JPH0675468B2 - Oily solid - Google Patents

Description

TECHNICAL FIELD The present invention relates to a high-quality oily solid product, and more particularly to an oily solid product having less deterioration of surface gloss over time, that is, excellent bloom resistance. The oily solid product of the present invention is used as chocolates, chocolate confectionery, brittle, curry roux, hayashi roux and the like.

[Problems to be Solved by Prior Art and Invention]

Heretofore, in order to maintain the gloss of the surface of an oily solid product, methods such as blending various emulsifiers, blending specific fat and oil components, or raising the melting point of fats and oils have been tried. But,
The remarkable effect of the use of emulsifiers has not previously been found. On the other hand, by the method of blending the above-mentioned specific fat and oil component or the method of raising the melting point of the fat and oil, a considerable improvement in surface gloss retention, that is, an improvement in bloom resistance is observed. However, in such a method, the amount of fats and oils used for maintaining the surface gloss is considerably large, various restrictions are imposed on the product formulation, and free product design becomes difficult.

[Means for solving problems]

As a result of various studies in view of the above-mentioned present situation, the present inventors have found that when a specific polyglycerin fatty acid ester is added to a specific oily solid product, the surface gloss of the oily solid product is maintained for a very long period of time. That is, they have found that bloom resistance is enhanced, and have completed the present invention.

That is, the present invention contains 25% by weight or more of fats and oils and 0.02 to 5% by weight of polyglycerin fatty acid ester, and the solid fat content of all the fats and oils is 30% by weight or more at 20 ° C. In addition, the polyglycerin fatty acid ester is esterified with stearic acid or hydrogenated soybean fatty acid having a glycerin polymerization degree of 4 or more and an average of 6 mol or more per 1 mol of polyglycerin. To provide an oily solid product.

The oily solid product of the present invention is described in detail below.

The polyglycerin fatty acid ester used in the present invention is esterified with an average of 6 mol or more fatty acid.

The fatty acid that constitutes this polyglycerin fatty acid ester is stearic acid or hydrogenated soybean fatty acid.

The addition amount of the polyglycerin fatty acid ester is 0.02 to 5% by weight, and the more effective addition amount is 0.1 to 1% by weight, based on the whole oily solid product.

The oil-based solid product of the present invention contains 25% by weight or more of fat and oil with respect to the whole, and the essential fat content of the whole fat and oil is 30% by weight or more at 20 ° C. In other words,
Quantify the fats and oils in all raw material components used in the production of oily solids, and also measure the solid fat content of all the fats and oils, and the amount of the fats and oils and the solid fat content fall within the above range. The effect of the present invention is exhibited by adding the above-mentioned polyglycerin fatty acid ester to such an oily solid product for the first time.

The quantification of such oils and fats can be performed by subjecting all the raw material components of the oily solid substance to Soxhlet extraction to extract the oils and fats, and quantifying this. In addition, the solid fat content of all the fats and oils is measured by the conventional method (A.0.CS Recomended Practice Cd 16-81) after conditioning the extracted fats and oils.
This can be done by measuring the solid fat content using a PRAXIS MODEL SPC-900 according to Solid Fat Content).

In the measurement of the solid fat content, when the extracted fat and oil is a temper type fat and oil, the above-mentioned tempering is such that after the fat and oil is completely liquefied, it is left to stand at 0 ° C for 30 minutes to be solidified, and then 20 ° C.
After 2 hours at 30 ° C and 20 ° C for 1 hour, this is repeated 7 times. Further, when the extracted oil and fat is a no-temper type oil and fat, the above-mentioned tempering can be achieved by completely liquefying the oil and fat, leaving it at 0 ° C for 30 minutes to solidify, and then leaving it at 25 ° C for 30 minutes. To do.
The above-mentioned temper type fats and oils have a triglyceride structure containing symmetrical triglycerides similar to cocoa butter, and the no-temper type fats and oils are hardening and / or fractionated fats of liquid oil, that is, trans type fats and oils or lauric type fats and oils ( (Including its hardening and / or fractionated fat).

The oily solid product of the present invention may contain, in addition to the above-mentioned oil and fat components, carbohydrates composed of water, protein, sugar and / or fiber, vitamins, seasonings, spices, emulsifiers and the like. The water content of the oily solid product of the present invention is preferably 10% by weight or less. Further, as the emulsifiers, lecithin and condensed ricinoleic acid polyglycerin ester are preferably used alone or in combination, but acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, tartaric acid monoglyceride, succinic acid monoglyceride, apple Acid monoglycerides and the like can also be used.

Specific examples of the oily solid product of the present invention include chocolate, chocolate confectionery, brittle, curry roux, hayashi roux, and the like. Among the chocolates, in particular, in the case of non-temper type chocolates or non-temper type chocolate confectionery, the effect of the present invention is remarkably exhibited. In the case of tempered chocolates, care should be taken because the viscosity may increase during tempering.

Hereinafter, the present invention will be described in more detail with reference to examples.

Examples 1 and 2, Reference Examples 1 to 3 and Comparative Example 1 No-temper chocolates made of the formulations shown in Table 1 below were produced by a predetermined method.

The solid fat content at 20 ° C of the fats and oils in the above compound is 4
It was 4.2% by weight.

0.6% by weight of various polyglycerin fatty acid ester was added to the above-mentioned non-tempered chocolate, and after sufficient contiguation, it was molded, then cooled and solidified and removed from the mold,
After being left at room temperature, the degree of gloss of the surface over time, that is, the degree of fat bloom was examined. The result is the second
Shown in the table.

As the added polyglycerin fatty acid ester, 1 mol of polyglycerin and 3 parts of stearic acid were added, respectively.
1 mol (Reference Example 1), 4 mol (Reference Example 2), 5 mol (Reference Example 3), 6 mol (Example 1) and 7 mol (Example 2) were used, and those obtained by esterification were used. I was there. In addition, the control (Comparative Example 1) was performed in a system in which no polyglycerin fatty acid ester was added.

Examples 3 and 4, Reference Examples 4 to 6 and Comparative Example 2 Temper-type chocolates made of the formulations shown in Table 3 below were produced by a predetermined method.

The solid fat content at 20 ° C of the fats and oils in the above composition is 7
It was 2.0% by weight.

0.3% by weight of various polyglycerin fatty acid esters was added to the above tempered chocolate, and after sufficient contiguing, tempering and molding, followed by cooling and solidification, demolding, leaving at room temperature and leaving its surface gloss over time. I examined the degree, that is, the degree of fat bloom. The results are shown in Table 4.

As the added polyglycerin fatty acid ester, hydrogenated soybean fatty acid having an iodine value of 75 is 3 mol (Reference Example 4), 4 mol (Reference Example 5), and 5 mol (Reference Example 6) with respect to 1 mol of polyglycerin, respectively. , 6 mol (Example 3) and 7 mol (Example 4) were used, and those obtained by esterification were used. In addition, the control (Comparative Example 2) was performed in a system in which no polyglycerin fatty acid ester was added.

[Effects of the Invention] The oil-based solid product of the present invention can maintain its surface gloss for a long period of time, and therefore its shell life becomes longer.

Claims (6)

[Claims] 1. Containing 25% by weight or more of oil and fat and 0.02 to 5% by weight of polyglycerin fatty acid ester based on the whole,
The solid fat content of the entire oil and fat is 30% by weight or more at 20 ° C., and the polyglycerol fatty acid ester is
An oily solid product characterized by having a glycerin polymerization degree of 4 or more and being esterified with an average of 6 mol or more of stearic acid or hydrogenated soybean fatty acid per 1 mol of polyglycerin. 2. A polyglycerin fatty acid ester of 0.1 to 1
The oily solid product according to claim (1), characterized in that it is contained in a weight percentage. 3. In addition to an oil and fat component, any one kind or two or more kinds of water, protein, carbohydrate, vitamins and emulsifiers is contained, and claim (1) or (2). The oily solid described. 4. The oily solid product according to claim 3, wherein the emulsifiers are lecithin and / or polyglycerin ester of condensed ricinoleic acid. 5. The oily solid product according to any one of claims (1) to (4), wherein the oily solid product is chocolate or chocolate confectionery. 6. The oily solid according to claim 5, wherein the oily solid is a non-tempered chocolate or a non-tempered chocolate confectionery.