JP2012217411A - Method for producing chocolate-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing by a simple means a chocolate-like food containing relatively a large amount of powdered milk.SOLUTION: The chocolate-like food can be obtained by using powdered milk produced by adding a given amount of water followed by drying under heating. Thanks to the process, the objective food develops no granules even under heating for imparting it with Maillard flavor later.

Description

The present invention relates to a method for producing a chocolate-like food.

  In a chocolate-like food containing a large amount of powdered milk, there may be a problem that particulate matter is generated in the production process and the quality is lowered. As a means for solving such problems, there is a so-called “crumb manufacturing method”. The crumb is prepared as an intermediate in the production of a chocolate-like food containing a large amount of milk powder such as milk chocolate, and the final chocolate-like food is prepared by mixing crumb and cacao butter. For example, Patent Document 1 describes a method for producing chocolate crumb.

JP-A-11-289986

  An object of the present invention is to provide a method by which a chocolate-like food containing a relatively large amount of milk powder can be produced by a simple method.

The inventors of the present invention have made extensive studies on the above problems.
The crumb manufacturing method is complicated because it is necessary to prepare “crumb” separately.
Therefore, the present inventor first examined at which stage the particulate matter was generated in the production process of the chocolate-like food containing a large amount of milk powder. As a result, it became clear that it was the stage of conching. Furthermore, it has been clarified that the frequency of occurrence of particulate matter increases when the processing temperature at the conching stage is high.

However, the flavor of chocolate-like food is known to increase the depth of taste or reduce astringency and blue odor by conching and conching at high temperatures. The Maillard reaction, particularly occurring at high temperatures, is important in the flavor of chocolate-like foods, and even more so in the types of chocolate-like foods that are specialized for Maillard flavor.
In other words, in order to suppress the occurrence of particulate matter, it was necessary to lower the conching temperature, but in order to give a Maillard flavor, we faced a contradictory situation where the conching temperature had to be raised above a certain level. .
The inventors have further studied. Finally, water is added to the milk powder to be used, and then dried to a constant water content. By using it until the Maillard flavor is produced at the conching stage, no particulate matter is generated and the mouth feels. As a result, the present invention was completed.

That is, the present invention is (1) a chocolate-like with a Maillard flavor, containing 1 to 10% by weight of water, and then blending 10 to 30% by weight of dry milk powder so that the water content is 1 to 4.5% by weight. Food manufacturing methods,
(2) The production method according to (1) of the chocolate-like food having a Maillard flavor generated by heating at 60 ° C. or higher in the conching step,
It is about.

According to the present invention, a chocolate-like food containing a relatively large amount of powdered milk can be produced by a simple method. And this method is applicable also to the chocolate-like food to which the Maillard flavor was provided.

The milk powder referred to in the present invention is a product obtained by drying mainly components such as milk. Specifically, whole milk powder, skim milk powder, whey powder, buttermilk powder can be listed. In the present invention, the term “milk powder” is a general term for these.
Among these milk powders, skim milk powder and whole milk powder are particularly preferable because they are relatively inexpensive and have a good flavor in the final product. Non-fat dry milk and full-fat dry milk can be used properly according to the application. When seeking flavor derived from milk fat, it is desirable to use full-fat dry milk, and when seeking flavor derived from milk protein The non-fat dry milk is desirable.

  Content of the milk powder in this invention is 10-30 weight% in chocolate-like foodstuffs in dry matter conversion, More desirably, it is 12-28 weight%, More desirably, it is 15-28 weight%. If the content of powdered milk in the chocolate-like food is low, a good milk flavor may not be obtained, and if the content of powdered milk is too high, the flavor balance of the chocolate-like food may be deteriorated.

  The Maillard flavor said by this invention refers to the flavor produced by what is called Maillard reaction. The Maillard reaction is a reaction observed when a reducing sugar and amino acid are heated. In the chocolate-like food, cacao mass and cocoa butter coexist, that is, by heating at the stage of conching, a more unified feeling and a preferred Maillard flavor can be obtained.

  As an example of the chocolate-like food in the present invention, chocolates are applicable. 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 flavor of chocolates is not limited to cocoa raw materials, milk powder, sweet chocolates, milk chocolates, white chocolates whose main components are sugars, coffee flavor, caramel flavor, matcha flavor, fruit flavor, vegetable flavor, Naturally, a variety of flavors such as salty flavors also fall within this range.

In the present invention, 1 to 10% by weight of water is added to the milk powder, and the mixture is stirred until it is substantially homogeneous. If the amount of water added is too small, the effects of the present invention may not be sufficiently obtained. If the amount of water added is too large, more energy and time may be required for subsequent drying. The water to be used can be appropriately selected as long as the effects of the present invention are not hindered, such as so-called tap water and general mineral water. The amount of water is more desirably 3 to 7% by weight, and further desirably 4 to 7% by weight.
In addition, although a certain amount of water may already be contained in milk powder, hydration is necessary separately from the water already contained.

In the present invention, drying after adding water to powdered milk is desirably performed at 40 to 100 ° C, more desirably 50 to 80 ° C, and further desirably 60 to 70 ° C. If the drying temperature is too low, a long time may be required for drying. If the temperature during drying is too high, so-called scorching may occur.
As a means for hydration and drying, a method of heating with stirring in a kneader or similar apparatus is preferable.

  The water content in the dried milk powder needs to be 1 to 4.5% by weight, more preferably 1 to 3.7% by weight, and still more preferably 1.5 to 3% by weight. The amount of water in this case is a value that also includes that contained in the milk powder from the beginning.

  For example, whole milk powder contains about 3% by weight of water even when it is not hydrated (Five Food Composition Table). However, if this is heated as it is, it will burn and the problem of the present invention cannot be solved. That is, in order to solve the problem of the present invention, it is necessary to dry to a prescribed amount after adding a prescribed amount of water to milk powder.

  The chocolate-like food to be used in the present invention is a “chocolate-like food having no particulate matter”. This is a chocolate-like food in which no particulate matter exists to the extent that it does not feel uncomfortable when eaten. The criterion is based on the “particulate evaluation method” described in the examples of the present invention.

  Moreover, in this invention, it is desirable not to use chocolate crumb substantially. By using chocolate crumb, a chocolate-like food containing a large amount of powdered milk may be produced. However, it is necessary to prepare the chocolate crumb separately, which is complicated. The present invention intends to obtain a chocolate-like food containing a relatively large amount of milk powder by a simple method, and is particularly applicable to the production of a chocolate-like food having a Maillard flavor.

Examples are described below.

Study 1 “Preparation of hydrolyzed dry milk powder”
Whole milk powder of each water content shown in Table 1 was prepared by the following method.
1. 1 kg of whole milk powder (made by Yotsuba Milk Industry Co., Ltd.) is put into a kneader.
2. While stirring at 50 rpm, the hot water having the temperature described in “Drying temperature” in Table 1 is circulated through the jacket of the kneader.
3. After adding a predetermined amount of water (tap water), it is homogenized and dried by stirring at 50 rpm.
(The drying time is set by measuring the relationship between the drying time and the final moisture content in advance.)
4). The moisture content of the finally obtained milk powder is measured.
(The water content of the milk powder was measured by drying at 100 to 105 ° C. for 3 hours).
(The whole milk powder not hydrolyzed is hereinafter referred to as “untreated whole milk powder.” The moisture content of the untreated whole milk powder was 3% by weight.)

Table 1 Preparation of hydrolyzed dry milk powder

Study 2 Influence of final moisture content on dried milk powder on chocolate-like food Examples 1-2 and Comparative Examples 1-5
According to the formulation shown in Table 2, a chocolate-like food was prepared according to the following “Production Method for Chocolate-like Food”.
In the obtained chocolate-like food, the occurrence of particulate matter was measured by the “particulate matter evaluation method” below.

Table 2 Formulation of chocolate-like food

"Production method of chocolate-like food"
a. A set amount of sugar, powdered milk and cacao mass are mixed (1.5 kg scale as a whole).
b. Refined with rollers.
c. Conching (according to each setting condition)
d. Tempering (30 ℃)
e. Molding

"Particles status assessment method"
1. Pass 1.5 kg of chocolate at the end of conching through a 100 mesh sieve.
2. The granular material on the mesh is visually confirmed.
3. The thing without a granular material was set as the pass.

The results are shown in Table 3.
The Maillard flavor was sampled by 4 panelists and evaluated on a 5-point scale to determine the average value. The evaluation criteria were 5 points for the best Maillard flavor, 1 point for almost no Maillard flavor, and scored between 1 and 5 points. An average score of 3 or more was considered acceptable.
Comprehensive evaluation set the thing which showed the favorable Maillard flavor, and a granular material does not exist as the pass.

Table 3 Results

Consideration ・ As shown in Table 3, after 1 to 10% by weight of water is added to the whole milk powder, when dried and used so that the water content becomes 1 to 4.5% by weight, there is no generation of particulate matter. I was able to obtain a good product. Moreover, the chocolate-like foodstuff with which the favorable Maillard flavor was provided was able to be obtained by making conching temperature 60 degreeC or more.

According to the present invention, a chocolate-like food containing a relatively large amount of milk powder can be produced by a simple method.

Claims (2)

The manufacturing method of the chocolate-like foodstuff which has a Maillard flavor which mix | blends 10-30 weight% of dry milk powder so that it may become 1 to 4.5 weight% of water | moisture contents after performing 1-10 weight% of water addition. The manufacturing method of Claim 1 of the chocolate-like foodstuff which has the Maillard flavor generate | occur | produced by the 60 degreeC or more heating in a conching process.