JP2006340682A - Heat-resistant chocolate and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide chocolate strengthened in heat resistance, and to provide a method for producing the same. <P>SOLUTION: This method for producing the chocolate comprises molding chocolate dough containing kestose followed by exposing in high humidity environment. The kestose content is preferably 50-100 wt.% of glucide in the chocolate dough, the relative humidity of the high humidity environment is preferably 68-85%, and time to expose in the high humidity environment is preferably 5-72 h. The chocolate produced by the method is also provided. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to chocolate having improved heat resistance and a method for producing the chocolate.

Fructooligosaccharide is a mixture of sucrose fructose residues with 1 to 3 fructose-bound sugars, and has excellent physiological activities such as intestinal regulation, mineral absorption promotion and caries resistance, and low calories. It is known to have low sweetness. Among them, kestose is a trisaccharide in which one molecule of fructose is bonded to sucrose, which is a so-called 1-kestose. Kistose has physiological activity as a fructooligosaccharide together with nystose in which two molecules of fructose are bound to sucrose and 1F-fructofuranosylnystose in which three molecules of fructose are bound. The present applicant has already filed a patent application for confectionery using this kestose, and chocolate containing kestose is also known. (See Patent Document 1)
Chocolate softens around 30 ° C and cannot keep its shape. In summer, the temperature may be around 30 ° C., and if the heat resistance in this temperature range can be improved as much as possible, it will greatly help improve the quality of chocolate.
Patent Document 2 discloses a chocolate heat resistance imparting agent comprising a specific triglyceride and a chocolate containing the same. This heat resistance imparting agent is limited to chocolate using trans acid hard butter.
Patent Document 3 discloses a method for producing a confectionery excellent in heat resistance, in which an oily confectionery dough such as chocolate is moisture-absorbed and then baked. Since it is essential to fire, this is likely to cause scorching and vomit, and a fat bloom is generated, which is not practical.
JP-A-9-65829 JP 10-165100 A JP 2001-245594 A

  An object is to provide a chocolate having enhanced heat resistance and a method for producing the chocolate.

The present invention is based on the knowledge that heat resistance is improved when a chocolate containing kestose is molded and then exposed to a high humidity environment, and is shown below.
(1) A method for producing chocolate characterized by exposing a high-humidity environment to a chocolate dough containing kestose.
(2) The method for producing chocolate according to (1), wherein the kestose content is 50 to 100% by weight of the sugar in the chocolate dough.
(3) The manufacturing method of the chocolate rate as described in (1) or (2) whose relative humidity of a high humidity environment is 68 to 85%.
(4) The method for producing chocolate according to any one of (1) to (3), wherein the time of exposure to a high humidity environment is 5 to 72 hours.
(5) A chocolate produced by the method according to any one of (1) to (4) and having improved heat resistance.

  According to the present invention, it is possible to obtain a chocolate that is low in calories and has not only excellent physiological activities such as intestinal regulation and mineral absorption promotion, but also improved physical properties such as improved heat resistance. . A new method for improving physical properties of kestose having excellent physiological activity has been found, and thereby it has become possible to provide kestose-containing chocolate with improved heat resistance.

  The chocolate referred to in the present invention is not limited to the provisions of regulations or regulations, but includes chocolates using cocoa butter and cocoa substitutes, processed oils and fats, and combinations thereof with other edible foods. And the chocolate of this invention can be utilized as chocolate snacks combined with grain chocolate, nut chocolate, chocolate with center cream, sugar-coated chocolate, chocolate bar, baked confectionery, etc. in addition to plate chocolate.

  The chocolate dough of the present invention can be produced in the usual way by mixing raw materials, atomization, conching, etc., but according to the method of the present invention when 50 to 100% by weight of the sugar contained in the chocolate dough is kestose Is advantageous and preferable for improving heat resistance. In the method of the present invention, a chocolate dough containing kestose is molded by a general chocolate molding method such as molding, enrobing, Erichsen molding, pan coating, etc., and then exposed to a high humidity environment.

  In the present invention, humidity refers to relative humidity unless otherwise specified. The relative humidity in the high humidity environment is preferably 68 to 85%. If the humidity is less than 68%, sufficient heat resistance cannot be obtained. On the other hand, if it exceeds 85%, the chocolate surface is condensed, which is not preferable. Further, the temperature when exposed to a high humidity environment is preferably 15 to 28 ° C. in order to avoid condensation or softening on the chocolate surface. Further, the exposure time is preferably 5 to 72 hours. Heat resistance is obtained when exposed for 5 hours or more, and the effect does not change even when exposed for more than 72 hours, and more than this is not preferable because it only increases the time required to complete the product, resulting in decreased productivity.

  Next, the chocolate exposed to the high humidity environment is used as it is or after further secondary processing such as sugar coating as required, and then subjected to a packaging process to become a final product.

According to the chocolate of this invention, about 1 degreeC heat resistance improves in the temperature around 30 degreeC. In the present invention, the heat resistance is evaluated by measuring the load weight when entering 3 mm into the target chocolate with a rheometer using a 3 mm diameter circular plunger at an entry speed of 2 cm / min. The temperature at which the weight becomes 300 g load is defined as the heat resistant limit temperature.
The present invention will be described in more detail with reference to the following examples, but these are illustrative and the present invention is not limited thereto.

Test example 1
With the formulation shown in Table 1, a square pyramid shaped chocolate with a thickness of 6 mm and a grain size of 5 g was prepared by a conventional method.

これらのチョコレートを２７℃、湿度８０％に２４時間静置した。静置する前後に、３０℃前後の温度帯でレオメーターＮＲＭ−２０１０Ｊ−ＣＷ（フドー社製）を用いて、これらのチョコレートの耐熱限界温度をもとめた。静置前後の各サンプルからもとめた耐熱限界温度を表２に示す。

These chocolates were allowed to stand at 27 ° C. and 80% humidity for 24 hours. Before and after standing, the heat resistant limit temperature of these chocolates was determined using a rheometer NRM-2010J-CW (manufactured by Fudo) in a temperature range of about 30 ° C. Table 2 shows the heat-resistant limit temperatures obtained from the samples before and after standing.

ケストースを含有するサンプル１〜３は、高湿度条件に静置したことで耐熱性の向上が見られた。

Samples 1 to 3 containing kestose showed an improvement in heat resistance when left in high humidity conditions.

Test example 2
The chocolate of Sample 1 of Test Example 1 was allowed to stand at 20 ° C. and a humidity of 60 to 90% for 24 hours. The heat resistant limit temperature of the chocolate was determined by the method of Test Example 1. The results are shown in Table 3.

湿度６８〜８５％において品質に問題なく、耐熱性の向上が見られた。
試験例３
試験例１のサンプル１のチョコレートを２０℃、湿度８０％下で５〜７２時間静置した。試験例１の方法により該チョコレートの耐熱限界温度をもとめた。結果を表４に示す。

There was no problem in quality at a humidity of 68 to 85%, and an improvement in heat resistance was observed.
Test example 3
The chocolate of Sample 1 of Test Example 1 was allowed to stand for 5 to 72 hours at 20 ° C. and 80% humidity. The heat resistant limit temperature of the chocolate was determined by the method of Test Example 1. The results are shown in Table 4.

５時間以上の静置で耐熱性の向上が見られた。

Improvement in heat resistance was observed after standing for 5 hours or more.

  INDUSTRIAL APPLICABILITY The present invention can be used for improving the heat resistance of chocolate and can provide a chocolate excellent in both heat-resisting shape retention and physiological activity function, and is thus very useful for the activation of the chocolate market.

Claims (5)

  A method for producing chocolate, characterized in that a chocolate dough containing kestose is molded and then exposed to a high humidity environment.   The method for producing chocolate according to claim 1, wherein the kestose content is 50 to 100% by weight of the sugar in the chocolate dough.   The method for producing chocolate according to claim 1 or 2, wherein the relative humidity of the high humidity environment is 68 to 85%.   The method for producing chocolate according to any one of claims 1 to 3, wherein the time of exposure to a high humidity environment is 5 to 72 hours.  Chocolate manufactured by the method as described in any one of Claims 1-4, and heat resistance improved.