Oil or fat composition and chocolate

Patent metadata

Field	Value
Publication number	US-9888704-B2
Application number	US-201314388935-A
Country	US
Kind code	B2
Filing date	Mar 27, 2013
Priority date	Mar 30, 2012
Publication date	Feb 13, 2018
Grant date	Feb 13, 2018

Abstract

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

First claim

The invention claimed is:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Assignees

• Fuji Oil Co Ltd
• Fuji Oil Holdings Inc

Inventors

• Mizushima Shigeki
• Omori Hitomi
• Matsui Masayuki

Classifications

• A23G1/38 Primary

  Cocoa butter substitutes · CPC title

• C11B7/0075

  by differences of melting or solidifying points · CPC title

• C11C3/10

  Ester interchange · CPC title

• C11C3/08

  with fatty acids · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title