JPH0574327B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a bloom resistance improver that is extremely useful for preventing bloom of thiokolate products. According to the bloom resistance improver of the present invention, when combined with a tempered cocoa substitute fat,
A cacao substitute fat composition with improved bloom resistance can be obtained. [Prior Art and its Problems] Most of the complaints from consumers regarding thiokolate products are related to bloom, and most of them are due to fat bloom. So far, methods for preventing the bloom of thiocollate have been made using fats such as milk fat, hydrogenated milk oil, fractionated milk fat oil, hydrogenated peanut oil, and additives such as sucrose fatty acid ester, sorbitan fatty acid ester, and polyoxylene monostearate. However, only milk fat has been put into practical use, and furthermore, milk fat does not sufficiently prevent blooming. Therefore, an object of the present invention is to provide a bloom resistance improver that has a far superior bloom prevention effect than milk fat. [Means for Solving the Problems] The bloom resistance improver of the present invention that achieves the above object contains 5% (wt%) of fatty acid groups having 20 or more carbon atoms.
(same below) or more, with a solid fat content of 10% at 20℃
As mentioned above, an oil or fat composition containing 80 to 99% of an oil or fat mixture having a melting point increase of 25°C or more and 1 to 20% of a polyglycerin fatty acid ester, more preferably 5% or more at 25°C, more preferably a carbon number of 20 Contains 15% or more of the above fatty acid groups, has a solid fat content of 30% or more at 20℃, 20% or more at 25℃, and has an elevated melting point of 30 to 45℃
It is characterized by consisting of an oil or fat composition having a temperature of 85 to 98°C and a polyglycerin fatty acid ester of 2 to 15%. The bloom resistance improver of the present invention will be explained in detail below. The fats and oils used in the present invention must satisfy the above-mentioned conditions in terms of fatty acid groups, solid fat content, and elevated melting point, and for example, hydrogenated rapeseed oil is preferably used. Note that mixed fats and oils may be used as long as the above conditions are met. If an oil or fat mixture that does not meet the above conditions is used, or if the blending ratio of the oil or mixture is outside the above range, sufficient improvement in bloom resistance will not be observed and the object of the present invention will not be achieved. Can not. The polyglycerol fatty acid ester used in the present invention is, for example, a polyglycerol fatty acid ester in which an average of 4 moles or more of a fatty acid is bonded to a polyglycerin having an average of 5 or more hydroxyl groups. The fatty acids constituting this polyglycerol fatty acid ester include saturated or unsaturated fatty acids having up to 24 carbon atoms, citric acid, tartaric acid, succinic acid, malic acid, lactic acid, and the like. It is preferable to use polyglycerin condensed ricinoleic acid ester as at least a portion of the polyglycerin fatty acid ester. The preferred proportion of polyglycerin condensed ricinoleic acid ester is 1 to 10% in polyglycerin fatty acid ester.
%. The bloom resistance improver of the present invention is preferably blended into the tyokolate dough in an amount of 0.5 to 8%. The bloom resistance improver of the present invention is sufficiently effective alone, but if desired, lactic acid fat may be further added. In this case, including milk fat
It is recommended to mix 0.5 to 8%. The bloom resistance improver of the present invention can be used in combination with a cacao substitute fat, in particular, a tempered cacao substitute produced from shea butter, monkey fat, iritzpe butter, palm fractionated fat, etc., to form a cacao fat substitute with improved bloom resistance. can manufacture things. For example, a composition in which 5 to 60% of the bloom resistance improver of the present invention is combined with 40 to 95% of a cacao substitute fat consisting of 50% of monkey fractionated fat and shea fractionated fat or a mixture of 50% of palm fractionated fat and 50% of palm fractionated fat. It is. The above cacao fat substitute composition can be blended in a total amount of 25 to 35% with cacao butter in the tyokolate dough. [Example] The present invention will be explained in further detail by referring to Examples of the present invention below. Example 1 High erucine rapeseed hydrogenated oil (1V=74.3, MP=
35.4℃) 90%, polyglycerin stearate 7
%, and 3% of polyglycerin condensed ricinoleic acid ester (bloom resistance improver 1) was prepared. The analytical values of this bloom resistance improver 1 are shown in Table 1 below. Using the above bloom resistance improver 1, the following table 2
Thiyocolate was produced using the formulation shown in [Formulation (1)], and a bloom resistance test was conducted. The results are shown in Table 3 below. For the bloom resistance test, thiokolate was used which had been appropriately tempered, molded, and further aged at 20°C for 2 weeks. The test method used a cycle method in which the samples were left at 20°C for 12 hours and then at 32°C for 12 hours, and the blooming phenomenon of tyokolate was observed. In addition, as Comparative Example 1, thiyocolate was produced in the same manner as in Example 1 above, except that milk fat was used instead of bloom resistance improver 1 of the present invention, and the same bloom resistance test as in Example 1 was conducted. Ivy. The results are shown in Table 3 below. Example 2 High erucine rapeseed hydrogenated oil (IV=73.2, MP=
36.0℃) 65%, rice bran hydrogenated oil (IV=70.5, MP=
35.8℃) 20%, polyglycerin stearate 13
% and 2% of polyglycerin condensed ricinoleic acid ester (bloom resistance improver 2) was prepared. The analytical values of this bloom resistance improver 2 are shown in Table 1 below. Using the above bloom resistance improver 2, the following table 2
Thiyocolate was produced using the formulation shown in [Formulation (2)], and the same bloom resistance test as in Example 1 was conducted. The results are shown in Table 3 below. In addition, as Comparative Example 2, thiyocolate was produced in the same manner as in Example 2 above, except that milk fat was used instead of bloom resistance improver 2 of the present invention, and the same bloom resistance test as in Example 1 was conducted. Ivy. The results are shown in Table 3 below.

【table】

【table】

〔Effect of the invention〕

The bloom resistance improver of the present invention has an extremely excellent bloom prevention effect on thiokolate products.

Claims (1)

[Scope of Claims] 1. Contains 5% or more (by weight, the same applies hereinafter) of fatty acid groups having 20 or more carbon atoms, has a solid fat content of 10% or more at 20°C, 5% or more at 25°C, and has an elevated melting point. An agent for improving the bloom resistance of thiocollate, comprising an oil or fat composition containing 80 to 99% of an oil or mixed oil having a temperature of 25°C or higher and 1 to 20% of a polyglycerin fatty acid ester. 2 The above oil and fat composition contains 15% or more of fatty acid groups having 20 or more carbon atoms, has a solid fat content of 30% or more at 20°C, 20% or more at 25°C, and has an elevated melting point of 30 to 45°C.
The thiocholate bloom resistance improver according to claim 1, which is an oil or fat composition having a temperature of 85 to 98°C and a polyglycerin fatty acid ester of 2 to 15%. 3. The thiocholate bloom resistance improver according to claim 1 or 2, wherein at least a part of the polyglycerin fatty acid ester is a polyglycerin condensed ricinoleate ester.