JP2005185153A - Coating chocolate - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide coating chocolate hardly causing sweating phenomena on chocolate-coated foods, having good luster and used for coating, for covering or for making unbaked cake. <P>SOLUTION: This coating chocolate comprises at least one kind selected from the group consisting of cyclodextrin, a highly-branched circular dextrin and dietary fibers. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to coating chocolates for coating, covering, or ocean that are less prone to sweating and are glossy.

  Generally, chocolates are widely used for covering the surface of doughs such as Western confectionery and bread. And as chocolate for coating | covering, it is used for the object for coating, for covering, or for the ocean. The gloss state of the product surface coated with the coated chocolates affects the quality of the product, and it is important to obtain a good gloss. To that end, the ratio of liquid fats and oils in fats and oils constituting chocolates has been increased so far. When such covering chocolates are coated on shoe dough or bread, the moisture in the shoe dough, bread and fillings moves to the chocolate side, and the liquid fat component is pushed out to the chocolate surface, so-called sweating phenomenon occurs However, it becomes sticky with oil and the gloss becomes poor. When packaged, particularly significant oil oozes occur during distribution or storage.

In order to solve this, there are methods (Patent Documents 1 and 2) in which specific emulsifiers (sucrose stearate, sorbitan tristearate, etc.) are added, but the effect is insufficient.
JP 2002-306076 A Japanese Patent Laid-Open No. 08-168341

  An object of the present invention is to provide a coating chocolate for coating, covering, or ocean that is less likely to cause a sweating phenomenon in foods coated with chocolate and has a good gloss. .

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have added a specific amount of cyclodextrin, highly branched cyclic dextrin, or dietary fiber to chocolates. In the food coated with chocolates, it has been found that the sweating phenomenon hardly occurs and the gloss is improved, and the present invention has been completed.

  That is, the first of the present invention relates to a coating chocolate characterized in that the chocolate contains at least one selected from the group consisting of cyclodextrin, highly branched cyclic dextrin, and dietary fiber. A preferred embodiment relates to the coating chocolate as described above, wherein the cyclodextrin is β-cyclodextrin. More preferably, the dietary fiber is derived from potato, and the content of the chocolate for coating, more preferably the content of cyclodextrin and / or highly branched cyclic dextrin is in the range of 0.3 to 4% by weight in the total amount of the chocolate for coating. The above-described coating chocolate, particularly preferably, the content of dietary fiber is in the range of 0.2 to 2% by weight in the entire coating chocolate. It relates to chocolate for coating. 2nd of this invention is related with the foodstuff using the chocolate for a coating | coated as described above.

  According to the present invention, it is possible to provide a coating chocolate for coating, covering, or ocean that does not easily cause a sweating phenomenon and has a good gloss.

  Hereinafter, the present invention will be described in more detail. The chocolates in the present invention are chocolates used for coating, such as for coating, covering, or ocean, and general blending includes fats and sugars as essential components and necessary. As a result, auxiliaries such as cacao mass, cocoa powder, milk powder, flavoring agent, emulsifier, and fragrance are contained in an arbitrary ratio. In the present invention, at least one selected from the group consisting of cyclodextrin, highly branched cyclic dextrin, and dietary fiber is further added thereto, and roll treatment and conching treatment are performed by a known method.

  The fats and oils are not particularly limited as long as they are generally used in the production of chocolate, but specifically, soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, rapeseed oil, rice bran oil, sesame oil, Various animal and vegetable oils and fats such as coconut oil, palm kernel oil, cacao butter, milk fat, lard and fish oil, and hardened oils, fractionated oils and transesterified oils thereof can be exemplified.

  The saccharide is not particularly limited as long as it is an oil and fat generally used in the production of chocolate, and examples thereof include monosaccharides, oligosaccharides, and sugar alcohols. Examples of monosaccharides include glucose, fructose, and maltose. Examples of oligosaccharides include lactose, sucrose, and trehalose. Examples of sugar alcohols include erythritol, xylitol, sorbitol and the like.

  Examples of powdered milk include skim milk powder, whole milk powder, and whey powder. Examples of the flavoring agent include fruit juice powder and coffee powder.

  The cyclodextrin in the present invention is a cyclic oligosaccharide composed of 6 to 8 anhydroglucose units linked with α (1 to 4). Examples include α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin produced by enzymatic starch conversion, and β-cyclodextrin is preferred from the viewpoint of sweat-suppressing effect, gloss, and cost.

  The highly branched cyclic dextrin in the present invention is a highly branched dextrin having a cyclic structure, and examples thereof include “cluster dextrin” manufactured by Nippon Food Processing Co., Ltd.

  Examples of the dietary fiber in the present invention include potato-derived fiber, soybean fiber, pea fiber, oat fiber, wheat bran, beet fiber and the like. Among these, potato-derived dietary fiber is preferable from the viewpoint of water retention and water absorption.

  In order to obtain the effect of the present invention, at least one selected from the group consisting of the above cyclodextrin, highly branched cyclic dextrin, and dietary fiber may be added to the coating chocolate. More preferably, two types selected from the group consisting of cyclodextrin, highly branched cyclic dextrin, and dietary fiber are used in combination. More preferably, all of three types of cyclodextrin, highly branched cyclic dextrin, and dietary fiber are used in combination.

  The total addition amount of cyclodextrin and highly branched cyclic dextrin is preferably in the range of 0.3 to 4% by weight in the entire chocolate for coating. If the amount is less than 0.3% by weight, the expected effect may not be obtained. If the amount is more than 4% by weight, the flavor and texture may be deteriorated.

  The amount of dietary fiber added is preferably in the range of 0.2 to 2% by weight, more preferably 0.2 to 1% by weight, still more preferably 0.3 to 1% by weight, based on the entire chocolate for coating. is there. If it is less than 0.2% by weight, the expected effect may not be obtained, and if it is more than 2% by weight, the flavor and texture may be deteriorated.

  In the present invention, when at least one selected from the group consisting of cyclodextrin, highly branched cyclic dextrin, and dietary fiber is added, sugar, cocoa powder, powdered milk, etc., which are auxiliary materials used for coated chocolates, are previously powdered. It is preferable that the body is mixed.

  Examples of the coating chocolates of the present invention include coatings, coverings, and oceans. Moreover, as a manufacturing method of chocolate for coating | covering, it can carry out similarly to the manufacturing method of general chocolates. Oils, saccharides, cyclodextrin, highly branched cyclic dextrin, dietary fiber are essential ingredients, and if necessary, ingredients selected from various powder ingredients such as cacao mass, cocoa powder, milk powder, etc. are mixed in any proportion, known It shall be obtained by roll processing and conching processing by a method.

  Examples of the present invention and comparative examples are illustrated below, but are not limited thereto.

<Method of preparing chocolate for coating>
The raw materials having the following basic composition (see Table 1 for the raw materials to be examined) were mixed for 30 minutes while heating to 60 ° C., refined by a roll refiner according to a conventional method, and subjected to a conching treatment.

Basic formulation:
Cacao mass 14 parts by weight Cocoa powder 12 parts by weight Sugar 31 parts by weight Whole milk powder 4 parts by weight Oils and fats 36 parts by weight Lecithin 0.4 parts by weight Vanillin 0.05 parts by weight Table 1 <Coaching method>
The coating method for bread was as follows. After the temperature of the coating chocolate prepared as described above was adjusted to 50 ° C, it was coated on a commercially available confectionery bread and solidified at 20 ° C.
<Evaluation method of sweat phenomenon>
After coating the chocolate for coating, it was stored at 20 ° C., and the state of sweating on the surface of the coating after 24 hours and 48 hours was visually observed and evaluated in five stages. The evaluation criteria are as follows. 5: Good without sweating 4: Confirmation of a very small amount of sweating 3: Confirmation of about one third of sweating on the entire surface 2: Confirmation of about half of sweating on the entire surface 1: Sweat is confirmed on the entire surface.

<Gloss evaluation method>
After solidifying, it was stored at 20 ° C. for 24 hours, and the glossiness of the coating surface was visually evaluated. The evaluation criteria are as follows. 5: Very good, 4: Good, 3: Somewhat bad, 2: Bad, 1: Very bad.

(Examples 1-9, Comparative Examples 1-2)
Based on the formulation in Table 1, coating chocolates were prepared according to the above-described method, and the coating chocolates were coated on a commercial confectionery bread and evaluated. The results are shown in Table 1.

Claims (6)

  A chocolate for coating comprising at least one selected from the group consisting of cyclodextrin, highly branched cyclic dextrin, and dietary fiber in chocolate.   The chocolate for coating according to claim 1, wherein the cyclodextrin is β-cyclodextrin.   The chocolate for coating according to claim 1 or 2, wherein the dietary fiber is derived from potato.   The chocolate for coating according to any one of claims 1 to 3, wherein the total content of cyclodextrin and highly branched cyclic dextrin is in the range of 0.3 to 4% by weight based on the entire chocolate for coating.   Content of dietary fiber is the range of 0.2-2 weight% in the whole chocolate for coating, The chocolate for coating in any one of Claims 1-4 characterized by the above-mentioned.   A food using the coating chocolate according to any one of claims 1 to 5.