JP2008113570A - Method for producing confectionery coated with oil and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an unbaked cake coated with chocolate which has superior melt-in-the-mouth sensation and which gives firm sensation of delicious chocolate flavor with cacao sensation, even if a large amount of cacao mass is mixed in, and which is consumed in the refrigeration temperature range. <P>SOLUTION: A method for producing the unbaked cake comprises coating, without having to subject the mixture to tempering treatment an oil and fat composition which has SUS-type triglyceride as the main ingredient, and a high content ratio of cacao mass with respect to the total content of cacao mass and cocoa in the chocolate, which contains oil and fat and saccharides; and preserving the product in the refrigeration temperature range, after coating. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a method for producing a confectionery coated with an oil and fat composition.

Oil and fat compositions represented by chocolate are combined with various foods, used for various purposes, and distributed in the market.
As one of such uses, the use which coat | covers the surface of cake, bread | pan, donut, baked confectionery, Western confectionery, shoe, eclair, Japanese confectionery, cold confectionery, ice cream etc. is mentioned.

The quality required for the chocolate used for these coating applications includes good workability that can be coated by simply heating and melting, and the absence of bloom during storage after coating. As fats and oils used in chocolate for applications, conventionally, lauric coconut oil, oils and fats mainly composed of palm kernel oil and liquid oils such as soybean oil, rapeseed oil and corn oil are used, and the mixing ratio is It is adjusted to physical properties corresponding to distribution conditions and usage conditions, and a wide variety of varieties are produced.

For example, Patent Document 1 includes 70% or more of lauric oil and fat, 20% to 4% of SU2 and U3 (S is a saturated fatty acid, U is an unsaturated fatty acid), and the SFI (solid fat index) is A chocolate composition of 75-60% (10 ° C.), 35-15% (30 ° C.), and a composite food utilizing this composition (coating, etc.) have been proposed.

However, in recent years, consumer needs for chocolate have become more demanding for deliciousness, and in the case of coating chocolate, not only physical properties such as workability and solidification speed, but also cacao feeling and chocolate feeling. Quality in pursuit of the flavor is called for.

This cacao sensation is a chocolate flavor that can be felt more strongly by increasing the content ratio of cocoa mass in the total content of cocoa mass and cocoa in the chocolate. Although it is indispensable, cacao mass is about 55% by weight of cocoa butter, which is obviously higher than cocoa butter in cocoa. Therefore, increase the content of cacao mass relative to the total content of cacao mass and cocoa. When blended, a large amount of cocoa butter is contained at the same time, and it has been common knowledge to perform a tempering treatment to prevent fat bloom.

In Patent Document 2, 3 to 30% of disaturated monolinoleate (S2L), 10 to 40% by weight of lauric oil and fat, and 20 to 40% by weight of SUS triglyceride (excluding disaturated monolinoleate (S2L)) in the chocolate oil and fat component. Bloom-resistant not tempered chocolate to be contained has been proposed, but since there is an upper limit to the content of SUS-type triglyceride in the chocolate fat component, it is difficult to suppress bloom when the ratio of SUS-type triglyceride is further increased. It was.

When chocolate containing a large amount of cocoa butter is tempered, SUS-type triglycerides solidify with stable crystals having a melting point of 34 to 35 ° C. However, it was too hard to have a good texture with the coating, melted in the mouth, hard to feel the chocolate flavor, and peeled off when eating.
JP-A-10-108624 JP 2003-299442 A

An object of the present invention is to provide a confectionery eaten in a refrigerated temperature range, which is coated with chocolate that can be melted in a large amount and has a good mellow taste and a good chocolate flavor with a cacao feeling.

As a result of intensive studies to achieve the above object, the present inventors have not tempered an oil / fat composition containing SUS triglyceride, which contains SUS type triglyceride, which is conventionally required for tempering, as a main component. In addition, by covering the confectionery eaten in the refrigerated temperature range, and keeping the refrigerated temperature range after coating, a confectionery with a good chocolate flavor with good mouth melting and a cacao sensation was obtained. The present inventors have found that a delicious chocolate with a distinct texture and flavor, a cacao feeling and a chocolate feeling can be coated, and the present invention has been completed.

That is, the first of the present invention is an oil / fat composition containing fats and sugars, containing 10 to 55% by weight of SUS triglyceride in the oil / fat composition, and without tempering the melted oil / fat composition. It is a method for producing a confectionery characterized in that it is coated and stored in a refrigerated temperature range after coating.
2nd is the manufacturing method of the confectionery described in 1st in which the content ratio of cacao mass with respect to the total content of cacao mass and cocoa in an oil-and-fat composition is 50% or more.
3rd is the manufacturing method of the confectionery described in 1 or 2 which contains 0.1 to 4weight% of acetylated sucrose fatty acid ester in an oil-and-fat composition.
4th of the confectionery described in 1-3 which contains 0.3-5 weight% of disaturated monooleic-acid type glycerides which make a fatty acid a C20-24 saturated fatty acid in a fatty-acid composition. It is a manufacturing method.
The fifth is a confectionery obtained by any one of the first to fourth manufacturing methods.

According to the present invention, an oil and fat composition containing SUS type triglyceride as a main component and containing an oil and a saccharide without tempering is coated to obtain an oil and fat composition having a chocolate flavor that is rich in cacao and melts well in the mouth. Coated confectionery can be produced.

Hereinafter, the present invention will be described in more detail.
The oil / fat composition of the present invention is an oil / fat composition containing oil / fat and saccharide, and contains SUS type triglyceride as a main component in the oil / fat.
The SUS type triglyceride of the present invention represents 2-unsaturated-1,3 di-saturated glyceride, S is a saturated fatty acid residue having 16 to 22 carbon atoms, and U is an unsaturated fatty acid residue having 16 to 22 carbon atoms. A typical example of chocolate fat is cocoa butter, which contains about 80% by weight of SUS triglyceride. Conventionally, various hard butters are available on the market as substitute fats for cocoa butter, and so-called cocoa butter-like fats called tempering type hard butters all have SUS type triglyceride as a main triglyceride component.

In the present invention, 10 to 55% by weight of SUS triglyceride is required in the oil and fat composition, preferably 14 to 45% by weight, and more preferably 20 to 40% by weight.
If there is too little SUS type triglyceride in the oil and fat composition, it becomes difficult to obtain a snapping texture as when eating a chocolate plate, and if it is too much, the oil and fat content of the oil and fat composition itself will not be obtained. It increases, and the chocolate flavor becomes thin, which is not preferable.

In the oil and fat composition of the present invention, the content ratio of cacao mass to the total content of cacao mass and cocoa is 50% or more. This cacao mass is made by fermenting and drying cacao beans, removing the skin and germs, roasting and crushing them into a paste, and gives chocolate a flavor such as cacao and chocolate, usually about 55% Of cocoa butter. When the content ratio of cacao mass relative to the total content of cacao mass and cocoa in the oil / fat composition is small, the cacao feeling of chocolate is weak, which is not preferable.

In addition to the above SUS triglycerides, the oils and fats constituting the oil and fat composition of the present invention may be used in combination with other oils and fats such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil. Vegetable oils such as flower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, shea fat, monkey fat, animal fats such as milk fat, beef fat, lard, fish oil, whale oil, etc. Processed fats and oils or the like subjected to hardening, fractionation, transesterification, etc. of fats and oils alone or mixed oils can be used.

As fats and oils of the fats and oils composition of this invention, 30 to 70 weight% is preferable, More preferably, it is 34 to 60 weight%. When there is little oil and fat content, the viscosity of an oil and fat composition is too high, and a coating operation becomes difficult. Moreover, since there is too much fat and oil and a chocolate flavor will become thin and it will become oily, it is unpreferable.

The process for producing the confectionery of the present invention requires coating the melted fat and oil composition without tempering, and storing it in the refrigerated temperature range after coating, and by not performing the tempering treatment, the fat and oil composition melts well. It becomes easy to feel the chocolate flavor and the effect that the texture does not become too hard can be obtained.

The conditions for coating without performing the tempering treatment are desirably to cool and solidify immediately after coating from the melted state, whereby the SUS type triglyceride in the chocolate can be solidified in 1 to 4 crystal forms.

This tempering treatment is a method for obtaining chocolate type 5 stable crystals,
For example, in the case of sweet chocolate, a method in which chocolate is heated to 40 to 50 ° C., melted, lowered to a product temperature of 27 to 28 ° C., and then heated to a product temperature of 29 to 31 ° C.
Alternatively, the chocolate is heated to 40 to 50 ° C. to melt, and about 2/3 of the whole is poured into a marble table and spread or collected using a pallet knife, etc., and the whole is uniformly cooled to 27 to 28 ° C. If it falls to the remaining chocolate, stir the whole well, measure the product temperature, and if it is higher than 29-31 ° C, again pour a small amount of chocolate on the marble table, return the cooled chocolate, repeat this, and finally A method of adjusting the product temperature to 29 to 31 ° C.
Furthermore, the method of heating chocolate to 40-50 degreeC, fuse | melting, chopping the tempered chocolate finely, adding little by little, and mixing, and adjusting product temperature to 29-31 degreeC etc. can be illustrated.
(Koji Tsuchiya "Chocolat & Cacao Theobroma Koji of Tsuchiya" Cat Publishing Publishing Co., Ltd. 2004)

In addition, the above crystal forms 1 to 6 are cocoa butter mainly composed of SUS type triglyceride, and Wille and Luton are 1 type (melting point (Mp): 17.3 ° C.), 2 type (23.3 ° C.). , 3 (25.5 ° C), 4 (27.5 ° C), 5 (33.8 ° C), and 6 (36.3 ° C).
(RL Wille, ES Luton, J. Am. Oil. Chem. Soc., 43, 491 (1966)).

Further, in the present invention, the coating thickness of the fat composition is preferably not too thick so that the fat composition is quickly cooled and solidified after coating on the confectionery surface, specifically, the coating thickness is 5 mm or less, More preferably, it is 3 mm or less.

Furthermore, the confectionery produced by the present invention is stored in the refrigerated temperature range even after cooling and solidification. Here, the refrigeration temperature range is a temperature range in which SUS type triglyceride type 4 crystals do not transition, and is preferably a temperature range in which type 2, 3 type crystals do not transition, and specifically, a temperature range of 15 ° C. or less. It is desirable that

The oil and fat composition of the present invention contains fat and sugar, and as raw materials other than sugar, cacao materials such as cacao mass, cocoa cake and cocoa powder, or whole milk powder, skim milk powder, fresh cream powder, cheese powder, yogurt powder Examples thereof include various powders such as dairy product powder or fruit powder, fruit juice powder, coffee powder, tea powder, curry powder, seasoning and the like.

Examples of the saccharide of the present invention include monosaccharides, oligosaccharides, sugar alcohols, dextrin, chickenpox and the like. Specific examples of monosaccharides include glucose, fructose, mannose, and xylose. Oligosaccharides usually include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, maltotriose and the like. Specific examples of sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, and oligosaccharide alcohol.

In the present invention, the addition of acetylated sucrose fatty acid ester can further enhance the effect of suppressing bloom, but this acetylated sucrose fatty acid ester has a residual hydroxyl group in the sucrose fatty acid ester substituted with an acetyl group. The type of sucrose fatty acid ester is preferably a long-chain saturated fatty acid having 16 or more carbon atoms and a degree of esterification of 3 or more. In addition, the amount of acetylated sucrose fatty acid ester added to the oil and fat composition is 0.1 to 4% by weight. When the amount is less than the lower limit, the effect is weak, and when the upper limit is exceeded, the price increases and the effect There is little increase.

Furthermore, in this invention, the inhibitory effect of a bloom can be improved further by adding the disaturated monooleic acid type glyceride which makes a C20-C24 fatty acid a constituent saturated fatty acid.
Among the disaturated oleic acid type glycerides having 20 to 24 carbon fatty acids as constituent saturated fatty acids, 1,3-saturated 2-position oleic acid type glycerides having 20 to 24 carbon saturated fatty acids as constituent fatty acids are It is more suitable for the bloom suppressing effect. Moreover, the addition amount to an oil-fat composition is 0.3 to 5 weight%, and if less than a minimum, expression of an effect will be weak, and when it exceeds an upper limit, the problem that the meltability of an oil-fat composition will deteriorate will arise.

Examples of the food coated with the oil and fat composition in the present invention include confectionery preserved and sold in a refrigerated temperature range such as cream puff, eclair, sponge cake, jelly, pudding, and mousse.

Examples of the present invention will be described below to explain the present invention in more detail. In the examples,% means a weight basis.
The method for measuring the softening point (ring and ball method) at the melting point is described in the Japan Oil Chemists' Society established standard oil analysis method 2.2.4.3 (1996) 2003 edition.

(Preparation of 1,3-dibehenoyl-2-oleylglyceride-containing oil and fat)
Using an extremely hardened oil of high erucic acid rapeseed oil and high oleic sunflower oil, transesterification is performed by a known method using an enzyme agent having 1-, 3-position selectivity, and further a high melting point fraction by solvent fractionation. Was sorted. This fraction contained 62.9% of 1,3-dibehenoyl-2-oleyl glyceride (BOB), which was designated as BOB fat.

(Example 1)
Add 44 parts of cacao mass and 0.1 part of lecithin to 36 parts of sugar, knead with a kneader, grind with a roll refiner to a fine particle size of 18 microns, then conch for 4 hours in conche, 20 parts of tempering type hard butter Was gradually added, and 0.3 parts of lecithin was added at the end of conching to prepare a fat and oil composition of the present invention (SUS type triglyceride 35.4% by weight) as chocolate dough. The melting point (softening point) of this oil and fat composition was 28 ° C. After this chocolate dough was completely melted in a 50 ° C. hot water bath, the temperature of the chocolate product was cooled to 40 ° C., coated with a commercially available cream puff, rapidly cooled in a 5 ° C. refrigerator, and stored at 5 ° C. to evaluate the state. . As a result, it melts well, has a chocolate flavor with a strong cacao feeling, has a texture similar to that of a plate chocolate when eaten, has a good gloss, and does not generate bloom for 3 days after trial production. It was. These results are summarized in Table 1.

(Example 2)
Add 0.1 part of lecithin to 10 parts of cocoa mass and 9 parts of sugar, knead with a kneader, grind with a roll refiner to a fine particle size of 18 microns, then add 61 parts of cocoa mass previously ground to 18 microns Then, conching in Conche for 4 hours, during which 20 parts of tempering type hard butter was gradually added to prepare a fat and oil composition of the present invention (SUS type triglyceride 47.2% by weight) as a chocolate dough. Thereafter, the same processing and evaluation as in Example 1 were performed. The melting point (softening point) of this oil and fat composition was 28 ° C. As a result, it melts well, has a chocolate flavor with a strong cacao feeling, has a texture similar to that of a plate chocolate when eaten, has a good gloss, and does not generate bloom for 3 days after trial production. It was. These results are summarized in Table 1.

(Example 3)
20.3 parts of cacao mass, 43.1 parts of sugar, 17.6 parts of whole milk powder, 7.2 parts of tempering type hard butter, 0.1 part of lecithin, kneaded with a kneader, ground with a roll refiner, 18 micron Oily composition of the present invention which is a chocolate dough by making a fine particle state and then conching for 4 hours in a conche, gradually adding 11.8 parts of tempering type hard butter and adding 0.4 part of lecithin at the end of conching. (SUS type triglyceride 24.1% by weight) was prepared. Thereafter, the same processing and evaluation as in Example 1 were performed. The melting point (softening point) of this oil and fat composition was 28 ° C. As a result, it melts well, has a chocolate flavor with a strong cacao feeling, has a texture similar to that of a plate chocolate when eaten, has a good gloss, and does not generate bloom for 3 days after trial production. It was. These results are summarized in Table 1.

Example 4
0.5 parts of “DK ester FA-10E (Daiichi Kogyo Seiyaku Co., Ltd.)” (esterification degree 4.9) which is an acetylated sucrose fatty acid ester is completely dissolved in 20 parts of tempering type hard butter added at the time of conching. Except for the above, the same treatment and evaluation as in Example 1 were carried out (SUS type triglyceride 35.4% by weight). The melting point (softening point) of this oil and fat composition was 26 ° C. As a result, it melts in the mouth, has a chocolate flavor with a strong cacao feeling, has a texture like that of chocolate when eaten, has a good luster, and maintains a good condition that does not generate bloom for 4 days after trial production. It was. These results are summarized in Table 1.

(Example 5)
The oil and fat added at the time of conching was replaced with 17 parts of tempering type hard butter, and the same treatment and evaluation as in Example 1 were performed except that 3 parts of BOB fat and 0.5 part of ester FA-10E were completely dissolved (SUS). Type triglyceride 35.4% by weight). The melting point (softening point) of this oil and fat composition was 26 ° C. As a result, it melts in the mouth, has a chocolate flavor with a strong cacao feeling, has a texture like a chocolate plate when eaten, has a good gloss, and maintains a good condition with no bloom for 5 days after trial production. It was. These results are summarized in Table 1.

(Example 6)
Fats and oils to be added at the time of conching are oils and fats “Perkid N (Fuji Oil Co., Ltd.)” 17 obtained by random transesterification by known methods using palm oil, palm oil, rapeseed extremely hardened oil and sodium methylate as a catalyst. The same treatment and evaluation as in Example 1 were conducted except that 3 parts of BOB fat and 0.5 part of ester FA-10E were completely dissolved therein (SUS type triglyceride 19.4% by weight). The melting point (softening point) of this oil and fat composition was 31 ° C. As a result, it melted in the mouth, had a chocolate flavor with a strong cacao feeling, had a slightly soft texture when eaten, had a good gloss, and maintained a good state in which bloom did not occur for 5 days after trial production. These results are summarized in Table 2.

(Example 7)
Add 32 parts of cocoa mass, 5 parts of cocoa powder, 40 parts of sugar, 2.5 parts of hardened coconut oil and 0.1 part of lecithin, knead with a kneader, grind with a roll refiner to a fine particle size of 18 microns, Then, 20.5 parts of hardened coconut oil was gradually added, and 0.4 parts of lecithin was added around the end of conching to prepare a chocolate dough (SUS type triglyceride 14.5% by weight). Thereafter, the same processing and evaluation as in Example 1 were performed. The melting point (softening point) of this oil and fat composition was 28 ° C. As a result, it melts very well, has a chocolate flavor that feels the bitter taste of cacao, has a texture that melts slightly softly when eaten, has a very good luster, and blooms for 5 days after trial production. Did not keep in good condition. These results are summarized in Table 2.

(Comparative Example 1)
A chocolate dough (SUS type triglyceride 35.4% by weight) was prepared in the same manner as in Example 1, and the chocolate dough was completely melted in a 50 ° C. hot water bath, and then tempered, and the chocolate product temperature was 30 ° C. The state of what was coated on a commercially available cream puff, quenched at 5 ° C. and stored at 5 ° C. was evaluated. The melting point (softening point) of this oil and fat composition was 34 ° C. As a result, the eclairs were crushed because they had a chocolate flavor that did not melt in the mouth and did not feel cacao, and were too hard to eat. However, the gloss was good and the bloom was not generated for 5 days after the trial production. These results are summarized in Table 2.

(Comparative Example 2)
Add 7 parts of cacao mass, 11 parts of cocoa powder, 41 parts of sugar, 8 parts of hardened palm oil, 5.9 parts of hardened palm kernel oil, 0.1 parts of lecithin, knead with a kneader, and grind with a roll refiner. In a fine particle state, gradually add 4.1 parts of hardened palm kernel oil, 7 parts of soybean white oil, and 16 parts of hardened rapeseed oil, and add 0.2 parts of lecithin at the end of conching to add chocolate dough. (SUS type triglyceride 4.0 wt%) was prepared. Thereafter, the same processing and evaluation as in Example 1 were performed. The melting point (softening point) of this oil and fat composition was 29 ° C. As a result, the mouth melted very well, but it had a chocolate flavor that did not feel cacao, had a soft texture when eaten, had a very good luster, and did not generate bloom for 5 days after trial production. . These results are summarized in Table 2.

(Comparative Example 3)
14 parts of cocoa mass, 18 parts of cocoa powder, 33 parts of sugar, 3 parts of hardened rapeseed oil, 6.8 parts of hardened coconut oil, 0.1 parts of lecithin, kneaded with a kneader, ground with a roll refiner, 18 micron state Then, 25.2 parts of hardened coconut oil was gradually added in a conche, and 0.3 part of lecithin was added around the end of conching to prepare a chocolate dough (SUS type triglyceride 7.7% by weight). Thereafter, the same processing and evaluation as in Example 1 were performed. The melting point (softening point) of this oil and fat composition was 29 ° C. As a result, it melted very well, had a chocolate flavor that was hard to feel cacao, had a soft texture when eaten, had a very good luster, and maintained no bloom for 5 days after trial production. . These results are summarized in Table 2.

<Table 1>

<Table 2>

According to the present invention, an oil and fat composition containing SUS type triglyceride as a main component and containing an oil and a saccharide without tempering is coated to obtain an oil and fat composition having a chocolate flavor that is rich in cacao and melts well in the mouth. Coated western confectionery can be produced.

Claims (5)

An oil / fat composition containing fats and sugars, wherein the oil / fat composition contains 10 to 55% by weight of SUS triglyceride, and the melted oil / fat composition is coated without being tempered, and the refrigeration temperature range after coating A method for producing confectionery, characterized by being stored in The manufacturing method of the confectionery of Claim 1 whose content ratio of cacao mass with respect to the total content of cacao mass and cocoa in an oil-fat composition is 50% or more. The manufacturing method of the confectionery described in Claim 1 or 2 which contains 0.1 to 4weight% of acetylated sucrose fatty acid ester in an oil-and-fat composition. The manufacturing method of the confectionery described in Claims 1-3 containing 0.3-5 weight% of disaturated monooleic acid type glycerides which make a fatty acid of carbon numbers 20-24 into a constituent saturated fatty acid in oil and fat composition. . The confectionery obtained by the manufacturing method of any one of Claims 1-4.