Oil and fat composition for chocolate

Abstract

The present invention addresses the problem of providing a chocolate that has a reduced trans fatty acid content while also being excellent in biting hardness, stickiness resistance, deliciousness, and bloom resistance. Provided, as a specific means for solving the problem, is an oil and fat composition for chocolate, the composition having: a C6-18 saturated fatty acid content of 80 mass% or more; a lauric acid content of 30-45 mass%; a behenic acid content of 0.5-5.5 mass%; an unsaturated fatty acid content of 15 mass% or less; a trans fatty acid content of 5 mass% or less; a palmitic acid / stearic acid ratio of 0.2-2; and an SFC at 10°C of 90% or more.

Description

Fat and oil composition for chocolate

[0001] The present invention relates to an oil and fat composition for chocolate. More specifically, the present invention relates to an oil and fat composition for chocolate that is suitable for use in chocolate that does not undergo a tempering operation.

[0002] Hard butters widely used as cocoa butter substitutes are broadly divided into tempering-type hard butters, which undergo temperature control during solidification and molding, and non-tempering-type hard butters, which do not undergo temperature control. Tempering-type hard butters contain a large amount of SUS triglycerides (S: saturated fatty acids with 16 to 18 carbon atoms, U: monounsaturated fatty acids with 18 carbon atoms), which are abundant in cocoa butter, and have properties similar to those of cocoa butter. Therefore, they are highly compatible with cocoa butter and provide a texture similar to that of cocoa butter. However, because strict temperature control is required for the tempering process, it is desirable to omit the tempering process.

[0003] On the other hand, non-tempering hard butter does not require complicated tempering operations and can therefore be suitably used in a variety of food combinations, such as bread, Western confectionery, and chocolate. It can be broadly classified into trans fatty acid hard butter, interesterified / fractionated hard butter, and lauric acid hard butter.

[0004] Among non-tempering hard butters, trans fatty acid hard butters obtained by hydrogenating liquid oils such as soybean oil and rapeseed oil have been widely used due to their good melt-in-the-mouth quality and high compatibility with cocoa butter. However, in recent years, some have expressed the view that the health risks of trans fatty acids should be reduced, and there is a demand in the market for low-trans fatty acid hard butters that do not contain trans fatty acids.

[0005] As mentioned above, in response to the demand for low-trans acid hard butter, the development of interesterified and fractionated hard butter has been progressing in recent years (Patent Documents 1 to 4). This interesterified and fractionated hard butter has a good melt-in-the-mouth texture, achieved by chemically or enzymatically interesterifying raw oils and fats with an extremely low trans fatty acid content, such as extremely hardened soybean oil or rapeseed oil, or solid fats such as palm oil, followed by fractionation. However, the cost is high due to the complexity of the production method, and cheaper hard butter is desired.

[0006] Lauric acid type hard butter has long been produced from oils and fats rich in lauric acid-rich triglycerides, such as palm kernel oil fractionated hard oil and coconut oil. These have various advantages, such as texture and physical properties very similar to those of cocoa butter and good gloss, but they cannot be blended with a large amount of cocoa content or cocoa butter because they suffer from severe blooming and graining during storage.

[0007] Patent Documents 5 to 9 disclose fat compositions for chocolate that have a low trans acid content and contain lauric fats.

[0008] Japanese Patent Publication No. 2005-507028 Japanese Patent Publication No. 2010-532802 Japanese Patent Application Laid-Open No. 2007-319043 International Publication No. 2011 / 138918 Japanese Patent Application Laid-Open No. 2008-182961 Japanese Patent Application Laid-Open No. 2010-142152 Japanese Patent Application Laid-Open No. 2010-142153 Japanese Patent Application Laid-Open No. 2011-115075 Japanese Patent Application Laid-Open No. 2016-116486

[0009] In recent years, consumer demands for chocolate have become more diverse, with increasing health consciousness driving demand for chocolate with reduced trans fats. However, maintaining the texture and deliciousness of chocolate is also important. Hard butter is desired, offering a firm texture like tempered chocolate, while still allowing for a rich chocolate flavor and melting in the mouth. Furthermore, lifestyle changes, not limited to chocolate, have led to a desire for less stickiness, so that food does not stick to hands. Previous studies have partially addressed this issue by coating chocolate with methods such as shellac, but the addition of new processes is extremely cumbersome, and further solutions are needed.

[0010] The present inventors have studied ways to improve the quality and functionality of interesterified fats and oils with a low trans acid content. The fat and oil compositions for chocolate described in Patent Documents 1 to 4, which have a low trans acid content and do not contain lauric fats and oils, tend to have poor melt-in-the-mouth texture. The fats and oils described in Patent Documents 5 to 9, which partially contain lauric fats and oils, have relatively good melt-in-the-mouth texture, but cannot be said to have a good chewing hardness, resistance to stickiness, a good flavor, and resistance to blooming.

[0011] In recognition of such prior art, an object of the present invention is to provide an oil and fat composition for chocolate that has a low trans fatty acid content, and that has good chewing hardness, resistance to stickiness, good flavor, and resistance to blooming, all in a simple manner.

[0012] As a result of extensive research into solving the above-mentioned problems, the present inventors have found that an oil and fat composition for chocolate, which has a randomized triglyceride composition having a specific fatty acid composition, can solve the above-mentioned problems, and have thus completed the present invention.

[0013] That is, the present invention includes the following inventions: (1) An oil and fat composition for chocolate, comprising a randomized triglyceride composition and satisfying all of (A) to (H): (A) in the constituent fatty acid composition, the content of saturated fatty acids having 6 to 18 carbon atoms is 80% by mass or more; (B) in the constituent fatty acid composition, the content of lauric acid is 30 to 45% by mass; (C) in the constituent fatty acid composition, the content of behenic acid is 0.5 to 5.5% by mass; (D) in the constituent fatty acid composition, the content of unsaturated fatty acids is 15% by mass or less; (E) in the constituent fatty acid composition, the content of trans fatty acids is 5% by mass or less; (F) in the constituent fatty acid composition, the ratio of palmitic acid content to stearic acid content is 0.2 to 2; (G) in the constituent fatty acid composition, the ratio of unsaturated fatty acid content to behenic acid content is 4 or less; and (H) SFC at 10°C is 90% or more. (2) The oil and fat composition for chocolate of (1), further comprising highly hydrogenated high-erucic acid rapeseed oil. (3) The fat and oil composition for chocolate according to (1) or (2), in which the slope of the SFC from 10°C to 40°C is -3.1 or less. The slope per temperature, based on the SFC% from 10°C to 40°C, is obtained by assuming a linear function (temperature on the X axis and SFC% on the Y axis) connecting six points: 10°C SFC%, 20°C SFC, 25°C SFC%, 30°C SFC%, 35°C SFC%, and 40°C SFC%, and is calculated by the rate of change (slope) per temperature, which corresponds to the coefficient of X, when assuming a linear function (temperature on the X axis and SFC%) connecting six points: 10°C SFC%, 20°C SFC, 25°C SFC%, 30°C SFC%, 35°C SFC%, and 40°C SFC%. (4) The fat and oil composition for chocolate according to (1), in which the SFC at 35°C is 15% or less and the SFC at 40°C is 5% or less. (5) The fat and oil composition for chocolate according to (2), in which the SFC at 35°C is 15% or less and the SFC at 40°C is 5% or less. (6) The fat composition for chocolate according to (3), having an SFC of 15% or less at 35° C. and an SFC of 5% or less at 40° C. (7) A method for producing the fat composition for chocolate according to (1), comprising a step of interesterifying a raw material fat containing the following fat component X, fat component Y, and fat component Z as essential components:(8) A method for producing an oil-and-fat composition for chocolate according to (2), comprising a step of interesterifying a raw material oil-and-fat containing the following oil-and-fat components X, Y, and Z as essential components: Oil-and-fat component X is one or more oils and fats selected from palm kernel oil and oils and fats obtained by processing it; Oil-and-fat component Y is one or more oils and fats selected from palm oil and oils and fats obtained by processing it; Oil-and-fat component Z is hyercin rapeseed extremely hardened oil. (9) A method for producing an oil-and-fat composition for chocolate according to (3), comprising a step of interesterifying a raw material oil-and-fat containing the following oil-and-fat components X, Y, and Z as essential components: (10) A method for producing an oil-and-fat composition for chocolate according to (4), comprising a step of interesterifying a raw material oil-and-fat containing the following oil-and-fat components X, Y, and Z as essential components: Oil-and-fat component X is one or more oils and fats selected from palm kernel oil and oils and fats obtained by processing it; Oil-and-fat component Y is one or more oils and fats selected from palm oil and oils and fats obtained by processing it; and Oil-and-fat component Z is hyercin rapeseed extremely hardened oil. (11) A method for producing an oil-and-fat composition for chocolate according to (1), comprising a step of interesterifying a raw material oil-and-fat containing the following oil-and-fat components X, Y, and Z as essential components: Oil-and-fat component X is one or more oils and fats selected from palm kernel oil and oils and fats obtained by processing it; Oil-and-fat component Y is one or more oils and fats selected from palm oil and oils and fats obtained by processing it; and Oil-and-fat component Z is hyercin rapeseed extremely hardened oil. The fat / oil component X is palm kernel oil and / or extremely hydrogenated palm kernel oil; the fat / oil component Y is one or more fats selected from palm oil, a high melting point palm fraction, and extremely hydrogenated palm oil; and the fat / oil component Z is extremely hydrogenated hyercin rapeseed oil. (12) A method for producing the fat / oil composition for chocolate according to (2), comprising a step of interesterifying a raw fat / oil containing the following fat / oil component X, fat / oil component Y, and fat / oil component Z as essential components:(13) A method for producing an oil-and-fat composition for chocolate according to (3), comprising a step of interesterifying a raw material oil-and-fat comprising the following oil-and-fat components X, Y, and Z as essential components: oil-and-fat component X is palm kernel oil and / or extremely hydrogenated palm kernel oil; oil-and-fat component Y is one or more oils and fats selected from palm oil, a high melting point palm fraction, and extremely hydrogenated palm oil; and oil-and-fat component Z is hyercin rapeseed extremely hydrogenated oil. (14) A method for producing an oil-and-fat composition for chocolate according to (4), comprising a step of interesterifying a raw material oil-and-fat comprising the following oil-and-fat components X, Y, and Z as essential components: oil-and-fat component X is palm kernel oil and / or extremely hydrogenated palm kernel oil; oil-and-fat component Y is one or more oils and fats selected from palm oil, a high melting point palm fraction, and extremely hydrogenated palm oil; and oil-and-fat component Z is hyercin rapeseed extremely hydrogenated oil. The oil-and-fat component X is palm kernel oil and / or extremely hydrogenated palm kernel oil; The oil-and-fat component Y is one or more oils selected from palm oil, a high melting point palm fraction, and extremely hydrogenated palm oil; The oil-and-fat component Z is extremely hydrogenated hyercin rapeseed oil. (15) Chocolate containing the oil-and-fat composition for chocolate set forth in (1). (16) Chocolate containing the oil-and-fat composition for chocolate set forth in (2). (17) Chocolate containing the oil-and-fat composition for chocolate set forth in (3). (18) Chocolate containing the oil-and-fat composition for chocolate set forth in (4). In other words, the present invention comprises the following inventions. (1) An oil-and-fat composition for chocolate comprising a randomized triglyceride composition and satisfying all of (A) to (H). (A) The content of saturated fatty acids having 6 to 18 carbon atoms in the constituent fatty acid composition is 80% by mass or more. (B) The content of lauric acid in the constituent fatty acid composition is 30 to 45% by mass. (C) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5.5% by mass. (D) The content of unsaturated fatty acids in the constituent fatty acid composition is 15% by mass or less. (E) The content of trans fatty acids in the constituent fatty acid composition is 5% by mass or less. (F) The ratio of palmitic acid content to stearic acid content in the constituent fatty acid composition is 0.2 to 2. (G) The ratio of unsaturated fatty acid content to behenic acid content in the constituent fatty acid composition is 4 or less. (H) The SFC at 10°C is 90% or more. (2) The oil and fat composition for chocolate of (1), further containing high-erucic acid rapeseed extremely hardened oil.(3) The fat and oil composition for chocolate according to (1) or (2), in which the slope of the SFC from 10°C to 40°C is -3.1 or less. The slope per temperature, based on the SFC% from 10°C to 40°C, can be obtained by assuming a linear function (temperature on the X axis and SFC% on the Y axis) connecting six points: 10°C SFC%, 20°C SFC, 25°C SFC%, 30°C SFC%, 35°C SFC%, and 40°C SFC%, and is calculated by the rate of change (slope) per temperature, which corresponds to the coefficient of X. (4) The fat and oil composition for chocolate according to any one of (1) to (3), in which the SFC at 35°C is 15% or less and the SFC at 40°C is 5% or less. (5) A method for producing an oil-and-fat composition for chocolate according to any one of (1) to (4), comprising a step of interesterifying a raw material oil-and-fat containing the following oil-and-fat components X, Y, and Z as essential components: Oil-and-fat component X is one or more oils selected from palm kernel oil and oils processed therefrom; Oil-and-fat component Y is one or more oils selected from palm oil and oils processed therefrom; and Oil-and-fat component Z is hyercin rapeseed extremely hardened oil. (6) A chocolate containing the oil-and-fat composition for chocolate according to any one of (1) to (4).

[0014] According to the present invention, it is possible to obtain an oil and fat composition for chocolate that has a firmness at the beginning of chewing, resistance to stickiness, a good flavor, and resistance to blooming. In a preferred embodiment, by using the oil and fat composition for chocolate of the present invention in chocolate, it is possible to produce chocolate that has a firmness at the beginning of chewing, resistance to stickiness, a good flavor, and resistance to blooming, without the need for a tempering operation, while realizing a reduced trans fatty acid content.

[0015] The present invention will now be described in more detail.

[0016] In the fat and oil composition for chocolate of the present invention, the content of saturated fatty acids having 6 to 18 carbon atoms in the constituent fatty acid composition must be 80% by mass or more, preferably 81 to 96% by mass, and more preferably 82 to 94% by mass. If the content of saturated fatty acids having 6 to 18 carbon atoms is less than 80% by mass, the amount of low-melting-point triglycerides will increase, and the firmness required for chewing may not be achieved.

[0017] The fat and oil composition for chocolate of the present invention must have a lauric acid content of 30 to 45% by mass, preferably 31 to 44% by mass, more preferably 32 to 43% by mass, even more preferably 33 to 42% by mass, and most preferably 33 to 41% by mass, in the constituent fatty acid composition. If the lauric acid content is below 30% by mass, the palmitic acid and stearic acid contents in the saturated fatty acids will be relatively high, which may result in a poor melt-in-the-mouth texture and an unsatisfactory flavor. If the lauric acid content exceeds 45% by mass, the palmitic acid and stearic acid contents in the saturated fatty acids will be relatively low, which may result in a lower SFC% at 10°C and an inability to achieve a chewable hardness.

[0018] The fat and oil composition for chocolate of the present invention must contain 0.5 to 5.5% by mass of behenic acid in its fatty acid composition, preferably 1.5 to 5.5% by mass, more preferably 2.5 to 5.5% by mass, even more preferably 3.5 to 5.5% by mass, and most preferably 4 to 5.5% by mass. If the behenic acid content is less than 0.5% by mass, compatibility with cocoa butter may decrease, resulting in poor bloom resistance. If the behenic acid content exceeds 5.5% by mass, the amount of high-melting-point triglycerides may increase, resulting in poor melt-in-the-mouth texture.

[0019] The fat and oil composition for chocolate of the present invention must have an unsaturated fatty acid content of 15% by mass or less in the constituent fatty acid composition, preferably 14% by mass or less, more preferably 13% by mass or less, even more preferably 12.5% ​​by mass or less, and most preferably 12% by mass or less. If the unsaturated fatty acid content exceeds 15% by mass, the amount of low-melting-point triglycerides increases, which may lead to stickiness when the fat and oil are blended into chocolate. The reason for this is speculation, but it is thought that the adhesiveness increases because a portion of the fat and oil remains in a molten state at room temperature.

[0020] The fat and oil composition for chocolate of the present invention must have a trans fatty acid content of 5% by mass or less in the constituent fatty acid composition, preferably 4% by mass or less, more preferably 3% by mass or less, even more preferably 2% by mass or less, and most preferably 1% by mass or less.

[0021] The fat and oil composition for chocolate of the present invention must have a palmitic acid / stearic acid ratio in its constituent fatty acid composition of 0.2 to 2, preferably 0.25 to 1.7, more preferably 0.3 to 1.5, and even more preferably 0.35 to 1.2. If the palmitic acid / stearic acid ratio is less than 0.2, the relative amount of stearic acid to palmitic acid becomes large, which is undesirable in that it deteriorates the melt-in-the-mouth texture and prevents a good flavor from being obtained. If the palmitic acid / stearic acid ratio exceeds 2, the relative amount of stearic acid to palmitic acid becomes small, which reduces the SFC% at 10°C and may prevent the hardness from being obtained when chewing.

[0022] In the fat and oil composition for chocolate of the present invention, the ratio of unsaturated fatty acid content to behenic acid in the constituent fatty acid composition must be 4 or less, and preferably 3 or less. If the ratio of unsaturated fatty acid content to behenic acid is less than 4, the relative amount of unsaturated fatty acid to behenic acid becomes large, and a good flavor may not be obtained.

[0023] The fat and oil composition for chocolate of the present invention must have an SFC of 90% or more at 10° C., preferably 90 to 97%, and more preferably 91 to 95%. If the SFC % at 10° C. is less than 90%, the hardness required for chewing may not be achieved.

[0024] The fat and oil composition for chocolate of the present invention preferably has a gradient per temperature based on the SFC% from 10°C to 40°C of -3.1 or less, more preferably -3.2 or less. A gradient greater than -3.1 may result in a failure to achieve both firmness at the beginning of chewing and a good flavor. The gradient per temperature based on the SFC% from 10°C to 40°C can be obtained by assuming a linear function (temperature on the X axis and SFC% on the Y axis) connecting six points: 10°C SFC%, 20°C SFC, 25°C SFC, 30°C SFC, 35°C SFC, and 40°C SFC%, and is calculated by the rate of change (gradient) per temperature, which corresponds to the X coefficient. This gradient can be calculated using standard spreadsheet software. The validity of the gradient value is confirmed by simultaneously obtaining a coefficient of determination (R2) of at least 0.8.

[0025] The oil and fat composition for chocolate of the present invention preferably has an SFC of 15% or less at 35° C. and an SFC of 5% or less at 40° C., and more preferably has an SFC of 14% or less at 35° C. and an SFC of 3% or less at 40° C. If the SFC at 35° C. exceeds 15% and the SFC at 40° C. exceeds 5%, the composition may melt poorly in the mouth and a satisfactory flavor may not be obtained.

[0026] The term "hardness at chewing" as used herein refers to the hardness of the texture when eating chocolate, and can be exemplified by the breaking load in terms of fat and oil analysis values. The higher the breaking load value, the better the fat and oil will be at chewing hardness. Similarly, the term "stickiness" as used herein refers to the degree of adhesion when touching the chocolate, and can be exemplified by adhesiveness in terms of fat and oil analysis values. The lower the adhesiveness value, the less sticky the fat and oil will be.

[0027] Examples of fats and oils that can be used in the fat and oil composition for chocolate of the present invention include vegetable fats and oils such as hyercin rapeseed oil, rapeseed oil (canola oil), soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCT), shea butter, and monkey fat, animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil, as well as their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed fats that have been subjected to interesterification, and further mixed fats and oils thereof.

[0028] The fats and oils used in the fat and oil composition for chocolate of the present invention are not particularly limited as long as the composition satisfies the above-mentioned requirements, but it is preferable to use the fat and oil composition as raw material fats containing the following fat and oil component X, fat component Y, and fat component Z as essential components: Fat and oil component X is one or more fats selected from palm kernel oil and fats processed therefrom; Fat and oil component Y is one or more fats selected from palm oil and fats processed therefrom; and Fat and oil component Z is hyercin rapeseed extremely hardened oil.

[0029] The fat and oil composition for chocolate of the present invention is preferably used as a raw fat containing the following fat and oil component X, fat component Y, and fat component Z as essential components: Fat and oil component X is palm kernel oil and / or extremely hydrogenated palm kernel oil; Fat and oil component Y is one or more fats selected from palm oil, palm high melting point fraction, and extremely hydrogenated palm oil; and Fat and oil component Z is hyercin rapeseed extremely hydrogenated oil.

[0030] The fat and oil composition for chocolate of the present invention has a randomized triglyceride composition prepared to the fat and oil composition described above. Examples of the production method include a method using random interesterified oil and a method of performing random interesterification followed by deep hardening.

[0031] As used herein, a randomized triglyceride composition refers to a composition obtained by random interesterification, in which fatty acids are first cleaved from triglycerides using a chemical or enzymatic catalyst and then recombined. Therefore, the distribution of fatty acids at positions 1 to 3 is completely random and uniquely determined stochastically. This is preferred because it results in a greater number of triglyceride species, thereby stabilizing the quality of untempered chocolate over the long term. The randomized triglyceride composition preferably accounts for 70% by mass or more of the total fat and oil composition for chocolate of the present invention, more preferably 90% by mass or more, even more preferably 98% by mass or more, and most preferably 99% by mass or more. If the proportion of the randomized triglyceride composition in the total fat and oil composition for chocolate of the present invention is less than 70% by mass, the variety of triglycerides may be insufficient, resulting in insufficient bloom resistance.

[0032] The fat and oil composition for chocolate of the present invention can also be obtained by performing random interesterification followed by deep hardening. The fat and oil to be subjected to deep hardening is obtained by converting double bonds contained in vegetable fat and oil to single bonds through hydrogenation accompanied by a nickel-based chemical catalyst. In this specification, deep hardened oil is defined as fat and oil that has been hydrogenated to an iodine value of 4 or less, which is an index of the degree of unsaturation.

[0033] The oil and fat composition for chocolate of the present invention can be blended with a small amount of highly hydrogenated high erucic acid rapeseed oil in addition to the randomized triglyceride composition. By blending a small amount of highly hydrogenated high erucic acid rapeseed oil, it is possible to improve bloom resistance while maintaining chewing hardness, stickiness resistance, and good flavor. The erucic acid content contained in the highly hydrogenated high erucic acid rapeseed oil used to prepare the highly hydrogenated high erucic acid rapeseed oil is preferably 30% by mass or more in the constituent fatty acid composition. The proportion of highly hydrogenated high erucic acid rapeseed oil in the oil and fat composition for chocolate of the present invention is preferably 2% by mass or less, more preferably 1% by mass or less, and even more preferably 0.6% by mass or less. If the proportion of the small amount of highly hydrogenated high erucic acid rapeseed oil relative to the randomized triglyceride composition exceeds 2% by mass, the amount of high-melting point components will be high, and a good flavor may not be obtained.

[0034] The amount of the oil-and-fat composition for chocolate of the present invention used is preferably 10 to 65% by mass, more preferably 10 to 50% by mass, and even more preferably 15 to 45% by mass, based on the total mass of the chocolate. If the oil-and-fat composition for chocolate of the present invention is less than 10% by mass, the properties required for the chocolate discovered in the present invention, such as hardness at the beginning of chewing and reduced stickiness, may not be obtained. If the amount exceeds 65% by mass, although the above-mentioned properties are obtained, a good flavor may not be obtained, and the oil content in the chocolate may become relatively high, resulting in a strong oily feel, which is not preferable. Note that, as long as the oil-and-fat composition for chocolate of the present invention is used as an essential component, the chocolate of the present invention can be prepared by mixing other oils and fats.

[0035] Furthermore, the chocolate referred to here is not limited to chocolate, semi-chocolate, and chocolate-based foods as defined by the National Chocolate Industry Fair Trade Council and the Chocolate-Based Food Fair Trade Council, but also includes oil- and fat-processed foods that contain fats and oils as essential ingredients and use cocoa mass, cocoa, cocoa butter, cocoa butter substitutes, hard butter, etc.

[0036] Chocolate using the fat and oil composition for chocolate of the present invention can be produced in the same manner as in the production of ordinary chocolate. Specifically, chocolate can be obtained by mixing the fat and oil composition for chocolate of the present invention as an essential ingredient with appropriate selected ingredients such as sugars, cacao mass, cacao butter, cocoa powder, various powdered foods such as powdered milk, emulsifiers, flavorings, and colorings, followed by rolling and conching treatments.

[0037] Chocolates using the fat and oil composition for chocolate of the present invention can contain emulsifiers commonly used in the production of chocolate. Examples include glycerin fatty acid esters, sucrose fatty acid esters, organic acid monoglycerin fatty acid esters, polysorbates, polyglycerin condensed ricinoleic acid esters, and sorbitan fatty acid esters. These may be used in combination of two or more.

[0038] The present invention will be described in more detail below with reference to examples, in which % and parts are all by mass.

[0039] Example 1 A raw material oil and fat blended with 35% by mass of palm kernel oil, 38% by mass of extremely hardened palm kernel oil, 15% by mass of a high melting point palm fraction (iodine value 31), 2% by mass of extremely hardened palm oil, and 10% by mass of extremely hardened high erucic acid rapeseed oil was subjected to random interesterification at 80°C for 30 minutes, to which 0.2% by mass of sodium methylate was added as a catalyst. The mixture was then washed with water, bleached, and deodorized according to conventional methods.

[0040] (Example 2) 0.2% by mass of sodium methylate was added as a catalyst to a raw oil / fat blended with 15% by mass of palm kernel oil, 57% by mass of extremely hardened palm kernel oil, 15% by mass of a palm fractionated high melting point fraction (iodine value 31), 3% by mass of extremely hardened palm oil, and 10% by mass of extremely hardened high erucic acid rapeseed oil. Random interesterification was carried out at 80°C for 30 minutes, and the mixture was then washed with water, bleached, and deodorized according to conventional methods.

[0041] (Example 3) To a raw material oil and fat containing 69% by mass of palm kernel oil, 24% by mass of extremely hydrogenated palm oil, and 7% by mass of extremely hydrogenated high erucic acid rapeseed oil, 0.2% by mass of sodium methylate was added as a catalyst, and random interesterification was carried out at 80°C for 30 minutes, followed by water washing, bleaching, and deodorization according to conventional methods.

[0042] (Example 4) To a raw oil and fat blended with 85.5% by mass of palm kernel oil, 4.5% by mass of palm oil, and 10% by mass of hyerucic acid rapeseed extremely hardened oil, 0.2% by mass of sodium methylate was added as a catalyst, and random interesterification was carried out at 80 ° C. for 30 minutes, followed by washing with water. 0.2% by mass of a nickel catalyst (SO-750 manufactured by Sakai Chemical Industry Co., Ltd.) was further added, and the mixture was hardened at a hydrogenation pressure of 0.26 MPa and a temperature of up to 180 ° C. until the iodine value reached 1 or less, and then bleached / deodorized according to conventional methods. 0.4% by mass of hyerucic acid rapeseed extremely hardened oil was further added to the resulting 99.6% by mass of deodorized oil. The ratio of hyerucic acid rapeseed extremely hardened oil to the deodorized oil, which has a randomized triglyceride composition, was 0.4% by mass.

[0043] (Comparative Example 1) To a raw material oil and fat blended with 55% by mass of palm kernel oil, 35% by mass of a high melting point palm fraction (iodine value 31), and 10% by mass of highly hydrogenated rapeseed high erucic acid oil, 0.2% by mass of sodium methylate was added as a catalyst, and random interesterification was carried out at 80°C for 30 minutes, followed by water washing, bleaching, and deodorization according to conventional methods.

[0044] (Comparative Example 2) To a raw material fat and oil blended with 45% by mass of a palm kernel high melting point fraction (iodine value 7), 45% by mass of a palm high melting point fraction (iodine value 31), and 10% by mass of a palm high melting point fraction (iodine value 12), 0.2% by mass of sodium methylate was added as a catalyst, and random interesterification was carried out at 80°C for 30 minutes, followed by water washing, bleaching, and deodorization according to conventional methods.

[0045] (Comparative Example 3) To a raw material oil and fat blended with 61% by mass of palm fractionated high melting point fraction (iodine value 31), 36% by mass of palm oil, and 3% by mass of highly hydrogenated rapeseed high erucic acid oil, 0.2% by mass of sodium methylate was added as a catalyst, and random interesterification was carried out at 80°C for 30 minutes, followed by water washing, bleaching, and deodorization according to conventional methods.

[0046] (Comparative Example 4) 0.2% by mass of sodium methylate was added as a catalyst to a raw oil and fat blended with 50% by mass of coconut oil, 40% by mass of a palm fractionated high melting point fraction (iodine value 31), and 10% by mass of highly hydrogenated rapeseed oil with high erucic acid. Random transesterification was carried out at 80°C for 30 minutes, followed by washing with water, bleaching, and deodorization according to conventional methods. 0.4% by mass of highly hydrogenated rapeseed oil with high erucic acid was further added to the resulting deodorized oil (99.6% by mass). The ratio of highly hydrogenated rapeseed oil with high erucic acid to the deodorized oil, which has a random triglyceride composition, was 0.4% by mass.

[0047] (Method for Measuring Fatty Acid Composition) The constituent fatty acid composition of fats and oils was measured according to Standard Methods for the Analysis of Fats and Oils 2.4.2.1-2013. (Method for Measuring SFC) A Bruker "minispecmq20" analyzer was used. SFC measurements were performed in accordance with IUPAC 2.150a (Solid Content Determination in Fats by NMR). (Method for Measuring Breaking Load at 10°C) A creep meter (RE2-33005C) from Yamaden Corporation was used. Prior to measurement, fat and oil samples filled to a thickness of approximately 7 mm in an aluminum cup with a diameter of approximately 25 mm were cooled at 5°C for 30 minutes, stored at 15°C for 1 day, and then regulated at 10°C for 4 hours. Measurements were performed at a measurement speed of 1 mm / sec, with a measurement strain rate of 90%, with a cylindrical plunger (3 mm diameter) inserted into the center of the sample. A 20 kgf load cell was used to apply the load. Six measurements were performed, and the average values ​​for each were shown. The breaking point was the first point where a clear change in load due to breaking was observed. (Method for measuring adhesion at 25°C) The analytical device used was a Yamaden creep meter (RE2-33005C). Prior to measurement, an oil sample filled to a thickness of approximately 7 mm in an aluminum cup with a diameter of approximately 25 mm was cooled at 5°C for 30 minutes, stored at 15°C for one day, and then temperature-controlled at 25°C for four hours. Measurements were performed at a measurement speed of 5 mm / sec, with a measurement strain rate of 50%, a return distance of 5 mm, and a cylindrical plunger (8 mm in diameter) inserted into the center of the sample, repeated twice. A 20 kgf load cell was used to apply the load. Six measurements were taken, and the average values ​​for each were shown.

[0048] The results of measuring the fatty acid composition and SFC according to the above-mentioned methods for measuring fatty acid composition and SFC are shown in Table 1. The upper column of "Slope [-] per temperature based on SFC% from 10°C to 40°C" indicates the slope value, and the lower column (in parentheses) indicates the coefficient of determination (R2).

[0049] (Table 1)

[0050] (Evaluation criteria for fatty acid composition and SFC measurement values) Evaluation was carried out using the following numerical values ​​(A) to (H). The evaluation results are shown in Table 2. (A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 18 carbon atoms is 80% by mass or more. (B) In the constituent fatty acid composition, the content of lauric acid is 30 to 45% by mass. (C) In the constituent fatty acid composition, the content of behenic acid is 0.5 to 5.5% by mass. (D) In ​​the constituent fatty acid composition, the content of unsaturated fatty acids is 15% by mass or less. (E) In the constituent fatty acid composition, the content of trans fatty acids is 5% by mass or less. (F) In the constituent fatty acid composition, the palmitic acid / stearic acid ratio is 0.2 to 2. (G) In the constituent fatty acid composition, the ratio of unsaturated fatty acid content / behenic acid content is 4 or less. (H) SFC at 10°C is 90% or more.

[0051] (Table 2)

[0052] (Considerations on fatty acid composition and SFC measurement values ​​in Table 2) - Examples 1 to 4 satisfied all of the numerical ranges (A) to (H). - Comparative Example 1 did not satisfy (A), (B), (D), (F), (G), and (H). - Comparative Example 2 did not satisfy (B), (C), (D), (G), and (H). - Comparative Example 3 did not satisfy (A), (B), (D), (F), (G), and (H). - Comparative Example 4 did not satisfy (A), (B), (D), (F), and (H).

[0053] (Evaluation criteria for 10°C breaking load and 25°C adhesion) The 10°C breaking load and 25°C adhesion were measured according to the above-mentioned 10°C breaking load measurement method and 25°C adhesion measurement method, and the results are shown in Table 3. The breaking load is an example of the hardness of the food, and the higher the value, the better the hardness for chewing. A 10°C breaking load of 3 kgf or more was judged to be good. Adhesion is an example of the ease with which food sticks, and the lower the value, the less adhesion to fingers. A 25°C adhesion of 1.5 J / m3 or less was judged to be good.

[0054] (Table 3)

[0055] (Considerations regarding the 10°C breaking load and 25°C adhesion in Table 3) Examples 1 to 4 met the evaluation criteria for both the 10°C breaking load and the 25°C adhesion. Comparative Examples 1 to 4 did not meet the evaluation criteria for both the 10°C breaking load and the 25°C adhesion.

[0056] (Evaluation of fat and oil compositions for chocolate by chocolate test) The fat and oil compositions for chocolate prepared above, Examples 1 to 4, and Comparative Examples 1 to 4 were evaluated by a chocolate test.

[0057] Chocolate was prepared according to the formula using the fat and oil composition for chocolate for the vegetable fat portion in Table 4. Since the whole milk powder in the raw materials contained 26% milk fat and the cocoa mass contained 55% cocoa butter, the oil content of this chocolate was 44.1%, and the cocoa butter, milk fat, and vegetable oil contents were calculated to be 10.0%, 11.8%, and 78.2%, respectively. After the trial chocolate was completely melted, it was cooled to 45°C and poured into aluminum cups, cooled at 5°C for 30 minutes, and then subjected to a sensory evaluation by a panel of three people according to the following evaluation criteria. The evaluation results are shown in Table 5.

[0058] (Table 4)

[0059] (Evaluation criteria for hardness at the beginning of chewing) The hardness at the beginning of chewing of the produced chocolates was evaluated according to the following evaluation criteria. A score of 2 or more was considered acceptable. 3 points: The chocolate had a hard texture when chewed. 2 points: The chocolate had a smooth texture but a hard texture when chewed. 1 point: The chocolate felt soft when chewed.

[0060] (Evaluation criteria for stickiness) The heat resistance of the produced chocolates was evaluated according to the following evaluation criteria. A score of 2 or more was considered acceptable. 3 points: After storage at 25°C for 2 hours, no batter sticks to the chocolate when touched with a finger. 2 points: After storage at 25°C for 2 hours, only a fingerprint remains when touched with a finger. 1 point: After storage at 25°C for 2 hours, the batter sticks to the chocolate when touched with a finger, softly.

[0061] (Flavor evaluation criteria) The flavor of the prepared chocolates was evaluated according to the following evaluation criteria. A score of 2 or more was considered to be acceptable. 3 points: A strong chocolate-like flavor is detected. 2 points: A chocolate-like flavor is detected. 1 point: No chocolate-like flavor is detected at all.

[0062] (Bloom evaluation criteria) Bloom evaluation was carried out for the chocolates prepared according to the following evaluation criteria. A score of 2 was considered pass. 2 points: No blooming was observed after storage at 20°C for 2 months. 1 point: Blooming was observed after storage at 20°C for 2 months.

[0063] (Table 5)

[0064] (Discussion of Table 5) Examples 5 to 8 were good, with hardness at the start of chewing, stickiness resistance, flavor, and bloom resistance all exceeding the standard. Comparative Examples 5 to 8 were poor, with one or more of hardness at the start of chewing, stickiness resistance, flavor, and bloom resistance being below the standard.

[0065] According to the present invention, it is possible to obtain an oil-and-fat composition for chocolate that has good chewing hardness, resistance to stickiness, good flavor, and resistance to blooming, and the composition can be suitably used in oil-based foods that use these oils and fats, particularly in chocolate that does not undergo a tempering operation.

Claims

1. A fat composition for chocolate, which contains a randomized triglyceride composition and satisfies all of (A) to (H). (A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 18 carbon atoms is 80% by mass or more. (B) The content of lauric acid in the constituent fatty acid composition is 30 to 45% by mass. (C) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5.5% by mass. (D) In ​​the constituent fatty acid composition, the unsaturated fatty acid content is 15% by mass or less (E) The trans fatty acid content in the constituent fatty acid composition is 5% by mass or less. (F) In the fatty acid composition, the palmitic acid content / stearic acid content ratio is 0.2 to 2. (G) In the fatty acid composition, the ratio of unsaturated fatty acid content to behenic acid content is 4 or less. (H) SFC at 10°C is 90% or more

2. The fat and oil composition for chocolate according to claim 1, further comprising high erucic acid rapeseed hardened oil.

3. The fat and oil composition for chocolate according to claim 1 or 2, wherein the slope of SFC at 10 ° C. to SFC at 40 ° C. is −3.1 or less. The gradient per temperature based on the SFC% from 10°C to 40°C can be obtained from the rate of change (gradient) per temperature, which corresponds to the coefficient of X, when a linear function (X-axis is temperature, Y-axis is SFC%) is assumed connecting six points: 10°C SFC%, 20°C SFC, 25°C SFC%, 30°C SFC%, 35°C SFC%, and 40°C SFC%.

4. 3. The fat and oil composition for chocolate according to claim 1, wherein the SFC at 35°C is 15% or less and the SFC at 40°C is 5% or less.

5. The fat and oil composition for chocolate according to claim 3, wherein the SFC at 35°C is 15% or less and the SFC at 40°C is 5% or less.

6. 3. A method for producing an oil-and-fat composition for chocolate according to claim 1, comprising a step of interesterifying a raw material oil-and-fat containing the following oil-and-fat components X, Y, and Z as essential components: The oil / fat component X is one or more oils / fat selected from palm kernel oil and oils / fat processed from palm kernel oil. The oil / fat component Y is one or more oils / fat selected from palm oil and oils / fat processed from palm oil. Oil component Z is hyercin rapeseed hardened oil

7. 4. A method for producing an oil-and-fat composition for chocolate according to claim 3, comprising a step of interesterifying a raw material oil-and-fat containing the following oil-and-fat components X, Y, and Z as essential components: The oil / fat component X is one or more oils / fat selected from palm kernel oil and oils / fat processed from palm kernel oil. The oil / fat component Y is one or more oils / fat selected from palm oil and oils / fat processed from palm oil. Oil component Z is hyercin rapeseed hardened oil

8. 5. A method for producing an oil-and-fat composition for chocolate according to claim 4, comprising a step of interesterifying a raw material oil-and-fat containing the following oil-and-fat components X, Y, and Z as essential components: The oil / fat component X is one or more oils / fat selected from palm kernel oil and oils / fat processed from palm kernel oil. The oil / fat component Y is one or more oils / fat selected from palm oil and oils / fat processed from palm oil. Oil component Z is hyercin rapeseed hardened oil

9. A chocolate containing the fat and oil composition for chocolate according to claim 1 or 2.

10. A chocolate containing the fat and oil composition for chocolate according to claim 3.

11. A chocolate containing the fat and oil composition for chocolate according to claim 4.