocolate in the present invention uses edible fats and oils and sugars as main raw materials. Cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc. are added to the main raw materials as needed. This chocolate is produced through part or all of the chocolate manufacturing steps (mixing step, atomizing step, scouring step, molding step, cooling step, etc.). The chocolate in the present invention includes white chocolate and colored chocolate in addition to dark chocolate and milk chocolate.

The chocolate of the present invention preferably contains 25 to 65% by mass of fats and oils. The content of fats and oils contained in the chocolate of the present invention is more preferably 28 to 60% by mass, still more preferably 30 to 55% by mass. The fats and oils contained in chocolate in the present invention include fats and oils (cocoa butter, milk fats, etc.) derived from oil-containing raw materials (cocoa mass, cocoa powder, whole fat powdered milk, etc.) in addition to the fats and oils to be blended. For example, in general, the content of fat (cocoa butter) contained in cocoa mass is 55% by mass (oil content 0.55), and the content of fat (cocoa butter) contained in cocoa powder is 11% by mass (oil content 0.55). The oil content is 0.11), and the content of fat (milk fat) contained in the total fat powder milk is 25% by mass (oil content 0.25). Therefore, the content of fats and oils contained in chocolate is the total value obtained by multiplying the blending amount (mass%) of each raw material contained in chocolate by the oil content.

The chocolate of the present invention contains a powdered oil / fat composition containing the above-mentioned oil / fat powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals. The content of the fat and oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal in the fat and oil contained in the chocolate of the present invention is preferably 0.5 to 32% by mass, more preferably 2 to 30%. It is by mass, more preferably 6 to 28% by mass, even more preferably 11 to 26% by mass, and most preferably 15 to 25% by mass. When the content of the fat and oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal in the fat and oil contained in the chocolate of the present invention is within the above range, the chocolate can easily obtain bloom resistance and heat resistance.

The fat and oil contained in the chocolate of the present invention contains 20 to 60% by mass of lauric acid in the total amount of fatty acids constituting the fat and oil. The content of lauric acid in the total amount of constituent fatty acids of the fat and oil contained in the chocolate of the present invention is preferably 23 to 57% by mass, more preferably 26 to 54% by mass, and further preferably 29 to 51% by mass. It is more preferably 32 to 48% by mass, and most preferably 35 to 45% by mass. When the content of lauric acid in the total amount of the constituent fatty acids of the fat and oil contained in the chocolate of the present invention is within the above range, the chocolate may have a good melting in the mouth.

The fats and oils contained in the chocolate of the present invention may contain HOH. Hereinafter, H, O and HOH mean the following. H is a saturated fatty acid having 16 to 24 carbon atoms, preferably a saturated fatty acid having 16 to 18 carbon atoms. H is preferably linear. O is oleic acid. HOH is a triacylglycerol in which oleic acid (O) is ester-bonded to the 2-position of glycerol and saturated fatty acid (H) having 16 to 24 carbon atoms is ester-bonded to the 1-position and 3-position. The content of HOH in the fat and oil contained in the chocolate of the present invention is preferably 0.4 to 13% by mass, more preferably 0.8 to 11% by mass, and further preferably 1.6 to 9% by mass. %, More preferably 2.4 to 7% by mass, and most preferably 3.2 to 5% by mass.

The HOH is preferably derived from HOH fats and oils (fat and oil containing 40 to 100% by mass, preferably 51 to 97% by mass, more preferably 55 to 94% by mass). More specifically, HOH fats and oils are animal and vegetable fats and oils such as cocoa butter (cacao fat), shea butter, monkey fat, irippe fat, kokum fat, allambracchia fat, moller fat, mango kernel oil, palm oil, and beef tallow. Alternatively, processed oils and fats obtained by applying one or more treatments such as mixing, sorting, transesterification, and hydrogenation to these can be mentioned. HOH fats and oils, as already known, are selected between palmitic acid, stearic acid, or lower alcohol esters thereof and high oleic acid fats and oils such as high oleic sunflower oil. Oils and fats obtained by subjecting a transesterification reaction using a sex lipase preparation and then sorting if necessary may be used. HOH may be derived from one or more HOH fats and oils. However, HOH is preferably derived from HOH fats and oils containing cocoa butter.

The fat and oil contained in the chocolate of the present invention may contain lauric TAG. Hereinafter, laurin TAG is triacylglycerol in which at least one molecule (one) of the three molecules (three) fatty acids constituting triacylglycerol is lauric acid. The content of laurin TAG in the fat and oil contained in the chocolate of the present invention is preferably 48 to 90% by mass, more preferably 52 to 86% by mass, and further preferably 56 to 82% by mass. It is more preferably 60 to 78% by mass, and most preferably 64 to 74% by mass.

The lauric TAG is preferably derived from lauric TAG fats and oils (oils and fats containing 40 to 100% by mass, preferably 51 to 97% by mass, and more preferably 55 to 94% by mass of lauric TAG). The lauric TAG fat and oil may be a lauric acid-based fat and oil in which the content of lauric acid in the total amount of the constituent fatty acids of the fat and oil is 30% by mass or more (preferably 35% by mass or more, more preferably 40% by mass or more). Examples of the laurin-based fats and oils include coconut oil, coconut oil fractionated oil, palm kernel oil, palm kernel oil fractionated oil, and hardened fats and oils thereof and / or ester exchange oil. The lauric TAG fat and oil may also be a transesterified fat and oil of a mixed fat and oil containing a lauric-based fat and oil and a non-lauric-based fat and oil. Here, the non-lauric-based fat and oil is a fat and oil in which the content of the fatty acid having 16 or more carbon atoms in the total amount of the constituent fatty acids is 90% by mass or more. Non-laurin oils and fats include, for example, rapeseed oil, high erucic acid rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cacao butter, shea butter, monkey fat, palm oil, etc. Examples include oils and fats that have been processed. As the lauric-based fats and oils and non-lauric-based fats and oils, one kind or two or more kinds may be used as the raw material fats and oils of the mixed fats and oils to be transesterified. The mass ratio of the lauric-based fat and oil to the non-lauric-based fat and oil is preferably 45:55 to 95: 5, and more preferably 50:50 to 85:15. The transesterification reaction may be a chemical-catalyzed all-random reaction or a lipase-catalyzed regioselective random reaction. Lauric TAG may be derived from one or more lauric TAG fats and oils.

The fats and oils contained in the chocolate of the present invention may contain HOH fats and oils and lauric TAG fats and oils, except for the portion of the fats and oils powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals. The content ratio of HOH fat and oil and lauric TAG fat and oil to the portion of the fat and oil contained in the chocolate of the present invention excluding the fat and oil powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals is preferably 0.5: It can be 99.5 to 15:85, more preferably 2:98 to 11:89, and even more preferably 3:97 to 8:92. The fats and oils contained in the chocolate of the present invention are one or two kinds other than the above-mentioned fats and oils powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals, HOH fats and oils, and lauric TAG fats and oils, which are usually used for food. The above edible oils and fats may be contained. Examples of edible oils and fats include milk fat and milk fat fractionated oil.

The content of each triacylglycerol contained in fats and oils can be measured by a gas chromatography method (for example, based on AOCS Ce5-86). The symmetry of triacylglycerol is, for example, J. High Resol. Chromatogr. , 18, 105-107 (1995). The content of each fatty acid constituting the fat and oil can be measured by a gas chromatography method (for example, based on AOCS Ce1f-96).

The chocolate of the present invention preferably contains sugars in addition to fats and oils. Examples of sugars include sucrose (powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted water candy, isomerized liquid sugar, sucrose-bound water candy, reduced sugar polydextrose, and oligosaccharide. , Sorbitol, reduced lactose, trehalose, sucrose, xylitol, maltose, erythritol, mannitol, raffinose, and dextrin can be used. The content of saccharides contained in the chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and further preferably 30 to 50% by mass. The content of saccharides contained in the chocolate of the present invention does not include the amount of saccharides contained in the raw material other than being added as the saccharides themselves (for example, the amount of lactose contained in milk powder).

In addition to fats and oils and sugars, the chocolate of the present invention can use raw materials generally blended in chocolate. Specifically, for example, dairy products such as full-fat milk powder and defatted milk powder, cocoa components such as cocoa mass and cocoa powder, soybean flour, soybean protein, fruit processed products, processed vegetable products, matcha powder, and coffee powder. Examples include powders, gums, starches, emulsifiers, antioxidants, colorants, and fragrances.

<Chocolate manufacturing method>
The chocolate of the present invention can be produced by a conventionally known method. The chocolate of the present invention uses, for example, fats and oils (for example, laurin TAG fats and oils, cocoa butter, etc.), cacao components, sugars, dairy products, emulsifiers, etc. as raw materials, and the final fats and oils content of chocolate is 25 to 65% by mass. As described above, the powdered oil / fat composition can be added as it is as a part of the raw material, and can be produced through a mixing step, a atomization step (refining), a refining step (continging), a cooling step, and the like. For example, chocolate raw materials are mixed (mixing step), refined by rolling (micronization step), and then conching (scouring step) to prepare a chocolate dough exhibiting a melted liquid. After that, chocolate can be produced by cooling and solidifying the chocolate dough (cooling step). The series of manufacturing steps is controlled to a temperature at which the fat and oil powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals contained in the powdered fat and oil composition is not completely melted. As a guideline, the temperature at which the fat powder does not melt is a temperature below the melting point, but if it is a short time such that it does not melt, a thermal history above the melting point may be passed.

As one of the preferable aspects in the production of chocolate of the present invention, the addition of the powdered oil / fat composition is performed after the refining step (conching). That is, the chocolate dough in the melted state by conching is maintained at a temperature equal to or lower than the melting point of the fat and oil powder contained in the powdered fat and oil composition and the chocolate dough can maintain the melted state. The lower limit of the holding temperature may be, for example, 36 ° C. or higher, 39 ° C. or higher, 41 ° C. or higher, or 44 ° C. or higher. The upper limit of the holding temperature may be, for example, 60 ° C. or lower, 54 ° C. or lower, less than 50 ° C., 49 ° C. or lower. The lower and upper limits of the holding temperature can be arbitrarily selected. The powdered fat composition is added to the chocolate dough at the holding temperature and is sufficiently dispersed. The chocolate dough to which the powdered fat composition is added and dispersed is preferably cooled and solidified at 5 to 15 ° C. to obtain chocolate.

<Characteristics and uses of chocolate>
The chocolate of the present invention contains fats and oils having lauric acid as a constituent fatty acid, and is easy to melt in the mouth. And it has improved bloom resistance. Further, since the high melting point fat and oil is contained as the fat and oil powder, the heat resistance can be improved while suppressing the decrease in melting in the mouth.
The chocolate of the present invention can be used for all chocolate applications. For example, it can be eaten as it is as a die-cut or cut chocolate mass. In addition, it can be used for confectionery and bakery products such as bread, cakes, pastries, baked goods, donuts, and shoe cakes. The chocolate of the present invention can be used as a coating material, a filling material, or chocolate chips to be mixed into a dough in a confectionery bakery product.

Next, the present invention will be described in more detail with an example. However, the present invention is not limited to these. Also. In the following, "%" indicates mass% unless otherwise specified.

<Analysis method>
・ Triglyceride composition gas chromatography analysis conditions
DB1-ht (0.32 mm x 0.1 μm x 5 m) Agilent Technologies (123-1131)
Injection volume: 1.0 μL
Injection port: 370 ℃
Detector: 370 ℃
Split ratio: 50/1 35.1kPa Constant pressure column CT: 200 ℃ (0min hold) ～ (15 ℃ / min) ～ 370 ℃ (4min hold)
-X-ray diffraction measurement Using an X-ray diffractometer Ultima IV (manufactured by Rigaku Co., Ltd.), using CuKα (λ = 1.542 Å) as the radiation source, using a Cu filter, output 1.6 kW, operating angle 0.96 ~ The measurement was performed under the conditions of 30.0 ° and a measurement speed of 2 ° / min. From this measurement, when it had only a peak around 4.6 Å and no peak around 4.1 to 4.2 Å, it was judged that all the fat and oil components were β-type fat and oil crystals.
From the results of the above X-ray diffraction measurement, the peak intensity ratio = [intensity of the characteristic peak of β type (2θ = 19 ° (4.6 Å)) / (characteristic peak of α type (and β'type)). (2θ = 21 ° (4.2 Å)) + β-type characteristic peak intensity (2θ = 19 ° (4.6 Å)))] was measured as an index showing the abundance of β-type fat crystals.

^{Loose bulk density The loose bulk density (g / cm 3} ) of the powdered oil and fat composition obtained in Examples and the like is obtained by using a graduated cylinder with an inner diameter of 15 mm × 25 mL from about 2 cm above the upper opening end of the graduated cylinder. The composition was sparsely filled by dropping it, the mass (g) of the composition was measured and the volume (mL) was read, and the mass (g) of the powdered oil / fat composition per mL was calculated.
-Aspect ratio For particles arbitrarily selected by observing directly with a scanning electron microscope S-3400N (manufactured by Hitachi High-Technologies Corporation) and using image analysis type particle size distribution measurement software (Mac-View manufactured by Mountech Co., Ltd.). The length in the major axis direction and the length in the minor axis direction were measured, and the average value of the measured numbers was measured.
・ Aspect ratio (2)
(A) Aspect ratio of particles of the powdered oil / fat composition A (paragraph 0054) of the present invention (2)
Since the powdered oil / fat composition A of the present invention has a plate-like shape, it is difficult to measure the thickness of particles from a micrograph. Therefore, the thickness of the particles was measured from a micrograph when the powdered oil / fat composition A was attached to the glass beads. As the value of the major axis, the average particle size (d50) measured based on the laser diffraction / scattering method was used.
Specifically, by adding and mixing the powder oil / fat composition A to the glass beads (manufactured by AS ONE Corporation, model number BZ-01, size 0.105 to 0.125 mmφ), the powder oil / fat composition A is formed on the surface of the glass beads. Was attached, and the state was photographed with a 3D real surface view microscope VE-8800 (manufactured by KEYENCE CORPORATION). The length in the vertical direction from the adhesion surface of the particles of one powder oil / fat composition A adhering to the surface of the glass beads was measured as the thickness of the particles, and the average value of the thicknesses of a total of 25 particles was taken. The value was taken as the value of the particle thickness of the powdered oil / fat composition A.
FIG. 2 is one of the electron micrographs (1500 times) used for measuring the particle thickness of the powdered oil / fat composition A. In this photograph, the lengths of the straight lines (2 places) in the photograph are shown. (The length of the particles adhering to the surface of the glass beads in the vertical direction from the adhering surface) was measured as the thickness of the particles of the powdered oil / fat composition A.
Further, as the value of the major axis, the average particle size (d50) measured based on the above-mentioned laser diffraction / scattering method was used.
The aspect ratio (2) [= major axis / thickness] was determined from the values of the major axis and the thickness of the particles of the powdered oil / fat composition A measured in this manner.
(A) Aspect ratio of particles of powdered oil / fat composition a (paragraph 0054) (2)
Most of the powdered oil / fat composition a is spherical, and the major axis and the thickness of each particle can be directly measured from the electron micrograph of the particles. Therefore, the major axis and thickness (length and width) of each particle in the photograph taken with the 3D real surface view microscope VE-8800 (manufactured by KEYENCE CORPORATION) were measured. The aspect ratio (2) was obtained for each particle, and the average value of the aspect ratios (2) of a total of 20 particles was taken as the aspect ratio (2) of the particles.
-Average particle size (d50)
The measurement was performed based on the laser diffraction / scattering method (ISO133201, ISO9276-1) with a particle size distribution measuring device (Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.). The measured average particle size is a value of d50.

<Preparation of powdered oil and fat composition>
The following powder fat and oil compositions A and B and powder composition c were prepared.
(1) Powdered oil / fat composition A
Triglyceride (XXX type: 79.1% by mass, rapeseed extremely hydrogenated oil, melting point 67.3 ° C., manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having stearic acid residue (18 carbon atoms) at the 1st to 3rd positions to 80 ° C. After maintaining for 0.5 hour to completely melt and cooling in a constant temperature bath at 60 ° C. for 12 hours to form a solid substance having voids with increased volume and completing crystallization, the room temperature (25 ° C.) It was cooled to the state. By mechanically crushing the obtained solid matter, powdered fat crystals (loose bulk density: 0.2 g / cm ³ , aspect ratio: 1.6, aspect ratio (2): 4.6, average particle size 8. 7 μm, X-ray diffraction measurement diffraction peak: long surface interval 2 chain length, short surface main diffraction peak 4.6 Å, peak intensity ratio: 0.89) was obtained. This fat powder was plate-shaped. This oil / fat powder was designated as powdered oil / fat composition A.
(2) Powdered oil / fat composition B
Commercially available oil and fat powder (manufactured by RIKEN Vitamin Co., Ltd .: Spray Fat NR100) was used. This oil / fat powder is a bead-shaped spherical powder with a loose bulk density of 0.5 g / cm ³ , a particle aspect ratio of 1.1, a particle aspect ratio (2) of 1.1, and an average particle size of 79 μm. Met. Further, as a result of X-ray diffraction analysis of this fat and oil powder, the interval between the long surfaces was two chains long, the peak of the short surface diffraction was 4.6 Å, and the intensity ratio was 0.91. This oil / fat powder was designated as powdered oil / fat composition B.
(3) Powder composition c
Commercially available calcium stearate (manufactured by Merck Millipore, average particle size 5.2 μm) was used as the powder composition c.

<Preparation of edible oils and fats>
(1) Palm kernel stearin extremely hydrogenated oil (manufactured by Nisshin Oillio Group Co., Ltd., lauric acid content of constituent fatty acids 54.7% by mass, lauric TAG content 91.7% by mass) was used. It may be abbreviated as FHPKS.
(2) Rapeseed extremely hydrogenated oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was used. It may be abbreviated as FHRSO.

<Chocolate preparation 1>
The chocolates of Examples 1 to 5 were produced according to the formulations shown in Table 1 according to the following production procedures 1 to 6. After production, the chocolate melts of Examples 1 to 5 kept at 20 ° C. were scored by an in-house panel of five registered qualifications according to the following evaluation criteria. Based on the total score, the evaluation was made comprehensively according to the criteria shown below. In addition, the chocolates of Examples 1 to 5 were allowed to stand at 20 ° C., and the occurrence of bloom was observed at weekly intervals. The results are shown in Table 1.

(Manufacturing procedure)
1. 1. Raw materials other than the powdered fat composition are mixed according to the formulation shown in Table 1.
(A part of the fat and oil may be set aside so that it can be hung on the roll refiner of 2)
The raw material of 2.1 is atomized using a roll refiner.
The raw material atomized in 3.2 is contoured at 50 ° C.
(If the fat and oil is removed in step 1, melt the fat and oil and add it)
The chocolate dough that has been melted according to 4.3 is adjusted to 45 ° C.
The powdered fat composition is added to and mixed with the chocolate dough of 5.4.
The 6.5 chocolate dough is cooled and solidified at 10 ° C. for 30 minutes to obtain chocolate.

(Evaluation criteria for chocolate melting)
3 ... Very good mouthfeel 2 ... Good mouthfeel 1 ... Slightly unmelted residue 0 ... Poor mouthfeel

(Comprehensive evaluation criteria)
Total scoring evaluation 13 or more and 15 or less ◎ (Very good)
9 or more and 12 or less 〇 (good)
5 or more and 8 or less △ (allowable range)
0 or more and 4 or less × (defective)

<Chocolate preparation 2>
The chocolates of Examples 6 to 10 were produced according to the formulation shown in Table 2 by the same production procedure as in Preparation of Chocolate 1. After production, the chocolate melts of Examples 6 to 10 kept at 20 ° C. were scored and evaluated by an in-house panel of five registered qualifications in the same manner as in Chocolate Preparation 1. Further, the mixture was allowed to stand at 40 ° C. for 1 hour, and the change in shape (heat resistance) was observed. In addition, it was allowed to stand at 20 ° C. and the occurrence of bloom was observed at weekly intervals. The results are shown in Table 2.

Claims

A chocolate containing a powdered fat composition.
The powdered oil / fat composition contains an oil / fat powder having a melting point of 50 ° C. or higher and two-chain long β-type crystals.
The content of lauric acid in the total amount of constituent fatty acids of fats and oils contained in the chocolate is 20 to 60% by mass.
The chocolate.
The chocolate according to claim 1, wherein the ratio of the fat powder to the fat contained in the chocolate is 0.5 to 32% by mass.
The chocolate according to claim 1 or 2, wherein the fat and oil contained in the chocolate has a HOH content of 0.4 to 13% by mass.
(However, H, O and HOH mean the following.
H: Saturated fatty acid with 16 to 24 carbon atoms O: Oleic acid HOH: Triacyl in which oleic acid (O) is ester-bonded at the 2-position of glycerol and saturated fatty acid (H) with 16 to 24 carbon atoms is ester-bonded at the 1- and 3-positions. Glycerol)
The chocolate according to any one of claims 1 to 3, wherein the lauric TAG content in the fat and oil contained in the chocolate is 48 to 90% by mass.
(However, laurin TAG means the following.
Lauric TAG: Triacylglycerol containing at least one molecule of lauric acid as a constituent fatty acid)
The chocolate according to any one of claims 1 to 4, wherein the fat and oil powder has an average particle size of 30 μm or less.
The chocolate according to any one of claims 1 to 5, wherein the oil and fat powder particles have a plate-like shape having an aspect ratio (2) of 2.5 or more.
Claimed that the fat powder contains one or more XXX-type triglycerides having a fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin, and the carbon number x is an integer selected from 14 to 22. Item 2. The chocolate according to any one of Items 1 to 6.
The chocolate according to any one of claims 1 to 7, wherein the loosened bulk density of the powdered oil / fat composition is 0.05 to 0.6 g / cm 3.
A food containing chocolate according to any one of claims 1 to 8.
Claims that a powdered fat or oil composition containing a fat or oil powder having a melting point of 50 ° C. or higher and a two-chain long β-type crystal is dispersed in a chocolate dough containing laurin TAG in a melted state of less than 50 ° C. and then cooled. The method for producing chocolate according to any one of 1 to 8.