Classifications

• • 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
  • A23G1/38—Cocoa butter substitutes
• • 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

Definitions

• the present invention relates to chocolate and an oil/fat composition for chocolate for producing the chocolate.
• Chocolate is a confectionery that has a framework of fats and oils, and the fats and oils usually use cocoa butter derived from cacao beans. Because cocoa butter is expensive, cocoa butter substitutes made from vegetable oils are often used as fats and oils for manufacturing chocolate. Cocoa butter substitute fat is also called hard butter, and hard butter is usually classified into tempered hard butter and non-tempered hard butter.
• Tempered hard butter is made from fats and oils that contain a lot of symmetrical triglycerides (triacylglycerols), similar to cocoa butter, so the chemical composition and physical properties of tempered hard butter are similar to core butter. There is. Therefore, tempered hard butter has good compatibility with cocoa butter and can be freely blended with cocoa butter. However, like cocoa butter, tempered hard butter requires a tempering operation during chocolate production.
• triacylglycerols symmetrical triglycerides
• non-tempering hard butter is made from fats and oils that have a completely different chemical composition from cocoa butter but have similar melting behavior.
• Non-tempering hard butter is widely used as fats and oils for chocolate because it is cheaper than cocoa butter, does not require complicated tempering work during chocolate production, and has good workability.
• non-tempering type hard butter is classified into lauric acid type hard butter and non-lauric acid type hard butter depending on the raw material oil and fat.
• non-lauric acid type hard butter partially hydrogenated oils of liquid oils such as palm olein and soybean oil, and high melting point parts or medium melting point parts obtained by fractionating the partially hydrogenated oils are used.
• Non-lauric acid type hard butter has better compatibility with cocoa butter than lauric acid type hard butter, so more cocoa butter can be blended than lauric acid type hard butter.
• the melting properties of non-lauric acid hard butter are slightly less sharp than those of lauric acid hard butter, so chocolates made with non-lauric acid hard butter may not have a sharp melt-in-the-mouth texture. was there.
• non-lauric acid type hard butter is also called trans acid type hard butter because it contains a large amount of trans fatty acids generated during partial hydrogenation.
• Non-lauric acid hard butter which contains large amounts of trans fatty acids, has been avoided since the adverse health effects of trans fatty acids became recognized.
• the development of non-lauric acid type hard butter with reduced trans fatty acid content is progressing.
• non-lauric acid hard butter with reduced trans fatty acid content may have a slow solidification rate
• chocolate using non-lauric acid hard butter with reduced trans fatty acid content may have a slow solidification rate. There were some problems with the surface.
• lauric acid type hard butter processed lauric oils and fats such as extremely hardened oil of palm kernel stearin are used. Since lauric acid type hard butter has extremely sharp melting properties, chocolate using lauric acid type hard butter has a sharp melt in the mouth. As chocolates using lauric acid type hard butter, for example, chocolates such as those disclosed in Patent Documents 1 to 6 have been proposed. On the other hand, lauric acid type hard butter has extremely poor compatibility with cocoa butter, so chocolate using lauric acid type hard butter must contain as much cocoa mass as possible, including cocoa butter. It lacked cacao flavor. Furthermore, chocolate using lauric acid-type hard butter has extremely poor compatibility with cocoa butter, so there is a problem in that it tends to bloom.
• transesterified oils and fats between lauric oils and non-lauric oils have been developed as new lauric acid type hard butters.
• chocolate that uses transesterified oils between lauric oils and non-lauric oils has improved compatibility with cocoa butter and is less likely to bloom, but it does not melt in the mouth, which is a characteristic of lauric acid-type hard butter. This may cause problems in terms of solidification, such as deterioration of the solidification rate or slow solidification speed.
• An object of the present invention is to provide chocolate that has good melt-in-the-mouth and solidification properties and is less prone to blooming, and an oil and fat composition for chocolate for producing the chocolate. Melt in your mouth
• the present inventors conducted extensive research to solve the above problems. As a result, it has been found that this problem can be solved by containing a specific amount of a specific triglyceride and a specific fatty acid in an oil or fat composition. This led to the completion of the present invention.
• the first invention of the present invention is an oil and fat composition for chocolate that satisfies the following conditions (a) to (e).
• (a) Contains 25 to 55% by mass of saturated fatty acids having 14 or less carbon atoms as constituent fatty acids.
• (b) Contains 30 to 60% by mass of saturated fatty acids having 16 to 18 carbon atoms as constituent fatty acids.
• (c) Contains 5 to 30% by mass of unsaturated fatty acids as constituent fatty acids.
• the mass ratio of the content of saturated fatty acids to the content of unsaturated fatty acids in the constituent fatty acids is 4.0 to 7.0.
• the second invention of the present invention is the fat and oil composition for chocolate according to the first invention, which satisfies the following condition (f).
• the mass ratio of the content of palmitic acid to the content of stearic acid in the constituent fatty acids is 1.5 to 2.2.
• a third invention of the present invention is a chocolate containing the fat and oil composition for chocolate according to the first invention or the second invention.
• the fourth invention of the present invention is the chocolate according to the third invention, which contains 70% by mass or more of the fat and oil composition for chocolate in the fat and oil contained in the chocolate.
• the present invention it is possible to provide chocolate that has good melt-in-the-mouth and solidification properties and is less prone to blooming, and an oil and fat composition for chocolate for producing the chocolate. Melt in your mouth
• the fat and oil composition for chocolate is an oil and fat composition that satisfies the following conditions (a) to (e).
• (a) Contains 25 to 55% by mass of saturated fatty acids having 14 or less carbon atoms as constituent fatty acids.
• (b) Contains 30 to 60% by mass of saturated fatty acids having 16 to 18 carbon atoms as constituent fatty acids.
• (c) Contains 5 to 30% by mass of unsaturated fatty acids as constituent fatty acids.
• the mass ratio of the content of saturated fatty acids to the content of unsaturated fatty acids in the constituent fatty acids is 4.0 to 7.0.
• (e) Contains 50 to 75% by mass of triglycerides whose fatty acid residues have a total number of carbon atoms of 40 to 48.
• chocolate is not limited by the "Fair Competition Code on the Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or other legal provisions, and chocolate is made from fats and oils and carbohydrates as the main raw materials, and as necessary. Adding cacao ingredients (cocoa mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc., all or part of the chocolate manufacturing process (mixing process, atomization process, scouring process, temperature control process, molding process, cooling process, etc.) ), the oil and fat form a continuous phase, and substantially do not contain water (water content is preferably 3% by mass or less, more preferably 2% by mass or less, still more preferably 1% by mass or less). It is about. Further, in the present invention, the chocolate may be any of dark chocolate, milk chocolate, white chocolate, and colored chocolate.
• the fat and oil composition for chocolate according to the embodiment of the present invention contains 25 to 55% by mass, preferably 27 to 53% by mass, and more preferably 30 to 50% by mass of saturated fatty acids having 14 or less carbon atoms as constituent fatty acids. % by mass (condition (a)).
• saturated fatty acids having 14 or less carbon atoms may be referred to as C14 or less SFA.
• the fat and oil composition for chocolate according to the embodiment of the present invention contains saturated fatty acids having 16 to 18 carbon atoms in an amount of 30 to 60% by mass, preferably 32 to 58% by mass, and more preferably 35 to 58% by mass. Contains 55% by mass (condition (b)).
• saturated fatty acids having 16 to 18 carbon atoms may be referred to as C16 to 18SFA.
• the fat and oil composition for chocolate according to the embodiment of the present invention contains 5 to 30% by mass, preferably 7 to 27% by mass, and more preferably 10 to 23% by mass of unsaturated fatty acids as constituent fatty acids.
• unsaturated fatty acids may be referred to as USFA.
• the mass ratio of the content (mass%) of saturated fatty acids to the content (mass%) of unsaturated fatty acids in the constituent fatty acids is preferably 4.0 to 7. .0, more preferably 4.1 to 6.0, still more preferably 4.2 to 5.5, most preferably 4.3 to 5.5 (condition (d)).
• the mass ratio of the content of saturated fatty acids to the content of unsaturated fatty acids may be described as SFA/USFA.
• the fat and oil composition for chocolate according to the embodiment of the present invention contains 50 to 75% by mass, preferably 52 to 70% by mass, and more preferably 52 to 70% by mass of triglycerides whose fatty acid residues have a total carbon number of 40 to 48. contains 55 to 65% by mass (condition (e)).
• a triglyceride whose constituent fatty acid residues have a total number of carbon atoms of 40 to 48 may be referred to as C40 to 48TG.
• the mass ratio of the palmitic acid content (mass %) to the stearic acid content (mass %) in the constituent fatty acids is preferably 1.5 to 2. 2, more preferably 1.6 to 2.1, even more preferably 1.7 to 2.1 (condition (f)).
• the mass ratio of the content of palmitic acid to the content of stearic acid may be described as P/St.
• stearic acid may be written as St, and palmitic acid may be written as P.
• the fat and oil composition for chocolate according to the embodiment of the present invention preferably contains 10% by mass or less, more preferably 8% by mass or less, and even more preferably 5% by mass of saturated fatty acids having 10 or less carbon atoms as constituent fatty acids. Contains less than %.
• saturated fatty acids having 10 or less carbon atoms may be referred to as C10 or less SFA.
• the mass ratio of the content of lauric acid (% by mass) to the content of stearic acid (% by mass) in the constituent fatty acids is preferably 1.0 to 3. 0, more preferably 1.2 to 2.7, still more preferably 1.2 to 2.5.
• the mass ratio of the content of lauric acid to the content of stearic acid in the constituent fatty acids may be described as La/St.
• lauric acid may be written as La.
• the fat and oil composition for chocolate according to the embodiment of the present invention preferably contains saturated fatty acids having 20 to 22 carbon atoms in an amount of 5% by mass or less, more preferably 3% by mass or less, still more preferably 1% by mass or less, as constituent fatty acids. Contains less than % by mass.
• saturated fatty acids having 20 to 22 carbon atoms may be referred to as C20 to 22SFA.
• the fat and oil composition for chocolate according to the embodiment of the present invention preferably contains saturated fatty acids in an amount of 70 to 95% by mass, more preferably 73 to 93% by mass, and even more preferably 76 to 90% by mass as constituent fatty acids. contains.
• the fat and oil composition for chocolate according to the embodiment of the present invention preferably contains trans fatty acids in an amount of 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass or less, as constituent fatty acids.
• trans fatty acids may be referred to as TFA.
• the fat and oil composition for chocolate according to the embodiment of the present invention preferably contains 5 to 23% by mass, more preferably 9 to 22% by mass of triglycerides whose fatty acid residues have a total number of carbon atoms of 34 to 38. , more preferably 11 to 22% by mass.
• a triglyceride whose constituent fatty acid residues have a total number of carbon atoms of 34 to 38 may be referred to as C34 to 38TG.
• the fat and oil composition for chocolate according to the embodiment of the present invention preferably contains less than 1% by mass, more preferably less than 0.5% by mass of triglycerides in which the total number of carbon atoms in the fatty acid residues is 58 or more, More preferably, the content is less than 0.05% by mass.
• a triglyceride in which the total number of carbon atoms of the fatty acid residues constituting the triglyceride is 58 or more may be referred to as C58 or more TG.
• fats and oils that are normally used in the production of chocolate are used without particular limitation as long as the triglyceride composition, fatty acid composition, etc. are within the above ranges. be able to.
• Specific examples of fats and oils include cocoa butter, palm kernel oil, coconut oil, palm oil, palm fractionated oil (palm medium melting point, palm stearin, palm olein, etc.), shea butter, monkey fat, illipe butter, soybean oil, rapeseed oil.
• oils and fats that have undergone one or more of the following treatments: mixing, fractionation, hydrogenation, transesterification) etc.
• the above oils and fats can also be used in combination of two or more.
• random transesterified fats and oils of lauric fats and oils having an iodine value of 15 to 35 random transesterified fats and oils of lauric fats and fats having an iodine value of 10 or less, non-esterified fats and oils are preferably used.
• Replacement lauric oils are used.
• random transesterification of lauric fats and oils refers to fats and oils obtained by performing a random transesterification reaction, and refers to fats and oils containing lauric fats as a raw material fat to be subjected to the random transesterification reaction. be.
• lauric fats and oils refer to fats and oils containing 30% by mass or more of lauric acid among the fatty acids constituting the fats and oils.
• non-esterified lauric fats and oils refer to lauric fats and oils that have not undergone a transesterification reaction.
• random transesterification of lauric oils and fats with an iodine value of 15 to 35 will be referred to as fat A
• random transesterification of lauric oils and fats with an iodine value of 10 or less will be referred to as oil B
• non-transesterified lauric fats and oils will be referred to as fat C.
• the fat composition for chocolate according to the embodiment of the present invention preferably contains 65 to 97% by mass of fat A, 0 to 37% by mass of fat B, and 0 to 30% by mass of fat C, and more preferably contains fat A. 70 to 95% by mass of fat B, 0 to 30% by mass of fat B, and 0 to 25% by mass of fat C, more preferably 75 to 92% by mass of fat A, 0 to 25% by mass of fat B, and fat C. Contains 0 to 20% by mass.
• the fat A used in the production of the fat composition for chocolate according to the embodiment of the present invention is preferably a random transesterification fat of a lauric fat and a non-lauric fat.
• non-lauric fats and oils refer to fats and oils other than lauric fats and oils.
• specific examples of lauric fats and oils include coconut oil, palm kernel oil, fractionated oils thereof, transesterified fats and oils, and hydrogenated oils.
• lauric oils and fats can be used alone or in combination of two or more.
• the lauric oil used in the production of the oil A is preferably extremely hardened palm kernel oil.
• the non-lauric oil used in the production of the oil A is preferably a palm oil.
• palm-based oils and fats refer to processed oils and fats of palm oil such as palm oil and palm fractionated oil.
• processed oils and fats of palm fractionated oil such as transesterified oil of palm fractionated oil, are also palm-based oils and fats.
• specific examples of palm oils and fats include palm oil, palm olein, transesterified oil and fat of palm olein, palm stearin, palm mid-melting point part (palm mid fraction (PMF)), and the like.
• palm oils and fats can be used alone or in combination of two or more.
• the palm oil and fat used in the production of the fat A is preferably a palm oil with an iodine value of 25 to 60, more preferably palm stearin with an iodine value of 27 to 37, and palm mid-melting point part with an iodine value of 40 to 50. It is.
• the fat and oil A used in the production of the fat and oil composition for chocolate according to the embodiment of the present invention has an iodine value of 15 to 35, preferably 18 to 30, and more preferably 20 to 28.
• the fat A used in the production of the fat and oil composition for chocolate according to the embodiment of the present invention preferably contains 15% by mass or more and less than 30% by mass of lauric acid as a constituent fatty acid, more preferably 17% by mass or more and less than 27% by mass.
• the content is less than 1% by mass, more preferably 18% by mass or more and less than 25% by mass.
• the fat/oil A used in the production of the fat/oil composition for chocolate according to the embodiment of the present invention preferably contains palmitic acid in an amount of 20% by mass or more and less than 40% by mass, more preferably 25% by mass or more and 38% by mass as a constituent fatty acid.
• the content is less than 27% by mass and less than 35% by mass, more preferably 27% by mass or more and less than 35% by mass.
• Fat A used in the production of the fat and oil composition for chocolate according to the embodiment of the present invention preferably contains stearic acid in an amount of 5% by mass or more and less than 25% by mass, more preferably 8% by mass or more and less than 20% by mass as a constituent fatty acid.
• the content is less than 1% by mass, more preferably 10% by mass or more and less than 17% by mass.
• the fat A used in the production of the fat composition for chocolate according to the embodiment of the present invention is a mixture ratio of lauric fat and non-lauric fat of the raw material fat that undergoes a random transesterification reaction (lauric fat:non-lauric fat).
• the mass ratio of the oils and fats) is preferably 35:65 to 65:35, more preferably 40:60 to 60:40, and still more preferably 45:55 to 55:45.
• the random transesterification method used to produce the fat A is not particularly limited and can be performed by any conventionally known method.
• hydrogenation can be carried out before or after random transesterification, if necessary.
• the method of hydrogenation is not particularly limited and can be carried out by conventionally known methods.
• the fat B used in the production of the fat and oil composition for chocolate according to the embodiment of the present invention is preferably a random transesterification fat and oil of a lauric fat and a non-lauric fat.
• the lauric oil used in the production of the oil B is preferably palm kernel olein or extremely hardened oil of palm kernel olein.
• the non-lauric oil used in the production of the oil B is preferably a palm oil.
• the palm oil and fat used for producing the oil and fat B is preferably a palm oil and fat having an iodine value of 25 to 60, more preferably palm stearin having an iodine value of 27 to 37.
• the fat and oil B used in the production of the fat and oil composition for chocolate according to the embodiment of the present invention has an iodine value of 10 or less, preferably 5 or less, and more preferably 1 or less.
• the fat and oil B used in the production of the fat and oil composition for chocolate according to the embodiment of the present invention preferably contains 15% by mass or more and less than 30% by mass of lauric acid as a constituent fatty acid, more preferably 17% by mass or more and less than 27% by mass.
• the content is less than 1% by mass, more preferably 18% by mass or more and less than 25% by mass.
• the fat/oil B used in the production of the fat/oil composition for chocolate according to the embodiment of the present invention preferably contains palmitic acid in an amount of 20% by mass or more and less than 40% by mass, more preferably 25% by mass or more and 38% by mass as a constituent fatty acid.
• the content is less than 27% by mass and less than 35% by mass, more preferably 27% by mass or more and less than 35% by mass.
• the fat and oil B used in the production of the fat and oil composition for chocolate according to the embodiment of the present invention preferably contains stearic acid in an amount of 25% by mass or more and less than 45% by mass as a constituent fatty acid, and more preferably 30% by mass or more and less than 40% by mass.
• the content is less than 32% by mass and less than 38% by mass, more preferably 32% by mass or more and less than 38% by mass.
• the fat B used in the production of the fat composition for chocolate according to the embodiment of the present invention is a mixture ratio of lauric fat and non-lauric fat of the raw material fat that undergoes the random transesterification reaction (lauric fat:non-lauric fat).
• the mass ratio of the oils and fats) is preferably 35:65 to 65:35, more preferably 40:60 to 60:40, and even more preferably 45:55 to 55:45.
• the method of random transesterification when producing the fats and oils B is not particularly limited, and can be carried out by conventionally known methods.
• hydrogenation can be carried out if necessary.
• the method of hydrogenation is not particularly limited and can be carried out by conventionally known methods.
• the fat and oil C used in the production of the fat and oil composition for chocolate according to the embodiment of the present invention include coconut oil, palm kernel oil, their fractionated oils, and hydrogenated oils.
• the fats and oils C may be used alone or in combination of two or more.
• the fat and oil C used in the production of chocolate according to the embodiment of the present invention preferably has an elevated melting point of 25 to 50°C, more preferably 30 to 45°C, and even more preferably 32 to 43°C.
• the fat C used in the production of the fat composition for chocolate according to the embodiment of the present invention is preferably an extremely hardened lauric oil, more preferably an extremely hardened palm kernel oil or an extremely hardened palm kernel stearin oil. It is a hydrogenated oil.
• the fat and oil composition for chocolate according to the embodiment of the present invention preferably has a solid fat content (hereinafter referred to as SFC) of 60 to 90% at 10°C, 45 to 80% at 20°C, and 15 to 15% at 30°C. 55%, more preferably 65-85% at 10°C, 48-75% at 20°C, 20-50% at 30°C, even more preferably 68-80% at 10°C, and 50-85% at 20°C. 70% and 25-48% at 30°C.
• SFC solid fat content
• the fat and oil composition for chocolate according to the embodiment of the present invention is preferably a non-tempering hard butter, more preferably a non-tempering lauric acid hard butter.
• the fatty acid content of fats and oils can be measured by gas chromatography according to AOCS Ce1f-96.
• the triglyceride content of fats and oils can be measured by gas chromatography according to AOCS Ce5-86.
• the iodine value of fats and oils can be measured according to "2.3.4.1-1996 Iodine value (Wyss-cyclohexane method)" of "Standard oil and fat analysis test methods (edited by Japan Oil Chemists'Society)" .
• the rising melting point of fats and oils can be measured according to "2.2.4.2-1996 Melting Point (rising melting point)" of "Standard Oil and Fat Analysis Test Methods (edited by Japan Oil Chemists'Society)".
• the SFC of fats and oils can be measured in accordance with 2.2.9-2003 Solid Fat Content (NMR method) of "Standard Oils and Fats Analysis Test Methods (edited by Japan Oil Chemists'Society)".
• the chocolate according to the embodiment of the present invention contains the fat and oil composition for chocolate according to the embodiment of the present invention.
• the chocolate of the embodiment of the present invention preferably contains the fat and oil composition for chocolate of the embodiment of the present invention in the fat and oil contained in the chocolate at 70% by mass or more, more preferably at least 75% by mass, and further The content is preferably 80 to 95% by mass.
• the fats and oils contained in chocolate are the total fats and oils that are the sum of all the fats and oils contained in chocolate.
• the fat is a mixture of cocoa butter contained in the cacao mass, milk fat contained in whole milk powder, and fat a.
• the fats and oils contained in chocolate in the present invention include fats and oils (cocoa butter, milk fat, etc.) contained in oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.) in addition to the fats and oils blended in chocolate.
• the chocolate according to the embodiment of the present invention preferably contains cocoa butter.
• the chocolate of the embodiment of the present invention preferably contains cocoa butter in fats and oils contained in the chocolate at 20% by mass or less, more preferably at most 17% by mass, still more preferably at most 15% by mass, and most preferably The content is preferably 5 to 15% by mass.
• cocoa butter includes not only the cocoa butter blended into chocolate but also the cocoa butter contained in cocoa raw materials such as cocoa mass and cocoa powder containing cocoa butter.
• the chocolate according to the embodiment of the present invention preferably contains fats and oils in an amount of 25 to 60% by mass, more preferably 25 to 50% by mass, and even more preferably 28 to 45% by mass.
• the chocolate according to the embodiment of the present invention preferably contains carbohydrates.
• carbohydrates refer to carbohydrates with dietary fiber removed.
• Specific examples of carbohydrates include sugars, sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrin, and the like.
• saccharides refer to monosaccharides and disaccharides (glucose, fructose, galactose, sugar (sucrose), lactose, maltose, etc.).
• carbohydrates refer to carbohydrates themselves, and do not include carbohydrates contained in other raw materials (for example, powdered milk, etc.).
• the carbohydrate used in the production of chocolate according to the embodiment of the present invention is preferably a saccharide, more preferably sugar or lactose.
• the chocolate according to the embodiment of the present invention preferably contains carbohydrates in an amount of 20 to 60% by mass, more preferably 23 to 55% by mass, and even more preferably 25 to 50% by mass.
• the chocolate according to the embodiment of the present invention preferably contains a cocoa component.
• the cacao component refers to cacao raw materials obtained from cacao beans that contain solid content other than fats and oils. Specific examples of the cacao component are cacao mass, cocoa powder, and the like.
• the cocoa component used in the production of chocolate according to the embodiment of the present invention is preferably cocoa mass or cocoa powder.
• the chocolate according to the embodiment of the present invention preferably contains a cacao component in an amount of 0 to 35% by mass, more preferably 5 to 30% by mass, and even more preferably 10 to 25% by mass.
• the chocolate according to the embodiment of the present invention preferably contains milk powder.
• milk powder include skim milk powder, whole milk powder, and the like.
• the milk powder used for manufacturing the chocolate according to the embodiment of the present invention is preferably skim milk powder or whole milk powder.
• the chocolate according to the embodiment of the present invention preferably contains milk powder in an amount of 0 to 30% by mass, more preferably 0 to 25% by mass, and even more preferably 0 to 20% by mass.
• the chocolate according to the embodiment of the present invention can use raw materials commonly added to chocolate.
• emulsifiers sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, lecithin, etc.
• soybean flour soybean protein
• processed fruit products processed vegetable products
• matcha powder various powders such as coffee powder, gums, starches, antioxidants, colorants, fragrances, etc.
• the chocolate according to the embodiment of the present invention can be manufactured by a conventionally known chocolate manufacturing method.
• the chocolate according to the embodiment of the present invention uses, for example, fats and oils, cacao ingredients, carbohydrates, dairy products, emulsifiers, etc. as raw materials and undergoes a mixing process, a refining process, a scouring process (conching), a cooling process, etc. It can be manufactured through Further, the chocolate according to the embodiment of the present invention is preferably manufactured through a micronization step.
• the chocolate according to the embodiment of the present invention is preferably a non-tempering chocolate.
• the chocolate according to the embodiment of the present invention can be used as coated chocolate, filled chocolate, soft chocolate (chocolate cream), etc.
• the chocolate according to the embodiment of the present invention has good melting properties and solidification properties, and is less likely to bloom.
• the chocolate according to the embodiment of the present invention is less likely to bloom, products using the chocolate according to the embodiment of the present invention can be expected to have an extended expiration date. Therefore, the chocolate according to the embodiment of the present invention can be expected to improve the food loss problem.
• the composite food according to the embodiment of the present invention is a composite food consisting of the chocolate according to the embodiment of the present invention and a food.
• foods refer to foods other than chocolate.
• foods used in the production of the composite food according to the embodiment of the present invention include white bread, salt bread, coppe bread, fruit bread, butter roll, French bread, roll bread, sweet bread, sweet dough, muffin, brioche, Bread such as focaccia bagels, croissants, Danish pastries, donuts, castella, waffles, bolo, yatsuhashi, rice crackers, karinto, sponge cakes, roll cakes, pound cakes, Baumkuchen, fruit cakes, madeleines, s jewe, choux, eclairs , mille-feuille, pies, tarts, macarons, biscuits, cookies, crackers, sables, langue de chat, steamed bread, pretzels, wafers, potato chips, snacks, crepes, soufflés, hardtack and other sweets, fruits such as bananas, apples, strawberries, etc. It is.
• the composite food according to the embodiment of the present invention can be produced by combining chocolate and food using a conventionally known method.
• methods for combining chocolate and foods according to the embodiment of the present invention include coating, pouring, rolling, sandwiching, adhering, and kneading.
• the hydrogenation reaction was carried out using a nickel catalyst at 160 to 200°C until the iodine value became 2 or less. After the hydrogenation reaction was completed, the nickel catalyst was removed by filtration, and the oil was decolored and deodorized to obtain extremely hardened oil.
• Oil and fat compositions were produced by mixing melted oils and fats according to the formulations shown in Tables 1 and 2.
• the fatty acid content and triglyceride content of the obtained oil and fat composition were measured according to the above-mentioned analysis method. The measurement results are shown in Tables 1 and 2. Note that the unit of formulation and content of the oil and fat composition is mass % (there is no unit of mass ratio), and the unit of SFC of the oil and fat composition is %.
• chocolate of Formulation 1 shown in Table 3 was prepared using the usual chocolate manufacturing method (mixing, atomization, scouring, cooling). ) without tempering or seeding (the unit of formulation and content is mass %).
• chocolate of formulation 2 shown in Table 3 was manufactured by the usual chocolate manufacturing method (mixing, atomization, scouring, cooling) (with different formulation and content). The unit is mass %), and was produced without tempering or seeding. All of the obtained chocolates had a water content of 3% by mass or less.
• the chocolates of Examples had good solidification and melt-in-the-mouth properties, and were less likely to bloom.
• the chocolate of Comparative Example 3 had poor texture in the mouth.
• the chocolate of Comparative Example 4 did not have satisfactory solidification properties.

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• 2022
  • 2022-08-05 JP JP2022125911A patent/JP7530937B2/ja active Active
• 2023
  • 2023-07-13 KR KR1020257001505A patent/KR20250044252A/ko active Pending
  • 2023-07-13 CN CN202380056668.5A patent/CN119604196A/zh active Pending
  • 2023-07-13 WO PCT/JP2023/025893 patent/WO2024029306A1/ja not_active Ceased
• 2024
  • 2024-07-29 JP JP2024122031A patent/JP2024138121A/ja active Pending

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