WO2020031539A1 - Chocolate and method for manufacturing same - Google Patents

Chocolate and method for manufacturing same Download PDF

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Publication number
WO2020031539A1
WO2020031539A1 PCT/JP2019/025545 JP2019025545W WO2020031539A1 WO 2020031539 A1 WO2020031539 A1 WO 2020031539A1 JP 2019025545 W JP2019025545 W JP 2019025545W WO 2020031539 A1 WO2020031539 A1 WO 2020031539A1
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WIPO (PCT)
Prior art keywords
chocolate
weight
oil
fatty acid
bob
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PCT/JP2019/025545
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French (fr)
Japanese (ja)
Inventor
直宏 唐谷
洋次郎 深見
栄治 岩岡
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不二製油グループ本社株式会社
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Application filed by 不二製油グループ本社株式会社 filed Critical 不二製油グループ本社株式会社
Priority to CN201980053692.7A priority Critical patent/CN112566501A/en
Priority to MYPI2021000517A priority patent/MY191948A/en
Priority to SG11202101213SA priority patent/SG11202101213SA/en
Publication of WO2020031539A1 publication Critical patent/WO2020031539A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used

Definitions

  • the present invention relates to a method for producing tempered chocolates, particularly to a method for producing seed tempering.
  • Tempering type chocolate generally contains cocoa butter or cocoa butter substitute fat as a main fat, but since the heat resistance temperature of cocoa butter is about 31 ° C, it can be distributed in summer or hot areas near the equator in Japan. There is a problem that fats and oils in chocolate are dissolved in the process. If melted chocolate is re-solidified as it is, that is, in the absence of crystal nuclei, fat bloom (a phenomenon in which white fat crystals are formed on the chocolate surface; hereinafter, referred to as "bloom") occurs, which impairs commercial value. Becomes
  • the powdery form containing stable crystals of fats and oils whose main component is triglyceride of oleic acid (hereinafter, referred to as “BOB”) at positions 1 and 3 is A seed tempering method in which a chocolate additive (hereinafter referred to as “powder BOB seed agent”) is added to chocolate as a crystal nucleus (Patent Document 1). Even if the chocolate produced by this method is exposed to a high temperature exceeding body temperature, a part of the BOB stable crystal remains without melting, and when re-solidified, it becomes tempered by the remaining seeds. Does not occur.
  • the upper limit temperature that can be set is defined as the automatic return upper limit temperature.
  • the automatic return upper limit temperature of chocolate produced by seed tempering in which 3% by weight of a powdered BOB seed agent (containing 50% by weight of sugar as an excipient) is added is 37 ° C.
  • the amount of the powdered BOB seed agent is set to 3% by weight or more, it is possible to improve the automatic return upper limit temperature of the chocolate to a temperature exceeding 37 ° C.
  • Patent Document 2 proposes a paste-like chocolate seed agent obtained by dispersing stable BOB crystals in paste-like fats and oils.
  • Patent Document 3 proposes a paste-like chocolate seed agent in which stable crystals of BOB are contained in fats and oils mainly composed of MCT.
  • Patent Document 4 discloses that BOB and SSU-type and / or SUS-type glyceride containing no constituent saturated fatty acid having 20 or more carbon atoms are present in a eutectic, and the former is a stable type.
  • a shortening chocolate seed agent has been proposed.
  • JP-A-63-240745 JP 2008-206490 A International Publication No. 2009/060809 JP-A-09-103244
  • an object of the present invention is to provide a method for producing chocolate capable of simultaneously improving the automatic return upper limit temperature and suppressing a decrease in chocolate biting hardness in a chocolate seeding method using a seed agent containing stable BOB crystals. Is what you do.
  • Another object of the present invention is to set the automatic return upper limit temperature of chocolate to 37 ° C. or higher.
  • the present inventor has studied to solve these problems, and as a result, when a specific emulsifier is contained in the chocolate dough, even if a small amount of a seed agent containing stable BOB crystals is added, the automatic return upper limit temperature is sufficiently improved. And found that the softening of the chocolate and the decrease in snap properties were suppressed, and the present invention was completed.
  • the present invention (1) In a melted chocolate dough containing an emulsifier containing 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acids, triglyceride having behenic acid at the first and third positions and oleic acid at the second position (A method for producing chocolates, comprising adding a seed agent for chocolate containing a stable crystal of (BOB).
  • the method for producing chocolates according to (1) wherein the seed agent for fat is a fat and oil crystal dispersion in which fat and oil crystals of BOB are dispersed in a liquid oil, and the fat and oil crystal dispersion contains 5 to 30% by weight of BOB.
  • the seed agent for fat is a fat and oil crystal dispersion in which fat and oil crystals of BOB are dispersed in a liquid oil, and the fat and oil crystal dispersion contains 5 to 30% by weight of BOB.
  • Chocolates with dissolution-stable crystals (8) An oil or fat crystal dispersion obtained by dispersing oil or fat crystals of BOB in liquid oil is added to a melted chocolate dough containing an emulsifier containing at least 50% by weight of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acids.
  • a method of imparting an automatic return ability of 37 ° C. or more to chocolates (9) Fats and oils for chocolate containing a fatty acid containing 20 to 24% by weight or more of a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid and an emulsifier containing 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acid.
  • Composition (10) A seed agent for chocolate containing a stable BOB crystal, comprising an emulsifier containing 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in a constituent fatty acid; It is.
  • the amount of expensive seed agent added can be reduced. This lowers the manufacturing cost and at the same time makes it easier to uniformly disperse the seed agent in the chocolate, thereby improving workability.
  • the seed agent is a fat and oil crystal dispersion in which stable BOB crystals are dispersed in a continuous phase of fat and oil, the dispersibility is further improved.
  • a specific emulsifier or a specific fat or oil it is possible to raise the automatic return upper limit temperature to a level of 46 ° C. or higher, at or above 37 ° C.
  • the emulsifier contained in the chocolate dough of the present invention must contain at least 50% by weight of saturated fatty acids having 16 to 24 carbon atoms in the constituent fatty acids, preferably at least 70% by weight, and more preferably at least 70% by weight. 90% by weight or more. It is more preferable that behenic acid be contained in the constituent fatty acids in an amount of 50% by weight or more, more preferably 60% by weight or more. Further, it is more preferable that stearic acid be contained in the constituent fatty acids in an amount of 50% by weight or more, and more preferably 60% by weight or more.
  • the addition amount of the emulsifier contained in the chocolate dough of the present invention is preferably 0.03% by weight or more, more preferably 0.1% by weight or more, further preferably 0.3% by weight or more, and most preferably 0.5% by weight. % Or less, preferably 2% by weight or less, more preferably 1.5% by weight or less, still more preferably 1% by weight or less, and most preferably 0.8% by weight or less. If the amount of the emulsifier exceeds the upper limit, the chocolate may be thickened during seed tempering.
  • the emulsifier hardly dissolves in the chocolate or the fat mixed with the chocolate, it is necessary to raise the temperature of the chocolate or the fat to a high temperature, which may lead to deterioration of workability and deterioration of chocolate quality. On the other hand, if it is lower than the lower limit, the automatic return upper limit temperature may not be sufficiently improved.
  • the emulsifier contained in the chocolate dough of the present invention desirably has an HLB value of 7 or less, preferably 6 or less, more preferably 5.5 or less, still more preferably 4.5 or less, and most preferably 3.5 or less. is there. Further, it is preferably 0.5 or more, more preferably 1 or more, and still more preferably 2 or more. If the HLB value exceeds the upper limit, the solubility in fats and oils may decrease, and there may be a problem that it is difficult to disperse in chocolate. Also, the automatic return upper limit temperature may not be sufficiently improved.
  • the emulsifier contained in the chocolate dough of the present invention is not particularly limited as long as the constituent fatty acids contain at least 50% by weight of saturated fatty acids having 16 to 24 carbon atoms, and examples thereof include natural emulsifiers and synthetic emulsifiers. be able to. In the latter, one or two emulsifiers selected from sorbitan fatty acid esters and sucrose fatty acid esters are preferred.
  • Examples of the seed agent containing BOB stable crystals in the present invention include a powdery seed agent and an oil / fat crystal dispersion in which stable crystal particles are dispersed in a continuous oil / fat phase.
  • the dispersibility is good even with the powdery seed agent, but in the case of a fat crystal dispersion, the continuous phase is a fat, so that it is more easily dispersed. It is advantageous.
  • the fat or oil in the continuous phase is a liquid oil
  • the BOB seed agent exhibits a paste form at 20 to 35 ° C., preferably at 25 to 35 ° C., and the dispersibility in chocolate dough is further improved.
  • the stable type crystal or the stabilized crystal as referred to herein is a crystal type in which four or more short plane spacing (side face spacing) peaks appear in an X-ray diffraction spectrum.
  • L. Wille and E.L. S. Luton's nomenclature for the cocoa butter crystal form [J. A. O. C. S. , 43, 491-496 (1966)].
  • the BOB content contained in the seed agent is preferably 5% by weight or more, more preferably 10% by weight or more, still more preferably 12% by weight or more, and preferably 40% by weight or less. It is more preferably at most 30% by weight. If the BOB content is less than the lower limit, the automatic recovery upper limit temperature may not be sufficiently improved. If the amount exceeds the upper limit, the plasticity of the seed agent may be poor, and the addition and dispersion in the chocolate may be insufficient.
  • the fat or oil in the continuous phase is a fat or oil crystal dispersion in which the fat or oil is a liquid oil
  • the fat or oil preferably contains 40 wt% or more, more preferably 45 wt% or more, and still more preferably 50 wt% or more. Further, it is preferably at most 90% by weight, more preferably at most 80% by weight. If the liquid oil content is less than 40% by weight, the plasticity of the seed agent is poor, and the addition and dispersion in the chocolate may be insufficient.
  • the method for producing the seed agent of the present invention is not particularly limited as long as it contains BOB stable crystals.
  • the fat containing BOB is used alone or in combination. It can be produced by dissolving in a liquid oil, cooling while kneading the mixture, and then stabilizing the BOB crystal by an aging treatment.
  • the kneading and cooling can be performed under normal operating conditions using a known cooling and stirring device such as a combinator usually used in general shortening production. Air or nitrogen gas can be blown during kneading to enhance plasticity.
  • the BOB seed agent of the present invention can also be produced by adding a stable BOB crystal prepared in advance to liquid oil, stirring and dispersing with a homomixer or the like.
  • the aging can be performed by maintaining the temperature at a temperature lower than the temperature at which the entire BOB seed agent completely melts, and it is preferable to perform the aging stepwise according to the crystal type transition accompanying the aging. .
  • the stepwise heating it is always stored at a temperature lower by 2 to 3 ° C. than the melting point of the crystal. In practice, since it is cumbersome to store continuously, it is sufficient to change the temperature at regular intervals.
  • liquid oil all edible oils and fats that are liquid at room temperature can be used.
  • Soft oil coconut oil, palm kernel fractionated liquid oil (soft oil), medium-chain fatty acid oils and the like, and transesterified oils and fractionated oils using these as raw materials.
  • the BOB-containing fats and oils are obtained by, for example, transesterifying a fatty acid mainly containing behenic acid or a lower alcohol ester thereof with a fat or oil mainly having oleic acid at the second position of glyceride, and selectively converting behenic acid to the first and third positions. And, if necessary, fractionation and concentration.
  • the amount of the addition is preferably 0.8% by weight or more, more preferably 1.5% by weight or more, and still more preferably 1.8% by weight. % Or less, preferably 6% by weight or less, more preferably 5% by weight or less, still more preferably 4.5% by weight or less, and most preferably 4.0% by weight or less. If the amount of the seed agent exceeds 6% by weight, the biting hardness of the chocolate may decrease, and the seed agent may be difficult to disperse in the chocolate dough. May not improve enough.
  • the temperature of addition to chocolate is not particularly limited as long as the chocolate dough is in a dissolved state and the seed agent has sufficient plasticity, but is preferably 33 ° C. to 37 ° C.
  • the seed agent of the present invention is a powdery seed agent, it may contain an excipient such as sugar.
  • the BOB content in the fats and oils contained in the seed agent is preferably at least 40% by weight, more preferably at least 50% by weight, further preferably at least 60% by weight, further preferably at most 80% by weight, more preferably at most 70% by weight. It is.
  • the amount of the seed agent added to the chocolate dough is preferably 0.5% by weight or more, more preferably 1% by weight or more, and further preferably 1.2% by weight. % Or less, preferably 3.5% by weight or less, more preferably 3% by weight or less, still more preferably 2% by weight or less, and most preferably 1.8% by weight or less. If the amount of the BOB seed agent exceeds 3.5% by weight, the biting hardness of the chocolate may be reduced, and the BOB seed agent may be difficult to disperse in the chocolate dough. The return upper limit temperature may not be sufficiently improved.
  • the seed agent of the present invention contains BOB, such as triglycerides in which the 1,3-position is arachidic acid, the 2-position is oleic acid, the 1-position is behenic acid, the 2-position is oleic acid, and the 3-position is stearic acid.
  • BOB such as triglycerides in which the 1,3-position is arachidic acid, the 2-position is oleic acid, the 1-position is behenic acid, the 2-position is oleic acid, and the 3-position is stearic acid.
  • a SUS-type triglyceride containing a constituent saturated fatty acid having 20 to 24 carbon atoms (however, the SUS-type triglyceride is a triglyceride in which a saturated fatty acid (S) is bonded at the 1,3-position and an unsaturated fatty acid (U) is bonded at the 2-position. ) Is also inferior to BOB, but has an automatic return ability.
  • the chocolate dough of the present invention contains an oil or fat containing a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid in an amount of 40% by weight or more, because the automatic recovery upper limit temperature is further improved.
  • the fats and oils include extremely hardened oil of Hyersin rapeseed oil and transesterified oils containing behenic acid as a constituent fatty acid, and examples of the latter include BOB-containing fats and oils and random transesterified oils.
  • the fat or oil may be a single fat or oil as exemplified above or a mixture thereof.
  • the random transesterified oil may be a chemical catalyst or an enzyme catalyst.
  • the BOB content of the fat or oil is preferably 40% by weight or more, more preferably 50% by weight.
  • the content is more preferably 60% by weight or more, more preferably 80% by weight or less, more preferably 70% by weight or less.
  • the content of the fat or oil in the chocolate dough is preferably 0.2% by weight or more, more preferably 0.5% by weight or more. It is preferably at most 3% by weight, more preferably at most 2% by weight, further preferably at most 1.5% by weight, most preferably at most 1% by weight.
  • the content of behenic acid in the fatty acid constituent fatty acid is preferably 20% by weight or more. It is preferably at least 25% by weight, more preferably at least 30% by weight, further preferably at most 60% by weight, more preferably at most 50% by weight.
  • the content of the fat or oil in the chocolate dough is preferably 0.2% by weight or more, more preferably 0.5% by weight or more. It is preferably at most 3% by weight, more preferably at most 2% by weight, further preferably at most 1.5% by weight, most preferably at most 1% by weight.
  • the content is preferably 0.05% by weight or more, more preferably It is at least 0.07% by weight, more preferably at least 0.1% by weight, most preferably at least 0.2% by weight, most preferably at least 0.3% by weight. Further, it is preferably at most 1.5% by weight, more preferably at most 1% by weight.
  • the content exceeds the upper limit, the taste of chocolate tends to be deteriorated.
  • the chocolate dough may be thickened, or the tempering may be hindered during automatic return.
  • the automatic recovery ability at high temperature storage exhibited by the chocolates of the present invention is such that even if the molded chocolate is cooled and solidified after being kept in a specific high temperature environment for 16 hours, no bloom is generated thereafter (tempering can be removed).
  • the high temperature is 37 to 45 ° C, and is preferably in the order of 37 ° C, 38 ° C, 39 ° C, 40 ° C, 41 ° C, 42 ° C, 43 ° C, 44 ° C, 45 ° C, and 46 ° C.
  • a preferred embodiment of the chocolates of the present invention is an chocolate containing an emulsifier containing 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acids and having an upper limit temperature of 37 ° C. or higher for automatic recovery.
  • the chocolates have undissolved BOB stable crystals derived from the seed agent at the upper limit temperature.
  • the chocolates to be treated in the present invention are fat- and oil-processed foods in which fats and oils form a continuous phase.
  • Tempering chocolate ie, the blended fats include cocoa butter and SUS (2-unsaturated-1,3-disaturated glyceride)
  • Chocolate using a tempering oil such as enzymatic transesterified oil, shea butter, palm oil, monkey fat, mango kernel oil, cocoum butter, illipe fat or fractionated oil which is rich in components.
  • fats and oils other than the fats and oils rich in the SUS component can be blended in accordance with desired texture and physical properties as long as tempering is possible.
  • vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, and tallow, lard, etc.
  • Animal fats, and processed oils and fats which have been subjected to fractionation, hydrogenation, transesterification, etc., or a combination thereof.
  • the emulsifier of the present invention containing at least 50% by weight of a saturated fatty acid having 16 to 24 carbon atoms and the fat or oil containing at least 40% by weight of a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid are the same as other mixed fats and oils. It may be contained by mixing it in a molten state during the preparation of chocolate dough, or may be added later to the prepared chocolate dough. Instead of adding or adding it to the chocolate dough, it can also be present in the oil or fat portion of the seed agent.
  • BOB-containing fats and oils 70 parts of behenic acid ethyl ester is mixed with 30 parts of high oleic sunflower oil and subjected to transesterification using an enzyme agent that selectively acts on the 1,3-position to obtain a reaction oil, which is further separated with a solvent. Separately, a high melting point fraction was obtained. This contained 62% by weight of BOB.
  • BOB-containing shortening (oil / fat crystal dispersion) 35 parts of the high melting point fraction obtained as described above and 65 parts of high oleic sunflower oil were mixed, heated and melted at a temperature of 50 ° C. or higher, quenched by a combinator, and kneaded to obtain an oil and fat crystal dispersion. BOB-containing shortening A1 was obtained. Similarly, 50 parts of the high melting point fraction and 50 parts of high oleic sunflower oil were mixed to obtain BOB-containing shortening A2 in the same manner as described above.
  • BOB-containing shortening B was obtained in the same manner as described above.
  • the BOB content of each shortening was 21.7% by weight for A1, 31.0% by weight for A2, and 21.7% by weight for B.
  • Crystal stabilization After the BOB-containing shortenings were allowed to stand at 30 ° C., 35 ° C., and 40 ° C. for one day, and the temperature was increased stepwise, the crystal form was confirmed by X-ray analysis. A prominent peak was shown, and a prominent peak was confirmed at a long plane spacing of 37 to 39 °, indicating that the BOB crystal was stabilized.
  • Example 1 A chocolate of Comparative Example 1 was obtained in the same manner as in Example 1, except that the chocolate dough of Comparative Example 1 was used.
  • Comparative Example 2 The chocolate of Comparative Example 2 was obtained in the same manner as in Example 1 except that the chocolate dough of Comparative Example 2 was used, and the BOB-containing shortening A1 was added to the chocolate dough by 4.3% by weight.
  • Example 2 A chocolate of Example 2 was obtained in the same manner as in Example 1, except that the chocolate dough of Example 2 was used.
  • Example 3 A chocolate of Example 3 was obtained in the same manner as in Example 1, except that the chocolate dough of Example 3 was used.
  • Example 4 A chocolate of Example 4 was obtained in the same manner as in Example 1, except that the chocolate dough of Example 4 was used.
  • Example 5 A chocolate of Example 5 was obtained in the same manner as in Example 1, except that the chocolate dough of Example 5 was used.
  • Example 6 The chocolate of Example 6 was obtained in the same manner as in Example 1 except that the chocolate dough of Example 6 was used and the BOB-containing shortening A1 was added to the chocolate dough by 4.3% by weight.
  • Example 7 A chocolate of Example 7 was obtained in the same manner as in Example 1, except that the BOB-containing shortening A2 was used instead of the BOB-containing shortening A1.
  • Example 8 A chocolate of Example 8 was obtained in the same manner as in Example 1 except that BOB-containing shortening B was used instead of BOB-containing shortening A1.
  • S-370 is a commercially available sucrose fatty acid ester (HLB 3.0, constituent fatty acids are shown in Table 2, product name "Ryoto Sugar Ester S-370" (manufactured by Mitsubishi Chemical Foods Corporation)). is there.
  • F-10 * 2 F-10 is a commercially available sucrose fatty acid ester (HLB1.0, constituent fatty acids are in Table 2, product name "DK Ester F-10" (Daiichi Kogyo Seiyaku Co., Ltd.)) .
  • S-60V is a commercially available sorbitan fatty acid ester (HLB 5.1, constituent fatty acids are shown in Table 2, product name "Poem S-60V" (manufactured by RIKEN Vitamin Co., Ltd.)).
  • HLB 5.1 sorbitan fatty acid ester
  • Product name "Poem S-60V” manufactured by RIKEN Vitamin Co., Ltd.
  • 4 The content of saturated fatty acids having 20 to 24 carbon atoms in the constituent fatty acids of high erucic rapeseed extreme hard oil is 55% by weight
  • Comparative Example 1 in which 2% by weight of BOB-containing shortening was added to chocolate containing no specific emulsifier, the automatic recovery upper limit temperature was as low as 35 ° C. On the other hand, in Example 1-5 of chocolate containing a specific emulsifier and a specific fat or oil similarly added at 2% by weight, the automatic recovery upper limit temperature was 39 to 41 ° C., which was improved by 4 to 6 ° C. as compared with Comparative Example 1. Comparative Example 2 in which 4.3% by weight of BOB-containing shortening was added to chocolate containing no specific emulsifier had an automatic return upper limit temperature of 37 ° C.
  • Example 6 of a chocolate containing a specific emulsifier and a specific fat or oil similarly added at 4.3% by weight the automatic recovery upper limit temperature was 46 ° C, which was 9 ° C higher than Comparative Example 2.
  • Example 1-5 in which 2% by weight of BOB-containing shortening was added, and Comparative Example 1 had good biting hardness (snap properties), but Example 6, in which 4.3% by weight was added, compared to these. In Comparative Example 2, slight softening was observed. In Example 1-5, the biting hardness (snap properties) was superior to that of Comparative Example 2, and the automatic recovery upper limit temperature was higher by 2 to 4 ° C.
  • Example 9 (Production of chocolate with powdered BOB seed agent) (Example 9)
  • a commercially available BOB seed agent (50% by weight of fat and oil, 50% by weight of sugar.
  • BOB content in fat and oil 62% by weight, product name "Choco Seed B ( Fuji Oil Co., Ltd.)) was added and dispersed so as to be 3% by weight based on the chocolate dough, seed-tempered, poured onto a template, and solidified at 10 ° C. for 30 minutes to give the chocolate of Example 9 Obtained.
  • Example 3 A chocolate dough was prepared in the same manner as in Example 9 except that the composition of Comparative Example 3 was followed.
  • a BOB seed agent was added to the prepared chocolate dough in the same manner as in Example 9 so as to be 3% by weight based on the chocolate dough, to obtain a chocolate of Comparative Example 3.
  • Example 10 Table 3
  • a chocolate dough was prepared in the same manner as in Example 9 except that the formulation of Example 10 was followed.
  • a BOB seed agent was added to the prepared chocolate dough in the same manner as in Example 9 so as to be 1% by weight with respect to the chocolate dough, dispersed and seed-tempered, poured onto a template, and solidified at 10 ° C. for 30 minutes. The chocolate of Example 10 was obtained.
  • Comparative Example 4 Table 3 A chocolate dough was prepared in the same manner as in Example 9 except that the composition of Comparative Example 4 was followed. A BOB seed agent was added to the prepared chocolate dough in the same manner as in Example 9 so as to be 1% by weight based on the chocolate dough, to obtain a chocolate of Comparative Example 4.
  • B-370 * 1 is a commercially available sucrose fatty acid ester (HLB 3.0, constituent fatty acids in Table 5, product name "Ryoto Sugar Ester B-370 (manufactured by Mitsubishi Chemical Foods Corporation)").
  • ⁇ BOB fat * 2 is a fat containing BOB as the main component (BOB content is 62% by weight)
  • Comparative Example 3 in which 3% by weight of a powder seed agent was added to chocolate containing no specific emulsifier had an automatic return upper limit temperature of 37 ° C.
  • the automatic return upper limit temperature was 39 ° C., which was improved by 2 ° C. as compared with Comparative Example 3.
  • Comparative Example 4 in which 1% by weight of a powder seed agent was added to chocolate containing no specific emulsifier had a low automatic recovery upper limit temperature of less than 37 ° C.
  • Example 10 of the chocolate containing the specific emulsifier and the specific fat or oil similarly added at 1% by weight the automatic recovery upper limit temperature was 40 ° C., which was higher than Comparative Example 4 by 3 ° C. or more.
  • Example 10 and Comparative Example 4 in which 1% by weight of the powdered seed agent was added, good biting hardness (snap properties) was obtained.
  • Examples 9 and Comparative Example 3 in which 3% by weight was added compared to these. Some softening was observed.
  • -Example 10 was superior in biting hardness (snap properties) to Comparative Example 3, and the automatic recovery upper limit temperature was higher by 3 ° C.
  • Example 10 in which 1% by weight of powdered seeding agent was added, and Example 9 in which Comparative Example 4 was added with 3% by weight. Better than Comparative Example 3.
  • Examples 1-6 and 8 with BOB shortening addition and Comparative Examples 1 and 2 were clearly better than Examples 9 and 10 and Comparative Examples 3 and 4 with powder seeding agent addition.
  • Examples 11-19, Comparative Example 5 Table 4 A chocolate dough was produced in the same manner as in Example 9 except that the formulations of Examples 11-19 and Comparative Example 5 were followed. Chocolate of Examples 11-19 and Comparative Example 5 were obtained in the same manner as in Example 9 except that the BOB seed agent was added to the produced chocolate dough so as to be 2% by weight.
  • B-150 is a commercially available sorbitan fatty acid ester (HLB2.5, constituent fatty acids are in Table 5, product name "Poem B-150” manufactured by Riken Vitamin Co., Ltd.).
  • S-370 is a commercially available sucrose fatty acid ester (HLB 3.0, constituent fatty acids in Table 5, product name "Ryoto Sugar Ester S-370 (manufactured by Mitsubishi Chemical Foods Corporation)”). is there.
  • F-10 * 4 F-10 is a commercially available sucrose fatty acid ester (HLB 1.0, constituent fatty acids in Table 5, product name "DK Ester F-10 (manufactured by Daiichi Kogyo Seiyaku Co., Ltd.)"). .
  • S-60V is a commercially available sorbitan fatty acid ester (HLB 5.1, constituent fatty acids are listed in Table 5, product name "Poem S-60V (manufactured by Riken Vitamin Co., Ltd.)").
  • HLB 5.1 sorbitan fatty acid ester
  • ⁇ High erucic acid rapeseed extreme hard oil * 6: The content of saturated fatty acids having 20 to 24 carbon atoms in the constituent fatty acids of the high erucic acid rapeseed extreme hard oil is 55% by weight.
  • Comparative Example 5 in which 2% by weight of the powder seed agent was added to chocolate containing no specific emulsifier had an automatic return upper limit temperature of less than 37 ° C.
  • the upper limit temperature of automatic return is 40-43 ° C. when 2% by weight of the same powdered seed agent is added, which is higher than Comparative Example 5 by 3-6 ° C.
  • Addition of the powdered seed agent to the chocolate dough did not substantially affect the workability, but Examples 1-6 and 8 and Comparative Examples 1 and 2 with the addition of BOB shortening were clearly better. .
  • sucrose fatty acid ester S-370 The constituent fatty acid composition of sucrose fatty acid ester S-370, sucrose fatty acid ester B-370, sorbitan fatty acid ester B-150, sucrose fatty acid ester F-10, and sorbitan fatty acid ester S-60V was measured. Table 5 shows the results. Table 5

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Abstract

In the chocolate seeding method with the use of a seeding agent containing stable crystals of BOB, there is a problem that the automatic restoration maximum temperature of a chocolate can be improved with an increase in the addition amount of a seeding agent but the addition of a large amount of the seeding agent induces softening of the chocolate and deterioration in snapping properties thereof. The present inventor found that, when a chocolate dough contains a specific emulsifier, the automatic restoration maximum temperature can be sufficiently improved, even in the case where a seeding agent is added in only a small amount, and the softening of the chocolate and deterioration in snapping properties thereof can be prevented, thereby completing the present invention.

Description

チョコレート類及びその製造方法Chocolate and method for producing the same
　本発明は、テンパリング型チョコレート類の製造法、特にシードテンパリングに係る製造法に関するものである。 The present invention relates to a method for producing tempered chocolates, particularly to a method for producing seed tempering.
　テンパリングタイプのチョコレートは一般にココアバターやココアバター代替脂を主要な油脂分として含むが、ココアバターの耐熱温度が３１℃程度であるため、日本における夏場や赤道付近の暑い地域においては、商品の流通過程でチョコレート中の油脂が溶けてしまう問題がある。溶けたチョコレートは、そのまま即ち結晶核が存在しない状態で再固化するとファットブルーム（チョコレート表面に白い油脂結晶が生成する現象を指し、以下、「ブルーム」と言う）が発生し、商品価値を損なうこととなる。 Tempering type chocolate generally contains cocoa butter or cocoa butter substitute fat as a main fat, but since the heat resistance temperature of cocoa butter is about 31 ° C, it can be distributed in summer or hot areas near the equator in Japan. There is a problem that fats and oils in chocolate are dissolved in the process. If melted chocolate is re-solidified as it is, that is, in the absence of crystal nuclei, fat bloom (a phenomenon in which white fat crystals are formed on the chocolate surface; hereinafter, referred to as "bloom") occurs, which impairs commercial value. Becomes
　上記のようなブルームを抑制する方法として、１，３位がベヘン酸、２位がオレイン酸のトリグリセリド（以下「ＢＯＢ」という。）を主成分とする油脂の安定型結晶を含有する粉末状のチョコレート添加剤（以下「粉末ＢＯＢシード剤」という。）を結晶核としてチョコレートに加えるシードテンパリング法（特許文献１）が提案されている。この方法で作成されたチョコレートは、体温を超える様な高温に曝されてもＢＯＢ安定型結晶の一部は溶けることなく残り、再固化時には、この残存シードによりテンパリングされた状態となるため、ブルームが発生しない。 As a method for suppressing the bloom as described above, the powdery form containing stable crystals of fats and oils whose main component is triglyceride of oleic acid (hereinafter, referred to as “BOB”) at positions 1 and 3 is A seed tempering method has been proposed in which a chocolate additive (hereinafter referred to as “powder BOB seed agent”) is added to chocolate as a crystal nucleus (Patent Document 1). Even if the chocolate produced by this method is exposed to a high temperature exceeding body temperature, a part of the BOB stable crystal remains without melting, and when re-solidified, it becomes tempered by the remaining seeds. Does not occur.
　このようにチョコレートに含まれる油脂の大半が融解するような高温に一定期間さらされても、その後の冷却でブルームが発生することなく正常なチョコレートに復帰する機能を本願では自動復帰、また自動復帰できる上限温度を自動復帰上限温度と定義する。粉末ＢＯＢシード剤（賦形剤として砂糖が５０重量％含まれている）を３重量％添加するシードテンパリングにて作製したチョコレートの自動復帰上限温度は３７℃である。 In the present application, even if the chocolate is exposed to a high temperature at which most of the fats and oils contained in the chocolate are melted for a certain period of time, the chocolate is returned to a normal chocolate without blooming in the subsequent cooling. The upper limit temperature that can be set is defined as the automatic return upper limit temperature. The automatic return upper limit temperature of chocolate produced by seed tempering in which 3% by weight of a powdered BOB seed agent (containing 50% by weight of sugar as an excipient) is added is 37 ° C.
　一方上記粉末ＢＯＢシード剤の添加量を３重量％以上にすることによって、チョコレートの自動復帰上限温度は３７℃を超える温度に向上させることは可能ではあるが、粉体であるためその多量添加は、チョコレート生地への均一な分散という面で作業上必ずしも容易ではない。これは、粉末ＢＯＢシード剤とチョコレートでは、比重が大きく異なっていること、加えて、粉末ＢＯＢシード剤同士が凝集し、ダマを生じるためである。さらに、多量添加により、一時的にチョコレートが増粘する問題が場合によって見られる。 On the other hand, by setting the amount of the powdered BOB seed agent to 3% by weight or more, it is possible to improve the automatic return upper limit temperature of the chocolate to a temperature exceeding 37 ° C. However, it is not always easy to work in terms of uniform dispersion in chocolate dough. This is because the powder BOB seed agent and chocolate have a large difference in specific gravity, and additionally, the powder BOB seed agent agglomerates to generate lumps. Furthermore, a problem that chocolate is temporarily thickened by a large amount is sometimes seen.
　上記の分散性の改善を目的として、特許文献２にはペースト状油脂にＢＯＢの安定型結晶を分散させてなるペースト状のチョコレートシード剤が提案されている。また特許文献３には、ＭＣＴを主体とする油脂にＢＯＢの安定結晶が含まれるペースト状のチョコレートシード剤が提案されている。また特許文献４には、ＢＯＢと炭素原子数２０以上の構成飽和脂肪酸を含まないＳＳＵ型および／またはＳＵＳ型のグリセリドとが共晶で存在し、前者の結晶が安定型であることを特徴とするショートニング状のチョコレートシード剤が提案されている。 特許 For the purpose of improving the dispersibility, Patent Document 2 proposes a paste-like chocolate seed agent obtained by dispersing stable BOB crystals in paste-like fats and oils. Further, Patent Document 3 proposes a paste-like chocolate seed agent in which stable crystals of BOB are contained in fats and oils mainly composed of MCT. Further, Patent Document 4 discloses that BOB and SSU-type and / or SUS-type glyceride containing no constituent saturated fatty acid having 20 or more carbon atoms are present in a eutectic, and the former is a stable type. A shortening chocolate seed agent has been proposed.
特開昭６３－２４０７４５号公報JP-A-63-240745 特開２００８－２０６４９０号公報JP 2008-206490 A 国際公開２００９／０６０８０９号International Publication No. 2009/060809 特開平０９－１０３２４４号公報JP-A-09-103244
　本発明者は、ＢＯＢの安定型結晶を含むシード剤によるチョコレートシーディング法において自動復帰上限温度向上の検討を進める中で、シード剤の添加量を増やしていくと、それだけ自動復帰上限温度を向上させることができること、しかしながらシード剤の多量添加は、チョコレートの軟化、スナップ性低下を引き起こすという問題を見出した。
　従って本発明の課題は、ＢＯＢの安定型結晶を含むシード剤によるチョコレートシーディング法において、自動復帰上限温度の向上とチョコレートの噛みだし硬さの低下抑制の両立が可能なチョコレートの製造方法を提供するものである。
　また本発明の課題は、チョコレートの自動復帰上限温度を３７℃以上とすることである。 The inventor of the present invention has been studying the improvement of the automatic return upper limit temperature in the chocolate seeding method using a seed agent containing a stable BOB crystal. As the amount of the seed agent is increased, the automatic return upper limit temperature is improved accordingly. However, it has been found that the addition of a large amount of the seed agent causes the softening of the chocolate and the reduction of the snap property.
Therefore, an object of the present invention is to provide a method for producing chocolate capable of simultaneously improving the automatic return upper limit temperature and suppressing a decrease in chocolate biting hardness in a chocolate seeding method using a seed agent containing stable BOB crystals. Is what you do.
Another object of the present invention is to set the automatic return upper limit temperature of chocolate to 37 ° C. or higher.
　本発明者は、これら問題点を解決するため研究した結果、チョコレート生地に特定の乳化剤が含まれていると、ＢＯＢの安定型結晶を含むシード剤の少量添加でも自動復帰上限温度を十分に向上させることができ、チョコレートの軟化やスナップ性低下が抑制されるとの知見を得、本発明の完成に至った。 The present inventor has studied to solve these problems, and as a result, when a specific emulsifier is contained in the chocolate dough, even if a small amount of a seed agent containing stable BOB crystals is added, the automatic return upper limit temperature is sufficiently improved. And found that the softening of the chocolate and the decrease in snap properties were suppressed, and the present invention was completed.
　即ち本発明は、
（１）構成脂肪酸中に炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有する乳化剤を含む融解状のチョコレート生地に、１，３位がベヘン酸、２位がオレイン酸であるトリグリセリド（ＢＯＢ）の安定型結晶を含むチョコレート用シード剤を添加することを特徴とするチョコレート類の製造方法、
（２）前記乳化剤のＨＬＢが７以下である（１）のチョコレート類の製造方法、
（３）前記乳化剤が、ソルビタン脂肪酸エステルおよびショ糖脂肪酸エステルから選ばれる１種又は２種であることを特徴とする、（１）のチョコレート類の製造方法、
（４）前記チョコレート生地が、構成脂肪酸として炭素数２０～２４個の飽和脂肪酸を２０重量％以上含有する油脂をさらに含む、（１）のチョコレート類の製造方法、
（５）前記油脂が、ハイエルシン菜種油を少なくとも原料の一部に含む極度硬化油又及びエステル交換油から選ばれる１種又は２種である、（４）のチョコレート類の製造方法
（６）前記チョコレート用シード剤が、液状油にＢＯＢの油脂結晶が分散した油脂結晶分散体であり、油脂結晶分散体中にＢＯＢを５～３０重量％含む（１）のチョコレート類の製造方法、
（７）構成脂肪酸中に炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有する乳化剤を含み、自動復帰できる上限温度が３７℃以上であるチョコレート類であって前記上限温度においてＢＯＢの未溶解安定型結晶が存在するチョコレート類、
（８）構成脂肪酸中に炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有する乳化剤を含む融解状のチョコレート生地に、液状油にＢＯＢの油脂結晶を分散させた油脂結晶分散体を添加することを特徴とする、チョコレート類に３７℃以上の自動復帰能を付与する方法、
（９）構成脂肪酸として炭素数２０～２４個の飽和脂肪酸を２０重量％以上含有する油脂と構成脂肪酸中に炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有する乳化剤を含むチョコレート用油脂組成物、
（１０）構成脂肪酸中に炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有する乳化剤を含むことを特徴とする、ＢＯＢの安定型結晶を含むチョコレート用シード剤、
である。 That is, the present invention
(1) In a melted chocolate dough containing an emulsifier containing 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acids, triglyceride having behenic acid at the first and third positions and oleic acid at the second position ( A method for producing chocolates, comprising adding a seed agent for chocolate containing a stable crystal of (BOB).
(2) The method for producing chocolates according to (1), wherein the emulsifier has an HLB of 7 or less,
(3) The method for producing chocolates according to (1), wherein the emulsifier is one or two selected from sorbitan fatty acid esters and sucrose fatty acid esters,
(4) The method for producing chocolates according to (1), wherein the chocolate dough further comprises an oil or fat containing 20% by weight or more of a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid.
(5) The method for producing chocolates according to (4), wherein the fat or oil is one or two kinds selected from an extremely hardened oil or a transesterified oil containing at least a part of a raw material of Hyersin rapeseed oil. The method for producing chocolates according to (1), wherein the seed agent for fat is a fat and oil crystal dispersion in which fat and oil crystals of BOB are dispersed in a liquid oil, and the fat and oil crystal dispersion contains 5 to 30% by weight of BOB.
(7) Chocolate containing an emulsifier containing at least 50% by weight of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acids, and having an upper limit temperature of 37 ° C. or higher at which automatic recovery is possible. Chocolates with dissolution-stable crystals,
(8) An oil or fat crystal dispersion obtained by dispersing oil or fat crystals of BOB in liquid oil is added to a melted chocolate dough containing an emulsifier containing at least 50% by weight of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acids. A method of imparting an automatic return ability of 37 ° C. or more to chocolates,
(9) Fats and oils for chocolate containing a fatty acid containing 20 to 24% by weight or more of a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid and an emulsifier containing 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acid. Composition,
(10) A seed agent for chocolate containing a stable BOB crystal, comprising an emulsifier containing 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in a constituent fatty acid;
It is.
　本発明のチョコレート類の製造法により、高価なシード剤の添加量が少なくて済む。これにより製造コストが下がり、同時にシード剤をチョコレートに均一分散させ易くなるので、作業性が向上する。またシード剤がＢＯＢの安定型結晶を油脂の連続相に分散させた油脂結晶分散体の場合は、さらに分散性が良好となる。また特定の乳化剤や特定の油脂の添加によっては自動復帰上限温度を３７℃又はそれを超えて、４６℃以上のレベルにまで高めることが可能となる。 (4) According to the method for producing chocolates of the present invention, the amount of expensive seed agent added can be reduced. This lowers the manufacturing cost and at the same time makes it easier to uniformly disperse the seed agent in the chocolate, thereby improving workability. When the seed agent is a fat and oil crystal dispersion in which stable BOB crystals are dispersed in a continuous phase of fat and oil, the dispersibility is further improved. Depending on the addition of a specific emulsifier or a specific fat or oil, it is possible to raise the automatic return upper limit temperature to a level of 46 ° C. or higher, at or above 37 ° C.
　以下、本発明を具体的に説明する。
　本発明のチョコレート生地に含まれる乳化剤は、その構成脂肪酸中、炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有している必要があり、好ましくは７０重量％以上であり、さらに好ましくは９０重量％以上である。またベヘン酸を構成脂肪酸中に５０重量％以上含有していることがより好ましく、更に好ましくは６０重量％以上である。またステアリン酸を構成脂肪酸中に５０重量％以上含有していることがより好ましく、更に好ましくは６０重量％以上である。
　本発明のチョコレート生地に含まれる乳化剤の添加量は、好ましくは０．０３重量％以上、より好ましくは０．１重量％以上、更に好ましくは０．３重量％以上、最も好ましくは０．５重量％以上、また好ましくは２重量％以下、より好ましくは１．５重量％以下、更に好ましくは１重量％以下、最も好ましくは０．８重量％以下である。乳化剤の添加量が上限を超えるとシードテンパリング時にチョコレートの増粘が起こる可能性がある。またチョコレートまたはチョコレートに配合する油脂へ乳化剤が溶解しにくくなるため、チョコレートまたは油脂を高温まで上げなければならず作業性悪化・チョコレートの品質悪化に繋がる可能性がある。一方下限未満であると自動復帰上限温度が十分に向上しないことがある。 Hereinafter, the present invention will be described specifically.
The emulsifier contained in the chocolate dough of the present invention must contain at least 50% by weight of saturated fatty acids having 16 to 24 carbon atoms in the constituent fatty acids, preferably at least 70% by weight, and more preferably at least 70% by weight. 90% by weight or more. It is more preferable that behenic acid be contained in the constituent fatty acids in an amount of 50% by weight or more, more preferably 60% by weight or more. Further, it is more preferable that stearic acid be contained in the constituent fatty acids in an amount of 50% by weight or more, and more preferably 60% by weight or more.
The addition amount of the emulsifier contained in the chocolate dough of the present invention is preferably 0.03% by weight or more, more preferably 0.1% by weight or more, further preferably 0.3% by weight or more, and most preferably 0.5% by weight. % Or less, preferably 2% by weight or less, more preferably 1.5% by weight or less, still more preferably 1% by weight or less, and most preferably 0.8% by weight or less. If the amount of the emulsifier exceeds the upper limit, the chocolate may be thickened during seed tempering. In addition, since the emulsifier hardly dissolves in the chocolate or the fat mixed with the chocolate, it is necessary to raise the temperature of the chocolate or the fat to a high temperature, which may lead to deterioration of workability and deterioration of chocolate quality. On the other hand, if it is lower than the lower limit, the automatic return upper limit temperature may not be sufficiently improved.
　本発明のチョコレート生地に含まれる乳化剤はＨＬＢ値が７以下であることが望ましく、好ましくは６以下、より好ましくは５．５以下、更に好ましくは４．５以下、最も好ましくは３．５以下である。また好ましくは０．５以上、より好ましくは１以上、更に好ましくは２以上である。ＨＬＢ値が上限を超えると油脂に対する溶解度が減少し、チョコレートに分散しにくい問題が出ることがある。また自動復帰上限温度が十分に向上しないことがある。
　本発明のチョコレート生地に含まれる乳化剤は構成脂肪酸中に炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有していれば特に限定されないが、天然系の乳化剤や合成系の乳化剤を例示することができる。また後者においてはソルビタン脂肪酸エステルおよびショ糖脂肪酸エステルから選ばれる１種又は２種の乳化剤が好適である。 The emulsifier contained in the chocolate dough of the present invention desirably has an HLB value of 7 or less, preferably 6 or less, more preferably 5.5 or less, still more preferably 4.5 or less, and most preferably 3.5 or less. is there. Further, it is preferably 0.5 or more, more preferably 1 or more, and still more preferably 2 or more. If the HLB value exceeds the upper limit, the solubility in fats and oils may decrease, and there may be a problem that it is difficult to disperse in chocolate. Also, the automatic return upper limit temperature may not be sufficiently improved.
The emulsifier contained in the chocolate dough of the present invention is not particularly limited as long as the constituent fatty acids contain at least 50% by weight of saturated fatty acids having 16 to 24 carbon atoms, and examples thereof include natural emulsifiers and synthetic emulsifiers. be able to. In the latter, one or two emulsifiers selected from sorbitan fatty acid esters and sucrose fatty acid esters are preferred.
　本発明におけるＢＯＢの安定型結晶を含むシード剤としては、粉末状のシード剤や安定型結晶粒子が油脂の連続相に分散した油脂結晶分散体が挙げられる。
　融解状のチョコレート生地に、当該シード剤を添加するにあたり、粉末状のシード剤でも分散性は良好ではあるが、油脂結晶分散体の場合は連続相が油脂であるので更に分散しやすくなる点で有利である。そして連続相の油脂が液状油であると、当該ＢＯＢシード剤は２０～３５℃において、好ましくは２５～３５℃においてペースト状を呈し、チョコレート生地への分散性が一層良好となる。
　ここでいう安定型結晶又は安定化結晶とは、Ｘ線回折スペクトルで短面間隔（側面間隔）のピークが４本以上あらわれる結晶型であり、好ましくは、Ｒ．Ｌ．ＷｉｌｌｅおよびＥ．Ｓ．Ｌｕｔｔｏｎがココアバターの結晶型について命名している方法［Ｊ．Ａ．Ｏ．Ｃ．Ｓ．，４３，４９１－４９６（１９６６）］での、Ｖ型以上の安定な結晶型をいう。 Examples of the seed agent containing BOB stable crystals in the present invention include a powdery seed agent and an oil / fat crystal dispersion in which stable crystal particles are dispersed in a continuous oil / fat phase.
In adding the seed agent to the melted chocolate dough, the dispersibility is good even with the powdery seed agent, but in the case of a fat crystal dispersion, the continuous phase is a fat, so that it is more easily dispersed. It is advantageous. When the fat or oil in the continuous phase is a liquid oil, the BOB seed agent exhibits a paste form at 20 to 35 ° C., preferably at 25 to 35 ° C., and the dispersibility in chocolate dough is further improved.
The stable type crystal or the stabilized crystal as referred to herein is a crystal type in which four or more short plane spacing (side face spacing) peaks appear in an X-ray diffraction spectrum. L. Wille and E.L. S. Luton's nomenclature for the cocoa butter crystal form [J. A. O. C. S. , 43, 491-496 (1966)].
　シード剤が前記油脂結晶分散体の場合、シード剤に含まれるＢＯＢ含量は好ましくは５重量％以上、より好ましくは１０重量％以上、更に好ましくは１２重量％以上、また好ましくは４０重量％以下、より好ましくは３０重量％以下である。ＢＯＢ含量が下限未満であると自動復帰上限温度が十分に向上しないことがある。また上限を超えるとシード剤の可塑性が劣り、チョコレートへの添加分散が不十分となることがある。
　さらに連続相の油脂が液状油である油脂結晶分散体の場合は、液状油を４０重量％以上含むことが好ましく、より好ましくは４５重量％以上、更に好ましくは５０重量％以上である。また好ましくは９０重量％以下、より好ましくは８０重量％以下である。液状油が４０重量％未満であるとシード剤の可塑性が劣り、チョコレートへの添加分散が不十分となることがある。 When the seed agent is the oil crystal dispersion, the BOB content contained in the seed agent is preferably 5% by weight or more, more preferably 10% by weight or more, still more preferably 12% by weight or more, and preferably 40% by weight or less. It is more preferably at most 30% by weight. If the BOB content is less than the lower limit, the automatic recovery upper limit temperature may not be sufficiently improved. If the amount exceeds the upper limit, the plasticity of the seed agent may be poor, and the addition and dispersion in the chocolate may be insufficient.
Further, when the fat or oil in the continuous phase is a fat or oil crystal dispersion in which the fat or oil is a liquid oil, the fat or oil preferably contains 40 wt% or more, more preferably 45 wt% or more, and still more preferably 50 wt% or more. Further, it is preferably at most 90% by weight, more preferably at most 80% by weight. If the liquid oil content is less than 40% by weight, the plasticity of the seed agent is poor, and the addition and dispersion in the chocolate may be insufficient.
　本発明のシード剤はＢＯＢの安定型結晶を含むものである限りその製造法は特に限定されないが、連続相の油脂が液状油である油脂結晶分散体の場合は、ＢＯＢを含有する油脂を単独であるいは液状油に溶解し、これを混捏しながら冷却し、その後エージング処理によるＢＯＢ結晶の安定化工程を経て製造することができる。
　前記の混捏、冷却は、一般的なショートニング製造において通常用いられるコンビネータ等、公知の冷却、攪拌装置を用いて通常の運転条件で行うことができる。また、混捏中に空気や窒素ガスを吹き込み可塑性を強化することもできる。
　また本発明のＢＯＢシード剤は予め調製したＢＯＢの安定型結晶を液状油に添加し、ホモミキサー等で撹拌、分散させることにより、製造することもできる。
　また前記エージングは、ＢＯＢシード剤全体が完全に融解する温度よりも低い温度に保持することで行うことができ、エージングに伴う結晶型の転移に応じて段階的に昇温して行うのが好ましい。段階的昇温の具体例としては、常に結晶の持つ融点よりも２～３℃低い温度に保存することである。実際には、連続的に保存することは煩雑なため、一定期間毎に温度を変えていく方法で足りる。 The method for producing the seed agent of the present invention is not particularly limited as long as it contains BOB stable crystals.In the case of a fat crystal dispersion in which the continuous phase fat is a liquid oil, the fat containing BOB is used alone or in combination. It can be produced by dissolving in a liquid oil, cooling while kneading the mixture, and then stabilizing the BOB crystal by an aging treatment.
The kneading and cooling can be performed under normal operating conditions using a known cooling and stirring device such as a combinator usually used in general shortening production. Air or nitrogen gas can be blown during kneading to enhance plasticity.
Further, the BOB seed agent of the present invention can also be produced by adding a stable BOB crystal prepared in advance to liquid oil, stirring and dispersing with a homomixer or the like.
Further, the aging can be performed by maintaining the temperature at a temperature lower than the temperature at which the entire BOB seed agent completely melts, and it is preferable to perform the aging stepwise according to the crystal type transition accompanying the aging. . As a specific example of the stepwise heating, it is always stored at a temperature lower by 2 to 3 ° C. than the melting point of the crystal. In practice, since it is cumbersome to store continuously, it is sufficient to change the temperature at regular intervals.
　前記液状油としては、常温で液状を呈する食用油脂であれば全て利用することができ、例えば、大豆油、ナタネ油、ハイオレサフラワー油、サフラワー油、ハイオレイックひまわり油、パーム分別液状油（軟部油）、ヤシ油、パーム核分別液状油（軟部油）、中鎖脂肪酸油脂などやこれらを原料としたエステル交換油や分別油を用いることができる。
　前記ＢＯＢを含有する油脂は、例えばベヘン酸を主として含む脂肪酸若しくはその低級アルコールエステル類を、グリセリドの２位に主としてオレイン酸を有する油脂とエステル交換して、ベヘン酸を１，３位に選択的に導入し、さらに必要に応じて分別濃縮することによって得られる。 As the liquid oil, all edible oils and fats that are liquid at room temperature can be used. Soft oil), coconut oil, palm kernel fractionated liquid oil (soft oil), medium-chain fatty acid oils and the like, and transesterified oils and fractionated oils using these as raw materials.
The BOB-containing fats and oils are obtained by, for example, transesterifying a fatty acid mainly containing behenic acid or a lower alcohol ester thereof with a fat or oil mainly having oleic acid at the second position of glyceride, and selectively converting behenic acid to the first and third positions. And, if necessary, fractionation and concentration.
　本発明のシード剤が油脂を連続相とする油脂結晶分散体の場合、その添加量は、好ましくは０．８重量％以上、より好ましくは１．５重量％以上、更に好ましくは１．８重量％以上、また好ましくは６重量％以下、より好ましくは５重量％以下、更に好ましくは４．５重量％以下、最も好ましくは４．０重量％以下である。シード剤の添加量が６重量％を超えるとチョコレートの噛み出し硬さが低下することがあり、またチョコレート生地にシード剤が分散しにくくなることがある、下限未満であると自動復帰上限温度が十分に向上しないことがある。
　チョコレートへの添加温度はチョコレート生地が溶解状態にあり、シード剤が十分な可塑性を有する温度であれば特に限定されないが３３℃～３７℃が望ましい。 When the seed agent of the present invention is a fat or oil crystal dispersion having fat or oil as a continuous phase, the amount of the addition is preferably 0.8% by weight or more, more preferably 1.5% by weight or more, and still more preferably 1.8% by weight. % Or less, preferably 6% by weight or less, more preferably 5% by weight or less, still more preferably 4.5% by weight or less, and most preferably 4.0% by weight or less. If the amount of the seed agent exceeds 6% by weight, the biting hardness of the chocolate may decrease, and the seed agent may be difficult to disperse in the chocolate dough. May not improve enough.
The temperature of addition to chocolate is not particularly limited as long as the chocolate dough is in a dissolved state and the seed agent has sufficient plasticity, but is preferably 33 ° C. to 37 ° C.
　本発明のシード剤が粉末状シード剤の場合、砂糖などの賦形剤を含んでいても良い。またシード剤に含まれる油脂中のＢＯＢ含量は好ましくは４０重量％以上、より好ましくは５０重量％以上、更に好ましくは６０重量％以上、また好ましくは８０重量％以下、より好ましくは７０重量％以下である。 When the seed agent of the present invention is a powdery seed agent, it may contain an excipient such as sugar. The BOB content in the fats and oils contained in the seed agent is preferably at least 40% by weight, more preferably at least 50% by weight, further preferably at least 60% by weight, further preferably at most 80% by weight, more preferably at most 70% by weight. It is.
　本発明のシード剤が粉末状シード剤の場合、チョコレート生地に添加する、シード剤の添加量は、好ましくは０．５重量％以上、より好ましくは１重量％以上、更に好ましくは１．２重量％以上、また好ましくは３．５重量％以下、より好ましくは３重量％以下、更に好ましくは２重量％以下、最も好ましくは１．８重量％以下である。ＢＯＢシード剤の添加量が３．５重量％を超えるとチョコレートの噛み出し硬さが低下することがあり、またチョコレート生地にＢＯＢシード剤が分散しにくくなることがある、下限未満であると自動復帰上限温度が十分に向上しないことがある。 When the seed agent of the present invention is a powdery seed agent, the amount of the seed agent added to the chocolate dough is preferably 0.5% by weight or more, more preferably 1% by weight or more, and further preferably 1.2% by weight. % Or less, preferably 3.5% by weight or less, more preferably 3% by weight or less, still more preferably 2% by weight or less, and most preferably 1.8% by weight or less. If the amount of the BOB seed agent exceeds 3.5% by weight, the biting hardness of the chocolate may be reduced, and the BOB seed agent may be difficult to disperse in the chocolate dough. The return upper limit temperature may not be sufficiently improved.
　本発明のシード剤はＢＯＢを含有するが、１，３位がアラキジン酸、２位がオレイン酸であるトリグリセリドや１位がベヘン酸、２位がオレイン酸、３位がステアリン酸であるトリグリセリド等、炭素数２０～２４の構成飽和脂肪酸を含有するＳＵＳ型トリグリセリド（但し、ＳＵＳ型トリグリセリドは、１，３位が飽和脂肪酸（Ｓ）、２位が不飽和脂肪酸（Ｕ）が結合したトリグリセリドを示す）を含有するシード剤にもＢＯＢには劣るものの自動復帰能が見られる。 The seed agent of the present invention contains BOB, such as triglycerides in which the 1,3-position is arachidic acid, the 2-position is oleic acid, the 1-position is behenic acid, the 2-position is oleic acid, and the 3-position is stearic acid. A SUS-type triglyceride containing a constituent saturated fatty acid having 20 to 24 carbon atoms (however, the SUS-type triglyceride is a triglyceride in which a saturated fatty acid (S) is bonded at the 1,3-position and an unsaturated fatty acid (U) is bonded at the 2-position. ) Is also inferior to BOB, but has an automatic return ability.
　上記乳化剤に加え本発明のチョコレート生地に、炭素数２０～２４個の飽和脂肪酸を構成脂肪酸として４０重量％以上含有する油脂が含まれると自動復帰上限温度が更に向上するため好ましい。当該油脂としては、ハイエルシン菜種油の極度硬化油やベヘン酸を構成脂肪酸として含むエステル交換油が挙げられ、後者の例としてはＢＯＢ含有油脂やランダムエステル交換油が挙げられる。当該油脂はこれら例示した油脂単品でも良いがこれらの混合物であっても良い。またここでランダムエステル交換油は化学触媒によるものでも、酵素触媒によるものでも良い。 と In addition to the emulsifier, it is preferable that the chocolate dough of the present invention contains an oil or fat containing a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid in an amount of 40% by weight or more, because the automatic recovery upper limit temperature is further improved. Examples of the fats and oils include extremely hardened oil of Hyersin rapeseed oil and transesterified oils containing behenic acid as a constituent fatty acid, and examples of the latter include BOB-containing fats and oils and random transesterified oils. The fat or oil may be a single fat or oil as exemplified above or a mixture thereof. Here, the random transesterified oil may be a chemical catalyst or an enzyme catalyst.
　本発明の炭素数２０～２４個の飽和脂肪酸を構成脂肪酸として４０重量％以上含有する油脂がＢＯＢ含有油脂である場合、当該油脂のＢＯＢ含量は好ましくは４０重量％以上、より好ましくは５０重量％以上、さらに好ましくは６０重量％以上、また好ましくは８０重量％以下、より好ましくは７０重量％以下である。またチョコレート生地中での当該油脂の含有量は好ましくは０．２重量％以上、より好ましくは０．５重量％以上である。また好ましくは３重量％以下、より好ましくは２重量％以下、更に好ましくは１．５重量％以下、最も好ましくは１重量％以下である。
　本発明の炭素数２０～２４個の飽和脂肪酸を構成脂肪酸として４０重量％以上含有する油脂がランダムエステル交換油である場合、当該油脂構成脂肪酸中のベヘン酸含量は好ましくは２０重量％以上、より好ましくは２５重量％以上、さらに好ましくは３０量％以上、また好ましくは６０重量％以下、より好ましくは５０重量％以下である。またチョコレート生地中での当該油脂の含有量は好ましくは０．２重量％以上、より好ましくは０．５重量％以上である。また好ましくは３重量％以下、より好ましくは２重量％以下、更に好ましくは１．５重量％以下、最も好ましくは１重量％以下である。 When the fat or oil containing 20 to 24 carbon atoms of a saturated fatty acid of the present invention as a constituent fatty acid is 40% by weight or more as a BOB-containing fat or oil, the BOB content of the fat or oil is preferably 40% by weight or more, more preferably 50% by weight. The content is more preferably 60% by weight or more, more preferably 80% by weight or less, more preferably 70% by weight or less. The content of the fat or oil in the chocolate dough is preferably 0.2% by weight or more, more preferably 0.5% by weight or more. It is preferably at most 3% by weight, more preferably at most 2% by weight, further preferably at most 1.5% by weight, most preferably at most 1% by weight.
When the fat or oil containing 20 to 24 carbon atoms of the saturated fatty acid of the present invention as a constituent fatty acid is 40% by weight or more as a random transesterified oil, the content of behenic acid in the fatty acid constituent fatty acid is preferably 20% by weight or more. It is preferably at least 25% by weight, more preferably at least 30% by weight, further preferably at most 60% by weight, more preferably at most 50% by weight. The content of the fat or oil in the chocolate dough is preferably 0.2% by weight or more, more preferably 0.5% by weight or more. It is preferably at most 3% by weight, more preferably at most 2% by weight, further preferably at most 1.5% by weight, most preferably at most 1% by weight.
　本発明の炭素数２０～２４個の飽和脂肪酸を構成脂肪酸として４０重量％以上含有する油脂がハイエルシン菜種油の極度硬化油である場合、その含有量は好ましくは０．０５重量％以上、より好ましくは０．０７重量％以上、更に好ましくは０．１重量％以上、最も好ましくは０．２重量％以上、更に最も好ましくは０．３重量％以上である。また好ましくは１．５重量％以下、より好ましくは１重量％以下である。含有量が上限を超えるとチョコレートの口どけが悪化する傾向にある。またチョコレート生地が増粘したり、自動復帰時にテンパリング阻害となる可能性がある。 When the fat or oil containing 20 to 24 carbon atoms of the saturated fatty acid of the present invention as a constituent fatty acid is 40% by weight or more, which is an extremely hardened oil of Hyersin rapeseed oil, the content is preferably 0.05% by weight or more, more preferably It is at least 0.07% by weight, more preferably at least 0.1% by weight, most preferably at least 0.2% by weight, most preferably at least 0.3% by weight. Further, it is preferably at most 1.5% by weight, more preferably at most 1% by weight. When the content exceeds the upper limit, the taste of chocolate tends to be deteriorated. In addition, the chocolate dough may be thickened, or the tempering may be hindered during automatic return.
　本発明のチョコレート類において発揮される高温保存での自動復帰能は、成形されたチョコレートが特定の高温環境下で１６時間保持された後に冷却固化されても、その後ブルームが発生しない（テンパリングのとれた）機能として定義される。
　またここで高温とは３７～４５℃であり、３７℃、３８℃、３９℃、４０℃、４１℃、４２℃、４３℃、４４℃、４５℃、４６℃の順に好ましくなる。 The automatic recovery ability at high temperature storage exhibited by the chocolates of the present invention is such that even if the molded chocolate is cooled and solidified after being kept in a specific high temperature environment for 16 hours, no bloom is generated thereafter (tempering can be removed). T) function.
Here, the high temperature is 37 to 45 ° C, and is preferably in the order of 37 ° C, 38 ° C, 39 ° C, 40 ° C, 41 ° C, 42 ° C, 43 ° C, 44 ° C, 45 ° C, and 46 ° C.
　チョコレート生地への特定の乳化剤の含有による自動復帰上限温度の向上のメカニズムはいまだ定かでないが、シードテンパリング時やチョコレートの高温保存時に必然的に起こるシード剤中のＢＯＢ安定型結晶の一部溶解を、チョコレート油脂中の乳化剤等が軽減する作用があり、その結果残存シード量が増加することで自動復帰上限温度が向上するのではと考えている。 The mechanism of improving the automatic return upper limit temperature due to the inclusion of a specific emulsifier in chocolate dough is not yet clear, but the partial dissolution of BOB stable type crystals in the seed agent, which inevitably occurs during seed tempering and high temperature storage of chocolate. It is believed that this has the effect of reducing the emulsifier and the like in chocolate fats and oils, and consequently increasing the amount of residual seeds will improve the automatic return upper limit temperature.
　本発明のチョコレート類の好ましい態様は、構成脂肪酸中に炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有する乳化剤を含有し、自動復帰できる上限温度が３７℃以上であるチョコレート類であって前記上限温度においてシード剤由来の未溶解ＢＯＢ安定型結晶が存在するチョコレート類である。 A preferred embodiment of the chocolates of the present invention is an chocolate containing an emulsifier containing 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acids and having an upper limit temperature of 37 ° C. or higher for automatic recovery. Thus, the chocolates have undissolved BOB stable crystals derived from the seed agent at the upper limit temperature.
　本発明において対象とするチョコレート類は、油脂が連続相をなす油脂加工食品であり、テンパリング型チョコレート即ち、配合油脂がカカオ脂を初め、同じくＳＵＳ（２－不飽和－１，３－ジ飽和グリセリド）成分に富む酵素エステル交換油、シア脂、パーム油、サル脂、マンゴ核油、コクム脂、イリッペ脂又はその分別油等のテンパリング型油脂を使用したチョコレートである。
　本発明のチョコレートにはテンパリングが可能となる範囲でＳＵＳ成分に富む油脂以外の油脂を、所望される食感、物性に合わせて配合することができる。たとえば大豆油、菜種油、コーン油、綿実油、落花生油、ひまわり油、こめ油、ベニバナ油、サフラワー油、オリーブ油、ゴマ油、パーム油、ヤシ油、パーム核油等の植物油脂並びに牛脂、豚脂等の動物脂、並びにこれらを分別、水素添加、エステル交換等を施した加工油脂の単品又は、これらの組み合わせ油脂を挙げることができる。 The chocolates to be treated in the present invention are fat- and oil-processed foods in which fats and oils form a continuous phase. Tempering chocolate, ie, the blended fats include cocoa butter and SUS (2-unsaturated-1,3-disaturated glyceride) ) Chocolate using a tempering oil such as enzymatic transesterified oil, shea butter, palm oil, monkey fat, mango kernel oil, cocoum butter, illipe fat or fractionated oil which is rich in components.
In the chocolate of the present invention, fats and oils other than the fats and oils rich in the SUS component can be blended in accordance with desired texture and physical properties as long as tempering is possible. For example, vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, and tallow, lard, etc. Animal fats, and processed oils and fats which have been subjected to fractionation, hydrogenation, transesterification, etc., or a combination thereof.
　本発明の炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有する乳化剤や炭素数２０～２４個の飽和脂肪酸を構成脂肪酸として４０重量％以上含有する油脂は、他の配合油脂と同様、チョコレート生地調製時に融解状態で配合することで含有させても良いし、調製済のチョコレート生地に後添加することもできる。
　またチョコレート生地に配合や添加する代りに、シード剤の油脂部分に存在させておくこともできる。 The emulsifier of the present invention containing at least 50% by weight of a saturated fatty acid having 16 to 24 carbon atoms and the fat or oil containing at least 40% by weight of a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid are the same as other mixed fats and oils. It may be contained by mixing it in a molten state during the preparation of chocolate dough, or may be added later to the prepared chocolate dough.
Instead of adding or adding it to the chocolate dough, it can also be present in the oil or fat portion of the seed agent.
　以下に実施例を記載するが、この発明の技術思想がこれらの例示によって限定されるものではない。なお、例中、部及び％は何れも重量基準を意味する。 Examples are described below, but the technical idea of the present invention is not limited to these examples. In addition, in an example, all parts and% mean a weight basis.
（ＢＯＢ含有油脂の調製）
　ベヘン酸エチルエステル７０部を、高オレイン酸ヒマワリ油３０部と混合し、１，３－位に選択的に作用する酵素剤を用いてエステル交換することにより、反応油を得、さらに溶剤で分別して高融点画分を得た。このものは、ＢＯＢを６２重量％含有していた。 (Preparation of BOB-containing fats and oils)
70 parts of behenic acid ethyl ester is mixed with 30 parts of high oleic sunflower oil and subjected to transesterification using an enzyme agent that selectively acts on the 1,3-position to obtain a reaction oil, which is further separated with a solvent. Separately, a high melting point fraction was obtained. This contained 62% by weight of BOB.
（ＢＯＢ含有ショートニング（油脂結晶分散体）の製造）
　以上のようにして得られた高融点画分３５部と、ハイオレイックひまわり油６５部を混合し、５０℃以上の温度で加熱溶解の後、コンビネータによって急冷、捏和することにより油脂結晶分散体としてＢＯＢ含有ショートニングＡ１を得た。同じく当該高融点画分５０部と、ハイオレイックひまわり油５０部を混合し、上記同様にしてＢＯＢ含有ショートニングＡ２を得た。また同じく当該高融点画分３５部と、パームスーパーオレイン（ヨウ素価６７）６５部を混合し、上記同様にしてＢＯＢ含有ショートニングＢを得た。
各ショートニングのＢＯＢ含量はＡ１が２１．７重量％、Ａ２が３１．０重量％、Ｂが２１．７重量％であった。 (Production of BOB-containing shortening (oil / fat crystal dispersion))
35 parts of the high melting point fraction obtained as described above and 65 parts of high oleic sunflower oil were mixed, heated and melted at a temperature of 50 ° C. or higher, quenched by a combinator, and kneaded to obtain an oil and fat crystal dispersion. BOB-containing shortening A1 was obtained. Similarly, 50 parts of the high melting point fraction and 50 parts of high oleic sunflower oil were mixed to obtain BOB-containing shortening A2 in the same manner as described above. Similarly, 35 parts of the high melting point fraction and 65 parts of palm super olein (iodine value: 67) were mixed, and BOB-containing shortening B was obtained in the same manner as described above.
The BOB content of each shortening was 21.7% by weight for A1, 31.0% by weight for A2, and 21.7% by weight for B.
（結晶の安定化）
　これらＢＯＢ含有ショートニングを３０℃、３５℃および４０℃の各温度で１日放置する段階的昇温を行った後、Ｘ線解析にて結晶型を確認したところ、短面間隔は４．６Åに卓越したピークを示しており、長面間隔は３７～３９Åに卓越したピークが確認されＢＯＢの結晶が安定化していた。 (Crystal stabilization)
After the BOB-containing shortenings were allowed to stand at 30 ° C., 35 ° C., and 40 ° C. for one day, and the temperature was increased stepwise, the crystal form was confirmed by X-ray analysis. A prominent peak was shown, and a prominent peak was confirmed at a long plane spacing of 37 to 39 °, indicating that the BOB crystal was stabilized.
（ＢＯＢ含有ショートニング（油脂結晶分散体）によるチョコレートの製造）
　表１のチョコレート生地配合に従い、常法により混合、ロール掛け、コンチングして溶融状態の実施例１－８、比較例１，２のチョコレート生地を作製した。
（実施例１）
実施例１のチョコレート生地を３５℃に温調した状態で攪拌しながら、油脂結晶分散体であるＢＯＢ含有ショートニングＡ１をチョコレート生地に対して２重量％になるように添加分散させることでシードテンパリングを行い、型板へ流し、１０℃で３０分間固化させて実施例１のチョコレートを得た。
（比較例１）
比較例１のチョコレート生地を用いる他は実施例１と同様にして比較例１のチョコレートを得た。
（比較例２）
比較例２のチョコレート生地を用い、ＢＯＢ含有ショートニングＡ１をチョコレート生地に対して４．３重量％添加する他は実施例１と同様にして比較例２のチョコレートを得た。
（実施例２）
実施例２のチョコレート生地を用いる他は実施例１と同様にして実施例２のチョコレートを得た。
（実施例３）
実施例３のチョコレート生地を用いる他は実施例１と同様にして実施例３のチョコレートを得た。
（実施例４）
実施例４のチョコレート生地を用いる他は実施例１と同様にして実施例４のチョコレートを得た。
（実施例５）
実施例５のチョコレート生地を用いる他は実施例１と同様にして実施例５のチョコレートを得た。
（実施例６）
実施例６のチョコレート生地を用い、ＢＯＢ含有ショートニングＡ１をチョコレート生地に対して４．３重量％添加する他は実施例１と同様にして実施例６のチョコレートを得た。
（実施例７）
ＢＯＢ含有ショートニングＡ１に代えてＢＯＢ含有ショートニングＡ２を用いる以外は実施例１と同様にして、実施例７のチョコレートを得た。
（実施例８）
ＢＯＢ含有ショートニングＡ１に代えてＢＯＢ含有ショートニングＢを用いる以外は実施例１と同様にして、実施例８のチョコレートを得た。 (Production of chocolate by BOB-containing shortening (oil crystal dispersion))
According to the chocolate dough formulation shown in Table 1, mixing, rolling and conching were carried out by ordinary methods to prepare chocolate doughs of Examples 1-8 and Comparative Examples 1 and 2 in a molten state.
(Example 1)
While stirring the chocolate dough of Example 1 at a temperature controlled at 35 ° C., the BOB-containing shortening A1, which is an oil and fat crystal dispersion, was added and dispersed so as to be 2% by weight based on the chocolate dough to perform seed tempering. Then, the mixture was poured on a template and solidified at 10 ° C. for 30 minutes to obtain chocolate of Example 1.
(Comparative Example 1)
A chocolate of Comparative Example 1 was obtained in the same manner as in Example 1, except that the chocolate dough of Comparative Example 1 was used.
(Comparative Example 2)
The chocolate of Comparative Example 2 was obtained in the same manner as in Example 1 except that the chocolate dough of Comparative Example 2 was used, and the BOB-containing shortening A1 was added to the chocolate dough by 4.3% by weight.
(Example 2)
A chocolate of Example 2 was obtained in the same manner as in Example 1, except that the chocolate dough of Example 2 was used.
(Example 3)
A chocolate of Example 3 was obtained in the same manner as in Example 1, except that the chocolate dough of Example 3 was used.
(Example 4)
A chocolate of Example 4 was obtained in the same manner as in Example 1, except that the chocolate dough of Example 4 was used.
(Example 5)
A chocolate of Example 5 was obtained in the same manner as in Example 1, except that the chocolate dough of Example 5 was used.
(Example 6)
The chocolate of Example 6 was obtained in the same manner as in Example 1 except that the chocolate dough of Example 6 was used and the BOB-containing shortening A1 was added to the chocolate dough by 4.3% by weight.
(Example 7)
A chocolate of Example 7 was obtained in the same manner as in Example 1, except that the BOB-containing shortening A2 was used instead of the BOB-containing shortening A1.
(Example 8)
A chocolate of Example 8 was obtained in the same manner as in Example 1 except that BOB-containing shortening B was used instead of BOB-containing shortening A1.
（チョコレートへの分散性の評価）
　各実施例、比較例におけるＢＯＢ含有ショートニングのチョコレート生地への添加分散作業性を評価した。２点以上を合格とした。結果を表１に示す。
・４点：短時間でＢＯＢシード剤がチョコレートに分散する
・３点：４点ほどではないが短時間でＢＯＢシード剤がチョコレートに分散する
・２点：時間はかかるがＢＯＢシード剤がチョコレートに分散する
・１点：時間をかけてもＢＯＢシード剤が十分にチョコレートに分散しない。 (Evaluation of dispersibility in chocolate)
The workability of adding and dispersing the BOB-containing shortening to the chocolate dough in each of the examples and comparative examples was evaluated. Two or more points were accepted. Table 1 shows the results.
・ 4 points: BOB seed agent disperses in chocolate in a short time ・ 3 points: BOB seed agent disperses in chocolate in a short time, though not as much as 4 points ・ 2 points: BOB seed agent disperses in chocolate in a short time Dispersion: 1 point: The BOB seed agent does not sufficiently disperse in the chocolate even with time.
（自動復帰上限温度の評価）
　各チョコレートを２０℃の温度条件下で７日間エージングさせた後、３５～５０℃の間で、１℃刻みの各温度に設定したインキュベーターに１６時間静置状態で保持した。その後チョコレートを、２０℃のインキュベーターに入れて、比較的徐冷条件下で冷却固化させた後、そのまま２０℃にて７日保存後、チョコレートを観察し、ブルーム発生の有無を確認した。
　それぞれのチョコレートで、ブルームが発生しなかった最高温度である自動復帰上限温度を表１に示す。 (Evaluation of automatic return upper limit temperature)
Each chocolate was aged at a temperature of 20 ° C. for 7 days, and then kept at 35 to 50 ° C. in an incubator set at each temperature of 1 ° C. for 16 hours. Thereafter, the chocolate was placed in an incubator at 20 ° C. and solidified by cooling under relatively slow cooling conditions. After that, the chocolate was stored at 20 ° C. for 7 days, and the chocolate was observed to confirm the occurrence of bloom.
Table 1 shows the automatic return upper limit temperature, which is the maximum temperature at which bloom did not occur in each chocolate.
表１
Figure JPOXMLDOC01-appb-I000001
・Ｓ－３７０　※１：Ｓ－３７０は市販のショ糖脂肪酸エステル（ＨＬＢ３．０、構成脂肪酸は表２、製品名「リョートーシュガーエステルＳ－３７０（三菱化学フーズ（株）製）」）である。
・Ｆ－１０　　※２：Ｆ－１０は市販のショ糖脂肪酸エステル（ＨＬＢ１．０、構成脂肪酸は表２、製品名「ＤＫエステルＦ－１０（第一工業製薬（株）製）」）である。
・Ｓ－６０Ｖ　※３：Ｓ－６０Ｖは市販のソルビタン脂肪酸エステル（ＨＬＢ５．１、構成脂肪酸は表２、製品名「ポエムＳ－６０Ｖ（理研ビタミン（株）製））である。
・高エルシン酸菜種極硬油※４：高エルシン酸菜種極硬油の構成脂肪酸中、炭素数２０～２４の飽和脂肪酸含量は５５重量％ Table 1
Figure JPOXMLDOC01-appb-I000001
* S-370 * 1: S-370 is a commercially available sucrose fatty acid ester (HLB 3.0, constituent fatty acids are shown in Table 2, product name "Ryoto Sugar Ester S-370" (manufactured by Mitsubishi Chemical Foods Corporation)). is there.
F-10 * 2: F-10 is a commercially available sucrose fatty acid ester (HLB1.0, constituent fatty acids are in Table 2, product name "DK Ester F-10" (Daiichi Kogyo Seiyaku Co., Ltd.)) .
* S-60V * 3: S-60V is a commercially available sorbitan fatty acid ester (HLB 5.1, constituent fatty acids are shown in Table 2, product name "Poem S-60V" (manufactured by RIKEN Vitamin Co., Ltd.)).
・ High erucic acid rapeseed extreme hard oil * 4: The content of saturated fatty acids having 20 to 24 carbon atoms in the constituent fatty acids of high erucic rapeseed extreme hard oil is 55% by weight
・特定の乳化剤を含まないチョコレートにＢＯＢ含有ショートニング２重量％添加した比較例１は自動復帰上限温度３５℃と低かった。一方同じく２重量％添加した特定の乳化剤や特定の油脂を含むチョコレートの実施例１－５では自動復帰上限温度は３９～４１℃となり、比較例１対比４～６℃向上していた。
・特定の乳化剤を含まないチョコレートにＢＯＢ含有ショートニング４．３重量％添加した比較例２は自動復帰上限温度３７℃であった。一方同じく４．３重量％添加した特定の乳化剤及び特定の油脂を含むチョコレートの実施例６では自動復帰上限温度は４６℃となり、比較例２対比９℃向上していた。
・ＢＯＢ含有ショートニング２重量％添加の実施例１－５、比較例１は良好な噛みだし硬さ（スナップ性）を有していたが、これらに比べ４．３重量％添加の実施例６，比較例２は若干の軟化が見られた。
・実施例１－５は比較例２に比べ噛みだし硬さ（スナップ性）が優れしかも自動復帰上限温度は２～４℃高かった。 Comparative Example 1 in which 2% by weight of BOB-containing shortening was added to chocolate containing no specific emulsifier, the automatic recovery upper limit temperature was as low as 35 ° C. On the other hand, in Example 1-5 of chocolate containing a specific emulsifier and a specific fat or oil similarly added at 2% by weight, the automatic recovery upper limit temperature was 39 to 41 ° C., which was improved by 4 to 6 ° C. as compared with Comparative Example 1.
Comparative Example 2 in which 4.3% by weight of BOB-containing shortening was added to chocolate containing no specific emulsifier had an automatic return upper limit temperature of 37 ° C. On the other hand, in Example 6 of a chocolate containing a specific emulsifier and a specific fat or oil similarly added at 4.3% by weight, the automatic recovery upper limit temperature was 46 ° C, which was 9 ° C higher than Comparative Example 2.
Example 1-5, in which 2% by weight of BOB-containing shortening was added, and Comparative Example 1 had good biting hardness (snap properties), but Example 6, in which 4.3% by weight was added, compared to these. In Comparative Example 2, slight softening was observed.
In Example 1-5, the biting hardness (snap properties) was superior to that of Comparative Example 2, and the automatic recovery upper limit temperature was higher by 2 to 4 ° C.
　ショ糖脂肪酸エステルＳ－３７０、ショ糖脂肪酸エステルＦ－１０、ソルビタン脂肪酸エステルＳ－６０Ｖの構成脂肪酸組成を測定した。結果を表２に示す。
表２
Figure JPOXMLDOC01-appb-I000002
The constituent fatty acid composition of sucrose fatty acid ester S-370, sucrose fatty acid ester F-10, and sorbitan fatty acid ester S-60V was measured. Table 2 shows the results.
Table 2
Figure JPOXMLDOC01-appb-I000002
（粉末状ＢＯＢシード剤によるチョコレートの製造）
（実施例９）
表３のチョコレート生地配合に従い、常法により混合、ロール掛け、コンチングして溶融状態の実施例９のチョコレート生地を作製した。作製したチョコレート生地を３５℃に温調した状態で攪拌しながら、市販のＢＯＢシード剤（油脂５０重量％、砂糖５０重量％。油脂中のＢＯＢ含量：６２重量％、製品名「チョコシードＢ（不二製油（株）製）」）をチョコレート生地に対して３重量％になるように添加分散、シードテンパリングした上で型板へ流し、１０℃で３０分間固化させて実施例９のチョコレートを得た。
（比較例３）
表３比較例３の配合に従う他は実施例９と同様にして、チョコレート生地を作製した。作製したチョコレート生地に実施例９と同様にしてＢＯＢシード剤をチョコレート生地に対して３重量％になるよう添加して比較例３のチョコレートを得た。
（実施例１０）
表３実施例１０の配合に従う他は実施例９と同様にして、チョコレート生地を作製した。作製したチョコレート生地に実施例９と同様にしてＢＯＢシード剤をチョコレート生地に対して１重量％になるように添加分散、シードテンパリングした上で型板へ流し、１０℃で３０分間固化させて実施例１０のチョコレートを得た。
（比較例４）
表３比較例４の配合に従う他は実施例９と同様にして、チョコレート生地を作製した。作製したチョコレート生地に実施例９と同様にしてＢＯＢシード剤をチョコレート生地に対して１重量％になるよう添加して比較例４のチョコレートを得た。 (Production of chocolate with powdered BOB seed agent)
(Example 9)
According to the chocolate dough formulation in Table 3, mixing, rolling, and conching were performed by a conventional method to prepare a chocolate dough of Example 9 in a molten state. A commercially available BOB seed agent (50% by weight of fat and oil, 50% by weight of sugar. BOB content in fat and oil: 62% by weight, product name "Choco Seed B ( Fuji Oil Co., Ltd.)) was added and dispersed so as to be 3% by weight based on the chocolate dough, seed-tempered, poured onto a template, and solidified at 10 ° C. for 30 minutes to give the chocolate of Example 9 Obtained.
(Comparative Example 3)
Table 3 A chocolate dough was prepared in the same manner as in Example 9 except that the composition of Comparative Example 3 was followed. A BOB seed agent was added to the prepared chocolate dough in the same manner as in Example 9 so as to be 3% by weight based on the chocolate dough, to obtain a chocolate of Comparative Example 3.
(Example 10)
Table 3 A chocolate dough was prepared in the same manner as in Example 9 except that the formulation of Example 10 was followed. A BOB seed agent was added to the prepared chocolate dough in the same manner as in Example 9 so as to be 1% by weight with respect to the chocolate dough, dispersed and seed-tempered, poured onto a template, and solidified at 10 ° C. for 30 minutes. The chocolate of Example 10 was obtained.
(Comparative Example 4)
Table 3 A chocolate dough was prepared in the same manner as in Example 9 except that the composition of Comparative Example 4 was followed. A BOB seed agent was added to the prepared chocolate dough in the same manner as in Example 9 so as to be 1% by weight based on the chocolate dough, to obtain a chocolate of Comparative Example 4.
　実施例９，１０、比較例３，４の各チョコレートについて前述の自動復帰上限温度を評価した。結果を表３に示す。 に つ い て The above-mentioned automatic return upper limit temperature was evaluated for each of the chocolates of Examples 9 and 10 and Comparative Examples 3 and 4. Table 3 shows the results.
表３
Figure JPOXMLDOC01-appb-I000003
・Ｂ－３７０※１は市販のショ糖脂肪酸エステル（ＨＬＢ３．０、構成脂肪酸は表５、製品名「リョートーシュガーエステルＢ－３７０（三菱化学フーズ（株）製）」）である。
・ＢＯＢ脂※２はＢＯＢを主成分とする油脂（ＢＯＢ含有量は６２重量％） Table 3
Figure JPOXMLDOC01-appb-I000003
B-370 * 1 is a commercially available sucrose fatty acid ester (HLB 3.0, constituent fatty acids in Table 5, product name "Ryoto Sugar Ester B-370 (manufactured by Mitsubishi Chemical Foods Corporation)").
・ BOB fat * 2 is a fat containing BOB as the main component (BOB content is 62% by weight)
・特定の乳化剤を含まないチョコレートに粉末シード剤３重量％添加した比較例３は自動復帰上限温度３７℃であった。一方同じく３重量％添加した特定の乳化剤を含むチョコレートの実施例９では自動復帰上限温度は３９℃となり、比較例３対比２℃向上していた。
・特定の乳化剤を含まないチョコレートに粉末シード剤１重量％添加した比較例４は自動復帰上限温度３７℃未満と低かった。一方同じく１重量％添加した特定の乳化剤及び特定の油脂を含むチョコレートの実施例１０では自動復帰上限温度は４０℃となり、比較例４対比３℃以上向上していた。
・粉末シード剤１重量％添加の実施例１０、比較例４は良好な噛みだし硬さ（スナップ性）を有していたが、これらに比べ３重量％添加の実施例９，比較例３は若干の軟化が見られた。
・実施例１０は比較例３に比べ噛みだし硬さ（スナップ性）が優れしかも自動復帰上限温度は３℃高かった。
・粉末シード剤のチョコレート生地への添加分散作業性はいずれも実質的に問題無かったが、粉末シード剤１重量％添加の実施例１０、比較例４の方が３重量％添加の実施例９、比較例３よりも良好であった。しかしながらＢＯＢショートニング添加の実施例１－６，８、比較例１，２の方が粉末シード剤添加の実施例９，１０、比較例３，４よりも明らかに良好であった。 Comparative Example 3 in which 3% by weight of a powder seed agent was added to chocolate containing no specific emulsifier had an automatic return upper limit temperature of 37 ° C. On the other hand, in Example 9 of the chocolate containing the specific emulsifier also added at 3% by weight, the automatic return upper limit temperature was 39 ° C., which was improved by 2 ° C. as compared with Comparative Example 3.
Comparative Example 4 in which 1% by weight of a powder seed agent was added to chocolate containing no specific emulsifier had a low automatic recovery upper limit temperature of less than 37 ° C. On the other hand, in Example 10 of the chocolate containing the specific emulsifier and the specific fat or oil similarly added at 1% by weight, the automatic recovery upper limit temperature was 40 ° C., which was higher than Comparative Example 4 by 3 ° C. or more.
In Example 10 and Comparative Example 4 in which 1% by weight of the powdered seed agent was added, good biting hardness (snap properties) was obtained. In Examples 9 and Comparative Example 3 in which 3% by weight was added compared to these. Some softening was observed.
-Example 10 was superior in biting hardness (snap properties) to Comparative Example 3, and the automatic recovery upper limit temperature was higher by 3 ° C.
Addition of powdered seed agent to chocolate dough There was substantially no problem in dispersibility, but Example 10 in which 1% by weight of powdered seeding agent was added, and Example 9 in which Comparative Example 4 was added with 3% by weight. Better than Comparative Example 3. However, Examples 1-6 and 8 with BOB shortening addition and Comparative Examples 1 and 2 were clearly better than Examples 9 and 10 and Comparative Examples 3 and 4 with powder seeding agent addition.
（実施例１１－１９、比較例５）
　表４実施例１１－１９、比較例５の配合に従う他は実施例９と同様にして、チョコレート生地を作製した。作製したチョコレート生地にＢＯＢシード剤を２重量％になるように添加する他は実施例９と同様にして実施例１１－１９、比較例５のチョコレートを得た。 (Examples 11-19, Comparative Example 5)
Table 4 A chocolate dough was produced in the same manner as in Example 9 except that the formulations of Examples 11-19 and Comparative Example 5 were followed. Chocolate of Examples 11-19 and Comparative Example 5 were obtained in the same manner as in Example 9 except that the BOB seed agent was added to the produced chocolate dough so as to be 2% by weight.
各チョコレートについて前述の自動復帰上限温度の評価を行った。結果を表４に示す。 The above-mentioned automatic return upper limit temperature was evaluated for each chocolate. Table 4 shows the results.
表４
Figure JPOXMLDOC01-appb-I000004
・Ｂ－１５０　※１：Ｂ－１５０は市販のソルビタン脂肪酸エステル（ＨＬＢ２．５、構成脂肪酸は表５、製品名「ポエムＢ－１５０」理研ビタミン（株）製）である。
・Ｂ－３７０　※２：Ｂ－３７０は市販のショ糖脂肪酸エステル（ＨＬＢ３．０、構成脂肪酸は表５、製品名「リョートーシュガーエステルＢ－３７０（三菱化学フーズ（株）製）」）である。
・Ｓ－３７０　※３：Ｓ－３７０は市販のショ糖脂肪酸エステル（ＨＬＢ３．０、構成脂肪酸は表５、製品名「リョートーシュガーエステルＳ－３７０（三菱化学フーズ（株）製）」）である。
・Ｆ－１０　※４：Ｆ－１０は市販のショ糖脂肪酸エステル（ＨＬＢ１．０、構成脂肪酸は表５、製品名「ＤＫエステルＦ－１０（第一工業製薬（株）製）」）である。
・Ｓ－６０Ｖ　※５：Ｓ－６０Ｖは市販のソルビタン脂肪酸エステル（ＨＬＢ５．１、構成脂肪酸は表５、製品名「ポエムＳ－６０Ｖ（理研ビタミン（株）製）」）である。
・高エルシン酸菜種極硬油　※６：高エルシン酸菜種極硬油の構成脂肪酸中、炭素数２０～２４の飽和脂肪酸含量は５５重量％ Table 4
Figure JPOXMLDOC01-appb-I000004
* B-150 * 1: B-150 is a commercially available sorbitan fatty acid ester (HLB2.5, constituent fatty acids are in Table 5, product name "Poem B-150" manufactured by Riken Vitamin Co., Ltd.).
B-370 * 2: B-370 is a commercially available sucrose fatty acid ester (HLB 3.0, constituent fatty acids are in Table 5, product name "Ryoto Sugar Ester B-370 (manufactured by Mitsubishi Chemical Foods Corporation)"). is there.
* S-370 * 3: S-370 is a commercially available sucrose fatty acid ester (HLB 3.0, constituent fatty acids in Table 5, product name "Ryoto Sugar Ester S-370 (manufactured by Mitsubishi Chemical Foods Corporation)"). is there.
* F-10 * 4: F-10 is a commercially available sucrose fatty acid ester (HLB 1.0, constituent fatty acids in Table 5, product name "DK Ester F-10 (manufactured by Daiichi Kogyo Seiyaku Co., Ltd.)"). .
* S-60V * 5: S-60V is a commercially available sorbitan fatty acid ester (HLB 5.1, constituent fatty acids are listed in Table 5, product name "Poem S-60V (manufactured by Riken Vitamin Co., Ltd.)").
・ High erucic acid rapeseed extreme hard oil * 6: The content of saturated fatty acids having 20 to 24 carbon atoms in the constituent fatty acids of the high erucic acid rapeseed extreme hard oil is 55% by weight.
・特定の乳化剤を含まないチョコレートに粉末シード剤２重量％添加した比較例５は自動復帰上限温度３７℃未満であった。一方特定の乳化剤や特定の油脂を含むチョコレートの実施例１１－１９では同じ粉末シード剤２重量％添加において自動復帰上限温度は４０－４３℃となり、比較例５対比３－６℃以上向上していた。
・粉末シード剤のチョコレート生地への添加分散作業性はいずれも実質的に問題無かったが、ＢＯＢショートニング添加の実施例１－６，８、比較例１，２の方が明らかに良好であった。 Comparative Example 5 in which 2% by weight of the powder seed agent was added to chocolate containing no specific emulsifier had an automatic return upper limit temperature of less than 37 ° C. On the other hand, in Examples 11-19 of chocolate containing a specific emulsifier or a specific fat or oil, the upper limit temperature of automatic return is 40-43 ° C. when 2% by weight of the same powdered seed agent is added, which is higher than Comparative Example 5 by 3-6 ° C. Was.
Addition of the powdered seed agent to the chocolate dough did not substantially affect the workability, but Examples 1-6 and 8 and Comparative Examples 1 and 2 with the addition of BOB shortening were clearly better. .
　ショ糖脂肪酸エステルＳ－３７０、ショ糖脂肪酸エステルＢ－３７０、ソルビタン脂肪酸エステルＢ－１５０、ショ糖脂肪酸エステルＦ－１０、ソルビタン脂肪酸エステルＳ－６０Ｖの構成脂肪酸組成を測定した。結果を表５に示す。
表５
Figure JPOXMLDOC01-appb-I000005
The constituent fatty acid composition of sucrose fatty acid ester S-370, sucrose fatty acid ester B-370, sorbitan fatty acid ester B-150, sucrose fatty acid ester F-10, and sorbitan fatty acid ester S-60V was measured. Table 5 shows the results.
Table 5
Figure JPOXMLDOC01-appb-I000005
　本発明によれば、３７℃やそれを超える高温に曝されてもブルームとならないチョコレート類の製造が可能となり、従来は不可能と考えられた菓子の分野へチョコレート類の利用が促進される。 According to the present invention, it is possible to produce chocolates that do not become blooms even when exposed to a high temperature of 37 ° C. or more, and to promote the use of chocolates in the field of confectionery which has heretofore been considered impossible.

Claims (10)

  1. 構成脂肪酸中に炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有する乳化剤を含む融解状のチョコレート生地に、１，３位がベヘン酸、２位がオレイン酸であるトリグリセリド（ＢＯＢ）の安定型結晶を含むチョコレート用シード剤を添加することを特徴とするチョコレート類の製造方法。 Melted chocolate dough containing an emulsifier containing at least 50% by weight of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acids is prepared by adding triglyceride (BOB) having behenic acid at the 1st and 3rd positions and oleic acid at the 2nd position. A method for producing chocolates, comprising adding a chocolate seed agent containing stable crystals.
  2. 前記乳化剤のＨＬＢが７以下である請求項１に記載のチョコレート類の製造方法。 The method for producing chocolates according to claim 1, wherein the emulsifier has an HLB of 7 or less.
  3. 前記乳化剤が、ソルビタン脂肪酸エステルおよびショ糖脂肪酸エステルから選ばれる１種又は２種であることを特徴とする、請求項１に記載のチョコレート類の製造方法。 The method according to claim 1, wherein the emulsifier is one or two selected from sorbitan fatty acid esters and sucrose fatty acid esters.
  4. 前記チョコレート生地が、構成脂肪酸として炭素数２０～２４個の飽和脂肪酸を２０重量％以上含有する油脂をさらに含む、請求項１に記載のチョコレート類の製造方法。 The method for producing chocolates according to claim 1, wherein the chocolate dough further comprises fats and oils containing 20% by weight or more of saturated fatty acids having 20 to 24 carbon atoms as constituent fatty acids.
  5. 前記油脂が、ハイエルシン菜種油を少なくとも原料の一部に含む極度硬化油又及びエステル交換油から選ばれる１種又は２種である、請求項４のチョコレート類の製造方法。 The method for producing chocolates according to claim 4, wherein the fat or oil is one or two kinds selected from an extremely hardened oil or a transesterified oil containing at least a part of the raw material of Hyersin rapeseed oil.
  6. 前記チョコレート用シード剤が、液状油にＢＯＢの油脂結晶が分散した油脂結晶分散体であり、油脂結晶分散体中にＢＯＢを５～３０重量％含む請求項１のチョコレート類の製造方法。 2. The method for producing chocolates according to claim 1, wherein the chocolate seed agent is an oil / fat crystal dispersion in which oil / fat crystals of BOB are dispersed in liquid oil, and the oil / fat crystal dispersion contains 5 to 30% by weight of BOB.
  7. 構成脂肪酸中に炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有する乳化剤を含み、自動復帰できる上限温度が３７℃以上であるチョコレート類であって前記上限温度においてＢＯＢの未溶解安定型結晶が存在するチョコレート類。 Chocolate containing an emulsifier containing at least 50% by weight of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acids, and having an upper limit temperature of 37 ° C. or higher for automatic recovery, wherein BOB is not dissolved and stable at the upper limit temperature. Chocolate with crystals.
  8. 構成脂肪酸中に炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有する乳化剤を含む融解状のチョコレート生地に、液状油にＢＯＢの油脂結晶を分散させた油脂結晶分散体を添加することを特徴とする、チョコレート類に３７℃以上の自動復帰能を付与する方法。 Adding a fat crystal dispersion obtained by dispersing BOB fat crystals in liquid oil to a melted chocolate dough containing an emulsifier containing a saturated fatty acid having 16 to 24 carbon atoms in a constituent fatty acid in an amount of 50% by weight or more. Characteristically, a method of imparting an automatic return ability of 37 ° C. or more to chocolates.
  9. 構成脂肪酸として炭素数２０～２４個の飽和脂肪酸を２０重量％以上含有する油脂と構成脂肪酸中に炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有する乳化剤を含むチョコレート用油脂組成物。 A fat or oil composition for chocolate comprising a fat or oil containing at least 20% by weight of a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid and an emulsifier containing at least 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acid.
  10. 構成脂肪酸中に炭素数１６～２４個の飽和脂肪酸を５０重量％以上含有する乳化剤を含むことを特徴とする、ＢＯＢの安定型結晶を含むチョコレート用シード剤。 A seed agent for chocolate containing stable BOB crystals, comprising an emulsifier containing 50% by weight or more of a saturated fatty acid having 16 to 24 carbon atoms in the constituent fatty acids.
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