Chocolate-like food

Abstract

The present invention aims to provide a non-bleeding chocolate-like food product that offers excellent workability at room temperature. [Solution] The present invention provides, (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the constituent fatty acids of the oil contained is 20 to 48% by mass. (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the constituent fatty acids of the oil contained is 37-59% by mass. (c) The moisture content is less than 3% by mass. (d) The oil content is 35-70% by mass. (e) Contains 0.5 to 2% by mass of glycerin fatty acid ester containing 40% by mass or more of behenic acid. By satisfying all of the conditions (a) to (e), we found that it is possible to provide a chocolate-like food product that is easy to work with and does not bleed at room temperature.

Description

Technical Field

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[0003]

[0001] The present invention relates to chocolate-like foods.

Background Art

[0002] For foods such as Western confectionery and bread, a syrup with a chocolate flavor or caramel flavor, which is rich in saccharides and water, has a continuous phase mainly composed of water, and is excellent in workability in a normal temperature range, is often used. Also, cold chocolate for frozen desserts is used for the ice part.

[0003] As an application related to a sauce having a continuous phase mainly composed of water, for example, Patent Document 1 exists. In Patent Document 1, it describes "a water-soluble sauce characterized by containing swollen sweet potato fiber having a solid content of 0.15 mass% or more and 0.2 mass% or less and having a viscosity of 2500 cp or more". As an application related to a sauce of an oil-in-water emulsion, for example, Patent Documents 2 to 3 exist. In Patent Document 2, it describes "an oil-in-water emulsion containing 10 to 40 mass% of edible oil and fat, 0.5 to 5.0 mass% of a hydrophilic emulsifier having an HLB of 12 to 16, and water, and having a viscosity at 5°C of 6,000 mPa·s or more, which is a sauce for frozen desserts". In Patent Document 3, it describes "a frozen confectionery containing 5 to 5500 mass ppm of polyglycerol condensed ricinoleic acid ester".

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] Generally, when using water-based chocolate syrup, which is a continuous phase with a high proportion of sugars and water and is commonly used in Western-style confectionery and bread, in frozen desserts, it is expected that the water-based syrup will not have a good consistency and will become runny. Furthermore, when using chocolate syrup in foods such as Western-style confectionery and bread, it may bleed. It is also conceivable to use hydrated chocolate, which is an oil-in-water emulsion, in frozen desserts, Western-style confectionery, and bread, but similar to water-based chocolate syrup, the hydrated chocolate may seep into the confectionery or bread, causing the boundaries to blur or the color of the hydrated chocolate to transfer to the confectionery or bread.

[0006] On the other hand, it is conceivable to use frozen confectionery chocolate prepared with an anhydrous fat base at room temperature, but it is anticipated that such frozen confectionery chocolate will be too hard, lacking the necessary softness, and may crack. Furthermore, conventional chocolates for frozen desserts could separate during transportation and storage, requiring them to be heated and melted before use.

[0007] The present invention aims to provide a chocolate-like food product that offers excellent workability at room temperature and does not bleed when used in combination with Western-style confectionery or bread. [Means for solving the problem]

[0008] The inventors diligently considered whether solving the above problems would lead to further market expansion. As a result, the inventors concluded that (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the constituent fatty acids of the oil contained is 20 to 48% by mass. (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the constituent fatty acids of the oil contained is 37-59% by mass. (c) The moisture content is less than 3% by mass. (d) The oil content is 35-70% by mass. (e) Contains 0.5 to 2% by mass of glycerin fatty acid ester containing 40% by mass or more of behenic acid. By satisfying all of the conditions (a) to (e), we found that the aforementioned problems could be solved, and thus completed the present invention.

[0009] Furthermore, Patent Document 1 is an application for a water-based water-soluble sauce and was therefore not relevant. Patent Documents 2 and 3 are oil-in-water emulsions containing 3% by mass or more of water and were not relevant in completing a chocolate-like food product with less than 3% by mass of water, as is the case with the present invention.

[0010] In other words, the present invention is (1) Chocolate-like food products that satisfy the following conditions (a) and (b), and all of the conditions (c) to (e), (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the constituent fatty acids of the oil contained is 20 to 48% by mass. (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the constituent fatty acids of the oil contained is 37-59% by mass. (c) The moisture content is less than 3% by mass. (d) The oil content is 35-70% by mass. (e) Contains 0.5 to 2% by mass of glycerin fatty acid ester containing 40% by mass or more of behenic acid. (2) The chocolate-like food according to claim 1, wherein the solid fat content (SFC) of the oil phase in the chocolate-like food is 50-80% at -20°C, 45-80% at -15°C, 7-20% at 15°C, and 1-10% at 20°C. (3) Food and beverages that combine chocolate-like foods that satisfy the following conditions (a) and (b) and all of the conditions (c) to (e) with the oil content. (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the constituent fatty acids of the oil contained is 20 to 48% by mass. (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the constituent fatty acids of the oil contained is 37-59% by mass. (c) The moisture content is less than 3% by mass. (d) The oil content is 35-70% by mass. (e) A glycerin fatty acid ester containing 40% by mass or more of behenic acid is contained in the chocolate-like food at 0.5 to 2% by mass. (4) The food or drink obtained by combining the chocolate-like food according to claim 3, wherein the food or drink is a frozen confectionery and / or breads. (5) A method for improving the storage suitability and working suitability of a chocolate-like food used at normal temperature (15 to 25°C), characterized in that fats and oils are blended so as to satisfy the following (a) and (b), and all the conditions of (c) to (e) are satisfied. However, the storage suitability is a method for suppressing separation during storage of the chocolate-like food, and the working suitability is a method for improving the hardness during work of the chocolate-like food. (a) The total amount of saturated fatty acids having 12 and 14 carbon atoms in the constituent fatty acids in the contained oil is 20 to 48% by mass. (b) The total amount of unsaturated fatty acids having 18 carbon atoms in the constituent fatty acids in the contained oil is 37 to 59% by mass. (c) The water content is less than 3% by mass. (d) The oil content is 35 to 70% by mass. (e) It contains 0.5 to 2% by mass of a glycerin fatty acid ester containing 40% by mass or more of behenic acid. It relates to the above. [Effect of the Invention]

[0011] According to the present invention, it is possible to provide a non-separating, non-greasy chocolate-like food that is excellent in workability at normal temperature ranges. As a more preferable effect, it is possible to provide a chocolate-like food that changes hardness and texture according to the temperature of the food to be combined. [Embodiments for Carrying Out the Invention]

[0012] ■ Chocolate-like food The chocolate-like food in the present invention refers to a food having a moisture content of less than 3% by mass and a continuous phase of oil or fat. Specifically, it is chocolate sauce. Moreover, the moisture content of the chocolate-like food is preferably less than 2%, more preferably less than 1.5% by mass. The moisture content is measured by the sea sand method.

[0013] More specifically, the chocolate-like food in the present invention is a chocolate sauce that can be used in any temperature range suitable for consumption regardless of the temperature of the food to be combined. In addition, the chocolate-like food of the present invention can be used for applications such as coating, topping, line drawing, and sandwiching between confectioneries, breads, and ice creams on the upper part and side surfaces of food and beverages. In the present invention, in particular, applications for coating, topping, or line drawing are preferable, and more preferably topping or line drawing.

[0014] When the chocolate-like food in the present invention is combined with frozen desserts, the chocolate-like food does not ooze and has a better hardness and texture. Here, frozen desserts are food and beverages that are distributed, stored, and sold in the frozen temperature range. There is no particular limitation as long as they are food and beverages such as frozen desserts, ice confections, and creams. Specifically, ice cream, soft cream, cakes, shaved ice, sherbet, frozen fruits, shakes, smoothies, frappes, parfaits, and sundays can be mentioned. In the present invention, in particular, ice cream and / or soft cream are preferable. The frozen temperature range mentioned here refers to the temperature range of -30 to -1°C.

[0015] Moreover, the food to be combined with the chocolate-like food is not particularly limited. For example, tarts, cookies, biscuits, cakes such as chiffon cakes and sponge cakes, baked confectioneries such as castella, pretzels, and dacquoise, and breads such as taiyaki, donuts, Danish, pies, melon breads, and croissants, pancakes, nuts, cereals, etc. can be mentioned.

[0016] The chocolate-like food products in this invention are not subject to any regulations ("Fair Competition Rules Regarding Labeling of Chocolate Products") or legal restrictions, and include various chocolates, processed oils and fats foods, and chocolate products that use animal and vegetable oils other than cocoa butter. Chocolate-like food products can be prepared by conventional methods by appropriately blending raw materials such as cocoa mass, cocoa butter, cocoa, edible oils and fats, sugars, milk powder, emulsifiers, and flavorings.

[0017] ■Oils and fats The fats and oils used in the chocolate-like food in the present invention can be any fats and oils commonly used in chocolates and chocolate-like foods. For example, various vegetable oils and oils such as cocoa butter, palm oil, rapeseed oil, sunflower oil, shea butter, soybean oil, cottonseed oil, safflower oil, olive oil, rice oil, sesame oil, high erucic acid rapeseed oil, corn oil, high oleic sunflower oil, medium-chain triglyceride (MCT) oils, kapok oil, coconut oil, and palm kernel oil can be used, as well as animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil, algae oil, oils and oils derived from microbial fermentation, and processed oils and oils such as hydrogenated oils, fractionated oils, and transesterified oils thereof can be used, and these can be used in appropriate combinations. In the present invention, it is particularly preferable to use one or more selected from the group consisting of cocoa butter, palm oil, rapeseed oil, soybean oil, corn oil, rice oil, coconut oil, palm kernel oil, etc., and / or one or more selected from their hydrogenated oils, fractionated oils, and transesterified oils.

[0018] ■ Constituent fatty acids The chocolate-like food according to the present invention has as its constituent fatty acids in the oil, (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the constituent fatty acids of the oil contained is 20 to 48% by mass. (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the constituent fatty acids of the oil contained is 37-59% by mass. It is characterized by satisfying the conditions (a) and (b) above. Preferably, (a) the total amount of saturated fatty acids having 12 and 14 carbon atoms is 20 to 44% by mass, and more preferably, (a) the total amount of saturated fatty acids having 12 and 14 carbon atoms is 21 to 41% by mass. (a) By having a total amount of saturated fatty acids with 12 and 14 carbon atoms of 20-48% by mass, a chocolate-like food product with a good firm texture can be obtained, especially when combined with frozen desserts. Furthermore, preferably (b) the total amount of unsaturated fatty acids having 18 carbon atoms is 40 to 58% by mass, and more preferably (b) the total amount of unsaturated fatty acids having 18 carbon atoms is 43 to 56% by mass. (b) By having a total amount of unsaturated fatty acids with 18 carbon atoms of 37 to 59% by mass, a chocolate-like food product with an appropriate hardness can be obtained. The constituent fatty acids of the oils and fats were prepared by preparing fatty acid methyl esters in accordance with the method specified in "Standard Methods for Analysis of Oils and Fats 2.4.1.2 Methyl Esterification Method (Boron Trifluoride-Methanol Method)" established by the Japan Oil Chemists' Society, and measured in accordance with "Standard Methods for Analysis of Oils and Fats 2.4.2.3 Fatty Acid Composition (Capillary Gas Chromatography Method)" established by the Japan Oil Chemists' Society.

[0019] ■ Oil phase SFC Furthermore, the solid fat content (SFC) of the oil phase in the chocolate-like food product is preferably 50-80% at -20°C, 45-80% at -15°C, 7-20% at 15°C, and 1-10% at 20°C. More preferably, it is 53-75% at -20°C, 47-70% at -15°C, 8-17% at 15°C, and 2-8% at 20°C, and even more preferably 55-70% at -20°C, 49-65% at -15°C, 10-15% at 15°C, and 3-5% at 20°C. In this invention, the oil phase refers to a mixture of the above-mentioned oils and fats and oil-soluble emulsifiers used in the chocolate-like food product. In this invention, SFC refers to a sample obtained by following the AOCS Official Method Ce 1h-05 method, where the oil phase is melted by temperature control at 60°C for 15 minutes or more, solidified by holding at 0°C for 60 minutes, and then measured after further temperature control at each measurement temperature for 30 minutes.

[0020] The (d) oil content in the chocolate-like food of the present invention must be 35 to 70% by mass, including the oil content contained in raw materials other than the above-mentioned oils and fats. Preferably it is 38 to 65% by mass, more preferably 40 to 60% by mass, and even more preferably 44 to 55% by mass. Therefore, the lower limit can preferably be 36% by mass or more, 38% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, or 45% by mass or more. Furthermore, the upper limit can be 70% by mass or less, 65% by mass or less, 60% by mass or less, 58% by mass or less, 57% by mass or less, or 55% by mass or less. Furthermore, the oil content in raw materials other than the oils and fats mentioned above refers to the total mass percentage including all oils contained in, for example, cocoa mass, cocoa, and whole milk powder.

[0021] ■Emulsifier The chocolate-like food of the present invention contains (e) a glycerin fatty acid ester containing 40% by mass or more of behenic acid. Preferably, it is a glycerin fatty acid ester containing 45 to 90% by mass of behenic acid, and more preferably, it is a glycerin fatty acid ester containing 50 to 85% by mass of behenic acid. Specifically, examples include monoglycerin fatty acid esters, diglycerin fatty acid esters, or polyglycerin fatty acid esters with a high degree of polymerization, all of which contain 40% by mass or more of behenic acid. In the present invention, it is particularly preferable to use a polyglycerin fatty acid ester containing 40% by mass or more of behenic acid. Preferably, it is a polyglycerin fatty acid ester containing 45 to 90% by mass of behenic acid, and more preferably, it is a polyglycerin fatty acid ester containing 50 to 85% by mass of behenic acid. Furthermore, the measurement of the constituent fatty acids of the emulsifier will be performed in accordance with the sodium methoxide method (Standard Methods for Analysis of Fats and Oils 2.4.1.3-2013) as described in the Standard Methods for Analysis of Fats and Oils established by the Japan Oil Chemists' Society.

[0022] In this invention, it is necessary to include 0.5 to 2% by mass of a glycerin fatty acid ester containing 40% or more by mass of the above-mentioned behenic acid in the chocolate-like food product. More preferably, it is 0.6 to 1.5% by mass, and even more preferably 0.7 to 1% by mass. By including a predetermined amount of a glycerin fatty acid ester containing 40% or more by mass of behenic acid, it is possible to suppress the separation of the chocolate-like food product into solid and liquid during storage. Furthermore, commercially available glycerin fatty acid esters containing 40% by mass or more of behenic acid can be used. Specific examples include Poem B-100 (manufactured by Riken Vitamin Co., Ltd.), SY Glister CV-23 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), and SY Glister CV-1L (manufactured by Sakamoto Pharmaceutical Co., Ltd.). Furthermore, in the present invention, it is preferable to use a polyglycerin fatty acid ester that has the effect of increasing viscosity, promoting crystallization, and promoting gelation.

[0023] In addition to the glycerin fatty acid ester containing 40% by mass or more of the above-mentioned behenic acid, an emulsifier may be used in combination, to the extent that it does not hinder the effects of the present invention. Specifically, one or more emulsifiers selected from the group consisting of lecithin, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, and sorbitan fatty acid ester can be given as examples. The total amount of the above-mentioned behenic acid, when used in combination with the glycerin fatty acid ester containing 40% by mass or more of the above-mentioned behenic acid, is preferably 0.6 to 3% by mass in the chocolate-like food, and more preferably 0.7 to 2% by mass.

[0024] ■ Measurement of breaking load Furthermore, the chocolate-like food of the present invention preferably has a rheometer hardness of 3N to 100N. More preferably, it has a hardness of 4N to 50N, even more preferably 10N to 40N, and most preferably 16N to 30N. A rheometer hardness in the range of 3N to 100N allows for evaluation as having a good texture with good hardness when combined with frozen desserts. In the present invention, measurement can be performed using a YAMADEN creep meter RE2-33005C (cylindrical plunger with a diameter of 3mm and a height of 22mm, model: P-4, table speed of 6cm / min) manufactured by Yamaden Co., Ltd.

[0025] ■ Sugars The sugars used in this invention can be any sugars that can be used in chocolate-like foods and chocolates in general. Examples of sugars that can be added include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohols, corn syrup, corn syrup, dextrin, and lactose. Examples of sugar alcohols include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol; disaccharide alcohols such as isomaltitol, maltitol, and lactitol; trisaccharide alcohols such as maltotriitol, isomalttriitol, and panitol; tetrasaccharide or higher sugar alcohols such as oligosaccharide alcohols; reduced starch hydrolysates; and reduced starch hydrolysates. The amount of sugars in the chocolate-like food product is preferably 1 to 60% by mass, and more preferably 5 to 55% by mass.

[0026] The chocolate-like food product of this invention has the effect of not separating when stored at room temperature and having good workability. Here, room temperature refers to a temperature range of 15°C to 25°C. Storage suitability refers to a method for suppressing separation of the chocolate-like food product during storage, and workability refers to a method for improving the hardness of the chocolate-like food product during handling. Specifically, when stored at 25°C, the separation of the liquid and solid components of the fat in the chocolate-like food product is suppressed, and it has good workability at 15°C without being too hard. If separation does not occur at 25°C during storage, it will not separate at 15°C either. If workability is good at 15°C, workability will also be good at 25°C. Furthermore, the chocolate-like food, when used as a topping or for drawing lines, has a glossy appearance and does not bleed, resulting in a good appearance. The chocolate-like food has good workability, which allows for easy drawing or topping of food. Moreover, the chocolate-like food in this invention has a good firm texture when in contact with frozen desserts, and when combined with food and beverages, it does not bleed and has a good appearance. Furthermore, the chocolate-like food can change its hardness and texture depending on the temperature of the food or beverage it is combined with.

[0027] Examples are described below. Unless otherwise specified, "%" and "parts" hereafter refer to "mass%" and "parts by mass," respectively. [Examples]

[0028] ○ Preparation of chocolate-like food products 1. Following the formulations in Tables 1-4, sugar, cocoa, a portion of the lecithin, and one-third of the fat mixture were mixed using a mixer with a hot water jacket. 2. The dough from step 1 above was processed into a fine particle using a roll refiner, and the particle size was adjusted to approximately 16-22 μm using a micrometer. 3. The dough from step 2 above was kneaded in a conche and mixed with the remaining fat mixture to prepare a chocolate-like food product. The remaining lecithin and other emulsifiers were added during the conching process by heating and mixing them with the remaining fat mixture until melted. 4. The chocolate-like food described in item 3 above was used as the chocolate-like food for the example and comparative example. The moisture content of the chocolate-like food products obtained in the examples and comparative examples was measured using the sea sand method. In both the examples and comparative examples, the moisture content of the chocolate-like food products was less than 3% by mass.

[0029] ○ Analysis of constituent fatty acids The constituent fatty acids in the oils of the chocolate-like foods in the examples and comparative examples were measured. The constituent fatty acids were prepared by preparing fatty acid methyl esters according to the method specified in "Standard Methods for Analysis of Fats and Oils 2.4.1.2 Methyl Esterification Method (Boron Trifluoride-Methanol Method)" established by the Japan Oil Chemists' Society, and measured according to "Standard Methods for Analysis of Fats and Oils 2.4.2.3 Fatty Acid Composition (Capillary Gas Chromatography Method)" established by the Japan Oil Chemists' Society. The results for (a) and (b) below are shown in Tables 1 to 4. (a) Total amount of saturated fatty acids with 12 and 14 carbon atoms in the constituent fatty acids of the oil contained in chocolate-like foods (b) Total amount of carbon-18 unsaturated fatty acids in the constituent fatty acids of the oil contained in chocolate-like foods

[0030] ○ Measurement of SFC (Solid Fat Content) of the Oil Phase The solid fat content (SFC) of the chocolate-like foods of the examples and comparative examples was measured using a mixture of fats and oils and emulsifiers A to D (emulsifiers other than lecithin and sucrose fatty acid ester) as the oil phase. The measurement method used a BRUKER NMR the minispec mq20 and followed the AOCS Official Method Ce 1h-05 method, melting the oil phase by heating at 60°C for 15 minutes or more, solidifying by holding at 0°C for 60 minutes, and then measuring after heating at each measurement temperature for 30 minutes. The measurement temperatures were -20°C, -15°C, 15°C, and 20°C. The measurement results are shown in Tables 1 to 4.

[0031] ○ Separation test Each of the chocolate-like food samples prepared in the examples and comparative examples described above was placed in a plastic container and stored at 25°C for 7 days. The separation of the chocolate-like food into solid and liquid was visually evaluated. A result of "none" was considered acceptable.

[0032] ○ Measurement of breaking load Each of the chocolate-like food samples from the examples and comparative examples, prepared at 20°C, was sprinkled at a rate of 1 g on top of ice cream (Meiji Co., Ltd.'s "Essel Super Cup" registered trademark) immediately after being removed from a -18°C freezer. Five minutes after sprinkling, the fracture strength of the chocolate-like food portion was measured using a rheometer. The temperature of both the ice cream and the chocolate-like food at the time of measurement was -10°C. The measuring equipment and conditions are as follows. • Measuring instrument: YAMADEN Creep Meter RE2-33005C (manufactured by Yamaden Co., Ltd.) Measurement conditions: Plunger (cylindrical, 3mm diameter x 22mm height, model: P-4) However, the sample stage was set to 0°C for the measurements. The measurement results are shown in Tables 1-4. Furthermore, in cases where the fracture load could not be measured, it was marked as "unmeasurable." Similarly, in cases where the product was too hard to be poured over ice, it was also marked as "unmeasurable." • 16N to 100N: Good (clearly crisp when scooped with a spoon) • 3N to 15N: Acceptable (crisp when scooped with a spoon) • Less than 3N: Unsuitable (not crisp when scooped with a spoon, and soft) A value between 3N and 100N was considered "good" or "acceptable." Cases where measurement was impossible were marked as "unacceptable." The results are shown in Tables 1-4.

[0033] The following ingredients were used in the table. • Lecithin: "SLP Paste" (soy lecithin, manufactured by Tsuji Oil Co., Ltd.) was used. • Sucrose fatty acid ester: Ryoto Sugar Ester S770 (manufactured by Mitsubishi Chemical Corporation) was used. • Emulsifier A: "SY Glister CV-23" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. • Emulsifier B: "SY Glister CV-1L" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. • Emulsifier C: "Poem B-100" (manufactured by Riken Vitamin Co., Ltd.) was used. • Emulsifier D: "SY Glister THL-55" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. Emulsifier D was a polyglycerin fatty acid ester containing 80% or more by mass of stearic acid. Emulsifiers A to C are glycerin fatty acid esters containing 40% by mass or more of behenic acid. Emulsifiers A and B are polyglycerin fatty acid esters containing 40% by mass or more of behenic acid. Furthermore, the measurement of constituent fatty acids in the emulsifier was performed in accordance with the sodium methoxide method (Standard Methods for Analysis of Fats and Oils 2.4.1.3-2013) described in the Standard Methods for Analysis of Fats and Oils established by the Japan Oil Chemists' Society.

[0034] The oils and fats used were as follows. All oils and fats were manufactured by Fuji Oil Co., Ltd. • Oil A: Rapeseed oil (iodine value: 117) was used. • Fats and oils B: Soybean oil (iodine value: 131) was used. • Oil C: Palm olein (iodine value: 56) was used. • Oil D: Coconut oil (iodine value: 8.5) was used. • Oil E: A blended oil consisting of 60 parts by mass of palm oil, 20 parts by mass of palm stearin (iodine value 30), and 20 parts by mass of highly hardened palm oil was mixed with 0.15 parts by mass of sodium methylate to obtain randomly transesterified oil. The obtained transesterified oil was fractionated with acetone to obtain a low-melting-point portion with an iodine value of 63. The obtained low-melting-point portion was purified according to a conventional method and used. • Oil F: Palm kernel stearin superhydrogenated oil (iodine value: 1 or less) was used. • Oils and fats G: High-erucic acid rapeseed super-hydrogenated oil (iodine value: 1 or less) was used.

[0035] Table 1. TIFF2026064025000001.tif176164

[0036] Table 2. TIFF2026064025000002.tif202165

[0037] Table 3. TIFF2026064025000003.tif198166

[0038] Table 4. TIFF2026064025000004.tif225165

[0039] Based on the results in Tables 1-4, Examples 1-10 did not separate at 25°C and passed the breaking load test, resulting in a final pass. Comparative Examples 1 and 4, in which (a) the total amount of saturated fatty acids with 12 and 14 carbon atoms in the oil contained was less than 20% by mass, and (b) the total amount of unsaturated fatty acids with 18 carbon atoms exceeded 59% by mass, were unsuitable for the breaking load and were therefore unacceptable. (b) Comparative Examples 5 and 6, in which the total amount of unsaturated fatty acids with 18 carbon atoms was less than 37% by mass, were hard and therefore difficult to work with, and were deemed unacceptable. In addition, Comparative Example 2, in which (b) exceeded 59% by mass, failed to meet the breaking load requirement. (e) Comparative Examples 3, 4, and 7-10, in which glycerin fatty acid ester containing 40% or more behenic acid was present in less than 0.5% by mass of the chocolate-like food, failed the separation test at 25°C, resulting in a "separation observed" finding.

[0040] ○ Preparation of foods at different temperatures using chocolate-like food products A food product was prepared by placing (i) a Danish pastry (a type of bread that is at room temperature) on top of (ii) ice cream (a type of frozen dessert), and then topping both (i) the Danish pastry and (ii) the ice cream with (iii) the chocolate-like food product according to the present invention. Note that commercially available products were used for (i) and (ii). The preparation method for (iii) is described below.

[0041] (i) A commercially available Danish pastry (Fujipan Co., Ltd.'s "Forest Tree Stump" (registered trademark)) was used. (ii) A commercially available ice cream (Meiji Co., Ltd.'s "Essel Super Cup" (registered trademark)) was used. The ice cream from (ii) was placed on top of the Danish pastry from (i).

[0042] (iii) Preparation of chocolate-like food The chocolate-like food described in Example 4 of "Preparation of Chocolate-like Food" above was prepared. As a reference example, Hershey's Chocolate Syrup (manufactured by Shigematsu Sangyo Co., Ltd.), a commercially available chocolate syrup in which the continuous phase containing a large amount of sugars and water is water-based, was used.

[0043] When the chocolate-like food product of Example 4 was used, the portion of the chocolate-like food product sprinkled on top of the ice cream did not bleed and remained crisp when scooped with a spoon. Furthermore, the portion sprinkled on top of the Danish pastry was soft, glossy, and did not bleed, resulting in a good appearance. Furthermore, in the example of chocolate syrup, the portion drizzled over the ice cream was runny and sloppy, rather than crisp. In addition, the portion drizzled over the Danish pastry was smeared, lacked shine, and did not have a good appearance. Therefore, when combined with frozen desserts, the chocolate-like food did not seep out and had good hardness and texture. When combined with bread, the chocolate-like food did not seep out, had a soft texture, and had a good appearance. Furthermore, the chocolate-like food had good storage suitability, as it did not separate into solid and liquid at 25°C. In addition, it had good hardness at 15°C and was easy to work with. Based on the above, we were able to obtain a chocolate-like food product that, depending on the food it is combined with, has excellent workability at room temperature, a good texture, and does not bleed in appearance.

[0044] Based on the above results, in the present invention, (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the constituent fatty acids of the oil contained is 20 to 48% by mass. (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the constituent fatty acids of the oil contained is 37-59% by mass. (c) The moisture content is less than 3% by mass. (d) The oil content is 35-70% by mass. (e) Contains 0.5 to 2% by mass of glycerin fatty acid ester containing 40% by mass or more of behenic acid. By satisfying all of the conditions (a) to (e), we found that it is possible to provide a chocolate-like food product that is easy to work with and does not bleed at room temperature. [Industrial applicability]

[0045] The present invention makes it possible to provide a chocolate-like food product that is easy to work with at room temperature and does not bleed.

Claims

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

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

3. A food or beverage made by combining chocolate-like foods that satisfy the following conditions (a) and (b) in terms of oil content, and all of the conditions (c) to (e). (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the constituent fatty acids of the oil contained is 20 to 48% by mass. (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the constituent fatty acids of the oil contained is 37 to 59% by mass. (c) The moisture content is less than 3% by mass. (d) The oil content is 35 to 70% by mass. (e) A chocolate-like food product containing 0.5 to 2% by mass of a glycerin fatty acid ester containing 40% by mass or more of behenic acid.

4. A food and beverage combination of the chocolate-like food according to claim 3, wherein the food and beverage is a frozen dessert and / or bread.

5. A method for improving the storage and handling suitability of a chocolate-like food product used at room temperature (15-25°C), characterized by blending oils and fats to satisfy the following conditions (a) and (b), and satisfying all of the conditions (c) to (e). However, storage suitability refers to methods for suppressing separation during storage of chocolate-like foods, and workability refers to methods for improving the hardness of chocolate-like foods during handling. (a) The total amount of saturated fatty acids with 12 and 14 carbon atoms in the constituent fatty acids of the oil contained is 20 to 48% by mass. (b) The total amount of unsaturated fatty acids with 18 carbon atoms in the constituent fatty acids of the oil contained is 37 to 59% by mass. (c) The moisture content is less than 3% by mass. (d) The oil content is 35 to 70% by mass. (e) Contains 0.5 to 2% by mass of a glycerin fatty acid ester containing 40% by mass or more of behenic acid.

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