JP6676923B2 - Oil composition for chocolate and chocolate containing the same - Google Patents

Description

The present invention relates to an oil and fat composition used for chocolate and chocolate using the same.

In general, chocolate is produced by appropriately mixing cacao mass, cocoa, cocoa butter, cocoa butter substitute fat, sweetener, milk powder and the like, and rolling (refining), conching (refining) and tempering (temperature control). There is a problem that such chocolate often causes a bloom phenomenon during storage, thereby impairing the commercial value. Such bloom phenomenon includes fat bloom based on unstable crystals of fats and oils and sugar bloom based on recrystallization of sugar, and it is known that the former fat bloom is particularly frequent.

Prevention of fat bloom is subjected to a tempering treatment from the viewpoint of how to convert the fats and oils constituting chocolate to a stable crystal form, and if the treatment is insufficient, fat bloom occurs under a wide range of conditions. Occur. As described above, the tempering process is an important step in chocolate production, and it is known that the tempering process requires a skilled technique.

On the other hand, there is a tendency to eliminate such a troublesome tempering operation, and therefore, techniques using a high elaidic acid type hard butter, a laurin type hard butter, a random transesterification type hard butter, and the like are being implemented. However, high elaidic acid hard butter is considered to have a risk of giving trans fatty acids health from a nutritional point of view in recent years, and laurin type hard butter has a risk of generating unpleasant soapy flavor due to hydrolysis during storage, It is known that the transesterified type has insufficient resistance to bloom and graining during storage, and furthermore, all of these hard butters cannot use large amounts of cocoa butter, and it is known that there is a limit in the flavor of the resulting product. ing.

In order to solve the problem that cocoa butter cannot be used in a large amount as described above, Patent Document 1 discloses that a high elaidic acid-type hard butter to which acetylated sucrose fatty acid ester is added is used for chocolate, so that cocoa butter more than before is used. Although incorporation is possible, it is still insufficient and the problem of trans fatty acids has not been solved.

In addition to the above-described solutions, Patent Document 2 discloses that a saturated fatty acid having 16 to 22 carbon atoms is a 2-position of glycerin as a constituent fatty acid, and an unsaturated fatty acid having 16 to 18 carbon atoms is a 1,3-position of glycerin as a constituent fatty acid. Discloses a cocoa butter substitute fat containing 40 to 100% by weight of a mixed acid type triglyceride (USU) bonded to a cocoa butter, and shows that no bloom is observed without performing a tempering operation.

Patent Publication 2000-41579 Japanese Patent Publication No. 4-135453

As described above, it does not substantially contain trans acid and lauric acid, has good gloss, luster, texture, and the like, can provide a heat-resistant function that can withstand normal temperature distribution, and has a high cocoa butter content. There is a need for a non-tempered chocolate fat and oil that can be blended. The present inventors have found that the non-tempered chocolate containing USU disclosed in Patent Document 2 described above does not have sufficient heat resistance, and therefore has a risk of stickiness and impairing the appearance of the product during normal temperature distribution. The solidification rate is extremely slow, and equipment with a strong cooling capacity is indispensable.In addition, production with equipment that does not have a strong cooling capacity causes the production efficiency to drop extremely and the chocolate as a whole becomes white It has been found that a new problem is that fat bloom and graining occur and the commercial value is significantly impaired.

The present inventors, in order to solve the above problems, by mixing a specific triacylglycerol species in an appropriate ratio to the USU, cocoa butter can be highly blended without performing a tempering operation, during cooling molding Developed a fat and oil for chocolate that has a sufficiently fast solidification rate, can freely impart a heat-resistant function that can withstand even at normal temperature distribution, and enables chocolate with good gloss, gloss, texture, and flavor. Invented the invention. Even more surprisingly, the chocolate using the present invention, despite having a soft texture, can feel a strong cooling sensation when eating, and also has a new function not found in conventional soft texture chocolate. Enabled to be granted.

That is, the first aspect of the present invention is a fat and oil composition for chocolate, characterized in that the fat and oil composition contains 20 to 99% by weight of USU triglyceride and 1 to 20% of SSS triglyceride. Here, S: a saturated fatty acid having 16 to 22 carbon atoms, U: an unsaturated fatty acid having 18 carbon atoms,
USU: Triglyceride in which U is attached to the 1,3-position of triglyceride and S is attached to the 2-position SSS: Triglyceride in which S is attached to the 1,2- and 3-position of triglyceride The second of the present invention is the inclusion of USU triglyceride and SSS triglyceride The fat and oil composition for chocolate according to the first invention, wherein the ratio (SSS / USU) is 0.03 to 0.300.
A third aspect of the present invention is the fat or oil composition for chocolate of the first or second invention, wherein the content of SSU triglyceride in the fat or oil composition is less than 5%.
A fourth aspect of the present invention is the fat and oil composition for chocolate according to the first to third aspects, wherein the saturated fatty acid content of C18-22 in the constituent fatty acids of SSS triglyceride contained in the fat and oil composition is 56% or more. .
A fifth aspect of the present invention is that the fat composition contains at least a fat containing USU triglyceride and a fat containing SSS triglyceride, and a mixing ratio of the former fat and the latter fat (USU fat / SSS fat) is 0.01. The fat and oil composition for chocolate according to any one of the first to fourth inventions, wherein the total amount of the former and the latter is 30 to 100%.
A sixth aspect of the present invention is a chocolate comprising the fat and oil composition of the first to fifth aspects in an amount of 10% by weight or more.
A seventh aspect of the present invention is that the total of the SUS, USU, and SSS triglyceride contents in the oil contained in the chocolate is 50 to 95%, the USU / SUS ratio is 0.3 to 1.2, and the SSS / (SUS + USU 6. The chocolate according to the sixth aspect, wherein the ratio is 0.02 to 0.14.

Since the fat and oil composition of the present invention contains substantially no trans acid and lauric acid, conventional fats and oils for no-tempered chocolate, such as a health risk of trans fatty acids, a risk of soapy flavor and a risk of bloom and graining, are held. Fats and oils that overcome various problems, have greatly improved compatibility with cocoa butter, have a sufficiently high solidification rate during cooling molding, and can freely impart a heat-resistant function that can withstand normal temperature distribution. A composition can be provided. In addition, chocolates using the oil or fat composition of the present invention can be blended with cocoa butter in a large amount, have good flavor, and have no change in physical properties and appearance over time.

Hereinafter, the present invention will be described in detail.

The fat composition of the present invention must contain 20% by weight or more of USU triglyceride, preferably 30% by weight or more, more preferably 35% by weight or more, further preferably 50% by weight or more, and most preferably 60% by weight or more. It is. The USU must be 99% by weight or less, preferably 90% by weight or less, more preferably 80% by weight or less, and still more preferably 70% by weight or less. When the USU content is less than the lower limit or exceeds the upper limit, the effect of the present invention is not sufficiently exhibited, which is not preferable.

The oil or fat composition of the present invention must contain 1 to 20% by weight of SSS triglyceride, preferably 1.5% by weight or more, more preferably 2% by weight or more, and still more preferably 3% by weight or more. Further, it is preferably at most 15% by weight, more preferably at most 10% by weight, further preferably at most 5% by weight. If the SSS triglyceride is less than the lower limit, not only the heat resistance and solidification rate of the chocolate of the present invention are not sufficient, but also blooming and graining during slow cooling and solidification cannot be suppressed. On the other hand, when the amount exceeds the upper limit, the texture of the chocolate deteriorates, and further, the viscosity during the production of the chocolate increases, which is not preferable.

The content ratio of USU triglyceride and SSS triglyceride (SSS / USU) in the oil and fat composition of the present invention is desirably 0.03 to 0.300, preferably 0.04 or more, and more preferably 0.05 or more. More preferably, it is 0.06 or more. It is preferably at most 0.25, more preferably at most 0.2, even more preferably at most 0.15.

The total content of USU triglyceride and SSS triglyceride in the oil and fat composition of the present invention is preferably at least 25% by weight, more preferably at least 30% by weight, still more preferably at least 35% by weight, most preferably at least 40% by weight, Even more preferably, it is 45. It is also preferably 95% by weight or less, more preferably 90% by weight or less, further preferably 85% by weight or less, most preferably 80% by weight or less, and most preferably 75% by weight.

The SSS triglyceride contained in the oil or fat composition of the present invention is a trisaturated triacylglyceride composed of a C16-22 saturated fatty acid, and the C18-22 saturated fatty acid in the fatty acid constituting the SSS triglyceride is 56% by weight. It is desirable that this is the case. It is preferably at least 60% by weight, more preferably at least 70% by weight, further preferably at least 80% by weight. If this is less than the lower limit, blooming and graining in slow cooling are likely to occur, which is not preferable.

The SSU triglyceride contained in the fat composition of the present invention is preferably less than 5% by weight, more preferably less than 4% by weight, and most preferably less than 3% by weight. If the SSU triglyceride content is 5% by weight or more, the texture and bloom resistance of the chocolate of the present invention deteriorate, which is not preferable.

The oil and fat composition of the present invention contains at least each of USU and SSS triglycerides, but it is also possible to use a single oil and fat in which USU and SSS triglycerides substantially coexist, or to use an oil or fat containing each triglyceride. It can also be prepared by mixing two or more. In the latter case, the total amount of the mixture of the oil and fat containing USU triglyceride and the oil and fat containing SSS triglyceride is preferably 30% by weight or more based on the oil and fat composition of the present invention. It is more preferably at least 40% by weight, further preferably at least 50% by weight, still more preferably at least 60% by weight, most preferably at least 70% by weight. It is more preferably at most 95% by weight, further preferably at most 90% by weight, most preferably at most 85% by weight. The mixing ratio (USU fat / SSS fat) of the fat containing USU triglyceride and the fat containing SSS triglyceride is preferably 0.01 to 0.25. It is still more preferably 0.015 or more, further preferably 0.02 or more, still more preferably 0.025 or more, still more preferably 0.20 or less, and still more preferably 0.15 or less.

The oil and fat composition of the present invention needs to contain USU and SSS triglycerides, and it is not suitable to contain SSU-type triglycerides. However, other than that, any triglycerides can be contained. UUU can be exemplified as other triglycerides, and in this case, a softer texture can be obtained. Normally, when UUU-type triglyceride is contained, the solidification rate is remarkably reduced. However, when SSS is contained in the oil and fat composition of the present invention, a sufficient solidification rate equivalent to that when UUU is not contained can be obtained. In addition, by adding UUU, it is possible to obtain the same level of softness as ganache. In that case, refrigerated storage is unnecessary because water is not blended, which is advantageous in that long-term distribution is possible. It should be further noted that when UUU was added, the conventional soft-textured fats and oils compositions exhibited coarsening of crystals and an increase in hardness over time, but the fats and oils composition of the present fats and oils composition This is advantageous in that no coarsening of the crystals with time is observed while maintaining a soft texture.

Examples of fats and oils containing USU to be mixed with the fat and oil composition of the present invention include, for example, soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, in addition to lard fat , Kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, illipe fat, milk fat, beef fat, litter, vegetable oils and fats, animal fats and oils, and their processed oils (hardened) , Fractionation and transesterification). Among them, enzymatic transesterified oils produced using various animal and vegetable fats and oils and fatty acids and / or fatty acid lower alcohol esters, and fractionated oils thereof are preferably used.

The USU content in the fat or oil containing USU is preferably at least 40% by weight, more preferably at least 50% by weight, further preferably at least 60% by weight, still more preferably at least 70% by weight, most preferably at least 80% by weight. It is. It is more preferably at most 90% by weight.

SSS-containing fats and oils The SSS-containing fats and oils to be mixed with the fat and oil composition of the present invention include, for example, soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil , Kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, lippe fat, milk fat, beef fat, lignified vegetable oil such as lard, and hardened oil of animal fat or fractionated oil. Among them, extremely hardened oil is particularly preferably used. Above all, extremely hardened oil such as rapeseed oil or soybean oil is preferably used.

The SSS content in the fat or oil containing SSS is preferably 80% by weight or more, more preferably 90% by weight or more, further preferably 95% by weight or more, and still more preferably 98% by weight or more.

Present in the chocolate of the present invention, SUS triglyceride may be derived from cocoa mass, cocoa powder, cocoa butter, or palm oil, shea butter, sal fat, vegetable oil such as lippe fat or the like, which is blended in chocolate. Fractionated oils. Further, there may be mentioned enzymatic transesterified oils produced using various animal and vegetable fats and oils and fatty acids and / or fatty acid lower alcohol esters, and fractionated oils thereof.
When SUS triglyceride is mainly composed of cocoa butter, it is preferable in terms of improving the flavor of the chocolate of the present invention, more preferably cocoa butter in SUS triglyceride is 70% or more, even more preferably 80% or more, Most preferably, it is 90% or more.
The chocolate of the present invention can contain a high content of cocoa butter, but preferably 10% or more, more preferably 20% or more, more preferably 30% or more, and more preferably 40% or more of the total oil content. Is most preferred. If the cocoa butter in the total oil content is less than the lower limit, the flavor of the chocolate is inferior, which is not preferable.

Fats and oils containing UUU to be mixed with the fat and oil composition of the present invention include, for example, rapeseed oil, rice bran oil, soybean oil, cottonseed oil, corn oil, olive oil, safflower oil, safflower oil, sesame oil, sunflower oil, palm oil, One or more vegetable oils such as coconut oil and shea butter, or a mixture thereof, and processed oils and fats thereof (including one or more processing steps selected from hardening, fractionation, and transesterification) are exemplified.

The fat and oil composition of the present invention contains substantially no trans acid or lauric acid in the constituent fatty acids. Specifically, the lauric acid content is less than 5% by weight, more preferably less than 3% by weight. Also, the trans acid content is less than 5% by weight, more preferably less than 2% by weight. The non-tempered type is a type in which chocolates can be produced even by a method of omitting a temperature adjustment process (tempering process) and cooling and solidifying when manufacturing chocolates using such chocolate fats and oils. means.

  The fat and oil composition of the present invention obtained as described above can be used alone or as a mixture of other fats and oils as a fat and oil for chocolate, and omitting the tempering treatment to produce chocolate such as chocolate or filling. can do. In addition, the chocolate here is not limited by regulations (the “fair rules on labeling of chocolates”) or regulations, but includes chocolate, sweet chocolate, semi-sweet chocolate, semi-milk chocolate, and white chocolate. Alternatively, the term is used to include colored chocolates such as strawberry, chocolates, and processed fats and oils.

The chocolate of the present invention must contain at least 10% by weight of the oil and fat composition of the present invention, preferably at least 20% by weight, more preferably at least 30% by weight, further preferably at least 40% by weight. If the content of the fat or oil composition is less than the lower limit, the effect of the present invention is not sufficiently exhibited, which is not preferable.
The proportion of milk fat in the total oil of the chocolate of the present invention is preferably 20% by weight or less, more preferably 10% by weight or less, further preferably 5% by weight or less, and most preferably 3% by weight or less. If the proportion of milk fat in the total oil exceeds the upper limit, it is not preferable because the heat-resistant shape retention of the chocolate decreases.

The ratio of SUS triglyceride to USU triglyceride (USU / SUS ratio) in the chocolate of the present invention is preferably 0.3 to 1.2. It is more preferably at least 0.35, further preferably at least 0.40, even more preferably at least 0.45, most preferably at least 0.50. Further, it is preferably 1.1 or less, more preferably 1.0 or less, further preferably 0.9 or less, and most preferably 0.8 or less. If the USU / SUS ratio is less than the lower limit, graining due to aggregation of SUS-type triglyceride over time occurs, which undesirably impairs commercial value. If it exceeds the upper limit, the heat-resistant shape-retaining property of the chocolate is lowered, and a cold sensation is not easily felt during eating.

It is preferable that the SSS / (SUS + USU) ratio of the SUS triglyceride, the USU triglyceride, and the SSS triglyceride in the chocolate of the present invention is 0.02 to 0.14. It is more preferably at least 0.023, further preferably at least 0.027, still more preferably at least 0.030. It is preferably at most 0.12, more preferably at most 0.10, even more preferably at most 0.08.
If the SSS / SUS + USU ratio is less than the lower limit, sufficient heat resistance cannot be obtained, a sufficient solidification rate cannot be obtained, and bloom and graining during slow cooling solidification cannot be sufficiently suppressed, thereby deteriorating the commercial value. Therefore, it is not preferable. On the other hand, if it exceeds the upper limit, the texture of the chocolate deteriorates, and the viscosity during the production of the chocolate becomes too strong, which is not preferable. Here, the SUS triglyceride present in chocolate may be derived from cacao raw materials such as cocoa mass, cocoa powder or cocoa butter blended in chocolate, or may be derived from the fat or oil composition of the present invention. The case (1) is advantageous in that a large amount of cocoa raw material can be blended in spite of being a no-temper type chocolate, resulting in good flavor.
The sum of the SUS, USU, and SSS triglyceride contents in the oil component contained in the chocolate of the present invention is preferably 50 to 95%, more preferably 60% by weight or more, still more preferably 70% by weight or more, and most preferably 80% by weight or more. % By weight, preferably 90% by weight or less, more preferably 85% by weight or less.

  Examples are described below, but the technical idea of the present invention is not limited to these examples. Unless otherwise specified,% and parts are by weight.

(Preparation of USU fat)
After 30 parts of rapeseed extremely hardened oil and 70 parts of ethyl oleate were mixed and decolorized by a known method, the mixture was transesterified with a commercially available 1,3-specific lipase. From this transesterification reaction product, fatty acid ethyl was removed by a known distillation operation to obtain a transesterified oil and fat. The present oil and fat was fractionated by a known method to remove the high melting point portion, and purified to obtain a USU fat containing 81% by weight of USU-type triacylglycerol.

(Preparation of SSS fat)
After rapeseed oil was extremely hardened by a known method, it was purified to obtain an SSS fat containing 100% by weight of SSS-type triacylglycerol (extremely hardened rapeseed oil).

(Test 1)
USU fat, SSS fat and soybean oil were blended at various ratios to obtain fats and oils of Examples and Comparative Examples shown in Table 1.
In addition, the mixing ratio of USU fat and SSS fat (SSS fat / USU fat) and the total mixing amount of SSS fat and USU fat are also shown.
Table 1

Table 2 shows the triglyceride compositions of the fats and oils of Examples and Comparative Examples. In addition, the content ratio (SSS / USU) and total content of USU triglyceride and SSS triglyceride are also shown.
Table 2

Using the fats and oils of Examples 1 to 5 and Comparative Examples 1 to 4, chocolate dough Examples 1A to 5A and Comparative Examples 1A to 4A were prepared according to a conventional method with the blending of Table 3.
Table 3

Table 4 shows the triglyceride compositions in the chocolate oils of the examples and comparative examples. In addition, the sum of SUS, USU, and SSS triglyceride contents, the USU / SUS ratio, and the SSS / (SUS + USU) ratio were also shown.
Table 4

評価
−：ブルームなし、±：艶消失、＋：ややブルーム発生、＋＋：ブルーム発生、
＋＋＋：激しくブルーム発生
３０日保存品での−及び±を合格とした。また実施例４Ａは２５℃保存で溶解状態であったがブルームは認められなかったので合格とした。
表６

＊チョコレートの硬さはＹＡＭＡＤＥＮ ＲＨＥＯＮＥＲにて１ｍｍ幅、楔形プランジャーを使用して測定した応力（ｇ）として示した。 After warming the chocolate dough prepared in the ratio of Table 3 until the product temperature reaches 60 ° C., sufficiently stirring, pour into a cup at a product temperature of 45 ° C., and perform 5 ° C., 17 ° C. without tempering treatment. It was cooled at 20 ° C and 25 ° C and stored at the same temperature for 30 days. The sample cooled at 17 ° C. was stored for 30 days in a cycle of 17 ° C. → 28 ° C./day. The surface condition of these 30-day storage products was observed. Table 5 shows the results.
Table 6 shows the results of measuring the hardness of the 1-day storage product and the 30-day storage product and the texture evaluation results of the 30-day storage product to examine the change in hardness over time of the product stored at 17 ° C.
Table 5

Evaluation-: No bloom, ±: Gloss loss, +: Slight bloom, ++: Bloom,
+++:-and ± for a product which was severely bloomed and stored for 30 days were passed. In addition, Example 4A was in a dissolved state after storage at 25 ° C., but no bloom was recognized.
Table 6

* The hardness of the chocolate was indicated as the stress (g) measured using a wedge-shaped plunger with a width of 1 mm on a YAMADEN RHEONEER.

From the results in Table 6, it was confirmed that the hardness of the chocolate groups of Examples 1A to 5A was constant even after storage for one month, and post hardening hardly occurred. On the other hand, in Comparative Example 1, it was confirmed that the longer the storage period was, the higher the hardness was apparently increased. The texture was smooth in Examples 1A to 5A and kept cool even after a storage period of one month, but the feeling of cooling was felt. However, in Comparative Examples 1A, 2A and 4A, the graining was poor. It was a clear feeling, and the tasting worsened with longer shelf life. In Comparative Example 3A, the texture was not much different from that in Example 1A, but the mouthfeel was clearly worse.
From the results in Table 5, it was confirmed that no bloom on the surface was observed in the chocolate groups of Examples 1A to 5A even after 30 days of storage. On the other hand, in Comparative Examples 1A, 2A, and 4A, it was confirmed that continuous bloom was developed immediately after solidification at 17 ° C. or higher when stored at 5 ° C.

(Test 2)
USU fat and SSS fat were mixed in a ratio of 98 parts to 2 parts to obtain the oil and fat of Example 6.
The USU fat and the SSS fat were mixed at a ratio of 96 parts to 4 parts to obtain the oil and fat of Example 7.
The USU fat and the SSS fat were mixed in a ratio of 94 parts to 6 parts to obtain the oil and fat of Example 8.
USU fat was used as the fat of Comparative Example 5.

（チョコレートの成型）
上記チョコレート生地を品温６０℃になるまで加温後、十分に撹拌した後に、品温４５℃にてカップに流し込み、テンパリング処理を施さず５℃、１７℃、２０℃、２５℃で冷却し、同温度で６０日間保存した。また、１７℃で冷却したサンプルを１７℃→２８℃／日のサイクルで６０日間保存した。それぞれ３日保存品と６０日保存品の表面状態を観察した。結果を表８に示す。
表８

評価
−：ブルームなし、±：艶消失、＋：ややブルーム発生、＋＋：ブルーム発生、
＋＋＋：激しくブルーム発生
６０日保存品での−及び±を合格とした。
上記結果のように、菜種極度硬化油を含むサンプル群において、いかなる温度帯でもブルームの発現が抑制されることが認められた。一方、菜種極度硬化油を混合しない系では５℃冷却品以外では明らかなブルームが観察された。これらの結果から、菜種極度硬化油を混合することで徐冷条件下や、温度上下のある条件下でもブルーム形成を効果的に抑制できることが明らかとなった。 Using the fats and oils of Examples 6 to 8 and Comparative Example 5, chocolate dough Examples 6A to 8A and Comparative Example 5A were prepared according to a conventional method with the composition shown in Table 7.
Table 7

(Molding chocolate)
After warming the chocolate dough to a product temperature of 60 ° C., sufficiently stirring, pour into a cup at a product temperature of 45 ° C., cool at 5 ° C., 17 ° C., 20 ° C., 25 ° C. without tempering treatment. And stored at the same temperature for 60 days. The sample cooled at 17 ° C. was stored for 60 days in a cycle of 17 ° C. → 28 ° C./day. The surface condition of each of the 3-day storage product and the 60-day storage product was observed. Table 8 shows the results.
Table 8

Evaluation-: No bloom, ±: Gloss loss, +: Slight bloom, ++: Bloom,
+++:-and ± for a product which was severely bloomed and stored for 60 days were passed.
As shown in the above results, in the sample group containing the rapeseed extremely hardened oil, it was found that blooming was suppressed in any temperature range. On the other hand, in a system in which rapeseed extremely hardened oil was not mixed, clear bloom was observed except for the product cooled at 5 ° C. From these results, it was clarified that the bloom formation can be effectively suppressed under the slow cooling condition or the condition where the temperature is increased or decreased by mixing the extremely hardened rapeseed oil.

(Test 3)
Screening for triglyceride species having bloom resistance during slow cooling and solidification. At the same time, substances other than triglycerides such as glycerol distearate, glycerol monostearate, and stearic acid were tested.
4 parts of each triglyceride species was added to 96 parts of USU fat to obtain oils and fats of Examples and Comparative Examples as shown in Table 9.
Table 9

（チョコレートの成型）
各チョコレート生地を品温６０℃になるまで加温後、十分に撹拌した後に、品温４５℃にてカップに流し込み、テンパリング処理を施さずに２０℃で６０分放置して徐冷固化した後に表面状態を観察した。結果を表１１に示す。
表１１

評価
−：ブルームなし、±：艶消失、＋：ややブルーム発生、＋＋：ブルーム発生、
＋＋＋：激しくブルーム発生
表面状態が−及び±のものを合格とした。 Using the fats and oils of Examples 9 to 12 and Comparative Examples 6 to 13, chocolate dough Examples 9A to 12A and Comparative Examples 6A to 13A were created based on Table 10.
Table 10

(Molding chocolate)
After warming each chocolate dough to a product temperature of 60 ° C., thoroughly agitating, pour it into a cup at a product temperature of 45 ° C., leave it at 60 ° C. for 60 minutes without performing tempering treatment, and gradually cool and solidify The surface condition was observed. Table 11 shows the results.
Table 11

Evaluation-: No bloom, ±: Gloss loss, +: Slight bloom, ++: Bloom,
+++: Bloom-generated surface conditions of-and ± were acceptable.

  As shown in the above results, the content of saturated hardened oil of rapeseed, cocoa butter, and hardened oil of rapeseed rapeseed having a high C18-22 saturated fatty acid content in the constituent fatty acids such as the added triglyceride species is strongly reduced. Cold bloom resistance was observed. Slow-cooled bloom resistance was also observed in those containing extremely hardened palm low-melting point oil. On the other hand, slow cooling bloom resistance was not recognized in the oils and fats having a low saturated fatty acid content of C18-22. No effect was observed on substances other than triglycerides such as glycerol distearate, glycerol monostearate and stearic acid. From these results, it is trisaturated triacylglycerol mainly composed of C18-22 saturated fatty acids that can impart the slow cooling bloom resistance.

Claims (7)

20 to 99% by weight of USU triglyceride, 1.0 to 20% of SSS triglyceride, and a saturated fatty acid content of C18 to 22 in the constituent fatty acids of SSS triglyceride is at least 56% in a fat or oil composition. Fat composition. However, S: a saturated fatty acid having 16 to 22 carbon atoms, U: an unsaturated fatty acid having 18 carbon atoms USU: triglyceride in which U is bonded to the 1,3-position of triglyceride and S is bonded to the 2-position SSS: 1,2 of triglyceride, It means a triglyceride having S bonded to the 3-position. The fat and oil composition for chocolate according to claim 1, wherein the content ratio of USU triglyceride to SSS triglyceride (SSS / USU) is 0.03 to 0.300. The fat or oil composition for chocolate according to claim 1 or 2, wherein the content of SSU triglyceride in the fat or oil composition is less than 5%. The oil or fat composition contains at least an oil or fat containing USU triglyceride and an oil or fat containing SSS triglyceride, and a mixture ratio of the former fat and oil and the latter fat (USU fat / SSS fat) is 0.01 to 0.25, The fat and oil composition for chocolate according to any one of claims 1 to 3, wherein the total amount of the former and the latter is 30 to 100%. A chocolate comprising the oil or fat composition according to any one of claims 1 to 4 in an amount of 10% by weight or more. The sum of the SUS, USU, and SSS triglyceride contents in the oil contained in the chocolate is 50 to 95%, and the USU / SUS ratio is 0.3 to 1.2, and the SSS / (SUS + USU) ratio is 0.02 to 0.02. The chocolate according to claim 5, characterized in that it is 0.14. The method for producing a fat and oil composition for chocolate according to any one of claims 1 to 4, wherein a fat or oil containing SSS triglyceride is added to a fat or oil containing USU triglyceride.