WO2018163715A1

WO2018163715A1 - Fat bloom inhibitor and chocolate product

Info

Publication number: WO2018163715A1
Application number: PCT/JP2018/004711
Authority: WO
Inventors: 徹岩木; 直紀米田
Original assignee: 第一工業製薬株式会社
Priority date: 2017-03-08
Filing date: 2018-02-09
Publication date: 2018-09-13
Also published as: KR20190121311A; JP6867197B2; JP2018143205A

Abstract

Provided are: a fat bloom inhibitor capable of suppressing fat bloom on foods (such as chocolate products), for example, over an extended period of time by including a prescribed sucrose fatty acid ester; and a chocolate product including the prescribed sucrose fatty acid ester. The fat bloom inhibitor includes a sucrose fatty acid ester. The sucrose fatty acid ester includes a palmitic acid, a stearic acid, and an unsaturated fatty acid having 18 to 22 carbon atoms. The content of the stearic acid is 1.2 to 4 moles per 1 mole of the palmitic acid, and the content of the unsaturated fatty acid is 5 to 35 mass%.

Description

Fat bloom inhibitors and chocolate products

The present invention relates to a fat bloom inhibitor and a chocolate product. In more detail, this invention relates to the chocolate product containing the fat bloom inhibitor which can suppress generation | occurrence | production of fat bloom over a long period of time by containing a predetermined | prescribed sucrose fatty acid ester, and a predetermined | prescribed sucrose fatty acid ester.

Conventionally, fat blooms in which fat crystals are formed on the surface of chocolate products have been regarded as a problem. Fat bloom occurs, for example, when oils and fats dissolve on the surface due to temperature changes during storage and then crystallize. Chocolate with fat bloom tends to have a reduced flavor and texture (such as mouthfeel).

Also, chocolate products are roughly classified into temper type and non-temper type depending on the type of fats and oils to be blended. Tempered chocolate products require tempering. Therefore, when the tempering is not performed, the temper type chocolate product tends to generate the above-described fat bloom. On the other hand, non-tempered chocolate products are not required to be tempered. However, the fats and oils used in non-tempered chocolate products are generally poorly compatible with cocoa butter. Therefore, depending on the formulation, non-tempered chocolate products are also prone to fat bloom. Patent Document 1 discloses a fat bloom inhibitor in a temper type chocolate product. On the other hand, Patent Document 2 discloses non-tempered chocolate.

JP-A-2-249492 JP 2016-129494 A

The fat bloom inhibitor described in Patent Document 1 has a short period during which fat bloom in a temper type chocolate product can be suppressed. In addition, in the non-tempered chocolate described in Patent Document 2, the occurrence of fat bloom is not suppressed over a long period of time.

The present invention has been made in view of these conventional problems. The present invention provides a fat bloom inhibitor capable of suppressing fat bloom in food (such as chocolate products) over a long period of time by including a predetermined sucrose fatty acid ester, and a chocolate product including the predetermined sucrose fatty acid ester. The purpose is to provide.

The fat bloom inhibitor and chocolate product of the present invention that solves the above problems mainly include the following configurations.

(1) A fat bloom inhibitor comprising a sucrose fatty acid ester, wherein the sucrose fatty acid ester comprises palmitic acid, stearic acid, and an unsaturated fatty acid having 18 to 22 carbon atoms, wherein the stearic acid comprises the palmitic acid A fat bloom inhibitor, which is contained in an amount of 1.2 to 4 mol per mol of the acid and 5 to 35% by mass of the unsaturated fatty acid.

According to such a configuration, the fat bloom inhibitor contains the predetermined sucrose fatty acid ester. Thereby, a fat bloom inhibitor can suppress generation | occurrence | production of fat bloom over a long period of time by adding to the foodstuff etc. which become object.

(2) The fat bloom inhibitor according to (1), which is for food.

According to such a configuration, the fat bloom inhibitor can suppress the occurrence of fat bloom in food for a long period of time. As a result, the food is easy to maintain its appearance, flavor, texture (such as mouthfeel), etc. over a long period of time.

(3) containing cocoa butter and a sucrose fatty acid ester, wherein the sucrose fatty acid ester comprises palmitic acid, stearic acid, and an unsaturated fatty acid having 18 to 22 carbon atoms, and the stearic acid comprises the palmitic acid A chocolate product containing 1.2 to 4 mol per mol of the unsaturated fatty acid and 5 to 35% by mass of the unsaturated fatty acid.

According to such a configuration, the chocolate product includes the predetermined sucrose fatty acid ester. Thereby, various effects are acquired for chocolate products. As an example, chocolate products can be prevented from generating fat bloom over a long period of time. As a result, the chocolate product is easy to maintain its appearance, flavor, texture (such as mouthfeel), etc. over a long period of time.

(4) The chocolate product according to (3), further including edible fats and oils (excluding cocoa butter).

According to such a configuration, the chocolate product can be processed into either a temper type chocolate product or a non-temper type chocolate product depending on the type of edible fat. Since the obtained chocolate product contains the predetermined sucrose fatty acid ester, generation of fat bloom can be particularly suppressed over a long period of time.

(5) The chocolate product according to (4), wherein the edible fat is a non-tempered edible fat.

According to such a configuration, in particular, a non-tempered chocolate product in which the occurrence of fat bloom is suppressed over a long period of time can be obtained. Such non-tempered chocolate products do not require tempering and are therefore easily handled by general consumers.

According to the present invention, by containing a predetermined sucrose fatty acid ester, for example, a fat bloom inhibitor capable of suppressing fat bloom in food (chocolate products and the like) over a long period of time, and chocolate containing the predetermined sucrose fatty acid ester Products can be provided.

<Fat bloom inhibitor>
The fat bloom inhibitor of one embodiment of the present invention contains a sucrose fatty acid ester. Sucrose fatty acid esters include palmitic acid, stearic acid, and unsaturated fatty acids having 18 to 22 carbon atoms. Stearic acid is contained in an amount of 1.5 to 3 mol per mol of palmitic acid. The unsaturated fatty acid is contained in the fat bloom inhibitor in an amount of 5 to 35% by mass. Each will be described below. In addition, the fat bloom inhibitor of this embodiment is used suitably with respect to foodstuffs (especially chocolate product). However, the fat bloom inhibitor is not limited to food applications. As an example, the fat bloom inhibitor may be used in a field other than food products such as cosmetics such as lipstick to suppress a phenomenon in which an oil and fat component floats on the surface and crystallizes. In this embodiment, in the fields other than these foods, the fat and fat crystallization is included and referred to as fat bloom.

(Sucrose fatty acid ester)
Sucrose fatty acid ester is an ester of sucrose and a fatty acid. Sucrose may be synthesized or a commercially available product may be used. In addition, the sucrose may be one obtained by collecting sucrose that has not been reacted at the time of producing the sucrose fatty acid ester (recovered sugar). The form of sucrose may be in a solid state or a solution state dissolved in a solvent.

Fatty acids include palmitic acid, stearic acid, and unsaturated fatty acids having 18 to 22 carbon atoms.

Stearic acid may be contained so as to be 1.2 mol or more, preferably 1.5 mol or more, and preferably contained so as to be 1.7 mol or more with respect to 1 mol of palmitic acid. More preferably, it is more preferably included so as to be 1.9 mol or more. Further, the stearic acid may be contained so as to be 4 mol or less with respect to 1 mol of palmitic acid, and is preferably contained so as to be 3 mol or less, more preferably 2.8 mol or less. More preferably, the amount is 2.5 mol or less. When the content of stearic acid with respect to 1 mol of palmitic acid is less than 1.2 mol, the fat bloom inhibitor of the present embodiment cannot suppress fat bloom over a long period of time. On the other hand, when the content of stearic acid with respect to 1 mol of palmitic acid exceeds 4 mol, the fat bloom inhibitor of the present embodiment cannot suppress fat bloom over a long period of time.

The content of palmitic acid is not particularly limited as long as the content ratio with stearic acid is maintained. For example, the content of palmitic acid in the fatty acid constituting the sucrose fatty acid ester is preferably 10% by mass or more, more preferably 15% by mass or more, and 20% by mass or more. Is more preferable. Further, the content of palmitic acid is preferably 40% by mass or less, more preferably 35% by mass or less, and further preferably 30% by mass or less in the fatty acid constituting the sucrose fatty acid ester. . When the content of palmitic acid is within the above range, the fat bloom inhibitor of the present embodiment can suppress fat bloom for a longer period of time.

The content of stearic acid is not particularly limited as long as the content ratio with palmitic acid described above is maintained. For example, the stearic acid content in the fatty acid constituting the sucrose fatty acid ester is preferably 30% by mass or more, more preferably 40% by mass or more, and 45% by mass or more. Is more preferable. The content of stearic acid is preferably 80% by mass or less, more preferably 70% by mass or less, and further preferably 65% by mass or less in the fatty acid constituting the sucrose fatty acid ester. . When the content of stearic acid is within the above range, the fat bloom inhibitor of the present embodiment can suppress fat bloom over a longer period of time.

The unsaturated fatty acid having 18 to 22 carbon atoms is not particularly limited. As an example, the unsaturated fatty acid may be various cis fatty acids or trans fatty acids, and specifically, oleic acid (cis-oleic acid, trans-oleic acid (elaidic acid)), vaccenic acid, linoleic acid. , (9,12,15) -linolenic acid, (6,9,12) -linolenic acid, eriostearic acid, stearidonic acid and other C18 unsaturated fatty acids, 8,11-icosadienic acid, 5,8, 11-icosatrienoic acid, gadoleic acid, eicosenoic acid, mead acid, arachidonic acid, eicosapentaenoic acid and other unsaturated fatty acids having 20 carbon atoms, erucic acid (cis-erucic acid, trans-erucic acid (brassic acid)), docosadienoic acid , Unsaturated fatty acids having 22 carbon atoms such as adrenic acid, ozbond acid, sardine acid and docosahexaenoic acid. Unsaturated fatty acids may be used in combination. Among these, the unsaturated fatty acid is preferably an unsaturated fatty acid having 18 carbon atoms from the viewpoint that fat bloom can be suppressed over a longer period of time. Moreover, since oxidization of sucrose fatty acid ester can be suppressed, oleic acid (which may include elaidic acid) and erucic acid (which may include brassic acid) are more preferable.

The unsaturated fatty acid having 18 to 22 carbon atoms may be contained in the fatty acid constituting the sucrose fatty acid ester in an amount of 5% by mass or more, preferably 8% by mass or more, and more preferably 10% by mass or more. . The unsaturated fatty acid having 18 to 22 carbon atoms may be 35% by mass or less, more preferably 29% by mass or less, in the fatty acid constituting the sucrose fatty acid ester. When the content of the unsaturated fatty acid having 18 to 22 carbon atoms is less than 5% by mass, the fat bloom tends not to be suppressed over a long period of time. On the other hand, when the content of the unsaturated fatty acid having 18 to 22 carbon atoms exceeds 35% by mass, the fat bloom tends not to be suppressed over a long period of time.

The unsaturated fatty acid having 18 to 22 carbon atoms is preferably contained in an amount of 0.2 mol or more, more preferably 0.3 mol or more, with respect to 1 mol of palmitic acid. More preferably, it is contained so as to be at least mol. The unsaturated fatty acid having 18 to 22 carbon atoms is preferably contained in an amount of 1.8 mol or less, more preferably 1.6 mol or less, with respect to 1 mol of palmitic acid. More preferably, it is contained so as to be 4 mol or less. When the content of the unsaturated fatty acid having 18 to 22 carbon atoms per mole of palmitic acid is within the above range, the fat bloom inhibitor of the present embodiment can suppress fat bloom for a longer period. Further, when the content of the unsaturated fatty acid having 18 to 22 carbon atoms with respect to 1 mol of palmitic acid is 1.8 mol or less, the fat bloom inhibitor of the present embodiment is more appropriate when used in chocolate. A melting point can be imparted.

The unsaturated fatty acid having 18 to 22 carbon atoms is preferably contained in an amount of 0.1 mol or more, more preferably 0.2 mol or more with respect to 1 mol of stearic acid. Further, the unsaturated fatty acid having 18 to 22 carbon atoms is preferably contained so as to be 0.8 mol or less, more preferably 0.7 mol or less with respect to 1 mol of stearic acid. When the content of the unsaturated fatty acid having 18 to 22 carbon atoms per 1 mole of stearic acid is within the above range, the fat bloom inhibitor of this embodiment can suppress fat bloom for a longer period. Further, when the content of the unsaturated fatty acid having 18 to 22 carbon atoms with respect to 1 mol of palmitic acid is 1.8 mol or less, the fat bloom inhibitor of the present embodiment is more appropriate when used in chocolate. A melting point can be imparted.

The fat bloom inhibitor of the present embodiment may contain other fatty acids as appropriate in addition to the above-mentioned fatty acid in a predetermined amount. Other fatty acids are exemplified by saturated or unsaturated fatty acids having 6 to 30 carbon atoms. The carbon number is preferably 8-22. Examples of the saturated fatty acid include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, behenic acid and the like. Examples of the unsaturated fatty acid include 9-hexadecenoic acid, ceracoleic acid, ricinoleic acid, cis-15-tetradocosanoic acid, nervonic acid, and nisinic acid.

The method for producing sucrose fatty acid ester is not particularly limited. The sucrose fatty acid ester can be produced by a conventionally known method. For example, a sucrose fatty acid ester can be produced by a transesterification reaction between a sucrose and a fatty acid lower alcohol ester such as a fatty acid methyl ester in a polar solvent such as dimethyl sulfoxide in the presence of an alkali catalyst.

The average degree of esterification of the sucrose fatty acid ester is not particularly limited. As an example, the average degree of esterification is preferably 4 or more, more preferably 5 or more, and even more preferably 5.5 or more. The average degree of esterification is 8 or less, preferably 7.5 or less, and more preferably 7 or less. When the average degree of esterification is within the above range, the fat bloom inhibitor of the present embodiment can suppress fat bloom over a longer period of time. Moreover, when used for chocolate, the mouthfeel is more excellent.

In this embodiment, the average degree of esterification of the sucrose fatty acid ester can be calculated by the following method.

<Calculation method of average esterification degree>
In the following equation for the average degree of esterification (= X), X is calculated by substituting the following OHV, MwSug, and MwFa.
(Number of OH groups in one sucrose molecule -X)
= (Mol number of OH groups in 1 g of sample) / (mol number of sucrose fatty acid ester in 1 g of sample) = ((OHV) / (1000 × 56.11)) / {1 / (MwSug + (MwFa-18) ) X)}
OHV: Hydroxyl value of sucrose fatty acid ester MwSug: Molecular weight of sucrose MwFa: Average molecular weight of constituent fatty acids

It should be noted that the fatty acid composition of the sucrose fatty acid ester described above may be the above composition in the entire fat bloom inhibitor. Therefore, the composition of the fatty acid may be provided by the sucrose fatty acid ester alone, or may be provided by the sum of the respective fatty acids constituting the plurality of sucrose fatty acid esters. From the viewpoint of suppressing fat bloom over a longer period, the fat bloom inhibitor of the present embodiment preferably includes the fatty acid composition by the sucrose fatty acid ester alone.

The content of the sucrose fatty acid ester in the fat bloom inhibitor of the present embodiment is not particularly limited. For example, the content of the sucrose fatty acid ester in the fat bloom inhibitor is preferably 1% by mass or more, more preferably 10% by mass or more, and further preferably 30% by mass or more. It is preferably 50% by mass or more. Further, the content of the sucrose fatty acid ester may be 100% by mass in the fat bloom inhibitor.

When the content of sucrose fatty acid ester is not 100% by mass, the fat bloom inhibitor is appropriately selected from monoglycerin fatty acid ester, diglycerin fatty acid ester, diacylglycerol, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinolate, sorbitan Fatty acid esters and propylene glycol fatty acid esters can be blended. These can be appropriately selected according to the desired physical properties.

The amount of use of the fat bloom inhibitor of this embodiment in various applications is not particularly limited. The fat bloom inhibitor of this embodiment is suitably used for food (particularly chocolate products) as described above. The fat bloom inhibitor is not limited to food applications. As an example, the fat bloom inhibitor may be used in a field other than food products such as cosmetics such as lipstick to suppress a phenomenon in which an oil and fat component floats on the surface and crystallizes.

More specifically, the fat bloom inhibitor of this embodiment (for example, the above-mentioned fat bloom inhibitor comprising 100% by mass of sucrose fatty acid ester) is 0 in the chocolate raw material blend when used in chocolate products. The content is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and even more preferably 0.3% by mass or more. Further, when used in chocolate products, the fat bloom inhibitor is preferably contained so as to be 10% by mass or less, and preferably contained so as to be 5% by mass or less, in the raw material composition of chocolate. More preferably, the content is 3% by mass or less. When the content of the fat bloom inhibitor is less than 0.05% by mass, the occurrence of fat bloom may not be sufficiently suppressed. On the other hand, when the content of the fat bloom inhibitor exceeds 10% by mass, the flavor and meltability of the chocolate tend to be lowered.

As mentioned above, the fat bloom inhibitor of this embodiment contains the predetermined sucrose fatty acid ester. Thereby, a fat bloom inhibitor can suppress generation | occurrence | production of fat bloom over a long period of time by adding to the foodstuff etc. which become object. In particular, the fat bloom inhibitor can suppress the occurrence of fat bloom over a long period of time by being used in foods (for example, chocolate products). As a result, the food is easy to maintain its appearance, flavor, texture (such as mouthfeel), etc. over a long period of time.

<Chocolate products>
The chocolate product of one embodiment of the present invention includes cocoa butter and a sucrose fatty acid ester. Each will be described below. In addition, the chocolate product of this embodiment is not limited by the provisions of “Fair Competition Rules for the Display of Chocolates” (National Chocolate Fair Trade Council) or legal regulations. The chocolate product of this embodiment should just contain cocoa butter and sucrose fatty acid ester. In addition, the chocolate product may appropriately include edible fats and oils, saccharides, cacao components (cocoa mass, cocoa powder, etc.), dairy products (whole milk powder, skim milk powder, etc.), fragrance, emulsifier, and the like. Thereby, chocolate products can be classified into black chocolate, bitter chocolate, sweet chocolate, semi-sweet chocolate, milk chocolate, high milk chocolate, white chocolate, color chocolate, chocolate beverage and the like. In this embodiment, the non-tempered chocolate is a chocolate manufactured without performing tempering or substitute seeding (hereinafter also referred to as tempering), and the tempered chocolate is manufactured by performing tempering or the like. It is chocolate.

(Cocoa butter)
Cocoa butter is the fat content of cocoa beans and can be produced mainly by pressing from cocoa liquor. Cocoa butter is contained in cacao beans at 40-50% (about 55% in cacao mass). Therefore, the chocolate product of this embodiment may contain cocoa butter as a result of blending cocoa mass or cocoa powder according to the desired classification of the chocolate product, or the cocoa butter itself may be blended. .

(Sucrose fatty acid ester)
The sucrose fatty acid ester is the same as the sucrose fatty acid ester described above in the embodiment of the fat bloom inhibitor. That is, the sucrose fatty acid ester includes palmitic acid, stearic acid, and an unsaturated fatty acid having 18 to 22 carbon atoms. Stearic acid is contained in an amount of 1.2 to 4 mol per mol of palmitic acid. The unsaturated fatty acid is contained in an amount of 5 to 35% by mass. In addition, other configurations of the sucrose fatty acid ester (for example, preferred examples of each component, physical properties, etc.) are all as described above.

The content of sucrose fatty acid ester is not particularly limited. The content of sucrose fatty acid ester can be appropriately determined based on the desired effect. For example, in order to suppress fat bloom, the sucrose fatty acid ester is preferably contained so as to be 0.05% by mass or more in the chocolate product, and contained so as to be 0.1% by mass or more. It is more preferable that the content is 0.3% by mass or more. The sucrose fatty acid ester is preferably contained in the chocolate product so as to be 10% by mass or less, preferably contained so as to be 5% by mass or less, and contained so as to be 3% by mass or less. It is more preferable. When the content of the sucrose fatty acid ester is less than 0.05% by mass, the resulting chocolate product may not be able to sufficiently suppress the occurrence of fat bloom. On the other hand, when content of sucrose fatty acid ester exceeds 10 mass%, the flavor and meltability of chocolate are easy to fall.

Moreover, since the chocolate product of this embodiment contains the sucrose fatty acid ester, in addition to the effect of suppressing fat bloom, the viscosity at the time of melting of the chocolate is further reduced, so that the effect of excellent workability is also exhibited. obtain. Therefore, the content of sucrose fatty acid ester is contained so as to be 0.1% by mass or more in the chocolate product in order to obtain an effect of excellent workability because the viscosity at the time of melting of chocolate is further reduced. The content is preferably 0.5% by mass or more. Moreover, it is preferable to contain so that it may become 10 mass% or less in chocolate products, and it is more preferable that sucrose fatty acid ester is contained so that it may become 5 mass% or more. When the content of the sucrose fatty acid ester is within the above range, the fat bloom inhibitor of the present embodiment is easily adjusted to a viscosity with excellent workability.

(Optional component)
The chocolate product of this embodiment may be blended with arbitrary components as appropriate. Optional ingredients are edible fats and oils, sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reduced sugar polydextrose , Oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitol, saccharides such as maltitol, erythritol, mannitol, raffinose, dextrin, dairy products such as whole milk powder, skimmed milk powder, cocoa mass other than cocoa butter ingredients, cocoa powder, etc. Cocoa ingredients, soy flour, soy protein, processed fruit products, processed vegetable products, powdered green tea powder, coffee powder, etc., gums, starches, lecithin, lysolecithin, enzymatically decomposed lecithin, polyglycerin condensed ricinoleate, poly Emulsifiers such as glycerin fatty acid ester and sorbitan fatty acid ester, nuts Crushed, fruit juice powder, fruit freeze-dried chips, coffee chips, caramel, matcha tea, cacao nibs, puffed snack foods, biscuits chips, candy chips, chocolate chips, dried fruits, marshmallow and other flavoring agents, antioxidants, colorants, Perfume and so on. Among these, chocolate products suitably contain edible fats and oils.

The edible fats and oils are not particularly limited as long as they are cocoa butter substitute fats and oils that do not include the cocoa butter described above. For example, edible fats and oils are soybean oil, rapeseed oil, palm oil, corn oil, rice oil, fish oil, beef fat, pork fat, milk fat, cocoa butter, monkey fat, shea fat, iripe fat, palm kernel oil, coconut oil. , And these hardened fats and oils, white drawn oil, fractionated fats and oils, transesterified fats and oils, and the like. Edible oils and fats may be used in combination. Examples of the cocoa butter substitute fat and oil include cocoa butter substitute fat, cocoa butter substitute fat, cocoa butter substitute fat, cocoa butter similar fat, cocoa butter compatible fat, cocoa butter increased fat, and cocoa butter improved fat.

Also, the edible fat may be a tempered edible fat or a non-tempered edible fat. Therefore, a chocolate product can be processed into either a temper type chocolate product or a non-temper type chocolate product depending on the type of edible fat.

Temper type fats and oils are fats and oils whose crystal form does not become stable (β type) unless tempering or the like is performed. Temper type fats and oils are cocoa butter, palm oil fraction refined fat (palm oil is fractionated by melting point, and unlike palm kernel oil, palmitic acid and oleic acid glycerin ester are the main components. Also, vegetable oils such as monkey fat and shea fat are exemplified. On the other hand, non-tempered fats and oils are fats and oils whose crystal form becomes metastable (β′-type) by simply cooling without performing tempering or the like. Non-tempered oils and fats are trans acid oils and fats obtained by trans-isomerizing and curing liquid oils such as fractionated soft parts such as palm oil and soybean oil, transesterified oils and palm oils obtained by transesterifying various edible oils and fats , Fats and oils composed of glycerides containing many lauric acid groups, such as palm kernel oil and babas oil, and lauric acid type fats and oils (CBS) obtained from the fractionated oil, 1,2-disaturated fatty acids-3-monounsaturated fatty acids Examples include asymmetric glycerides such as glycerides (SSU) and fats and oils in which they are coexisted with SUS-type glycerides such as triglycerides of 2-unsaturated fatty acids-1,3-disaturated fatty acids. Even if the chocolate product of this embodiment contains non-tempered edible fats and oils as edible fats and oils, since the predetermined sucrose fatty acid ester is included, the occurrence of fat bloom is particularly suppressed over a long period of time. Can be done. As a result, a non-tempered chocolate product in which the occurrence of fat bloom is suppressed for a long period of time is obtained. In addition, such non-tempered chocolate products do not require tempering and are therefore easily handled by general consumers.

When the tempered edible fat / oil is contained, the content of the tempered edible fat / oil is not particularly limited. As an example, the tempered edible oil / fat is preferably 1% by mass or more, more preferably 5% by mass or more, and further preferably 10% by mass or more in the chocolate product. Further, the tempered edible fat / oil is preferably 60% by mass or less, more preferably 50% by mass or less, and further preferably 40% by mass or less in the chocolate product. Due to the temper type edible oil and fat being within the above range, the resulting chocolate product is likely to suppress the occurrence of fat bloom over a long period of time.

When the non-tempered edible fat / oil is contained, the content of the non-tempered edible fat / oil is not particularly limited. As an example, the non-tempered edible oil / fat is preferably 10% by mass or more, more preferably 20% by mass or more, in the chocolate product. Moreover, it is preferable that it is 50 mass% or less in a chocolate product, and, as for a non-tempered type | mold edible fat, it is more preferable that it is 40 mass% or less. When the non-tempered edible oil / fat is within the above range, the resulting chocolate product is likely to suppress the occurrence of fat bloom over a long period of time.

The manufacturing method of the chocolate product of this embodiment is not particularly limited. A chocolate product can be prepared by mixing, refining, conching and the like in accordance with conventional methods. The chocolate product may be subjected to whipping and aeration after conching. The chocolate product may be tempered as appropriate.

The obtained chocolate product may be combined with other foods as appropriate. Other foods are not particularly limited. For example, other foods include desserts such as whipped cream, mousse, pudding, jelly, parfait, bavaroa, choux pastry (eclair, cream puff etc.), pastry sweets such as pie, waffle, sponge cakes (short cakes, Roll cake, decoration cake, torte, chiffon cake, etc.), butter cakes (pound cake, fruit cake, madeleine, baumkuchen, castella, etc.), biscuits, cookies, crackers, pretzels, wafers, sables, Langdosha, macaroons, rusks Baked confectionery, stollen, brioche, donut, Danish and so on.

As mentioned above, the chocolate product of this embodiment contains the above-mentioned sucrose fatty acid ester. Thereby, various effects are acquired for chocolate products. As an example, chocolate products can be prevented from generating fat bloom over a long period of time. As a result, the chocolate product is easy to maintain its appearance, flavor, texture (such as mouthfeel), etc. over a long period of time. Moreover, since the viscosity at the time of the melting of chocolate falls more, chocolate products are excellent in addition to suppressing fat bloom by containing the said sucrose fatty acid ester.

Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to these examples.

The raw materials used are shown below.
Hardened palm olein: iodine value 59mgKOH / g
Cacao mass: 55% by mass of cocoa butter.
Cocoa powder: Contains 11% by mass of cocoa butter.
Lecithin: SLP-paste, manufactured by Sakai Oil Co., Ltd.

(Sucrose fatty acid ester 1)
15.7 g of sucrose, 16.9 g of methyl palmitate, 46.3 g of methyl stearate and 21.1 g of oleic acid were dissolved in 100 g of DMSO and reacted at 90 to 110 ° C. under reduced pressure for 10 hours. After distilling off the solvent, sucrose fatty acid ester 1 was obtained through purification and drying.

(Sucrose fatty acid ester 2-12)
Sucrose fatty acid esters 2 to 12 were obtained in the same manner as in sucrose fatty acid ester 1, except that the raw materials and ratios shown in Table 1 were used.

The ratio (mass ratio) of each fatty acid in the obtained sucrose fatty acid esters 1 to 12 was as shown in Table 2 below.

Example 1
28 parts by mass of hardened palm olein, 10 parts by mass of cacao mass, 15 parts by mass of cocoa powder, 46 parts by mass of sugar, 0.4 parts by mass of lecithin, 0.6 parts by mass of sucrose fatty acid ester 1 are heated to 80 ° C. and melted Mixed. This was put into a 2 cm × 2 cm × 2 cm container, cooled at 15 ° C. for 1 hour, and allowed to stand at 20 ° C. for 24 hours to produce a chocolate product.

(Examples 2 to 8, Comparative Examples 1 to 4)
A chocolate product was produced in the same manner as in Example 1 except that each of sucrose fatty acid esters 2 to 12 was used in accordance with the formulation shown in Table 3 below instead of sucrose fatty acid ester 1.

Example 9
A chocolate product was produced in the same manner as in Example 1 except that the amount of sucrose fatty acid ester 1 was changed to 1 part by mass and the amount of hardened palm olein was changed to 27.6 parts by mass.

For the chocolate products obtained in Examples 1 to 9 and Comparative Examples 1 to 4, the period until fat bloom occurred was evaluated by the following evaluation method. The results are shown in Table 3.

(Fat bloom occurrence date)
Each chocolate product was allowed to stand in an environment where one cycle was 12 hours at 15 ° C and 12 hours at 25 ° C. The chocolate surface was observed every 7 days (7 cycles), the presence or absence of fat bloom was confirmed, and the number of days when fat bloom occurred first was taken as the evaluation result.

As shown in Table 3, none of the chocolate products of the present invention produced fat bloom over a long period of time. On the other hand, the chocolate products of Comparative Example 1 and Comparative Example 2 using sucrose fatty acid esters in which the content of unsaturated fatty acids having 18 to 22 carbon atoms was out of the scope of the present invention are all about 1 to 3 weeks. A fat bloom occurred. Moreover, the chocolate product of Comparative Example 3 using a sucrose fatty acid ester not containing palmitic acid produced fat bloom in 2 weeks. In addition, the chocolate product of Comparative Example 4 using a sucrose fatty acid ester not containing stearic acid produced fat bloom in 2 weeks. As described above, the present invention generates fat bloom by using a sucrose fatty acid ester containing a predetermined amount of stearic acid with respect to palmitic acid and a predetermined amount of unsaturated fatty acid having 18 to 22 carbon atoms. Was found to be suppressed over a long period of time.

Claims

It is a fat bloom inhibitor containing sucrose fatty acid ester,
The sucrose fatty acid ester includes palmitic acid, stearic acid, and an unsaturated fatty acid having 18 to 22 carbon atoms,
The stearic acid is contained in an amount of 1.2 to 4 mol per mol of the palmitic acid,
A fat bloom inhibitor containing 5 to 35% by mass of the unsaturated fatty acid.
The fat bloom inhibitor according to claim 1, which is for food.
Including cocoa butter and sucrose fatty acid ester,
The sucrose fatty acid ester includes palmitic acid, stearic acid, and an unsaturated fatty acid having 18 to 22 carbon atoms,
The stearic acid is contained in an amount of 1.2 to 4 mol per mol of the palmitic acid,
A chocolate product containing 5 to 35 mass% of the unsaturated fatty acid.
The chocolate product according to claim 3, further comprising an edible fat (except cocoa butter).
The chocolate product according to claim 4, wherein the edible fat is a non-tempered edible fat.