Fat composition for chocolate and chocolate

Abstract

To provide chocolate having desirable solidifying properties and melting in the mouth and hardly developing bloom, and a fat composition for chocolate for producing the chocolate.SOLUTION: A fat composition for chocolate satisfies the following conditions (a) to (e) that: (a) constituent fatty acid contains 25-55 mass% of saturated fatty acids of 14C or less; (b) the constituent fatty acid contains 30-60 mass% of saturated fatty acids of 16-18C; (c) the constituent fatty acid contains 5-30 mass% of unsaturated fatty acids; (d) a mass content ratio of the saturated fatty acids to the unsaturated fatty acids is 4.0-7.0 in the constituent fatty acid; and (e) 50-75 mass% of triglyceride with the total carbon number of 40-48 of constituent fatty acid residue is contained.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a chocolate and an oil and fat composition for chocolate used to produce the chocolate. [Background technology]

[0002] Chocolate is a confectionery made with fat as its backbone, and the fat is usually cocoa butter derived from cacao beans. Since cocoa butter is expensive, cocoa butter substitutes made from vegetable fats are often used as fats for producing chocolate. Cocoa butter substitutes are also called hard butters, and hard butters are usually classified into tempering type hard butters and non-tempering type hard butters.

[0003] Since tempering type hard butter is made from fats and oils containing a large amount of symmetric triglycerides (triacylglycerols) similar to those of cocoa butter, the chemical composition and physical properties of tempering type hard butter are similar to those of core butter. Therefore, tempering type hard butter has good compatibility with cocoa butter and can be freely mixed with cocoa butter. However, tempering type hard butter, like cocoa butter, requires a tempering process during the production of chocolate.

[0004] On the other hand, non-tempering hard butter has a completely different chemical composition from cocoa butter, but is made from fats and oils that have similar melting behavior to cocoa butter. Non-tempering hard butter is cheaper than cocoa butter, does not require a complicated tempering process during chocolate production, and is easy to work with, so it is widely used as a fat for chocolate. Non-tempering hard butter is also classified into lauric acid hard butter and non-lauric acid hard butter depending on the raw fat.

[0005] As the non-lauric acid type hard butter, partially hydrogenated oils of liquid oils such as palm olein and soybean oil, and high melting point or mid melting point fractions obtained by fractionating the partially hydrogenated oils are used. Non-lauric acid type hard butters have better compatibility with cocoa butter than lauric acid type hard butters, so they can contain more cocoa butter than lauric acid type hard butters. However, the melting properties of non-lauric acid type hard butters are slightly less sharp than those of lauric acid type hard butters, so chocolates using non-lauric acid type hard butters may not have a sharp melting texture. In addition, non-lauric hard butter is also called trans-acid hard butter because it contains a large amount of trans fatty acid generated during partial hydrogenation. Since the adverse effects of trans fatty acid on health have been recognized, non-lauric hard butter containing a large amount of trans fatty acid has been avoided. In this background, development of non-lauric hard butter with reduced trans fatty acid content is progressing. However, non-lauric hard butter with reduced trans fatty acid content may have a slow solidification rate, and chocolate using non-lauric hard butter with reduced trans fatty acid content may have problems in terms of solidification.

[0006] As the lauric acid type hard butter, processed fats of lauric fats such as palm kernel stearin hardened oil are used. Since the lauric acid type hard butter has a very sharp melting property, chocolate using the lauric acid type hard butter has a sharp melting texture. As chocolate using the lauric acid type hard butter, for example, the chocolates and the like of Patent Documents 1 to 6 have been proposed. On the other hand, since the compatibility of lauric acid type hard butter with cocoa butter is extremely poor, chocolate using lauric acid type hard butter must contain as little cocoa mass as possible, resulting in poor cocoa flavor. Also, chocolate using lauric acid type hard butter has a problem of being prone to blooming due to its extremely poor compatibility with cocoa butter. In order to improve the compatibility of lauric acid type hard butter with cocoa butter, transesterified fats of lauric fats and non-lauric fats have been developed as new lauric acid type hard butters. However, chocolate using transesterified fats of lauric fats and non-lauric fats has improved compatibility with cocoa butter and is less likely to bloom, but it has problems with solidification, such as poor melting in the mouth, which is a characteristic of lauric acid type hard butter, and a slow solidification speed.

[0007] In view of the above-mentioned background, there has been a demand for the development of an oil and fat composition for chocolate that can provide chocolate that has good melting and solidification properties and is less likely to bloom. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Publication No. 10-108624 [Patent Document 2] Japanese Patent Application Publication No. 11-318339 [Patent Document 3] JP 2000-226598 A [Patent Document 4] JP 2003-299442 A [Patent Document 5] JP 2008-271885 A [Patent Document 6] JP 2009-17821 A Summary of the Invention [Problem to be solved by the invention]

[0009] An object of the present invention is to provide a chocolate that has good meltability and solidification properties and is less likely to bloom, and an oil and fat composition for chocolate used in producing said chocolate. Melts in your mouth [Means for solving the problem]

[0010] The present inventors have conducted extensive research to solve the above problems. As a result, they have found that the problems can be solved by incorporating specific triglycerides and specific fatty acids in specific amounts in an oil and fat composition. This has led to the completion of the present invention.

[0011] That is, the first aspect of the present invention is a fat composition for chocolate that satisfies the following conditions (a) to (e). (a) The fatty acid component is composed of 25 to 55 mass % saturated fatty acids having 14 or less carbon atoms. (b) The constituent fatty acids include 30 to 60 mass % saturated fatty acids having 16 to 18 carbon atoms. (c) The constituent fatty acids include unsaturated fatty acids in an amount of 5 to 30 mass %. (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) The fatty acid residues in the triglyceride composition contain 50 to 75% by mass of triglycerides having a total carbon number of 40 to 48. A second aspect of the present invention is the oil and fat composition for chocolate according to the first aspect of the present invention, which satisfies the following condition (f). (f) the mass ratio of the palmitic acid content to the stearic acid content in the constituent fatty acids is 1.5 to 2.2. A third aspect of the present invention is a chocolate containing the oil and fat composition for chocolate according to the first or second aspect of the present invention. A fourth invention of the present invention is the chocolate according to the third invention, wherein the fat or oil contained in the chocolate contains 70 mass % or more of the fat or oil composition for chocolate. Effect of the Invention

[0012] According to the present invention, it is possible to provide a chocolate that has good melting and solidification properties and is less likely to bloom, and an oil and fat composition for chocolate for producing said chocolate. Melts in your mouth DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The fat composition for chocolate according to the embodiment of the present invention is a fat composition that satisfies the following conditions (a) to (e). (a) The fatty acid component is composed of 25 to 55 mass % saturated fatty acids having 14 or less carbon atoms. (b) The constituent fatty acids include 30 to 60 mass % saturated fatty acids having 16 to 18 carbon atoms. (c) The constituent fatty acids include unsaturated fatty acids in an amount of 5 to 30 mass %. (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) The fatty acid residues in the triglyceride composition contain 50 to 75% by mass of triglycerides having a total carbon number of 40 to 48.

[0014] In the present invention, chocolate is not limited by the "Fair Competition Code for the Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or other legal provisions, but refers to a food product that is made from fats and sugars as main ingredients, and is produced through chocolate production processes (all or part of the mixing process, micronization process, refining process, temperature adjustment process, molding process, cooling process, etc.) by adding cacao components (cacao mass, cocoa powder, etc.) as necessary, in which fats and oils form a continuous phase and does not substantially 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). Furthermore, the chocolate in the present invention may be any of dark chocolate, milk chocolate, white chocolate, and colored chocolate.

[0015] The oil and fat composition for chocolate according to the embodiment of the present invention contains, as constituent fatty acids, 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 (condition (a)). Hereinafter, saturated fatty acids having 14 or less carbon atoms may be referred to as C14 or less SFA.

[0016] The oil and fat composition for chocolate according to the embodiment of the present invention contains, as constituent fatty acids, 30 to 60 mass %, preferably 32 to 58 mass %, and more preferably 35 to 55 mass % of saturated fatty acids having 16 to 18 carbon atoms (condition (b)). Hereinafter, saturated fatty acids having 16 to 18 carbon atoms may be referred to as C16-18 SFA.

[0017] The oil and fat composition for chocolate according to the embodiment of the present invention contains, as constituent fatty acids, 5 to 30% by mass, preferably 7 to 27% by mass, and more preferably 10 to 23% by mass of unsaturated fatty acids (condition (c)). Hereinafter, unsaturated fatty acids may be referred to as USFA.

[0018] In the oil and fat composition for chocolate according to the embodiment of the present invention, the mass ratio of the saturated fatty acid content (mass%) to the unsaturated fatty acid content (mass%) in the constituent fatty acids is preferably 4.0 to 7.0, more preferably 4.1 to 6.0, even more preferably 4.2 to 5.5, and most preferably 4.3 to 5.5 (condition (d)). Hereinafter, the mass ratio of the saturated fatty acid content to the unsaturated fatty acid content may be referred to as SFA / USFA.

[0019] The oil and fat composition for chocolate according to the embodiment of the present invention contains 50-75% by mass, preferably 52-70% by mass, and more preferably 55-65% by mass of triglycerides whose constituent fatty acid residues have a total carbon number of 40-48 (condition (e)). Hereinafter, triglycerides whose constituent fatty acid residues have a total carbon number of 40-48 may be referred to as C40-48TG.

[0020] When the fat and oil composition for chocolate according to the embodiment of the present invention satisfies the above conditions (a) to (e), a chocolate having good melting and solidifying properties and being less susceptible to blooming can be obtained.

[0021] In the oil and fat composition for chocolate according to the embodiment of the present invention, the mass ratio of the palmitic acid content (mass%) to the stearic acid content (mass%) in the constituent fatty acids is preferably 1.5 to 2.2, more preferably 1.6 to 2.1, and even more preferably 1.7 to 2.1 (condition (f)). Hereinafter, the mass ratio of the palmitic acid content to the stearic acid content may be referred to as P / St. Stearic acid may be referred to as St, and palmitic acid may be referred to as P.

[0022] The oil and fat composition for chocolate according to the embodiment of the present invention contains, as constituent fatty acids, preferably 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. Hereinafter, saturated fatty acids having 10 or less carbon atoms may be referred to as C10 or less SFA.

[0023] In the oil and fat composition for chocolate according to the embodiment of the present invention, the mass ratio of the content (mass%) of lauric acid to the content (mass%) of stearic acid in the constituent fatty acids 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 referred to as La / St. Furthermore, lauric acid may be referred to as La.

[0024] The oil and fat composition for chocolate according to the embodiment of the present invention contains, as constituent fatty acids, preferably 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. Hereinafter, saturated fatty acids having 20 to 22 carbon atoms may be referred to as C20-22 SFA.

[0025] The oil and fat composition for chocolate according to the embodiment of the present invention contains, as constituent fatty acids, preferably 70 to 95 mass %, more preferably 73 to 93 mass %, and even more preferably 76 to 90 mass % of saturated fatty acids.

[0026] The oil and fat composition for chocolate according to the embodiment of the present invention contains, as constituent fatty acids, preferably 5% by mass or less of trans fatty acids, more preferably 3% by mass or less, and even more preferably 1% by mass or less. Hereinafter, trans fatty acids may be referred to as TFA.

[0027] The oil and fat composition for chocolate according to the embodiment of the present invention preferably contains 5 to 23 mass% of triglycerides whose constituent fatty acid residues have a total carbon number of 34 to 38, more preferably 9 to 22 mass%, and even more preferably 11 to 22 mass%. Hereinafter, triglycerides whose constituent fatty acid residues have a total carbon number of 34 to 38 may be referred to as C34-38TG.

[0028] The oil and fat composition for chocolate according to the embodiment of the present invention preferably contains less than 1 mass %, more preferably less than 0.5 mass %, and even more preferably less than 0.05 mass % of triglycerides whose constituent fatty acid residues have a total carbon number of 58 or more. Hereinafter, triglycerides whose constituent fatty acid residues have a total carbon number of 58 or more may be referred to as C58 or more TG.

[0029] In the production of the fat and oil composition for chocolate according to the embodiment of the present invention, fats and oils that are usually used in the production of chocolate can be used without any particular limitation as long as the triglyceride composition, fatty acid composition, etc. are within the above ranges. Specific examples of fats and oils include cocoa butter, palm kernel oil, coconut oil, palm oil, palm fractionated oil (palm mid-melting point, palm stearin, palm olein, etc.), shea butter, monkey fat, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, etc., and processed fats and oils (fat and oils that have been subjected to one or more of the following processes: mixing, fractionation, hydrogenation, and transesterification). Two or more of the fats and oils can also be used in combination.

[0030] In producing the fat composition for chocolate according to the embodiment of the present invention, a randomly interesterified lauric fat having an iodine value of 15 to 35, a randomly interesterified lauric fat having an iodine value of 10 or less, or a non-interesterified lauric fat is preferably used. In the present invention, the randomly transesterified lauric oil is obtained by carrying out a random transesterification reaction, and contains lauric oil as a raw material oil to be subjected to the random transesterification reaction. In addition, the lauric oil is an oil having 30 mass% or more of lauric acid among fatty acids constituting the oil. In addition, the non-transesterified lauric oil is an oil that has not been subjected to a transesterification reaction. Hereinafter, the randomly transesterified lauric oil having an iodine value of 15 to 35 is referred to as oil A, the randomly transesterified lauric oil having an iodine value of 10 or less is referred to as oil B, and the non-transesterified lauric oil is referred to as oil C.

[0031] The oil and fat composition for chocolate according to an embodiment of the present invention preferably contains 65 to 97 mass% of fat A, 0 to 37 mass% of fat B, and 0 to 30 mass% of fat C, more preferably contains 70 to 95 mass% of fat A, 0 to 30 mass% of fat B, and 0 to 25 mass% of fat C, and even more preferably contains 75 to 92 mass% of fat A, 0 to 25 mass% of fat B, and 0 to 20 mass% of fat C.

[0032] The fat A used for producing the fat composition for chocolate according to the embodiment of the present invention is preferably a randomly interesterified fat of a lauric fat and a non-lauric fat. In the present invention, the non-lauric fats and oils refer to fats and oils other than lauric fats and oils. Specific examples of lauric fats and oils include coconut oil, palm kernel oil and fractionated oils thereof, interesterified fats and oils, hardened oils, etc. In the present invention, the lauric fats and oils can be used alone or in combination of two or more kinds.

[0033] The lauric fat used in the production of the fat A is preferably a highly hydrogenated palm kernel oil.

[0034] The non-lauric fat used in the production of the fat A is preferably a palm fat. In the present invention, palm-based fats and oils refer to palm oil and processed palm oil such as palm fractionated oil, etc. In addition, in the present invention, processed palm fractionated oil such as transesterified palm fractionated oil is also considered to be palm-based fats and oils. Specific examples of palm-based fats and oils include palm oil, palm olein, transesterified palm olein fats and oils, palm stearin, palm mid fraction (palm mid fraction (PMF)), etc. In the present invention, the palm-based fats and oils can be used alone or in combination of two or more kinds.

[0035] The palm-based fat or oil used in the production of the oil A is preferably a palm-based fat or oil having an iodine value of 25-60, more preferably palm stearin having an iodine value of 27-37, or palm mid-point having an iodine value of 40-50.

[0036] The fat / oil A used in the production of the fat / oil composition for chocolate according to the embodiment of the present invention has an iodine value of 15-35, preferably 18-30, and more preferably 20-28.

[0037] The fat / oil A used in the production of the fat / oil composition for chocolate according to the embodiment of the present invention contains, as a constituent fatty acid, preferably 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 even more preferably 18% by mass or more and less than 25% by mass of lauric acid.

[0038] The fat A used in the production of the fat composition for chocolate according to the embodiment of the present invention contains, as a constituent fatty acid, preferably 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 even more preferably 27% by mass or more and less than 35% by mass of palmitic acid.

[0039] The fat / oil A used in the production of the fat / oil composition for chocolate according to the embodiment of the present invention contains, as a constituent fatty acid, preferably 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 even more preferably 10% by mass or more and less than 17% by mass of stearic acid.

[0040] The fat A used for producing the fat composition for chocolate according to the embodiment of the present invention has a mixing ratio of lauric fats and non-lauric fats (lauric fats:non-lauric fats) as raw fats subjected to a random transesterification reaction of 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. The method of random interesterification in producing the oil / fat A is not particularly limited, and can be carried out by a conventionally known method. When producing the oil / fat A, hydrogenation may be carried out before or after the random interesterification, as necessary. The method of hydrogenation is not particularly limited, and may be carried out by a conventionally known method.

[0041] The fat B used in the production of the fat composition for chocolate according to the embodiment of the present invention is preferably a randomly interesterified fat of a lauric fat and a non-lauric fat.

[0042] The lauric fat used in the production of the fat B is preferably palm kernel olein or highly hydrogenated palm kernel olein oil.

[0043] The non-lauric fat used in the production of the fat B is preferably a palm fat. The palm-based fat or oil used in the production of the oil B is preferably a palm-based fat or oil having an iodine value of 25-60, and more preferably palm stearin having an iodine value of 27-37.

[0044] The fat or oil B used in the production of the fat or oil composition for chocolate according to the embodiment of the present invention has an iodine value of 10 or less, preferably 5 or less, and more preferably 1 or less.

[0045] The fat B used in the production of the fat composition for chocolate according to the embodiment of the present invention contains, as a constituent fatty acid, preferably 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 even more preferably 18% by mass or more and less than 25% by mass of lauric acid.

[0046] The fat B used in the production of the fat composition for chocolate according to the embodiment of the present invention contains, as a constituent fatty acid, preferably 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 even more preferably 27% by mass or more and less than 35% by mass of palmitic acid.

[0047] The fat B used in the production of the fat composition for chocolate according to the embodiment of the present invention contains, as a constituent fatty acid, preferably 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 even more preferably 32% by mass or more and less than 38% by mass of stearic acid.

[0048] The fat B used in the production of the fat composition for chocolate according to the embodiment of the present invention has a mixing ratio of lauric fats and non-lauric fats (lauric fats:non-lauric fats) as raw fats subjected to a random transesterification reaction of 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. The method of random interesterification in producing the fat or oil B is not particularly limited, and can be carried out by a conventionally known method. Hydrogenation may be carried out, if necessary, when producing the oil / fat B. The hydrogenation method is not particularly limited, and may be carried out by a conventionally known method.

[0049] 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 thereof, hardened oils, etc. The fats and oils C can be used alone or in combination of two or more kinds. The fat or oil C used in the production of the chocolate according to the embodiment of the present invention preferably has an elevation melting point of 25 to 50°C, more preferably 30 to 45°C, and even more preferably 32 to 43°C. The fat C used in the production of the fat composition for chocolate according to the embodiment of the present invention is preferably a highly hydrogenated lauric fat, more preferably a highly hydrogenated palm kernel oil or a highly hydrogenated palm kernel stearin oil.

[0050] The solid fat content (hereinafter referred to as SFC) of the oil and fat composition for chocolate in 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, and even more preferably 68 to 80% at 10°C, 50 to 70% at 20°C, and 25 to 48% at 30°C.

[0051] The fat and oil composition for chocolate according to the embodiment of the present invention is preferably a non-tempering type hard butter, and more preferably a non-tempering type lauric acid type hard butter.

[0052] The fatty acid content of fats and oils can be measured by gas chromatography in accordance with AOCS Ce1f-96. The triglyceride content of fats and oils can be measured by gas chromatography in accordance with AOCS Ce5-86. The iodine value of fats and oils can be measured in accordance with "2.3.4.1-1996 Iodine Value (Wiess-Cyclohexane Method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)." The slip melting point of fats and oils can be measured in accordance with "2.2.4.2-1996 Melting Point (Slip Melting Point)" of "Standard Test Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)." The SFC of fats and oils can be measured in accordance with 2.2.9-2003 Solid Fat Content (NMR method) of "Standard Methods for the Analysis of Fats, Oils and Lubricants" (compiled by the Japan Oil Chemists' Society).

[0053] 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. The chocolate according to the embodiment of the present invention contains, in the fats and oils contained in the chocolate, preferably 70% by mass or more, more preferably 75% by mass or more, and even more preferably 80 to 95% by mass of the oil and fat composition for chocolate according to the embodiment of the present invention. In the present invention, the fats and oils contained in chocolate are the total fats and oils contained in chocolate. For example, when chocolate contains cacao mass, whole milk powder, and fat a, the fats and oils are a mixture of cocoa butter contained in cacao mass, milk fat contained in whole milk powder, and fat a. In other words, the fats and oils contained in chocolate in the present invention include fats and oils (cocoa butter, milk fat, etc.) contained in oil-containing raw materials (cacao mass, cocoa powder, whole milk powder, etc.) in addition to the fats and oils blended in chocolate.

[0054] Chocolate according to embodiments of the present invention preferably contains cocoa butter. A chocolate according to an embodiment of the present invention contains cocoa butter in the fats and oils contained in the chocolate in an amount of preferably 20% by mass or less, more preferably 17% by mass or less, even more preferably 15% by mass or less, and most preferably 5 to 15% by mass. In the present invention, the cocoa butter includes not only the cocoa butter blended into chocolate, but also the cocoa butter contained in cocoa raw materials such as cocoa mass and cocoa powder that contain cocoa butter.

[0055] The chocolate according to the embodiment of the present invention contains fats and oils in an amount of preferably 25 to 60% by mass, more preferably 25 to 50% by mass, and even more preferably 28 to 45% by mass.

[0056] The chocolate according to the embodiment of the present invention preferably contains carbohydrates. In the present invention, carbohydrates refer to carbohydrates excluding dietary fiber. Specific examples of carbohydrates include sugars, sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrin, etc. In the present invention, sugars refer to monosaccharides and disaccharides (glucose, fructose, galactose, sugar (sucrose), lactose, maltose, etc.). In the present invention, carbohydrates refer to carbohydrates themselves, and do not include carbohydrates contained in other raw materials (e.g., powdered milk, etc.). The carbohydrate used in the production of the chocolate according to the embodiment of the present invention is preferably a sugar, more preferably sugar or lactose. The chocolate according to the embodiment of the present invention contains sugars in an amount of preferably 20 to 60% by mass, more preferably 23 to 55% by mass, and even more preferably 25 to 50% by mass.

[0057] The chocolate according to the embodiment of the present invention preferably contains a cacao component. In the present invention, the cacao component refers to a cacao raw material obtained from cacao beans that contains solids other than fats and oils. Specific examples of the cacao component include cacao mass and cocoa powder. The cocoa ingredients used in the manufacture of the chocolate of the embodiment of the present invention are preferably cocoa mass and cocoa powder. The chocolate according to the embodiment of the present invention contains a cacao component in an amount of preferably 0 to 35% by mass, more preferably 5 to 30% by mass, and even more preferably 10 to 25% by mass.

[0058] The chocolate according to the embodiment of the present invention preferably contains milk powder. Specific examples of the milk powder include skim milk powder, whole milk powder, etc. 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. The chocolate according to the embodiment of the present invention contains milk powder in an amount of preferably 0 to 30% by mass, more preferably 0 to 25% by mass, and even more preferably 0 to 20% by mass.

[0059] The chocolate according to the embodiment of the present invention can use raw materials generally used in chocolate, in addition to fats and oils, sugars, cacao components, and powdered milk. 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, coloring agents, flavoring agents, etc. can be used.

[0060] 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, for example, by using fats and oils, cacao components, sugars, dairy products, emulsifiers, etc. as raw materials, through a mixing process, a microparticulation process (refining), a refining process (conching), a cooling process, etc. The chocolate according to the embodiment of the present invention is preferably manufactured through a microparticulation process.

[0061] The chocolate according to the embodiment of the present invention is preferably a non-tempered chocolate.

[0062] The chocolate according to the embodiment of the present invention can be used as a covering chocolate, a filling chocolate, a soft chocolate (chocolate cream), and the like.

[0063] The chocolate according to the embodiment of the present invention has good melting and solidification properties, and is less susceptible to blooming.

[0064] Since the chocolate according to the embodiment of the present invention is less likely to bloom, products using the chocolate according to the embodiment of the present invention can be expected to have an extended shelf life. Therefore, the chocolate according to the embodiment of the present invention can be expected to help alleviate the food waste problem.

[0065] The composite food according to the embodiment of the present invention is a composite food comprising the chocolate according to the embodiment of the present invention and a food. In the present invention, the food refers to a food other than chocolate.

[0066] Specific examples of foods used in the manufacture of the composite food of the embodiment of the present invention include breads such as white bread, salted bread, roll bread, fruit bread, butter roll, French bread, roll bread, sweet bread, sweet dough, muffins, brioche, focaccia bagel, croissant, and Danish pastry; donuts, castella, waffles, boro, yatsuhashi, rice crackers, karinto, sponge cake, roll cake, pound cake, baumkuchen, fruit cake, madeleine, stollen, choux pastries, eclairs, mille-feuille, pies, tarts, macarons, biscuits, cookies, crackers, sables, langue de chat, steamed bread, pretzels, wafers, potato chips, snacks, crepes, souffles, and dry bread; and fruits such as bananas, apples, and strawberries.

[0067] The composite food product according to the embodiment of the present invention can be produced by combining the chocolate with the food product by a conventionally known method, such as coating, pouring, rolling, sandwiching, attaching, kneading, etc. EXAMPLES

[0068] The present invention will now be described with reference to examples, but the present invention is not limited to these examples. [Method for analyzing fatty acids in fats and oils] The fatty acid content of the oils and fats was measured by gas chromatography according to AOCS Ce1f-96. [Method for analyzing triglycerides in fats and oils] The triglyceride content of fats and oils was measured by gas chromatography according to AOCS Ce5-86. [Method for measuring the iodine value of fats and oils] The iodine value of the oils and fats was measured in accordance with "2.3.4.1-1996 Iodine value (Wiess-cyclohexane method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)." [Method for measuring the slip melting point of fats and oils] The slip melting points of the fats and oils were measured in accordance with "2.2.4.2-1996 Melting Point (Slip Melting Point)" of "Standard Test Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)." [Method for measuring SFC of fats and oils] The SFC of fats and oils was measured in accordance with 2.2.9-2003 Solid Fat Content (NMR method) of "Standard Methods for Analysis of Fats, Oils and Oils (compiled by Japan Oil Chemists' Society)".

[0069] [Production of fats and oils A1] 15 parts by mass of palm stearin (iodine value: 32), 35 parts by mass of palm mid fraction (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). The transesterification reaction was carried out according to a conventional method by thoroughly drying the raw oil and fat, adding 0.2% by mass of sodium methoxide based on the raw oil and fat, and then carrying out the reaction under reduced pressure at 120° C. for 0.5 hours while stirring. The reaction was terminated by adding a 50% by mass aqueous citric acid solution to neutralize, and then the mixture was washed three times with an equal amount of hot water, dehydrated and dried, and decolorized and deodorized according to a conventional method to obtain the transesterified oil and fat.

[0070] [Production of fats and oils B1] 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 was 2 or less, to obtain oil A2 (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). The transesterification reaction was carried out in the same manner as in the case of oil A1. The hydrogenation reaction was carried out using a nickel catalyst at 160 to 200°C until the iodine value became 2 or less. After the hydrogenation reaction was completed, the nickel catalyst was removed by filtration, and the oil was decolorized and deodorized to obtain a highly hydrogenated oil.

[0071] [Oil C1] Hardened palm kernel oil (lauric acid content: 45.7% by mass, slip melting point: 39.1° C.) was designated as oil C1. [Oil C2] Hardened palm kernel stearin oil (lauric acid content: 53.9% by mass, melting point: 35.6°C) was designated as oil C2.

[0072] [Production of oil and fat composition] The melted fats and oils in the compositions shown in Tables 1 and 2 were mixed to produce fat and oil compositions. 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. The units of the blend and content of the oil and fat composition are mass % (no units of mass ratio), and the unit of SFC of the oil and fat composition is %.

[0073] [Table 1]

[0074] [Table 2]

[0075] [Chocolate manufacturing] Using the oil and fat compositions of Examples 1 to 5 and the oil and fat compositions of Comparative Examples 1 and 2, chocolate with blend 1 shown in Table 3 was produced by a normal chocolate production method (mixing, granulating, refining, cooling) without tempering or seeding (the units of blending and content are mass %). Also, using the oil and fat composition of Example 2, chocolate with blend 2 shown in Table 3 was produced by a normal chocolate production method (mixing, granulating, refining, cooling) (the units of blending and content are mass %) without tempering or seeding. All of the obtained chocolates had a moisture content of 3% by mass or less.

[0076] [Table 3]

[0077] [Evaluation of meltability] Four expert panelists tasted the chocolates molded in 5g molds and gave them scores according to the following evaluation criteria. The average scores of the four expert panelists were calculated and evaluated according to the following evaluation criteria. If the average score was rated as ◎, ○, or △, it was determined that the chocolate had good melting properties. The expert panelists who evaluated the chocolate's melting properties regularly received training in sensory evaluation of chocolate melting properties, etc., and there was little individual variation in the sensory evaluation results of chocolate melting properties, etc. 3 points: Sharp, consistent texture and good flavor release 2 points: A consistent texture and good flavor release 1 point: The flavor release is noticeable, although the melting time is slow overall. 0 points: Very slow melting from the top, poor flavor release <Average score> ◎: 2.5 points or more ○: 2.0 points or more and less than 2.5 points △: 1.5 points or more and less than 2.0 points ×: Less than 1.5 points

[0078] [Evaluation of solidification property] 16 g of chocolate adjusted to 45°C was filled into a 9 cm diameter petri dish and uniformly dispersed inside the dish, after which the solidification of the chocolate was observed over time in a room adjusted to 20°C. The solidification properties of the chocolate were evaluated by measuring the solidification start time and solidification end time, and making an overall evaluation according to the following evaluation criteria. The solidification start time was the time when the chocolate started to become sharp when touched with a finger, and the solidification end time was the time when the chocolate surface could no longer be gouged out when touched with a finger. The overall evaluation results of ◎, ○, or △ were judged to have good solidification properties. <Evaluation criteria for overall evaluation> ◎: Solidification completes within 4 minutes and 00 seconds ○: Solidification begins within 4 minutes and ends within 5 minutes and seconds △: Solidification begins within 4 minutes 30 seconds and ends within 5 minutes 30 seconds ×: Solidification begins after 4 minutes 30 seconds

[0079] [Bloom evaluation] The chocolate molded in a 5 g mold was stored at 20° C. for one month, and the occurrence of blooming was visually observed. The evaluation results were rated as ◯ when no blooming occurred and × when blooming occurred.

[0080] [Table 4]

[0081] [Table 5]

[0082] As can be seen from Tables 4 and 5, the chocolates of the examples had good solidification properties and melting properties in the mouth, and were less likely to bloom. On the other hand, as can be seen from Table 5, the chocolate of Comparative Example 3 had poor melting properties in the mouth, and the chocolate of Comparative Example 4 did not have satisfactory solidification properties.

Claims

1. An oil and fat composition for chocolate that satisfies the following conditions (a) to (e): (a) The constituent fatty acids include 30 to 50% by mass of saturated fatty acids having 14 or less carbon atoms. (b) The constituent fatty acids include 45.1 to 60 mass % saturated fatty acids having 16 to 18 carbon atoms. (c) The constituent fatty acids include unsaturated fatty acids in an amount of 5 to 30% by mass. (d) The mass ratio of the saturated fatty acid content to the unsaturated fatty acid content in the constituent fatty acids is 4.0 to 7.

0. (e) The oil contains 50 to 75% by mass of triglycerides whose constituent fatty acid residues have a total carbon number of 40 to 48.

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

2.

3. An oil and fat composition for chocolate described in claim 1 or claim 2, which satisfies the following condition (g). (g) The mass ratio of the lauric acid content to the stearic acid content in the constituent fatty acids is 1.0 to 3.

0.

4. An oil and fat composition for chocolate described in any one of claims 1 to 3, which satisfies the following condition (h): (h) Contains 5 to 23% by mass of triglycerides whose constituent fatty acid residues have a total carbon number of 34 to 38.

5. Chocolate containing the chocolate oil and fat composition described in any one of claims 1 to 4.

6. The chocolate according to claim 5, wherein the fat or oil contained in the chocolate contains the fat or oil composition for chocolate in an amount of 70 mass % or more.