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EP-4736660-A1 - OIL OR FAT FOR CHOCOLATES

EP4736660A1EP 4736660 A1EP4736660 A1EP 4736660A1EP-4736660-A1

Abstract

The present invention addresses the problem of providing: an oil or fat for chocolates, which has bloom resistance at a level similar to conventional CBE, and in which the change in viscosity in a tempering process is small; and a chocolate using the oil or fat. The present invention preferably addresses the problem of further providing: an oil or fat for chocolates, which has good tempering properties under wide range of tempering conditions; and a chocolate using the oil or fat. The problems can be solved by an oil or fat for chocolates, which satisfies all of requirements (A)-(D). (A): The St2O triglyceride content is 10-50 wt%. (B): The ratio of the StStO triglyceride content to the St2O triglyceride content is at most 10 wt%. (C): The P2O triglyceride content is at least 3 wt%. (D): The ratio of the PPO triglyceride content to the P2O triglyceride content is at least 23 wt%.

Inventors

  • YAMAMOTO, KAZUHIRO

Assignees

  • Fuji Oil Company, Limited

Dates

Publication Date
20260506
Application Date
20240614

Claims (12)

  1. An oil and/or fat for chocolates, the oil and/or fat satisfying all of the following requirements (A) to (D): (A) a content of St2O triglyceride is from 10 to 50 wt.%, (B) a proportion of a content of StStO triglyceride accounting for the content of St2O triglyceride is 10 wt.% or less, (C) a content of P2O triglyceride is 3 wt.% or more, and (D) a proportion of a content of PPO triglyceride accounting for the content of P2O triglyceride is 23 wt.% or more; provided that St2O triglyceride refers to a triglyceride in which two molecules of stearic acid (St) and one molecule of oleic acid (O) are bonded; StStO triglyceride refers to a triglyceride in which fatty acids bonded at positions 1 and 2 in the triglyceride are stearic acid (St), and a fatty acid bonded at position 3 is oleic acid (O), and a triglyceride in which fatty acids bonded at positions 2 and 3 in the triglyceride are stearic acid (St) and a fatty acid bonded at position 1 is oleic acid (O); P2O triglyceride refers to a triglyceride in which two molecules of palmitic acid (P) and one molecule of oleic acid (O) are bonded; and PPO triglyceride refers to a triglyceride in which fatty acids bonded at positions 1 and 2 in the triglyceride are palmitic acid (P) and a fatty acid bonded at position 3 is oleic acid (O), and a triglyceride in which fatty acids bonded at positions 2 and 3 in the triglyceride are palmitic acid (P) and a fatty acid bonded at position 1 is oleic acid (O).
  2. The oil and/or fat for chocolates according to claim 1, wherein (E) a proportion of palmitic acid at position 2 relative to a total palmitic acid in the oil and/or fat is 9 wt.% or more; provided that the total palmitic acid content in the oil and/or fat refers to the palmitic acid content in a constituent fatty acid composition at all of position 1 (α-position), position 2 (β-position), and position 3 (γ-position) among the triglycerides in the oil and/or fat (hereinafter, the palmitic acid content thereof is referred to as "palmitic acid content in the total"), and the proportion of palmitic acid at position 2 relative to the total palmitic acid in the oil and/or fat is calculated by the following calculation equation using the palmitic acid content in the total and the palmitic acid content in the fatty acid composition and constituting position 2 (β-position) of the triglyceride of the oil and/or fat (hereinafter, the palmitic acid content thereof is referred to as "content of palmitic acid bonded at position 2"): content % of palmitic acid bonded at position 2 ÷ palmitic acid content % in total × 3 × 100 .
  3. The oil and/or fat for chocolates according to claim 1, wherein (F) a total of 1,3-StSt-diglyceride content and 1,2-StSt-diglyceride content is 0.25 wt.% or less; provided that 1,3-StSt-diglyceride refers to a diglyceride in which fatty acids at positions 1 and 3 are stearic acid (St), and 1,2-StSt-diglyceride refers to a diglyceride in which fatty acids at positions 1 and 2 or positions 2 and 3 are stearic acid (St).
  4. The oil and/or fat for chocolates according to claim 2, wherein (F) a total of 1,3-StSt-diglyceride content and 1,2-StSt-diglyceride content is 0.25 wt.% or less; provided that 1,3-StSt-diglyceride refers to a diglyceride in which fatty acids at positions 1 and 3 are stearic acid (St), and 1,2-StSt-diglyceride refers to a diglyceride in which fatty acids at positions 1 and 2 or at positions 2 and 3 are stearic acid (St).
  5. A chocolate comprising from 0.5 to 20 wt.% of the oil and/or fat for chocolates described in any one of claims 1 to 4.
  6. The oil and/or fat for chocolates according to any one of claims 1 to 4, comprising at least an oil and/or fat X and an oil and/or fat Y satisfying the following requirements: oil and/or fat X: the content of St2O triglyceride is 39 wt.% or more, and a proportion of the content of StStO triglyceride accounting for the content of St2O triglyceride is 10 wt.% or less, and oil and/or fat Y: the content of P2O triglyceride is 5 wt.% or more, and a proportion of the content of PPO triglyceride accounting for the content of P2O triglyceride is 23 wt.% or more.
  7. The oil and/or fat for chocolates according to claim 6, wherein a total of 1,3-StSt-diglyceride content and 1,2-StSt-diglyceride content in the oil and/or fat X is 0.4 wt.% or less; provided that 1,3-StSt-diglyceride refers to a diglyceride in which fatty acids at positions 1 and 3 are stearic acid (St), and 1,2-StSt-diglyceride refers to a diglyceride in which fatty acids at positions 1 and 2 or at positions 2 and 3 are stearic acid (St).
  8. A method for producing an oil and/or fat for chocolates, the method comprising mixing an oil and/or fat X and an oil and/or fat Y satisfying the following requirements: oil and/or fat X: a content of St2O triglyceride is 39 wt.% or more, and a proportion of a content of StStO triglyceride accounting for the content of St2O triglyceride is 10 wt.% or less, and oil and/or fat Y: a content of P2O triglyceride is 5 wt.% or more, and a proportion of a content of PPO triglyceride accounting for the content of P2O triglyceride is 23 wt.% or more; provided that St2O triglyceride refers to a triglyceride in which two molecules of stearic acid (St) and one molecule of oleic acid (O) are bonded; StStO triglyceride refers to a triglyceride in which fatty acids bonded at positions 1 and 2 in the triglyceride are stearic acid (St), and a fatty acid bonded at position 3 is oleic acid (O), and a triglyceride in which fatty acids bonded at positions 2 and 3 in the triglyceride are stearic acid (St) and a fatty acid bonded at position 1 is oleic acid (O); P2O triglyceride refers to a triglyceride in which two molecules of palmitic acid (P) and one molecule of oleic acid (O) are bonded; and PPO triglyceride refers to a triglyceride in which fatty acids bonded at positions 1 and 2 in the triglyceride are palmitic acid (P) and a fatty acid bonded at position 3 is oleic acid (O), and a triglyceride in which fatty acids bonded at positions 2 and 3 in the triglyceride are palmitic acid (P) and a fatty acid bonded at position 1 is oleic acid (O).
  9. The method for producing an oil and/or fat for chocolates according to claim 8, wherein a total of a content of 1,3-StSt-diglyceride and a content of 1,2-StSt-diglyceride in the oil and/or fat X is 0.4 wt.% or less; provided that 1,3-StSt-diglyceride refers to a diglyceride in which fatty acids at positions 1 and 3 are stearic acid (St), and 1,2-StSt-diglyceride refers to a diglyceride in which fatty acids at positions 1 and 2 or at positions 2 and 3 are stearic acid (St).
  10. The method for producing an oil and/or fat for chocolates according to claim 8 or 9, wherein a production process comprises a diglyceride reduction treatment.
  11. A method for producing a chocolate, the method comprising: preparing a chocolate batter containing from 0.5 to 20 wt.% of the oil and/or fat for chocolates described in any one of claims 1 to 4, and tempering and solidifying the batter.
  12. A method for reducing a change in viscosity of a chocolate over time after a tempering treatment by using, in a tempered chocolate, an oil and/or fat for chocolates with the oil and/fat satisfying all of the following requirements (A) to (D): (A) a content of St2O triglyceride is from 10 to 50 wt.%, (B) a proportion of a content of StStO triglyceride accounting for the content of St2O triglyceride is 10 wt.% or less, (C) a content of P2O triglyceride is 3 wt.% or more, and (D) a proportion of a content of PPO triglyceride accounting for the content of P2O triglyceride is 23 wt.% or more; provided that St2O triglyceride refers to a triglyceride in which two molecules of stearic acid (St) and one molecule of oleic acid (O) are bonded; StStO triglyceride refers to a triglyceride in which fatty acids bonded at positions 1 and 2 in the triglyceride are stearic acid (St), and a fatty acid bonded at position 3 is oleic acid (O), and a triglyceride in which fatty acids bonded at positions 2 and 3 in the triglyceride are stearic acid (St) and a fatty acid bonded at position 1 is oleic acid (O); P2O triglyceride refers to a triglyceride in which two molecules of palmitic acid (P) and one molecule of oleic acid (O) are bonded; and PPO triglyceride refers to a triglyceride in which fatty acids bonded at positions 1 and 2 in the triglyceride are palmitic acid (P) and a fatty acid bonded at position 3 is oleic acid (O), and a triglyceride in which fatty acids bonded at positions 2 and 3 in the triglyceride are palmitic acid (P) and a fatty acid bonded at position 1 is oleic acid (O).

Description

Technical Field Related Art The present application claims the rights of priority from Japanese Patent Application No. 2023-105437, which was filed with the Japan Patent Office on June 27, 2023. This application that serves as the basis for claiming the rights of priority is incorporated herein by reference in its entirety. The present invention relates to an oil and/or fat for chocolates. Background Art In the production of chocolates, oils and/or fats (hard butters) for chocolates are widely used in place of some or all of the cocoa butter. An example of a typical type of oil and/or fat for chocolates is a cocoa butter equivalent (CBE) that can be optionally substituted for cocoa butter. CBE is designed to have properties similar to those of chocolate containing cocoa butter as a main component. In the production of various tempered chocolates, changes in viscosity must be minimized, and preferably, tempering should be achievable without being limited to specific conditions. Patent Document 1 discloses an invention relating to an oil and/or fat composition for chocolate, the composition thereof preventing the migration of oil and/or fat in a composite confectionery, and being composed of from 40 to 90 wt.% of an oil and/or fat containing 50 wt.% or more of StOSt, and from 10 to 60 wt.% of an oil and/or fat that is in liquid form at 26°C. Patent Document 1 also indicates that in the composition thereof, the content of SOS type triglyceride is from 45 to 74 wt.%, the StOSt content is 30 wt.% or more, a ratio of StLSt/StOSt is 0.08 or less, a ratio of POO/StOO is 0.60 or more, a total of POP + PPO is 16 wt.% or less, and a ratio of StStO/StOSt is 0.03 or less. Citation List Patent Document Patent Document 1: WO 2013/065726 Summary of Invention Technical Problem The object of the present invention is to provide an oil and/or fat for chocolates and a chocolate using the same, with the oil and/or fat exhibiting little change in viscosity over time after a tempering treatment while also having bloom resistance equivalent to that of typical CBE. Preferably, the present invention provides an oil and/or fat for chocolates, and also a chocolate using the same, with the oil and/or fat thereof being capable of imparting good tempering properties under a wide range of conditions without being limited to specific conditions when a tempering process that is carried out through temperature regulation is adopted. Solution to Problem The oil and/or fat composition of Patent Document 1 is obtained by blending a liquid oil for the purpose of imparting low-temperature bloom resistance, and exhibits good physical properties and texture when used in a composite confectionery. However, since the oil and/or fat composition thereof has a high content of StOSt, there is a concern that when the composition is used in tempered chocolates, a large change in viscosity may occur depending on the tempering conditions, and this has been recognized as a problem. The present inventor conducted an examination based on the technology disclosed in Patent Document 1. As a result, the inventor discovered that, contrary to initial expectations, even when St2O triglyceride is contained at the same content level (from 10 to 50 wt.%) as that of the CBE of prior art, and the proportion of the content of StStO triglyceride accounting for the St2O triglyceride content is 10 wt.% or less, the change in viscosity over time after tempering can be reduced in tempered chocolates by using an oil and/or fat for chocolates in which the P2O triglyceride content is 3 wt.% or more and the proportion of the PPO triglyceride content accounting for the P2O triglyceride content is 23 wt.% or more, and thereby the inventor arrived at the present invention. That is, the present invention encompasses the following inventions. (1) An oil and/or fat for chocolates, the oil and/or fat satisfying all of the following requirements (A) to (D): (A) a content of St2O triglyceride is from 10 to 50 wt.%,(B) a proportion of a content of StStO triglyceride accounting for the content of St2O triglyceride is 10 wt.% or less,(C) a content of P2O triglyceride is 3 wt.% or more, and(D) a proportion of a content of PPO triglyceride accounting for the content of P2O triglyceride is 23 wt.% or more; provided that St2O triglyceride refers to a triglyceride in which two molecules of stearic acid (St) and one molecule of oleic acid (O) are bonded; StStO triglyceride refers to a triglyceride in which fatty acids bonded at positions 1 and 2 in the triglyceride are stearic acid (St), and a fatty acid bonded at position 3 is oleic acid (O), and a triglyceride in which fatty acids bonded at positions 2 and 3 in the triglyceride are stearic acid (St) and a fatty acid bonded at position 1 is oleic acid (O); P2O triglyceride refers to a triglyceride in which two molecules of palmitic acid (P) and one molecule of oleic acid (O) are bonded; and PPO triglyceride refers to a triglyceride in which fatty ac