JP2001321080A - Method for producing oil and fat-containing confectionery food and oil and fat-containing confectionery food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing oil and fat-containing confectionery food having solved a conventional problem that it is difficult to obtain oil and fat-containing confectionery food having smooth and well-meltable palate feeling because fat-bloom is apt to be easily caused in the produced oil and fat-containing confectionery food if a tempering with complicated operation is conducted or various kinds of additives spoiling meltable feeling in the mouth are added when producing oil and fat-containing confectionery food such as chocolate. SOLUTION: This method comprises the following steps: cooling an oil and fat-containing confectionery food material from its molten state, and rapidly applying pressure to 10-50 MPa at a rate of >=5 MPa/s just before crystallization starts, to obtain a fine and stable oil-and-fat crystal in a short time. Owing to the method described above, the objective oil and fat-containing confectionery food hard to cause broom as in the conventional tempered oil-and-fat confectionery food, and having unconventional smooth palate feeling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an oil-based confectionery food mainly composed of fats and oils, such as chocolate, and an oil-based confectionery food.

[0002]

2. Description of the Related Art Generally, fat and oil confectionery foods are cocoa butter or 1,3-unsaturated 2-position saturated type (SUS type, S is a saturated fatty acid having 12 to 24 carbon atoms) which is generally called cocoa substitute fat. The residue, U, is an unsaturated fatty acid residue having 16 to 22 carbon atoms. It is manufactured from fats and oils rich in triglycerides, cacao mass, sugar, milk powder, and the like. After melting at a temperature of, crystals are first precipitated at a temperature about 4 to 10 ° C. lower than the melting point of the fat or oil. Subsequently, it is necessary to increase the temperature to a temperature lower by 2 to 4 ° C. than the melting point of the fat and oil to remove unstable crystals and increase stable crystals. This step is called a tempering step. If tempering is not performed, a whitening phenomenon called fat bloom occurs in the production of oily confectionery food, and the texture such as melting in the mouth and smoothness is significantly impaired. Industrially, tempering is usually performed continuously using a cylindrical temperature control unit. In addition, a tempering method using pressure has been reported (Japanese Patent Laid-Open No. 4-152846).

[0003] However, in order to obtain a stable crystal by the conventional method, it is necessary to control the temperature of oil and fat inside the jacket by adjusting the temperature of water passing through the jacket in a cylindrical container with a jacket. At present, it is very difficult to control the water temperature, for example, a skilled technique is required, and it takes a long time for the temperature to stabilize. Further, the method using pressure disclosed in Japanese Patent Application Laid-Open No. 4-152846 discloses a method in which a fat-based confectionery material is subjected to a pressure treatment in a state where the raw material is kept at a melting point of cacao butter or a cacao-substitute fat stable crystal or lower, and then depressurized and then cooled. In this method, a high pressure of 50 MPa or more is required, and the pressure treatment requires a long time of 15 minutes or more, and the temperature is controlled together with scale-up. However, it is not practical to apply it to actual industrial production in consideration of safety, costs related to capital investment, production efficiency, and the like. Furthermore, in order to simplify the tempering treatment, a method of adding a stable crystal later has been disclosed (Japanese Patent Application Laid-Open No. 2-242639), but the crystal dispersing method is difficult and the texture tends to be poor.
Further, a continuous dispersion method (Japanese Patent Laid-Open No. 6-28486).
No. 4) also involves a complicated process and is not practical. As described above, despite various efforts, there has not been established a method of simplifying the tempering operation and obtaining a better confectionery. Further, as a blooming inhibitor during storage, for example, by adding a special fat or oil such as triglyceride composed of two residues of behenic acid and one residue of oleic acid as a constituent fatty acid or an emulsifier such as sugar ester, the physical properties are improved. (Patent No. 1589)
822, JP-A-2-249452). However, even though such various additives are effective in preventing blooming, they deteriorate the texture such as melting in the mouth, and the use of various additives does not meet recent consumer needs.
Further, the cost tends to increase, which is not preferable.

[0004]

As described above, in a method for producing an oil-and-fat confectionery food, the prepared oil-and-fat confectionery food can be stored in a fat bloom without storage without relying on additives. The development of a method for obtaining a fat-based confectionery food with a smooth mouth feel and a good mouth-melt appearance without causing cracking has been awaited. In view of the above, an object of the present invention is to provide a method and an oily confectionery food which can easily produce an oily confectionery food which has a good dissolution in the mouth and which does not cause blooming even when stored for a long time.

[0005]

Means for Solving the Problems In order to achieve the above object, the present inventors have conducted intensive studies on the crystallization phenomena of fats and oils. By utilizing the physical phenomenon that crystallization is promoted and the crystallization start temperature rises according to the applied pressure, fine and stable crystals that were impossible with crystallization only by cooling can be produced in a short time We found that we could get it and completed this research. That is, the fat and oil confectionery food raw material containing cocoa butter and cocoa substitute fat is cooled from the molten state and rapidly pressurized immediately before the start of crystallization, whereby the fat and oil in the oil and fat confectionery food raw material rapidly crystallizes, It has been found that fine and stable crystals can be obtained in a short time. The oily confectionery food raw material thus obtained can be cooled and solidified in the same manner as the conventional oily confectionery food that has been subjected to a tempering treatment, and an oily confectionery food having a smooth texture that has never been seen before can be obtained. It turned out to be obtained. In addition, since various additives were not added, the dissolving of the oil-based confectionery food in the mouth was good, and the bloom resistance during storage was also good. Furthermore, pressurization pressure is 50MPa
The following shows a sufficient effect, and application to practical industrial production is also easy.

That is, in the method for producing an oil-based confectionery food according to the present invention, the oil-based confectionery food raw material containing cocoa butter and / or cocoa substitute fat is mixed and refined, heated and melted, and then the cocoa butter or cocoa substitute fat is prepared. Cool to near the melting point of 5MP
It is characterized in that the pressure is increased to a predetermined pressure at a pressure rate of a / sec or more, a pressure treatment for maintaining the pressure for a certain time is performed, and then the mixture is cooled and solidified.

In the present invention, the cocoa substitute fat is mainly composed of SUS triglyceride (where S is a saturated fatty acid residue having 12 to 24 carbon atoms, and U is an unsaturated fatty acid residue having 16 to 22 carbon atoms). Oils and fats.

[0008] Further, in the pressurizing treatment in the method for producing an oily confectionery food of the present invention, it is preferable to maintain the pressurized pressure at 10 to 50 MPa for a certain period of time.

[0009] The oil-based confectionery food according to the present invention comprises:
It is an oily confectionery food which is produced using the above-mentioned method, has good melting in the mouth, is smooth, and does not cause blooming even after long-term storage.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a detailed embodiment of the present invention will be described. In the present invention, the oleaginous confectionery food means a confectionery mainly composed of fats and oils represented by chocolate. This oleaginous confectionery food contains cocoa mass,
Manufactured from sugar, milk powder, etc.

The raw material fats and oils used in the present invention are cocoa butter and other fats and oils commonly referred to as cocoa substitute fats.
There is no particular limitation as long as the fat is rich in US triglyceride. The amount of the raw material fat such as the cocoa butter or the cocoa substitute fat is not particularly limited, but is usually in the range of 30 to 60% by weight of the oily confectionery food raw material. If the amount of the fat or oil is less than 30% by weight, the flavor of the chocolate is poor, and a smooth texture cannot be obtained. On the other hand, if it exceeds 60% by weight, it becomes greasy, and both flavor and texture are poor.

In the production of oily confectionery food, first,
Powders such as cacao mass, sugar and milk powder are finely mixed with the raw material fats and oils and mixed. Next, the oily confectionery food material is melted at a temperature of 40 ° C. or higher, usually about 50 ° C., at which the oil and fat crystals can be sufficiently melted, and then cooling is started.
Next, immediately before the crystallization starts near the melting point of the fat or oil, the pressure is increased to a predetermined pressure at once. For example, if the fat is cocoa butter, crystallization starts at a fat temperature of about 29 to 30 ° C., and immediately before this, the pressure is increased at a stretch to a predetermined pressure. Pressurization is performed at a pressure rate of at least 5 MPa / sec or more. If the pressurizing rate at the time of pressurization is less than 5 MPa / sec, the crystallization speed becomes slow, and fine crystals cannot be obtained.
An oil-based confectionery food having a smooth texture cannot be obtained. When a predetermined pressure is reached at the pressurizing speed as described above, the pressure is maintained for a predetermined time. Pressurizing pressure at this time is 10MPa
It is preferably in the range of 50 MPa. More preferably, it is in the range of 20 to 40 MPa. When the pressure is 10 MPa or less, an oily confectionery food is obtained which has little effect of promoting crystal refining and stabilization and easily causes blooming. Further, even if a high pressure of 50 MPa or more is applied, further refinement of crystals and promotion of stabilization are not performed, which is not preferable in terms of economy and safety of the apparatus. Temperature control after pressurization is not particularly required, and may be maintained at, for example, the same temperature as before pressurization. Immediately after the rapid pressurization, the temperature of the fats and oils rises, but this is because a large amount of heat of crystallization is generated by crystallization at a stretch. The optimum value of the pressurizing time after reaching the predetermined pressure varies depending on the blending of the fat and oil, but in a usual blending of fat and oil confectionery foods, it is 2 to 1
A pressure of about 0 minutes is sufficient.

The method of the pressure crystallization is not particularly limited. Specifically, the oil-based confectionery food material mixture as described above is heated and melted, and then, for example, poured into a hydrostatic pressure vessel to perform pressurization and cooling. Do. This hydrostatic container can perform pressurization and cooling at the same time, and can cool the contents from the wall surface of the hydrostatic container while pressurizing the contents in the hydrostatic container. . The pressurizing method may be any of a piston type, a hydraulic type, and a pneumatic type. The cooling system may be either a refrigerant system or an air cooling system. When the pressure crystallization of the present invention is performed industrially, instead of a hydrostatic pressure vessel,
It is also possible to use an extruder or a pressure-resistant cooling unit having a pressure-resistant structure to simultaneously perform pressurization and cooling.

Next, the fat and oil confectionery food material obtained as described above is poured into a mold, cooled and solidified, whereby bloom occurs in the same manner as the conventional oil and fat confectionery food subjected to the tempering treatment. An oily confectionery food which is difficult and has a smooth texture that has never been seen before can be obtained. Also,
The oily confectionery food obtained in this manner has good crystal dissolution, but has stable crystals, so that bloom during storage hardly occurs.

[0015]

EXAMPLES The present invention will be described in more detail with reference to the following Examples and Comparative Examples, which should not be construed as limiting the present invention. In the following description, all “parts” represent “parts by weight” unless otherwise specified.

(Example 1) 50 parts of sugar, cacao mass 20
Parts, 10 parts of whole milk powder, 5 parts of cocoa butter, 15 parts of cocoa substitute fat (trade name: Bellco 500, manufactured by Kanegafuchi Chemical Industry Co., Ltd.),
A fat and oil confectionery food material composed of 0.03 part of vanillin and 0.3 part of lecithin was mixed and refined with a three-roll mill (manufactured by Buehler), and then melted at 50 ° C. The chocolate dough was poured into a pressure vessel (about 450 ml), and when the temperature of the dough reached 30 ° C., the pressure was rapidly increased to 30 MPa (within 6 seconds). Immediately after this, the temperature increased by about 5 ° C. due to adiabatic compression and heat of crystallization of fats and oils. After about 5 minutes, when the temperature started to decrease, the pressurization was terminated. The chocolate material subjected to the pressure treatment was poured into a mold, cooled at 10 ° C. for 30 minutes and solidified to obtain chocolate.

(Example 2) 50 parts of sugar, cacao mass 20
Parts, 5 parts of whole milk powder, cocoa substitute fat (trade name: Velco C3)
0, manufactured by Kanegafuchi Chemical Industry Co., Ltd.) 20 parts, vanillin 0.03
Parts, after mixing and miniaturizing a chocolate raw material consisting of 0.3 parts of lecithin with a three-roll mill (manufactured by Buehler),
Dissolved at 50 ° C. The chocolate dough was poured into a pressure vessel (about 450 ml), and when the temperature of the dough reached 28 ° C., the pressure was rapidly increased to 30 MPa (within 6 seconds). Immediately after this, the temperature is about 5 ° C due to the adiabatic compression and the heat of crystallization of the fats and oils.
Rose. After about 5 minutes, when the temperature started to decrease, the pressurization was terminated. The chocolate material subjected to the pressure treatment was poured into a mold, cooled at 10 ° C. for 30 minutes and solidified to obtain chocolate.

(Comparative Example 1) A chocolate raw material having the same composition as in Example 1 was mixed and refined with a three-roll mill (manufactured by Bühler), and then melted at 50 ° C. The chocolate dough was poured into a pressure vessel and cooled while stirring without pressurizing. When the dough temperature reached 28 ° C, the water passing temperature was adjusted and the dough temperature was maintained at 29 ° C for 30 minutes. After tempering, pour the chocolate dough into a mold and add
The chocolate was obtained by cooling and solidifying for 0 minutes.

Comparative Example 2 A chocolate raw material having the same composition as in Example 2 was mixed and refined with a three-roll mill (manufactured by Buehler), and then melted at 50 ° C. The chocolate dough was poured into a pressure vessel and cooled while stirring without pressurizing. When the dough temperature reached 26 ° C., the water passing temperature was adjusted and the dough temperature was maintained at 28 ° C. for 30 minutes. After tempering, pour the chocolate dough into a mold and add
The chocolate was obtained by cooling and solidifying for 0 minutes.

Comparative Example 3 A chocolate raw material having the same composition as in Example 1 was mixed and refined with a three-roll mill (manufactured by Buehler Co.) and then melted at 50 ° C. The chocolate material was poured into a mold, cooled at 10 ° C. for 30 minutes and solidified to obtain chocolate.

Comparative Example 4 A chocolate raw material having the same composition as in Example 2 was mixed and refined with a three-roll mill (manufactured by Bühler), and then melted at 50 ° C. The chocolate material was poured into a mold, cooled at 10 ° C. for 30 minutes and solidified to obtain chocolate.

Comparative Example 5 In addition to the same composition as in Example 1, B2O which is a triglyceride composed of two residues of behenic acid and one residue of oleic acid as constituent fatty acids, which is a blooming inhibitor, manufactured by Kao Corporation 1) The chocolate raw material to which 1 part was added was obtained by performing the same operation as in Comparative Example 1.

(Comparative Example 6) Chocolate was obtained by performing the same operation as in Comparative Example 3 using a chocolate raw material to which 1 part of B2O (manufactured by Kao) was added in addition to the same composition as in Example 1.

(Evaluation of Chocolate) The chocolates obtained in Examples 1 and 2 and Comparative Examples 1 to 6 were prepared for 5 days or 7 days in a constant temperature bath which was cycled at 30 ° C. and 10 ° C. for 6 hours each day. After 5 days, five trained panelists compared the texture and the occurrence of bloom. Table 1 shows the results.

[0025]

[Table 1]

As a result, the chocolates of Comparative Examples 3 and 4, which were not subjected to tempering, had blooms from the third day of storage, and the texture was rough immediately after the preparation, and the texture worsened with the blooms. In Comparative Examples 1 and 2 in which tempering was performed, although an improvement effect was observed in the texture and the occurrence of bloom as compared with Comparative Examples 3 and 4, the occurrence of bloom was observed on the seventh day, and the texture was deteriorated. . In Comparative Examples 5 and 6, although the bloom resistance was improved, the dissolution in the mouth was poor. In comparison, the chocolates of Examples 1 and 2 produced by the method of the present invention had no bloom on the 7th day, had a good melting in the mouth, were smooth, and had a better texture than ever before.

[0027]

Conventionally, the production of oil-based confectionery foods requires a step of stabilizing the oil-and-fat crystals called tempering, which requires complicated temperature control and a long production time, which has been simplified. The development of a manufacturing method has been awaited. According to the present invention, after heating the fat and oil confectionery raw material to melt the fat and oil, by performing rapid pressing with cooling, fine and stable fat and oil crystals can be precipitated in a short time, and as a result A fat-and-oil confectionery food having good texture such as dissolving in mouth and smoothness is obtained without causing whitening phenomenon called fat bloom during storage.

Claims (4)

[Claims] An oily confectionery food material containing cocoa butter and / or cocoa substitute fat is heated and melted, cooled to near the melting point of the cocoa butter or cocoa substitute fat, and subjected to a predetermined pressurization rate of 5 MPa / sec or more. A pressure treatment for raising the pressure to a predetermined pressure and maintaining the pressure for a certain period of time, followed by cooling and solidification. 2. The cocoa substitute fat is mainly composed of a SUS triglyceride (where S is a saturated fatty acid residue having 12 to 24 carbon atoms, and U is an unsaturated fatty acid residue having 16 to 22 carbon atoms). The method for producing an oil-based confectionery food according to claim 1, which is an oil or fat. 3. The method for producing an oil-based confectionery food according to claim 1, wherein the pressurization is maintained at a pressure of 10 to 50 MPa for a certain period of time. 4. An oily confectionery food produced by using the method according to claim 1.