JP6509398B2 - chocolate - Google Patents

Description

  The present invention relates to chocolate having a soft, clean mouth and a hard butter suitable for the preparation of said chocolate.

  Block-shaped and plate-shaped chocolate is often produced by adding solid fat having a relatively high melting point in addition to cocoa butter so that the chocolate is not loosened and the product is not deformed. It seems that this is probably due to the fact that temperature control can not be performed in the distribution stage and exposure to high temperatures is not uncommon. However, in recent years, it has become possible to deliver in various temperature zones according to the type of food. There is no need to worry about the melting of chocolate during the distribution stage, and chocolate is being developed with the aim of improving the quality of the product.

  In addition, with regard to chocolate mousses that have been sought, it has been said that sharp (hard) mouth loungs are conventionally good, corresponding to good snap properties (crackable properties), but also changes in consumer preferences Yes, it is popular for so-called soft mouths.

  The use of palm mid-melting point (PMF) is being considered as one of the means to develop chocolates with better taste. For example, Patent Document 1 describes a fat composition containing PMF and an amount of SSO-type triglyceride necessary to stabilize crystals of PMF with β '. Further, Patent Document 2 describes a hard butter obtained by adding 1 wt% or more of polyglycerin fatty acid ester to PMF having a high SSU-type triglyceride content obtained by solvent fractionation. However, the hard butters described in Patent Documents 1 and 2 are used for non-temper type chocolate, and the amount of cocoa butter used in the dough is limited, so that the chocolate obtained has a poor chocolate flavor. There was a problem.

  For use in tempering chocolate of the middle melting point of palm, for example, Patent Document 3 describes a hard butter in which the proportion of symmetrical triglyceride is increased by fractionating PMF after transesterification, and a patent In Document 4, the content of linoleyl dipalmitin (P2L) obtained by combining drying fractionation and solvent fractionation and performing fractionation multiple times is 2 to 8% by weight, and oleoyl dipalmitin (P2O) The hard butter whose content is 70 weight% or more is described. However, the chocolate using the hard butter described in Patent Documents 3 and 4 has very difficult temperature control of tempering treatment, and the obtained chocolate has a good snap property and a sharp mouth, for example The edge was sharp like ice, and it was not soft and clean.

Japanese Patent Application Laid-Open No. 5-211837 JP 2000-270769 JP 11-169191 A Japanese Patent Application Laid-Open No. 2000-336389

  It is to provide a chocolate having a soft and clear mouthpiece (a soft, refreshing, refreshing mouthfeel) which is a blocky, plate-like, granular, etc. moldable chocolate. . Also, it is to provide a hard butter suitable for producing the chocolate.

  MEANS TO SOLVE THE PROBLEM As a result of conducting earnest research in order to solve the said subject, the present inventors discovered that this subject could be solved by setting the triglyceride which comprises the fats and oils in chocolate as a specific composition. We have also found hard butters with a specific triglyceride composition which are suitable for the chocolate preparation according to the invention.

That is, according to one aspect of the present invention, provided is a chocolate having a fat and oil content of 25 to 65% by mass, wherein the fat and oil satisfy the following conditions (1) to (5).
(1) The content of SOS is 65 to 88% by mass
(2) The content of POP is 25 to 44% by mass
(3) The content of StOSt is 10 to 25% by mass
(4) POSt content is 15 to 32% by mass
(5) The content of the liquid oil is 9% by mass or more and less than 14% by mass;
SOS: triglyceride with oleic acid at position 2 and saturated fatty acid having 16 or more carbon atoms bound at position 1 and 3, POP: 1,3-dipalmitoyl-2-oleoylglycerin StOSt: 1,3-distearoyl-2-ole Oil Glycerin POSt: A triglyceride liquid oil having an oleoyl group at the 2-position and a palmitoyl group and a stearoyl group at the 1- and 3-positions, respectively: a triglyceride in which a fatty acid having 16 or more carbon atoms is bound, one molecule It is a triglyceride having two or more double bonds in it.
According to a preferred embodiment of the present invention, there is provided a chocolate, wherein the above-mentioned fat and oil further satisfy the following condition (6).
(6) Mass ratio of StOSt content to POSt content (StOSt / POSt) is 1.2 or less According to a preferred embodiment of the present invention, chocolate is provided in which the above-mentioned oil further satisfies the following condition (7).
(7) The mass ratio (POP / (POSt + StOSt)) of the POP content to the total content of POSt and StOSt is 0.60 or more. According to one embodiment of the present invention, the following conditions (a) to (e) are satisfied: , Hard butter is provided.
(A) The content of SOS is 65 to 88% by mass
(B) The content of POP is 41 to 70% by mass
(C) StOSt content is 3 to 19% by mass
(D) POSt content is 3 to 19% by mass
(E) 5 to 20% by mass of liquid oil
However,
SOS: triglyceride with oleic acid at position 2 and saturated fatty acid having 16 or more carbon atoms bound at position 1 and 3, POP: 1,3-dipalmitoyl-2-oleoylglycerin StOSt: 1,3-distearoyl-2-ole Oil Glycerin POSt: A triglyceride liquid oil having an oleoyl group at the 2-position and a palmitoyl group and a stearoyl group at the 1- and 3-positions, respectively: a triglyceride in which a fatty acid having 16 or more carbon atoms is bound, one molecule It is a triglyceride having two or more double bonds in it.
According to a preferred embodiment of the present invention, there is provided a hard butter, wherein the hard butter further satisfies the following condition (f).
(F) Mass ratio of StOSt content to POSt content (StOSt / POSt) is 2.0 or less According to a preferred embodiment of the present invention, a hard butter is provided wherein the above hard butter further satisfies the following condition (g) Ru.
(G) The mass ratio of POP to the total content of POSt and StOSt (POP / (POSt + StOSt)) is 4.0 or less According to a preferred embodiment of the present invention, the hard butter contains 40% by mass or more of POP A hard butter is provided, which is a hard butter containing 60 to 90% by mass, and 3 to 23% by mass of a fat and oil B containing 60% by mass or more of StOSt.
Moreover, according to one aspect of the present invention, there is provided a method for producing the above-mentioned chocolate, wherein 10 to 35% by mass of the hard butter is blended in the raw material of chocolate and the fat and oil content is adjusted to 25 to 65% by mass. A method for producing chocolate is provided, in which the chocolate is solidified by cooling after tempering.
Moreover, according to one aspect of the present invention, there is provided a food comprising the above-mentioned chocolate and / or the above-mentioned hard butter.

  According to the present invention, it is possible to provide chocolate having good bloom resistance and having a soft and clean mouth, although it is chocolate which can be molded into a block, plate or granular shape. Also, a hard butter suitable for producing the chocolate can be provided.

Definitions / Analysis In the present invention, a triglyceride is one having a structure in which three fatty acids are ester bonded to one glycerol. The 1, 2 and 3 positions of triglyceride represent the position where fatty acid is bound. In addition, the following is used as an abbreviation of the fatty-acid component of a triglyceride. S: saturated fatty acid having 16 or more carbon atoms, P: palmitic acid, St: stearic acid, A: arachidic acid, U: unsaturated fatty acid having 16 or more carbon atoms, O: oleic acid.
Analysis of triglyceride composition of fats and oils is performed by gas chromatography (based on JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC (J. High Resol. Chromatogr., 18, 105-107 (1995) Compliance) can be used.
The analysis of constituent fatty acids of fats and oils can be performed using gas chromatography (based on AOCS Ce1f-96).

Hereinafter, the chocolate of the present invention will be described in order.
In the present invention, chocolate is not limited by “fair competition code regarding display of chocolates” (National Chocolate Fair Trade Council) or regulations, and it is based on edible fats and oils and saccharides as main raw materials, if necessary. Add cocoa ingredients (cocoa mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc., and complete the chocolate production process (all or part of mixing process, atomization process, scouring process, molding process, cooling process, etc.) It is what was done. Moreover, chocolate in the present invention includes white chocolate and color chocolate in addition to dark chocolate and milk chocolate.

  The chocolate of this invention contains 25-65 mass% of fats and oils. The fat and oil content of the chocolate of the present invention is preferably 28 to 60% by mass, more preferably 30 to 55% by mass. In the present invention, the fats and oils in chocolate include fats and oils (cocoa butter, milk fat and the like) derived from oil-containing materials (cocoa mass, cocoa powder, whole milk powder milk and the like) in addition to fats and oils to be blended. For example, in general, the fat and oil (cocoa butter) content of cocoa mass is 55% by mass, the fat and oil (cocoa butter) content of cocoa powder is 11% by mass, and the fat and oil (milk fat) content of whole milk powder is 25% by mass Because of this, the fats and oils in the chocolate have a value obtained by totaling the product of the blending amount (% by mass) of each material in the chocolate and the oil content.

  The chocolate of the present invention is a chocolate suitable for temper type, and it is an SOS triglyceride in which oleic acid is attached at position 2 and a saturated fatty acid having 16 or more carbon atoms is bound at position 1 and 3 in fats and oils of chocolate (hereinafter also described as SOS) Be characterized by the following. Content of SOS is 65-88 mass% in fats and oils of chocolate. It is preferably 70 to 85% by mass, and more preferably 75 to 85% by mass. As long as the saturated fatty acid having 16 or more carbon atoms is bonded to the 1st and 3rd positions of SOS, the same saturated fatty acid may not necessarily be bonded. The saturated fatty acids bound to the 1 and 3 positions preferably have 16 to 26 carbon atoms, and more preferably 16 to 20 carbon atoms. The saturated fatty acid having 16 to 18 carbon atoms is preferably 90% by mass or more, and more preferably 95% by mass or more.

  The chocolate of the present invention is a POP type triglyceride (1,3-dipalmitoyl-2-oleoyl) in which oleic acid is attached at position 2 and palmitic acid is attached at position 1 and 3 as one of SOS type triglycerides in fats and oils of chocolate. It is characterized in that it contains glycerin, hereinafter also referred to as POP). POP content of fats and oils in chocolate is 25-44 mass%. The content is preferably 29 to 42% by mass, and more preferably more than 31.5% by mass and 40% by mass or less.

  The chocolate of the present invention is a StOSt-type triglyceride (1,3-distearoyl-2-oleoyl) in which oleic acid is attached at position 2 and stearic acid is attached at position 1 and 3 as one of SOS-type triglycerides in fats and oils of chocolate. It is characterized in that it contains glycerin, hereinafter also described as StOSt). The StOSt content of fats and oils in chocolate is 10 to 25% by mass. It is preferably 13 to 25% by mass, more preferably 13 to 22% by mass, and most preferably 16 to 22% by mass.

  The chocolate of the present invention has, as one of the SOS type triglycerides in fats and oils of chocolate, a POSt type triglyceride (a triglyceride having an oleoyl group at the 2 position and a palmitoyl group and a stearoyl group at 1 and 3 positions respectively , And hereinafter described as POSt). POSt content of the fats and oils in chocolate is 15-32 mass%. The content is preferably 18 to 30% by mass, and more preferably 20 to 30% by mass.

  The chocolate of the present invention preferably has a mass ratio of StOSt content to POSt content in fats and oils of chocolate (hereinafter also referred to as StOSt / POSt) is 1.2 or less. StOSt / POSt is more preferably 1.1 or less, still more preferably 0.35 to 1.1, and most preferably 0.7 to 1.0.

  The chocolate of the present invention preferably has a mass ratio of POP content to the total content of POSt and StOSt in fats and oils of chocolate (hereinafter also described as POP / (POSt + StOSt)) of 0.60 or more. POP / (POSt + StOSt) is more preferably 0.60 to 1.2, still more preferably 0.60 to 1.1, most preferably 0.70 to 0.90 .

  The chocolate of the present invention is characterized by containing liquid fat and oil in fat and oil of chocolate. The liquid oil content of the oil in the chocolate is 9% by mass or more and less than 14% by mass. It is preferably at least 11.0% by mass and less than 14% by mass, and further preferably at least 12.0% by mass and less than 14% by mass. The liquid oil and fat referred to in the present invention is a triglyceride in which a fatty acid having 16 or more carbon atoms is bound, and refers to the total amount of triglycerides having two or more double bonds in one molecule. The triglycerides of liquid fats and oils contained in the fats and oils of chocolate of the present invention are, for example, PLP, POO, PLSt, POL, PLL, StOO, StLSt, OOO, StOL, OOL. Here, P is palmitic acid, L is linoleic acid, O is oleic acid, and St is stearic acid.

  The chocolate of the present invention is a chocolate which can be molded into a block, plate or granular form when the content of fats and oils in the chocolate and the composition of triglyceride are in the above ranges, and the bloom resistance is good and soft. It has a clean mouth.

  In the chocolate of the present invention, any fat and oil raw material may be used as long as the content of fat and oil and the composition of triglyceride in the chocolate satisfy the above range. For example, coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm superolein, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, illipepe fat, soybean oil, rapeseed oil, cottonseed oil, It is possible to use flower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter, etc., mixed oils of these, processed fats and oils, etc. In particular, the chocolate of the present invention preferably uses the hard butter of the present invention as a raw material of fats and oils in chocolate.

Hereinafter, the hard butter of the present invention will be described in order.
The hard butter of the present invention is a hard butter suitable for temper-type chocolate, and is an SOS triglyceride in which oleic acid is attached at position 2 and a saturated fatty acid having 16 or more carbon atoms is bound at position 1 and 3 (hereinafter also described as SOS) It is characterized by containing. The content of SOS is 65 to 88% by mass in hard butter. The content is preferably 68 to 85% by mass, and more preferably 70 to 83% by mass. As long as the saturated fatty acid having 16 or more carbon atoms is bonded to the 1st and 3rd positions of SOS, the same saturated fatty acid may not necessarily be bonded. The saturated fatty acids bound to the 1 and 3 positions preferably have 16 to 26 carbon atoms, and more preferably 16 to 20 carbon atoms. The saturated fatty acid having 16 to 18 carbon atoms is preferably 90% by mass or more, and more preferably 95% by mass or more.

  The hard butter of the present invention is a POP type triglyceride (1,3-dipalmitoyl-2-oleoylglycerin, hereinafter referred to as POP) in which one of SOS type triglycerides is oleic acid at the 2 position and palmitic acid at the 1 and 3 positions. (Described also). POP content in hard butter is 41-70 mass%. The content is preferably 48 to 66% by mass, and more preferably 57 to 64% by mass.

  The hard butter of the present invention is a StOSt triglyceride (1,3-distearoyl-2-oleoylglycerin, hereinafter StOSt) in which one of the SOS triglycerides is oleic acid at the 2-position and stearic acid at the 1- and 3-positions. (Described also). The StOSt content in hard butter is 3 to 19% by mass. The content is preferably 4 to 15% by mass, and more preferably 5 to 12% by mass.

  The hard butter of the present invention, as one of the SOS type triglycerides, is a POSt type triglyceride (a triglyceride having an oleoyl group at position 2 and a palmitoyl group and a stearoyl group at positions 1 and 3, respectively; To be described). The POSt content of hard butter is 3 to 19% by mass. The content is preferably 4 to 17% by mass, and more preferably 5 to 15% by mass.

  The hard butter of the present invention preferably has a mass ratio of StOSt content to POSt content (hereinafter also referred to as StOSt / POSt) is 2.0 or less. StOSt / POSt is preferably 0.5 to 1.1, and more preferably 0.7 to 1.1.

  In the hard butter of the present invention, the mass ratio of the POP content to the total content of POSt and StOSt (hereinafter also described as POP / (POSt + StOSt)) is preferably 4.0 or less. POP / (POSt + StOSt) is more preferably 2.0 to 3.5, and even more preferably 2.5 to 3.0.

  The hard butter of the present invention is characterized by containing liquid fat and oil. The liquid fat content of hard butter is 5 to 20% by mass. The amount is preferably 10 to less than 16% by mass, and more preferably 11 to 16% by mass. The liquid oil and fat referred to in the present invention is a triglyceride in which a fatty acid having 16 or more carbon atoms is bound, and refers to the total amount of triglycerides having two or more double bonds in one molecule. The triglyceride of the liquid oil contained in the hard butter of the present invention is, for example, PLP, POO, PLSt, POL, PLL, StOO, StLSt, OOO, StOL, OOL. Here, P is palmitic acid, L is linoleic acid, O is oleic acid, and St is stearic acid.

  When the composition of the hard butter triglyceride of the present invention is within the above range, the chocolate produced using the hard butter of the present invention has good tempering aptitude and can be molded into a block, plate or granular shape. Even though it is chocolate, it is easy to adjust it to one that is bloom resistant and has a soft, clean mouthpiece.

  As long as the hard butter of the present invention satisfies the constituent requirements of the present invention, any fat material and processing method may be used. Natural fat and oil raw materials may be used alone or in combination of two or more. In addition, fats and oils subjected to processing such as fractionation, transesterification, hydrogenation and the like may be used. As preferable fat and oil raw materials used for the hard butter of the present invention, for example, palm fractionated oil, shea fat stearin, monkey fat stearin, fat and oil rich in SOS type triglyceride produced by transesterification, and the like can be mentioned.

  As palm fractionated oil, both an olein part (liquid part) and a stearin part (solid fat part) obtained by dry fractionation or solvent fractionation or emulsion fractionation of palm oil can be used. The middle melting point portion (hereinafter also referred to as PMF) of palm oil such as olein part obtained by further separating palm stearin part or stearin part obtained by further separating palm olein part is a POP type triglyceride contained in the hard butter of the present invention It can be a source of

  The palm olein part and the olein part obtained by further fractionating the palm olein part in two stages or in three stages can be used as a supply source of the liquid oil contained in the hard butter of the present invention. As a source of liquid fats and oils (triglycerides to which fatty acids having 16 or more carbon atoms are bound and in which two or more double bonds are present in one molecule) contained in the hard butter of the present invention, palm fractionation of these Soft oil is preferred.

  An oil and fat rich in SOS type triglycerides is, for example, an enzyme agent having selectivity at 1 and 3 positions using an oil such as a high oleic sunflower oil having a large amount of oleic acid in triglyceride, a stearic acid ethyl ester, a palmitic acid ethyl ester, etc. Can be produced by transesterification according to known methods. Since the concentration of the SOS type triglyceride is increased by fractionating the medium melting point portion by fractionation, it can be a suitable SOS source of the hard butter of the present invention. It is particularly desirable as a source of StOSt-type triglycerides.

  The hard butter of the present invention preferably contains fat and oil A containing 40% by mass or more of POP. For example, what contains 40 mass% or more of POP in the middle melting point part of the said palm oil is mentioned. The POP content of the above-mentioned fat and oil A is more preferably 50 to 75% by mass, and still more preferably 60 to 73% by mass. The hard butter of the present invention preferably also contains a fat and oil B containing 60% by mass or more of StOSt. Examples thereof include fats and oils containing 60% by mass or more of StOSt, which are obtained by transesterification and fractionation of fats and oils such as shea butter stearin, monkey fat stearin or high oleic sunflower oil with stearic acid ethyl ester. In particular, those having a low content of arachidic acid obtained by transesterification and fractionation are preferred. The StOSt content of the above-mentioned oil and fat B is more preferably 60 to 75% by mass, and still more preferably 65 to 75% by mass. The hard butter according to the present invention is also preferably a triglyceride in which a fatty acid having 16 or more carbon atoms is bound and containing 50% by mass or more of triglyceride having two or more double bonds in one molecule. . For example, liquid oil such as rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil and the above-mentioned palm fractionated soft oil are mentioned, and palm fractionated soft oil is particularly preferable. It is a triglyceride to which a fatty acid having 16 or more carbon atoms of the above-mentioned oil and fat C is bound, and the triglyceride content having two or more double bonds in one molecule is preferably 50 to 85% by mass, and further It is preferably 50 to 80% by mass. The fats and oils A, B and C may be used by mixing a plurality of types of fats and oils.

  The hard butter of the present invention desirably contains 60 to 90 mass% of the fat A containing 40 mass% or more of the POP, and 3 to 23 mass% of the fat B containing 60 mass% or more of the StOSt. It is more preferable that 70-90 mass% of fats and oils A and 5-20 mass% of fats and oils B are included. When it is necessary to adjust the liquid oil content, it is a triglyceride in which the above-mentioned fatty acid having 16 or more carbon atoms is bound and which contains 50% by mass or more of triglyceride having two or more double bonds in one molecule. It is preferable to contain 1 to 20% by mass, and it is more preferable to contain 5 to 15% by mass.

  In the hard butter of the present invention, any fat and oil raw materials other than the above-mentioned fats and oils can be used as long as the constituent requirements of the present invention are satisfied. For example, one or more of soybean oil, rapeseed oil, palm oil, cotton seed oil, safflower oil, sunflower oil, rice oil, corn oil, corn oil, sesame oil, olive oil, beef oil, beef fat, pork fat, milk fat, etc. or processed fats thereof Can be selected and used.

  In the hard butter of the present invention, a small amount of components other than fats and oils usually added to the hard butter can be added as long as the effects of the present invention are not impaired. These are preferably oil-soluble components that dissolve in fats and oils, and examples thereof include emulsifiers, antioxidants (tocopherol, lecithin etc.), perfumes and the like. The addition amount thereof is preferably less than 5% by mass, more preferably less than 3% by mass, and still more preferably less than 1% by mass with respect to hard butter.

  The chocolate of the present invention preferably uses the hard butter of the present invention as a raw material. The chocolate of the present invention can be easily prepared by using the hard butter of the present invention in an amount of preferably 10 to 35% by mass, more preferably 15 to 30% by mass. Can. The chocolate of the present invention preferably contains cocoa butter as a fat or oil other than the hard butter of the present invention in chocolate. Cocoa butter is preferably contained in the chocolate of the present invention in an amount of 10 to 35% by mass, and more preferably 15 to 30% by mass.

  The chocolate of the present invention preferably contains sugars in addition to fats and oils. Examples of sugars include sucrose (sugar and powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharide, liquid sugar, enzyme-inverted starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, reduced sugar polydextrose, Oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, dextrin and the like can be used. The content of sugars contained in the chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and still more preferably 30 to 50% by mass. It is.

  The chocolate of this invention can use the raw material generally mix | blended with chocolate besides fats and oils and saccharides. Specifically, for example, dairy products such as whole milk powder, skimmed milk powder, cocoa mass, cocoa ingredients such as cocoa powder, soy flour, soy protein, processed fruits products, processed vegetables products, various powdered products such as green tea powder, coffee powder etc. Gums, starches, antioxidants, coloring agents, flavors and the like can be used.

  The chocolate of the present invention can be produced by a conventionally known method. The chocolate of the present invention is, for example, fat and oil, cocoa ingredients, sugars, dairy products, emulsifiers, etc. as raw materials, and the mixing process and atomization process (refining) so that the final fat and oil content of chocolate becomes 25 to 65% by mass. It can be manufactured through a refining process (conching), a cooling process and the like. In particular, it is preferable to perform tempering treatment after the refining process to obtain temper-type chocolate. The tempering treatment is an operation to form crystal nuclei of stable crystals in order to solidify the SOS type triglyceride of fats and oils in chocolate as stable crystals, for example, chocolate melted at 40 to 50 ° C. Is lowered to about 27-28.degree. C., and then heated again to about 29-31.degree. Instead of the tempering operation, a seeding agent which is a stable crystal of SOS type triglyceride may be used.

  The chocolate of the present invention is a chocolate which can be molded into a block shape, a plate shape, a granular shape or the like, but is a chocolate having good bloom resistance and having a soft and clean mouth. The chocolate of the present invention is eaten as it is as a punched chocolate mass, or as a confectionery-made bread product such as bread, cake, cakes, cakes, baked goods, baked goods, donuts, baked goods etc. as coating, filling or chips It can be used by mixing it into dough.

  EXAMPLES The present invention will next be described in more detail by way of Examples and Comparative Examples, which should not be construed as limiting the invention thereto.

In the following, “%” indicates mass% unless otherwise specified.
Analysis of triglyceride composition of fats and oils is performed by gas chromatography (based on JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC (J. High Resol. Chromatogr., 18, 105-107 (1995) Conformity).
The analysis of the constituent fatty acids of fats and oils was performed using a gas chromatograph method (based on AOCS Ce1f-96).

[Production of hard butter]
High oleic sunflower oil and stearic acid ethyl ester were transesterified with 1,3 regiospecific lipase, and reacted so that stearic acid was bound to 1 or 3 position of triglyceride. This transesterified oil was fractionated to produce a fat and oil B (StOSt content: 71.2% by mass, Nisshin Oillio Group, Inc .: manufactured in-house) having an increased StOSt type triglyceride concentration.

  Furthermore, fat and oil B, fat and oil A-1 (palm middle melting point part 1, POP content 71.7% by mass, Nisshin Oillio Group, Inc. in-house manufactured), fat and oil A-2 (palm middle melting point part 2, POP content 62.4 %, Nisshin Oillio Group, Inc. in-house, Fat A-3 (palm middle melting point 3, POP content 44.1% by mass, Nisshin Oillio Group, Inc. in-house) and Fat C (Palm fractionated soft oil, Liquid fat and oil content 77.0% by mass, Nisshin Oillio Group, Inc. in-house was mixed at various ratios to obtain hard butters as shown in Table 1, Examples 1 to 3 and Comparative Examples 1 to 2.

[Manufacture of chocolate]
Dark chocolate of Examples 4 to 6 and Comparative Examples 3 to 4 (oil and fat content of 40% by mass) using the hard butters of Examples 1 to 3 and Comparative Examples 1 to 2 according to the raw material composition shown in Table 2. And, according to a conventional method, the milk chocolates of Examples 7-9 and Comparative Examples 5-6 (oil and fat content 40 mass%) are mixed, finely divided (refining), refined (conching), tempered and cooled and solidified. It manufactured by doing.

＊１；ココアバターおよびカカオマス含有ココアバターの組成：
ＳＯＳ含量８５．３質量％、ＰＯＰ含量１５．４質量％、
ＳｔＯＳｔ含量２８．６質量％、ＰＯＳｔ含量３９．７質量％、
液状油脂含量１１．９質量％

* 1; Composition of cocoa butter and cocoa mass containing cocoa mass:
SOS content 85.3 mass%, POP content 15.4 mass%,
StOSt content 28.6 mass%, POSt content 39.7 mass%,
Liquid fat and oil content 11.9 mass%

[Evaluation of chocolate]
With respect to the dark chocolates of Examples 4 to 6 and Comparative Examples 3 to 4 and the milk chocolates of Examples 7 to 9 and Comparative Examples 5 to 6 manufactured as described above, the following evaluations of mold loss, bloom resistance and frothing It was evaluated according to the method.

[Evaluation method of chocolate]
(1) Evaluation method of mold removal The mold release rate 15 minutes after cooling and solidification at 10 ° C. (proportion of chocolate removed from the mold)
:: very good (mold release rate of 90% or more)
○: good (release rate 70% or more and less than 90%)
:: There is a part that does not partly peel off (exceeding 0% but less than 70%)
X: Impossible (Release rate 0%)

(2) Method for evaluating bloom resistance The number of days until bloom occurs when storing a mold-free chocolate in a room temperature-controlled at 20 ° C. (± 2 ° C.) 非常: very good (6 months or more)
○: Good (3 to 5 months)
:: Bad (1 to 2 months)
X: not acceptable (0 to 3 weeks)

(3) Evaluation method of bite It was comprehensively evaluated by five panelists according to the following criteria.
:: It spreads in the mouth and it is very good with a refreshing mouth with a cool feeling ○: It spreads in the mouth with a refreshing mouth and it has a cool feeling, it is good
:: clean mouth ▲: normal mouth × ×: bad mouth

[Evaluation result of chocolate]
Table 3 shows the composition and evaluation results of triglycerides of fats and oils of the dark chocolates of Examples 4 to 6 and Comparative Examples 3 to 4 and the milk chocolates of Examples 7 to 9 and Comparative Examples 5 to 6 evaluated above. , Shown in 4.

Claims (8)

It is chocolate whose fats-and-oils content is 25-65 mass%, Comprising: The fats and oils satisfy | fill the following conditions (1)-(5) and (6) , and chocolate.
(1) The content of SOS is 65 to 88% by mass
(2) The content of POP is more than 31.5% by mass and 44 % by mass or less (3) The content of StOSt is 16 to 25% by mass
(4) POSt content is 15 to 32% by mass
(5) The content of the liquid oil is 9% by mass or more and less than 14% by mass
(6) Mass ratio of StOSt content to POSt content (StOSt / POSt) is 0.7 to 1.2
However,
SOS: triglyceride with oleic acid at position 2 and saturated fatty acid having 16 or more carbon atoms bound at position 1 and 3, POP: 1,3-dipalmitoyl-2-oleoylglycerin StOSt: 1,3-distearoyl-2-ole Oil Glycerin POSt: A triglyceride liquid oil having an oleoyl group at the 2-position and a palmitoyl group and a stearoyl group at the 1- and 3-positions, respectively: a triglyceride in which a fatty acid having 16 or more carbon atoms is bound, one molecule It is a triglyceride having two or more double bonds in it. The chocolate of Claim 1 in which the said fats and oils further satisfy | fill the following conditions (7).
(7) Mass ratio of POP content to total content of POSt and StOSt (POP / (POSt + StOSt)) is 0.60 or more The chocolate according to claim 1 or 2 comprising 10 to 35% by weight cocoa butter. Hard butter which satisfies the following conditions (a) to (e) and (g) .
(A) The content of SOS is 65 to 88% by mass
(B) 57 to 70% by mass of POP content
(C) StOSt content is 3 to 19% by mass
(D) POSt content is 3 to 19% by mass
(E) The content of liquid oil is 11 to 20% by mass
(G) The mass ratio of POP to the total content of POSt and StOSt (POP / (POSt + StOSt)) is 2.5 to 4.0
However,
SOS: triglyceride with oleic acid at position 2 and saturated fatty acid having 16 or more carbon atoms bound at position 1 and 3, POP: 1,3-dipalmitoyl-2-oleoylglycerin StOSt: 1,3-distearoyl-2-ole Oil Glycerin POSt: A triglyceride liquid oil having an oleoyl group at the 2-position and a palmitoyl group and a stearoyl group at the 1- and 3-positions, respectively: a triglyceride in which a fatty acid having 16 or more carbon atoms is bound, one molecule It is a triglyceride having two or more double bonds in it. The hard butter according to claim 4, wherein the hard butter further satisfies the following condition (f):
(F) Mass ratio of StOSt content to POSt content (StOSt / POSt) is 2.0 or less The said hard butter is a hard butter containing 60 to 90 mass% of fats and oils A containing 40 mass% or more of POP, and 3 to 23 mass% of fats and oils B containing 60 mass% or more of StOSt. Hard butter described in 4 or 5 . It is a manufacturing method of the chocolate of any one of Claims 1-3, Comprising: 10-35 mass% of hard butters of any one of Claims 4-6 are mix | blended in the raw material of chocolate, The manufacturing method of chocolate which cools-solidifies the melt liquid chocolate which adjusted oil-fat content to 25-65 mass% after a tempering process. A food comprising the chocolate according to any one of claims 1 to 3 and / or the hard butter according to any one of claims 4 to 6 .