JP6810570B2 - Filling with high cocoa content - Google Patents
Filling with high cocoa content Download PDFInfo
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- JP6810570B2 JP6810570B2 JP2016193229A JP2016193229A JP6810570B2 JP 6810570 B2 JP6810570 B2 JP 6810570B2 JP 2016193229 A JP2016193229 A JP 2016193229A JP 2016193229 A JP2016193229 A JP 2016193229A JP 6810570 B2 JP6810570 B2 JP 6810570B2
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- 238000011049 filling Methods 0.000 title claims description 111
- 235000009470 Theobroma cacao Nutrition 0.000 title claims description 29
- 244000240602 cacao Species 0.000 title 1
- 239000003921 oil Substances 0.000 claims description 161
- 239000003925 fat Substances 0.000 claims description 110
- 235000019197 fats Nutrition 0.000 claims description 110
- 238000002844 melting Methods 0.000 claims description 64
- 230000008018 melting Effects 0.000 claims description 64
- 244000299461 Theobroma cacao Species 0.000 claims description 57
- 235000019868 cocoa butter Nutrition 0.000 claims description 39
- 229940110456 cocoa butter Drugs 0.000 claims description 39
- 239000007788 liquid Substances 0.000 claims description 31
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 30
- 229930195729 fatty acid Natural products 0.000 claims description 30
- 239000000194 fatty acid Substances 0.000 claims description 30
- 150000004665 fatty acids Chemical class 0.000 claims description 30
- 238000004519 manufacturing process Methods 0.000 claims description 27
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000013861 fat-free Nutrition 0.000 claims description 17
- 239000007787 solid Substances 0.000 claims description 17
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 14
- 239000000470 constituent Substances 0.000 claims description 14
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- 235000013305 food Nutrition 0.000 claims description 11
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 claims description 8
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 6
- 235000021357 Behenic acid Nutrition 0.000 claims description 4
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- 238000010791 quenching Methods 0.000 claims description 3
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- 238000011156 evaluation Methods 0.000 description 23
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 21
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- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 8
- 125000004432 carbon atom Chemical group C* 0.000 description 8
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
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- 235000019482 Palm oil Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000004927 clay Substances 0.000 description 3
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- 238000005406 washing Methods 0.000 description 3
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- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
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- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- -1 acidulants Substances 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
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- 150000004676 glycans Chemical class 0.000 description 2
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- 150000002772 monosaccharides Chemical class 0.000 description 2
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- SQGYOTSLMSWVJD-UHFFFAOYSA-N silver(1+) nitrate Chemical compound [Ag+].[O-]N(=O)=O SQGYOTSLMSWVJD-UHFFFAOYSA-N 0.000 description 2
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- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
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- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
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- 235000021355 Stearic acid Nutrition 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
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- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 229960005164 acesulfame Drugs 0.000 description 1
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、フィリング、及び該フィリングを含む食品に関する。 The present invention relates to fillings and foods containing the fillings.
これまでのカカオ含有フィリングは、カカオ分と他の成分との相溶性を保ちながら軟質にするため、通常、部分水素添加油が配合され、トランス脂肪酸が含まれていることが多かった。しかし最近の健康志向と食の多様化により、低トランス脂肪酸でありながらチョコレート風味が強く、良好な口溶けと保型性を有し、可塑性が良好なフィリングが望まれている。チョコレート風味の強いフィリングとしては、スプレッド状チョコレートとチョコレートスプレッドの２種類がある。 Conventional cocoa-containing fillings are usually blended with partially hydrogenated oil and often contain trans fatty acids in order to soften the filling while maintaining compatibility between the cocoa content and other components. However, due to recent health consciousness and diversification of foods, a filling having a strong chocolate flavor, good melting in the mouth and shape retention, and good plasticity is desired although it is a low trans fatty acid. There are two types of fillings with a strong chocolate flavor: spread chocolate and chocolate spread.
スプレッド状チョコレートは、チョコレート規格でチョコレート製造設備を用いて製造されるため、水分は３％以下であり、カカオマスやココアパウダーが油脂中に分散していることから、チョコレート風味を強く感じる。しかし、油脂含有量が少なく、粉糖や粉乳といった固形分が多いので、口溶けが悪く、可塑性も十分ではない。 Since spread chocolate is manufactured using a chocolate manufacturing facility according to the chocolate standard, the water content is 3% or less, and cocoa mass and cocoa powder are dispersed in fats and oils, so that the chocolate flavor is strongly felt. However, since the content of fats and oils is low and the solid content such as powdered sugar and milk powder is high, it does not dissolve well in the mouth and its plasticity is not sufficient.
一方、チョコレートスプレッドは、急冷捏和装置で製造されるために、微細結晶が増えて可塑性が良好になり、また流動性の観点から油脂含有量が多くて口溶けも良好になるが、水分を３％より多く含むために、水溶性固形分や無脂カカオ分が水相に溶解するため、チョコレート風味がやや弱くなる。 On the other hand, since the chocolate spread is manufactured by a quenching and kneading device, the number of fine crystals increases and the plasticity becomes good, and from the viewpoint of fluidity, the fat content is high and the melting in the mouth becomes good, but the water content is 3 Since it contains more than%, the water-soluble solid content and the non-fat cacao content are dissolved in the aqueous phase, so that the chocolate flavor is slightly weakened.
特許文献１では、低トランス脂肪酸にも関わらず、良好な風味と口溶けを満足させるために、炭素数１６〜２４の飽和脂肪酸（Ｚ）を特定量含有し、炭素数１６〜２４の飽和脂肪酸（Ｚ）と炭素数１６〜２４の不飽和脂肪酸（Ｘ）とからなるジ飽和モノ不飽和トリグリセリド（Ｚ２Ｘ）が特定量未満、モノ飽和ジ不飽和トリグリセリド（ＺＸ２）が特定量以上であって、ＺＸ２に対するＺ２Ｘの比が特定値である油脂組成物、及び油脂組成物を使用した低トランス脂肪酸のチョコレート用油脂組成物が開示されているが、口溶けが十分でなく、可塑性も十分ではないという問題があった。 In Patent Document 1, in spite of low trans fatty acid, in order to satisfy good flavor and melting in the mouth, a specific amount of saturated fatty acid (Z) having 16 to 24 carbon atoms is contained, and saturated fatty acid having 16 to 24 carbon atoms (saturated fatty acid having 16 to 24 carbon atoms). The disaturated monounsaturated triglyceride (Z2X) composed of Z) and the unsaturated fatty acid (X) having 16 to 24 carbon atoms is less than a specific amount, and the monosaturated diunsaturated triglyceride (ZX2) is more than a specific amount, ZX2. A fat and oil composition in which the ratio of Z2X to Z2X is a specific value, and a fat and oil composition for chocolate having a low trans fatty acid using the fat and oil composition are disclosed, but there is a problem that the meltability in the mouth is not sufficient and the plasticity is not sufficient. there were.
本発明の目的は、低トランス脂肪酸でありながらチョコレート風味が強く、良好な口溶けと保型性を有し、可塑性が良好なフィリング、並びに該フィリングを含む食品を提供することである。 An object of the present invention is to provide a filling having a low trans fatty acid, a strong chocolate flavor, good melting in the mouth and shape retention, and good plasticity, and a food containing the filling.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、フィリングにおいて、健康面からトランス脂肪酸含有量を少なくするとともに、チョコレート風味を強くするために、水分や水溶性固形分を少なくし、無脂カカオ分やカカオバターを高含有させた上で、さらに、カカオバター以外の油脂を特定量含有させ、油脂中にＳＳＳ、Ｓ２Ｕ、ＳＵ２、ＵＵＵ、及びＳＳＵを特定量含ませることで、良好な口溶け、保型性及び可塑性を有することを見出し、本発明を完成するに至った。 As a result of diligent research to solve the above problems, the present inventors reduced the trans fatty acid content in the filling from the viewpoint of health and reduced the water content and water-soluble solid content in order to enhance the chocolate flavor. By adding a high content of non-fat cacao and cocoa butter, and further adding a specific amount of fats and oils other than cocoa butter, the fats and oils contain SSS, S2U, SU2, UUU, and SSU in specific amounts. , It has been found that it has good melting in the mouth, shape retention and plasticity, and has completed the present invention.
即ち、本発明の第一は、フィリング全体中、水分を０．１〜３重量％、水溶性固形分を７〜３５重量％、無脂カカオ分を５〜２０重量％、カカオバターを３〜１０重量％、及びカカオバター以外の油脂を５０〜８０重量％含み、フィリングに含まれる油脂中の構成脂肪酸全体中、トランス脂肪酸含有量が３重量％以下であり、フィリングに含まれる油脂全体中ＳＳＳを３〜１０重量％、Ｓ２Ｕを２０〜３５重量％、ＳＵ２を１０〜２５重量％、ＵＵＵを２０〜４５重量％、及びＳＳＵを８〜２０重量％含有することを特徴とするフィリングに関する。
ＳＳＳ：Ｓが３分子結合しているトリグリセリド、
Ｓ２Ｕ：Ｓが２分子、Ｕが１分子結合しているトリグリセリド、
ＳＵ２：Ｓが１分子、Ｕが２分子結合しているトリグリセリド、
ＵＵＵ：Ｕが３分子結合しているトリグリセリド、
ＳＳＵ：１位及び２位、又は２位及び３位にＳが、１位又は３位にＵが結合しているトリグリセリド、
Ｓ：Ｃ１６以上の飽和脂肪酸、
Ｕ：Ｃ１６以上の不飽和脂肪酸
本発明のフィリングは、フィリングに含まれる油脂中の構成脂肪酸全体中、ベヘン酸を０．５〜５重量％含有することが好ましい。
That is, the first of the present invention is that the water content is 0.1 to 3% by weight, the water-soluble solid content is 7 to 35% by weight, the non-fat cocoa content is 5 to 20% by weight, and the cocoa butter is 3 to 3% by weight in the entire filling. It contains 10% by weight and 50 to 80% by weight of fats and oils other than cocoa butter, and the trans fatty acid content is 3% by weight or less in the total constituent fatty acids in the fats and oils contained in the filling, and SSS in the total fats and oils contained in the filling. 3 to 10% by weight, S2U to 20 to 35% by weight, SU2 to 10 to 25% by weight, UUU to be 20 to 45% by weight, and SSU to be 8 to 20% by weight.
SSS: Triglyceride with 3 molecules of S bound,
S2U: A triglyceride in which two molecules of S and one molecule of U are bound,
SU2: A triglyceride in which one molecule of S and two molecules of U are bound,
UUU: A triglyceride to which three U molecules are bound,
SSU: A triglyceride in which S is bound at the 1st and 2nd positions, or S is bound at the 2nd and 3rd positions, and U is bound at the 1st or 3rd position.
S: Saturated fatty acids of C16 or higher,
U: Unsaturated fatty acid of C16 or more The filling of the present invention preferably contains 0.5 to 5% by weight of behenic acid in the total constituent fatty acids in the fat and oil contained in the filling.
また、本発明のフィリングは、フィリングに含まれるカカオバター以外の油脂全体中、融点が２０℃を超えるパーム系油脂を３０〜８０重量％且つ液油を２０〜６０重量％含有し、それらを合計で６０〜１００重量％含有することが好ましく、パーム系油脂が、パーム系油脂のエステル交換油の分別液状部であり、且つヨウ素価が３５〜６２の油脂であることがより好ましい。 Further, the filling of the present invention contains 30 to 80% by weight of palm-based fat and oil having a melting point of more than 20 ° C. and 20 to 60% by weight of liquid oil in all the fats and oils other than cocoa butter contained in the filling, and totals them. It is preferable that the content is 60 to 100% by weight, and the palm-based fat or oil is a separated liquid portion of the transesterified oil of the palm-based fat or oil and has an iodine value of 35 to 62.
本発明の第二は、フィリング全体中、水分を０．１〜３重量％、水溶性固形分を７〜３５重量％、無脂カカオ分を５〜２０重量％、カカオバターを３〜１０重量％、及びカカオバター以外の油脂を５５〜８０重量％含み、フィリングに含まれる油脂中の構成脂肪酸全体中、トランス脂肪酸含有量が３重量％以下であり、フィリングに含まれる油脂全体中ＳＳＳを３〜１０重量％、Ｓ２Ｕを２０〜３５重量％、ＳＵ２を１０〜２５重量％、ＵＵＵを２０〜４５重量％、及びＳＳＵを８〜２０重量％含有する混合物を乳化し、急冷捏和することを特徴とするフィリングの製造方法に関する。 The second aspect of the present invention is that the water content is 0.1 to 3% by weight, the water-soluble solid content is 7 to 35% by weight, the non-fat cocoa content is 5 to 20% by weight, and the cocoa butter is 3 to 10% by weight in the entire filling. % And 55 to 80% by weight of fats and oils other than cocoa butter, the trans fatty acid content is 3% by weight or less in the total constituent fatty acids in the fats and oils contained in the filling, and the SSS in the total fats and oils contained in the filling is 3 A mixture containing 10% by weight, 20 to 35% by weight of S2U, 10 to 25% by weight of SU2, 20 to 45% by weight of UUU, and 8 to 20% by weight of SSU is emulsified and rapidly cooled and kneaded. The present invention relates to a method for producing a characteristic filling.
本発明の第三は、前記フィリングを含む食品に関する。 The third aspect of the present invention relates to a food containing the filling.
本発明によれば、低トランス脂肪酸でありながらチョコレート風味が強く、良好な口溶けと保型性を有し、可塑性が良好なフィリング、並びに該フィリングを含む食品を提供することができる。さらに、本発明の好適な態様によれば、粗大結晶が増えてフィリングの可塑性が悪化することを抑制できる。 According to the present invention, it is possible to provide a filling having a low trans fatty acid but a strong chocolate flavor, good melting in the mouth and shape retention, and good plasticity, and a food containing the filling. Furthermore, according to a preferred embodiment of the present invention, it is possible to suppress an increase in coarse crystals and deterioration of filling plasticity.
以下、本発明につき、さらに詳細に説明する。本発明に係るフィリングは、水分、水溶性固形分、無脂カカオ分、カカオバター及びカカオバター以外の油脂をそれぞれ特定量含有し、フィリングに含まれる油脂の構成脂肪酸全体に対するトランス脂肪酸含有量が特定量以下であり、フィリングに含まれる油脂全体に対するＳＳＳ含量、Ｓ２Ｕ含量、ＳＵ２含量、ＵＵＵ含量及びＳＳＵ含量が特定の範囲内であることを特徴とする。 Hereinafter, the present invention will be described in more detail. The filling according to the present invention contains a specific amount of water, water-soluble solid content, non-fat cocoa content, cocoa butter and fats and oils other than cocoa butter, and the trans fatty acid content of the fats and oils contained in the filling is specified. The amount is less than or equal to the amount, and the SSS content, S2U content, SU2 content, UUU content, and SSU content with respect to the whole fat and oil contained in the filling are within a specific range.
前記水分の含有量は、フィリング全体中、０．１〜３重量％であることが好ましく、０．１〜２重量％であることがより好ましく、０．１〜１重量％であることが更に好ましい。水分含有量が少ないほど無脂カカオ分、カカオバター及び水溶性固形分が油脂中に分散し、フィリングやこれを用いて製造した食品におけるチョコレート風味が強くなることから好ましい。しかし、無脂カカオ分、カカオバター及びカカオバター以外の油脂にも水分が含まれるため、フィリング中の水分含有量を０．１重量％未満にすることは難しい。また、３重量％を超えると、チョコレート風味が強く感じられない場合がある。 The water content is preferably 0.1 to 3% by weight, more preferably 0.1 to 2% by weight, and further preferably 0.1 to 1% by weight in the entire filling. preferable. The smaller the water content, the more the non-fat cocoa content, cocoa butter and water-soluble solid content are dispersed in the fat and oil, and the chocolate flavor in the filling and the food produced using the same becomes stronger, which is preferable. However, since the non-fat cocoa content, cocoa butter and fats and oils other than cocoa butter also contain water, it is difficult to reduce the water content in the filling to less than 0.1% by weight. On the other hand, if it exceeds 3% by weight, the chocolate flavor may not be strongly felt.
前記水溶性固形分としては、糖類（単糖類、二糖類）、オリゴ糖、多糖類、甘味料、乳固形分、塩類、タンパク質、風味エキス、酸味料、増粘剤、酵素等が挙げられ、これらの群より選ばれる少なくとも１種類を用いることができる。なお、本願において、水溶性固形分は、無脂カカオ分以外の水溶性固形分を指すものとする。 Examples of the water-soluble solid content include saccharides (monosaccharides, disaccharides), oligosaccharides, polysaccharides, sweeteners, milk solids, salts, proteins, flavor extracts, acidulants, thickeners, enzymes and the like. At least one selected from these groups can be used. In the present application, the water-soluble solid content refers to a water-soluble solid content other than the non-fat cacao content.
前記糖類としては、単糖類（ブドウ糖、果糖等）、二糖類（砂糖、麦芽糖、乳糖等）等が挙げられる。前記オリゴ糖としては、イソマルトオリゴ糖、ガラクトオリゴ糖、フラクトオリゴ糖、ラフィノース等が挙げられる。前記多糖類としては、デンプン、デキストリン、食物繊維等が挙げられる。前記甘味料としては、スクラロース、アスパルテーム、アセスルファム、ネオテーム等が挙げられる。前記乳固形分としては、脱脂粉乳、全粉乳、バターミルクパウダー等が挙げられる。前記塩類としては、食塩、塩化カリウム等が挙げられる。前記タンパク質としては、大豆タンパクやカゼイン等が挙げられる。前記風味エキスとしては、酵母エキス、肉類のエキス等が挙げられる。前記酸味料としては、クエン酸、アジピン酸、酒石酸等が挙げられる。前記増粘剤としては、カラギーナン、グアーガム等が挙げられる。前記酵素としては、プロテアーゼ、キシラナーゼ、リパーゼ等が挙げられる。 Examples of the saccharide include monosaccharides (glucose, fructose, etc.), disaccharides (sugar, maltose, lactose, etc.) and the like. Examples of the oligosaccharide include isomaltooligosaccharide, galactooligosaccharide, fructooligosaccharide, raffinose and the like. Examples of the polysaccharide include starch, dextrin, dietary fiber and the like. Examples of the sweetener include sucralose, aspartame, acesulfame, neotame and the like. Examples of the milk solid content include skim milk powder, whole milk powder, buttermilk powder and the like. Examples of the salts include salt, potassium chloride and the like. Examples of the protein include soybean protein and casein. Examples of the flavor extract include yeast extract and meat extract. Examples of the acidulant include citric acid, adipic acid, tartaric acid and the like. Examples of the thickener include carrageenan and guar gum. Examples of the enzyme include protease, xylanase, lipase and the like.
前記水溶性固形分の含有量は、フィリング全体中、７〜３５重量％であることが好ましく、１０〜２５重量％であることがより好ましく、１０〜２０重量％であることが更に好ましい。７重量％未満であると、チョコレート風味が弱く感じる場合があり、３５重量％を超えると相対的に油脂含量が少なくなることで、可塑性や口溶け感が悪くなる場合がある。 The content of the water-soluble solid content is preferably 7 to 35% by weight, more preferably 10 to 25% by weight, and even more preferably 10 to 20% by weight in the entire filling. If it is less than 7% by weight, the chocolate flavor may be weakened, and if it exceeds 35% by weight, the fat and oil content may be relatively low, resulting in poor plasticity and melting in the mouth.
前記無脂カカオ分の含有量は、フィリング全体中、５〜２０重量％が好ましく、８〜１５重量％がより好ましく、１０〜１３重量％が更に好ましい。カカオバターの含有量は、フィリング全体中、３〜１０重量％が好ましく、４〜８重量％がより好ましく、５〜７重量％が更に好ましい。本発明のフィリングには、前記無脂カカオ分やカカオバターの原料として、カカオマスやココアパウダーを配合できるが、カカオマスやココアパウダーの配合量が多いほど、それらに含まれるカカオバターや無脂カカオ分のフィリング中での含有量が多く、チョコレート風味が強くなる。その一方で、カカオマスやココアパウダーの配合量が増えるにつれて、それらに含まれるカカオバターは結晶化が遅いために、粗大結晶が増えてフィリングの可塑性が悪化する傾向にある。無脂カカオ分やカカオバターの含有量が前記の範囲内になるようにカカオマスやココアパウダーを配合することで、チョコレート風味と可塑性のバランスの良いフィリングを得ることができる。 The content of the non-fat cacao content is preferably 5 to 20% by weight, more preferably 8 to 15% by weight, and even more preferably 10 to 13% by weight in the entire filling. The content of cocoa butter is preferably 3 to 10% by weight, more preferably 4 to 8% by weight, and even more preferably 5 to 7% by weight in the entire filling. In the filling of the present invention, cocoa mass and cocoa powder can be blended as raw materials for the non-fat cocoa content and cocoa butter, but the larger the blending amount of cocoa mass and cocoa powder, the more the cocoa butter and non-fat cocoa content contained therein. The content in the filling is high and the chocolate flavor is strong. On the other hand, as the amount of cocoa mass and cocoa powder blended increases, the cocoa butter contained therein tends to have a slower crystallization, resulting in an increase in coarse crystals and a deterioration in filling plasticity. By blending cacao mass and cocoa powder so that the content of non-fat cacao and cacao butter is within the above range, a filling with a good balance between chocolate flavor and plasticity can be obtained.
前記カカオバター以外の油脂の含有量は、フィリング全体中、５０〜８０重量％が好ましく、５５〜７５重量％がより好ましく、６０〜７０重量％が更に好ましい。前記カカオバター以外の油脂の含有量が５０重量％未満では、可塑性や口溶けが悪くなる場合がある。一方、前記カカオバター以外の油脂の含有量が８０重量％を超えると、無脂カカオ分及びカカオバターの原料であるカカオマスやココアパウダーの配合量が相対的に減少し、フィリングのチョコレート風味が弱くなる場合がある。 The content of fats and oils other than the cocoa butter is preferably 50 to 80% by weight, more preferably 55 to 75% by weight, and even more preferably 60 to 70% by weight in the entire filling. If the content of fats and oils other than the cocoa butter is less than 50% by weight, the plasticity and melting in the mouth may deteriorate. On the other hand, when the content of fats and oils other than the cacao butter exceeds 80% by weight, the amount of non-fat cacao and the amount of cacao mass and cocoa powder which are the raw materials of cacao butter are relatively reduced, and the chocolate flavor of the filling is weak. May be.
前記カカオバター以外の油脂としては、カカオバター以外の食用油脂を適宜使用できる。カカオバターと組み合わせて使用することで、フィリングに含まれる油脂全体に対するＳＳＳ含量、Ｓ２Ｕ含量、ＳＵ２含量、ＵＵＵ含量及びＳＳＵ含量を特定の範囲内に収めることができるよう適切な食用油脂を選択して使用すればよい。前記食用油脂としては、パーム系油脂、液油、ラウリン系油脂等の植物油、牛脂、豚脂等の動物脂、魚油、乳脂肪等や、それらの分別油、エステル交換油、極度硬化油等が挙げられる。その中でも、コスト面ではパーム系油脂が好ましい。また、前記ＳＳＳ含量等を特定の範囲内に収めることが容易であるため、融点が２０℃を超えるパーム系油脂、液油、及びそれらの併用が好ましい。 As the fats and oils other than the cocoa butter, edible fats and oils other than the cocoa butter can be appropriately used. When used in combination with cocoa butter, select the appropriate edible fats and oils so that the SSS content, S2U content, SU2 content, UUU content and SSU content for the entire fat and oil contained in the filling can be kept within a specific range. You can use it. Examples of the edible fats and oils include vegetable oils such as palm-based fats and oils, liquid oils and laurin-based fats and oils, animal fats such as beef tallow and lard, fish oils and milk fats, and their fractionated oils, ester exchange oils and extremely hydrogenated oils. Can be mentioned. Among them, palm-based fats and oils are preferable in terms of cost. Further, since it is easy to keep the SSS content and the like within a specific range, palm-based oils and fats having a melting point of more than 20 ° C., liquid oils, and their combined use are preferable.
前記パーム系油脂としては、パーム油、パーム分別油、パーム極度硬化油及びそれらをエステル交換した油脂等が挙げられる。前記液油としては、菜種油、大豆油、コーン油、サフラワー油、綿実油、米油等が挙げられる。尚、本発明において液油とは、２０℃において液状である油脂を意味する。前記ラウリン系油脂としては、ヤシ油、パーム核油、及びそれらの分別油や極度硬化油等が挙げられる。 Examples of the palm-based oil and fat include palm oil, palm fractionated oil, palm extremely hydrogenated oil, and oil and fat obtained by transesterifying them. Examples of the liquid oil include rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, rice oil and the like. In the present invention, the liquid oil means an oil or fat that is liquid at 20 ° C. Examples of the lauric oil and fat include coconut oil, palm kernel oil, fractionated oils thereof, extremely hydrogenated oil and the like.
前記パーム系油脂をエステル交換した油脂としては、パームステアリンのエステル交換油や、パーム系油脂のエステル交換油の分別液状部などが挙げられる。中でも、パームステアリンのエステル交換油の分別液状部を用いた場合には、フィリングに好ましい風味を付与することができることから好ましい。 Examples of the oil and fat obtained by transesterifying the palm-based fat and oil include a transesterified oil of palm stearin and a separated liquid portion of the transesterified oil of the palm-based fat and oil. Above all, when the fractionated liquid portion of the transesterified oil of palm stearin is used, it is preferable because a preferable flavor can be imparted to the filling.
パーム系油脂のエステル交換油の分別液状部は、パーム系油脂をランダムエステル交換した後に、固体部を除去して得られる液状部のことであり、融点が２０℃を超えるパーム系油脂に該当する。当該液状部のヨウ素価は３５〜６２が好ましく、３７〜５８がより好ましく、４０〜５５が更に好ましい。ヨウ素価が３５より低いと、分別の効率が悪くなってコストが上がったり、高融点成分が多くなってフィリングの口溶けが悪くなったりする場合があり、ヨウ素価が６２より高いとＳＳＵ成分が少なくなり可塑性が悪化する場合がある。前記ヨウ素価は、「日本油化学会制定、基準油脂分析試験法２．３．４．１−１９９６」に準拠して測定できる。 The separated liquid part of the transesterified oil of palm-based fats and oils is a liquid part obtained by removing the solid part after transesterifying palm-based fats and oils, and corresponds to palm-based fats and oils having a melting point of more than 20 ° C. .. The iodine value of the liquid portion is preferably 35 to 62, more preferably 37 to 58, and even more preferably 40 to 55. If the iodine value is lower than 35, the efficiency of separation may be reduced and the cost may be increased, or if the iodine value is higher than 62, the SSU component may be reduced due to the large amount of the high melting point component and the poor melting of the filling. Plasticity may deteriorate. The iodine value can be measured in accordance with "Standard Oil and Fat Analysis Test Method 2.3.4.1-1996 established by the Japan Oil Chemists' Society".
前記エステル交換に供するパーム系油脂のヨウ素価は３０〜５８が好ましく、その範囲であれば、最終的に得られる分別液状部のヨウ素価を３５〜６２に調整し易い。前記エステル交換に供する油脂としては、例えば、そのままエステル交換に使用する場合、パーム油、パームステアリン、パーム中融点部、パームオレインが挙げられる。パームダブルオレイン、パームスーパーオレイン、パームトップオレイン、パームハードステアリンなどヨウ素価が３０未満、もしくは５８を超えるパーム系油脂は、前記パーム系油脂同士を混合してヨウ素価を３０〜５８の範囲に調整した後、エステル交換に供することができ、又これらの硬化油及びエステル交換油を混合してヨウ素価３０〜５８に調整してからエステル交換に供してもよい。 The iodine value of the palm-based fats and oils to be subjected to the transesterification is preferably 30 to 58, and if it is in the range, the iodine value of the finally obtained fractionated liquid portion can be easily adjusted to 35 to 62. Examples of the fat and oil to be subjected to the transesterification include palm oil, palm stearin, a melting point in palm, and palm olein when used for transesterification as they are. For palm-based oils and fats with an iodine value of less than 30 or more than 58, such as palm double olein, palm super olein, palm top olein, and palm hard stearic acid, the iodine value is adjusted to the range of 30 to 58 by mixing the palm-based oils and fats. After that, it can be subjected to transesterification, or these hydrogenated oil and transesterification oil may be mixed to adjust the iodine value to 30 to 58 and then subjected to transesterification.
前記パーム系油脂のエステル交換は常法に従って行えばよい。エステル交換に用いる触媒としては、食品用途に用いられる触媒であれば種類を問わずに使用でき、例えばナトリウムメチラートやリパーゼ等が挙げられる。リパーゼは通常トリグリセリドのエステル交換に用いられるリパーゼなら特に種類は選ばないが、パーム油を原料に用いる場合には、対称型トリグリセリドＳＵＳを減少させるため、１，３位だけでなく２位に対してもエステル交換活性を持つものが好ましい。具体的にはＴｈｅｒｍｏｍｙｃｅｓ属由来、Ａｌｃａｌｉｇｅｎｅｓ属由来のリパーゼなどが挙げられる。 The transesterification of the palm-based fats and oils may be carried out according to a conventional method. The catalyst used for transesterification can be used in any kind as long as it is a catalyst used for food applications, and examples thereof include sodium methylate and lipase. The type of lipase is not particularly selected as long as it is a lipase normally used for transesterification of triglyceride, but when palm oil is used as a raw material, in order to reduce the symmetric triglyceride SUS, not only the 1st and 3rd positions but also the 2nd position Also, those having transesterification activity are preferable. Specific examples thereof include lipases derived from the genus Thermomyces and those derived from the genus Alcaligenes.
前記エステル交換後の分別方法としては、食用油脂に一般的に適用される方法が挙げられる。例えば、パーム系油脂のエステル交換油を温調しながら攪拌して結晶を析出させた後、その油脂を加圧圧搾装置に導入して圧搾して液状部を得ることができる。具体的には、パーム系油脂のランダムエステル交換油を５〜４８時間、分別に供するエステル交換油脂の融点よりも２〜１４℃低い温度で温調しながら攪拌して結晶を析出させ、その油脂を加圧圧搾装置に導入し、前記温度を維持しながら０．５〜５ＭＰａで圧搾すると、容易にヨウ素価が３５〜６２の液状部が得られて好ましい。 Examples of the method for sorting after transesterification include a method generally applied to edible oils and fats. For example, the transesterified oil of palm-based fats and oils can be stirred while controlling the temperature to precipitate crystals, and then the fats and oils can be introduced into a pressure pressing device and pressed to obtain a liquid portion. Specifically, the random transesterified oil of palm-based fats and oils is subjected to fractionation for 5 to 48 hours by stirring at a temperature 2 to 14 ° C. lower than the melting point of the transesterified fats and oils to precipitate crystals. Is introduced into a pressure squeezing apparatus and squeezed at 0.5 to 5 MPa while maintaining the above temperature, whereby a liquid portion having an iodine value of 35 to 62 can be easily obtained, which is preferable.
更に前記パーム系油脂のエステル交換油の分別液状部は、ＳＳＳを２〜１３重量％含有し、ＳＳＵとＳＵＳを合計で３４〜５４重量％含有し、（ＳＳＵとＳＵＳの合計含有量）／（ＳＳＳ含有量）の重量比率が４〜２０且つ（ＳＳＵ含有量）／（ＳＵＳ含有量）の重量比率が１以上であることが好ましい。 Further, the separated liquid portion of the transesterified oil of the palm-based fat and oil contains 2 to 13% by weight of SSS and 34 to 54% by weight of SSU and SUS in total, and (total content of SSU and SUS) / ( It is preferable that the weight ratio of (SSS content) is 4 to 20 and the weight ratio of (SSU content) / (SUS content) is 1 or more.
本発明のフィリングにおいては、フィリングに含まれるカカオバター以外の油脂全体中、融点が２０℃を超えるパーム系油脂を３０〜８０重量％含有することが好ましい。融点が２０℃を超えるパーム系油脂の含有量が３０重量％未満であると粗大結晶が増えてフィリングの可塑性が悪化したり、コストが高くなったりする場合があり、８０重量％を超えると、可塑性が悪化する場合がある。また、フィリング中のカカオバター以外の油脂全体中、液油の含有量は２０〜６０重量％であることが好ましい。液油の含有量が２０重量％未満であると可塑性が悪化する場合があり、６０重量％を超えると、柔らかく保型性が悪化する場合がある。前記融点が２０℃を超えるパーム系油脂及び液油は、フィリングに含まれるカカオバター以外の油脂全体中、融点が２０℃を超えるパーム系油脂を３０〜８０重量％且つ液油を２０〜６０重量％を含有し、それらを合計で６０〜１００重量％含有するのがより好ましい。 In the filling of the present invention, it is preferable to contain 30 to 80% by weight of palm-based fat and oil having a melting point of more than 20 ° C. in the whole fat and oil other than cocoa butter contained in the filling. If the content of palm-based fats and oils having a melting point of more than 20 ° C. is less than 30% by weight, coarse crystals may increase, the plasticity of the filling may deteriorate, or the cost may increase. Plasticity may deteriorate. Further, the content of the liquid oil in the whole fats and oils other than the cocoa butter in the filling is preferably 20 to 60% by weight. If the content of the liquid oil is less than 20% by weight, the plasticity may be deteriorated, and if it exceeds 60% by weight, it may be soft and the shape retention may be deteriorated. The palm-based fats and oils and liquid oils having a melting point of more than 20 ° C. include 30 to 80% by weight of palm-based fats and oils having a melting point of more than 20 ° C. and 20 to 60% by weight of liquid oils in the whole fats and oils other than cocoa butter contained in the filling. It is more preferable to contain%, and to contain them in a total of 60 to 100% by weight.
本発明のフィリングにおいては、油脂（トリグリセリド）中の構成脂肪酸が特定の条件を満足し、また、前記組成物は、特定のトリグリセリドを特定量含むことを特徴とする。なお、油脂は、１分子のグリセリンに対し３分子の脂肪酸がエステル結合してなるトリグリセリドである。トリグリセリドを構成している前記脂肪酸を、油脂中の構成脂肪酸という。本願における脂肪酸及びトリグリセリドの表記は、以下の通りである。 In the filling of the present invention, the constituent fatty acids in the fat (triglyceride) satisfy specific conditions, and the composition contains a specific amount of a specific triglyceride. The fat and oil is a triglyceride obtained by ester-bonding three molecules of fatty acid to one molecule of glycerin. The fatty acids that make up triglycerides are called constituent fatty acids in fats and oils. The notation of fatty acid and triglyceride in the present application is as follows.
Ｓ：炭素数１６以上の飽和脂肪酸（好ましくは炭素数２４以下）
Ｕ：炭素数１６以上の不飽和脂肪酸（好ましくは炭素数２４以下）
ＳＳＳ：構成脂肪酸としてＳが３分子結合しているトリグリセリド
Ｓ２Ｕ：構成脂肪酸としてＳが２分子、Ｕが１分子結合しているトリグリセリド
ＳＵ２：構成脂肪酸としてＳが１分子、Ｕが２分子結合しているトリグリセリド
ＵＵＵ：構成脂肪酸としてＵが３分子結合しているトリグリセリド
ＳＳＵ：グリセリンの１位及び２位、又は、２位及び３位に構成脂肪酸としてＳが、１位又は３位にＵが結合しているトリグリセリド
本発明のフィリングに含まれる油脂中の構成脂肪酸全体中における前記トランス脂肪酸含有量は、健康面から３重量％以下であることが好ましく、より好ましくは２重量％以下、更に好ましくは１重量％以下であり、実質的に含有しないことが最も好ましい。ここでトランス脂肪酸を実質的に含有しないとは、本発明のフィリングに、水素添加した油脂原料を配合しないことである。なお、前記トランス脂肪酸含有量は、ＡＯＣＳ Ｃｅ １ｆ−９６に準じて測定できる。
S: Saturated fatty acid with 16 or more carbon atoms (preferably 24 or less carbon atoms)
U: Unsaturated fatty acid with 16 or more carbon atoms (preferably 24 or less carbon atoms)
SSS: Triglyceride in which 3 molecules of S are bonded as constituent fatty acids S2U: Triglyceride in which 2 molecules of S and 1 molecule of U are bonded as constituent fatty acids SU2: 1 molecule of S and 2 molecules of U are bonded as constituent fatty acids Triglyceride UUU: Three molecules of U are bound as constituent fatty acids Triglyceride SSU: S is bound to the 1st and 2nd positions, or 2nd and 3rd positions of glycerin, and U is bound to the 1st or 3rd position. The content of the trans fatty acid in the total constituent fatty acids in the fats and oils contained in the filling of the present invention is preferably 3% by weight or less, more preferably 2% by weight or less, still more preferably 1 from the viewpoint of health. It is most preferably not more than% by weight and substantially not contained. Here, substantially free of trans fatty acids means that the filling of the present invention does not contain a hydrogenated fat or oil raw material. The trans fatty acid content can be measured according to AOCS Ce 1f-96.
本発明のフィリングにおいては、フィリングに含まれる油脂中の構成脂肪酸全体中において、ベヘン酸含有量は０．５〜５重量％が好ましく、より好ましくは１．０〜４重量％であり、更に好ましくは１．０〜３重量％である。０．５重量％より少ないと保型性が悪化したり、粗大結晶が増えて可塑性が悪化する場合があり、５重量％より多いと、口溶けが悪化したり、コストが上がり過ぎる場合がある。なお、前記ベヘン酸含有量は、「日本油化学会制定、基準油脂分析試験法暫１１−２００３及び暫１５−２００３」に記載されたメチルエステル化法及びガスクロマトグラフ法に準拠して測定する。 In the filling of the present invention, the behenic acid content is preferably 0.5 to 5% by weight, more preferably 1.0 to 4% by weight, still more preferably, in the total constituent fatty acids in the fat and oil contained in the filling. Is 1.0 to 3% by weight. If it is less than 0.5% by weight, the shape retention may be deteriorated, coarse crystals may increase and the plasticity may be deteriorated, and if it is more than 5% by weight, melting in the mouth may be deteriorated or the cost may be excessively increased. The behenic acid content is measured in accordance with the methyl esterification method and the gas chromatograph method described in "Provisional 11-2003 and Provisional 15-2003 of the Standard Oil and Fat Analysis Test Method established by the Japan Oil Chemists' Society".
本発明のフィリングにおいて、ＳＳＳ含量は、フィリングに含まれる油脂全体（前記カカオバターと前記カカオバター以外の油脂の合計を意味する。以下同様）中、３〜１０重量％であることが好ましく、より好ましくは４〜９重量％であり、更に好ましくは５〜８重量％である。３重量％より少ないと保型性が悪化する場合があり、１０重量％より多いと、口溶けが悪くなる場合がある。 In the filling of the present invention, the SSS content is preferably 3 to 10% by weight based on the total amount of fats and oils contained in the filling (meaning the total of the cocoa butter and the fats and oils other than the cocoa butter; the same applies hereinafter). It is preferably 4 to 9% by weight, more preferably 5 to 8% by weight. If it is less than 3% by weight, the shape retention may be deteriorated, and if it is more than 10% by weight, the melting in the mouth may be deteriorated.
Ｓ２Ｕ含量は、フィリングに含まれる油脂全体中、２０〜３５重量％であることが好ましく、より好ましくは２５〜３５重量％であり、更に好ましくは２７〜３３重量％である。２０重量％より少ないと柔らかく可塑性が悪い場合があり、３５重量％より多いと、硬く可塑性が悪い場合がある。 The S2U content is preferably 20 to 35% by weight, more preferably 25 to 35% by weight, still more preferably 27 to 33% by weight, based on the total fat and oil contained in the filling. If it is less than 20% by weight, it may be soft and poorly plastic, and if it is more than 35% by weight, it may be hard and poorly plastic.
ＳＵ２含量は、フィリングに含まれる油脂全体中、１０〜２５重量％であることが好ましく、より好ましくは１５〜２５重量％であり、更に好ましくは２０〜２５重量％である。１０重量％より少ないとコストが高くなる場合があり、２５重量％より多いと、可塑性が悪化する場合がある。 The SU2 content is preferably 10 to 25% by weight, more preferably 15 to 25% by weight, still more preferably 20 to 25% by weight, based on the total fat and oil contained in the filling. If it is less than 10% by weight, the cost may be high, and if it is more than 25% by weight, the plasticity may be deteriorated.
ＵＵＵ含量は、フィリングに含まれる油脂全体中、２０〜４５重量％であることが好ましく、より好ましくは２５〜４０重量％であり、更に好ましくは２８〜３７重量％である。２０重量％より少ないと硬く可塑性が悪化する場合があり、４５重量％より多いと、保型性が悪化する場合がある。 The UUU content is preferably 20 to 45% by weight, more preferably 25 to 40% by weight, still more preferably 28 to 37% by weight, based on the total fat and oil contained in the filling. If it is less than 20% by weight, it may be hard and the plasticity may be deteriorated, and if it is more than 45% by weight, the shape retention may be deteriorated.
ＳＳＵ含量は、フィリングに含まれる油脂全体中、８〜２０重量％であることが好ましく、より好ましくは１２〜１８重量％であり、更に好ましくは１４〜１７重量％である。８重量％より少ないと相対的にＳＵＳが多くなることで粗大結晶が増えて可塑性が悪化する場合があり、２０重量％より多いと、硬く可塑性が悪い場合がある。 The SSU content is preferably 8 to 20% by weight, more preferably 12 to 18% by weight, still more preferably 14 to 17% by weight, based on the total fat and oil contained in the filling. If it is less than 8% by weight, coarse crystals may increase and the plasticity may be deteriorated due to a relatively large amount of SUS, and if it is more than 20% by weight, it may be hard and the plasticity may be poor.
前記ＳＳＳ、Ｓ２Ｕ、ＳＵ２、及びＵＵＵ含量は、ガスクロマトグラフ法により分析できる。また、ＳＳＵ含量は、ＨＰＬＣを用いて硝酸銀カラムにより分析できる。分析条件は「Ｊｏｕｒｎａｌ ｏｆ ｔｈｅ Ａｍｅｒｉｃａｎ Ｏｉｌ Ｃｈｅｍｉｓｔｓ Ｓｏｃｉｅｔｙ，６８，２８９−２９３，１９９１」記載の方法に準拠して分析できる。 The SSS, S2U, SU2, and UUU contents can be analyzed by gas chromatography. The SSU content can also be analyzed by silver nitrate column using HPLC. The analysis conditions can be analyzed according to the method described in "Journal of the American Oil Chemists Society, 68, 289-293, 1991".
前記ＳＳＳ、Ｓ２Ｕ、ＳＵ２、ＵＵＵ、及びＳＳＵ含量を満足するフィリングリングを調製するには、上述したカカオバター及びカカオバター以外の油脂成分をそれぞれ適切な量で配合すればよい。 In order to prepare a filling ring satisfying the SSS, S2U, SU2, UUU, and SSU contents, the above-mentioned cocoa butter and oil and fat components other than cocoa butter may be blended in appropriate amounts.
本発明のフィリングは、その他の成分として、通常、フィリングに配合される成分を含有することができる。例えば、乳化剤、着色料、酸化防止剤、ｐＨ調整剤、保存料、香料、果実、果汁、コーヒー、ナッツペースト、香辛料、穀類、豆類、野菜類、卵及び各種卵加工品、肉類、魚介類等の食品素材などが挙げられる。なお、前記その他の成分の合計含有量は、好ましくはフィリング全体中１０重量％以下、より好ましくは５重量％以下である。 The filling of the present invention can contain, as other components, a component usually blended in the filling. For example, emulsifiers, colorants, antioxidants, pH regulators, preservatives, fragrances, fruits, fruit juices, coffee, nut pastes, spices, grains, beans, vegetables, eggs and various processed egg products, meats, seafood, etc. Food materials and the like. The total content of the other components is preferably 10% by weight or less, more preferably 5% by weight or less in the entire filling.
本発明のフィリングの製造例を以下に例示する。具体的には、まず、無脂カカオ分やカカオバターの原料となるカカオマスやココアパウダー、カカオバター以外の油脂、糖類や甘味料及び乳化剤を混合して常法に準じてチョコレートを作製する。次いで、カカオバター以外の油脂を、必要により乳化剤を添加して加熱溶解する。溶解後、チョコレートや糖類、香料を加えて混合物とし、これを乳化した後、急冷捏和させることで本発明のフィリングを製造することができる。 An example of manufacturing the filling of the present invention is illustrated below. Specifically, first, chocolate is prepared by mixing non-fat cacao content, cacao mass and cocoa powder which are raw materials for cacao butter, fats and oils other than cacao butter, sugars, sweeteners and emulsifiers according to a conventional method. Next, fats and oils other than cocoa butter are dissolved by heating by adding an emulsifier, if necessary. After dissolution, chocolate, sugars and flavors are added to form a mixture, which is emulsified and then rapidly cooled and kneaded to produce the filling of the present invention.
本発明のフィリングは、バタークリーム、サンドクリーム、マーガリン等の加工油脂製品として広く使用できる。また、これらの加工油脂製品は、パンや菓子をはじめとする食品のフィリングとして広く使用できる。 The filling of the present invention can be widely used as a processed fat product such as butter cream, sand cream, and margarine. In addition, these processed fats and oils products can be widely used as fillings for foods such as bread and confectionery.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「％」は重量基準である。 Examples will be shown below and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight.
＜チョコレート風味の評価＞
実施例及び比較例で得られたフィリングを２０ｇずつポリカップに小分けして２０℃の恒温槽で３時間温調した後、熟練した１０名のパネラーにそのまま食べてもらい、以下の基準により官能評価を実施し、それらの平均点を評価値とした。
５点：チョコレート風味が極めて強く感じられる。
４点：チョコレート風味が非常に強く感じられる。
３点：チョコレート風味が強く感じられる。
２点：チョコレート風味が弱く感じられる。
１点：チョコレート風味自体ほとんど感じられない。
<Evaluation of chocolate flavor>
The fillings obtained in Examples and Comparative Examples were divided into 20 g portions in poly cups, and the temperature was adjusted in a constant temperature bath at 20 ° C. for 3 hours. Then, 10 skilled panelists were asked to eat the fillings as they were, and the sensory evaluation was performed according to the following criteria. It was carried out and the average score was used as the evaluation value.
5 points: The chocolate flavor is extremely strong.
4 points: The chocolate flavor is very strong.
3 points: The chocolate flavor is strongly felt.
2 points: The chocolate flavor is weak.
1 point: The chocolate flavor itself is hardly felt.
＜口溶けの評価＞
実施例及び比較例で得られたフィリングを２０ｇずつポリカップに小分けして２０℃の恒温槽で３時間温調した後、熟練した１０名のパネラーにそのまま食べてもらい、以下の基準により官能評価を実施し、それらの平均点を評価値とした。
５点：口溶けが極めて良好である。
４点：口溶けが非常に良好である。
３点：口溶けが良好である。
２点：口溶けがやや悪い。
１点：口溶けが悪い。
<Evaluation of melting in the mouth>
The fillings obtained in Examples and Comparative Examples were divided into 20 g portions in poly cups, and the temperature was adjusted in a constant temperature bath at 20 ° C. for 3 hours. Then, 10 skilled panelists were asked to eat the fillings as they were, and the sensory evaluation was performed according to the following criteria. It was carried out and the average score was used as the evaluation value.
5 points: Very good melting in the mouth.
4 points: Very good melting in the mouth.
3 points: Good melting in the mouth.
2 points: Melting in the mouth is a little bad.
1 point: Poor melting in the mouth.
＜保型性の評価＞
実施例及び比較例で得られたフィリングをコッペパンに３５ｇ挟み、２５℃で２日間保管してフィリングの状態を目視で観察し、以下の基準で評価した。
５点：極めて保型性がある。
４点：非常に保型性があり、ダレやシマリがない。
３点：保型性があり、殆どダレやシマリがない。
２点：若干保型性が劣り、ややダレやシマリが生じる。
１点：保型性がなく、ダレやシマリが生じる。
<Evaluation of shape retention>
35 g of the fillings obtained in Examples and Comparative Examples were sandwiched between koppe-pans, stored at 25 ° C. for 2 days, and the filling state was visually observed and evaluated according to the following criteria.
5 points: Extremely shape-retaining.
4 points: Very good shape retention, no sagging or squeezing.
3 points: Has shape retention and has almost no sagging or squeezing.
2 points: The shape retention is slightly inferior, and some sagging and squeezing occur.
1 point: There is no shape retention, and sagging and squeezing occur.
＜可塑性の評価＞
実施例及び比較例で得られたフィリングを、両切りぺネ缶（内径：５７ｍｍ、長さ：４０ｍｍ）の片方から突っ込み、もう一方からはみ出す迄押し込んだ。両端からはみ出たフィリングをバターナイフで面切りし、２０℃の恒温水槽に浸漬しておき、３時間後にペネトロメーター（ELEX SCIENTIFIC社製「PENETRO METER」）でペネ値を測定し、以下の基準で評価した。なお、測定で得られるペネ値は、小数点以下は四捨五入されている。
５点：ぺネ値が１８０〜２２０で適度な硬さで、使用性が極めて良好である。
４点：ぺネ値が１６０〜１７９又は２２１〜２４０で、やや硬め又はやや柔らかめであるが、使用性は非常に良好である。
３点：ぺネ値が１４０〜１５９又は２４１〜２６０で、硬め又は柔らかめであるが、使用性は良好である。
２点：ぺネ値が１２０〜１３９又は２６１〜２８０で、硬すぎ又は柔らかすぎで、使用性が悪い。
１点：ぺネ値が１００〜１１９又は２８１〜３００で、硬すぎ又は柔らかすぎで、使用性が非常に悪い。
<Evaluation of plasticity>
The fillings obtained in Examples and Comparative Examples were pushed in from one of the double-cut penetrating cans (inner diameter: 57 mm, length: 40 mm) until they protruded from the other. The filling protruding from both ends is face-cut with a butter knife, immersed in a constant temperature water tank at 20 ° C, and after 3 hours, the pene value is measured with a penetrometer ("PENETRO METER" manufactured by ELEX SCIENTIFIC), and the following criteria are used. Evaluated in. The penetrating value obtained by measurement is rounded off to the nearest whole number.
5 points: The penetrating value is 180 to 220, the hardness is moderate, and the usability is extremely good.
4 points: The penetrating value is 160 to 179 or 221 to 240, which is slightly hard or slightly soft, but the usability is very good.
3 points: The penetrating value is 140 to 159 or 241-260, which is hard or soft, but the usability is good.
2 points: The penetrating value is 120 to 139 or 261 to 280, which is too hard or too soft, and the usability is poor.
1 point: The penetrating value is 100 to 119 or 281-300, and it is too hard or too soft, and the usability is very poor.
（製造例１） パーム系油脂のエステル交換油脂の分別液状部の作製
脱酸処理されたパームステアリン（ヨウ素価３５）１００重量部を５００Ｐａの減圧下で９０℃に加熱し、０．２重量部のナトリウムメチラートを加えて３０分攪拌してランダムエステル交換した。水洗した後、５００Ｐａの減圧下、９０℃において２重量部の白土を加えて脱色した。脱色後の油脂を、７０℃に加熱して完全に溶融させ、４６℃で攪拌しながら２４時間晶析した。晶析後、３ＭＰａでフィルタープレスして液状部を得た。得られた液状部を２４０℃、２００Ｐａの条件で１時間脱臭して融点３８℃、ヨウ素価４３のパーム系油脂のエステル交換油脂の分別液状部を得た。
(Production Example 1) Preparation of transesterified liquid part of palm-based fats and oils 100 parts by weight of deoxidized palm stearin (iodine value 35) is heated to 90 ° C. under a reduced pressure of 500 Pa, and 0.2 parts by weight. Sodium methylate was added and stirred for 30 minutes for random transesterification. After washing with water, 2 parts by weight of white clay was added at 90 ° C. under a reduced pressure of 500 Pa to decolorize. The decolorized fats and oils were heated to 70 ° C. to completely melt them, and crystallized for 24 hours with stirring at 46 ° C. After crystallization, a liquid part was obtained by filter pressing at 3 MPa. The obtained liquid part was deodorized at 240 ° C. and 200 Pa for 1 hour to obtain a transesterified liquid part of a palm-based fat and oil having a melting point of 38 ° C. and an iodine value of 43.
（製造例２） エステル交換混合油Ａの作製
ヤシ油５０重量部及びハイエルシン菜種極度硬化油脂５０重量部を５００Ｐａの減圧下９０℃に加熱し、０．２重量部のナトリウムメチラートを加えて３０分攪拌してランダムエステル交換した。水洗した後、５００Ｐａの減圧下、９０℃において２重量部の白土を加えて脱色し、２４０℃、２００Ｐａの条件で１時間脱臭してエステル交換混合油Ａを得た。
(Production Example 2) Preparation of transesterified mixed oil A 50 parts by weight of coconut oil and 50 parts by weight of highly cured oil and fat of Hyelsin rapeseed are heated to 90 ° C. under reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate is added to 30 parts. Random transesterification was performed with stirring for minutes. After washing with water, 2 parts by weight of white clay was added at 90 ° C. under a reduced pressure of 500 Pa to decolorize, and the mixture was deodorized at 240 ° C. and 200 Pa for 1 hour to obtain a transesterified mixed oil A.
（製造例３） エステル交換混合油Ｂの作製
牛脂９０重量部及びハイエルシン菜種極度硬化油脂１０重量部を５００Ｐａの減圧下９０℃に加熱し、０．２重量部のナトリウムメチラートを加えて３０分攪拌してランダムエステル交換した。水洗した後、５００Ｐａの減圧下、９０℃において２重量部の白土を加えて脱色し、２４０℃、２００Ｐａの条件で１時間脱臭してエステル交換混合油Ｂを得た。
(Production Example 3) Preparation of transesterified mixed oil B 90 parts by weight of beef tallow and 10 parts by weight of highly cured oil and fat of Hyelsin rapeseed are heated to 90 ° C. under reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate is added for 30 minutes. Random transesterification was performed with stirring. After washing with water, 2 parts by weight of white clay was added at 90 ° C. under a reduced pressure of 500 Pa to decolorize, and the mixture was deodorized at 240 ° C. and 200 Pa for 1 hour to obtain a transesterified mixed oil B.
（製造例４） チョコレートＡの作製
製造例１で作製したパーム系油脂のエステル交換油脂の分別液状部を２０．２重量部、ココアパウダーＡ（「デルフィーココアパウダーＤＦ７２０−１１ＢＲ」（Ｐｅｔｒａ Ｆｏｏｄｓ Ｌｉｍｉｔｅｄ社製））（カカオバター：１１重量％）を１８．２重量部、ココアパウダーＢ（「Ｐ−ＢＭＧ２２ココアパウダー」（明治社製））（カカオバター：２２重量％）を３．９重量部、カカオマス（カカオバター：５５重量％）を２３．６重量部、砂糖を３２．８重量部、スクラロースを０．９重量％、及びレシチン０．４重量％の配合で常法に準じてチョコレートＡを作製した。チョコレートＡにおける水分含量は１．３重量％、水溶性固形分含量は３３．７重量％、無脂カカオ分含量は２９．９重量％、カカオバター含量は１５．８重量％、カカオバター以外の油脂含量は２０．２重量％であった。
(Production Example 4) Production of Chocolate A 20.2 parts by weight of the separated liquid portion of the ester-exchanged oil and fat of the palm-based oil and fat produced in Production Example 1 and cocoa powder A (“Delphi Cocoa Powder DF720-11BR” (Peter Foods Limited)) (Made by)) (cocoa butter: 11% by weight) by 18.2 parts by weight, cocoa powder B ("P-BMG22 cocoa powder" (manufactured by Meiji)) (cocoa butter: 22% by weight) by 3.9 parts by weight , Cocoa mass (cocoa butter: 55% by weight) in 23.6 parts by weight, sugar in 32.8 parts by weight, sclarose in 0.9% by weight, and lecithin in 0.4% by weight according to the conventional method. Was produced. The water content in chocolate A is 1.3% by weight, the water-soluble solid content is 33.7% by weight, the non-fat cocoa content is 29.9% by weight, the cocoa butter content is 15.8% by weight, and other than cocoa butter. The fat content was 20.2% by weight.
（実施例１）
表１の配合に従って、フィリングを得た。即ち、製造例１のパーム系油脂のエステル交換油脂の分別液状部を２３重量部、菜種油を３１重量部、製造例２のエステル交換混合油Ａを４重量部６５℃で混合し、乳化剤Ａを０．５重量部溶解し、製造例４のチョコレートＡを３６重量部溶解させ、チョコレートフレーバー０．５重量部を加えた。さらに液糖を５重量部加えて２０分乳化させ、急冷捏和装置で捏和し、フィリングを作製した。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表１にまとめた。
(Example 1)
Fillings were obtained according to the formulations shown in Table 1. That is, 23 parts by weight of the separated liquid portion of the ester-exchanged fat and oil of the palm-based oil and fat of Production Example 1, 31 parts by weight of rapeseed oil, and 4 parts by weight of the ester-exchanged mixed oil A of Production Example 2 were mixed at 65 ° C. to add emulsifier A. 0.5 parts by weight was dissolved, 36 parts by weight of chocolate A of Production Example 4 was dissolved, and 0.5 parts by weight of chocolate flavor was added. Further, 5 parts by weight of liquid sugar was added and emulsified for 20 minutes, and kneaded with a quenching kneader to prepare a filling. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.
（実施例２）
表１の配合に従って、エステル交換混合油Ａを加えず、パーム極度硬化油を加え、製造例１の油脂及び菜種油の量を変えた上で、乳化剤Ａの量を変え、乳化剤Ｂを加えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表１にまとめた。
(Example 2)
According to the formulation shown in Table 1, the transesterification mixed oil A was not added, the palm extremely hydrogenated oil was added, the amounts of the oil and rapeseed oil of Production Example 1 were changed, the amount of emulsifier A was changed, and the emulsifier B was added. Obtained a filling in the same manner as in Example 1. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.
（実施例３、比較例２）
表１の配合に従って、液糖を加えず、製造例１の油脂、菜種油及びチョコレートＡの量を変えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表１にまとめた。
(Example 3, Comparative Example 2)
A filling was obtained in the same manner as in Example 1 except that the amounts of fats and oils, rapeseed oil and chocolate A of Production Example 1 were changed without adding liquid sugar according to the formulation shown in Table 1. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.
（実施例４及び５）
表１の配合に従って、製造例１の油脂、菜種油及びチョコレートＡの量を変え、液糖を加えずに水を加えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表１にまとめた。
(Examples 4 and 5)
A filling was obtained in the same manner as in Example 1 except that the amounts of fat, rapeseed oil and chocolate A of Production Example 1 were changed according to the formulation shown in Table 1 and water was added without adding liquid sugar. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.
（実施例６、比較例３）
表１の配合に従って、製造例１の油脂、菜種油及びチョコレートＡの量を変えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表１にまとめた。
(Example 6, Comparative Example 3)
Filling was obtained in the same manner as in Example 1 except that the amounts of fats and oils, rapeseed oil and chocolate A of Production Example 1 were changed according to the formulation shown in Table 1. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.
（比較例１）
表１の配合に従って、製造例１の油脂及び菜種油の量を変え、水を加えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表１にまとめた。
(Comparative Example 1)
According to the formulation shown in Table 1, the amounts of the fat and oil and the rapeseed oil of Production Example 1 were changed, and a filling was obtained in the same manner as in Example 1 except that water was added. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.
（比較例４）
表１の配合に従って、製造例１の油脂を加えず、菜種油、エステル交換混合油Ａ及びチョコレートＡの量を変えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表１にまとめた。
(Comparative Example 4)
Filling was obtained in the same manner as in Example 1 except that the amounts of rapeseed oil, transesterified mixed oil A and chocolate A were changed without adding the fats and oils of Production Example 1 according to the formulation shown in Table 1. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.
実施例１のフィリングは、チョコレート風味は強く感じられ、口溶けも良く、保型性や可塑性も非常に良好だった。 The filling of Example 1 had a strong chocolate flavor, good melting in the mouth, and very good shape retention and plasticity.
実施例２のフィリングは、チョコレート風味が非常に強く感じられ、口溶け、保型性は良好で、可塑性は非常に良好だった。 The filling of Example 2 had a very strong chocolate flavor, melted in the mouth, had good shape retention, and had very good plasticity.
実施例３のフィリングは、チョコレート風味が非常に強く感じられ、口溶け、保型性及び可塑性も非常に良好だった。 The filling of Example 3 had a very strong chocolate flavor, melted in the mouth, and had very good shape retention and plasticity.
実施例４のフィリングは、チョコレート風味は強く感じられ、口溶けも良く、保型性や可塑性も非常に良好だった。一方、比較例１のフィリングは、口溶け、保型性及び可塑性は非常に良好だったが、チョコレート風味は弱かった。 The filling of Example 4 had a strong chocolate flavor, good melting in the mouth, and very good shape retention and plasticity. On the other hand, the filling of Comparative Example 1 had very good melting in the mouth, shape retention and plasticity, but had a weak chocolate flavor.
実施例５のフィリングは、チョコレート風味は強く感じられ、口溶けも良く、保型性や可塑性も非常に良好だった。一方、比較例２のフィリングは、口溶け、保型性及び可塑性は非常に良好だったが、チョコレート風味は弱かった。また、比較例３のフィリングは、口溶けは良く、保型性及び可塑性は非常に良好だったが、チョコレート風味はあまり感じられなかった。 The filling of Example 5 had a strong chocolate flavor, good melting in the mouth, and very good shape retention and plasticity. On the other hand, the filling of Comparative Example 2 had very good melting in the mouth, shape retention and plasticity, but had a weak chocolate flavor. In addition, the filling of Comparative Example 3 had good melting in the mouth and very good shape retention and plasticity, but the chocolate flavor was not felt so much.
実施例６のフィリングは、チョコレート風味が非常に強く感じられ、口溶けや保型性も非常に良好で、可塑性も良好だった。一方、比較例４のフィリングは、チョコレート風味は非常に強く感じられ、口溶けや保型性も非常に良好だったが、可塑性が悪かった。 The filling of Example 6 had a very strong chocolate flavor, very good melting in the mouth and good shape retention, and good plasticity. On the other hand, in the filling of Comparative Example 4, the chocolate flavor was felt very strongly, and the melting in the mouth and the shape retention were also very good, but the plasticity was poor.
（実施例７、比較例５）
表２の配合に従って、エステル交換混合油Ａを加えず、エステル交換混合油Ｂ及びパーム中融点部を加え、製造例１の油脂及び菜種油の量を変えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表２にまとめた。
(Example 7, Comparative Example 5)
According to the formulation shown in Table 2, the same procedure as in Example 1 was carried out except that the transesterification mixed oil A was not added, the transesterification mixed oil B and the melting point in the palm were added, and the amounts of the oil and rapeseed oil of Production Example 1 were changed. Got a filling. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.
（実施例８、比較例６）
表２の配合に従って、パーム極度硬化油を加え、製造例１の油脂及び菜種油の量を変えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表２にまとめた。
(Example 8, Comparative Example 6)
Filling was obtained in the same manner as in Example 1 except that palm extremely hydrogenated oil was added according to the formulation shown in Table 2 and the amounts of oil and rapeseed oil in Production Example 1 were changed. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.
（実施例９）
表２の配合に従って、製造例１の油脂を加えず、エステル交換混合油Ｂを加え、菜種油及びエステル交換混合油Ａの量を変えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表２にまとめた。
(Example 9)
According to the formulation shown in Table 2, the filling was obtained in the same manner as in Example 1 except that the oil and fat of Production Example 1 was not added, the transesterified mixed oil B was added, and the amounts of the rapeseed oil and the transesterified mixed oil A were changed. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.
（実施例１０）
表２の配合に従って、エステル交換混合油Ｂを加え、製造例１の油脂、菜種油及びエステル交換混合油Ａの量を変えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表２にまとめた。
(Example 10)
A filling was obtained in the same manner as in Example 1 except that the transesterified mixed oil B was added according to the formulation shown in Table 2 and the amounts of the oil, rapeseed oil and the transesterified mixed oil A of Production Example 1 were changed. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.
（実施例１１）
表２の配合に従って、製造例１の油脂、菜種油及びエステル交換混合油Ａの量を変えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表２にまとめた。
(Example 11)
Filling was obtained in the same manner as in Example 1 except that the amounts of the oil, rapeseed oil and transesterified mixed oil A of Production Example 1 were changed according to the formulation shown in Table 2. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.
（比較例７）
表２の配合に従って、パーム中融点部を加え、製造例１の油脂及び菜種油の量を変えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表２にまとめた。
(Comparative Example 7)
A filling was obtained in the same manner as in Example 1 except that the melting point in palm was added according to the formulation shown in Table 2 and the amounts of the fat and oil and rapeseed oil of Production Example 1 were changed. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.
（比較例８）
表２の配合に従って、製造例１の油脂及びエステル交換混合油Ａを加えず、エステル交換混合油Ｂ及びパーム中融点部を加え、菜種油の量を変えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表２にまとめた。
(Comparative Example 8)
According to the formulation in Table 2, the same as in Example 1 except that the oil and fat of Production Example 1 and the transesterified mixed oil A were not added, the transesterified mixed oil B and the melting point in the palm were added, and the amount of rapeseed oil was changed. Got a filling. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.
（比較例９）
表２の配合に従って、製造例１の油脂及び菜種油の量を変えた以外は、実施例１と同様にしてフィリングを得た。得られたフィリングについて、チョコレート風味、口溶け、保型性及び可塑性の評価を行い、それらの評価結果を表２にまとめた。
(Comparative Example 9)
Filling was obtained in the same manner as in Example 1 except that the amounts of the fat and oil and the rapeseed oil of Production Example 1 were changed according to the formulation shown in Table 2. The obtained fillings were evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.
実施例７のフィリングは、チョコレート風味が非常に強く感じられ、口溶けや可塑性も非常に良好で、保型性も良好であった。一方、比較例５のフィリングは、チョコレート風味が非常に強く感じられ、口溶けや可塑性も非常に良好であったが、保型性が悪かった。 The filling of Example 7 had a very strong chocolate flavor, very good melting in the mouth and very good plasticity, and good shape retention. On the other hand, in the filling of Comparative Example 5, the chocolate flavor was felt very strongly, and the melting in the mouth and the plasticity were also very good, but the shape retention was poor.
実施例８のフィリングは、チョコレート風味が強く感じられ、口溶けも良好で、保型性は極めて良く、可塑性も非常に良好であった。一方、比較例６のフィリングは、保型性は極めて良く、可塑性も非常に良好であったが、チョコレート風味が弱く、口溶けもやや悪かった。 The filling of Example 8 had a strong chocolate flavor, good melting in the mouth, extremely good shape retention, and very good plasticity. On the other hand, the filling of Comparative Example 6 had extremely good shape retention and very good plasticity, but had a weak chocolate flavor and slightly poor melting in the mouth.
実施例９のフィリングは、チョコレート風味が強く感じられ、口溶けも良好で、保型性は極めて良く、可塑性も非常に良好であった。 The filling of Example 9 had a strong chocolate flavor, good melting in the mouth, extremely good shape retention, and very good plasticity.
実施例１０のフィリングは、チョコレート風味が強く感じられ、口溶けや可塑性も良好で、保型性は極めて良好であった。一方、比較例７のフィリングは、チョコレート風味は非常に強く感じられ、口溶けや保型性も非常に良好であったが、可塑性が悪かった。また、比較例８及び９のフィリングは、チョコレート風味が強く感じられ、口溶けも良好で、保型性は非常に良かったが、可塑性が悪かった。 The filling of Example 10 had a strong chocolate flavor, good melting in the mouth and good plasticity, and extremely good shape retention. On the other hand, in the filling of Comparative Example 7, the chocolate flavor was felt very strongly, and the melting in the mouth and the shape retention were also very good, but the plasticity was poor. In addition, the fillings of Comparative Examples 8 and 9 had a strong chocolate flavor, good melting in the mouth, and very good shape retention, but poor plasticity.
実施例１１のフィリングは、チョコレート風味が非常に強く感じられ、口溶けは非常に良好で、保型性も良く、可塑性は極めて良好であった。 The filling of Example 11 had a very strong chocolate flavor, very good melting in the mouth, good shape retention, and very good plasticity.
Claims (6)
フィリングに含まれる油脂中の構成脂肪酸全体中、トランス脂肪酸含有量が３重量％以下であり、
フィリングに含まれる油脂全体中ＳＳＳを３〜１０重量％、Ｓ２Ｕを２０〜３５重量％、ＳＵ２を２０〜２５重量％、ＵＵＵを２０〜４５重量％、及びＳＳＵを８〜２０重量％含有することを特徴とするフィリング。
ＳＳＳ：Ｓが３分子結合しているトリグリセリド、
Ｓ２Ｕ：Ｓが２分子、Ｕが１分子結合しているトリグリセリド、
ＳＵ２：Ｓが１分子、Ｕが２分子結合しているトリグリセリド、
ＵＵＵ：Ｕが３分子結合しているトリグリセリド、
ＳＳＵ：１位及び２位、又は２位及び３位にＳが、１位又は３位にＵが結合しているトリグリセリド、
Ｓ：Ｃ１６以上の飽和脂肪酸、
Ｕ：Ｃ１６以上の不飽和脂肪酸 In the whole filling, water content is 0.1 to 3% by weight, water-soluble solid content is 7 to 35% by weight, non-fat cocoa content is 5 to 20% by weight, cocoa butter is 3 to 10% by weight, and other than cocoa butter. Contains 50-80% by weight of fats and oils
The trans fatty acid content is 3% by weight or less in the total constituent fatty acids in the fats and oils contained in the filling.
The total amount of fats and oils contained in the filling should contain 3 to 10% by weight of SSS, 20 to 35% by weight of S2U, 20 to 25% by weight of SU2, 20 to 45% by weight of UUU, and 8 to 20% by weight of SSU. The filling is characterized by.
SSS: Triglyceride with 3 molecules of S bound,
S2U: A triglyceride in which two molecules of S and one molecule of U are bound,
SU2: A triglyceride in which one molecule of S and two molecules of U are bound,
UUU: A triglyceride to which three U molecules are bound,
SSU: A triglyceride in which S is bound at the 1st and 2nd positions, or S is bound at the 2nd and 3rd positions, and U is bound at the 1st or 3rd position.
S: Saturated fatty acids of C16 or higher,
U: Unsaturated fatty acids of C16 or higher
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| EP0555917B2 (en) * | 1992-02-12 | 2008-04-02 | Loders Croklaan B.V. | Non-temper filling fats |
| US7645473B2 (en) * | 2006-06-13 | 2010-01-12 | Loders Croklaan Usa Llc | Fat composition |
| JP5479700B2 (en) * | 2008-09-25 | 2014-04-23 | 株式会社Ａｄｅｋａ | Plastic oil composition |
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| BR112015024094B1 (en) * | 2013-03-22 | 2021-02-23 | Fuji Oil Company Limited | composition of non-trans-non-lauric fat for chocolate coating, chocolate coating and composite food |
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