JP6410485B2 - chocolate - Google Patents

Description

  The present invention relates to a chocolate suitable for a whipped application and a frozen confectionery application, and a bubble-containing chocolate suitable for a frozen confectionery application in which the chocolate is whipped.

  In general, air-containing chocolates such as air-in chocolate and whipped chocolate are characterized by light texture and good meltability in the mouth because they contain bubbles. Foamed chocolate is one of the products preferred by consumers as highly tasteful chocolate because of its light texture and good meltability in the mouth. In addition, since the foamed chocolate has an interesting texture when frozen, it may be eaten. The frozen foamed chocolate is often combined not only with chocolate alone, but also with frozen desserts such as ice cream.

  Various methods have been proposed as a method for producing foamed chocolate. For example, a method of adding chocolate components (cacao mass, cocoa powder, chocolate, etc.) to whipped whipped cream (for example, Patent Document 1) and chocolate components The method (for example, patent document 2) etc. of whipping the whipped cream containing are mentioned. However, the foamed chocolate obtained by these methods is a whipped cream having a chocolate flavor rather than the foamed chocolate. The whipped cream is obtained by whipping an oil-in-water emulsion and is based on an aqueous component, and therefore usually cannot contain many chocolate components which are oily components. Therefore, the whipped cream having a chocolate flavor obtained by these methods has a poor chocolate flavor, and is unsatisfactory in terms of the flavor when a product with a strong chocolate flavor is required. Furthermore, these methods require a step of adding or kneading the chocolate component to the whipped cream, and there is a problem in manufacturing that it takes time and effort.

  In addition, examples of the method for producing foamed chocolate include a method of adding a chocolate component (cocoa mass, cocoa powder, chocolate, etc.) to whipped butter cream (for example, Patent Document 3). However, the foamed chocolate obtained by these methods is also a butter cream having a chocolate flavor rather than the foamed chocolate. Butter cream is made by whipping a water-in-oil emulsion or shortening, and since it is based on an oily component, it can contain a chocolate component rather than whipped cream, but the amount is compared to chocolate Few. Therefore, the butter cream having a chocolate flavor obtained by this method is still poor in chocolate flavor, and when a product having a stronger chocolate flavor is required, it is unsatisfactory in terms of flavor. Furthermore, this method also requires a process of adding a chocolate component to butter cream, and there is a problem in terms of manufacturing that it takes time.

In addition, as a method for producing a foam-containing chocolate, a method of directly whipping chocolate itself having foaming properties by blending a specific fat or oil or a specific emulsifier (for example, Patent Documents 4 to 7) Etc. The foamed chocolate obtained by these methods has a rich chocolate flavor because the chocolate itself is whipped. However, any of these foam-containing chocolates has a manufacturing problem that it is necessary to whip after melting the chocolate, which takes time. Accordingly, there has been a demand for chocolate that can be whipped without melting the chocolate.
Furthermore, in the production of foamed chocolate, when the chocolate itself is directly whipped, it is also important in terms of workability that it can be whipped in a normal working environment at room temperature. In addition, since whipped chocolate is often used after being molded with a squeezed bag or the like, it is also important that bubbles after molding are hard to break and shape retention is good. In addition, when whipped chocolate is frozen and used, whipped chocolate is often eaten in a frozen state, so it is also important that the mouth melt in the frozen state is good.

  From the background as described above, it has been desired to develop a chocolate that can be directly whipped in a working environment at room temperature without melting the chocolate, and that has good shape retention after whipping and good melting in the mouth.

JP 2000-116331 A Japanese Patent Laid-Open No. 62-248454 JP-A 63-28355 JP-A-3-201946 International Publication No. 00/57715 International Publication No. 2002/76225 JP 2004-8114 A

  An object of the present invention is to provide a chocolate that can be directly whipped in a working environment at room temperature without melting the chocolate, and has good shape retention after whipping and good melting in the mouth.

  As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have a specific amount of a specific triglyceride and a specific fatty acid in fats and oils contained in chocolate, and work at room temperature without melting the chocolate. It has been found that a chocolate that can be directly whipped under an environment and has good shape retention after whipping and good melting of the mouth is obtained, and the present invention has been completed.

That is, the first invention of the present invention is a chocolate in which the fats and oils contained in the chocolate satisfy the following conditions (a) to (d).
(A) C42~48TG content 10.5 40 mass%
(B) XU2 + U3 content is 27 to 75% by mass
(C) The content of saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid is 4 to 20% by mass.
(D) The unsaturated fatty acid content in the constituent fatty acids is 47 to 74% by mass.
In the above conditions (a) to (d), X, U, C42 to 48TG, XU2, and U3 are as follows.
X: Saturated fatty acid having 16 to 18 carbon atoms U: Unsaturated fatty acid having 18 carbon atoms C42 to 48TG: Triglyceride having 42 to 48 total carbon number of fatty acid residues constituting XU2: X is one molecule and U is a two-molecule bond Triglyceride U3: Triglyceride in which 3 molecules of U are bonded The second invention of the present invention is the chocolate according to the first invention used by whipping.
3rd invention of this invention is chocolate as described in 1st invention or 2nd invention which is an object for frozen desserts.
The fourth invention of the present invention is a cell-containing chocolate obtained by whipping the chocolate according to any one of the first to third inventions.
A fifth invention of the present invention is the cell-containing chocolate according to the fourth invention for use in frozen desserts.
6th invention of this invention is the foamed chocolate as described in 4th invention or 5th invention which frozen the said foamed chocolate.
7th invention of this invention is a composite confectionery which combined the aerated chocolate as described in any one invention of 4th invention-6th invention, and frozen confectionery.
The eighth invention of the present invention is a foam-containing chocolate characterized in that the fats and oils contained in the chocolate satisfy the following conditions (a) to (d), and the chocolate temperature is whipped at 17 to 23 ° C. It is a manufacturing method.
(A) C42~48TG content 10.5 40 mass%
(B) XU2 + U3 content is 27 to 75% by mass
(C) The content of saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid is 4 to 20% by mass.
(D) The unsaturated fatty acid content in the constituent fatty acids is 47 to 74% by mass.
In the above conditions (a) to (d), X, U, C42 to 48TG, XU2, and U3 are as follows.
X: Saturated fatty acid having 16 to 18 carbon atoms U: Unsaturated fatty acid having 18 carbon atoms C42 to 48TG: Triglyceride having 42 to 48 total carbon number of fatty acid residues constituting XU2: X is one molecule and U is a two-molecule bond Triglyceride U3: Triglyceride in which three molecules of U are bonded The ninth invention of the present invention is the whipped chocolate according to the eighth invention, characterized in that the chocolate is whipped without melting. It is a manufacturing method.

  According to the present invention, it is possible to provide a chocolate that can be directly whipped in a working environment at room temperature without melting the chocolate, and that has good shape retention after whipping and good melting in the mouth.

The present invention is described in detail below.
As for the chocolate which concerns on embodiment of this invention, the fats and oils contained in chocolate satisfy | fill the conditions of the following (a) to (d).
(A) C42-48TG content is 8-40 mass%
(B) XU2 + U3 content is 27 to 75% by mass
(C) The content of saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid is 4 to 20% by mass.
(D) The unsaturated fatty acid content in the constituent fatty acids is 47 to 74% by mass.

In the present invention, chocolate is not limited by the provisions of “Fair Competition Rules for the Display of Chocolates” (National Chocolate Fair Trade Council) or legal regulations. Add cacao ingredients (cacao mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc., and all or part of the chocolate manufacturing process (mixing process, atomization process, scouring process, temperature adjustment process, molding process, cooling process, etc.) ), The fats and oils form a continuous phase, and substantially does not contain water (the water content is preferably 3% by mass or less, more preferably 2% by mass or less, and further preferably 1% by mass or less). It is food. Moreover, the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.
Moreover, the fats and oils contained in chocolate in this invention are the total fats and oils in chocolate, and besides the fats and oils mix | blended, the fats and oils (cocoa butter etc.) in oil-containing raw materials (cocoa mass, cocoa powder, etc.) are also included. Is included.
In the present invention, the foam-containing chocolate is a chocolate containing bubbles. The bubble-containing chocolate is sometimes referred to as air-in chocolate or whipped chocolate.

As for the chocolate which concerns on embodiment of this invention, C42-48TG content (condition (a)) in the fats and oils contained in chocolate is 8-40 mass%, Preferably it is 12-35 mass%, More preferably 18 to 30% by mass. When the C42-48TG content is in the above range, the chocolate can be directly whipped under a room temperature working environment, and the shape retention and mouth melting after whipping are good.
In addition, in this invention, C42-48TG is a triglyceride whose total carbon number of the fatty acid residue to comprise is 42-48. C42-48TG includes, for example, a triglyceride having a total carbon number of 42 consisting of lauric acid (carbon number 12), myristic acid (carbon number 14), palmitic acid (carbon number 16), and a fatty acid residue constituting Examples include triglycerides having a total carbon number of 48, the group of which consists of lauric acid (carbon number 12), oleic acid (carbon number 18), and oleic acid (carbon number 18). The fatty acid constituting C42 to 48TG is preferably a fatty acid having 8 to 18 carbon atoms. Triglyceride is triacylglycerol in which three molecules of fatty acid are bound to glycerol.
In addition, in this invention, room temperature is 17-23 degreeC. Further, in the present invention, the shape retention property refers to the difficulty of losing shape of the foamed chocolate over time.

As for the chocolate which concerns on embodiment of this invention, XU2 + U3 content (total content of XU2 and U3) (condition (b)) in the fats and oils contained in chocolate is 27-75 mass%, Preferably it is 30-70 mass%. More preferably, it is 35-65 mass%. When the XU2 + U3 content is within the above range, the chocolate can be directly whipped under a room temperature working environment, and the shape retention and thawing after whipping are good.
In the present invention, XU2 is a triglyceride (XUU + UXU + UUX) in which one molecule of X is bonded to two molecules of U. In the present invention, U3 is a triglyceride in which three molecules of U are bonded. In the present invention, X is a saturated fatty acid having 16 to 18 carbon atoms, and U is an unsaturated fatty acid having 18 carbon atoms.

  As for the chocolate which concerns on embodiment of this invention, the saturated fatty acid content (condition (c)) of 14 or less carbon atoms in the constituent fatty acid of the fats and oils contained in chocolate is 4-20 mass%, Preferably it is 5-19 mass. %, More preferably 8 to 17% by mass. When the saturated fatty acid content having 14 or less carbon atoms is within the above range, chocolate can be directly whipped in a working environment at room temperature, and the shape retention and whipping after whipping are good.

  In the chocolate according to the embodiment of the present invention, the unsaturated fatty acid content (condition (d)) in the constituent fatty acids of fats and oils contained in the chocolate is 47 to 74% by mass, preferably 50 to 70% by mass, More preferably, it is 52-65 mass%. When the unsaturated fatty acid content is within the above range, the chocolate can be directly whipped under a room temperature working environment, and the shape retention and whipping after whipping are good.

  As for the chocolate which concerns on embodiment of this invention, the solid fat content (henceforth SFC) of the fats and oils contained in chocolate becomes like this. Preferably it is 8-47% at 10 degreeC, 3-34% at 15 degreeC, and 20 degreeC. 1-26%, 0-11% at 25 ° C, more preferably 10-45% at 10 ° C, 5-30% at 15 ° C, 3-23% at 20 ° C, 1-9% at 25 ° C. More preferably, it is 15 to 36% at 10 ° C, 10 to 27% at 15 ° C, 6 to 18% at 20 ° C, and 2 to 8% at 25 ° C.

The analysis of the triglyceride composition can be carried out using a gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993) compliant).
Analysis of the constituent fatty acids of the fats and oils can be performed using a gas chromatographic method (AOCS Ce1f-96 compliant).
The SFC of fats and oils can be measured in accordance with “2.2.9-2003 solid fat content (NMR method)” of “Standard fat and oil analysis test method” edited by Japan Oil Chemists' Society.

The raw material fats and oils of chocolate according to the embodiment of the present invention can use ordinary edible fats and oils without particular limitation as long as the content of triglyceride in the fats and oils, the fatty acid content and the like are in the above ranges. Edible fats and oils include palm oil, palm fractionated oil (palm fractioned soft oil (palm olein, palm super olein, etc.), palm mid-melting point, palm fractionated hard oil (palm stearin, etc.), shea fat, shea fractionated oil, Monkey fat, monkey fractionated oil, iripe oil, palm oil, palm kernel oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, cocoa butter, etc. and their mixed oils, Examples include processed oils and fats.
The triglyceride content and the fatty acid content in the fats and oils of the chocolate according to the embodiment of the present invention can be adjusted by using, for example, the following fats and oils A and liquid oils.

  The chocolate according to the embodiment of the present invention preferably contains the following fat / oil A in the fat / oil. In the present invention, fat / oil A contains 45 to 75 mass% of C42 to 48TG, 15 to 45 mass% of saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid, and 25 to 55 mass% of unsaturated fatty acid in the constituent fatty acid. It is an oil and fat. The fats and oils A can be mainly used as a source of C42 to C48TG and saturated fatty acids having 14 or less carbon atoms. Moreover, fats and oils A are solid fats and oils at 5 degreeC.

The fat and oil A used in the present invention has a C42 to 48TG content of 45 to 75% by mass, preferably 48 to 70% by mass, and more preferably 52 to 65% by mass.
Further, the fat A used in the present invention has a saturated fatty acid content of 14 or less carbon atoms in the constituent fatty acid of 15 to 45% by mass, preferably 18 to 40% by mass, more preferably 23 to 35% by mass. is there.
Moreover, the fats and oils A used by this invention are 25-55 mass% in unsaturated fatty acid content in a constituent fatty acid, Preferably it is 28-50 mass%, More preferably, it is 32-45 mass%.

The fat A used in the present invention preferably uses a transesterified oil of lauric fat and palm fat.
In the present invention, lauric fats and oils are fats and oils containing 40% by mass or more of lauric acid in the total constituent fatty acids. Specific examples of lauric oils and fats include palm kernel oil, coconut oil, mixed oils thereof, processed oils and fats of these oils or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, etc.). Moreover, in this invention, palm oil fat is palm oil itself and the processing fats and oils (transesterification oil, fractionation oil, hydrogenation oil, etc.) of palm oil. Specific examples of palm oils include palm oil, palm olein, and palm stearin. The transesterified oil of lauric oil and palm oil used in the present invention is preferably a transesterified oil of palm kernel oil and palm oil.

  The transesterified oil of lauric fat and palm fat used in the present invention has a blending ratio of lauric fat and palm fat (lauric fat: mass ratio of palm fat), preferably 30: 70-60: 40, more preferably 35:65 to 50:50, and still more preferably 35:65 to 45:55.

The transesterified oil of lauric fat and palm fat used in the present invention is not particularly limited as a transesterification reaction when it is prepared, and is non-selective transesterification (random) which is a transesterification reaction with low regioselectivity. Either transesterification) or selective transesterification (position-specific transesterification) which is a transesterification reaction with high regioselectivity may be used. The transesterification oil of lauric fat and palm fat used in the present invention is preferably non-selective transesterification in transesterification.
In addition, the transesterified oil of lauric fat and palm fat used in the present invention is not particularly limited as a method of transesterification at the time of preparation, and either chemical transesterification or enzymatic transesterification may be used. Good. The transesterification oil of lauric fat and palm fat used in the present invention is preferably a transesterification method. The chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst, and the reaction is non-selective transesterification with low regioselectivity.
In the chemical transesterification, for example, according to a conventional method, the raw material fats and oils are sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw material fats and oils. The reaction can be carried out with stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in a normal edible oil refining process can be performed.

The chocolate according to the embodiment of the present invention preferably contains liquid oil in the fat. In the present invention, the liquid oil is a fat that is liquid at 5 ° C. Further, the liquid oil used in the present invention preferably has transparency at 5 ° C.
Specific examples of the liquid oil used in the present invention include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil and transesterification of these oils and fats, What processed by classification etc. can also be used. These liquid oils can be used alone or in combination.

  The fats and oils of the chocolate according to the embodiment of the present invention preferably contain 15 to 70% by mass of fats and oils A and 20 to 75% by mass of liquid oils, more preferably 20 to 65% by mass of fats and oils A and liquid. It contains 25 to 70% by mass of oil, more preferably 30 to 60% by mass of fat and oil A, and 30 to 60% by mass of liquid oil. When the content of the fat A and the content of the liquid oil are within the above ranges, the chocolate can be directly whipped in a room temperature working environment, and the shape retention and mouth melting after whipping are good.

  The chocolate fat according to the embodiment of the present invention preferably contains 1 to 40% by mass of cocoa butter, more preferably 3 to 30% by mass, and still more preferably 5 to 20% by mass. In this invention, the cocoa butter in fats and oils contains the cocoa butter contained in the cocoa mass and cocoa powder to add besides the cocoa butter to add.

  The fat and oil content of the chocolate according to the embodiment of the present invention is preferably 35 to 75% by mass, more preferably 40 to 70% by mass, and further preferably 45 to 65% by mass.

The chocolate according to the embodiment of the present invention preferably contains a saccharide. Examples of sugars include sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reducing sugar polydextrose, Oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitolose, maltitol, erythritol, mannitol, raffinose, dextrin and the like can be used.
The chocolate according to the embodiment of the present invention preferably has a saccharide content of 10 to 50% by mass, more preferably 15 to 45% by mass, and still more preferably 20 to 40% by mass.

  The chocolate which concerns on embodiment of this invention can use the raw material generally mix | blended with chocolate other than fats and oils and saccharides. For example, dairy products such as whole milk powder and skim milk powder, cacao ingredients such as cacao mass and cocoa powder, soybean powder, soy protein, processed fruit products, processed vegetables products, powdered green tea powder, coffee powder, etc., gums, starch And emulsifiers such as lecithin, lysolecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, antioxidants, coloring agents, and fragrances.

  The chocolate according to the embodiment of the present invention is preferably semi-solid or solid, more preferably semi-solid, at room temperature before whipping.

  The chocolate which concerns on embodiment of this invention can be manufactured by a conventionally well-known method. The chocolate according to the embodiment of the present invention can be produced, for example, using fats and oils, cacao components, sugars, emulsifiers, and the like as raw materials through a mixing step, a atomization step (refining), a scouring step (conching) and the like. . The chocolate according to the embodiment of the present invention is preferably manufactured through the atomization step.

The chocolate according to the embodiment of the present invention is preferably used by whipping. That is, the chocolate according to the embodiment of the present invention is suitable for the use of the bubble-containing chocolate. In the present invention, whipping refers to enclosing air bubbles in chocolate by foaming or air-in.
The chocolate according to the embodiment of the present invention is preferably used for frozen desserts.

  The chocolate according to the embodiment of the present invention is capable of directly whipping chocolate in a room temperature working environment without melting the chocolate. The chocolate according to the embodiment of the present invention has good workability because it is not necessary to melt the chocolate or to mix the chocolate with other foods (whipped cream, butter cream, etc.). Moreover, since the chocolate which concerns on embodiment of this invention basically does not require temperature control, such as cooling, at the time of a whipping, it is a thing with favorable workability | operativity.

  The foamed chocolate according to the embodiment of the present invention is characterized by whipping the chocolate according to the embodiment of the present invention.

  The cell-containing chocolate according to the embodiment of the present invention can be produced by a conventionally known method. Examples of the method for whipping chocolate include stirring with a mixer under normal pressure or reduced pressure. As the mixer, a vertical mixer, a horizontal mixer, or the like can be used.

  The foamed chocolate according to the embodiment of the present invention has a specific gravity of preferably 0.90 or less, more preferably 0.50 to 0.85, and still more preferably 0.55 to 0.80.

  Since the chocolate according to the embodiment of the present invention can be whipped without melting the chocolate, the bubble-containing chocolate according to the embodiment of the present invention preferably melts the chocolate according to the embodiment of the present invention. Whip without manufacturing. Moreover, since the chocolate which concerns on embodiment of this invention can whip chocolate directly, the air-containing chocolate which concerns on embodiment of this invention, Preferably it is other foodstuffs (whipped cream, butter cream, etc.). Manufacture without mixing.

Since the chocolate according to the embodiment of the present invention can be directly whipped in a room temperature working environment, the temperature (article temperature) of the chocolate when whipping in the production of the bubble-containing chocolate according to the embodiment of the present invention. Is preferably 17-23 ° C. If the chocolate has been stored at room temperature, the temperature of the chocolate is 17 to 23 ° C., and therefore it is possible to whip the chocolate without adjusting the temperature in a room temperature working environment. In addition, when chocolate is stored at a temperature of less than 17 ° C. or more than 23 ° C., if the chocolate is left at room temperature or the temperature of the chocolate is adjusted to 17-23 ° C., the operation at room temperature It is possible to whipped chocolate in the environment. Moreover, even when chocolate is stored at room temperature, the temperature of the chocolate can be adjusted to 17 to 23 ° C., and the chocolate can be whipped under a room temperature working environment.
In the production of the foam-containing chocolate according to the embodiment of the present invention, it is basically possible to whipped the chocolate without adjusting the temperature under a working environment at room temperature, but the chocolate has a better foaming power. If desired, the temperature can be adjusted by cooling or the like.
In the present invention, the temperature of chocolate when whipping is the temperature at the start of whipping.

  The foamed chocolate according to the embodiment of the present invention has good shape retention. In addition, the shape retention property in this invention is the shape retention property at room temperature after whipping.

  The cell-containing chocolate according to the embodiment of the present invention has good meltability in the mouth. In the present invention, melting in the mouth refers to melting in the mouth when the frozen bubble-containing chocolate is eaten. Therefore, the foamed chocolate according to the embodiment of the present invention is preferably used for frozen desserts.

  The foamed chocolate according to the embodiment of the present invention is preferably frozen. Freezing of the foam-containing chocolate can be performed by a conventionally known method. Examples of the method for freezing the cell-containing chocolate include storage in a freezer.

The composite confectionery according to the embodiment of the present invention is characterized by combining the aerated chocolate and the frozen confectionery according to the embodiment of the present invention.
The composite confectionery according to the embodiment of the present invention is not particularly limited as long as the cell-containing chocolate according to the embodiment of the present invention and the frozen confectionery are brought into contact with each other. , Topping, coating, sandwiching, injection and the like.

  In the composite confectionery according to the embodiment of the present invention, ice cream, ice milk, lacto ice, sherbet, ice confectionery, etc. can be mentioned as specific examples of the frozen confectionery combined with the foamed chocolate according to the embodiment of the present invention.

  Next, the present invention will be described in detail by way of examples and comparative examples. However, the present invention is not limited to these examples.

<Measurement method>
The analysis of the triglyceride composition was carried out using a gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993) compliant).
Analysis of fatty acids constituting the fats and oils was performed using a gas chromatographic method (AOCS Ce1f-96 compliant).
The SFC of fats and oils was measured in accordance with “2.2.9-2003 solid fat content (NMR method)” of “Standard fat and oil analysis test method” edited by Japan Oil Chemists' Society.

(Preparation of fat A)
It is sufficient by heating a mixed oil in which 40 parts by mass of palm kernel oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 60 parts by mass of palm oil (manufactured by Nisshin Oilio Group Co., Ltd.) to 120 ° C. under reduced pressure. After being dried, 0.2% by mass of sodium methylate with respect to oil was added, and a transesterification reaction was carried out with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, followed by decolorization and deodorization treatment according to a conventional purification method to obtain fat A (content of C42 to 48TG of 58.0% by mass, saturated fatty acid content of 14 or less carbon atoms of 28.2). Mass%, unsaturated fatty acid content 37.6 mass%). In addition, the fatty acid which comprises C42-48TG contained in fats and oils A was a C8-C18 fatty acid.

(Preparation of transesterified oil 1)
Palm olein (iodine number 56), which is a soft part obtained by separating palm oil (manufactured by Nisshin Oillio Group Co., Ltd.), is sufficiently dried by heating to 120 ° C. under reduced pressure. .1% by mass of sodium methylate was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, followed by decolorization and deodorization treatment according to a conventional purification method, and transesterified oil 1 (transesterified oil of palm olein, iodine value 56) (C42-48TG content 11.8) Mass%, saturated fatty acid content of 14 or less carbon atoms, 1.4 mass%, unsaturated fatty acid content of 53.3 mass%).

(Liquid oil)
Soybean oil (manufactured by Nisshin Oillio Group, Inc., liquid at 5 ° C and transparent at 5 ° C)

<Manufacture and evaluation of chocolate>
Chocolates were produced by the conventional methods (mixing, atomization, scouring) in the formulations shown in Tables 1 to 4 (the mixing unit is parts by mass, the content unit is mass%, the SFC unit is%, and the temperature unit is ° C. .) The moisture content in the chocolate was 1% by mass or less for all the formulations. In addition, in the mixing | blending of the chocolate of Tables 1-4, PGPR is a polyglycerol condensed ricinoleic acid ester. Moreover, in the content in fats and oils of chocolate of Tables 1-4, C14 or less SFA is a C14 or less saturated fatty acid. Moreover, the property of the chocolate of Tables 1-4 is a property in 20 degreeC before a whipping.
Without melting the obtained chocolate, using a vertical mixer (product name: Hobart mixer, model: N-50) under normal pressure and the temperature (article temperature) of the chocolate in Tables 1 to 4 is low. After stirring at (139 rpm) for 30 seconds, foamed chocolate was produced by stirring at high speed (591 rpm) for 2 minutes and 30 seconds.
According to the following evaluation method and evaluation criteria, whip suitability (good workability), shape retention property (difficult to lose shape over time), and melting in the mouth were evaluated on the obtained chocolate and foamed chocolate. The evaluation results are shown in Tables 1 to 4.

<Whipping aptitude evaluation method>
The applicability of whipping was evaluated by evaluating the workability of each chocolate when whipped. The evaluation of whipping aptitude was judged to be good when it was ◎ or ○.
<Evaluation criteria for whip suitability>
◎: Workability is quite good and specific gravity is light. ○: Workability is good and specific gravity is light. △: Workability is slightly bad and specific gravity is difficult to light. ×: Workability is poor and specific gravity is not light.

<Method for evaluating shape retention>
The foamed chocolate was molded using a squeezed bag with a star-shaped mouthpiece, and the shape of the foamed chocolate after standing at 20 ° C for 10 minutes, 20 minutes, and 30 minutes was visually confirmed. The formability was evaluated. The evaluation of shape retention was judged to be good when it was ◎ or ○. In addition, about the foamed chocolate whose whipping aptitude is x, since foaming was hardly carried out, the shape-retaining property was not evaluated.
<Evaluation criteria for shape retention>
◎: No change in shape ○: Gloss appears and slightly droops ×: Corners disappear

<Evaluation method of mouth melting>
The foamed chocolate was molded using a squeezed bag with a star-shaped mouthpiece, stored at -20 ° C. for 24 hours, and then the frozen foamed chocolate was eaten to evaluate melting of the mouth. The evaluation of melting in the mouth was judged to be good when it was ◎ or ○. In addition, about the bubble-containing chocolate whose whipping aptitude is x, since foaming was hardly carried out, the evaluation of melting in the mouth was not performed.
<Evaluation criteria for melting in the mouth>
◎: Very good ○: Good △: Bad ×: Very bad

The chocolate of the example could be whipped directly in a working environment at room temperature without melting the chocolate. Moreover, the cell-containing chocolate of an Example had a good shape retention property and melted in the mouth.
On the other hand, the chocolates of Comparative Examples 1 and 4 could not be whipped directly under a room temperature working environment. Moreover, the chocolates of Comparative Examples 2 and 3 were inferior in whipping, and the melting of the mouth after whipping was not satisfactory. Moreover, the chocolate of the comparative example 5 was inferior in whipping, and the shape retention after whipping was not satisfactory. Moreover, the chocolate of the comparative example 6 was inferior in whipping, and the shape retention after whipping and the melting in the mouth were not satisfactory.

Claims (9)

Chocolate in which the fats and oils contained in chocolate satisfy the following conditions (a) to (d).
(A) C42~48TG content 10.5 40 mass%
(B) XU2 + U3 content is 27 to 75% by mass
(C) The content of saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid is 4 to 20% by mass.
(D) The unsaturated fatty acid content in the constituent fatty acids is 47 to 74% by mass.
In the above conditions (a) to (d), X, U, C42 to 48TG, XU2, and U3 are as follows.
X: Saturated fatty acid having 16 to 18 carbon atoms U: Unsaturated fatty acid having 18 carbon atoms C42 to 48TG: Triglyceride having 42 to 48 total carbon number of fatty acid residues constituting XU2: X is one molecule and U is a two-molecule bond Triglyceride U3: Triglyceride in which 3 molecules of U are bound   The chocolate according to claim 1, which is used by whipping.   The chocolate according to claim 1 or 2, which is used for frozen desserts.   The cellulosic chocolate which whipped the chocolate of any one of Claims 1-3.   The foamed chocolate according to claim 4, which is used for frozen desserts.   The foamed chocolate according to claim 4 or 5, wherein the foamed chocolate is frozen.   The composite confectionery which combined the aerated chocolate of any one of Claims 4-6 with the frozen confectionery. A method for producing a cell-containing chocolate, characterized in that the fats and oils contained in the chocolate satisfy the following conditions (a) to (d) and the chocolate temperature is whipped at 17 to 23 ° C.
(A) C42~48TG content 10.5 40 mass%
(B) XU2 + U3 content is 27 to 75% by mass
(C) The content of saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid is 4 to 20% by mass.
(D) The unsaturated fatty acid content in the constituent fatty acids is 47 to 74% by mass.
In the above conditions (a) to (d), X, U, C42 to 48TG, XU2, and U3 are as follows.
X: Saturated fatty acid having 16 to 18 carbon atoms U: Unsaturated fatty acid having 18 carbon atoms C42 to 48TG: Triglyceride having 42 to 48 total carbon number of fatty acid residues constituting XU2: X is one molecule and U is a two-molecule bond Triglyceride U3: Triglyceride in which 3 molecules of U are bound   The method for producing foamed chocolate according to claim 8, wherein the chocolate is whipped without melting.