JP2008125382A - Hot taste chocolate and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide hot taste chocolate giving homogeneous feeling of hot taste component, excellent in flavor balance of chocolate and hot taste component, and suppressed in fat absorption in spite of being high calorie chocolate, by using no hot taste raw material as a solid, directly extracting hot taste component from a hot taste raw material with chocolate oil and fat, and using the chocolate oil and fat used in the extraction as a chocolate raw material, and to provide a method for producing the hot taste chocolate. <P>SOLUTION: The hot taste chocolate comprises hot taste oil and fat which is obtained by directly extracting hot taste component from a hot taste raw material with chocolate oil and fat. The method for producing the hot taste chocolate comprises heat melting chocolate oil and fat in a heating container followed by charging a hot taste raw material, further heating/holding the product to melt hot taste component in chocolate oil and fat so as to make hot taste oil and fat, charging a chocolate raw material into the hot taste oil and fat, mixing by stirring the product followed by rolling, and squeezing the product in a mold followed by cooling and coagulating. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing pungent chocolate and pungent chocolate, in which flavor components, particularly pungent components, are directly extracted with fats and oils for chocolate and the fats and oils for chocolate containing the pungent components are used as chocolate raw materials.

  Chocolate, which is a luxury item, tends to be deceived due to its calorie height. For this reason, low-calorie chocolates such as the following invention have been developed.

  The chocolate-like food described in Patent Document 1, as claimed in Claims 1 and 2 of Patent Document 1, contains fats and oils, protein components and taste components as essential components, and contains little or no sugar. And spices can be selected as a taste ingredient. Moreover, cocoa butter can be selected as fats and oils as it exists in the specification text of patent document 1.

According to this chocolate-like food, it is a chocolate-like food mainly containing dairy ingredients and mainly pungent, with little or no sugar, and prevents excessive intake of sugar and salt. It will have a good seasoning flavor.
JP-A-4-58849

  Moreover, the foodstuffs such as chocolate described in Patent Document 2, as described in claims 1 and 2, include a cocoa ingredient containing caffeine, polyphenol, etc. and a spicy ingredient containing capsaicin, etc. in a foodstuff such as chocolate. Or it is characterized by adding. Moreover, the mixture ratio shall be 70 to 95 to 5 to 30 weight% of the cacao butter containing a cocoa component, or the chili which contains a spicy component in cacao mass.

  According to foodstuffs such as chocolate, caffeine and polyphenols contained in the cocoa component cause stimulation and excitement of the central nervous system and cardiovascular system, exhibiting mild medicinal effects, tonicity, antidepressant, Anti-stress, mood up, reduction of fatigue, enhancement of intellectual ability, activation of gastric juice secretion, diuretic and antioxidant action, lowering of cholesterol level, prevention of arteriosclerosis, suppression of cancer development, allergic disease The ability to suppress the In addition, capsaicin, which is a spicy component, can increase body temperature, promote sweating, stimulate the gastrointestinal tract, and activate digestive movement, thereby reducing the accumulation of fat such as stomach.

In particular, capsaicin, which is a pungent component, can suppress the amount of chocolate or the like, and even if it is excessively eaten, obesity due to chocolate can be prevented with capsaicin, which is a pungent component of pepper. In particular, it is said that the shelf life of chocolate can be extended by the sterilizing action of chili pepper.
JP 2002-272376 A

  However, the chocolate-like food described in Patent Document 1 reduces sugar and uses a protein component as a main raw material, avoids excessive intake of sugar and salt, and presents a chocolate-like food that has a seasoned flavor that is superior to conventional flavors. The main purpose is to reduce the sugar raw material, and the taste raw materials such as pungent components are intended to have an honest flavor.

  In addition, as described in paragraphs [0017] to 0018, foods such as chocolate described in Patent Document 2 are obtained by extracting a spicy component of chili with vinegar or alcohol, or evaporating it to obtain an ultrafine powder. Can also be blended. Furthermore, it is said that it can be roasted into particulates and the like, and it can also add flavor and preservation effect to the chocolate by smoke. If necessary, pepper fruits and seeds can be mixed into chocolate in the form of nuts in a predetermined granular form. A separately extracted pungent component or a pungent ingredient is blended or added in the chocolate manufacturing process.

  Therefore, when the spicy component is extracted separately from the production of the chocolate-like food, the work process is increased and complicated. Moreover, since it extracts with unsuitable vinegar and alcohol to add to chocolate, those flavors are felt and it is a problem in the flavor of a final product.

  In addition, it is not preferable to add a hot ingredient extracted with alcohol, even if the amount of alcohol added is small, it is not preferable to add alcohol to chocolate that children eat.

  Moreover, when the spicy component is added as a powder, even if it is finely divided and uniformly dispersed in the chocolate-like food, the spicy component near the spicy component is strong, and the spicy component is uneven. Furthermore, it feels as if foreign matter is contained in the chocolate, and the texture is not excellent.

  Therefore, the present invention does not use flavor raw materials, particularly pungent raw materials as solids, but extracts pungent components directly from pungent raw materials with fats and oils for chocolate, uses the fats and oils for chocolate used for the extraction as chocolate raw materials, The object is to provide a pungent chocolate with a good flavor that suppresses fat absorption and a method for producing the same even if the chocolate has a good flavor balance between chocolate and pungent ingredients and is high in calories. .

  In order to solve the above-mentioned problem, first, a pungent chocolate composition containing a pungent oil obtained by directly extracting a pungent component from a pungent raw material with a fat for chocolate, and secondly, the pungent oil, the pungent oil and fat, and the fat for chocolate are heated. , Dissolve, add pungent ingredients, heat and hold, and filter the flavor ingredients, and thirdly heat and dissolve the chocolate fat in a heating container, Next, add the pungent raw material, further heat and hold, and make the pungent fat by eluting the pungent component into the fat for chocolate, add the chocolate raw material to the pungent fat, stir and mix, roll And, the composition of a pungent chocolate, which is squeezed into a mold and cooled and solidified, and fourthly, the heating is in the range of 35 ° C. to 180 ° C. Fifth, in a heating container, heat and dissolve the chocolate fat and oil, hold it, then add the pungent raw material, and further heat to 35 to 180 ° C. to elute the pungent component into the chocolate fat and oil A pungent oil and fat was prepared, and chocolate raw materials were added to the pungent oil and fat, stirred and mixed, rolled, drawn into a mold, and cooled and solidified to form a pungent chocolate manufacturing method.

  According to the pungent chocolate which is the present invention, first, by directly extracting the pungent component with the fat and oil for chocolate which is a raw material of chocolate, the viscosity adjustment, moldability and flavor stability of the chocolate are not impaired.

  Second, without adding vinegar, alcohol, other liquid oils and fats, which are unsuitable for chocolate molding, and without using the pungent component as a solid, feel the pungent component uniformly, and the flavor balance between chocolate and the pungent component Even if it is good and a high-calorie chocolate, the pungent chocolate with favorable flavor which suppressed fat absorption can be provided.

  Third, by changing the warming temperature, extraction time, and ratio of the pungent raw material as appropriate, the pungent taste of the pungent oil and fat can be adjusted, and the flavorful pungent component without a burning odor is extracted and filtered to produce the pungent raw material. The pungent chocolate with a good texture can be provided without the solid residue of being mixed into the chocolate.

  Fourth, since fats and oils for chocolate, including cocoa butter, have higher antioxidant properties than other fats and oils, they provide pungent chocolate with a low oxidation odor even at high temperatures in order to extract pungent components. can do.

  The pungent chocolate according to the present invention is a heating container, which heats, dissolves and holds the fats and oils for chocolate, and then inputs the pungent raw material, and further holds it in the range of 35 ° C. to 180 ° C. for a predetermined time. Make a pungent oil and fat by eluting the ingredients into chocolate fat and oil, add the chocolate raw material to the pungent fat and oil, stir and mix, roll, squeeze into a mold, cool and solidify the composition Realized by.

  Hereinafter, the pungent chocolate which is this invention is demonstrated in detail based on an accompanying drawing.

  FIG. 1 is an example of a blended composition of pungent raw materials used in the pungent chocolate according to the present invention. In Example 1, 10 parts by weight of dried hawk claws and 70 parts by weight of cocoa butter are selected as pungent ingredients, held at 35 ° C. for 1 week, and then filtered hawk claws as a pungent ingredient. It is an example of the mixing | blending which creates the pungent oil and fat which the component eluted. Although not shown here, hawk claws and cocoa butter are heated and held in the same ratio at 35 ° C for 1 day, 40 ° C for 3 days, 50 ° C for 3 days, and 60 ° C for 1 week. Although the fats and oils were prepared, the result was that pungent chocolate having excellent flavor and physical properties could be produced as in Example 1.

  Example 2 selected the flavor raw material in a figure other than a hawk's nail | claw as a pungent raw material. The extraction conditions are the same as in Example 1.

  In Comparative Example 1, the same pungent raw material as in Example 2 was used, and instead of cocoa butter, pungent components were extracted with the same amount of sesame oil under the same conditions as in Example 2 to obtain a pungent oil.

  FIG. 2 shows a blended composition of pungent chocolate according to the present invention. Here, an Example and a comparative example correspond to the pungent oil and fat created in FIG.

  In Comparative Example 1, since the pungent component was extracted with sesame oil, cocoa butter was added so as to have the same amount as in Examples 1 and 2 (7.0% by weight), and the amount was subtracted from the hardened oil and fat. The charge amount was adjusted. Other raw materials other than pungent fats and oils were the same in Examples 1 and 2 and Comparative Example 1, and chocolate was produced under the same conditions. In addition, the manufacturing method of chocolate followed the regular method.

  Moreover, the composition of chocolates other than pungent fats and oils is not limited to the raw materials shown here, but can be used as a raw material for pungent chocolates according to the present invention as long as it is a raw material generally used for chocolate. .

  FIG. 3 is a comparison result of the extraction conditions, flavor, and physical properties of the pungent component between the present invention and the comparative example. The flavor is the result of comprehensive judgment by a skilled panelist about the spiciness, burnt smell, and the flavor of chocolate. ○ means good, Δ means difficult, and x means ineligible.

  The physical properties are the results of visual determination by an engineer skilled in the ease of molding into chocolate and the results of determining whether the temporal crystal stability is established as a product. ○ means good, Δ means difficult, and x means ineligible.

  As a result of the comparative test, in Example 1 and Example 2, both flavor and physical properties were good. It should be noted that the spiciness and some of the other flavor components are consumers' preference, and it is of course possible to select various spiciness and various flavor ingredients as appropriate.

  In Comparative Example 1, sesame oil generally used for chili oil was used as the oil used for extraction of the pungent component. As a result, the unique flavor of sesame oil has hindered the original flavor of chocolate. Moreover, since sesame oil is liquid oil, the moldability of chocolate has deteriorated.

  Moreover, although not shown here, if the amount of sesame oil added is further reduced, naturally the flavor of sesame oil is reduced, the flavor is improved, and the physical properties are improved, but the original purpose of imparting a pungent taste to chocolate is intended. Could not reach.

  In Comparative Example 2, the extraction temperature of the pungent component is set to 70 ° C. in Example 2, and is heated and held for 1 day. The flavor was slightly problematic, with an oily odor felt. The physical properties were good without any problem. Although not shown here, when the temperature was further increased (80 ° C.) and kept for a long time (one day), the oxidation of cocoa butter progressed, the chocolate had an odor and the flavor was poor. Furthermore, although it is possible to extract at a high temperature (100 ° C or higher) in a short time, craftsmanship work such as flavor management to prevent the generation of burnt odor and stirring work at high temperature is required. The

  In Comparative Example 3, the extraction temperature of the pungent component was set to 30 ° C. in Example 2, and heated and maintained for 7 days. Since the flavor is low, cocoa butter solidifies, and even if it is kept at that temperature for 1 week, the pungent component is not sufficiently extracted, and the original purpose of the present invention for imparting pungent taste has not been achieved. From the above, it was unqualified. Moreover, since extraction temperature was below melting | fusing point, workability | operativity was bad. The physical properties are good without any problem. In addition, when removing the pungent raw material, it heated up once at 35 degreeC, melt | dissolved cocoa butter, and filtered the pungent raw material.

  Therefore, the fats and oils for chocolate that can be used as the fats and oils for extraction are cocoa butter and vegetable fats and oils substituted therefor, and are solid fats and oils at a melting point of 20 ° C to 60 ° C at room temperature. That is, the fats and oils for chocolate include cocoa butter and tempering type cocoa butter substitute fat, no tempering type cocoa butter substitute fat, fats and oils generally used as chocolate raw materials such as shortening, and mixtures of two or more thereof.

  In addition, pungent ingredients include hawk claws (chili pepper) as essential ingredients, and other spices such as leeks, ginger, garlic, sesame seeds, husks, flower buds, octagonal, cinnamon, etc. It is a plant, and the shape of raw, dry state, powder, etc. is not particularly limited.

  In particular, hawk claws (red peppers) are essential because capsaicin, which is a pungent ingredient, promotes the burning of fat. By combining chocolate and capsaicin, fat contained in chocolate is burned in the body. This is because the accumulation of body fat can be suppressed.

  FIG. 4 is a comparison result of the extraction temperature and time of the pungent component and the flavor of the present invention and the comparative example. In the figure, the extraction time w is one week, m is minutes, and s is seconds.

  The evaluation of the flavor is a result of comprehensive judgment by the skilled panelist about the hotness, burnt odor, and flavor of chocolate. ○ means good, × means ineligible.

  In Example 3, the extraction temperature was 180 ° C., the extraction time was 10 seconds, and the composition and manufacturing process were the same as in Example 1.

  Comparative Example 4 has an extraction temperature of 180 ° C. and an extraction time of 10 minutes, Comparative Example 5 has an extraction temperature of 30 ° C. and an extraction time of 10 seconds, and Comparative Example 6 has an extraction temperature of 200 ° C. and an extraction time of 10 seconds. The manufacturing process was basically the same as in Example 1.

  As a result of the comparative test, the flavor was good in Example 1 and Example 3. Even at a high temperature of 180 ° C., the burnt odor of the pungent raw material was not generated for a short time (10 seconds), and the flavor was good. On the other hand, in Comparative Example 4, since the extraction was performed for a long time of 10 minutes even at an extraction temperature of 180 ° C., the chocolate felt a strong burning odor.

  It should be noted that some of the spiciness and other flavor components are consumer's preference, and of course, various spiciness and various flavor ingredients can be selected as appropriate.

  In Comparative Example 5, since the temperature is close to the melting point of cocoa butter, it is pasty and the pungent raw material cannot be filtered well, and even if the pungent oil produced thereby is used, the pungent taste can be sufficiently satisfied. I didn't become a chocolate.

  In Comparative Example 6, even in a short time of 10 seconds, the burnt odor was felt in the final product in the pungent raw material used this time.

  Therefore, the optimum extraction temperature and extraction time can be appropriately changed in the pungent raw material and the used oil and fat, and the extraction conditions for the pungent component are not limited to those in this example.

FIG. 1 is an example of a blended composition of pungent raw materials used in the pungent chocolate according to the present invention. It is a compounding composition of the pungent chocolate which is this invention. It is the extraction result of the pungent component of this invention and a comparative example, and a comparison result of flavor and physical property. It is the extraction temperature and time of the pungent component of this invention and a comparative example, and a comparison result of flavor.

Claims (5)

  A pungent chocolate containing a pungent oil extracted directly from a pungent ingredient with a fat for chocolate.   The pungent fat extracted directly with the fats and oils for chocolate is obtained by heating and dissolving the fats and oils for chocolate, adding the pungent ingredients, heating and holding them, and filtering the flavor ingredients. Spicy chocolate.   In a heating container, heat and dissolve the chocolate fat and oil, then add the pungent raw material, further heat and hold, create a pungent fat and oil that elutes the pungent component into the chocolate fat and oil, A pungent chocolate made by adding chocolate ingredients, stirring, mixing, rolling, squeezing into a mold, and solidifying by cooling.   The pungent chocolate according to claim 2 or 3, wherein the warming is in a range of 35 ° C to 180 ° C.   Heat, dissolve, and hold chocolate fats and oils in a heating container, then add pungent ingredients, heat to 35 ° C to 180 ° C, hold for a predetermined time, and elute pungent components into chocolate fats and oils A method for producing a pungent chocolate, comprising making a pungent oil and fat, adding a chocolate raw material to the pungent fat, stirring and mixing, rolling, squeezing into a mold, and cooling and solidifying.

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