JP2008271885A - Chocolate - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a chocolate with eating temperature of normal temperature and good shape retaining property, easily dissolving in a mouth, and having good taste of cacao itself. <P>SOLUTION: The chocolate is characterized in that the content of cocoa butter is 55 to 95 mass%; the content of palm medium melting point fraction is 1 to 44 mass%; the content of laurin-based oil and fat is 0.2 to 15 mass% in the oil content of the chocolate and the softening point is 31°C or higher. Preferably in the laurin-based oil and fat used in the chocolate, the solid fat content (SFC) is 35 to 60% at 10°C, 5 to 20% at 20°C, and 5% or less at 25°C and the oil content of the chocolate is preferably 18 to 60 mass%. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to chocolates such as bitter chocolate, milk chocolate, white chocolate, and color chocolate having a normal eating temperature and good shape retention, melting in the mouth and good flavor. The “chocolate” of the present invention is not limited chocolate specified by law and regulations, but includes what is generally called chocolate.

  There are a wide variety of confectionery and food products that use chocolate, and a large number of elaborate products are in the market. In using chocolate for such various products, it is desired to provide chocolate having properties suitable for the product.

In chocolate, cocoa butter derived from cacao occupies most of the oil that constitutes it, but as a means of improving the physical properties of cocoa butter, it is widely used together with so-called hard butter and fats and oils. It has been broken.
The hard butter includes a temper type hard butter having a chemical composition approximate to that of cocoa butter and a no temper type hard butter having a chemical composition that is similar to that of the physical composition. The temper type hard butter is mainly composed of 2-unsaturated and 1,3-di-saturated triglycerides (SUS), and specific examples thereof include palm oil and fractionated oil thereof. As an example of the no temper type hard butter, lauric fats and oils can be mentioned.

Temper type hard butter can generally be mixed freely with cocoa butter, and chocolate using only temper type hard butter or chocolate using temper type hard butter and cocoa butter is coco Manufactured in the same way as chocolate using only avatar, and used.
On the other hand, unlike chocolate using cocoa butter or temper type hard butter, chocolate that uses no temper type hard butter does not require a temperature adjustment process called tempering in the production of chocolate. There is an advantage such as light equipment load.
Due to the difference in properties, temper type hard butter is used for chocolate with a strong flavor that is mainly made from cacao, and no temper type hard butter is used for applications that require ease of operation or for ice coating. They are used properly.

  By the way, it is common that a no-temper type hard butter cannot be used by being freely mixed with cocoa butter and / or a temper type hard butter. When chocolate is produced using cocoa butter and / or temper type hard butter and no temper type hard butter, it may cause deterioration of chocolate quality such as blooming, solidification failure, softening of chocolate texture, etc. The combined use of cocoa butter and / or temper type hard butter and no temper type hard butter has not been generally performed.

Although not so common, Patent Documents 1 and 2 disclose chocolates in which temper type hard butter and no temper type hard butter are mixed at a specific ratio.
Patent Document 1 discloses a tempered solid chocolate, in which the fat component is essentially a cocoa butter and / or a coconut butter-like fat and a lauric fat fractionated soft oil. Is described. The solid fat content index (SFI) of the fractionated soft oil of lauric fat used in the chocolate described in Patent Document 1 is 20 to 35% at 5 ° C, 15 to 30% at 10 ° C, and 10 to 25% at 15 ° C. It is 2 to 15% at 20 ° C. and 3% or less at 25 ° C. However, when such lauric fats and oils are used for chocolate, the shape retention of chocolate is poor, and there is a drawback that chocolate is deformed or that chocolate adheres to hands or wrapping paper when eating at room temperature.

  Patent Document 2 discloses a tempered chocolate having a softening point of 15 to 30 ° C., and in an oil component, a 2-saturated 1,3-di-saturated triglyceride (SUS) having a specific constituent saturated fatty acid ratio. A chocolate containing 95 to 40% rich oil and fat and 5 to 40% lauric oil and having a specific amount of oil is described. However, the chocolate described in Patent Document 2 has a softening point of 15 to 30 ° C. and is suitable for eating in a frozen or refrigerated temperature range. If the chocolate is eaten at room temperature, the chocolate is retained by melting the fat and oil contained in the chocolate. There was a drawback that the moldability was impaired and the chocolate was deformed or adhered to hands or packaging.

JP 63-202340 A JP-A-8-89172

  Therefore, this invention makes it a subject to provide the chocolate whose eating temperature with favorable mold-holding property and meltability is normal temperature. Furthermore, this invention makes it a subject to provide the chocolate which has the original favorable flavor of cacao.

  In the present invention, the content of cocoa butter is 55 to 95% by mass, the content of the middle melting point fraction of palm is 1 to 44% by mass, and the content of lauric fat is 0.2 to 15% by mass. The above-mentioned problems are solved by providing chocolate characterized by a softening point of 31 ° C. or higher.

  According to the present invention, it is possible to provide a chocolate having good shape retention and melting in the mouth, containing a high content of cocoa butter, and having an original good flavor of cacao.

  The chocolate of the present invention has a cocoa butter content of 55 to 95% by mass, a palm melting point content of 1 to 44% by mass, and a lauric fat content of 0.2 to 15 in the chocolate oil. The softening point is 31 degrees or more. In addition, the oil content of chocolate said by this invention shows the total amount of the fats and oils of materials containing fats and oils, such as fats and oils, dairy products, and an emulsifier.

As for the chocolate of this invention, content of cocoa butter is 55-95 mass% in the oil of chocolate, Preferably it is 58-90 mass%, More preferably, it is 60-85 mass%. When the content of cocoa butter is less than 55% by mass in the oil of chocolate, a good flavor derived from cacao cannot be obtained. If the content of cocoa butter in the oil of chocolate is more than 95% by mass, the effect of improving melting of chocolate in the mouth cannot be obtained.
In order to make the chocolate of the present invention contain cocoa butter in the above-mentioned content, cocoa butter itself may be used, or a material containing cocoa butter such as cacao mass or cacao powder may be used, or both may be used in combination. May be.

  In the chocolate oil of the present invention, the content of the melting point fraction in the palm is 1 to 44% by mass, preferably 2 to 40% by mass, more preferably 4 to 35% by mass, and most preferably 6 to 30% by mass. %. If the content of the melting point fraction in the palm of the oil of chocolate is less than 1% by mass, the melting of the chocolate becomes worse. If the content of the melting point fraction in the palm is greater than 44% by mass in the oil component of the chocolate, the shape-retaining property of the chocolate becomes poor.

  The palm melting point fraction used in the present invention is not particularly limited as long as it excludes the high melting point fraction and the low melting point fraction of palm oil, and is wet fractionation using an organic solvent. Alternatively, dry fractionation without using an organic solvent may be used. In addition, the number of times of sorting, the order of sorting, the mixing of each sorted fraction, and the like are not particularly limited.

  Further, the above-mentioned palm intermediate melting point fraction used in the present invention has an iodine value of preferably 45 or more, more preferably 46 to 60, and most preferably 47 to 58. If the iodine value of the above-mentioned palm intermediate melting point is less than 45, the melting of the chocolate tends to be poor.

  In the chocolate of the present invention, the content of lauric fat in the oil of chocolate is 0.2 to 15% by mass, preferably 0.2 to 13% by mass, more preferably 0.5 to 10% by mass, and most preferably. 1 to 4% by mass. If the content of lauric fat in the oil of chocolate is less than 0.2% by mass, the chocolate melts in the mouth. If the content of lauric fats and oils is greater than 15% by mass in the oil of chocolate, the shape-retaining property of the chocolate will deteriorate.

  The SFC at 10 ° C. of the lauric fat used in the present invention is preferably 35 to 60%, more preferably 38 to 57%, still more preferably 40 to 55%, and most preferably 46 to 52%. When the SFC at 10 ° C. of the lauric fat is less than 35%, the chocolate is easily softened. When the SFC at 10 ° C. of the lauric fat is more than 60%, the melting of the chocolate tends to deteriorate.

  The SFC at 20 ° C. of the lauric fat used in the present invention is preferably 5 to 20%, more preferably 6 to 18%, still more preferably 7 to 15%, and most preferably 9 to 13%. If the SFC at 20 ° C. of the lauric fat is less than 5%, the chocolate tends to soften. When the SFC at 20 ° C. of the lauric fat is more than 20%, the melting of the chocolate tends to deteriorate.

  The SFC at 25 ° C. of the lauric fat used in the present invention is preferably 5% or less, more preferably 3% or less, still more preferably 2% or less, and most preferably 0%. When the SFC at 25 ° C. of the lauric fat / oil is more than 5%, the melting of the chocolate tends to deteriorate.

  The above SFC is measured as follows. That is, after the lauric fat is completely melted by holding at 60 ° C. for 30 minutes, it is solidified by holding at 0 ° C. for 30 minutes. Next, tempering is carried out by holding at 25 ° C. for 1 week, and then solidifying by holding at 0 ° C. for 30 minutes. After sequentially holding at each measurement temperature for 30 minutes, SFC is measured.

  Examples of the lauric fats and oils used in the present invention include fats and oils containing a large amount of lauric acid such as palm oil, palm kernel oil, and babassu oil, and fractionated oils obtained by fractionating these oils. One or more selected from these can be used. In this invention, it is preferable to use the low melting-point fraction of the fats and oils which contain abundant lauric acid as said lauric fats and oils.

  The iodine value of the lauric oil used in the present invention is preferably less than 30, more preferably 20 to 29, and most preferably 23 to 28. When the iodine value of the lauric oil used in the present invention is 30 or more, the above-mentioned preferable SFC cannot be satisfied, and the chocolate tends to soften, which is not preferable.

  In this invention, you may use edible fats and oils other than said cocoa butter, a palm middle melting | fusing point fraction, and a lauric fat and oil as needed. The content of edible fats and oils other than cocoa butter, palm mid-melting fraction and lauric fat is preferably 30% by mass or less, more preferably 15% by mass or less, and most preferably 5% by mass or less in the oil content of chocolate. .

  Examples of edible fats and oils other than the above cocoa butter, palm mid-melting fraction, and lauric oil and fat include palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil other than the above-mentioned palm mid-melting fraction , Safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, shea fat, monkey fat, beef fat, milk fat, pork fat, fish oil, whale oil and other vegetable oils and animal fats, and hydrogenation to these, Processed fats and oils subjected to one or more treatments selected from fractionation and transesterification can be mentioned, and one or more selected from these can be used.

  The oil content of the chocolate of the present invention is preferably 18 to 60% by mass, more preferably 25 to 55% by mass, and most preferably 30 to 50% by mass.

The chocolate of the present invention has a softening point of 31 ° C or higher, preferably 31.5 to 36 ° C, more preferably 31.7 to 35 ° C, and most preferably 32 to 34 ° C. If the softening point of the chocolate is lower than 31 ° C., shape retention will be impaired, such as deformation or adhesion to hands / packaging when eating at normal temperature.
Chocolate having a softening point of 31 ° C. or higher as in the present invention is optimal for eating at a temperature of the chocolate itself at room temperature (15 to 30 ° C.).
The softening point of the chocolate is measured in accordance with Japan Oil Chemists' Association Standard Oil Analysis Test Method 2.3.4.3-86.

  If necessary, the chocolate of the present invention includes emulsifiers, sugars and sugar alcohols, sweeteners, thickening stabilizers, dairy products, water, salty agents such as salt and potassium chloride, and sour agents such as acetic acid, lactic acid, and gluconic acid. , Β-carotene, caramel, coloring agent such as red yeast rice pigment, antioxidants such as tocopherol, tea extract, jam, pulp, fruit, fruit juice, concentrated juice, fruit juice powder, cacao powder, cacao mass, coffee powder, almond paste Flavoring agents such as peanut paste, nut paste, western liquor, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, spices, It is possible to contain one or more selected from among food materials such as cereals, beans, vegetables, meat, and seafood, and auxiliary materials such as food additives.

Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, poly Examples thereof include oxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, saponins and the like, and one or more selected from these can be used.
The content of the emulsifier is preferably 5% by mass or less, more preferably 3% by mass or less, and most preferably 2% by mass or less in the chocolate of the present invention.

Examples of the sugars and sugar alcohols include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, honey, oligosaccharide, reducing sugar polydextrose, fructo-oligo Examples include sugar, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose, etc. 1 type or 2 types or more can be used.
The content of the saccharide or sugar alcohol is preferably 1 to 80% by mass, more preferably 10 to 70% by mass, and most preferably 25 to 60% by mass in the chocolate of the present invention.

Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame, thaumatin, saccharin and the like, and one or more selected from these can be used.
The content of the sweetener is preferably 30% by mass or less, more preferably 15% by mass or less, and most preferably 10% by mass or less in the chocolate of the present invention.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, Gelatin, starch, modified starch and the like can be mentioned, and one or more selected from these can be used.

  As the above dairy products, raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, cream, cheese, concentrated whey, ice cream, concentrated milk, Non-fat concentrated milk, sugar-free milk, sugar-free skim milk, sweetened milk, sweetened skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk , Fermented milk, lactic acid bacteria beverage, milk beverage, yogurt and the like, and one or more selected from these can be used.

The chocolate of the present invention can be obtained by mixing chocolate materials and roll refining, conching, and tempering according to a conventional method.
Moreover, as a kind of chocolate of this invention, bitter chocolate, milk chocolate, white chocolate, color chocolate, etc. are illustrated. The fats and sub-materials to be used and the amounts used thereof are selected as appropriate after satisfying the ranges of the contents of the above-mentioned cocoa butter, palm middle melting point fraction and lauric fats and oils. Let's say chocolate.

  Furthermore, the chocolate of the present invention may be used for eating as it is, or may be a chocolate with a center as a shell-like chocolate. Also, for example, the chocolate of the present invention may be used as a topping for cakes, biscuits, cookies, shoes, pie, crackers, hard biscuits, waffles and scones, etc. Is possible.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

(Examples 1-3, Comparative Examples 1-4)
Tempering was performed according to a conventional method with the composition shown in Table 1, chocolate was prepared, and the softening point of the obtained chocolate was measured. Moreover, the obtained chocolate was aged at 20 ° C. for 1 week, stored at 28 ° C. for 1 hour, and then evaluated for shape retention (degree of stickiness), cacao flavor and melting in the mouth. Table 2 shows the evaluation results and the measurement results of the softening point.

In Examples 1 and 2, the shape retention was very good, and the cacao flavor and melting in the mouth were good. In Example 3, the shape retention, cacao flavor and mouth melting were good.
In Comparative Example 1 in which the palm middle melting point fraction was not used, the shape retention was very good and the cacao flavor was also good, but the melting in the mouth was poor.
A palm kernel low melting point fraction, which is a lauric fat, was also used. In Comparative Example 2 having a softening point of less than 31 ° C, the cacao flavor and the mouth melting were good, but the shape retention was somewhat poor.
In Comparative Example 3 in which the content of lauric fats and oils in the chocolate oil was high, the meltability was good, but the shape retention was poor and the cacao flavor was weak.
In Comparative Example 4 in which the content of cocoa butter in the oil of chocolate was small, the meltability was good, but the shape retention was poor and the cacao flavor was very weak.

Claims (4)

  In the oil of chocolate, the content of cocoa butter is 55 to 95% by mass, the content of the melting point fraction in palm is 1 to 44% by mass, the content of lauric fat is 0.2 to 15% by mass, and softening A chocolate characterized by a point of 31 ° C or higher.   The solid fat content (SFC) of the lauric fat is 35-60% at 10 ° C, 5-20% at 20 ° C, and 5% or less at 25 ° C.   The chocolate according to claim 1 or 2, wherein the oil content is 18 to 60% by mass.   The chocolate according to any one of claims 1 to 3, wherein the eating temperature is room temperature.