阅读说明：本技术 可可脂相容性提高剂及其制造方法、以及非调温型巧克力和包含其的食品 (Cocoa butter compatibility enhancer, process for producing the same, non-tempering chocolate, and food containing the same ) 是由 田中成和 于 2019-03-12 设计创作，主要内容包括：一种与CBS一起使用的可可脂相容性提高剂,该相容性提高剂由油脂构成,在该油脂整体中,含有XYU为8～30重量％、Y2U为0.5～21重量％、YU2为3～24重量％,XYU、Y2U和YU2的合计含量为13～35重量％,XXX、X2Y、XY2和YYY的合计含量为30重量％以下,在上述油脂的构成脂肪酸整体中,反式型不饱和脂肪酸含量为5重量％以下。(A cocoa butter compatibility enhancer for use with CBS, which comprises an oil or fat, wherein the oil or fat as a whole contains XYU in an amount of 8 to 30% by weight, Y2U in an amount of 0.5 to 21% by weight, YU2 in an amount of 3 to 24% by weight, XYU, Y2U and YU2 in a total amount of 13 to 35% by weight, and XXX, X2Y, XY2 and YYYY in a total amount of 30% by weight or less, and wherein the oil or fat as a whole has a trans-form unsaturated fatty acid content of 5% by weight or less.)

1. A cocoa butter compatibility enhancer used together with a non-tempering hard butter having a high lauric glyceride oil content,

the compatibility enhancer is composed of a fat or oil,

the oil or fat as a whole contains 8 to 30% by weight of XYU, 0.5 to 21% by weight of Y2U, and 3 to 24% by weight of YU2,

the total content of XYU, Y2U and YU2 is 13 to 35% by weight,

the total content of XXX, X2Y, XY2 and YYY is 30 wt% or less,

the oil or fat has a trans-unsaturated fatty acid content of 5 wt% or less based on the total constituent fatty acids,

x: c16-18 saturated fatty acid

Y: saturated fatty acid having carbon number of 20 or more

U: cis-unsaturated fatty acids

XYU: x, Y, U molecule-bonded triglyceride

Y2U: triglyceride having 2Y molecules and 1U molecule bonded thereto

YU 2: triglyceride having 1 molecule of Y and 2 molecules of U bonded thereto

XXX: triglyceride having 3 molecules of X bonded thereto

X2Y: triglyceride having 2 molecules of X and 1 molecule of Y bonded thereto

XY 2: triglyceride having 1 molecule of X and 2 molecules of Y bonded thereto

YYY: triglyceride having 3 molecules of Y bonded thereto

Wherein the non-thermoregulation type stearin with high lauric glyceride oil content refers to the following components: the fat for chocolate has a saturated fatty acid content of 12 to 14 carbon atoms of 25 wt% or more and an SFC at 20 ℃, i.e., a solid fat content of 25% or more and an SFC at 50 ℃ of 5% or less, in the entire constituent fatty acids of the fat or oil for hard fat.

2. The cocoa butter compatibility enhancer according to claim 1, wherein the oil or fat constituting the compatibility enhancer is a transesterified oil of a raw oil or fat, and the raw oil or fat contains, in the entire constituent fatty acids, 5% by weight or less of a saturated fatty acid having 6 to 10 carbon atoms, 5% by weight or less of a saturated fatty acid having 12 to 14 carbon atoms, 15 to 40% by weight of a saturated fatty acid having 16 carbon atoms, 9 to 25% by weight of a saturated fatty acid having 18 carbon atoms, 10 to 35% by weight of a saturated fatty acid having 20 or more carbon atoms, and 25 to 55% by weight of a cis-unsaturated fatty acid.

3. A non-tempering type chocolate oil or fat composition comprising 11 to 95 wt% of a non-tempering hard butter having a high lauric fat content, 5 to 89 wt% of the cocoa butter compatibility improving agent according to claim 1 or 2, 0 to 41 wt% of a non-tempering hard butter having a low lauric fat content, and 0 to 84 wt% of a fat or fat for physical property adjustment having an SFC of 20 ℃ of less than 25% and an SFC of 50 ℃ of less than 5%,

the weight ratio of the non-thermoregulation type hard fat with high lauric glyceride oil content to the non-thermoregulation type hard fat with low lauric glyceride oil content is more than 1.3,

the non-tempering hard butter having a high lauric fat content is the non-tempering hard butter according to claim 1, and the non-tempering hard butter having a low lauric fat content is a fat for chocolate having a saturated fatty acid content of 12 to 14 carbon atoms of less than 25 wt% and an SFC at 20 ℃ of 25% or more and an SFC at 50 ℃ of 5% or less in the entire constituent fatty acids of the fat or oil of the hard butter.

4. A non-tempering chocolate having a high lauric fat content and a non-tempering hard fat content of 10 to 85 wt% based on the total fat content of the chocolate,

the total fatty acid content of the fat or oil contained in the chocolate is 3.25 wt% or less in trans-form unsaturated fatty acids, 5.5 wt% or less in saturated fatty acids having 6 to 10 carbon atoms, 5 to 62 wt% in saturated fatty acids having 12 to 14 carbon atoms,

the fat or oil as a whole contains 10 to 30 wt% of cocoa butter and 6 to 90 wt% of the fat or oil composition for non-tempering chocolate according to claim 3, and further contains 0.9 to 9.5 wt% of XYU, 0.2 to 2.2 wt% of Y2U and 0.5 to 5.5 wt% of YU2,

the total content of XYU, Y2U and YU2 is 1.6-17.2 wt%, and the total content of XXX, X2Y, XY2 and YYY is 17.5 wt% or less.

5. A non-tempering chocolate having a trans-unsaturated fatty acid content of 3.25 wt% or less, a saturated fatty acid content of 6 to 10 carbon atoms of 5.5 wt% or less, a saturated fatty acid content of 12 to 14 carbon atoms of 5 to 62 wt% in the total fatty acid content of the fat or oil contained in the chocolate,

the total fat/oil contains 10 to 30 wt% of cocoa butter, 5 to 65 wt% of the cocoa butter compatibility enhancer of claim 1 or 2, and 10 to 85 wt% of non-tempering hard butter having a high lauric fat content, and the weight ratio of the cocoa butter compatibility enhancer/cocoa butter is 0.5 to 6.5.

6. A food product comprising the non-tempering chocolate of claim 4 or 5.

7. A method for producing a cocoa butter compatibility improving agent according to claim 1 or 2,

in the production method, a raw material fat is transesterified to obtain a cocoa butter compatibility enhancer, wherein the raw material fat has a saturated fatty acid content of 6 to 10 carbon atoms of 5 wt% or less, a saturated fatty acid content of 12 to 14 carbon atoms of 5 wt% or less, a saturated fatty acid content of 16 carbon atoms of 15 to 40 wt%, a saturated fatty acid content of 18 carbon atoms of 9 to 25 wt%, a saturated fatty acid content of 20 or more of 10 to 35 wt%, and a cis-unsaturated fatty acid content of 25 to 55 wt%, all of the constituent fatty acids.

8. A method for producing a cocoa butter compatibility improving agent according to claim 1 or 2,

in the production method, the transesterified oil obtained in claim 7 is further subjected to crystal fractionation in the absence of a solvent so that the SFC at the time of completion of the crystallization is 20% or less, and a liquid portion is separated to obtain the cocoa butter compatibility improving agent.

Technical Field

The present invention relates to a cocoa butter compatibility enhancer used together with a lauric acid glyceride (Japanese ラウリン series) non-tempering hard butter, a method for producing the same, a non-tempering chocolate containing the hard butter, and a food containing the same.

Background

Fats and oils blended with cocoa butter (hereinafter, also referred to as CB) in the production of chocolate, so-called hard butter, are roughly classified into a temperature-adjusting hard butter and a non-temperature-adjusting hard butter according to whether or not the temperature is adjusted in the production of chocolate. Here, the temperature adjustment means the following operation: in order to adjust the crystal form of the fat or oil, the molten chocolate is forcibly cooled and reheated at a predetermined temperature.

The temperature-adjusting hard butter is mainly composed of SUS type triglyceride similar to CB, and is not limited in the amount of CB added which contributes to the flavor of chocolate to produce chocolate having a good flavor, but has problems in that it is necessary to perform a temperature-adjusting operation for improving the biting property (japanese: スナップ property) and the mouth-melting property, and it is difficult to adjust physical properties such as melting point, curing speed, and flexibility.

On the other hand, the non-thermoregulating stearin is largely classified into non-lauric glyceride cbr (cb replacer) and lauric glyceride cbs (cb substitate). Compared with the temperature-regulating hard butter, the non-temperature-regulating hard butter has the following advantages: although the amount of CB added is small, it is inexpensive, and it is easy to adjust the physical properties such as melting point, solidification speed and flexibility without requiring temperature control in the production of chocolate.

In particular, CBS is mainly composed of a hydrogenated oil and a fractionated oil of a lauric glyceride-based fat and oil, and is excellent in mouth solubility and solidification rate, and therefore, has been used for coating purposes such as bread and snack, sandwich cream (japanese: サンドクリーム) purposes, chocolate cream purposes, and the like. However, CBS has the following disadvantages: since compatibility with CB is not high, the amount of CB added can be increased to only about 5%, and the chocolate flavor is weakened. When a large amount of CB is added to CBS, coarse crystals of CB are precipitated (granulated) over time, and the quality of chocolate is impaired, so that it is difficult to increase the amount of CB. When the chocolate is granulated, the chocolate has a rough texture and poor mouth solubility, and the appearance is impaired by loss of gloss or generation of white particles.

By adding trans fatty acids to the constituent fatty acids in the oil component of chocolate, the compatibility with CB can be improved. This is considered to be because triglyceride containing trans fatty acid and triglyceride SUS contained in CB are mixed and a crystalline state of 2 chain length (japanese: 2 long chain) is easily maintained, and therefore, the more the amount of trans fatty acid increases, the more granulation is less likely to occur and the compatibility with CB improves. However, according to current health awareness, it is undesirable to increase the amount of trans fatty acids.

Patent document 1 discloses an oily food such as chocolate, which can suppress the occurrence of bloom and particles (having the same meaning as granulation) even when a large amount of CB is blended, and does not require a temperature-controlling treatment, and which contains LOL (L: a saturated fatty acid having 16 to 24 carbon atoms, O: oleic acid), L2M, and LM2 (M: a fatty acid having 6 to 10 carbon atoms), and the total content of L2M and LM2 is in a specific range relative to the LOL content. However, since this oily food contains a large amount of fatty acids having 6 to 10 carbon atoms as constituent fatty acids, the crystallization of CB is significantly suppressed, the solidification rate is lowered, the productivity is poor, and the texture (crispy (japanese: パリッと) and cracked) is also poor. In addition, fatty acids having 6 to 10 carbon atoms are disadvantageous in that they are expensive.

Disclosure of Invention

Problems to be solved by the invention

In view of the above-described situation, an object of the present invention is to provide a chocolate having a low trans fatty acid content and containing a large amount of CBs: although the non-tempering hard butter having a high lauric fat content is not easily granulated over a wide temperature range even when a large amount of cocoa butter is blended, the non-tempering hard butter has good mouth-dissolving properties, a high solidification rate at room temperature (20 ℃) and maintains good biting-off properties as compared with conventional CBS blended chocolate.

Means for solving the problems

As a result of intensive studies to solve the above problems, the present inventors have found that an oil and fat composition in which the content and total content of XYU, Y2U, and YU2, which are triglycerides containing a long-chain saturated fatty acid Y having 20 or more carbon atoms and a cis-unsaturated fatty acid U, are each in a specific range, and the total content of XXX, X2Y, XY2, and YYY is controlled to a specific value or less, although the amount of trans-fatty acids is low, functions as a compatibility enhancer for enhancing the compatibility of CBS and cocoa butter, and that even when a large amount of cocoa butter is blended, chocolate containing at least these 3 components is less likely to be granulated in a wide temperature range, has good mouth solubility, a high curing rate at room temperature, and has good snap-through properties, and have completed the present invention.

That is, the first invention relates to a cocoa butter compatibility enhancer used together with a non-tempering hard butter having a high lauric fat content, the compatibility enhancer comprising a fat and oil, wherein the fat and oil as a whole contains 8 to 30 wt% XYU, 0.5 to 21 wt% Y2U, and 3 to 24 wt% YU2, the total content of XYU, Y2U, and YU2 is 13 to 35 wt%, the total content of XXX, X2Y, XY2, and yyyy is 30 wt% or less, and the total content of trans-unsaturated fatty acids in the constituent fatty acids of the fat and oil is 5 wt% or less.

X: c16-18 saturated fatty acid

Y: saturated fatty acid having carbon number of 20 or more

U: cis-unsaturated fatty acids

XYU: x, Y, U molecule-bonded triglyceride

Y2U: triglyceride having 2Y molecules and 1U molecule bonded thereto

YU 2: triglyceride having 1 molecule of Y and 2 molecules of U bonded thereto

XXX: triglyceride having 3 molecules of X bonded thereto

X2Y: triglyceride having 2 molecules of X and 1 molecule of Y bonded thereto

XY 2: triglyceride having 1 molecule of X and 2 molecules of Y bonded thereto

YYY: triglyceride having 3 molecules of Y bonded thereto

Wherein the non-thermoregulation type stearin with high lauric glyceride oil content refers to the following components: the fat for chocolate has a saturated fatty acid content of 12 to 14 carbon atoms of 25 wt% or more and an SFC at 20 ℃, i.e., a solid fat content of 25% or more and an SFC at 50 ℃ of 5% or less, in the entire constituent fatty acids of the fat or oil for hard fat.

Preferably, the oil or fat constituting the compatibility enhancer is a transesterified oil of a raw oil or fat, wherein the raw oil or fat contains, in the entire constituent fatty acids, 15 to 40% by weight of a saturated fatty acid having 16 carbon atoms, 9 to 25% by weight of a saturated fatty acid having 18 carbon atoms, 10 to 35% by weight of a saturated fatty acid having 20 carbon atoms or more, and 25 to 55% by weight of a cis-unsaturated fatty acid, and has a saturated fatty acid having 6 to 10 carbon atoms of 5% by weight or less and a saturated fatty acid having 12 to 14 carbon atoms of 5% by weight or less.

The second invention relates to a fat composition for non-tempering chocolate, which comprises 11-95 wt% of non-tempering hard fat with high lauric fat content, 5-89 wt% of cocoa butter compatibility improver of the first invention, 0-41 wt% of non-tempering hard fat with low lauric fat content, 0-84 wt% of fat for physical property adjustment with 20 ℃ SFC less than 25% and 50 ℃ SFC less than 5%, and the weight ratio of the non-tempering hard fat with high lauric fat content to the non-tempering hard fat with low lauric fat content is more than 1.3. The non-tempering hard butter having a high lauric fat content means that the non-tempering hard butter having a low lauric fat content means that the fat for chocolate has a saturated fatty acid content of 12 to 14 carbon atoms of less than 25 wt%, an SFC at 20 ℃ of 25% or more, and an SFC at 50 ℃ of 5% or less, in the entire constituent fatty acids of the fat of the hard butter, as described above.

The third invention relates to a non-tempering chocolate containing 10 to 85 wt% of a non-tempering hard butter having a high lauric fat content in the whole fat contained in a chocolate, wherein the total fat constituent fatty acids in the chocolate contain 3.25 wt% or less of trans-unsaturated fatty acids, 5.5 wt% or less of saturated fatty acids having 6 to 10 carbon atoms, and 5 to 62 wt% of saturated fatty acids having 12 to 14 carbon atoms, and the whole fat contains 10 to 30 wt% of cocoa butter and 6 to 90 wt% of the fat composition for non-tempering chocolate of the second invention, and further contains 0.9 to 9.5 wt% of XYU, 0.2 to 2.2 wt% of Y2U, and 0.5 to 5.5 wt% of YU2,

the total content of XYU, Y2U and YU2 is 1.6-17.2 wt%, and the total content of XXX, X2Y, XY2 and YYY is 17.5 wt% or less.

In another aspect, the third invention relates to a non-tempering chocolate having a trans-type unsaturated fatty acid content of 3.25 wt% or less, a carbon number of 6 to 10 saturated fatty acid content of 5.5 wt% or less, and a carbon number of 12 to 14 saturated fatty acid content of 5 to 62 wt% in the entire constituent fatty acids of fat and oil contained in the chocolate, wherein the entire fat and oil contains 10 to 30 wt% of cocoa butter, 5 to 65 wt% of a first cocoa butter compatibility enhancer of the present invention, and 10 to 85 wt% of a non-tempering hard butter having a high lauric glyceride fat content, and the weight ratio of the cocoa butter compatibility enhancer/cocoa butter is 0.5 to 6.5.

The fourth invention relates to a food product comprising the non-tempering chocolate of the third invention.

A fifth aspect of the present invention relates to a method for producing a cocoa butter compatibility enhancer of the first aspect of the present invention, wherein a raw material fat or oil is transesterified to obtain the cocoa butter compatibility enhancer, and the raw material fat or oil contains 15 to 40 wt% of a saturated fatty acid having 16 carbon atoms, 9 to 25 wt% of a saturated fatty acid having 18 carbon atoms, 10 to 35 wt% of a saturated fatty acid having 20 or more carbon atoms, and 25 to 55 wt% of a cis-unsaturated fatty acid, all of constituent fatty acids of the raw material fat or oil, wherein the content of the saturated fatty acid having 6 to 10 carbon atoms is 5 wt% or less, the content of the saturated fatty acid having 12 to 14 carbon atoms is 5 wt% or less. Further, the thus-obtained transesterified oil is subjected to crystallization fractionation in the absence of a solvent so that the SFC at the time of completion of crystallization is 20% or less, thereby separating a liquid portion and obtaining a cocoa butter compatibility improving agent.

Effects of the invention

According to the present invention, there can be provided chocolate which has a low amount of trans fatty acids and contains a large amount of CBs, but is less likely to be granulated in a wide temperature range even when a large amount of cocoa butter is blended, has a mouth-dissolving property comparable to that of conventional CBs blended chocolate, has a high solidification rate at room temperature (20 ℃), and maintains good biting-off properties, and a CB compatibility enhancer which can be used for producing the chocolate, and a method for producing the enhancer with good productivity and at low cost.

Detailed Description

The present invention will be described in further detail below.

(cocoa butter compatibility enhancer)

The cocoa butter compatibility enhancer (hereinafter also referred to as CB compatibility enhancer) of the present invention is a component for enhancing the compatibility between the non-tempering hard butter having a high lauric glyceride oil content and the cocoa butter, and is composed of an oil or fat. The fat or oil is a triglyceride in which 3 molecules of fatty acid are ester-bonded to 1 molecule of glycerin. The fatty acids constituting the triglyceride are referred to as constituent fatty acids in the fat or oil. In addition, cocoa butter is a solid butter obtained from cocoa beans, and is generally used as a chocolate raw material.

In the present application, the "non-tempering hard butter having a high lauric fat content" refers to a so-called CBS of lauric fat in the non-tempering hard butter, and is defined as follows: the fat for chocolate contains 12-14 carbon atoms of saturated fatty acids in an amount of 25 wt% or more, and has an SFC (solid fat content) at 20 ℃ of 25% or more and an SFC at 50 ℃ of 5% or less, all of the constituent fatty acids of the fat or oil for chocolate. In this application, it is also referred to simply as CBS. In contrast, in the present application, the so-called CBR of non-lauric glyceride in the non-tempering hard butter is referred to as "the non-tempering hard butter having a low content of lauric glyceride oil", and is defined as follows: the fat for chocolate contains less than 25 wt% of saturated fatty acids having 12-14 carbon atoms, and has an SFC at 20 ℃ of 25% or more and an SFC at 50 ℃ of 5% or less, all of the constituent fatty acids of the fat or oil with a hard fat. In this application, it is also referred to simply as CBR. Examples of the saturated fatty acid having 12 to 14 carbon atoms include lauric acid and myristic acid. In the present application, the composition of the constituent fatty acids of the fat or oil can be determined based on the standard fat or oil analysis method 2.4.2.1 to 2013. SFC can be determined by NMR method at 20 ℃ or 50 ℃ according to the method specified in IUPAC 2.150 (a).

The CB compatibility enhancer of the present invention is composed of an oil or fat characterized by a triglyceride composition, and preferably contains 8 to 30% by weight of XYU, 0.5 to 21% by weight of Y2U, and 3 to 24% by weight of YU2, and the total content of XYU, Y2U, and YU2 is 13 to 35% by weight, in the whole oil or fat. More preferably, it contains: a content of XYU of 10 to 28% by weight, a content of Y2U of 1.0 to 10% by weight, a content of YU2 of 5.0 to 15% by weight, and a total content of XYU, Y2U and YU2 of 16 to 34% by weight, and further preferably, the composition comprises: 12 to 25% by weight of XYU, 2.0 to 6.0% by weight of Y2U, 7.0 to 9.0% by weight of YU2, and 21 to 30% by weight of the total of XYU, Y2U, and YU 2. In the present application, the triglyceride composition can be measured by high performance liquid chromatography based on the standard fat and oil analysis test method 2.4.6.2-2013.

The meanings of the expressions XYU, Y2U and YU2 are as follows. X: a saturated fatty acid having 16 to 18 carbon atoms. Y: saturated fatty acids having 20 or more carbon atoms. U: cis-form unsaturated fatty acids. XYU: x, Y, U each 1-molecule triglyceride (the bonding position of each fatty acid is not limited). Y2U: 2Y molecules and 1U molecule (the bonding position of each fatty acid is not limited). YU 2: and triglycerides of 1 molecule of Y and 2 molecules of U bonded thereto (the bonding position of each fatty acid is not limited). Examples of the saturated fatty acid having 16 to 18 carbon atoms include palmitic acid and stearic acid. Examples of the saturated fatty acid having 20 or more carbon atoms include arachidic acid, behenic acid, and lignoceric acid. The cis-form unsaturated fatty acid is an unsaturated fatty acid of cis-form, and the carbon number is not particularly limited. Specific examples thereof include oleic acid, myristoleic acid, palmitoleic acid, vaccenic acid, gadoleic acid, eicosenoic acid, erucic acid, linoleic acid, linolenic acid, and the like.

XYU is a triglyceride containing 16 to 18 carbon atoms of saturated fatty acid X, 20 or more carbon atoms of long-chain saturated fatty acid Y, and cis-unsaturated fatty acid U, and Y2U and YU2 are triglycerides containing 20 or more carbon atoms of long-chain saturated fatty acid Y, and cis-unsaturated fatty acid U, and by using these in specific amounts as described above and mixing them with the triglyceride SUS contained in CB, a crystalline state of 2 chain length can be easily maintained in chocolate, and therefore, the occurrence of granulation can be suppressed.

In the CB compatibility enhancer of the present invention, the smaller the total content of XXX, X2Y, XY2, and YYY, the better, specifically, the less the total amount of the oils and fats constituting the CB compatibility enhancer is 30 wt% or less, more preferably 27 wt% or less, and still more preferably 10 to 24 wt%. When a large amount of XXX, X2Y, XY2 and YYY is added, the chocolate tends to have poor melt-in-the-mouth properties. The meanings of XXX, X2Y, XY2, and YYY are as follows. XXX: a triglyceride to which 3 molecules of X are bonded. X2Y: 2 molecules of X and 1 molecule of Y are bonded to each other (the bonding position of each fatty acid is not limited). XY 2: 1 molecule of X and 2 molecules of Y are bonded to each other (the bonding position of each fatty acid is not limited). YYY: a triglyceride to which 3 molecules of Y are bonded.

In the CB compatibility enhancer of the present invention, the smaller the trans fatty acid content, the better from the health standpoint, the more preferably the 5 wt% or less, more preferably 3 wt% or less, still more preferably 1 wt% or less, and most preferably substantially no trans fatty acid is contained in the entire constituent fatty acids of the fat or oil constituting the CB compatibility enhancer. The CB compatibility enhancer of the present invention can suppress the granulation of chocolate in a wide temperature range even if the trans fatty acid content is so small. The CB compatibility enhancer having a small trans fatty acid content can be produced by not using hydrogenated raw oil or fat or by reducing the amount of the hydrogenated raw oil or fat. The trans fatty acid content can be determined based on AOCS Ce 1 f-96.

Regarding the raw material fat or oil for producing the CB compatibility enhancer of the present invention, the constituent fatty acids thereof preferably satisfy the following conditions (i) and (ii).

(i) The content of saturated fatty acids having 6 to 10 carbon atoms in the whole constituent fatty acids of the raw material oil is 0 wt% or more and 5 wt% or less. By reducing the content of these short-chain saturated fatty acids, the solidification rate at room temperature does not decrease even when chocolate is produced by blending a CB compatibility enhancer with a non-tempering hard butter having a high lauric fat content, and therefore, the productivity is high and the biting property of chocolate is not impaired. Therefore, a non-tempering type chocolate having good characteristics can be produced inexpensively. The content of the saturated fatty acid having 6 to 10 carbon atoms is preferably 0% by weight or more and 3% by weight or less, and more preferably 0% by weight or more and 1% by weight or less. Examples of the saturated fatty acid having 6 to 10 carbon atoms include caproic acid, caprylic acid and capric acid.

(ii) The raw material oil or fat contains a saturated fatty acid having 12 to 14 carbon atoms (e.g., lauric acid or myristic acid) in an amount of 0 to 5 wt% based on the total constituent fatty acids, and contains 15 to 40 wt% of a saturated fatty acid having 16 carbon atoms (i.e., 17.5 acid (Japanese patent: 17.5 acid)), 9 to 25 wt% of a saturated fatty acid having 18 carbon atoms (i.e., stearic acid), 10 to 35 wt% of a saturated fatty acid having 20 or more carbon atoms (e.g., arachidic acid or behenic acid), and 25 to 55 wt% of a cis-unsaturated fatty acid. Thus, the CB compatibility enhancer satisfying the content conditions of XYU, Y2U, and YU2 described above can be easily obtained. The content of the saturated fatty acid having 12 to 14 carbon atoms is preferably 0% by weight or more and 4% by weight or less, more preferably 0% by weight or more and 2% by weight or less, the saturated fatty acid having 16 carbon atoms is contained preferably in an amount of 18 to 36% by weight, more preferably 20 to 30% by weight, the saturated fatty acid having 18 carbon atoms is contained preferably in an amount of 10 to 20% by weight, more preferably 12 to 18% by weight, the saturated fatty acid having 20 carbon atoms is contained preferably in an amount of 12 to 30% by weight, more preferably 15 to 25% by weight, and the cis-unsaturated fatty acid is contained preferably in an amount of 30 to 50% by weight, more preferably 35 to 45% by weight.

The CB compatibility enhancer of the present invention can be obtained as follows: a plurality of raw material oils and fats are prepared so as to satisfy the above (i) and (ii) as a whole, and the raw material oils and fats are mixed and subjected to transesterification or the raw material oils and fats are subjected to transesterification separately and then mixed. The following can also be obtained: the ester-exchanged oil is subjected to crystal fractionation in the absence of a solvent to separate a liquid portion, thereby obtaining the ester-exchanged oil.

The type of the raw oil or fat is not particularly limited as long as it satisfies (i) and (ii) as a whole. The known oils and fats may be appropriately selected and used in an appropriate ratio to satisfy (i) and (ii) as a whole.

As an example, the CB compatibility enhancer of the present invention can be obtained by transesterifying a mixed oil of a palm-based fat and oil and a highly hydrogenated high erucic acid rapeseed oil (Japanese: ハイエルシン rapeseed oil-and-.

When the above-mentioned raw material oil or fat is subjected to transesterification, a conventional method can be used. The catalyst used for the transesterification is not particularly limited as long as it can be used for food applications, and examples thereof include sodium methoxide, lipase, and the like. The lipase is not particularly limited, and a lipase generally used for transesterification of triglycerides can be used.

The ester-exchanged oil obtained by the ester exchange is subjected to crystal fractionation without adding a solvent, and a solid portion thereof is removed to separate a liquid portion, thereby producing a CB compatibility enhancer. The method of crystal fractionation may be carried out according to a conventional method, and for example, a crystal slurry may be obtained by precipitating crystals while adjusting the temperature and then a liquid portion may be obtained by introducing the crystal slurry into a pressing device for pressing.

The crystallization fractionation is preferably performed by crystallizing the slurry of crystals so that the SFC (degree of fractionation) is 20% or less at 30 to 50 ℃ in the absence of a solvent, and then fractionating the slurry to separate a liquid portion. If the degree of separation exceeds 20%, the yield of the liquid portion is undesirably low. The degree of fractionation is more preferably 15% or less, and still more preferably 12% or less.

(non-tempering type oil and fat composition for chocolate)

The fat and oil composition for non-tempering chocolate of the present invention is a fat and oil composition to be blended for producing non-tempering chocolate. The fat composition contains at least a non-tempering hard butter having a high lauric fat content and the above-mentioned CB compatibility enhancer of the present invention, and may optionally contain, in addition to these, a non-tempering hard butter having a low lauric fat content and/or a fat for physical property adjustment. The fat and oil composition for non-tempering chocolate in the present application does not contain cocoa butter.

The non-tempering hard butter having a high lauric fat content is not particularly limited as long as it satisfies the above definition, and examples thereof include coconut oil, palm kernel oil, fractionated oils of these fats and oils, hydrogenated oils, and ester-exchanged oils.

The non-thermoregulated hard butter having a low lauric fat content is not particularly limited as long as it satisfies the above definition, and examples thereof include: hydrogenated and/or fractionated with at least one of liquid fats such as rapeseed oil, soybean oil, rice bran oil, and corn oil, palm oil, shea butter (Japanese: シア oil), and fractionated oils thereof; and (b) a fat or oil obtained by transesterification and/or fractionation of a fat or oil containing at least one of liquid fats such as rapeseed oil, soybean oil, rice bran oil and corn oil, palm oil, shea butter and fractionated oils thereof.

The fat or oil for adjusting physical properties is a fat or oil that does not fall within the range of hard fat as referred to in the present application, and specifically, a fat or oil having an SFC of less than 25% at 20 ℃ and an SFC of less than 5% at 50 ℃. The fat or oil satisfying these SFC conditions is not particularly limited, and may be used alone or in combination of two or more kinds of fats or oils usually used for edible use. Specifically, there may be mentioned: liquid oils such as palm oil, palm kernel oil, coconut oil, shea butter, soybean oil, cottonseed oil, corn oil, safflower oil, rapeseed oil, rice bran oil, sesame oil, etc.; various animal and vegetable oils such as butter fat, lard, fish oil, etc.; hydrogenated oil, fractionated oil, ester-exchanged oil, etc. thereof.

The non-tempering hard butter having a high lauric glyceride oil content in the oil and fat composition for non-tempering chocolate of the present invention preferably has a lauric glyceride oil content of 11 to 95 wt%, more preferably 33 to 85 wt%, and even more preferably 44 to 78 wt%. The content of the CB compatibility enhancer is preferably 5 to 89% by weight, more preferably 11 to 67% by weight, and still more preferably 17 to 44% by weight. By using both components in such amounts, even when a large amount of cocoa butter is blended into a non-tempering chocolate containing a non-tempering hard butter having a high lauric fat content, granulation is less likely to occur in a wide temperature range, the mouth-melting property is good, the curing rate at room temperature is high, and good biting-off property can be maintained.

The non-thermoregulated hard butter having a low lauric glyceride oil content is an optional component which may or may not be blended, and the content thereof is preferably 0 to 41% by weight, more preferably 0 to 20% by weight, and further preferably 0 to 10% by weight. Further, it is preferable to blend a large amount of a non-tempering hard butter having a high lauric fat content as an essential component in comparison with a non-tempering hard butter having a low lauric fat content. This is because, in order to improve the solidification rate and the biting property of chocolate, it is preferable that the non-tempering hard butter having a high lauric fat content is larger than the non-tempering hard butter having a low lauric fat content. Specifically, the weight ratio of the non-tempering hard butter having a high lauric fat content to the non-tempering hard butter having a low lauric fat content is preferably 1.3 or more, more preferably 1.5 or more, and further preferably 4.0 or more. Since the non-thermoregulated hard butter having a low lauric fat content may not be blended, the upper limit of the weight ratio is not limited.

The physical property-adjusting oil or fat may be optionally blended, and the content thereof is preferably 0 to 84% by weight, more preferably 0 to 40% by weight, and still more preferably 0 to 20% by weight. By blending the fat or oil for physical property adjustment, the hardness of chocolate can be adjusted to a desired level.

The fat or oil composition for non-tempering chocolate of the present invention may contain components other than fat or oil as necessary within a range not to impair the effects of the present invention. Examples of such components include: emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, lecithin, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, etc., perfume, coloring agent, antioxidant, etc.

The method for producing the fat or oil composition for non-tempering chocolate of the present invention is not particularly limited, and the composition can be obtained by blending respective fats or oils melted under heating (for example, about 60 ℃). After blending, the resulting mixture may be used in the molten state for the production of chocolate, or may be cooled and solidified. The cooling conditions are not particularly limited.

(non-tempering chocolate)

The non-tempering chocolate of the present invention may be produced by using the CB compatibility enhancer of the present invention or the fat or oil composition for non-tempering chocolate of the present invention. Further, it may be prepared without using such a CB compatibility enhancer or a non-tempering type fat or oil composition for chocolate.

The chocolate referred to in the present application corresponds to the chocolate standard, the quasi-chocolate standard and the food using chocolate in "fair trade competition treaty on identification of chocolate type" from the standard point of view. From the viewpoint of formulation, dark chocolate, milk chocolate, white chocolate, and the like can be exemplified. From the use point of view, coated chocolate, solid chocolate, chocolate fillings, etc. may be exemplified.

In the non-tempering chocolate of the present invention, the trans-unsaturated fatty acid content in the entire constituent fatty acids of the fat or oil contained in the chocolate is preferably 3.25 wt% or less, more preferably 2 wt% or less, and still more preferably 1 wt% or less, from the viewpoint of health.

In the non-tempering chocolate of the present invention, the content of saturated fatty acids having 6 to 10 carbon atoms in the entire constituent fatty acids of the fat or oil contained in the chocolate is preferably 5.5 wt% or less. By reducing the content of the short-chain saturated fatty acid in this manner, the setting speed at room temperature of the chocolate containing the non-tempering hard butter having a high lauric glyceride oil content is not reduced, and the biting property is not impaired. The content of the saturated fatty acid having 6 to 10 carbon atoms is more preferably 5.0 wt% or less, and still more preferably 4.0 wt% or less. In addition, the content of saturated fatty acids having 12 to 14 carbon atoms in the whole constituent fatty acids of the fat or oil contained in the chocolate is preferably 5 to 62% by weight, more preferably 15 to 56% by weight, and still more preferably 20 to 50% by weight.

The non-tempering chocolate of the present invention may be any of 3 embodiments described below. Further, a combination of these embodiments is also possible.

The non-tempering chocolate of the present invention of the first embodiment is the following chocolate: the total amount of fats and oils contained in the chocolate is 10 to 85 wt% of a non-tempering hard butter having a high lauric fat content, 10 to 30 wt% of a cocoa butter and 6 to 90 wt% of the fat and oil composition for non-tempering chocolate of the present invention, and further contains 0.9 to 9.5 wt% of XYU, 0.2 to 2.2 wt% of Y2U, and 0.5 to 5.5 wt% of YU2, the total amount of XYU, Y2U, and YU2 is 1.6 to 17.2 wt%, and the total amount of XXX, X2Y, XY2, and YYYY is 17.5 wt% or less. Preferably, the total amount of the fats and oils contained in the chocolate is 30 to 80 wt% of the non-tempering hard butter having a high lauric fat content, and further, the chocolate contains 10 to 25 wt% of cocoa butter and 12 to 90 wt% of the fat and oil composition for non-tempering chocolate of the present invention, and further contains 1.4 to 7.5 wt% of XYU, 0.3 to 1.7 wt% of Y2U, and 0.8 to 4.3 wt% of YU2, the total amount of XYU, Y2U, and YU2 is 2.5 to 13.5 wt%, and the total amount of XXX, X2Y, XY2, and YYY is 15 wt% or less. More preferably, the total amount of the fats and oils contained in the chocolate is 40 to 70 wt% of a non-tempering hard butter having a high lauric fat content, and further, 10 to 20 wt% of a cocoa butter and 18 to 90 wt% of the fat and oil composition for non-tempering chocolate of the present invention, and further, the chocolate contains 1.7 to 6.0 wt% of XYU, 0.35 to 1.4 wt% of Y2U, and 0.9 to 3.4 wt% of YU2, the total amount of XYU, Y2U, and YU2 is 3.0 to 11.0 wt%, and the total amount of XXX, X2Y, XY2, and yyyy is 14 wt% or less. The meaning of specifying the content of each triglyceride in this embodiment is the same as that described for the content of each triglyceride in the CB compatibility enhancer.

The non-tempering chocolate of the present invention of the second embodiment is the following chocolate: the chocolate contains 10-30 wt% of cocoa butter, 5-65 wt% of the CB compatibility enhancer of the invention and 10-85 wt% of non-tempering hard butter with high lauric glyceride oil content in the whole oil and fat, and the weight ratio of the cocoa butter compatibility enhancer/cocoa butter is 0.5-6.5. Preferably, the chocolate contains 10 to 25 wt% of cocoa butter, 10 to 60 wt% of the CB compatibility enhancer of the present invention, and 30 to 80 wt% of a non-tempering hard butter having a high lauric fat content in the whole fat, and the weight ratio of the cocoa butter compatibility enhancer/cocoa butter is 1.0 to 4.0. More preferably, the total fat and oil contained in the chocolate contains 10 to 20 wt% of cocoa butter, 15 to 40 wt% of the CB compatibility enhancer of the present invention, and 40 to 70 wt% of non-tempering hard butter having a high lauric fat content, and the weight ratio of the cocoa butter compatibility enhancer/cocoa butter is 1.2 to 2.5.

The non-tempering chocolate of the present invention of the third embodiment is the following chocolate: the fat and oil composition for non-tempering chocolate of the present invention is contained in an amount such that the fat and oil composition contains 10 to 30 wt% of cocoa butter and 5 to 65 wt% of the CB compatibility enhancer contained in the fat and oil composition in the whole fat and oil composition contained in the chocolate and the weight ratio of the cocoa butter compatibility enhancer/cocoa butter is 0.5 to 6.5. Preferably, the fat and oil composition for non-tempering chocolate of the present invention is contained in an amount of 10 to 25 wt% of cocoa butter in the whole fat and oil contained in the chocolate, and the fat and oil composition is contained in an amount such that the content of the CB compatibility enhancer in the fat and oil composition is 10 to 60 wt% and the weight ratio of the cocoa butter compatibility enhancer/cocoa butter is 1.0 to 4.0 in the whole fat and oil contained in the chocolate. More preferably, the fat and oil composition for non-tempering chocolate of the present invention is contained in an amount of 10 to 20 wt% of cocoa butter in the whole fat and oil contained in the chocolate, and the fat and oil composition is contained in an amount such that the content of the CB compatibility enhancer in the fat and oil composition is 15 to 40 wt% and the weight ratio of the cocoa butter compatibility enhancer/cocoa butter is 1.2 to 2.5 in the whole fat and oil contained in the chocolate.

The chocolate of the present invention can be produced without tempering. The production method thereof may be the same as that of a general non-tempering chocolate. For example, the raw material components may be mixed at an arbitrary ratio and subjected to roll treatment and refining treatment by a known method. In addition to the fat and oil components described above, a material that is usually blended in chocolate may be blended. As such materials, there can be mentioned: cocoa paste, cocoa powder, saccharide, dairy product, syrup, foreign wine, emulsifier, spice, coloring material, antioxidant, etc.

Food products comprising the non-tempering chocolate of the invention may also be prepared. Examples of such food products include various western-style snacks such as cakes, breads, biscuits, pies, steamed buns, and the like; baking the article; snacks and snacks using fruits. The chocolate is not limited in its application, and examples thereof include coating application, chocolate crumbling application, baking dough mixing application, snack dough mixing application, cream filling application, sandwich cream application, and cream dipping application. The compatibility enhancer of the present invention can inhibit granulation in a wide temperature range, and is therefore particularly suitable for normal-temperature distribution foods among the above foods.