Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or 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.

Landscapes

• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Inorganic Chemistry (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Confectionery (AREA)
• Edible Oils And Fats (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (1)

Family

ID=83459094

Family Applications (1)

Country Status (2)

Cited By (2)

Citations (4)

Family Cites Families (2)

• 2022
  • 2022-03-16 WO PCT/JP2022/011791 patent/WO2022209887A1/ja not_active Ceased
  • 2022-03-16 JP JP2023510905A patent/JPWO2022209887A1/ja active Pending

Patent Citations (4)

Also Published As

Similar Documents

Legal Events