Chocolate-like food product, food and drink in which chocolate-like food product is combined, and method for improving storage adaptability and work adaptability of chocolate-like food product

Abstract

Provided is a chocolate-like food which has excellent workability in a normal temperature range and does not bleed out. According to the present invention, it is found that a chocolate-like food product which has excellent workability in a normal temperature range and does not bleed out can be provided by satisfying all of the following conditions (a) to (e): (a) the total amount of saturated fatty acids having 12 and 14 carbon atoms in the constituent fatty acids in the oil content is 20-48% by mass, and (b) the total amount of saturated fatty acids having 12 and 14 carbon atoms in the constituent fatty acids in the oil content is 20-48% by mass; (b) the total amount of unsaturated fatty acids having 18 carbon atoms in the constituent fatty acids in the oil content is 37-59% by mass, (c) the moisture content is less than 3% by mass, (d) the oil content is 35-70% by mass, and (e) 0.5-2% by mass of a glycerin fatty acid ester containing 40% by mass or more of behenic acid. Also provided are: a food or drink in which the chocolate-like food is combined; and a method for improving the storage suitability and work suitability of the chocolate-like food.

Description

Technical Field

[0001] This invention relates to a chocolate-like food product, and more particularly to a chocolate-like food product, a food product incorporating a chocolate-like food product, and a method for improving the storage and operational adaptability of a chocolate-like food product. Background Technology

[0002] In Western-style pastries, breads, and other food products, chocolate-flavored or caramel-flavored syrups are mostly used. These syrups have excellent workability within a normal temperature range, contain a large amount of sugar and water, and have water as the main component of the continuous phase. In addition, frozen dessert chocolate is also used in ice cream.

[0003] For example, there is a patent document 1 related to sauces in which water is the main component of the continuous phase. In patent document 1, it is described as "a water-soluble sauce containing swollen sweet potato fiber, wherein the solid content of the swollen sweet potato fiber is 0.15% by mass or more and 0.2% by mass or less, and has a viscosity of 2500 cp or more".

[0004] For example, there are patent documents 2 and 3 related to sauces containing oil-in-water emulsions. Patent document 2 describes "a sauce for frozen desserts, which is an oil-in-water emulsion containing 10-40% by mass of edible oil, 0.5-5.0% by mass of a hydrophilic emulsifier with an HLB of 12-16, and water, with a viscosity of 6000 mPa at 5°C." "More than s". Patent document 3 describes "a frozen dessert, wherein it contains 5 to 5500 ppm by mass of polyglycerol condensed ricinoleate".

[0005] Existing technical documents

[0006] Patent documents

[0007] Patent Document 1: Japanese Patent Application Publication No. 11-266788

[0008] Patent Document 2: Japanese Patent Application Publication No. 2022-179241

[0009] Patent Document 3: Japanese Patent Application Publication No. 2021-193940 Summary of the Invention

[0010] The problem that the invention aims to solve

[0011] Water-based chocolate syrups, typically used in Western-style pastries and breads, contain a large amount of sugar and water, with water as the main continuous phase. However, if this water-based chocolate syrup is used in frozen desserts, it is expected that the syrup will not have sufficient firmness and may collapse. Furthermore, chocolate syrups used in Western-style pastries and breads may sometimes leak out. Additionally, while water-containing chocolate, as an oil-in-water emulsion, could be considered for use in frozen desserts, Western-style pastries, and breads, similar to water-based chocolate syrups, it may sometimes partially seep into the pastries and breads, causing blurred boundaries, or its color may transfer to the pastries and breads.

[0012] On the other hand, although it is possible to use frozen confectionery chocolate made with anhydrous oil base in the room temperature range, it is expected that the frozen confectionery chocolate will crack due to its hardness and lack of softness.

[0013] In addition, frozen dessert chocolates used in the past sometimes separated during transportation and storage, requiring heating and melting before use.

[0014] The technical problem of the present invention is to provide a chocolate-like food that has excellent workability in the normal temperature range and does not leak even when used in combination with Western-style pastries and breads.

[0015] Solution for solving the problem

[0016] The inventors believed that solving the above-mentioned technical problems might lead to further market expansion, and conducted repeated in-depth research. As a result, the inventors discovered that by satisfying all the conditions (a) to (e), the above-mentioned technical problems could be solved, thus completing the present invention.

[0017] (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the oil content is 20-48% by mass.

[0018] (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the oil content is 37-59% by mass.

[0019] (c) Moisture content less than 3% by mass

[0020] (d) The oil content is 35-70% by mass.

[0021] (e) Contains 0.5 to 2% by mass of glycerol fatty acid esters containing more than 40% by mass of behenic acid.

[0022] It should be noted that Patent Document 1 is an application for a water-based, water-soluble sauce, and therefore cannot be used as a reference. Patent Documents 2 and 3 are oil-in-water emulsions with a moisture content of 3% by mass or more, and cannot be used as a reference for chocolate-like foods with a moisture content of less than 3% by mass, as described in this invention.

[0023] That is, the present invention relates to the following.

[0024] (1) A chocolate-like food product whose oil content satisfies (a) and (b) below, and satisfies all of the conditions (c) to (e).

[0025] (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the oil content is 20-48% by mass.

[0026] (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the oil content is 37-59% by mass.

[0027] (c) Moisture content less than 3% by mass

[0028] (d) The oil content is 35-70% by mass.

[0029] (e) Contains 0.5 to 2% by mass of glycerol fatty acid esters containing more than 40% by mass of behenic acid.

[0030] (2) The chocolate-like food according to (1), wherein the solid fat content (SFC) of the oil phase in the chocolate-like food is 50-80% at -20°C, 45-80% at -15°C, 7-20% at 15°C, and 1-10% at 20°C.

[0031] (3) A food or beverage comprising a chocolate-like food, wherein the oil content satisfies (a) and (b) below, and satisfies all of the conditions (c) to (e).

[0032] (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the oil content is 20-48% by mass.

[0033] (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the oil content is 37-59% by mass.

[0034] (c) Moisture content less than 3% by mass

[0035] (d) The oil content is 35-70% by mass.

[0036] (e) Contains 0.5 to 2% by mass of glycerol fatty acid esters containing more than 40% by mass of behenic acid in chocolate-like foods.

[0037] (4) A food or beverage containing a chocolate-like food as described in (3), wherein the food or beverage is a frozen dessert and / or bread.

[0038] (5) A method for improving the storage and operational adaptability of a chocolate-like food product, which is used at room temperature (15–25°C) to combine oils in a manner that satisfies (a) and (b) below, and satisfies all conditions (c)–(e).

[0039] Storage adaptability refers to methods for inhibiting separation during the storage of chocolate-like foods, while operational adaptability refers to methods for improving the hardness of chocolate-like foods during processing.

[0040] (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the oil content is 20-48% by mass.

[0041] (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the oil content is 37-59% by mass.

[0042] (c) Moisture content less than 3% by mass

[0043] (d) The oil content is 35-70% by mass.

[0044] (e) Contains 0.5 to 2% by mass of glycerol fatty acid esters containing more than 40% by mass of behenic acid.

[0045] Invention Effects

[0046] According to the present invention, a chocolate-like food product that does not separate, has excellent workability, and does not leak out within the normal temperature range can be provided.

[0047] As an even better effect, it can provide a chocolate-like food that changes its hardness and texture according to the temperature of the combined food. Detailed Implementation

[0048] ■ Chocolate-like foods

[0049] The chocolate-like food in this invention refers to (c) a food with a moisture content of less than 3% by mass and an oil-based continuous phase. Specifically, it is chocolate sauce. Furthermore, the moisture content of the chocolate-like food is preferably less than 2%, more preferably less than 1.5% by mass. It should be noted that the moisture content is determined by the sea sand method.

[0050] More specifically, the chocolate-like food of the present invention is a chocolate sauce that can be used in any temperature range suitable for consumption, regardless of the temperature of the combined food.

[0051] Furthermore, the chocolate-like food products of the present invention can be used for spreading on the top or sides of food, for pouring sauces, for outlining lines, and as a filling between desserts, breads, or ice cream. In the present invention, the use of spreading, pouring sauces, or outlining lines is particularly preferred, and the use of pouring sauces or outlining lines is more preferred.

[0052] When combined with frozen desserts, the chocolate-like food of this invention does not leak out and achieves a texture with good firmness. Here, frozen desserts refer to food products that are circulated, stored, and sold within a frozen temperature range. There are no particular limitations on any frozen desserts, ice creams, cream-based foods, etc. Specifically, examples include: ice cream, soft-serve ice cream, cakes, shaved ice, sorbet, frozen fruit, milkshakes, smoothies, crushed ice drinks, parfaits, and sundaes. In this invention, ice cream and / or soft-serve ice cream are particularly preferred. The frozen temperature range referred to here is the temperature range of -30 to -1°C.

[0053] Furthermore, there are no particular restrictions on the types of food that can be combined with chocolate-like foods. Examples include: cakes such as tarts, cookies, biscuits, chiffon cakes, and sponge cakes; baked goods such as Nagasaki cakes, farfalle cookies, and dacquoise; breads such as taiyaki, donuts, Danish pastries, pies, pineapple buns, and croissants; and muffins, nuts, and cereals.

[0054] The chocolate-like foods of this invention are not subject to regulations ("Fair Competition Regulations on the Representation of Chocolate") or laws, and include various chocolate-like and oil-processed foods and chocolate products that use animal and vegetable oils other than cocoa butter. Chocolate-like foods can be prepared using conventional methods by appropriately combining raw materials such as cocoa mass, cocoa butter, cocoa powder, edible oils, sugars, milk powder, emulsifiers, and flavorings.

[0055] ■Fats

[0056] Regarding the oils used in the chocolate-like foods of this invention, generally any oils used in chocolate and chocolate-like foods can be used. Examples include: various vegetable oils such as cocoa butter, palm oil, rapeseed oil, sunflower seed oil, shea butter, soybean oil, cottonseed oil, safflower oil, olive oil, rice bran oil, sesame oil, high-erucic acid rapeseed oil, corn oil, high-oleic acid sunflower seed oil, medium-chain triglyceride (MCT) oils, kapok seed oil, coconut oil, and palm kernel oil; animal oils such as milk fat, beef tallow, lard, fish oil, and whale oil; and processed oils such as algae oil, oils derived from microbial fermentation, and their hydrogenated, fractionated, and transesterified oils. These can be used in appropriate combinations. In this invention, it is particularly preferred to use one or more oils selected from the group consisting of cocoa butter, palm oil, rapeseed oil, soybean oil, corn oil, rice bran oil, coconut oil, and palm kernel oil, and / or one or more oils selected from their hydrogenated, fractionated, and transesterified forms.

[0057] ■Composition of fatty acids

[0058] The chocolate-like food of the present invention, as a constituent fatty acid in oil, satisfies the following conditions (a) and (b).

[0059] (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the oil content is 20-48% by mass.

[0060] (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the oil is 37-59% by mass.

[0061] Preferably, the total amount of saturated fatty acids with 12 and 14 carbon atoms is 20 to 44 by mass, more preferably, the total amount of saturated fatty acids with 12 and 14 carbon atoms is 21 to 41 by mass.

[0062] The total amount of saturated fatty acids with carbon numbers 12 and 14 is 20-48% by mass, and especially when combined with frozen desserts, chocolate-like foods with a good hardness can be obtained.

[0063] Furthermore, it is preferred that the total amount of unsaturated fatty acids with 18 carbon atoms (b) is 40 to 58% by mass, and more preferably that the total amount of unsaturated fatty acids with 18 carbon atoms (b) is 43 to 56% by mass.

[0064] By (b) having a total amount of 37-59% by mass of unsaturated fatty acids with 18 carbon atoms, a chocolate-like food with appropriate hardness can be obtained.

[0065] It should be noted that the fatty acid composition of the oil was prepared according to the method specified in "Standard Oil Analysis Test Method 2.4.1.2 Methyl Esterification Method (Boron Trifluoride Methanol Method)" formulated by the Japan Oil Chemistry Association, and determined according to "Standard Oil Analysis Test Method 2.4.2.3 Fatty Acid Composition (Capillary Gas Chromatography)" formulated by the Japan Oil Chemistry Association.

[0066] ■SFC in the oil phase

[0067] Furthermore, the solid fat content (SFC) of the oil phase in the chocolate-like food is preferably 50-80% at -20°C, 45-80% at -15°C, 7-20% at 15°C, and 1-10% at 20°C. More preferably, it is 53-75% at -20°C, 47-70% at -15°C, 8-17% at 15°C, and 2-8% at 20°C. Even more preferably, it is 55-70% at -20°C, 49-65% at -15°C, 10-15% at 15°C, and 3-5% at 20°C. In this invention, the oil phase refers to the substance formed by mixing the aforementioned fats and oils used in the chocolate-like food with an oil-soluble emulsifier.

[0068] It should be noted that the SFC in this invention is based on the official method of the American Association of Oil Chemists (AOCSOfficial Method) Ce 1h-05, which involves melting the oil phase at 60°C for more than 15 minutes, solidifying it by holding it at 0°C for 60 minutes, and then measuring it after controlling the temperature at each measurement temperature for 30 minutes.

[0069] The oil content (d) in the chocolate-like food product of the present invention, including the oil content contained in the raw materials other than the aforementioned oils, must be 35-70% by mass. Preferably, it is 38-65% by mass, more preferably 40-60% by mass, and even more preferably 44-55% by mass. Therefore, the lower limit value can preferably be set to 36% by mass or more, 38% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, or 45% by mass or more, etc. Furthermore, the upper limit value can be set to 70% by mass or less, 65% by mass or less, 60% by mass or less, 58% by mass or less, 57% by mass or less, or 55% by mass or less, etc.

[0070] It should be noted that the oil content in the raw materials other than the aforementioned oils refers to the total mass of oils contained in, for example, cocoa blocks, cocoa powder, and whole milk powder.

[0071] ■ Emulsifier

[0072] The chocolate-like food of the present invention contains (e) a glycerol fatty acid ester containing 40% by mass or more of behenic acid. Preferably, it contains 45 to 90% by mass of behenic acid, and more preferably, it contains 50 to 85% by mass of behenic acid.

[0073] Specifically, examples include monoglyceride fatty acid esters, diglyceride fatty acid esters, or polyglyceride fatty acid esters with a high degree of polymerization, containing 40% by mass or more of behenic acid. In this invention, polyglyceride fatty acid esters containing 40% by mass or more of behenic acid are particularly preferred. Preferably, polyglyceride fatty acid esters containing 45% to 90% by mass of behenic acid are preferred, and more preferably polyglyceride fatty acid esters containing 50% to 85% by mass of behenic acid are preferred.

[0074] It should be noted that the determination of the fatty acids constituting the emulsifier was carried out according to the sodium methoxide method (Standard Oil Analysis Test Method 2.4.1.3-2013) as recorded in the Standard Oil Analysis Test Method established by the Japan Oil Chemical Society.

[0075] In this invention, the chocolate-like food product needs to contain 0.5 to 2% by mass of the aforementioned glycerol fatty acid ester containing 40% or more by mass of behenic acid. More preferably, it contains 0.6 to 1.5% by mass, and even more preferably, it contains 0.7 to 1% by mass. By containing a specified amount of the glycerol fatty acid ester containing 40% or more by mass of behenic acid, the effect of inhibiting solid-liquid separation during the storage of the chocolate-like food product can be achieved.

[0076] It should be noted that commercially available products can be used for glycerol fatty acid esters containing more than 40% by weight of behenic acid. Specific examples include Poem B-100 (manufactured by Riken Vitamin Co., Ltd.), SY Glyster CV-23 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), and SY Glyster CV-1L (manufactured by Sakamoto Pharmaceutical Co., Ltd.).

[0077] Furthermore, regarding the polyglycerol fatty acid esters used in this invention, as a preferred option, it is preferable to use polyglycerol fatty acid esters that have the effects of increasing viscosity, promoting crystallization, and promoting gelation.

[0078] In addition to the aforementioned glycerol fatty acid esters containing 40% or more behenic acid, emulsifiers may be used in combination to a extent that does not impair the effects of the present invention. Specifically, examples include one or more selected from the group consisting of lecithin, sucrose fatty acid esters, polyglycerol condensed ricinoleate, and sorbitan fatty acid esters. Preferably, the total amount used in combination with the aforementioned glycerol fatty acid esters containing 40% or more behenic acid is 0.6 to 3% by mass in the chocolate-like food product, more preferably 0.7 to 2% by mass.

[0079] ■ Determination of breaking load

[0080] Furthermore, the hardness of the chocolate-like food sample of the present invention, as measured by a rheometer, is preferably 3N or more and 100N or less. More preferably, it is 4N or more and 50N or less; even more preferably, it is 10N or more and 40N or less; and most preferably, it is 16N or more and 30N or less. By measuring a hardness within the range of 3N or more and 100N or less using a rheometer, a good texture with good hardness can be evaluated when combined with frozen desserts. In the present invention, the measurement can be performed using a YAMADEN Creep Meter RE2-33005C (cylindrical indenter with a diameter of 3mm and a height of 22mm, model: P-4, table speed 6cm / minute) manufactured by Yamanten Co., Ltd.

[0081] ■ Carbohydrates

[0082] Regarding the sugars used in this invention, any sugars that can be used in chocolate-like foods and chocolate products can be added. Examples of added sugars include: sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohols, corn syrup, syrup, dextrin, and lactose. Furthermore, examples of sugar alcohols include: monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol; disaccharide alcohols such as isomaltitol, maltitol, and lactitol; trisaccharide alcohols such as maltotriol, isomaltitol, and panitol; sugar alcohols with four or more sugars such as oligosaccharide alcohols; reduced starch saccharides; and reduced starch decomposition products.

[0083] The sugar content in chocolate-like foods is preferably 1 to 60% by mass, more preferably 5 to 55% by mass.

[0084] The chocolate-like food product of this invention exhibits the advantages of not separating during storage within a normal temperature range and having good workability. Here, the normal temperature range refers to 15°C to 25°C. Storage adaptability refers to the method for inhibiting separation during storage of the chocolate-like food product, and workability refers to the method for improving the hardness of the chocolate-like food product during processing. Specifically, it inhibits the separation of the liquid and solid portions of the fats in the chocolate-like food product during storage at 25°C, and it does not harden at 15°C, thus exhibiting good workability. During storage, it does not separate at 25°C, nor at 15°C. It exhibits good workability at 15°C, and also at 25°C.

[0085] Furthermore, the chocolate-like food products with toppings and outlines have a glossy appearance, do not ooze, and have a good appearance. The chocolate-like food products are easy to work with, allowing for easy outlining or topping of food. Moreover, the chocolate-like food products of this invention have a good firmness and texture when in contact with frozen desserts, and do not ooze when combined with food, maintaining a good appearance.

[0086] Moreover, the hardness and texture of this chocolate-like food can be changed according to the temperature of the combined food and beverage.

[0087] The following describes an example. Unless otherwise specified, "%" and "parts" refer to "mass %" and "parts by mass".

[0088] Example

[0089] Preparation of chocolate-like foods

[0090] 1. Following the mixing tables in Tables 1-4, use a mixer with a warm water jacket to mix the sugar, cocoa powder, a portion of the lecithin, and one-third of the fat mixture.

[0091] 2. The above-mentioned raw material in step 1 is subjected to micronization treatment using a roller mill, and the particle size is adjusted to about 16-22µm using a micrometer.

[0092] 3. While refining the raw material from step 2 using a refining machine, it is mixed with the remaining oil mixture to prepare a chocolate-like food product. It should be noted that the remaining lecithin and emulsifiers other than lecithin are heated and mixed with the remaining oil mixture during refining until melted, and then added.

[0093] 4. The chocolate-like food products described in 3 above are used as examples and comparative examples of chocolate-like food products.

[0094] The moisture content of the chocolate samples from the examples and comparative examples was determined by the sea sand method. The moisture content of both the examples and comparative examples was less than 3% by mass.

[0095] ○ Analysis of fatty acid composition

[0096] The constituent fatty acids in the oil content of the chocolate-like food products of the Examples and Comparative Examples were determined. The constituent fatty acids were prepared by methyl esters of fatty acids according to the method specified in "Standard Oil Analysis Test Method 2.4.1.2 Methyl Esterification Method (Boron Trifluoride Methanol Method)" established by the Japan Oil Chemistry Society, and determined according to "Standard Oil Analysis Test Method 2.4.2.3 Fatty Acid Composition (Capillary Gas Chromatography)" established by the Japan Oil Chemistry Society. (a) and (b) below are shown in Tables 1-4.

[0097] (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the fatty acids that make up the oil content of chocolate-like foods.

[0098] (b) The total amount of 18-carbon unsaturated fatty acids in the oil of chocolate-like foods.

[0099] ○ Determination of SFC (Solid Fat Content) in the Oil Phase

[0100] The oil phase of the chocolate-like foods from the examples and comparative examples, along with the mixture of emulsifiers A to D (excluding lecithin and sucrose fatty acid esters), was used to determine the SFC (solid fat content). The determination method used a BRUKER NMR the minispec MQ20, following the official method Ce 1H-05 of the American Oil Chemists Association. The oil phase was melted at 60°C for at least 15 minutes, solidified at 0°C for 60 minutes, and then measured after being held at each test temperature for 30 minutes. It should be noted that the test temperatures were -20°C, -15°C, 15°C, and 20°C. The results are shown in Tables 1-4.

[0101] ○ Separation test

[0102] Each chocolate sample from the above-prepared examples and comparative examples was placed in a plastic container and stored at 25°C for 7 days. The presence or absence of separation between solid and liquid chocolate samples was visually evaluated. An evaluation of "no" was considered acceptable.

[0103] ○ Determination of fracture load

[0104] One gram of each chocolate-shaped food sample from the Examples and Comparative Examples was poured onto ice cream (Essel Super Cup, Meiji Co., Ltd., a registered trademark) freshly removed from a freezer at -18°C. Five minutes after pouring the topping onto the ice cream, the breaking strength of the chocolate-shaped food sample was measured using a rheometer. The temperature of the ice cream and chocolate-shaped food samples during the measurement was -10°C. It should be noted that the measuring instruments and conditions are described below.

[0105] Measuring instrument: YAMADEN Creep Meter RE2-33005C (manufactured by Yamada Corporation).

[0106] Measurement conditions: Indenter (cylindrical, diameter 3mm × height 22mm, model: P-4).

[0107] The sample stage was set to 0℃ for measurement. The measurement results are shown in Tables 1-4.

[0108] It should be noted that research examples where the fracture load measurement could not be determined are marked as "cannot be determined". In addition, research examples where the material is too hard to be poured into ice cream are also marked as "cannot be determined".

[0109] 16N or higher but less than 100N: Good (it feels noticeably crisp when scooped with a spoon).

[0110] 3N or higher but less than 15N: acceptable (it has a crisp feel when scooped with a spoon).

[0111] Less than 3N: Not applicable (it is soft and not crisp when scooped with a spoon).

[0112] "Good" and "Acceptable" were defined as acceptable, with values ​​above 3N and below 100N. Furthermore, studies that could not be measured were exemplified as "Unacceptable". Results are shown in Tables 1–4.

[0113] It should be noted that the raw materials used in the table are as follows.

[0114] Lecithin: Use "SLP Paste" (soy lecithin, manufactured by Tsuji Oil Co., Ltd.).

[0115] Sucrose fatty acid esters: RYOTO SUGAR ESTER S770 (manufactured by Mitsubishi Chemical Corporation).

[0116] Emulsifier A: "SY Glyster CV-23" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) is used.

[0117] Emulsifier B: "SY Glyster CV-1L" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) is used.

[0118] Emulsifier C: "Poem B-100" (manufactured by Riken Vitamin Co., Ltd.) is used.

[0119] Emulsifier D: "SY Glyster THL-55" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) is used.

[0120] Emulsifier D is a polyglycerol fatty acid ester containing more than 80% by mass of stearic acid.

[0121] It should be noted that emulsifiers A through C are glycerol fatty acid esters containing more than 40% by mass of behenic acid. Furthermore, emulsifiers A and B are polyglycerol fatty acid esters containing more than 40% by mass of behenic acid.

[0122] It should be noted that the determination of the constituent fatty acids in the emulsifier was carried out according to the sodium methoxide method (Standard Oil Analysis Test Method 2.4.1.3-2013) as recorded in the Standard Oil Analysis Test Method established by the Japan Oil Chemical Society.

[0123] The oils used are made from the following raw materials. It should be noted that all oils are manufactured by Fuji Oil Co., Ltd.

[0124] Oil A: Rapeseed oil (iodine value: 117) is used.

[0125] Oil B: Use soybean oil (iodine value: 131).

[0126] Oil C: Palm oil (iodine value: 56) is used.

[0127] Oil D: Coconut oil (iodine value: 8.5) is used.

[0128] Oil E: 0.15 parts by weight of sodium methoxide were added to a compound oil consisting of 60 parts by weight of palm oil, 20 parts by weight of palm stearin (iodine value 30), and 20 parts by weight of highly hydrogenated palm oil to obtain a random transesterification oil. The obtained transesterification oil was fractionated with acetone to obtain a low-melting-point fraction with an iodine value of 63. Oils were refined from the obtained low-melting-point fraction using conventional methods.

[0129] Oil F: Use highly hydrogenated palm kernel stearin oil (iodine value: below 1).

[0130] Oil G: Highly hydrogenated rapeseed oil with high erucic acid content (iodine value: below 1) is used.

[0131] Table 1.

[0132]

[0133] Table 2.

[0134]

[0135] Table 3.

[0136]

[0137] Table 4.

[0138]

[0139] According to the results in Tables 1-4, in Examples 1-10, no separation occurred at 25°C and the fracture load was qualified, thus the final result was qualified.

[0140] Comparative Examples 1 and 4, whose (a) total saturated fatty acids with 12 and 14 carbon atoms in the oil content are less than 20% by mass and (b) total unsaturated fatty acids with 18 carbon atoms exceed 59% by mass, are not applicable to the breaking load and are therefore unqualified.

[0141] (b) Comparative Examples 5 and 6, whose total amount of unsaturated fatty acids with 18 carbon atoms is less than 37% by mass, are hard and therefore have poor workability and are unqualified. In addition, (b) Comparative Example 2, whose total amount exceeds 59% by mass, has an unqualified breaking load.

[0142] (e) Comparative Examples 3, 4, 7-10, which contain more than 40% by mass of behenic acid and less than 0.5% by mass of glycerol fatty acid esters in chocolate-like foods, showed "separation" in the separation test at 25°C and were therefore unqualified.

[0143] ○ Preparation of food using chocolate-like foods at different temperatures

[0144] A food is prepared by placing frozen dessert (ii) ice cream on (i) Danish pastry, which is a type of room-temperature bread, and then pouring (iii) the chocolate-like food sauce of the present invention on both (i) Danish pastry and (ii) ice cream.

[0145] It should be noted that (i) and (ii) used commercially available products. The preparation method of (iii) is described below.

[0146] (i) The Danish pastry used was a commercially available Danish pastry ("Mori no Kijuku" manufactured by Fuji Bakery Co., Ltd. (registered trademark)). (ii) The ice cream used was a commercially available ice cream ("Essel Super Cup" manufactured by Meiji Co., Ltd. (registered trademark)). The ice cream from (ii) was placed on top of the Danish pastry from (i).

[0147] (iii) Preparation of chocolate-like foods

[0148] Prepare the chocolate-like food product of Example 4 described in "Preparation of ○ Chocolate-like Food Product". It should be noted that, as a reference example, "Hershey's Chocolate Syrup" (manufactured by Shigematsu Sangyo Co., Ltd.), a commercially available chocolate syrup, was used, which contains a large amount of sugar and water, and the continuous phase is water-based.

[0149] When using the chocolate-like food sample from Example 4, the portion of the chocolate-like food sample poured onto the ice cream did not leak and had a crisp texture when scooped with a spoon. Furthermore, the portion of the chocolate-like food sample poured onto the Danish pastry was soft, glossy, did not leak, and had a good appearance.

[0150] Furthermore, in the reference example, the chocolate syrup drizzled onto the ice cream was not crisp but rather dripped and drooped. Also, the syrup drizzled onto the Danish pastry, resulting in a dull, unattractive appearance.

[0151] Therefore, when combined with frozen desserts, the chocolate-like food does not leak, exhibiting good firmness and texture. Furthermore, when combined with bread, it does not leak, resulting in a soft texture and a pleasant appearance. Moreover, this chocolate-like food demonstrates good storage adaptability, with the solid and liquid components not separating at 25°C. Additionally, it exhibits good firmness and workability at 15°C.

[0152] Based on the above, a chocolate-like food product with excellent workability, good taste, and no leakage can be obtained by combining the ingredients.

[0153] Based on the above results, it was found that by satisfying all the conditions (a) to (e) below, a chocolate-like food with excellent workability and no leakage within the normal temperature range can be provided in this invention.

[0154] (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the oil content is 20-48% by mass.

[0155] (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the oil content is 37-59% by mass.

[0156] (c) Moisture content less than 3% by mass

[0157] (d) The oil content is 35-70% by mass.

[0158] (e) Contains 0.5 to 2% by mass of glycerol fatty acid esters containing more than 40% by mass of behenic acid.

[0159] Industrial availability

[0160] According to the present invention, a chocolate-like food product with excellent workability and no leakage within the normal temperature range can be provided.

Claims

1. A chocolate-like food product whose oil content satisfies conditions (a) and (b) below, and also satisfies all conditions (c) to (e). (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the oil content is 20-48% by mass. (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the oil content is 37-59% by mass. (c) Moisture content less than 3% by mass (d) The oil content is 35-70% by mass. (e) Contains 0.5 to 2% by mass of glycerol fatty acid esters containing more than 40% by mass of behenic acid.

2. The chocolate-like food product according to claim 1, wherein, The solid fat content (SFC) of the oil phase in chocolate-like foods is 50-80% at -20℃, 45-80% at -15℃, 7-20% at 15℃, and 1-10% at 20℃.

3. A food and beverage comprising a chocolate-like food, wherein the oil content satisfies conditions (a) and (b) below, and satisfies all conditions (c) to (e). (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the oil content is 20-48% by mass. (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the oil content is 37-59% by mass. (c) Moisture content less than 3% by mass (d) The oil content is 35-70% by mass. (e) Contains 0.5 to 2% by mass of glycerol fatty acid esters containing more than 40% by mass of behenic acid in chocolate-like foods.

4. The food and beverage containing a chocolate-like food as described in claim 3, wherein, The food and beverages mentioned are frozen snacks and / or breads.

5. A method for improving the storage and operational adaptability of a chocolate-like food product, used at room temperature (15-25°C), characterized in that... To combine oils and fats in a manner that satisfies (a) and (b) below, and to satisfy all conditions (c) to (e), Storage adaptability refers to methods for inhibiting separation during the storage of chocolate-like foods, while operational adaptability refers to methods for improving the hardness of chocolate-like foods during processing. (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the oil content is 20-48% by mass. (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the oil content is 37-59% by mass. (c) Moisture content less than 3% by mass (d) The oil content is 35-70% by mass. (e) Contains 0.5 to 2% by mass of glycerol fatty acid esters containing more than 40% by mass of behenic acid.

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