CN116113327A

CN116113327A - Non-quenched and tempered hard butter composition

Info

Publication number: CN116113327A
Application number: CN202180053908.7A
Authority: CN
Inventors: 城户裕喜; 山下敦史; 茂木和之
Original assignee: Adeka Corp
Current assignee: Adeka Corp
Priority date: 2020-09-02
Filing date: 2021-09-02
Publication date: 2023-05-12
Also published as: JPWO2022050338A1; KR20230058394A; WO2022050338A1

Abstract

The present invention provides: a non-modified hard butter composition which can inhibit the occurrence of anti-frosting phenomenon with time and can give an oily snack having good mouth solubility. The non-quenched and tempered hard butter composition satisfies the following conditions (1) to (3). Condition (1): SFC at 25℃is 27 to 67%. Condition (2): the content of trisaturated triglyceride in the constituent triglycerides is 20 to 65% by mass. Condition (3): the content of a mixed acid type trisaturated triglyceride (LaSS) containing a lauric acid residue (La) in the trisaturated triglyceride is 51 to 65 mass%, wherein S represents a saturated fatty acid residue having 16 or more carbon atoms.

Description

Non-quenched and tempered hard butter composition

Technical Field

The present invention relates to a non-tempered type hard butter composition. The present invention also relates to an oil-based snack comprising the non-tempered hard butter composition.

Background

Generally, the higher the flavor intensity of cocoa, the more preferred the chocolate, the higher its value as a commodity. As a method for improving the cocoa flavor intensity in chocolate, there is mentioned: a method for mixing cocoa powder, cocoa mass, cocoa butter and other cocoa raw materials in large quantities.

On the other hand, the appearance of chocolate is also one of the factors for improving the commodity value, as is the flavor of chocolate. Generally, a glossy appearance is required in chocolate, that is, no surface gloss reduction or white spots (hereinafter referred to as "bloom") are required. In this regard, although neither tempered (temperature type) chocolate nor non-tempered chocolate is changed, when cocoa raw materials are contained in large amounts in non-tempered chocolate in order to improve the strength of the cocoa flavor, the compatibility between cocoa butter and non-tempered hard butter is low, and a bloom phenomenon may occur. It is known that: the anti-frosting phenomenon occurs due to the low compatibility, and thus occurs even when proper temperature control is performed during the production and storage of chocolate, because of the combination of oils and fats used. That is, in the non-tempered chocolate, it is very difficult to achieve both the preferable flavor and the preferable appearance, and it is difficult to obtain a chocolate having a good flavor without causing the bloom phenomenon.

Conventionally, as one of methods for improving compatibility with cocoa butter, there has been proposed: high trans-acid hard butter containing trans-unsaturated fatty acids in constituent fatty acids. However, since oils and fats containing trans-unsaturated fatty acid residues are pointed out to be dangerous to health, it is required to suppress the intake of trans-unsaturated fatty acids, and thus, there is a worldwide tendency to avoid the use of high trans-fatty acid type hard butter and the use of low trans-fatty acid type hard butter.

Therefore, recently, various developments have been made to realize a non-tempered hard butter which is less likely to cause anti-frosting phenomenon, has good compatibility with cocoa butter, and has a trans-unsaturated fatty acid residue suppressed to a minimum amount. For example, patent document 1 discloses: a non-tempered hard butter obtained by mixing a slightly hydrogenated oil containing an oil rich in SUS-type triglycerides with an oil rich in SSU-type triglycerides. Patent documents 2 and 3 disclose: non-tempered hard butter having a composition of fatty acids and triglycerides regulated.

However, it is known to those skilled in the art that: the transition of crystal polymorphism in oil in chocolate containing a non-tempered hard butter composition causes a change in quality of chocolate with time, and for example, patent document 4 proposes: in order to obtain chocolate having stable crystal polymorphism of beta-type with 2 chain length, a method for producing fat powder having a melting point of 50 ℃ or higher and beta-type crystals with 2 chain length is provided.

Prior art literature

Patent literature

Patent document 1: international publication No. 2005/094598

Patent document 2: japanese patent No. 5830582

Patent document 3: japanese patent No. 6366495

Patent document 4: japanese patent application laid-open No. 2019-170240

Disclosure of Invention

Technical problem to be solved by the invention

According to the techniques of patent documents 1 to 3, although some improvements are made in suppressing the occurrence of the anti-frosting phenomenon and the compatibility of the cocoa butter, there is room for improvement such as the occurrence of the anti-frosting phenomenon during long-term storage when the cocoa butter content in the oil content of the oily snack is increased to 10% or more.

Further, the hard butter described in patent document 1 contains a relatively large amount of trans-unsaturated fatty acids, and thus the recent requirement for inhibiting the intake of trans-fatty acids cannot be satisfied sufficiently. Further, as shown in patent document 4, a method of suppressing the transition of the crystal polymorphism of the fat and oil contained by including a high melting point powder fat and oil or the like is certainly useful from the viewpoint of suppressing the occurrence of the bloom phenomenon, but when the powder fat and oil is included in the chocolate dough in an amount capable of sufficiently suppressing the transition of the crystal polymorphism, the oral solubility is liable to be deteriorated regardless of the change of the crystal polymorphism with time.

Therefore, the technical problems of the invention are: provided is a non-modified hard butter composition which can inhibit the occurrence of anti-frosting phenomenon with time and can obtain an oily snack with good mouth solubility.

Technical means for solving the problems

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that the structural transformation of fat crystals can be suppressed by using a non-quenched and tempered hard butter composition having SFC at 25 ℃ within a certain range and containing a certain amount of mixed acid-type trisaturated triglyceride containing lauric acid residues. Further, it was found that, with the structural transformation of the oil and fat crystals suppressed, the anti-frosting phenomenon occurring with time can be suppressed in the oil spot obtained by using the non-tempered hard butter composition of the present invention.

Namely, the present invention includes the following.

[1] A non-tempered hard butter composition satisfying the following conditions (1) to (3).

Condition (1): SFC at 25℃is 27 to 67%.

Condition (2): the content of trisaturated triglyceride in the constituent triglycerides is 20 to 65% by mass.

Condition (3): the content of a mixed acid type trisaturated triglyceride (LaSS) containing a lauric acid residue (La) in the trisaturated triglyceride is 51 to 65 mass%, wherein S represents a saturated fatty acid residue having 16 or more carbon atoms.

[2] The non-tempered hard butter composition according to [1], which further satisfies the following condition (4).

Condition (4): the amount of trilauroyl glycerol in the trisaturated triglyceride is 10 mass% or less.

[3] The non-tempered hard butter composition according to [1] or [2], which contains the following fat A and fat B.

Grease a: random transesterified oils and fats satisfying the following conditions (a-1) and (a-2).

Condition (a-1): the mass ratio [ La/(St+P) ] of the content of lauric acid residue (La) to the sum of the contents of stearic acid residue (La) and palmitic acid residue (P) in the constituent fatty acid residues is 0.12 to 1.40.

Condition (a-2): the content of trisaturated triglyceride having 46 or less total carbon atoms constituting the saturated fatty acid residues in the triglyceride is 35 to 65% by mass.

Grease B: the random transesterification oil or fat satisfying the following conditions (b-1) and (b-2).

Condition (b-1): the saturated fatty acid residues among the constituent fatty acid residues consist essentially of St and P.

Condition (b-2): the content of the unsaturated monounsaturated triglycerides in the constituent triglycerides is 40 to 60% by mass, and the proportion of the 1, 2-unsaturated-3-unsaturated triglycerides in the unsaturated monounsaturated triglycerides is 55 to 75% by mass.

[4] An oil-based snack comprising the non-tempered hard butter composition of any one of [1] to [3 ].

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, the occurrence of the bloom phenomenon in chocolate, particularly, the bloom phenomenon due to low compatibility with cocoa butter can be suppressed. In addition, by using the non-tempered hard butter composition of the present invention to produce an oily snack, an oily snack excellent in the mouth solubility can be obtained.

Detailed Description

The present invention will be described in detail with reference to preferred embodiments. The present invention is not limited to the following description, and each component may be appropriately modified within a range not departing from the gist of the present invention.

[ non-quenched and tempered hard butter composition ]

The non-tempered hard butter composition of the present invention satisfies the following conditions (1) to (3).

Condition (1): SFC at 25℃is 27 to 67%.

Conditions (1) to (3) will be described below.

< condition (1) >

Condition (1) relates to SFC (Solid Fat Content s, solid fat content) of the non-tempered hard butter composition at 25 ℃.

In the non-tempered hard butter composition of the present invention, the SFC at 25℃is required to be 27 to 67%. In combination with the conditions (2) and (3) described later, the occurrence of the frost prevention phenomenon with time can be suppressed by setting the SFC at 25℃to be within this range.

The lower limit of SFC at 25 ℃ of the non-tempered hard butter composition of the present invention is preferably 32% or more, more preferably 35% or more, and even more preferably 38% or more, from the viewpoint of more preferably suppressing the anti-frosting phenomenon. The upper limit is preferably 64% or less, more preferably 61% or less, and still more preferably 58% or less.

The SFC value represents the solid fat content in the fat at a given temperature, and the measurement can be performed by a conventional method, and in the present invention, the SFC value of the sample to be measured is measured by pulse NMR (direct method) described in cd16b-93 of AOCS official method, and then the measured value is converted into an oil phase value. That is, when a sample containing no aqueous phase is measured, the measured value is directly SFC, and when a sample containing an aqueous phase is measured, the measured value is converted into an oil phase, and the value obtained is SF C. (hereinafter, the same applies to the measurement of SFC.)

< condition (2) >

Condition (2) relates to the content of trisaturated triglycerides in the constituent triglycerides.

In the non-tempered hard butter composition of the present invention, the content of trisaturated triglyceride in the constituent triglycerides is necessarily 20 to 65 mass%. In combination with the above-mentioned condition (1) and the condition (3) described later, the occurrence of the anti-frosting phenomenon can be suppressed by controlling the content of trisaturated triglyceride in the constituent triglycerides within this range. In addition, good oral solubility can be obtained.

The content of the trisaturated triglyceride in the constituent triglycerides in the non-tempered hard butter composition of the present invention is preferably 25 mass% or more, more preferably 30 mass% or more, and even more preferably 35 mass% or more, from the viewpoint of more preferably suppressing the anti-frosting phenomenon. The upper limit is preferably 62 mass% or less, more preferably 58 mass% or less, and still more preferably 55 mass% or less.

The analysis of the constituent triglycerides in the present invention can be performed by a High Performance Liquid Chromatography (HPLC) method according to "standard fat analysis test method 2.4.6.2-2013 established by japan oil chemistry society". The triglyceride composition shown in the present invention is based on the values obtained by the "standard grease analysis test method 2.4.6.2-2013 established by the Japan oil chemistry Congress" and measured by the High Performance Liquid Chromatography (HPLC) method, and is the same as follows.

In the non-tempered hard butter composition of the present invention, the content of the di-saturated-monounsaturated-triglyceride in the constituent triglycerides is preferably 20 to 42 mass%. The content of the di-saturated-monounsaturated-triglyceride in the constituent triglycerides is preferably 22 mass% or more, more preferably 24 mass% or more, and most preferably 26 mass% or more, from the viewpoint of suppressing occurrence of the anti-frosting phenomenon and obtaining good oral solubility. The upper limit of the content of the di-saturated-monounsaturated-triglyceride in the constituent triglycerides is preferably 40 mass% or less, more preferably 38 mass% or less, and still more preferably 35 mass% or less.

By making the amount of the di-saturated-monounsaturated-triglyceride as the crystalline component of the fat and oil together with the tri-saturated triglyceride within the above-described range, even in the case where the content of the cocoa butter in the oily spot (hereinafter, the cocoa butter will be referred to as "CB", and the content of the cocoa butter will be referred to as "CB content"), the occurrence of the anti-frosting phenomenon with time can be preferably suppressed, and good mouth-solubility can be obtained.

The proportion of 1, 2-unsaturated-3-monounsaturated-triglyceride in the unsaturated-monounsaturated-triglyceride is preferably 50 to 80% by mass, more preferably 55 to 75% by mass, and even more preferably 60 to 70% by mass.

< condition (3) >

Condition (3) relates to the content of a mixed acid type trisaturated triglyceride containing lauric acid residues in the trisaturated triglyceride.

In the non-tempered hard butter composition of the present invention, the content of the mixed acid type trisaturated triglyceride containing lauric acid residues in the trisaturated triglyceride must be 51 to 65 mass%.

Here, the term "mixed acid type trisaturated triglyceride containing lauric acid residues" in the present invention means a trisaturated triglyceride in which 1 of 3 saturated fatty acid residues bonded to a glycerol skeleton is lauric acid residues and the other 2 saturated fatty acid residues are saturated fatty acid residues having 16 or more carbon atoms. Hereinafter, the mixed acid type trisaturated triglyceride containing lauric acid residue (La) may be abbreviated as LaSS. S represents a saturated fatty acid residue having 16 or more carbon atoms.

In combination with the above condition (1), by setting the content of LaSS in the trisaturated triglyceride to a range of 51 to 65 mass%, even when the CB content is increased, the occurrence of the anti-frosting phenomenon with time can be suppressed, and an oily snack having good mouth solubility can be obtained.

From the viewpoint of obtaining the effect of the present invention more preferably, the lower limit of the content of LaSS in the trisaturated triglyceride in the non-tempered hard butter composition of the present invention is preferably 52 mass% or more, more preferably 53 mass% or more, and further preferably 54 mass% or more. The upper limit is preferably 62 mass% or less, more preferably 61 mass% or less, and still more preferably 60 mass% or less.

From the viewpoint of more preferably suppressing the occurrence of the anti-frosting phenomenon with time of an oily snack using the non-tempered hard butter composition of the present invention, lauroyl-palmitoyl-stearoyl-triglyceride (hereinafter, abbreviated as "LaPSt") among the trisaturated triglycerides is preferably 12 to 25 mass%. LaPSt is a trisaturated triglyceride in which lauric acid residue (La), palmitic acid residue (P), and stearic acid residue (St) are bonded to a glycerol backbone, and is one of mixed acid type trisaturated triglycerides containing lauric acid residues. The site to which each fatty acid residue binds is not particularly limited to LaPSt.

In the non-tempered hard butter composition of the present invention, the lower limit of LaPSt in the trisaturated triglyceride is preferably 13 mass% or more, more preferably 14 mass% or more, and still more preferably 15 mass% or more. The upper limit is preferably 24 mass% or less, more preferably 23 mass% or less, and still more preferably 22 mass% or less.

The reason why the occurrence of the anti-frosting phenomenon with time is suppressed by including LaSS (in particular LaPSt) in the non-tempered hard butter composition of the present invention is not clear, but the present stage is presumed as follows.

It is known that the crystallization component of the oil varies depending on the type and composition of the component, and the rate of crystallization solidification varies. In general, it is known that a trisaturated triglyceride has a high melting point, and is crystallized and solidified before other components, and there is a difference in solidification rate between the trisaturated triglyceride and the di-saturated monounsaturated triglyceride, which are the crystallization components of the fat and oil. Since the crystallization and solidification of trisaturated triglycerides are started or ended before the crystallization and solidification of the trisaturated monounsaturated triglycerides such as di-palmitoyl-mono-oleoyl-triglycerides, mono-palmitoyl-mono-stearoyl-mono-oleoyl-triglycerides are started, it is estimated that the trisaturated monounsaturated triglycerides are transferred as an extruded trisaturated triglyceride to the surface of the non-tempered hard butter composition or the surface of the oily snack, and the resultant product is directly crystallized on the surface thereof, thereby forming a reverse cream.

In contrast, when the LaSS is included, it is estimated that: the component inhibits alignment of crystal structures for crystallization solidification of a trisaturated triglyceride having a high melting point, slows down the rate of crystallization solidification, and acts as a crystallization promoter (crystallization agent) for crystallization solidification of a bisaturated monounsaturated triglyceride, thereby increasing the rate of crystallization solidification, and thus, the difference between the crystallization rates of both is reduced, thereby suppressing occurrence of a frosting phenomenon with time.

< other suitable conditions >

The non-tempered hard butter composition of the present invention preferably satisfies the following condition (4) concerning the composition of triglycerides, in addition to the conditions (1) to (3).

Thus, even when the ratio of the cocoa butter to the oil content of the oily snack is increased, an oily snack in which the occurrence of the anti-frosting phenomenon with time is further suppressed can be easily obtained.

In the non-tempered hard butter composition of the present invention, the content of trilauroyl glycerol in the trisaturated triglyceride is preferably 10 mass% or less, more preferably 9 mass% or less, and still more preferably 8 mass% or less. The lower limit of the content of trilauroyl glycerol is not particularly limited, but is 0 mass%. By setting the content of trilauroyl glycerol within the above range, an oily snack with suppressed occurrence of anti-frosting phenomenon with time can be easily obtained.

Here, the reason why the surface of an oil-based snack is likely to undergo a frosting phenomenon due to the inclusion of a large amount of trilaurin is not clear at this stage, and is estimated as follows.

First, as compared with a mixed acid type trisaturated triglyceride having a single saturated fatty acid residue bonded thereto, the same trisaturated triglyceride is likely to interact with each other, and is likely to crystallize. Here, since trilauroyl glycerol is a triglyceride having a relatively low melting point among the trisaturated triglycerides contained in the edible oil and fat, and is a trisaturated triglyceride having only a single saturated fatty acid residue bonded thereto, it is presumed that it is more easily crystallized than other mixed acid type trisaturated triglycerides containing lauric acid residues. Since trilauroyl glycerol is crystallized before other trisaturated triglycerides, it acts as a seed (seed) for promoting the crystallization of oils and fats, and it is presumed that the trilaurate and the disaturated monounsaturated triglyceride are promoted to crystallize the crystallization component of oils and fats. Therefore, when a non-tempered hard butter composition containing more than a certain amount of trilauryl glycerol is used, it is presumed that the effect of trilauryl glycerol causes the tendency of the occurrence of anti-frosting phenomenon. Therefore, it is preferable to use a non-tempered hard butter composition in which the amount of trilauryl glycerol in the trisaturated triglyceride falls within the above range.

[ method for producing non-tempered hard butter composition ]

The non-tempered hard butter composition of the present invention can be obtained by selecting 1 or 2 or more types of oils and fats so as to satisfy the above-mentioned conditions (1) to (3), preferably further satisfying the above-mentioned condition (4), and mixing the oils and fats with subcomponents described below as needed.

An example of a method for producing the non-tempered hard butter composition of the present invention will be described below.

< fat and oil usable in the present invention >

The grease which can be used in the non-tempered hard butter composition of the present invention will be described. Examples of such oils and fats include: vegetable fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower seed oil, palm kernel oil, coconut oil, buckeye seed fat (Shore button), mango butter, milk fat, beef tallow, lard, cocoa butter, fish oil, and whale oil, and oils obtained by subjecting these oils to 1 or 2 or more kinds of physical or chemical treatments such as hydrogenation, fractionation, and transesterification, and oils obtained by subjecting these oils to a mixture of two or more kinds of oils may be used.

In the non-tempered hard butter composition of the present invention, 1 or 2 or more kinds of these oils and fats are selected so as to satisfy the above-mentioned conditions (1) to (3), and preferably the above-mentioned condition (4) is satisfied in addition to the above-mentioned conditions (1) to (3).

In the present invention, lauric oils and fats are preferably selected and contained as one of the raw materials from the viewpoints of improving the compatibility of cocoa butter and suppressing the occurrence of anti-frosting phenomenon. The lauric acid-based oil and fat in the present invention means coconut oil, palm kernel oil, and oils and fats obtained by subjecting one of these oils and fats to 1 or 2 or more kinds of physical or chemical treatments such as hydrogenation, fractionation, transesterification, etc., and means oils and fats in which lauric acid residues (saturated fatty acid residues having 12 carbon atoms) are contained in a proportion of 15 to 65 mass% in the constituent fatty acid residues.

In the present invention, it is preferable to select and contain palm-based fat or oil as one of the raw materials, from the viewpoint of suppressing the occurrence of the anti-frost phenomenon with time and easily obtaining an oily snack exhibiting good oral solubility. The palm-based oil and fat in the present invention means palm oil and fat obtained by subjecting one of these oils and fats as a raw material to 1 or 2 or more kinds of physical or chemical treatments such as hydrogenation, fractionation, transesterification, etc.

Next, lauric oils and fats and palm oils and fats preferably used in the present invention will be described. From the viewpoint of satisfying the above condition (4) in addition to the above conditions (1) to (3), the lauric oils and fats and palm oils and fats used in the present invention are preferably selected from the group consisting of transesterified oils and fats, and more preferably selected from the group consisting of random transesterified oils and fats.

By using the random transesterification oil or fat, it is possible to preferably satisfy the above-mentioned conditions (1) to (4), and besides, it is possible to more easily and more easily constitute the triglyceride, and it is possible to preferably suppress the occurrence of the anti-frosting phenomenon even when the CB content is increased. In the present invention, the fat and oil subjected to hydrogenation and fractionation is treated as "transesterification fat and oil" in addition to transesterification, and the fat and oil subjected to hydrogenation and fractionation is treated as "random transesterification fat and oil" in addition to random transesterification.

Hereinafter, as preferred embodiments using lauric oils and fats and palm oils and fats, lauric oils and fats as random transesterification oils and fats and palm oils and fats as random transesterification oils and fats will be described.

From the viewpoint of suppressing the occurrence of the anti-frosting phenomenon, the following lipid a is preferably used as the lauric acid-based lipid used in the present invention, and the following lipid B is preferably used as the palm-based lipid.

Fat a: random transesterified oils and fats satisfying the following conditions (a-1) and (a-2).

Condition (a-1): the mass ratio [ La/(St+P) ] of the lauric acid residue (La) content to the sum of the stearic acid residue (St) and palmitic acid residue (P) content in the constituent fatty acid residues is 0.12 to 1.40.

Fat B: the random transesterification oil or fat satisfying the following conditions (b-1) and (b-2).

Grease A-

Grease A is a random transesterified grease satisfying the conditions (a-1) and (a-2). First, the condition (a-1) will be described.

Conditions (a-1) - -)

The condition (a-1) relates to the mass ratio [ La/(St+P) ] of La content relative to the sum of St and P content in the constituent fatty acid residues. From the viewpoint of suppressing the occurrence of the blooming phenomenon with time, the mass ratio [ La/(St+P) ] is in the range of 0.12 to 1.40. The lower limit of the mass ratio is preferably 0.35 or more, more preferably 0.38 or more, further preferably 0.40 or more, and the upper limit of the mass ratio is preferably 1.20 or less, more preferably 1.15 or less, further preferably 1.10 or less, further preferably 0.75 or less, or 0.55 or less. For example, the mass ratio is preferably in the range of 0.35 to 1.20, more preferably 0.38 to 1.15, still more preferably 0.40 to 1.10, still more preferably 0.40 to 0.75 or 0.40 to 0.55.

The content of the fatty acid residues such as St and P in the composition of the constituent fatty acid residues can be measured by capillary gas chromatography, for example, with reference to "standard fat analysis test method 2.4.2.3-2013 by the japan oil chemistry institute", "standard fat analysis test method 2.4.4.3-2013 by the japan oil chemistry institute, and" AOCS method Ce-1h05 ".

Conditions (a-2) - -)

Next, the condition (a-2) will be described. Condition (a-2) relates to the content of trisaturated triglycerides (hereinafter simply referred to as "trisaturated triglycerides having 46 or less carbon atoms") having 46 or less total carbon atoms of saturated fat residues in the constituent triglycerides. Examples of such trisaturated triglycerides having 46 or less carbon atoms include lauroyl-palmitoyl-stearoyl-triglyceride, and dimyristoyl-mono-stearoyl-triglyceride.

The content of the trisaturated triglyceride having 46 or less carbon atoms is in the range of 35 to 65 mass% from the viewpoint of suppressing the occurrence of the anti-frosting phenomenon with the lapse of time. The lower limit of the content is preferably 36 mass% or more, more preferably 38 mass% or more, further preferably 40 mass% or more, further preferably 42 mass% or more, and the upper limit of the content is preferably 61 mass% or less, further preferably 55 mass% or less, further preferably 52 mass% or less. For example, the content is preferably in the range of 36 to 61 mass%, more preferably 38 to 55 mass%, and even more preferably 42 to 52 mass%.

In particular, laPSt in a trisaturated triglyceride having 46 or less carbon atoms is preferably 5 to 35% by mass, more preferably 10 to 32% by mass, and still more preferably 15 to 28% by mass.

In the fat and oil a preferably used in the present invention, the content of trilauroyl glycerol constituting the triglyceride composition is preferably in the range of 2 to 12 mass%. Trilauroyl glycerol is a triglyceride in which all three fatty acid residues bonded to the glycerol backbone are lauric acid residues, and the total number of carbon atoms of the fatty acid residues bonded to the glycerol backbone is 36, and thus corresponds to a trisaturated triglyceride having 46 or less carbon atoms.

In the present invention, the content of trilauryl glycerol in constituent triglycerides of fat and oil a is preferably 2.0 to 9.0% by mass, more preferably 2.0 to 7.0% by mass, and even more preferably 2.0 to 5.5% by mass, from the viewpoint of improving the resistance to the anti-frost phenomenon in the case where the CB content is increased.

It is to be noted that, even when the content of trilauroyl glycerol in the constituent triglycerides is less than 2 mass%, the anti-frosting phenomenon resistance can be improved, but from the viewpoint of industrial production, it is difficult to make the content of trilauroyl glycerol less than 2 mass% while satisfying (a-1) (a-2) that the oil a preferably satisfies.

The reason why the fat a used in the production of the non-tempered hard butter composition of the present invention can improve the resistance to the anti-frosting phenomenon when the CB content is increased by setting the content of trilauryl glycerol in the constituent triglycerides within the above-described range is not clear, and is estimated as follows.

In trilauroyl glycerol, all of the fatty acid residues to be bonded are lauric acid residues, and therefore, the compatibility with triglycerides contained in cocoa butter is relatively low, and thus crystallization and precipitation are easy in the normal temperature region. Therefore, it is estimated that the smaller the amount of the component is, the more easily the occurrence of the anti-frosting phenomenon is suppressed.

The content of trisaturated triglyceride having more than 46 total carbon atoms constituting the saturated fatty acid residues in the triglyceride (hereinafter, also simply referred to as "trisaturated triglyceride having more than 46 carbon atoms") is preferably 4 to 30% by mass, more preferably 6 to 27% by mass, and even more preferably 10 to 25% by mass, from the viewpoint of simultaneously achieving both the oral solubility of the oil-based snack and the suppression of the occurrence of the anti-frost phenomenon.

Process for producing fat A

Here, a method for producing fat a that can be preferably used in the non-tempered hard butter composition of the present invention will be described.

The preferred grease A satisfying the above-mentioned conditions (a-1) and (a-2) will be described in detail below based on preferred embodiments.

As the fat A, a random transesterification fat or oil is preferably selected, wherein the content of lauric acid residues in the constituent fatty acid residues is 35 to 60% by mass of the fat or oil (A-1) and the content of palmitic acid residues in the constituent fatty acid residues is 35 to 50% by mass of the fat or oil (A-2) and the content of stearic acid residues is 45 to 60% by mass.

Grease (A-1) - -)

As the fat (A-1) as the raw material of the fat A, a fat having a lauric acid residue content of 35 to 60% by mass in the constituent fatty acid residues can be used. By using a fat or oil having a lauric acid residue content within the above range as the fat or oil (A-1), the conditions (a-1) and (a-2) tend to be preferably satisfied.

The fat or oil that can be used as the fat or oil (a-1) is not particularly limited as long as it is an edible fat or oil having a lauric acid residue content of 35 to 60 mass% in the constituent fatty acid residues, and examples thereof include: palm kernel oil, coconut oil, and processed fats and oils obtained by subjecting a fat or oil complex containing the palm kernel oil, coconut oil, and the processed fats or oils obtained by subjecting the fat or oil complex to 1 or 2 or more treatments selected from hydrogenation, fractionation, and transesterification.

The content of oleic acid residues in the constituent fatty acid residues of the fat or oil (a-1) is preferably 5 to 25% by mass, more preferably 10 to 20% by mass.

The iodine value of the fat or oil (A-1) is preferably 5 to 30, more preferably 5 to 25.

Grease (A-2) - -)

As the fat (A-2) as the raw material of the fat A, a fat having a palmitic acid residue content of 35 to 50% by mass and a stearic acid residue content of 45 to 60% by mass in the constituent fatty acid residues can be used.

As the fat or oil that can be used as the fat or oil (a-2), if the above-mentioned contents of the palmitic acid residue and the stearic acid residue in the constituent fatty acid residues are satisfied, any edible fat or oil can be used, and extremely hydrogenated oils such as extremely hydrogenated oils of palm oil, extremely hydrogenated oils of palm fractionation soft oils such as palm olein and palm super olein are preferably used, and extremely hydrogenated oils of palm oil are more preferably used.

In the case of using extremely hydrogenated oil as the fat (a-2), the iodine value is preferably 3 or less (more preferably 1 or less) from the viewpoint of not substantially containing trans fatty acids.

In the case of producing the fat A by random transesterification, the fat complex between the fat (A-1) and the fat (A-2) before transesterification preferably contains 40 mass% or more of the fat (A-1), more preferably 45 mass% or more, from the viewpoint that the conditions (a-1) and (a-2) are preferably satisfied. The fat (A-2) occupies the remaining portion.

The content of the fat (a-1) in the fat or oil complex is preferably 85 mass% or less from the viewpoint of compatibility between the fat or oil a constituting the oil phase of the non-tempered hard butter composition of the present invention and edible fat or oil other than the fat or oil a containing the fat or oil B described later.

The method for obtaining the random transesterification of the random transesterification fat or oil used as the fat or oil A may be carried out by a conventional method, for example, a method using a chemical catalyst such as sodium methoxide, or a method using a lipase derived from the genus Alcaligenes, rhizopus, aspergillus, mucor, penicillium, etc. The lipase may be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, and may be used as an immobilized lipase or may be used in the form of powder.

Grease B-

The fat B is a random transesterified fat satisfying the conditions (B-1) and (B-2). First, the condition (b-1) will be described.

Condition (b-1) - -)

Condition (b-1) relates to: the saturated fatty acid residues in the constituent fatty acid residues consist essentially of stearic acid residues (St) and palmitic acid residues (P). In the present invention, "consisting essentially of stearic acid residues (St) and palmitic acid residues (P)" means that the total content of St and P in the constituent saturated fatty acid residues is 90 mass% or more with respect to the composition of the constituent fatty acid residues of the fat B used in the non-tempered hard butter composition of the present invention. The sum of the contents is preferably 92 mass% or more, more preferably 95 mass% or more.

The content of saturated fatty acid residues having 14 or less carbon atoms in the constituent fatty acid residues is preferably less than 5% by mass based on the composition of the constituent fatty acid residues of the fat and oil B.

By making the saturated fatty acid residues of the constituent fatty acid residues of the fat B preferably used in the present invention substantially consist of St and P, the occurrence of the anti-frosting phenomenon can be suppressed when used in combination with the fat a, and an oil-based snack excellent in mouth solubility can be easily obtained.

In the fat B preferably contained in the non-tempered hard butter composition of the present invention, it is preferable that the mass ratio (St/P) of St to P in the constituent fatty acid residues is 0.05 to 7.0 because an oil-based snack having good flavor release can be easily obtained when the product of the present invention is used in the production of an oil-based snack.

For example, in the case where the CB content in the oil phase of the oil-based snack is increased, st/P is preferably 0.1 to 3.0, more preferably 0.3 to 2.0, and even more preferably 0.5 to 1.5, from the viewpoint of making the cocoa flavor more strongly expressed from the middle to the end.

Condition (b-2) - -)

Condition (b-2) relates to: the content of the unsaturated monounsaturated triglycerides in the constituent triglycerides is 40 to 60% by mass, and the proportion of the 1, 2-unsaturated-3-unsaturated triglycerides in the unsaturated monounsaturated triglycerides is 55 to 75% by mass.

The use of the fat B in which the content of the unsaturated monounsaturated triglyceride in the constituent triglycerides and the proportion of the 1, 2-unsaturated-3-unsaturated triglyceride in the unsaturated monounsaturated triglyceride are within the above ranges makes it easy to obtain a good mouth-solubility of an oily snack using the non-tempered hard butter composition of the present invention. The lower limit of the content of the di-saturated monounsaturated triglyceride in the constituent triglyceride is preferably 43 mass% or more, preferably 45 mass% or more, and the upper limit thereof is preferably 57 mass% or less, preferably 55 mass% or less. For example, the content is preferably in the range of 43 to 57 mass%, more preferably 45 to 55 mass%. The lower limit of the proportion of 1, 2-unsaturated-3-monounsaturated triglyceride in the unsaturated monounsaturated triglyceride is preferably 57 mass% or more, preferably 60 mass% or more, and the upper limit thereof is preferably 73 mass% or less, more preferably 70 mass% or less. For example, the ratio is preferably in the range of 57 to 73 mass%, more preferably 60 to 70 mass%.

The amount of palmitoyl-stearyl-oleoyl-triglyceride (hereinafter, abbreviated as "PStO") which is a so-called mixed acid type triglyceride among the di-saturated monounsaturated triglycerides is preferably 40 to 65% by mass, more preferably 42 to 62% by mass, and even more preferably 45 to 57% by mass, from the viewpoint of improving compatibility with cocoa butter and obtaining an oil-based snack having good oral solubility. PStO is a triglyceride in which three OH groups of glycerol are bonded to any one of the 1-3 bonding sites of palmitic acid, stearic acid and oleic acid.

Further, from the viewpoint of achieving a balance between suppressing the occurrence of the anti-frosting phenomenon and good oral solubility, the content of trisaturated triglyceride in the constituent triglycerides of fat and oil B is preferably 1.0 to 5.0 mass%, more preferably 1.5 to 4.0 mass%, and still more preferably 2.0 to 3.5 mass%.

Process for producing fat B

Here, the above-mentioned conditions (B-1) and (B-2) are preferably satisfied, and the method for producing the fat B which can be preferably used in the non-tempered hard butter composition of the present invention is described in detail below according to a preferred embodiment.

The fat B preferably used in the present invention is obtained by fractionating a random transesterified fat.

First, preparation: in the composition of the constituent fatty acid residues, the sum of the contents of the palmitic acid residues (P) and the stearic acid residues (St) in the constituent saturated fatty acid residues is 95% by mass or more, and the mass ratio (St/P) of P to St is preferably 0.05 to 8, more preferably 0.2 to 2.0, and still more preferably 0.3 to 1.5.

The fat used for obtaining such a fat and oil complex is not particularly limited, and for example, 1 or 2 or more kinds of fats and oils obtained by subjecting such fats and oils to 1 or 2 or more kinds of treatments such as hydrogenation, fractionation, transesterification, etc. to various vegetable fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower seed oil, palm kernel oil, coconut oil, buckeye resin, mango oil, milk fat, beef tallow, lard, cocoa butter, fish oil, whale oil, etc. and to physical or chemical treatments such as hydrogenation, fractionation, transesterification, etc. may be selected and mixed as the fat and oil complex.

In particular, from the viewpoint of increasing the content of St and P in constituent fatty acid residues, adjusting St/P to the above-mentioned preferable range, and reducing or suppressing an increase in the trans fatty acid content, it is preferable to include extremely hydrogenated oil in the oil complex.

Examples of the extremely hydrogenated oil and fat include: the extremely hydrogenated fats and oils of palm oil, soybean oil, rapeseed oil, and high oleic sunflower oil.

In the case of using extremely hydrogenated oil or fat, it is preferable to use extremely hydrogenated oil or fat having an iodine value of 3 or less, and more preferable to use extremely hydrogenated oil or fat having an iodine value of 1 or less, from the viewpoint of not substantially containing trans fatty acid.

When extremely hydrogenated oil is used as one of the raw materials of the fat and oil B, the content of extremely hydrogenated oil in the fat and oil complex is preferably 32 to 52% by mass, more preferably 37 to 47% by mass, in any amount within the range where the fat and oil B preferably satisfies the above-mentioned conditions (B-1) and (B-2).

Then, the prepared oil-and-fat complex is subjected to random transesterification. The random transesterification may be a method using a chemical catalyst or a method using an enzyme. The random transesterification may be performed in the same manner as described in relation to the method for producing the fat or oil a.

In the fractionation described later, when the SFC value of the fat or oil complex subjected to random transesterification at 30℃is 1, the SFC value at 20℃is preferably 1.0 to 2.5, more preferably 1.0 to 2.4, and even more preferably 1.0 to 2.3, from the viewpoint of efficient fractionation.

As described above, the random transesterified oil-and-fat complex is fractionated by solvent fractionation or crystallization described in detail below. The low-melting point portion or the medium-melting point portion thus obtained is preferably contained in the non-tempered hard butter composition of the present invention as the oil or fat B satisfying the above-mentioned conditions (B-1) and (B-2).

In order to obtain the low melting point portion of the random transesterification oil or fat or the medium melting point portion of the random transesterification oil or fat satisfying the above-mentioned conditions (b-1) and (b-2), the multiple times of the fractionation operation may be performed. In this case, the solvent fractionation may be performed in 2 or 3 stages or more by changing the conditions, the crystallization may be performed in 2 or 3 stages or more by changing the conditions, or the solvent fractionation and the crystallization may be combined.

The method of fractionation may be arbitrarily selected, and in the case where St/P of the fat or oil to be fractionated is less than 0.4, solvent fractionation is preferably used, but in other cases, fractionation by crystallization is preferably performed.

(solvent fractionation)

The solvent used for the solvent fractionation is not particularly limited as long as it is a solvent used for dissolving the fractionated transesterified oil or fat, and acetone or hexane is preferably selected from the viewpoint of providing the obtained fractionated oil or fat for eating.

The amount of the solvent to be used is not particularly limited, but from the viewpoint of industrial productivity, 50 parts by mass or more of the solvent, more preferably 100 to 1000 parts by mass, and still more preferably 200 to 500 parts by mass, are preferably added to 100 parts by mass of the ester-exchanged oil or fat for fractionation.

In the case of dissolving the fat or oil in the solvent, the high melting point portion to be removed by the fractionation needs to be sufficiently dissolved temporarily, and thus is preferably heated to 30 to 70 ℃. The temperature (cooling temperature) at which the fat or oil dissolved in the solvent is cooled and maintained varies depending on the type of the organic solvent, and is preferably 0 to 30℃when acetone is used and is preferably-10 to 20℃when hexane is used.

The time for holding at the cooling temperature (cooling time) is preferably 0.1 to 100 hours, more preferably 0.5 to 50 hours, from the viewpoint of sufficiently precipitating the high-melting point portion.

The cooling rate is preferably 20 ℃/hr or less from the viewpoint of preventing the mixing of the target low-melting point portion and the intermediate-melting point portion into the crystal and efficiently precipitating the high-melting point portion, and is preferably 0.1 to 15 ℃/hr from the viewpoint of industrial productivity.

The cooling operation may be performed by jacket cooling, a heat exchanger, or the like. The cooling operation may be performed by standing or cooling with stirring, and is preferably performed under stirring, from the viewpoint of keeping the dispersion of the precipitated crystals well and cooling the entire system uniformly. The presence or absence of the addition of the crystallization accelerator may be appropriately selected, and the addition may be performed at any time point in the case of addition. In the fractionation, only crystals of the high melting point portion generated by cooling are filtered by a conventional method, and then the solvent is removed by heating or the like, thereby obtaining a low melting point portion and a medium melting point portion.

(fractionation based on crystallization)

Crystallization is to cool and crystallize fat in a melted state, precipitate a crystal portion, and separate the crystal portion into a crystal portion and a liquid portion.

The method of cooling and crystallizing is not particularly limited, and examples thereof include: (1) a method of crystallizing by cooling while stirring; (2) a method of cooling crystallization under standing; (3) Cooling and crystallizing while stirring, and cooling and crystallizing under standing; (4) The method of cooling and crystallizing the slurry at rest and then fluidizing the slurry by mechanical stirring is preferably one of the methods (1), (3) and (4), and more preferably the method (1) is selected from the viewpoint of obtaining a crystallized slurry in which the crystallized portion and the liquid portion are easily separated.

The crystallization temperature is preferably a temperature in which the ratio of the crystallization portion in the crystallization slurry, that is, the SFC (solid fat content) of the transesterified oil or fat at the crystallization temperature is in the following range. That is, SFC (solid fat content) at crystallization temperature is preferably 10 to 70%, more preferably 30 to 60%, still more preferably 35 to 55%. In the case where the Solid Fat Content (SFC) is outside the above range, it may be necessary to reduce the efficiency in selectively separating the useful fat component as the fat B used in the non-tempered hard butter composition of the present invention.

The cooling temperature and time are not particularly limited as long as the SFC of the transesterified oil and fat is within the above-mentioned range, and the SFC of the above-mentioned range can be preferably satisfied by cooling the transesterified oil and fat to 25 to 60 ℃, preferably 30 to 50 ℃ over 30 minutes to 30 hours, and maintaining the temperature for 30 minutes to 80 hours, preferably 1 to 70 hours, from the state where the transesterified oil and fat is completely dissolved.

In the crystallization of the present invention, when the completely dissolved ester-exchanged oil or fat is cooled to the SFC within the above-mentioned range, the cooling may be performed rapidly, slowly, or a combination thereof, and the SFC within the above-mentioned range may be adjusted.

In the present invention, the cooling rate is preferably 5 ℃/hr or more, more preferably 5 to 20 ℃/hr, and the cooling rate is preferably 0.3 to 3.5 ℃/hr, more preferably 0.5 to 3.0 ℃/hr, when the transesterified fat is quenched.

Here, in the temperature range at or below which the crystals of the transesterified oil and fat are precipitated, from the viewpoint of improving the yield of the oil and fat B, it is preferable that the aging step of the crystals precipitated by cooling is performed 1 or 2 times or more in the course of cooling to a temperature at which the preferable SFC in the above-mentioned range is obtained. The aging step of the crystals in the present invention means an operation of further crystallizing the crystals while making the crystals more uniform so that the crystal portion and the liquid portion are in a crystal state that is easy to filter, resulting in an improved yield.

Specifically, the temperature is kept at an arbitrary temperature of 25 to 60 ℃, preferably 30 to 50 ℃ for 30 minutes to 80 hours in a constant temperature state. The upper limit of the number of curing steps is not particularly limited, but is usually 5 times, preferably 4 times.

The crystallization conditions are appropriately adjusted according to the composition of the transesterified fat to be crystallized, and as preferable crystallization conditions, for example, crystallization conditions are preferable in which the reaction is quenched from a completely dissolved state for 1 to 2 hours to 44 to 50 ℃, and then a crystallization slurry is obtained at 32 to 43 ℃ and then subjected to a curing step at an arbitrary temperature for 1 or 2 times or more. The temperature transition between the curing steps is preferably performed by slow cooling.

As a method for separating the crystallization part from the liquid part, natural filtration, suction filtration, press filtration, centrifugal separation, and combinations of these may be used, and press filtration using a filter press, belt press, or the like is preferably selected for the convenience of separation operation and for efficient performance. In the crystallization of the transesterified fat, the solid fat content at the crystallization temperature is high, and the fat is particularly suitable for press filtration because the fat is in the form of a high-viscosity crystallization slurry or in the form of a cake when the fat is observed to be slurried by pressure during press filtration.

The pressure in the fractionation by the press filtration is preferably 0.2MPa or more, more preferably 0.5 to 5MP a. The pressure at the time of pressing is preferably increased gradually from the start of pressing to the end of pressing, and the rate of increase of the pressure is preferably 1 MPa/min or less, more preferably 0.5 MPa/min or less, and still more preferably 0.1 MPa/min or less. If the pressurizing rate is more than 1 MPa/min, the yield of the obtained fat B may be lowered.

As described above, the solvent fractionation or crystallization is performed to obtain the fat B which can be preferably used in the non-tempered hard butter composition of the present invention.

The fat and oil used in the present invention preferably contains at least one of lauric fat and oil and palm fat, and more preferably contains lauric fat and palm fat.

Next, the content of lauric oils and fats and palm oils and fats in the non-tempered hard butter composition of the present invention will be described.

The lauric acid-based oil and fat content is in any amount as long as the conditions (1) to (3) are satisfied, but from the viewpoint of satisfying the condition (4) in addition to the conditions (1) to (3), it is preferable that 25 to 85 mass%, preferably 35 to 80 mass%, and more preferably 45 to 80 mass% of the oil content in the non-tempered hard butter composition of the present invention is satisfied.

Similarly, although any amount may be used if the content of the palm-based oil or fat satisfies the above-mentioned conditions (1) to (3), from the viewpoint of satisfying the above-mentioned condition (4) in addition to the above-mentioned conditions (1) to (3), it is preferable that the oil content in the non-tempered hard butter component of the present invention is 15 to 75% by mass, preferably 20 to 65% by mass, and more preferably 20 to 55% by mass.

Here, from the viewpoint of preferably satisfying the above-described conditions (1) to (4), it is preferable to contain both lauric acid-based oil and palm-based oil, and in this case, it is preferable to contain lauric acid-based oil and palm-based oil in total at 80% or more, more preferably at 87% by mass or more, still more preferably at 95% by mass or more, and still more preferably at 100% by mass.

In the case where both lauric acid-based oil and palm-based oil are contained, the content ratio of lauric acid-based oil and fat is preferably 25 to 85% by mass, more preferably 35 to 80% by mass, and even more preferably 45 to 80% by mass, based on the total content of lauric acid-based oil and palm-based oil and fat taken as 100% by mass, from the viewpoint of preferably satisfying the above-mentioned conditions (1) to (4).

The amount of the oil or fat in the non-tempered hard butter composition of the present invention is preferably 80% by mass or more, more preferably 85% by mass or more, and still more preferably 90% by mass or more, from the viewpoint of sufficiently obtaining the effects of the present invention. The upper limit of the amount of oil in the non-tempered hard butter composition of the present invention is 100%.

The non-tempered hard butter composition of the present invention preferably contains no moisture, and the moisture content is preferably 5% or less, more preferably 3% or less by mass. Among the water components of the present invention, water components of the subcomponents contained in the non-tempered hard butter composition of the present invention described later are also considered.

The non-tempered hard butter composition of the present invention may contain any subcomponents in addition to the oils and fats satisfying the above-mentioned conditions (1) to (3), preferably further satisfying the above-mentioned condition (4), within a range that does not impair the function of the non-tempered hard butter composition of the present invention or within a range that does not impair the flavor and taste of an oily snack containing the non-tempered hard butter composition of the present invention.

Examples of subcomponents that can be contained in the non-tempered hard butter composition of the present invention include: emulsifying agents, antioxidants, colorants, fragrances, and the like.

Examples of the emulsifier include: glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearyl lactate, sodium stearyl lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin. In the present invention, 1 or 2 or more of glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and lecithin are preferably used. When the emulsifier is used, the content of the emulsifier in the non-tempered hard butter composition is preferably in the range of 0.01 to 5% by mass, more preferably 0.03 to 3% by mass.

The antioxidant is not limited as long as it does not deteriorate the flavor, and tocopherol or tea extract is preferably used.

Here, the non-tempered hard butter composition of the present invention obtained as described above preferably contains β -prime crystals from the viewpoint of suppressing the occurrence of the anti-frosting phenomenon of the oily snack. Whether or not the fat crystal contains the beta-prime type can be determined by an X-ray diffraction apparatus. Specifically, the short-surface interval of the fat crystals is set to 2θ: the content of the beta-type fat crystals was determined from the peak detected at 19.5 degrees by measuring in the range of 15 to 30 degrees, and the content of the beta-prime type fat crystals was determined from the peak detected at 21 degrees. When two peaks are detected, it is determined that both the beta-type fat crystals and the beta-prime type fat crystals are included.

From the viewpoint of obtaining a non-quenched and tempered hard butter composition having high resistance to anti-frosting, the peak intensity ratio represented by the following formula of the peak intensity detected at 19.5 degrees (hereinafter referred to as "peak intensity a") and the peak intensity detected at 21 degrees (hereinafter referred to as "peak intensity B") is preferably 0 to 50%, more preferably 0 to 10%.

Peak intensity ratio = peak intensity a/(peak intensity a + peak intensity B) ×100 (%)

In the non-tempered hard butter composition of the present invention, the content of trans fatty acid is preferably less than 5 mass%, more preferably less than 3 mass%, less than 2 mass%, or less than 1.5 mass% based on 100 mass% of the total amount of constituent fatty acids. The non-tempered hard butter composition of the present invention is preferable because it has sufficient compatibility with cocoa butter even in the case of such a low trans fatty acid system.

[ oily dessert ]

The non-tempered hard butter fat composition of the present invention can be used to produce an oily snack. The present invention also provides such an oily snack.

The oil-based snack of the present invention comprises the non-tempered hard butter composition of the present invention. The oily snack of the present invention is not particularly limited, and examples thereof include chocolate and cream.

Chocolate as the oily snack of the present invention will be described. The chocolate as an oily snack of the present invention contains the non-tempered hard butter composition of the present invention as an oil constituting the chocolate. In the present invention, the term "chocolate-based" includes not only chocolate and quasi-chocolate prescribed by the national chocolate industry fair transaction agreement, but also fat-processed foods such as raw chocolate, white chocolate and colored chocolate using cocoa mass, cocoa butter, cocoa and the like, and means materials obtained by mixing raw materials selected from various powdered foods such as cocoa mass, cocoa powder and milk powder, fats, sugars, emulsifiers, flavors, pigments and the like in any ratio, and subjecting them to roll-coating and grinding treatment by a conventional method.

The content of the non-tempered hard butter composition in the chocolate as the oily snack of the present invention varies depending on the amount of the cocoa butter contained in the chocolate, and is preferably 60 to 95% by mass, more preferably 65 to 95% by mass, and even more preferably 75 to 90% by mass of the oil contained in the chocolate.

The non-tempered hard butter composition of the present invention has good compatibility with cocoa butter, and therefore, in chocolate containing the non-tempered hard butter composition of the present invention, the content of cocoa butter in oil can be increased to 20 mass% or more without causing a bloom phenomenon.

In order to obtain chocolate products having good flavor and taste without causing the anti-frosting phenomenon, the oil content of the chocolate products containing the non-tempered hard butter composition of the present invention preferably contains 5 to 28% by mass of cocoa butter, more preferably 10 to 25% by mass, and even more preferably 15 to 25% by mass.

In the case where the chocolate of the present invention contains milk fat derived from a dairy product, the content of milk fat in the oil content of the chocolate is preferably 20 mass% or less, more preferably 15 mass% or less, from the viewpoint of achieving both of the shape retention property and the oral solubility at room temperature.

The cream as the oily snack of the present invention will be described. The cream as the oily snack of the present invention is obtained by using the non-tempered hard butter composition of the present invention in a part or all of a butter oil such as butter cream or frosted cream, in which the oil phase is a continuous phase.

Here, since the hard butter composition of the present invention has good compatibility with cocoa butter as described above, the cream of the present invention using the composition can suppress the occurrence of granulation with time even when the cream contains a large amount of cocoa butter, and can provide a cream with improved preservability.

The amount of the non-tempered hard butter composition used in the cream of the present invention is preferably 20 to 100% by mass, more preferably 30 to 70% by mass, based on the oil content contained in the cream.

The hard butter composition of the present invention has good compatibility with cocoa butter, and therefore, in the cream containing the hard butter composition of the present invention, the content of cocoa butter in the oil can be increased to 20 mass% or more without causing a frosting phenomenon.

When the cream of the present invention contains cocoa butter, the oil content in the cream is preferably 5 to 28% by mass, more preferably 10 to 25% by mass, and even more preferably 15 to 25% by mass, in order to obtain a good flavor and taste.

The cream of the present invention can be produced by a usual method based on the type of cream or the like, in addition to using the non-tempered hard butter composition of the present invention as a raw material.

Examples

The present invention will be specifically described below with reference to examples. However, the present invention is not limited to the examples shown below. In the following, unless otherwise specified, "parts" and "%" represent "parts by mass" and "% by mass", respectively.

< measurement of oil phase composition of non-tempered hard butter composition >

Determination of fatty acid composition

The fatty acid composition of the oil phase of the non-tempered hard butter compositions produced in examples and comparative examples was measured by capillary gas chromatography according to AOCS method "Ce-1h 05".

The various measurement conditions were as follows.

(injection mode) shunt mode

(Detector) FID Detector

Helium (carrier gas) 1ml/min

(chromatographic column) SP-2560 (0.25 mm, 0.20 μm, 100 m) manufactured by SUPELCO Co., ltd.)

(column temperature) 180 DEG C

(analysis time) 60 minutes

(injection port temperature) 250 DEG C

(detector temperature) 250 DEG C

(split ratio) 100:1

Determination of triglyceride composition

The triglyceride (triacylglycerol) composition of the oil phase of the non-tempered hard butter compositions produced in examples and comparative examples was measured by High Performance Liquid Chromatography (HPLC) according to "standard grease analysis test method 2.4.6.2-2013" established by japan oil chemistry.

The various measurement conditions were as follows.

(detector): differential refractive detector

(chromatographic column): behenyl column (DCS)

(mobile phase): acetone: acetonitrile=65:35 (volume ratio)

(flow rate): 1ml/min

(column temperature): 40 DEG C

(backpressure): 3.8MPa

Determination of crystallization of fat

The crystal forms of the oils and fats contained in the non-tempered hard butter compositions produced in examples and comparative examples were measured by an X-ray diffraction apparatus (RINT 2000 manufactured by RIGAKU corporation).

The various measurement conditions were as follows.

(short surface interval of oil and fat crystals) 2θ=15 to 30 degrees

(sampling Width) 0.02

(scanning speed) 6.00 theta/min

(divergent slit) 1 degree

(divergent longitudinal restriction slit) 5mm

(scattering slit) 1 degree

(light-emitting slit) 0.3mm

Hereinafter, the production of the grease used in examples will be described.

< production example 1> (production of IE-1)

Palm kernel oil (corresponding to fat (A-1), lauric acid residue (La) content of 50.1%) of constituent fatty acid residues, and extremely hydrogenated palm oil (corresponding to fat (A-2) obtained by hydrogenating palm oil so that the iodine value of palm oil was 1 or less, la content of 0.2% of constituent fatty acid residues, palmitic acid residue (P) content of 44.6% and stearic acid residue (St) content of 53.6%) of 25 parts were mixed in a molten state to obtain a fat complex.

The oil-and-fat complex was placed in a four-necked flask and heated at a liquid temperature of 100℃under vacuum for 30 minutes. Then, sodium methoxide of random transesterification catalyst was added at a ratio of 0.2% to oil, and the mixture was heated under vacuum for 1 hour to perform random transesterification, and then citric acid was added to neutralize the sodium methoxide. Then, clay was added to bleach (clay amount: 3% relative to oil, treatment temperature: 85 ℃) and after filtration of clay, deodorization was performed (250 ℃ C., 60 minutes, steam amount of blown water: 3% relative to oil) to obtain a random transesterification fat (hereinafter referred to as "IE-1").

IE-1 was a random transesterified oil or fat, and the La content in the constituent fatty acid residues was 37.6%, which corresponds to "lauric acid-based oil or fat". Further, as shown in Table 1, since the conditions (a-1) and (a-2) are satisfied, IE-1 corresponds to "fat A" in the present invention. The various composition values of IE-1 are shown in Table 1.

< production example 2> (production of IE-2)

45 parts of palm kernel oil (corresponding to fat (A-1); la content of 50.1% in constituent fatty acid residues) and palm stearin (corresponding to fat (A-2); la content of 0.4% in constituent fatty acid residues, P content of 62.4%, st content of 4.6%) were mixed in a molten state to obtain a fat complex. This fat/oil complex was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment of bleaching and deodorizing in the same manner as in production example 1 to obtain a random transesterification fat/oil (hereinafter referred to as "IE-2").

IE-2 was a random transesterified oil or fat, and the La content in the constituent fatty acid residues was 22.5%, which corresponds to "lauric acid-based oil or fat". The various composition values of IE-2 are shown in Table 1.

< production example 3> (production of IE-3)

50 parts of palm kernel oil (corresponding to fat (A-1); la content 50.1% in constituent fatty acid residues) and 50 parts of extremely hydrogenated palm oil (corresponding to fat (A-2)) hydrogenated so that the iodine value of palm oil was 1 or less were mixed in a molten state, whereby a fat complex was obtained. This fat/oil complex was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment of bleaching and deodorizing in the same manner as in production example 1 to obtain a random transesterification fat/oil (hereinafter referred to as "IE-3").

IE-3 is a random transesterified oil or fat, and the La content in the constituent fatty acid residues is 25.2%, which corresponds to "lauric acid-based oil or fat". Further, as shown in Table 1, since the conditions (a-1) and (a-2) are satisfied, IE-3 corresponds to "fat A" in the present invention. The various composition values of IE-3 are shown in Table 1.

< production example 4> (production of IE-4)

First, 42 parts of extremely hydrogenated palm oil, 27.5 parts of palm oil, and 30.5 parts of palm separated soft oil (iodine value 65) obtained by subjecting palm oil to hydrogenation so that the iodine value becomes 1 or less were stirred and mixed in a molten state, to obtain an oil-fat complex.

The oil and fat complex was heated in a four-necked flask to a temperature of 90℃and sodium methoxide was added thereto in an amount of 0.2 part based on 100 parts of the oil and fat complex, followed by stirring and mixing for 1 hour under vacuum. Then, sodium methoxide was neutralized by adding citric acid, and purified by a conventional method to obtain ester-exchanged oil E-1 (hereinafter referred to simply as "E-1") as a random ester-exchanged oil.

The E-1 was put into a jacketed glass crystallization tank, stirred at 50rpm, quenched at 7.0℃per hour to a fat temperature of 46℃and then subjected to a aging step of 5 hours after the fat temperature reached 46℃and then slowly cooled at 2.2℃per hour to a fat temperature of 35℃and then subjected to a aging step of 11 hours after the fat temperature reached 35℃to obtain a crystallized slurry. The crystallized slurry is subjected to filtration fractionation and squeezing, and the obtained fractionated soft oil is used as random ester exchange grease IE-4. IE-4 is the low melting point part of the ester-exchanged oil E-1.

IE-4 is a random transesterified lipid and corresponds to "palm-based lipid". Further, as shown in Table 2, since the above conditions (B-1) and (B-2) are satisfied, IE-4 corresponds to "fat B" in the present invention. The various composition values of IE-4 are shown in Table 2.

< production example 5> (production of IE-5)

First, 45 parts of extremely hydrogenated palm oil obtained by hydrogenating palm oil so that the iodine value becomes 1 or less and 55 parts of palm oil are mixed with stirring in a state where they are melted, respectively, to obtain an oil-fat complex. This fat and oil complex was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment by a conventional method in the same manner as in production example 4 to obtain a transesterified fat and oil E-2 (hereinafter also referred to simply as "E-2") as a random transesterified fat and oil.

The E-2 was charged into a crystallization tank for glass production with a jacket, and the mixture was rapidly cooled to a fat temperature of 45℃at 8.3 ℃/h with stirring at 40rpm from the completely dissolved state, and subjected to a aging step at a fat temperature of 45℃for 3 hours to obtain a crystallized slurry at 39.5 ℃. The temperature transition from 45℃to 39.5℃was performed by slow cooling at 1℃per hour. The crystallized slurry is subjected to filtration fractionation and squeezing, and the obtained fractionated soft oil is used as random ester exchange grease IE-5. IE-5 is the low melting point part of the ester-exchanged fat E-2.

IE-5 is a random transesterified lipid and corresponds to "palm-based lipid". Further, as shown in Table 2, since the above conditions (B-1) and (B-2) are satisfied, IE-5 corresponds to "fat B" in the present invention. The various composition values of IE-5 are shown in Table 2.

TABLE 1

(Table 1)

TABLE 2

(Table 2)

Using the above-mentioned IE-1 to IE-5 and palm kernel oil (iodine value 23) as lauric oils and fats, non-tempered hard butter compositions were prepared in accordance with the formulation shown in Table 3. The various composition values of palm kernel oil are shown in table 1.

In the following, the non-tempered hard butter compositions of examples 1 to 7 and comparative examples 1 to 7 are sometimes described as HB-1 to 14 as shown in Table 3.

TABLE 3

< methods for producing non-quenched and tempered hard butter compositions of examples 1 to 7 and comparative examples 1 to 7 >

First, the oils and fats were dissolved by heating the above-mentioned IE-1 to IE-5 and palm kernel oil to 65 ℃ while stirring. Next, the dissolved oils and fats were mixed and stirred according to the respective compounding shown in Table 3 to obtain HB-1-14 as a non-tempered hard butter composition. Details of the HB-1-14 thus obtained are shown in Table 4.

TABLE 4

< test 1>

Using HB-1-14 obtained as described above, first, the transition of the fat crystals during storage was evaluated.

First, the obtained HB-1-14 parts by mass and 20 parts by mass of cocoa butter were mixed in a state of being dissolved by heating. Each of the mixtures was filled into a plastic cup at a rate of 10 g, quenched and solidified at 5 ℃ for 30 minutes, and then crystallized and stabilized at 20 ℃ for 24 hours, to prepare samples to be supplied to a grease X-ray diffraction apparatus.

The prepared samples were stored under a circulation condition of 15℃for 12 hours and 25℃for 12 hours using a programmable temperature control program oven, and the crystallization type of the oil and fat was confirmed at a time point of 1 week and a time point of 1 month.

Hereinafter, the peak intensity ratio shown by the following formula including the peak intensity (peak intensity a) detected at 19.5 degrees and the peak intensity (peak intensity B) detected at 21 degrees in table 5 is 0 to 10% and indicates "β '-type crystals (described as" β' "in table 5), and the peak intensity ratio is 11 to 50% and indicates" β '+β -type crystals (described as "β' +β" in table 5) and 51 to 100% respectively.

TABLE 5

According to this test, in the samples satisfying the conditions (1) to (3), the crystallization transition with time was not likely to occur, and the tendency of maintaining β' -type crystals with time was observed. In the samples that did not satisfy the conditions (1) to (3), there was already a transition from the crystalline form to the β' +β form at 1 week after the start of the storage, and a tendency of transition to the β form crystals with time was observed.

< test 2>

Next, an oily snack was prepared, and the occurrence of the anti-frost phenomenon and the oral solubility of the oily snack over time were evaluated.

In the non-tempered hard butter compositions evaluated in test 1, oily snacks (non-tempered chocolate) were prepared in the following manner using HB-2, HB-4, HB-7, HB-11 as examples and HB-1, HB-5, HB-6, HB-10 as comparative examples.

Specifically, 4 parts by mass of cocoa mass and 3.6 parts by mass of cocoa butter were heated to about 55 ℃ to dissolve, 13 parts by mass of cocoa powder and 50 parts by mass of granulated sugar were added to mix them, and then, a part of the non-tempered hard butter composition was dissolved and added to the mixture within a range that gives hardness to a roll mill, and further, the mixture was kneaded, and after rolling, 0.4 part by mass of lecithin and the remaining non-tempered hard butter composition were added to mix them, and grinding was performed to obtain a chocolate dough. The chocolate dough was poured into a mold and cooled and solidified at 5 ℃ for 30 minutes to obtain an oily snack. The obtained oily snack was evaluated on the following 2 evaluation criteria. The evaluation results are shown in Table 6.

< evaluation of anti-frosting phenomenon of oily dessert >

The anti-frost test was performed on the obtained oily snack in the following order, and the anti-frost was evaluated. Specifically, the sample (oil based snack) was left to stand and store for 120 days from the production date thereof in a program oven set to repeat the temperature cycle conditions of 12 hours at 15 ℃ and then 12 hours at 25 ℃. Then, the surface of the sample was visually observed from the day of manufacture, 30 th day, 60 th day, 90 th day and 120 th day, and the anti-frost phenomenon was evaluated according to the following evaluation criteria. The product (score ± or +) that did not show the anti-frost phenomenon at the time point of 120 days was a good product.

Anti-frosting phenomenon evaluation criterion:

+: the surface of the sample has no frosting and luster

And (3) the following steps: the surface of the sample has no frosting and no luster

-: the frosting phenomenon occurs on a part of the surface of the sample

- -: obvious frosting phenomenon appears on the surface of the sample

< evaluation of oral solubility of oily dessert >

For the produced oily snack, functional evaluation was performed by a professional panel of 10 persons according to the following evaluation criteria. Then, the total score of the professional group of 10 persons was found to be 45 to 50 time-sharing++, 38 to 44 time-sharing++, 30 to 37 time-sharing+, 14 to 29 time-sharing-, 0 to 13 time-sharing-, and the results are shown in Table 3. Before the evaluation, the functional degree corresponding to the number of points was ground in the professional group. The products were rated as acceptable products with a score of "+" or more.

Oral solubility evaluation reference:

5, the method comprises the following steps: excellent in

3, the method comprises the following steps: good quality

1, the method comprises the following steps: slightly bad

0 point: failure of

TABLE 6

When comparing the oily snack using HB-1 with the oily snack using HB-2, the non-quenched and tempered hard butter composition used in the production of the oily snack satisfies the above-mentioned conditions (1) to (3), and the occurrence of the anti-frosting phenomenon of the obtained oily snack is suppressed.

In the case of comparing the oily snacks of the non-tempered hard butter compositions using HB-2, HB-4 and HB-5, the occurrence of the anti-frosting phenomenon was suppressed in the oily spots using HB-5, similarly to the oily snacks using HB-2 and HB-4, and on the other hand, the poor mouth solubility was found. From this, it is found that SFC at 25 ℃ and the content of trisaturated triglyceride in the constituent triglycerides are important from the viewpoint of obtaining an oily snack having particularly good oral solubility.

Further, in each of the non-tempered hard butter compositions HB-6 and HB-7, the results of test 1 revealed that when the crystals were beta' +beta-type crystals at the time point of 1 month from the production, the oily snacks using these crystals were compared with each other, and the anti-frosting phenomenon with time was observed in the oily snacks using HB-6. For the SFC and the content of trisaturated triglyceride at 25 ℃, any of the non-tempered hard butter compositions satisfies the conditions (1) and (2), and it was found that the condition (3) concerning the LaSS content of the mixed acid type trisaturated triglyceride containing lauric acid residues in the trisaturated triglyceride was required to be satisfied.

In addition, when comparing the oily snack using HB-4 with the oily snack using HB-11, the occurrence of the anti-frosting phenomenon was not observed, but in the oily spots using HB-11, the gloss reduction of the obtained oily snack occurred relatively early. The decrease in gloss is known as a sign of occurrence of a time-lapse anti-frosting phenomenon of an oily snack. The above conditions (1) to (3) are satisfied, and the difference is the content of trilaurin and the content of lauroyl-palmitoyl-stearoyl-triglyceride. From the comparison of the oily snack using HB-4 and the oily snack using HB-11, it is presumed that by making these contents within a specific range, the occurrence of the anti-frosting phenomenon can be preferably suppressed.

Claims

1. A non-tempered hard butter composition satisfying the following conditions (1) to (3),

condition (1): SFC at 25 ℃ is 27-67%,

condition (2): the content of trisaturated triglyceride in the constituent triglycerides is 20 to 65 mass%,

2. The non-tempered hard butter composition according to claim 1, which further satisfies the following condition (4),

3. The non-tempered hard butter composition according to claim 1 or 2, comprising an oil A and an oil B,

grease a: random transesterified oils and fats satisfying the following conditions (a-1) and (a-2),

condition (a-1): the mass ratio [ La/(St+P) ] of the content of lauric acid residue (La) to the sum of the contents of stearic acid residue (St) and palmitic acid residue (P) in the constituent fatty acid residues is 0.12 to 1.40,

condition (a-2): the content of trisaturated triglyceride having 46 or less total carbon atoms constituting the saturated fatty acid residues in the triglyceride is 35 to 65% by mass,

Grease B: random transesterified oils and fats satisfying the following conditions (b-1) and (b-2),

condition (b-1): the saturated fatty acid residues among the constituent fatty acid residues consist essentially of St and P,

4. An oily snack comprising:

a non-tempered hard butter composition as claimed in any one of claims 1 to 3.