Oil and fat composition for chocolate, and chocolate

Abstract

The present invention addresses the problem of providing: a chocolate which has good curability and meltability in the mouth and is not susceptible to blooming; and a fat and oil composition for chocolate which is used for producing the chocolate. The present invention is an oil and fat composition for chocolate that satisfies the following conditions (a) to (e). (a) A saturated fatty acid having 14 or less carbon atoms is contained in an amount of 25-55% by mass as a constituent fatty acid. (b) A saturated fatty acid having 16-18 carbon atoms is contained in an amount of 30-60% by mass as a constituent fatty acid. And (c) 5-30% by mass of an unsaturated fatty acid as a constituent fatty acid. (d) The mass ratio of the content of saturated fatty acids to the content of unsaturated fatty acids in the constituent fatty acids is 4.0-7.0. And (e) a triglyceride containing 50-75 mass% of a constituent fatty acid residue and having a total number of carbon atoms of 40-48.

Description

Technical Field

[0001] The present invention relates to chocolate and a chocolate fat and oil composition for producing the chocolate. Background Art

[0002] Chocolate is a dessert that uses fat as its skeleton, and the fat is usually cocoa butter from cocoa beans. Since cocoa butter is expensive, cocoa butter substitutes made from vegetable fats are often used to make chocolate. Cocoa butter substitutes are also called hard fats, and hard fats are generally classified into tempering hard fats and non-tempering hard fats.

[0003] Tempering hard fat is made from fats and oils containing more symmetrical triglycerides (triacylglycerols) similar to cocoa butter, so the chemical composition and physical properties of tempering hard fat are similar to those of cocoa butter. Therefore, tempering hard fat has good compatibility with cocoa butter and can be freely mixed with cocoa butter. However, tempering hard fat, like cocoa butter, requires tempering when making chocolate.

[0004] On the other hand, non-tempering hard fat is made of fats and oils that are completely different in chemical composition from cocoa butter, but have similar melting behavior to cocoa butter. Non-tempering hard fats and oils are cheaper than cocoa butter, do not require complicated tempering work during chocolate manufacturing, and are easy to work with, so they are widely used as fats and oils for chocolate. In addition, non-tempering hard fats and oils are classified into lauric acid hard fats and non-lauric acid hard fats according to the raw material fats and oils.

[0005] As non-lauric acid hard fat, partially hydrogenated oil of liquid oil such as palm olein and soybean oil or a high melting point portion or a medium melting point portion obtained by fractionating the partially hydrogenated oil is used. Non-lauric acid hard fat has better compatibility with cocoa butter than lauric acid hard fat, so it can be blended with more cocoa butter than lauric acid hard fat. However, since the melting properties of non-lauric acid hard fat are slightly less sharp than those of lauric acid hard fat, chocolate using non-lauric acid hard fat may not have a sharp melt-in-the-mouth texture.

[0006] In addition, non-lauric acid hard fats contain a large amount of trans fatty acids generated when partially hydrogenated, so they are also called trans-acid hard fats. Since the adverse effects of trans fatty acids on health have been recognized, the use of non-lauric acid hard fats containing a large amount of trans fatty acids has been avoided. Against this background, the development of non-lauric acid hard fats with reduced trans fatty acid content is underway. However, non-lauric acid hard fats with reduced trans fatty acid content sometimes have a slower solidification speed, and chocolate using non-lauric acid hard fats with reduced trans fatty acid content sometimes has problems in terms of solidification.

[0007] As lauric acid type hard fat, processed fats of lauric acid type fats such as extremely hardened palm kernel stearin oil can be used. Since lauric acid type hard fat has extremely sharp melting properties, chocolate using lauric acid type hard fat has a sharp melt-in-the-mouth texture. As chocolate using lauric acid type hard fat, for example, chocolates described in Patent Documents 1 to 6 are proposed.

[0008] On the other hand, the compatibility of lauric acid type hard fat with cocoa butter is extremely poor, so chocolate using lauric acid type hard fat must minimize the amount of cocoa mass containing cocoa butter, and lacks cocoa flavor. In addition, chocolate using lauric acid type hard fat has extremely poor compatibility with cocoa butter, so there is also a problem that blooming is easily generated.

[0009] In order to improve the compatibility of lauric acid type hard fat with cocoa butter, transesterified fats of lauric acid type fats and non-lauric acid type fats have been developed as novel lauric acid type hard fats. However, chocolate using transesterified fats of lauric acid type fats and non-lauric acid type fats has improved compatibility with cocoa butter and is less likely to bloom, but the characteristic melt-in-the-mouth texture of lauric acid type hard fats is deteriorated, and the solidification speed is slowed down, which sometimes has problems in terms of solidification.

[0010] Under the above background, there is a demand for the development of a fat and oil composition for chocolate that can provide chocolate having good melt-in-the-mouth feeling and solidification properties and is less likely to bloom.

[0011] Prior art literature

[0012] Patent Literature

[0013] Patent Document 1: Japanese Patent Application Laid-Open No. 10-108624

[0014] Patent Document 2: Japanese Patent Application Laid-Open No. 11-318339

[0015] Patent Document 3: Japanese Patent Application Publication No. 2000-226598

[0016] Patent Document 4: Japanese Patent Application Publication No. 2003-299442

[0017] Patent Document 5: Japanese Patent Application Publication No. 2008-271885

[0018] Patent Document 6: Japanese Patent Application Publication No. 2009-17821 Summary of the invention

[0019] An object of the present invention is to provide chocolate having good curability and being less likely to bloom, and a fat and oil composition for chocolate used for producing the chocolate.

[0020] The present inventors have conducted intensive studies to solve the above-mentioned problems. As a result, they have found that the problems can be solved by including specific amounts of specific triglycerides and specific fatty acids in a fat or oil composition. Thus, the present invention has been completed.

[0021] That is, the first aspect of the present invention is a fat and oil composition for chocolate that satisfies the following conditions (a) to (e).

[0022] (a) It contains 25 to 55% by mass of saturated fatty acids having 14 or less carbon atoms as constituent fatty acids.

[0023] (b) Containing 30 to 60% by mass of saturated fatty acids having 16 to 18 carbon atoms as constituent fatty acids.

[0024] (c) Containing 5 to 30% by mass of unsaturated fatty acids as constituent fatty acids.

[0025] (d) The mass ratio of the content of saturated fatty acids to the content of unsaturated fatty acids in the constituent fatty acids is 4.0 to 7.0.

[0026] (e) A triglyceride containing 50 to 75% by mass of fatty acid residues having a total carbon number of 40 to 48.

[0027] A second aspect of the present invention is the fat and oil composition for chocolate according to the first aspect, which satisfies the following condition (f).

[0028] (f) The mass ratio of the content of palmitic acid to the content of stearic acid in the constituent fatty acids is 1.5 to 2.2.

[0029] A third aspect of the present invention is chocolate comprising the fat and oil composition for chocolate according to the first aspect or the second aspect.

[0030] A fourth aspect of the present invention is the chocolate according to the third aspect, wherein the fat and oil composition for chocolate is contained in an amount of 70% by mass or more in the fat and oil contained in the chocolate.

[0031] According to the present invention, there can be provided chocolate having good curability and being less likely to bloom, and a fat and oil composition for chocolate used for producing the chocolate. DETAILED DESCRIPTION

[0032] The fat and oil composition for chocolate according to the embodiment of the present invention is a fat and oil composition that satisfies the following conditions (a) to (e).

[0033] (a) It contains 25 to 55% by mass of saturated fatty acids having 14 or less carbon atoms as constituent fatty acids.

[0034] (b) Containing 30 to 60% by mass of saturated fatty acids having 16 to 18 carbon atoms as constituent fatty acids.

[0035] (c) Containing 5 to 30% by mass of unsaturated fatty acids as constituent fatty acids.

[0036] (d) The mass ratio of the content of saturated fatty acids to the content of unsaturated fatty acids in the constituent fatty acids is 4.0 to 7.0.

[0037] (e) A triglyceride containing 50 to 75% by mass of fatty acid residues having a total carbon number of 40 to 48.

[0038] In the present invention, chocolate is not limited by the "Fair Competition Rules on the Display of Chocolate" (National Chocolate Industry Fair Trade Agreement) or regulations, and refers to a food that uses fats and sugars as main ingredients, adds cocoa ingredients (cocoa mass, cocoa powder, etc.), dairy products, spices, emulsifiers, etc. as needed, and is produced through chocolate production processes (mixing process, micronization process, refining process, temperature adjustment process, molding process, cooling process, etc. All or part of it), and fats and fats form a continuous phase, and substantially do not contain water (water content is preferably 3% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less). In addition, in the present invention, chocolate may be any of dark chocolate, milk chocolate, white chocolate, and colored chocolate.

[0039] The fat and oil composition for chocolate according to the embodiment of the present invention contains 25 to 55% by mass, preferably 27 to 53% by mass, and more preferably 30 to 50% by mass of saturated fatty acids having 14 or less carbon atoms as constituent fatty acids (condition (a)). Hereinafter, saturated fatty acids having 14 or less carbon atoms may be referred to as C14 or less SFA.

[0040] The fat and oil composition for chocolate according to the embodiment of the present invention contains 30 to 60% by mass, preferably 32 to 58% by mass, and more preferably 35 to 55% by mass of saturated fatty acids having 16 to 18 carbon atoms as constituent fatty acids (condition (b)). Hereinafter, saturated fatty acids having 16 to 18 carbon atoms may be referred to as C16-18SFA.

[0041] The fat and oil composition for chocolate according to the embodiment of the present invention contains 5 to 30% by mass, preferably 7 to 27% by mass, and more preferably 10 to 23% by mass of unsaturated fatty acids as constituent fatty acids (condition (c)). Hereinafter, unsaturated fatty acids may be referred to as USFA.

[0042] The mass ratio of the content (mass %) of saturated fatty acids to the content (mass %) of unsaturated fatty acids in the constituent fatty acids of the fat and oil composition for chocolate according to the embodiment of the present invention is preferably 4.0 to 7.0, more preferably 4.1 to 6.0, further preferably 4.2 to 5.5, and most preferably 4.3 to 5.5 (condition (d)). Hereinafter, the mass ratio of the content of saturated fatty acids to the content of unsaturated fatty acids may be described as SFA / USFA.

[0043] The fat and oil composition for chocolate according to the embodiment of the present invention contains 50 to 75% by mass, preferably 52 to 70% by mass, and more preferably 55 to 65% by mass of triglycerides having a total carbon number of 40 to 48 in the constituent fatty acid residues (condition (e)). Hereinafter, triglycerides having a total carbon number of 40 to 48 in the constituent fatty acid residues may be described as C40-48TG.

[0044] If the fat and oil composition for chocolate according to the embodiment of the present invention satisfies the above conditions (a) to (e), chocolate having good melt-in-mouth texture and solidification properties and being less likely to bloom can be obtained.

[0045] The mass ratio of the content (mass %) of palmitic acid to the content (mass %) of stearic acid in the constituent fatty acids of the fat and oil composition for chocolate according to the embodiment of the present invention is preferably 1.5 to 2.2, more preferably 1.6 to 2.1, and still more preferably 1.7 to 2.1 (condition (f)). Hereinafter, the mass ratio of the content of palmitic acid to the content of stearic acid may be described as P / St. In addition, stearic acid may be described as St, and palmitic acid may be described as P.

[0046] The fat and oil composition for chocolate according to the embodiment of the present invention preferably contains 10% by mass or less, more preferably 8% by mass or less, and even more preferably 5% by mass or less of saturated fatty acids having 10 or less carbon atoms as constituent fatty acids. Hereinafter, saturated fatty acids having 10 or less carbon atoms may be referred to as C10 or less SFA.

[0047] The mass ratio of the content of lauric acid (mass %) to the content of stearic acid (mass %) in the constituent fatty acids of the fat and oil composition for chocolate according to an embodiment of the present invention is preferably 1.0 to 3.0, more preferably 1.2 to 2.7, and even more preferably 1.2 to 2.5. Hereinafter, the mass ratio of the content of lauric acid to the content of stearic acid in the constituent fatty acids may be described as La / St. In addition, lauric acid may be described as La.

[0048] The fat and oil composition for chocolate according to the embodiment of the present invention preferably contains 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass or less of saturated fatty acids having 20 to 22 carbon atoms as constituent fatty acids. Hereinafter, saturated fatty acids having 20 to 22 carbon atoms may be referred to as C20-22SFA.

[0049] The fat and oil composition for chocolate according to the embodiment of the present invention preferably contains 70 to 95% by mass, more preferably 73 to 93% by mass, and even more preferably 76 to 90% by mass of saturated fatty acids as constituent fatty acids.

[0050] The fat and oil composition for chocolate according to the embodiment of the present invention preferably contains 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass or less of trans fatty acids as constituent fatty acids.

[0051] The fat and oil composition for chocolate according to the embodiment of the present invention preferably contains 5 to 23% by mass, more preferably 9 to 22% by mass, and still more preferably 11 to 22% by mass of triglycerides having a total carbon number of 34 to 38 in the constituent fatty acid residues. Hereinafter, triglycerides having a total carbon number of 34 to 38 in the constituent fatty acid residues may be described as C34-38TG.

[0052] The fat and oil composition for chocolate according to the embodiment of the present invention preferably contains less than 1% by mass, more preferably less than 0.5% by mass, and even more preferably less than 0.05% by mass of triglycerides having a total carbon number of 58 or more in the constituent fatty acid residues. Hereinafter, triglycerides having a total carbon number of 58 or more in the constituent fatty acid residues may be described as C58 or more TG.

[0053] In the manufacture of the fat composition for chocolate according to the embodiment of the present invention, as long as the triglyceride composition, fatty acid composition, etc. are within the above range, there is no particular limitation, and generally, the fat used in the manufacture of chocolate can be used. Specific examples of fats and oils include cocoa butter, palm kernel oil, coconut oil, palm oil, palm fractionated oil (melting point fraction in palm, palm stearin, palm olein, etc.), shea butter, sal resin, ice grass fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, sesame oil, olive oil, butterfat, etc., and processed fats and oils thereof (fat obtained by mixing, fractionation, hydrogenation, or transesterification, etc.). The above fats and oils can also be used in combination of two or more.

[0054] In the production of the fat and oil composition for chocolate according to the embodiment of the present invention, it is preferred to use a randomly transesterified fat of a lauric acid fat having an iodine value of 15 to 35, a randomly transesterified fat of a lauric acid fat having an iodine value of 10 or less, or a non-transesterified lauric acid fat.

[0055] It should be noted that, in the present invention, the random transesterification oil of lauric acid oil refers to an oil obtained by performing a random transesterification reaction, and the raw material oil for the random transesterification reaction is an oil containing lauric acid oil. In addition, in the present invention, lauric acid oil refers to an oil in which lauric acid is 30% by mass or more in the fatty acids constituting the oil. In addition, in the present invention, non-esterified lauric acid oil refers to a lauric acid oil that has not undergone an esterification reaction. Hereinafter, the random transesterification oil of lauric acid oil with an iodine value of 15 to 35 is oil A, the random transesterification oil of lauric acid oil with an iodine value of less than 10 is oil B, and the non-esterified lauric acid oil is oil C.

[0056] The fat and oil composition for chocolate according to the embodiment of the present invention preferably contains 65 to 97% by mass of the fat A, 0 to 37% by mass of the fat B, and 0 to 30% by mass of the fat C, more preferably 70 to 95% by mass of the fat A, 0 to 30% by mass of the fat B, and 0 to 25% by mass of the fat C, and even more preferably 75 to 92% by mass of the fat A, 0 to 25% by mass of the fat B, and 0 to 20% by mass of the fat C.

[0057] The fats and oils A used for producing the fat and oil composition for chocolate according to the embodiment of the present invention are preferably randomly interesterified fats and oils of a lauric acid-based fat and a non-lauric acid-based fat.

[0058] In addition, in the present invention, non-lauric acid oils and fats refer to oils and fats other than lauric acid oils and fats.

[0059] Specific examples of lauric acid-based oils and fats include coconut oil, palm kernel oil, and fractionated oils, transesterified oils and fats, and hardened oils thereof. In the present invention, the lauric acid-based oils and fats may be used alone or in combination of two or more.

[0060] The lauric acid-based oil used in the production of the oil and fat A is preferably an extremely hardened oil of palm kernel oil.

[0061] The non-lauric acid oil used in the production of the oil and fat A is preferably a palm oil.

[0062] In the present invention, palm oil refers to palm oil and palm fractionated oil and other processed oils and fats of palm oil. In the present invention, palm fractionated oil and other transesterified oils and fats of palm fractionated oil are also palm oils and fats.

[0063] Specific examples of palm-based fats and oils include palm oil, palm olein, transesterified fats and oils of palm olein, palm stearin, and a palm middle melting point fraction (palm middle fraction (PMF)). In the present invention, the palm-based fats and oils may be used alone or in combination of two or more.

[0064] The palm-based oil used in the production of the oil A is preferably a palm-based oil having an iodine value of 25 to 60, more preferably palm stearin having an iodine value of 27 to 37 or a palm medium melting point portion having an iodine value of 40 to 50.

[0065] The iodine value of the fats and oils A used for producing the fat and oil composition for chocolate according to the embodiment of the present invention is 15-35, preferably 18-30, and more preferably 20-28.

[0066] The fat or oil A used for producing the fat or oil composition for chocolate according to the embodiment of the present invention preferably contains 15% by mass or more and less than 30% by mass, more preferably 17% by mass or more and less than 27% by mass, and further preferably 18% by mass or more and less than 25% by mass of lauric acid as a constituent fatty acid.

[0067] The fat A used for producing the fat and oil composition for chocolate according to the embodiment of the present invention preferably contains 20% by mass or more and less than 40% by mass of palmitic acid as a constituent fatty acid, more preferably 25% by mass or more and less than 38% by mass, and further preferably 27% by mass or more and less than 35% by mass.

[0068] The fat A used in the production of the fat and oil composition for chocolate according to the embodiment of the present invention preferably contains 5% by mass or more and less than 25% by mass, more preferably 8% by mass or more and less than 20% by mass, and further preferably 10% by mass or more and less than 17% by mass of stearic acid as a constituent fatty acid.

[0069] The mixing ratio of lauric acid oil and non-lauric acid oil in the raw material oil for random transesterification reaction of the produced fat A used in the fat and oil composition for chocolate according to the embodiment of the present invention (lauric acid oil: non-lauric acid oil) is preferably 35:65 to 65:35 by mass, more preferably 40:60 to 60:40 by mass, and even more preferably 45:55 to 55:45 by mass.

[0070] The random transesterification method for producing the fats and oils A is not particularly limited and can be carried out by a conventionally known method.

[0071] When producing the fats and oils A, hydrogenation may be performed before or after the random transesterification as required. The hydrogenation method is not particularly limited and can be performed by a conventionally known method.

[0072] The fats and oils B used for producing the fat and oil composition for chocolate according to the embodiment of the present invention are preferably randomly interesterified fats and oils of a lauric acid-based fat and a non-lauric acid-based fat.

[0073] The lauric acid-based oil used in the production of the oil B is preferably palm kernel olein or an extremely hardened oil of palm kernel olein.

[0074] The non-lauric acid oil used in the production of the oil B is preferably a palm oil.

[0075] The palm-based oil used in the production of the oil and fat B is preferably a palm-based oil having an iodine value of 25 to 60, and more preferably palm stearin having an iodine value of 27 to 37.

[0076] The iodine value of the fats and oils B used for producing the fat and oil composition for chocolate according to the embodiment of the present invention is 10 or less, preferably 5 or less, and more preferably 1 or less.

[0077] The fat or oil B used for producing the fat or oil composition for chocolate according to the embodiment of the present invention preferably contains 15% by mass or more and less than 30% by mass, more preferably 17% by mass or more and less than 27% by mass, and further preferably 18% by mass or more and less than 25% by mass of lauric acid as a constituent fatty acid.

[0078] The fat B used in the production of the fat and oil composition for chocolate according to an embodiment of the present invention preferably contains 20% by mass or more and less than 40% by mass, more preferably 25% by mass or more and less than 38% by mass, and further preferably 27% by mass or more and less than 35% by mass of palmitic acid as a constituent fatty acid.

[0079] The fat B used in the production of the fat and oil composition for chocolate according to the embodiment of the present invention preferably contains 25% by mass or more and less than 45% by mass, more preferably 30% by mass or more and less than 40% by mass, and further preferably 32% by mass or more and less than 38% by mass of stearic acid as a constituent fatty acid.

[0080] The mixing ratio of lauric acid oil and non-lauric acid oil in the raw material oil for random transesterification reaction of the oil B used in the production of the fat and oil composition for chocolate according to the embodiment of the present invention (lauric acid oil: non-lauric acid oil) is preferably 35:65 to 65:35 by mass, more preferably 40:60 to 60:40 by mass, and even more preferably 45:55 to 55:45 by mass.

[0081] The method of random transesterification when producing the fats and oils B is not particularly limited and can be carried out by a conventionally known method.

[0082] When producing the fats and oils B, hydrogenation may be performed as needed. The hydrogenation method is not particularly limited and can be performed by a conventionally known method.

[0083] Specific examples of the fats and oils C used in the production of the fat and oil composition for chocolate according to the embodiment of the present invention include coconut oil, palm kernel oil, and fractionated oils and hardened oils thereof. The fats and oils C may be used alone or in combination of two or more.

[0084] The rising melting point of the fats and oils C used for producing the fat and oil composition for chocolate according to the embodiment of the present invention is preferably 25 to 50°C, more preferably 30 to 45°C, and even more preferably 32 to 43°C.

[0085] The fat C used for producing the fat and oil composition for chocolate according to the embodiment of the present invention is preferably an extremely hardened oil of a lauric acid-based fat, more preferably an extremely hardened oil of palm kernel oil or an extremely hardened oil of palm kernel stearin.

[0086] The solid fat content (SFC) of the fat and oil composition for chocolate according to an embodiment of the present invention is preferably 60 to 90% at 10°C, 45 to 80% at 20°C, and 15 to 55% at 30°C, more preferably 65 to 85% at 10°C, 48 to 75% at 20°C, and 20 to 50% at 30°C, further preferably 68 to 80% at 10°C, 50 to 70% at 20°C, and 25 to 48% at 30°C.

[0087] The fat and oil composition for chocolate according to the embodiment of the present invention is preferably a non-tempering hard butter, and more preferably a non-tempering lauric acid-type hard butter.

[0088] The fatty acid content of oils and fats can be determined by gas chromatography according to AOCS Ce1f-96.

[0089] The triglyceride content of oils and fats can be determined by gas chromatography according to AOCS Ce5-86.

[0090] The iodine value of oils and fats can be measured according to "2.3.4.1-1996 Iodine value (Wijs cyclohexane method)" of "Standard Test Methods for Analysis of Oils and Fats (Edited by the Japan Oil Chemistry Society)".

[0091] The rising melting point of fats and oils can be measured in accordance with "2.2.4.2-1996 Melting point (rising melting point)" of "Standard Test Methods for Analysis of Fats and Oils (Edited by the Japan Oil Chemists' Society)".

[0092] The SFC of fats and oils can be measured in accordance with 2.2.9-2003 Solid fat content (NMR method) of "Standard Test Methods for Analysis of Fats and Oils (Edited by the Japan Oil Chemists' Society)".

[0093] The chocolate according to the embodiment of the present invention contains the fat and oil composition for chocolate according to the embodiment of the present invention.

[0094] The chocolate according to the embodiment of the invention preferably contains 70% by mass or more, more preferably 75% by mass or more, and even more preferably 80 to 95% by mass of the fat and oil composition for chocolate according to the embodiment of the invention, among the fats and oils contained in the chocolate.

[0095] It should be noted that, in the present invention, the fats and oils contained in chocolate refer to the total fat content obtained by adding up all the fats and oils contained in chocolate. For example, when chocolate contains cocoa mass, whole milk powder, and fat a, the fats and oils are cocoa butter contained in the cocoa mass, milk fat contained in the whole milk powder, and a mixed oil of fat a. That is, in the present invention, the fats and oils contained in chocolate include fats and oils (cocoa butter, milk fat, etc.) contained in oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.) in addition to the fats and oils blended in chocolate.

[0096] The chocolate according to the embodiment of the present invention preferably contains cocoa butter.

[0097] The chocolate according to the embodiment of the present invention preferably contains 20% by mass or less, more preferably 17% by mass or less, further preferably 15% by mass or less, and most preferably 5 to 15% by mass of cocoa butter among the fats and oils contained in the chocolate.

[0098] In the present invention, the cocoa butter includes not only the cocoa butter blended in chocolate but also the cocoa butter in cocoa raw materials such as cocoa mass and cocoa powder containing cocoa butter.

[0099] The chocolate according to the embodiment of the present invention preferably contains 25 to 60% by mass, more preferably 25 to 50% by mass, and even more preferably 28 to 45% by mass of fats and oils.

[0100] The chocolate of the embodiment of the present invention preferably contains carbohydrates. It should be noted that, in the present invention, carbohydrates refer to substances obtained by removing dietary fiber from carbohydrates. Specific examples of carbohydrates are sugars, sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrins, etc. In addition, in the present invention, carbohydrates are monosaccharides, disaccharides (glucose, fructose, galactose, granulated sugar (sucrose), lactose, maltose, etc.). In addition, in the present invention, carbohydrates are carbohydrates themselves, and do not include carbohydrates contained in other raw materials (such as milk powder, etc.).

[0101] The sugar used in the production of the chocolate according to the embodiment of the present invention is preferably a sugar, and more preferably granulated sugar or lactose.

[0102] The chocolate according to the embodiment of the present invention preferably contains 20 to 60% by mass, more preferably 23 to 55% by mass, and even more preferably 25 to 50% by mass of sugar.

[0103] The chocolate according to the embodiment of the present invention preferably contains a cocoa component. It should be noted that in the present invention, the cocoa component refers to a cocoa raw material containing solid components other than fats and oils among cocoa raw materials obtained from cocoa beans. Specific examples of the cocoa component include cocoa mass, cocoa powder, and the like.

[0104] The cocoa component used in the production of the chocolate according to the embodiment of the present invention is preferably cocoa mass or cocoa powder.

[0105] The chocolate according to the embodiment of the present invention preferably contains 0 to 35% by mass, more preferably 5 to 30% by mass, and even more preferably 10 to 25% by mass of a cocoa component.

[0106] The chocolate according to the embodiment of the present invention preferably contains milk powder. Specific examples of milk powder include skim milk powder and whole milk powder. The milk powder used in the production of the chocolate according to the embodiment of the present invention is preferably skim milk powder or whole milk powder.

[0107] The chocolate according to the embodiment of the present invention preferably contains 0 to 30% by mass, more preferably 0 to 25% by mass, and even more preferably 0 to 20% by mass of milk powder.

[0108] In addition to fats and oils, sugars, cocoa ingredients, and milk powder, the chocolate of the embodiment of the present invention can also use raw materials generally blended into chocolate. Specifically, for example, emulsifiers (sucrose fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, sorbitan fatty acid esters, lecithin, etc.), soybean powder, soybean protein, processed fruit products, processed vegetable products, various powders such as matcha powder and coffee powder, gums, starches, antioxidants, colorants, flavorings, etc. can be used.

[0109] The chocolate according to the embodiment of the present invention can be manufactured by a conventionally known method for manufacturing chocolate. The chocolate according to the embodiment of the present invention can be manufactured by, for example, using fats and oils, cocoa ingredients, sugars, dairy products, emulsifiers, etc. as raw materials through a mixing process, a refining process, a conching process, a cooling process, etc. In addition, the chocolate according to the embodiment of the present invention is preferably manufactured through a refining process.

[0110] The chocolate according to the embodiment of the present invention is preferably non-tempering type chocolate.

[0111] The chocolate according to the embodiment of the present invention can be used in the form of coated chocolate, filled chocolate, soft chocolate (chocolate cream), or the like.

[0112] The chocolate according to the embodiment of the present invention has good melting feeling and solidification property, and is less likely to bloom.

[0113] The chocolate of the embodiment of the present invention is less likely to bloom, so the shelf life of the product using the chocolate of the embodiment of the present invention can be expected to be extended. Therefore, the chocolate of the embodiment of the present invention can also be expected to improve the problem of food waste.

[0114] The composite food according to the embodiment of the present invention is a composite food composed of the chocolate according to the embodiment of the present invention and a food. In the present invention, the food is a food other than chocolate.

[0115] Specific examples of the food used in the manufacture of the composite food according to the embodiment of the present invention include breads such as white bread, salty bread, spindle bread, fruit bread, butter rolls, French bread, bread rolls, snack bread, sweet dough, muffins, brioche, focaccia bagels, croissants, and Danish pastries; desserts such as donuts, Nagasaki cake, waffles, round muffins, Yatsuhashi, pancakes, Karinto, sponge cake, Swiss rolls, pound cake, Baumkuchen, fruit cake, Madeleine cake, German Christmas cake, puffs, lightning puffs, French mille-feuille, pies, tarts, macarons, biscuits, cookies, crackers, shabby, blue d’or, steamed buns, pretzels, wafers, potato chips, snacks, crepes, soufflés, and dry bread; and desserts such as bananas, apples, and strawberries.

[0116] The composite food according to the embodiment of the present invention can be produced by combining chocolate with food by a conventionally known method. The method of combining chocolate according to the embodiment of the present invention with food includes coating, pouring, rolling, sandwiching, attaching, kneading, and the like.

[0117] Example

[0118] Next, the present invention will be described using examples, but the present invention is not limited to these examples.

[0119] [Analysis method of fatty acids in oils and fats]

[0120] The fatty acid content of oils and fats was determined by gas chromatography according to AOCS Ce1f-96.

[0121] [Analysis method of triglycerides in fats and oils]

[0122] The triglyceride content of oils and fats was determined by gas chromatography according to AOCS Ce5-86.

[0123] [Method for determination of iodine value of fats and oils]

[0124] The iodine value of fats and oils is measured in accordance with "2.3.4.1-1996 Iodine value (Wijs cyclohexane method)" of "Standard Test Methods for Analysis of Fats and Oils (edited by the Japan Oil Chemistry Society)".

[0125] [Method for determining the rising melting point of fats and oils]

[0126] The rising melting point of fats and oils is measured in accordance with "2.2.4.2-1996 Melting point (rising melting point)" of "Standard Test Methods for Analysis of Fats and Oils (Edited by the Japan Oil Chemistry Society)".

[0127] [SFC measurement method for fats and oils]

[0128] The SFC of fats and oils was measured in accordance with 2.2.9-2003 Solid fat content (NMR method) of "Standard Test Methods for Analysis of Fats and Oils (Edited by the Japan Oil Chemists' Society)".

[0129] [Manufacturing of Oil and Fats A1]

[0130] 15 parts by mass of palm stearin (iodine value: 32), 35 parts by mass of the melting point fraction of palm (iodine value: 45), and 50 parts by mass of extremely hardened palm kernel oil (lauric acid content: 48.4% by mass) were mixed. The resulting mixed oil was subjected to a random transesterification reaction to obtain oil A1 (iodine value: 23, lauric acid content: 23.7% by mass, palmitic acid content: 30.4% by mass, stearic acid content: 13.4% by mass).

[0131] The transesterification reaction was carried out according to a conventional method. The raw material fat was fully dried, and sodium methoxide was added at 0.2% by mass relative to the raw material fat, and then the reaction was carried out at 120° C. under reduced pressure while stirring for 0.5 hours. The reaction was terminated by adding a 50% by mass citric acid aqueous solution for neutralization, and then washed three times with an equal amount of hot water, dehydrated and dried, and decolorized and deodorized by conventional methods to produce transesterified fat.

[0132] [Manufacture of oil and fat B1]

[0133] 50 parts by mass of palm kernel olein (lauric acid content: 41% by mass) and 50 parts by mass of palm stearin (iodine value: 32) were mixed. The resulting mixed oil was subjected to a random transesterification reaction and then hydrogenated until the iodine value became 2 or less, thereby obtaining oil B1 (iodine value: less than 1, lauric acid content: 20.3% by mass, palmitic acid content: 33.5% by mass, stearic acid content: 34.9% by mass).

[0134] The transesterification reaction was carried out by the same method as that of fats and oils A1.

[0135] A hydrogenation reaction is carried out at 160 to 200° C. using a nickel catalyst until the iodine value becomes less than 2. After the hydrogenation reaction is completed, the nickel catalyst is removed by filtration, and decolorization and deodorization are performed to obtain an extremely hardened oil.

[0136] 〔Oil and fat C1〕

[0137] Extremely hardened palm kernel oil (lauric acid content: 45.7% by mass, rising melting point: 39.1° C.) was used as fat C1.

[0138] 〔Oil and fat C2〕

[0139] Extremely hardened palm kernel stearin oil (lauric acid content: 53.9% by mass, rising melting point: 35.6° C.) was used as fat C2.

[0140] [Manufacturing of oil and fat composition]

[0141] The fat and oil composition was prepared by mixing the melted fats and oils in the formulations shown in Tables 1 and 2.

[0142] The fatty acid content and triglyceride content of the obtained oil and fat composition were measured according to the above-mentioned analytical method. The measurement results are shown in Tables 1 and 2. It should be noted that the units of the formulation and content of the oil and fat composition are mass % (there is no unit of mass ratio), and the unit of SFC of the oil and fat composition is "%".

[0143] [Table 1]

[0144]

[0145] [Table 2]

[0146]

[0147] 〔Manufacturing of chocolate〕

[0148] The fat compositions of Examples 1 to 5 and the fat compositions of Comparative Examples 1 and 2 were used to produce chocolate of composition 1 shown in Table 3 by a conventional chocolate production method (mixing, micronization, conching, cooling) without temperature adjustment and seeding (composition and content units are mass %). In addition, the fat composition of Example 2 was used to produce chocolate of composition 2 shown in Table 3 by a conventional chocolate production method (mixing, micronization, conching, cooling) without temperature adjustment and seeding (composition and content units are mass %). The moisture content of the total chocolate obtained was 3% by mass or less.

[0149] [Table 3]

[0150]

[0151] [Evaluation of melt-in-the-mouth texture]

[0152] Four professional panelists ate chocolate molded in a 5g mold and scored according to the following evaluation criteria. The average score of the four professional panelists was calculated and evaluated according to the following evaluation criteria. For the evaluation results, if the average score was ◎, ○, or △, it was judged to have a good melt-in-the-mouth texture. It should be noted that the professional panelists who evaluated the melt-in-the-mouth texture of chocolate regularly received sensory evaluation training on the melt-in-the-mouth texture of chocolate, and there was little individual difference in the sensory evaluation results of the melt-in-the-mouth texture of chocolate.

[0153] 3 points: Feel the distinct and integrated melting sensation and good flavor release

[0154] 2. Feel the melting feeling and good flavor release

[0155] 1 point: Although the overall dissolving feeling is slow, the flavor is released.

[0156] 0 points: The dissolving feeling from the top is very slow and the flavor release is poor

[0157] <Average score>

[0158] ◎: 2.5 points or more

[0159] ○: 2.0 points or more and less than 2.5 points

[0160] △: 1.5 points or more and less than 2.0 points

[0161] ×: Less than 1.5 points

[0162] [Evaluation of curing properties]

[0163] 16 g of chocolate adjusted to 45°C was filled in a petri dish with a diameter of 9 cm, and after being evenly dispersed in the petri dish, the solidification of the chocolate was observed over time in a room adjusted to 20°C. Evaluation of the solidification of chocolate The solidification start time and the solidification end time were measured, and a comprehensive evaluation was performed according to the following evaluation criteria. It should be noted that the solidification start time is the time when the corners of the chocolate start to stand up when the chocolate is touched with a finger, and the solidification end time is the time when the surface of the chocolate no longer dents when the chocolate is touched with a finger. When the evaluation result of the comprehensive evaluation is evaluated as ◎, ○, or △, it is judged to have good solidification.

[0164] <Evaluation Criteria for Comprehensive Evaluation>

[0165] ◎: Curing completed within 4 minutes and 00 seconds

[0166] ○: Curing starts within 4 minutes and ends within 5 minutes

[0167] △: Curing starts within 4 minutes and 30 seconds and ends within 5 minutes and 30 seconds

[0168] ×: Curing starts after 4 minutes and 30 seconds

[0169] [Evaluation of Frost]

[0170] The chocolate molded in a 5 g mold was stored at 20°C for 1 month, and the presence or absence of blooming was visually observed. The evaluation results were evaluated as ○ when no blooming occurred, and × when blooming occurred.

[0171] [Table 4]

[0172]

[0173] [Table 5]

[0174]

[0175] As can be seen from Tables 4 and 5, the chocolates of the Examples have good solidification and melt-in-the-mouth feel and are less likely to bloom.

[0176] On the other hand, the chocolate of Comparative Example 3 was inferior in melt-in-the-mouth feeling as can be seen from Table 5. In addition, the chocolate of Comparative Example 4 did not satisfy the curability.

Claims

1. A fat composition for chocolate, satisfying the following conditions (a) to (e): (a) containing 25 to 55% by mass of saturated fatty acids having 14 or less carbon atoms as constituent fatty acids, (b) containing 30 to 60% by mass of saturated fatty acids having 16 to 18 carbon atoms as constituent fatty acids, (c) contains 5 to 30% by mass of unsaturated fatty acids as constituent fatty acids, (d) the mass ratio of the content of saturated fatty acids to the content of unsaturated fatty acids in the constituent fatty acids is 4.0 to 7.0, (e) A triglyceride containing 50 to 75% by mass of fatty acid residues having a total carbon number of 40 to 48.

2. The fat and oil composition for chocolate according to claim 1, wherein The following condition (f) is met, (f) The mass ratio of the content of palmitic acid to the content of stearic acid in the constituent fatty acids is 1.5 to 2.

2.

3. Chocolate comprising the fat and oil composition for chocolate according to claim 1 or 2.

4. The chocolate according to claim 3, wherein: The fat and oil composition for chocolate contains 70% by mass or more of the fat and oil contained in the chocolate.

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