JPS6357020B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for preventing graining of confectionery fats and oils. Conventionally, when producing foods such as thiokolate, center cream, or sand cream, various natural animal and vegetable oils such as palm oil and beef tallow, their fractionated oils, or hardened and fractionated oils of various liquid oils have been used as fats and oils. is used. These fats and oils generally have a melting point that makes them solid at room temperature, and all foods undergo a cooling process during the normal manufacturing process. In particular, when slow cooling is performed with poor cooling efficiency, or under conditions that cause solidification at room temperature, the crystals of the fats and oils contained in the food become coarse, resulting in graining. Become an organization. Furthermore, even under rapid cooling conditions with good cooling efficiency, graining may occur in the food due to changes over time.Furthermore, in the case of sand cream or center cream, oil and fat may migrate into the dough of the target food. The creams have a reduced amount and become crumbly. This deterioration phenomenon is caused by oils and fats that tend to cause graining.
For example, this is particularly noticeable when palm oil, beef tallow, etc. are used. In the process of research aimed at solving the above problems, the present inventor happened to find that the use of fats and oils to which extremely hardened rapeseed oil with a high erucic acid content was added was extremely effective in solving the above problems. I gained knowledge. The present invention was completed based on this knowledge, and the present invention is based on the above findings, and includes a non-fluid center cream, sand cream, or thiokolate oil containing palm oil-based and/or hydrogenated rapeseed oil-based oil.
The gist of the present invention is a method for preventing graining of fats and oils for confectionery, which is characterized by adding a fat containing 20 to 60%, preferably 40 to 60%, of behenic acid as a constituent fatty acid. Behenic acid is used as a constituent fatty acid in the present invention.
Suitable raw material oils and fats for the oil containing ~60%, preferably 40-60% include rapeseed oil with a high erucic acid content, other cruciferous oils such as black mustard oil, white mustard oil, or radish seed oil, It can be produced by hydrogenating these oils and fats. If the behenic acid content is less than the lower limit of 20%, an effect can be obtained by increasing the amount of the oil or fat added, but this has a negative effect on the meltability in the mouth, so the commercial value tends to be inferior and is not practical. On the other hand, at the upper limit, there is no natural raw material fat that exceeds 60%, and even if it is possible to increase the purity using methods such as fractionation or synthesis, it will complicate the manufacturing process or affect the manufacturing cost. Equally impractical. In the present invention, 20 to 60% of behenic acid is used as a constituent fatty acid,
Preferably, the amount of oil and fat added to the target oil and fat containing 40 to 60% is within the range of 0.2 to 10%, and the effect is insufficient if it is less than the lower limit, and if it exceeds the upper limit. This is not preferable because it worsens the melting property in the mouth. When using the behenic acid-containing fat or oil in the present invention, the fat or oil may include thiocholate,
A predetermined amount may be mixed and dissolved in advance into the fats and oils used in fats and oils-containing foods such as sand cream or center cream. The fats and oils that constitute the present invention probably quickly precipitate in the molten target fats and oils to form countless fine mother crystal grains, and these crystal grains act as mother nuclei to promote the crystallization of the main component fats and oils that have a lower melting point. This seems to be due to the precipitation of fine oil and fat crystals as a whole. However, since the anti-graining effect of the present agent is similarly observed against the tendency of smooth oils and fats prepared under quenching conditions to become coarse during storage, this effect can only be determined immediately and unambiguously. It is not possible. In any case, according to the method of the present invention, the following effects can be obtained for fats and oils for confectionery such as thiokolate, center cream, and sand cream. (1) The above-mentioned oils and fats can be made into products even under adverse conditions such as slow cooling or natural cooling. In particular, palm oil, beef tallow, etc. tend to cause graining, but according to the present invention, graining is accurately prevented, so it is possible to combine thiokolate, biscuits, and center cream, sand cream, etc. (2) Work efficiency is improved by raising the crystallization temperature of fats and oils, and work becomes easier even in work where cooling efficiency is poor or where solidification is required as quickly as possible. (3) When filling cans with oil and fat, the cooling and kneading process can be omitted. Normally, when filling solid fat into cans, a mixer such as an onlator or combinator is used to cool the mixture and then fill the can. Solid-liquid separation occurs in the product as the crystals settle to the bottom of the container. On the other hand, if the graining prevention method of the present invention is applied to fats and oils, the entire fats and oils will become uniformly fine crystal grains, so no solid-liquid separation will occur even if the cooling step is omitted. Since the fats and oils used in the present invention consist only of hydrogenated edible vegetable fats and oils, they are completely safe as food. However, since this oil and fat itself is a glyceride of higher saturated fatty acids, it has a high melting point, so adding it in large quantities will worsen the melting of the composition (oil and fat for confectionery), but if it is added in a small amount within 3%, it will actually melt. There is no problem. The experimental facts that form the basis of the present invention will be described below, but the examples are, of course, not intended to limit the technical scope of the invention. Example 1 1% of extremely hardened rapeseed oil (IV0.67) with a high erucic acid content (oils and fats constituting the present invention) was added to various oils and fats dissolved by heating at 60°C, and the mixture was heated to 20°C. After slow cooling, the size of crystal grains was measured under a microscope.
The results are shown in the table below (Table 1).

[Center cream composition]

Sugar 4.01 (%) Whole milk powder 20.0 Skimmed milk powder 4.1 Oil 35.0 Lecithin 0.4 Fragrance 0.4

[Table] ±: Slight graining -: No change Example 3 The above-mentioned extremely hardened rapeseed oil (fat and oil constituting the present invention) was added in various proportions to various non-temper type hard butters for thiokolate, and the oils and fats for thiokolate were added in various proportions. We tested its performance as (b) Properties of raw material oils and fats (see Table 3)

【table】

[Table] (b) SC1 curves of raw fats and oils and fats and oils to which the method of the present invention is applied (see Figure 1). The figure shows the results after stabilization at 25°C for 7 days. As shown in the figure, almost no change in SCI is observed by applying the method of the present invention. (c) Fixation speed of raw material fats and fats and oils to which the method of the present invention is applied (see Figures 2 and 3). The figure shows the results when cooled and solidified from 45℃ to 20℃. SCI% after 60 minutes from both figures is 80%
As shown in the table below (Table 4), when we compare the solidification rate until reaching The increasing trend is clear.

[Table] (d) Melting rate of raw oils and fats and oils and fats to which the method of the present invention is applied (see Figures 3 and 4). After solidifying at 5°C and leaving for 1 hour, it was allowed to stand and stabilize at 20°C for 20 hours, and then heated and melted at 36.5°C. SCI% after 45 minutes and SCI% at 20℃
The difference between the two was taken as 100, and the 80% melting rate was compared, and the results shown in the table below (Table 5) were obtained. From this table, it is judged that the addition of the fats and oils constituting the present invention has almost no effect on the melting performance of the raw material fats and oils.

[Table] (E) Slow cooling effect After heating the sample to 45°C, it was left to cool to 20°C to slowly cool and harden. The results are shown in the table below (Table 6).

[Contains Chiyokolate]

Cocoa powder 11% Whole milk powder 15% Powdered sugar 41.5% Oils and fats* 32% Lecithin 0.4% Flavorings 0.1% *For oils and fats, mix 80 parts of untempered hard butter and 20 parts of cocoa butter. (a) Slow cooling solidification test After heating and melting 30 g of each of the above thiocholate compositions to 45°C, they were slowly cooled and solidified to 25°C.
The results are shown in the table below (Table 7).

[Table] Even when slowly cooled as shown in the above table, the thiokolate containing the oil and fat containing the graining prevention oil and fat of the present invention does not cause graining and maintains a smooth structure. It is clear that this result has particular benefits as a fat for use in areas where the cooling effect is difficult to reach, such as the center or sandwich part of a chocolate cake, as described above. (b) Heat resistance, melt-in-the-mouth, mold release and bloom resistance tests. The results are summarized in the table below (Table 8).

[Table] As shown in the table above, in the case of confectionery fats and oils of either E or F, the heat resistance and moldability of confectionery fats and oils when a particularly large amount of cocoa butter is blended by adding 0.5% or more of the fats and oils that constitute the present invention, especially 1%. The separation is improved, and the bloom resistance also tends to be slightly better. Therefore, according to the present invention, it is possible to produce a good-quality oil and fat for thiokolate that is a non-temper type hard butter that has good solidification properties that can be used in slow cooling operations unlike conventional products, and also has good heat resistance and mold release properties. It is expected that this product will bring about important improvements in the confectionery field.

[Brief explanation of drawings]

Figures 1 and 2 are SCI curve diagrams of the oil and fat containing the present invention composition and a control oil. Figures 3 and 4 are solidification curve diagrams of the oil and fat containing the graining inhibitor of the present invention and the control oil. The figure and FIG. 6 are melting curve diagrams of fats and oils containing the fat and oil constituting the present invention and a control fat and oil.

Claims (1)

[Scope of Claims] 1. Behenic acid, preferably 20 to 60%, as a constituent fatty acid, is added to a center cream, sand cream, or fat for thiokolate that is non-fluid at room temperature and contains palm oil-based and/or hydrogenated rapeseed oil-based fat. is 40-60
A method for preventing graining of confectionery fats and oils, characterized by adding fat containing %. 2 The fat according to claim 1 is 0.2 to 10%, preferably 0.2 to 10%, based on the fat and oil contained in the fat- and oil-containing food.
The graining prevention method according to claim 1, wherein the graining is added in an amount of 0.5 to 3%.