JP2004350572A - Linear air-containing chocolate and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide linear air-containing chocolate free from being united with each other, causing no air escape after ejecting chocolate from a nozzle and having soft palate feeling of the chocolate itself, and to provide a method for producing the chocolate. <P>SOLUTION: The method for producing the air-containing chocolate comprises obtaining air-containing chocolate by using for chocolate a polyglycerol fatty acid ester having as the main component a diglycerol monofatty acid ester, and 0.01 wt.%-2 wt.% of at least one kind selected from glycerol, propylene glycol and ethanol and ejecting the product from a nozzle. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【００１０】
ＤＧＭＦとしては、特にジグリセリンモノパルミチン酸エステル（以下、ＤＧＭＰという）が高い効果を有し好適である。添加量が多いほど効果は高くなるが、ポリグリセリン脂肪酸エステル特有の苦みを有するため多量の添加は好ましくない。起泡効果と風味との兼ね合いで、０．５〜１．５％程度の添加が好適である。
【００１１】
本発明において、線状含気チョコレートを得るために添加する添加剤としてはグリセリン、プロピレングリコール、エタノールがあげられる。
【００１２】
本発明において使用する線状含気チョコレートを得るための添加剤の添加量としてはグリセリン、プロピレングリコール、エタノールから選択される１種以上を０．０１〜２．０％好ましくは０．０５％〜１．０％、さらに好ましくは０．１０％〜０．５０％が好ましい。
【００１３】
これらの添加剤は、チョコレートにＤＧＭＦを添加した後に添加しても、ＤＧＭＦを添加する前に添加してもよい（以下、ＤＧＭＦ、添加剤入りチョコレートという）。テンパリング操作を必要とするチョコレートの場合は、その後にテンパリングを行う。
【００１４】
テンパリングを必要とするＤＧＭＦ、添加剤入りチョコレートのテンパリング操作は、常法によって良い。また、一般的な方法でテンパリングすることが不可能なその他のＤＧＭＦ、添加剤入りチョコレートであっても、あらかじめ添加されているＤＧＭＦの融点以上の温度まで昇温した後、３５℃に温度調整し、これにＢＯＢシード剤（たとえば不二製油製、ＢＯＢスター）を１〜３％程度添加することによってテンパリングが達成される。
【００１５】
ＤＧＭＦ、添加剤入りチョコレートを含気させることによって含気チョコレートが製造される。その製造方法であるが、ＤＧＭＦ添加チョコレートにテンパリング操作を必要に応じて実施し、これを攪拌して含気チョコレートを作成することができる。攪拌には、Ｈｏｂｂｅｒｔ社製等の卓上縦型ミキサーを使用しても良いし、Ｍｏｎｄｏｍｉｘ社製等の連続式加圧発泡装置を用いても良い。特にその手段を限定するものではない。また、含気させる気体は、特に大気のことを指すのではなく、必要に応じて窒素ガスや炭酸ガスなどの気体であっても構わない。
【００１６】
こうして製造された含気チョコレートをノズルを通して射出させることにより、線状のチョコレートを得ることができる。
ノズルの穴の数は１個でも、複数個でもよい。ノズルの直径は特に制限はないが、０．５ｍｍ未満だとエアーが抜けやすい傾向にあり、満足のいくふわっとした食感が得られず、５ｍｍを越えると線状含気チョコレートとしての美観が得られにくい。従って、ノズルの直径は０．５ｍｍから５ｍｍが適しており、好ましくは、１．０ｍｍから３．０ｍｍが好ましい。
また、ノズルの形状としては円形に限らず、四角形、三角形、星型等押し出しによりチョコレートがノズルから射出できる形状であればよいが、鋭角が多い形状だと射出時にエアーが抜けてしまう傾向にある。
【００１７】
【実施例１】
（板チョコレート部）
カカオマス２０部、全粉乳２０部、ココアバター２０部、砂糖４０部の配合で定法によりチョコレート製造した後、テンパリングを行い３０℃に調温した。このチョコレートを一辺５ｃｍのモールドに入れて冷却固化させて、板チョコレートを得た。
（含気チョコレート部）
カカオマス２０部、全粉乳２０部、ココアバター２５部、砂糖３５部の配合で定法によりチョコレート製造した後、ＤＧＭＰの融点以上の温度まで加温した後、ＤＧＭＰ０．８部、レシチン０．８部、プロピレングリコール０．１部を添加し、均一に分散させた後、３３℃に調温した。このチョコレートを卓上縦型ミキサー（Ｈｏｂｂｅｒｔ Ｃｏｒｐｏｒａｔｉｏｎ製、形式Ｎ−５０、速度１２８ｒｐｍ、４分間）で攪拌することにより含気チョコレートを得た（ＯＲ４５）。
（チョコレート掛け）
調製した線状含気チョコレート部を内径２．０ｍｍで、１．５ｍｍ間隔に３０穴を有するノズルから、冷却固化させた板チョコレート部に１００ｍｍの高さから直線移動させつつ押し出して、冷却固化させた。
得られた線状チョコレートは、互いに融けあわず、含気チョコ特有ののふわっとした食感を保っており、ノズルから射出後の含気チョコレートのＯＲは４０であった。
【００１８】
【比較例１】
（板チョコレート部）
実施例と同様の配合で板チョコレート部を得た。
（含気チョコレート部）
カカオマス２０部、全粉乳２０部、ココアバター２５部、砂糖３５部の配合で定法によりチョコレート製造した後、ＤＧＭＰの融点以上の温度まで加温した後、ＤＧＭＰ０．８部、レシチン０．８部を添加し、均一に分散させた後、３３℃に調温した。このチョコレートを卓上縦型ミキサー（Ｈｏｂｂｅｒｔ
Ｃｏｒｐｏｒａｔｉｏｎ製、形式Ｎ−５０、速度１２８ｒｐｍ、５分間）で攪拌することにより含気チョコレートを得た（ＯＲ４５）。
（チョコレート掛け）
調製した線状チョコレート部を実施例と同様に、内径２．０ｍｍで、１．５ｍｍ間隔に３０穴を有するノズルから、冷却固化させた板チョコレート部に１００ｍｍの高さから直線移動させつつ押し出して、冷却固化させた。
得られた線状チョコレートは、チョコレート同士が互いに融けあって一体してしまい、ノズルから射出後のＯＲは３０であった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a linear aerated chocolate and a method for producing the same.
[0002]
[Prior art]
Usually, when chocolate is injected from a nozzle and overlapped, the chocolates are likely to melt together to form a lump before solidifying, and it is difficult to prevent the chocolates from being integrated with each other.
Conventionally, in order to solve this problem, there has been a method of adding an emulsifier such as sorbitan tristearate to chocolate (see Patent Document 1) and a method of adding natural wax to chocolate (see Patent Document 2). However, these methods make the texture feel softer due to the space generated when the chocolates are overlapped, and the texture of the chocolate itself is not soft.
In order to make up for this drawback, a method of softening the texture by containing chocolate can be considered. However, when the aerated chocolate is injected from the nozzle, if the nozzle diameter is small, air is lost during injection, and the fluffy texture unique to the aerated chocolate is lost.
[0003]
[Patent Document 1]
JP 11-155488 A (see page 2)
[Patent Document 2]
JP 10-113124 A (see page 2)
[0004]
[Problems to be solved by the invention]
The present invention provides a linear aerated chocolate in which linear aerated chocolates are not integrated with each other, air does not escape after the chocolate is injected from a nozzle, and the chocolate itself has a soft texture, and a method for producing the same. .
Here, integration refers to a state in which when chocolate is injected from a nozzle, the injected chocolates are melted and the shape when hung is not maintained.
[0005]
[Means for Solving the Problems]
That is, in order to solve the above problems, the present invention has been completed by adding air to chocolate after adding one or more selected from glycerin, propylene glycol, and ethanol.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The chocolate as referred to in the present invention refers to chocolate and foods having the same physical properties. In other words, not only chocolate and quasi-chocolate stated in the chocolate regulations, but also a little or no cacao component, and no tempered type fats and oils (oils and fats that do not require a so-called tempering operation to produce chocolate crystals) are used. This includes foods with the same physical properties as chocolate. Further, these blends and production methods are not special and may be produced by a conventional method.
[0007]
The viscosity range of the chocolate is preferably 20 to 100 poise (measured at a rotor No. 5, 4 rpm, 45 ° C. using a B-type viscometer) in the state before the aeration operation. Moreover, when lowering | hanging the viscosity of chocolate as needed, the normal method used when reducing the viscosity of chocolate, such as adding fats and oils and an emulsifier, may be used. That is, the fats and oils may be fats and oils generally used for the production of chocolate, and as an emulsifier (viscosity reducing agent) used for the purpose of lowering the viscosity of the chocolate, generally used polyglycerin condensed ricinoleic acid ester (hereinafter referred to as “emulsification”). PGPR) and sucrose fatty acid esters are preferably used.
[0008]
In the present invention, the aerated chocolate is obtained by uniformly melting and mixing diglycerin monofatty acid ester (hereinafter referred to as DGMF) in order to give overrun (hereinafter referred to as OR) to the chocolate. Do as follows. A necessary amount of DGMF may be added to a melted chocolate that has been heated to a temperature equal to or higher than the melting point of the emulsifier, and the DGMF may be mixed and melted uniformly in the chocolate by thoroughly mixing it. The method is not limited, including whether DGMF is melted in advance. Moreover, DGMF addition chocolate can also be manufactured by fully melt | dissolving and mixing beforehand in the fats and oils and other raw materials which are mix | blended in the case of chocolate manufacture, and manufacturing chocolate using this.
Here, OR is represented by the following equation.
[0009]
[Expression 1]

[0010]
As DGMF, in particular, diglycerin monopalmitate (hereinafter referred to as DGMP) is highly effective and suitable. The effect increases as the amount added increases. However, the addition of a large amount is not preferred because of the bitterness specific to polyglycerol fatty acid esters. Addition of about 0.5 to 1.5% is suitable in terms of the foaming effect and flavor.
[0011]
In the present invention, glycerin, propylene glycol, and ethanol are examples of additives that are added to obtain linear aerated chocolate.
[0012]
As an addition amount of the additive for obtaining the linear aerated chocolate used in the present invention, one or more selected from glycerin, propylene glycol, and ethanol is 0.01 to 2.0%, preferably 0.05% to 1.0%, more preferably 0.10% to 0.50% is preferable.
[0013]
These additives may be added after DGMF is added to chocolate, or may be added before DGMF is added (hereinafter referred to as DGMF, chocolate with additives). In the case of chocolate that requires a tempering operation, tempering is performed thereafter.
[0014]
The tempering operation of DGMF requiring tempering and chocolate with additives may be performed by a conventional method. In addition, even for other DGMF and additive-added chocolate that cannot be tempered by a general method, the temperature is adjusted to 35 ° C. after the temperature is raised to a temperature higher than the melting point of DGMF added in advance. The tempering is achieved by adding about 1 to 3% of a BOB seed agent (for example, BOB Star, manufactured by Fuji Oil Co., Ltd.).
[0015]
An aerated chocolate is produced by aerated DGMF and chocolate with additives. Although it is the manufacturing method, tempering operation is implemented as needed to DGMF addition chocolate, and this can be stirred and air-containing chocolate can be created. For stirring, a desktop vertical mixer manufactured by Hobart may be used, or a continuous pressure foaming apparatus manufactured by Mondmix may be used. The means is not particularly limited. Further, the gas to be aerated does not particularly refer to the atmosphere, but may be a gas such as nitrogen gas or carbon dioxide gas as necessary.
[0016]
A linear chocolate can be obtained by injecting the aerated chocolate thus produced through a nozzle.
The number of nozzle holes may be one or more. The diameter of the nozzle is not particularly limited, but if it is less than 0.5 mm, air tends to escape easily, and a satisfactory fluffy texture cannot be obtained, and if it exceeds 5 mm, the appearance as a linear aerated chocolate is obtained. It's hard to be done. Accordingly, the diameter of the nozzle is suitably from 0.5 mm to 5 mm, and preferably from 1.0 mm to 3.0 mm.
The shape of the nozzle is not limited to a circle, but may be any shape that allows chocolate to be ejected from the nozzle by extrusion, such as a quadrangle, triangle, or star shape. However, if the shape has many acute angles, air tends to escape during ejection. .
[0017]
[Example 1]
(Plate chocolate part)
After chocolate was produced by a conventional method using 20 parts of cacao mass, 20 parts of whole milk powder, 20 parts of cocoa butter and 40 parts of sugar, tempering was performed and the temperature was adjusted to 30 ° C. This chocolate was put into a mold having a side of 5 cm and solidified by cooling to obtain a plate chocolate.
(Aerated chocolate part)
After making chocolate by a conventional method with 20 parts of cacao mass, 20 parts of whole milk powder, 25 parts of cocoa butter and 35 parts of sugar, after heating to a temperature above the melting point of DGMP, 0.8 parts of DGMP, 0.8 parts of lecithin, After adding 0.1 part of propylene glycol and uniformly dispersing, the temperature was adjusted to 33 ° C. The chocolate was stirred with a desktop vertical mixer (manufactured by Hobart Corporation, model N-50, speed 128 rpm, 4 minutes) to obtain an aerated chocolate (OR45).
(Chocolate hanger)
The prepared linear aerated chocolate part was extruded from a nozzle having 30 holes at an inner diameter of 2.0 mm and 30 holes at intervals of 1.5 mm while linearly moving from a height of 100 mm to a cooled and solidified chocolate part, and solidified by cooling. It was.
The obtained linear chocolates did not melt together and maintained a fluffy texture peculiar to the aerated chocolate. The OR of the aerated chocolate after injection from the nozzle was 40.
[0018]
[Comparative Example 1]
(Plate chocolate part)
A plate chocolate part was obtained with the same formulation as in the example.
(Aerated chocolate part)
After making chocolate by a conventional method with 20 parts of cacao mass, 20 parts of whole milk powder, 25 parts of cocoa butter and 35 parts of sugar, after heating to a temperature above the melting point of DGMP, 0.8 parts of DGMP and 0.8 parts of lecithin After adding and uniformly dispersing, the temperature was adjusted to 33 ° C. This chocolate is mixed with a desktop vertical mixer (Hobbert)
Aerated chocolate was obtained by stirring at Corporation, type N-50, speed 128 rpm, 5 minutes (OR45).
(Chocolate hanger)
Like the example, the prepared linear chocolate part was extruded from a nozzle having an inner diameter of 2.0 mm and 30 holes at intervals of 1.5 mm while linearly moving from a height of 100 mm to a cooled and solidified plate chocolate part. And cooled and solidified.
In the obtained linear chocolate, the chocolates were melted together and integrated, and the OR after injection from the nozzle was 30.

Claims (3)

A linear aerated chocolate that maintains its shape without being melted even in the overlapping portion in the state where it is injected from the nozzle. The polyglycerin fatty acid ester mainly composed of diglycerin monofatty acid ester and one or more kinds selected from glycerin, propylene glycol and alcohol are used in chocolate in an amount of 0.01% to 2%. The manufacturing method of linear air-containing chocolate of description. A chocolate confectionery characterized in that the linear aerated chocolate is coated on a baked confectionery or chocolate.