JP2018046783A - Powder oil and fat composition for chocolate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powder oil and fat composition for chocolate which improves a solidification speed, improves a slipping-out speed, and can increase heat resistance.SOLUTION: A powder oil and fat composition for chocolate contains a powdery oil and fat composition satisfying the following condition (a): (a) containing an oil and fat component containing one or more XXX-type triglyceride having a fatty acid residue X having carbon number x at 1-position to 3-position of glycerin, where the carbon number x is an integer selected from 10 to 22, the oil and fat component contains β type oil and fat, the particles of the powder oil and fat composition have a plate-like shape, and loose bulk density of the powdery oil and fat composition is 0.05-0.6 g/cm.SELECTED DRAWING: Figure 1

Description

  The present invention improves the solidification rate, improves the mold release rate, and increases the heat resistance of chocolate powder oil and fat composition for chocolate, improved chocolate produced using the oil and fat composition, and production of the improved chocolate The present invention relates to a method, an improved hard butter and a method for producing the same.

  Chocolate is produced from cacao mass, sugar, milk, and the like, and is a food popular with a wide range of people from children to adults. In recent years, the demand for chocolate has been increasing more and more, and it is required to improve the production efficiency at low cost and with good quality. By the way, since cocoa butter is generally expensive, an alternative fat to cocoa butter, that is, chocolate using hard butter has been widely used.

  The hard butter includes a tempering type hard butter containing a lot of target type triglycerides similar to cocoa butter, and a non-tempering type hard butter using not a target type triglyceride but an oil containing a lot of lauric acid and trans fatty acid. . All of these hard butters have the advantage of being able to produce chocolate at a lower cost than cocoa butter, but in general, the use of hard butter slows the solidification rate of chocolate and the problem is that production efficiency decreases. (Patent Document 1).

  Then, the method of adding a crystallization promoter to chocolate etc. and improving the solidification speed of chocolate is examined, for example, esterification rate is 28 to 60% and sorbitol type content is 20 to 40. % Of sorbitan fatty acid esters have been proposed (Patent Document 2). However, emulsifiers such as sorbitan fatty acid esters naturally have a limit in the amount that can be added to chocolate in terms of taste and quality, and there has been a problem that sufficient effects cannot be obtained.

  On the other hand, a general chocolate has a heat resistant temperature of around 31 ° C., and in a hot environment, it may melt and impair quality. Therefore, it has been practiced to improve the heat resistance of chocolate by blending fats and oils having a high melting point with chocolate (Patent Document 3). However, generally, when fats and oils having a high melting point are blended in chocolate, there is a problem that a rough texture remains without being melted in the mouth and the mouth remains.

JP 2009-284899 A JP 2009-209350 A International Publication No. 2003/063602

  An object of this invention is to provide the powder fat composition for chocolates which can improve a solidification speed | rate, a mold release speed | rate improves, and can raise heat resistance.

  As a result of earnest research on a method for producing chocolate capable of improving the solidification rate, improving the mold release rate, and increasing the heat resistance, the present inventors have surprisingly found that a powder that satisfies a specific condition It has been found that by blending the oil / fat composition as a part of the raw material of chocolate, the solidification speed can be improved, the mold release speed can be improved, and the heat resistance can be increased, and the present invention has been completed. That is, the present invention can include the following aspects.

[1] A powdery fat composition for chocolate, which contains a powdery fat composition that satisfies the following condition (a). (A) It is a powdery fat composition containing an oil and fat component containing one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, wherein the carbon number x is 10 to 10 22 is an integer selected from 22, the fat component contains β-type fat, the powder fat composition particles have a plate shape, and the loose bulk density of the powder fat composition is 0.05-0. 6 g / cm ³ .
[2] The powdered fat composition according to [1], wherein the fat component is a β-type fat.
[3] The powdered oil / fat composition according to [1] or [2], wherein the XXX type triglyceride contains 50% by mass or more when the total mass of the oil / fat component is 100% by mass.
[4] The powdery fat composition according to any one of [1] to [3], wherein the carbon number x is an integer selected from 16 to 18.
[5] The powdered fat composition according to any one of [1] to [4], wherein the loose bulk density of the powdered fat composition is 0.1 to 0.4 g / cm ³ .
[6] The powdery fat composition according to any one of [1] to [5], wherein the plate-like shape of the powdery fat composition has an aspect ratio of 1.1 or more.
[7] The powdered oil / fat composition according to any one of [1] to [6], wherein the α-type oil / fat is not detected by differential scanning calorimetry.
[8] The powder fat composition according to any one of [1] to [7], wherein the powder fat composition has a diffraction peak at 4.5 to 4.7 mm in X-ray diffraction measurement.
[9] A peak intensity ratio (4.6 ピ ー ク peak intensity / (4.6 ピ ー ク peak intensity + 4.2 ピ ー ク peak intensity)) in an X-ray diffraction measurement of the powdered fat composition is 0.2 or more, [1 ] The powder oil-fat composition of any one of [8] thru | or [8].
[10] The powdery fat composition contains a β-type fat obtained by cooling and solidifying an oil-fat composition raw material containing a XXX-type triglyceride at a cooling temperature or higher obtained from the following formula, [1] to [ [9] The powdery fat composition according to any one of [9]. Cooling temperature (° C.) = Carbon number ×× 6.6−68
[11] The powdered fat composition contains β-type fat obtained by cooling and solidifying an oil-fat composition raw material containing XXX type triglyceride at a temperature equal to or higher than the melting point of the α-type fat corresponding to the β-type fat. The powdered fat composition according to any one of [1] to [9].
[12] An improved hard butter comprising the hard butter and the powdered fat composition according to any one of [1] to [11].
[13] The improved hard butter according to [12], comprising 1 to 10% by mass of the powdered fat composition with respect to 100% by mass of the hard butter.
[14] An improved chocolate comprising chocolate and the powdered fat composition according to any one of [1] to [11].
[15] The improved chocolate according to [14], comprising 1 to 10% by mass of the powdered oil / fat composition with respect to 100% by mass of oil contained in the chocolate.
[16] A method for producing an improved chocolate, wherein the powdered fat composition according to any one of [1] to [11] is blended with chocolate.
[17] The method for producing an improved chocolate according to [16], wherein 1 to 10% by mass of the powdered fat composition is blended with respect to 100% by mass of the oil contained in the chocolate.
[18] A quality improver for chocolate comprising the powdered fat composition according to any one of [1] to [11] as an active ingredient.
[19] A fat and oil composition for chocolate, which contains a molten fat and oil composition that satisfies the following condition (a). (A) It is a powdery fat composition containing an oil and fat component containing one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, wherein the carbon number x is 10 to 10 22 is an integer selected from 22, the fat component contains β-type fat, the powder fat composition particles have a plate shape, and the loose bulk density of the powder fat composition is 0.05-0. 6 g / cm ³ .

  According to the present invention, as a part of chocolate raw materials, by using a powdered oil composition satisfying specific conditions, the solidification speed is improved, the mold release speed is improved, and the heat resistance is further improved. Anyone can easily produce chocolate. Furthermore, since the solidification speed can be improved and the mold release speed can be improved, the production efficiency can be increased and the manufacturing cost can be reduced. And since heat resistance can also be raised, the consumer who calculates | requires heat resistant chocolate can be satisfied simultaneously. In addition, since the powdered fat composition for chocolate of the present invention is not a food additive but a food, there is little adverse effect on the flavor like an emulsifier, and the addition amount can be freely adjusted, so that quality improvement or production efficiency can be improved. The advantage in terms is great. And since the powdered oil-fat composition for chocolates of this invention is a very fine particle diameter, even if this is added to chocolate, a human will not feel rough and there is almost no influence which it has on food texture. Furthermore, since the powdered oil / fat composition for chocolate of the present invention has less influence on the occurrence of fat bloom as compared with other oils / fats having a high melting point, it can be used with confidence for chocolate. Therefore, it can meet the demand of people who could not be satisfied with the conventional chocolate.

It is a figure which shows the improvement effect of the solidification speed of this invention. It is a figure which shows the improvement effect of the mold release speed | rate of this invention. It is a figure which shows the improvement effect of the heat-resistant limit temperature (heat resistance) of this invention. It is an external appearance photograph of the powdered oil-fat composition (beta type fats and oils) of Production Example 7 of the present invention. It is an external appearance photograph of the powdered oil-fat composition (beta type fats and oils) of Production Example 7 of the present invention. It is an external appearance photograph of the fats and oils composition (alpha-type fat and oil) of the manufacture comparative example 3 of this invention. It is a microscope picture of the powdered fats-and-oil composition (beta type fats and oils) of manufacture Example 7 of this invention. It is a microscope picture of the oil-fat composition (alpha type fat) of the manufacture comparative example 3 of this invention. It is a X-ray-diffraction figure of the powder oil-fat composition ((beta) type | mold fat and oil) of manufacture Example 7 of this invention. It is a X-ray-diffraction figure of the oil-fat composition (alpha type fat) of manufacture comparative example 3 of this invention.

Hereinafter, the chocolate of the present invention and the improved chocolate will be described in order.
<Chocolate>
In the present invention, “chocolate” means “fair competition rules regarding the display of chocolates (S46.3.39 Notification of Fair Trade Commission No. 16, Change H2.6.22, Notification No. 18)” (National Chocolate Industry) The main raw materials are cocoa mass, cocoa powder, edible fats and oils (cocoa butter, vegetable oils, etc.) and sugars (sugar, lactose, maltose, fructose, etc.) If necessary, dairy products, fragrances, emulsifiers, and the like are added, and it is not particularly limited as long as it is manufactured through a chocolate manufacturing process (mixing process, atomization process, refining process, cooling process, etc.). Examples of “chocolate” of the present invention include dark chocolate, black chocolate, milk chocolate, white chocolate, color chocolate and the like that do not use cacao mass. Particularly preferred in the present invention is chocolate using hard butter.
Further, in the present invention, the “improved chocolate” refers to the chocolate defined above containing a “powder fat composition” or “fat composition” defined below, and the “powder fat composition” described above. Compared to chocolate that does not contain a product or oil composition, the solidification rate is improved, the mold release rate is improved, and the heat resistance is increased.

<Hard butter>
“Hard butter” in the present invention is a general term for cacao substitute fats used as fats and oils for chocolate. “Hard butter” is generally classified into a tempering type and a non-tempering type. Tempering type hard butter is mainly composed of symmetrical triglycerides contained in cocoa butter. For example, it contains oleic acid at the 2-position and SOS-type triglyceride (hereinafter also referred to as SOS) in which a saturated fatty acid having 16 or more carbon atoms is bound at the 3-position. Therefore, tempering type hard butter is highly compatible with cocoa butter. Further, the tempering type hard butter needs to be tempered in the same manner as cocoa butter.
On the other hand, non-tempering type hard butter is similar to cacao butter in melting properties, but has a completely different fat structure. Therefore, non-tempering hard butter has low compatibility with cocoa butter. However, since tempering is unnecessary and workability is good, it is widely used in the chocolate region. Non-tempering type hard butter is roughly classified into a lauric acid type and a non-lauric acid type. Lauric acid type hard butter contains lauric acid as a main constituent fatty acid, and typically contains hardened high melting point (palm kernel stearin) obtained by fractionating palm kernel oil and extremely hardened. Yes. This type of hard butter is characterized by melting quickly, but its compatibility with cocoa butter is extremely poor, so the blending ratio of cocoa butter must be reduced as much as possible, resulting in poor cocoa flavor. Non-lauric acid type hard butter is also called trans acid type hard butter. Typically, liquid oil such as low melting point palm olein or soybean oil is hydroisomerized or hydroisomerized. A high melting point portion or a middle melting point portion obtained by separating the above-described products is included. Although the melting properties of this type of hard butter lack the characteristics of dissolving slightly faster than the lauric acid type, the compatibility with cocoa butter is better than that of the lauric acid type, and the cocoa butter is relatively higher than the lauric acid type. Can be blended. However, since it contains a large amount of trans fatty acids, its use has been avoided since the adverse health effects of trans fatty acids have been recognized. Against this background, reduction of trans fatty acids is required for non-lauric acid type hard butter.
Further, in the present invention, the “improved hard butter” is one containing the “powder fat composition” or “fat composition” defined below with respect to the “hard butter” defined above, Compared with hard butter that does not contain "powder fat composition" or "fat composition", when using the improved hard butter, the solidification speed is improved, the mold release speed is improved, and the heat resistance is increased. It can be made of chocolate.

<Solidification speed>
The “solidification rate” in the present invention can be determined from a curve relating to the solid fat content (SFC) of fats and oils. For example, the higher the solid fat content (SFC) after 15 minutes when cooled at 20 ° C., the higher the solidification rate is measured. In addition, SFC of fats and oils can be measured using a well-known SFC measuring apparatus. For example, an SFC measuring device (product name: Minispec MQ-20, manufactured by Bruker Optics) can be mentioned. Examples of the measuring method include a method of measuring SFC every 5 minutes while putting oil and fat in a molten state heated at 45 ° C. into an SFC measuring apparatus and cooling at 20 ° C.

<Die-off speed>
The “die release speed” in the present invention can be determined from the cooling time until the mold release rate reaches 90% after chocolate begins to come out of the mold. That is, the melted chocolate dough is first poured into a mold (for example, a 167 mm x 84 mm x 11 mm transparent polycarbonate mold with a 167 mm x 84 mm upper surface released) and is removed from the mold at regular intervals from the start of cooling. Visually count the number of chocolate going (for example, using a clear polycarbonate mold, the chocolate will appear to rise when it peels). According to the present invention, the “mold release rate” is high when chocolate begins to come off in a shorter cooling time and the mold release rate becomes 90% in a shorter cooling time. The reason why the end point of the “mold release speed” is the release rate of 90% is that it is difficult for all chocolates to come out of the mold, and the measurement tends to vary when the release rate is 100%. Moreover, a mold release rate becomes a standard of the mold release property and productivity of chocolate. When the time when the mold release rate measured using the above-mentioned 167 mm × 84 mm × 11 mm transparent polycarbonate mold is 90% or more is 20 minutes or less, the releasability (mold release) of chocolate is good. Judged that productivity is good. In addition, a mold release rate can be calculated | required with the following formula | equation.
Release rate (%) = number of peeled cells / total number of cells × 100

<Heat resistance>
“Heat resistance” in the present invention can be evaluated from a curve relating to the solid fat content (SFC) of fats and oils. The higher the temperature immediately before the chocolate melts, for example, the higher the temperature when the SFC is 10%, the higher the heat resistance is evaluated. In addition, SFC of fats and oils can be measured using a well-known SFC measuring apparatus. For example, an SFC measuring device (product name: Minispec MQ-20, manufactured by Bruker Optics) can be mentioned. As a measuring method, for example, SFC at 20 ° C. and 25 ° C. is measured while raising the temperature by putting the fats and oils solidified at 10 ° C. into the SFC measuring device. The method of measuring is mentioned.

<Powder oil composition>
The present invention relates to a powdered oil / fat composition for chocolate containing a powdered oil / fat composition that satisfies the following condition (a).
(A) It is a powdery fat composition containing an oil and fat component containing one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, wherein the carbon number x is 10 to 10 22 is an integer selected from 22, the fat component contains β-type fat, the powder fat composition particles have a plate shape, and the loose bulk density of the powder fat composition is 0.05-0. 6 g / cm ³ .
The content of the powdery fat composition satisfying the condition (a) in the powdered fat composition for chocolate is, for example, 50% by weight or more when the total weight of the powdered fat composition for chocolate is 100% by weight. The lower limit is preferably 60% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass or more. For example, 100% by mass or less, preferably 99% by mass or less, more preferably 95% by mass. It is the range which makes% or less upper limit. 100 mass% of the powdered oil / fat composition for chocolate may be a powdery oil / fat composition satisfying the condition (a). The said powdery fat composition can use 1 type, or 2 or more types, Preferably it is 1 type or 2 types, More preferably, 1 type is used.

<Oil component>
The powdered oil / fat composition of the present invention contains an oil / fat component. The fat component contains at least XXX type triglyceride, and optionally other triglycerides.
The fat component includes β-type fat. Here, the β-type fats and oils are fats and oils composed only of β-type crystals, which is one of crystal polymorphs of fats and oils. Other crystalline polymorphic fats and oils include β ′ type fats and oils and α type fats and oils, and β ′ type fats and oils are fats and oils composed only of β ′ type crystals that are one of the polymorphic forms of fats and oils. α-type fats and oils are fats and oils composed only of α-type crystals, which is one of crystal polymorphs of fats and oils. Some fats and oils crystals have the same composition but have different sublattice structures (crystal structures) and are called crystal polymorphs. Typically, there are a hexagonal type, an orthorhombic vertical type, and a triclinic parallel type, which are called α type, β ′ type, and β type, respectively. In addition, the melting points of each polymorph increase in the order of α, β ′, β, and the melting point of each polymorph varies depending on the type of fatty acid residue X having carbon number x. , Trilaurin, trimyristin, tripalmitin, tristearin, triarachidin, and tribehenine, the melting point (° C.) of each polymorph is shown. Table 1 was prepared based on Nissim Garti et al., “Crystallization and Polymorphism of Fats and Fatty Acids”, Marcel Dekker Inc., 1988, pp. 32-33. In preparing Table 1, the melting point temperature (° C.) was rounded to the first decimal place. Further, if the composition of the oil and fat and the melting point of each polymorph are known, it can be detected whether or not β-type oil or fat is present in the oil or fat.

A general method for identifying these polymorphs is an X-ray diffraction method, and diffraction conditions are given by the following Bragg equation.
2 d sin θ = nλ (n = 1, 2, 3,...)
A diffraction peak appears at a position satisfying this equation. Here, d is a lattice constant, θ is a diffraction (incident) angle, λ is an X-ray wavelength, and n is a natural number. From 2θ = 16 to 27 ° of the diffraction peak corresponding to the short face spacing, information on the side packing (sublattice) in the crystal can be obtained, and polymorphism can be identified. In particular, in the case of triacylglycerol, a characteristic peak of β-type is observed at 2θ = 19, 23, 24 ° (near 4.6 °, 3.9 °, near 3.8 °), and α at 21 ° (4.2 °). A characteristic peak of the mold appears. The X-ray diffraction measurement is performed using, for example, an X-ray diffractometer (Rigaku Corporation, sample horizontal X-ray diffractometer UItimaIV) maintained at 20 ° C. As the X-ray light source, CuKα ray (1.54 mm) is most often used.

  Furthermore, the crystalline polymorphism of the fats and oils can be predicted by a differential scanning calorimetry method (DSC method). For example, the prediction of β-type fats and oils is based on a DSC curve obtained by heating up to 100 ° C. at a rate of temperature increase of 10 ° C./min with a differential scanning calorimeter (product number, BSC 6220, manufactured by SII Nano Technology Co., Ltd.). This is done by predicting the crystal structure of the oil.

  Here, the fat and oil component only needs to contain β-type fat or oil, or contains β-type fat and oil as a main component (greater than 50% by mass). As a preferable aspect, the fat and oil component is substantially from β-type fat and oil. In a more preferred embodiment, the oil and fat component is composed of β-type oil and fat, and in a particularly preferred embodiment, the oil and fat component is composed only of β-type oil and fat. The case where all of the oil and fat components are β-type oils and fats is a case where α-type oils and / or β′-type oils and fats are not detected by differential scanning calorimetry. In another preferred embodiment, the fat component (or powdered fat composition containing the fat component) has a diffraction peak in the vicinity of 4.5 to 4.7 mm, preferably 4.6 mm in the X-ray diffraction measurement. In addition, there is no X-ray diffraction peak with a short face interval of the α-type fat and / or β′-type fat in Table 1, especially when there is no diffraction peak in the vicinity of 4.2 mm. It can be determined that all of these are β-type oils and fats. As a further aspect of the present invention, it is preferable that all the fat components are β-type fats and oils, but other α-type fats and β′-type fats and oils may be contained. Here, the fat component in the present invention includes “β-type fat” and an index of the relative amount of β-type fat with respect to α-type fat and β-type fat is the β-type characteristic peak among the X-ray diffraction peaks. Intensity ratio between [alpha] -type characteristic peak and [[beta] -type characteristic peak intensity / [[alpha] -type characteristic peak intensity + [beta] -type characteristic peak intensity)] (hereinafter also referred to as peak intensity ratio). ). Specifically, based on the knowledge about the X-ray diffraction measurement described above, the peak intensity of 2θ = 19 ° (4.6 °) which is a characteristic peak of β type and 2θ = 21 which is a characteristic peak of α type. The ratio of the peak intensity at ° (4.2 mm): 19 ° / (19 ° + 21 °) [4.6 mm / (4.6 mm + 4.2 mm)] It can be understood that “including β-type fats and oils” as an index representing the abundance. In the present invention, it is preferable that all of the oil and fat components are β-type oils and fats (that is, peak intensity ratio = 1). For example, the lower limit value of the peak intensity ratio is, for example, 0.4 or more, preferably 0. 5 or more, more preferably 0.6 or more, still more preferably 0.7 or more, particularly preferably 0.75 or more, and even more preferably 0.8 or more is appropriate. If the peak intensity is 0.4 or more, the β-type oil can be regarded as having a main component of more than 50% by mass. The upper limit of the peak intensity ratio is preferably 1, but 0.99 or less, 0.98 or less, 0.95 or less, 0.93 or less, 0.90 or less, 0.85 or less, 0.80 or less Etc. The peak intensity ratio may be any one or any combination of the above lower limit value and upper limit value.

<XXX type triglyceride>
The oil and fat component of the present invention includes one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin. The XXX type triglyceride is a triglyceride having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, and each fatty acid residue X is the same as each other. Here, the carbon number x is an integer selected from 10 to 22, preferably an integer selected from 12 to 22, more preferably an integer selected from 14 to 20, still more preferably selected from 16 to 18 Is an integer.
The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue X include residues such as capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, but are not limited thereto. More preferred as fatty acids are lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, more preferred are myristic acid, palmitic acid, stearic acid and arachidic acid, and even more preferred is palmitic acid. Acids and stearic acid.
The content of the XXX type triglyceride is, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass when the total mass of the fat and oil component is 100% by mass. The lower limit is, for example, 100% by mass or less, preferably 99% by mass or less, and more preferably 95% by mass or less. XXX type triglycerides can be used singly or in combination of two or more, preferably one or two, more preferably one. When there are two or more types of XXX type triglycerides, the total value is the content of XXX type triglycerides.

<Other triglycerides>
The oil and fat component of the present invention may contain other triglycerides other than the XXX type triglyceride as long as the effects of the present invention are not impaired. The other triglycerides may be a plurality of types of triglycerides, and may be synthetic fats and oils or natural fats and oils. Examples of synthetic fats and oils include glyceryl tricaprylate and glyceryl tricaprate. Examples of natural fats and oils include cocoa butter, sunflower oil, rapeseed oil, soybean oil, and cottonseed oil. When the total triglyceride in the oil and fat component of the present invention is 100% by mass, there is no problem even if other triglycerides are contained in an amount of 1% by mass or more, for example, about 5 to 50% by mass. The content of other triglycerides is, for example, 0 to 30% by mass, preferably 0 to 18% by mass, more preferably 0 to 15% by mass, and still more preferably 0 to 8% by mass.

<Other ingredients>
The powdery fat composition of the present invention may optionally contain other components such as emulsifiers, fragrances, skim milk powder, whole fat milk powder, cocoa powder, sugar, dextrin, etc., in addition to the above oil and fat components such as triglycerides. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the powdered oil and fat composition is 100% by mass, 0 to 70% by mass, preferably Is 0 to 65 mass%, more preferably 0 to 30 mass%. 90% by mass or more of the other components are preferably a powder having an average particle size of 1000 μm or less, and more preferably a powder having an average particle size of 500 μm or less. In addition, the average particle diameter here is a value measured by a laser diffraction scattering method (ISO133201 and ISO9276-1).
However, it is preferable that the preferred powdered fat composition of the present invention consists essentially of the above fat component, and the fat component preferably consists essentially of triglyceride. In addition, “substantially” means that the component other than the fat component contained in the fat composition or the component other than the triglyceride contained in the fat component is 100% by mass of the powdered fat composition or fat component, For example, it means 0 to 15% by mass, preferably 0 to 10% by mass, more preferably 0 to 5% by mass.

<Production of powdered oil and fat composition>
The powdered oil and fat composition of the present invention melts an oil and fat composition raw material containing one or more XXX type triglycerides having a fatty acid residue X of carbon number x at the 1st to 3rd positions of glycerin, and at a specific cooling temperature. By maintaining and solidifying by cooling, a powdery oil / fat composition (powder / fat composition) can be obtained without taking special processing means such as mechanical pulverization by a pulverizer such as spray or mill. More specifically, (a) preparing an oil and fat composition raw material containing the XXX type triglyceride, optionally heating the oil and fat composition raw material obtained in step (a) as step (b), The oil and fat composition raw material in a molten state is obtained by dissolving the triglyceride contained in the raw material, and (d) the oil and fat composition raw material is cooled and solidified to contain β-type oil and fat, and the particle shape is plate-like Is obtained. The powder oil composition can also be produced by applying known pulverization processing means such as a hammer mill and a cutter mill to the solid obtained after cooling.

The cooling in the step (d) is, for example, the temperature of the molten fat composition raw material at a temperature lower than the melting point of the β-type fat of the fat component contained in the fat composition raw material, and the following formula:
Cooling temperature (° C.) = Carbon number ×× 6.6−68
It is performed at a temperature higher than the cooling temperature required from If it cools in such a temperature range, since a beta type oil and fat can be produced | generated efficiently and a fine crystal | crystallization is made, a powdered oil and fat composition can be obtained easily. The term “fine” refers to the case where the primary particles (smallest size crystals) are, for example, 20 μm or less, preferably 15 μm or less, more preferably 10 μm. Moreover, if it does not cool in such a temperature range, (beta) type fats and oils will not produce | generate, but the solid substance which has the space | gap which increased the volume rather than the fats and oils composition raw material may be impossible. Furthermore, in the present invention, by cooling in such a temperature range, β-type fats and oils are produced in a stationary state, and the particles of the powdered fats and oils composition are formed into a plate shape. This is useful for specifying the powdered fat composition of the present invention. As a preferable average particle diameter of the powder oil-fat composition for chocolate of this invention, the average particle diameter of 20 micrometers or less can be mentioned, for example. The method for measuring the average particle diameter is as described above. Furthermore, since fine particles of 20 μm or less are difficult to be sensed by human senses, a powder oil composition having a high melting point is added to chocolate without giving a rough texture by using particles of 20 μm or less. be able to. Furthermore, by using particles of 20 μm or less, even if a powdery fat composition having a high melting point is added to chocolate, the fat bloom phenomenon (cocoa butter contained in the chocolate melts on the product surface due to a rise in temperature, resulting in white crystals. (Hereinafter referred to simply as “bloom”). These are great advantages of using the powdered fat composition of the present invention for chocolate.

<Characteristics of powdered oil and fat composition>
The powdery fat composition of the present invention is a powdery solid at ordinary temperature (20 ° C.).
Loose bulk density of the powder fat and oil composition of the present invention, for example, be comprised of substantially only the oil component, 0.05~0.6g / cm ^3, preferably 0.1 to 0.5 g / cm ^3, more preferably from 0.1 to 0.4 g / cm ³ or 0.15~0.4g / cm ^3, more preferably from 0.2 to 0.3 g / cm ^3. Here, the “loosened bulk density” is a packing density in a state where the powder is naturally dropped. The loose bulk density (g / cm ³ ) is measured by, for example, dropping an appropriate amount of the powdered fat composition from about 2 cm above the upper opening end of the graduated cylinder into a graduated cylinder with an inner diameter of 15 mm × 25 mL, It can be determined by measuring the filled mass (g) and reading the volume (mL), and calculating the mass (g) of the powdered oil / fat composition per mL. The loose bulk density can also be calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk density measuring instrument of Kuramochi Scientific Instruments. Specifically, 120 mL of a sample is dropped into the receiver from a position 38 mm high from the upper opening of the receiver (100 mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). The sample swelled from the receiver is scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 mL) of the receiver is weighed, and the loose bulk density can be obtained from the following equation.
Loose bulk density (g / mL) = A (g) / 100 (mL)
The measurement is preferably performed three times and the average value is taken.

  Further, the powdered fat composition of the present invention usually has a plate-like particle shape, for example, 5 to 200 μm, preferably 10 to 150 μm, more preferably 20 to 120 μm, and even more preferably 25 to 25 μm. It has an average particle diameter (effective diameter) of 100 μm. Here, the average particle diameter (effective diameter) can be determined based on a laser diffraction scattering method (ISO133201, ISO9276-1) with a particle size distribution measuring device (for example, Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.). The effective diameter means the particle diameter of the spherical shape when the actually measured diffraction pattern of the crystal to be measured matches the theoretical diffraction pattern obtained on the assumption that it is spherical. Thus, in the case of the laser diffraction scattering method, the effective diameter is calculated by fitting the theoretical diffraction pattern obtained on the assumption of a sphere and the actual diffraction pattern, so even if the measurement target is a plate shape Even a spherical shape can be measured by the same principle. Here, the plate-like shape preferably has an aspect ratio of 1.1 or more, more preferably an aspect ratio of 1.2 or more, still more preferably 1.2 to 3.0, particularly preferably, The aspect ratio is 1.3 to 2.5, and more preferably 1.4 to 2.0. The aspect ratio here is defined as the ratio of the length of the long side to the length of the short side of the particle figure surrounded by a rectangle circumscribing so as to minimize the area. Further, when the particles are spherical, the aspect ratio is smaller than 1.1. In the conventional method, in which oils with a high solid fat content such as extremely hardened oil are dissolved and sprayed directly, the particles of the powdered oil composition become spherical due to surface tension, and the aspect ratio is less than 1.1. Become. The aspect ratio is measured, for example, by measuring the length in the major axis direction and the length in the minor axis direction of the arbitrarily selected particles by direct observation with an optical microscope, a scanning electron microscope, or the like. It can obtain | require as an average value of the obtained number.

<The manufacturing method of a powder oil-fat composition>
The powdered fat composition of the present invention comprises the following steps:
(A) a step of preparing an oil and fat composition raw material containing XXX type triglyceride,
(B) The optional step of heating the fat composition raw material obtained in step (a) arbitrarily to obtain the molten fat composition raw material by dissolving the triglyceride contained in the fat composition raw material, (D) a step of cooling and solidifying the oil-and-fat composition raw material to obtain a powdered oil-and-fat composition containing β-type oil and fat and having a plate-like particle shape;
It can manufacture by the method containing.
Moreover, between the said process (b) and (d), the arbitrary processes for accelerating | stimulating powder production as a process (c), for example, (c1) Seeding process, (c2) Tempering process, and / or (c3) A pre-cooling step may be included. Further, the powdered fat composition obtained in the step (d) may be obtained by the step (e) of obtaining a powdery fat composition by grinding the solid obtained after cooling in the step (d). Good. Hereinafter, the steps (a) to (e) will be described.

(A) Raw material preparation step The oil and fat composition raw material containing the XXX type triglyceride prepared in the step (a) is one or more XXX type triglycerides having a fatty acid residue X having a carbon number x at positions 1 to 3 of glycerin. It is manufactured based on the manufacturing method of fats and oils, such as normal XXX type triglyceride containing, or can be easily obtained from the market. Here, the XXX-type triglyceride specified by the carbon number x and the fatty acid residue X is the same as that of the finally obtained fat component except for the crystal polymorph. The raw material may contain β-type fats and oils, for example, the β-type fats and oils may contain 0.1% by mass or less, 0.05% by mass or less, or 0.01% by mass or less. . However, since the β-type fats and oils disappear when the raw material is brought into a molten state by heating or the like, the raw material may be a raw material in a molten state. For example, when the raw material is in a molten state, the fact that β-type fats and oils are substantially not included is not limited to XXX type triglycerides, but also means that substantially all of the fat and oil components are not β-type fats and oils. Presence of the type fat / oil can be confirmed by confirming the diffraction peak due to the β type fat / oil by the above-mentioned X-ray diffraction measurement, the β type fat / oil by the differential scanning calorimetry, and the like. The amount of β-type oil / fat in the case of “substantially free of β-type oil / fat” is the intensity ratio between the characteristic peak of β-type and the characteristic peak of α-type among the X-ray diffraction peaks [characteristic of β-type It can be assumed from the following: intensity of target peak / (intensity of characteristic peak of α type + intensity of characteristic peak of β type)] (peak intensity ratio). The said peak intensity ratio of the said fat-and-oil composition raw material is 0.2 or less, for example, Preferably, it is 0.15 or less, More preferably, it is 0.10 or less. The oil and fat composition raw material may contain one or more XXX triglycerides as described above, preferably one or two, more preferably one.
Specifically, for example, the XXX type triglyceride can be produced by direct synthesis using a fatty acid or a fatty acid derivative and glycerin. As a method of directly synthesizing XXX type triglyceride, (i) a method of directly esterifying a fatty acid having X carbon atoms and glycerin (direct ester synthesis), (ii) a carboxyl group of fatty acid X having carbon number x is an alkoxyl group A method of reacting fatty acid alkyl (for example, fatty acid methyl and fatty acid ethyl) and glycerin under basic or acidic catalytic conditions (transesterification synthesis using fatty acid alkyl), (iii) a fatty acid having x carbon number The method (acid halide synthesis | combination) with which the fatty acid halide (for example, fatty acid chloride and fatty acid bromide) by which the hydroxyl group of the carboxyl group of X was substituted with halogen and glycerol is made to react in a basic catalyst is mentioned.
XXX type triglycerides can be produced by any of the methods (i) to (iii) described above, but from the viewpoint of ease of production, (i) direct ester synthesis or (ii) transesterification synthesis using fatty acid alkyls Preferably, (i) direct ester synthesis is more preferred.

In order to produce XXX type triglyceride by (i) direct ester synthesis, from the viewpoint of production efficiency, it is preferable to use 3 to 5 mol of fatty acid X or fatty acid Y with respect to 1 mol of glycerin, and 3 to 4 mol is used. It is more preferable.
The reaction temperature in (i) direct ester synthesis of XXX type triglyceride may be a temperature at which the water produced by the esterification reaction can be removed from the system, for example, 120 ° C to 300 ° C is preferable, and 150 ° C to 270 ° C is preferable. More preferably, 180 degreeC-250 degreeC is further more preferable. By performing the reaction at 180 to 250 ° C., XXX type triglyceride can be produced particularly efficiently.

In the (i) direct ester synthesis of XXX type triglyceride, a catalyst for promoting the esterification reaction may be used. Examples of the catalyst include an acid catalyst and an alkaline earth metal alkoxide. It is preferable that the usage-amount of a catalyst is about 0.001-1 mass% with respect to the total mass of a reaction raw material.
In (i) direct ester synthesis of XXX type triglycerides, after the reaction, the catalyst and raw material unreacted substances are removed by performing known purification treatments such as washing with water, alkaline deoxidation and / or vacuum deoxidation, and adsorption treatment. can do. Furthermore, the obtained reaction product can be further purified by performing decolorization / deodorization treatment.

  The amount of the XXX type triglyceride contained in the oil and fat composition raw material is, for example, 100 to 50% by mass, preferably 95 to 55% by mass, when the total mass of all triglycerides contained in the raw material is 100% by mass. More preferably, it is 90-60 mass%. Still more preferably, it is 85-65 mass%.

<Other triglycerides>
As the other triglyceride serving as the raw material for the oil and fat composition containing XXX type triglyceride, various triglycerides may be included in addition to the above XXX type triglyceride, as long as the effects of the present invention are not impaired. As other triglycerides, for example, an X2Y type triglyceride in which one fatty acid residue X of the XXX type triglyceride is substituted with a fatty acid residue Y, and two fatty acid residues X in the XXX type triglyceride are substituted with a fatty acid residue Y. XY2 type triglyceride etc. can be mentioned.
The amount of the other triglyceride is, for example, 0 to 100% by mass, preferably 0 to 70% by mass, more preferably 1 to 40% by mass when the total mass of the XXX type triglyceride is 100% by mass.

  Moreover, as an oil-fat composition raw material of this invention, you may use what hydrogenated, transesterified, or fractionated with respect to the naturally-derived triglyceride composition instead of directly synthesize | combining the said XXX type triglyceride. Examples of the naturally occurring triglyceride composition include rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, palm stearin, and mixtures thereof. Particularly preferred are hardened oils, partially hardened oils and extremely hardened oils of these naturally derived triglyceride compositions. More preferred are hard palm stearin, high oleic sunflower oil extremely hardened oil, rapeseed extremely hardened oil, and soybean extremely hardened oil.

Furthermore, as the oil and fat composition raw material of the present invention, a commercially available triglyceride composition or synthetic oil and fat can be mentioned. For example, as a triglyceride composition, hard palm stearin (manufactured by Nisshin Oillio Group Co., Ltd.), rapeseed extremely hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.), soybean super hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) can be mentioned. it can. Synthetic fats and oils include tripalmitin (manufactured by Tokyo Chemical Industry Co., Ltd.), tristearin (manufactured by Sigma Aldrich), tristearin (manufactured by Tokyo Chemical Industry Co., Ltd.), triarachidin (manufactured by Tokyo Chemical Industry Co., Ltd.) and tribehenine (manufactured by Tokyo Chemical Industry Co., Ltd.). Manufactured by Kogyo Co., Ltd.).
In addition, palm extremely hardened oil has a low content of XXX type triglyceride, and therefore can be used as a dilute component of triglyceride.

<Other ingredients>
In addition to the triglyceride, the oil and fat composition raw material may optionally contain other components such as a partial glyceride, a fatty acid, an antioxidant, an emulsifier, and a solvent such as water. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of XXX type triglyceride is 100% by mass, 0 to 5% by mass, preferably It is 0-2 mass%, More preferably, it is 0-1 mass%.

When the said fat-and-oil composition raw material contains two or more components, you may mix arbitrarily. Any known mixing method may be used for mixing as long as a homogeneous reaction substrate can be obtained. For example, a paddle mixer, an adihomo mixer, a disper mixer, or the like can be used.
You may mix the said heating under a heating as needed. The heating is preferably at the same level as the heating temperature in step (b) described below, for example, 50 to 120 ° C, preferably 60 to 100 ° C, more preferably 70 to 90 ° C, and further preferably 80 ° C. Is called.

(B) The process of obtaining the said fat-and-oil composition of a molten state Before the said (d) process, when the fat-and-oil composition raw material prepared by the said process (a) is in a molten state at the time of preparation, please heat. Although it is cooled as it is, when it is not in a molten state at the time of preparation, it is arbitrarily heated to melt the triglyceride contained in the oil composition raw material to obtain a molten oil composition raw material.
Here, the heating of the oil and fat composition raw material is performed at a temperature equal to or higher than the melting point of the triglyceride contained in the oil and fat composition raw material, particularly a temperature at which the XXX type triglyceride can be melted, for example, 70 to 200 ° C, preferably 75 to 150 ° C. More preferably, the temperature is 80 to 100 ° C. Moreover, it is appropriate that the heating is continued for, for example, 0.1 to 3 hours, preferably 0.3 to 2 hours, more preferably 0.5 to 1 hour.

(D) Step of cooling the molten fat composition to obtain a powdered fat composition The molten fat composition raw material prepared in the above step (a) or (b) is further cooled and solidified to form β-type A powdery fat composition containing fats and oils and having a plate-like particle shape is formed.
Here, in order to “cool and solidify a molten fat composition raw material”, the upper limit value of the cooling temperature is obtained by using the molten fat composition raw material as a β-type fat of the fat component contained in the fat composition raw material. It is necessary to keep the temperature lower than the melting point of. For example, in the case of XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, the melting point of β type fat is: Since it is 74 ° C. (Table 1), it is 1-30 ° C. lower than the melting point (ie 44-73 ° C.), preferably 1-20 ° C. lower than the melting point (ie 54-73 ° C.), more preferably 1-15 ° C. below the melting point (ie 59-73 ° C.), particularly preferably 1 ° C., 2 ° C., 3 ° C., 4 ° C., 5 ° C., 6 ° C., 7 ° C., 8 ° C., 9 ° C. or 10 ° C. Temperature.
More preferably, in order to obtain the β-type oil and fat, it is appropriate to keep the cooling temperature lower than the cooling temperature obtained from the following formula as the lower limit value of the cooling temperature.
Cooling temperature (° C.) = Carbon number ×× 6.6−68
(In the formula, carbon number x is carbon number x of XXX type triglyceride contained in the oil and fat composition raw material)
In order to obtain β-type fats and oils containing XXX type triglycerides, the cooling temperature is set to α-type fats other than β-type fats and β′-type fats and oils other than β-type fats. This is because it is necessary to set a temperature at which crystallization does not occur. Since the cooling temperature mainly depends on the molecular size of the XXX type triglyceride, it can be understood that there is a certain correlation between the carbon number x and the lower limit of the optimum cooling temperature.
For example, when the XXX type triglyceride contained in the oil and fat composition raw material is XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, the lower limit of the cooling temperature is 50.8 ° C. or more. Therefore, in the case of the XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, the temperature for “cooling and solidifying the molten oil composition raw material” is more preferably 50.8 ° C. or more and 72 ° C. or less. Become.
Moreover, when XXX type | mold triglyceride is a 2 or more types of mixture, the lower limit can be determined according to the cooling temperature with the smaller carbon number x. For example, the XXX type triglyceride contained in the oil and fat composition raw material is a mixture of XXX type triglyceride having 3 palmitic acid residues having 16 carbon atoms and XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms. In this case, the lower limit of the cooling temperature is 37.6 ° C. or higher in accordance with the smaller carbon number of 16.

  As another aspect, the lower limit value of the cooling temperature is suitably a temperature equal to or higher than the melting point of the α-type oil or fat corresponding to the β-type oil or fat of the oil or fat composition raw material containing the XXX type triglyceride. For example, when the XXX-type triglyceride contained in the oil-and-fat composition raw material is a XXX-type triglyceride having 3 stearic acid residues having 18 carbon atoms, an α-type oil and fat of the XXX-type triglyceride having 3 stearic acid residues Since the melting point is 55 ° C. (Table 1), the temperature for “cooling and solidifying the molten oil and fat composition raw material” in this case is preferably 55 ° C. or more and 72 ° C. or less.

  As another aspect, the cooling of the raw material for the fat and oil composition in the molten state is, for example, when x is 10 to 12, the final temperature is preferably -2 to 46 ° C, more preferably 12 to 44 ° C, still more preferably. It is performed by cooling to a temperature of 14 to 42 ° C. For example, when x is 13 or 14, the final temperature in cooling is preferably 24 to 56 ° C, more preferably 32 to 54 ° C, still more preferably 40 to 52 ° C, and when x is 15 or 16, Preferably it is 36-66 degreeC, More preferably, it is 44-64 degreeC, More preferably, it is 52-62 degreeC, When x is 17 or 18, Preferably it is 50-72 degreeC, More preferably, it is 54-70 degreeC, Furthermore, Preferably, it is 58 to 68 ° C. When x is 19 or 20, it is preferably 62 to 80 ° C, more preferably 66 to 78 ° C, still more preferably 70 to 77 ° C, and when x is 21 or 22. Is preferably 66 to 84 ° C, more preferably 70 to 82 ° C, and still more preferably 74 to 80 ° C. At the final temperature, for example, preferably 2 hours or more, more preferably 4 hours or more, still more preferably 6 hours or more, preferably 2 days or less, more preferably 24 hours or less, still more preferably 12 hours or less, It is appropriate to stand still.

(C) Powder production promotion step Further, before the step (d), between the above steps (a) or (b) and (d), (c) As an optional step for promoting powder production, You may perform the process by the seeding method (c1), the tempering method (c2), and / or the (c3) precooling method with respect to the oil-fat composition raw material of the molten state used by d). Any of these optional steps (c1) to (c3) may be performed alone, or a plurality of steps may be combined. Here, between step (a) or (b) and step (d) is after step (a) or (b) in step (a) or (b) and in step (d). It means to include the previous step (d).
The seeding method (c1) and the tempering method (c2) are carried out before the cooling to the final temperature in order to make the oil and fat composition raw material in a molten state more reliable in the production of the oil and fat composition of the present invention. And a method for accelerating the production of powder for treating a raw material of an oil and fat composition in a molten state. Here, the seeding method (c1) is a method in which a small amount of a component that becomes a powder core (seed) is added at the time of cooling the oil and fat composition raw material in a molten state to promote powdering. Specifically, for example, the XXX type triglyceride having the same carbon number as that of the XXX type triglyceride in the fat and oil composition raw material is preferably 80% by mass or more to the fat and oil composition raw material in the molten state obtained in the step (b). More preferably, an oil and fat powder containing 90% by mass or more is prepared as a core (seed) component. At the time of cooling the fat / oil composition raw material in a molten state, the temperature of the fat / oil composition raw material reaches, for example, a final cooling temperature ± 0 to + 10 ° C., preferably +5 to + 10 ° C. At this point, 0.1 to 1 part by mass, preferably 0.2 to 0.8 parts by mass, is added to 100 parts by mass of the oil and fat composition raw material in the molten state, thereby pulverizing the oil and fat composition. It is a way to promote.
In addition, the tempering method (c2) is a temperature lower than the cooling temperature in the step (d), for example, 5 to 20 ° C., before cooling at the final cooling temperature in cooling the fat and oil composition raw material in a molten state. Promoting pulverization of the oil and fat composition by cooling to a low temperature, preferably 7 to 15 ° C, more preferably about 10 ° C, preferably for 10 to 120 minutes, more preferably about 30 to 90 minutes It is a method to do.
Furthermore, the preliminary cooling method (c3) includes the XXX type triglyceride before the molten oil composition raw material obtained in the step (a) or (b) is cooled in the step (d). A method of once cooling at a temperature between the temperature at which the oil / fat composition raw material is prepared and the cooling temperature at the time of cooling the oil / fat composition raw material, in other words, from the molten state temperature in the step (a) or (b) Is preliminarily cooled at a temperature higher than the cooling temperature of step (d). (C3) Subsequent to the pre-cooling method, cooling is performed at the cooling temperature at the time of cooling the fat composition raw material in the step (d). The temperature higher than the cooling temperature of the step (d) is, for example, a temperature 2 to 40 ° C. higher than the cooling temperature of the step (d), preferably a temperature higher by 3 to 30 ° C., more preferably a temperature higher by 4 to 30 ° C., More preferably, the temperature may be as high as about 5 to 10 ° C. The lower the temperature for the preliminary cooling, the shorter the main cooling time at the cooling temperature in the step (d). That is, unlike the seeding method or the tempering method, the pre-cooling method is a method that can promote the pulverization of the oil / fat composition by simply lowering the cooling temperature stepwise, and has a great advantage in industrial production.

(E) Step of obtaining a powdered fat composition by pulverizing a solid matter More specifically, the step of obtaining a powdered fat composition by cooling in the step (d) is more specifically a solid matter obtained by cooling in the step (d). It may be performed by the process (e) which grind | pulverizes and obtains a powdery oil-fat composition.
More specifically, first, the oil composition raw material is melted to obtain a molten oil composition, and then cooled to form a solid having voids whose volume is increased as compared with the molten oil composition raw material. . The fat and oil composition that has become a solid having voids can be pulverized by applying a light impact, and the solid is easily disintegrated into a powder form.
Here, a means for applying a light impact is not particularly specified, but a method of lightly applying vibration (impact) and pulverizing (raising) by shaking, sieving, etc. is simple and preferable.
The solid material may be pulverized by a known pulverization means. Examples of such pulverization means include a hammer mill and a cutter mill.

<Content of powdered fat composition in improved hard butter or improved chocolate>
The powdered fat composition for chocolate of the present invention is contained on the basis of “oil”. When the final product is an improved hard butter, it can be contained in the hard butter on the basis of the hard butter (all corresponding to the oil content) to obtain the improved hard butter of the present invention. That is, 1-10 mass% is contained with respect to 100 mass% of hard butter. More preferably, it is 1-8 mass%, More preferably, it is 1-5 mass%. Moreover, when a final product is improved chocolate, it contains in chocolate on the basis of the oil content in chocolate, and the improved chocolate of this invention can be obtained. That is, it is contained at 1 to 10% by mass with respect to 100% by mass of oil in the chocolate. More preferably, it is 1-8 mass%, More preferably, it is 1-5 mass%.
The desired effect of the present invention can be obtained by adding at least 1% by mass or more of the powdered fat composition for chocolate of the present invention to the oil content in the improved hard butter or improved chocolate. Moreover, it is preferable to contain 10% by mass or less of a powdered oil / fat composition with respect to 100% by mass of the oil content in the improved hard butter or the improved chocolate, since there is no adverse effect on physical properties and texture. In addition, since the said powdery fat composition for chocolates may melt | dissolve with a heat | fever in the manufacture process of chocolate, it can replace with the said powdery fat composition for chocolates, and can also add the said fats and oils composition for chocolates in a molten state. It is. The content of the fat composition for chocolate is the same as that defined in the powdered fat composition.

  Here, in the oil contained in the improved chocolate of the present invention, in addition to the hard butter defined above and the edible fat and oil defined in the following paragraph, the oil-containing raw material for chocolate (cocoa mass, cocoa powder, whole fat powdered milk, etc.) The derived oil is also included. For example, generally, 55% by mass of cocoa mass is cocoa butter (oil), 11% by mass in cocoa powder is cocoa butter (oil), and 25% by mass of whole milk powder is milk fat (oil). . Therefore, the “oil” contained in the improved chocolate in the present invention may be a total value of hard butter, edible fats and oils blended in the improved chocolate, and oil derived from the oil-containing raw material of chocolate. In addition, since the oil content in improved chocolate becomes a reference | standard of content of a powder fat composition, in this invention, the powder fat composition of this invention is not contained in the "oil" in the said improved chocolate. .

<Edible fats and oils contained in improved chocolate>
The improved chocolate of the present invention can contain any edible fat. Examples of such edible oils and fats include edible oil, margarine, fat spread, and shortening, and one or more of these can be used in combination. Examples of the raw material for the edible fat include palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, Soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter and the like, and mixed oils, processed oils and the like thereof can be used. The amount of these edible fats and oils can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of oil derived from the oil-containing raw material of chocolate is 100% by mass, It is 0-100 mass%, Preferably it is 0-75 mass%, More preferably, it is 0-50 mass%.

<Sugars contained in improved chocolate>
The improved chocolate of the present invention preferably contains a saccharide. Examples of sugars include sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reducing sugar polydextrose, Oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitolose, maltitol, erythritol, mannitol, raffinose, dextrin and the like can be used. The content of the saccharide contained in the improved chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and further preferably, when the total mass of the chocolate is 100% by mass. 30-50% by mass.

<Other ingredients contained in the improved chocolate>
The improved chocolate of this invention can use the raw material generally mix | blended in manufacture of chocolate other than fats and oils and saccharides. Specifically, for example, dairy products such as whole milk powder and skim milk powder, cacao ingredients such as cacao mass and cocoa powder, various powders such as soy flour, soy protein, processed fruit products, processed vegetable products, matcha tea powder, coffee powder, etc. , Gums, starches, antioxidants, colorants, fragrances, emulsifiers and the like can be used.

<Method for producing improved chocolate>
The improved chocolate of the present invention can be produced by a conventionally known method. The improved chocolate of the present invention has, for example, fats and oils (including hard butter), cacao components, sugars, dairy products, emulsifiers and the like as raw materials so that the final fat content in the chocolate is 25 to 65% by mass. As part of the raw material, the powdered fat composition is once dissolved and added as a molten fat composition, or the powdered fat composition is added as it is, and the mixing step, the atomization step (refining), the scouring step ( Conching), a cooling process and the like. For example, mixing chocolate raw materials (mixing process), refining by roll application (atomization process), conching (scouring process), putting into a mold and solidifying by cooling (cooling process) Can do. In addition, in the manufacturing method of the improved chocolate of this invention, it depends on the kind of hard butter to be used whether tempering is performed.

<Quality improver for chocolate>
By the way, as described above, since the powdered fat composition used in the present invention improves the solidification speed, the mold release speed is improved, and the heat resistance is improved, the present invention is improved. Relates to a quality improver for chocolate, which comprises the above-mentioned powdered fat composition as an active ingredient. As shown below, by blending the quality improver for chocolate of the present invention in the raw material of conventional chocolate, the solidification rate of the chocolate is improved, the mold release rate is improved, and the heat resistance is increased. The quality improvement effect can be achieved.
The quality improver for chocolate of the present invention contains the above-described powdered fat composition. Since the quality improving agent for chocolate of the present invention exerts an effect in a small amount, the above-described powdered fat composition is preferably contained in an amount of 60% by mass or more, more preferably 80% by mass or more, and further preferably 100% by mass. % Or more.
Moreover, the quality improver for chocolate of this invention should just contain the powder oil-fat composition mentioned above as an active ingredient, and in the range which does not impair the effect of this invention besides this, soybean oil, rapeseed oil, etc. Other ingredients such as an oil and fat, dextrin, starch and other excipients, quality improvers and the like may be used.
However, the preferred quality improver for chocolate of the present invention preferably consists essentially of the powdered fat composition. In addition, “substantially” means that components other than the powdered fat composition contained in the chocolate quality improver, for example, 0 to 15% by mass, preferably 0 to 15% by mass, preferably 100% by mass of the quality improver for chocolate It means 0 to 10% by mass, more preferably 0 to 5% by mass.

EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not restrict | limited to these at all. Also. In the following, “%” indicates mass% unless otherwise specified.
[Analysis method]
・ Triglyceride composition gas chromatography analysis conditions
DB1-ht (0.32mm × 0.1μm × 5m) Agilent Technologies (123-1131)
Injection volume: 1.0 μL
Inlet: 370 ° C
Detector: 370 ° C
Split ratio: 50/1 35.1kPa Constant pressure column CT: 200 ° C (0min hold) to (15 ° C / min) to 370 ° C (4min hold)
X-ray diffraction measurement Using an X-ray diffractometer UltimaIV (manufactured by Rigaku Corporation), CuKα (λ = 1.542 mm) as a radiation source, using a filter for Cu, output 1.6 kW, operating angle 0.96 to The measurement was performed under the conditions of 30.0 ° and a measurement speed of 2 ° / min. By this measurement, the presence of α-type oil and fat, β′-type oil and fat, and β-type oil and fat in the oil and fat component containing XXX type triglyceride was confirmed. When it had only a peak near 4.6 Å and no peak near 4.1-4.2 Å, it was judged that all of the oil and fat components were β-type oils and fats.
From the results of the X-ray diffraction measurement, the peak intensity ratio = [β-type characteristic peak intensity (2θ = 19 ° (4.6Å)) / (α-type characteristic peak intensity (2θ = 21 ° (4.2 Å)) + β-type characteristic peak intensity (2θ = 19 ° (4.6 Å)))] was measured as an index representing the abundance of β-type fats and oils.

Loose bulk density The loose bulk density (g / cm ³ ) of the powdered fat composition obtained in the examples and the like is measured in a measuring cylinder having an inner diameter of 15 mm × 25 mL from about 2 cm above the upper opening end of the measuring cylinder. The composition was dropped and loosely filled, the filled mass (g) was measured and the capacity (mL) was read, and the mass (g) of the powdered oil / fat composition per mL was calculated.
・ Crystal (micrograph)
The crystals of the powdered oil / fat composition obtained with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) were photographed. The obtained micrographs are shown in FIG. 4 (Production Example 7) and FIG. 5 (Production Comparative Example 3).
-Aspect ratio For particles selected directly using a scanning electron microscope S-3400N (manufactured by Hitachi High-Technologies Corporation) and using image analysis type particle size distribution measurement software (Mac-View, manufactured by Mountec Co., Ltd.) The length in the major axis direction and the length in the minor axis direction were measured and measured as an average value of the measured number.
-Average particle diameter It measured based on the laser diffraction scattering method (ISO133201, ISO9276-1) with the particle size distribution measuring apparatus (Nikkiso Co., Ltd. Microtrac MT3300ExII).

<Raw oil and fat>
(1) Powdered fat composition A
25 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) having a stearic acid residue (carbon number 18) at the 1st to 3rd positions at 80 ° C. for 0.5 hour It was maintained and completely melted, cooled in a thermostatic bath at 60 ° C. for 12 hours to form a solid having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. The obtained solid was pulverized with a hammer mill to obtain a powdery crystal composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 14.4 μm, X-ray diffraction measurement diffraction). Peak: 4.6 Å, peak intensity ratio: 0.89). This powdery fat composition A was used.
(2) Rapeseed extremely hardened oil Triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) having a stearic acid residue (carbon number 18) at the 1st to 3rd positions was used. . The rapeseed extremely hardened oil is a raw material of the above-mentioned powdered oil and fat composition, which is obtained by grinding and crushing in a mortar (solid average particle size 129 μm) before making it into a molten state at 80 ° C. It does not contain fats and oils and is not powdered.

<Other raw materials>
In the examples, lecithin (manufactured by Nissin Oilio Group Co., Ltd.), cacao mass (manufactured by Daito Cacao Co., Ltd.), whole milk powder (manufactured by Yotsuba Milk Industry Co., Ltd.), and sugar (manufactured by Tokukura Co., Ltd.) are all commercially available. A thing was used.

Moreover, the hard butter A in an Example was manufactured as follows.
8.8 parts by mass of high oleic sunflower oil, 48.4 parts by mass of palm stearin (iodine value 36), 18.8 parts by mass of extremely hardened oil of soybean oil and 24.0 parts by mass of palm oil were mixed. The resulting mixed oil (palmitic acid 40.9% by mass, stearic acid 20.0% by mass, oleic acid 30.6% by mass, linoleic acid 6.3% by mass, linolenic acid 0.2% by mass, trans fatty acid 0 (% By mass) was subjected to random transesterification using sodium methylate as a catalyst to obtain transesterified fats and oils. The obtained transesterified fat was subjected to dry fractionation at 37 ± 1 ° C., and the high melting point was removed to obtain a low melting point. The obtained low melting point portion was fractionated with acetone at 1 ± 1 ° C., and the low melting point portion was removed to obtain a high melting point portion (iodine value 32). The obtained high melting point part was refine | purified in accordance with the conventional method, and it was set as the hard butter A used in an Example.

[Test Example 1] Effect of improving solidification rate <Manufacture of improved hard butter>
The improved hard butter of Examples 1 to 3 and the hard butter of Comparative Example 1 were produced according to the formulation shown in Table 2 below. More specifically, after dissolving the hard butter A once at 60 ° C. and then adjusting the temperature at 45 ° C., the powdered fat composition A is added in an amount of 1% by mass, 3% by mass with respect to 100% by mass of the hard butter. And 5% by mass or 0% by mass, and homogenized for about 30 minutes while heating with a mixer (universal mixing stirrer 8XDML: manufactured by DALTON) to maintain 45 ° C. Thereby, the improved hard butter of Examples 1-3 and the hard butter of the comparative example 1 were manufactured.

<Improvement effect of solidification speed>
The solid fat contents of the improved hard butters of Examples 1 to 3 and the hard butter of Comparative Example 1 were measured using an SFC measuring device (product name: Minispec MQ-20, manufactured by Bruker Optics). The results are shown in FIG. And the improvement effect of "solidification rate" was calculated | required from the curve regarding the solid fat content (SFC) of the said hard butter. That is, the hard butter to be tested in a state of 45 ° C. was measured every 5 minutes, with 0 minutes being the time when it was cooled to 20 ° C. Further, the solid fat content after 15 minutes (SFC, mass% of solid fat when the hard butter was 100% by mass) was measured, and it was determined that the higher the SFC, the harder the solidification rate.

  According to FIG. 1, when the cooling time (horizontal axis) is 15 minutes later, in Examples 1 to 3, the solid fat content (vertical axis) at 20 ° C. is higher than in Comparative Example 1. It was found that the solidification rate was improved. In addition, when Examples 1 to 3 are compared, the solid fat content (vertical axis) increases as the amount of the powdered fat composition A increases, and the solidification rate improves depending on the dose of the powdered fat composition A. It was also found that it can be done. Thus, when the powdered fat composition of the present invention is used, the solidification rate of hard butter is improved. Therefore, in the chocolate produced using such improved hard butter, the solidification rate is similarly improved. it was thought. Moreover, it was also suggested that the solidification rate can be improved by using the powdered fat composition of the present invention in the chocolate without using the hard butter itself.

[Test Example 2] Mold release speed of chocolate <Production of improved chocolate>
According to the composition of Table 3 below, the improved chocolate of Examples 4 to 5 and the chocolate of Comparative Examples 2 to 3 were mixed, refined (refined), and refined (conching) according to a conventional method without tempering. Then, it manufactured by cooling and solidifying. More specifically, 1000 g of raw materials (cacao mass, hard butter A, powdered oil and fat composition A, etc.) are mixed for about 5 minutes so as to be homogeneous while being heated to 60 ° C. with a mixer (universal mixing stirrer 8XDML: manufactured by DALTON). And obtained a chocolate dough. The obtained chocolate dough was ground with a roll refiner (SDY type hydraulic three roll mill: manufactured by BUHLER) and atomized until the average particle size became about 20 μm. The refined chocolate dough was kneaded with the mixer over 20 minutes, and after liquefaction, the oil content was adjusted to obtain a chocolate stock solution. The chocolate stock solution was adjusted to 45 ° C., poured into a mold and molded, and then the chocolate stock solution was cooled and solidified at 10 to 20 ° C. to obtain the chocolate.
In Example 4, 1% by mass of the powdered oil / fat composition A was added to the oil in the chocolate, and in Example 5, 5% of the oil / fat composition A was added to the oil in the chocolate. % Added. Moreover, Comparative Example 2 is a normal chocolate to which no powdered oil / fat composition A is added, and Comparative Example 3 is 1 mass of rapeseed extremely hardened oil instead of the powdered oil / fat composition with respect to the oil in the chocolate. % Added.

<Evaluation of mouth melting feeling>
Using the chocolate obtained above, the meltability was evaluated. Five expert panelists ate chocolate and evaluated the melting of the resulting chocolate in accordance with the following criteria. The evaluation results are shown in Table 3.
○: Melting in the mouth was good and no mouth residue (feeling of roughness) was felt.
(Triangle | delta): Mouth melt | dissolved well and the mouth residue (rough feeling) was hardly felt.
X: Melting of the mouth was awkward, and the mouth residue (feeling of roughness) was considerably felt.

<Evaluation of bloom occurrence>
The chocolate was placed at a temperature of 15 ° C. for 12 hours and further at a temperature of 25 ° C. for 12 hours, and subjected to a cyclic temperature change with this as one cycle, and stored for 19 cycles. Then, at the end of 19 cycles, the occurrence of bloom was visually evaluated.
○: Bloom was not confirmed.
X: The occurrence of bloom was confirmed.

<Evaluation of mold release speed>
The chocolate produced above was melted, and 120 g was filled in a transparent polycarbonate mold (167 mm × 84 mm × 11 mm), and molded in a 7 ° C. refrigerator. The bottom surface of the polycarbonate mold used for molding has a grid shape (the top surface of 167 mm × 84 mm is open), and the total number of grids is 30 (5 × 6). The mold release rate of the molded chocolate was calculated by the following formula by visually counting the squares from which the chocolate peeled every 5 minutes after the start of cooling (when the chocolate peels, it appears to float in the squares). The time for starting the mold release and the time for the mold release rate to be 90% or more were measured, and the results are shown in FIG. The releasability is a measure of chocolate productivity. When the time when the mold release rate was 90% or more was 20 minutes or less, it was judged that the release property (demolding) of the chocolate was good and the productivity was good.
Release rate (%) = number of peeled cells / total number of cells × 100

  According to FIG. 2, in Comparative Example 2, mold release started from a cooling time of 18 minutes, and took about 23 minutes to reach a mold release rate of 90%. Also in Comparative Example 3, mold release started from a cooling time of 16 minutes and took about 20 minutes to reach a mold release rate of 90%. However, Example 4 started from a cooling time of 15 minutes and required 20 minutes to a release rate of 90%, and Example 5 started from a cooling time of 16 minutes and took only 19 minutes to a release rate of 90%. In Examples 4 to 5, it was found that the time required for the release rate of 90% was clearly shorter than that in Comparative Example 2, and the mold release speed was improved. Moreover, when Examples 4-5 were compared, it turned out that the mold release speed | velocity | rate became quick as the addition amount of a powder fat composition increased, and the mold release speed could be improved depending on the dose of a powder fat composition. In addition, compared with Comparative Example 3, in Example 4, the time when the mold release starts is about 1 minute earlier, and it can be said that the mold release speed is improved. Furthermore, in Example 5, the time for the mold release to start is almost the same, but the time to reach the mold release rate of 90% is about 1 minute faster, and it can be said that the mold release speed is improved. Thus, it was found that the mold release rate of chocolate was improved by using the powdered fat composition of the present invention.

<The effect of increasing the heat resistance of chocolate>
The solid fat content in the improved chocolates of Examples 4 to 5 and the chocolates of Comparative Examples 2 to 3 was measured using an SFC measuring device (product name: Minispec MQ-20, manufactured by Bruker Optics). While the chocolate solidified at 10 ° C. was put into the SFC measuring apparatus and the temperature was raised, SFC at 20 ° C. and 25 ° C. was measured, and then SFC was measured every time the 2.5 ° C. temperature was raised. The results are shown in FIG.
The “heat resistance” increasing effect of chocolate was determined from a curve relating to the solid fat content (SFC) of the chocolate. That is, it was determined that the higher the temperature immediately before the chocolate melts, for example, the higher the temperature when the SFC is 10%, the higher the heat resistance.

  According to FIG. 3, in Example 5, the SFC curve came out on the upper side as compared with Comparative Examples 2 and 3. In particular, when the temperature of SFC 10% is compared, it is about 40 ° C. in Example 5, while it is about 38 ° C. in Comparative Examples 2 and 3. Therefore, in Example 5, it turned out that heat resistance is rising clearly. However, the heat resistance of Example 4 was not changed compared to Comparative Examples 2 and 3. In other words, it was considered that the improvement in heat resistance was due to the addition of a large amount of fats and oils having a high melting point. However, as is clear from the results in Table 3, the powdered fat composition of the present invention has considerably small particles, so that it does not feel rough (residue), whereas the rapeseed extremely hardened oil having the same melting point. In Comparative Example 3 in which the amount of was added, compared to Example 5, although the addition amount was small, a feeling of roughness (mouth residue) was considerably felt. Thus, it became clear that the heat resistance of chocolate can be increased without using the powdery fat composition of the present invention to give a feeling of roughness (mouth residue). Further, when the occurrence of bloom was evaluated, in Examples 4 and 5 (the powdered fat and oil composition was added) and Comparative Example 2 (nothing was added), no bloom was observed, whereas Comparative Example 3 ( Bloom was generated in the rapeseed extremely hardened oil. When fats and oils with a high melting point are added in this way, usually bloom occurs in chocolate. However, it has been clarified that the heat resistance of chocolate can be increased without generating bloom when the powdered fat composition of the present invention is used.

Furthermore, the manufacture example of the powder oil-fat composition of this invention is shown below. The powdery composition obtained by these production examples can also be used as a powdered fat composition for chocolate, as in the previous examples.
(Production Example 1): x = 16
25 g of a triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 is maintained at 80 ° C. for 0.5 hour. The mixture was completely melted and cooled in a constant temperature bath at 50 ° C. for 12 hours to form a solid having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio: 2.0, average particle size: 119 μm, X-ray diffraction measurement diffraction peak: 4. 6%, peak intensity ratio: 0.90).

(Production Example 2): x = 16
Triglyceride having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 69.9% by mass, hard palm stearin, Nisshin Oilio Group Co., Ltd.) 25 g at 80 ° C. for 0.5 hour It was maintained and completely melted, and cooled in a thermostatic bath at 50 ° C. for 12 hours to form a solid having voids with an increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 99 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.88) was obtained.

(Production Example 3): x = 16, (c2) Tempering method Triglyceride having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 89.7% by mass, tripalmitin, Tokyo Chemical Industry) 15g) was melted completely by maintaining at 80 ° C for 0.5 hours, cooled in a 30 ° C constant temperature bath for 0.01 hours, and then allowed to stand in a 60 ° C constant temperature bath for 2 hours. A solid with increased voids was formed and after crystallization was completed, it was cooled to room temperature (25 ° C.). By loosening the obtained solid matter, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 87 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.89) was obtained.

(Production Example 4): x = 16, (c1) Seeding method Triglyceride having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 89.7% by mass, tripalmitin, Tokyo Kasei) Kogyo Co., Ltd.) 15 g at 80 ° C. for 0.5 hours, completely melted and cooled in a 60 ° C. thermostatic bath until the product temperature reaches 60 ° C. 0.1% by mass, left in a thermostatic bath at 60 ° C. for 2 hours to form a solid having voids with increased volume, and after completing crystallization, to room temperature (25 ° C.) state Cooled down. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 92 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.89) was obtained.

(Production Example 5): x = 18
Maintain 3 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 99.6% by mass, manufactured by Tristearin, Sigma-Aldrich) at 80 ° C. for 0.5 hours to completely After melting and cooling in a 60 ° C. constant temperature bath for 12 hours to form a solid having voids with an increased volume and completing crystallization, it was cooled to room temperature (25 ° C.). By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 30 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.93) was obtained.

(Production Example 6): x = 18
25 g of a triglyceride (XXX type: 96.0% by mass, Tristearin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions is maintained at 80 ° C. for 0.5 hour. The mixture was completely melted and cooled in a constant temperature bath at 55 ° C. for 12 hours to form a solid having voids with an increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 31 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.88) was obtained.

(Production Example 7): x = 18
25 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) having a stearic acid residue (carbon number 18) at the 1st to 3rd positions at 80 ° C. for 0.5 hour It was maintained and completely melted, and cooled in a constant temperature bath at 55 ° C. for 12 hours to form a solid having voids with an increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 54 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.89) was obtained.

(Production Example 8): x = 18
25 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 66.7% by mass, soybean hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) at 80 ° C. for 0.5 hour This was maintained and completely melted, and cooled in a constant temperature bath at 55 ° C. for 12 hours to form a solid having voids with an increased volume to complete crystallization, and then cooled to a room temperature (25 ° C.) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 60 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.91) was obtained.

(Production Example 9): x = 18
Triglycerides having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions (XXX type: 84.1% by mass, Nisshin sunflower oil (S) (high oleic sunflower oil), manufactured by Nisshin Oillio Group, Inc. ) Was subjected to a complete hydrogenation treatment by a conventional method to obtain a hydrogenated product (XXX type: 83.9% by mass). 25 g of the resulting high oleic sunflower oil extremely hardened oil was completely melted by maintaining at 80 ° C. for 0.5 hours, cooled in a constant temperature bath at 55 ° C. for 12 hours, and a solid having voids with increased volume. After forming and completing crystallization, it was cooled to room temperature (25 ° C.). By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 48 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.89) was obtained.

(Production Example 10): x = 18
Triglycerides having a stearic acid residue (18 carbon atoms) at positions 1 to 3 (XXX type: 66.7% by mass, soybean hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.), 18.75 g, and another position 1 to Triglyceride having a stearic acid residue (carbon number 18) at the 3rd position (XXX type: 11.1% by mass, palm extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) 6.25 g was mixed to obtain a raw material fat (XXX Type: 53.6% by mass). After the raw fat / oil is completely melted by maintaining at 80 ° C. for 0.5 hours, cooled in a constant temperature bath at 55 ° C. for 12 hours to form solids having voids with increased volume, and crystallization is completed And cooled to room temperature (25 ° C.). By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 63 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.78) was obtained. Palm extremely hardened oil had a very low content of XXX type triglyceride and was used as a diluent component (hereinafter the same).

(Production Example 11): x = 18, (c1) Seeding method Triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 96.0% by mass, Tristearin, Tokyo Kasei) Kogyo Co., Ltd.) 25 g at 80 ° C. for 0.5 hours, completely melted and cooled in a 70 ° C. constant temperature bath until the product temperature reaches 70 ° C. 0.1% by mass, left in a constant temperature bath at 70 ° C. for 12 hours to form a solid having voids with increased volume, and after completing crystallization, to room temperature (25 ° C.) state Cooled down. By loosening the obtained solid matter, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 36 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.88) was obtained.

(Production Example 12): x = 18, (c2) Tempering method Triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, Yokoseki) 15 g of oil and fat industry) was completely melted by maintaining at 80 ° C. for 0.5 hour, cooled in a thermostatic bath at 50 ° C. for 0.1 hour, and then allowed to stand in a thermostatic bath at 65 ° C. for 6 hours. A solid having voids with an increased volume was formed, and after crystallization was completed, the mixture was cooled to room temperature (25 ° C.). By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 50 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.90) was obtained.

(Production Example 13): x = 18, (c2) Tempering method Triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, Yokoseki) 15 g of oil and fat industry) was completely melted by maintaining at 80 ° C. for 0.5 hours, cooled in a 40 ° C. constant temperature bath for 0.01 hours, and then allowed to stand in a 65 ° C. constant temperature bath for 2 hours. A solid having voids with an increased volume was formed, and after crystallization was completed, the mixture was cooled to room temperature (25 ° C.). By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 52 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.89) was obtained.

(Production Example 14): x = 18, (c3) Precooling method Triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil) having a stearic acid residue (18 carbon atoms) at 1st to 3rd positions, 25 g of Yokoseki Yushi Kogyo Co., Ltd.) is maintained at 80 ° C. for 0.5 hours to completely melt, and the raw oil and fat is held in a 70 ° C. constant temperature bath until it reaches 70 ° C., and then in a 65 ° C. constant temperature bath for 8 hours. After cooling, a solid having voids with an increased volume was formed, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle diameter 60 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.89) was obtained.

(Production Example 15): x = 20
10 g of a triglyceride (XXX type: 99.5% by mass, triarachidin, manufactured by Tokyo Chemical Industry Co., Ltd.) having an arachidic acid residue (20 carbon atoms) at positions 1 to 3 is maintained at 90 ° C. for 0.5 hour. It melt | dissolved completely, it cooled in a 72 degreeC thermostat for 12 hours, the solid substance which has the space | gap which increased in volume was formed, and after crystallization was completed, it cooled to the room temperature (25 degreeC) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 42 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.92) was obtained.

(Production Example 16): x = 22
10 g of a triglyceride (XXX type: 97.4% by mass, tribehenine, manufactured by Tokyo Chemical Industry Co., Ltd.) having a behenic acid residue (carbon number 22) at the 1st to 3rd positions is maintained at 90 ° C. for 0.5 hour. It melt | dissolved completely, it cooled in the 79 degreeC thermostat for 12 hours, the solid substance which has the space | gap which increased in volume was formed, and after completing crystallization, it cooled to the room temperature (25 degreeC) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 52 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.93) was obtained.

(Production Example 17): x = 16, 18
12.5 g of triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 and stearin at positions 1 to 3 Triglyceride having an acid residue (18 carbon atoms) (XXX type: 96.0% by mass, Tristearin, Tokyo Chemical Industry Co., Ltd.) 12.5 g was mixed to obtain a raw oil (XXX type: 93.8%) . The raw oil / fat is completely melted by maintaining at 80 ° C. for 0.5 hour, cooled in a constant temperature bath at 55 ° C. for 16 hours to form a solid having voids with increased volume, and then loosened to form powder Crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 74 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.90) was obtained. .

(Production Example 18): x = 16, 18
Triglycerides having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 (XXX type: 69.9% by mass, hard palm stearin, manufactured by Nisshin Oilio Group Co., Ltd.) 12.5 g and positions 1 to 3 12.5 g of a triglyceride having a stearic acid residue (18 carbon atoms) (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was used as a raw material fat (XXX type: 75.3%). The raw oil / fat is completely melted by maintaining at 80 ° C. for 0.5 hour, cooled in a constant temperature bath at 55 ° C. for 16 hours to form a solid having voids with increased volume, and then loosened to form powder Crystal composition (relaxed bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle diameter 77 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.88) was obtained. .

(Production Comparative Example 1): x = 16
25 g of a triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 is maintained at 80 ° C. for 0.5 hour. When melted completely and cooled in a thermostatic bath at 25 ° C. for 4 hours, it completely solidified (X-ray diffraction measurement diffraction peak: 4.1 kg, peak intensity ratio: 0.10), and a powdery crystal composition It did not reach.

(Production Comparative Example 2): x = 16, 18
Triglycerides having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 (XXX type: 69.9% by mass, hard palm stearin, manufactured by Nisshin Oilio Group Co., Ltd.) 12.5 g and positions 1 to 3 And 12.5 g of triglyceride having a stearic acid residue (18 carbon atoms) (XXX type: 11.1% by mass, palm extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) were used as raw material fats and oils (XXX type: 39.6% by mass). The raw oil and fat was completely melted by maintaining at 80 ° C. for 0.5 hours and cooled in a constant temperature bath at 40 ° C. for 12 hours to be completely solidified (X-ray diffraction measurement diffraction peak: 4.2 kg, peak intensity) Ratio: 0.12), and did not reach a powdery crystal composition.

(Production Comparative Example 3): x = 18
25 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) having a stearic acid residue (carbon number 18) at the 1st to 3rd positions at 80 ° C. for 0.5 hour When maintained and completely melted and cooled in a constant temperature bath at 40 ° C. for 3 hours, it completely solidified (X-ray diffraction measurement diffraction peak: 4.1 kg, peak intensity ratio: 0.11), and powdered crystals The composition was not reached.

(Production Comparative Example 4): x = 18
12.5 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 66.7% by mass, soybean hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) Triglyceride having a stearic acid residue (carbon number 18) at the 3-position (XXX type: 11.1% by mass, palm extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) 12.5 g was mixed to obtain a raw material fat (XXX Type: 39.7% by mass). The raw oil and fat was completely melted by maintaining at 80 ° C. for 0.5 hours and cooled in a constant temperature bath at 55 ° C. for 12 hours to be completely solidified (X-ray diffraction measurement diffraction peak: 4.2 kg, peak intensity) Ratio: 0.12), and did not reach a powdery crystal composition.

The results of the production examples and production comparative examples are summarized in Table 4.

Claims (19)

The powdery fat composition for chocolate containing the powdery fat composition which satisfy | fills the conditions of the following (a).
(A) It is a powdery fat composition containing an oil and fat component containing one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, wherein the carbon number x is 10 to 10 22 is an integer selected from 22, the fat component contains β-type fat, the powder fat composition particles have a plate shape, and the loose bulk density of the powder fat composition is 0.05-0. 6 g / cm ³ .   The powder fat composition according to claim 1, wherein the fat component is a β-type fat.   The powdered oil / fat composition according to claim 1 or 2, wherein the XXX type triglyceride contains 50% by mass or more when the total mass of the oil / fat component is 100% by mass.   The powder fat composition according to any one of claims 1 to 3, wherein the carbon number x is an integer selected from 16 to 18. The loose bulk density of the powder fat composition is 0.1 to 0.4 g / cm ^3, the powder fat and oil composition according to any one of claims 1 to 4.   The powdered fat composition according to any one of claims 1 to 5, wherein the plate-like shape of the powdered fat composition has an aspect ratio of 1.1 or more.   The powdered oil / fat composition according to any one of claims 1 to 6, wherein the powdered oil / fat composition does not detect α-type oil / fat by differential scanning calorimetry.   The powder fat composition according to any one of claims 1 to 7, wherein the powder fat composition has a diffraction peak at 4.5 to 4.7 mm in X-ray diffraction measurement.   The peak intensity ratio (4.6 Å peak intensity / (4.6 ピ ー ク peak intensity + 4.2 ピ ー ク peak intensity)) in the X-ray diffraction measurement of the powdery fat composition is 0.2 or more. The powder oil-fat composition of any one of these. 10. The powder oil composition according to claim 1, wherein the oil composition comprises a β-type oil obtained by cooling and solidifying an oil composition raw material containing XXX-type triglyceride at a temperature equal to or higher than a cooling temperature obtained from the following formula. The powdered fat composition according to Item 1.
Cooling temperature (° C.) = Carbon number ×× 6.6−68   The powdered fat composition contains a β-type fat obtained by cooling and solidifying an oil-fat composition raw material containing a XXX-type triglyceride at a temperature equal to or higher than the melting point of the α-type fat corresponding to the β-type fat. Item 10. The powdery fat composition according to any one of Items 1 to 9.   An improved hard butter comprising hard butter and the powdered fat composition according to any one of claims 1 to 11.   The improved hard butter according to claim 12, comprising 1 to 10% by mass of the powdered fat composition with respect to 100% by mass of the hard butter.   An improved chocolate comprising chocolate and the powdered fat composition according to any one of claims 1 to 11.   The improved chocolate according to claim 14, comprising 1 to 10% by mass of the powdered fat composition with respect to 100% by mass of oil in the chocolate.   The manufacturing method of improved chocolate which mix | blends the powdered oil-fat composition of any one of Claims 1-11 with chocolate.   The manufacturing method of the improved chocolate of Claim 16 which mix | blends the said powder fat composition 1-100 mass% with respect to 100 mass% of oil in the said chocolate.   The quality improver for chocolates which uses the powdered oil-fat composition of any one of Claims 1-11 as an active ingredient. The fats and oils composition for chocolate containing the fats and oils composition of the molten state which satisfy | fills the following (a) conditions.
(A) It is a powdery fat composition containing an oil and fat component containing one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, wherein the carbon number x is 10 to 10 22 is an integer selected from 22, the fat component contains β-type fat, the powder fat composition particles have a plate shape, and the loose bulk density of the powder fat composition is 0.05-0. 6 g / cm ³ .