CN110312431A - 抑制异味产生的含有高度不饱和脂肪酸的巧克力类食品 - Google Patents
抑制异味产生的含有高度不饱和脂肪酸的巧克力类食品 Download PDFInfo
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- CN110312431A CN110312431A CN201880011846.1A CN201880011846A CN110312431A CN 110312431 A CN110312431 A CN 110312431A CN 201880011846 A CN201880011846 A CN 201880011846A CN 110312431 A CN110312431 A CN 110312431A
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- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
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- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Confectionery (AREA)
Abstract
本发明涉及一种包含含有高度不饱和脂肪酸的油脂的巧克力类食品，且课题在于提供一种抑制随时间经过的风味变化的巧克力类食品。发现通过在含有0.02质量％～10质量％的高度不饱和脂肪酸的巧克力类食品中，含有0.01质量％～1质量％的具有螯合作用的原料而抑制随时间经过的风味变化，从而完成了本发明。
Description
技术领域
本发明涉及一种抑制异味产生的含有高度不饱和脂肪酸的巧克力类食品。
背景技术
巧克力代表的巧克力类食品为深受儿童喜爱的食品。因此，通过在巧克力类食品中调配特定营养成分可使儿童合理地摄取所述营养成分。
二十二碳六烯酸(docosahexenoic acid，DHA)或二十二碳五烯酸(eicosapentaenoic acid，EPA)代表的高度不饱和脂肪酸为其生理性效果受到瞩目的原料。然而，高度不饱和脂肪酸容易氧化劣化，而多为难以调配至通常的食品中的情况。
专利文献1中，关于“一种巧克力组合物，其特征在于含有具有二十二碳五烯酸和/或二十二碳六烯酸的未经氢化处理的油脂、及儿茶素(catechin)类的至少一种”而有记载。
专利文献2中，关于“一种含有高度不饱和脂肪酸的食品，其特征在于含有如下皮膜化油脂：所述皮膜化油脂通过包含蛋白质或这些的盐、脂类、或这些的组合的可食性皮膜形成物质以实质上与外部气体阻断的方式对含有高度不饱和脂肪酸的油脂进行被覆而成，且为直径为2mm以下的粒子状”而有所记载。
现有技术文献
专利文献
专利文献1：日本专利特开平5-292885号公报
专利文献2：日本专利特开昭59-17949号公报
发明内容
发明所要解决的问题
本发明涉及一种包含含有高度不饱和脂肪酸的油脂的巧克力类食品，且课题在于提供一种抑制随时间经过的风味变化的巧克力类食品。
解决问题的技术手段
本发明人以解决课题为目标而进行了努力研究。
专利文献1中记载的方法中，认为也确认到一定程度的抑制随时间经过的变化的效果，但巧克力类食品的最佳食用期限(best-before date)比较长，因此要求更强力的效果。
专利文献2中记载的方法中，将高度不饱和脂肪酸制成胶囊状而添加，因此在巧克力类食品那样的重视融化口感的食品中，难以应用。
本发明人进行了努力研究，结果发现通过在含有0.02质量％～10质量％的高度不饱和脂肪酸的巧克力类食品中，含有0.01质量％～1质量％的具有螯合作用的原料而抑制随时间经过的风味变化，从而完成了本发明。
即，本发明涉及以下内容：
(1)一种巧克力类食品，其含有0.02质量％～10质量％的高度不饱和脂肪酸，且含有0.01质量％～1质量％的具有螯合作用的原料。
(2)根据(1)所述的巧克力类食品，其中具有螯合作用的原料为选自柠檬酸、乳铁蛋白(lactoferrin)、芸香苷(rutin)、没食子酸(gallic acid)、植酸(phytic acid)中的一种以上。
(3)一种抑制异味产生的法方法，其为巧克力类食品中的抑制异味产生的方法，所述巧克力类食品含有0.01质量％～1质量％的选自柠檬酸、乳铁蛋白、芸香苷、没食子酸、植酸中的一种以上的具有螯合作用的原料，且含有0.02质量％～10质量％的高度不饱和脂肪酸。
发明的效果
根据本发明，涉及一种包含含有高度不饱和脂肪酸的油脂的巧克力类食品，且可获得一种抑制随时间经过的风味变化的巧克力类食品。
具体实施方式
所谓本发明中所述的巧克力类食品，若列举一例，则巧克力类符合条件。尤其是，若将本技术应用于在低温下流通的冰淇淋涂挂用巧克力(chocolate for ice creamcoating)中，则其效果显著地显现而优选。
所谓本发明中所述的含有高度不饱和脂肪酸的油脂，为包含一种以上的高度不饱和脂肪酸作为其构成脂肪酸的油脂。此处所谓的高度不饱和脂肪酸，也被称为多价不饱和脂肪酸，为大量包含双键的脂肪酸的总称。具体而言，可列举DHA(二十二碳六烯酸)或EPA(二十二碳五烯酸)。再者，有时也将含有高度不饱和脂肪酸的油脂称为PUFA(多不饱和脂肪酸(polyunsaturated fatty acid))油。
在本发明的巧克力类食品中，必须以DHA与EPA的合计为0.02重量％～10重量％的方式包含含有高度不饱和脂肪酸的油脂，所述量理想的是0.2重量％～8重量％，进而理想的是1重量％～6重量％。通过包含适当量的含有高度不饱和脂肪酸的油脂，可期待其效果。
作为含有高度不饱和脂肪酸的油脂，可使用各种油脂。可代表性地列举鱼油。
另外，在使用时，理想的是使用实施有某些抗氧化处理的含有高度不饱和脂肪酸的油脂。例如，理想的是使用调配有如下抗氧化油脂组合物的含有高度不饱和脂肪酸的油脂，所述抗氧化油脂组合物是在水相中含有2.5重量％～65重量％的水溶性抗氧化剂，进而使以水相中的水溶性固体成分为合计18重量％～79重量％的方式添加糖类而成的水相1重量％～38重量％分散于油相中且含有水分0.5重量％～18重量％。
本发明中，在巧克力类食品中必须含有0.01质量％～1质量％的具有螯合作用的原料，所述量更理想的是0.05质量％～0.7质量％，进而理想的是0.07质量％～0.5质量％。通过含有适当量的具有螯合作用的原料，可在包含含有高度不饱和脂肪酸的油脂的巧克力类食品中抑制其随时间经过的风味变化。
本发明中，作为具有螯合作用的原料，可例示柠檬酸、乳铁蛋白、芸香苷、没食子酸、植酸。其中，更理想的是柠檬酸、没食子酸、植酸，进而理想的是柠檬酸、植酸。通过使用理想的具有螯合作用的原料，可在包含含有高度不饱和脂肪酸的油脂的巧克力类食品中抑制其随时间经过的风味变化。
本发明的巧克力类食品中，除了所述以外，也可在不对本发明的效果造成影响的范围内适宜地使用巧克力类食品的制造中通常使用的各种原材料。
以下，记载实施例。
实施例
ο研究1
按照表1的配方制备冰淇淋涂挂用巧克力。制备方法是按照“○冰淇淋涂挂用巧克力的制备方法”。
按照“○冰淇淋涂挂用巧克力的评价方法”对所获得的样品进行评价。
将结果示于表2中。
表1配方
(配方的单位为质量％)
·植物油脂使用在作为超级棕榈油(super palm olein)的不二制油股份有限公司制造的“帕慕艾斯(PalmS)10”中以EPA与DHA的合计在冰淇淋涂挂用巧克力中为2.8质量％的方式混合包含EPA与DHA的油脂而成者。
·包含EPA与DHA的油脂使用追加调配有抗氧化油脂组合物者，所述抗氧化油脂组合物在包含油溶性乳化剂的油相81质量％中微分散有含有合计为58质量％的维生素C、儿茶素、砂糖的水相19质量％。
ο冰淇淋涂挂用巧克力的制备方法
1按照配方表混合卵磷脂及植物油脂的一部分以外的原材料。
2利用辊精制机(roll refiner)进行微粒子化。
3利用巧克力精磨机(conche)一边加温一边精炼。
4添加卵磷脂及1中并未添加的植物油脂并加以混合。
ο冰淇淋涂挂用巧克力的评价方法
1.将各研究样品1000g装入1000ml容量的茶色的塑料瓶中，并盖上盖。
2.在40℃下进行保管。
3.在第6天、第14天、第21天进行风味评价。评价是通过3名熟练的小组成员的商议以如下基准进行。
5分并未感觉到鱼腥味。
4分虽为稍许，但感觉到与巧克力不同的风味。
3分感觉到能够辨别为鱼腥味的风味。
2分感觉到强烈的鱼腥味。
1分感觉到更强烈的鱼腥味。
在第7天的阶段中，将4分以上设为合格。
表2结果
| 比较例1 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | |
| 第7天 | 3 | 5 | 4 | 4 | 5 |
| 第14天 | 2 | 3 | 2 | 3 | 3 |
| 第23天 | 1 | 3 | 1 | 2 | 2 |
ο研究2
按照表3的配方，制备调温型(tempering type)巧克力。制备方法按照“○调温型巧克力的制备方法”。
按照“○调温型巧克力的评价方法”对所获得的样品进行评价。
将结果示于表4中。
表3配方
| 比较例2 | 实施例5 | |
| 可可 | 49.45 | 48.95 |
| 糖粉 | 35 | 35 |
| 植物油脂 | 15 | 15 |
| 卵磷脂 | 0.5 | 0.5 |
| 植酸 | 0.5 | |
| 聚甘油酯 | 0.05 | 0.05 |
| 合计 | 100 | 100 |
(配方的单位为质量％)
·植物油脂使用在作为调温型硬黄油(hard butter)的不二制油股份有限公司制造的“新(NEW)SS7”中以EPA与DHA的合计在巧克力中为0.4质量％的方式混合包含EPA与DHA的油脂而成者。
·包含EPA与DHA的油脂使用追加调配有抗氧化油脂组合物者，所述抗氧化油脂组合物在包含油溶性乳化剂的油相81质量％中微分散有含有合计为58质量％的维生素C、儿茶素、砂糖的水相19质量％。
·植酸使用筑野食品工业股份有限公司制造的制品。
ο调温型巧克力的制备方法
1按照配方表混合卵磷脂及聚甘油酯、植物油脂的一部分以外的原材料。
2利用辊精制机进行微粒子化。
3利用巧克力精磨机一边加温一边精炼。
4添加卵磷脂及1中并未添加的植物油脂并加以混合。
ο调温型巧克力的评价方法
1.对各研究样品进行调温操作后，流入板状的模具并冷却固定，获得每片80g的巧克力板。
2.在28℃下进行保管。
3.在第7天、第14天、第28天、第42天、第63天进行风味评价。评价是通过3名熟练的小组成员的商议以如下基准进行。
5分并未感觉到鱼腥味。
4分虽为稍许，但感觉到与巧克力不同的风味。
3分感觉到能够辨别为鱼腥味的风味。
2分感觉到强烈的鱼腥味。
1分感觉到更强烈的鱼腥味。
在63天后的阶段中，将4分以上设为合格。
表4结果
| 比较例2 | 实施例5 | |
| 7天后 | 5 | 5 |
| 14天后 | 5 | 5 |
| 28天后 | 5 | 5 |
| 42天后 | 5 | 5 |
| 63天后 | 3 | 5 |
考察
如结果所示，通过使用具有螯合作用的原料而确认到对源自高度不饱和脂肪酸的鱼腥味进行抑制的效果。尤其是在使用柠檬酸或植酸的情况下，所述效果显著高。
Claims (3)
1.一种巧克力类食品，其含有0.02质量％～10质量％的高度不饱和脂肪酸，且含有0.01质量％～1质量％的具有螯合作用的原料。
2.根据权利要求1所述的巧克力类食品，其中具有螯合作用的原料为选自柠檬酸、乳铁蛋白、芸香苷、没食子酸、植酸中的一种以上。
3.一种抑制异味产生的法方法，其为巧克力类食品中的抑制异味产生的方法，且所述巧克力类食品含有0.01质量％～1质量％的选自柠檬酸、乳铁蛋白、芸香苷、没食子酸、植酸中的一种以上的具有螯合作用的原料，且含有0.02质量％～10质量％的高度不饱和脂肪酸。
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| AU2018239548B2 (en) | 2022-03-17 |
| CN110312431B (zh) | 2023-04-04 |
| BR112019018943A2 (pt) | 2020-04-22 |
| TW201834562A (zh) | 2018-10-01 |
| BR112019018943B1 (pt) | 2023-03-07 |
| EP3603410A1 (en) | 2020-02-05 |
| US20200029585A1 (en) | 2020-01-30 |
| CA3053895A1 (en) | 2018-09-27 |
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| EP3603410B1 (en) | 2023-06-14 |
| WO2018173419A1 (ja) | 2018-09-27 |
| TWI798196B (zh) | 2023-04-11 |
| AU2018239548A1 (en) | 2019-09-05 |
| EP3603410A4 (en) | 2021-01-13 |
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