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
• • 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
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds

Definitions

• the present invention relates to chocolates, and more specifically to chocolates containing randomly interesterified oils.
• Chocolate is used in a wide variety of food products, including on its own, as well as in combination with other foods such as bread, cakes, confectionery, and frozen desserts. Depending on how it is used, the functions required of chocolate vary.
• chocolates can be used is to coat (cover), knead, or drip chocolate into frozen desserts such as ice cream, with the aim of diversifying flavors, preventing moisture migration, and maintaining texture.
• Patent Documents 1 to 3 chocolate coatings using interesterified fats that do not contain lauric fats have been disclosed.
• Patent Document 4 discloses chocolate for frozen desserts that is less likely to bloom at freezing temperatures and contains linear saturated fatty acids with 8 to 10 carbon atoms as an essential ingredient.
• the applicant has proposed chocolates for frozen desserts that have a low saturated fatty acid content, are soft to the touch when first chewed in the freezer, harden quickly, have a moderate amount of lingering flavor, and allow the flavor of chocolate to be felt (Patent Document 5).
• Patent Document 5 The applicant aimed to solve another problem in the chocolates.
• the objective of the present invention is to provide chocolates that solidify quickly, melt easily in the mouth, and have excellent flavor expression.
• the present invention includes the following.
• chocolates in which the SFC of the fats and oils contained therein at 25°C is 10% or less, Chocolates containing randomly interesterified oils that satisfy the following (A) and (B):
• (A) In the constituent fatty acid composition the content of saturated fatty acids having 12 to 18 carbon atoms is 20% by mass or more;
• (B) In the constituent fatty acid composition the content by mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms is 0.2 or more and less than 1;
• the random interesterified oil is (C) In the constituent fatty acid composition, the content of unsaturated fatty acids is 50% by mass or more and 80% by mass or less.
• the present invention makes it possible to provide chocolates that solidify quickly, melt easily in the mouth, and have excellent flavor expression.
• the chocolates of the present invention are chocolates in which the SFC at 25°C of the fats and oils contained in the chocolates is 10% or less.
• the fats and oils contained in the chocolates refers not only to the fats and oils derived from fats and oils, but also to the total amount of all fats and oils contained in the raw materials for the chocolates, such as cocoa mass, cocoa, and milk powder.
• soybean oil high erucic acid rapeseed oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, high oleic sunflower oil, rice oil, safflower
• the present invention aims to produce chocolates with low trans fatty acids, without using partially hydrogenated oils that contain a relatively large amount of trans fatty acids.
• the content of erucic acid contained in the high erucic acid rapeseed oil is preferably 30 mass% or more in the constituent fatty acid composition.
• the content of oleic acid contained in high oleic sunflower oil and high oleic safflower oil is preferably 60% by mass or more in the constituent fatty acid composition.
• the chocolates of the present invention are not limited to "pure chocolate,” “chocolate,” “semi-chocolate,” and “chocolate-based foods” as defined by the National Chocolate Industry Fair Trade Council, but also include processed foods that contain fats and oils as an essential ingredient and use cocoa mass, cocoa, whole milk powder, dried fruit juice powder, dried vegetable powder, vegetable milk powder, cocoa butter, cocoa butter substitutes, hard butter, etc. Therefore, the term may also refer collectively to foods that have edible ingredients dispersed in a fat-and-oil base, such as matcha-flavored or strawberry-flavored foods that incorporate vegetable or fruit-derived powders.
• a preferred embodiment of the chocolates of the present invention is chocolates that can be used in frozen desserts.
• frozen desserts are not limited to any particular type as long as they are confectionery that is eaten at frozen temperatures, but typical examples include ice cream, ice milk, and lacto ice cream, as defined by the "Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products,” also known as the “Milk Ministerial Ordinance,” and frozen desserts as defined by the Ministry of Health, Labor and Welfare's Notification "Standards and Criteria for Foods, Food Additives, etc.”
• the chocolates of the present invention are chocolates containing a random interesterified oil that satisfies the following (A) and (B):
• A) In the constituent fatty acid composition the content of saturated fatty acids having 12 to 18 carbon atoms is 20% by mass or more.
• the content of saturated fatty acids having 12 to 18 carbon atoms is 20% by mass or more, preferably 20% by mass or more and 50% by mass or less, more preferably 20% by mass or more and 45% by mass or less, and even more preferably 20% by mass or more and 40% by mass or less.
• the mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms is 0.2 or more and less than 1, preferably 0.2 or more and 0.8 or less, and more preferably 0.2 or more and 0.7 or less.
• the random interesterified oil has an unsaturated fatty acid content of 50% by mass or more and 80% by mass or less, more preferably 52% by mass or more and 80% by mass or less, and even more preferably 55% by mass or more and 80% by mass or less, in the constituent fatty acid composition (C).
• the random interesterified oil has a (D) constituent fatty acid composition in which the content of saturated fatty acids having 12 to 14 carbon atoms is 5% by mass or more and 30% by mass or less, more preferably 5% by mass or more and 27% by mass or less, more preferably 5% by mass or more and 25% by mass or less, and even more preferably 6% by mass or more and 23% by mass or less.
• the random interesterified oil is not particularly limited to the fats and oils used as the raw material fats and oils as long as it satisfies the above-mentioned composition, but it is preferable to use the following fat and oil raw materials r and s as essential components.
• Oil and fat raw material r vegetable oil with an iodine value of 56 to 150
• Oil and fat raw material s lauric oil
• examples of vegetable oils and fats with an iodine value of 56 to 150 used as the oil and fat raw material r include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, olive oil, palm olein, and shea olein.
• Soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, rice bran oil, and safflower oil with an iodine value of 70 to 145 are preferred.
• the lauric fats used as the fat raw material s are fats and oils that are rich in lauric acid, a saturated fatty acid with 12 carbon atoms, and in which the lauric acid content of all constituent fatty acids is 30% by mass or more, preferably 40% by mass or more.
• Specific examples include coconut oil, palm kernel oil, and their hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, and mixtures of these.
• the random transesterification method may use either a chemical catalyst or an enzyme catalyst.
• chemical catalysts that can be used include alkali metal catalysts such as sodium methylate
• enzyme catalysts include lipases from the genera Alcaligenes, Penicillium, and Thermomyces. These lipases may be immobilized on ion exchange resins or diatomaceous earth by known methods, or may be used in powder form.
• fat and oil content includes fats (cocoa butter) derived from cacao raw materials such as cocoa mass and cocoa powder, as well as fats derived from raw materials blended into chocolates.
• the fat and oil content in chocolates is preferably 30% to 70% by mass, more preferably 45% to 65% by mass. If the fat and oil content is appropriate, it is easy to combine with frozen desserts, and coating work is particularly easy, allowing for a uniform coating on the frozen dessert. If the fat and oil content is below the lower limit, the viscosity of the chocolates during coating may increase, making it difficult to coat evenly.
• the fat and oil content of the chocolate contains the random interesterified oil in an amount of 5% by mass to 97% by mass, more preferably 6% by mass to 88% by mass, and even more preferably 9% by mass to 70% by mass. If the random interesterified oil content is less than 5% by mass, the effects of the present invention may not be achieved, or the chocolate may not have the texture desired.
• the chocolates of the present invention can appropriately use raw materials such as sugars, dairy products such as whole milk powder, skim milk powder, cream powder, whey powder, and buttermilk powder, cocoa components such as cocoa mass, cocoa powder, and adjusted cocoa powder, cheese powder, coffee powder, and fruit juice powder, so long as they satisfy the requirements.
• dairy products such as whole milk powder, skim milk powder, cream powder, whey powder, and buttermilk powder
• cocoa components such as cocoa mass, cocoa powder, and adjusted cocoa powder, cheese powder, coffee powder, and fruit juice powder
• vanillin, flavorings, acidulants, and colorings can also be appropriately used to adjust the flavor and color tone.
• the chocolates of the present invention can contain emulsifiers that are commonly used in the production of chocolates.
• emulsifiers examples include lecithin, polyglycerol fatty acid esters, sucrose fatty acid esters, organic acid monoglycerol fatty acid esters, polysorbates, and polyglycerol condensed ricinoleic acid esters. These may be used in combination of two or more.
• the chocolates of the present invention can be manufactured in the same manner as general chocolates.
• the chocolates of the present invention can be obtained by mixing an appropriate selection of ingredients, such as cocoa mass (part of it), various powdered foods such as cocoa powder, sugars, and milk powder, emulsifiers, flavorings, and colorings, with fats and oils, followed by rolling as a grinding process, adding the remaining ingredients as appropriate, and then performing a conching or mixing process.
• ingredients such as cocoa mass (part of it)
• various powdered foods such as cocoa powder, sugars, and milk powder
• emulsifiers such as cocoa powder, sugars, and milk powder
• flavorings such as cocoa powder, sugars, and milk powder
• emulsifiers such as cocoa powder, sugars, and milk powder
• flavorings such as cocoa powder, sugars, and milk powder
• emulsifiers such as cocoa powder, sugars, and milk powder
• flavorings such as cocoa powder, sugars
• a preferred embodiment is when the chocolates of the present invention are used in frozen desserts.
• shape or method of use There are no particular limitations on the shape or method of use, but examples include “coating applications” in which the frozen dessert is dipped into melted chocolates of the present invention to coat the surface of the frozen dessert, and “incorporation or dripping applications” in which melted chocolates are dripped and mixed into a fluid frozen dessert such as ice cream, where they solidify and become present in the frozen dessert in granular or fragmented form.
• the form in which the frozen dessert and chocolates are combined is also not particularly limited, and examples include cases in which the surface of the frozen dessert is uniformly covered, as well as cases in which only a portion is covered, and cases in which the chocolates are kneaded into the frozen dessert and the amount of dripping increases so that the granular or fragmented chocolates are less likely to separate, resulting in a marbled or thin plate-like combination within the frozen dessert.
• Oils and fats used in the study Raw material oils and fats were blended as shown in Table 1 (units: parts by mass). Random interesterification reaction was carried out with 1.0 kg of blended oil using sodium methylate as a catalyst until randomization was complete. After that, the catalyst was deactivated by washing with an acidic solution and then with hot water, followed by bleaching and deodorization as usual, to obtain randomly interesterified oils 1 to 4.
• the oleic acid content in the constituent fatty acid composition of the high oleic sunflower oil used was 86.0% by mass.
• the iodine value is represented as IV.
• the random interesterified oils 1 to 4 were analyzed according to the above-mentioned [Method for analyzing fatty acid composition] and the results are shown in Table 2 (unit: mass %).
• the number following C indicates the number of carbon atoms
• the number to the right of the colon (:) indicates the number of double bonds.
• the description after the colon (:) is omitted.
• the content (% by mass) of saturated fatty acids having 12 to 18 carbon atoms is represented as M
• the content (% by mass) of saturated fatty acids having 12 to 14 carbon atoms is represented as N
• the total amount (% by mass) of unsaturated fatty acids is represented as O
• the mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms in the constituent fatty acid composition is represented as N/M.
• Chocolates were prepared using the investigated fats and oils prepared above.
• the chocolates were prepared in Examples 1 to 3 and Comparative Examples 1 to 3 according to the following "Method for preparing chocolates for frozen desserts” using the same formulation as in Table 4 (units: parts by mass), with only the investigated fat portion being different.
• the chocolates were prepared according to the "Method for coating frozen desserts with chocolates” described below, and then evaluated according to the "Method for evaluating chocolates" and "Chocolate evaluation criteria” described below, with the results shown in Table 5.
• the analytical values (M, N, N/M, O) of the randomly interesterified oil used are also shown.
• a mixed oil of 97.3 parts by mass of the test fat and 2.7 parts by mass of cocoa butter was prepared, which corresponds to the fat and oil component consisting of the test fat portion shown in Table 4 and the cocoa butter portion derived from cocoa powder.
• the fat and oil (cocoa butter) content in the cocoa powder used was 11% by mass.
• the SFC at 25°C of each of the prepared mixed oils was analyzed according to the above-mentioned "SFC Parallel Measurements at Each Temperature.” The results are shown in Table 5 (unit: mass%).
• the fatty acid composition of the random interesterified oil was evaluated using the following numerical ranges as indicators.
• M content of saturated fatty acids having 12 to 18 carbon atoms in the constituent fatty acid composition
• N content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition
• N/M mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms in the constituent fatty acid composition
• O content of unsaturated fatty acids in the constituent fatty acid composition is 50% by mass or more and 80% by mass or less.
• the random interesterified oils 1 to 3 used in the examples in which the target quality was obtained contained the following oil and fat raw material r and oil and fat raw material s in the raw oil and fat in addition to the above-mentioned composition.
• Oil and fat raw material r vegetable oil with an iodine value of 56 to 150
• Oil and fat raw material s lauric oil
• the SFC at 25°C of the fats and oils contained in the chocolates was all 10% or less.
• the chocolates of the present invention satisfy the above-mentioned numerical ranges and are therefore suitable for use in frozen desserts.
• the present invention makes it possible to provide chocolates that solidify quickly, melt easily in the mouth, and have excellent flavor expression.

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• Chemical & Material Sciences (AREA)
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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Inorganic Chemistry (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Confectionery (AREA)

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• 2025
  • 2025-02-26 JP JP2025530072A patent/JP7761180B1/ja active Active
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