Oil or fat composition for lauric chocolates, and chocolate containing same

Abstract

The present invention addresses the problem of providing an oil or fat for non-tempering chocolates, which enables the blending of cocoa butter at a high concentration in a lauric non-tempering chocolate, has heat resistance at such a level that the oil or fat can withstand the distribution at ambient temperature, has good gloss, luster, feeling upon eating, flavor and the like, and does not undergo the occurrence of blooming or change in hardness over time. An oil or fat containing an USU-type triglyceride is added at a proper content to a lauric hard butter. In this manner, the blending of cocoa butter at a high concentration into a chocolate prepared using a lauric hard butter, which is never before possible, becomes possible.

Description

Technical field [0001] The present invention relates to a fat and oil composition used in chocolate and chocolate using it. Background technique [0002] The fats and oils used in chocolates (hard butter in a broad sense including cocoa butter) are roughly classified into two types, a tempering type and a non-tempering type, depending on whether or not tempering during the production of chocolate is required. Tempered hard butter, like cocoa butter, is characterized in that its main triglyceride component contains 1,3-saturated-2-unsaturated triglycerides. It has clear and good melting properties and can be combined with cocoa butter. However, due to the polymorphism, temperature adjustment treatment is required, and there is one side where the use is limited. [0003] Non-tempering hard butters are roughly divided into trans acid type and lauric acid type. The trans acid type is obtained by isomerizing and hardening liquid fats and oils in the presence of hardening catalysts and ...

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problem that cocoa butter cannot be used in a large amount as described above, Patent Document 1 discloses chocolate in which the content of saturated fatty acid having 16 or more carbon atoms in lauric acid type non-tempered chocolate is 90% by mass or more In addition, it also contains 0.01 to 2% by mass of one or more emulsifiers selected from polyglycerol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters, which can inhibit 3-7 days Blooming appears, however, as a shelf life is still short and insufficient, and no solution for obtaining longer-term shelf life has yet been proposed

[0008] In addition to the solutions described above, Patent Document 2 also provides an anti-blooming agent in which two fatty acid monoglycerides are blended in a specific ratio in lauric acid-type non-tempered chocolate, and it is proposed that A solution to lauric acid-type non-tempered chocolate that has a shelf life of 3 months or more, but the amount of cocoa butter blended is very small, less than 5% by weight in chocolate, so the flavor is not sufficient

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