CN109640678A - Water-in-oil emulsion - Google Patents
Water-in-oil emulsion Download PDFInfo
- Publication number
- CN109640678A CN109640678A CN201780050485.7A CN201780050485A CN109640678A CN 109640678 A CN109640678 A CN 109640678A CN 201780050485 A CN201780050485 A CN 201780050485A CN 109640678 A CN109640678 A CN 109640678A
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- China
- Prior art keywords
- chocolate
- water
- oil emulsion
- xox
- bottom material
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Classifications
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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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- 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
-
- 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
Abstract
The issue of the present invention is to provide can easily manufacture the method to form the heat resistance chocolate of sugared skeleton.The present invention is a kind of water-in-oil emulsion, contains the water of 50~80 mass % and the grease with β type XOX crystallization.Wherein, X, O and XOX refer to following meanings.X is the saturated fatty acid of 16 or more carbon atom number, and O is oleic acid, and XOX is to be bonded with X at 1 of glycerol and 3 and be bonded with triglycerides made of O at 2.The present invention is also a kind of water-in-oil emulsion, and shared in the grease with β type XOX crystallization, the content of XOX is 20~60 mass %, XU2 and U3 total content is 40~80 mass %.Wherein, U, XU2 and U3 refer to following meanings.U is the unsaturated fatty acid of 16 or more carbon atom number, and XU2 is triglycerides made of being bonded with the X of 1 molecule and the U of 2 molecules on glycerol, and U3 is that triglycerides made of the U of 3 molecules is bonded on glycerol.
Description
Technical field
The manufacturer of heat resistance chocolate the present invention relates to water-in-oil emulsion and using the water-in-oil emulsion
Method.
Background technique
The culture of dietetic chocolate obtains the All Countries for developing and being generalized in the current world in the Europe of cold climate
And area.Originally, chocolate included cocoa butter contained in cocoa bean as main lubricant component.The heat resisting temperature of cocoa butter
It is 31 DEG C or so, therefore melts under hot summer weather environment, damages the quality of chocolate.Therefore, hot area is nearby waited under the line
There is the demand to the chocolate (hereinafter referred to as " heat resistance chocolate ") for having heat resistance.
As the method for assigning heat resistance to chocolate, shape and mixing a small amount of water in chocolate bottom material can be enumerated
The method of saccharogenesis skeleton.Using the formation of sugared skeleton, improve the heat resistance of chocolate and conformality.But if before the forming
Melt liquid shape chocolate bottom material in add water, then the viscosity of chocolate bottom material steeply rises.Therefore, the molding of chocolate
The treatability of process significantly reduces.
In order to eliminate above-mentioned problem, various methods is proposed.It can be mentioned, for example: make chocolate bottom material using emulsifier
Viscosity rising delay method, making using blending albumen the method for viscosity rising delay, (European Patent application discloses the
No. 0297054 specification), with pressurization injector the high chocolate bottom material of viscosity is forced into molding method (International Publication No.
No. 2013/083641 pamphlet) etc..
Existing technical literature
Patent document
Patent document 1: European Patent application discloses No. 0297054 specification
Patent document 2: No. 2013/083641 pamphlet of International Publication No.
Summary of the invention
Subject to be solved by the invention
But utilize previous method, it is difficult to maintain the bottom material of the chocolate of the melt liquid shape before molding suitable
The levels of viscosity of manufacture.Especially in the case where temperature-adjusting type chocolate, not only added in the chocolate bottom material of melt liquid shape
Water, but also carry out temperature adjustment.Therefore, adjust the viscosity of chocolate bottom material more difficult.
The issue of the present invention is to provide can easily manufacture the method to form the heat resistance chocolate of sugared skeleton.
Means for solving the problems
The inventors of the present invention have made intensive studies in order to solve the above problems.As a result: by using with β type
The specific water-in-oil emulsion of XOX crystallization, to can also inhibit melt liquid shape even if carrying out the addition and temperature adjustment of water simultaneously
Chocolate bottom material viscosity rise.Thereby, it is possible to the heat resistance chocolates that more easily manufacture has sugared skeleton.Therefore, complete
At the present invention.
More specifically, the present invention provides water-in-oil emulsion below and using the heat-resisting of the water-in-oil emulsion
The manufacturing method of property chocolate.
(1) a kind of water-in-oil emulsion contains the water of 50~80 mass % and the grease with β type XOX crystallization.
Wherein, X, O and XOX refer to following meanings.
X: the saturated fatty acid of 16 or more carbon atom number
O: oleic acid
XOX: X is bonded at 1 of glycerol and 3 and is bonded with triglycerides made of O at 2
(2) water-in-oil emulsion according to (1), wherein shared in the above-mentioned grease with β type XOX crystallization
, total content that the content of XOX is 20~60 mass %, XU2 and U3 be 40~80 mass %.
Wherein, U, XU2 and U3 refer to following meanings.
U: the unsaturated fatty acid of 16 or more carbon atom number
XU2: triglycerides made of the X of 1 molecule and the U of 2 molecules is bonded on glycerol
U3: triglycerides made of the U of 3 molecules is bonded on glycerol
(3) water-in-oil emulsion according to (1) or (2) is condensed ricinoleate ester containing polyglycereol.
(4) water-in-oil emulsion according to any one of (1)~(3), contains thickening polysaccharide.
(5) manufacturing method of water-in-oil emulsion described in a kind of any one of (1)~(4) comprising: by water and contain
The grease emulsifying for having XOX is the process of water-in-oil type；And by resulting emulsion carry out temperature adjustment process.
(6) a kind of manufacturing method of heat resistance chocolate comprising tool is added in the chocolate bottom material of melt liquid shape
The process for the water-in-oil emulsion for thering is β type XOX to crystallize.
Wherein, X, O and XOX refer to following meanings.
X: the saturated fatty acid of 16 or more carbon atom number
O: oleic acid
XOX: X is bonded at 1 of glycerol and 3 and is bonded with triglycerides made of O at 2
(7) manufacturing method of the heat resistance chocolate according to (6), wherein the chocolate base of above-mentioned melt liquid shape
The StOSt content of grease contained in material is 24~70 mass %.
Wherein, StOSt refers to following meanings.
StOSt:1,3- distearyl -2- oleoyl glycerol
(8) manufacturing method of the heat resistance chocolate according to (6) or (7), wherein add above-mentioned water-in-oil emulsion
The temperature of object, above-mentioned melt liquid shape chocolate bottom material is 32~40 DEG C.
(9) manufacturing method of the heat resistance chocolate according to any one of (6)~(8), further includes in addition
It states and keeps the bottom material temperature of above-mentioned chocolate bottom material 10 minutes in 32~40 DEG C after the process of water-in-oil emulsion or more
Holding process.
(10) manufacturing method of the heat resistance chocolate according to any one of (6)~(9), further includes in addition
State after the process of water-in-oil emulsion the process of chocolate and the above-mentioned chocolate bottom material of cooled and solidified in order to obtain.
(11) manufacturing method of the heat resistance chocolate according to (10) further includes after above-mentioned cooled and solidified process
The heat preservation process of the above-mentioned chocolate of isothermal holding.
Invention effect
According to the present invention it is possible to provide the water-in-oil emulsion for being suitble to manufacture heat resistance chocolate.In addition, according to this hair
It is bright, using the water-in-oil emulsion, easy heat resistance chocolate manufacturing method can be provided.
Specific embodiment
Hereinafter, embodiments of the present invention are described in detail.It is explained, the present invention is not limited to below
Embodiment.
< water-in-oil emulsion >
Water-in-oil emulsion of the invention contains the water of 50~80 mass % and the grease with β type XOX crystallization.Its
In, X, O and XOX refer to following meanings.X is the saturated fatty acid of carbon atom number 16 or more, preferably carbon atom number 18~22
Linear saturated fatty acids.O is oleic acid.XOX is to be bonded with X at 1 of glycerol and 3 and be bonded with glycerol three made of O at 2
Ester.Water-in-oil emulsion of the invention is by containing water, to assign heat resistance to chocolate.In addition, oil packet of the invention
Water type emulsion is crystallized by the XOX containing β type, so that the seed crystal (crystal seed) as chocolate effectively functions.
The content of water contained in water-in-oil emulsion of the invention is preferably 60~80 mass %, more preferably 65~
75 mass %.In addition, the content of XOX shared in the grease contained by water-in-oil emulsion of the invention is preferably 20~60
Quality %, more preferably 25~55 mass %, further preferably 30~50 mass %.If XOX's contained in water and grease
Within the above range, then water-in-oil emulsion effectively plays content as the heat resistance imparting agent of chocolate and crystal seed agent
Function.
From the viewpoint of being easy to get effect of the present invention, being easy to carry out industrial utilization, water-in-oil emulsion of the invention
The XOX of the crystallization of β type XOX contained in object is preferably StOSt (1,3- distearyl -2- oleoyl glycerol) or (bis- mountain 1,3- BOB
Yu base -2- oleoyl glycerol).The content of StOSt contained in above-mentioned XOX or BOB is preferably 70 mass % or more.Above-mentioned XOX
The further preferably StOSt of 70 mass % or more.
In the 70 mass % of XOX the above are in the case where StOSt, StOSt can be by the grease rich in StOSt (below
Referred to as StOSt grease) supply.The content of StOSt contained in StOSt grease is preferably 40 mass % or more, and more preferably 55
Quality % or more.As StOSt grease, it can be mentioned, for example sal tree rouge, shea butter, illepe fat, awns nut oils, A Lanteng
The raw oil material of the alternative rouge of the cocoa butters such as yellow rouge, fat prok rouge and by high-melting-point that these oil fractionations obtain point mention product or
Middle fusing point point mentions product.In addition, StOSt grease can be to use 1,3 selected fat enzyme preparations based on known method
Distillation is utilized to remove fat from reactant after carrying out ester exchange reaction to the mixture of high oleic sunflower oil and ethyl stearte
Grease obtained by acetoacetic ester or high-melting-point obtained by above-mentioned oil fractionation point is mentioned into product or middle fusing point point mentions product.
In the 70 mass % of XOX the above are in the case where BOB, BOB (can be also referred to as BOB by the grease rich in BOB below
Grease) supply.The content of BOB contained in BOB grease is preferably 40 mass % or more, more preferably 55 mass % or more.BOB
Grease can be for for example based on known method and using 1,3 selected fat enzyme preparations to high oleic sunflower oil and behenyl
The mixture of acetoacetic ester removes grease obtained by fatty-acid ethyl ester from reactant using distillation after carrying out ester exchange reaction or will
High-melting-point obtained by above-mentioned oil fractionation point mentions product or middle fusing point point mentions product.
Determined based on the diffraction maximum that the measurement using X-ray diffraction obtains contained in water-in-oil emulsion of the invention
XOX whether be β type crystallization.That is, measuring fat crystals using X-ray diffraction in the range of 2 θ are 17~26 degree
Short face interval.Such as detection withThe corresponding strong diffraction maximum of face interval and be not detected withFace
Interval andThe corresponding diffraction maximum of face interval or detection in the case where tiny diffractive peak, the oil
Rouge crystallization is judged as the crystallization of β type.In addition, β type XOX crystallization is 3 chain long structures.That is, being measured in the range of 2 θ are 0~8 degree
The long face interval of fat crystals.For example, then the crystallization of StOSt, which is shown, is equivalent to if it is 3 chain long structuresIt is strong
Diffraction maximum, the crystallization of BOB, which is shown, to be equivalent toStrong diffraction maximum.
β type XOX contained in water-in-oil emulsion of the invention crystallization, using at 20 DEG C or less (preferably 0~20
DEG C, it is 10 DEG C more preferable) under the X-ray diffraction implemented obtain, withFace interval corresponding diffraction maximum G ' spread out
Penetrate intensity and withThe corresponding diffraction maximum G of face interval diffracted intensity intensity ratio (peak G ' intensity/peak G intensity)
Preferably 0~0.3, more preferably 0~0.2, further preferably 0~0.1.If the intensity ratio at X-ray diffraction peak is in above-mentioned
In range, then β type XOX crystallization can be used as seed content and effectively function.
Grease contained in water-in-oil emulsion of the invention preferably comprises XU2 and U3.Wherein, U, XU2 and U3 refer to
Following meanings.U is the unsaturated fatty acid of 16 or more carbon atom number, preferably the straight chain unsaturated fat of carbon atom number 16~18
Acid.XU2 is triglycerides made of being bonded with the X of 1 molecule and the U of 2 molecules on glycerol.U3 is that 3 points are bonded on glycerol
Triglycerides made of the U of son.Shared XU2 and the total of U3 contain in the grease contained by water-in-oil emulsion of the invention
Amount is preferably 40~80 mass %, more preferably 40~75 mass %, further preferably 45~70 mass %.If in the present invention
Water-in-oil emulsion contained by XU2 and U3 shared in grease total content within the above range, then in grease
It is easy fine and is uniformly dispersed β type XOX crystallization.
As the source of above-mentioned XU2 and U3, it is (following also referred to as to contain XU2 that the high grease of the content of XU2 and U3 can be used
The grease of+U3).Total content of XU2 and U3 contained in grease containing XU2+U3 are preferably 40 mass % or more, more preferably
For 55 mass % or more.In addition, the fusing point of the grease containing XU2+U3 is preferably less than 30 DEG C.Grease containing XU2+U3 can be with
Using it is one kind or two or more it is following illustrated by grease.
As the preference of the above-mentioned grease containing XU2+U3, palm system grease can be enumerated.Palm system grease refers to palm
Oil or its point mention oil and their processing oil.Specifically, can enumerate: (1) 1 section point as palm oil mentions oil, palm
Liquid oil and palm stearin；(2) as obtained by point mentioning palm olein oil points mention oily (2 sections point mention oil), (palm surpasses palm olein oil
Grade liquid oil) and palm oil centre fraction leach-s/tive；(3) oily (2 sections points mention oil), palm are mentioned as obtained by mentioning palm stearin point points
Liquid oil (soft palm) and palm stearin (hard stearic).As the example of the above-mentioned grease containing XU2+U3, in palm system grease,
The super liquid oil of palm that iodine number 62~72 can preferably be enumerated more preferably enumerates the super liquid oil of palm of iodine number 64~70.
In addition, the preference as the above-mentioned grease containing XU2+U3, can enumerate the plant under room temperature (25 DEG C) for liquid
Object grease.Specifically, can enumerate soya-bean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, continuous seed oil, rice bran oil,
Olive oil, peanut oil and linseed oil etc. and a variety of miscellas containing them.In turn, can also enumerate these individually oil with
And the hydrogenated oil and fats of a variety of miscellas, ester-exchanged oil and point mention the processing oils such as oil.In the liquid vegetable fat, preferred grease
It is at 5 DEG C for liquid and with transparent grease.
In addition, the preference as the above-mentioned grease containing XU2+U3, can enumerate comprising above-mentioned palm system grease and above-mentioned
It is the ester-exchanged oil of the miscella of the vegetable oil of liquid under room temperature (25 DEG C).Above-mentioned palm system grease contained in the miscella
Mixing ratio (mass ratio) with liquid vegetable oil is preferably 10:90~90:10, more preferably 20:80~80:20.Transesterification
There is no particular restriction for method.Common ester exchange method can be applied.Such as it can also be using catalyst such as sodium methoxides
Any method in chemically catalyzed interesterification and enzyme process transesterification using lipase as catalyst.Particularly preferably to have 1,3
Enzyme process transesterification of the lipase of selectivity as catalyst.
As the preferred embodiment of grease contained in water-in-oil emulsion of the invention, can enumerate using above-mentioned
StOSt grease or BOB grease and grease containing above-mentioned XU2+U3 and so that XOX content contained in grease reaches 20~60
The grease that the mode of quality % adjusts.The mixed proportion of StOSt grease or BOB grease and the grease containing XU2+U3 is with mass ratio
Meter is preferably 15:85~95:5, more preferably 20:80~80:20, further preferably 30:70~60:40.
Water-in-oil emulsion of the invention can contain emulsifier.It can be used in water-in-oil emulsion of the invention
Emulsifier be not particularly limited.As an example, polyglyceryl fatty acid ester, sucrose fatty ester, sorbitan rouge can be enumerated
Fat acid esters, polyoxyethylene sorbitan fatty acid ester, polyglycereol condensation ricinoleate ester, fatty acid glyceride, glycerol are organic
The synthetic emulsifiers such as sour aliphatic ester, methyl glycol fatty acid ester.In addition, can also enumerate lecithin (soybean lecithin, yolk lecithin
Rouge etc.), lysolecithin (soybean lysolecithin, yolk lysolecithin etc.), enzymatic treatment yolk, saponin, phytosterol,
The emulsifier of the non-synthetic emulsifier such as milk fat ball film.Two or more of these emulsifiers also can be used together in emulsifier.Of the invention
The content of emulsifier contained in water-in-oil emulsion is preferably 0.1~10 mass %, more preferably 0.5~8 mass %.Cream
Agent preferably comprises polyglycereol condensation ricinoleate ester.It is condensed ricinoleate ester by the inclusion of polyglycereol, so as to expect oil
The emulsion stability of water-in type emulsion and when the water-in-oil emulsion to be used for the chocolate bottom material of melt liquid state
The inhibitory effect that bottom material viscosity rises.
Water-in-oil emulsion of the invention may include thickening polysaccharide.It can in water-in-oil emulsion of the invention
It is not particularly limited with the thickening polysaccharide used.As an example, carrageenan, locust bean gum, pectin, tamarind can be enumerated
Glue, guar gum, bassora gum, carob, gellan gum, xanthan gum, furcellaran, agar and alginic acid etc..Viscosifying polysaccharide can also be with
And with these thickening polysaccharides two or more.The content that polysaccharide is viscosified contained in water-in-oil emulsion of the invention is excellent
It is selected as 0.01~1 mass %, more preferably 0.05~0.5 mass %.Viscosifying polysaccharide, it is preferable to use be selected from gellan gum, xanthan gum
And one or more of guar gum.By the inclusion of thickening polysaccharide, so as to expect the chalk in addition water-in-oil emulsion
Stronger sugared skeleton is formed in power.
The manufacturing method > of < water-in-oil emulsion
Water-in-oil emulsion of the invention other than the content of water is adjusted to 50~80 mass %, can use with
The emulsion of plastic state is made in the same method of the common water-in-oil emulsion such as margarine.Such as it prepares and includes
The oily phase of the grease of XOX and oil-soluble ingredients as needed.Next, preparation makes water soluble ingredient be dissolved or dispersed in water
Water phase.By mixing above-mentioned water phase in above-mentioned oily phase, to obtain mixture.By being emulsified to mixture application, thus
Obtain water-in-oil emulsion.Next, it is preferred that above-mentioned emulsion application sterilization processing.Method for disinfection can be to utilize tank
Intermittent and use any one of template heat exchanger or the continous way of scraping type heat exchanger.Next, by the emulsion
It is cooling, it is crystallized.In turn, the emulsion is preferably cooled, and makes its plasticization by carrying out kneading.Cooling condition
Preferably -0.5 DEG C/min or more, further preferably -5 DEG C/min or more.At this point, compared to Slow cooling, preferably suddenly
It is cooling.As cooling equipment, can enumerate hermetic type continous way pipe cooler, such as Votator, Combinator and
The chillings kneading machine such as Perfector.
The emulsion of above-mentioned plastic state temperature adjustment 12~240 hours preferably at 28~44 DEG C, more preferably 30~40
Temperature adjustment 24~120 hours at DEG C.Using temperature adjustment, XOX crystallization can easily change to β type.It can use to the transformation of β type
The measurement of the X-ray diffraction stated confirms.In the case where being judged as the crystallization of β type by the measurement result of X-ray diffraction, in You Bao
The content of shared XOX is defined as the content of β type XOX crystallization shared in grease in grease contained by water type emulsion.
The manufacturing method > of < chocolate
In the present invention, chocolate is not limited to fair competition agreement (national chalk related with the mark of chocolate-like
Power industry arm's length transaction consultation meeting) so regulation specified in chocolate.Chocolate in the present invention is made with edible oil and fat and carbohydrate
For main material.Cocoa ingredient (cocoa mass, cocoa power etc.), dairy products, fragrance or emulsifier are added as needed in main material
Deng.The chocolate passes through process (mixed processes, micronized process, refining procedure, molding procedure and the bosher of chocolate manufacture
The whole or even a part of sequence etc.) it manufactures.In addition, the chocolate in the present invention also wraps in addition to dark chocolate bar and milk chocolate
Containing white chocolate and colored chocolate.
" grease contained in chocolate " in the present invention, refers not only to the greases such as cocoa butter, and cocoa mass, cocoa
In grease contained in the raw material of the chocolates such as powder, whole milk powder is also all aggregated in.For example, in general, cocoa mass
Contained in the content of grease (cocoa butter) be 55 mass % (oil content 0.55), grease (cocoa butter) contained in cocoa power
Content is 11 mass % (oil content 0.11), and the content of grease (butterfat) contained in whole milk powder is 25 mass % (oil contents
0.25).Therefore, fat content contained in chocolate is the use level (quality %) in the chocolate of each raw material multiplied by oil-containing
The resulting value of rate adds up to.It is preferred from the content of operability, flavor aspect, grease contained in chocolate of the invention
For 30~46 mass %, more preferably 31~42 mass %, further preferably 32~38 mass %.
Chocolate of the invention in addition to grease can also comprising usually used in chocolate, cocoa mass, cocoa power,
Carbohydrate, dairy products (milk solids class etc.), emulsifier, fragrance, pigment, starch, fragrant carbohydrate, thermal coagulation albumen, various powder
The food modified material such as class.By the addition of water, so that above-mentioned carbohydrate forms sugared skeleton in chocolate bottom material.As sugar
Class, it can be mentioned, for example granulated sugar (sucrose), lactose, glucose, maltose, oligosaccharide, fructose oligosaccharides, soyabean oligosaccharides, gala
Sugared oligosaccharide, newborn fructo-oligose, Palatinose oligosaccharide, enzymatic conversion syrup, reduction shallow lake Icing Sugar compound, isomerized liquid sugar, sugarcane
Sugar combines syrup, honey, reduced sugar polydextrose, gossypose, lactulose, reduction lactose, D-sorbite, xylose, xylitol, wheat
Bud sugar alcohol, erythritol, mannitol, trehalose etc..Carbohydrate can be sugar alcohol.Carbohydrate contained in chocolate of the invention
Content is preferably 10~70 mass %, more preferably 20~65 mass %, further preferably 30~60 mass %.
" chocolate bottom material " of the invention is the liquid as obtained from the application of chocolate raw material is crushed or refined
Chocolate.That is, it is the chocolate for being cooled and solidifying and eventually become the liquid of the last stage of solid chocolate.Chocolate bottom material
It can be by prepared by the chocolate heating of cooled solidification.
The chocolate bottom material of " melt liquid shape " of the invention refers to the chocolate bottom material of the grease comprising being melted.It is adjusting
In the case where warm type chocolate, can by confirmation by demoulding after the chocolate bottom material cooled and solidified, chocolate bottom material come
Judge whether chocolate bottom material is melt liquid shape.That is, in the cooled chocolate bottom material solidified not from the feelings of molding moulding/demoulding
Under condition (specifically, in the case where the demolding rate of the chocolate bottom material of self-contained pattern is less than 70%), chocolate bottom material is judged
For melt liquid shape.
Chocolate bottom material of the invention can be manufactured conventionally.I.e., it is possible to by carry out raw material mixing,
It is manufactured based on micronized, refining treatment as needed of roller fine grinding etc. etc..Pass through the heating using the progress such as refining treatment
It is obtaining, comprising the chocolate bottom material of the fat crystals melted completely, can be used as the chocolate of melt liquid shape of the invention
Bottom material come using.It is preferably 40~60 DEG C using the heating that refining treatment carries out in order not to damage the flavor of chocolate.
In order to which efficiency obtains the additive effect of water-in-oil emulsion of the invention well, Water-In-Oil of the invention is added
The chocolate bottom material of melt liquid shape before type emulsion is preferably temperature-adjusting type.That is, excellent in grease contained by chocolate bottom material
Choosing includes SOS.Wherein, S is the saturated fatty acid of 16 or more carbon atom number, preferably the linear saturation rouge of carbon atom number 16~20
Fat acid.In addition, SOS is to be bonded with S at 1 of glycerol backbone and 3 and be bonded with triglycerides made of O (oleic acid) at 2.
The content of SOS contained in the grease of before adding water-in-oil emulsion of the invention, melt liquid shape chocolate bottom material
Preferably 40~90 mass %, more preferably 50~90 mass %, further preferably 60~90 mass %.
In order to which efficiency obtains the effect of water-in-oil emulsion better, add water-in-oil emulsion of the invention it
Part or all of the SOS of grease contained in the chocolate bottom material of preceding melt liquid shape preferably comprises StOSt (1,3- bis-
Stearoyl -2- oleoyl glycerol).Institute in the chocolate bottom material of melt liquid shape before adding water-in-oil emulsion of the invention
The StOSt content of the grease contained is preferably 24~70 mass %, more preferably 26~70 mass %, and further preferably 27~60
Quality %, most preferably 30~55 mass %.If StOSt content is within the above range, will not damage chocolate in mouth
Mouthfeel when middle thawing and obtain (taking chalk to the sufficient heat resistance of chocolate resulting after the cooled and solidified of bottom material with hand
The inhibition of tacky feel when power) and chalking resistance.
The StOSt content of grease contained in above-mentioned chocolate bottom material is the chocolate of 24~70 mass % in order to obtain
The StOSt grease that has described can be used to adjust in bottom material.
The manufacturing process of chocolate of the invention include melt liquid shape chocolate bottom material in add oil of the invention
The process of water-in type emulsion.Water-in-oil emulsion of the invention is added into the chocolate bottom material of melt liquid shape to be equivalent to
So-called seeding.Seeding refers to the processing instead of temperature adjustment.That is, it is: by adding the nuclei of crystallization performance function as stable crystalline
The seed content of energy, to make the processing of the nuclei of crystallization of the chocolate bottom material formation stable crystalline in melt liquid state.Pass through
Using seeding, so that grease contained in chocolate bottom material is solidified in the form of the stable crystalline of V-type after the cooling period.That is, seeding
Stable crystalline contained in agent plays a role as the nuclei of crystallization, promotes the shape of the stable crystalline of grease contained in chocolate bottom material
At and growth.Water-in-oil emulsion of the invention is functioned as the seed content of temperature-adjusting type chocolate.
In the addition process of above-mentioned water-in-oil emulsion, the chocolate bottom material of melt liquid shape bottom material temperature is preferred
It is 32~40 DEG C.The bottom material temperature is higher than (about 30 DEG C) of bottom material temperature for usually carrying out the chocolate of seeding and ties with β type XOX
Brilliant fusing point is same or its temperature below.By the way that the bottom material temperature of chocolate bottom material is held in 32~40 DEG C, so as to
Inhibit the increase of the viscosity of chocolate bottom material.In turn, as contained in water-in-oil emulsion in addition to β type XOX crystallization
The lubricant component (XU2 etc.) of low melting point melts, therefore β type XOX crystallization is generally uniformly dispersed in chocolate bottom material.Its result obtains
To the effect of stable seeding.The bottom material temperature for adding the chocolate bottom material of water-in-oil emulsion is preferably 34~39 DEG C, more
Preferably 35~39 DEG C, further preferably 36~39 DEG C.It is explained, adds the above-mentioned bottom material temperature of water-in-oil emulsion
Degree refers to the temperature that the time point of water-in-oil emulsion is added in chocolate bottom material.
β type added by making according to 100 mass % of grease contained in the chocolate bottom material relative to melt liquid shape
The amount of XOX crystallization is preferably the mode of 0.1~10 mass %, more preferably 0.2~8 mass %, adds above-mentioned water-in-oil type cream
Compound.It is especially β type StOSt in temperature height (such as 32~40 DEG C) and β type the XOX crystallization of the chocolate bottom material of melt liquid shape
In the case where crystallization, relative to grease contained in chocolate bottom material, the amount of added β type StOSt crystallization is preferably 0.1~
5.0 mass %, more preferably 0.2~3.0 mass %, further preferably 0.2~1.0 mass %.It is β type in β type XOX crystallization
In the case that BOB is crystallized, relative to 100 mass % of grease, the amount of added β type BOB crystallization contained in chocolate bottom material
Preferably 2.0~10 mass %, more preferably 4.0~8.0 mass %.
In addition, the amount of water added by making according to the 100 mass % of chocolate bottom material relative to melt liquid shape is preferred
For the mode of 0.1~5.0 mass %, more preferably 0.5~3.0 mass %, further preferably 0.7~2.0 mass %, addition
Above-mentioned water-in-oil emulsion.That is, the additive amount of water-in-oil emulsion can be according to the chalk made relative to melt liquid shape
The additive amount that the β type XOX of 100 mass % of grease contained in power bottom material is crystallized and the chocolate bottom material relative to melt liquid shape
The additive amount of the water of 100 mass % meets the mode of above-mentioned range to adjust.
It, can the side of being listed below as one of related preferred embodiment of addition process with above-mentioned water-in-oil emulsion
Relative to the 100 mass % of chocolate bottom material of melt liquid shape, the water and 7~17 matter with 60~80 mass % are added likes:
Measure 0.5~2.5 mass % of water-in-oil emulsion of the β type XOX crystallization of %.
Stirring etc. can be utilized water-in-oil emulsion after being added to water-in-oil emulsion in chocolate bottom material
It is evenly dispersed into chocolate bottom material.
It, can be after adding water-in-oil emulsion with melt liquid shape in the manufacturing process of chocolate of the invention
The temperature of chocolate bottom material is 32~40 DEG C, preferably 34~39 DEG C, further preferably 35~39 DEG C, is most preferably 36~39
DEG C state kept for 10 minutes or more.Using the holding process, the water for the water-in-oil emulsion being dispersed in chocolate is improved
Temperature, and improve the compatibility of water and granulated sugar or lactose etc. being dispersed in chocolate, promote the formation of sugar skeleton.It is tied
The viscosity that fruit can effectively inhibit chocolate bottom material rises, and improves the conformality of chocolate.In addition, skilful due to being dispersed in
The lubricant component (XU2 etc.) of the low melting point in addition to β type XOX crystallization of water-in-oil emulsion in gram force melts, because
This β type XOX crystallization is evenly dispersed into chocolate bottom material.Its result obtains the effect of stable seeding.
The time for being held in 32~40 DEG C in above-mentioned holding process is preferably 0.25~24 hour, more preferably 0.5~
12 hours, further preferably 1~8 hour.If the retention time is in above-mentioned range, can maintain by addition oil packet
The bottom material viscosity after addition, which is maintained addition, in the state of water type emulsion bring seeding effect and water additive effect terminates
When bottom material viscosity 1.20 times or less (more preferably 1.15 times or less).Therefore, using enrober etc. by chocolate
Whens bottom material is coated on food etc., it is easy to carry out the processing of chocolate bottom material.It is explained, the bottom after adding water-in-oil emulsion
The bottom material viscosity of material viscosity and holding process can be measured to compare under the conditions of same temperature.
The BH type viscosimeter as rotary-type viscosimeter can be used to measure in the viscosity of chocolate bottom material of the invention.Example
The reading numerical values after making the rotor of No.6 rotate with 4rpm and rotate 3 turns under measuring temperature can such as be measured multiplied by electrode coefficient
The plastic viscosity acquired.
Chocolate bottom material after addition water-in-oil emulsion can carry out cooled and solidified.Using the cooled and solidified process,
Chocolate can be effectively manufactured by chocolate bottom material.
The method of cooled and solidified is not particularly limited.As long as according to mold moulded chocolates, to the cladding chocolate of food
Equal chocolates suitably select.The chocolate of melt liquid state for example can use in cooling tunnel (Cool
Tunnel the cold wind in) blows, the contact with coldplate carries out cooled and solidified.
As long as the condition of cooled and solidified solidifies the chocolate of melt liquid state, it is not particularly limited.For example, cooling
Temperature is preferably 0~20 DEG C, and more preferably 0~10 DEG C.Cooling time is preferably 5~90 minutes, and more preferably 10~60 minutes.
Can be set in the manufacturing process of chocolate of the invention to the chocolate after above-mentioned cooled and solidified further into
The heat preservation process of row isothermal holding.Isothermal holding be by the chocolate after cooled and solidified preferably 24~36 DEG C, it is 26 DEG C more preferable
~34 DEG C, it is 28~32 DEG C further preferred at keep the temperature preferably 1 hour~14 days, it is 6 hours~10 days more preferable, further preferred 6
Hour~processing in 8 days, most preferably 12 hours~4 days.Using isothermal holding, the sugared skeleton formed in chocolate can be made
It is stronger.It, can be after cooled and solidified and isothermal holding in addition, as the chocolate after the cooled and solidified of the object of isothermal holding
It is preceding preferably 16~24 DEG C, it is 18~22 DEG C more preferable at preaging handle preferably 6 hours~14 days, it is 6 hours~10 days more preferable,
Further preferred 12 hours~4 days.In addition, heat preservation process after chocolate preferably 16~24 DEG C, it is 18~22 DEG C more preferable at
It is aging process preferably 2 days~20 days, 4 days~14 days more preferable.
It, can be according to following embodiments using the heat resistance for the chocolate that the manufacturing process of chocolate of the invention obtains
Method is evaluated.Furthermore it is possible to be confirmed by the immersion test shown in following embodiments in n-hexane in chocolate
In whether form sugared skeleton.I.e., it is possible to by shape at least 20 minutes of maintenance chocolate after the dipping in n-hexane come really
Recognize.About the immersion test of n-hexane, chocolate of the invention is maintained shape preferably 2 hours or more, more preferable 12 hours with
Above, further preferred 24 hours or more.
The chocolate obtained using the manufacturing method of the present invention, can after above-mentioned each process with the chalk of molding
The state of power is directly edible.In addition, can be used as cake and bread product (example using the chocolate that the manufacturing method of the present invention obtains
Such as bread, cake, western-style cake, bake cake, baked donut, puff), coating material, fillings material or in bottom material mix
The chip material entered come using.Obtaining colorful chocolate compound food as a result, (includes chocolate in a part of raw material
Food).
Embodiment
Hereinafter, carrying out more specific description to the present invention by enumerating embodiment.
It is explained, the X-ray diffraction of each content of triglyceride, grease in grease, the chocolate bottom material of each temperature
The load resistance stress of viscosity and chocolate is measured using the following method.
(content of triglyceride)
Each content of triglyceride is measured using gas chromatography.The symmetry of triglycerides utilizes silver ion column chromatography
To measure.
(measurement of X-ray diffraction)
About the X-ray diffraction of grease, using X-ray diffraction device UltimaIV (Co., Ltd. Neo-Confucianism's corporation), with
CuKαAs radiographic source, and use Cu filter, output power 1.6kW, operation angle 0.96~
30.0 °, be measured under conditions of 2 °/minute of finding speed.
(viscosity of chocolate bottom material)
About the viscosity of chocolate bottom material, using BH type viscosimeter (Dong Ji industry companies system), the rotor for making No.6 with
Reading numerical values under conditions of 4rpm is rotated after 3 turns of rotation are acquired multiplied by electrode coefficient (2500).
(the load resistance stress of chocolate)
The load resistance stress that product temperature is adjusted to 34 DEG C of chocolate is measured using rheometer.That is, chocolate is resistance to negative
Lotus stress (unit: g) is using rheometer CR-500DX (section, Sun Co Ltd length of schooling) and in platform movement speed 20mm/min, solid
It is measured under conditions of depthkeeping degree 3.0mm, diameter of plunger 3mm.The numerical value of load resistance stress is bigger, and expression, which is more stably formed, to be based on
The network of sugar is formed.
[preparation of grease]
(StOSt grease)
In accordance with known methods, the ethyl stearte of 60 mass parts is mixed in the high oleic sunflower oil of 40 mass parts.
By adding 1,3 selected fat enzyme preparations in the mixture, to carry out ester exchange reaction.After ester exchange reaction, benefit
With filtration treatment, lipase preparation is removed.Resulting reactant is added in thin-film distillation, removes fatty acid second from reactant
Ester obtains bottoms.High-melting-point point is removed from resulting bottoms using dry fractionation and mentions product, is obtained low melting point point and is mentioned
Product.It point mentions mentioning product from resulting low melting point point and removing the 2nd section of low melting point point using acetone and mentions product, obtain middle fusing point point
Mention product.The removing and decoloration, deodorization processing that product carries out acetone are mentioned to resulting middle fusing point point using conventional method, obtained
StOSt content is the StOSt grease (StOSt-1) of 73.7 mass %.
(grease containing XU2+U3)
High oleic sunflower oil (95.5 mass % of XU2+U3 content) is set as XU2+U3-1.
The super liquid of palm oily (iodine number 65,65.0 mass % of XU2+U3 content) is set as XU2+U3-2.
[preparation of water-in-oil emulsion]
By according to the formula in table 1, the water-in-oil emulsion of comparative example 1 and Examples 1 to 4 is manufactured using conventional method.
That is, mixing water phase in oily phase after preparing oily phase and water phase respectively.After emulsifying mixture, chilling kneading is carried out, is thus carried out
Plasticization.By the water-in-oil emulsion of the plastic state obtained using above-mentioned operation at 34 DEG C temperature adjustment 9 days.Resulting ratio
Various assay values compared with the water-in-oil emulsion of example 1 and Examples 1 to 4 are as shown in table 1.
Table 1
* 1: polyglycereol is condensed ricinoleate ester
* 2: triglycerides
* 3: withThe corresponding diffraction maximum G ' of face interval diffracted intensity and withFace interval pair
The intensity ratio (peak G ' intensity/peak G intensity) of the diffracted intensity of the diffraction maximum G answered
[manufacture 1 of chocolate]
According to the formula of table 2, after mixed raw material, roller fine grinding, refining is carried out using conventional method, prepares bottom material temperature
For the chocolate bottom material (the 33 mass % of fat content of bottom material) of 37 DEG C of melt liquid shape.1.4 matter are added respectively to the bottom material
The comparative example 1 of % and the water-in-oil emulsion of Examples 1 to 4 are measured, is dispersed with stirring at 37 DEG C 10 minutes.Later, by chalk
Power bottom material is filled into shaping mould.At 10 DEG C after cooled and solidified 15 minutes, chocolate is removed from shaping mould.Resulting thickness
The chocolate of 7mm carries out 6 days heat preservation processes respectively at 20 DEG C after preaging 2 days at 28 DEG C.After keeping the temperature process, next,
Aging in 7 days is carried out at 20 DEG C, obtains the chocolate of comparative example 2 and embodiment 5~8.
Table 2
[evaluation 1 of chocolate]
Chocolate after cooled and solidified, demoulding from shaping mould evaluation is carried out according to benchmark below.In addition, right
The load resistance stress of chocolate after temperature adjustment (preaging, heat preservation process and aging) is determined.It is skilful after further temperature adjustment
Gram force, heat-resistant shape retention evaluation, the immersion test in n-hexane and resistance to frosting test carried out according to benchmark below.Knot
Fruit is as shown in table 3.
(demoulding evaluation)
Demolding rate (from the ratio of the chocolate of molding moulding/demoulding) at 10 DEG C after cooling 15 minutes is based on base below
Standard is evaluated.
◎ is very good (demolding rate=90% or more)
Zero good (demolding rate=70% or more and less than 90%)
There is the part (demolding rate=more than 0% and less than 70%) being locally not peeled off in △
× (demolding rate=0%) can not be demoulded
(heat-resistant shape retention evaluation)
About the appearance of the chocolate after temperature adjustment, after standing 2 hours at 50 DEG C, evaluated based on the following benchmarks.
◎ is without deformation, very well
Zero substantially without deformation, well
× clearly confirm deformation
(immersion test in n-hexane)
Chocolate is placed on the stainless (steel) wire of the long diamond shape for being spaced 16mm, short interval 8mm and intersecting with 60 ° and 120 °,
It is impregnated in n-hexane at 20 DEG C.The appearance for remaining in online chocolate after 48 hrs is commented based on the following benchmarks
Valence.The shape of chocolate is maintained, and it is more secured to indicate that the network based on sugar is formed.
The shape of ◎ script remains completely
Zero a part is destroyed, but the shape residual of script
△ is in online remaining residue, but shape is destroyed
× residue is fallen from network completely, and shape is destroyed completely
(chalking resistance test)
Using 32 DEG C of 12 hours and 20 DEG C of 12 hours as 1 circulations, 20 circulating temperatures are carried out treated chocolate
Appearance is evaluated based on the following benchmarks.
◎ is glossy, well
Zero without frosting, well
Frosting occurs for △ a part
Frosting occurs for × entirety
Table 3
[manufacture and evaluation 2 of chocolate]
The viscosity for adding the chocolate bottom material of the embodiment 5 of the water-in-oil emulsion of embodiment 1, in water-in-oil emulsion
Kept before the addition of object and after addition in 37 DEG C 0 minute, 10 minutes, 30 minutes, be after sixty minutes measured.It will keep 10 points
Clock, 30 minutes and chocolate bottom material after sixty minutes are filled in shaping mould respectively.It, will at 10 DEG C after cooled and solidified 15 minutes
Chocolate is removed from shaping mould.By the chocolate of resulting thickness 7mm respectively at 20 DEG C after preaging 2 days, at 28 DEG C into
6 days heat preservation processes of row.After keeping the temperature process, then, aging in 7 days is carried out at 20 DEG C, obtains the chocolate of embodiment 5,9 and 10.
Chocolate after cooled and solidified comes from the evaluation of molding moulding/demoulding according to benchmark identical with [evaluation 1 of chocolate]
It carries out.In addition, the heat-resistant shape retention of the chocolate after temperature adjustment (preaging, heat preservation process and aging) is evaluated, in n-hexane
Immersion test and resistance to frosting test are carried out according to benchmark identical with [evaluation 1 of chocolate].The results are shown in Table 4.
Table 4
[manufacture and evaluation 3 of chocolate]
(reference example 1)
According to the formula of table 2, after mixed raw material, conventionally, roller fine grinding, refining is carried out, bottom material temperature is prepared
For the chocolate bottom material (the 33 mass % of fat content of bottom material) of 37 DEG C of melt liquid shape.To the bottom material, add the bottom of relative to
Material is that the fructose_glucose of 4 mass % (being 1 mass % relative to bottom material as water) starches (25 mass % of moisture), is stirred
Dispersion.Later, addition is that 0.45 mass % (is crystallized, relative to melt liquid shape chocolate as β type StOSt relative to bottom material
Grease in bottom material is 0.48 mass %) the grease-contained seed content of only packet (system society, the Nisshin Oil Mills, Ltd in), 37
It is dispersed with stirring at DEG C 10 minutes.Later, chocolate bottom material is filled in shaping mould.At 10 DEG C after cooled and solidified 15 minutes,
Chocolate is removed from shaping mould.By the chocolate of resulting thickness 7mm respectively at 20 DEG C after preaging 2 days, at 28 DEG C
Carry out 6 days heat preservation processes.After keeping the temperature process, then, aging in 7 days is carried out at 20 DEG C, obtains the chocolate of reference example 1.
(comparison reference example 1)
According to the formula of table 2, after mixed raw material, using conventional Chang Fangfa, roller fine grinding, refining is carried out, bottom material temperature is prepared
The chocolate bottom material (the 33 mass % of fat content of bottom material) for the melt liquid shape that degree is 37 DEG C.To the bottom material, while adding phase
For the fructose_glucose that bottom material is 4 mass % (being 1 mass % relative to bottom material as water) starch (25 mass % of moisture) and
It is that 0.45 mass % (is crystallized as β type StOSt, is relative to the grease in melt liquid shape chocolate bottom material relative to bottom material
0.48 mass %) the grease-contained seed content of only packet (in society, the Nisshin Oil Mills, Ltd make), be dispersed with stirring 10 at 37 DEG C
Minute.Later, chocolate bottom material is filled in shaping mould.At 10 DEG C after cooled and solidified 15 minutes, by chocolate from shaping mould
Removing.By the chocolate of resulting thickness 7mm respectively at 20 DEG C after preaging 2 days, 6 days heat preservation processes are carried out at 28 DEG C.
After keeping the temperature process, next, carrying out aging in 7 days at 20 DEG C, the chocolate of comparison reference example 1 is obtained.
The viscosity of the chocolate bottom material of addition fructose_glucose slurry front and back is measured.In addition, skilful after cooled and solidified
Gram force is carried out from the evaluation of molding moulding/demoulding according to benchmark identical with [evaluation 1 of chocolate].In addition, temperature adjustment (preaging,
Heat preservation process and aging) after chocolate heat-resistant shape retention evaluation, the immersion test in n-hexane and resistance to frosting test press
It is carried out according to benchmark identical with [evaluation 1 of chocolate].The results are shown in Table 5.
Table 5
[manufacture and evaluation 4 of non-temperature-adjusting type chocolate]
According to the formula of table 6, after mixed raw material, using conventional method, roller fine grinding, refining is carried out, bottom material temperature is prepared
For the chocolate bottom material (the 33 mass % of fat content of bottom material) of 40 DEG C of melt liquid shape.To the bottom material, 1.4 mass % are added
Embodiment 1 water-in-oil emulsion, be dispersed with stirring at 40 DEG C 20 minutes.Later, chocolate bottom material is filled in molding
Mould.At 10 DEG C after cooled and solidified 15 minutes, chocolate is removed from shaping mould.By the chocolate of resulting thickness 7mm 20
Aging 7 days at DEG C, obtain the chocolate of embodiment 11.
Chocolate after cooled and solidified comes from the evaluation of molding moulding/demoulding according to benchmark identical with [evaluation 1 of chocolate]
It carries out.In addition, immersion test of the chocolate after aging in n-hexane is come according to benchmark identical with [evaluation 1 of chocolate]
It carries out.The results are shown in Table 7.
Table 6
Table 7
It confirms water-in-oil emulsion of the invention and can be used for the sugared skeleton of non-temperature-adjusting type chocolate and formed.
Claims (11)
1. a kind of water-in-oil emulsion contains the water of 50~80 mass % and the grease with β type XOX crystallization,
Wherein, X, O and XOX refer to following meanings,
X: the saturated fatty acid of 16 or more carbon atom number,
O: oleic acid,
XOX: X is bonded at 1 of glycerol and 3 and is bonded with triglycerides made of O at 2.
2. water-in-oil emulsion according to claim 1, wherein shared in the grease with β type XOX crystallization
, total content that the content of XOX is 20~60 mass %, XU2 and U3 be 40~80 mass %,
Wherein, U, XU2 and U3 refer to following meanings,
U: the unsaturated fatty acid of 16 or more carbon atom number,
XU2: being bonded with triglycerides made of the X of 1 molecule and the U of 2 molecules on glycerol,
U3: triglycerides made of the U of 3 molecules is bonded on glycerol.
3. water-in-oil emulsion according to claim 1 or 2, wherein be condensed ricinoleate ester containing polyglycereol.
4. water-in-oil emulsion described in any one of claim 1 to 3, wherein contain thickening polysaccharide.
5. a kind of manufacturing method of water-in-oil emulsion according to any one of claims 1 to 4 comprising: by water and contain
The grease emulsifying for having XOX is the process of water-in-oil type；And by resulting emulsion carry out temperature adjustment process.
6. a kind of manufacturing method of heat resistance chocolate comprising addition has β type in the chocolate bottom material of melt liquid shape
The process of the water-in-oil emulsion of XOX crystallization,
Wherein, X, O and XOX refer to following meanings,
X: the saturated fatty acid of 16 or more carbon atom number,
O: oleic acid,
XOX: X is bonded at 1 of glycerol and 3 and is bonded with triglycerides made of O at 2.
7. the manufacturing method of heat resistance chocolate according to claim 6, wherein the chocolate base of the melt liquid shape
The StOSt content of grease contained in material is 24~70 mass %,
Wherein, StOSt refers to following meanings,
StOSt:1,3- distearyl -2- oleoyl glycerol.
8. the manufacturing method of heat resistance chocolate according to claim 6 or 7, wherein add the water-in-oil emulsion
The temperature of object, the described melt liquid shape chocolate bottom material is 32~40 DEG C.
9. the manufacturing method of heat resistance chocolate according to any one of claim 6~8, wherein further include adding
The bottom material temperature of the chocolate bottom material kept in 32~40 DEG C after the process of the water-in-oil emulsion 10 minutes with
On holding process.
10. the manufacturing method of heat resistance chocolate according to any one of claim 6~9, wherein further include adding
The process of chocolate bottom material described in chocolate and cooled and solidified in order to obtain after the process of the water-in-oil emulsion.
11. the manufacturing method of heat resistance chocolate according to claim 10, wherein further include in the cooled and solidified work
The heat preservation process of chocolate described in isothermal holding after sequence.
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| JP2016-162135 | 2016-08-22 | ||
| JP2016162135 | 2016-08-22 | ||
| PCT/JP2017/029519 WO2018037987A1 (en) | 2016-08-22 | 2017-08-17 | Water-in-oil-type emulsion |
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| JP (2) | JP6359211B1 (en) |
| CN (1) | CN109640678B (en) |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5160760A (en) * | 1989-04-15 | 1992-11-03 | Lotte Company Limited | Heat-resistant chocolate and a method for producing it |
| US20070048431A1 (en) * | 2005-08-31 | 2007-03-01 | Budwig Christopher E | Emulsions for confectionery applications |
| CN105873446A (en) * | 2013-12-19 | 2016-08-17 | 日清奥利友集团株式会社 | Fat |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE5226T1 (en) * | 1980-01-30 | 1983-11-15 | Battelle Memorial Institute | CHOCOLATE COMPOSITION FOR THE MANUFACTURE OF HEAT-RESISTANT CHOCOLATE PRODUCTS, METHOD FOR THEIR MANUFACTURE AND THEIR PROCESSING INTO FOOD PRODUCTS. |
| WO2014003079A1 (en) * | 2012-06-27 | 2014-01-03 | 日清オイリオグループ株式会社 | Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating |
| MY163239A (en) * | 2014-09-24 | 2017-08-30 | The Nissan Oillio Group Ltd | Heat-resistant chocolate and method for manufacturing the same |
-
2017
- 2017-08-17 WO PCT/JP2017/029519 patent/WO2018037987A1/en active Application Filing
- 2017-08-17 MY MYPI2019000848A patent/MY173497A/en unknown
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5160760A (en) * | 1989-04-15 | 1992-11-03 | Lotte Company Limited | Heat-resistant chocolate and a method for producing it |
| US20070048431A1 (en) * | 2005-08-31 | 2007-03-01 | Budwig Christopher E | Emulsions for confectionery applications |
| CN105873446A (en) * | 2013-12-19 | 2016-08-17 | 日清奥利友集团株式会社 | Fat |
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