Oil or fat composition and chocolate

Abstract

A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.

Claims

1. An oil-and-fat composition, comprising 30 to 80 wt % of an oil-and-fat (A) and 20 to 70 wt % of an oil-and-fat (B), wherein the oil-and-fat (A) comprises 70 wt % or more of StOSt and not more than 5 wt % of arachidic acid relative to a constituent fatty acid in the oil-and-fat (A), and the oil-and-fat (B) comprises 60 wt % or more of POP, wherein: the oil-and-fat composition comprises: 80 wt % or more of SOS triglyceride, 25 wt % or more of StOSt, 10 wt % or more of POP, a ratio of StLSt/StOSt of 0.08 or less, a ratio of StStO/StOSt of 0.03 or less, and a ratio of PLP/POP of 0.10 or less, and wherein: S is a saturated fatty acid having C16 to C22, St is stearic acid, P is palmitic acid, L is linoleic acid, O is oleic acid, SOS is a triglyceride in which fatty acids at 1,3-positions are S and fatty acid at 2-position is O, StOSt is a triglyceride in which fatty acids at 1,3-positions are St and fatty acid at 2-position is O, StLSt is a triglyceride in which fatty acids at 1,3-positions are St and fatty acid at 2-position is L, StStO is a triglyceride in which fatty acids at 1,2-positions or 2,3-positions are St and fatty acid at 3-position or 1-position is O, PLP is a triglyceride in which fatty acids at 1,3-positions are P and fatty acid at 2-position is L, and POP is a triglyceride in which fatty acids at 1,3-positions are P and fatty acid at 2-position is O.

2. The oil-and-fat composition according to claim 1, wherein the oil-and-fat composition comprises: a ratio of PPO/POP of 0.10 or less, and wherein: PPO is a triglyceride in which fatty acids at 1,2-positions or 2,3-positions are P and fatty acid at 3-position or 1-position is O.

3. A tempered chocolate comprising the oil-and-fat composition according to claim 1.

4. A tempering type cacao butter alternative, comprising the oil-and-fat composition according to claim 1.

5. A process for reducing aging time in a chocolate, comprising combining the oil-and-fat composition according to claim 1 with at least one ingredient to produce the chocolate.

6. The oil-and-fat composition according to claim 1, wherein the oil-and-fat composition comprises: 3 wt % or less of SSS, and wherein SSS is a triglyceride in which fatty acids at 1,2,3-positions are S.

7. The oil-and-fat composition according to claim 1, wherein the oil-and-fat composition comprises 35 to 60 wt % of StOSt.

8. The oil-and-fat composition according to claim 7, wherein the oil-and-fat composition comprises: a ratio of PPO/POP of 0.10 or less, and wherein: PPO is a triglyceride in which fatty acids at 1,2-positions or 2,3-positions are P and fatty acid at 3-position or 1-position is O.

9. The oil-and-fat composition according to claim 8, wherein the oil-and-fat (A) comprises not more than 1.3 wt % of arachidic acid relative to a constituent fatty acid in the oil-and-fat (A).

10. A process for producing an oil-and-fat composition, comprising mixing 30 to 80 wt % of an oil-and-fat (A) and 20 to 70 wt % of an oil-and-fat (B), wherein the oil-and-fat (A) comprises 70 wt % or more of StOSt and not more than 5 wt % of arachidic acid relative to a constituent fatty acid in the oil-and-fat (A), and the oil-and-fat (B) comprises 60 wt % or more of POP, wherein: the oil-and-fat composition comprises: 80 wt % or more of SOS triglyceride, 25 wt % or more of StOSt, 10 wt % or more of POP, a ratio of StLSt/StOSt of 0.08 or less, a ratio of StStO/StOSt of 0.03 or less, and a ratio of PLP/POP of 0.10 or less, and wherein: S is a saturated fatty acid having C16 to C22, St is stearic acid, P is palmitic acid, L is linoleic acid, O is oleic acid, SOS is a triglyceride in which fatty acids at 1,3-positions are S and fatty acid at 2-position is O, StOSt is a triglyceride in which fatty acids at 1,3-positions are St and fatty acid at 2-position is O, StLSt is a triglyceride in which fatty acids at 1,3-positions are St and fatty acid at 2-position is L, StStO is a triglyceride in which fatty acids at 1,2-positions or 2,3-positions are St and fatty acid at 3-position or 1-position is O, PLP is a triglyceride in which fatty acids at 1,3-positions are P and fatty acid at 2-position is L, and POP is a triglyceride in which fatty acids at 1,3-positions are P and fatty acid at 2-position is O.

11. The process according to claim 10, further comprising: preparing the oil-and-fat (A) by a method comprising: preparing an interesterified oil by subjecting high-oleic plant oil comprising 80 wt % or more of oleic acid relative to a constituent fatty acid in the high-oleic plant oil, and stearic acid or stearic acid alcohol ester to interesterification with 1,3-position-specific lipase, and fractionating the interesterified oil by solvent fractionation or dry fractionation and recovering a high melting point fraction or a mid fraction as the oil-and-fat (A).

12. The process according to claim 10, further comprising: preparing the oil-and-fat (B) by a method comprising: fractionating a palm oil by solvent fractionation or dry fractionation and recovering a high melting point fraction or a mid fraction as the oil-and-fat (B).

13. The process according to claim 12, further comprising: preparing the oil-and-fat (B) by a method comprising: fractionating a palm oil by solvent fractionation or dry fractionation and recovering the high melting point fraction or the mid fraction as the oil-and-fat (B).

14. The process according to claim 13, wherein the oil-and-fat composition comprises 35 to 60 wt % of StOSt.

15. The process according to claim 14, wherein the oil-and-fat composition comprises: a ratio of PPO/POP in the oil-and-fat composition of 0.10 or less, and wherein: PPO is a triglyceride in which fatty acids at 1,2-positions or 2,3-positions are P and fatty acid at 3-position or 1-position is O.

16. The process according to claim 15, wherein the oil-and-fat (A) comprises not more than 1.3 wt % of arachidic acid relative to the constituent fatty acid in the oil-and-fat (A).

17. A process for reducing aging time in a chocolate, comprising combining the oil-and-fat composition obtained by the process according to claim 16 with at least one ingredient to produce the chocolate.

Description

EXAMPLES

(1) The Examples will be described in the following, but the present invention is not limited by the following Examples. In Examples, part and % mean a weight basis, unless otherwise specified.

Experimental Example 1

Preparation of StOSt-Containing Oil-and-Fat

(2) Thirty parts by weight of high-oleic sunflower oil having 86% of oleic acid content relative to the constituent fatty acid and 70 parts by weight of ethyl stearate were mixed and the mixture was subjected to interesterification with using 1,3-position specific lipase to obtain a reaction oil. The reaction oil was distilled to remove ethyl ester. The obtained oil was subjected to solvent fractionation with acetone to obtain high melting point fractions in various yields. Each of the high melting point fractions were purified by conventional methods to obtain StOSt-containing fats A to D.

(3) In addition, allanblackia fat was subjected to solvent fractionation with acetone, and the obtained oil-and-fat composition as the high melting point fraction was purified by conventional methods to obtain StOSt-containing fat E.

(4) Further, degummed shea butter was subjected to solvent fractionation with acetone, and the obtained oil-and-fat composition as the high melting point fraction was purified by conventional methods to obtain StOSt-containing fat F.

(5) Furthermore, sal fat was subjected to solvent fractionation with acetone, and the obtained oil-and-fat composition as the high melting point fraction was purified by conventional methods to obtain StOSt-containing fat G.

(6) Fractionation yield, triglyceride composition, and arachidic acid content in the constituent fatty acid of each StOSt-containing fat are shown in the following.

(7) StOSt-containing fat A (fractionation yield=14%, SOS=93.1%, StOSt=83.6%, StLSt=1.3%, StStO=0.4%, StOO=0.6%, arachidic acid content=1.3%)

(8) StOSt-containing fat B (fractionation yield=27%, SOS=90.2%, StOSt=79.4%, StLSt=2.6%, StStO=0.6%, StOO=1.6%, arachidic acid content=1.0%)

(9) StOSt-containing fat C (fractionation yield=40%, SOS=87.8%, StOSt=74.2%, StLSt=4.2%, StStO=0.8%, StOO=3.0%, arachidic acid content=0.6%)

(10) StOSt-containing fat D (fractionation yield=51%, SOS=80.2%, StOSt=65.4%, StLSt=6.1%, StStO=1.0%, StOO=7.1%, arachidic acid content=0.5%)

(11) StOSt-containing fat E (fractionation yield=73%, SOS=79.8%, StOSt=77.1%, StLSt=0.1%, StStO=0.8%, StOO=5.0%, arachidic acid content=0.1%)

(12) StOSt-containing fat F (fractionation yield=45%, SOS=86.2%, StOSt=76.1%, StLSt=4.3%, StStO=1.1%, StOO=2.9%, arachidic acid content=1.8%)

(13) StOSt-containing fat G (fractionation yield=48%, SOS=90.5%, StOSt=60.1%, StLSt=0.9%, StStO=0.6%, StOO=1.9%, arachidic acid content=8.6%)

Experimental Example 2

Preparation of StStO-Containing Fat

(14) High-oleic sunflower oil having 86% of oleic acid content relative to the constituent fatty acid and fully hydrogenated rapeseed oil were mixed and the mixture was subjected to random interesterification with using sodium methylate to obtain a reaction oil. The reaction oil was subjected to solvent fractionation with acetone to remove high melting point fraction and low melting point fraction, and to obtain mid fraction at a yield of 29%. The obtained mid fraction was purified by conventional methods to obtain StStO fat (StOSt=22.4%, StLSt=2.5%, StStO=57.6%, StOO=1.6%, arachidic acid content=0.5%).

(15) Preparation of Oil-and-Fat (A)

(16) Each StOSt-containing fat obtained in Experimental Example 1 and StStO-containing fat obtained in Experimental Example 2 were mixed to prepare various oils-and-fats (A) as shown in the following formulations:

(17) Oil-and-fat (A)-1: StOSt-containing fat A alone,

(18) Oil-and-fat (A)-2: StOSt-containing fat B alone,

(19) Oil-and-fat (A)-3: StOSt-containing fat C alone,

(20) Oil-and-fat (A)-4: StOSt-containing fat D alone,

(21) Oil-and-fat (A)-5: StOSt-containing fat E alone,

(22) Oil-and-fat (A)-6: StOSt-containing fat F alone,

(23) Oil-and-fat (A)-7: StOSt-containing fat G alone,

(24) Oil-and-fat (A)-8: Mixture of 51 parts by weight of StOSt-containing fat C and 1 part by weight of StStO-containing fat, and

(25) Oil-and-fat (A)-9: Mixture of 50 parts by weight of StOSt-containing fat C and 2 parts by weight of StStO-containing fat.

(26) All oils-and-fats (A) except for the oil-and-fat (A)-7 had 70 wt % or more of StOSt content and less than 5 wt % of arachidic acid content.

Experimental Example 3

Preparation of POP-Containing Oil-and-Fat

(27) Thirty parts by weight of high-oleic sunflower oil having 86% of oleic acid content relative to the constituent fatty acid and 70 parts by weight of ethyl palmitate were mixed and the mixture was subjected to interesterification with using 1,3-position specific lipase to obtain a reaction oil. The reaction oil was distilled to remove ethyl ester. The obtained oil was subjected to solvent fractionation with acetone to obtain high melting point fractions in various yields. Each of the high melting point fractions were purified by conventional methods to obtain POP-containing fat A.

(28) In addition, palm mid fraction (PALMEL 26; manufactured by Fuji Oil Co., Ltd.) was subjected to solvent fractionation with acetone to obtain high melting point fractions in various yields. Each of the high melting point fractions were purified by conventional methods to obtain POP-containing fats B and C.

(29) POP-containing fat A (fractionation yield=46.2%, SOS=91.8%, POP=88.4%, PLP=2.3%, PPO=0.5%)

(30) POP-containing fat B (fractionation yield=55.8%, SOS=88.6%, POP=67.6%, PLP=4.4%, PPO=3.6%)

(31) POP-containing fat C (fractionation yield=70.2%, SOS=82.2%, POP=61.0%, PLP=6.1%, PPO=5.2%)

(32) Palm mid fraction PALMEL 26 (SOS=54.3%, POP=44.2%, PLP=9.8%, PPO=5.4%)

Experimental Example 4

Preparation of PPO-Containing Oil-and-Fat

(33) Thirty parts by weight of high-oleic sunflower oil having 86% of oleic acid content relative to the constituent fatty acid and 70 parts by weight of ethyl palmitate were mixed and the mixture was subjected to interesterification with using 1,3-position specific lipase to obtain a reaction oil. The reaction oil was distilled to remove ethyl ester and subjected to random interesterification with using sodium methylate to obtain reaction oil. The obtained reaction oil was subjected to solvent fractionation with acetone to remove high melting point fraction and low melting point fraction, and to obtain mid fraction at a yield of 23%. The obtained mid fraction was purified by conventional methods to obtain PPO-containing fat (POP=25.3%, PLP=2.4%, PPO=61.9%).

(34) Preparation of Oil-and-Fat (B)

(35) Palm mid fraction (PALMEL 26; manufactured by Fuji Oil Co., Ltd.), and each POP-containing fat obtained in Experimental Example 3 and PPO-containing oil-and-fat obtained in Experimental Example 4 were mixed to prepare various oils-and-fats (B) as shown in the following formulations:

(36) Oil-and-fat (B)-1: POP-containing fat A alone,

(37) Oil-and-fat (B)-2: POP-containing fat B alone,

(38) Oil-and-fat (B)-3: POP-containing fat C alone,

(39) Oil-and-fat (B)-4: Palm mid fraction alone,

(40) Oil-and-fat (B)-5: Mixture of 50 parts by weight of POP-containing fat B and 2 parts by weight of PPO-containing fat, and

(41) Oil-and-fat (B)-6: Mixture of 48 parts by weight of POP-containing fat B and 6 parts by weight of PPO-containing fat.

(42) All oils-and-fats (B) except for the oil-and-fat (B)-4 had 60 wt % or more of POP content.

Examples 1 to 14, Comparative Examples 1 to 5

(43) Each oil-and-fat (A) and each oil-and-fat (B) were mixed according to the formulations as shown in table 1 (unit: parts by weight) to obtain oil-and-fat compositions of Examples 1 to 14 and Comparative Examples 1 to 5. In addition, high-oleic sunflower oil (High-Ol 75B: manufactured by Fuji Oil Co., Ltd.) was used as a part of raw material oil-and-fat other than the oil-and-fat (A) and the oil-and-fat (B) in Example 7. The high-oleic sunflower oil was liquid oil of which crystal was not observed in 20 C. Triglyceride composition was measured in Examples 1 to 14 and Comparative Example 1 to 5. Each triglyceride composition and ratio was shown in table 2.

(44) TABLE-US-00001 TABLE 1 Formulation of each oil-and-fat composition Additive Additive Additive amount of amount of amount of oil-and- oil-and- other oil- fat (A) fat (B) and-fat Oil-and-fat (parts by Oil-and-fat (parts by Other (parts by (A) weight) (B) weight) oil-and-fat weight) Example 1 Oil-and-fat 45.3 Oil-and-fat 54.7 0.0 (A)-1 (B)-2 Example 2 Oil-and-fat 47.5 Oil-and-fat 52.5 0.0 (A)-2 (B)-2 Example 3 Oil-and-fat 50.0 Oil-and-fat 50.0 0.0 (A)-3 (B)-2 comparative Oil-and-fat 57.6 Oil-and-fat 42.4 0.0 Example 1 (A)-4 (B)-2 Example 4 Oil-and-fat 50.0 Oil-and-fat 50.0 0.0 (A)-5 (B)-2 Example 5 Oil-and-fat 50.0 Oil-and-fat 50.0 0.0 (A)-6 (B)-2 Example 6 Oil-and-fat 50.0 Oil-and-fat 50.0 0.0 (A)-7 (B)-2 Example 7 Oil-and-fat 45.3 Oil-and-fat 50.0 High oleic 4.7 (A)-1 (B)-2 sunflower oil Example 8 Oil-and-fat 75.0 Oil-and-fat 25.0 0.0 (A)-3 (B)-2 Example 9 Oil-and-fat 35.0 Oil-and-fat 65.0 0.0 (A)-3 (B)-2 Comparative Oil-and-fat 25.0 Oil-and-fat 75.0 0.0 Example 2 (A)-3 (B)-2 Example 10 Oil-and-fat 50.0 Oil-and-fat 50.0 0.0 (A)-3 (B)-1 Example 11 Oil-and-fat 50.0 Oil-and-fat 50.0 0.0 (A)-3 (B)-3 Comparative Oil-and-fat 50.0 Oil-and-fat 50.0 0.0 Example 3 (A)-3 (B)-4 Example 12 Oil-and-fat 52.0 Oil-and-fat 49.0 0.0 (A)-8 (B)-2 Comparative Oil-and-fat 52.0 Oil-and-fat 48.0 0.0 Example 4 (A)-9 (B)-2 Example 13 Oil-and-fat 48.0 Oil-and-fat 52.0 0.0 (A)-3 (B)-5 Example 14 Oil-and-fat 46.0 Oil-and-fat 54.0 0.0 (A)-3 (B)-6 Comparative Oil-and-fat 90.0 Oil-and-fat 10.0 0.0 Example 5 (A)-3 (B)-2

(45) TABLE-US-00002 TABLE 2 Each triglyceride composition and ratio SOS StOSt POP SSS content content content Ratio of Ratio of Ratio of Ratio of content (%) (%) (%) StLSt/StOSt PLP/POP StStO/StOSt PPO/POP (%) Example 1 90.6 38.9 37.0 0.018 0.065 0.006 0.053 1.6 Example 2 89.4 38.8 35.5 0.035 0.065 0.008 0.053 1.6 Example 3 88.2 38.6 33.9 0.057 0.065 0.011 0.053 1.7 Comparative 83.7 38.5 28.9 0.093 0.066 0.016 0.052 1.7 Example 1 Example 4 84.2 39.1 34.0 0.004 0.065 0.011 0.052 1.7 Example 5 87.4 38.5 34.1 0.058 0.066 0.015 0.052 1.7 Example 6 89.5 30.7 33.8 0.018 0.065 0.011 0.053 1.7 Example 7 86.5 38.8 33.8 0.018 0.065 0.006 0.053 1.6 Example 8 88.0 56.9 17.1 0.056 0.064 0.010 0.052 1.8 Example 9 88.3 27.6 44.0 0.058 0.065 0.012 0.053 1.6 Comparative 88.4 20.3 50.8 0.059 0.065 0.013 0.053 1.5 Example 2 Example 10 89.8 37.8 44.3 0.056 0.026 0.010 0.006 1.7 Example 11 85.0 38.4 30.6 0.059 0.100 0.012 0.086 1.7 Comparative 71.1 38.2 19.5 0.058 0.252 0.012 0.140 1.5 Example 3 Example 12 88.2 39.5 32.6 0.057 0.065 0.026 0.053 1.6 Comparative 88.2 39.0 32.6 0.058 0.065 0.041 0.053 1.6 Example 4 Example 13 88.2 37.1 34.4 0.057 0.065 0.011 0.088 1.6 Example 14 88.3 35.6 34.1 0.057 0.066 0.011 0.159 1.7 Comparative 87.9 67.9 6.9 0.056 0.063 0.010 0.052 1.9 Example 5

Examination Example 1

(46) Solid fat content was measured by using the oil-and-fat compositions obtained in Examples 1 to 14 and Comparative Examples 1 to 5 under the following condition, and it was evaluated as solidification speed. Solid fat content: was measured in accordance with the solid fat content NMR method of the JOCS Standard Methods for the Analysis of Fats and Oils, provisional method 1-1996. However, sample was molten at 80 C. for 30 minutes, and then, solid fat content was measured immediately after solidifying the sample at 20 C. for 60 minutes.

Examination Example 2

(47) Chocolate was prepared by conventional method and using the oil-and-fat compositions obtained in Examples 1 to 14 and Comparative Examples 1 to 5 according to the formulation of table 3.

(48) TABLE-US-00003 TABLE 3 Formulation of chocolate Additive amount Ingredient (parts by weight) Cacao mass 23.7 Whole fat milk powder 13.0 Sugar 46.3 Cocoa butter 7.0 Oil-and-fat composition 10.0 Lecithin 0.3 Flavor 0.02
Evaluation of Demolding Property of Chocolate

(49) The chocolate produced according to the formulation of Example 3 was molten, and then subjected to tempering process to obtain chocolate mass. Then, 12 g of the chocolate mass was poured into a mold and solidified at 10 C. for 15 minutes. Demolding ratio was a ratio of chocolates which were able to remove from the mold to the solidified chocolates. In the condition, 80% or more is evaluated as good demolding property. The result was shown in table 4.

(50) Evaluation of Crystal Stabilization Speed of Chocolate

(51) The chocolate produced according to the formulation of Example 3 was molten, and then subjected to tempering process to obtain chocolate mass. Then, 12 g of the chocolate mass was poured into mold and solidified at 5 C. for 30 minutes. The obtained chocolate was stored at 20 C. and the hardness was measured with a rheometer every day. The measuring condition of the rheometer was, table speed of 5 cm/sec with using cylindrical plunger of 3 mm in diameter under 20 C. In addition, hardness of chocolate after 30 days storage at 20 C. was also measured as an endpoint of aging. Then, the number of days to reach 95% of hardness relative to that in the endpoint was defined as termination date of aging and the number of days required for aging was evaluated as a crystal stabilization speed. In the condition, 3 days or less is evaluated as good. The result was shown in table 4.

(52) Evaluation of Heat Resistance and Shape Retention Property of the Chocolate

(53) The chocolate produced according to the formulation of Example 3 was molten, and then subjected to tempering process to obtain chocolate mass. Then, 12 g of the chocolate mass was poured into mold and solidified at 5 C. for 30 minutes. Heat resistance and shape retention property of the chocolate was evaluated by pressing spatula to the chocolate under the atmosphere of 30 C. after storage at 20 C. for 7 days. When chocolate was not adhered to spatula, it is rated as good. When chocolate was adhered to spatula, it is rated as defective. The result was shown in table 4.

(54) Evaluation of Meltability in the Mouth of the Chocolate

(55) Evaluation of meltability in the mouth of the chocolate was carried out with sensory evaluation by 5 panelists. In the evaluation, chocolate which has appropriate hardness in biting and which melts rapidly in the mouth, i.e. chocolate having typical chocolate texture, was rated as good. The result was shown in table 4.

(56) TABLE-US-00004 TABLE 4 Solidification speed of oil-and-fat, and demolding ratio, crystal stabilization speed, heat resistance and shape retention property and meltability in the mouth of chocolate Solidification Crystal Heat speed of oil- stabilization resistance and-fat (solid Demolding speed of and shape fat ratio of chocolate retention Meltability in the content [%]) chocolate [day] property mouth of chocolate Example 1 65.3 100.0 1 Good Very good Example 2 61.2 100.0 1 Good Very good Example 3 55.0 95.0 2 Good Very good Comparative 29.1 75.0 6 Good Very good Example 1 Example 4 58.9 95.0 1 Good Very good Example 5 51.3 90.0 2 Good Very good Example 6 43.4 90.0 3 Good Good Example 7 58.2 80.0 1 Good Very good Example 8 75.1 100.0 1 Good Very good Example 9 58.2 90.0 2 Good Very good Comparative 47.5 75.0 2 Bad Very good Example 2 Example 10 63.4 100.0 1 Good Very good Example 11 44.9 85.0 2 Good Very good Comparative 30.4 65.0 5 Good Very good Example 3 Example 12 49.2 85.0 3 Good Very good Comparative 40.1 75.0 5 Good Good Example 4 Example 13 48.3 85.0 3 Good Very good Example 14 45.8 80.0 3 Good Very good Comparative 81.2 100.0 1 Good Slightly bad, too Example 5 hard feeling after bite

(57) As shown in the results of table 4, when the oil-and-fat compositions obtained in Examples 1 to 14 were used, solidification speed of the oil-and-fat was improved, and crystal stabilization speed and demolding property of the chocolate were also improved, and further, meltability in the mouth of the chocolate was also good.

INDUSTRIAL APPLICABILITY

(58) When an oil-and-fat composition including specific amount or more of StOSt and POP triglycerides and specific amount or less of StLSt, PLP, StStO and PPO triglycerides is used, an oil-and-fat composition which can improve solidification property, demolding property and crystal stabilization speed and improve productivity and a chocolate including the oil-and-fat composition can be produced.