JP3091854B2 - Bloom inhibitors and chocolates with excellent bloom resistance - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chocolate bloom inhibitor, hard butter and chocolates.
More specifically, the present invention relates to hard butter that provides excellent bloom resistance when used in chocolates, and chocolates having excellent bloom resistance.

[0002]

2. Description of the Related Art As is well known, chocolates are originally produced from cocoa mass, cocoa butter, sugar, milk powder and the like. Of these, cocoa butter is unstable in both price and supply, and various hard butters have been used in combination with or substituted for cocoa butter. Hard butter has also established itself as a quality improver against the various disadvantages present in cocoa butter.

[0003] Hard butter is roughly classified into two types, a tempered type and a non-tempered type. In the tempered type, the main triglyceride component is 2-unsaturated-1, such as cocoa butter.
Consists of 3-disaturated triglycerides. Since the tempered hard butter has various forms of crystals, a tempering treatment is performed in a chocolate manufacturing process using the same.

[0004] The no-temper type is roughly classified into a lauric type and a non-lauric type, and the lauric type is mainly composed of lauric acid which is a saturated acid having 12 carbon atoms. The non-lauric acid is a trans-acid type unsaturated fatty acid obtained by isomerizing and curing a liquid oil in the presence of a metal catalyst as a main constituent fatty acid. Since neither is a remarkable polymorphism, a tempering operation is not required in the production of chocolates.

[0005] Chocolate produced using cocoa butter or hard butter can be stored under a constant temperature, under storage conditions with a large temperature change, or gradually lowered from a completely melted state, so-called chocolate. Under the condition of slow cooling, a phenomenon that white powder is wiped on the chocolate surface is often observed. This phenomenon is called bloom, and there are sugar bloom derived from sugar in chocolate and fat bloom which is considered to be caused by coarsening of fine crystals of fats and oils. With bloom,
The inside of the chocolate has a rough texture, and exhibits a texture having a rough texture. This phenomenon is called graining.

[0006] The occurrence of these blooms and graining significantly reduces the commercial value of chocolates.

Various methods have been employed to prevent the occurrence of fat bloom in chocolates produced with hard butter, and one of them is to modify the hard butter itself to impart bloom resistance. .

It has also been practiced to improve the bloom resistance by adding an emulsifier.
In the specification and JP-A-1-285153, a polyglycerin fatty acid ester is used, and in JP-A-64-39945, a sucrose fatty acid ester in which a bound fatty acid mainly comprises a saturated fatty acid having 12 or less carbon atoms is used. Are disclosed, which improve the blooming of chocolates by using a hard butter to which each is added.
JP-A-3-147774, the method of suppressing blooming of tempered chocolate by using hard butter containing one or more diglycerides having two or more unsaturated bonds in one molecule Is disclosed.

[0009] However, these methods have not yet obtained satisfactory effects.

[0010]

SUMMARY OF THE INVENTION As described above, an object of the present invention is to suppress the occurrence of fat bloom due to a temperature change of chocolates, particularly chocolates produced by non-lauric non-tempered hard butter. It was done.

[0011]

The present invention has been made in view of the above points, and as a result of the earnest effort, the present inventors have found that chocolates containing a certain diglyceride at a certain concentration exhibit remarkably excellent bloom resistance, thereby completing the present invention. .

Namely, the present invention is a saturated fatty acid or fatty acid constituents consisting of trans acid type unsaturated fatty acids having a carbon number of 16 to 22 16 to 22 carbon atoms viewed contains one or more in one molecule, 2 in one molecule
Non composed pieces or more unsaturated bonds from no diglycerides
Manufactured with lauric no-tempered hard butter
Anti-blooming agent for dried chocolate, non-laurin above
The present invention relates to chocolates containing a non-tempered hard butter and the above-mentioned diglyceride in an amount of 5 to 50% by weight based on the total amount of the fat and oil component, and a method for producing these chocolates.

The chocolates according to the present invention can be exemplified by milk chocolate, black chocolate, white chocolate and the like from the aspect of blending, and can be exemplified by solid chocolate, center chocolate and coated chocolate from the aspect of application.

In the present invention, as a fat component other than diglyceride, non-lauric non-tempered hard butter is particularly effective, and the raw material of such non-lauric non-tempered hard butter is any of those conventionally used. Good. For example, liquid oils such as rapeseed oil, soybean oil, rice bran oil, cottonseed oil, peanut oil, sunflower oil, or one or more compounded oils such as palm oil, shea oil, and fractionated oils thereof may be used. These fats and oils are isomerized and hardened by a metal catalyst such as nickel, which is poisoned by a sulfur compound, for example, methionine or cystine, and whose activity is weakened, and is hardened to a melting point sufficient to be usually used as hard butter. With this isomerization hardening, the main fatty acids constituting the fats and oils become trans-type unsaturated fatty acids mainly composed of elaidic acid.

The diglyceride in the present invention has 16 carbon atoms.
Are composed of ~ 22 fatty acid, is effective one Dressings containing in saturated fatty acids or one molecule constituent fatty consisting trans-unsaturated fatty acids of carbon number 16 to 22 16 to 22 carbon atoms. The constituent fatty acid is preferably a saturated fatty acid, and the unsaturated fatty acid other than the trans acid is preferably one having one or less unsaturated bonds. A large number of unsaturated bonds is not preferred because it is too soft. If the constituent fatty acids have less than 16 carbon atoms, non-lauric non-tempered hard butter (carbon number
16 and 18 are the major constituent fatty acids)
Bloom easily occurs. Unsaturated fatty acids having a double bond include cis- and trans-isomers of geometrical isomers. Of these, cis-isomer has almost no effect of suppressing bloom and must include trans-isomer. No effect is obtained.

The constituent fatty acids include, for example, palmitic acid, stearic acid, arachiic acid and behenic acid. The trans unsaturated fatty acids include elaidic acid.

Such a diglyceride may be prepared by any method such as transesterification of glycerin with a fatty acid, transesterification of triglyceride with glycerin, hydrolysis of triglyceride, and the like.

The diglyceride of the present invention remarkably suppresses the appearance of bloom by adding it at a ratio of 5 to 50% based on the total amount of fats and oils components of chocolates. If it is less than 5%, it is difficult to obtain the effect, while if it exceeds 50%, the characteristics of the hard butter in the oil and fat composition are impaired, which is not preferable.

The diglyceride of the present invention can be prepared by adding the diglyceride to hard butter, or generating the diglyceride directly in hard butter by reacting the hard butter with glycerin or hydrolyzing the hard butter itself. A hard butter containing is prepared. By using the hard butter containing the diglyceride of the present invention, or by adding the diglyceride at any stage of the production process, the bloom-resistant chocolates of the present invention are produced.

The production of the chocolate itself is performed by a known method, that is, rolling, conching and the like.

[0021]

The present invention will be described in more detail with reference to examples of the present invention, but the spirit of the present invention is not limited to the following examples. Here, all parts and% are based on weight.

Example 1 Soybean oil (iodine value 130) was methionine isomerized and hardened to obtain a non-lauric non-tempered hard butter having an iodine value of about 78 and a softening point of about 35 ° C. Using this hard butter, chocolate was produced by adding the diglycerides shown in Table 2 in the proportions shown in Table 3 in chocolate formulations shown in Table 1 below, and the bloom resistance was examined.

[0023]

[Table 1]

[0024]

[Table 2]

In Table 2, T-acid DG (trans-acid) was prepared as follows. Mix 100 parts of soybean oil, 50 parts of water and 0.5 parts of lipase (NML55, manufactured by Amano Pharmaceutical Co., Ltd.)
Hydrolysis was performed at 43 ° C. After about 2 hours, the enzyme was removed by centrifugation and then dehydrated. The diglyceride content at this point was about 35%. This was isomerized and hardened with a methionine-poisoned nickel catalyst to obtain a hardened oil having a softening point of about 35 ° C. This was treated with silica gel, and the diglyceride component was concentrated to obtain T-acid DG (trans-acid) having the purity shown in Table 2.

The diglyceride content was measured with a Jatron Iatroscan MK-5, silica rod.

The bloom test was performed by the following two methods. (1) About 40 g of chocolate was poured into a plastic container at a temperature of about 50 ° C., stored in a thermostat at 25 ° C., and the occurrence and degree of fat bloom were observed. (2) Pour the chocolate into a plate-shaped mold at a temperature of about 40 ° C, solidify it in a refrigerator (5 ° C), store it at 20 ° C for 4 days, and store it at 20-32 ° C, 1 cycle / day as time passes. The occurrence of fat bloom and the degree of fat bloom were observed. At the same time, the state of internal graining was also observed.

[0028]

[Table 3]

[0029]

[Table 4]

As a result, those to which diglycerides mainly containing palmitic acid, stearic acid and a trans acid having 18 carbon atoms are added, the bloom resistance is clearly improved.

Example 2 A soybean oil (iodine value: 130) was hydrolyzed by an enzyme treatment to produce diglyceride, and then methionine isomerized and hardened to obtain a hydrogenated soybean oil containing the following diglyceride. It was confirmed using a silica gel column that the diglyceride in the soybean hardened oil thus obtained was a trans-acid having 18 carbon atoms (mainly elaidic acid) as a major constituent fatty acid.

[0032]

[Table 5]

For each of the above fats and oils, chocolate was prepared according to the formulation shown in Table 1. The bloom was evaluated in the same manner as described above in two ways.

[0034]

[Table 6]

As is apparent from the above results, the diglyceride content in the fat composition of chocolate was 5%.
This is effective.

Example 3 Diglyceride was concentrated in the palm soft part (iodine value 59) by a solvent fractionation method, and then methionine isomerization hardening was performed to obtain the following oils and fats.

[0037]

[Table 7]

Using a silica gel column, it was confirmed that the diglyceride in the fats and oils thus obtained was mainly composed of a trans acid having 18 carbon atoms (mainly elaidic acid).

For each of the above fats and oils, chocolate was produced in the composition shown in Table 1. The bloom was evaluated in the same manner as described above in two ways.

[0040]

[Table 8]

And, the bloom resistance is clearly improved as compared with the control.

[0042]

The chocolates according to the present invention have the following characteristics:
Although there is almost no difference between the texture and the dissolution in the mouth, the bloom phenomenon is less likely to occur. This bloom resistance effect sufficiently appears even under conditions of temperature change, but exhibits a remarkable effect particularly under so-called slow cooling conditions in which the molten state is gradually cooled from a dissolved state.

────────────────────────────────────────────────── (5) References JP-A-4-258252 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23G 1/00 A23D 9/00 JICST file ( JOIS)

Claims (4)

(57) [Claims] 1. A saturated fatty acid having 16 to 22 carbon atoms or 16 carbon atoms.
Unrealized one or more in one molecule constituent fatty consisting to 22 trans acid type unsaturated fatty acids, two or more unsaturated in one molecule
Non-laurin-based diglycerides having no bond
-Chocolate made with tempered hard butter
Bloom inhibitor for ginseng. 2. A saturated fatty acid having 16 to 22 carbon atoms or 16 carbon atoms.
Unrealized one or more in one molecule constituent fatty consisting to 22 trans acid type unsaturated fatty acids, two or more unsaturated in one molecule
Non-lauric nose containing diglyceride having no bond
Tempered hard butter. 3. A saturated fatty acid having 16 to 22 carbon atoms or 16 carbon atoms.
Unrealized one or more in one molecule constituent fatty consisting to 22 trans acid type unsaturated fatty acids, two or more unsaturated in one molecule
Diglyceride having no bond is added to the oil and fat component in an amount of 5%.
Non-laurin non-tempered hard bar containing up to 50% by weight
Chocolate produced by tar . 4. The method for producing chocolate according to claim 3, wherein the saturated fatty acid having 16 to 22 carbon atoms or the 16 carbon atoms is used.
Unrealized one or more in one molecule constituent fatty consisting to 22 trans acid type unsaturated fatty acids, two or more unsaturated in one molecule
Non-lauric nose containing diglyceride having no bond
A method comprising adding a temper-type hard butter so that the amount of the diglyceride is 5 to 50% by weight based on the total amount of fats and oils components of chocolates.