JP2001136911A - Air-containing chocolate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a chocolate with high overrun. SOLUTION: This chocolate with high overrun is produced by including a small amount of an emulsifier.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION An object of the present invention is to produce an aerated chocolate with a small amount of an emulsifier added and to provide a confectionery in which such an aerated chocolate is uniformly coated on baked confectionery.

[0002]

2. Description of the Related Art As a method for producing aerated chocolate, there is a method in which a polyglycerin monofatty acid ester as an emulsifier is added to chocolate (UK Patent No. 129775).
No. 9 (1972), but only the triglycerin ester is specified as an example). But,
The foaming power of the polyglycerol ester is by no means high, and it is necessary to add a large amount of this emulsifier in order to produce an aerated chocolate having a high overrun. If a large amount of polyglycerin monofatty acid ester is blended, not only does the bitterness of its own exerted and the taste of chocolate is impaired, but the addition of a large amount of food additives such as emulsifiers to the food has an effect on the quality of the food. This is undesired because it weakens the consumer's sense of security and discourages purchasing.

[0003]

In view of such circumstances, an object of the present invention is to prepare an aerated chocolate having a high overrun by adding a smaller amount of an emulsifier.

[0004]

The present inventors have studied an emulsifier which is effective even in a small amount for the production of aerated chocolate, and as a result, completed the present invention. Hereinafter, the present invention will be described in detail.

[0005] In the present invention, chocolate refers to chocolate and foods having the same physical properties as chocolate. In other words, not only chocolate and quasi-chocolate as described in the Chocolate Rules, but also a small or no cocoa component, and a no-temper type fat (oil temperature that does not require tempering operation to produce chocolate crystals, so-called tempering operation). Foods that have the same physical properties as chocolate. The composition and the production method thereof are not particularly limited, and may be produced by a conventional method.

[0006] The viscosity range of the chocolate is preferably 20 to 100 poise (using a B-type viscometer, measured at rotor No. 5, 4 rpm, 45 ° C) before the aeration operation. In addition, when the viscosity of the chocolate is lowered as necessary, a conventional method used for lowering the viscosity of the chocolate, such as adding an oil or fat or an emulsifier, may be used. That is, fats and oils may be any fats and oils generally used in the production of chocolate, and as an emulsifier (viscosity reducing agent) used for the purpose of reducing the viscosity of chocolate, generally used polyglycerin condensed ricinoleate (hereinafter, referred to as PGPR) and sucrose fatty acid esters are preferably used. PGPR or sucrose fatty acid ester used as a viscosity reducing agent does not have the effect of entrapping air in chocolate.

In the present invention, the suitably aerated chocolate refers to a diglycerin monofatty acid ester (hereinafter referred to as D) in order to give an overrun (hereinafter referred to as OR) to the chocolate.
GMF) is uniformly melted and mixed, and the emulsifier is added as follows. A necessary amount of DGMF may be added to chocolate in a molten state heated to a temperature equal to or higher than the melting point of the emulsifier, and the DGMF may be sufficiently mixed to uniformly mix and melt DGMF in the chocolate. The method is not limited, including whether or not DGMF is melted in advance. In addition, DGMF-added chocolate can be produced by sufficiently melting and mixing in advance the fats and oils and other raw materials to be mixed in the production of chocolate, and then using this to produce chocolate.

As DGMF, diglycerin monopalmitate (hereinafter referred to as DGMP) is particularly preferred because it has a high effect. Although the effect increases as the amount of addition increases, the addition of a large amount is not preferable because of the bitterness peculiar to the polyglycerol fatty acid ester. It is preferable to add about 0.5 to 1.5% in consideration of the foaming effect and the flavor. Lecithin or sucrose fatty acid ester may be used as an auxiliary emulsifier.

[0009] The tempering operation of DGMF-added chocolate requiring tempering may be carried out by a conventional method, for example, in the case of emulsifier-added chocolate to which DGMP has been added. Also, other DGMF-added chocolates that cannot be tempered by a general method,
After heating the GMF-added chocolate to a temperature equal to or higher than the melting point of DGMF added in advance, the temperature is adjusted to 35 ° C., and a BOB seed agent (for example, Fuji Oil,
Tempering is achieved by adding about 1 to 3% of BOB star).

[0010] The aerated chocolate is produced by aerating the DGMF-added chocolate. As the production method, a tempering operation is performed on the DGMF-added chocolate as needed, and the DGMF-added chocolate can be stirred to produce an aerated chocolate. For stirring, Hobbe
rt or a desktop vertical mixer,
A continuous pressure foaming device manufactured by ondomix or the like may be used. Although the means is not particularly limited, stirring at an excessively high speed is not preferable because it tends to suppress the aeration of the DGMF-added chocolate. Further, the gas to be aerated does not particularly refer to the atmosphere, but may be a gas such as a nitrogen gas or a carbon dioxide gas as needed.

[0011] The aerated chocolate thus produced is
This can be appropriately molded, cooled and cured, and eaten as solid aerated chocolate. If the overrun is too high, the fluidity is lost and molding becomes very difficult. However, if the overrun is 70 or less, it has fluidity and can be coated on various baked goods and the like. The baked confectionery used at this time may be any baked confectionery specified by the Biscuit Rules manufactured by kneading and baking wheat flour or various starches as a main component. The method for producing the baked confectionery is not particularly limited. For example, the baked confectionery is covered with the aerated chocolate by storing the produced aerated chocolate in a container, piercing the baked confectionery from the liquid level, and pulling up the baked confectionery. This can be cooled to complete a chocolate-coated confection. The amount of air-containing chocolate to be attached to the baked confectionery can be adjusted to some extent by the speed at which the baked confectionery is pulled up from the liquid surface of the air-containing chocolate.・ It is possible to remove it. An example is described below.

[0012]

EXAMPLES (Example 1) 4 prepared with the composition shown in Table 1
A total of 1.0% of lecithin (Soy Lecithin, Ajinomoto Co., Ltd.) and various emulsifiers of 1.0% of total amount were added to 00 g of chocolate, and the respective overruns were compared.
Chocolate was produced by a conventional method, heated to a temperature equal to or higher than the melting point of the emulsifier, added with lecithin and an emulsifier, uniformly dispersed, and then adjusted to a temperature of about 33 ° C. The emulsifier-added chocolate thus prepared was mixed with a tabletop vertical mixer (Hobbert Corpora).
Tion, type N-50, speed 128 rpm, 5 minutes) to obtain an aerated chocolate. The overrun was calculated from the weight of 200 ml of aerated chocolate. Table 2 shows the results. In addition, various emulsifiers,
Corresponds as follows. The DGMP emulsifier showed the best overrun.

Description of the emulsifier Sunsoft Q-14D: manufactured by Taiyo Kagaku Co., Ltd. The main component is diglycerin monomyristate. Sunsoft Q-16D: Taiyo Kagaku Co., Ltd., main component is D
GMP. Sunsoft Q-18D: manufactured by Taiyo Kagaku Co., Ltd., the main component is diglycerin monostearate. Sunsoft A-181C: manufactured by Taiyo Kagaku Co., Ltd., the main component is triglycerin monostearate. Sunsoft Q-18F: manufactured by Taiyo Chemical Co., Ltd., the main component is hexaglycerin monostearate.

[0014]

[Table 1]

[0015]

[Table 2]

Example 2 Chocolate and lecithin were blended in the same manner as in Example 1, and the concentration of the DGMP-containing emulsifier which showed the best overrun in Example 1 was adjusted to 0.1% of the total amount.
5-1.2% was blended, and the overrun was measured. Table 3 shows the results.

[0017]

[Table 3]

Example 3 Chocolate and lecithin were blended in the same manner as in Example 1, and various emulsifiers were mixed with
R was added so as to be equivalent (OR = about 50), and the flavors were compared. The comparison of flavors was performed by tasting with five in-house specialized panelists. Table 4 shows the emulsifier compounding amount and overrun. DGMP (Sunsoft Q-
When an emulsifier other than 16D) was used, the amount of addition increased.
Therefore, all the panelists answered that the sample containing Sunsoft Q-16D had good taste, while all the panelists answered that the taste was bad. In the sample using Sunsoft Q-14D, the answer was "the soap taste is like soap", and in the samples using Sunsoft Q-18D and Sunsoft A-181C, the answer was "the aftertaste is bitter".

[0019]

[Table 4]

Example 4 0.8% Sunsoft Q-16D and 0.8% lecithin were added to the chocolate of the composition of Example 1, and tempering operation was performed (the lowest point was 25 ° C., and the reheating temperature was 30 ° C.). After that, the aerated chocolate impregnated in the manner of Example 1 is placed in a cylindrical container having a diameter of 5 cm and a depth of 13 cm, and a stick-shaped baked confectionery (5 mm in diameter, 11 cm in length) is placed on the surface of the aerated chocolate. ) Was pierced leaving a length of about 3 cm and then pulled up. Vibration was applied to this so that the amount of chocolate attached was about 2.5 g.
After cooling for 0 minutes, a chocolate-coated confectionery could be prepared.

[0021]

According to the present invention, it is possible to produce an aerated chocolate and a chocolate-coated confection coated with the same by adding a small amount of an emulsifier.

[0022]

[Brief description of the drawings]

FIG. 1 is a structural diagram of diglycerin monofatty acid ester

FIG. 2 is a structural diagram of diglycerin monopalmitate.

FIG. 3 is a structural diagram of triglycerin monofatty acid ester

FIG. 4 is a structural diagram of hexaglycerin monostearate

FIG. 5 is a structural diagram of PGPR.

Claims (3)

[Claims] 1. A chocolate obtained by aerating chocolate containing a polyglycerin fatty acid ester containing a diglycerin monofatty acid ester as a main component and containing a saturated fatty acid having a carbon number of 14, 16 or 18 as a constituent component. Ki chocolate 2. The aerated chocolate according to claim 1, wherein the diglycerin monofatty acid ester is mainly diglycerin monopalmitate. 3. A chocolate-coated confection wherein the baked confectionery is coated with the aerated chocolate according to claim 1 or 2 in a substantially uniform thickness.