JP2012034653A - Chocolate for frozen confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide chocolate for frozen confectionery having appropriate chewing feel and excellent meltability in the mouth when eaten with frozen confectionery such as ice cream, and having a texture in harmony with the frozen confectionery when the frozen confectionery is eaten together.SOLUTION: Oil and fat in chocolate contains 35-75 mass% of P2X triglyceride and PX2 triglyceride in total, and 5-45 mass% of triglyceride (CN32-CN44) with the total carbon number 32-44 of fatty acid constituting triglyceride, and the iodine value of the oil and fat is 25-45.

Description

  The present invention relates to a chocolate for frozen confectionery having an appropriate bite and good melting when incorporated in frozen confectionery such as ice cream, sherbet, shaved ice and the like in a granular, chip-like, plate-like or the like state.

  For fats and oils used in chocolate combined with frozen confectionery, the main purpose of the coating is to obtain the workability during coating and the speed of drying after coating. In order to obtain a sharp mouth melt, lauric fats such as palm oil and palm kernel oil, and mixed oils thereof with liquid oils such as soybean oil and rapeseed oil are used.

  On the other hand, chocolate has been developed to be included in frozen confectionery in the form of granules, chips, plates, etc. and enjoy its texture. For example, Patent Document 1 discloses a chocolate for cold food that is excellent in hardness and refreshing feeling using a palm middle-melting fraction, in which 2-unsaturated-1,3-di-saturated glyceride has a glyceride composition of 60, preferably 70% or more. Patent Document 2 describes a soft food texture comprising an oil and fat component having a disaturated monolinoleate content of 35% or more and a softening melting point of 27 ° C. or less in the disaturated monounsaturated glyceride. Frozen confectionery chocolates are described.

  However, although the chocolate for frozen confectionery described in Patent Document 1 exhibits excellent melting characteristics, it is hard to chew and does not meet the current taste. Moreover, although the chocolate for frozen confectionery described in Patent Document 2 is very soft to bite, it has a texture that is unsatisfactory for its crunch, so it does not meet the current taste. Accordingly, there is a demand for the development of chocolate for frozen confectionery that is soft to bite, melts well in the mouth, and has an appropriate crunch even when eaten with frozen confectionery.

Japanese Patent Laid-Open No. 55-114261 Japanese Patent Laid-Open No. 5-49399

  The problem of the present invention is that when eaten with frozen confectionery such as ice cream, it has moderate chewing and good mouth melting, and frozen confectionery and the texture harmonized with frozen confectionery when eaten with frozen confectionery It is to develop chocolate for confectionery.

As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by adding specific triglycerides to fats and oils in chocolate, and have completed the present invention.
That is, the present invention provides triglycerides (CN32 to CN44) in which the fats and oils in chocolate are 35 to 75% by mass in total of P2X triglycerides and PX2 triglycerides, and the total number of carbon atoms of fatty acids constituting the triglycerides is 32 to 44. A frozen confectionery chocolate containing 5 to 45% by mass and having an iodine value of 25 to 45, wherein P is palmitic acid, X is an unsaturated fatty acid having 18 or more carbon atoms, and P2X triglyceride / PX2 triglyceride = 1 The total number of carbon atoms of the triglyceride (CN36 to CN40) satisfying .5 to 5.0 and the total number of carbon atoms of the fatty acid constituting the triglyceride is 36 to 40 and that of the fatty acid constituting the triglyceride is 32 to 44. Mass ratio with triglycerides (CN32 to CN44) ((CN36 to CN40) / CN32~CN44)) is a chocolate to meet the 0.42 to 0.72. And the chocolate for frozen confectionery is chocolate which is for the center of frozen confectionery.

  ADVANTAGE OF THE INVENTION By this invention, it can provide the chocolate for frozen confectionery which has moderate chewing and melting in the mouth, and when eating with frozen confectionery, such as ice cream, the texture harmonized with frozen confectionery.

Hereinafter, the present invention will be described in more detail.
The chocolate for frozen confectionery in the present invention contains 35 to 75% by mass in total of P2X triglyceride (hereinafter sometimes referred to as P2X) and PX2 triglyceride (hereinafter sometimes referred to as PX2) in the fats and oils of chocolate. To do. Here, P is palmitic acid, X is an unsaturated fatty acid having 18 or more carbon atoms, P2X represents a triglyceride in which two palmitic acids and one unsaturated fatty acid are ester-bonded with glycerin, and PX2 represents one palmitic acid and Represents triglycerides in which two unsaturated fatty acids are ester-linked to glycerin. And P2X / PX2 which is a mass ratio of P2X and PX2 satisfies 1.5-5.0.
The total amount of P2X and PX2 is preferably 40 to 70% by mass, and P2X / PX2 is preferably 2.0 to 4.5.
When the total amount of P2X and PX2 and the P2X / PX2 ratio are in the above ranges, the biting out of the chocolate for frozen confectionery is suitably soft, which is preferable.

  X, which is an unsaturated fatty acid having 18 or more carbon atoms that constitutes P2X, is not particularly limited as long as it is an unsaturated fatty acid, but in the sense that it can obtain a more appropriate bite and melting feeling as a chocolate for frozen confectionery, X is 70% by mass or more is preferably oleic acid (that is, 70% by mass or more of P2X is P2O (O: oleic acid)), and more preferably 80 to 90% by mass is oleic acid.

The chocolate for frozen confectionery in the present invention contains triglycerides in which the total number of carbon atoms of fatty acids constituting triglycerides is 32 to 44 in addition to P2X and PX2 in the fats and oils of chocolate (hereinafter, may be referred to as CN32 to CN44). 5 to 45% by mass. However, it is a mass ratio of the triglyceride (hereinafter, may be referred to as CN36 to CN40) whose total number of carbon atoms of fatty acids constituting the triglyceride is 36 to 40 and CN32 to CN44 (CN36 to CN40) / (CN32 to CN44) satisfies 0.42 to 0.72.
The total amount of CN32 to CN44 is preferably 10 to 40% by mass, and (CN36 to CN40) / (CN32 to CN44) is preferably 0.46 to 0.68.
When the total amount of CN32 to CN44 and the (CN36 to CN40) / (CN32 to CN44) ratio are in the above ranges, the biting out of the chocolate for frozen confectionery is suitably soft, which is preferable.
The analysis of triglyceride can be performed, for example, by a gas chromatography method according to JAOCS, vol 70, 11, 1111-1114 (1993).

  Moreover, the fats and oils in the chocolate for frozen confectionery in this invention have an iodine value of 25-45, and it is more preferable that it is 32-42. If the iodine value of fats and oils in frozen confectionery chocolate is in the above range, the bite of frozen confectionery chocolate will be moderately soft, and when eaten with frozen confectionery such as ice cream, the frozen confectionery and texture will be This is preferable because it is harmonized.

  As long as the fats and oils in the chocolate for frozen confectionery in the present invention satisfy the above-mentioned conditions, natural fats and oils may be derived from any origin, but in consideration of convenience and economy. When it does, it is preferable that specific palm oil fractionated oil and lauric fat are included. As the palm oil fractionated oil, a so-called palm oil middle melting point fraction can be used. A palm oil melting point fraction having an iodine value of 40 to 50 is preferred, and a palm oil melting point fraction having an iodine value of 42 to 48 is more preferred. The lauric fat is preferably a lauric fat containing 40% by mass or more of lauric acid as a constituent fatty acid of the fat and oil, and an iodine value of 7.5 to 30 is preferable. By using the palm oil melting point fraction and lauric fat satisfying these conditions in the chocolate for frozen confectionery of the present invention, it becomes easy to adjust the fat in the chocolate to satisfy the constituent requirements of the present invention.

  More specifically, a palm oil melting point fraction having an iodine value of 40 to 50 and lauric fat having a lauric acid content of 40% by mass or more and an iodine value of 7.5 to 30, The mixed fat / oil mixed at a mass ratio of 90/10 is preferably 80% by weight or more, more preferably 90% by weight or more as fat / oil in chocolate. As other fats and oils, fats and oils in chocolate contain P2X and PX2 in a total of 35 to 75% by mass, CN32 to CN44 in an amount of 5 to 45% by mass, P2X / PX2 = 1.5 to 5.0, (( CN36 to CN40) / (CN32 to CN44)) = 0.42 to 0.72, and an oil and fat used for normal food, for example, soybean oil, as long as the iodine value is 25 to 45, Rapeseed oil, cottonseed oil, sunflower seed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, sesame oil, cacao butter, lippe butter, monkey butter, shea butter and other vegetable oils, as well as milk, beef tallow, lard, fish oil , Animal fats and oils such as whale oil, and one or more selected from hardening, fractionation, transesterification (including transesterification of fats and fatty acids or fatty acid esters) Processed oils and fats that have been processed can be used.

  The middle melting point fraction of palm oil having an iodine value of 40 to 50 can be obtained as a solid part (crystal part) obtained by further fractionating palm olein, which is a liquid part obtained by fractionating palm oil in one stage. Moreover, the palm stearin which is the solid part which fractionated palm oil 1 step | paragraph can also be obtained in the liquid part which fractionated further. More specifically, the lauric fat having a lauric acid content of 40% by mass or more and an iodine value of 7.5 to 30 includes coconut oil, palm kernel oil, and coconut oil olein which is a liquid part obtained by separating them. Palm kernel oil olein can be used. The separation method may be any of dry, wet and solvent methods. Further, a palm oil middle melting point fraction having different iodine values and / or palm olein may be appropriately combined to adjust a palm oil middle melting point fraction having an iodine value of 40 to 50. Similarly, the lauric acid content and Laurin fats having different iodine values may be appropriately combined to adjust lauric fats having a lauric acid content of 40% by mass or more and an iodine value of 7.5 to 30.

  The chocolate for frozen confectionery of the present invention refers to an oil and fat processed food containing at least fat and sugar and is not limited to chocolate dough and quasi-chocolate dough defined by the National Chocolate Industry Fair Trade Council. In particular, so-called color chocolates such as strawberry flavored chocolate and matcha flavored chocolate are also within the scope of the chocolate of the present invention. The fat content in the chocolate is preferably 20 to 65% by mass, more preferably 30 to 65% by mass, and most preferably 40 to 65% by mass.

  Examples of sugars used in the chocolate for frozen confectionery of the present invention include dextrin, starch syrup, oligosaccharides, monosaccharides, and sugar alcohols. More specifically, glucose, fructose, mannose, xylose, sucrose, maltose, lactose, trehalose, maltotriose, sorbitol, maltitol, mannitol, erythritol, xylitol, oligosaccharide alcohol and the like can be exemplified. The saccharide content in the chocolate is preferably 20 to 55% by mass, more preferably 25 to 50% by mass, and most preferably 30 to 45% by mass.

  The chocolate for frozen confectionery of the present invention contains not only cocoa mass, cocoa powder, milk solids, emulsifiers, fragrances, pigments, etc., but also starches, gums, heat, etc. It can contain food-modifying materials such as coagulable proteins and various powders. Chocolate can be manufactured by atomizing by roll refining, etc. according to conventional methods, conching treatment, tempering treatment, etc. as necessary, but tempering treatment is not necessary and should be used as no temper chocolate. Is preferred. The chocolate may be a water-containing product containing water, fruit juice, various liquors, milk, concentrated milk, fresh cream, etc., and may be any of O / W emulsion type and W / O emulsion type.

The frozen confectionery chocolate of the present invention can be included in the frozen confectionery in a granular, chip-like, plate-like state, or used for coating, but particularly when used as a chocolate for a center. The moderate hardness of biting and the texture harmonized with the frozen confectionery are emphasized, which is preferable. For example, the use as a plate-shaped center chocolate sandwiched with ice cream on both sides can be exemplified. In addition to the combination with frozen confectionery, the chocolate for frozen confectionery of the present invention can also be applied to uses that are stored at a frozen or refrigerated temperature as so-called cold edible chocolate and eaten alone or as a composite confectionery.
The frozen confectionery is not particularly limited as long as it is a confectionery that is stored and eaten at a freezing temperature range. Specifically, ice cream, ice milk, and lacto ice stipulated by a so-called ministerial ordinance such as milk. Or ice confections represented by so-called shaved ice can be exemplified.

Hereinafter, the present invention will be described in more detail with reference to examples.
The raw material fat used for chocolate was prepared as follows.
[Palm oil separation oil]
Palm mid-melting fractions I to III and palm olein were prepared. The analytical values are shown in Table 1.

[Laurin fat]
Laurin fats I to IV were prepared. The analytical values are shown in Table 2.

[Preparation and evaluation of chocolate]
The chocolates of Examples 1 to 8 and Comparative Examples 1 to 4 were prepared according to the conventional method by blending Tables 3 to 5. A chocolate melted at 50 ° C. and adjusted to 30 ° C. without going through a tempering step was spread on a metal plate cooled to −18 ° C. to a thickness of about 3 mm and processed into a thin plate shape. Sandy chocolate in the center of a commercial frozen confectionery (trade name: Mona King, manufactured by Lotte Co., Ltd.), adjust the temperature to -13 ° C, and perform sensory evaluation on the following items using five specialized panelists It was. The results are similarly summarized in Tables 3-5.
The cocoa butter contained in the cocoa mass and cocoa powder has an iodine value of 38.6, P2X of 18.0% by mass, P2O of 16.0% by mass, PX2 of 4.0% by mass, and CN32 to CN44 of 0% by mass. %Met.

<Bite feeling>
Hardness in harmony with frozen confectionery ◎
Hardness in harmony with frozen confectionery ○
Tolerance △
Too hard or too soft to fit ×
<Food texture during chewing>
A crisp and fragile texture that blends well with frozen confectionery ◎
It has a crunchy texture and brittleness in harmony with frozen confectionery ○
Tolerance △
It is not suitable because it is too crunchy or not brittle ×
<Melting feeling>
It melts quickly and there is no remaining feeling.
It melts quickly and there is almost no remaining feeling ○
Tolerance △
Does not melt well or has a strong residual feeling ×

  According to the present invention, it is possible to provide a chocolate for frozen confectionery that has moderate chewing and melting in the mouth and has a harmonious texture when eaten with frozen confectionery such as ice cream. And the frozen composite confectionery matched with the present consumer preference can be provided by combining the chocolate of this invention with frozen confectionery.

Claims (2)

The fats and oils in chocolate are 35 to 75 mass% in total of P2X triglyceride and PX2 triglyceride, and 5 to 45 mass% of triglyceride (CN32 to CN44) in which the total number of carbon atoms of fatty acids constituting the triglyceride is 32 to 44. A frozen confectionery chocolate comprising: an iodine value of 25 to 45.
However, P is palmitic acid, X is an unsaturated fatty acid having 18 or more carbon atoms, satisfies P2X triglyceride / PX2 triglyceride = 1.5 to 5.0, and the total number of carbon atoms of fatty acids constituting the triglyceride is 36. Mass ratio of triglyceride (CN36 to CN40) which is ˜40 and triglyceride (CN32 to CN44) whose total number of carbon atoms of the fatty acid constituting the triglyceride is 32 to 44 ((CN36 to CN40) / (CN32 to CN44)) Satisfies 0.42 to 0.72.   The frozen confectionery chocolate according to claim 1, which is used for a frozen confectionery center.