Fat composition for aerated chocolate

Abstract

To provide a bubble-containing chocolate that has excellent foamability and really melts in the mouth.SOLUTION: An oil-and-fat composition for bubble-containing chocolate satisfies the following (a) to (d) conditions. (a) The oil-and-fat composition contains Y3 of 5-25 mass%. (b) The mass ratio of X3 / Y3 is 0.40 or more. (c) The oil-and-fat composition contains X2O of 60-85 mass%. (d) The mass ratio of XOX / X2O is 0.85 or more. X: a C16-18 linear saturated fatty acid, Y: a C8-24 linear saturated fatty acid, O: oleic acid.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] Aerated chocolate, generally known as air-in chocolate, whipped chocolate, etc., is usually produced by incorporating air into the molten chocolate itself to create bubbles. Because aerated chocolate contains air bubbles, it is characterized by a light texture and good melting in the mouth, and is popular among consumers as a highly palatable chocolate.

[0003] In order to foam chocolate, it is necessary to partially crystallize the fats and oils contained in the chocolate. Therefore, fats and oils play an important role in foaming chocolate. For example, the fat and oil compositions of Patent Documents 1 and 2 have been proposed as fats and oils for obtaining aerated chocolate with good foaming properties. However, the aerated chocolates using the oil and fat compositions of Patent Documents 1 and 2 use oils and fats with high melting points, and therefore are not satisfactory in terms of the good melting texture that is characteristic of aerated chocolates.

[0004] In light of the above-mentioned background, there has been a demand for the development of fats and oils for obtaining aerated chocolate having good foaming properties and melt-in-the-mouth feel. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] WO 00 / 57715 [Patent Document 2] JP 2009-60829 A Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide an aerated chocolate having good foaming properties and melting properties in the mouth. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to solve the above problems, and as a result, have found that the above problems can be solved by using an oil and fat composition that satisfies specific conditions in an aerated chocolate, thereby completing the present invention.

[0008] That is, the first aspect of the present invention is an oil and fat composition for aerated chocolate, which satisfies the following conditions (a) to (d). (a) Contains 5 to 25 mass % of Y3. (b) the mass ratio of X3 / Y3 is 0.40 or more. (c) Contains 60 to 85 mass% X2O. (d) The mass ratio of XOX / X2O is 0.85 or more. In the above conditions (a) to (d), X, Y, O, X3, Y3, X2O, and XOX respectively represent the following. X: Straight-chain saturated fatty acid with 16 to 18 carbon atoms Y: Straight-chain saturated fatty acid with 8 to 24 carbon atoms O: Oleic acid X3: Triglyceride with 3 X molecules bonded Y3: Triglyceride with 3 Y molecules bonded X2O: Triglyceride with two X molecules and one O molecule bonded XOX: Triglyceride with X at the 1st and 3rd positions and O at the 2nd position A second aspect of the present invention is the fat and oil composition for aerated chocolate according to the first aspect of the present invention, in which the mass ratio of (P2St+PSt2) / X3 is 0.50 or more. Under the above conditions, P, St, P2St, and PSt2 respectively represent the following: P: Palmitic acid St: stearic acid P2St: Triglyceride with two P molecules and one St molecule bound PSt2: Triglyceride with one P molecule and two St molecules bound A third invention of the present invention is the fat and oil composition for aerated chocolate according to the first or second invention, in which the mass ratio of (M2X+MX2) / Y3 is 0.03 to 0.35. In the above conditions, M, M2X, and MX2 respectively indicate the following. M: Straight-chain saturated fatty acid with 8 to 10 carbon atoms M2X: Triglyceride with two M molecules and one X molecule bonded MX2: Triglyceride with one M molecule and two X molecules bonded A fourth aspect of the present invention is a chocolate for containing air bubbles, which contains the oil and fat composition for aerated chocolate according to any one of the first to third aspects of the present invention. The fifth invention of the present invention is an aerated chocolate obtained by whipping the chocolate for aerated bubbles according to the fourth invention. Effect of the Invention

[0009] According to the present invention, it is possible to provide an aerated chocolate having good foaming properties and melting texture in the mouth. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The fat composition for aerated chocolate according to an embodiment of the present invention is a fat composition that satisfies the following conditions (a) to (d). (a) Contains 5 to 25 mass % of Y3. (b) the mass ratio of X3 / Y3 is 0.40 or more. (c) Contains 60 to 85 mass% X2O. (d) The mass ratio of XOX / X2O is 0.85 or more.

[0011] In the present invention, chocolate is not limited by the "Fair Competition Code for the Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or legal regulations, but refers to a food product that is made from fats and sugars as main ingredients, and optionally contains cacao components (cacao mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc., and is produced through chocolate production processes (all or part of mixing processes, micronization processes, refining processes, temperature adjustment processes, molding processes, cooling processes, etc.), in which fats and oils form a continuous phase and which does not substantially contain water (water content is preferably 3% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less). Furthermore, the chocolate in the present invention may be any of dark chocolate, milk chocolate, white chocolate, and colored chocolate. In the present invention, the term "aerated chocolate" refers to chocolate that contains air bubbles. Aerated chocolate is also called air-in chocolate or whipped chocolate.

[0012] The oil and fat composition for aerated chocolate according to the embodiment of the present invention contains 5 to 25% by mass, preferably 8 to 23% by mass, and more preferably 10 to 20% by mass of Y3 (condition (a)). In the present invention, Y3 is a triglyceride (YYY) in which three molecules of Y are bonded. In the present invention, triglyceride refers to triacylglycerol in which three molecules of fatty acid are bonded to glycerol. In the present invention, Y is a linear saturated fatty acid having 8 to 24 carbon atoms.

[0013] In the fat and oil composition for aerated chocolate according to the embodiment of the present invention, the mass ratio of X3 / Y3 is 0.40 or more, preferably 0.50 or more, and more preferably 0.67 or more (condition (b)). In the present invention, the mass ratio of X3 / Y3 refers to the ratio of the X3 content (% by mass) to the Y3 content (% by mass). In the present invention, X3 is a triglyceride (XXX) in which three molecules of X are bonded. In the present invention, X is a linear saturated fatty acid having 16 to 18 carbon atoms.

[0014] The oil and fat composition for aerated chocolate according to the embodiment of the present invention contains 60 to 85% by mass, preferably 63 to 82% by mass, and more preferably 65 to 80% by mass of X2O (condition (c)). In the present invention, X2O is a triglyceride in which two molecules of X and one molecule of O are bonded (XXO+XOX+OXX). In the present invention, O is oleic acid (a monounsaturated fatty acid having 18 carbon atoms).

[0015] In the fat and oil composition for aerated chocolate according to the embodiment of the present invention, the mass ratio of XOX / X2O is 0.85 or more, preferably 0.90 or more, and more preferably 0.93 or more (condition (d)). In the present invention, the mass ratio of XOX / X2O refers to the ratio of the XOX content (% by mass) to the X2O content (% by mass). In the present invention, XOX is a triglyceride in which X is bonded to the 1- and 3-positions and O is bonded to the 2-position.

[0016] When the oil and fat composition for aerated chocolate according to the embodiment of the present invention satisfies the ranges of conditions (a) to (d), an aerated chocolate having good foaming properties and melting properties in the mouth can be obtained.

[0017] In the oil and fat composition for aerated chocolate according to the embodiment of the present invention, the mass ratio of (P2St+PSt2) / X3 is preferably 0.50 or more, more preferably 0.60 to 0.85, and even more preferably 0.70 to 0.80. In the present invention, the mass ratio of (P2St+PSt2) / X3 refers to the ratio of the total content (% by mass) of P2St and PSt2 to the content (% by mass) of X3. In the present invention, P2St is a triglyceride in which two molecules of P and one molecule of St are bonded (PPSt+PStP+StPP). In the present invention, PSt2 is a triglyceride in which one molecule of P and two molecules of St are bonded (PStSt+StPSt+StStP). In the present invention, P is palmitic acid (a linear saturated fatty acid having 16 carbon atoms). In the present invention, St is stearic acid (a linear saturated fatty acid having 18 carbon atoms). When the mass ratio of (P2St+PSt2) / X3 in the oil and fat composition for aerated chocolate according to the embodiment of the present invention is within the above range, an aerated chocolate having a better melting texture can be obtained.

[0018] In the oil and fat composition for aerated chocolate according to the embodiment of the present invention, the mass ratio of (M2X+MX2) / Y3 is preferably 0.03 to 0.35, more preferably 0.03 to 0.32, even more preferably 0.04 to 0.25, and most preferably 0.10 to 0.23. In the present invention, the mass ratio of (M2X+MX2) / Y3 refers to the ratio of the total content (% by mass) of M2X and MX2 to the Y3 content (% 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). In the present invention, MX2 is a triglyceride in which one molecule of M and two molecules of X are bonded (MXX+XMX+XXM). In the present invention, M is a linear saturated fatty acid having 8 to 10 carbon atoms. When the mass ratio of (M2X+MX2) / Y3 in the oil and fat composition for aerated chocolate according to the embodiment of the present invention is within the above range, an aerated chocolate having a better melting texture can be obtained.

[0019] The oil and fat composition for aerated chocolate according to the embodiment of the present invention contains X2U in an amount of preferably 65 to 90 mass %, more preferably 68 to 87 mass %, and even more preferably 70 to 85 mass %. In the present invention, X2U is a triglyceride (XXU+XUX+UXX) in which two molecules of X and one molecule of U are bonded. In the present invention, U is an unsaturated fatty acid having 18 carbon atoms.

[0020] The fat and oil composition for aerated chocolate according to the embodiment of the present invention preferably contains 15% by mass or less of XU2+U3, more preferably 12% by mass or less, and even more preferably 3 to 10% by mass. In the present invention, XU2+U3 refers to the total content of XU2 and U3. In the present invention, XU2 is a triglyceride in which one molecule of X and two molecules of U are bonded (XUU+UXU+UUX). In the present invention, U3 is a triglyceride in which three molecules of U are bonded (UUU).

[0021] The oil and fat composition for aerated chocolate according to the embodiment of the present invention contains P2St+PSt2 in an amount of preferably 2 to 20% by mass, more preferably 3 to 15% by mass, and even more preferably 5 to 12% by mass. In the present invention, P2St+PSt2 refers to the total content of P2St and PSt2.

[0022] The oil and fat composition for aerated chocolate according to the embodiment of the present invention contains M2X+MX2 in an amount of preferably 0.3 to 15% by mass, more preferably 0.4 to 12% by mass, even more preferably 0.5 to 10% by mass, and most preferably 1.5 to 7% by mass. In the present invention, M2X+MX2 refers to the total content of M2X and MX2.

[0023] The oil and fat composition for aerated chocolate according to the embodiment of the present invention contains, as a constituent fatty acid, preferably 90% by mass or more, more preferably 93% by mass or more, and even more preferably 95% by mass or more of W. In the present invention, W is a fatty acid having 16 to 18 carbon atoms.

[0024] The oil and fat composition for aerated chocolate according to an embodiment of the present invention contains X as a constituent fatty acid in an amount of preferably 55 to 75 mass %, more preferably 57 to 72 mass %, and even more preferably 60 to 70 mass %.

[0025] In the oil and fat composition for aerated chocolate according to the embodiment of the present invention, the mass ratio of P / St is preferably 0.70 to 1.50, more preferably 0.80 to 1.30, and even more preferably 0.90 to 1.20. Note that in the present invention, the mass ratio of P / St refers to the ratio of the P content (% by mass) to the St content (% by mass) in the constituent fatty acids.

[0026] The oil and fat composition for aerated chocolate according to the embodiment of the present invention preferably contains less than 5% by mass, more preferably less than 3% by mass, and even more preferably less than 2% by mass of Z as a constituent fatty acid. In the present invention, Z is a linear saturated fatty acid having 20 to 22 carbon atoms.

[0027] The oil and fat composition for aerated chocolate according to an embodiment of the present invention contains, as a constituent fatty acid, preferably 0.2 to 15 mass %, more preferably 0.3 to 12 mass %, and even more preferably 0.4 to 8 mass % of M.

[0028] The oil and fat composition for aerated chocolate according to an embodiment of the present invention contains, as a constituent fatty acid, preferably 20 to 40 mass %, more preferably 23 to 38 mass %, and even more preferably 25 to 35 mass % of U.

[0029] The oil and fat composition for aerated chocolate according to the embodiment of the present invention contains, as constituent fatty acids, preferably less than 5% by mass, more preferably less than 3% by mass, and even more preferably less than 1% by mass of trans fatty acids. In the present invention, trans fatty acids are sometimes referred to as TFAs.

[0030] The oil-and-fat composition for aerated chocolate according to the embodiment of the present invention may contain ingredients other than fats and oils. Specific examples of ingredients other than fats and oils include emulsifiers, tocopherol, tea extracts (catechin, etc.), antioxidants such as rutin, flavorings, etc. The oil-and-fat composition for aerated chocolate according to the embodiment of the present invention contains preferably 5% by mass or less of ingredients other than fats and oils, more preferably 3% by mass or less, and even more preferably 1% by mass or less.

[0031] The fat and oil composition for aerated chocolate according to the embodiment of the present invention can be produced using ordinary edible fats and oils, without any particular limitation, as long as the triglyceride composition, the composition of the constituent fatty acids, etc. are within the above-mentioned ranges. Examples of edible fats and oils used in the production of the fat and oil composition for aerated chocolate according to the embodiment of the present invention include palm oil, palm kernel oil, coconut oil, cocoa butter, shea butter, sal fat, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, etc., and processed fats and oils (hydrogenated oil, fractionated oil, interesterified oil), etc. The edible fats and oils can also be used in combination of two or more kinds.

[0032] In producing the fat composition for aerated chocolate according to the embodiment of the present invention, the following fat A, fat B, and fat C are preferably used. The oil and fat composition for aerated chocolate according to an embodiment of the present invention preferably contains 75 to 97 mass% of the below-described oil and fat A, 3 to 17 mass% of the below-described oil and fat B, and 0 to 10 mass% of the below-described oil and fat C, more preferably contains 80 to 94 mass% of the below-described oil and fat A, 5 to 15 mass% of the below-described oil and fat B, and 0.5 to 8 mass% of the below-described oil and fat C, even more preferably contains 82 to 91 mass% of the below-described oil and fat A, 8 to 13 mass% of the below-described oil and fat B, and 0.8 to 7 mass% of the below-described oil and fat C, and most preferably contains 82 to 88 mass% of the below-described oil and fat A, 8 to 13 mass% of the below-described oil and fat B, and 3 to 7 mass% of the below-described oil and fat C.

[0033] The fat A used in the production of the fat composition for aerated chocolate according to the embodiment of the present invention is a tempering type cocoa butter substitute. The tempering type cocoa butter substitute is also called tempering type hard butter or CBE, and a commercially available tempering type cocoa butter substitute can be used. The fat A used in the production of the fat composition for aerated chocolate according to the embodiment of the present invention is a fat that satisfies the following conditions (A) to (D). (A) Contains 5% by mass or less of X3. (B) Contains 70 to 90 mass% X2O. (C) The mass ratio of XOX / X2O is 0.90 or more. (D) Contains 15 mass% or less of XU2+U3.

[0034] The fat / oil A used in the production of the fat / oil composition for aerated chocolate according to the embodiment of the present invention contains 5% by mass or less of X3, preferably 4% by mass or less, and more preferably 1 to 3% by mass (condition (A)).

[0035] The fat / oil A used in the production of the fat / oil composition for aerated chocolate according to the embodiment of the present invention contains 70 to 90 mass % of X2O, preferably 73 to 88 mass %, and more preferably 75 to 85 mass % (condition (B)).

[0036] The fat / oil A used for producing the fat / oil composition for aerated chocolate according to the embodiment of the present invention has a mass ratio of XOX / X2O of 0.90 or more, preferably 0.92 or more, and more preferably 0.93 to 0.98 (condition (C)).

[0037] The fat A used in producing the fat composition for aerated chocolate according to an embodiment of the present invention contains XU2+U3 in an amount of 15% by mass or less, preferably 3 to 12% by mass, and more preferably 5 to 10% by mass (condition (D)).

[0038] The fat A used in the production of the fat composition for aerated chocolate in an embodiment of the present invention preferably contains 90% by mass or more of W as a constituent fatty acid, more preferably 93% by mass or more, and even more preferably 95% by mass or more.

[0039] The fat / oil A used for producing the fat / oil composition for aerated chocolate according to the embodiment of the present invention contains, as a constituent fatty acid, preferably 52 to 72 mass %, more preferably 54 to 70 mass %, and even more preferably 57 to 67 mass % of X.

[0040] The fat / oil A used for producing the fat / oil composition for aerated chocolate according to the embodiment of the present invention has a mass ratio P / St of preferably 0.50 to 1.50, more preferably 0.80 to 1.30, and even more preferably 1.00 to 1.20.

[0041] The fat A used in the production of the fat composition for aerated chocolate according to an embodiment of the present invention preferably contains 25 to 45 mass% of U as a constituent fatty acid, more preferably 28 to 43 mass%, and even more preferably 30 to 40 mass%.

[0042] The fat A used in the production of the fat composition for aerated chocolate according to an embodiment of the present invention preferably contains less than 5% by mass of trans fatty acids as constituent fatty acids, more preferably less than 3% by mass, and even more preferably less than 1% by mass.

[0043] The fat B used in the production of the fat composition for aerated chocolate according to the embodiment of the present invention is a highly hydrogenated vegetable oil. The fat B used in the production of the fat composition for aerated chocolate according to the embodiment of the present invention contains 90% by mass or more of X as a constituent fatty acid.

[0044] The fat B used in the production of the fat composition for aerated chocolate according to the embodiment of the present invention contains 90% by mass or more, preferably 93% by mass or more, and more preferably 95% by mass or more of X as a constituent fatty acid.

[0045] The fat B used in producing the fat composition for aerated chocolate according to an embodiment of the present invention contains P2St+PSt2 in an amount of preferably 50 to 90% by mass, more preferably 65 to 88% by mass, and even more preferably 75 to 85% by mass.

[0046] The fat B used in the production of the fat composition for aerated chocolate according to an embodiment of the present invention is preferably a highly hydrogenated palm-based fat, a highly hydrogenated rapeseed oil or a highly hydrogenated soybean oil, more preferably a highly hydrogenated palm-based fat, and even more preferably a highly hydrogenated palm oil.

[0047] The fat C used in producing the fat composition for aerated chocolate according to the embodiment of the present invention contains M2X+MX2 in an amount of 50% by mass or more, preferably 60 to 90% by mass, and more preferably 65 to 80% by mass.

[0048] The fat / oil C used in the production of the fat / oil composition for aerated chocolate according to the embodiment of the present invention has a mass ratio of MX2 / M2X of preferably 0.20 to 1.50, more preferably 0.40 to 1.20, and even more preferably 0.50 to 0.80. 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).

[0049] The fat C used in producing the fat composition for aerated chocolate according to an embodiment of the present invention preferably contains 35 to 65 mass% of M as a constituent fatty acid, more preferably 40 to 60 mass%, and even more preferably 45 to 55 mass%.

[0050] The fat C used in the production of the fat composition for aerated chocolate according to the embodiment of the present invention contains, as a constituent fatty acid, preferably 35 to 65 mass %, more preferably 40 to 60 mass %, and even more preferably 45 to 55 mass % of X.

[0051] The fat C used in the production of the fat composition for aerated chocolate according to the embodiment of the present invention is preferably a fat obtained by random interesterification of a mixture of fat D and fat E described below.

[0052] The fat D consists of only M3. The fat D is preferably a medium chain triglyceride (hereinafter, referred to as MCT). In the present invention, M3 is a triglyceride in which three molecules of M are bonded (MMM).

[0053] The fat E contains 90% by mass or more of X as a constituent fatty acid. The fat E contains 90% by mass or more of X as a constituent fatty acid, preferably 93% by mass or more, more preferably 95% by mass or more. The fat E is preferably a highly hydrogenated rapeseed oil, a highly hydrogenated soybean oil, or a highly hydrogenated palm-based fat and oil, and more preferably a highly hydrogenated rapeseed oil.

[0054] The blending ratio of the mixed oil of the oil D and the oil E (oil D:oil E) is preferably 35:65 to 65:35 by mass, more preferably 40:60 to 60:40 by mass, and further preferably 45:55 to 55:45 by mass.

[0055] The random transesterification for producing the fat C can be carried out by a conventional method without any particular limitation. The random transesterification for producing the fat C can be carried out by either a chemical transesterification using a synthetic catalyst such as sodium methoxide or an enzymatic transesterification using a lipase as a catalyst. In chemical transesterification, for example, the raw oil or fat is thoroughly dried, sodium methoxide is added in an amount of 0.1 to 1 mass % based on the raw oil or fat, and the reaction can be carried out under reduced pressure at 80 to 120° C. for 0.5 to 1 hour with stirring. After completion of chemical transesterification, the catalyst can be removed by washing with water or the like, and then decolorization and deodorization treatments typically performed in the refining process of edible oils and fats can be carried out. Enzymatic interesterification can be carried out by adding, for example, 0.02 to 10% by mass (preferably 0.04 to 5% by mass) of lipase powder or immobilized lipase to the raw oil and fat, followed by stirring at 40 to 80°C, preferably 40 to 70°C, for 0.5 to 48 hours (preferably 0.5 to 24 hours). After completion of the enzymatic interesterification, the lipase is removed by filtration or the like, and then decolorization and deodorization treatments performed in the usual refining process of edible oils and fats can be carried out. Examples of lipases capable of random interesterification include lipases derived from the genus Alcaligenes (e.g., Lipase QLM, Lipase PL, etc., manufactured by Meito Sangyo Co., Ltd.), lipases derived from the genus Candida (e.g., Lipase OF, etc., manufactured by Meito Sangyo Co., Ltd.), and the like.

[0056] The triglyceride content of fats and oils can be measured by gas chromatography (in accordance with JAOCS, vol. 70, 11, 1111-1114 (1993)), silver ion column-HPLC method (in accordance with J. High Resol. Chromatogr., 18, 105-107 (1995)), and gas chromatography (in accordance with AOCS Ce5-86). The fatty acid content of fats and oils can be measured by gas chromatography (in accordance with AOCS Ce1f-96).

[0057] The chocolate for containing air bubbles according to the embodiment of the present invention contains the oil and fat composition for aerated chocolate according to the embodiment of the present invention. Note that the chocolate for containing air bubbles according to the present invention refers to chocolate before air bubbles are incorporated. In other words, the chocolate for containing air bubbles refers to chocolate before being whipped.

[0058] The chocolate for containing air bubbles according to an embodiment of the present invention preferably contains 5% by mass or more of the oil and fat composition for aerated chocolate according to an embodiment of the present invention, more preferably 5 to 30% by mass, and even more preferably 10 to 20% by mass. When the chocolate for containing air bubbles according to the embodiment of the present invention contains the oil and fat composition for aerated chocolate according to the embodiment of the present invention in the above-mentioned range, an aerated chocolate having good foaming properties and melt-in-the-mouth texture can be obtained.

[0059] The chocolate for aerating according to the embodiment of the present invention is preferably a tempering type chocolate.

[0060] The chocolate for containing air bubbles according to the embodiment of the present invention can be produced by a conventional chocolate production method, etc., without any particular limitation, other than blending the oil and fat composition for aerated chocolate according to the embodiment of the present invention in the above-mentioned range. In a conventional chocolate production method, for example, fats and oils, cocoa components, sugars, dairy products, emulsifiers, etc. as raw materials are used to produce chocolate through a mixing process, a micronization process (refining), a refining process (conching), a tempering process, a cooling process, etc. Furthermore, as raw materials other than the oil and fat composition for aerated chocolate according to the embodiment of the present invention used to produce the chocolate for containing air bubbles according to the embodiment of the present invention, conventionally known raw materials (fat and oil, cocoa components, sugars, dairy products, emulsifiers, etc.) used in conventionally known amounts are usually used for producing chocolate.

[0061] The chocolate for containing air bubbles according to the embodiment of the present invention can also be produced by blending the oil and fat composition for aerated chocolate according to the embodiment of the present invention into a tempering chocolate so that the content of the oil and fat composition for aerated chocolate according to the embodiment of the present invention falls within the above-mentioned range. When blending the oil and fat composition for aerated chocolate according to the embodiment of the present invention into a tempering chocolate, the chocolate can be produced by blending the melted oil and fat composition for aerated chocolate into a tempering chocolate that has been melted and then tempered, and mixing the resulting chocolate. The tempering treatment can also be carried out after blending the melted oil and fat composition for aerated chocolate into the melted tempering chocolate and mixing the resulting chocolate. In addition, the tempering treatment according to the present invention can be carried out by either a tempering operation or the addition of a seeding agent. The tempering chocolate used to produce the chocolate for containing air bubbles according to the embodiment of the present invention is not particularly limited as long as it is a tempering chocolate. The tempering chocolate used to produce the chocolate for containing air bubbles according to the embodiment of the present invention can be a commercially available tempering chocolate. The tempering chocolate used to produce the aerated chocolate of the embodiment of the present invention preferably contains fats and oils in an amount of 25 to 45% by mass, more preferably 27 to 42% by mass, and even more preferably 30 to 40% by mass.

[0062] The aerated chocolate according to the embodiment of the present invention is a chocolate obtained by whipping the aerated chocolate according to the embodiment of the present invention. In the present invention, whipping chocolate means that air bubbles are incorporated into the chocolate.

[0063] The aerated chocolate according to the embodiment of the present invention can be produced by a conventionally known method without any particular limitation, other than using the chocolate for aerated bubbles according to the embodiment of the present invention. The aerated chocolate according to the embodiment of the present invention is produced by whipping the chocolate for aerated bubbles according to the embodiment of the present invention, which has been melted and then adjusted to a temperature of preferably 25 to 35°C. Examples of the method for whipping the chocolate include stirring the chocolate in a mixer under normal pressure or reduced pressure. The mixer may be a vertical mixer, a horizontal mixer, or the like.

[0064] The aerated chocolate according to the embodiment of the present invention is formed, preferably in a mold, after whipping the chocolate for aerated chocolate according to the embodiment of the present invention. The mold used for forming is not particularly limited, and a mold usually used for forming chocolate can be used.

[0065] The specific gravity of the aerated chocolate according to the embodiment of the present invention is preferably 0.85 or less, more preferably 0.55 to 0.85, even more preferably 0.65 to 0.83, and most preferably 0.67 to 0.80.

[0066] The aerated chocolate according to the embodiment of the present invention has good foaming properties and melt-in-the-mouth feel.

[0067] The aerated chocolate according to the embodiment of the present invention can be used for a composite food product. Note that the composite food product in the present invention refers to a composite food product obtained by combining the aerated chocolate with another food product.

[0068] Examples of other foods used in the production of the composite food include bakery products such as donuts, white bread, roll bread, fruit bread, butter roll, French bread, roll bread, sweet bread, sweet dough, hardtack, muffins, bagels, croissants, and Danish pastry; castella cakes, waffles, boro, yatsuhashi, arare, deep-fried rice crackers, karinto, sponge cakes, roll cakes, pound cakes, Baumkuchen, fruit cakes, madeleines, choux pastries, eclairs, mille-feuille, pies, tarts, macarons, biscuits, cookies, crackers, sables, marshmallows, steamed bread, pretzels, wafers, snacks, crepes, souffles, and potato chips; and fruits such as bananas, apples, and strawberries.

[0069] The composite food can be produced by combining the aerated chocolate of the embodiment of the present invention with other foods using a conventionally known method for producing composite foods. Methods for combining the aerated chocolate of the embodiment of the present invention with other foods include, for example, coating, filling, injection, rolling, sandwiching, and adhering. EXAMPLES

[0070] The present invention will now be described in detail with reference to examples and comparative examples, but the present invention is not limited to these examples in any way.

[0071] <Measurement method> The triglyceride content of the oils and fats was measured by gas chromatography (in accordance with JAOCS, vol. 70, 11, 1111-1114 (1993)), silver ion column-HPLC method (in accordance with J. High Resol. Chromatogr., 18, 105-107 (1995)), and gas chromatography method (in accordance with AOCS Ce5-86). The fatty acid content of the oils and fats was measured by gas chromatography (in accordance with AOCS Ce1f-96).

[0072] <Production of oil C1> 51 parts by mass of extremely hardened rapeseed oil (X content: 96.8% by mass) was mixed with 49 parts by mass of MCT (M3 content: 100% by mass). The resulting mixed oil was subjected to random transesterification to obtain oil C1 (M2X content: 41.2% by mass, MX2 content: 28.7% by mass, total content of M2X and MX2: 69.8% by mass, MX2 / M2X mass ratio: 0.697, M content: 49.0% by mass, X content: 49.4% by mass). Random transesterification 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 a reaction under reduced pressure at 120° C. for 0.5 hours with stirring.

[0073] <Raw material oil> A tempering type cocoa butter substitute (X3 content: 2.2% by mass, X2O content: 81.6% by mass, XOX / X2O mass ratio: 0.957, total content of XU2 and U3: 7.1% by mass, W content: 98.5% by mass, X content: 62.1% by mass, P / St mass ratio: 1.118, U content: 36.5% by mass, TFA content: 0.2% by mass) was designated as fat A1. Extremely hardened rapeseed oil (X content: 96.8% by mass, total content of P2St and PSt2: 16.2% by mass) was designated as oil B1. Extremely hardened palm oil (X content: 97.6% by mass, total content of P2St and PSt2: 79.0% by mass) was designated as oil B2. The extremely hardened high erucic rapeseed oil (X content: 43.6% by mass, Z content: 55.2% by mass, total content of P2St and PSt2: 4.2% by mass) was used as oil b1.

[0074] <Production of fat composition for aerated chocolate> The oil and fat compositions for aerated chocolate were produced by quenching and kneading the melted oil and fats in the compositions shown in Tables 1 and 2 using a margarine processor. The fatty acid content and triglyceride content of the obtained oil and fat compositions for aerated chocolate were measured according to the above-mentioned analytical methods. The measurement results are shown in Tables 1 and 2. The units of the compositions are parts by mass, and the units of the contents are % by mass (there is no unit for the mass ratio).

[0075] [Table 1]

[0076] [Table 2]

[0077] <Production of aerated chocolate> Aerated chocolate was produced according to the following steps 1) to 5). The foaming properties, melting in the mouth and moldability of the aerated chocolate were evaluated according to the following evaluation methods. The evaluation results are shown in Table 3. 1) Completely melt tempered chocolate (fat content: 34% by mass). 2) Adjust the temperature of the tempered chocolate to 30.0℃. 3) Add seeding to 100 parts by weight of tempered chocolate adjusted to 30.0 ° C. Add 0.2 parts by mass of agent and stir for 10 minutes (64 rpm). 4) In a vertical mixer (product name: Hobart Mixer, model: N-50), 85 parts by mass of tempered chocolate adjusted to 30.0℃ and 40℃ for 15 hours After adjusting the temperature, 15 parts by mass of each oil and fat composition for aerated chocolate adjusted to 30.0 ° C. By adding this, an aerated chocolate is obtained. 5) Stir each of the aerated chocolates obtained in 4) at medium speed (speed 2) for 30 minutes. This gives an aerated chocolate.

[0078] <Method for evaluating foaming properties> The foaming ability was evaluated by measuring the specific gravity of the aerated chocolate after stirring for 10 minutes and after stirring for 30 minutes. A specific gravity of 0.85 or less was determined to have good foaming ability.

[0079] <Method of evaluating melting in the mouth> After stirring for 30 minutes, the aerated chocolate was tasted by a panel of four experts and scored according to the following evaluation criteria. The average scores of the four experts were calculated and evaluated according to the following evaluation criteria. If the average score was rated as ◎◎, ◎ or ○, it was determined that the chocolate had a good flavor. The experts who evaluated the melting of the aerated chocolate were regularly trained in sensory evaluation of chocolate melting, etc., and there was little individual variation in the sensory evaluation results of chocolate melting, etc. 4 points: Very good 3 points: Fairly good 2 points: Good 1 point: Somewhat bad 0 points: bad <Average score> ◎◎: 3.5 points or more ◎: 3.0 points or more and less than 3.5 points ○: 2.0 points or more and less than 3.0 points △: 1.0 or more and less than 2.0 points ×: Less than 1.0 points

[0080] <Method for evaluating moldability> 5 g of the aerated chocolate after stirring for 10 minutes and the aerated chocolate after stirring for 30 minutes were poured into a mold (a three-dimensional shape with an upper surface of 16 mm length × 35 mm width, a lower surface of 20 mm length × 38 mm width, and a depth of 6 mm), cooled at 10°C for 30 minutes, and then demolded to evaluate the moldability. The moldability was evaluated according to the following evaluation criteria. The evaluation results were judged to have good moldability when the average score was rated as ◎ or ○. ◎: The chocolate peels off without any problems. ○: The chocolate peels off, but some of the chocolate adheres to the mold. ×: Chocolate adheres badly to the mould.

[0081] [Table 3]

[0082] The aerated chocolates produced using the fat and oil compositions for aerated chocolates of the Examples had good foaming properties, melting properties in the mouth, and moldability. In particular, the melting properties of Example 3 were better than those of Examples 1 and 2, and Example 4 was better than Example 3. On the other hand, the aerated chocolate produced using the oil and fat composition for aerated chocolate of Comparative Example 1 did not have a good melting texture in the mouth.

Claims

1. An oil and fat composition for aerated chocolate, which satisfies the following conditions (a) to (d): (a) Contains 5 to 25 mass % of Y3. (b) the mass ratio of X3 / Y3 is 0.40 or more; (c) Contains 60 to 85 mass % of X2O. (d) the mass ratio of XOX / X2O is 0.85 or more. In the above conditions (a) to (d), X, Y, O, X3, Y3, X2O, and XOX respectively represent the following. X: Straight-chain saturated fatty acid with 16 to 18 carbon atoms Y: Straight-chain saturated fatty acid having 8 to 24 carbon atoms O: Oleic acid X3: Triglyceride with 3 X molecules bonded Y3: Triglyceride with three Y molecules bonded X2O: Triglyceride with two X molecules and one O molecule bonded XOX: Triglyceride with X at the 1st and 3rd positions and O at the 2nd position

2. The oil and fat composition for aerated chocolate according to claim 1, wherein the mass ratio of (P2St + PSt2) / X3 is 0.50 or more. In the above conditions, P, St, P2St, and PSt2 respectively represent the following. P: Palmitic acid St: stearic acid P2St: Triglyceride with two P molecules and one St molecule bound PSt2: Triglyceride with one P molecule and two St molecules bound

3. The oil-and-fat composition for aerated chocolate according to claim 1 or 2, wherein the mass ratio of (M2X + MX2) / Y3 is 0.03 to 0.

35. In the above conditions, M, M2X, and MX2 respectively represent the following. M: Straight-chain saturated fatty acid with 8 to 10 carbon atoms M2X: Triglyceride with two M molecules and one X molecule bonded MX2: Triglyceride with one M molecule and two X molecules bonded

4. A chocolate for containing air bubbles, comprising the oil and fat composition for aerated chocolate according to any one of claims 1 to 3.

5. 5. An aerated chocolate produced by whipping the chocolate for aerating according to claim 4.

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