WO2022209887A1 - Oil and fat composition for chocolate - Google Patents
Oil and fat composition for chocolate Download PDFInfo
- Publication number
- WO2022209887A1 WO2022209887A1 PCT/JP2022/011791 JP2022011791W WO2022209887A1 WO 2022209887 A1 WO2022209887 A1 WO 2022209887A1 JP 2022011791 W JP2022011791 W JP 2022011791W WO 2022209887 A1 WO2022209887 A1 WO 2022209887A1
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- WO
- WIPO (PCT)
- Prior art keywords
- composition
- fatty acid
- chocolate
- mass
- oil
- Prior art date
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- 239000000203 mixture Substances 0.000 title claims abstract description 134
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 102
- 239000000194 fatty acid Substances 0.000 claims abstract description 77
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 72
- 229930195729 fatty acid Natural products 0.000 claims abstract description 72
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 68
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000470 constituent Substances 0.000 claims description 56
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 28
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 18
- 125000004432 carbon atom Chemical group C* 0.000 claims description 17
- 235000021355 Stearic acid Nutrition 0.000 claims description 15
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 15
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 15
- 239000008117 stearic acid Substances 0.000 claims description 15
- 239000005639 Lauric acid Substances 0.000 claims description 14
- 235000003441 saturated fatty acids Nutrition 0.000 claims description 13
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 claims description 12
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 12
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 12
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 12
- 235000021357 Behenic acid Nutrition 0.000 claims description 6
- 235000021314 Palmitic acid Nutrition 0.000 claims description 6
- 229940116226 behenic acid Drugs 0.000 claims description 6
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 6
- 238000002844 melting Methods 0.000 abstract description 31
- 230000008018 melting Effects 0.000 abstract description 24
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- 244000299461 Theobroma cacao Species 0.000 description 93
- 239000003921 oil Substances 0.000 description 82
- 235000019198 oils Nutrition 0.000 description 80
- 239000003925 fat Substances 0.000 description 77
- 235000019197 fats Nutrition 0.000 description 61
- 235000014121 butter Nutrition 0.000 description 19
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 14
- 229940110456 cocoa butter Drugs 0.000 description 13
- 235000019868 cocoa butter Nutrition 0.000 description 13
- 238000005809 transesterification reaction Methods 0.000 description 12
- 238000002156 mixing Methods 0.000 description 11
- 239000002994 raw material Substances 0.000 description 11
- 150000003626 triacylglycerols Chemical class 0.000 description 11
- 239000003054 catalyst Substances 0.000 description 10
- 238000005496 tempering Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 238000004042 decolorization Methods 0.000 description 8
- 238000004332 deodorization Methods 0.000 description 8
- 235000014593 oils and fats Nutrition 0.000 description 8
- 238000003756 stirring Methods 0.000 description 8
- 238000005406 washing Methods 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 235000009470 Theobroma cacao Nutrition 0.000 description 6
- -1 Glycerin fatty acid ester Chemical class 0.000 description 5
- 235000019484 Rapeseed oil Nutrition 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 239000008370 chocolate flavor Substances 0.000 description 5
- 235000019864 coconut oil Nutrition 0.000 description 5
- 239000003240 coconut oil Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000007711 solidification Methods 0.000 description 5
- 230000008023 solidification Effects 0.000 description 5
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 4
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 4
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 235000001046 cacaotero Nutrition 0.000 description 4
- 229910052740 iodine Inorganic materials 0.000 description 4
- 239000011630 iodine Substances 0.000 description 4
- 229940057917 medium chain triglycerides Drugs 0.000 description 4
- 239000003346 palm kernel oil Substances 0.000 description 4
- 235000019865 palm kernel oil Nutrition 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 238000005194 fractionation Methods 0.000 description 3
- 238000005984 hydrogenation reaction Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 125000005457 triglyceride group Chemical group 0.000 description 3
- 235000019871 vegetable fat Nutrition 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000003301 Ceiba pentandra Nutrition 0.000 description 1
- 244000146553 Ceiba pentandra 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
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000001582 butter acid Substances 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 235000019879 cocoa butter substitute Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 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
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 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
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000019860 lauric fat Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229950008882 polysorbate Drugs 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 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
- 238000010998 test method Methods 0.000 description 1
- 239000010698 whale oil Substances 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
-
- 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 fat and oil composition for chocolate. More particularly, it relates to a fat and oil composition for chocolate suitable for use in chocolate that does not undergo tempering.
- Hard butter which is widely used as a substitute for cocoa butter, is broadly divided into tempering hard butter, which is temperature-controlled during solidification and molding, and non-tempering hard butter, which is not temperature-controlled.
- Tempered hard butter contains a lot of SUS triglycerides (S: saturated fatty acid with 16 to 18 carbon atoms, U: monounsaturated fatty acid with 18 carbon atoms) that are contained in cocoa butter in large amounts, and has a similarity to cocoa butter. It has physical properties. Therefore, it is highly compatible with cocoa butter and provides a texture similar to that of cocoa butter.
- non-tempering type hard butter does not require a complicated tempering operation, so it can be suitably used for various combination foods such as bread and confectionery combined with chocolate. It can be broadly classified into replacement/fractionation type hard butter and lauric acid type hard butter.
- trans-acid hard butters obtained by hydrogenating liquid oils such as soybean oil and rapeseed oil have been widely used due to their good meltability in the mouth and high compatibility with cocoa butter.
- liquid oils such as soybean oil and rapeseed oil
- the risk of trans fatty acids to health has become apparent, and low trans fatty acid type hard butter containing no trans fatty acids is desired.
- Lauric acid-type hard butter has long been produced using oils and fats that are rich in triglycerides, which contain a large amount of lauric acid.
- examples include hard oil fractionated from palm kernel oil and coconut oil. These have various advantages such as texture and physical properties that are very similar to cacao butter and good luster, but blooming and graining occur violently during storage, so cocoa and cocoa butter are used in large amounts. Cannot be blended.
- Patent Documents 5 to 9 disclose oil-and-fat compositions for chocolate that have a low trans-acid content and contain lauric-based oils and fats.
- Non-tempering type hard butter is desired because of its good workability, and not only physical properties such as workability and solidification speed, but also quality that pursues flavors such as cacao and chocolate.
- the cacao feeling is a chocolate flavor that can be felt more strongly by increasing the blending ratio of cacao mass in chocolate. % by mass is cocoa butter, and if a large amount of cocoa mass is blended, a large amount of cocoa butter will be included at the same time.
- Patent Documents 1 to 4 which are oil and fat compositions for chocolate having a low trans acid content and no lauric fat and oil, tended to have poor melting in the mouth.
- Patent Documents 5 to 9 have relatively good melting in the mouth, we considered that further quality improvement was necessary, including the limitation of cocoa butter, bloom resistance, and poor melting in the mouth.
- the present inventors have made intensive studies to solve the above problems, and as a result, found that an oil and fat composition for chocolate, which has a specific fatty acid composition and a randomized triglyceride composition, can solve the above problems.
- the discovery led to the completion of the present invention.
- a fat and oil composition for chocolate which is a randomized triglyceride composition that satisfies all of the following (A), (B), (C), (D), (E) and (F),
- A) Trans-fatty acid content in the constituent fatty acid composition is 5% by mass or less
- B) Behenic acid content in the constituent fatty acid composition is 0.5 to 5.5% by mass
- the content of saturated fatty acids with 6 to 18 carbon atoms in the constituent fatty acid composition is 85% by mass or more
- E The content of saturated fatty acids with 6 to 10 carbon atoms is 6 to 18% by mass in the constituent fatty acid composition
- F) In the constituent fatty acid composition the unsaturated fatty acid content is 0.5 to 10% by mass
- the oil and fat composition for chocolate of the present invention achieves a reduction in the unsaturated fatty acid content and the trans fatty acid content that impair the expression of flavor, and when used in chocolate, tempering operation is unnecessary, and cocoa butter and It is possible to produce chocolate with excellent compatibility and bloom resistance, melting in the mouth and good flavor expression.
- Fats and oils that can be used in the fat and oil composition for chocolate of the present invention include high erucine rapeseed oil, rapeseed oil (canola oil), soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, and kapok.
- oils sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCT), shea butter, sal fat and other vegetable oils, milk fat, beef tallow, lard, fish oil, whale oil and other animal oils Fats and oils, their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed oils and fats subjected to transesterification, and mixed oils and fats thereof can be exemplified.
- MCT medium-chain triglycerides
- the fat and oil composition for chocolate of the present invention has a randomized triglyceride composition that satisfies all of the following (A) to (G).
- A) Trans-fatty acid content in the constituent fatty acid composition is 5% by mass or less
- B) Behenic acid content in the constituent fatty acid composition is 0.5 to 5.5% by mass
- the content of saturated fatty acids with 6 to 18 carbon atoms in the constituent fatty acid composition is 85% by mass or more
- E The content of saturated fatty acids with 6 to 10 carbon atoms is 6 to 18% by mass in the constituent fatty acid composition
- G) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass
- the fat and oil composition for chocolate of the present invention has an unsaturated fatty acid content of 0.5 to 10% by mass, preferably 1 to 8% by mass, more preferably 1 to 7% by mass, in the (F) constituent fatty acid composition. More preferably 1 to 6% by mass, most preferably 1 to 5% by mass, is an important difference compared with the non-tempered hard butter obtained in the prior art. If the unsaturated fatty acid content exceeds 10% by mass, low-melting triglycerides increase, which is not desirable. If it is less than 0.5% by mass, there may be too little triglyceride with a low melting point.
- the oleic acid content is preferably 0.5 to 7% by mass, more preferably 1 to 6% by mass, even more preferably 1 to 5% by mass, and most preferably 1 to 4% by mass. If the oleic acid content exceeds 7% by mass, low-melting triglycerides increase, which is undesirable. If it is less than 0.5% by mass, there may be too little triglyceride with a low melting point. As for the flavor characteristics, it is preferable that the content of unsaturated fatty acids is within a numerical range of 0.5 to 10% by mass, in that a strong chocolate flavor can be felt. If it exceeds 10% by mass, the flavor of the chocolate may be dulled and the taste may be lacking, which is not preferable.
- the unsaturated fatty acid content is 10% by mass or less
- the content of saturated fatty acids with 6 to 10 carbon atoms is By adjusting the content to 6 to 18% by mass, it is possible to suppress the low melting point of the fat and oil composition for chocolate and to obtain sharp melting characteristics. Since the production of low-melting triglycerides can be reduced, the necessary amount of high-melting triglycerides can also be minimized, resulting in a good melt-in-the-mouth feeling when chocolate is produced.
- the reduction in the production of low-melting triglycerides and the reduction in the production of high-melting triglycerides also lead to the acquisition of sharp melting characteristics without carrying out fractionation. If the content of the saturated fatty acid having 6 to 10 carbon atoms exceeds 18% by mass, it is not desirable because the amount of triglycerides with a low melting point in the resulting fat and oil composition for chocolate increases. On the other hand, if it is less than 6% by mass, the amount of triglycerides having a desired medium melting point is reduced, and a sharp melting characteristic cannot be obtained, which is not desirable.
- the content of saturated fatty acids with 6 to 10 carbon atoms is preferably 6 to 15% by mass, more preferably 7 to 15% by mass, still more preferably 8 to 15% by mass.
- the oil and fat composition for chocolate of the present invention has a total content of (E) saturated fatty acid having 6 to 10 carbon atoms and (F) unsaturated fatty acid content in the constituent fatty acid composition of 8 mass% to 20% by mass. Within this range, sharp melting characteristics can be obtained. If it exceeds 20% by mass, low-melting triglycerides may increase and the melting properties may deteriorate.
- the content of saturated fatty acids having 6 to 18 carbon atoms is 85% by mass or more, preferably 90 to 99% by mass, in the constituent fatty acid composition. If the amount is less than 85% by mass, the desired sharp melting characteristics of the fat and oil composition for chocolate cannot be obtained.
- the content of behenic acid in the (B) constituent fatty acid composition is 0.5 to 5.5% by mass, preferably 1.5 to 5.5% by mass, more preferably 2.0 to 5.5% by mass. If the content of behenic acid exceeds 5.5% by mass, the meltability of the chocolate in the mouth may deteriorate, which is not preferable. If it is less than 0.5% by mass, the bloom resistance of the chocolate may be insufficient, which is not preferable.
- the fat and oil composition for chocolate of the present invention preferably contains 30 to 40% by mass of lauric acid in the (G) constituent fatty acid composition. If it is less than 30% by mass, the content of stearic acid and palmitic acid relative to the saturated fatty acid content becomes high, resulting in deterioration of meltability in the mouth and failure to obtain sharp melting characteristics. When the content of lauric acid exceeds 40% by mass, the stearic acid and palmitic acid contents relative to the saturated fatty acid content become low, and the SFC% in the entire temperature range decreases, resulting in sharp melting characteristics. is not obtained.
- the fat and oil composition for chocolate of the present invention preferably has a stearic acid content of 10 to 15% by mass in the (H) constituent fatty acid composition.
- oils and fats to be used are not particularly limited as long as they satisfy the above-mentioned constitution. is preferred.
- Fat component X is one or more oils selected from coconut oil, palm kernel oil, MCT, and processed oils thereof.
- Fat component Y is processed palm oil. oil and fat
- oil-and-fat composition for chocolate of the present invention is used as a raw oil-and-fat by mixing the following oil-and-fat component X, oil-and-fat component Y, and oil-and-fat component Z.
- Oil component X is at least one selected from coconut oil, hardened coconut oil, palm kernel oil, palm kernel extremely hardened oil, and MCT.
- Oil component Y is palm stearin or extremely hardened palm oil. High ercin rapeseed oil or processed oils and fats
- the oil-and-fat composition for chocolate of the present invention has a randomized triglyceride composition prepared according to the above-described oil-and-fat composition.
- Examples of the production method include a random transesterified oil and a method in which random transesterification is followed by extreme hardening.
- the randomized triglyceride composition is obtained by random transesterification, in which the fatty acid is once separated from the triglyceride by a chemical or enzymatic catalyst and then recombined. is completely random and uniquely determined probabilistically. This is preferable because more triglyceride species can be obtained, resulting in excellent long-term quality stability in untempered chocolate.
- the oil-and-fat composition for chocolate of the present invention can also be obtained by performing random transesterification followed by extreme hardening. Extremely hardening fats and oils are obtained by converting double bonds contained in vegetable fats and oils into single bonds by hydrogenation accompanied by chemical catalysts based on nickel. In this specification, fats and oils hydrogenated to an iodine value of 4 or less, which is an index indicating the degree of unsaturation, are defined as extremely hydrogenated oils.
- the oil-and-fat composition for chocolate of the present invention has a good melt-in-the-mouth feeling desired as an oil-and-fat for chocolates.
- the amount of the oil and fat composition for chocolate of the present invention used is preferably 10 to 65% by mass, more preferably 10 to 50% by mass, and still more preferably 15 to 45% by mass, based on the total chocolate. If the oil and fat composition for chocolate of the present invention is less than 10% by mass, when used for coating purposes, properties such as solidification speed, gloss after solidification, and difficulty in peeling off from the coating when eaten cannot be obtained. Sometimes. If it exceeds 65% by mass, although the above-mentioned characteristics can be obtained, good flavor may not be obtained, and an oily feeling may become strong, which is not preferable.
- the chocolate referred to here is not limited to chocolate, quasi-chocolate, and chocolate-based foods specified by the National Chocolate Industry Fair Trade Council and the Chocolate-based Food Fair Trade Council, but oils and fats are essential. It also includes oil-and-fat processed foods that use cocoa mass, cocoa, cocoa butter, cocoa butter substitutes, hard butter, etc. as ingredients.
- the oil and fat composition for chocolate of the present invention As a method for producing chocolates using the oil and fat composition for chocolate of the present invention, it can be carried out in the same manner as for producing general chocolates.
- the oil and fat composition for chocolate of the present invention is essential, and various powdered foods such as sugars, cocoa mass, cocoa butter, cocoa powder, milk powder, emulsifiers, flavors, pigments, etc. are appropriately selected and mixed, It can be obtained by rolling and conching.
- emulsifiers that are usually used in the production of chocolates can be used.
- Glycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglycerin fatty acid ester, polysorbate, polyglycerin condensed ricinoleic acid ester, and sorbitan fatty acid ester can be exemplified. You may use these in combination of 2 or more types.
- Example 1 Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
- Example 2 Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
- Example 3 Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water was carried out in a conventional manner. After that, 0.1% of a nickel catalyst (SO-750 manufactured by Sakai Chemical Industry Co., Ltd.) was added, and the mixture was cured to an iodine value of 1 at a hydrogenation pressure of 0.26 MPa and a maximum temperature of 180° C., followed by decolorization/deodorization in the usual manner.
- a nickel catalyst SO-750 manufactured by Sakai Chemical Industry Co., Ltd.
- Example 4 Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water was carried out in a conventional manner. After that, 0.2% of a nickel catalyst (SO-750 manufactured by Sakai Chemical Industry Co., Ltd.) was added, and the mixture was cured to an iodine value of 2 at a hydrogenation pressure of 0.26 MPa and a maximum temperature of 180° C., followed by decolorization/deodorization in the usual manner.
- a nickel catalyst SO-750 manufactured by Sakai Chemical Industry Co., Ltd.
- Example 5 Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
- Table 1 shows the results of fatty acid composition analysis according to the fatty acid composition analysis method.
- the iodine value is indicated as IV.
- a chocolate was produced according to the blending using the fat and oil composition for chocolate in the vegetable fat and oil portion of Table 2.
- Table 2 shows the measured values of chocolate measured according to the above (measurement method). In the composition, the total amount other than food additives was 100%, and the food additives were added there. After the prototype chocolate was completely melted, it was cooled to 45°C, poured into an aluminum cup, cooled to 5°C for 30 minutes, and sensory evaluation was performed by four panelists according to the following evaluation criteria. 3.
- Flavor expression of the produced chocolate was evaluated according to the following evaluation criteria. A score of 2 or more was regarded as passing. 4 points: The flavor of chocolate is felt strongly. 3 points: Chocolate flavor is slightly strong. 2 points: A slight chocolate flavor is felt. 1 point: Almost no chocolate flavor is felt.
- Bloom evaluation of the produced chocolate was carried out according to the following evaluation criteria. A score of 2 or more was regarded as passing. 2 points: Bloom expression is not observed after storage at 20°C for 1 month. 1 point: Bloom expression is observed after storage at 20°C for 1 month.
Abstract
The present invention addresses the problem of providing a chocolate that has a reduced trans fatty acid content, and still has excellent feel regarding melting in the mouth, flavor exhibition, and bloom resistance. Said problem of the present invention can be solved by a chocolate that has a reduced trans fatty acid content, and still has excellent feel regarding melting in the mouth, flavor exhibition, and bloom resistance, and that can be provided by selecting an oil and fat composition that is for chocolate and that is a randomized triglyceride composition having a particular fatty acid composition, and producing a chocolate blended with the oil and fat composition.
Description
本発明は、チョコレート用油脂組成物に関する。より詳しくは、テンパリング操作を実施しないチョコレートへの使用に適した、チョコレート用油脂組成物に関する。
The present invention relates to a fat and oil composition for chocolate. More particularly, it relates to a fat and oil composition for chocolate suitable for use in chocolate that does not undergo tempering.
カカオバター代用脂として広く利用されているハードバターは、固化・成型時に温調操作を実施するテンパリング型ハードバターと、温調操作を実施しない非テンパリング型ハードバターに大別される。テンパリング型ハードバターは、ココアバター中に多く含有されるＳＵＳ型トリグリセリド（Ｓ：炭素数１６～１８の飽和脂肪酸、Ｕ：炭素数１８の一価不飽和脂肪酸）を多く含み、ココアバターと類似の性質物性を持つ。そのためココアバターとの相溶性が高く、またココアバターと類似の食感が得られるが、テンパリング操作には厳密な温度制御が必要となるため、省略することが望まれている。
Hard butter, which is widely used as a substitute for cocoa butter, is broadly divided into tempering hard butter, which is temperature-controlled during solidification and molding, and non-tempering hard butter, which is not temperature-controlled. Tempered hard butter contains a lot of SUS triglycerides (S: saturated fatty acid with 16 to 18 carbon atoms, U: monounsaturated fatty acid with 18 carbon atoms) that are contained in cocoa butter in large amounts, and has a similarity to cocoa butter. It has physical properties. Therefore, it is highly compatible with cocoa butter and provides a texture similar to that of cocoa butter.
一方、非テンパリング型ハードバターは、煩雑なテンパリング操作を必要としないことから、パンや洋菓子などとチョコレートを組み合わせた様々な組み合わせ食品に好適に使用することができ、トランス脂肪酸型ハードバターや、エステル交換・分別型ハードバター、さらにラウリン酸型ハードバターに大別することができる。
On the other hand, non-tempering type hard butter does not require a complicated tempering operation, so it can be suitably used for various combination foods such as bread and confectionery combined with chocolate. It can be broadly classified into replacement/fractionation type hard butter and lauric acid type hard butter.
非テンパリング型ハードバターのうち、大豆油や菜種油などの液状油を水素添加して得られるトランス酸型ハードバターは、良好な口溶けやココアバターとの高い相溶性から広く利用されてきた。しかし近年、トランス脂肪酸の健康に及ぼすリスクが明らかとなり、トランス脂肪酸を含まない低トランス脂肪酸型ハードバターが望まれている。
Among non-tempering hard butters, trans-acid hard butters obtained by hydrogenating liquid oils such as soybean oil and rapeseed oil have been widely used due to their good meltability in the mouth and high compatibility with cocoa butter. However, in recent years, the risk of trans fatty acids to health has become apparent, and low trans fatty acid type hard butter containing no trans fatty acids is desired.
前述のように低トランス酸型ハードバターが望まれる中で近年、エステル交換・分別型ハードバターの開発が進められている（特許文献１～４）。このエステル交換・分別型ハードバターは、トランス脂肪酸含量が極めて低い原料油脂、例えば大豆油や菜種油の極度硬化油や、パーム油などの固形脂を原料として化学的に、もしくは酵素的にエステル交換を実施した後に、分別を実施することで良好な口溶けを有するものである。しかし、その製造法の複雑さからコストが高く、より安価なハードバターが望まれている。
As described above, while low trans-acid type hard butter is desired, in recent years, the development of transesterified/fractionated hard butter has been promoted (Patent Documents 1 to 4). This ester-exchanged/fractionated hard butter uses raw material fats and oils with extremely low trans-fatty acid content, such as extremely hardened oils such as soybean oil and rapeseed oil, and solid fats such as palm oil, and is chemically or enzymatically transesterified. After carrying out, it has good meltability in the mouth by carrying out fractionation. However, due to the complexity of the manufacturing method, the cost is high, and a cheaper hard butter is desired.
ラウリン酸型ハードバターは、ラウリン酸を多く含むトリグリセリドを豊富に含む油脂を原料として古くから製造されており、パーム核油分別硬質油やヤシ油が例示できる。これらはカカオバターと極めて類似した食感や物性が得られ、艶も良好であるなど様々な利点があるが、保存中にはブルームやグレーニングが激しく発現するため、カカオ分やココアバターを多く配合できない。
Lauric acid-type hard butter has long been produced using oils and fats that are rich in triglycerides, which contain a large amount of lauric acid. Examples include hard oil fractionated from palm kernel oil and coconut oil. These have various advantages such as texture and physical properties that are very similar to cacao butter and good luster, but blooming and graining occur violently during storage, so cocoa and cocoa butter are used in large amounts. Cannot be blended.
トランス酸含有量が低く、ラウリン系油脂を含有するチョコレート用油脂組成物に関して、特許文献５～９が開示されている。
Patent Documents 5 to 9 disclose oil-and-fat compositions for chocolate that have a low trans-acid content and contain lauric-based oils and fats.
近年、消費者のチョコレートに対する要望は、美味しさを求める傾向が強くなってきている。作業性の良さから、非テンパリング型ハードバターが望まれ、作業性、固化速度といった物性面だけでなく、カカオ感、チョコレート感といった風味を追求した品質が求められている。カカオ感とは、チョコレート中のカカオマスの配合比率を上げることで、より強く感じられるチョコレート風味のことであり、カカオ感の付与、美味しいチョコレート風味には、カカオマスが欠かせないが、カカオマスの約５５質量％はカカオ脂であり、カカオマスを多量に配合すると、同時にカカオ脂を多く含むことになり、テンパリングを行わない被覆工程ではファットブルームが発生するため、カカオマスの配合比率に限度があった。
In recent years, there has been a growing tendency for consumers to demand delicious chocolate. Non-tempering type hard butter is desired because of its good workability, and not only physical properties such as workability and solidification speed, but also quality that pursues flavors such as cacao and chocolate. The cacao feeling is a chocolate flavor that can be felt more strongly by increasing the blending ratio of cacao mass in chocolate. % by mass is cocoa butter, and if a large amount of cocoa mass is blended, a large amount of cocoa butter will be included at the same time.
本発明者らは、トランス酸含有量が低いエステル交換油脂の品質と機能の向上について考察した。トランス酸含有量が低く、ラウリン系油脂を含まない、チョコレート用油脂組成物である、特許文献１～４は口どけが劣る傾向であった。特許文献５～９は、比較的口どけが良いものの、ココアバターの配合限度と耐ブルーム性、口どけが悪い点を含め、さらなる品質向上が必要であると考えた。
The present inventors considered the improvement of the quality and function of trans-esterified fats and oils with low trans-acid content. Patent Documents 1 to 4, which are oil and fat compositions for chocolate having a low trans acid content and no lauric fat and oil, tended to have poor melting in the mouth. Although Patent Documents 5 to 9 have relatively good melting in the mouth, we considered that further quality improvement was necessary, including the limitation of cocoa butter, bloom resistance, and poor melting in the mouth.
かかる従来技術を認識した上で、本発明の目的は、トランス脂肪酸含有量を低減しながら、平易な方法で、シャープな融解特性および良好な風味発現を有する、チョコレート用油脂組成物を提供することである。
Recognizing such prior art, it is an object of the present invention to provide a fat and oil composition for chocolate that has sharp melting characteristics and good flavor development in a simple manner while reducing trans fatty acid content. is.
本発明者らは、上記課題を解決するために、鋭意検討を重ねた結果、特定の脂肪酸組成を有する、ランダム化されたトリグリセリド組成である、チョコレート用油脂組成物が、前記課題を解決できることを見出し、本発明を完成するに至った。
The present inventors have made intensive studies to solve the above problems, and as a result, found that an oil and fat composition for chocolate, which has a specific fatty acid composition and a randomized triglyceride composition, can solve the above problems. The discovery led to the completion of the present invention.
すなわち、本発明は、
（１） 下記(A）、(B)、（C）、（D）、（E）及び(F)を全て満たす、ランダム化されたトリグリセリド組成である、チョコレート用油脂組成物、
（A）構成脂肪酸組成中、トランス脂肪酸含有量が５質量％以下
（B）構成脂肪酸組成中、ベヘン酸の含有量が０．５～５．５質量％
（C）構成脂肪酸組成中、パルミチン酸／ステアリン酸比が０．８５～３
（D）構成脂肪酸組成中、炭素数６～１８の飽和脂肪酸の含有量が８５質量％以上
（E）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が６～１８質量％
（F）構成脂肪酸組成中、不飽和脂肪酸含有量が０．５～１０質量％
（２） 前記（E）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が６～１２質量％である、（１）のチョコレート用油脂組成物、
（３） 前記（F）構成脂肪酸組成中、不飽和脂肪酸含有量が０．５～７質量％である、（１）のチョコレート用油脂組成物、
（４） 前記（E）と（F）の合計が８～２０質量％である、（１）のチョコレート用油脂組成物、
（５） （G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％である、（１）のチョコレート用油脂組成物、
（６） （G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％である、（２）のチョコレート用油脂組成物、
（７） （G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％である、（３）のチョコレート用油脂組成物、
（８） （G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％である、（４）のチョコレート用油脂組成物、
（９） （H）構成脂肪酸組成中、ステアリン酸の含有量が１０～１５質量％である、（５）のチョコレート用油脂組成物、
（１０） （H）構成脂肪酸組成中、ステアリン酸の含有量が１０～１５質量％である、（６）に記載のチョコレート用油脂組成物、
（１１） （H）構成脂肪酸組成中、ステアリン酸の含有量が１０～１５質量％である、（７）に記載のチョコレート用油脂組成物、
（１２） （H）構成脂肪酸組成中、ステアリン酸の含有量が１０～１５質量％である、（８）に記載のチョコレート用油脂組成物、
（１３） （１）～（１２）のチョコレート用油脂組成物を含有する、チョコレート、
である。 That is, the present invention
(1) A fat and oil composition for chocolate, which is a randomized triglyceride composition that satisfies all of the following (A), (B), (C), (D), (E) and (F),
(A) Trans-fatty acid content in the constituent fatty acid composition is 5% by mass or less (B) Behenic acid content in the constituent fatty acid composition is 0.5 to 5.5% by mass
(C) In the constituent fatty acid composition, the ratio of palmitic acid / stearic acid is 0.85 to 3
(D) The content of saturated fatty acids with 6 to 18 carbon atoms in the constituent fatty acid composition is 85% by mass or more (E) The content of saturated fatty acids with 6 to 10 carbon atoms is 6 to 18% by mass in the constituent fatty acid composition
(F) In the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass
(2) The fat and oil composition for chocolate according to (1), wherein the content of saturated fatty acids with 6 to 10 carbon atoms is 6 to 12% by mass in the constituent fatty acid composition (E),
(3) The fat and oil composition for chocolate according to (1), wherein the unsaturated fatty acid content in the (F) constituent fatty acid composition is 0.5 to 7% by mass,
(4) The fat and oil composition for chocolate according to (1), wherein the total of (E) and (F) is 8 to 20% by mass,
(5) (G) The fat and oil composition for chocolate of (1), wherein the content of lauric acid is 30 to 40% by mass in the constituent fatty acid composition,
(6) The fat and oil composition for chocolate of (2), wherein the content of lauric acid in the (G) constituent fatty acid composition is 30 to 40% by mass,
(7) (G) The fat and oil composition for chocolate of (3), wherein the content of lauric acid is 30 to 40% by mass in the constituent fatty acid composition,
(8) (G) The oil and fat composition for chocolate of (4), wherein the content of lauric acid is 30 to 40% by mass in the constituent fatty acid composition,
(9) The fat and oil composition for chocolate of (5), wherein the content of stearic acid is 10 to 15% by mass in the (H) constituent fatty acid composition,
(10) (H) The fat and oil composition for chocolate according to (6), wherein the content of stearic acid is 10 to 15% by mass in the constituent fatty acid composition,
(11) (H) The fat and oil composition for chocolate according to (7), wherein the content of stearic acid is 10 to 15% by mass in the constituent fatty acid composition,
(12) (H) The fat and oil composition for chocolate according to (8), wherein the content of stearic acid in the constituent fatty acid composition is 10 to 15% by mass,
(13) Chocolate containing the fat and oil composition for chocolate of (1) to (12),
is.
（１） 下記(A）、(B)、（C）、（D）、（E）及び(F)を全て満たす、ランダム化されたトリグリセリド組成である、チョコレート用油脂組成物、
（A）構成脂肪酸組成中、トランス脂肪酸含有量が５質量％以下
（B）構成脂肪酸組成中、ベヘン酸の含有量が０．５～５．５質量％
（C）構成脂肪酸組成中、パルミチン酸／ステアリン酸比が０．８５～３
（D）構成脂肪酸組成中、炭素数６～１８の飽和脂肪酸の含有量が８５質量％以上
（E）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が６～１８質量％
（F）構成脂肪酸組成中、不飽和脂肪酸含有量が０．５～１０質量％
（２） 前記（E）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が６～１２質量％である、（１）のチョコレート用油脂組成物、
（３） 前記（F）構成脂肪酸組成中、不飽和脂肪酸含有量が０．５～７質量％である、（１）のチョコレート用油脂組成物、
（４） 前記（E）と（F）の合計が８～２０質量％である、（１）のチョコレート用油脂組成物、
（５） （G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％である、（１）のチョコレート用油脂組成物、
（６） （G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％である、（２）のチョコレート用油脂組成物、
（７） （G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％である、（３）のチョコレート用油脂組成物、
（８） （G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％である、（４）のチョコレート用油脂組成物、
（９） （H）構成脂肪酸組成中、ステアリン酸の含有量が１０～１５質量％である、（５）のチョコレート用油脂組成物、
（１０） （H）構成脂肪酸組成中、ステアリン酸の含有量が１０～１５質量％である、（６）に記載のチョコレート用油脂組成物、
（１１） （H）構成脂肪酸組成中、ステアリン酸の含有量が１０～１５質量％である、（７）に記載のチョコレート用油脂組成物、
（１２） （H）構成脂肪酸組成中、ステアリン酸の含有量が１０～１５質量％である、（８）に記載のチョコレート用油脂組成物、
（１３） （１）～（１２）のチョコレート用油脂組成物を含有する、チョコレート、
である。 That is, the present invention
(1) A fat and oil composition for chocolate, which is a randomized triglyceride composition that satisfies all of the following (A), (B), (C), (D), (E) and (F),
(A) Trans-fatty acid content in the constituent fatty acid composition is 5% by mass or less (B) Behenic acid content in the constituent fatty acid composition is 0.5 to 5.5% by mass
(C) In the constituent fatty acid composition, the ratio of palmitic acid / stearic acid is 0.85 to 3
(D) The content of saturated fatty acids with 6 to 18 carbon atoms in the constituent fatty acid composition is 85% by mass or more (E) The content of saturated fatty acids with 6 to 10 carbon atoms is 6 to 18% by mass in the constituent fatty acid composition
(F) In the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass
(2) The fat and oil composition for chocolate according to (1), wherein the content of saturated fatty acids with 6 to 10 carbon atoms is 6 to 12% by mass in the constituent fatty acid composition (E),
(3) The fat and oil composition for chocolate according to (1), wherein the unsaturated fatty acid content in the (F) constituent fatty acid composition is 0.5 to 7% by mass,
(4) The fat and oil composition for chocolate according to (1), wherein the total of (E) and (F) is 8 to 20% by mass,
(5) (G) The fat and oil composition for chocolate of (1), wherein the content of lauric acid is 30 to 40% by mass in the constituent fatty acid composition,
(6) The fat and oil composition for chocolate of (2), wherein the content of lauric acid in the (G) constituent fatty acid composition is 30 to 40% by mass,
(7) (G) The fat and oil composition for chocolate of (3), wherein the content of lauric acid is 30 to 40% by mass in the constituent fatty acid composition,
(8) (G) The oil and fat composition for chocolate of (4), wherein the content of lauric acid is 30 to 40% by mass in the constituent fatty acid composition,
(9) The fat and oil composition for chocolate of (5), wherein the content of stearic acid is 10 to 15% by mass in the (H) constituent fatty acid composition,
(10) (H) The fat and oil composition for chocolate according to (6), wherein the content of stearic acid is 10 to 15% by mass in the constituent fatty acid composition,
(11) (H) The fat and oil composition for chocolate according to (7), wherein the content of stearic acid is 10 to 15% by mass in the constituent fatty acid composition,
(12) (H) The fat and oil composition for chocolate according to (8), wherein the content of stearic acid in the constituent fatty acid composition is 10 to 15% by mass,
(13) Chocolate containing the fat and oil composition for chocolate of (1) to (12),
is.
本発明により、シャープな融解特性と良好な風味発現、並びにブルーム耐性を有する、チョコレート用油脂組成物を得ることができる。
好ましい態様として、本発明のチョコレート用油脂組成物は、風味発現を損なう不飽和脂肪酸含量及び、トランス脂肪酸含有量の低減を実現し、チョコレートに使用することで、テンパリング操作が不要で、ココアバターとの相溶性と耐ブルーム性に優れ、口溶けと風味発現の良好なチョコレートを製造することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain a fat and oil composition for chocolate that has sharp melting characteristics, good flavor expression, and bloom resistance.
As a preferred embodiment, the oil and fat composition for chocolate of the present invention achieves a reduction in the unsaturated fatty acid content and the trans fatty acid content that impair the expression of flavor, and when used in chocolate, tempering operation is unnecessary, and cocoa butter and It is possible to produce chocolate with excellent compatibility and bloom resistance, melting in the mouth and good flavor expression.
好ましい態様として、本発明のチョコレート用油脂組成物は、風味発現を損なう不飽和脂肪酸含量及び、トランス脂肪酸含有量の低減を実現し、チョコレートに使用することで、テンパリング操作が不要で、ココアバターとの相溶性と耐ブルーム性に優れ、口溶けと風味発現の良好なチョコレートを製造することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain a fat and oil composition for chocolate that has sharp melting characteristics, good flavor expression, and bloom resistance.
As a preferred embodiment, the oil and fat composition for chocolate of the present invention achieves a reduction in the unsaturated fatty acid content and the trans fatty acid content that impair the expression of flavor, and when used in chocolate, tempering operation is unnecessary, and cocoa butter and It is possible to produce chocolate with excellent compatibility and bloom resistance, melting in the mouth and good flavor expression.
以下、本発明をより詳細に説明する。
The present invention will be described in more detail below.
本発明のチョコレート用油脂組成物に使用可能な油脂類は、ハイエルシン菜種油、菜種油（キャノーラ油）、大豆油、ヒマワリ種子油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、胡麻油、月見草油、パーム油、パーム核油、ヤシ油、中鎖脂肪酸結合トリグリセリド（ＭＣＴ）、シア脂、サル脂等の植物性油脂、乳脂、牛脂、ラード、魚油、鯨油等の動物性油脂、ならびに、それらの硬化油、分別油、硬化分別油、分別硬化油、エステル交換等を施した加工油脂、さらにこれらの混合油脂等が例示できる。
Fats and oils that can be used in the fat and oil composition for chocolate of the present invention include high erucine rapeseed oil, rapeseed oil (canola oil), soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, and kapok. oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCT), shea butter, sal fat and other vegetable oils, milk fat, beef tallow, lard, fish oil, whale oil and other animal oils Fats and oils, their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed oils and fats subjected to transesterification, and mixed oils and fats thereof can be exemplified.
本発明のチョコレート用油脂組成物は、下記（Ａ）～（G）を全て満たす、ランダム化されたトリグリセリド組成を有する。
（A）構成脂肪酸組成中、トランス脂肪酸含有量が５質量％以下
（B）構成脂肪酸組成中、ベヘン酸の含有量が０．５～５．５質量％
（C）構成脂肪酸組成中、パルミチン酸／ステアリン酸比が０．８５～３
（D）構成脂肪酸組成中、炭素数６～１８の飽和脂肪酸の含有量が８５質量％以上
（E）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が６～１８質量％
（F）構成脂肪酸組成中、不飽和脂肪酸含有量が０．５～１０質量％
（G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％ The fat and oil composition for chocolate of the present invention has a randomized triglyceride composition that satisfies all of the following (A) to (G).
(A) Trans-fatty acid content in the constituent fatty acid composition is 5% by mass or less (B) Behenic acid content in the constituent fatty acid composition is 0.5 to 5.5% by mass
(C) In the constituent fatty acid composition, the ratio of palmitic acid / stearic acid is 0.85 to 3
(D) The content of saturated fatty acids with 6 to 18 carbon atoms in the constituent fatty acid composition is 85% by mass or more (E) The content of saturated fatty acids with 6 to 10 carbon atoms is 6 to 18% by mass in the constituent fatty acid composition
(F) In the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass
(G) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass
（A）構成脂肪酸組成中、トランス脂肪酸含有量が５質量％以下
（B）構成脂肪酸組成中、ベヘン酸の含有量が０．５～５．５質量％
（C）構成脂肪酸組成中、パルミチン酸／ステアリン酸比が０．８５～３
（D）構成脂肪酸組成中、炭素数６～１８の飽和脂肪酸の含有量が８５質量％以上
（E）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が６～１８質量％
（F）構成脂肪酸組成中、不飽和脂肪酸含有量が０．５～１０質量％
（G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％ The fat and oil composition for chocolate of the present invention has a randomized triglyceride composition that satisfies all of the following (A) to (G).
(A) Trans-fatty acid content in the constituent fatty acid composition is 5% by mass or less (B) Behenic acid content in the constituent fatty acid composition is 0.5 to 5.5% by mass
(C) In the constituent fatty acid composition, the ratio of palmitic acid / stearic acid is 0.85 to 3
(D) The content of saturated fatty acids with 6 to 18 carbon atoms in the constituent fatty acid composition is 85% by mass or more (E) The content of saturated fatty acids with 6 to 10 carbon atoms is 6 to 18% by mass in the constituent fatty acid composition
(F) In the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass
(G) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass
本発明のチョコレート用油脂組成物は、前記（F）構成脂肪酸組成中、不飽和脂肪酸含有量が０．５～１０質量％、好ましくは１～８質量％、より好ましくは１～７質量％、さらに好ましくは１～６質量％、最も好ましくは１～５質量％であることが、従来技術で得られるノーテンパーハードバターと比較して、重要な相違点として挙げられる。不飽和脂肪酸含有量が１０質量％を超えると、低融点のトリグリセリドが増加するため望ましくない。０．５質量％未満では、低融点のトリグリセリドが少なすぎる場合がある。また、オレイン酸含量としては、好ましくは０．５～７質量％、より好ましくは１～６質量％、さらに好ましくは１～５質量％、最も好ましくは１～４質量％である。オレイン酸含有量が７質量％を超えると、低融点のトリグリセリドが増加するため望ましくない。０．５質量％未満では、低融点のトリグリセリドが少なすぎる場合がある。
また風味特徴として、不飽和脂肪酸含有量を０．５～１０質量％の数値範囲内とすることで、強いチョコレート風味が感じられる点で好ましい。１０質量％を超えると、チョコレートの風味がぼやけて、味のまとまりが欠ける場合があるため好ましくない。 The fat and oil composition for chocolate of the present invention has an unsaturated fatty acid content of 0.5 to 10% by mass, preferably 1 to 8% by mass, more preferably 1 to 7% by mass, in the (F) constituent fatty acid composition. More preferably 1 to 6% by mass, most preferably 1 to 5% by mass, is an important difference compared with the non-tempered hard butter obtained in the prior art. If the unsaturated fatty acid content exceeds 10% by mass, low-melting triglycerides increase, which is not desirable. If it is less than 0.5% by mass, there may be too little triglyceride with a low melting point. Also, the oleic acid content is preferably 0.5 to 7% by mass, more preferably 1 to 6% by mass, even more preferably 1 to 5% by mass, and most preferably 1 to 4% by mass. If the oleic acid content exceeds 7% by mass, low-melting triglycerides increase, which is undesirable. If it is less than 0.5% by mass, there may be too little triglyceride with a low melting point.
As for the flavor characteristics, it is preferable that the content of unsaturated fatty acids is within a numerical range of 0.5 to 10% by mass, in that a strong chocolate flavor can be felt. If it exceeds 10% by mass, the flavor of the chocolate may be dulled and the taste may be lacking, which is not preferable.
また風味特徴として、不飽和脂肪酸含有量を０．５～１０質量％の数値範囲内とすることで、強いチョコレート風味が感じられる点で好ましい。１０質量％を超えると、チョコレートの風味がぼやけて、味のまとまりが欠ける場合があるため好ましくない。 The fat and oil composition for chocolate of the present invention has an unsaturated fatty acid content of 0.5 to 10% by mass, preferably 1 to 8% by mass, more preferably 1 to 7% by mass, in the (F) constituent fatty acid composition. More preferably 1 to 6% by mass, most preferably 1 to 5% by mass, is an important difference compared with the non-tempered hard butter obtained in the prior art. If the unsaturated fatty acid content exceeds 10% by mass, low-melting triglycerides increase, which is not desirable. If it is less than 0.5% by mass, there may be too little triglyceride with a low melting point. Also, the oleic acid content is preferably 0.5 to 7% by mass, more preferably 1 to 6% by mass, even more preferably 1 to 5% by mass, and most preferably 1 to 4% by mass. If the oleic acid content exceeds 7% by mass, low-melting triglycerides increase, which is undesirable. If it is less than 0.5% by mass, there may be too little triglyceride with a low melting point.
As for the flavor characteristics, it is preferable that the content of unsaturated fatty acids is within a numerical range of 0.5 to 10% by mass, in that a strong chocolate flavor can be felt. If it exceeds 10% by mass, the flavor of the chocolate may be dulled and the taste may be lacking, which is not preferable.
推測ではあるが、前記（F）構成脂肪酸組成中、不飽和脂肪酸含有量を１０質量％以下とし、替わりに、前記（E）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量を６～１８質量％とすることで、チョコレート用油脂組成物の低融点化を抑制しシャープな融解特性が得られる。低融点トリグリセリドの生成が低減できるため、高融点トリグリセリドの必要量も最少にできるためチョコレートを作製した場合には良好な口どけが得られる。かかる低融点トリグリセリドの生成低減と高融点トリグリセリドの生成低減は、分別を実施することなくシャープな融解特性が得られることにも繋がっている。炭素数６～１０の飽和脂肪酸の含有量が１８質量％を超えると、得られるチョコレート用油脂組成物中の低融点のトリグリセリドが増加してしまうため望ましくない。また６質量％未満では所望する中融点のトリグリセリドが減少しシャープな融解特性が得られないため望ましくない。炭素数６～１０の飽和脂肪酸の含有量は好ましくは６～１５質量％、より好ましくは７～１５質量％、さらに好ましくは８～１５質量％である。
Although it is speculation, in the (F) constituent fatty acid composition, the unsaturated fatty acid content is 10% by mass or less, and instead, in the (E) constituent fatty acid composition, the content of saturated fatty acids with 6 to 10 carbon atoms is By adjusting the content to 6 to 18% by mass, it is possible to suppress the low melting point of the fat and oil composition for chocolate and to obtain sharp melting characteristics. Since the production of low-melting triglycerides can be reduced, the necessary amount of high-melting triglycerides can also be minimized, resulting in a good melt-in-the-mouth feeling when chocolate is produced. The reduction in the production of low-melting triglycerides and the reduction in the production of high-melting triglycerides also lead to the acquisition of sharp melting characteristics without carrying out fractionation. If the content of the saturated fatty acid having 6 to 10 carbon atoms exceeds 18% by mass, it is not desirable because the amount of triglycerides with a low melting point in the resulting fat and oil composition for chocolate increases. On the other hand, if it is less than 6% by mass, the amount of triglycerides having a desired medium melting point is reduced, and a sharp melting characteristic cannot be obtained, which is not desirable. The content of saturated fatty acids with 6 to 10 carbon atoms is preferably 6 to 15% by mass, more preferably 7 to 15% by mass, still more preferably 8 to 15% by mass.
本発明のチョコレート用油脂組成物は、好ましい態様として、構成脂肪酸組成中、前記（E）炭素数６～１０の飽和脂肪酸の含有量と（F）不飽和脂肪酸含有量の合計が８質量％～２０質量％である。かかる範囲内とすることで、シャープな融解特性が得られる。２０質量％を超えると、低融点のトリグリセリドが増加し、融解特性が悪化する場合がある。
本発明のチョコレート用油脂組成物は、構成脂肪酸組成中、炭素数６～１８の飽和脂肪酸の含有量が８５質量％以上、好ましくは９０～９９質量％である。８５質量％未満では、所望するチョコレート用油脂組成物のシャープな融解特性が得られない。 As a preferred embodiment, the oil and fat composition for chocolate of the present invention has a total content of (E) saturated fatty acid having 6 to 10 carbon atoms and (F) unsaturated fatty acid content in the constituent fatty acid composition of 8 mass% to 20% by mass. Within this range, sharp melting characteristics can be obtained. If it exceeds 20% by mass, low-melting triglycerides may increase and the melting properties may deteriorate.
In the fat and oil composition for chocolate of the present invention, the content of saturated fatty acids having 6 to 18 carbon atoms is 85% by mass or more, preferably 90 to 99% by mass, in the constituent fatty acid composition. If the amount is less than 85% by mass, the desired sharp melting characteristics of the fat and oil composition for chocolate cannot be obtained.
本発明のチョコレート用油脂組成物は、構成脂肪酸組成中、炭素数６～１８の飽和脂肪酸の含有量が８５質量％以上、好ましくは９０～９９質量％である。８５質量％未満では、所望するチョコレート用油脂組成物のシャープな融解特性が得られない。 As a preferred embodiment, the oil and fat composition for chocolate of the present invention has a total content of (E) saturated fatty acid having 6 to 10 carbon atoms and (F) unsaturated fatty acid content in the constituent fatty acid composition of 8 mass% to 20% by mass. Within this range, sharp melting characteristics can be obtained. If it exceeds 20% by mass, low-melting triglycerides may increase and the melting properties may deteriorate.
In the fat and oil composition for chocolate of the present invention, the content of saturated fatty acids having 6 to 18 carbon atoms is 85% by mass or more, preferably 90 to 99% by mass, in the constituent fatty acid composition. If the amount is less than 85% by mass, the desired sharp melting characteristics of the fat and oil composition for chocolate cannot be obtained.
本発明のチョコレート用油脂組成物は、前記（Ｂ）構成脂肪酸組成中、ベヘン酸の含有量が０．５～５．５質量％、好ましくは１．５～５．５質量％、より好ましくは２．０～５．５質量％である。ベヘン酸の含有量が５．５質量％を超えると、チョコレートの口溶けが悪くなることがあるため好ましくない。０．５質量％未満では、チョコレートのブルーム耐性が不十分である場合があるため好ましくない。
In the fat and oil composition for chocolate of the present invention, the content of behenic acid in the (B) constituent fatty acid composition is 0.5 to 5.5% by mass, preferably 1.5 to 5.5% by mass, more preferably 2.0 to 5.5% by mass. If the content of behenic acid exceeds 5.5% by mass, the meltability of the chocolate in the mouth may deteriorate, which is not preferable. If it is less than 0.5% by mass, the bloom resistance of the chocolate may be insufficient, which is not preferable.
本発明のチョコレート用油脂組成物は、前記（G）構成脂肪酸組成中、ラウリン酸の含有量は３０～４０質量％であることが好ましい。３０質量％未満では、飽和脂肪酸含有量における相対的なステアリン酸やパルミチン酸の含有量が高くなってしまい、口溶けが悪化し、シャープな融解特性が得られない。ラウリン酸の含有量が４０質量％を超えると、飽和脂肪酸含有量における相対的なステアリン酸やパルミチン酸含有量が低くなってしまい、全温度域のＳＦＣ％が低下してしまい、シャープな融解特性が得られない。
The fat and oil composition for chocolate of the present invention preferably contains 30 to 40% by mass of lauric acid in the (G) constituent fatty acid composition. If it is less than 30% by mass, the content of stearic acid and palmitic acid relative to the saturated fatty acid content becomes high, resulting in deterioration of meltability in the mouth and failure to obtain sharp melting characteristics. When the content of lauric acid exceeds 40% by mass, the stearic acid and palmitic acid contents relative to the saturated fatty acid content become low, and the SFC% in the entire temperature range decreases, resulting in sharp melting characteristics. is not obtained.
本発明のチョコレート用油脂組成物は、好ましくは、（H）構成脂肪酸組成中、ステアリン酸の含有量が１０～１５質量％である。
The fat and oil composition for chocolate of the present invention preferably has a stearic acid content of 10 to 15% by mass in the (H) constituent fatty acid composition.
本発明のチョコレート用油脂組成物は、前記構成を満たせば、使用する油脂類に特に制限はないが、下記油脂成分Ｘ、油脂成分Ｙ、及び油脂成分Zを混合して原料油脂として使用することが好ましい。
油脂成分Ｘは、ヤシ油、パーム核油、MCT及びこれらを加工した油脂より選ばれた１種以上の油脂
油脂成分Ｙは、パーム油を加工した油脂
油脂成分Zは、ハイエルシン菜種油或いはこれを加工した油脂 In the oil-and-fat composition for chocolate of the present invention, the oils and fats to be used are not particularly limited as long as they satisfy the above-mentioned constitution. is preferred.
Fat component X is one or more oils selected from coconut oil, palm kernel oil, MCT, and processed oils thereof. Fat component Y is processed palm oil. oil and fat
油脂成分Ｘは、ヤシ油、パーム核油、MCT及びこれらを加工した油脂より選ばれた１種以上の油脂
油脂成分Ｙは、パーム油を加工した油脂
油脂成分Zは、ハイエルシン菜種油或いはこれを加工した油脂 In the oil-and-fat composition for chocolate of the present invention, the oils and fats to be used are not particularly limited as long as they satisfy the above-mentioned constitution. is preferred.
Fat component X is one or more oils selected from coconut oil, palm kernel oil, MCT, and processed oils thereof. Fat component Y is processed palm oil. oil and fat
本発明のチョコレート用油脂組成物は、下記油脂成分Ｘ、油脂成分Ｙ、及び油脂成分Zを混合して原料油脂として使用することがより好ましい。
油脂成分Ｘは、ヤシ油、硬化ヤシ油、パーム核油、パーム核極度硬化油、MCTから選ばれた少なくとも１種以上の油脂
油脂成分Ｙは、パームステアリン或いはパーム極度硬化油
油脂成分Zは、ハイエルシン菜種油或いはこれを加工した油脂 It is more preferable that the oil-and-fat composition for chocolate of the present invention is used as a raw oil-and-fat by mixing the following oil-and-fat component X, oil-and-fat component Y, and oil-and-fat component Z.
Oil component X is at least one selected from coconut oil, hardened coconut oil, palm kernel oil, palm kernel extremely hardened oil, and MCT. Oil component Y is palm stearin or extremely hardened palm oil. High ercin rapeseed oil or processed oils and fats
油脂成分Ｘは、ヤシ油、硬化ヤシ油、パーム核油、パーム核極度硬化油、MCTから選ばれた少なくとも１種以上の油脂
油脂成分Ｙは、パームステアリン或いはパーム極度硬化油
油脂成分Zは、ハイエルシン菜種油或いはこれを加工した油脂 It is more preferable that the oil-and-fat composition for chocolate of the present invention is used as a raw oil-and-fat by mixing the following oil-and-fat component X, oil-and-fat component Y, and oil-and-fat component Z.
Oil component X is at least one selected from coconut oil, hardened coconut oil, palm kernel oil, palm kernel extremely hardened oil, and MCT. Oil component Y is palm stearin or extremely hardened palm oil. High ercin rapeseed oil or processed oils and fats
本発明のチョコレート用油脂組成物は、前記した油脂組成に調製した、ランダム化されたトリグリセリド組成を有する。製造方法としては、ランダムエステル交換油、ランダムエステル交換を行なった後に極度硬化する方法が例示できる。
The oil-and-fat composition for chocolate of the present invention has a randomized triglyceride composition prepared according to the above-described oil-and-fat composition. Examples of the production method include a random transesterified oil and a method in which random transesterification is followed by extreme hardening.
特別な加工を施す前の植物油脂においては、その構成脂肪酸がグリセロールとランダム分布で結合しているわけではなく、原料種に応じて特定のトリグリセリド構造を有している。そして、油脂の溶解性状や、固化性状といった物理的特性には、かかるトリグリセリド構造が影響するため、原料油脂種を選択し、油脂の硬さに応じて分別等の加工を施して、用途に応じて適切なトリグリセリド構造の油脂種を増減して利用されている。
In vegetable oils and fats before special processing, their constituent fatty acids are not bound with glycerol in a random distribution, but rather have a specific triglyceride structure depending on the type of raw material. Since the triglyceride structure affects the physical properties of fats and oils, such as solubility properties and solidification properties, the raw material fats and oils are selected, and processed such as sorting according to the hardness of the fats and oils. It is used by increasing or decreasing the oil species with the appropriate triglyceride structure.
本明細書において、ランダム化されたトリグリセリド組成とは、化学触媒或いは酵素触媒によりトリグリセリドから脂肪酸を一度切り離したのち再結合する、ランダムエステル交換により得られるので、脂肪酸の種類による1位～3位への分布の仕方は完全にランダムであり、確率論的に一意に決定される。これはより多くのトリグリセリド種が得られることにより、テンパリングをしないチョコレートにおいて長期にわたる品質の安定化に優れるため好ましい。
As used herein, the randomized triglyceride composition is obtained by random transesterification, in which the fatty acid is once separated from the triglyceride by a chemical or enzymatic catalyst and then recombined. is completely random and uniquely determined probabilistically. This is preferable because more triglyceride species can be obtained, resulting in excellent long-term quality stability in untempered chocolate.
本発明のチョコレート用油脂組成物は、ランダムエステル交換を行なった後に極度硬化することでも得ることができる。極度硬化を行う油脂は、ニッケルを主成分とする化学触媒を伴う水素添加により、植物油脂中に含まれる二重結合を単結合へと変換することで得られる。本明細書では、不飽和度を示す指標であるヨウ素価４以下まで水素添加された油脂を極度硬化油と定義する。
The oil-and-fat composition for chocolate of the present invention can also be obtained by performing random transesterification followed by extreme hardening. Extremely hardening fats and oils are obtained by converting double bonds contained in vegetable fats and oils into single bonds by hydrogenation accompanied by chemical catalysts based on nickel. In this specification, fats and oils hydrogenated to an iodine value of 4 or less, which is an index indicating the degree of unsaturation, are defined as extremely hydrogenated oils.
本発明のチョコレート用油脂組成物の好ましい態様として、チョコレート類用の油脂として望まれる良好な口どけを有している。
As a preferred embodiment of the oil-and-fat composition for chocolate of the present invention, it has a good melt-in-the-mouth feeling desired as an oil-and-fat for chocolates.
本発明のチョコレート用油脂組成物の使用量はチョコレート全体に対して、１０～６５質量％が好ましく、より好ましくは１０～５０質量％であり、さらに好ましくは１５～４５質量％である。本発明のチョコレート用油脂組成物が１０質量％未満の場合、被覆用途に使用した場合に、固化速度及び固化後のつや、食した際の被覆物からのはがれ落ちにくさといった特性が得られない場合がある。６５質量％を超えると、前述の特性は得られるものの良好な風味が得られない場合があり、また油性感が強くなる場合があるため好ましくない。
The amount of the oil and fat composition for chocolate of the present invention used is preferably 10 to 65% by mass, more preferably 10 to 50% by mass, and still more preferably 15 to 45% by mass, based on the total chocolate. If the oil and fat composition for chocolate of the present invention is less than 10% by mass, when used for coating purposes, properties such as solidification speed, gloss after solidification, and difficulty in peeling off from the coating when eaten cannot be obtained. Sometimes. If it exceeds 65% by mass, although the above-mentioned characteristics can be obtained, good flavor may not be obtained, and an oily feeling may become strong, which is not preferable.
また、ここで言う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、チョコレート利用食品公正取引協議会で規定されるチョコレート、準チョコレート、およびチョコレート利用食品に限定されるものではなく、油脂類を必須成分とし、カカオマス、ココア、カカオバター、カカオバター代用脂、ハードバター等を利用した油脂加工食品をも包含するものである。
In addition, the chocolate referred to here is not limited to chocolate, quasi-chocolate, and chocolate-based foods specified by the National Chocolate Industry Fair Trade Council and the Chocolate-based Food Fair Trade Council, but oils and fats are essential. It also includes oil-and-fat processed foods that use cocoa mass, cocoa, cocoa butter, cocoa butter substitutes, hard butter, etc. as ingredients.
本発明のチョコレート用油脂組成物を使用したチョコレート類の製造法としては、一般的なチョコレート類を製造する要領で行うことができる。具体的には、本発明のチョコレート用油脂組成物を必須とし、糖類、カカオマス、カカオバター、ココアパウダー、粉乳等の各種粉末食品、乳化剤、香料、色素等の原料を適宜選択して混合し、ロール掛け及びコンチング処理を行い、得ることができる。
As a method for producing chocolates using the oil and fat composition for chocolate of the present invention, it can be carried out in the same manner as for producing general chocolates. Specifically, the oil and fat composition for chocolate of the present invention is essential, and various powdered foods such as sugars, cocoa mass, cocoa butter, cocoa powder, milk powder, emulsifiers, flavors, pigments, etc. are appropriately selected and mixed, It can be obtained by rolling and conching.
本発明のチョコレート用油脂組成物を使用したチョコレート類には、通常チョコレート類の製造に使用される乳化剤を使用することができる。グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、有機酸モノグリセリン脂肪酸エステル、ポリソルベート、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステルが例示できる。これらは２種以上を組み合わせて使用しても良い。
For chocolates using the oil-and-fat composition for chocolate of the present invention, emulsifiers that are usually used in the production of chocolates can be used. Glycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglycerin fatty acid ester, polysorbate, polyglycerin condensed ricinoleic acid ester, and sorbitan fatty acid ester can be exemplified. You may use these in combination of 2 or more types.
以下に本発明の実施例を示し、本発明をより詳細に説明する。なお、例中、％及び部はいずれも質量基準を意味する。
Examples of the present invention are shown below to explain the present invention in more detail. In the examples, % and parts are both based on mass.
（実施例１）
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行った。 (Example 1)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行った。 (Example 1)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
（実施例２）
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行った。 (Example 2)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行った。 (Example 2)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
（実施例３）
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗を行った。その後ニッケル触媒（堺化学製ＳＯ-750）を0.1％添加し、水添圧0.26MPa、温度180℃上限にてヨウ素価１まで硬化を行い、常法に従い脱色／脱臭を行った。 (Example 3)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water was carried out in a conventional manner. After that, 0.1% of a nickel catalyst (SO-750 manufactured by Sakai Chemical Industry Co., Ltd.) was added, and the mixture was cured to an iodine value of 1 at a hydrogenation pressure of 0.26 MPa and a maximum temperature of 180° C., followed by decolorization/deodorization in the usual manner.
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗を行った。その後ニッケル触媒（堺化学製ＳＯ-750）を0.1％添加し、水添圧0.26MPa、温度180℃上限にてヨウ素価１まで硬化を行い、常法に従い脱色／脱臭を行った。 (Example 3)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water was carried out in a conventional manner. After that, 0.1% of a nickel catalyst (SO-750 manufactured by Sakai Chemical Industry Co., Ltd.) was added, and the mixture was cured to an iodine value of 1 at a hydrogenation pressure of 0.26 MPa and a maximum temperature of 180° C., followed by decolorization/deodorization in the usual manner.
（実施例４）
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗を行った。その後ニッケル触媒（堺化学製ＳＯ-750）を0.2％添加し、水添圧0.26MPa、温度180℃上限にてヨウ素価２まで硬化を行い、常法に従い脱色／脱臭を行った。 (Example 4)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water was carried out in a conventional manner. After that, 0.2% of a nickel catalyst (SO-750 manufactured by Sakai Chemical Industry Co., Ltd.) was added, and the mixture was cured to an iodine value of 2 at a hydrogenation pressure of 0.26 MPa and a maximum temperature of 180° C., followed by decolorization/deodorization in the usual manner.
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗を行った。その後ニッケル触媒（堺化学製ＳＯ-750）を0.2％添加し、水添圧0.26MPa、温度180℃上限にてヨウ素価２まで硬化を行い、常法に従い脱色／脱臭を行った。 (Example 4)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water was carried out in a conventional manner. After that, 0.2% of a nickel catalyst (SO-750 manufactured by Sakai Chemical Industry Co., Ltd.) was added, and the mixture was cured to an iodine value of 2 at a hydrogenation pressure of 0.26 MPa and a maximum temperature of 180° C., followed by decolorization/deodorization in the usual manner.
（実施例５）
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行った。 (Example 5)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行った。 (Example 5)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
（比較例1）
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行った。 (Comparative example 1)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行った。 (Comparative example 1)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
（比較例２）
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行った。 (Comparative example 2)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行った。 (Comparative example 2)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
（比較例３）
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行った。 (Comparative Example 3)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
表１記載に従い、原料油脂を配合した。撹拌混合後に、ナトリウムメチラートを触媒として0.15％添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行った。 (Comparative Example 3)
Raw material fats and oils were blended according to Table 1. After stirring and mixing, 0.15% of sodium methylate was added as a catalyst, random transesterification was carried out at 80° C. for 30 minutes, and then washing with water/decolorization/deodorization was carried out in the usual manner.
（脂肪酸組成の測定方法）
油脂の構成脂肪酸組成は、基準油脂分析試験法２．４．２．１－２０１３により決定した。 (Method for measuring fatty acid composition)
The constituent fatty acid composition of fats and oils was determined according to the standard fat analysis test method 2.4.2.1-2013.
油脂の構成脂肪酸組成は、基準油脂分析試験法２．４．２．１－２０１３により決定した。 (Method for measuring fatty acid composition)
The constituent fatty acid composition of fats and oils was determined according to the standard fat analysis test method 2.4.2.1-2013.
前記脂肪酸組成分析方法に従い脂肪酸組成を分析した結果を表１に示す。なお表１においてヨウ素価をＩＶと表記した。
Table 1 shows the results of fatty acid composition analysis according to the fatty acid composition analysis method. In Table 1, the iodine value is indicated as IV.
（脂肪酸組成分析値の評価）
下記（Ａ）～（Ｇ）の数値で評価した。
（A）構成脂肪酸組成中、トランス脂肪酸含有量が５質量％以下
（B）構成脂肪酸組成中、ベヘン酸の含有量が０．５～５．５質量％
（C）構成脂肪酸組成中、パルミチン酸／ステアリン酸比が０．８５～３
（D）構成脂肪酸組成中、炭素数６～１８の飽和脂肪酸の含有量が８５質量％以上
（E）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が６～１８質量％
（F）構成脂肪酸組成中、不飽和脂肪酸含有量が０．５～１０質量％
（G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％ (Evaluation of fatty acid composition analysis value)
The following numerical values (A) to (G) were used for evaluation.
(A) Trans-fatty acid content in the constituent fatty acid composition is 5% by mass or less (B) Behenic acid content in the constituent fatty acid composition is 0.5 to 5.5% by mass
(C) In the constituent fatty acid composition, the ratio of palmitic acid / stearic acid is 0.85 to 3
(D) The content of saturated fatty acids with 6 to 18 carbon atoms in the constituent fatty acid composition is 85% by mass or more (E) The content of saturated fatty acids with 6 to 10 carbon atoms is 6 to 18% by mass in the constituent fatty acid composition
(F) In the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass
(G) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass
下記（Ａ）～（Ｇ）の数値で評価した。
（A）構成脂肪酸組成中、トランス脂肪酸含有量が５質量％以下
（B）構成脂肪酸組成中、ベヘン酸の含有量が０．５～５．５質量％
（C）構成脂肪酸組成中、パルミチン酸／ステアリン酸比が０．８５～３
（D）構成脂肪酸組成中、炭素数６～１８の飽和脂肪酸の含有量が８５質量％以上
（E）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が６～１８質量％
（F）構成脂肪酸組成中、不飽和脂肪酸含有量が０．５～１０質量％
（G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％ (Evaluation of fatty acid composition analysis value)
The following numerical values (A) to (G) were used for evaluation.
(A) Trans-fatty acid content in the constituent fatty acid composition is 5% by mass or less (B) Behenic acid content in the constituent fatty acid composition is 0.5 to 5.5% by mass
(C) In the constituent fatty acid composition, the ratio of palmitic acid / stearic acid is 0.85 to 3
(D) The content of saturated fatty acids with 6 to 18 carbon atoms in the constituent fatty acid composition is 85% by mass or more (E) The content of saturated fatty acids with 6 to 10 carbon atoms is 6 to 18% by mass in the constituent fatty acid composition
(F) In the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass
(G) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass
（表１の考察）
・実施例１～実施例５は、前記（Ａ）～（Ｇ）の数値範囲を全て満たす。
・比較例１は、（B）及び（C）を満たさないものであった。
・比較例２は、（B）を満たさないものであった。
・比較例3は、（C）、（D）、（E）、（F）及び（G）を満たさないものであった。 (Consideration of Table 1)
- Examples 1 to 5 satisfy all of the above numerical ranges (A) to (G).
・Comparative Example 1 did not satisfy (B) and (C).
- Comparative Example 2 did not satisfy (B).
・Comparative Example 3 did not satisfy (C), (D), (E), (F) and (G).
・実施例１～実施例５は、前記（Ａ）～（Ｇ）の数値範囲を全て満たす。
・比較例１は、（B）及び（C）を満たさないものであった。
・比較例２は、（B）を満たさないものであった。
・比較例3は、（C）、（D）、（E）、（F）及び（G）を満たさないものであった。 (Consideration of Table 1)
- Examples 1 to 5 satisfy all of the above numerical ranges (A) to (G).
・Comparative Example 1 did not satisfy (B) and (C).
- Comparative Example 2 did not satisfy (B).
・Comparative Example 3 did not satisfy (C), (D), (E), (F) and (G).
（チョコレートテストによるチョコレート用油脂組成物の評価）
上記で作製したチョコレート用油脂組成物、実施例１～実施例5、比較例１～比較例3を使用してチョコレートテストにより評価した。 (Evaluation of fat and oil composition for chocolate by chocolate test)
The fat and oil compositions for chocolate prepared above, Examples 1 to 5, and Comparative Examples 1 to 3 were evaluated by a chocolate test.
上記で作製したチョコレート用油脂組成物、実施例１～実施例5、比較例１～比較例3を使用してチョコレートテストにより評価した。 (Evaluation of fat and oil composition for chocolate by chocolate test)
The fat and oil compositions for chocolate prepared above, Examples 1 to 5, and Comparative Examples 1 to 3 were evaluated by a chocolate test.
（測定方法）
（平均粒子径）
マイクロメーター（株式会社ミツトヨ社製、商品名「デジマチック標準外側マイクロメーター ＭＤＣ－２５ＰＪ」）の測定面にチョコレート類（油分が５０％未満に満たない場合は、液油により希釈し油分５０～６０％に調製）を付着させ、測定面同士を付着させてチョコレート類が測定面よりはみ出す状態で粒度を測定する。粒度は５回測定し、最大と最小の値を除く３回の測定値の平均値を平均粒子径とした。
（粘度）
チョコレート類の品温を４５℃に調整し、ＢＭ型粘度計（東京計器株式会社製）で３号ローター、１２ｒｐｍにて測定した。 (Measuring method)
(Average particle size)
Chocolates (if the oil content is less than 50%, if the oil content is less than 50%, dilute with liquid oil and oil content is 50 to 60 %) are adhered to each other, the measurement surfaces are adhered to each other, and the particle size is measured in a state where the chocolate protrudes from the measurement surfaces. The particle size was measured 5 times, and the average value of the 3 measured values excluding the maximum and minimum values was taken as the average particle size.
(viscosity)
The product temperature of the chocolates was adjusted to 45° C., and measured with a BM type viscometer (manufactured by Tokyo Keiki Co., Ltd.) with a No. 3 rotor at 12 rpm.
（平均粒子径）
マイクロメーター（株式会社ミツトヨ社製、商品名「デジマチック標準外側マイクロメーター ＭＤＣ－２５ＰＪ」）の測定面にチョコレート類（油分が５０％未満に満たない場合は、液油により希釈し油分５０～６０％に調製）を付着させ、測定面同士を付着させてチョコレート類が測定面よりはみ出す状態で粒度を測定する。粒度は５回測定し、最大と最小の値を除く３回の測定値の平均値を平均粒子径とした。
（粘度）
チョコレート類の品温を４５℃に調整し、ＢＭ型粘度計（東京計器株式会社製）で３号ローター、１２ｒｐｍにて測定した。 (Measuring method)
(Average particle size)
Chocolates (if the oil content is less than 50%, if the oil content is less than 50%, dilute with liquid oil and oil content is 50 to 60 %) are adhered to each other, the measurement surfaces are adhered to each other, and the particle size is measured in a state where the chocolate protrudes from the measurement surfaces. The particle size was measured 5 times, and the average value of the 3 measured values excluding the maximum and minimum values was taken as the average particle size.
(viscosity)
The product temperature of the chocolates was adjusted to 45° C., and measured with a BM type viscometer (manufactured by Tokyo Keiki Co., Ltd.) with a No. 3 rotor at 12 rpm.
表２の植物油脂部にチョコレート用油脂組成物を使用し配合に従い、チョコレートを作製した。また、前記（測定方法）に従い測定した、チョコレートの測定値を表２に示す。配合は、食品添加物以外の合計を１００％とし、そこへ食品添加物を上乗せした。
試作したチョコレートは完全溶解後、45℃まで冷却した後アルミカップに流し込み、5℃30分冷却し、官能評価についてはパネラー４名により下記の評価基準に従い、合議にて評価した、評価結果を表３に記載した。 A chocolate was produced according to the blending using the fat and oil composition for chocolate in the vegetable fat and oil portion of Table 2. Table 2 shows the measured values of chocolate measured according to the above (measurement method). In the composition, the total amount other than food additives was 100%, and the food additives were added there.
After the prototype chocolate was completely melted, it was cooled to 45°C, poured into an aluminum cup, cooled to 5°C for 30 minutes, and sensory evaluation was performed by four panelists according to the following evaluation criteria. 3.
試作したチョコレートは完全溶解後、45℃まで冷却した後アルミカップに流し込み、5℃30分冷却し、官能評価についてはパネラー４名により下記の評価基準に従い、合議にて評価した、評価結果を表３に記載した。 A chocolate was produced according to the blending using the fat and oil composition for chocolate in the vegetable fat and oil portion of Table 2. Table 2 shows the measured values of chocolate measured according to the above (measurement method). In the composition, the total amount other than food additives was 100%, and the food additives were added there.
After the prototype chocolate was completely melted, it was cooled to 45°C, poured into an aluminum cup, cooled to 5°C for 30 minutes, and sensory evaluation was performed by four panelists according to the following evaluation criteria. 3.
（口どけの評価基準）
下記評価基準に従い作製したチョコレートの口どけを評価した。２点以上を合格とした。
３点 ： 口どけがよく、後残りは感じられない。
２点 ： 口どけがよいが、後残りはやや感じられる。
１点 ： 口どけが悪く、後残りが感じられる。 (Evaluation criteria for melting in the mouth)
The melting in the mouth of the produced chocolate was evaluated according to the following evaluation criteria. A score of 2 or more was regarded as passing.
3 points: Melts well in the mouth, leaving no aftertaste.
2 points: Melt in the mouth is good, but the aftertaste is slightly felt.
1 point: Melt in mouth is poor, and aftertaste is felt.
下記評価基準に従い作製したチョコレートの口どけを評価した。２点以上を合格とした。
３点 ： 口どけがよく、後残りは感じられない。
２点 ： 口どけがよいが、後残りはやや感じられる。
１点 ： 口どけが悪く、後残りが感じられる。 (Evaluation criteria for melting in the mouth)
The melting in the mouth of the produced chocolate was evaluated according to the following evaluation criteria. A score of 2 or more was regarded as passing.
3 points: Melts well in the mouth, leaving no aftertaste.
2 points: Melt in the mouth is good, but the aftertaste is slightly felt.
1 point: Melt in mouth is poor, and aftertaste is felt.
（風味発現の評価基準）
下記評価基準に従い作製したチョコレートの風味発現を評価した。２点以上を合格とした。
4点： チョコレートの風味が強く感じられる。
3点： チョコレートの風味がやや強く感じられる。
2点： チョコレートの風味がわずかに感じられる。
1点： チョコレートの風味がほとんど感じられない。 (Evaluation Criteria for Flavor Expression)
Flavor expression of the produced chocolate was evaluated according to the following evaluation criteria. A score of 2 or more was regarded as passing.
4 points: The flavor of chocolate is felt strongly.
3 points: Chocolate flavor is slightly strong.
2 points: A slight chocolate flavor is felt.
1 point: Almost no chocolate flavor is felt.
下記評価基準に従い作製したチョコレートの風味発現を評価した。２点以上を合格とした。
4点： チョコレートの風味が強く感じられる。
3点： チョコレートの風味がやや強く感じられる。
2点： チョコレートの風味がわずかに感じられる。
1点： チョコレートの風味がほとんど感じられない。 (Evaluation Criteria for Flavor Expression)
Flavor expression of the produced chocolate was evaluated according to the following evaluation criteria. A score of 2 or more was regarded as passing.
4 points: The flavor of chocolate is felt strongly.
3 points: Chocolate flavor is slightly strong.
2 points: A slight chocolate flavor is felt.
1 point: Almost no chocolate flavor is felt.
（ブルーム評価基準）
下記評価基準に従い作製したチョコレートのブルーム評価を実施した。２点以上を合格とした。
2点： 20℃1か月保存することでブルーム発現がみられない。
1点： 20℃1か月保存することでブルーム発現がみられる。 (Bloom Evaluation Criteria)
Bloom evaluation of the produced chocolate was carried out according to the following evaluation criteria. A score of 2 or more was regarded as passing.
2 points: Bloom expression is not observed after storage at 20°C for 1 month.
1 point: Bloom expression is observed after storage at 20°C for 1 month.
下記評価基準に従い作製したチョコレートのブルーム評価を実施した。２点以上を合格とした。
2点： 20℃1か月保存することでブルーム発現がみられない。
1点： 20℃1か月保存することでブルーム発現がみられる。 (Bloom Evaluation Criteria)
Bloom evaluation of the produced chocolate was carried out according to the following evaluation criteria. A score of 2 or more was regarded as passing.
2 points: Bloom expression is not observed after storage at 20°C for 1 month.
1 point: Bloom expression is observed after storage at 20°C for 1 month.
（表３の考察）
・実施例6～10は、口溶け、風味発現、ブルーム評価いずれも基準以上であり良好であった。
・比較例4～6は、総合評価不合格であった。 (Consideration of Table 3)
・Examples 6 to 10 were good, with melting in the mouth, expression of flavor, and evaluation of bloom all exceeding the standards.
・Comparative Examples 4 to 6 failed the overall evaluation.
・実施例6～10は、口溶け、風味発現、ブルーム評価いずれも基準以上であり良好であった。
・比較例4～6は、総合評価不合格であった。 (Consideration of Table 3)
・Examples 6 to 10 were good, with melting in the mouth, expression of flavor, and evaluation of bloom all exceeding the standards.
・Comparative Examples 4 to 6 failed the overall evaluation.
本発明により、口溶けの良さ、風味発現の強さ、ブルーム耐性の強さを兼ね備えた、チョコレート用油脂組成物を得ることができ、これらの油脂を使用した油性食品、特にテンパリング操作を実施しないチョコレートに好適に利用することができる。
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain an oil-and-fat composition for chocolate that has good meltability in the mouth, strong flavor expression, and strong bloom resistance, and oil-based foods using these oils and fats, particularly chocolate that does not undergo tempering. can be suitably used.
Claims (13)
- 下記(A）、(B)、（C）、（D）、（E）及び(F)を全て満たす、ランダム化されたトリグリセリド組成である、チョコレート用油脂組成物。
（A）構成脂肪酸組成中、トランス脂肪酸含有量が５質量％以下
（B）構成脂肪酸組成中、ベヘン酸の含有量が０．５～５．５質量％
（C）構成脂肪酸組成中、パルミチン酸／ステアリン酸比が０．８５～３
（D）構成脂肪酸組成中、炭素数６～１８の飽和脂肪酸の含有量が８５質量％以上
（E）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が６～１８質量％
（F）構成脂肪酸組成中、不飽和脂肪酸含有量が０．５～１０質量％ A fat and oil composition for chocolate, which has a randomized triglyceride composition and satisfies all of (A), (B), (C), (D), (E) and (F) below.
(A) Trans-fatty acid content in the constituent fatty acid composition is 5% by mass or less (B) Behenic acid content in the constituent fatty acid composition is 0.5 to 5.5% by mass
(C) In the constituent fatty acid composition, the ratio of palmitic acid / stearic acid is 0.85 to 3
(D) The content of saturated fatty acids with 6 to 18 carbon atoms in the constituent fatty acid composition is 85% by mass or more (E) The content of saturated fatty acids with 6 to 10 carbon atoms is 6 to 18% by mass in the constituent fatty acid composition
(F) In the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass - 前記（E）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が６～１２質量％である、請求項１に記載のチョコレート用油脂組成物。 2. The fat and oil composition for chocolate according to claim 1, wherein the content of saturated fatty acids having 6 to 10 carbon atoms in the (E) constituent fatty acid composition is 6 to 12% by mass.
- 前記（F）構成脂肪酸組成中、不飽和脂肪酸含有量が０．５～７質量％である、請求項１に記載のチョコレート用油脂組成物。 2. The fat and oil composition for chocolate according to claim 1, wherein the unsaturated fatty acid content in the (F) constituent fatty acid composition is 0.5 to 7% by mass.
- 前記（E）と（F）の合計が８～２０質量％である、請求項１に記載のチョコレート用油脂組成物。 2. The fat and oil composition for chocolate according to claim 1, wherein the total of (E) and (F) is 8 to 20% by mass.
- （G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％である、請求項１に記載のチョコレート用油脂組成物。 (G) The fat and oil composition for chocolate according to claim 1, wherein the content of lauric acid is 30 to 40% by mass in the constituent fatty acid composition.
- （G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％である、請求項２に記載のチョコレート用油脂組成物。 (G) The fat and oil composition for chocolate according to claim 2, wherein the content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
- （G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％である、請求項３に記載のチョコレート用油脂組成物。 (G) The fat and oil composition for chocolate according to claim 3, wherein the content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
- （G）構成脂肪酸組成中、ラウリン酸の含有量が３０～４０質量％である、請求項４に記載のチョコレート用油脂組成物。 (G) The fat and oil composition for chocolate according to claim 4, wherein the content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
- （H）構成脂肪酸組成中、ステアリン酸の含有量が１０～１５質量％である、請求項５に記載のチョコレート用油脂組成物。 (H) The fat and oil composition for chocolate according to claim 5, wherein the content of stearic acid is 10 to 15% by mass in the constituent fatty acid composition.
- （H）構成脂肪酸組成中、ステアリン酸の含有量が１０～１５質量％である、請求項６に記載のチョコレート用油脂組成物。 (H) The fat and oil composition for chocolate according to claim 6, wherein the content of stearic acid in the constituent fatty acid composition is 10 to 15% by mass.
- （H）構成脂肪酸組成中、ステアリン酸の含有量が１０～１５質量％である、請求項７に記載のチョコレート用油脂組成物。 (H) The fat and oil composition for chocolate according to claim 7, wherein the content of stearic acid is 10 to 15% by mass in the constituent fatty acid composition.
- （H）構成脂肪酸組成中、ステアリン酸の含有量が１０～１５質量％である、請求項８に記載のチョコレート用油脂組成物。 (H) The fat and oil composition for chocolate according to claim 8, wherein the content of stearic acid in the constituent fatty acid composition is 10 to 15% by mass.
- 請求項１～１２いずれか1項に記載のチョコレート用油脂組成物を含有する、チョコレート。 A chocolate containing the fat and oil composition for chocolate according to any one of claims 1 to 12.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007129590A1 (en) * | 2006-05-01 | 2007-11-15 | Fuji Oil Company, Limited | Oil and fat composition for chocolate |
| WO2018181159A1 (en) * | 2017-03-31 | 2018-10-04 | 不二製油グループ本社株式会社 | Transesterified fat or oil |
| WO2019188492A1 (en) * | 2018-03-26 | 2019-10-03 | 不二製油グループ本社株式会社 | Transesterified fat or oil |
| WO2020022337A1 (en) * | 2018-07-24 | 2020-01-30 | 不二製油グループ本社株式会社 | Chocolate-like food |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007129590A1 (en) * | 2006-05-01 | 2007-11-15 | Fuji Oil Company, Limited | Oil and fat composition for chocolate |
| WO2018181159A1 (en) * | 2017-03-31 | 2018-10-04 | 不二製油グループ本社株式会社 | Transesterified fat or oil |
| WO2019188492A1 (en) * | 2018-03-26 | 2019-10-03 | 不二製油グループ本社株式会社 | Transesterified fat or oil |
| WO2020022337A1 (en) * | 2018-07-24 | 2020-01-30 | 不二製油グループ本社株式会社 | Chocolate-like food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023176337A1 (en) * | 2022-03-16 | 2023-09-21 | 不二製油グループ本社株式会社 | Oil and fat composition for chocolate |
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