JPH0787748B2 - Chocolate composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a chocolate composition. The chocolate composition of the present invention also includes a chocolate-like composition out of chocolate specifications, and in particular, a complex chocolate confectionery consisting of a combination of edible materials such as snacks, crackers and biscuits and general chocolate. It is possible to provide a product which is applied to, and is hardly deformed over time.

[Prior Art] Recently, a consumer preference for chocolate has been shifting from a normal chocolate represented by plate chocolate to a complex chocolate product composed of a combination with other edible ingredients. This complex chocolate product includes a so-called triff type chocolate containing creams or chocolates having a better melting property in the center, or a combination of edible materials such as snacks, crackers and biscuits and chocolates. There are chocolate sweets. Further, the form of these combinations also includes various forms such as sanding, filling and coating.

A common problem with these complex chocolate products is the deformation over time that is thought to be caused by the difference in the physical properties and composition between other edible materials and chocolate.

For example, in the case of a food product in which chocolate is sandwiched with an edible material such as biscuits or crackers, there is a phenomenon that the edible material is detached from the chocolate over time. Further, in the case of a product in which the same edible material is coated with chocolate, part or all of the coated chocolate may be deformed and separated from the edible material. Distortion or deformation of the surface of the coated chocolate reduces its commercial value. The same phenomenon also occurs in the triff type chocolate.

Conventionally, in order to solve the above problems, fats and oils softer than normal chocolate fats and oils, such as milk fat and liquid oil or fats and oils similar thereto, have been used to soften chocolate. It was It is presumed that softening the chocolate reduces the deformation of the chocolate over time, and suppresses the deformation, separation or detachment of the chocolate from the raw material.

[Problems to be Solved by the Invention]

However, when using milk fat, due to the unique flavor of milk fat, the setting of chocolate flavor is limited, and
The heat resistance of chocolate is unavoidable. Further, when liquid oil or the like is used, there arises a problem that the heat resistance of the chocolate is lowered and the bloom resistance is lowered.

Therefore, an object of the present invention is to provide a chocolate composition which is free from deformation over time, has excellent heat resistance and bloom resistance, and has a good flavor and melting in the mouth.

[Means for Solving the Problems]

The present invention has the above-mentioned object of stearic acid and β- in the α-position.
It was achieved by providing a chocolate composition characterized by containing triglyceride having linoleic acid at the position of 5 to 70% by weight in the chocolate oil.

Hereinafter, the chocolate composition of the present invention will be described in detail.

As used herein, the α-position means both the 1-position and the 3-position of the triglyceride, and the β-position means the 2-position.

The triglyceride having stearic acid at the α-position and linoleic acid at the β-position (hereinafter referred to as SLS. S-stearic acid, L-linoleic acid) used in the present invention is a so-called symmetrical triglyceride, and There is enough hardness,
It also melts in the mouth very well.

Chocolate composition of the present invention, the SLS or fat or oil containing the SLS (SLS-containing fat) is a chocolate component, S
It is obtained by blending so that the content of LS is 5 to 70% by weight, preferably 10 to 60% by weight in the oil content of chocolate. If the SLS content is less than 5% by weight, the effect of suppressing daily deformation is reduced, and if it exceeds 70% by weight, the melting of chocolate in the mouth is poor and the amount of cacao mass and cacao powder used is small. As a result, the flavor of chocolate becomes poor.

The above-mentioned SLS-containing fats and oils containing a large amount of linoleic acid at the β-position, such as safflower oil and the like, stearic acid and / or stearic acid esters are transesterified with a lipase having α-position selectivity, It can be produced through usual separation and purification (see JP-A-63-273485).

The chocolate composition of the present invention tends to have a high viscosity during tempering, but by using an oil-soluble emulsifier such as lecithin and condensed polyglycerin ester of cincinoleate, tempering can be performed without any trouble.

Further, the chocolate component other than SLS of the chocolate composition of the present invention may be appropriately selected according to the type of the target chocolate and the like.

The chocolate composition of the present invention is useful as a composite chocolate such as a coated chocolate for coating an edible material and a sand chocolate for sandwiching an edible material.

Examples of the edible material include breads, cakes, donuts, cream puffs, pies, waffles, bakeries such as castella, biscuits, kickies, crackers, pretzels, frames, wafers, pies, potato chips and the like. Examples include snacks, marshmallows, rice crackers, and Japanese sweets.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples of the present invention together with Comparative Examples.

Production Example 1 Based on the description in JP-A No. 63-273485, safflower oil and stearic acid are reacted to remove fatty acids, and then a central oil fraction is collected by solvent fractionation and purified. , SLS-containing fats and oils were produced. This SLS-containing fat contains 82% of SLS consisting of linoleic acid at the β-position and stearic acid at the α-position, and 14% of triglyceride composed of oleic acid at the β-position and stearic acid at the α-position. (By HPLC analysis).

Examples 1 and 2 and Comparative Example 1 SLS-containing oil / fat 80 of Production Example 1 was an oil / fat in which 65 parts of SLS-containing oil / fat of Production Example 1 (weight part, hereinafter the same) and 35 parts of medium-melting point part of palm were mixed. Was mixed with 20 parts of medium-melting point part of palm and Example 2 was used. In addition, cocoa butter was used as Comparative Example 1. The solid fat content (SFC) of the SLS-containing fats and oils of Production Example 1, the fats and oils of Examples 1 and 2 and the cocoa butter of Comparative Example 1 were measured by the NMR method. The results are shown in Table 1 and FIG. 1 below.

As can be seen from Table 1 and FIG. 1, the fats and oils of Examples 1 and 2 showed almost the same SFC as that of the fat and oil (cocoa butter) of Comparative Example 1, and the fats and oils were well melted in the mouth. The fats and oils of Example 1 had SFCs of 70.8 at 35 ° C, 14.4 at 37 ° C and 0.0 at 40 ° C, and had poor melting in the mouth.

Examples 3 and 4 and Comparative Example 2 Using the fats and oils of Example 1, chocolates were produced by the conventional method with the formulations shown in Table 2 below.

The proportion of SLS consisting of stearic acid at the α-position in the oil components of the chocolates of Examples 3 and 4 and Comparative Example 2 was:
It was 7.7%, 15.5% and 0%, respectively.

Each of the chocolates of Examples 3 and 4 and Comparative Example 2 was tempered, sanded in a biscuit, solidified by cooling, and allowed to stand at 20 ° C. to observe changes with time. Example 3
No deformation or detachment occurred in any of the samples using the chocolates of Nos. 4 and 4. On the other hand, in the case of using the chocolate of Comparative Example 2, most of the biscuits detached from the chocolate in about one month.

Further, each of the chocolates of Examples 3 and 4 and Comparative Example 2 was tempered, coated on a hard biscuit, and allowed to stand at 20 ° C. to observe changes with time. No deformation or the like occurred in any of the examples using the chocolates of Examples 3 and 4. On the other hand, in the case of using the chocolate of Comparative Example 2, the coated chocolate was deformed in about 2 to 4 weeks, and the chocolate was separated, distorted or cracked.

Example 5 and Comparative Example 3 Using the SLS-containing fats and oils of Production Example 1, chocolates were produced by the usual method with the formulations shown in Table 3 below.

The proportions of SLS in the oil components of the chocolates of Example 5 and Comparative Example 3 were 52.0% and 77.7%, respectively.

The chocolate of Example 5 had a good melting in the mouth and a good flavor. Also, after tempering the chocolate of Example 5, sanded it in a biscuit to cool and solidify it, then at 20 ° C.
No deformation or detachment occurred even when left to stand.

The chocolate of Comparative Example 3 had poor melting in the mouth and lacked the flavor as chocolate.

〔The invention's effect〕

The chocolate composition of the present invention does not cause deformation over time, and is excellent in heat resistance and bloom resistance, and also has good flavor and melting in the mouth, and is particularly applied to various complex chocolate confectionery. It is possible to manufacture a product with almost no mechanical deformation.

[Brief description of drawings]

FIG. 1 is a graph showing the relationship between the solid fat content and the temperature of the SLS-containing fats and oils of Production Example 1, the fats and oils of Examples 1 and 2, and the cocoa butter of Comparative Example 1.

Claims (1)

[Claims] 1. A chocolate composition comprising a triglyceride having stearic acid at the α-position and linoleic acid at the β-position in an amount of 5 to 70% by weight in the chocolate oil.