chocolate

Abstract

The purpose of the present invention is to address the problem of providing chocolate which solidifies fast, has good meltability in the mouth and displays excellent flavor. This chocolate has an SFC of 10% or less at 25°C of an oil / fat contained in the chocolate, and contains a random transesterification oil satisfying the following (A) and (B). (A) In the constituent fatty acid composition, the content of saturated fatty acids having 12-18 carbon atoms is 20 mass% or more, and (B) in the constituent fatty acid composition, the content mass ratio of the total amount of saturated fatty acids having 12-14 carbon atoms to the total amount of saturated fatty acids having 12-18 carbon atoms is 0.2 or more and less than 1.

Description

Chocolates

[0001] RELATED APPLICATIONS This application claims the benefit of priority from Japanese Patent Application No. 2024-029560, filed on February 29, 2024. The priority application is hereby incorporated by reference in its entirety.

[0002] The present invention relates to chocolates, and more particularly to chocolates containing randomly interesterified oils.

[0003] Chocolates are used in a wide variety of food products, including not only chocolates alone but also in combination with other foods such as bread, cakes, confectioneries, frozen desserts, etc. Depending on the type of use, the functions required of chocolates vary.

[0004] One example of how chocolates can be used is to coat (cover), knead, or drip chocolate into frozen desserts such as ice cream, with the aim of diversifying flavors, preventing moisture migration, maintaining texture, etc.

[0005] As the fats and oils used in the chocolates, coating chocolates using interesterified fats and oils that do not contain lauric fats have been disclosed (Patent Documents 1 to 3).

[0006] As another prior art, Patent Document 4 discloses a chocolate for frozen desserts that is less likely to bloom in the freezing temperature range and contains linear saturated fatty acids having 8 to 10 carbon atoms as an essential component.

[0007] JP 2001-321076 A JP 2010-268749 A JP 2012-244920 A JP 2018-148848 A International Publication No. 2020 / 235170

[0008] The applicant has proposed chocolates for frozen desserts that have a low saturated fatty acid content, are soft to the touch when first chewed in a frozen state, solidify quickly, have a moderate lingering flavor, and allow the flavor of chocolate to be felt (Patent Document 5).

[0009] An object of the present invention is to provide chocolates that solidify quickly, melt easily in the mouth, and have excellent flavor expression.

[0010] As a result of extensive research into solving the above-mentioned problems, the present inventors have found that chocolates containing a randomly interesterified oil having a specific constituent fatty acid composition can solve the above-mentioned problems, and have thus completed the present invention.

[0011] That is, the present invention includes the following: (1) Chocolates in which the SFC at 25°C of the fat / oil contained in the chocolates is 10% or less, and which contain a random interesterified oil that satisfies the following (A) and (B): (A) in the constituent fatty acid composition, the content of saturated fatty acids having 12 to 18 carbon atoms is 20% by mass or more; (B) in the constituent fatty acid composition, the content by mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms is 0.2 or more and less than 1; (2) Chocolates of (1), in which the random interesterified oil has, in its (C) constituent fatty acid composition, a content of unsaturated fatty acids of 50% by mass or more and 80% by mass or less; (3) Chocolates of (1) or (2), in which the random interesterified oil has, in its (D) constituent fatty acid composition, a content of saturated fatty acids having 12 to 14 carbon atoms of 5% by mass or more and 30% by mass or less. (4) Chocolates according to (1) or (2), wherein the fat and oil content in the chocolates is 30% by mass or more and 70% by mass or less, and the random interesterified oil is contained in the fat and oil content in the chocolates in an amount of 5% by mass or more and 97% by mass or less. (5) Chocolates according to (3), wherein the fat and oil content in the chocolates is 30% by mass or more and 70% by mass or less, and the random interesterified oil is contained in the fat and oil content in the chocolates in an amount of 5% by mass or more and 97% by mass or less. (6) Frozen desserts using the chocolates according to (4). (7) Frozen desserts using the chocolates according to (5).

[0012] According to the present invention, chocolates that solidify quickly, melt well in the mouth, and have excellent flavor expression can be provided.

[0013] The present invention will be specifically described below.

[0014] The chocolates of the present invention are chocolates in which the SFC of the fats and oils contained in the chocolates is 10% or less at 25° C. In this specification, the fats and oils contained in the chocolates refers not only to the fats and oils derived from fats and oils, but also to the total amount of all fats and oils contained in the raw materials of the chocolates, such as cocoa mass, cocoa, and milk powder.

[0015] Examples of fats and oils that can be used in the chocolates of the present invention include soybean oil, high-erucic acid rapeseed oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, high-oleic sunflower oil, rice oil, safflower oil, high-oleic safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, shea butter, monkey fat, cocoa butter, and other vegetable fats; animal fats and oils such as milk fat, beef tallow, and lard; medium-chain fatty acid (MCT) fats; and their hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, and processed oils and fats subjected to interesterification, as well as mixtures of these. In a preferred embodiment, the present invention aims for low trans fatty acids, allowing chocolates to be produced without using partially hydrogenated oils containing relatively large amounts of trans fatty acids. When high-erucic acid rapeseed oil is used, the erucic acid content of the high-erucic acid rapeseed oil is preferably 30% by mass or more of the constituent fatty acid composition. The content of oleic acid contained in high oleic sunflower oil and high oleic safflower oil is preferably 60% by mass or more in the constituent fatty acid composition.

[0016] The chocolates of the present invention are not limited to "pure chocolate," "chocolate," "semi-chocolate," and "chocolate-based foods" as defined by the National Chocolate Industry Fair Trade Council, but also refer to foods that contain fats and oils as an essential ingredient and include fat-processed foods that use cocoa mass, cocoa, whole milk powder, dried fruit juice powder, dried vegetable powder, vegetable milk powder, cocoa butter, cocoa butter substitutes, hard butter, etc. Therefore, the chocolates of the present invention may also be a general term for foods that have edible ingredients dispersed in a fat-and-oil base, such as matcha-flavored or strawberry-flavored foods that incorporate vegetable or fruit-derived powders.

[0017] A preferred embodiment of the chocolate of the present invention is a chocolate that can be used in frozen desserts.

[0018] In this specification, frozen desserts are not particularly limited to any type as long as they are confectioneries that are eaten at freezing temperatures, but typical examples include ice cream, ice milk, and lacto ice cream as defined in the "Ministerial Ordinance on the Ingredient Standards, etc. of Milk and Dairy Products," also known as the "Milk, etc. Ministerial Ordinance," and frozen desserts as defined in the Ministry of Health, Labour and Welfare's Notification "Standards and Criteria for Foods, Additives, etc."

[0019] The chocolates of the present invention contain a randomly interesterified oil that satisfies the following (A) and (B): (A) the content of saturated fatty acids having 12 to 18 carbon atoms in the constituent fatty acid composition is 20% by mass or more, and (B) the mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms in the constituent fatty acid composition is 0.2 or more and less than 1.

[0020] In the (A) constituent fatty acid composition, the content of saturated fatty acids having 12 to 18 carbon atoms is 20% by mass or more, preferably 20% by mass or more and 50% by mass or less, more preferably 20% by mass or more and 45% by mass or less, and even more preferably 20% by mass or more and 40% by mass or less.

[0021] In the (B) constituent fatty acid composition, the mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms is 0.2 or more and less than 1, preferably 0.2 or more and 0.8 or less, and more preferably 0.2 or more and 0.7 or less.

[0022] In a preferred embodiment, the random interesterified oil has an unsaturated fatty acid content in the constituent fatty acid composition (C) of 50% by mass or more and 80% by mass or less, more preferably 52% by mass or more and 80% by mass or less, and even more preferably 55% by mass or more and 80% by mass or less.

[0023] In a preferred embodiment, the random interesterified oil has, in its (D) constituent fatty acid composition, a content of saturated fatty acids having 12 to 14 carbon atoms of 5% by mass or more and 30% by mass or less, more preferably 5% by mass or more and 27% by mass or less, more preferably 5% by mass or more and 25% by mass or less, and even more preferably 6% by mass or more and 23% by mass or less.

[0024] The random interesterified oil is not particularly limited to the oils and fats used as the raw material oils and fats as long as it satisfies the above-mentioned composition, but it is preferable to use the following oil and fat raw material r and oil and fat raw material s as essential components. Oil and fat raw material r: vegetable oil having an iodine value of 56 to 150 Oil and fat raw material s: lauric oil

[0025] In this specification, examples of vegetable oils and fats having an iodine value of 56 to 150 used as the oil and fat raw material r include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, olive oil, palm olein, and shea olein. Preferred are soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, rice bran oil, and safflower oil having an iodine value of 70 to 145.

[0026] In this specification, the lauric fats and oils used as the fat and oil raw material s are fats and oils containing a large amount of lauric acid, a saturated fatty acid having 12 carbon atoms, and the content of lauric acid in all constituent fatty acids is 30% by mass or more, preferably 40% by mass or more. Specific examples include coconut oil, palm kernel oil, and their hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, and mixtures of these.

[0027] The random transesterification method may be a method using a chemical catalyst or a method using an enzyme catalyst. Examples of chemical catalysts that can be used include alkali metal catalysts such as sodium methylate, and examples of enzyme catalysts include lipases from the genera Alcaligenes, Penicillium, and Thermomyces. These lipases may be immobilized on ion exchange resins or diatomaceous earth by known methods, or may be used in powder form.

[0028] As described above, the term "fat and oil content" as used herein includes fats (cocoa butter) derived from cacao raw materials such as cocoa mass and cocoa powder, as well as fats derived from raw materials incorporated into chocolates. The fat and oil content in chocolates is preferably 30% to 70% by mass, more preferably 45% to 65% by mass. An appropriate fat and oil content facilitates combination with frozen desserts, particularly facilitating coating and enabling uniform coating of the frozen dessert. If the fat and oil content is below the lower limit, the viscosity of the chocolates increases during coating, which may prevent uniform coating. Conversely, if the fat and oil content is above the upper limit, the flavor of the chocolates may be weakened and the chocolate may have a strong oily texture. In another preferred embodiment, the fat and oil content in chocolates contains 5% to 97% by mass of the random interesterified oil. More preferably, it is 6% to 88% by mass, and even more preferably 9% to 70% by mass. If the amount of the randomly interesterified oil is less than 5% by mass, the effects of the present invention may not be obtained, or the texture desired for chocolates may not be obtained.

[0029] The chocolates of the present invention can be made using raw materials such as sugars, dairy products such as whole milk powder, skim milk powder, cream powder, whey powder, and buttermilk powder, cocoa components such as cocoa mass, cocoa powder, and modified cocoa powder, cheese powder, coffee powder, and fruit juice powder, as long as they meet the requirements. Vanillin, flavorings, acidulants, and colorants can also be used to adjust flavor and color. Furthermore, emulsifiers typically used in the production of chocolates can be used in the chocolates of the present invention. Examples of emulsifiers include lecithin, polyglycerol fatty acid esters, sucrose fatty acid esters, organic acid monoglycerol fatty acid esters, polysorbates, and polyglycerol condensed ricinoleic acid esters. These may be used in combination of two or more.

[0030] The chocolates of the present invention can be produced in the same manner as ordinary chocolates. Specifically, the chocolates can be obtained by mixing an appropriate amount of cocoa mass (part thereof), various powdered foods such as cocoa powder, sugars, and milk powder, emulsifiers, flavorings, and colorings with fats and oils, followed by rolling as a grinding step, adding the remaining ingredients as appropriate, and then performing a conching or mixing step. Alternatively, a manufacturing method in which the mixing and grinding steps are performed in parallel using a ball mill or bead mill can also be used.

[0031] A preferred embodiment is when the chocolates of the present invention are used in frozen desserts. There are no particular limitations on the shape or method of use, but examples include "coating applications" in which a frozen dessert is dipped in melted chocolates of the present invention to coat the surface of the frozen dessert, and "incorporation or dripping applications" in which melted chocolates are dripped and mixed into a fluid frozen dessert such as ice cream to solidify and form granular or fragmented chocolates in the frozen dessert. The combination of the frozen dessert and the chocolates is also not particularly limited, and examples include cases where the surface of the frozen dessert is uniformly covered, as well as cases where only a portion is covered, and cases where the chocolates are kneaded into the frozen dessert and the amount of dripping increases to prevent the granular or fragmented chocolates from separating, resulting in a marbled or thin plate-like structure in the frozen dessert.

[0032] The present invention will be described in more detail below with reference to examples.

[0033] ○Analysis method [Method for analyzing iodine value] The iodine value of fats and oils was analyzed in accordance with Standard Method for Analysis of Fats and Oils 2.3.4.1-2013. [Method for analyzing fatty acid composition] Analysis was performed in accordance with the method specified in Japan Oil Chemists' Society Standard Method for Analysis of Fats and Oils (1996 edition) 2.4.1.2 Methyl esterification method (boron trifluoride methanol method). [Method for analyzing slip melting point] Analysis was performed in accordance with the method specified in Japan Oil Chemists' Society Standard Method for Analysis of Fats and Oils (1996 edition) 2.2.4.2 (Slip melting point). [Parallel measurements of SFC at each temperature] SFC was analyzed in accordance with IUPAC.2 150 SOLID CONTENT DETERMINATION IN FATS BY NMR. The analytical device used was the "minispec mq20" manufactured by Bruker. The oil was kept at 80°C for 30 minutes, then at 60°C for 30 minutes to completely dissolve the oil, and then at 0°C for 1 hour to solidify it. After further keeping it at a predetermined temperature for 30 minutes, the SFC (solid fat content) was analyzed.

[0034] Oils and fats used in the study Raw oils and fats were blended as shown in Table 1 (unit: parts by mass). Random interesterification reaction was carried out with 1.0 kg of blended oil using sodium methylate as a catalyst until randomization was complete. After that, the catalyst was deactivated by washing with an acidic solution and then with hot water, followed by bleaching and deodorization as usual, to obtain randomly interesterified oils 1 to 4. The oleic acid content in the constituent fatty acid composition of the high oleic sunflower oil used was 86.0% by mass. In the table, the iodine value is represented as IV.

[0035] The results of analyzing the random interesterified oils 1 to 4 according to the above-mentioned [Method for Analyzing Fatty Acid Composition] are shown in Table 2 (units: mass%). In the table, the number following C indicates the number of carbon atoms, and the number to the right of the colon (:) indicates the number of double bonds. For saturated fatty acids without double bonds, the description after the colon (:) is omitted. In addition, in the constituent fatty acid composition, the content (mass%) of saturated fatty acids having 12 to 18 carbon atoms is represented as M, the content (mass%) of saturated fatty acids having 12 to 14 carbon atoms is represented as N, the total amount (mass%) of unsaturated fatty acids is represented as O, and the mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms in the constituent fatty acid composition is represented as N / M.

[0036]

[0037]

[0038] 〇 Formulation of fats and oils investigated for chocolates Using the obtained random interesterified oils 1 to 4, each fat and oil was mixed according to Table 3 (unit: parts by mass) to obtain the fat and oil parts investigated to be used in Table 4 (formulation of chocolates).

[0039] ○ Evaluation by Chocolate Test Chocolates were prepared using the investigated oils and fats prepared above. Chocolates were prepared in accordance with the formulations in Table 4 (units: parts by mass), with the same formulation except for the investigated oil and fat part, according to the following [Method for preparing chocolates for frozen desserts], to produce Examples 1 to 3 and Comparative Examples 1 to 3. The prepared chocolates were prepared according to the following [Method for covering chocolates on frozen desserts], and then evaluated according to the following [Method for evaluating chocolates] and [Evaluation criteria for chocolates], with the results shown in Table 5. The analytical values ​​(M, N, N / M, O) of the randomly interesterified oil used are also shown.

[0040]

[0041]

[0042] Regarding the SFC of fats and oils contained in chocolates at 25°C, a mixture of 97.3 parts by mass of fats and oils to be tested and 2.7 parts by mass of cocoa butter was prepared, corresponding to the fats and oils to be tested described in Table 4 and the cocoa butter portion derived from cocoa powder. The fat (cocoa butter) content of the cocoa powder used was 11% by mass. The SFC of each of the prepared mixtures at 25°C was analyzed according to the "Parallel measurements of SFC at each temperature" method described above. The results are shown in Table 5 (unit: mass%).

[0043] [Method of producing chocolates] Cocoa powder, sugar, and appropriate amounts of the examined fat and lecithin were added, and the mixture was mixed in a mixer while heating to produce a dough. This dough was then refined to a particle size of approximately 20 μm using a roll refiner (Buhler Three-roll mill SDY300), and the remaining fat and lecithin were added, and the mixture was kneaded uniformly in a conching machine (conche) to obtain chocolates.

[0044] [Method for coating chocolates on frozen desserts] The obtained chocolates were heated to 50°C to completely dissolve the fat and oil crystals, and then cooled to 40°C and maintained at a constant temperature. Meanwhile, a commercially available ice cream bar (Lacto Ice, manufactured by Lotte Co., Ltd.) was removed from a freezer set at -20°C, quickly immersed in the molten chocolate, and removed after 1 second. The time until the surface of the coated chocolate was completely solidified was measured in a room temperature environment of 20°C, and the bar was then stabilized overnight in a -20°C freezer.

[0045] [Method of evaluating chocolates] The chocolate-covered ice cream bars were subjected to a sensory evaluation by five trained panelists who are engaged in the development of frozen dessert ingredients and who produce frozen dessert prototypes on a daily basis, based on the following evaluation criteria. In this evaluation, a score of 3 or more, determined by consensus, was considered to be a pass.

[0046] [Chocolate evaluation criteria] ○ Solidification The time until the chocolate no longer stuck to the finger when stroking the surface of the coated chocolate with a finger was measured and evaluated based on the following criteria. 4: Less than 70 seconds (very fast) 3: More than 70 seconds but less than 90 seconds (fast) 2: More than 90 seconds but less than 100 seconds (normal) 1: More than 100 seconds (slow) ○ Meltability in the mouth 4: Excellent meltability in the mouth. 3: Good meltability in the mouth. 2: Slightly poor meltability in the mouth. 1: Poor meltability in the mouth ○ Flavor development 4: Strong chocolate flavor can be sensed. 3: Chocolate flavor can be sensed. 2: Weak chocolate flavor can be sensed. 1: Chocolate flavor is difficult to sense. Products that scored 3 or more for solidification, meltability in the mouth, and flavor development were considered to have passed.

[0047]

[0048] Consideration of Table 5 The ice cream bars of the examples were evaluated as passing in all evaluation items, and achieved the target quality.

[0049] Evaluation of fatty acid composition analysis values ​​The fatty acid composition of the random interesterified oil was evaluated using the following numerical ranges as indicators: M (content of saturated fatty acids having 12 to 18 carbon atoms in the constituent fatty acid composition) is 20% by mass or more; N (content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition) is 5% by mass or more and 30% by mass or less; N / M (mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms in the constituent fatty acid composition) is 0.2 or more and less than 1; O (content of unsaturated fatty acids in the constituent fatty acid composition) is 50% by mass or more and 80% by mass or less.

[0050] ○ Evaluation results of fatty acid composition analysis values ​​- Random interesterified oils 1 to 3 used in the examples in which the target quality was obtained had M and N / M values ​​that both satisfied the numerical ranges used as indicators. - Random interesterified oils 1 to 3 had O values ​​that also satisfied the numerical ranges used as indicators, in addition to M and N / M. - Random interesterified oils 1 to 3 had N values ​​that also satisfied the numerical ranges used as indicators, in addition to M and N / M. - Random interesterified oil 4 used in Comparative Example 3 in which the target quality was not obtained did not satisfy N / M.

[0051] Consideration of the oil and fat raw materials used The random interesterified oils 1 to 3 used in the examples in which the target quality was obtained contained the following oil and fat raw material r and oil and fat raw material s in the raw oil and fat in addition to the above-mentioned composition. Oil and fat raw material r: vegetable oil with an iodine value of 56 to 150 Oil and fat raw material s: lauric oil

[0052] Regarding the SFC of the fats and oils contained in the chocolates at 25°C, the SFC of the fats and oils contained in the chocolates was all 10% or less at 25°C. As a preferred embodiment, the chocolates of the present invention were suitable for use in frozen desserts because they satisfied the above-mentioned numerical range.

[0053] According to the present invention, chocolates that solidify quickly, melt well in the mouth, and have excellent flavor expression can be provided.

Claims

1. Chocolates in which the SFC at 25°C of the fats and oils contained therein is 10% or less, and which contain random interesterified oil that satisfies the following (A) and (B): (A) in the constituent fatty acid composition, the content of saturated fatty acids having 12 to 18 carbon atoms is 20% by mass or more, and (B) in the constituent fatty acid composition, the mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms is 0.2 or more but less than 1.

2. Chocolates according to claim 1, wherein the randomly ester-exchanged oil has an unsaturated fatty acid content of 50% by mass or more and 80% by mass or less in the constituent fatty acid composition (C).

3. Chocolates according to claim 1 or 2, wherein the randomly esterified oil has a content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition (D) of 5% by mass or more and 30% by mass or less.

4. Chocolates according to claim 1 or claim 2, wherein the fat content in the chocolates is 30% by mass or more and 70% by mass or less, and the fat content in the chocolates contains the randomly esterified oil in an amount of 5% by mass or more and 97% by mass or less.

5. Chocolates according to claim 3, wherein the fat content in the chocolates is 30% by mass or more and 70% by mass or less, and the fat content in the chocolates contains the randomly esterified oil in an amount of 5% by mass or more and 97% by mass or less.

6. A frozen dessert using the chocolate according to claim 4.

7. A frozen dessert using the chocolate according to claim 5.

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