Oil or fat composition and chocolate
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.
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.