Chocolate

Abstract

To provide a chocolate that is suitable for coating an object and suppresses the formation of liquid drops on the coated object.SOLUTION: A chocolate contains oil and fat that satisfy the following conditions (a) to (f) and also contains polyglycerol-condensed ricinoleic acid ester of 0.1-3 mass%. (a) The oil and fat contains, as a constituent fatty acid, a saturated fatty acid with 14 or less carbon atoms of 5-50 mass%. (b) The oil and fat contains, as a constituent fatty acid, a saturated fatty acid with 16-18 carbon atoms of 30-55 mass%. (c) The oil and fat contains, as a constituent fatty acid, an unsaturated fatty acid of 10-50 mass%. (d) The mass ratio of the content of palmitic acid to the content of stearic acid in the constituent fatty acids is 1.3-4.5. (e) The oil and fat contains a triglyceride of 3-28 mass% with a total carbon number of constituent fatty acid residues being 32-40. (f) The oil and fat contains a triglyceride of 15-60 mass% with a total carbon number of constituent fatty acid residues being 42-48.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a chocolate suitable for coating.

Background Art

[0002] Chocolate is used not only in products consisting only of chocolate but also in products combining chocolate with other foods. Among the products combining chocolate with other foods, foods such as donuts, bread, cakes, confections, éclairs, and biscuits coated with chocolate are very popular products with high demand and are widely distributed in the market. As chocolate for coating, for example, the chocolates of Patent Documents 1 to 5 have been proposed.

[0003] In foods coated with chocolate, liquid particles may occur on the surface of the chocolate over time. It is said that the liquid particles generated on the surface of this chocolate are caused by the moisture in the food coated with chocolate migrating to the surface of the chocolate. Also, it is said that the liquid particles generated on the surface of this chocolate are also caused by the moisture evaporated from the food coated with chocolate adhering to the surface of the chocolate in a sealed packaging bag. The phenomenon of liquid particles occurring on the surface of chocolate is called sweating. When sweating occurs in foods coated with chocolate, not only does the appearance deteriorate, but also problems such as being difficult to carry and difficult to take out of the bag occur, so the commercial value is greatly impaired. Therefore, it is necessary for the chocolate for coating to be difficult to sweat after being coated on the food.

[0004] From the above background, the development of a chocolate for coating that is difficult to sweat has been demanded.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

[0006] An object of the present invention is to provide a chocolate suitable for a coating that is difficult to sweat. [Means for Solving the Problems]

[0007] The present inventors conducted intensive studies to solve the above problems. As a result, it was found that the problem can be solved by the fact that the fat and oil contained in the chocolate contains a specific amount of a specific triglyceride and a specific fatty acid, and the chocolate contains a specific amount of polyglycerin condensed ricinoleic acid ester. Thus, the present invention has been completed.

[0008] That is, the first invention of the present invention is a chocolate in which the fat and oil contained in the chocolate satisfies the following conditions (a) to (f) and contains 0.1 to 3% by mass of polyglycerin condensed ricinoleic acid ester. For coating (a) As constituent fatty acids, it contains 5 to 50% by mass of saturated fatty acids having 14 or less carbon atoms. (b) As constituent fatty acids, it contains 30 to 55% by mass of saturated fatty acids having 16 to 18 carbon atoms. (c) As constituent fatty acids, it contains 10 to 50% by mass of unsaturated fatty acids. (d) The mass ratio of the content of palmitic acid to the content of stearic acid in the constituent fatty acids is 1.3 to 4.5. (e) It contains 3 to 28% by mass of triglycerides having a total carbon number of 32 to 40 in the constituent fatty acid residues. (f) It contains 15 to 60% by mass of triglycerides having a total carbon number of the constituent fatty acid residues of 42 to 48. The second invention of the present invention is the chocolate according to the first invention, wherein the oil and fat contained in the chocolate further satisfies the following condition (g). For coating It is chocolate. (g) It contains 0.5 to 5.0% by mass of triglycerides having a total carbon number of the constituent fatty acid residues of 56 or more. The third invention of the present invention is the chocolate according to the first invention or the second invention, wherein the mass ratio of the lactose content to the saccharide content is 0.10 or more. For coating It is chocolate. The fourth invention of the present invention is the coated chocolate composite food according to any one of the first invention to the 3 inventions. coated with It is a composite food.

Advantages of the Invention

[0009] According to the present invention, it is possible to provide chocolate suitable for coating that is difficult to sweat.

Embodiments for Carrying Out the Invention

[0010] The chocolate of the embodiment of the present invention is chocolate that contains 0.1 to 3% by mass of polyglycerin condensed ricinoleic acid ester, and the oil and fat contained in the chocolate satisfies the following conditions (a) to (f). (a) As the constituent fatty acids, it contains 5 to 50% by mass of saturated fatty acids having 14 or fewer carbon atoms. (b) As the constituent fatty acids, it contains 30 to 55% by mass of saturated fatty acids having 16 to 18 carbon atoms. (c) As the constituent fatty acids, it contains 10 to 50% by mass of unsaturated fatty acids. (d) The mass ratio of the palmitic acid content to the stearic acid content in the constituent fatty acids is 1.3 to 4.5. (e) It contains 3 to 28% by mass of triglycerides having a total carbon number of the constituent fatty acid residues of 32 to 40. (f) It contains 15 to 60% by mass of triglycerides having a total carbon number of the constituent fatty acid residues of 42 to 48.

[0011] In the present invention, chocolate is not limited by the "Fair Competition Rules Regarding the Labeling of Chocolates" (National Chocolates Industry Fair Trade Council) or the regulations under laws. It is a food product mainly made from fats and oils and carbohydrates, and if necessary, cocoa components (such as cocoa mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc. are added. It is manufactured through all or part of the chocolate manufacturing processes (such as mixing process, atomization process, refining process, tempering process, molding process, cooling process, etc.). The fats and oils form a continuous phase and it substantially contains no water (the 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). Also, in the present invention, chocolate can be any of dark chocolate, milk chocolate, white chocolate, and colored chocolate.

[0012] The fats and oils contained in the chocolate in the present invention refer to the total fat content of all the fats and oils contained in the chocolate. For example, when the chocolate contains cocoa mass, whole milk powder, and fat a, the fat is a mixed oil of cocoa butter contained in the cocoa mass, milk fat contained in the whole milk powder, and fat a. That is, the fats and oils contained in the chocolate in the present invention include, in addition to the fats and oils blended in the chocolate, the fats and oils (such as cocoa butter, milk fat, etc.) contained in the oil-containing raw materials (such as cocoa mass, cocoa powder, whole milk powder, etc.).

[0013] The chocolate in the embodiment of the present invention contains 5 to 50% by mass, preferably 15 to 45% by mass, and more preferably 20 to 40% by mass of saturated fatty acids having 14 or less carbon atoms as constituent fatty acids (condition (a)). Hereinafter, saturated fatty acids having 14 or less carbon atoms may be referred to as C14 or less SFA.

[0014] The chocolate according to the embodiment of the present invention is such that the oil and fat contained in the chocolate contains 30 to 55% by mass, preferably 35 to 52% by mass, more preferably 40 to 50% by mass of saturated fatty acids having 16 to 18 carbon atoms as constituent fatty acids (condition (b)). Hereinafter, the saturated fatty acids having 16 to 18 carbon atoms may be referred to as C16-18SFA.

[0015] The chocolate according to the embodiment of the present invention is such that the oil and fat contained in the chocolate contains 10 to 50% by mass, preferably 13 to 43% by mass, more preferably 15 to 35% by mass of unsaturated fatty acids as constituent fatty acids (condition (c)). Hereinafter, the unsaturated fatty acids may be referred to as USFA.

[0016] The chocolate according to the embodiment of the present invention is such that the oil and fat contained in the chocolate has a mass ratio of the content (mass%) of palmitic acid to the content (mass%) of stearic acid in the constituent fatty acids of 1.3 to 4.5, preferably 1.5 to 4.0, more preferably 1.7 to 3.0 (condition (d)). Hereinafter, the mass ratio of the content of palmitic acid to the content of stearic acid in the constituent fatty acids may be referred to as P / St.

[0017] The chocolate according to the embodiment of the present invention is such that the oil and fat contained in the chocolate contains 3 to 28% by mass, preferably 7 to 27% by mass, more preferably 13 to 25% by mass of triglycerides having 32 to 40 carbon atoms in total in the constituent fatty acid residues (condition (e)). Hereinafter, the triglycerides having 32 to 40 carbon atoms in total in the constituent fatty acid residues may be referred to as C32-40TG.

[0018] The chocolate according to the embodiment of the present invention is such that the oil and fat contained in the chocolate contains 15 to 60% by mass, preferably 25 to 58% by mass, more preferably 35 to 55% by mass of triglycerides having 42 to 48 carbon atoms in total in the constituent fatty acid residues (condition (f)). Hereinafter, the triglycerides having 42 to 48 carbon atoms in total in the constituent fatty acid residues may be referred to as C42-48TG.

[0019] The chocolate according to an embodiment of the present invention contains 0.1 to 3% by mass, preferably 0.2 to 2% by mass, more preferably 0.3 to 1% by mass of polyglycerol condensed ricinoleic acid ester. Hereinafter, polyglycerol condensed ricinoleic acid ester may be referred to as PGPR.

[0020] When the chocolate according to an embodiment of the present invention satisfies the above conditions (a) to (f) for the fats and oils contained in the chocolate and contains polyglycerol condensed ricinoleic acid ester within the above range, a chocolate that is difficult to sweat can be obtained when coated on food.

[0021] The chocolate according to an embodiment of the present invention preferably contains 0.5 to 5.0% by mass, more preferably 0.7 to 4.0% by mass, still more preferably 0.8 to 3.5% by mass of triglycerides having a total carbon number of 56 or more in the fatty acid residues constituting the fats and oils contained in the chocolate (condition (g)). When the chocolate according to an embodiment of the present invention further satisfies the above condition (g) for the fats and oils contained in the chocolate, a more sweat-resistant chocolate can be obtained when coated on food. Hereinafter, triglycerides having a total carbon number of 56 or more in the fatty acid residues may be referred to as C56 or more TG.

[0022] The chocolate according to an embodiment of the present invention preferably contains 10% by mass or less, more preferably 7% by mass or less, still more preferably 5% by mass or less of saturated fatty acids having 10 or less carbon atoms as constituent fatty acids. Hereinafter, saturated fatty acids having 10 or less carbon atoms may be referred to as C10 or less SFA.

[0023] The chocolate according to an embodiment of the present invention preferably has a mass ratio of the content (% by mass) of lauric acid to the content (% by mass) of stearic acid in the constituent fatty acids of 0.5 to 2.5, more preferably 0.7 to 2.0, still more preferably 1.0 to 1.8. Hereinafter, the mass ratio of the content of lauric acid to the content of stearic acid in the constituent fatty acids may be referred to as La / St.

[0024] In the chocolate according to an embodiment of the present invention, the fat and oil contained in the chocolate preferably contains 10% by mass or less, more preferably 5% by mass or less, and still more preferably 0.6 to 3% by mass of saturated fatty acids having 20 to 22 carbon atoms as constituent fatty acids. Hereinafter, the saturated fatty acids having 20 to 22 carbon atoms may be referred to as C20-22SFA.

[0025] In the chocolate according to an embodiment of the present invention, the fat and oil contained in the chocolate preferably contains 5% by mass or less, more preferably 3% by mass or less, and still more preferably 1% by mass or less of trans fatty acids as constituent fatty acids. Hereinafter, the trans fatty acids may be referred to as TFA.

[0026] In the chocolate according to an embodiment of the present invention, the fat and oil contained in the chocolate preferably contains 10% by mass or less, more preferably 7% by mass or less, and still more preferably 5% by mass or less of triglycerides having 30 or less total carbon atoms of the constituent fatty acid residues. Hereinafter, the triglycerides having 30 or less total carbon atoms of the constituent fatty acid residues may be referred to as C30 or less TG.

[0027] In the chocolate according to an embodiment of the present invention, the fat and oil contained in the chocolate preferably contains 10 to 75% by mass, more preferably 13 to 65% by mass, and still more preferably 17 to 50% by mass of triglycerides having 50 to 54 total carbon atoms of the constituent fatty acid residues. Hereinafter, the triglycerides having 50 to 54 total carbon atoms of the constituent fatty acid residues may be referred to as C50-54TG.

[0028] The fatty acid content of the fat and oil can be measured by gas chromatography according to AOCS Ce1f-96. The triglyceride content of the fat and oil can be measured by gas chromatography according to AOCS Ce5-86.

[0029] In the production of the chocolate according to the embodiment of the present invention, as long as the triglyceride composition, fatty acid composition, etc. of the fats and oils contained in the chocolate are within the above ranges, there is no particular limitation, and usually, the fats and oils used in the production of chocolate can be used. Specific examples of the fats and oils include cocoa butter, palm kernel oil, coconut oil, palm oil, palm fractionated oil (palm mid-melting point fraction, palm stearin, palm olein, etc.), 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 thereof (hydrogenated oil, fractionated oil, interesterified oil), etc. The above-mentioned fats and oils can also be used in combination of two or more kinds.

[0030] In the production of the chocolate according to the embodiment of the present invention, preferably, a random interesterified fat and oil of lauric fat and oil and palm fat and oil (hereinafter, the random interesterified fat and oil of lauric fat and oil and palm fat and oil is referred to as random interesterified fat and oil A), an extremely hydrogenated oil of vegetable oil, cocoa butter, lauric fat and oil, and palm fat and oil are used.

[0031] In the chocolate according to the embodiment of the present invention, in the fats and oils contained therein, preferably, 20 to 100% by mass of random interesterified fat and oil A, 0 to 10% by mass of an extremely hydrogenated oil of vegetable oil, 0 to 10% by mass of cocoa butter, 0 to 20% by mass of lauric fat and oil, and 0 to 75% by mass of palm fat and oil are blended. More preferably, 35 to 98% by mass of random interesterified fat and oil A, 1 to 7% by mass of an extremely hydrogenated oil of vegetable oil, 1 to 7% by mass of cocoa butter, 0 to 15% by mass of lauric fat and oil, and 0 to 60% by mass of palm fat and oil are blended. Even more preferably, 55 to 97% by mass of random interesterified fat and oil A, 1.5 to 5% by mass of an extremely hydrogenated oil of vegetable oil, 1 to 5% by mass of cocoa butter, 0 to 12% by mass of lauric fat and oil, and 0 to 40% by mass of palm fat and oil are blended.

[0032] The random interesterified fat and oil A used in the production of the chocolate according to the embodiment of the present invention is a random interesterified fat and oil of lauric fat and oil and palm fat and oil. In the present invention, lauric oils and fats refer to oils and fats in which lauric acid accounts for 30% by mass or more of the fatty acids constituting the oils and fats. In the present invention, palm oils and fats refer to processed oils and fats of palm oil such as palm oil and palm fractionated oil. Further, processed oils and fats of palm fractionated oil such as transesterified oil of palm fractionated oil in the present invention are also palm oils and fats.

[0033] Specific examples of the lauric oils and fats used in the production of the random transesterified oil and fat A include coconut oil, palm kernel oil and their fractionated oils, transesterified oils and fats, hydrogenated oils, etc. In the production of the random transesterified oil and fat A, the lauric oils and fats can be used alone or in combination of two or more. The lauric oils and fats used in the production of the random transesterified oil and fat A are preferably extremely hydrogenated palm kernel oil, extremely hydrogenated palm kernel olein, palm kernel oil, and more preferably extremely hydrogenated palm kernel oil.

[0034] Specific examples of the palm oils and fats used in the production of the random transesterified oil and fat A include palm oil, palm olein, transesterified oil of palm olein, palm stearin, palm mid-fraction (palm mid-fraction (PMF)), etc. In the production of the random transesterified oil and fat A, the palm oils and fats can be used alone or in combination of two or more. The palm oils and fats used in the production of the random transesterified oil and fat A are preferably palm oils and fats with an iodine value of 25 to 60, more preferably palm stearin with an iodine value of 27 to 37, palm mid-fraction with an iodine value of 40 to 50, extremely hydrogenated palm stearin, palm oil, and even more preferably palm stearin with an iodine value of 27 to 37, palm mid-fraction with an iodine value of 40 to 50.

[0035] The random transesterified oil and fat A used in the production of the chocolate according to the embodiment of the present invention preferably has an iodine value of 50 or less, more preferably 15 to 40, and even more preferably 20 to 30.

[0036] The random transesterified oil A preferably has a mixing ratio (lauric oil:palm oil) of raw material oils for transesterification reaction of 35:65 to 65:35 by mass, more preferably 40:60 to 60:40 by mass, and even more preferably 45:55 to 55:45 by mass. The method of transesterification when producing the random transesterified oil A is not particularly limited and can be carried out by a conventionally known method. When producing the random transesterified oil A, hydrogenation can be carried out as necessary. The method of hydrogenation is not particularly limited and can be carried out by a conventionally known method.

[0037] The highly hydrogenated oil of vegetable oil used in the production of the chocolate according to the embodiment of the present invention is an oil obtained by completely hydrogenating a vegetable oil having a fatty acid content of 16 or more carbon atoms of 95% by mass or more. As the raw material oil before hydrogenation, one kind or a combination of two or more kinds can be used. Specific examples of the highly hydrogenated oil of vegetable oil used in the production of the chocolate according to the embodiment of the present invention include highly hydrogenated oil of high-oleic rapeseed oil, highly hydrogenated oil of palm oil, highly hydrogenated oil of rapeseed oil, highly hydrogenated oil of soybean oil, and the like. Also, the highly hydrogenated oil of vegetable oil used in the production of the chocolate according to the embodiment of the present invention can be used alone or in combination of two or more kinds. The highly hydrogenated oil of vegetable oil used in the production of the chocolate according to the embodiment of the present invention is preferably the highly hydrogenated oil of high-oleic rapeseed oil.

[0038] The cocoa butter used in the production of the chocolate according to the embodiment of the present invention includes, in addition to the cocoa butter blended in the chocolate, the cocoa butter in cocoa raw materials such as cocoa mass and cocoa powder containing cocoa butter.

[0039] The lauric oil used in the production of the chocolate according to the embodiment of the present invention is preferably the highly hydrogenated oil of palm kernel stearin.

[0040] The palm-based oil used in the production of the chocolate according to the embodiment of the present invention is preferably a palm-based oil with an iodine value of 50 to 70, more preferably a random ester-exchanged oil of a palm-based oil with an iodine value of 50 to 60, and even more preferably a random ester-exchanged oil of palm olein with an iodine value of 50 to 60.

[0041] The chocolate according to the embodiment of the present invention preferably contains 20 to 60% by mass of oil, more preferably 25 to 50% by mass, and even more preferably 30 to 45% by mass.

[0042] The iodine value of the oil can be measured according to "2.3.4.1 - 1996 Iodine Value (Wijs-Cyclohexane Method)" in the "Standard Oil Analysis Test Method (edited by The Japanese Oil Chemists' Society)".

[0043] The chocolate according to the embodiment of the present invention preferably contains carbohydrates. In the present invention, carbohydrates refer to those excluding dietary fiber from carbohydrates. Specific examples of carbohydrates are saccharides, sugar alcohols (such as maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrins, etc. Also, in the present invention, saccharides refer to monosaccharides and disaccharides (such as glucose, fructose, galactose, sucrose, lactose, maltose, etc.). Further, in the present invention, carbohydrates are the carbohydrates themselves and do not include carbohydrates contained in other raw materials (such as skim milk powder, etc.). The carbohydrates used in the production of the chocolate according to the embodiment of the present invention are preferably saccharides, more preferably sucrose and lactose. The chocolate according to the embodiment of the present invention preferably contains 25 to 65% by mass of carbohydrates, more preferably 30 to 63% by mass, and even more preferably 40 to 60% by mass.

[0044] The chocolate according to an embodiment of the present invention preferably has a mass ratio of the lactose content (% by mass) to the carbohydrate content (% by mass) of 0.10 or more, more preferably 0.12 to 0.60, and even more preferably 0.15 to 0.50. When the chocolate according to an embodiment of the present invention has a mass ratio of the lactose content to the carbohydrate content within the above range, a chocolate that is more difficult to sweat can be obtained when coated on food.

[0045] The chocolate according to an embodiment of the present invention preferably has a lecithin content of less than 0.3% by mass, more preferably less than 0.2% by mass, even more preferably less than 0.1% by mass, and most preferably 0% by mass (lecithin-free). When the lecithin content of the chocolate according to an embodiment of the present invention is within the above range, a chocolate that is more difficult to sweat can be obtained when coated on food.

[0046] In addition to fats and oils, PGPR, carbohydrates, and lecithin, the chocolate according to an embodiment of the present invention can use raw materials commonly blended in chocolate. Specifically, for example, dairy products such as whole milk powder and skim milk powder, cocoa components such as cocoa mass and cocoa powder, emulsifiers (such as sucrose fatty acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters), soybean powder, soy protein, processed fruit products, processed vegetable products, various powders such as matcha powder and coffee powder, gums, starches, antioxidants, colorants, flavors, etc. can be used.

[0047] The chocolate according to an embodiment of the present invention can be produced by a conventionally known chocolate production method. The chocolate according to an embodiment of the present invention can be produced, for example, using fats and oils, cocoa components, carbohydrates, dairy products, emulsifiers, etc. as raw materials, through a mixing process, a micronization process (refining), a refining process (conching), a cooling process, etc. Further, the chocolate according to an embodiment of the present invention is preferably produced through a micronization process.

[0048] The chocolate according to an embodiment of the present invention is preferably a non-tempering type chocolate.

[0049] When the chocolate according to an embodiment of the present invention is coated on food, it is difficult to sweat. Since the chocolate according to an embodiment of the present invention is difficult to sweat when coated on food, it is suitable for chocolate for coating. The chocolate according to an embodiment of the present invention is preferably chocolate for coating.

[0050] The composite food according to an embodiment of the present invention is a food in which the chocolate according to an embodiment of the present invention is used. The composite food according to an embodiment of the present invention is a food obtained by combining the chocolate according to an embodiment of the present invention and other foods. The composite food according to an embodiment of the present invention is a food coated with the chocolate according to an embodiment of the present invention.

[0051] The composite food according to an embodiment of the present invention is, for example, bakery products such as donuts, bread, sandwich bread, fruit bread, butter rolls, French bread, roll bread, sweet bread, sweet dough, dry bread, muffins, bagels, croissants, Danish pastries, etc., castella, waffles, boros, eight-bridge cakes, senbei, karinto, sponge cakes, roll cakes, pound cakes, Baumkuchen, fruit cakes, madeleines, shu, eclairs, mille-feuilles, pies, tarts, macarons, biscuits, cookies, crackers, steamed buns, pretzels, wafers, snack foods, crepes, soufflés, etc., fruits such as bananas, apples, strawberries, etc. The composite food according to an embodiment of the present invention is preferably a bakery product or a confectionery, more preferably a bakery product, and even more preferably a donut.

[0052] The composite food according to an embodiment of the present invention can be manufactured by a conventionally known manufacturing method. The composite food according to an embodiment of the present invention can be manufactured, for example, by coating foods such as bakery products and confectioneries with the chocolate according to an embodiment of the present invention.

[0053] In the composite food according to an embodiment of the present invention, the chocolate part is difficult to sweat.

Examples

[0054] Next, the present invention will be described by way of examples, but the present invention is not limited to these examples. 〔Method for analyzing fatty acids in fats and oils〕 The fatty acid content of the fats and oils was measured by gas chromatography in accordance with AOCS Ce1f-96. 〔Method for analyzing triglycerides in fats and oils〕 The triglyceride content of the fats and oils was measured by gas chromatography in accordance with AOCS Ce5-86. 〔Method for measuring iodine value of fats and oils〕 The iodine value of the fats and oils was measured in accordance with "2.3.4.1-1996 Iodine value (wijs-cyclohexane method)" in "Standard Test Methods for Analysis of Fats and Oils (edited by The Japanese Oil Chemists' Society)".

[0055] 〔Production of random ester-exchanged oil and fat A1〕 15 parts by mass of palm stearin (iodine value 32), 35 parts by mass of palm mid-fraction (iodine value 45), and 50 parts by mass of fully hydrogenated palm kernel oil (lauric acid content 48.4% by mass) were mixed. The obtained mixed oil was subjected to a random ester-exchange reaction to obtain random ester-exchanged oil and fat A1 (iodine value 23). For the ester-exchange reaction, according to a conventional method, the raw material fats and oils were sufficiently dried, 0.2% by mass of sodium methoxide was added to the raw material fats and oils, and then the reaction was carried out with stirring at 120 °C for 0.5 hours under reduced pressure. The reaction was terminated by adding a 50% by mass aqueous citric acid solution for neutralization, and then washed three times with an equal amount of hot water for dehydration and drying, and decolorized and deodorized by a conventional method to obtain ester-exchanged oil and fat.

[0056] 〔Palm-based oil and fat 1〕 A random ester-exchanged oil and fat of palm olein with an iodine value of 56 was used as palm-based oil and fat 1. 〔Lauric-based oil and fat 1〕 Fully hydrogenated palm kernel stearin (lauric acid content 53.9% by mass) was used as lauric-based oil and fat 1. 〔Fully hydrogenated oil 1〕 The highly hydrogenated oil of high-oleic rapeseed oil (fatty acid content of 16 or more carbon atoms: 99.9% by mass) was used as the highly hydrogenated oil 1.

[0057] 〔Manufacture of Chocolate 1〕 Chocolate with the formulations shown in Tables 1 to 2 was manufactured by the normal chocolate manufacturing method (mixing, atomization, refining, cooling) without tempering (the moisture content in the chocolate was 3% by mass or less). The PGPR and oil and fat content in the chocolate, the mass ratio of the lactose content to the saccharide content in the chocolate, and the fatty acid composition and triglyceride composition in the oil and fat contained in the chocolate are shown in Tables 3 to 4. The units of the formulation and content are % by mass (the unit of the mass ratio is none). The obtained chocolate was evaluated by the following sweating evaluation 1 and sweating evaluation 2. The evaluation results are shown in Tables 3 to 4.

[0058] 〔Sweating Evaluation 1〕 According to the following procedures 1) to 5), the sweating of the chocolate was evaluated according to the following evaluation criteria. When the evaluation result was 1 point or 2 points, it was determined that the chocolate was difficult to sweat. 1) Heat the chocolate to 55°C and completely melt it. 2) Temper the chocolate and the donut to 40°C. 3) Coat the donut with the chocolate. 4) Blow air at 20°C to solidify the chocolate. 5) Put the donut coated with the chocolate into a crystal pack and store it at 20°C for 1 day, and visually observe the surface of the chocolate.

[0059] 〔Sweating Evaluation 2〕 According to the following procedures 1) to 4), the sweating of the chocolate was evaluated according to the following evaluation criteria. When the evaluation result was 1 point or 2 points, it was determined that the chocolate was difficult to sweat. 1) Heat the chocolate to 55°C and completely melt it. 2) Put about 1.5 g of the chocolate into a petri dish (inner diameter 3.5 cm) and tap the surface Make it uniform. 3) Blow air at 20°C to solidify the chocolate. 4) Put the petri dish into a saturated steam-sealed container, store it at 20°C for 1 day, and visually observe the surface of the chocolate.

[0060] 〔Evaluation criteria for sweating〕 1 point: No sweating occurs. 2 points: Slight sweating occurs. 3 points: Fine sweating occurs. 4 points: Marked sweating occurs. 5 points: Intense sweating occurs.

[0061]

Table 1

[0062]

Table 2

[0063]

Table 3

[0064]

Table 4

[0065] As can be seen from Tables 3 and 4, the chocolate of the examples was difficult to sweat. On the other hand, as can be seen from Table 3, the chocolate of the comparative examples was easy to sweat.

[0066] 〔Chocolate production 2〕 The chocolates with the formulations shown in Tables 5 to 7 were manufactured by the usual chocolate manufacturing method (mixing, atomization, refining, cooling) without tempering (the moisture content in the chocolate was 3% by mass or less). The PGPR and oil and fat content in the chocolate, the mass ratio of the lactose content to the carbohydrate content in the chocolate, and the fatty acid composition and triglyceride composition in the oil and fat contained in the chocolate are shown in Tables 8 to 10. The units of the formulation and content are % by mass (the unit of the mass ratio is none). The obtained chocolate was evaluated by the above sweating evaluation 2. The evaluation results are shown in Tables 8 to 10.

[0067]

Table 5

[0068]

Table 6

[0069]

Table 7

[0070]

Table 8

[0071]

Table 9

[0072]

Table 10

[0073] As can be seen from Tables 8 to 10, the chocolates of the examples were difficult to sweat. On the other hand, as can be seen from Tables 8 to 10, the chocolates of the comparative examples were easy to sweat.

Claims

1. Coating chocolate containing 0.1 to 3% by mass of polyglycerol condensed ricinoleic acid ester, wherein the oil and fat contained in the chocolate satisfies the following conditions (a) to (f). (a) As constituent fatty acids, it contains 5 to 50% by mass of saturated fatty acids having 14 or fewer carbon atoms. (b) As constituent fatty acids, it contains 30 to 55% by mass of saturated fatty acids having 16 to 18 carbon atoms. (c) As constituent fatty acids, it contains 10 to 50% by mass of unsaturated fatty acids. (d) The mass ratio of the content of palmitic acid to the content of stearic acid in the constituent fatty acids is 1.3 to 4.

5. (e) It contains 3 to 28% by mass of triglycerides having a total carbon number of 32 to 40 in the constituent fatty acid residues. (f) It contains 15 to 60% by mass of triglycerides having a total carbon number of 42 to 48 in the constituent fatty acid residues.

2. The coating chocolate according to Claim 1, wherein the oil and fat contained in the chocolate further satisfies the following condition (g). (g) It contains 0.5 to 5.0% by mass of triglycerides having a total carbon number of 56 or more in the constituent fatty acid residues.

3. The coating chocolate according to Claim 1 or Claim 2, wherein the mass ratio of the content of lactose to the content of saccharides is 0.10 or more.

4. A composite food coated with the coating chocolate according to any one of Claims 1 to 3.

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