CN111836548A - Cocoa butter compatibility improver, method for producing the same, and non-tempering chocolate and its oil and fat composition - Google Patents

Abstract

A cocoa butter compatibility enhancer for use with CBR, which comprises an oil or fat, wherein the oil or fat as a whole contains 8 to 30 wt% of XYU, 0.5 to 21 wt% of Y2U, 3 to 24 wt% of YU2, 13 to 35 wt% of the total of XYU, Y2U and YU2, and 30 wt% or less of the total of XXX, X2Y, XY2 and YYY, and wherein the trans-unsaturated fatty acid content is 5 wt% or less of the whole fatty acids constituting the oil or fat.

Description

Cocoa butter compatibility improver and method for producing the same, and non-tempering chocolate and its oil composition

technical field

The present invention relates to a cocoa butter compatibility improver used together with a non-tempering type stearin other than lauric acid glyceride, and a method for producing the same, and also relates to a non-tempering chocolate containing the stearin and its fats and oils combination.

Background technique

Fats and oils that are blended with cocoa butter (hereinafter also referred to as CB) during chocolate production, that is, so-called stearin, can be roughly classified into temperature-regulated hard butter and non-temperature-regulated hard butter, depending on whether or not the temperature is regulated during chocolate production. fat. Here, temperature adjustment refers to an operation of forcibly cooling and reheating the melted chocolates at a predetermined temperature in order to adjust the crystal form of the fats and oils.

The main constituent of tempered hard fat is SUS-type triglyceride similar to CB, and there is no limit to the amount of CB that contributes to the chocolate flavor. Chocolate with a good flavor can be produced. The bite-cut property (Japanese: スナップ property) and the meltability in the mouth are good, so a temperature adjustment operation is required, and adjustment of physical properties such as melting point, curing speed, and flexibility is difficult.

On the other hand, non-tempered stearin is roughly classified into CBR (CB Replacer) of non-lauric acid glyceride type and CBS (CB Substitute) of lauric acid glyceride type (Japanese: ラウリン type). These non-tempered stearin has the following advantages compared to tempered stearin: although the amount of CB blended is reduced, it is inexpensive, does not require tempering during chocolate production, and can easily adjust physical properties such as melting point, curing speed, and hardness.

Among them, CBR is mainly composed of partially hydrogenated oil of vegetable fats and oils, and has higher compatibility with CB than CBS, so it can be blended more in non-tempered chocolate fats and oils, and the chocolate flavor becomes good. However, in general, the content of trans fatty acids is high, and there is a tendency to go against the current health consciousness. Therefore, when the composition of CBR is changed in order to reduce the trans fatty acid content, the compatibility with CB decreases, and coarse crystals of CB tend to be precipitated (granulated) over time. If the usage-amount of CB is reduced in order to avoid this, the chocolate flavor will be impaired. When granulation occurs in the chocolate, the texture becomes rough, the mouth meltability deteriorates, the gloss disappears, or white granular materials are generated, and the appearance is also impaired.

Patent Document 1 and Patent Document 2 disclose a low-trans, non-glyceryl laurate-based non-tempering stearin composition.

prior art literature

Patent Literature

Patent Document 1: Japanese Patent Laid-Open No. 2009-284899

Patent Document 2: Japanese Patent Laid-Open No. 2010-148385

SUMMARY OF THE INVENTION

The problem to be solved by the invention

The stearin compositions described in Patent Documents 1 and 2 are described as having high compatibility with CB, but their effects are insufficient, and it is difficult to suppress granulation for a long period of time in a wide temperature range.

In view of the above-mentioned present situation, the object of the present invention is to provide a chocolate, a CB compatibility improver that can be used to produce the chocolate, and a method for producing the enhancer with high productivity and low cost, the trans fatty acid of the chocolate is The amount is low, although it is a non-tempering type of chocolate that contains a lot of CBR: glyceryl laurate-based fat and oil, but it is a non-tempering type of non-tempering type stearin with a low content, but even if a large amount of cocoa butter is added like tempering type chocolate, it still remains. In a wide temperature range, it is difficult to granulate over a long period of time, and compared with the conventional CBR blended chocolate, it has good mouth melting, and has a fast curing speed at room temperature (20°C), and maintains a good bite-cutting property.

means of solving problems

The present inventors have repeatedly conducted intensive studies in order to solve the above-mentioned problems, and as a result, found that triglyceride, which is a long-chain saturated fatty acid Y having a carbon number of 20 or more and a cis-unsaturated fatty acid U, is low in the amount of trans fatty acids. The respective contents and total contents of XYU, Y2U and YU2 of the ester are set in a specific range, and the total content of XXX, X2Y, XY2 and YYY is controlled to be below a specific value. The compatibility enhancer of the compatibility of at least three components works, even if the chocolate contains more cocoa butter, it is not easy to granulate after a long time in a wide temperature range, and it has good mouth solubility and room temperature. The curing speed is high and the bite-cut property is good, and the present invention has been completed.

That is, the first aspect of the present invention relates to a cocoa butter compatibility-improving agent for use with non-tempering stearin having a low glyceryl laurate-based oil and fat content, the compatibility-improving agent being composed of fats and oils, and in the fats and oils In the whole, XYU is 8-30 wt%, Y2U is 0.5-21 wt%, and YU2 is 3-24 wt%, the total content of XYU, Y2U and YU2 is 13-35 wt%, XXX, X2Y, XY2 and The total content of YYY is 30 wt % or less, and the trans-unsaturated fatty acid content is 5 wt % or less in the entire constituent fatty acids of the fats and oils.

X: saturated fatty acid with a carbon number of 16 to 18

Y: saturated fatty acid with carbon number of 20 or more

U: cis-unsaturated fatty acid

XYU: A triglyceride with one molecule of X, Y, and U bound to each other

Y2U: Triglyceride in which 2 molecules of Y and 1 molecule of U are bonded

YU2: Triglyceride in which 1 molecule of Y and 2 molecules of U are bonded

XXX: triglycerides with 3 molecules of X bonded

X2Y: Triglyceride in which 2 molecules of X and 1 molecule of Y are bonded

XY2: Triglyceride in which 1 molecule of X and 2 molecules of Y are bonded

YYY: triglyceride with 3 molecules of Y bonded thereto

Among them, the non-tempered stearin with a low content of lauric acid glyceride-based oils and fats refers to those with a saturated fatty acid content of 12 to 14 carbon atoms of less than 25% by weight and a temperature of 20° C. SFC is 25% or more of solid fat content, and the SFC of 50 degreeC is 5% or less of fats and oils for chocolate.

Preferably, the above-mentioned fat and oil constituting the above-mentioned compatibility improving agent is a transesterified oil of a raw material oil and fat, and the content of saturated fatty acid having 6 to 10 carbon atoms in the whole constituent fatty acid of the raw material oil and fat is 5% by weight or less, and the carbon number is 5% by weight or less. The saturated fatty acid content of 12 to 14 is 5% by weight or less, and the saturated fatty acid of carbon number is 16 to 15 to 40% by weight, the saturated fatty acid of carbon number of 18 is 9 to 25% by weight, and the saturated fatty acid of carbon number is 20 or more. The saturated fatty acid is 10 to 35% by weight, and the cis-type unsaturated fatty acid is 25 to 55% by weight.

Second, the present invention relates to a non-tempering type chocolate oil and fat composition, in which the whole oil and fat composition contains 11 to 95% by weight of non-temperable stearin with a low content of lauric acid glyceride-based fats and oils, and the first The cocoa butter compatibility improving agent of the present invention is 5 to 89% by weight, the non-tempering stearin with high lauric acid glyceride oil content is 0 to 41% by weight, and the SFC at 20° C. is less than 25% and 50° C. The SFC of less than 5% of the fat and oil for physical property adjustment is 0 to 84% by weight, the weight of non-tempered stearin with a low content of glyceryl laurate-based fats and oils/non-tempered stearin with a high content of glycerin-based fats and oils The ratio is 1.3 or more. Among them, the non-tempered stearin with a low content of glyceryl laurate-based oils and fats, as described above, and the non-tempered stearin with a high content of glyceryl laurate-based oils and fats refers to: Among them, the saturated fatty acid content of carbon number 12-14 is 25 weight% or more, the SFC of 20 degreeC is 25% or more, and the SFC of 50 degreeC is 5% or less of fats and oils for chocolate.

The third invention relates to a non-tempering type chocolate, which is a non-tempering type of stearin containing 38 to 86% by weight of non-tempering stearin with a low content of glyceryl laurate-based oils and fats in the entire oil and fat contained in the chocolate. Warm chocolate, in the entire fatty acid composition of fats and oils contained in the chocolate, the content of trans-unsaturated fatty acids is 3.25% by weight or less, the content of saturated fatty acids having 6 to 10 carbon atoms is 5.5% by weight or less, and the carbon number is 12. % or less -14 has a saturated fatty acid content of 32% by weight or less, contains 12 to 40% by weight of cocoa butter, and 5 to 88% by weight of the oil and fat composition for non-tempering chocolate of the second invention in the entire oil and fat, and XYU is 0.4-6.5 wt%, Y2U is 0.1-1.4 wt%, and YU2 is 0.2-3.6 wt%, the total content of XYU, Y2U and YU2 is 0.7-11.4 wt%, the sum of XXX, X2Y, XY2 and YYY The content is 14.4% by weight or less.

In another aspect, the third invention relates to a non-tempering type chocolate having a trans-unsaturated fatty acid content of 3.25% by weight or less and a carbon number of 6 to 10 in the entire fatty acid constituting the fat and oil contained in the chocolate. The content of saturated fatty acid is 5.5% by weight or less, the content of saturated fatty acid having 12 to 14 carbon atoms is 32% by weight or less, and the cocoa butter phase of the first invention contains 12 to 40% by weight of cocoa butter in the whole oil and fat. The content of the compatibility improver is 4 to 43% by weight, and the non-tempering stearin with a low content of lauric acid glyceride-based oils and fats is 38 to 86% by weight, and the weight ratio of the above-mentioned cocoa butter compatibility improver/cocoa butter is 0.3 ~3.6.

The fourth aspect of the present invention relates to a food product comprising the non-tempered chocolate of the third aspect of the present invention.

The fifth invention relates to a method for producing a cocoa butter compatibility-improving agent, characterized in that it is a method for producing the cocoa-butter compatibility-improving agent of the first invention, wherein in the above-mentioned production method, a raw material oil and fat is esterified. A cocoa butter compatibility-improving agent is obtained by exchange, wherein the content of saturated fatty acids having 6 to 10 carbon atoms is 5 wt % or less, and the content of saturated fatty acids having 12 to 14 carbon atoms is 5 wt % in the entire constituent fatty acids of the raw material oil and fat. % or less, and containing 15 to 40% by weight of saturated fatty acids with 16 carbon atoms, 9 to 25% by weight of saturated fatty acids with 18 carbon atoms, 10 to 35% by weight of saturated fatty acids with 20 or more carbon atoms, and cis-form Type unsaturated fatty acids are 25 to 55% by weight. In addition, the transesterified oil thus obtained was further crystallized without a solvent so that the SFC at the end of the crystallization was 20% or less, and the liquid part was separated to obtain a cocoa butter compatibility improving agent.

Invention effect

According to the present invention, it is possible to provide chocolate having a low content of trans fatty acids, and a CB compatibility improver that can be used to produce the chocolate, and a method for producing the enhancer with high productivity and low cost. Non-tempered chocolate with many CBRs, but even if a large amount of cocoa butter is blended in the same way as tempered chocolate, it is difficult to granulate over a long period of time in a wide temperature range, and compared with conventional CBR blended chocolates Melting in the mouth is not inferior, curing speed at room temperature (20°C) is fast, and good bite-off property is maintained.

Detailed ways

The present invention will be described in further detail below.

(Cocoa Butter Compatibility Improver)

The cocoa butter compatibility-improving agent (hereinafter also referred to as CB compatibility-improving agent) of the present invention is a component that improves the compatibility between non-tempering stearin and cocoa butter with a low content of glyceryl laurate-based oils and fats. Fat composition. Fats and oils are triglycerides in which three molecules of fatty acids are ester-bonded to one molecule of glycerol. The aforementioned fatty acids constituting triglycerides are referred to as constituting fatty acids in oils and fats. In addition, cocoa butter is a solid fat obtained from cocoa beans, and is generally used as a raw material for chocolate.

In the present application, "non-tempered stearin with low lauric glyceride oil content" refers to the so-called non-tempered stearin of non-tempered stearin, which is precisely defined as: Fatty fats and oils containing 12 to 14 carbon atoms in the entire fatty acid composition, containing less than 25% by weight of saturated fatty acids, 20°C SFC (solid fat content) of 25% or more, and 50°C SFC of 5% or less, for chocolate . In this application, it is also abbreviated as CBR. In contrast, in the present application, the so-called lauric glyceride-based CBS in the non-tempered stearin is referred to as "non-tempered stearin with a high lauric glyceride-based fat content", and is precisely defined as : The fat and oil for chocolate with a saturated fatty acid content of 12 to 14 carbon atoms of 25% by weight or more, an SFC at 20°C of 25% or more, and an SFC at 50°C of 5% or less in the entire fatty acid composition of the fat and oil of the stearin . In this application, it is also abbreviated as CBS. The saturated fatty acid having 12 to 14 carbon atoms includes lauric acid and myristic acid. In addition, in this application, the composition of the constituent fatty acid of fats and oils can be determined based on the standard oil-and-fat analysis method 2.4.2.1-2013. SFC can be measured by the NMR method at 20°C or 50°C according to the method specified in IUPAC 2.150(a).

The CB compatibility improving agent of the present invention is composed of fats and oils characterized in terms of triglyceride composition, and preferably contains XYU of 8 to 30% by weight, Y2U of 0.5 to 21% by weight, and YU2 of 3% in the whole fats and oils. ~24 wt%, and the total content of these XYU, Y2U and YU2 is 13 to 35 wt%. More preferably, it contains: XYU content 10-28 wt%, Y2U content 1.0-10 wt%, YU2 content 5.0-15 wt%, and the total content of XYU, Y2U and YU2 16-34 wt%, more preferably, containing : XYU content is 12-25 wt%, Y2U content is 2.0-6.0 wt%, YU2 content is 7.0-9.0 wt%, and the total content of XYU, Y2U and YU2 is 21-30 wt%. In addition, in this application, the triglyceride composition can be measured by high performance liquid chromatography based on the standard oil-and-fat analysis test method 2.4.6.2-2013.

The meaning of each expression of XYU, XYU, Y2U, and YU2 is as follows. X: saturated fatty acid having 16 to 18 carbon atoms. Y: saturated fatty acid having 20 or more carbon atoms. U: cis-unsaturated fatty acid. XYU: Triglyceride to which each molecule of X, Y, and U is bonded (the bonding position of each fatty acid is not limited). Y2U: Triglyceride in which 2 molecules of Y and 1 molecule of U are bonded (the bonding position of each fatty acid is not limited). YU2: Triglyceride in which 1 molecule of Y and 2 molecules of U are bonded (the bonding position of each fatty acid is not limited). Palmitic acid and stearic acid are mentioned as a C16-C18 saturated fatty acid. Examples of saturated fatty acids having 20 or more carbon atoms include arachidic acid, behenic acid, and lignoceric acid. The cis-type unsaturated fatty acid refers to a cis-form unsaturated fatty acid, and the number of carbon atoms is not particularly limited. Specifically, oleic acid, myristic acid, palmitoleic acid, linoleic acid, cod oleic acid, eicosenoic acid, erucic acid, linoleic acid, linolenic acid, etc. are mentioned.

XYU is a triglyceride containing a saturated fatty acid X with a carbon number of 16 to 18, a long-chain saturated fatty acid Y with a carbon number of 20 or more, and a cis-type unsaturated fatty acid U, and Y2U and YU2 are long-chain fatty acids with a carbon number of 20 or more. The triglycerides of chain saturated fatty acid Y and cis-unsaturated fatty acid U can be easily maintained in chocolate by using these substances in specific amounts as described above and mixing them with the triglyceride SUS contained in CB. The crystalline state of the chain length (Japanese: 2 lock length), so the occurrence of granulation can be suppressed.

In addition, in the CB compatibility improving agent of the present invention, the total content of XXX, X2Y, XY2 and YYY is preferably as small as possible, and specifically, it is preferably 30% by weight in the entire fats and oils constituting the CB compatibility improving agent Below, it is more preferable that it is 27 weight% or less, and it is still more preferable that it is 10 to 24 weight%. When many of these XXX, X2Y, XY2, and YYY are blended, the meltability in the mouth of the chocolate tends to deteriorate. In addition, the meaning of each expression of XXX, X2Y, XY2, and YYY is as follows. XXX: Triglyceride in which 3 molecules of X are bonded. X2Y: Triglyceride in which two molecules of X and one molecule of Y are bonded (the bonding position of each fatty acid is not limited). XY2: Triglyceride in which 1 molecule of X and 2 molecules of Y are bonded (the bonding position of each fatty acid is not limited). YYY: Triglyceride in which 3 molecules of Y are bonded.

In the CB compatibility improving agent of the present invention, from the viewpoint of health, the trans fatty acid content is preferably as small as possible, and preferably 5 wt % or less in the total fatty acid constituting the fat and oil constituting the CB compatibility improving agent, and more It is preferably 3% by weight or less, more preferably 1% by weight or less, and most preferably substantially free of trans fatty acids. The CB compatibility improving agent of the present invention can suppress the granulation of chocolate for a long time in a wide temperature range even if the trans fatty acid content is so small. The CB compatibility improver with a small trans fatty acid content can be produced by eliminating the use of hydrogenated raw material oils and fats or reducing the amount of use thereof. The above-mentioned trans fatty acid content can be measured based on AOCS Ce 1f-96.

It is preferable that the constituent fatty acid satisfies the following conditions (i) and (ii) about the raw material oil and fat for producing the CB compatibility improving agent of the present invention.

(i) Content of saturated fatty acid having a carbon number of 6 to 10 in the entire constituent fatty acid of the raw material oil and fat is 0% by weight or more and 5% by weight or less. By reducing the content of these short-chain saturated fatty acids, the curing speed at room temperature does not decrease even when the CB compatibility improver is blended with the non-tempering stearin having a low content of glyceryl laurate-based oils and fats to manufacture chocolate. , the productivity is high, and the biteability of the chocolate is not impaired. Therefore, non-tempered chocolate with good properties can be produced inexpensively. The content of the saturated fatty acid having 6 to 10 carbon atoms is preferably 0% by weight or more and 3% by weight or less, and more preferably 0% by weight or more and 1% by weight or less. Caproic acid, caprylic acid, and capric acid are mentioned as a C6-C10 saturated fatty acid.

(ii) The content of saturated fatty acids having 12 to 14 carbon atoms (for example, lauric acid and myristic acid) is 0% by weight or more and 5% by weight or less in the entire constituent fatty acids of the raw material oil and fat, and saturated fatty acids having 16 carbon atoms are contained (i.e. palmitic acid) 15 to 40% by weight, saturated fatty acids with a carbon number of 18 (i.e. stearic acid) 9 to 25% by weight, saturated fatty acids with a carbon number of 20 or more (such as arachidic acid, behenic acid) 10 to 35% % by weight, and 25 to 55% by weight of cis-type unsaturated fatty acids. Thereby, it becomes easy to obtain the CB compatibility improver which satisfies the content conditions of XYU, Y2U, and YU2 mentioned above. The content of the saturated fatty acid having 12 to 14 carbon atoms is preferably 0% by weight or more and 4% by weight or less, more preferably 0% by weight or more and 2% by weight or less, preferably 18 to 36% by weight, and more preferably 20 to 20% by weight. 30% by weight of the above saturated fatty acid having 16 carbon atoms, preferably 10 to 20% by weight, more preferably 12 to 18% by weight of the above saturated fatty acid having 18 carbon atoms, preferably 12 to 30% by weight, more Preferably, it is 15 to 25% by weight of the saturated fatty acid having 20 or more carbon atoms, and preferably 30 to 50% by weight, more preferably 35 to 45% by weight, of the above-mentioned cis-type unsaturated fatty acid is contained.

The CB compatibility improving agent of the present invention can be obtained by preparing a plurality of raw material oils and fats so as to satisfy the above (i) and (ii) as a whole, mixing the raw material oils and fats and subjecting them to transesterification, or performing transesterification on the respective raw material oils and fats. post-mixing to obtain. Alternatively, it can also be obtained by subjecting the transesterified oil to crystallization fractionation without a solvent to obtain a liquid part by separation.

The above-mentioned raw material oil and fat should just satisfy (i) and (ii) as a whole, and the kind is not particularly limited. Well-known oils and fats can be appropriately selected, and each of the oils and fats can be used in an appropriate ratio to satisfy (i) and (ii) as a whole.

As an example, the CB compatibility improving agent of the present invention can be obtained by transesterifying a mixed oil of palm-based oil and fat and extremely hydrogenated high erucic acid rapeseed oil (Japanese: ハイエルシン extreme hardened oil), or, in the case of palm-based oils and fats The CB compatibility improving agent of the present invention is obtained by performing transesterification of the mixed oil of the fat and oil and the extremely hydrogenated high erucic acid rapeseed oil, and then performing crystallization and fractionation without a solvent, but is not limited thereto.

When the above-mentioned raw material fats and oils are transesterified, a conventional method can be applied. As the catalyst used for the transesterification, any catalyst can be used as long as it can be used in food applications, and examples thereof include sodium methoxide, lipase, and the like. As the lipase, a lipase generally used for transesterification of triglycerides can be used without any particular limitation.

The transesterified oil obtained by transesterification can be directly subjected to crystallization fractionation without adding a solvent, the solid part thereof is removed, and a liquid part is obtained by separation, whereby a CB compatibility improving agent can be produced. The method of crystal fractionation can be carried out according to a conventional method. For example, a crystal slurry can be obtained by precipitation of crystals while stirring while adjusting the temperature, and a liquid part can be obtained by introducing the crystal slurry into a pressurized pressing apparatus for pressing.

With regard to the crystal fractionation, it is preferable that the SFC (=fractionation degree) of the crystallisation slurry is 20% or less, crystallize at 30 to 50° C. without a solvent, and then fractionate to obtain a liquid part. When the said fractionation degree exceeds 20 %, since the yield of a liquid part will fall, it is unpreferable. The said fractionation degree is more preferably 15% or less, and still more preferably 12% or less.

(Fat oil composition for non-tempered chocolate)

The oil-and-fat composition for non-temperable chocolate of this invention is an oil-fat composition mix|blended in order to manufacture non-temperable chocolate. The oil and fat composition contains at least non-tempering stearin with a low glyceryl laurate-based fat content and the above-mentioned CB compatibility improver of the present invention, and may optionally contain a high glyceryl laurate-based fat and oil content in addition to these. Non-tempering hard fat and/or physical property adjusting grease. The oil and fat composition for non-tempering chocolate in the present application does not contain cocoa butter.

Non-tempered stearin with a low lauric acid glyceride oil content may be conventionally known, and is not particularly limited as long as it satisfies the above-mentioned definition. Hydrogenated and/or fractionated oils and fats such as liquid fats such as palm oil, shea butter (Japanese: cia oil), and fractionated oils of these; It is obtained by transesterification and/or fractionation of liquid fats such as rice bran oil and corn oil, or at least one of palm oil, shea butter, and fractionated oils of these.

Non-tempered stearin having a high content of lauric glyceride-based oils and fats may be conventionally known and is not particularly limited as long as it satisfies the above definition, and examples thereof include coconut oil, palm kernel oil, fractionated oils of these oils and fats, hydrogenated oils or Transesterification oil, etc.

The fats and oils for physical property adjustment are fats and oils which do not belong to the category of hard fat as used in the present application, and specifically, are fats and oils whose SFC at 20° C. is less than 25% and SFC at 50° C. is less than 5%. It does not specifically limit as long as it is the fats and oils which satisfy these SFC conditions, The fats and oils generally used for edible use can be used individually or in mixture of 2 or more types. Specifically, liquid oils such as palm oil, palm kernel oil, coconut oil, shea butter, soybean oil, cottonseed oil, corn oil, safflower oil, rapeseed oil, rice bran oil, and sesame oil; Oil, fish oil and other animal and vegetable oils; their hydrogenated oils, fractionated oils, transesterified oils, etc.

11 to 95 weight% is preferable, 33 to 85 weight% is more preferable, and the content of the non-tempered stearin with a low content of lauric acid glycerol-based fats and oils in the oil and fat composition for non-tempered chocolate of the present invention is still more preferable 44 to 78% by weight. In addition, the content of the CB compatibility improving agent is preferably 5 to 89% by weight, more preferably 11 to 67% by weight, and even more preferably 17 to 44% by weight. By using the two components in such a content, even if a large amount of cocoa butter is blended into a non-tempering type chocolate containing non-tempering stearin with a low content of lauric acid glyceride-based fats and oils, the cocoa butter can be used for a long time in a wide temperature range. It is not easy to granulate over time, and has good solubility in the mouth, has a fast curing rate at room temperature, and can maintain good bite-cut properties.

In addition, the non-tempering type stearin having a high content of lauric acid glyceride-based fats and oils is an optional component that may or may not be blended, and its content is preferably 0 to 41% by weight, more preferably 0 to 20% by weight, still more preferably 0 to 10% by weight. Moreover, it is preferable to mix|blend more non-tempering type stearin with a low content of lauric acid glycerol-type oil and fat as an essential component than the non-tempering type stearin which has a high content of this lauric-glyceride-type oil-and-fat. This is because the non-tempered stearin with a low content of glyceryl laurate-based fats and oils has a higher compatibility with cocoa butter than the non-tempered stearin with a high content of lauric acid-based fats and oils, so it can be blended. More cocoa ingredients, can be more rich in chocolate flavor. Specifically, the weight ratio of non-tempered stearin with a low content of laurin-based fats and oils/non-tempered stearin with a high content of lauric acid-based fats and oils is preferably 1.3 or more, more preferably 1.5 or more, and further Preferably it is 4.0 or more. The upper limit of the weight ratio is not limited because the non-tempering type stearin having a high content of lauric acid glyceride-based fats and oils may not be blended.

Moreover, the oil and fat for physical property adjustment is an optional component which may or may not be compounded, and its content is preferably 0 to 84% by weight, more preferably 0 to 40% by weight, and still more preferably 0 to 20% by weight. Chocolate can be adjusted to a desired hardness by compounding the fats and oils for adjusting physical properties.

The oil-fat composition for non-tempering type chocolate of this invention may contain components other than fats and oils in the range which does not inhibit the effect of this invention as needed. Examples of such components include emulsifiers such as glycerol fatty acid esters, sorbitan fatty acid esters, lecithin, polyglycerol fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters; oxidizing agent, etc.

The method for producing the oil and fat composition for non-tempered chocolate of the present invention is not particularly limited, and the composition can be obtained by blending each oil and fat melted under heating (for example, at about 60°C). After blending, it may be used in the production of chocolate as it is in a molten state, or it may be cooled and solidified. Cooling conditions are not particularly limited.

(Non-Temperature Chocolate)

The non-temperable chocolate of the present invention may be produced using the above-mentioned CB compatibility improving agent of the present invention, or may be produced using the above-described oil and fat composition for non-temperable chocolate of the present invention. In addition, it may be produced without using these CB compatibility improvers and the oil and fat composition for non-tempering type chocolate.

The chocolate referred to in this application is equivalent to the chocolate standard, the quasi-chocolate standard and the food using chocolate in the "Fair Trade and Competition Treaty on the Labeling of Chocolates" from the standpoint of standards. From the viewpoint of formulation, dark chocolate, milk chocolate, white chocolate, and the like can be exemplified. From the viewpoint of use, coated chocolate, solid chocolate, chocolate filling and the like can be exemplified.

Regarding the non-tempered chocolate of the present invention, from the viewpoint of health, the content of the trans-unsaturated fatty acid in the entire fatty acid constituting the fat and oil contained in the chocolate is preferably 3.25% by weight or less, more preferably 2% by weight or less, and still more preferably It is 1 weight% or less.

Moreover, regarding the non-tempering type chocolate of this invention, it is preferable that the saturated fatty acid content of carbon number of 6-10 is 5.5 weight% or less in the whole structural fatty acid of the fats and oils contained in this chocolate. By reducing the content of the short-chain saturated fatty acid in this way, the solidification speed at room temperature of the chocolate containing the non-tempered hard butter with a low lauric acid glyceride-based fat content does not decrease, and the bite property is not impaired. The content of the saturated fatty acid having 6 to 10 carbon atoms is more preferably 5.0% by weight or less, and still more preferably 4.0% by weight or less. In addition, the content of saturated fatty acids having 12 to 14 carbon atoms is preferably 32% by weight or less, more preferably 15% by weight or less, and even more preferably 5% by weight or less in the entire fatty acid constituting the fat and oil contained in the chocolate.

The non-tempered chocolate of the present invention may be any of the three embodiments described below. In addition, a combination of these embodiments is also possible.

The non-tempering type chocolate of the present invention according to the first embodiment is a chocolate in which the content of the non-tempering type stearin having a low content of glyceryl laurate-based fats and oils in the whole oil and fat contained in the chocolate is 38 to 86% by weight On this basis, it contains 12 to 40% by weight of cocoa butter, and 5 to 88% by weight of the non-tempering chocolate oil and fat composition of the present invention, and 0.4 to 6.5% by weight of XYU and 0.1 to 1.4% by weight of Y2U , and YU2 are 0.2 to 3.6% by weight, the total content of XYU, Y2U and YU2 is 0.7 to 11.4% by weight, and the total content of XXX, X2Y, XY2 and YYY is 14.4% by weight or less. Preferably, in the whole oil and fat contained in the chocolate, the content of non-tempering stearin with a low content of glyceryl laurate-based oil and fat is 35 to 80% by weight, and on this basis, it contains 12 to 35% by weight of cocoa butter, 12 to 88 wt % of the oil and fat composition for non-tempering chocolate of the present invention, XYU 1.0 to 6.0 wt %, Y2U 0.2 to 1.3 wt %, and YU2 0.3 to 3.3 wt %, XYU, Y2U and The total content of YU2 is 1.5 to 10.6% by weight, and the total content of XXX, X2Y, XY2 and YYY is 13% by weight or less. More preferably, in the whole fat and oil contained in the chocolate, the non-tempering stearin with a low content of glyceryl laurate-based fats and oils is 40 to 76% by weight, and on this basis, 12 to 25% by weight of cocoa butter, and The non-tempering type chocolate oil and fat composition of the present invention contains 18 to 88% by weight of XYU, 1.4 to 5.5% by weight, 0.4 to 1.2% by weight of Y2U, and 0.6 to 3.0% by weight of YU2, XYU, Y2U, and YU2 The total content of 2.4 to 9.7% by weight, and the total content of XXX, X2Y, XY2 and YYY is 12% by weight or less. The meaning of specifying the content of each triglyceride in this embodiment is the same as the meaning explained for the content of each triglyceride in the CB compatibility improving agent.

The non-tempering chocolate of the present invention according to the second embodiment is a chocolate containing 12 to 40% by weight of cocoa butter and 4 to 43% by weight of the CB compatibility improving agent of the present invention in the entire fat and oil contained in the chocolate. , 38-86% by weight of non-tempered stearin with a low content of lauric acid glyceride-based oils and fats, and the weight ratio of the above-mentioned cocoa butter compatibility improving agent/cocoa butter is 0.3-3.6. Preferably, the whole fat and oil contained in the chocolate contains 12 to 35% by weight of cocoa butter, 10 to 39% by weight of the CB compatibility improver of the present invention, and a non-tempering non-tempering product with a low glyceryl laurate-based oil and fat content. 45 to 80% by weight of stearin, and the weight ratio of the above-mentioned cocoa butter compatibility improving agent/cocoa butter is 1.0 to 3.0. More preferably, the whole fat and oil contained in the chocolate contains 12 to 25% by weight of cocoa butter, 15 to 35% by weight of the CB compatibility improving agent of the present invention, and a non-adjustable glyceryl laurate-based oil and fat content. 50-76% by weight of warm stearin, and the weight ratio of the above-mentioned cocoa butter compatibility improving agent/cocoa butter is 1.2-2.5.

The non-tempering type chocolate of the present invention according to the third embodiment is a chocolate containing 12 to 40% by weight of cocoa butter and the oil and fat composition for non-tempering chocolate of the present invention in the entire oil and fat contained in the chocolate, The content of the CB compatibility improving agent contained in the oil and fat composition is 4 to 43% by weight in the whole fat and oil contained in the chocolate, and the weight ratio of the cocoa butter compatibility improving agent/cocoa butter is 4 to 43% by weight. The oil and fat composition is contained in an amount of 0.3 to 3.6. Preferably, in the whole oil and fat contained in the chocolate, 12 to 35% by weight of cocoa butter and the oil and fat composition for non-tempering chocolate of the present invention are included so that the above-mentioned CB contained in the oil and fat composition is compatible. The oil and fat composition is contained in an amount such that the content of the improver is 10 to 39% by weight in the whole oil and fat contained in the chocolate, and the weight ratio of the above cocoa butter compatibility improver/cocoa butter is 1.0 to 3.0. More preferably, 12 to 25% by weight of cocoa butter and the oil and fat composition for non-tempering chocolate of the present invention are contained in the whole oil and fat contained in the chocolate, so that the above-mentioned CB contained in the oil and fat composition is compatible. The oil and fat composition is contained in such an amount that the content of the property improver is 15 to 35% by weight in the entire oil and fat contained in the chocolate, and the weight ratio of the above cocoa butter compatibility improver/cocoa butter is 1.2 to 2.5.

The chocolate of the present invention can be produced without tempering. The manufacturing method thereof can be the same as the manufacturing method of general non-tempered chocolate. For example, each raw material component can be mixed in an arbitrary ratio, and can be obtained by performing roll processing and refining processing by a known method. In addition to the above-mentioned oil and fat components, materials that are usually blended in chocolate may be blended. Examples of such materials include flavoring materials such as cocoa paste, cocoa powder, sugars, dairy products, syrups, and foreign wine, emulsifiers, flavors, colorants, antioxidants, and the like.

A food containing the non-tempered chocolate of the present invention can also be prepared. Examples of such foods include various Japanese-style confections such as cakes, breads, biscuits, pies, and steamed buns; bakery products; confectionery and confectionery using fruits. In addition, the application of chocolate is not limited, and examples thereof include coating application, chocolate chip application, baking dough mixing application, snack dough mixing application, cream filling application, filling cream application, and cream dipping application. Since the compatibility improving agent of this invention can suppress granulation in a wide temperature range, it is especially suitable for the normal temperature distribution food among the said foods.

Example

Hereinafter, although an Example is shown and this invention is demonstrated more concretely, this invention is not limited at all by these Examples.

(Method for Measuring Fatty Acid Composition)

Determine the constituent fatty acid composition of oils and fats in accordance with the Standard Test Method for Analysis of Fats and Oils 2.4.2.1-2013.

(Method for measuring triglyceride composition)

The triglyceride composition was determined by high performance liquid chromatography in accordance with the Standard Oil and Fats Analysis Method 2.4.6.2-2013.

(Measurement method of SFC)

SFC was determined by NMR at 20°C or 50°C according to the method specified in IUPAC 2.150(a).

(Measuring method of fractionation degree)

Fractionation degree refers to the SFC value of a crystalline solid-liquid mixed oil (slurry) obtained by crystallization at 30 to 50° C. without a solvent. The preferred range of the fractionation degree is 0.1 to 20%. Immediately after sampling the slurry, the SFC value of the above fractionation degree was measured by the NMR method. The measurement chamber of the p-NMR apparatus was kept at 40°C.

(Calculation method of yield)

The yield refers to the weight % of the compatibility-improving agent obtained from the raw material oil and fat. The preferable range of the yield is 50 to 99.9%. The above-mentioned yield was calculated by converting the value obtained by dividing the weight of the obtained compatibility-improving agent by the total weight of the raw material fats and oils by percentage (%).

(Manufacturing example 1) Preparation of non-tempered stearin with low lauric acid glyceride-based oil and fat content

80 parts by weight of "Haipel F40LT" (manufactured by Kaneka) melted at 60°C and 20 parts by weight of random transesterified oil (manufactured by Kaneka) of palm fractionation soft part with an iodine value of 63 melted at 60°C After mixing the parts, it was kneaded by a quenching kneader, and filled into a carton box (Japanese: ダンボール) at an outlet temperature of 20° C. to obtain a non-tempered stearin with a low lauric acid glyceride-based fat content. The obtained stearin had a saturated fatty acid content of 12 to 14 carbon atoms of 1.3% by weight, an SFC at 20°C of 69.6%, and an SFC at 50°C of 0.1%.

(Example 1) Preparation of compatibility improving agent 1

As raw material oils and fats, 80 parts by weight of palm-fractionated soft part with an iodine value of 63 (manufactured by Kaneka) and 20 parts by weight of extremely hydrogenated oil of high erucic acid rapeseed oil (manufactured by Kaneka) were put into a separable flask. While stirring at a stirring speed of 100 rpm, heating and vacuum dehydration was performed under the conditions of 90° C. and a vacuum state (500 Pa), and the water content in the fats and oils was adjusted to 100 ppm. Next, 0.2 parts by weight of sodium methoxide was added to 100 parts by weight of the mixed oil and fat (soft part of palm fraction: extremely hydrogenated oil of high erucic acid rapeseed oil = 80:20), and the mixture was stirred at 90° C. for 20 minutes while maintaining a vacuum state. . After stopping stirring and opening the vacuum, 100 parts by weight of neutral water (pH 7.6 (the same pH below)) was sprayed from the top of the oil layer with respect to 100 parts by weight of the mixed fat and oil, and the oil and fat were brought into contact with the neutral water. After standing in this state for 60 minutes to sufficiently separate the oil layer, the emulsified layer, and the water layer, the water layer and the emulsified layer were discharged from the lower part of the flask to obtain an oil layer. With respect to 100 parts by weight of the obtained oil layer, 2 parts by weight of white clay (manufactured by Mizusawa Chemical Co., Ltd., NF-X) was added, and while stirring at a stirring speed of 100 rpm, heating and vacuum dehydration were carried out at 90° C. under the conditions of a vacuum state (500 Pa). , which was passed through filter paper (Qualitative filter paper No1, manufactured by Advantec) to obtain decolorized oil. The obtained decolorized oil was subjected to deodorization treatment by steam distillation (250° C., 200 Pa, 60 minutes) in accordance with a conventional method, and a compatibility improving agent 1 was obtained. As shown in table 2.

(Example 2) Preparation of Compatibility Improver 2

The phase was obtained by the same method as in Example 1, except that the usage amounts of the palm fraction soft part with an iodine value of 63 and the extremely hydrogenated oil of high erucic acid rapeseed oil were changed to 67 parts by weight and 33 parts by weight, respectively. Capacitance Enhancer 2. As shown in table 2.

(Comparative Example 1) Preparation of Compatibility Improver 3

A phase was obtained by the same method as in Example 1, except that the usage amounts of the palm fraction soft part and the high erucic acid rapeseed oil extremely hydrogenated oil with an iodine value of 63 were changed to 50 parts by weight and 50 parts by weight, respectively. Capacitance enhancer 3. As shown in table 2.

(Comparative Example 2) Preparation of Compatibility Improver 4

The phase was obtained by the same method as in Example 1, except that the usage amounts of the palm fraction soft part and high erucic acid rapeseed oil with an iodine value of 63 were changed to 89 parts by weight and 11 parts by weight, respectively. Capacitance enhancer 4. As shown in table 2.

(Comparative Example 3) Preparation of Compatibility Improver 5

Compatibility was obtained in the same manner as in Example 1, except that 50 parts by weight of extremely hydrogenated canola oil (manufactured by Kaneka) and 50 parts by weight of Akta M2 (manufactured by Riken Vitamin) were used as raw oils and fats Enhancer 5. As shown in table 2.

(Example 3) Preparation of compatibility improving agent 6

67 parts by weight of palm fractionation soft part (manufactured by Kaneka) and 33 parts by weight of extremely hydrogenated oil (manufactured by Kaneka) of high erucic acid rapeseed oil as raw oils and fats with an iodine value of 63 were added to a detachable flask, While stirring at a stirring speed of 100 rpm, heating and vacuum dehydration was performed under the conditions of 90° C. and a vacuum state (500 Pa), and the water content in the fats and oils was adjusted to 100 ppm. Next, 0.2 parts by weight of sodium methoxide was added to 100 parts by weight of the mixed oil and fat (soft part of palm fraction: extremely hydrogenated oil of high erucic acid rapeseed oil = 67:33), and the mixture was stirred at 90° C. for 20 minutes while maintaining a vacuum state. . After stopping stirring and opening the vacuum, 100 parts by weight of neutral water (pH 7.6 (the same pH below)) was sprayed from the top of the oil layer with respect to 100 parts by weight of the mixed fat and oil, and the oil and fat were brought into contact with the neutral water. After standing in this state for 60 minutes to sufficiently separate the oil layer, the emulsified layer, and the water layer, the water layer and the emulsified layer were discharged from the lower part of the flask to obtain an oil layer. With respect to 100 parts by weight of the obtained oil layer, 2 parts by weight of white clay (manufactured by Mizusawa Chemical Co., Ltd., NF-X) was added, and while stirring at a stirring speed of 100 rpm, heating and vacuum dehydration were carried out at 90° C. under the conditions of a vacuum state (500 Pa). , which was passed through filter paper (Qualitative filter paper No1, manufactured by Advantec) to obtain decolorized oil.

The obtained decolorized oil was stirred at 42.5°C at 100 rpm for 24 hours from the molten state without using a solvent to precipitate crystals until the fractionation degree reached 11.5%, and then carried out with a filter press under the conditions of 1.5 MPa Fractionation was carried out to obtain a fractionation liquid part. The obtained fractionated liquid portion was subjected to deodorization treatment by steam distillation (250° C., 200 Pa, 60 minutes) in accordance with a conventional method, and compatibility improving agent 6 was obtained. as shown in Table 3.

(Example 4) Preparation of compatibility improving agent 7

Compatibility-improving agent 7 was obtained by the same method as in Example 3 except that the fractionation degree was changed to 19.5%. as shown in Table 3.

(Example 5) Preparation of compatibility improving agent 8

Phases were obtained in the same manner as in Example 1, except that the usage amounts of the palm fraction soft part with an iodine value of 63 and the extremely hydrogenated oil of high erucic acid rapeseed oil were changed to 55 parts by weight and 45 parts by weight, respectively. Capacity Enhancer 8. As shown in Table 4.

(Example 6) Preparation of compatibility improving agent 9

As raw material oils and fats, 20 parts by weight of extremely hydrogenated high erucic acid rapeseed oil (made by Kaneka) and 80 parts by weight of palm oil (made by Kaneka) with an iodine value of 50 were used in the same manner as in Example 1. The method obtains the compatibility improving agent 9. As shown in Table 4.

(Comparative Example 4) Preparation of Compatibility Improver 10

As raw oils and fats, 33 parts by weight of extremely hydrogenated high erucic acid rapeseed oil (manufactured by Kaneka) and 67 parts by weight of palm kernel oleic acid glyceride (Japanese: パームムオレイン) (manufactured by Kaneka) with an iodine value of 27 were used , and the compatibility-improving agent 10 was obtained by the same method as in Example 1 except that. As shown in Table 4.

(Comparative Example 5) Preparation of Compatibility Improver 11

Only palm fractionated glyceryl stearate (manufactured by Kaneka) with an iodine value of 33 was added to a detachable flask, and was stirred at a stirring speed of 100 rpm at 90° C. under vacuum (500 Pa) conditions. Heating vacuum dehydration was carried out, and the water content in the said fats and oils was adjusted to 100 ppm. Then, 0.2 weight part of sodium methoxide was added with respect to 100 weight part of said fats and oils, and it stirred at 90 degreeC for 20 minutes while maintaining a vacuum state. After stopping stirring and opening the vacuum, 100 parts by weight of neutral water (pH 7.6 (the same pH below)) was sprayed from the top of the oil layer with respect to 100 parts by weight of the mixed fat and oil, and the oil and fat were brought into contact with the neutral water. After standing in this state for 60 minutes to sufficiently separate the oil layer, the emulsified layer, and the water layer, the water layer and the emulsified layer were discharged from the lower part of the flask to obtain an oil layer. With respect to 100 parts by weight of the obtained oil layer, 2 parts by weight of white clay (manufactured by Mizusawa Chemical Co., Ltd., NF-X) was added, and while stirring at a stirring speed of 100 rpm, heating and vacuum dehydration were carried out at 90° C. under the conditions of a vacuum state (500 Pa). , which was passed through filter paper (Qualitative filter paper No1, manufactured by Advantec) to obtain decolorized oil.

The obtained decolorized oil was crystallized at 43.5° C. at 100 rpm for 24 hours without using a solvent until the fractionation degree reached 20.0%, and was then subjected to a filter press under the condition of 1.5 MPa. Fractionation was carried out to obtain a fractionation liquid part. The obtained fractionated liquid portion was subjected to deodorization treatment by steam distillation (250° C., 200 Pa, 60 minutes) in accordance with a conventional method, and the compatibility improving agent 11 was obtained. As shown in Table 4.

(Comparative Example 6) Preparation of Compatibility Improver 12

Compatibility was obtained by the same method as in Example 1, except that 60 parts by weight of extremely hydrogenated canola oil (made by Kaneka) and 40 parts by weight of corn oil (made by Kaneka) were used as raw oils and fats Enhancer 12. As shown in Table 4.

(Comparative Example 7) Preparation of Compatibility Improver 13

Compatibility improver 13 was obtained by the same method as Example 1 except that only glyceryl shea oleate (Japanese: sia olein) (manufactured by Kaneka) was used as the raw material oil and fat. As shown in Table 5.

(Comparative Example 8) Preparation of Compatibility Improver 14

The same procedure as in Example 1 was carried out, except that 67 parts by weight of glyceryl shea butter (manufactured by Kaneka) and 33 parts by weight of extremely hydrogenated oil (manufactured by Kaneka) of palm oil with an iodine value of 50 were used as raw oils and fats The method yields the compatibility-improving agent 14 . As shown in Table 5.

(Comparative Example 9) Preparation of Compatibility Improver 15

The compatibility improving agent 15 was obtained by the same method as Example 1 except having used only the palm fractionation soft part (Kaneka Corporation) with an iodine value of 63 as raw material fats and oils. As shown in Table 5.

(Comparative Example 10) Preparation of Compatibility Improver 16

As the compatibility improver 16, an extremely hydrogenated oil of high erucic acid rapeseed oil (Kaneka Corporation) was used. As shown in Table 5.

(Comparative Example 11) Preparation of Compatibility Improver 17

The same method as in Example 1 was carried out, except that 33 parts by weight of extremely hydrogenated high erucic acid rapeseed oil (manufactured by Kaneka) and 67 parts by weight of high oleic acid sunflower oil (manufactured by Kaneka) were used as raw oils and fats Compatibility-improving agent 17 was obtained. As shown in Table 5.

The triglyceride composition and the fatty acid composition of the compatibility improving agents obtained in Examples 1 to 6 and Comparative Examples 1 to 11 were measured, and the results are shown in Tables 2 to 5.

(Production of Non-Temperature Chocolate)

The chocolates of Examples 1 to 6 and Comparative Examples 1 to 11 were produced according to the chocolate recipe 1 of Table 1 using the compatibility improving agents obtained in the respective Examples and Comparative Examples, respectively.

In addition, "conventional CBR mix|blending non-tempering type chocolate" used as the reference|standard for a comparison object in the evaluation of meltability in the mouth and bite-off property mentioned later was produced according to the chocolate recipe 2 of Table 1. The evaluation about the melt-in-the-mouth and bite-cutting property of this "conventional CBR mix|blending non-tempered chocolate" is shown in Table 2 as Reference Example 1.

[Table 1]

Formulation of non-tempered chocolate for evaluation (% by weight)

In Table 1, the following components were used. About these components, it is the same also in Table 6 mentioned later.

Cocoa mass: Dezaan cocoamas (made by ADM, 55% cocoa butter)

Cocoa powder: Dezaan cocoapowder (manufactured by ADM, cocoa butter content 22.5%)

Cocoa butter: Deodorised cocoa butter (made by PT.ASIA.COCOA.INDONESIA)

Stearin with low glyceryl laurate oil and fat content: Non-tempered stearin with low content of lauric acid glyceryl oil and fat obtained in Production Example 1

Whole milk powder: Whole milk powder with 26% oil content

Skim milk powder: Skimmed milk powder with 1% oil content

Granulated sugar: powdered sugar (made by Aiko Kogyo)

Lecithin: Yelkin TS (manufactured by ADM)

Vanillin: lignin vanillin (manufactured by Takasago Perfume Industry)

(Examples 7 to 8 and Comparative Examples 12 to 13)

The chocolates of Examples 7 to 8 and Comparative Examples 12 to 13 were produced according to the recipes in Table 6 using the compatibility improving agent 2 obtained in Example 2. About the chocolate obtained in Examples 7-8 and Comparative Examples 12-13, the triglyceride composition and the fatty acid composition were measured, and the result is shown in Table 6.

的圆形皿，放入到20℃的恒温槽中静置1周而使其固化，得到非调温型巧克力。In the production of chocolate, kneading, rolling (Japanese: ロールけ), and refining of each component are carried out in accordance with conventional methods, and then poured into

The round dish was placed in a thermostat at 20° C. for 1 week to allow it to solidify, and a non-temperable chocolate was obtained.

The chocolate obtained by the above was used for each evaluation shown below. The results are shown in Tables 2-3 and 5-6.

(Compatibility evaluation method)

One panelist was asked to observe the surfaces of Chocolates 1 to 22 (n=3) stored under each temperature condition (10° C., 15° C., or 20° C.) for 3 months, and evaluated according to the following criteria.

5 points: No white spots (granules), glossy

4 points: No white spots (granules), no gloss

3 points: No white spots (granules), but some irregularities are seen on the surface

2 points: occurrence of white spots (granular matter)

1 point: Many white spots (granules) were generated.

(Evaluation method of workability (dryness of chocolate))

When producing chocolate, 10 panelists were asked to evaluate the degree of dryness after leaving the chocolate in the molten state immediately after refining at 20° C. for 10 minutes according to the following criteria, and record the average score.

5 points: The chocolate does not stick to the hand at all even when touched, and the dryness is very good

4 points: The chocolate hardly adheres even when touched, and the dryness is good

3 points: The chocolate is slightly attached to the touch, and the dryness is average

2 points: The chocolate sticks to the touch, and the dryness is poor

1 point: The chocolate adheres a lot when touched, and the dryness is very poor

(Evaluation method of mouth solubility)

About the meltability in the mouth of the non-tempered chocolate which was poured into a mold and put in a thermostatic bath at 20° C. for one week to solidify, the 10 panelists were asked to evaluate the following criteria, and the average score was recorded.

5 points: It is equivalent to the conventional CBR with non-tempered chocolate, and the mouth melt is very good

4 points: Almost the same as the conventional CBR blended with non-tempered chocolate, good in mouth melting

3 points: It is slightly worse than the previous CBR with non-tempered chocolate, and the mouth melting is slightly worse, but it is within the allowable range

2 points: worse than the conventional CBR with non-tempered chocolate, and poor in mouth melting

1 point: It is worse than the conventional CBR with non-tempered chocolate, and the mouth melt is very poor

(Evaluation method of bite-off property)

About the bite property of the non-tempered chocolate which poured into a mold and was left to stand in a thermostatic bath at 20° C. for 1 week to cure, 10 panelists were asked to evaluate the following criteria, and the average score was recorded. The snapping property referred to here refers to a texture that cracks crisply when eating chocolate.

5 points: It is equivalent to the conventional CBR with non-tempered chocolate, and the bite property is very good

4 points: almost the same as conventional CBR blended non-tempered chocolate, good bite

3 points: Slightly worse than the previous CBR with non-tempered chocolate, and the bite is slightly worse, but within the allowable range

2 points: worse than the conventional CBR with non-tempered chocolate, and the bite property is poor

1 point: It is worse than the conventional CBR with non-tempered chocolate, and the bite property is very poor

(Method for evaluating the productivity of the compatibility-improving agent)

The productivity of the compatibility-improving agent was evaluated according to the following criteria based on the presence or absence of the separation step and the yield at the time of production of the compatibility-improving agent.

5 points: very good No fractionation step, yield is 75% or more

4 points: good There is a fractionation step, and the yield is 75% or more

3 points: There is a fractionation process within the allowable range, and the yield is more than 50% and less than 75%

2 points: poor There is a fractionation step, and the yield is 25% or more and less than 50%

1 point: very poor There is a fractionation process, and the yield is less than 25%

(Overview)

The lowest score in the evaluation of chocolate and the evaluation of the compatibility-improving agent was rounded up and used as a comprehensive evaluation.

In the following table, each oil and fat is the following.

Fat A: Palm Fractionation Soft Part (Kaneka) with an iodine value of 63

Fat B: Extremely hydrogenated oil of high erucic acid rapeseed oil (Kaneka Corporation)

Fat C: Extremely hydrogenated oil of canola oil (Kaneka Corporation)

Fat D: アクターM2 (manufactured by Riken Vitamin)

Fat E: Palm oil with an iodine value of 50 (Kaneka)

Fats and oils F: Palm kernel oleic acid glyceride with an iodine value of 27 (Kaneka Corporation)

Fat G: Palm Fractionated Glyceryl Stearate (Kaneka) with an iodine value of 33

Fat H: Corn Oil (Kaneka)

Fat I: Shea Butter Glyceride (Kaneka Co., Ltd.)

Fat J: Extremely hydrogenated palm oil with an iodine value of 50 (Kaneka Corporation)

Fat K: High Oleic Sunflower Oil (Kaneka Co., Ltd.)

[Table 2]

According to Table 2, good results were obtained for the chocolates of Examples 1 and 2, but the chocolate of Example 2 was compared with the chocolate of Example 1 in terms of XYU content, Y2U content, YU2 content, and the sum of XYU, Y2U, and YU2 The content is more, and the compatibility is better. On the other hand, the chocolate of Comparative Example 1 had many total contents of XXX, X2Y, XY2, and YYY, and was insufficient in terms of meltability in the mouth. The chocolate of Comparative Example 2 had a small content of Y2U and a total content of XYU, Y2U, and YU2, was insufficient in compatibility, and granulated at any test temperature. The chocolate of Comparative Example 3 did not contain XYU, Y2U, and YU2, and had a slow curing rate, poor workability, and insufficient bite-cutting properties.

[table 3]

According to Table 3, good results were obtained for the chocolates of Examples 3 and 4, but the total content of XXX, X2Y, XY2, and YYY was lower than that of the chocolates of Example 2, and the productivity of obtaining the compatibility improving agent was slightly lower than that of the chocolates of Example 2. Results for the chocolate of Example 2.

[Table 4]

According to Table 4, good results were obtained for the chocolates of Examples 5 and 6, but compared with the chocolates of Example 2, slightly inferior results were obtained in terms of meltability in the mouth and bite-off properties. In the chocolates of Comparative Examples 4 to 6, the content of each of XYU, Y2U, and YU2 was small or not contained, the compatibility was insufficient, and granulation occurred at any or all of the test temperatures.

[table 5]

According to Table 5, the chocolates of Comparative Examples 7 to 10 had little or no content of each of XYU, Y2U, and YU2, were insufficient in compatibility, and were granulated at any test temperature. Furthermore, the chocolate of Comparative Example 10 had insufficient meltability in the mouth and bite properties. The chocolate of Comparative Example 11 had a large total content of XYU, Y2U, and YU2, was insufficient in compatibility, and granulated when stored at 20°C.

[Table 6]

According to Table 6, the chocolate of Example 7 was slightly lower in compatibility, and the chocolate of Example 8 was slightly lower in terms of handleability, melt-in-the-mouth, and bite-off property, but both were commercially available. Level. The chocolate of Comparative Example 12 had a small amount of XYU content, Y2U content, YU2 content, and the total content of XYU, Y2U, and YU2, was insufficient in compatibility, and granulated at any test temperature. The chocolate of Comparative Example 13 had a large amount of XYU content, Y2U content, YU2 content, and the total content of XYU, Y2U, and YU2, and was slightly inferior in handleability, and had insufficient meltability in the mouth and bite-off property.

(Example 9) Preparation of oil and fat composition for non-tempered chocolate

After melting and mixing 50 parts by weight of non-tempered stearin with a low content of glyceryl laurate-based oils and fats obtained in Production Example 1, and 50 parts by weight of compatibility improving agent 2 (Example 2), it was cooled while stirring. A non-tempering type chocolate oil and fat composition was produced. The obtained oil and fat composition for non-tempering chocolate has a weight ratio of non-tempering stearin with a low lauric acid glyceride-based fat content/non-tempering stearin with a high lauric acid glyceride-based fat content: ∞ (infinite). Big).

(Example 10) Production of non-tempered chocolate

Make non-tempered chocolate according to the recipe in Table 6. That is, chocolate 20 (Example 8) was changed to a non-tempering type chocolate oil and fat composition (implementation Example 9): 26.27 parts by weight, except that it carried out similarly to Example 8, and produced the non-tempered chocolate. Table 6 shows the evaluation results of the obtained chocolate.

According to the results in Table 6, the chocolate of Example 10 was slightly lower in handleability, meltability in the mouth, and bite-cutting property, but all were at a level that can be sold as a commercial product.

Claims (8)

1. a cocoa butter compatibility improving agent, which is used together with the non-tempering stearin with low glyceryl laurate oil content, The compatibility-improving agent is composed of fats and oils, In the whole oil and fat, XYU is 8 to 30% by weight, Y2U is 0.5 to 21% by weight, and YU2 is 3 to 24% by weight, The total content of XYU, Y2U and YU2 is 13% by weight to 35% by weight, The total content of XXX, X2Y, XY2 and YYY is 30% by weight or less, The content of trans-unsaturated fatty acids in the entire constituent fatty acids of the fats and oils is 5% by weight or less, X: saturated fatty acid with a carbon number of 16 to 18 Y: saturated fatty acid with carbon number of 20 or more U: cis-unsaturated fatty acid XYU: A triglyceride with one molecule of X, Y, and U bound to each other Y2U: Triglyceride in which 2 molecules of Y and 1 molecule of U are bonded YU2: Triglyceride in which 1 molecule of Y and 2 molecules of U are bonded XXX: triglycerides with 3 molecules of X bonded X2Y: Triglyceride in which 2 molecules of X and 1 molecule of Y are bonded XY2: Triglyceride in which 1 molecule of X and 2 molecules of Y are bonded YYY: triglyceride with 3 molecules of Y bonded thereto Among them, the non-tempered stearin with a low content of lauric acid glyceride-based oils and fats refers to those with a saturated fatty acid content of 12 to 14 carbon atoms of less than 25% by weight and a temperature of 20° C. SFC is 25% or more of solid fat content, and the SFC of 50 degreeC is 5% or less of fats and oils for chocolate. 2 . The cocoa butter compatibility-improving agent according to claim 1 , wherein the fat and oil constituting the compatibility-improving agent is a transesterified oil of a raw material oil and fat, and in the entire constituent fatty acid of the raw material oil and fat, the carbon The content of saturated fatty acids with 6 to 10 is 5% by weight or less, the content of saturated fatty acids with 12 to 14 carbons is 5% by weight or less, and the saturated fatty acids with 16 carbons are 15% to 40% by weight, carbon The saturated fatty acid having a number of 18 is 9% by weight to 25% by weight, the saturated fatty acid having a carbon number of 20 or more is 10% by weight to 35% by weight, and the cis unsaturated fatty acid is 25% by weight to 55% by weight. 3. A fat and oil composition for non-tempering chocolate, comprising 11% by weight to 95% by weight of non-tempering stearin having a low content of glyceryl laurate-based fats and oils in the entire oil and fat composition, claim 1 Or the cocoa butter compatibility improving agent described in 2 is 5% by weight to 89% by weight, the non-tempering stearin with high glyceryl laurate oil content is 0% by weight to 41% by weight, and SFC at 20°C Less than 25% and the SFC at 50°C is less than 5% of the grease for physical property adjustment is 0% by weight to 84% by weight, The weight ratio of the non-tempered stearin with a low glyceryl laurate-based fat content/the non-tempered stearin with a high content of glyceryl laurate-based fats and oils is 1.3 or more, Wherein, the non-tempering type stearin with a low lauric acid glyceride-based oil and fat content is as described in claim 1, and the non-tempered stearin with a high lauric acid-based oil and fat content refers to: Fats and oils for chocolate with the saturated fatty acid content of carbon number 12-14 being 25 weight% or more, the SFC of 20 degreeC being 25% or more, and the SFC of 50 degreeC being 5% or less in the whole fatty acid. 4. A non-tempering chocolate having a non-tempering stearin content of 38% by weight to 86% by weight of non-tempering stearin with a low content of glyceryl laurate-based oils and fats in the entire oil and fat contained in the chocolate type chocolate, In the whole fatty acid constituting the fat and oil contained in the chocolate, the content of trans-unsaturated fatty acids is 3.25% by weight or less, the content of saturated fatty acids having 6 to 10 carbon atoms is 5.5% by weight or less, and the content of saturated fatty acids having 12 to 14 carbon atoms is 5.5% by weight or less. The fatty acid content is 32% by weight or less, The whole oil and fat contains 12 to 40% by weight of cocoa butter, 5 to 88% by weight of the oil and fat composition for non-tempering chocolate according to claim 3, and 0.4% by weight of XYU % to 6.5% by weight, Y2U is 0.1% to 1.4% by weight, and YU2 is 0.2% to 3.6% by weight, The total content of XYU, Y2U and YU2 is 0.7% by weight to 11.4% by weight, The total content of XXX, X2Y, XY2 and YYY is 14.4% by weight or less. 5. A non-tempering chocolate, wherein the content of trans-unsaturated fatty acids is 3.25% by weight or less, and the content of saturated fatty acids having 6 to 10 carbon atoms is 5.5% by weight in the entire fatty acid constituting the fat and oil contained in the chocolate. Hereinafter, the content of saturated fatty acids having 12 to 14 carbon atoms is 32% by weight or less, The whole oil and fat contains 12 to 40% by weight of cocoa butter, 4 to 43% by weight of the cocoa butter compatibility improver according to claim 1 or 2, and lauric acid glyceride-based fats and oils The low content of non-tempered hard butter is 38% to 86% by weight, and the weight ratio of the cocoa butter compatibility improver/cocoa butter is 0.3 to 3.6. 6. A food comprising the non-tempering chocolate of claim 4 or 5. 7. A method for producing a cocoa butter compatibility improving agent, characterized in that it is a method for producing the cocoa butter compatibility improving agent according to claim 1 or 2, In the above-mentioned production method, the raw material oil and fat is transesterified to obtain the cocoa butter compatibility improving agent, and the content of the saturated fatty acid having 6 to 10 carbon atoms in the entire constituent fatty acid of the raw material oil and fat is 5% by weight or less, and the carbon The saturated fatty acid with 12 to 14 content is 5% by weight or less, and the saturated fatty acid with 16 carbon number is 15% by weight to 40% by weight, the saturated fatty acid with 18 carbon number is 9% by weight to 25% by weight, and the carbon number is 18% by weight. The saturated fatty acid having a number of 20 or more is 10% by weight to 35% by weight, and the cis-type unsaturated fatty acid is 25% by weight to 55% by weight. 8. A method for producing a cocoa butter compatibility improving agent, characterized in that it is a method for producing the cocoa butter compatibility improving agent according to claim 1 or 2, In the production method, the transesterified oil obtained in claim 7 is further subjected to crystallization fractionation without a solvent so that the SFC at the time of completion of crystallization is 20% or less, and the liquid part is separated to obtain cocoa butter compatibility. Sex enhancer.