Non-tempering type chocolate for chilled food

Abstract

To provide a non-tempering type chocolate for chilled food, hardly generating bloom and grain.SOLUTION: A non-tempering type chocolate for chilled food contains 7 mass% or more of cacao content, 3-15 mass% of cocoa butter, 30-65 mass% of oil and fat in the chocolate, and 3-30 mass% of cocoa butter in the oil and fat, and 65-95 mass% of an oil and fat composition A which satisfies the following conditions (a) to (i): (a) X3 is 15 mass% or less; (b) X2U is 5-70 mass%; (c) a mass ratio of XUX / X2U is 0.25-0.50; (d) a mass ratio of X2O / X2U is 0.70 or more; (e) XU2 is 35 mass% or less; (f) U3 is 10 mass% or less; (g) triglyceride bonded with one Z and triglyceride bonded with two Z are 70 mass% or less; (h) Y is 45-85 mass%; and (i) U is 15-55 mass%, X: 16-18C saturated fatty acid, U: 18C unsaturated fatty acid, O: oleic acid, Z: 8-14C saturated fatty acid, and Y: 8-18C saturated fatty acid.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to chocolate for chilled foods that is less likely to develop bloom and grain. [Background technology]

[0002] Chocolate is used not only in products consisting of chocolate alone, but also in products combining chocolate with other foods. Among the products combining chocolate with other foods, complex chilled foods that combine chocolate with chilled foods such as Western confectionery are sold as sweets in large quantities at convenience stores and are very popular. Examples of chocolates that can be used in chilled foods (hereinafter referred to as "chocolate for chilled foods") include those proposed in Patent Documents 1 to 5.

[0003] As chocolate for chilled foods, non-tempering chocolate that does not require tempering is often used, taking into consideration the ease of use when combining it with foods that are stored chilled by coating, etc. When the chocolate for chilled foods is non-tempering chocolate, the fats and oils blended into the chocolate for chilled foods are usually lauric fats and oils mixed with liquid oil, taking into consideration the melting properties of the chocolate in the storage temperature range.

[0004] On the other hand, since lauric fats have poor compatibility with cocoa butter, when a large amount of cocoa butter is blended into a chocolate based on lauric fats, there is a risk of bloom or grain occurring. Therefore, chocolate based on lauric fats can only be blended with a small amount of cocoa content, such as cocoa mass, which contains a large amount of cocoa butter. Since cocoa content, such as cocoa mass, is an ingredient that enriches the cocoa flavor in chocolate, chocolate based on lauric fats, which can only be blended with a small amount of cocoa content, has a poor cocoa flavor.

[0005] Similarly, chocolate for chilled foods based on lauric fats and oils can only contain a small amount of cocoa, and therefore, many composite chilled foods using conventional chocolate for chilled foods have been products lacking in cocoa flavor. However, in recent years, consumers have begun to demand more delicious sweets, and there is a demand for composite chilled foods using chocolate for chilled foods that contain a larger amount of cocoa than before and have a richer cocoa flavor.

[0006] Given the above circumstances, there is a need for the development of non-tempering chocolate for chilled foods that is less likely to produce bloom and grain and has a good melt-in-the-mouth texture even when a large amount of cocoa is blended. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-223115 [Patent Document 2] Japanese Patent Application Laid-Open No. 2014-103959 [Patent Document 3] Japanese Patent Application Laid-Open No. 2014-103875 [Patent Document 4] Japanese Patent Application Laid-Open No. 2011-205958 [Patent Document 5] Japanese Patent Application Laid-Open No. 2008-113570 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide a non-tempering chocolate for chilled foods that is less likely to develop bloom and grain and has a good melt-in-the-mouth texture. [Means for solving the problem]

[0009] The present inventors have conducted extensive research to solve the above-mentioned problems, and as a result have found that the problems can be solved by including specific amounts of specific triglycerides and specific fatty acids in the fats and oils contained in chocolate, which has led to the completion of the present invention.

[0010] That is, the first invention of the present invention is a non-tempering chocolate for chilled foods containing 7% by mass or more of cacao, 3 to 15% by mass of cocoa butter, and 30 to 65% by mass of fats and oils, wherein the fats and oils of the chocolate contain 3 to 30% by mass of cocoa butter and 65 to 95% by mass of the following fat and oil composition A. Oil and fat composition A: An oil and fat composition that satisfies the following conditions (a) to (i). (a) Contains 15 mass % or less of X3. (b) Contains 5 to 70 mass % of X2U. (c) The mass ratio of XUX / X2U is 0.25 to 0.50. (d) The mass ratio of X2O / X2U is 0.70 or more. (e) Contains 35 mass% or less of XU2. (f) Contains 10% by mass or less of U3. (g) The total content of triglycerides with one Z bonded thereto and triglycerides with two Z bonded thereto is 70% by mass or less. (h) The constituent fatty acid contains 45 to 85 mass % of Y. (i) The constituent fatty acid contains 15 to 55 mass % of U. In the above conditions (a) to (h), X, U, O, Z, Y, X3, X2U, XUX, X2O, XU2, and U3 respectively represent the following. X: saturated fatty acids with 16 to 18 carbon atoms U: Unsaturated fatty acid with 18 carbon atoms O: Oleic acid Z: saturated fatty acids with 8 to 14 carbon atoms Y: saturated fatty acids with 8 to 18 carbon atoms X3: Triglyceride with three X molecules bonded X2U: Triglyceride with two X molecules and one U molecule bonded XUX: Triglyceride with X at positions 1 and 3 and U at position 2 X2O: Triglyceride with two X molecules and one O molecule bonded XU2: Triglyceride with one X molecule and two U molecules bonded U3: Triglyceride with three U molecules bonded A second aspect of the present invention is the non-tempering chocolate for chilled foods according to the first aspect of the present invention, wherein the oil and fat composition A further satisfies the following condition (j): (j) The mass ratio of P / St is 1.0 or more. In the above condition (j), P and St respectively represent the following: P: Palmitic acid St: stearic acid A third aspect of the present invention is a composite chilled food product comprising the non-tempering chocolate for chilled foods according to the first or second aspect of the present invention and a chilled food product. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide a non-tempering chocolate for chilled foods that is less likely to develop bloom and grain and has a good melt-in-the-mouth texture. DETAILED DESCRIPTION OF THE INVENTION

[0012] The non-tempering chocolate for chilled foods according to an embodiment of the present invention is a non-tempering chocolate for chilled foods that contains 7% by mass or more of cacao, 3 to 15% by mass of cocoa butter, and 30 to 65% by mass of fats and oils, and the fats and oils of the chocolate contain 3 to 30% by mass of cocoa butter and 65 to 95% by mass of the following fat and oil composition A. Oil and fat composition A: An oil and fat composition that satisfies the following conditions (a) to (i). (a) Contains 15 mass % or less of X3. (b) Contains 5 to 70 mass % of X2U. (c) The mass ratio of XUX / X2U is 0.25 to 0.50. (d) The mass ratio of X2O / X2U is 0.70 or more. (e) Contains 35 mass% or less of XU2. (f) Contains 10% by mass or less of U3. (g) The total content of triglycerides with one Z bonded thereto and triglycerides with two Z bonded thereto is 70% by mass or less. (h) The constituent fatty acid contains 45 to 85 mass % of Y. (i) The constituent fatty acid contains 15 to 55 mass % of U.

[0013] In the present invention, chocolate is not limited by the "Fair Competition Code for Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or other legal provisions, but refers to a food product made primarily from fats and sugars, with optional addition of cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc., produced through chocolate production processes (all or some of the mixing, micronizing, refining, temperature adjustment, molding, cooling, etc.), in which fats and oils form the continuous phase and which is substantially free of 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 dark chocolate, milk chocolate, white chocolate, or colored chocolate.

[0014] In the present invention, non-tempering chocolate for chilled foods refers to non-tempering chocolate used in chilled foods. Also, chilled foods in the present invention refer to foods that are stored in the refrigerated temperature range of 0 to 15°C.

[0015] The non-tempering chocolate for chilled foods according to an embodiment of the present invention contains a cocoa content of 7% by mass or more, preferably 7 to 34% by mass, more preferably 10 to 30% by mass, and even more preferably 15 to 27% by mass. When the cocoa content is within the above range, the chocolate will have a rich cocoa flavor. In the present invention, the cacao component refers to cacao nibs, cacao mass, cocoa cake, cocoa powder, or cocoa butter.

[0016] The non-tempering chocolate for chilled foods according to an embodiment of the present invention contains 3 to 15% by mass of cocoa butter, preferably 3 to 13% by mass, more preferably 3 to 12% by mass, and even more preferably 3 to 10% by mass. When the cocoa butter content is within the above range, the chocolate has a rich cacao flavor. In the present invention, the cocoa butter includes not only the cocoa butter contained in chocolate, but also the cocoa butter contained in cocoa nibs, cocoa mass, cocoa cake, cocoa powder, etc.

[0017] The non-tempering chocolate for chilled foods according to an embodiment of the present invention contains 30 to 65% by mass of fats and oils, preferably 33 to 60% by mass, more preferably 35 to 55% by mass, and even more preferably 35 to 50% by mass. When the fat and oil content is within the above range, the chocolate is less likely to develop bloom and grain, and has a good melt-in-the-mouth texture. In the present invention, the term "fat" refers to the total fat content of all fats and oils contained in chocolate. For example, if chocolate contains cocoa mass, whole milk powder, and fat A, the fat and oil is a mixture of cocoa butter contained in the cocoa mass, milk fat contained in the whole milk powder, and fat A. That is, the term "fat and oil" in the present invention includes not only the fats and oils blended, but also fats and oils (cocoa butter, milk fat, etc.) contained in oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.).

[0018] The non-tempering chocolate for chilled foods according to an embodiment of the present invention contains 3 to 30% by mass of cocoa butter in the fat or oil, preferably 3 to 28% by mass, more preferably 7 to 25% by mass, and even more preferably 7 to 20% by mass. When the cocoa butter content in the fat or oil of the chocolate is within the above range, the chocolate is less likely to develop bloom and grain.

[0019] The non-tempering chocolate for chilled foods according to an embodiment of the present invention contains 65 to 95 mass %, preferably 68 to 95 mass %, more preferably 70 to 95 mass %, and even more preferably 75 to 92 mass % of oil-and-fat composition A in the oil-and-fat content of the chocolate. When the content of oil-and-fat composition A in the oil-and-fat content of the chocolate is within the above range, the chocolate is less likely to develop bloom and grain, and has a good melt-in-the-mouth texture.

[0020] The oil and fat composition A used in the production of the non-tempering chocolate for chilled foods according to the embodiment of the present invention is an oil and fat composition that satisfies the following conditions (a) to (i). (a) Contains 15 mass % or less of X3. (b) Contains 5 to 70 mass % of X2U. (c) The mass ratio of XUX / X2U is 0.25 to 0.50. (d) The mass ratio of X2O / X2U is 0.70 or more. (e) Contains 35 mass% or less of XU2. (f) Contains 10% by mass or less of U3. (g) The total content of triglycerides with one Z bonded thereto and triglycerides with two Z bonded thereto is 70% by mass or less. (h) The constituent fatty acid contains 45 to 85 mass % of Y. (i) The constituent fatty acid contains 15 to 55 mass % of U.

[0021] The oil and fat composition A used in the production of the non-tempering chocolate for chilled foods according to the embodiment of the present invention contains 15% by mass or less of X3, preferably 12% by mass or less, more preferably 3 to 12% by mass, and even more preferably 5 to 10% by mass (condition (a)). In the present invention, X3 is a triglyceride (XXX) in which three molecules of X are bonded. A triglyceride is a triacylglycerol in which three molecules of fatty acid are bonded to glycerol. In the present invention, X is a saturated fatty acid having 16 to 18 carbon atoms.

[0022] The oil and fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention contains 5 to 70% by mass of X2U, preferably 7 to 67% by mass, more preferably 10 to 65% by mass, and even more preferably 30 to 60% by mass (condition (b)). In the present invention, X2U is a triglyceride (XXU+XUX+UXX) in which two molecules of X are bonded to one molecule of U. In the present invention, U is an unsaturated fatty acid having 18 carbon atoms.

[0023] The oil-and-fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention has a mass ratio of XUX / X2U of 0.25 to 0.50, preferably 0.27 to 0.47, more preferably 0.28 to 0.45, and even more preferably 0.30 to 0.43 (condition (c)). In the present invention, the mass ratio of XUX / X2U refers to the ratio of the XUX content (% by mass) to the X2U content (% by mass). In the present invention, XUX is a triglyceride in which X is bonded to positions 1 and 3 and U is bonded to position 2.

[0024] The oil-and-fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention has a mass ratio of X2O / X2U of 0.70 or more, preferably 0.73 to 0.95, more preferably 0.75 to 0.93, and even more preferably 0.80 to 0.90 (condition (d)). In the present invention, the mass ratio of X2O / X2U refers to the ratio of the X2O content (% by mass) to the X2U content (% by mass). In the present invention, X2O is a triglyceride in which two X molecules and one O molecule are bonded (XXO+XOX+OXX). In the present invention, O is oleic acid (a monounsaturated fatty acid having 18 carbon atoms).

[0025] The oil and fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention contains 35% by mass or less of XU2, preferably 3 to 33% by mass, more preferably 5 to 30% by mass, and even more preferably 10 to 30% by mass (condition (e)). In the present invention, XU2 is a triglyceride in which one molecule of X and two molecules of U are bonded (XUU+UXU+UUX).

[0026] The oil and fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention contains 10% by mass or less of U3, preferably 8% by mass or less, more preferably 7% by mass or less, and even more preferably 1 to 5% by mass (condition (f)). In the present invention, U3 is a triglyceride in which three U molecules are bonded (UUU).

[0027] The oil and fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention contains a total of 70% by mass or less of triglycerides having one Z bond and triglycerides having two Z bonds, preferably 65% ​​by mass or less, more preferably 1 to 63% by mass, and even more preferably 1 to 35% by mass (condition (g)). In the present invention, Z is a saturated fatty acid having 8 to 14 carbon atoms. In the present invention, triglycerides having one bonded Z are ZX2, ZXU, and ZU2, and triglycerides having two bonded Z are Z2X and Z2U. In the present invention, ZX2 is a triglyceride having one bonded Z molecule and two bonded X molecules (ZXX+XZX+XXZ). In the present invention, ZXU is a triglyceride having one bonded Z molecule, one bonded X molecule, and one bonded U molecule (ZXU+ZUX+XZU+XUZ+UZX+UXZ). In the present invention, ZU2 is a triglyceride having one bonded Z molecule and two bonded U molecules (ZUU+UZU+UUZ). In the present invention, Z2X is a triglyceride having two bonded Z molecules and one bonded X molecule (ZZX+ZXZ+XZZ). In the present invention, Z2U is a triglyceride in which two molecules of Z and one molecule of U are bonded (ZZU+ZUZ+UZZ).

[0028] The oil and fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention contains, as a constituent fatty acid, 45 to 85% by mass of Y, preferably 47 to 83% by mass, more preferably 50 to 80% by mass, and even more preferably 52 to 78% by mass (condition (h)). In the present invention, Y is a saturated fatty acid having 8 to 18 carbon atoms.

[0029] The oil and fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention contains, as a constituent fatty acid, 15 to 55 mass %, preferably 18 to 50 mass %, more preferably 20 to 47 mass %, and even more preferably 30 to 45 mass % of U (condition (i)).

[0030] The oil / fat composition A used in the production of the non-tempering chocolate for chilled foods according to the embodiment of the present invention preferably has a P / St mass ratio of 1.0 or more, more preferably 2.0 or more, even more preferably 2.5 to 13.0, and most preferably 4.5 to 12.0 (condition (j)). In the present invention, the mass ratio of P / St is the ratio of the P content (% by mass) to the St content (% by mass) in the constituent fatty acids. In the present invention, P is palmitic acid (a saturated fatty acid having 16 carbon atoms), and St is stearic acid (a saturated fatty acid having 18 carbon atoms).

[0031] The oil-and-fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention preferably contains Z2X and ZX2 in a total amount of 40% by mass or less, more preferably 37% by mass or less, even more preferably 35% by mass or less, and most preferably 20% by mass or less.

[0032] The oil and fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention preferably contains Z2U, ZXU and ZU2 in a total amount of 40% by mass or less, more preferably 37% by mass or less, even more preferably 35% by mass or less, and most preferably 20% by mass or less.

[0033] The oil and fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention preferably contains 45% by mass or less of Z as a constituent fatty acid, more preferably 40% by mass or less, even more preferably 35% by mass or less, and most preferably 20% by mass or less.

[0034] The oil and fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention preferably contains M as a constituent fatty acid in an amount of 10% by mass or less, more preferably 8% by mass or less, even more preferably 5% by mass or less, and most preferably 1 to 5% by mass. In the present invention, M is a saturated fatty acid having 8 to 10 carbon atoms.

[0035] The oil and fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention preferably contains L as a constituent fatty acid in an amount of 40% by mass or less, more preferably 35% by mass or less, even more preferably 30% by mass or less, and most preferably 20% by mass or less. In the present invention, L is a saturated fatty acid having 12 to 14 carbon atoms.

[0036] The oil and fat composition A used in the production of the non-tempering chocolate for chilled foods according to the embodiment of the present invention contains, as a constituent fatty acid, preferably 35 to 65% by mass, more preferably 38 to 63% by mass, even more preferably 40 to 60% by mass, and most preferably 45 to 58% by mass of X.

[0037] The oil and fat composition A used in the production of non-tempering chocolate for chilled foods according to an embodiment of the present invention preferably contains 5% by mass or less of T as a constituent fatty acid, more preferably 3% by mass or less, and even more preferably 1% by mass or less. In the present invention, T is a trans fatty acid.

[0038] The triglyceride content of fats and oils can be measured by gas chromatography (JAOCS, vol. 70, 11, 1111-1114 (1993)), silver ion column-HPLC (J. High Resol. Chromatogr., 18, 105-107 (1995)), and gas chromatography (AOCS Ce5-86). The fatty acid content of fats and oils can be measured by gas chromatography (in accordance with AOCS Ce1f-96). The iodine value of fats and oils can be measured in accordance with "2.3.4.1-2013 Iodine value (Wyss-cyclohexane method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)."

[0039] The fat and oil composition A used in the production of the non-tempering chocolate for chilled foods according to the embodiment of the present invention is not particularly limited, and fats and oils typically used in the production of chocolate can be used, so long as the triglyceride composition, fatty acid composition, etc. are within the above-mentioned ranges. Specific examples of fats and oils include cocoa butter, palm kernel oil, coconut oil, palm oil, palm fractionated oils (palm mid fraction, palm stearin, palm olein, etc.), shea butter, sal fat, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, sesame oil, olive oil, milk fat, and processed fats and oils thereof (fat and oils that have been subjected to one or more of the following processes: blending, fractionation, hydrogenation, and interesterification). Two or more of the above fats and oils can also be used in combination.

[0040] In producing the oil and fat composition A, the following oil and fat B, oil and fat C, and oil and fat D are preferably used. The oil / fat composition A preferably contains 0 to 100% by mass of the following oil / fat B, 0 to 10% by mass of the following oil / fat C, and 0 to 100% by mass of the following oil / fat D, more preferably 0 to 100% by mass of the following oil / fat B, 0 to 7% by mass of the following oil / fat C, and 0 to 100% by mass of the following oil / fat D, and even more preferably 45 to 100% by mass of the following oil / fat B, 0 to 7% by mass of the following oil / fat C, and 0 to 55% by mass of the following oil / fat D.

[0041] The oil / fat B is a randomly interesterified non-lauric oil / fat. The oil / fat B is also a fractionated oil obtained by fractionating a mixed oil of a randomly interesterified non-lauric oil / fat and a non-lauric oil / fat. The randomly interesterified non-lauric oil is preferably a randomly interesterified palm-based oil. In the present invention, palm-based oil refers to palm oil and processed palm oil such as palm fractionated oil. In the present invention, processed palm fractionated oil such as interesterified palm oil is also considered to be a palm-based oil. The randomly interesterified palm-based oil and fat is preferably a randomly interesterified mixed oil of palm mid and palm stearin, more preferably a randomly interesterified mixed oil of palm mid having an iodine value of 40 to 50 and palm stearin having an iodine value of 8 to 20. The blending ratio of the mixed oil of palm mid and palm stearin (palm mid:palm stearin) is preferably a mass ratio of 70:30 to 60:40, more preferably a mass ratio of 68:32 to 63:37. The non-lauric fat in the fractionated oil is preferably palm-based fat, more preferably palm mid fraction, and even more preferably palm mid fraction having an iodine value of 40 to 50. The blending ratio of the mixed oils before fractionation of the fractionated oil (random interesterified non-lauric fat:non-lauric fat) is preferably a mass ratio of 85:15 to 97:3, more preferably a mass ratio of 92:8 to 97:3. The fractionated oil is preferably a low melting point fraction obtained by fractionation. The method of random interesterification when producing the above-mentioned oil / fat B is not particularly limited, and can be carried out by a conventionally known method. When producing the above-mentioned oil / fat B, the method of fractionation is not particularly limited, and can be carried out by a conventionally known method.

[0042] The fat / oil B contains 15% by mass or less of X3, preferably 12% by mass or less, more preferably 3 to 12% by mass, and even more preferably 5 to 10% by mass.

[0043] The fat / oil B contains 45 to 70% by mass of X2U, preferably 50 to 65% by mass, and more preferably 52 to 60% by mass.

[0044] The fat / oil B has a mass ratio of XUX / X2U of 0.25 to 0.50, preferably 0.30 to 0.47, and more preferably 0.35 to 0.45.

[0045] The fat / oil B has a mass ratio of X2O / X2U of 0.70 or more, preferably 0.75 to 0.95, and more preferably 0.80 to 0.90.

[0046] The fat / oil B contains 15 to 35% by mass, preferably 17 to 33% by mass, and more preferably 20 to 30% by mass of XU2.

[0047] The fat / oil B contains 10% by mass or less of U3, preferably 7% by mass or less, and more preferably 1 to 5% by mass.

[0048] The fat / oil B preferably contains 45 to 65 mass % of X as a constituent fatty acid, more preferably 48 to 63 mass %, and even more preferably 50 to 60 mass %.

[0049] The fat / oil B contains 35 to 55 mass % of U as a constituent fatty acid, preferably 38 to 52 mass %, and more preferably 40 to 48 mass %.

[0050] The fat / oil B has a P / St mass ratio of preferably 5.0 to 15.0, more preferably 7.0 to 13.0, and even more preferably 8.0 to 12.0.

[0051] The fat / oil C is a randomly interesterified fat / oil of a medium-chain fatty acid triglyceride and an extremely hardened oil. The medium-chain fatty acid triglyceride contains 90% by mass of M, preferably 95% by mass or more, and more preferably 100% by mass. The extremely hardened oil contains 90% by mass, preferably 93% by mass or more, and more preferably 95% by mass or more of X. The extremely hardened oil is preferably extremely hardened rapeseed oil. The blending ratio of the medium-chain fatty acid triglyceride to the extremely hardened oil (medium-chain fatty acid triglyceride:extremely hardened oil) is preferably 10:90 to 65:35 by mass, more preferably 20:80 to 55:45 by mass, and even more preferably 40:60 to 55:45 by mass.

[0052] The fat / oil C preferably contains M2X and MX2 in a total amount of 50% by mass or more, more preferably 60 to 100% by mass, and even more preferably 65 to 85% by mass. In the present invention, M2X is a triglyceride in which two molecules of M and one molecule of X are bonded (MMX+MXM+XMM). Also, in the present invention, MX2 is a triglyceride in which one molecule of M and two molecules of X are bonded (MXX+XMX+XXM).

[0053] The fat / oil C preferably has a mass ratio of MX2 / M2X of 0.05 to 4.5, more preferably 0.2 to 3.0, and even more preferably 0.5 to 1.5. In the present invention, the mass ratio of MX2 / M2X refers to the ratio of the MX2 content (% by mass) to the M2X content (% by mass).

[0054] The fat / oil C preferably contains 35 to 65 mass %, more preferably 37 to 63 mass %, and even more preferably 40 to 60 mass % of M as a constituent fatty acid.

[0055] The fat / oil C preferably contains 35 to 65 mass % of X as a constituent fatty acid, more preferably 37 to 63 mass %, and even more preferably 40 to 60 mass %.

[0056] The oil / fat D is a randomly interesterified oil / fat of a lauric oil and a non-lauric oil. In the present invention, the lauric oil / fat refers to an oil / fat in which lauric acid accounts for 30% by mass or more of the fatty acids constituting the oil / fat.

[0057] Specific examples of the lauric fats and oils used in the production of the above-mentioned fats and oils D include coconut oil, palm kernel oil and their fractionated oils, interesterified fats and oils, and hardened oils. In the production of the above-mentioned fats and oils D, the lauric fats and oils can be used alone or in combination of two or more. The lauric fat used in producing the above fat D is preferably extremely hydrogenated palm kernel oil, extremely hydrogenated palm kernel olein, or palm kernel oil, more preferably extremely hydrogenated palm kernel oil.

[0058] The non-lauric fat used in the production of the above-mentioned fat D is preferably a palm-based fat. Specific examples of palm-based fats and oils used in the production of the above-mentioned fat D include palm oil, palm olein, interesterified palm olein, palm stearin, palm mid fraction (palm mid fraction (PMF)), etc. In the production of the above-mentioned fat D, one type of palm-based fat or oil can be used, or two or more types can be used in combination. The palm-based fats and oils used in producing the above-mentioned fats and oils D are preferably palm-based fats and oils having an iodine value of 25 to 60, more preferably palm stearin having an iodine value of 27 to 37, palm mid-point fraction having an iodine value of 40 to 50, highly hydrogenated palm stearin oil, and palm oil, and even more preferably palm stearin having an iodine value of 27 to 37, and palm mid-point fraction having an iodine value of 40 to 50.

[0059] In the above-mentioned oil / fat D, the mixing ratio of lauric oil / fat to non-lauric oil / fat (lauric oil / fat:non-lauric oil / fat) as the raw material oil / fat to be subjected to the random transesterification reaction 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. The method of random interesterification when producing the above-mentioned oil / fat D is not particularly limited, and can be carried out by a conventionally known method. Hydrogenation may be carried out as necessary when producing the above-mentioned oil / fat D. The hydrogenation method is not particularly limited, and can be carried out by a conventionally known method.

[0060] The above-mentioned fat / oil D preferably has an iodine value of 45 or less, more preferably 35 or less, and even more preferably 20-30.

[0061] The fat / oil D preferably contains 55 to 70 mass % of triglycerides having one Z bonded thereto and triglycerides having two Z bonded thereto, more preferably 58 to 67 mass %, and even more preferably 60 to 65 mass % in total.

[0062] The fat / oil D preferably contains Z2X and ZX2 in a total amount of 20 to 40 mass %, more preferably 25 to 38 mass %, and even more preferably 27 to 37 mass %.

[0063] The fat / oil D preferably contains Z2U, ZXU and ZU2 in a total amount of 20 to 40 mass %, more preferably 23 to 38 mass %, and even more preferably 25 to 35 mass %.

[0064] The fat / oil D preferably contains 10% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less of M as a constituent fatty acid.

[0065] The fat / oil D preferably contains 20 to 40 mass % of L as a constituent fatty acid, more preferably 23 to 38 mass %, and even more preferably 25 to 35 mass %.

[0066] The fat / oil D preferably contains 35 to 55 mass % of X as a constituent fatty acid, more preferably 38 to 52 mass %, and even more preferably 40 to 50 mass %.

[0067] The fat / oil D preferably contains 15 to 35 mass % of U as a constituent fatty acid, more preferably 18 to 33 mass %, and even more preferably 20 to 30 mass %.

[0068] The non-tempering chocolate for chilled foods according to the embodiment of the present invention preferably contains sugars. The non-tempering chocolate for chilled foods according to the embodiment of the present invention preferably contains sugars in an amount of 25 to 60% by mass, more preferably 30 to 55% by mass, and even more preferably 40 to 50% by mass. In the present invention, "carbohydrates" refers 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, "saccharides" refers to monosaccharides and disaccharides (glucose, fructose, galactose, sugar (sucrose), lactose, maltose, etc.). In the present invention, "carbohydrates" refers to carbohydrates themselves and does not include carbohydrates contained in other raw materials (e.g., powdered milk, etc.). The carbohydrate used in the production of the non-tempering chocolate for chilled foods according to the embodiment of the present invention is preferably a sugar, more preferably sugar.

[0069] The non-tempering chocolate for chilled foods according to the embodiment of the present invention can use ingredients commonly used in chocolate, in addition to the cacao component, cocoa butter, fats and oils, fat and oil composition A, and sugars. Specific examples include dairy products such as skim milk powder and whole milk powder, emulsifiers such as sucrose fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, sorbitan fatty acid esters, and lecithin, soybean flour, soy protein, processed fruit products, processed vegetable products, various powders such as matcha powder and coffee powder, gums, starches, antioxidants, coloring agents, and flavoring agents.

[0070] The non-tempering chocolate for chilled foods according to an embodiment of the present invention can be produced by a conventionally known method for producing chocolate. The non-tempering chocolate for chilled foods according to an embodiment of the present invention can be produced, for example, using raw materials such as fats and oils, cocoa components, sugars, emulsifiers, etc., through a mixing process, a micronization process (refining), a refining process (conching), a cooling process, etc. Furthermore, the non-tempering chocolate for chilled foods according to an embodiment of the present invention is preferably produced through a micronization process.

[0071] The non-tempering chocolate for chilled foods according to the embodiment of the present invention is less likely to develop bloom or grain when stored in a refrigerator, and has a good melt-in-the-mouth texture.

[0072] The composite chilled food product of the embodiment of the present invention is a composite food product comprising the non-tempering chocolate for chilled foods of the embodiment of the present invention and a chilled food product.

[0073] Specific examples of chilled foods used in the production of the composite chilled food of an embodiment of the present invention include desserts such as whipped cream, mousse, pudding, jelly, parfait, bavarois, etc., Western sweets such as choux pastries (eclairs, cream puffs, etc.), pies, waffles, etc., sponge cakes (shortcake, roll cake, decorated cake, torte, chiffon cake, etc.), butter cakes (pound cake, fruit cake, madeleine, baumkuchen, castella, etc.), baked goods such as biscuits, cookies, crackers, pretzels, wafers, sables, langue de chat, macarons, rusks, etc., fruits such as bananas, apples, strawberries, etc., stollen, brioche, donuts, Danish pastries, etc. The chilled food products used in the production of the composite chilled food products according to the embodiments of the present invention are preferably eclairs, cream puffs, sponge cakes, and pound cakes.

[0074] The composite chilled food product of the embodiment of the present invention can be produced by combining chocolate and food using a conventionally known method. Methods for combining the non-tempering chocolate for chilled foods of the embodiment of the present invention with the chilled food include coating, pouring, wrapping, sandwiching, adhering, kneading, etc., with coating being preferred. In the composite chilled food product of the embodiment of the present invention, the chilled food product is preferably coated with the non-tempering chocolate for chilled foods of the embodiment of the present invention.

[0075] In the composite chilled food product according to the embodiment of the present invention, the chocolate portion is less likely to bloom or develop grains when stored in a refrigerator, and has a good melt-in-the-mouth texture. [Example]

[0076] 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 in accordance with AOCS Ce1f-96. [Method for analyzing triglycerides in fats and oils] The triglyceride content of the oils and fats was measured by gas chromatography in accordance with 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 (Wijs-cyclohexane method)" of "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)."

[0077] [Production of random interesterified oil b1] 65 parts by mass of palm mid-melting point fraction (iodine value: 45) and 35 parts by mass of palm stearin (iodine value: 11) were mixed together. The resulting mixed oil was subjected to random interesterification to obtain random interesterified oil b1. The transesterification reaction was carried out according to a conventional method by adding 0.2% by mass of sodium methoxide to a thoroughly dried raw material oil and fat, and then carrying out the reaction under reduced pressure at 120°C for 0.5 hours while stirring.

[0078] [Production of fats and oils B1] 95 parts by mass of random interesterified oil b1 and 5 parts by mass of palm mid-melting point fraction were mixed. The resulting mixed oil was dry fractionated to remove the high-melting point fraction, thereby obtaining a low-melting point fraction. The low-melting point fraction was deodorized to obtain oil A1 (X3 content: 8.6% by mass, X2U content: 57.6% by mass, XUX / X2U mass ratio: 0.408, X2O / X2U mass ratio: 0.839, XU2 content: 26.0% by mass, U3 content: 3.4% by mass, X content: 55.2% by mass, U content: 43.0% by mass, P / St mass ratio: 11.24).

[0079] [Production of oils and fats C1] 51 parts by mass of extremely hardened rapeseed oil (iodine value: 1, X content: 96.8% by mass) was mixed with 49 parts by mass of MCT (M content: 100% by mass). The resulting mixed oil was subjected to random interesterification to obtain oil C1 (M2X content: 43.4% by mass, MX2 content: 32.3% by mass, total content of M2X and MX2: 75.7% by mass, MX2 / M2X mass ratio: 0.74, M content: 48.4% by mass, X content: 50.1% by mass). The transesterification reaction was carried out according to a conventional method by thoroughly drying the raw oil and fat, adding sodium methoxide in an amount of 0.2% by mass based on the raw oil and fat, and then carrying out the reaction under reduced pressure at 120°C for 0.5 hours with stirring.

[0080] [Production of fats and oils D1] 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 interesterification reaction to obtain Oil A1 (iodine value: 23, total content of Z2X and ZX2: 32.9% by mass, total content of Z2U, ZXU, and ZU2: 29.6% by mass, total content of Z2X, ZX2, Z2U, ZXU, and ZU2: 62.6% by mass, M content: 2.9% by mass, L content: 29.2% by mass, X content: 44.1% by mass, U content: 23.3% by mass). The transesterification reaction was carried out according to a conventional method by thoroughly drying the raw oil and fat, adding sodium methoxide in an amount of 0.2% by mass based on the raw oil and fat, and then carrying out the reaction under reduced pressure at 120°C for 0.5 hours with stirring.

[0081] [Other fats and oils] Palm mid-melting point oil with an iodine value of 45 was designated as oil b1. The highly hydrogenated palm oil was designated as fat c1. Hardened palm kernel oil with a melting point of 34°C was designated as oil d1. Hardened palm kernel oil with a melting point of 40°C was designated as oil d2. Palm oil was designated as fat d3.

[0082] [Production of oil and fat composition] The melted fats and oils were mixed in the proportions shown in Tables 1 and 2 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 methods. The measurement results are shown in Tables 1 and 2. The units of blending and content are % by mass (no units for mass ratios).

[0083] [Table 1]

[0084] [Table 2]

[0085] [Chocolate manufacturing] The chocolates having the compositions shown in Tables 3 to 7 were produced using a conventional chocolate production method (mixing, pulverizing, refining, and cooling) without tempering (the water content of the chocolate was 3% by mass or less). The resulting chocolates were evaluated for bloom, grain, and melt-in-the-mouth texture using the following evaluation methods. The evaluation results are shown in Tables 3 to 8.

[0086] [Method for evaluating bloom and grain in chocolate] Chocolates with the formulations shown in Tables 3 to 8 were produced using a normal chocolate production method (mixing, granulation, refining, and cooling). The produced chocolates were completely melted and then adjusted to 50°C. 3g portions of the chocolate adjusted to 50°C were filled into molds and cooled. After cooling, the molded chocolate samples were stored at 10°C, and the surface condition was observed after 8 days. Bloom and grain were evaluated according to the following evaluation criteria. If the evaluation result was ○ or △, it was determined that bloom and grain were unlikely to occur.

[0087] [Bloom's evaluation criteria] ○: No bloom and good △: Slightly dull, no problem ×: Bloom is visible all over the surface

[0088] [Grain evaluation criteria] ○: No grains, good △: Slight grain formation ×: Grain is visible all over

[0089] [Method for evaluating chocolate melting] [Evaluation of melt-in-the-mouth texture] Chocolates that had been refrigerated and stored at 10°C for 8 days were tasted by a panel of 10 experts and scored according to the following evaluation criteria. The average scores of the 10 experts were calculated and evaluated according to the following evaluation criteria. If the average score was rated as ○ or △, the chocolate was judged to have good melt-in-the-mouth texture. The expert panel that evaluated the chocolate's melt-in-the-mouth texture had been regularly trained in sensory evaluation of chocolate melt-in-the-mouth texture, etc., and there was little individual variation in the sensory evaluation results of chocolate melt-in-the-mouth texture, etc.

[0090] [Evaluation criteria for melt-in-the-mouth texture] 2 points: Good 1 point: Normal 0 points: Not good <Average score> ○: 1.5 points or more △: 1.0 points or more and less than 1.5 points ×: Less than 1.0 points

[0091] [Table 3]

[0092] [Table 4]

[0093] [Table 5]

[0094] [Table 6]

[0095] [Table 7]

[0096] [Table 8]

[0097] As can be seen from Tables 3 to 6, the chocolates of the examples were less likely to develop bloom or grain and had a good melt-in-the-mouth texture. On the other hand, as can be seen from Tables 7 and 8, the chocolates of the comparative examples were prone to blooming and graining, and did not have a good melt-in-the-mouth texture.

Claims

1. The non-tempering chocolate for chilled foods contains 7% by mass or more of a cacao content, 3 to 15% by mass of cocoa butter, and 30 to 65% by mass of fats and oils, and the fats and oils of the chocolate contain 3 to 30% by mass of cocoa butter and 65 to 95% by mass of the following fat and oil composition A. Oil and fat composition A: an oil and fat composition that satisfies the following conditions (a) to (i). (a) Contains 15 mass % or less of X3. (b) Contains 5 to 70 mass % of X2U. (c) The mass ratio of XUX / X2U is 0.25 to 0.

50. (d) The mass ratio of X2O / X2U is 0.70 or more. (e) Contains 35 mass% or less of XU2. (f) Contains 10% by mass or less of U3. (g) The total content of triglycerides having one Z bonded thereto and triglycerides having two Z bonded thereto is 70% by mass or less. (h) The constituent fatty acid contains 45 to 85 mass % of Y. (i) The fatty acid component U is contained in an amount of 15 to 55% by mass. In the above conditions (a) to (h), X, U, O, Z, Y, X3, X2U, XUX, X2O, XU2, and U3 respectively represent the following. X: saturated fatty acid with 16 to 18 carbon atoms U: unsaturated fatty acid with 18 carbon atoms O: Oleic acid Z: saturated fatty acids with 8 to 14 carbon atoms Y: saturated fatty acid with 8 to 18 carbon atoms X3: Triglyceride with three X molecules bonded X2U: Triglyceride with two X molecules and one U molecule bonded XUX: Triglyceride with X at the 1st and 3rd positions and U at the 2nd position X2O: Triglyceride with two X molecules and one O molecule bonded XU2: Triglyceride with one X molecule and two U molecules bonded U3: Triglyceride with three U molecules bonded

2. The non-tempering chocolate for chilled foods according to claim 1, wherein the oil and fat composition A further satisfies the following condition (j): (j) The mass ratio of P / St is 1.0 or more. In the above condition (j), P and St respectively represent the following: P: Palmitic acid St: stearic acid

3. A composite chilled food product comprising the non-tempering chocolate for chilled foods according to claim 1 or 2 and a chilled food product.

Images