JP2009232795A - Chocolate-like food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide chocolate-like food reduced in rough palate feeling so-called "graining", produced by a simple method which is particularly effective on white or colored chocolate regarded as more easily causing "graining", in such a condition that notably-occurring affect on meltability or flavor by a conventional method is minimally suppressed. <P>SOLUTION: The chocolate-like food is produced by a simple method of addition of pulp-originated cellulose powder to reduce "graining" caused on the chocolate-like food, which is particularly effective on the white or colored chocolate regarded as easily causing "graining", so as to prevent "graining" in such a condition that affection on meltability or flavor is suppressed into minimum in contrast to the conventional method where such an affection is easily caused, as a result of keen study for achieving the object stated above. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a chocolate-like food, and more particularly, to a chocolate-like food with reduced rough texture called graining.

Chocolate-like foods represented by chocolate are mainly produced from cocoa mass, cocoa powder, cocoa butter, hard butter, whole milk powder, skim milk powder, whey powder and other sugar powders, sugar, lactose, maltose, fructose and other sugars. However, when solidifying, fats and oils with a relatively high melting point are crystallized in chocolate-like foods due to conditions such as gradually cooling from the melted state, so-called slow cooling, high oil content, and a large proportion of liquid oil. It becomes a grainy oil and fat, a texture of rough texture, and a rough structure. This phenomenon is called graining and is regarded as a problem as one of the factors that damage the commercial value. Various methods have been proposed as a method for suppressing graining. For example, it is disclosed that hard butter added with fats and oils containing an SSU (1,2-saturated-3-unsaturated triglyceride) component does not cause graining even when cast without tempering. (Patent Document 1)
Moreover, the fats and oils in which SSU, a tri-saturated component, and a 1,3 saturated-2-unsaturated component exist in a certain range are disclosed. (Patent Document 2)

  All of these improve the graining resistance and the like by stabilizing the crystal by making the SSU component more than a certain amount, but the effect is not sufficient when the oil content is high, especially when there is a lot of liquid oil. In addition, the method of selectively introducing an unsaturated fatty acid at the 1- or 3-position tends to increase the production cost.

In the solidification retarder of chocolate mainly composed of polyglycerin fatty acid ester, the weight composition of the constituent fatty acid of the polyglycerin fatty acid ester is 80 to 40% unsaturated fatty acid having 12 to 22 carbon atoms and unsaturated having 16 to 22 carbon atoms. A chocolate solidifying agent characterized by 20 to 60% fatty acid is disclosed. (Patent Document 3)
However, no knowledge has been obtained that graining can be prevented by delaying solidification such as polyglycerol fatty acid ester.

  In the sucrose fatty acid ester, the proportion of the saturated fatty acid having 12 to 22 carbon atoms in the constituent fatty acid is 20 to 80% by weight and the proportion of the unsaturated fatty acid having 16 to 22 carbon atoms is 20 to 80% by weight, and sucrose A chocolate graining inhibitor characterized by having an average substitution degree of 4 or more is disclosed (Patent Document 4). However, the suppression of graining due to the addition of sucrose fatty acid ester tends to change the strength of the suppression effect depending on the type of oil and fat used. The complicated work of having to examine the fatty acid composition of the product is necessary.

In addition, by containing at least one selected from the group consisting of cyclodextrin, highly branched cyclic dextrin, and dietary fiber in the chocolate for coating, the sweating phenomenon hardly occurs and the gloss is good This invention has been made. (Patent Document 5)
However, although it is suggested that cyclodextrin, highly branched cyclic dextrin, and dietary fiber suppress the sweat phenomenon and are glossy, there is no mention of graining. There is no description about whether it is OK or not.

  As a technique for using powdered cellulose, a method for producing a chocolate-hung confectionery, characterized in that powdered cellulose is hooked on a pulp whose surface has been subjected to oil and fat treatment, and then chocolate is hooked (Patent Document 6). ) However, the fats and powdered cellulose are attached separately, and the graining inhibiting function is not mentioned.

  In addition, an invention of a water-containing chocolate composition characterized by blending a cellulose composite composed of microcrystalline cellulose and a hydrophilic polymer has been made (Patent Document 7). However, what is also blended is a composite, which is intended to prevent oil and fat separation in water-containing chocolate. This invention also cannot be said about the suppression of graining.

As described above, various techniques such as fat and oil composition, emulsifier, and dietary fiber have been studied as techniques for delaying the occurrence of graining, but none of them has been sufficient.
JP 61-224934 A JP 05-211837 A Japanese Patent Laid-Open No. 01-256348 JP-A-01-252251 JP 2005-185153 A Japanese Patent Laid-Open No. 06-335349 JP 2003-009770 A

  An object of the present invention is to provide a chocolate-like food having a reduced texture that is called graining in the chocolate-like food.

As a result of diligent research, the present inventors have found that a rough texture called graining in a chocolate-like food can be reduced by including pulp-derived cellulose powder in the chocolate-like food, and the present invention has been completed. It came to do.
That is, (1) is a chocolate-like food characterized in that it contains pulp-derived cellulose powder, and (2) is characterized by being substantially free of non-fat cocoa solids (1 The chocolate-like food according to any one of (1) to (2), characterized in that, as (3), cellulose powder is contained in an amount of 0.5% by weight or more based on the oil content in the chocolate-like food. The chocolate-like food according to any one of (1) to (3), wherein the average particle size of the cellulose powder is 50 μm or less.

  According to the present invention, it is possible to reduce the graining by a simple method without depending on the modification of the oil and fat composition, particularly the molecular structure, and the method such as the emulsifier, and in particular, the graining is likely to occur. It is effective in white and color chocolate, and the above-mentioned method tends to affect the melting and flavor of the mouth, but it has become possible to prevent the graining in a state where such an influence is minimized.

  The chocolate-like food as referred to in the present invention is not particularly limited as long as it is a food in which fats and oils form a continuous phase. The chocolates mentioned here are not only chocolate, quasi-chocolate, and chocolate-based foods prescribed by the National Chocolate Industry Fair Trade Council and the Chocolate-based Food Fair Trade Council, but also fats and oils as essential ingredients. This refers to a mixture of sugar, powdered milk, cacao raw materials (cocoa mass, cocoa, cocoa butter), fruit juice powder, fruit powder, flavoring materials, emulsifiers, fragrances, coloring agents, and other auxiliary materials in an arbitrary ratio. The flavors of chocolates are not limited to cocoa ingredients, milk powder, sweet chocolates, milk chocolates, and white chocolates, the main ingredients of which are sugar, coffee flavors, caramel flavors, and matcha teas that use various powders. Naturally, flavor variety products such as flavors, fruit flavors, vegetable flavors, and salt flavors also fall within the range.

  Pulp is a vegetable fiber mass containing abundant cellulose and is mainly used as a raw material for papermaking. Roughly categorized and pulped physically is mechanical pulp, and chemically decomposed and pulped is chemical pulp, but mechanical pulp contains a lot of lignin that was not removed, Chemical pulp is generally free of impurities such as lignin and has a higher cellulose purity. Among these, pulp-derived cellulose powders that meet food or food additive standards. In the present invention, the starting material is not particularly limited, but a chemical pulp having a high cellulose purity is desirable because it is derived from wood pulp.

  Dietary fiber with wheat, corn, potato, soy, beet, citrus and other sources of cellulose has odors and distinctive colors derived from starch and protein that cannot be completely removed. In many cases, it has an undesired color and flavor, but cellulose powder derived from pulp is particularly suitable for white and color chocolate because it has almost no colored flavor. Moreover, it is preferable that it is a grade which can be used as a foodstuff or a food additive as long as it is used for a chocolate-like foodstuff.

  The lower limit of the amount of pulp-derived cellulose powder added is desirably 0.5% by weight or more, more desirably 1.0% by weight or more, and most desirably 2.% by weight based on the oil content in the chocolate-like food. It is preferably 0% by weight or more. If the amount is less than 0.5% by weight, the graining prevention function is weak depending on the type of oil used. The upper limit is not particularly specified, and the greater the amount added, the stronger the anti-graining ability. However, if the cellulose powder derived from the pulp is added more than necessary, the cost increase and the expression of the flavor are weakened. Therefore, generally 30% by weight or less is preferable.

  The pulp-derived cellulose powder includes microcrystalline cellulose, powdered cellulose, cellulose composites composed of these cellulose powders and hydrophilic polymers such as xanthan gum, and cellulose foods. In the present invention, the type of pulp-derived cellulose powder is not particularly limited. However, a cellulose composite that is not treated so as to cover the cellulose surface has a higher function of preventing graining. The particle size is not particularly limited, but the finer one tends to have a higher function of preventing graining, desirably 50 μm or less, more desirably 45 μm or less, and most desirably 40 μm or less. . However, the finer the particle size, the higher the anti-graining ability, but the difference is not so remarkable. Rather, it may be appropriately selected according to the final target quality as a chocolate-like food. For example, in a chocolate-like food that targets a smooth mouthfeel, it becomes easy to feel roughness when the particle size exceeds 30 μm.

  As described above, there are various types of chocolate-like foods, and depending on the oil content and the type of fats and oils, so-called white chocolates and color chocolates tend to cause graining. White chocolate here may include cocoa butter, but it does not contain ingredients such as cacao mass or cocoa powder with strong chocolate color, that is, fat or powdered milk without practically using non-fat cocoa solids , Chocolates made with sugars, etc. Colored chocolates are based on white chocolates, such as coffee flavor, caramel flavor, green tea flavor, fruit flavor, vegetable flavor, salt flavor flavor, and / or Or a coloring material and / or a fragrance | flavor and / or a coloring agent are contained. The graining suppression function of the present invention exerts its ability to suppress normal chocolate-like foods as well, but originally it is prone to graining such as white chocolates and color chocolates substantially free of non-fat cacao solids. It is particularly preferably used for a product. In addition, white chocolates and color chocolates tend to reveal the flavor of the additive with respect to the base milk taste and the color chocolate matcha and fruit flavors. Also in this respect, the pulp used in the present invention Cellulose powder derived from cellulose, particularly those derived from wood pulp, are preferably used.

As described above, substantially free of cacao solids means that the total amount of cacao mass and cocoa powder is 5% by weight or less based on the total amount of chocolate-like food, even if mixing is unavoidable in actual work. It is preferred that it is 1% by weight or less, more desirably 0.5% by weight or less, most desirably avoiding contamination as much as possible and not adding at all. The smaller the amount added, the easier it is to cause graining, and the effect of the present invention is more prominent.
As described above, fats and oils are a continuous phase in chocolate-like foods, and the types and physical properties of the fats and oils are not particularly limited, and any fats and oils used in conventional chocolate-like foods can be used as appropriate. Examples include cocoa butter, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, Examples include vegetable oils such as coconut oil and palm kernel oil, and animal fats such as milk fat, beef tallow, lard, fish oil, and whale oil, and the above oils alone or mixed oils, or their hardening, fractionation, esters Processed oils and fats that have been exchanged can be used.

  In addition to the above fats and oils, the chocolate-like food in the present invention contains ingredients such as sugars and milk ingredients, emulsifiers, preservatives, antioxidants, etc., but if used in conventional chocolate-like foods, Any can be used if desired.

  Moreover, about the manufacturing method, said raw material can be selected suitably and can be mixed, and the manufacturing method incorporating the refinement method by an attritor as well as the manufacturing method by a normal roll refiner and a conche can also be employ | adopted. There is no particular limitation on the timing of adding pulp-derived cellulose powder, and it may be added simultaneously with other powder raw materials for chocolate-like foods, followed by a refinement process such as a roll refiner, etc. Although it may be added in the final form as a food, the particle size becomes finer through the refinement process, so the above-mentioned improvement of the graining function and the mouthfeel of the chocolate-like food Is preferably added before the refinement step.

  In addition, as for the production method, physical properties such as particle size, viscosity, oil content, etc., and shapes such as for frozen desserts, for coaching, and for decoration can be arbitrarily produced as long as they are used for chocolate-like foods.

However, since graining occurs in the oil phase, which is a continuous phase, adding an aqueous phase to a chocolate-like food product results in an “oil-in-water emulsion” in which oil droplets are dispersed in water. The effect of preventing ning is limited to the inside of the oil droplet and is difficult to be realized.
On the other hand, when the water phase is added to form a “water-in-oil emulsion” in which water droplets are dispersed in the oil, since the fat is a continuous phase, the effect of preventing graining of the present invention is easily obtained. .

  Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.

(Preparation of transesterified oil A)
Using 50 parts of coconut oil, 40 parts of palm fraction high melting point part and 10 parts of rapeseed extremely hardened oil as raw materials, transesterification oil A having a melting point of 35 ° C. was obtained by random transesterification by a known method using sodium methylate as a catalyst. .

<Example 1>
Cocoa butter (product name: cocoa butter 201, manufactured by Fuji Oil Co., Ltd.) 7.1 parts, transesterified oil A41.4 parts, soybean white oil (product name: soybean white oil N, manufactured by Fuji Oil Co., Ltd.) ) 2 parts, 31.0 parts sugar, 15 parts whole milk powder, cellulose powder A (product name: NP fiber W-10MG2, average particle size 10 μm manufactured by Nippon Paper Chemical Co., Ltd.), 3.0 parts, soy lecithin (trade name) : SLP-Paste Sakai Oil Co., Ltd., derived from soybean) A white chocolate-like food was prepared by roll refiner and conche treatment using 0.5 parts by a conventional method. In addition, powdered cellulose was added simultaneously with whole powdered milk and sugar as other powder raw materials, and the particle size after the roll refiner was adjusted to 22 μm.
The obtained chocolate-like food was heated to 60 ° C. to dissolve well, cooled to 50 ° C., then poured into a plastic petri dish having a diameter of 6 cm and stored at 20 ° C. The graining and flavor after 7 days, 30 days, 90 days, and 180 days were evaluated.

<Comparative example 1, Example 2, Example 3, Example 4, Example 5>
A white chocolate-like food was prepared in the same process as in Example 1 except that the formulation was changed as shown in Table 1, and the same evaluation was performed.

※ グレーニング評価方法：以下の基準で評価を行った。
「５：グレーニングなし」
「４：グレーニングほぼなし。表面の艶がわずかに悪い」
「３：小さいグレーニングあり、食べるとわずかにざらついた食感あるが商品価値あり」
「２：グレーニング明らかで、食べるとざらつき、商品価値なし」
「１：粗大かつ多量のグレーニングがあり、耐え難い食感」
※ 風味評価方法：以下の基準にもとづき試食評価を行った。
「５：風味極めて良好」
「４：僅かに異味あるが良好」
「３：異味あるが商品価値有」
「２：異味明らか商品価値無し」
「１：耐えられない異味」
※ 色調評価方法：以下の基準にもとづき目視にて評価を行った。
「５：色調極めて良好」
「４：僅かに違和感ある色調だが良好」
「３：違和感ある色調だが商品価値有」
「２：色調がおかしく商品価値無し」
「１：明らかにおかしな色調」 <Table 1>

* Graining evaluation method: Evaluation was performed according to the following criteria.
“5: No graining”
“4: Almost no graining. Surface gloss is slightly bad.”
“3: There is a small graining, and there is a slightly rough texture when eaten, but there is a commercial value”
"2: Graining is obvious, it is rough when eaten, and there is no commercial value"
"1: There is a large amount of graining and an unbearable texture"
* Flavor evaluation method: Taste evaluation was performed based on the following criteria.
“5: Very good flavor”
“4: Slightly different but good”
“3: It has a different taste but has commercial value”
“2: No obvious obvious merchandise value”
“1: Unbearable taste”
* Color tone evaluation method: Visual evaluation was performed based on the following criteria.
“5: Excellent color tone”
“4: Slightly strange color tone but good”
“3: Unusual color tone but commercial value”
“2: The color is strange and there is no commercial value”
“1: Clearly strange colors”

  In Comparative Example 1 to which no cellulose powder A was added, graining at a level that would impair the commercial value had already occurred after 7 days. On the other hand, as the added amount of Example 2, Example 3, Example 4, Example 1, Example 5 and cellulose powder A increased, the graining resistance improved, and when cellulose powder A added 1 part by weight. Even after 7 days, the evaluation increased to 5 (no graining) as the amount added increased. However, when 15 parts by weight were added in Example 5, the flavor evaluation was slightly low although there was commercial value.

<Example 6, Comparative Example 2, Comparative Example 3, Comparative Example 4>
A white chocolate-like food was prepared in the same process as in Example 1 except that the formulation was changed as shown in Table 2, and the same evaluation was performed. For comparison, Example 1 is also shown.
The raw materials used were cellulose powder B (trade name: KC Flock W-100G, Nippon Paper Chemicals Co., Ltd., average particle size 37 μm), fiber A (trade name: Kibun / Okara Powder, Inc. Kibun Food Chemifa Okara Powder, average) Particle size 25 μm), fiber B (trade name: Potex Crown Oji Cornstarch potato fiber), fiber C (trade name: Citri Phi 100FG Torigoe Flour Co., Ltd. Citrus fiber average particle size 107 μm) were used.

<Table 2>

  In a system in which 3 parts by weight of cellulose powder and fiber (1 part by weight only in Comparative Example 4) were added, the cellulose powder derived from pulp showed the same graining resistance, and was highly evaluated both in flavor and color. However, other fibers have a remarkable off-taste and coloration, and are particularly white chocolate-like foods, which impairs the commercial value.

<Example 7 and Comparative Example 5>
A white chocolate-like food was prepared in the same process as in Example 1 except that the formulation was changed as shown in Table 3, and the same evaluation was performed. For comparison, Example 1 is also shown.
In addition, the raw material used is palm hardened oil (trade name: Melba 36 Fuji Oil Co., Ltd., melting point 36 ° C.), palm super olein (trade name: Palm Ace N Fuji Oil Co., Ltd., palm low-melting fraction oil) Was used. In addition, although the fats and oils subjected to transesterification have different TG molecular species and are difficult to form coarse crystals, they are not used in Example 7 and Comparative Example 5, but are generally used. It is a slightly weaker formulation for graining resistance.

<Table 3>

  Since the granulation resistance of the base fat and oil is weak, Comparative Example 5 was inferior in the graining resistance even when compared with Comparative Example 1 which was the same system without addition of cellulose powder. Example 7 to which the same amount was added was inferior to Example 1 because the granulation resistance of the base fat and oil was not raised, but clearly it was found that the graining resistance was imparted compared to Comparative Example 5.

<Example 8 / Example 9 / Comparative Example 6>
A white chocolate-like food was prepared in the same process as in Example 1 except that the formulation was changed as shown in Table 4, and the same evaluation was performed. For comparison, Example 1 is also shown.
The raw materials used were cocoa powder (in-house raw material “cocoa powder” Fuji Oil Co., Ltd.) and strawberry powder (trade name: strawberry powder C23 Sato Food Industry Co., Ltd.). Cocoa powder and strawberry powder were added at the same time as other powdered raw milk powder and sugar.

俗に言うカラーチョコレートと呼ばれるチョコレート様食品はベースのホワイトチョコレート様食品に風味素材や着色用素材を配合することが多い。ホワイトチョコレート様食品とカラーチョコレート様食品は油脂配合が類似であっても、無脂カカオ固形分が存在するミルクやスイートと呼ばれるチョコレート様食品に比べて、グレーニング耐性が劣るものが多いが、セルロース粉末Ａを添加することにより、ホワイトチョコレート様食品と同様なグレーニング耐性を付与することが可能である。
一方で無脂カカオ固形分があるチョコレート様食品はホワイトチョコレート様食品やカラーチョコレート様食品に比べてグレーニング耐性が強い傾向がある。
セルロース粉末を添加していない同士の比較としてココアパウダーが配合された比較例６もホワイトチョコレート様食品である比較例１よりはグレーニング耐性が底上げされているものの、油脂配合によってはこのようにグレーニングが発生する。
しかし、比較例６に対しセルロース粉末を添加した実施例９はさらに強いグレーニング耐性が付与されたことがわかる。 <Table 4>

Chocolate-like foods, commonly called color chocolates, often contain a flavoring material or coloring material in the base white chocolate-like food. Even though white chocolate-like food and color chocolate-like food are similar in fat and oil composition, there are many things that are inferior in graining resistance compared to chocolate-like foods called milk or sweets that contain non-fat cocoa solids, but cellulose By adding the powder A, it is possible to impart the same graining resistance as that of the white chocolate-like food.
On the other hand, chocolate-like foods containing non-fat cacao solids tend to have a stronger resistance to graining than white chocolate-like foods and color chocolate-like foods.
Although Comparative Example 6 in which cocoa powder was blended as a comparison between the cases where no cellulose powder was added was also improved in graining resistance compared to Comparative Example 1 which is a white chocolate-like food, depending on the blend of fats and oils, gray like this Ning occurs.
However, it turns out that Example 9 which added the cellulose powder with respect to the comparative example 6 gave the further strong graning tolerance.

<Example 10 and Example 11>
As shown in Table 5, a white chocolate-like food was prepared and evaluated in the same manner as in Example 1 except that cellulose powder A and cellulose powder B were added after completion of conching. For comparison, Example 1 and Example 6 are also shown.

セルロース粉末の添加時期を変更した実施例１０・実施例１１は実施例１・実施例６とほぼ同等のグレーニング耐性を示した。これにより、添加時期は関係が無いことがわかる。 <Table 5>

Example 10 and Example 11 in which the addition time of the cellulose powder was changed showed the same level of graning resistance as Example 1 and Example 6. Thereby, it turns out that the addition time has no relation.

  According to the present invention, it is possible to reduce the graining by a simple method, and in particular, white and color chocolate, which is considered to be prone to graining, has the least effect on the melting and flavor that are easily manifested by the conventional method. Graining can be prevented in a limited state.

Claims (4)

A chocolate-like food comprising a cellulose powder derived from pulp. The chocolate-like food according to claim 1, which is substantially free of non-fat cocoa solids. 3. The chocolate-like food according to claim 1, wherein the cellulose powder is contained in an amount of 0.5% by weight or more based on the oil content in the chocolate-like food. The chocolate-like food according to any one of claims 1 to 3, wherein the average particle size of the cellulose powder is 50 µm or less.