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WO2018163715A1 - Inhibiteur de blanchiment gras et produit à base de chocolat - Google Patents

Inhibiteur de blanchiment gras et produit à base de chocolat Download PDF

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Publication number
WO2018163715A1
WO2018163715A1 PCT/JP2018/004711 JP2018004711W WO2018163715A1 WO 2018163715 A1 WO2018163715 A1 WO 2018163715A1 JP 2018004711 W JP2018004711 W JP 2018004711W WO 2018163715 A1 WO2018163715 A1 WO 2018163715A1
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WO
WIPO (PCT)
Prior art keywords
fatty acid
fat
mass
chocolate
fat bloom
Prior art date
Application number
PCT/JP2018/004711
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English (en)
Japanese (ja)
Inventor
徹 岩木
直紀 米田
Original Assignee
第一工業製薬株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 第一工業製薬株式会社 filed Critical 第一工業製薬株式会社
Priority to KR1020197025155A priority Critical patent/KR20190121311A/ko
Publication of WO2018163715A1 publication Critical patent/WO2018163715A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/14—Mouthfeel improving agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/15—Flavour affecting agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/19—Genetically modified oil

Definitions

  • the present invention relates to a fat bloom inhibitor and a chocolate product.
  • this invention relates to the chocolate product containing the fat bloom inhibitor which can suppress generation
  • 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).
  • 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.
  • non-tempered chocolate products are not required to be tempered.
  • 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.
  • Patent Document 2 discloses non-tempered chocolate.
  • 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.
  • 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.
  • 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.
  • the fat bloom inhibitor contains the predetermined sucrose fatty acid ester.
  • a fat bloom inhibitor can suppress generation
  • the fat bloom inhibitor can suppress the occurrence of fat bloom in food for a long period of time.
  • the food is easy to maintain its appearance, flavor, texture (such as mouthfeel), etc. over a long period of time.
  • sucrose fatty acid ester comprises palmitic acid, stearic acid, and an unsaturated fatty acid having 18 to 22 carbon atoms
  • 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.
  • the chocolate product includes the predetermined sucrose fatty acid ester.
  • various effects are acquired for chocolate products.
  • chocolate products can be prevented from generating fat bloom over a long period of time.
  • the chocolate product is easy to maintain its appearance, flavor, texture (such as mouthfeel), etc. over a long period of time.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the fat and fat crystallization is included and referred to as fat bloom.
  • 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.
  • 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.
  • 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.
  • 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. .
  • 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.
  • 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. .
  • 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.
  • 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.
  • Unsaturated fatty acids may be used in combination.
  • 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.
  • oleic acid which may include elaidic acid
  • erucic acid which may include brassic acid
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the fat bloom inhibitor of the present embodiment can suppress fat bloom over a longer period of time.
  • the mouthfeel is more excellent.
  • the average degree of esterification of the sucrose fatty acid ester can be calculated by the following method.
  • X is calculated by substituting the following OHV, MwSug, and MwFa.
  • OHV Hydroxyl value of sucrose fatty acid ester
  • MwSug Molecular weight of sucrose MwFa: Average molecular weight of constituent fatty acids
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the content of the fat bloom inhibitor is less than 0.05% by mass, the occurrence of fat bloom may not be sufficiently suppressed.
  • the content of the fat bloom inhibitor exceeds 10% by mass, the flavor and meltability of the chocolate tend to be lowered.
  • the fat bloom inhibitor of this embodiment contains the predetermined sucrose fatty acid ester.
  • a fat bloom inhibitor can suppress generation
  • 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).
  • the food is easy to maintain its appearance, flavor, texture (such as mouthfeel), etc. over a long period of time.
  • the chocolate product of one embodiment of the present invention includes cocoa butter and a sucrose fatty acid ester. Each will be described below.
  • 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.
  • 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.
  • 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 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 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.
  • 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.
  • 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.
  • the resulting chocolate product may not be able to sufficiently suppress the occurrence of fat bloom.
  • content of sucrose fatty acid ester exceeds 10 mass%, the flavor and meltability of chocolate are easy to fall.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 substitute fat, cocoa butter similar fat, cocoa butter compatible fat, cocoa butter increased fat, and cocoa butter improved fat.
  • 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 ( ⁇ 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.
  • vegetable oils such as monkey fat and shea fat are exemplified.
  • non-tempered fats and oils are fats and oils whose crystal form becomes metastable ( ⁇ ′-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.
  • SSU glycerides
  • SUS-type glycerides such as triglycerides of 2-unsaturated fatty acids-1,3-disaturated fatty
  • 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.
  • the content of the tempered edible fat / oil is not particularly limited.
  • 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.
  • 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.
  • the content of the non-tempered edible fat / oil is not particularly limited.
  • 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
  • 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.
  • 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.
  • the chocolate product of this embodiment contains the above-mentioned sucrose fatty acid ester.
  • sucrose fatty acid ester various effects are acquired for chocolate products.
  • chocolate products can be prevented from generating fat bloom over a long period of time.
  • the chocolate product is easy to maintain its appearance, flavor, texture (such as mouthfeel), etc. over a long period of time.
  • chocolate products are excellent in addition to suppressing fat bloom by containing the said sucrose fatty acid ester.
  • 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 (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.
  • 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.
  • the chocolate product of Comparative Example 3 using a sucrose fatty acid ester not containing palmitic acid produced fat bloom in 2 weeks.
  • the chocolate product of Comparative Example 4 using a sucrose fatty acid ester not containing stearic acid produced fat bloom in 2 weeks.
  • 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.

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Abstract

L'invention concerne : un inhibiteur de blanchiment gras pouvant supprimer le blanchiment gras sur des aliments (tels que des produits à base de chocolat), par exemple, sur une durée prolongée en comprenant un ester d'acide gras de saccharose prescrit ; et un produit à base de chocolat comprenant l'ester d'acide gras de saccharose prescrit. L'inhibiteur de blanchiment gras comprend un ester d'acide gras de saccharose. L'ester d'acide gras de saccharose contient un acide palmitique, un acide stéarique et un acide gras insaturé comprenant de 18 à 22 atomes de carbone. La teneur en acide stéarique est comprise entre 1,2 et 4 moles par mole de l'acide palmitique, et la teneur en acide gras insaturé est comprise entre 5 et 35 % en masse.
PCT/JP2018/004711 2017-03-08 2018-02-09 Inhibiteur de blanchiment gras et produit à base de chocolat WO2018163715A1 (fr)

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JP2017044073A JP6867197B2 (ja) 2017-03-08 2017-03-08 ファットブルーム防止剤およびチョコレート製品
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WO2023167265A1 (fr) * 2022-03-02 2023-09-07 三菱ケミカル株式会社 Agent de prévention du blanchiment gras

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JPH02150236A (ja) * 1988-11-30 1990-06-08 Kanegafuchi Chem Ind Co Ltd ハードバター組成物
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023167265A1 (fr) * 2022-03-02 2023-09-07 三菱ケミカル株式会社 Agent de prévention du blanchiment gras

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