FAT COMPOSITION FOR LOW-TRANS FAT, NON-TEMPERED CHOCOLATE AND CHOCOLATE

Abstract

The purpose of the present invention is to provide, as fat for non-tempered chocolate, a fat composition which can contain less trans fats and more cacao materials such as cocoa butter and cocoa mass, and has good melting and snapping properties. The present invention is accomplished on the basis of a finding that a transesterified fat having a specific fatty acid composition is effective against the problem as well as knowledge that a combination of the fat composition with a specific emulsifier is effective for the problem. The present invention provides fat for chocolate and chocolate which has a strong chocolate flavor and good melting and snapping properties such that health risks linked to trans fats can be avoided.

Claims

1-4. (canceled)

5. A fat composition for chocolate, comprising an interesterified fat comprising 7 to 15% by weight of fatty acid having 10 or less carbon atoms, 35 to 55% by weight of fatty acid having 14 or less carbon atoms, and 2 to 12% by weight of fatty acid having 20 or more carbon atoms, as constituent fatty acids, wherein an iodine value of the fat composition is 5 to 11.3, and wherein a trans fatty acid content of the fat composition is 2% by weight or less.

6. The fat composition for chocolate according to claim 5, wherein a raw material of the interesterified fat comprises MCT (Medium Chain Triglyceride fat).

7. The fat composition for chocolate according to claim 5, further comprising sorbitan fatty acid ester and/or sucrose fatty acid ester.

8. A chocolate comprising the fat composition according to claim 5.

9. A chocolate comprising the fat composition according to claim 6.

10. A chocolate comprising the fat composition according to claim 7.

11. The chocolate according to claim 8, comprising 20 to 60% by weight of the fat composition with respect to total weight of the chocolate.

12. The chocolate according to claim 9, comprising 20 to 60% by weight of the fat composition with respect to total weight of the chocolate.

13. The chocolate according to claim 10, comprising 20 to 60% by weight of the fat composition with respect to total weight of the chocolate.

Description

EXAMPLES

[0027] Hereinafter, the effects of the present invention will be clarified by exemplifying examples, but the spirit of the present invention is not limited to the following examples. In the examples, % and part are weight basis.

Example 1

[0028] Mixture of 57 parts of coconut oil, 30 parts of fractionated palm stearin, 10 parts of extremely hydrogenated high-erucic rapeseed oil, and 3 parts of medium chain triglyceride fat (product name: MCT-64, Fuji Oil Co., Ltd.) was interesterified, and the obtained fat was refined according to a conventional method to obtain the fat composition of Example 1. Iodine value of the fat composition was 9.6 and trans fatty acid content of the fat composition was 2.0% by weight or less.

Example 2

[0029] Mixture of 30 parts of coconut oil, 25 parts of hydrogenated coconut oil, 27 parts of fractionated palm stearin, 15 parts of extremely hydrogenated high-erucic rapeseed oil, and 3 parts of medium chain triglyceride fat was interesterified, and the obtained fat was refined according to a conventional method to obtain the fat composition of Example 2. Iodine value of the fat composition was 11.3 and trans fatty acid content of the fat composition was 2.0% by weight or less.

Example 3

[0030] Mixture of 55 parts of coconut oil, 30 parts of fractionated palm stearin, 10 parts of extremely hydrogenated high-erucic rapeseed oil, and 5 parts of medium chain triglyceride fat was interesterified, and the obtained fat was refined according to a conventional method to obtain the fat composition of Example 3. Iodine value of the fat composition was 8.4 and trans fatty acid content of the fat composition was 2.0% by weight or less.

Example 4

[0031] Mixture of 57 parts of coconut oil, 30 parts of fractionated palm stearin, 5 parts of extremely hydrogenated palm oil, 8 parts of extremely hydrogenated high-erucic rapeseed oil, and 5 parts of medium chain triglyceride fat was interesterified, and the obtained fat was refined according to a conventional method to obtain the fat composition of Example 4. Iodine value of the fat composition was 8.5 and trans fatty acid content of the fat composition was 2.0% by weight or less.

Example 5

[0032] The fat composition of Example 5 was prepared by mixing 2.0 parts of sorbitan fatty acid ester (Poem S-65V, manufactured by Riken Vitamin Co., Ltd, HLB: 3.0) to 100 parts of the fat composition of Example 1.

Example 6

[0033] The fat composition of Example 6 was prepared by mixing 2.0 parts of acetylated sucrose fatty acid ester (DK ester FA10E, manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.) to 100 parts of the fat composition of Example 1.

[0034] The fatty acid compositions (%) of the fat compositions of Examples 1 to 4 were summarized in Table 1. Measurement was carried out according to Standard methods for the analysis of fats, oils and related materials.

TABLE-US-00001 TABLE 1 Fatty acid compositions of fat compositions of Examples 1-4 C8 C10 C12 C14 C16 C18 C18:1 C18:2 C20 C22 Fat 4.6 4.0 25.5 10.4 31.3 7.5 8.0 1.8 1.2 5.6 composition of Example 1 Fat 4.5 3.8 24.4 10.1 24.0 11.7 9.4 2.0 1.7 8.4 composition of Example 2 Fat 5.2 4.5 24.5 10.0 32.8 7.7 7.0 1.6 1.3 5.5 composition of Example 3 Fat 5.1 4.5 25.4 10.6 33.2 6.8 7.2 1.6 1.0 4.5 composition of Example 4

Comparative Example 1

[0035] Mixture of 51 parts of palm kernel oil, 39 parts of fractionated palm stearin, and 10 parts of extremely hydrogenated high-erucic rapeseed oil was interesterified, and the obtained fat was refined according to a conventional method to obtain the fat composition of Comparative Example 1. Iodine value of the obtained fat was 14.4 and trans fatty acid content of the obtained fat was 2.0% by weight or less.

Comparative Example 2

[0036] Mixture of 40 parts of coconut oil, 40 parts of fractionated palm stearin, and 20 parts of extremely hydrogenated high-erucic rapeseed oil was interesterified, and the obtained fat was refined according to a conventional method to obtain the fat composition of Comparative Example 2.

Comparative Example 3

[0037] Mixture of 50 parts of coconut oil, 30 parts of fractionated palm stearin, and 20 parts of extremely hydrogenated high-erucic rapeseed oil was interesterified, and the obtained fat was refined according to a conventional method to obtain the fat composition of Comparative Example 3.

Comparative Example 4

[0038] Mixture of 40 parts of hydrogenated coconut oil, 30 parts of fractionated palm stearin, 15 parts of extremely hydrogenated high-erucic rapeseed oil, and 15 parts of medium chain triglyceride fat was interesterified, and the obtained fat was refined according to a conventional method to obtain the fat composition of Comparative Example 4.

Comparative Example 5

[0039] Mixture of 50 parts of coconut oil, 40 parts of fractionated palm stearin, and 10 parts of extremely hydrogenated high-erucic rapeseed oil was interesterified, and the obtained fat was refined according to a conventional method to obtain the fat composition of Comparative Example 5.

[0040] The fatty acid compositions (%) of the fat compositions of Comparative Examples 1 to 5 were summarized in Table 2. Measurement was carried out according to Standard methods for the analysis of fats, oils and related materials.

TABLE-US-00002 TABLE 2 Fatty acid compositions of fat compositions of Comparative Examples 1-5 C8 C10 C12 C14 C16 C18 C18:1 C18:2 C20 C22 Fat 0.6 1.1 25.8 11.3 32.1 7.5 12.6 2.3 1.2 5.2 composition of Comparative Example 1 Fat 2.3 2.1 17.7 7.5 30.7 11.4 12.9 2.7 2.2 10.2 composition of Comparative Example 2 Fat 3.0 2.7 22.5 9.2 25.1 11.2 11.0 2.4 2.1 10.3 composition of Comparative Example 3 Fat 8.2 7.4 18.5 7.9 25.3 12.8 8.1 1.7 1.7 8.1 composition of Comparative Example 4 Fat 3.0 2.6 22.8 9.6 29.9 7.7 14.6 3.2 1.3 5.2 composition of Comparative Example 5

[0041] For the fat compositions of Examples 1 to 4 and Comparative Examples 1 to 5, total amount of fatty acid having 10 or less carbon atoms (% by weight), total amount of fatty acid having 14 or less carbon atoms (% by weight), total amount of fatty acid having 20 or more carbon atoms (% by weight), iodine value, and trans fatty acid content were summarized in table 3. For Reference Examples, lauric non-tempering fat, Palkena H (manufactured by Fuji Oil Co., Ltd.) and trans non-tempering fat, Melano H1000 (manufactured by Fuji Oil Co., Ltd.) were summarized in table 3.

TABLE-US-00003 TABLE 3 Total content of each fatty acid (% by weight) C10 or C14 or C20 or Trans fatty less less more Iodine acid total total total value content Fat composition 8.6 44.5 6.8 9.6 2.0 or less of Example 1 Fat composition 8.3 42.8 10.1 11.3 2.0 or less of Example 2 Fat composition 9.7 44.2 6.8 8.4 2.0 or less of Example 3 Fat composition 9.6 45.6 5.5 8.5 2.0 or less of Example 4 Fat composition 1.7 38.8 6.4 14.4 2.0 or less of Comparative Example 1 Fat composition 4.4 29.6 12.4 15.9 2.0 or less of Comparative Example 2 Fat composition 5.7 37.4 12.4 13.7 2.0 or less of Comparative Example 3 Fat composition 15.6 42.0 9.8 9.7 2.0 or less of Comparative Example 4 Fat composition 5.6 38.0 6.5 18.1 2.0 or less of Comparative Example 5 Palkena H 4.3 81.3 0.0 0.5 2.0 or less Melano H1000 0.0 1.3 0.0 55.0 41.0

[0042] SFCs of the fat compositions of Examples 1 to 4 and Comparative Examples 1 to 5 were summarized in Table 4. Measurement was carried out according to Standard methods for the analysis of fats, oils and related materials.

TABLE-US-00004 TABLE 4 SFCs of fat compositions of Examples 1 to 4 and Comparative Examples 1 to 5 SEC (%) 10 C. 20 C. 25 C. 30 C. 35 C. Fat composition of 84 60 43 23 6 Example 1 Fat composition of 83 58 40 21 7 Example 2 Fat composition of 83 59 41 23 7 Example 3 Fat composition of 84 58 40 21 5 Example 4 Fat composition of 95 80 64 42 17 Comparative Example 1 Fat composition of 89 69 54 37 21 Comparative Example 2 Fat composition of 87 65 49 29 13 Comparative Example 3 Fat composition of 69 42 26 13 4 Comparative Example 4 Fat composition of 84 58 41 23 8 Comparative Example 5

(Preparation of Chocolate)

[0043] Chocolates of Examples 1A to 6A and Comparative Examples 1A to 5A were prepared by using the fat compositions of Examples 1 to 6 and Comparative Examples 1 to 5, respectively, as raw materials, according to a conventional method. The formulation is shown in Table 5.

TABLE-US-00005 TABLE 5 Formulation of chocolate Cocoa powder 19.4 parts by weight Sugar 30.0 parts by weight Whole fat milk powder 14.0 parts by weight Cocoa butter 5.5 parts by weight Fat composition of Examples 31.1 parts by weight or Comparative Examples Lecithin 0.4 part by weight

(Sensory Evaluation and Storage Test of Chocolate)

[0044] The produced chocolate was poured into mold and cooled to solidify. Meltability in the mouth and snappiness were evaluated as sensory evaluation. In addition, chocolate of each Example and Comparative Example was subjected to storage test by placing in an incubator at constant temperature of 20 C. or at temperature cycle of 17 to 28 C. Incidentally, the temperature cycle of 17 to 28 C. was at 17 C. for 10 hours, at elevated temperature from 17 to 28 C. for 2 hours, at 28 C. for 10 hours, and decreased temperature from 28 to 17 C. for 2 hours as 1 cycle for 24 hours. As an evaluation of the storage test, presence or absence of bloom occurrence after 1 month was confirmed. The results are summarized in Table 6.

TABLE-US-00006 TABLE 6 Result of sensory evaluation and storage test of chocolate Sensory evaluation Meltability Storage test evaluation in the mouth Snappiness 20 C. 17 to 28 C. Example 1A Example 2A Example 3A Example 4A Example 5A Example 6A Comparative X X Not conducted Example 1A Comparative X Not conducted Not conducted Example 2A Comparative X Not conducted Not conducted Example 3A Comparative X Not conducted Not conducted Example 4A Comparative X Example 5A Evaluation criteria Meltability in the mouth: : excellent, : good, X: poor meltability Snappiness: : excellent, : good, X: poor snappiness Bloom: : no bloom occurrence, : no gloss, X: bloom occurrence

[0045] As a result, all of Examples 1A to 6A had good meltability in the mouth and snappiness, and showed no bloom occurrence in the storage test. However, Comparative Examples 1A to 5A showed inferior result in at least any one of meltability in the mouth, snappiness, and bloom occurrence. That is, the fat compositions of Examples 1 to 6 were chocolate fats containing no trans fatty acid, being capable of blending higher amount of cocoa butter, and having better meltability in the mouth and snappiness.

(Storage Test at Various Cocoa Butter Contents)

[0046] Chocolates were prepared in various cocoa butter contents in the same manner as described above by using the fat compositions of Example 1 and Comparative Example 1, and a sensory test and a storage test at 20 C. were carried out. The results are shown in Tables 7 and 8 below. Evaluation criteria are based on Table 6.

TABLE-US-00007 TABLE 7 Result of sensory evaluation Sensory evaluation Cocoa butter Meltability in content the mouth Snappiness Fat composition of 8% by weight Example 1 11% by weight 15% by weight 18% by weight Fat composition of 8% by weight x Comparative Example 1 11% by weight x 15% by weight x 18% by weight x

TABLE-US-00008 TABLE 8 Result of storage test Storage test period at 20 C. Cocoa butter 14 28 2 3 4 content days days months months months Fat com- 8% by weight position of 11% by weight Example 1 15% by weight x x 18% by weight x x x Fat com- 8% by weight position of 11% by weight x x x Comparative 15% by weight x x x x Example 1 18% by weight x x x x x

[0047] The results showed that chocolate prepared by using the fat composition of Example 1 had good meltability in the mouth and snappiness at all cocoa butter contents. However, the chocolate prepared by using the fat composition of Comparative Example 1 had snappiness but poor meltability in the mouth.

[0048] The results of the storage test showed that the bloom occurrence became faster as the cocoa butter content increased in the chocolate prepared by using the fat composition of Comparative Example 1. However, the chocolate prepared by using the fat composition of Example 1 showed obviously slower bloom occurrence than that of Comparative Example 1, and showed no bloom occurrence after 4 months storage at 11% by weight of cocoa butter content.

[0049] Further, the chocolate prepared by using the fat composition of Example 1 at 11% by weight of cocoa butter content, which showed no bloom occurrence after 4 months storage, showed remarkably improved meltability in the mouth as compared with the chocolate prepared by using the fat composition of Comparative Example 1 at 11% by weight of cocoa butter content.