CN110049683A - Chocolate - Google Patents

Abstract

The issue of the present invention is to provide by using low-melting grease and with soft mouthfeel and with the chocolate and its manufacturing method of heat resistance.The present invention is a kind of chocolate, it is the chocolate comprising grease and carbohydrate, the chocolate has the heat-resistant shape retention of the fusing point of the grease or more, and the content of the triglycerides for adding up to 22~46 of shared, composition fatty acid residue carbon atom number is 25~80 mass % in the grease.The present invention is also a kind of chocolate, and the content of the triglycerides for adding up to 32~40 of shared, composition fatty acid residue carbon atom number is 20~70 mass % in the grease.

Description

Chocolate

Technical field

The present invention relates to a kind of heat resistance chocolate and its manufacturing methods.

Background technique

As the example for the method for assigning heat resistance to chocolate, can enumerate: cooperation has dystectic in chocolate The method of grease, the method for increasing chocolaty solid component (reducing lubricant component) are lacked by mixing in chocolate bottom material The water of amount and the method for forming the skeleton of granulated sugar.But since cooperation has dystectic grease, thus make chocolate in mouth Mouthfeel when thawing is significantly deteriorated.Due to increasing chocolaty solid component, thus damage the taste of chocolate.In contrast, Being formed for granulated sugar skeleton inside chocolate can be under the premise of not damaging the mouthfeel and taste when melting in mouth to skilful Gram force assigns heat resistance.Moreover, chocolate can also be tieed up even if environment temperature reaches the fusing point of grease contained in chocolate or more Hold shape.Therefore, by using the grease with low melting point, so as to assign soft mouthfeel to chocolate, while also can Realize resistance to thermalization.However, the rising of viscosity can be caused by mixing a small amount of water in chocolate bottom material.Therefore, productivity reduces.

In order to inhibit the viscosity of above-mentioned chocolate bottom material to rise, it is known to mix the side of glycerol or D-sorbite instead of water Method (such as US6488979), the method (such as US6165540) for mixing water-in-oil emulsion etc..However, even if utilizing these Method also can still make viscosity rising become larger, it is difficult to carry out industrial production.

Existing technical literature

Patent document

Patent document 1:US6488979

Patent document 2:US6165540

Summary of the invention

Subject to be solved by the invention

Therefore, it is desirable to develop the chocolate base that viscosity can be inhibited to rise adding a small amount of water in chocolate bottom material Material and chocolate using the grease of low melting point with heat resistance.

The issue of the present invention is to provide with soft mouthfeel and have resistance to by using the grease with low melting point Hot chocolate and its manufacturing method.

Means for solving the problems

The inventors of the present invention have made intensive studies in order to solve the above problems.The result found that if in order to reduce fusing point And cooperate liquid oil in the grease contained by chocolate, then cause viscosity to significantly rise because of the addition of a small amount of water, however, if Cooperate the triglycerides that the total carbon atom number of specific quantity is 22~46 in grease, is then able to suppress viscosity rising.It is as a result, so that complete At the present invention.

That is, the present invention provides following technical scheme.

(1) a kind of chocolate, is the chocolate comprising grease and carbohydrate, and the chocolate has the fusing point of above-mentioned grease Above heat-resistant shape retention, carbon atom number shared, that constitute fatty acid residue adds up to 22~46 in above-mentioned grease The content of triglycerides is 25~80 mass %.

(2) according to the chocolate of (1), wherein shared, composition fatty acid residue the carbon atom number in above-mentioned grease The content for adding up to 32~40 triglycerides is 15~65 mass %.

(3) according to the chocolate of (1) or (2), wherein the solid fats content (SFC) of above-mentioned grease is 10 at 10 DEG C ~50%, it is 5~40% at 20 DEG C, and be 0~10% at 30 DEG C.

(4) according to the chocolate of any one of (1)~(3), wherein the content of water is 0.8~3 mass %.

(5) according to the chocolate of any one of (1)~(4), in the state being calcined.

(6) according to the chocolate of any one of (1)~(4), in the state beaten.

(7) manufacturing method of the chocolate of any one of a kind of (1)~(4), with the addition of water in manufacturing process Dispersion step.

Invention effect

According to the present invention it is possible to provide by using the grease with low melting point and with soft mouthfeel and with heat-resisting The chocolate and its manufacturing method of property.

Specific embodiment

In the present invention, it is (national skilful to be not exposed to " fair competi-tion rules related with the mark of chocolate-like " for chocolate Gram force industry arm's length transaction consultation meeting) so regulation on defined restriction.Chocolate of the invention can be with edible oil and fat and sugar Class is main material and cocoa ingredient (cocoa mass, cocoa power etc.), dairy products, fragrance, emulsifier is added as needed etc..This hair Bright chocolate passes through one of the process (mixed processes, micronized process, refining procedure, cooling process etc.) of manufacture chocolate Point or all manufacture.In addition, chocolate of the invention also includes white chocolate, colour in addition to dark chocolate bar, milk chocolate Chocolate.

Chocolate of the invention contains the grease of 28~44 mass %.Here, grease is removed as oil joined together by raw material Also comprising grease (cocoa butter, butterfat etc.) contained by the raw material such as cocoa mass, cocoa power, whole milk powder other than rouge.For example, cocoa Grease (cocoa butter) content of block is about 55 mass % (oil content 0.55), and grease (cocoa butter) content of cocoa power is about 11 matter It measures % (oil content 0.11), grease (butterfat) content of whole milk powder is about 25 mass % (oil content 0.25).Contained by chocolate The content of grease be by the use level (quality %) of each raw material contained by chocolate multiplied by the total of the resulting value of oil content Value.The fat content of chocolate of the invention is preferably 30~40 mass %, more preferably 31~38 mass %, further preferably For 32~36 mass %.If the fat content of chocolate of the invention is within the above range, the sugar of chocolate easy to form Skeleton.

Grease contained by chocolate of the invention contains the carbon atom number of the composition fatty acid residue of 25~80 mass % Add up to 22~46 triglycerides.Here, the adding up to for carbon atom number for constituting fatty acid residue forms ester in triglycerides The aggregate value of the carbon atom number of 3 fatty acid of key.For example, laurin is that 36,1,3- bis- palmitinic acid -2- oleic acid is sweet Grease is 50.Shared, composition fatty acid residue carbon atom number adds up in the grease contained by chocolate of the invention The content of 22~46 triglycerides (also being indicated as C22~46TG below) is preferably 35~75 mass %, more preferably 40~ 70 mass %, further preferably 43~67 mass %.If constitute the carbon atom number of fatty acid residue adds up to 22~46 Within the above range, then chocolate has soft chewing mouthfeel to the content of triglycerides, and can inhibit to be explained later Because in chocolate bottom material add water caused by bottom material viscosity rising.It is explained, in the present invention, chocolate bottom material is Refer to the state of the last stage of the chocolate finally solidified, it is synonymous with the chocolate for the melt liquid state being explained later.

Grease contained by chocolate of the invention preferably comprises the carbon atom of the composition fatty acid residue of 15~65 mass % Several triglycerides (also being indicated as C32~40TG below) for adding up to 32~40.The content of C32~40TG is more preferably 20~ 60 mass %, further preferably 25~56 mass % are still more preferably 30~53 mass %.If constituting fatty acid residue Carbon atom number the triglycerides for adding up to 32~40 content within the above range, then can more effectively inhibit hereinafter Explanation because in chocolate bottom material add water caused by bottom material viscosity rising.

In order to make in the grease contained by chocolate of the invention the carbon atom number of shared, above-mentioned composition fatty acid residue The triglycerides for adding up to 22~46 content be 25~80 mass %, also using selected from laurel system grease, laurel system ester hand over It changes oil the raw material of the grease as chocolate of one or more of rouge, MCT, MLCT, butterfat etc..

Above-mentioned laurel system grease is that shared lauric content in the composition fatty acid total amount of grease is 30 mass % Above grease.As the example of laurel system grease, coconut oil can be enumerated, palm-kernel oil, babassu oil, they point is mentioned and is obtained To palm kernel liquid oil, palm kernel tristerin equal part mentions oil, they individually carried out ester-exchanged oil obtained by transesterifications Rouge and their fixed oil.Above-mentioned point mention, transesterification, hardening can carry out repeatedly in any combination.Laurel system grease can It is one kind or two or more to use.The content of shared laurel system grease is preferably 10 in the grease contained by chocolate of the invention ~60 mass %, more preferably 20~55 mass %, further preferably 30~50 mass %.Laurel system grease can also be suitble to The supply source of the triglycerides for adding up to 32~40 of carbon atom number as above-mentioned composition fatty acid residue come using.

Above-mentioned laurel system transesterification grease is by the miscella comprising above-mentioned laurel system grease and non-lauric system grease Grease obtained from rouge application transesterification.Here, non-lauric system grease is the carbon atom number in the composition fatty acid total amount of grease 16 or more fatty acid is more than the grease of 90 mass %.As an example, rapeseed oil, high erucic acid rapeseed oil, soya-bean oil, corn can be enumerated Oil, safflower oil, continuous seed oil, sunflower oil, cocoa butter, shea butter, sal tree rouge, palm oil etc. and they are hydrogenated Grease afterwards.In laurel system transesterification grease, the laurel system grease and non-lauric system grease of the raw oil material as transesterification Compound lard mixing ratio by quality ratio be preferably 20:80~80:20, more preferably 30:70~70:30, further it is excellent It is selected as 40:60~60:40.

It is 10 mass % in the lauric content shared in fatty acid total amount that constitutes of above-mentioned laurel system transesterification grease (preferably 15~45 mass %) above.About laurel system transesterification grease, if carrying out transesterification process, can be handed in ester The front and back for changing processing carries out single or what is be repeated as many times the working processes such as point proposes, hydrogenates.The iodine number of laurel system transesterification grease is excellent It is selected as 0~80, more preferably 20~60, further preferably 30~50.1 kind or 2 can be used in chocolate of the invention Kind or more laurel system transesterification grease.

Above-mentioned MCT is the abbreviation of MCT Oil.MCT Oil is the carbon atom number of 3 molecules 6~10 fatty acid, that is, medium chain fatty acid (M) and the glycerol of 1 molecule form triglycerides (MMM) obtained by ester bond.MMM this 3 A fatty acid (M) can be all identical, or different fatty acid.In turn, MMM may be a variety of different compounds Mixture.As the example of such mixture, the mixture of three decoyl glycerol and three caprinoyl glycerol can be enumerated.M is preferably straight The saturated fatty acid of chain.Possessed by MCT used in the present invention composition fatty acid total amount in, preferably 95 mass % with On composition fatty acid be sad (carbon atom number 8) and/or capric acid (carbon atom number 10).In addition, in MCT used in the present invention In contained composition fatty acid total amount, the mass ratio of octanoic acid and capric acid is preferably 100:0~0:100, and more preferably 80:20~ 20:80.

Known method can be used to manufacture in above-mentioned MCT.For example, by by the fatty acid of carbon atom number 6~10 120~180 DEG C are heated to glycerol, and makes its dehydrating condensation, so as to manufacture MCT.The condensation reaction is preferably under reduced pressure It carries out.Catalyst can be used in above-mentioned condensation reaction.But above-mentioned condensation reaction preferably carries out under no catalyst.

Above-mentioned MLCT is the abbreviation of middle chain fatty acid triglycerides.Middle chain fatty acid triglycerides are at least 1 molecules Medium chain fatty acid (M) and at least 1 molecule 12 or more carbon atom number long chain fatty acids (L) and 1 molecule glycerol formed ester Triglycerides obtained by key.L is preferably carbon atom number 16~22, more preferably carbon atom number 16~18.L is preferably the full of straight chain And fatty acid.

Same as MCT, above-mentioned MLCT can use Lipase absobed to prepare.MLCT can also be by by MCT and the above-mentioned non-moon The compound lard of osmanthus system grease carries out transesterification to prepare.MLCT used in the present invention is preferably MCT and non-lauric system oil Rouge is according to the compound lard being obtained by mixing by quality ratio for the ratio of 10:90~90:10 (more preferable 20:80~80:20) Transesterification grease.The method of transesterification is not particularly limited.For example, as long as transesterification is utilized using sodium methoxide as the chemistry of catalyst Property transesterification or the method that is usually carried out using lipase preparation as enzyme transesterification of catalyst etc. carry out.

Above-mentioned butterfat is the grease from cream, also includes its processed goods.More specifically, it can enumerate: butter, butter (butter oil) or they point mention oil, the fermentation material for point mentioning oil, fermentation butter, fermentation butter or they point mention oil etc.. It, can be arbitrarily using one kind or two or more in them as the raw material of chocolate of the invention.In addition, as chocolate Raw material and the whole milk powder that uses contained by butterfat can be used as above-mentioned butterfat to apply.

The preferred embodiment of chocolate according to the present invention, by using selected from above-mentioned, laurel system grease, laurel system The raw material of one or more of transesterification grease, MCT, MLCT, butterfat etc. as chocolate of the invention, so as to so that skilful The glycerol three for adding up to 22~46 of the carbon atom number of composition fatty acid residue in the grease of gram force containing 25~80 mass % Ester.Thus, it is possible to inhibit to be explained later because the bottom material viscosity caused by the addition of the water in chocolate bottom material rising.

Soft mouthfeel, chocolate of the invention can contain unthickened fuel in order to obtain.Contained by chocolate of the invention Grease in the content of shared unthickened fuel be preferably 10~45 mass %, more preferably 15~40 mass %, further preferably For 20~40 mass %.Be explained, here, unthickened fuel in above-mentioned non-lauric system grease constitute fatty acid total amount in institute The content of the unsaturated fatty acid accounted for is the grease of 70 mass % or more (preferably 80 mass % or more).

In addition, soft mouthfeel in order to obtain, the solid fats content of grease contained by chocolate of the invention is (below It is expressed as SFC) it is 10~50% preferably at 10 DEG C, is 5~40% at 20 DEG C and is 0~10% at 30 DEG C, it is more excellent It is selected at 10 DEG C as 15~45%, is 10~35% at 20 DEG C and is 0~5% at 30 DEG C, further preferably at 10 DEG C It is down 20~40%, is 13~27% at 20 DEG C and is 0~5% at 30 DEG C.

In the present invention, the composition fatty acid of grease can for example be measured according to AOCS Ce1f-96.In addition, grease Triglycerides for example can (JAOCS, vol70,11,1111-1114 (1993) be measured according to gas chromatography.In addition, grease SFC (%) (can pass through according to IUPAC method 2.150Solid Content determination in Fats by NMR Solid component content in NMR measurement fat) it measures.

Since the continuous phase of chocolate is grease, the fat content of chocolate assigns very the viscosity of chocolate bottom material Big influence.Fat content in chocolate is more, and viscosity is lower, can more mitigate what the viscosity generated by the addition of water rose It influences.But the fat content in chocolate is more, sugared ratio more reduces, and sugared skeleton structure becomes more crisp, exist make it is made A possibility that heat resistance for the chocolate made reduces.On the other hand, if make 30 mass % of fat content hereinafter, if chocolate base The viscosity of material is got higher, because water addition caused by viscosity rise influence it is also bigger.Accordingly, there exist the places made when manufacturing chocolate A possibility that rationality reduces.Reducing for such treatability can be by cooperating the emulsifier with visbreaking effect in chocolate (lecithin, polyglycereol condensation ricinoleate (PGPR) etc.) and obtain a degree of inhibition.Emulsification with visbreaking effect The use level of agent adjusts in the way of being 0.2~1 mass % by shared ratio in chocolate.With visbreaking effect Emulsifier be preferably lecithin and PGPR.Lecithin and PGPR are preferably used together with mass ratio 4:6~8:2.

Since chocolate of the invention forms sugared skeleton, even if environment temperature is more than the molten of grease contained by chocolate Shape avalanche (having conformality) will not occur in the state of standing for point.Chocolate of the invention is at least in environment temperature For grease contained by chocolate fusing point, preferably+4 DEG C, more preferably+7 DEG C, further preferably have in the range of+10 DEG C and protect Shape.For example, if the fusing point of grease contained by chocolate be 26 DEG C, chocolate at least until preferably 30 DEG C (+4 DEG C), more It is preferred that 33 DEG C (+7 DEG C), the environment temperature of further preferred 36 DEG C (+10 DEG C) there is conformality.

Carbohydrate contained by chocolate of the invention contributes to form the sugared skeleton in chocolate.It, can as the example of carbohydrate Enumerate granulated sugar (sucrose), lactose, glucose, maltose, oligosaccharide, oligofructose, soyabean oligosaccharides, galactooligosaccharide, oligomeric Lactulose, enzymatic conversion syrup, reduction shallow lake Icing Sugar compound, isomerization liquid sugar, sucrose combination syrup, honey, is gone back palatinose-oligosaccharides It is raw sugar polydextrose, gossypose, lactulose, reduction lactose, D-sorbite, xylose, xylitol, maltitol, erythritol, sweet Reveal sugar alcohol, trehalose etc..In addition, carbohydrate can be sugar alcohol.The content of carbohydrate contained by chocolate of the invention is preferably 20~ 70 mass %, more preferably 30~65 mass %, further preferably 35~60 mass %.

Chocolate of the invention preferably comprises the sucrose of 30~58 mass % as one of carbohydrate.Chocolate institute of the invention The sucrose contained is one of the important component to form sugared skeleton.Sucrose suitably use powder will be made as the granulated sugar of the crystallization of sucrose and The Icing Sugar obtained.The content of sucrose contained by chocolate of the invention is preferably 32~54 mass %, more preferably 34~50 matter Measure %.If the content of sucrose contained by chocolate of the invention is within the above range, the sugar bone easy to form in chocolate Frame.

Chocolate of the invention preferably comprises the lactose of 1~20 mass % as one of carbohydrate.By containing lactose, thus The intensity of the sugared skeleton of chocolate can be improved.Lactose is preferably crystalline material, and is preferably cooperated in the form of crystallization. Commercially available lactose is largely crystalline material.The crystallization of lactose can be alpha-lactose, or beta lactose.Alpha-lactose can be Acid anhydride, or monohydrate.The content of lactose contained by chocolate of the invention is more preferably 2~18 mass %, further Preferably 3~16 mass %.It is explained, whether lactose is that crystalline material can be confirmed by powder x-ray diffraction.

Chocolate of the invention can also cooperate the raw material generally used in chocolate in addition to grease and carbohydrate. It can be mentioned, for example: cocoa mass, cocoa power, dairy products (milk solids class etc.), emulsifier, fragrance, pigment etc.；And starch, perfume (or spice) The various food materials such as the various powdery types at carbohydrate, thermosetting property albumen, strawberry powder or matcha powder end etc or various food additives Add object.

Chocolate of the invention preferably comprises milk powder.As long as powder of the milk powder used in the present invention from cream, then There is no particular restriction.As an example, whole milk powder, skimmed milk power, whey powder, dry cream, buttermilk powder can be enumerated.Milk powder can select It selects using one kind or two or more.In particular, preferably comprise whole milk powder, skimmed milk power, whey powder, more preferably comprising whole milk powder, Skimmed milk power.Milk powder used in chocolate of the invention further preferably passes through spray dryer as foregoing illustrative milk powder Deng spray drying manufacture.The dry milk concentration of chocolate of the invention is preferably 4~32 mass %, more preferably 8~28 matter Measure %, further preferably 12~24 mass %.If the content of milk powder contained by chocolate of the invention is within the above range, Then chocolate has good flavor and conformality.

Chocolate of the invention is by the inclusion of a small amount of water, thus sugar skeleton easy to form.However, that is such as explained later Sample, if adding a small amount of water in the chocolate of melt liquid state, the viscosity of chocolate bottom material rises significantly.The present invention The water content of chocolate be preferably 0.8~3 mass %, more preferably 0.9~2.5 mass %, further preferably 1.0~ 2.0 mass %.

Chocolate of the invention can by conventionally carry out the raw material such as grease, carbohydrate and milk powder mixing, It is manufactured based on micronized, refining treatment as needed of roller fine grinding etc. etc..In the case where carrying out refining treatment, at refining Heating in reason carries out at preferably 40~60 DEG C in the way of the flavor for not damaging chocolate.It is explained, in the present invention Manufacturing method in, process and processing with identical meaning come using.

In the manufacturing method of chocolate of the invention, in order to adjust the moisture (water content) of chocolate, tool can be used The hydrous material or bibulous material etc. for having water are as raw material.In addition, the system of the chocolate in melt liquid state Make the process ([process of addition water] below) that can have addition water and disperse it.

In order to form sugared skeleton, the manufacture of chocolate of the invention, which preferably has, to be added a small amount of water in advance and makes its dispersion Process.Hereinafter, being illustrated to an example for the method for forming sugared skeleton.The manufacture of chocolate with sugared skeleton preferably has Addition water and the process (water addition process) for dispersing it in the chocolate (chocolate bottom material) in melt liquid state.It gives With explanation, melt liquid state refers to the state that the grease in chocolate is melted.

The temperature of the chocolate in melt liquid state in the process of addition water is preferably 30~60 DEG C, more preferably It is 35~50 DEG C, further preferably 35~45 DEG C.If the chocolate in melt liquid state in the process of addition water Temperature within the above range, then can add water under the premise of not damaging the flavor of chocolate and make its dispersion.Added As long as the amount of the water added is appropriately configured in the way of 0.8~3 mass % of water content for making chocolate.As base Standard, relative to 100 mass parts of chocolate of melt liquid state, preferably 0.5~2 mass parts, more preferably 0.5~1.5 matter Measure part.It is explained, the water content of chocolate can conventionally use constant pressure and dry Subtraction method or Karl-Fischer Moisture teller measures.

Addition water process in added water can be only water, or simultaneously containing water and than water at The composition (hereinafter, such composition is referred to as " aqueous material ") divided.The added water in the process of addition water, even if adding Dosage is identical, and the speed that the viscosity of the chocolate of melt liquid state rises may also be because of the difference of the ingredient added together with water And it changes.Specifically, if only adding water or adding the high aqueous material (fruit juice, milk etc.) of content of water, chalk The viscosity of power sharp rises.On the other hand, if the addition aqueous material such as liquid glucose or protein liquid, the viscosity of chocolate is relatively slowly Rise.If viscosity sharp rises, water cannot be sufficiently dispersed in the chocolate of melt liquid state, therefore in addition water Process in added water be particularly preferably the aqueous material such as syrup or protein liquid.

As liquid glucose, can enumerate comprising fructose, glucose, sucrose, maltose, oligosaccharide etc. sugar and water reduction syrup or The solution such as pyroglutamate liquid sugar, D-sorbitol solution.As protein liquid, comprising albumen and water, blending albumen, dense can be enumerated Contract cream, whipped cream etc..The content of water contained by liquid glucose or protein liquid is preferably 10~90 mass % relative to solution entirety, more excellent It is selected as 10~50 mass %.In the case where adding water in the form of aqueous material in the process for adding water, as long as additive amount By relative to the amount of the water of the chocolate of melt liquid state be above-mentioned range in the way of be added.

The temperature of the water used in the process of addition water or aqueous material, the preferably molten liquid with addition water or aqueous material The temperature of the chocolate of body state is same degree.If doing so, the temperature of the chocolate of melt liquid state is kept permanent It is fixed, it is easy to be uniformly dispersed water or aqueous material.Stirring etc. can be passed through after the chocolate for adding water to melt liquid state It is evenly dispersed into water in chocolate.

The chocolate of melt liquid state after adding the process of water, can be cooled solidification.By the process, may be used To effectively manufacture solid chocolate by melt liquid state.

The cooled and solidified method of chocolate of the invention is not particularly limited.As long as according to mold moulded chocolates or to food Chocolate as the cladding chocolate of product suitably select.The chocolate of melt liquid state can for example lead to Cold wind in supercooling tunnel (cooling tunnel) 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.

It, can be on any opportunity before and after the process of above-mentioned addition water in the case where chocolate is the chocolate of tempering type Carry out temperature adjustment processing or seeding processing.

Above-mentioned temperature adjustment processing is to make the operation of the nuclei of crystallization of the chocolate generation stable crystalline in melt liquid state.Tool For body, for example, the known chocolate melted at 40~50 DEG C product temperature be down to after 27~28 DEG C or so be heated up to 29 again~ 31 DEG C or so of operation.Temperature adjustment processing preferably carries out before the process of addition water.

The processing of above-mentioned seeding is seed content that the nuclei of crystallization used as stable crystalline function instead of temperature adjustment processing Make the processing that the nuclei of crystallization of stable crystalline are generated in the chocolate in melt liquid state.It is same as temperature adjustment processing, at seeding Reason is carried out to make the grease in chocolate be frozen into the stable crystalline of V-type.

In the case where carrying out seeding processing, the sequence of the process of seeding processing and addition water can make any one formerly. Alternatively, it is also possible to the process for carrying out the addition of seed content simultaneously and adding water.I.e., it is possible to seed content and water are added to simultaneously molten Melt in the chocolate of liquid condition.

It, can be further using " curing step " for carrying out " isothermal holding " to the chocolate after cooled and solidified.At heat preservation Reason for by the chocolate after cooled and solidified preferably 16~28 DEG C, it is 18~24 DEG C more preferable at keep the temperature preferably 6 hours or more, it is more excellent Select 12~480 hours, further preferred processing in 24~360 hours.By implementing isothermal holding, so as to so that in chocolate Sugared skeleton it is stronger.

Chocolate involved in the preferred embodiment of the present invention has low melting point and soft mouthfeel, and has good Heat resistance, therefore can be in all chocolates on the way using.Such as it can be with the chocolate by molding or cutting The form of block is directly edible.Further, it is also possible to for bakery such as bread, cake, western-style cake, bake cake, sweet tea sweet tea In circle and puff.That is, chocolate of the invention can with compound bakery, coating material, fillings material or be mixed into bottom material The forms such as chocolate crumb carry out molding, cutting, whipping etc. and reuse.

In addition, the chocolate as involved in the preferred embodiment of the present invention has sugared skeleton, even if being roasted It burns, is also not easy to burn and collapse, baking chocolate can be simply manufactured.Such as in the case where being roasted with baking oven, the present invention Chocolate preferably 110~240 DEG C, it is 120~200 DEG C more preferable at roast preferably 1~11 minute, it is 2~5 minutes more preferable.

Embodiment

Next, illustrating the present invention using embodiment.But the present invention and it is not limited to the examples restriction.

(analysis method)

(1) triglycerides

Triglycerides the total carbon atom number of fatty acid (constitute) analysis and utilization of grease according to gas chromatography (JAOCS, Vol70,11,1111-1114 (1993)) method measure.

(2) viscosity of chocolate bottom material

The viscosity (unit: cps) of chocolate bottom material is measured using BH type viscosimeter (Dong Ji industry companies system).That is, will The rotor of No.6 is set as revolving speed 4rpm.Then, it in the chocolate of temperature adjustment to measuring temperature, rotates rotor 3 times, then reads Access value.Read numerical value acquires viscosity multiplied by electrode coefficient (2500).

(3) moisture of chocolate

The moisture (water content) of chocolate is conventionally measured using constant pressure and dry Subtraction method.

(4) fusing point of grease contained by chocolate

The fusing point of grease is measured according to Japan oiling association standard methods for the analysis of fats oils and related materials 2.2.4.2-2013.

(5) solid fats content of the grease in chocolate

The SFC of grease comes according to IUPAC method 2.150Solid Content determination in Fats by NMR Measurement.That is, the temperature adjustment of oil sample carries out in the following way.After melting grease completely at 60 DEG C, kept at 10 DEG C 60 minutes.It is kept for 72 hours at 20 DEG C again.Later, after being kept for 30 minutes under each measuring temperature, solid fats content is measured.

(preparation of grease)

As grease used in chocolate, following grease is prepared.

HOSO: high oleic sunflower oil (is made) in 83 mass % of oleic acid content, society, the Nisshin Oil Mills, Ltd

FHPKS: extremely hardening palmkernel stearin acid glyceride (56 mass % of lauric acid content, the day clear friendly strain formula of benefit difficult to understand It is made in society, commercial firm)

CNO: coconut oil (47 mass % of lauric acid content, trade name: cochin oil, the Nisshin Oil Mills, Ltd's system)

MLCT: by the MCT of 50 mass parts, (constituting fatty acid is octanoic acid and capric acid, mass ratio 30:70, day clear benefit difficult to understand Made in friendly society, Co., Ltd.) and the extreme hardened rapeseed oil (day Qing Aoliyou society in system) of 50 mass parts mix, be with sodium methoxide Catalyst carries out random transesterification, thus obtains MLCT.

(preparation of chocolate bottom material)

The compound basis table 1 and table 2 of comparative example 1~4 and the chocolate of Examples 1 to 4.Using conventional method, mixed Thus conjunction, micronized, refining obtain the chocolate of melt liquid state.Then, chocolate bottom material is measured in the state of 44 DEG C Viscosity.It is added in the chocolate for being added to " having " of water in table relative to the chocolate at 44 DEG C being melt liquid state 100 mass parts are the liquid sugared (25 mass % of moisture) of the fructose_glucose of 4 mass parts and make its dispersion.Later, 10 are sufficiently stirred Minute, measure the viscosity of chocolate bottom material.Later, by the chocolate of melt liquid state at 10 DEG C cooled and solidified, at 20 DEG C It is lower to stand 14 days.The chocolate of comparative example 1~4 and Examples 1 to 4 is obtained as a result,.Each chocolate is measured using atmosphere pressure desiccation Moisture.In addition, extracting grease using hexane from each chocolate, measuring the SFC and fusing point of the grease.By chocolate bottom material The SFC of grease contained by viscosity, moisture and chocolate, fusing point measurement result is shown in table 1 and table 2 in.

(evaluation 1 of chocolate)

According to benchmark below, the comparative example 1~4 of above-mentioned preparation is synthetically had rated by 5 special professional group members And each chocolate of Examples 1 to 4 chewing mouthfeel and in mouth melt when mouthfeel.In addition, by comparative example 1~4 and implementing Each chocolate of example 1~4 is stood in 40 DEG C of thermostat, the shape avalanche (conformality) after confirmation 12 hours.Evaluation is tied Fruit is shown in table 1 and table 2 in.

(chewing mouthfeel)

◎: chewing mouthfeel is very soft

Zero: chewing mouthfeel is soft

△: common

▲: chewing mouthfeel is slightly hard

×: chewing mouthfeel is hard

(mouthfeel when melting in mouth)

◎: mouthfeel when melting in mouth is obvious and good

Zero: good mouthfeel when melting in mouth

△: common

▲: mouthfeel when melting in mouth is slightly poor

×: poor taste when melting in mouth

(conformality)

◎: original shape is kept

Zero: generally remaining original shape

▲: original shape omits avalanche

×: avalanche to the degree for not remaining original shape

[table 1]

Table 1

[table 2]

Table 2

(evaluation 2 of chocolate)

200 DEG C of baking oven of the comparative example 3 of above-mentioned preparation and the chocolate of embodiment 3 is roasted 2 minutes.Comparative example 3 Angle fusing occurs for chocolate and baking drop is obvious, and the chocolate of embodiment 3 maintains good shape.

(evaluation 3 of chocolate)

The comparative example 3 of above-mentioned preparation and the chocolate of embodiment 3 are kneaded using Hobart mixing machine (low speed: blender) It after 60 seconds, is fitted into bag of tying tight, squeezes out and extremely send on bottom material.Later, with sending bottom material faric.Compound send bottom material longitudinal for resulting To cutting, it is observed that being roasted 15 minutes in the state of by faric chocolate with 200 DEG C.As a result: the chalk of comparative example 3 Power is burnt down, and the chocolate of embodiment 3 with roast before during identical state is received into sends completely.

(evaluation 4 of chocolate)

The comparative example 3 of above-mentioned preparation and the chocolate of embodiment 3 are beaten using Hobart mixing machine (middling speed: whipper) 15 minutes, obtain chocolate cream.Compared with having used the cream of chocolate of comparative example 3, the chocolate of embodiment 3 has been used Good mouthfeel of cream when melting in mouth, and there is the flavor of good chocolate.

Claims (7)

1. a kind of chocolate, is the chocolate comprising grease and carbohydrate, the chocolate has the fusing point of the grease or more Heat-resistant shape retention, the glycerol for adding up to 22~46 of carbon atom number that is shared, constituting fatty acid residue in the grease The content of three esters is 25~80 mass %.

2. chocolate according to claim 1, wherein shared, composition fatty acid residue the carbon original in the grease The content of the triglycerides for adding up to 32~40 of subnumber is 15~65 mass %.

3. chocolate according to claim 1 or 2, wherein the solid fats content SFC of the grease is 10 at 10 DEG C ~50%, it is 5~40% at 20 DEG C, and be 0~10% at 30 DEG C.

4. chocolate described in any one of claim 1 to 3, wherein the content of water is 0.8~3 mass %.

5. chocolate according to any one of claims 1 to 4, in the state being calcined.

6. chocolate according to any one of claims 1 to 4, in the state beaten.

7. a kind of manufacturing method of chocolate according to any one of claims 1 to 4, the adding with water in manufacturing process Add dispersion step.