WO2016031368A1

WO2016031368A1 - Fat or oil composition and chocolate

Info

Publication number: WO2016031368A1
Application number: PCT/JP2015/068015
Authority: WO
Inventors: 有本　真; 智巳菅沼; 珠美眞鍋; 祐人中澤; 赤羽　明
Original assignee: 日清オイリオグループ株式会社; ニッシングローバルリサーチセンターエスディエヌビーエイチディー
Priority date: 2014-08-27
Filing date: 2015-06-23
Publication date: 2016-03-03
Also published as: KR20170046655A; JP2016047017A; JP5940612B2; KR102557536B1; CN106793796B; MY167350A; CN106793796A

Abstract

A fat or oil composition satisfying requirements (a) to (e): (a) having an HOH content of 40-70 mass%; (b) having a POP content of 25-55 mass%; (c) having an SOS content of 1.5-5 mass%; (d) having a POS content of 3-15 mass%; and (e) having a liquid TG content of 30-60 mass%. In the above requirements: HOH represents a triglyceride wherein oleic acid is bonded to the 2-position and saturated fatty acids having 16 or more carbon atoms are boned to the 1- and 3-positions; POP represents 1,3-dipalmitoyl-2-oleoyl glycerol; SOS represents 1,3-distearoyl-2-oleoyl glycerol; POS represents a triglyceride having an oleoyl group at the 2-position and a palmitoyl group and a stearoyl group at the 1- and 3-positions; and liquid TG represents a triglyceride to which a fatty acid having 16 or more carbon atoms is bonded and which has two or more double bonds per molecule. According to the present invention, a tempered chocolate having soft and good melting properties in the mouth and a fat or oil composition that is appropriate for the production of the chocolate can be provided.

Description

Oil composition and chocolate

The present invention relates to an oil / fat composition and a chocolate having a soft mouth using the oil / fat composition.

¡Chocolate molded into a block or plate shape is often manufactured by adding solid fat with a relatively high melting point in addition to cacao fat so that the chocolate does not loosen and the product does not deform. This is probably due to the fact that it was not uncommon for chocolate to be exposed to high temperatures during the distribution stage because it was not possible to control the temperature at the distribution stage of food. However, in recent years, it has become possible to deliver in various temperature zones according to the type of food. In other words, there is no need to worry about melting chocolate at the distribution stage. Therefore, development of chocolate having a better mouthfeel is underway.

Also, there is a change in consumer preferences for the required chocolate sip. Conventionally, according to good snapping properties (cracking properties), a sharp (hard) mouth opening that is contained in the mouth and melts at a time within a certain amount of time has been considered good. However, in recent years, so-called soft mouthpieces that are soft and chewed very quickly have become popular.

As one of the means for developing chocolate with a better mouthfeel, the use of a palm middle melting point (PMF) is being studied. For example, JP-A-5-211837 describes a fat composition containing PMF and an amount of SSO triglyceride necessary for stabilizing the PMF crystals in β ′ form. Japanese Patent Application Laid-Open No. 2000-270769 describes a hard butter obtained by adding 1% by weight or more of a polyglycerol fatty acid ester to PMF having a high SSU triglyceride content obtained by solvent fractionation. ing. However, the hard butter described in JP-A-5-211837 and JP-A-2000-270769 is used for non-tempered chocolate. Therefore, since the amount of cocoa butter used in the dough is limited, the resulting chocolate has a drawback of poor chocolate flavor.

パーム Palm melting point is also used for temper type chocolate. For example, JP-A-11-169191 describes a hard butter containing a higher proportion of symmetric triglycerides by fractionating PMF after transesterification. Japanese Patent Application Laid-Open No. 2000-336389 describes a hard butter that can be obtained by performing a plurality of fractionations by combining dry fractionation and solvent fractionation. The resulting hard butter has a linoleyl dipalmitin (P2L) content of 2 to 8% by weight and an oleoyl dipalmitin (P2O) content of 70% by weight or more. However, in the tempering process of chocolate using hard butter described in JP-A-11-169191 and JP-A-2000-336389, temperature control is very difficult. The obtained chocolate has a good snapping property and a sharp mouthfeel. However, the chewing was hard and no soft mouth was recognized.

As another example, Japanese Patent Application Laid-Open No. 8-89172 discloses a temper type chocolate having a soft lip using a middle melting point of palm. This chocolate contains 5 to 40% of lauric fats and oils in the oil, has a specific configuration (requirement), and has a softening point in the range of 15 to 30 ° C. In general, tempering is difficult to remove in a chocolate including a palm mid-melting point (oil-and-fat crystals are difficult to stabilize in β-type). In particular, the chocolate described in JP-A-8-89172 has a drawback that tempering is more difficult to remove by using lauric oils and fats.

Japanese Patent Laid-Open No. 5-211837 JP 2000-270769 A Japanese Patent Laid-Open No. 11-169191 JP 2000-336389 A JP-A-8-89172

One object in the present invention is to provide an oil and fat composition suitable for the production of a temper type chocolate having a soft mouthfeel. Another object of the present invention is to provide a temper type chocolate having a soft mouth.

As a result of intensive studies to solve the above problems, the present inventors have found that this problem can be solved by using an oil and fat composition having a specific triglyceride composition as a raw material for chocolate. It came to complete.

That is, the oil and fat composition according to one embodiment of the present invention is an oil and fat composition that satisfies the following conditions (a) to (e).
(A) The content of HOH is 40 to 70% by mass.
(B) The POP content is 25 to 55% by mass.
(C) The SOS content is 1.5 to 5% by mass.
(D) The POS content is 3 to 15% by mass.
(E) The content of liquid TG is 30 to 60% by mass.
However,
HOH: Trioleic acid POP in which oleic acid is bonded to the 2nd position and saturated fatty acid having 16 or more carbon atoms is bonded to the 3rd position: 1,3-dipalmitoyl-2-oleoylglycerol SOS: 1,3-distearoyl-2-ole Oil glycerin POS: triglyceride liquid TG having an oleoyl group at the 2-position and one each of a palmitoyl group and a stearoyl group at the 1- and 3-positions: a triglyceride to which a fatty acid having 16 or more carbon atoms is bound, A triglyceride having two or more double bonds in one molecule.
According to a preferred embodiment of the present invention, the oil / fat composition further satisfies the following condition (f).
(F) The mass ratio of the SOS content to the POS content (SOS / POS) is less than 0.8.
According to still another aspect of the present invention, the oil and fat composition is an oil and fat composition that further satisfies the following condition (g).
(G) The mass ratio of the POP content to the total of the POS content and the SOS content (POP / (POS + SOS)) exceeds 3.0.
According to a preferred embodiment of the present invention, the oil and fat composition comprises 70 to 98% by weight of fat and oil A containing 35% by mass or more of POP and 0.5 to 6% of fat and oil B containing 60% by mass or more of SOS. % Of the oil and fat composition.
The chocolate according to one embodiment of the present invention is a chocolate comprising the above oil composition and having an oil content of 25 to 65% by mass, wherein the oil or fat has the following conditions (1) to (3): Satisfying chocolate.
(1) The content of HOH is 55 to 80% by mass.
(2) The content of POP is 20 to 40% by mass.
(3) The content of liquid TG is 16 to 34% by mass.
However,
HOH: Trioleglyceride POP in which oleic acid is bonded to the 2nd position and saturated fatty acid having 16 or more carbon atoms is bonded to the 3rd position: 1,3-dipalmitoyl-2-oleoylglycerin liquid TG: Fatty acid having 16 or more carbon atoms is bonded Triglycerides having two or more double bonds in one molecule.
According to a preferred embodiment of the present invention, the chocolate is the chocolate containing 10 to 35% by mass of cocoa butter.
Moreover, the foodstuff which concerns on 1 aspect of this invention is a foodstuff manufactured using the said oil-and-fat composition and / or the said chocolate as a raw material.
Moreover, the manufacturing method of the said chocolate which concerns on 1 aspect of this invention is a manufacturing method of the chocolate containing performing a tempering process or a seeding process for a melted chocolate, and then cooling and solidifying a melted chocolate. is there.

According to the present invention, a temper type chocolate having a soft mouth can be provided. Such chocolate can also be molded into block shapes, plate shapes, and granular shapes. Furthermore, according to this invention, the oil-fat composition suitable for manufacture of this chocolate can be provided.

Definitions / Analysis In the present invention, triglyceride is a compound having a molecular structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1-position, 2-position and 3-position of the triglyceride represent the position of the carbon atom of triglycerol to which the fatty acid is bonded. The following letters are used as abbreviations for the constituent fatty acids of triglycerides. H: saturated fatty acid having 16 or more carbon atoms, P: palmitic acid, S: stearic acid, A: arachidic acid, U: unsaturated fatty acid having 16 or more carbon atoms, O: oleic acid.
The analysis of triglyceride composition of fats and oils was carried out by gas chromatography (JAOCS, vol 70, 11, 1111-1114 (1993) compliant) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995)). Compliant).
The analysis of the constituent fatty acids of the fats and oils can be performed using a gas chromatographic method (AOCS Ce1f-96 compliant).

Hereinafter, the oil and fat composition of the present invention will be described in order.
The oil and fat composition of the present invention is an oil and fat composition suitable for a temper type chocolate. This oil and fat composition is characterized by containing HOH-type triglyceride (hereinafter also referred to as HOH) in which oleic acid at the 2-position and a saturated fatty acid having 16 or more carbon atoms at the 3-position and the 3-position are bonded. The content of HOH is 40 to 70% by mass in the oil and fat composition. The amount is preferably 44 to 66% by mass, and more preferably 48 to 62% by mass. A saturated fatty acid having 16 or more carbon atoms is bonded to the 1st and 3rd positions of HOH. The combined fatty acids are not necessarily the same saturated fatty acids. The saturated fatty acid bonded to the 1st and 3rd positions of HOH preferably has 16 to 26 carbon atoms, and more preferably 16 to 20 carbon atoms. Further, in the HOH used, the content of HOH in which saturated fatty acids having 16 to 18 carbon atoms are bonded to the 1st and 3rd positions is preferably 90% by mass or more, and 95% by mass or more. Is more desirable.

The oil and fat composition of the present invention is a POP type triglyceride (1,3-dipalmitoyl-2-oleoylglycerin, in which palmitic acid is bonded to the 2-position and 1-position and 3-position as one of the HOH-type triglycerides. (Hereinafter also referred to as POP). The POP content in the oil / fat composition is 25 to 55% by mass. It is preferably 29 to 51% by mass, and more preferably 33 to 47% by mass.

The oil and fat composition of the present invention is an SOH type triglyceride (1,3-distearoyl-2-oleoylglycerin, in which oleic acid is bonded to the 2nd position and stearic acid is bonded to the 3rd and 3rd positions as one of the HOH type triglycerides. (Hereinafter also referred to as SOS). The SOS content in the oil / fat composition is 1.5 to 5% by mass. It is preferably 1.8 to 4% by mass, more preferably 2.0 to 3.5% by mass.

The oil and fat composition of the present invention is a POS type triglyceride (triglyceride having an oleoyl group at the 2-position and a palmitoyl group and a stearoyl group at the 1-position and the 3-position as one of the HOH-type triglycerides. , Hereinafter also referred to as POS). The POS content in the oil and fat composition is 3 to 15% by mass. It is preferably 4 to 13% by mass, and more preferably 5 to 11% by mass.

The oil / fat composition of the present invention preferably has a mass ratio of SOS content to POS content (hereinafter also referred to as SOS / POS) of less than 0.8. The SOS / POS is preferably 0.2 to 0.5, and more preferably 0.25 to 0.4.

In the oil and fat composition of the present invention, it is preferable that the mass ratio of the POP content to the total of the POS content and the SOS content (hereinafter also referred to as POP / (POS + SOS)) exceeds 3.0. POP / (POS + SOS) is more preferably 3.3 or more, and even more preferably 3.6 to 4.2.

The oil and fat composition of the present invention is characterized by containing liquid TG. The content of liquid TG in the oil / fat composition is 30 to 60% by mass. More preferably, it is more than 35% by mass and 50% by mass or less, and more preferably, more than 36% by mass and 46% by mass or less. The liquid TG as used in the present invention refers to a triglyceride in which a fatty acid having 16 or more carbon atoms is bound, and has two or more double bonds in one molecule. The triglycerides corresponding to the liquid TG contained in the oil and fat composition of the present invention are, for example, PLP, POO, PLS, POL, PLL, SOO, SLS, OOO, SOL, and OOL. Here, P is palmitic acid, L is linoleic acid, O is oleic acid, and S is stearic acid.

When the triglyceride composition of the oil / fat composition of the present invention is within the above range, the chocolate produced using the oil / fat composition of the present invention has good tempering suitability. Such chocolate can be molded into blocks, plates, granules and the like, and the composition of the triglyceride can be adjusted so that the produced chocolate has a soft mouthfeel.

The oil / fat composition of the present invention may be manufactured using any oil / fat raw material and processing method as long as the constituent requirements of the present invention are satisfied. The natural fat / oil raw material may be used alone or in combination of two or more. Moreover, you may use the fats and oils which gave processes, such as fractionation, transesterification, or hydrogenation. Examples of preferable oil and fat materials used in the oil and fat composition of the present invention include palm fractionated oil, shea fat stearin, monkey fat stearin, fats and oils rich in HOH-type triglycerides produced by transesterification, and rapeseed oil, soybean oil, corn oil, Liquid oils such as cottonseed oil and sunflower oil can be mentioned.

Palm fractionation oil can use both an olein part (liquid part) and a stearin part (solid fat part) obtained by subjecting palm oil to dry fractionation, solvent fractionation, or emulsification fractionation. Moreover, the middle melting point part (henceforth PMF) of palm oil can be used as a supply source of the POP type | mold triglyceride contained in the oil-fat composition of this invention. Examples of this PMF include an olein part obtained by further separating the palm stearin part and a stearin part obtained by further separating the palm olein part.

Also, the palm olein part and the olein part obtained by further classifying the palm olein part into two stages or three stages can be used as a source of liquid TG contained in the oil and fat composition of the present invention. As a source of liquid TG (triglycerides in which fatty acids having 16 or more carbon atoms are bound and having two or more double bonds in one molecule) contained in the oil and fat composition of the present invention, these The palm fraction soft oil is preferred.

Oils and fats rich in HOH-type triglycerides can be produced, for example, by performing a transesterification reaction. The transesterification uses fats and oils such as high oleic sunflower oil containing a large amount of triglyceride with oleic acid bonded at the 2-position, stearic acid ethyl ester, palmitic acid ethyl ester, etc. It can be carried out by a known method using an enzyme agent having The concentration of the HOH type triglyceride is increased by separating the middle melting point portion by fractionation. For this reason, fats and oils rich in HOH-type triglycerides can be used as a suitable source of HOH contained in the fat and oil composition of the present invention. Such fats and oils rich in HOH type triglyceride are particularly suitable as a source of SOS type triglyceride.

The oil / fat composition of the present invention preferably contains an oil / fat A containing POP in an amount of 35% by mass or more. As an example of fats and oils A, the intermediate melting point part of the said palm oil containing 35 mass% or more POP is mentioned. The POP content of the fat A is more preferably 35 to 60% by mass, and even more preferably 40 to 55% by mass. The oil / fat composition of the present invention preferably contains oil / fat B containing 60% by mass or more of SOS. For example, fats and oils containing 60% by mass or more of SOS obtained by transesterification of oils and fats such as the above-mentioned shea fat stearin, monkey fat stearin and high oleic sunflower oil and stearic acid ethyl ester, and subsequent fractionation Is mentioned. In particular, among fats and oils obtained by transesterification and fractionation, fats and oils with a low content of arachidic acid are preferable. The SOS content of the fats and oils B is more preferably 60 to 75% by mass, and even more preferably 65 to 75% by mass. The oil / fat composition of the present invention may also contain an oil / fat C containing 50% by mass or more of a triglyceride in which a fatty acid having 16 or more carbon atoms is bonded and having two or more double bonds in one molecule. It is not good. Examples of the fat C include rapeseed oil, soybean oil, corn oil, cottonseed oil, and liquid oil such as sunflower oil, and the above-mentioned palm fraction soft oil. In particular, liquid oils containing 50% by mass or more of triglycerides to which oleic acid is bound are preferable, such as rapeseed oil, high oleic sunflower oil, and palm fractionated soft oil. The content of triglycerides in which fatty acids having 16 or more carbon atoms are bound in the above fat C and having two or more double bonds in one molecule is preferably 60 to 100% by mass. More preferably, it is 70 to 100% by mass.

The oil and fat composition of the present invention may contain 70 to 98% by mass of oil and fat A containing 35% by mass or more of the POP and 0.5 to 6% by mass of oil and fat B containing 60% by mass or more of the SOS. More preferably, the fat and oil A contains 80 to 96 mass% and the fat and oil B contains 1 to 4 mass%. When adjustment of liquid TG content is required, the oil and fat composition of the present invention is a triglyceride in which the fatty acid having 16 or more carbon atoms is bound, and has two or more double bonds in one molecule. Is preferably 1.5 to 29.5% by mass, and more preferably 3 to 16% by mass.

Any oil / fat raw material can be used for the oil / fat composition of the present invention as long as it satisfies the constituent requirements of the present invention, in addition to the oils and fats listed above. Examples of oils and fats that can be used are selected from palm oil, safflower oil, rice oil, sesame oil, olive oil, beef tallow, pork fat, milk fat and other animal and vegetable oils, and processed oils and fats thereof. One or more can be mentioned.

Unless the effects of the present invention are impaired, a small amount of components other than the fats and oils that are usually added to the oil and fat composition can be added to the oil and fat composition of the present invention. These are preferably oil-soluble components that dissolve in fats and oils. Examples of such oil-soluble components include emulsifiers, antioxidants (tocopherol, lecithin, etc.), and fragrances. The addition amount of these components is preferably less than 5% by mass, more preferably less than 3% by mass, and even more preferably less than 1% by mass with respect to the oil and fat composition.

The oil and fat composition of the present invention uses a middle melting point (PMF) of palm oil. Nevertheless, when blended with temper type chocolate, it is easy to obtain stable crystals (β type) by tempering or seeding. Therefore, the chocolate using the oil / fat composition of the present invention is less susceptible to quality deterioration such as blooming due to the oil / fat crystal transition over time.

Hereinafter, the chocolate of the present invention will be described in order.
In the present invention, chocolate is not limited to chocolates stipulated in fair competition rules (National Chocolate Industry Fair Trade Council) or laws and regulations concerning the display of chocolates. The chocolate in the present invention contains edible fats and oils, saccharides and sugars as main raw materials. If necessary, cacao ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, or emulsifiers are added to the main raw material. Such chocolate is manufactured through chocolate manufacturing steps (all or part of the mixing step, atomization step, scouring step, molding step, cooling step, etc.). Moreover, the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.

The chocolate of the present invention contains 25 to 65% by mass of fats and oils. The fat and oil content of the chocolate of the present invention is preferably 28 to 60% by mass, and more preferably 30 to 55% by mass. In addition, the fats and oils in the chocolate in this invention contain the fats and oils (cocoa butter, milk fat, etc.) derived from oil-containing raw materials (cacao mass, cocoa powder, whole fat milk powder, etc.) besides the fats and oils mix | blended. For example, in general, the content (oil content) of fat (cocoa butter) contained in cocoa mass is 55% by mass, and the content (oil content) of fat (cocoa butter) contained in cocoa powder is 11% by mass. The fat content (oil content) contained in the whole milk powder is 25% by mass. Therefore, the fat and oil content in the chocolate is a value obtained by summing the blending amount (% by mass) in the chocolate of each raw material and the oil content.

The chocolate of the present invention is a chocolate suitable for the temper type. That is, the fats and oils contained in chocolate contain HOH-type triglycerides (hereinafter also referred to as HOH) in which oleic acid is bonded to the 2nd position and saturated fatty acids having 16 or more carbon atoms are bonded to the 1st and 3rd positions. And The content of HOH is 55 to 80% by mass in fats and oils contained in chocolate. The amount is preferably 57 to 77% by mass, and more preferably 59 to 73% by mass. A saturated fatty acid having 16 or more carbon atoms is bonded to the 1st and 3rd positions of HOH. The combined fatty acids are not necessarily the same saturated fatty acids. The saturated fatty acid bonded to the 1st and 3rd positions is preferably a saturated fatty acid having 16 to 26 carbon atoms, and more preferably a saturated fatty acid having 16 to 20 carbon atoms. In addition, the HOH content in which saturated fatty acids having 16 to 18 carbon atoms are bonded to the 1st and 3rd positions in the HOH used is preferably 90% by mass or more, and 95% by mass or more. It is more desirable.

In the fats and oils contained in the chocolate of the present invention, as one of HOH type triglycerides, POP type triglyceride (1,3-dipalmitoyl-2-ylate) in which oleic acid is bonded to the 2-position and palmitic acid is bonded to the 2-position and 3-position. Oleoyl glycerin (hereinafter also referred to as “POP”). The POP content of the fats and oils in the chocolate is 20 to 40% by mass. It is preferably 21 to 35% by mass, and more preferably 22 to 31.5% by mass.

The chocolate of the present invention is characterized in that liquid TG is contained in fats and oils contained in chocolate. The liquid TG content of fats and oils in chocolate is 16 to 34% by mass. It is preferably 20 to 31% by mass, and more preferably 23 to 29% by mass. The liquid TG as used in the present invention refers to a triglyceride in which a fatty acid having 16 or more carbon atoms is bound, and has two or more double bonds in one molecule. Examples of triglycerides corresponding to the liquid TG contained in the fats and oils contained in the chocolate of the present invention include PLP, POO, PLS, POL, PLL, SOO, SLS, OOO, SOL, and OOL. Here, P is palmitic acid, L is linoleic acid, O is oleic acid, and S is stearic acid.

In the production of the chocolate of the present invention, the oil and fat composition of the present invention is used as a raw material. By using the oil / fat composition of the present invention preferably 10 to 35% by mass, more preferably 15 to 30% by mass, the chocolate of the present invention having good tempering suitability can be obtained. Furthermore, the chocolate of the present invention is a chocolate that can be molded into a block shape, a plate shape, a granular shape, or the like, but has a soft mouthfeel.

It is desirable that the fats and oils contained in the chocolate of the present invention contain cocoa butter as fats and oils other than the fat and oil composition of the present invention. Cocoa butter is preferably contained in the chocolate of the present invention in an amount of 10 to 35% by mass, more preferably 15 to 30% by mass.

The chocolate of the present invention preferably contains saccharides and saccharides in addition to fats and oils. Examples of sugars and sugars that can be used include sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose linkage Mention may be made of chickenpox, reducing sugar polydextrose, oligosaccharide, sorbitol, reducing lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, and dextrin. The content of the saccharide and saccharide contained in the chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and even more preferably 30%. ~ 50% by weight.

In addition to fats and oils, sugars and sugars, the chocolate of the present invention can use raw materials generally blended in chocolate. Specifically, for example, dairy products such as whole milk powder and skim milk powder, cacao ingredients such as cacao mass and cocoa powder, soy flour, soy protein, processed fruit products, processed vegetable products, matcha tea powder, coffee powder, etc. Examples include various powders, gums, starches, antioxidants, colorants, and fragrances.

The chocolate of the present invention can be produced by a conventionally known method. For the production of the chocolate of the present invention, for example, fats and oils, cacao components, sugars and sugars, dairy products, emulsifiers and the like can be used as raw materials. The chocolate of the present invention is manufactured through a mixing step, a finely pulverizing step (refining), a scouring step (conching), a cooling step, etc. so that the final fat content is 25 to 65% by mass. Can do. In particular, after the refining process, it is preferable to make a temper type chocolate by performing a tempering process on the melted chocolate containing melted fat and oil crystals. A tempering process is performed in order to solidify the HOH type triglyceride contained in the fats and oils in chocolate as a stable crystal. That is, the tempering process is an operation for generating a crystal nucleus of a stable crystal. For example, the chocolate melted at 40-50 ° C. is lowered to a temperature of about 22-29 ° C. and then heated again to about 27-31 ° C. Instead of the tempering operation, a seed agent which is a stable crystal of HOH type triglyceride may be used. As a seed agent, it is preferable to use a stable crystal of SOS.

The chocolate of the present invention has a high POP content and a good tempering suitability while having a soft mouthfeel. Moreover, the chocolate of this invention is chocolate which can be shape | molded in block shape, plate shape, a granular form, etc. Furthermore, the chocolate of this invention can be eaten as it is as a die-cut chocolate lump. In addition, the chocolate of the present invention can be used as a confectionery bakery product such as bread, cake, confectionery, baked confectionery, donut, and shoe confectionery as a chip mixed with coating, filling, or dough.

Next, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited thereto.

In the following, “%” indicates mass% unless otherwise specified.
The analysis of triglyceride composition of fats and oils was carried out by gas chromatography (JAOCS, vol 70, 11, 1111-1114 (1993) compliant) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995)). Compliant).
The analysis of the fatty acids constituting the fats and oils was performed using a gas chromatographic method (AOCS Ce1f-96 compliant).
X-ray diffraction of fats and oils was carried out using an X-ray diffractometer Ultima IV (manufactured by Rigaku Corporation). In the measurement, CuKα (λ = 1.542 Å) was used as a radiation source, and a Cu filter was used. The measurement conditions were an output of 1.6 kW, an operation angle of 0.96 to 30.0 °, and a measurement speed of 2 ° / min.

[Production of oil and fat composition]
A transesterification reaction was performed between high oleic sunflower oil and stearic acid ethyl ester using a 1,3-position specific lipase. The reaction was carried out so that stearic acid was bound to the 1st and 3rd positions of the triglyceride. This transesterified oil was subjected to fractionation to produce an oil B (SOS content 71.2% by mass) having an increased SOS type triglyceride concentration.

Furthermore, fats and oils B, fats and oils A-1 (palm middle melting point 1, POP content 43.2% by mass), fats and oils A-2 (palm middle melting point 2, POP content 63.1% by weight), fats and oils C (high Oleic sunflower oil, liquid TG content 100 mass%), and cocoa butter were mixed in various proportions. The oil and fat compositions used in Examples 1 and 2 and Comparative Examples 1 to 3 having the compositions shown in Table 1 were obtained.

[Manufacture of chocolate]
Milk fats of Examples 3 to 4 and Comparative Examples 4 to 6 (oil content 48%) using the oil and fat compositions of Examples 1 and 2 and Comparative Examples 1 to 3, respectively, according to the raw material composition shown in Table 2 Was prepared according to conventional methods. That is, mixing, atomization (refining), scouring (conching), and seeding treatment (seeds containing 35% by mass of stabilized crystals of SOS, 100 parts by mass of milk chocolate dough in a melted state, It was manufactured by pouring a chocolate dough obtained through 30 parts by mass at 30 ° C. into a mold and solidifying by cooling.

[Evaluation of chocolate]
For the milk chocolates of Examples 3 to 4 and Comparative Examples 4 to 6 manufactured as described above and peeled from the mold, the crystal form of the fats and oils contained in the chocolate was confirmed by X-ray diffraction. In addition, the chewing and mouth opening were subjected to sensory evaluation according to the following evaluation method.

[Confirmation method of fat and oil crystal type by X-ray diffraction]
The crystal form of the fat and oil crystals in the chocolate was confirmed by the following operation. The milk chocolates of Examples 3 to 4 and Comparative Examples 4 to 6 were pulverized. By exposing the crushed chocolate to water, the sugar that hinders X-ray diffraction was removed. X-ray diffraction measurement was performed using the remaining part including the fat and oil crystals. According to the following criteria, the oil and fat crystal types (β ′ type and β type) were confirmed.

β 'type: diffraction peaks of 45 mm and 4.3 to 3.9 to 4.0 mm exist in the long surface spacing region, and β type: 66 mm in the long surface spacing region and 4. in the short surface spacing region. There are diffraction peaks of 6Å, 4.0Å, 3.9Å, and 3.7Å

[Method for sensory evaluation of chocolate]
(1) Evaluation method of biting In accordance with the following criteria, comprehensive evaluation was performed by five panelists.
+++: Chewing is soft and the soft feeling is very good.
++: Chewing is soft and good biting.
+: Normal NA: Hard to bite

(2) Evaluation method for mouth opening According to the following criteria, a comprehensive evaluation was performed by five panelists.
++++: Very fast and good lip ++: Fast lip and good lip +: Normal NA: Bad lip

[Evaluation result of chocolate]
Table 3 shows the compositions and evaluation results of triglycerides contained in fats and oils for the milk chocolates of Examples 3 to 4 and Comparative Examples 4 to 6 evaluated above.

The milk chocolates of Examples 3 and 4 were soft to bite and very quick to melt. On the other hand, the chocolates of Comparative Examples 5 and 6 were bitten like normal chocolate, and the amount of squeezing was not as good as that of normal chocolate (Comparative Example 6) or the Examples (Comparative Example 5). . The chocolate of Comparative Example 4 had excellent mouthfeel, but the biting was not as good as the Examples. Moreover, the fats and oils in the chocolate of Comparative Example 4 also contained an unstable crystal form (β ′), and deterioration of quality over time was predicted.

According to the present invention, it is possible to provide a temper type chocolate having a soft mouthfeel and an oil composition suitable for its production.

Claims

An oil and fat composition satisfying the following conditions (a) to (e).
(A) The content of HOH is 40 to 70% by mass.
(B) The POP content is 25 to 55% by mass.
(C) The SOS content is 1.5 to 5% by mass.
(D) The POS content is 3 to 15% by mass.
(E) The content of liquid TG is 30 to 60% by mass.
However,
HOH: Trioleic acid POP in which oleic acid is bonded to the 2nd position and saturated fatty acid having 16 or more carbon atoms is bonded to the 3rd position: 1,3-dipalmitoyl-2-oleoylglycerol SOS: 1,3-distearoyl-2-ole Oil glycerin POS: Triglyceride liquid TG having an oleoyl group at the 2nd position and one each of a palmitoyl group and a stearoyl group at the 1st and 3rd positions. A triglyceride having two or more double bonds in the molecule.
The oil and fat composition according to claim 1, wherein the oil and fat composition further satisfies the following condition (f).
(F) The mass ratio of the SOS content to the POS content (SOS / POS) is less than 0.8.
The fat composition according to claim 1 or 2, wherein the fat composition further satisfies the following condition (g).
(G) The mass ratio of the POP content to the total of the POS content and the SOS content (POP / (POS + SOS)) exceeds 3.0.
The oil or fat A containing 70 to 98% by mass of fat and oil containing 35% by mass or more of POP and 0.5 to 6% by mass of oil or fat B containing 60% by mass or more of SOS. Oil composition according to item.
A chocolate comprising the oil and fat composition according to any one of claims 1 to 4 and having an oil and fat content of 25 to 65% by mass, wherein the oil or fat has the following conditions (1) to (3): Satisfaction, chocolate.
(1) The content of HOH is 55 to 80% by mass.
(2) The content of POP is 20 to 40% by mass.
(3) The content of liquid TG is 16 to 34% by mass.
However,
HOH: Trioleglyceride POP in which oleic acid is bonded to the 2nd position and saturated fatty acid having 16 or more carbon atoms is bonded to the 3rd position: 1,3-dipalmitoyl-2-oleoylglycerin liquid TG: Fatty acid having 16 or more carbon atoms is bonded Triglycerides having two or more double bonds in one molecule.
The chocolate according to claim 5, comprising 10 to 35% by mass of cocoa butter.
A food produced by using the oil and fat composition according to any one of claims 1 to 4 and / or the chocolate according to claim 5 or 6 as a raw material.
It is a manufacturing method of the chocolate of Claim 5 or 6, Comprising: Tempering process or a seeding process is performed for molten chocolate, Then, the molten chocolate is cooled and solidified, The manufacturing method of chocolate .