JP2003299442A - Bloom resistant nontempering chocolate - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a quality chocolate excellent in bloom resistance, having a nontempering property, comprising abundantly formulated cacao butter and cacao mass. <P>SOLUTION: The oil and fat components of the chocolate contain 3-30 wt.% of disaturated monolinolate(S2L), 10-40 wt.% of lauric fat and oil and 20-40 wt.% of SUS triglyceride (excluding the disaturated monolinolate(S2L)). <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to bloom-resistant, non-tempering chocolates, especially chocolates for coating. In the present specification, the term "chocolate" is not limited by the regulations ("fair agreement regarding the labeling of chocolates") or legal provisions, and so-called chocolates and processed fats and oils using cacao substitute fats. Is also used to include.

[0002]

2. Description of the Related Art Chocolate for coating is used for coating various Western confectioneries such as cakes, breads and biscuits. The quality required for chocolate for coating is that it can be used without tempering and has good workability, that fats and oils crystallize and solidify immediately after coating, no bloom occurs during storage after coating, and that it has a good flavor. , The chocolate surface has a good gloss, etc. Conventionally, it has been known that when laurin-based hard butter is blended, it is quickly dried after coating with no tempering, and it is used for various chocolates. However, in order to respond to the recent trend toward higher quality, when a large amount of cocoa butter or cocoa mass is used to increase the flavor of chocolate, fat bloom occurs. Fat bloom is a coarsened oil / fat crystal, which is a state where the whole or a part is in a granular or white powdery state, and as a result, the smoothness of the chocolate is lost and it becomes dull. It will be in a state and the commercial value will be significantly lost. In order to prevent such fat bloom, improvement of chocolate production method, improvement of hard butter, development of bloom preventive agent, etc. have been conventionally performed, but especially when the amount of cocoa butter or cocoa mass is increased, it is still insufficient. No fat bloom prevention has been achieved. For example, JP-A-11-18781
No. 3, gazette describes a bloom suppressing oil and fat, but it is effective when it is rapidly cooled near the melting point (40 ° C. or higher), and is not suitable for cooling at room temperature (20 to 30 ° C.). Further, JP-A No. 11-92780 describes a cocoa oil and fat crystal transition inhibitor, but it does not specify no tempering. In addition, JP-A-6-133
No. 693 discloses a coating chocolate characterized by using a lauric oil and fat and a disaturated monolinoleate (S2L) in combination, but this is a chocolate characterized by plasticity that is unlikely to cause cracking, and a large amount. It is not characterized by blending cocoa butter or cocoa mass. As described above, the technique for preventing bloom caused by blending a large amount of lauric oil and fat with cocoa butter and cocoa mass is still insufficient.

[0003]

SUMMARY OF THE INVENTION In view of the above circumstances, the main object of the present invention is mainly that the chocolate after coating is rapidly crystallized and solidified at room temperature (20 to 30 ° C.) to have a good flavor and a good luster. And to provide a chocolate which is characterized by having good bloom resistance and which is particularly suitable for coating applications.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies in order to achieve the above object, and as a result, the chocolate having a desired quality can be obtained by adjusting the fat and oil component in the chocolate to a specific composition. They have found that they can be obtained and have completed the present invention. That is, the present invention is

(1) 3 to 30% by weight of disaturated monolinoleate (S2L) and 10 to 10 of lauric oils and fats in the fat and oil component of chocolate (100% by weight of the whole fat and oil component).
40% by weight, SUS triglyceride (excluding disaturated monolinoleate (S2L)) 20 to 40% by weight chocolate, and (2) further, non-laurin type nontempering hard butter 67% by weight or less The chocolate according to (1) above is provided.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The disaturated monolinoleate (S2L) used in the chocolate of the present invention comprises two saturated fatty acid (S) residues having 12 to 22 carbon atoms and an unsaturated fatty acid (U) residue 1.
This is a glyceride (S2U) having an individual bound thereto, and the unsaturated fatty acid (U) is linoleic acid (L). As the fats and oils rich in S2L, fats and oils containing a large amount of linoleic acid, for example, safflower oil, sunflower oil, corn oil, rapeseed oil, soybean oil, especially the fats and oils of the former two are transesterified with a saturated fatty acid-rich ester by a known method. However, it can be obtained by performing separation as required. In particular, transesterification
When a free fatty acid or a monohydric alcohol ester thereof is used as a saturated fatty acid source by performing a lipase having selectivity at the 3-position, the trisaturated glyceride component in the chocolate fats and oils, which tends to be an obstacle, is less produced. There is an advantage that it is not necessary to remove the transesterified oil by fractionation. Also, palmitic acid or stearic acid, or their monohydric alcohol esters are cost-effective sources of saturated fatty acids. In the present invention, the di-saturated monolinoleate (S2L) in the fat and oil component of chocolate is 3 to.
The content is 30% by weight, preferably 5 to 15% by weight.

As the lauric oil and fat to be used, palm oil,
Examples include palm kernel oil, fractionated oils thereof, hydrogenated oil, transesterification and the like. The lauric oil is contained in an amount of 10 to 40% by weight, preferably 20 to 30% by weight. The upper limit of the amount of lauric oil and fat is not particularly limited, but is preferably 60% by weight or less, more preferably 50% by weight or less.

SUS triglyceride is a 2-unsaturated-
It means 1,3-disaturated triglyceride. The di-saturated monolinoleate (S2L) is also a SUS triglyceride, but SUS triglycerides other than S2L are also used in the present invention. Cocoa butter is a representative fat and oil of chocolate, and the cacao butter contains about 80% by weight of a SUS component in its triglyceride component. Various hard butters have hitherto been on the market as alternative fats for cocoa butter, but all tempering type, so-called cocoa butter-like fats, have a SUS component as a main triglyceride component. Further, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea oil, used as a raw material fat of chocolate. SUS is also used for monkey oil, animal fats and oils such as milk fat, beef oil, lard, fish oil and whale oil, and processed fats and oils obtained by hardening, fractionating and transesterifying the above oils and fats alone or as a mixture.
Ingredients are included. In the present invention, SUS triglyceride (excluding disaturated monolinoleate (S2L))
20 to 40% by weight, preferably 25 to 35% by weight.

As the non-lauric non-tempering hard butter, the oil / fat raw material may be any of the conventionally used oil / fat raw materials, and one or more blended oils such as fractionated oils thereof, hardened and transesterified oils may be used. Good. Non-laurin type non-tempering hard butter has no particular lower limit,
It is preferably 10% by weight or more.

As fats and oils components in chocolate, disaturated monolinoleate (S2L), lauric oil and fats, SUS triglyceride (disaturated monolinoleate (S
(Excluding 2 L)) and, if desired, a non-laurin type non-tempering hard butter can be added to obtain a non-tempering chocolate having excellent bloom resistance, particularly a chocolate for coating. If the amount is out of the above range, the bloom resistance tends to be poor, and there is a tendency that crystallization occurs immediately after coating and the product does not solidify.

The chocolate of the present invention can be produced by a method known per se by mixing desired components according to a method known per se, and the other components can be appropriately selected from ordinary chocolate components. The obtained chocolate of the present invention contains lauric oil and fat and a large amount of SUS triglyceride, but can be used without tempering, has excellent bloom resistance, and has a room temperature (2) after coating.
It can have a bloom resistance of 0 to 30 ° C. for about 3 weeks (see Example 1). In addition, it is crystallized and solidified immediately after coating, and the luster is good. High-grade chocolate containing a large amount of cocoa butter or cocoa mass can be used without tempering, and is particularly suitable for use in coating Western confectionery, bread, distributed confectionery, etc., but is not particularly limited thereto.

The reason why disaturated monolinoleate (S2L) suppresses bloom expression of chocolate containing lauric oil and SUS triglyceride is not clear, but disaturated monolinoleate (S2L) is 1,3-distearoyl, 2 -Oleoyl triglyceride (St0
It is presumed that the crystallization of SUS triglyceride may be suppressed because the γ-type crystals observed in St) only remain and a coarse packing structure is easily formed.

[0013]

The present invention will be described in more detail below with reference to Reference Examples, Examples and Comparative Examples, but the present invention is not limited to these. In addition,% used below
Means% by weight. Reference Example 1 20% safflower oil and 80% ethyl stearate
Transesterification was performed using a lipase having 3-position specificity, and the ethyl ester portion was removed by distillation to obtain an S2L-containing fat or oil. This oil contains 48.3% S2L, 6.6% other S2U, and 4% SU2 + U3.
It was 4.5% and S3 component was 0.6%. Furthermore, this S
The 2 L-containing fat was separated with a solvent to obtain a high melting point fraction S2L-containing fat with a yield of 60%. This oil contains 76.9% S2L, 14.3% other S2U, SU2
The + U3 component was 8.8% and the S3 component was 1.0%.
As the lauric oil and fat, a palm kernel oil extremely hardened oil having an iodine fraction of 1 or less, which was obtained by hydrogenating a high melting point fraction obtained by fractionating palm kernel oil with a solvent at a yield of 50%, was used. As the non-laurin type non-tempering hard butter, a trade name “Melano H1000” (manufactured by Fuji Oil Co., Ltd.), which was made from palm oil, was used.

Example 1 and Comparative Examples 1 to 4 According to the formulation shown in Table 1, a non-tempering chocolate was produced according to a conventional method.

[Table 1]

Table 2 shows the fat and oil composition of the resulting chocolate.

[Table 2]

As the evaluation of the above-mentioned chocolate, mixing, rolling and conching were carried out by a usual production method, and after cooling the chocolate product temperature at 40 ° C. at each temperature, the occurrence of bloom at each temperature was observed.
Table 3 shows the results of Example 1 and Comparative Examples 1, 2, and 3.

[0017]

[Table 3]

As is clear from the results shown in Table 3, the chocolates of Example 1 and Comparative Example 2 did not bloom for about 30 days and retained good luster, but Comparative Examples 1 and 3
The chocolate of No. 3 had bloomed after about 3 days, and the commercial value was lost. When 3% or more of di-saturated monolinoleate (S2L) is contained as an oil and fat component of chocolate, it has an effect on bloom resistance. The time required for the chocolate surface to crystallize and solidify at the time of coating was about 10 minutes in Example 1 and Comparative Examples 1 and 3, which was good, but Comparative Examples 2 and 4 required 20 minutes or more, which is quite good. It did not solidify and was of an unsuitable quality in terms of workability. In order to rapidly crystallize and solidify, lauric oil and fat are required to be blended, and disaturated monolinoleate (S2L) is suitable as an oil and fat component of chocolate in an amount of 30% or less.

[0019]

As described above, a chocolate having an oil and fat composition containing di-saturated monolinoleate and lauric oil and fat and a large amount of SUS triglyceride (excluding di-saturated monolinoleate) as fats and oils components in chocolate contains cocoa butter and cocoa mass. Despite being a high-grade chocolate blended in a large amount, it can be used for non-tempering, and has the characteristics that it quickly crystallizes and solidifies after coating, and has good bloom resistance and gloss.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Toshitaka Okochi             1 Sumiyoshi-cho, Izumisano-shi, Osaka Fuji Oil Co., Ltd.             Ceremony company Hannan office F-term (reference) 4B014 GB02 GY04

Claims (2)

[Claims] 1. A fat and oil component of chocolate comprising 3 to 30% by weight of disaturated monolinoleate (S2L), 10 to 40% by weight of lauric oil and fat, and 20 to 40 of SUS triglyceride (excluding disaturated monolinoleate (S2L)). weight%
Chocolate which is characterized by containing. 2. The chocolate according to claim 1, further containing 67 wt% or less of non-laurin type non-tempering hard butter.