Oil and fat for chocolate

Abstract

To provide an oil and fat for chocolate having a reduced trans fatty acid content, which exhibits excellent bloom resistance and achieves desirable snap and melt-in-mouth texture in chocolate.SOLUTION: An oil and fat for chocolate, wherein the constituent fatty acid composition and triglyceride composition in the oil and fat are appropriately adjusted.

Description

[Technical Field]

[0001] The present invention relates to fats and oils for chocolates. [Background technology]

[0002] Fats and oils for chocolate, which are widely used as cocoa butter substitutes, can be broadly divided into those for tempering chocolate, which require temperature control during solidification and molding, and those for non-tempering chocolate, which do not. Tempering fats and oils contain a large amount of SUS triglycerides (S: saturated fatty acids with 16 to 20 carbon atoms; U: monounsaturated fatty acids with 18 carbon atoms; triglycerides in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position), which are abundant in cocoa butter, and have similar properties and physical characteristics to cocoa butter. Therefore, they are highly compatible with cocoa butter and can produce a texture similar to that of cocoa butter. However, because strict temperature control is required for the tempering process, it is desirable to omit this process.

[0003] On the other hand, non-tempering fats and oils for chocolate do not require complicated tempering procedures and can therefore be suitably used in a variety of food combinations that combine chocolate with bread, Western confectionery, etc., and can be broadly classified into trans fatty acid fats and oils for chocolate, interesterified / fractionated fats and oils for chocolate, and lauric acid fats and oils for chocolate.

[0004] Lauric acid-based fats and oils for chocolates have long been produced from oils and fats rich in lauric acid-rich triglycerides, such as palm kernel oil fractionation and coconut oil. These have various advantages, such as texture and physical properties very similar to those of cocoa butter and a good luster, but they cannot be blended with large amounts of cocoa content or cocoa butter because they suffer from severe blooming and graining during storage.

[0005] Among fats and oils for non-tempering chocolates, trans fatty acid fats obtained by hydrogenating liquid oils such as soybean oil and rapeseed oil have been widely used due to their good melt-in-the-mouth properties and high compatibility with cocoa butter. However, in recent years, the health risks of trans fatty acids have become clear, and there is a demand for low-trans fatty acid fats and oils for chocolates.

[0006] As mentioned above, there is a demand for low-trans fatty acid fats for chocolate, and in recent years, development of interesterified and fractionated fats for chocolate has been progressing (Patent Documents 1 to 5). These interesterified and fractionated fats for chocolate have a good melt-in-the-mouth texture, and are obtained by chemically or enzymatically interesterifying raw fats with an extremely low trans fatty acid content, such as hardened soybean oil or rapeseed oil, or solid fats such as palm oil, followed by fractionation.

[0007] Patent Documents 6 to 11 disclose fats and oils for chocolates that have a low trans fatty acid content and contain lauric acid as a constituent fatty acid. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Special Publication No. 2005-507028 [Patent Document 2] Special Publication No. 2010-532802 [Patent Document 3] Japanese Patent Application Laid-Open No. 2007-319043 [Patent Document 4] International Publication No. WO2011 / 138918 [Patent Document 5] International Publication No. WO2012 / 002373 [Patent Document 6] Japanese Patent Application Laid-Open No. 2008-182961 [Patent Document 7] Japanese Patent Application Laid-Open No. 2010-142152 [Patent Document 8] Japanese Patent Application Laid-Open No. 2010-142153 [Patent Document 9] Japanese Patent Application Laid-Open No. 2011-115075 [Patent Document 10] Japanese Patent Application Laid-Open No. 2016-116486 [Patent Document 11] Japanese Patent Application Publication No. 2018-171001 [Patent Document 12] Japanese Patent Application Publication No. 2018-171001 [Patent Document 13] Japanese Patent Application Publication No. 2018-171002 [Patent Document 14] International Publication No. WO2019 / 188492 [Patent Document 15] International Publication No. WO2020 / 022337 Summary of the Invention [Problem to be solved by the invention]

[0009] In recent years, consumers have increasingly demanded delicious chocolates. Therefore, non-tempering fats and oils for chocolates are desired due to their workability. Similarly, for chocolates used for coating or bonding, not only are physical properties such as workability and solidification speed required, but also qualities such as a good melt-in-the-mouth feel when eaten and flavors such as a cocoa flavor and chocolate flavor that accompany the good melt-in-the-mouth feel are required. The cocoa flavor is a chocolate flavor that is felt more strongly by increasing the ratio of cocoa mass in chocolates, and cocoa mass is essential for imparting a cocoa flavor and a delicious chocolate flavor. However, cocoa mass contains approximately 55% by mass of cocoa butter, and if a large amount of cocoa mass is added, the cocoa butter content will also increase, which can cause fat bloom in coating or adhesive applications that do not require tempering, so there is a limit to the cocoa mass content.

[0010] The object of the present invention is to provide non-tempering chocolates that have excellent bloom resistance, good snap properties, and good melt-in-the-mouth properties even when a large amount of cocoa mass is blended, by using fats and oils for non-tempering chocolates that have a low trans fatty acid content. [Means for solving the problem]

[0011] The applicant has considered ways to improve the quality and functionality of fats and oils for chocolates that have a low trans fatty acid content. The fats and oils for chocolates described in Patent Documents 1 to 5, which have a low trans fatty acid content and do not contain lauric acid as a constituent fatty acid, tend to have poor melt-in-the-mouth texture. The applicant believes that although the fats and oils described in Patent Documents 6 to 11 have relatively good melt-in-the-mouth texture, further quality improvements are required, including the limitations on the amount of cocoa butter blended, resistance to blooming, and poor melt-in-the-mouth texture. In response to the above-mentioned problems, the applicant has proposed in Patent Documents 12 to 15 chocolates that have excellent bloom resistance and melt easily in the mouth while reducing the trans fatty acid content, using randomly interesterified oils and fats in which the constituent fatty acid composition in the oils and fats has been appropriately adjusted.

[0012] The present inventors have conducted further studies and have found another solution by adjusting the constituent fatty acid composition and triglyceride composition of fats and oils to fall within specific numerical ranges, thereby completing the present invention.

[0013] That is, the present invention includes the following. (1) Fats and oils for chocolate that satisfy all of the following (A) to (G). (A) In the constituent fatty acid composition, the total content of palmitic acid and stearic acid is 35.0±3.0 mass% and the mass ratio of stearic acid to palmitic acid is 0.55 to 1.20. (B) In the constituent fatty acid composition, the content of unsaturated fatty acids is 10.0 to 22.0 mass% (C) In the constituent fatty acid composition, the content of lauric acid is 27.0 to 34.0% by mass (D) In ​​the constituent fatty acid composition, the content of behenic acid is 2.0 to 3.4% by mass (E) The content of triglycerides CN36 to CN38 in all triglycerides is 14.5 to 20.0% by mass. (F) The content of triglycerides CN46 to CN52 in total triglycerides is 33.0 to 44.0% by mass. (G) The mass ratio of triglycerides of CN36 to CN42 to triglycerides of CN46 to CN52 is 0.80 to 1.25 However, "CN36-CN38 triglyceride" refers to a triglyceride in fats and oils with a total number of carbon atoms of 36-38 in the constituent fatty acids. "CN36-CN42 triglycerides" refers to triglycerides in fats and oils with a total number of carbon atoms of 36 to 42 in the constituent fatty acids of the triglycerides. "CN46 to CN52 triglycerides" refers to triglycerides in fats and oils in which the total number of carbon atoms in the constituent fatty acids is 46 to 52. (2) A fat or oil for chocolate according to (1), containing at least two kinds of randomly interesterified oils. (3) Chocolates containing fats and oils for chocolates as defined in (1) or (2). (4) A method for improving the solidification rate of chocolate using the fat or oil for chocolate of (1) or (2).

[0014] The present invention also provides the following inventions. (5) Chocolates containing 50% by mass to 90% by mass of the fat for chocolates (1) or (2) and 5% by mass to 30% by mass of cocoa butter in the fat and oil content. (6) Fat for chocolates (1) or (2) containing fat X and fat Y shown below. Oil / fat X is a random interesterified oil that satisfies all of the following (I) to (N): (I) In the constituent fatty acid composition, the content of lauric acid is 17.1±3.4% by mass (J) In the constituent fatty acid composition, the content of palmitic acid is 32.3±6.5% by mass (K) In the constituent fatty acid composition, the content of stearic acid is 3.7±1.5% by mass (L)In the constituent fatty acid composition, the unsaturated fatty acid content is 38.2±7.6% by mass (M) The triglyceride content of CN36 to CN42 in the total triglycerides is 13.0±2.6% by mass (N) The triglyceride content of CN46 to CN52 is 58.9±11.8% by mass. Oil Y is a random interesterified oil that satisfies all of the following (i) to (o): (i) In the constituent fatty acid composition, the content of lauric acid is 40.8±8.2% by mass (j) In the constituent fatty acid composition, the content of palmitic acid is 9.6±3.8% by mass (k) In the constituent fatty acid composition, the content of stearic acid is 24.2±4.8% by mass (l)In the constituent fatty acid composition, the unsaturated fatty acid content is 3% by mass or less (m) In the constituent fatty acid composition, the content of behenic acid is 4.7±1.9% by mass (n) The triglyceride content of CN36 to CN42 in the total triglycerides is 35.5±7.1% by mass (o) The triglyceride content of CN46 to CN52 in the total triglycerides is 24.0±4.8% by mass However, "CN36-CN42 triglycerides" refers to triglycerides in fats and oils with a total number of carbon atoms of 36-42 in the constituent fatty acids of the triglycerides. "CN46-CN52 triglycerides" refers to triglycerides in fats and oils with a total number of carbon atoms of 46-52 in the constituent fatty acids. (7) The method for producing fats for chocolates according to (6), wherein the fats X and Y are prepared by random interesterification, and the fats X and Y are blended so as to satisfy all of the following (F) to (H): (F) The content of triglycerides CN46 to CN52 in total triglycerides is 33.0 to 44.0% by mass. (G) The mass ratio of triglycerides of CN36 to CN42 to triglycerides of CN46 to CN52 is 0.80 to 1.25 (H) The content of triglycerides CN36 to CN42 in total triglycerides is 35.0 to 44.0% by mass. However, "CN36-CN42 triglycerides" refers to triglycerides in fats and oils with a total number of carbon atoms of 36-42 in the constituent fatty acids. "CN46 to CN52 triglycerides" refers to triglycerides in fats and oils in which the total number of carbon atoms in the constituent fatty acids is 46 to 52. (8) The method for producing fats for chocolates according to (7), wherein the blending ratio of fats X to fats Y is 30:70 to 55:45. [Effects of the Invention]

[0015] The fat for chocolates of the present invention is a fat for chocolates with a reduced content of trans fatty acids, and by using the fat for chocolates of the present invention, it is possible to provide non-tempering chocolates that are excellent in bloom resistance, have good snap properties, and melt in the mouth. In a preferred embodiment, chocolates using the fat for chocolates of the present invention have a fast solidification rate and excellent workability. DETAILED DESCRIPTION OF THE INVENTION

[0016] The present invention will be specifically described below.

[0017] The fat for chocolate of the present invention must satisfy all of the following (A) to (D) in order to provide non-tempering chocolates that have excellent bloom resistance and good melt-in-the-mouth texture. (A) In the constituent fatty acid composition, the total content of palmitic acid and stearic acid is 35.0±3.0 mass% and the mass ratio of stearic acid to palmitic acid is 0.55 to 1.20. (B) In the constituent fatty acid composition, the content of unsaturated fatty acids is 10.0 to 22.0 mass% (C) In the constituent fatty acid composition, the content of lauric acid is 27.0 to 34.0% by mass (D) In ​​the constituent fatty acid composition, the content of behenic acid is 2.0 to 3.4% by mass

[0018] In a preferred embodiment, the fat for chocolates of the present invention satisfies all of the above (A) to (D), thereby making it possible to obtain chocolates that have good snap properties, good melt-in-the-mouth properties, a fast solidification rate, and excellent workability.

[0019] In the (A) constituent fatty acid composition, the total content of palmitic acid and stearic acid is 35.0±3.0% by mass, and preferably the content mass ratio of stearic acid to palmitic acid is 0.60 to 1.20. The total content of palmitic acid and stearic acid is preferably controlled around a central value of 35.0, and in the present invention, a fluctuation range of about ±3.0% by mass is permissible, and the fluctuation range is more preferably ±2.0% by mass.

[0020] In the (B) constituent fatty acid composition, the content of unsaturated fatty acids is preferably 10.0 to 21.5 mass %, 10.0 to 21.0 mass %, and more preferably 10.0 to 20.0 mass %.

[0021] In the (B) constituent fatty acid composition, the lower limit of the content of unsaturated fatty acids is preferably more than 10.0% by mass, 10.2% by mass or more, 10.5% by mass or more, or 11.0% by mass or more.

[0022] In the (C) constituent fatty acid composition, the content of lauric acid is preferably 27.5 to 34.0 mass %, more preferably 28.0 to 34.0 mass %.

[0023] In the (D) constituent fatty acid composition, the content of behenic acid is preferably 2.1 to 3.4% by mass.

[0024] The fat for chocolates of the present invention further satisfies all of the following (E) to (G): (E) The content of triglycerides CN36 to CN38 in all triglycerides is 14.5 to 20.0% by mass. (F) The content of triglycerides CN46 to CN52 in total triglycerides is 33.0 to 44.0% by mass. (G) The mass ratio of triglycerides of CN36 to CN42 to triglycerides of CN46 to CN52 is 0.80 to 1.25 However, "CN36-CN38 triglyceride" refers to a triglyceride in fats and oils with a total number of carbon atoms of 36-38 in the constituent fatty acids. "CN36-CN42 triglycerides" refers to triglycerides in fats and oils with a total number of carbon atoms of 36 to 42 in the constituent fatty acids of the triglycerides. "CN46 to CN52 triglycerides" refers to triglycerides in fats and oils in which the total number of carbon atoms in the constituent fatty acids is 46 to 52.

[0025] A preferred embodiment is an oil and fat for chocolates that satisfies all of the following (E) to (G). (E) The content of triglycerides CN36 to CN38 in all triglycerides is 15.0 to 20.0% by mass. (F) The content of triglycerides CN46 to CN52 in total triglycerides is 33.0 to 44.0% by mass. (G) The mass ratio of triglycerides of CN36 to CN42 to triglycerides of CN46 to CN52 is 0.80 to 1.25

[0026] Regarding the content of triglycerides CN36 to CN38 in the total triglycerides (E), if it exceeds 20.0% by mass, melt-in-the-mouth feel and flavor expression will deteriorate, which is undesirable.If it is less than 14.5% by mass, snap properties will decrease and the texture may become slightly soft, which is undesirable.

[0027] Another preferred embodiment is an oil and fat for chocolates that satisfies all of the following (E) to (G): (E) The content of triglycerides CN36 to CN38 in all triglycerides is 14.5 to 20.0% by mass. (F) The content of triglycerides CN46 to CN52 in total triglycerides is 33.0 to 44.0% by mass. (G) The mass ratio of triglycerides of CN36 to CN42 to triglycerides of CN46 to CN52 is 0.80 to 1.20

[0028] Another preferred embodiment is an oil and fat for chocolates that satisfies all of the following (E) to (G): (E) The content of triglycerides CN36 to CN38 in all triglycerides is 14.5 to 20.0% by mass. (F) The content of triglycerides CN46 to CN52 in total triglycerides is 33.0 to 42.5% by mass. (G) The mass ratio of triglycerides of CN36 to CN42 to triglycerides of CN46 to CN52 is 0.80 to 1.25

[0029] Another preferred embodiment is an oil and fat for chocolates that satisfies all of the following (E) to (G): (E) The content of triglycerides CN36 to CN38 in all triglycerides is 15.0 to 20.0% by mass. (F) The content of triglycerides CN46 to CN52 in total triglycerides is 33.0 to 42.5% by mass. (G) The mass ratio of triglycerides of CN36 to CN42 to triglycerides of CN46 to CN52 is 0.80 to 1.20

[0030] In another preferred embodiment, the content of triglycerides CN36 to CN42 in all triglycerides is 35.0 to 44.0 mass%, 35.5 to 44 mass%, or 36.0 to 44.0 mass%.

[0031] A preferred embodiment of the oil-and-fat for chocolate of the present invention contains at least two kinds of randomly interesterified oils. By using at least two kinds of randomly interesterified oils, it is possible to easily adjust the content within the above-mentioned range.

[0032] The random transesterification method may be a method using a chemical catalyst or a method using an enzyme catalyst. Examples of chemical catalysts that can be used include alkali metal catalysts such as sodium methylate, and examples of enzyme catalysts include lipases from the genera Alcaligenes, Penicillium, and Thermomyces. These lipases may be immobilized on ion exchange resins or diatomaceous earth by known methods, or may be used in powder form.

[0033] The fats and oils used in the fats and oils for chocolates of the present invention are not particularly limited as long as they satisfy the above-mentioned constitution. However, in a preferred embodiment, the fats and oils for chocolates of the present invention are characterized by containing fats and oils X and Y shown below in addition to the above-mentioned embodiments. Oil / fat X is a random interesterified oil that satisfies all of the following (I) to (N): (I) In the constituent fatty acid composition, the content of lauric acid is 17.1±3.4% by mass (J) In the constituent fatty acid composition, the content of palmitic acid is 32.3±6.5% by mass (K) In the constituent fatty acid composition, the content of stearic acid is 3.7±1.5% by mass (L)In the constituent fatty acid composition, the unsaturated fatty acid content is 38.2±7.6% by mass (M) The triglyceride content of CN36 to CN42 in the total triglycerides is 13.0±2.6% by mass (N) The triglyceride content of CN46 to CN52 is 58.9±11.8% by mass. Oil Y is a random interesterified oil that satisfies all of the following (i) to (o): (i) In the constituent fatty acid composition, the content of lauric acid is 40.8±8.2% by mass (j) In the constituent fatty acid composition, the content of palmitic acid is 9.6±3.8% by mass (k) In the constituent fatty acid composition, the content of stearic acid is 24.2±4.8% by mass (l)In the constituent fatty acid composition, the unsaturated fatty acid content is 3% by mass or less (m) In the constituent fatty acid composition, the content of behenic acid is 4.7±1.9% by mass (n) The triglyceride content of CN36 to CN42 in the total triglycerides is 35.5±7.1% by mass (o) The triglyceride content of CN46 to CN52 in the total triglycerides is 24.0±4.8% by mass However, "CN36-CN42 triglycerides" refers to triglycerides in fats and oils with a total number of carbon atoms of 36-42 in the constituent fatty acids of the triglycerides. "CN46-CN52 triglycerides" refers to triglycerides in fats and oils with a total number of carbon atoms of 46-52 in the constituent fatty acids.

[0034] In a more preferred embodiment of the fat for chocolates of the present invention, the blending ratio of the fat X to the fat Y is preferably 30:70 to 55:45.

[0035] Examples of fats and oils that can be used in the fats and oils for chocolates of the present invention include vegetable fats and oils such as soybean oil, sunflower oil, high oleic sunflower oil, cottonseed oil, rapeseed oil, high erucic acid rapeseed oil, peanut oil, rice oil, corn oil, safflower oil, high oleic safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, linseed oil, palm oil, palm kernel oil, coconut oil, shea butter, monkey fat, and cocoa butter, as well as animal fats and oils such as milk fat, beef tallow, lard, and fish oil, algae oil, fats and oils derived from microbial fermentation, medium-chain fatty acid-bound fats (MCT), and their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed fats that have been subjected to interesterification, and further mixed fats and oils thereof. In a preferred embodiment, the present invention aims to produce chocolates with low trans fatty acids, without using partially hydrogenated oils that contain a relatively large amount of trans fatty acids. High erucic acid rapeseed oil refers to an oil having an erucic acid content of 30 mass% or more in the constituent fatty acid composition. The oleic acid content of high oleic sunflower oil and high oleic safflower oil is preferably 60% by mass or more in the constituent fatty acid composition.

[0036] The chocolates of the present invention are not limited to "pure chocolate," "chocolate," "quasi-chocolate," and "chocolate-based foods" as defined by the National Chocolate Industry Fair Trade Council, but also refer to foods that contain fats and oils as an essential ingredient and include fat-processed foods that use cocoa mass, cocoa, whole milk powder, dried fruit juice powder, dried vegetable powder, vegetable milk powder, cocoa butter, cocoa butter substitutes, hard butter, etc. Therefore, the chocolates of the present invention may also be a general term for foods that have edible ingredients dispersed in a fat-and-oil base, such as matcha-flavored or strawberry-flavored foods that incorporate vegetable or fruit-derived powders.

[0037] The amount of the fat or oil for chocolates of the present invention used is preferably 10 to 65% by mass, more preferably 10 to 50% by mass, and even more preferably 15 to 45% by mass, based on the total mass of the chocolate. If it is less than 10% by mass, when used for coating purposes, properties such as a sharp melt-in-the-mouth feel, bloom resistance, solidification speed, gloss after solidification, and resistance to peeling off from the coating when eaten may not be obtained. If it exceeds 65% by mass, although the above properties may be obtained, the chocolate flavor may become weak and a good flavor may not be obtained, and the oily feeling may become too strong, which is not preferable.

[0038] In a preferred embodiment, the chocolates of the present invention contain 50% by mass to 90% by mass of the above-mentioned fats and oils for chocolates and 5% by mass to 30% by mass of cocoa butter in the fat and oil component.

[0039] The fat content in chocolates is preferably 30 to 70% by mass, more preferably 40 to 60% by mass. If the fat content is too low, the viscosity of the chocolate may be too high, making the coating process difficult when used for coating purposes. On the other hand, if the fat content is too high, the chocolate flavor may be weak and the chocolate may become oily, which is not preferable.

[0040] The chocolates of the present invention can be produced in the same manner as general chocolate production. Specifically, the chocolates can be obtained by mixing an oil-and-fat containing the oil-and-fat for chocolates of the present invention as an essential ingredient with appropriately selected ingredients such as (a portion of) cocoa mass, various powdered foods such as cocoa, sugars, and milk powder, emulsifiers, flavorings, and colorings, followed by rolling as a pulverizing step, adding the remaining ingredients as appropriate, and then performing a conching or mixing process as a mixing step. Alternatively, a production method in which the mixing and pulverizing steps are performed in parallel using a ball mill, bead mill, or the like can also be used.

[0041] Chocolates using the fat for chocolate of the present invention can be made using emulsifiers that are commonly used in the production of chocolates. Examples of emulsifiers include polyglycerol fatty acid esters, sucrose fatty acid esters, organic acid monoglycerol fatty acid esters, polysorbates, and polyglycerol condensed ricinoleic acid esters. These may be used in combination of two or more.

[0042] The chocolates of the present invention are preferably used as coating or adhesive chocolates. In the present invention, coating chocolates are fat-processed foods in which fats and oils form a continuous phase, and examples thereof include coating chocolates used to coat or cover the surfaces of confectionery, bakery products, etc. Similarly, adhesive chocolates are fat-processed foods in which fats and oils form a continuous phase, and examples thereof include chocolates used to bond baked confectionery such as cookies and biscuits together.

[0043] In the present invention, composite foods that can use coating chocolates and adhesive chocolates are not particularly limited as long as they are confectionery or bakery products, but examples of confectionery include manju, steamed yokan, castella, dorayaki, imagawayaki, taiyaki, kintsuba, waffles, chestnut manju, moon cakes, boro, yatsuhashi, rice crackers, karinto, donuts, sponge cake, roll cake, angelica cake, pound cake, baumkuchen, fruit cake, madeleine, cream puffs, eclairs, mille-feuille, apple pie, tart, biscuits, cookies, crackers, steamed bread, pretzels, wafers, snacks, pizza pie, crepes, soufflés, beignets, and confectionery made by covering fruits such as bananas, apples, and strawberries with chocolate. Further examples include composite confectionery made by mixing chocolates with various ingredients. The ingredients to be mixed are not particularly limited, and examples include baked goods such as corn flakes, biscuit crunch, puffs, crackers, and langue de chat cookies; nuts and seeds such as almonds, hazelnuts, walnuts, cashews, pistachios, and peanuts; dried fruits such as orange peel and raisins; and crushed products thereof. Examples of bakery products include bread, rolls, fruit bread, cornbread, butter rolls, hamburger buns, French bread, rolls, sweet buns, sweet dough, hardtack, muffins, bagels, croissants, Danish pastry, and naan. Although the product can also be used for frozen desserts, the effects of the present invention are preferably achieved when used at room temperature. [Example]

[0044] The present invention will be described in more detail below with reference to examples, in which % and parts are all by mass.

[0045] 〇Analysis method [Method for analyzing fatty acid composition] In this specification, the fatty acid composition of fats and oils was analyzed in accordance with the method specified in the Japan Oil Chemists' Society's Standard Methods for Analysis of Fats and Oils (1996 edition), 2.4.1.2 Methyl Esterification Method (Boron Trifluoride Methanol Method). [Method for analyzing triglyceride composition] In this specification, the triglyceride composition of fats and oils was analyzed in accordance with the method specified in the Japan Oil Chemists' Society Standard Methods for Analysis of Fats and Oils, 2.4.6 Triacylglycerol Composition (Gas Chromatography Method).

[0046] Random transesterification was carried out on 1.0 kg of raw oil using sodium methylate as a catalyst until randomization was complete. The catalyst was then deactivated by washing with an acidic solution and hot water, followed by bleaching and deodorization as usual. As refined oils, random transesterified oils, oils X and Y, having the fatty acid compositions shown in Table 1 (units: mass%), were obtained.

[0047] [Table 1]

[0048] Fat X and fat Y were blended in the blending ratios (unit: parts by mass) shown in Table 2 to obtain Examples 1 to 5 and Comparative Examples 1 to 6, which are fats for chocolates.

[0049] [Table 2]

[0050] Comparative Example 7, an oil and fat for chocolates, was obtained by blending 40 parts by mass of fat and oil X, 57 parts by mass of extremely hardened palm kernel oil (iodine value 1 or less), and 3 parts by mass of extremely hardened palm oil (iodine value 1 or less).

[0051] 60 parts by mass of fat Y and 40 parts by mass of palm kernel oil (iodine value 17) were blended to obtain Comparative Example 8, which is a fat for chocolates.

[0052] The results of the fatty acid composition analysis of the prepared fats and oils for chocolates in Examples 1 to 5 and Comparative Examples 1 to 8 are shown in Table 3, and the results of the triglyceride composition analysis are shown in Table 4. The values ​​for Examples 1 to 5 and Comparative Examples 2 to 5 were calculated based on the fatty acid composition analysis results of fats and oils X and Y (Table 1) and the blending ratios (Table 2). In each table, analytical values ​​based on the following evaluation items are shown. (A): The total content (mass%) of palmitic acid and stearic acid in the constituent fatty acid composition (indicated as "C16 + C18" in the table), and the mass ratio of stearic acid to palmitic acid. (B): Content of unsaturated fatty acids in the constituent fatty acid composition (mass%) (C): Lauric acid content (mass%) in the constituent fatty acid composition (D): Content of behenic acid in the constituent fatty acid composition (mass%) (E): Triglyceride content of CN36 to CN38 in total triglycerides (mass%) (F): Triglyceride content of CN46 to CN52 in total triglycerides (mass%) (G): Mass ratio of triglycerides of CN36 to CN42 to triglycerides of CN46 to CN52 (H): Triglyceride content of CN36 to CN42 in total triglycerides (mass%)

[0053] [Table 3]

[0054] [Table 4]

[0055] Evaluation of fats and oils for chocolate using the chocolate test Using Examples 1 to 5 of fats and oils for chocolates and Comparative Examples 1 to 8 of fats and oils for chocolates, Examples 6 to 10 of chocolates and Comparative Examples 9 to 14 of chocolates were prepared according to the formulations in Table 5, with only the fat and oil portion for chocolates being different. The prepared chocolates were evaluated. The chocolate was prepared according to known methods. That is, cocoa powder, cacao mass, lactose, sugar, and an appropriate amount of fat for chocolate and lecithin were added, and the mixture was mixed in a mixer while heating to prepare a dough. The dough was refined to a particle size of approximately 20 μm using a roll refiner (Buhler Three-roll mill SDY300), and the remaining fat and lecithin were added to the dough. The mixture was then kneaded uniformly in a conching machine to obtain chocolate. The particle size was measured using a micrometer.

[0056] [Table 5]

[0057] Bloom resistance evaluation method After the chocolates prepared above were completely melted, the temperature was adjusted to 50°C, approximately 5 g was poured into a plastic cup, and the chocolates were solidified at 5°C for 30 minutes. After that, the chocolates were left to stand at 20°C for one week, and then stored at a constant temperature of 17°C, a constant temperature of 20°C, and a 17°C / 28°C cycle, and the changes over time were observed. After 3 months of storage, the chocolates were evaluated according to the following [Bloom Resistance Evaluation Criteria] and the results are shown in Table 6. The 17°C / 28°C cycle storage is performed under cycling conditions of 17°C and 28°C repeatedly in one day (17°C for 8 hours, temperature increase for 4 hours, 28°C for 8 hours, temperature decrease for 4 hours).

[0058] [Bloom resistance evaluation criteria] 2 points: No blooming is observed. 1 point: Bloom is observed in some areas. 0 points: Bloom is observed throughout the plant. A score of 1 or above was considered a pass.

[0059] [Table 6]

[0060] Consideration of Table 6 Chocolate Comparative Examples 9 to 11 bloomed when stored at a constant temperature of 17°C and 20°C, and failed the bloom resistance test.

[0061] Sensory evaluation method for chocolates The chocolates thus prepared were subjected to a sensory evaluation. The sensory evaluation was carried out by five experienced panelists according to the following [Chocolate Sensory Evaluation Criteria], and the scores determined by consensus were shown in Table 7 as the final evaluation. In addition, a score of 3 or more was considered to be a pass for all evaluation items.

[0062] [Sensory evaluation criteria for chocolate products] 〇Snapability 5 points: Very good snap feeling. 4 points: Good snap feeling is felt. 3 points: Snaps easily. 2 points: Poor snap and soft texture. 1 point: No snap and sticky. Melts in your mouth 5 points: Melts very well in the mouth and leaves no aftertaste. 4 points: Melts easily in the mouth and leaves no aftertaste. 3 points: Melts easily in the mouth and leaves almost no residue. 2 points: It doesn't melt easily in the mouth and there is a slight aftertaste. 1 point: Does not melt easily in the mouth and leaves a lingering aftertaste. Flavor development 5 points: Strong chocolate flavor. 4 points: Good chocolate flavor. 3 points: Good flavor. 2 points: Oily and weak chocolate flavor. 1 point: Strong oily taste. No noticeable flavor.

[0063] [Table 7]

[0064] Consideration of Table 7 Comparative Chocolate Examples 9 to 10 and 12 to 14 were found to be unacceptable in at least one of the evaluation results.

[0065] Coating test method After the chocolates were completely melted, they were adjusted to 50°C and then coated onto biscuits (Moon Light, manufactured by Morinaga & Co.) at room temperature (20°C). The weight of the chocolates on each biscuit was adjusted to be approximately 3g. The time it took for the surface of the chocolate to solidify (solidification time) was measured. The results are shown in Table 8. In the present invention, a measured solidification time of less than 180 seconds (3 minutes) was considered to be a passing coating test.

[0066] [Table 8]

[0067] Consideration of Table 8 Chocolate Comparative Examples 12 to 14 had a solidification time exceeding the index of 3 minutes and failed the coating test.

[0068] 〇 Overall evaluation method Since the fat for chocolate of the present invention was evaluated as passing in all evaluation items, the fat was evaluated as passing in the overall evaluation. Table 9 shows the results of the evaluation items and the overall evaluation. Table 9 also lists the fats and oils for chocolates used and the evaluation values ​​of the fats and oils for chocolates.

[0069] [Table 9]

[0070] Consideration of Table 9 The chocolate examples using Examples 1 to 5 of fats for chocolate were evaluated as passing the overall evaluation, and all evaluation results were excellent. The chocolate comparative examples, which used the comparative fats and oils for chocolates 1 to 6, were overall unsatisfactory in the overall evaluation.

[0071] Evaluation of fats and oils for chocolate The evaluation was based on the following criteria (A) to (H). Requirement (A): In the constituent fatty acid composition, the total content of palmitic acid and stearic acid (referred to as "C16 + C18" in the table) is 35.0±3.0% by mass, and the mass ratio of stearic acid to palmitic acid is 0.55 to 1.20. Requirement (B): The content of unsaturated fatty acids in the constituent fatty acid composition is 10.0 to 22.0% by mass. Requirement (C): The content of lauric acid in the constituent fatty acid composition is 27.0 to 34.0% by mass. Requirement (D): The content of behenic acid in the constituent fatty acid composition is 2.0 to 3.4% by mass. Requirement (E): The content of triglycerides CN36 to CN38 in total triglycerides is 14.5 to 20.0% by mass Requirement (F): The content of triglycerides of CN46 to CN52 in total triglycerides is 33.0 to 44.0% by mass Requirement (G): The mass ratio of triglycerides of CN36 to CN42 to triglycerides of CN46 to CN52 is 0.80 to 1.25 Requirement (H): The triglyceride content of CN36 to CN42 in total triglycerides is 35.0 to 44.0% by mass

[0072] - Consideration of evaluation results of fats and oils for chocolate The fats and oils for chocolate Examples 1 to 5, which passed the overall evaluation and achieved the target quality, met all of the requirements (A) to (H). None of the comparative fats and oils for chocolates 1 to 8 satisfied requirement (E). The comparative examples 1 to 6 of fats and oils for chocolate did not satisfy one or more of the requirements. [Industrial Applicability]

[0073] According to the present invention, it is possible to provide an oil and fat for chocolates which is excellent in bloom resistance and can realize good snap properties and melt-in-the-mouth properties in chocolates.

Claims

1. An oil or fat for chocolate that satisfies all of the following (A) to (G). (A) In the constituent fatty acid composition, the total content of palmitic acid and stearic acid is 35.0±3.0% by mass, and the mass ratio of stearic acid to palmitic acid is 0.55 to 1.

20. (B) The content of unsaturated fatty acids in the constituent fatty acid composition is 10.0 to 22.0% by mass. (C) The content of lauric acid in the constituent fatty acid composition is 27.0 to 34.0% by mass. (D) The content of behenic acid in the constituent fatty acid composition is 2.0 to 3.4% by mass. (E) The content of triglycerides CN36 to CN38 in the total triglycerides is 14.5 to 20.0% by mass. (F) The content of triglycerides CN46 to CN52 in all triglycerides is 33.0 to 44.0% by mass. (G) The mass ratio of triglycerides of CN36 to CN42 to triglycerides of CN46 to CN52 is 0.80 to 1.25 However, "CN36 to CN38 triglycerides" refers to triglycerides in fats and oils with a total number of carbon atoms of 36 to 38 in the constituent fatty acids of the triglycerides. "CN36-CN42 triglycerides" refers to triglycerides in fats and oils in which the total number of carbon atoms of the constituent fatty acids is 36-42. "Triglycerides of CN46 to CN52" refers to triglycerides in fats and oils in which the total number of carbon atoms in the constituent fatty acids is 46 to 52.

2. The fat for chocolates according to claim 1, comprising at least two kinds of randomly interesterified oils.

3. Chocolates containing the oil and fat for chocolates according to claim 1 or 2.

4. A method for improving the solidification rate of chocolates, comprising using the fat for chocolates according to claim 1 or 2.

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