JP2014087319A - Method of manufacturing chocolates having heat resistance - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of manufacturing chocolates having no problem of becoming atomization in dough manufacturing of chocolates difficult, generating coagulation and increasing viscosity of the dough, capable of adjusting dough viscosity to a specific viscosity suitable for coating, having heat resistance to 40°C or higher which is over the melting point of oil and fat, having soft and smooth texture and meltability in mouths from the surface of chocolate to the inside of the chocolate, and excellent in appearance and flavor.SOLUTION: Chocolates excellent in heat resistance, texture, appearance and flavor are obtained by a heat treatment of chocolates dough containing any one of trehalose, palatinose or glucose of 1 to 30 wt.%, lecithin of 0.4 wt.% or less and acetylated sucrose fatty acid ester of 0.1 to 0.6 wt.% at 80 to 100°C followed by cooling solidification.

Description

The present invention relates to a method for producing heat-resistant chocolates.

Chocolate is a food with high palatability worldwide, but other ingredients in the continuous phase of fats and oils such as cocoa mass and cocoa powder derived from cocoa beans, sugars such as sugar, whole milk powder and skim milk powder, etc. In the state where fine particles such as milk powder and emulsifier are dispersed, heat resistance is lost as the fats and oils melt. As a result, problems such as stickiness of the surface, adhesion to each other, loss of shape retention, etc. occur, so in markets where heat resistance exceeding 40 ° C is required such as the Japanese market in summer and countries in the tropical region, chocolates There were major restrictions on the use of.

In order to solve the above problems, various chocolates having heat resistance even in a temperature range of 40 ° C. or higher exceeding the melting point of fats and oils in chocolates have been proposed. In Patent Document 1, a part or the whole of sugar is replaced with one or more alternative sugars such as crystalline glucose, fructose, crystalline sorbitol, powdered syrup, powdered hydrogenated syrup, etc., and a chocolate dough is prepared after molding. This is a method of solidifying by heating for several seconds to several tens of minutes above the temperature, and relates to an oily confectionery that is not sticky even at 40 to 90 ° C. above the melting point of the fat. Although this method is certainly a method that can impart heat resistance, in addition to the problem that it is hard and has a rough texture and the smooth texture and texture of the original chocolate cannot be obtained, part or all of the sugar When preparing chocolate dough by replacing sugar with substitute sugars, refiners such as rolls are not easily pulverized, making it difficult to atomize, causing a rough texture, or lumping ( There are problems of generation of coarse particles) and an increase in the viscosity of the dough.

Patent Document 2 relates to chocolates containing sucrose fatty acid esters of HLB 1 or less, and the chocolate dough is molded and solidified to a thickness of about 2 to 10 mm on a baked confectionery at 140 to 150 ° C. Heat treatment and soft texture that the surface of chocolate hardens as a stretched film does not adhere to the hand by heat treatment for 5 to 10 minutes, and the inside of the chocolate retains the softness before heating. It is a method to achieve both. According to this method, since it does not melt even if it is left at about 40 ° C., it is possible to obtain chocolates having heat resistance that can sufficiently withstand the temperature even in summer. There was a problem that the surface of the chocolate was too hard compared to the type, the texture of the chocolate was too hard, and the flavor was lower than before baking.

Patent Document 3 relates to chocolate that is not sticky or sticks to fingers even when the chocolate dough containing trehalose and / or maltose is baked and the temperature is equal to or higher than the melting point of fats and oils in the chocolate dough. The chocolate is a method for obtaining excellent heat resistance, but the chocolate surface becomes crispy by the baking process, which is different from the original soft and smooth texture of chocolate, and the chocolate flavor is also reduced by baking. It was remarkable.

JP 52-148662 A JP-A-63-192344 JP 2010-207197 A JP-A-2005-261251

As mentioned above, there is heat resistance exceeding the melting point of fats and oils in chocolates, chocolates have a smooth texture from the chocolate surface to the inside of the chocolate, melted in the mouth, and chocolates with excellent chocolate flavor are still available However, there has been a demand for a method for producing heat-resistant chocolates that achieve both heat resistance and excellent texture, melting in the mouth and flavor.

The object of the present invention is to have a heat resistance of 40 ° C. or higher exceeding the melting point of fats and oils in chocolates, showing the original smooth texture and melting of the chocolate from the chocolate surface to the inside of the chocolate, and excellent chocolate appearance and chocolate flavor It is in providing the chocolates which have this, and its manufacturing method. Further, there is no problem of difficulty in atomization during preparation of chocolate dough, occurrence of lumps and problems of increase in viscosity of the dough, and a method for preparing a chocolate dough having a specific viscosity range suitable for coating and a specific method for the dough It is providing the manufacturing method of heat-resistant chocolate containing a heat processing method.

As a result of intensive studies on the above problems, the present inventors have found that a specific amount of any one of trehalose, palatinose or glucose, lecithin, polyglycerin condensed ricinoleate (PGPR) and acetylated sucrose If it is a chocolate dough containing a fatty acid ester, it should be prepared to have a specific viscosity suitable for coating as the dough viscosity without difficulty in atomization during the preparation of the chocolate dough, generation of lumps and increase in the viscosity of the dough. It is possible to heat the chocolate dough under a specific heating condition to have a heat resistance of 40 ° C. or higher exceeding the melting point of the fats and oils, and the original soft and smooth texture of chocolate from the chocolate surface to the inside of the chocolate, It is possible to produce chocolates that melt in the mouth and that have excellent appearance and flavor. Found that, it has led to the completion of the present invention.

That is, the present invention includes (1) 1 to 30% by weight of any one of trehalose, palatinose or glucose, 0.4% by weight or less of lecithin and 0.1 to 0.6% by weight of acetylated sucrose fatty acid ester. And the chocolate dough whose viscosity in 45 degreeC is 2,000-20,000 cP is heat-processed at 80-100 degreeC, and is made to solidify, The manufacturing method of heat-resistant chocolate characterized by the above-mentioned.
(2) The method for producing heat-resistant chocolate according to (1), wherein the chocolate dough contains 0.1 to 0.5% by weight of polyglycerin condensed ricinoleic acid ester (PGPR).
(3) The method for producing a heat-resistant chocolate according to (1) or (2), which contains glucose monohydrate as glucose.
(4) The method for producing a heat-resistant chocolate according to (1) or (2), wherein 1 to 15% by weight of glucose monohydrate is contained as glucose.

(5) The method for producing heat-resistant chocolate according to any one of (1) to (4), wherein the chocolate dough has a viscosity at 45 ° C. of 3,000 to 10,000 cP.
(6) The manufacturing method of heat resistant chocolates of any one of (1)-(5) whose heat processing temperature is 80-90 degreeC.
(7) The method for producing heat-resistant chocolate according to any one of (1) to (6), wherein moisture of the chocolate dough is 2% by weight or less.

According to the present invention, there is no problem of difficulty in atomization during chocolate dough preparation, the occurrence of lumps and the problem of viscosity increase of the dough, and the dough viscosity can be adjusted to a specific viscosity suitable for coating, It has heat resistance of 40 ° C. or higher exceeding the melting point of fats and oils, and it is possible to produce chocolates having a soft and smooth texture and melted mouth from the chocolate surface to the inside of the chocolate, and excellent in appearance and flavor.

Hereinafter, the present invention will be described in detail.

Chocolates in the present invention are those in which fats and oils form a continuous phase, and include chocolates and chocolate-like foods. Chocolates are also referred to as “Fair Competition Rules for the Display of Chocolates” (March 29, 1971, Fair "Chocolate dough" and "quasi-chocolate dough" by the Trade Commission Notification No. 16), using cocoa mass, cocoa butter, cocoa powder and saccharides prepared from cocoa beans, and other edible fats and oils as necessary , Dairy products, fragrances, and the like, and those that have undergone a normal chocolate manufacturing process.

For the purpose of improving physical properties and saving manufacturing costs, the above chocolate-like food is replaced with a part or all of cocoa butter other fats and oils (saturated 1,3-position, 2-position unsaturated called CBE) Depending on the application, it is rich in triglyceride type oils and fats, laurin type called CBR, high elaidic acid type and low trans non-laurin type hard butter, as well as confectionery, bread and frozen confectionery. And those using various oils and liquid oils having high to low melting points).

As the chocolate raw material of the present invention, any components used in ordinary chocolates such as cacao mass, cocoa powder, saccharides, milk powder, fats and oils, emulsifier, fragrance, flavoring agent and coloring agent can be used. .

The chocolate of the present invention contains trehalose, palatinose, or glucose as an essential component as a saccharide, and contains other sugars such as sugar and lactose as necessary. The content of trehalose, palatinose or glucose is preferably 1 to 30% by weight, more preferably 2 to 20% by weight, and most preferably 5 to 15% by weight. If the content of any one of these sugars is less than 1% by weight, heat resistance equal to or higher than the melting point of the fats and oils in the chocolate cannot be obtained after heat-treating the chocolate, the chocolate surface becomes sticky, There is a problem of adhesion, which is not preferable. On the other hand, if it exceeds 30% by weight, atomization during preparation of chocolate dough becomes difficult, and the viscosity of the dough after preparation increases and subsequent molding work and coaching work become difficult. Among trehalose, palatinose and glucose, it is most preferable to use glucose from the viewpoint of economy.

As glucose of the present invention, both anhydrous glucose and glucose monohydrate can be used. When anhydroglucose is used, it is preferably 5 to 30% by weight, more preferably 10 to 20% by weight, and most preferably 10 to 15% by weight. Moreover, when using glucose monohydrate, Preferably it is 1 to 30 weight%, More preferably, it is 2 to 15 weight%, Most preferably, it is 5 to 10 weight%. In either case, if the amount is less than the lower limit, sufficient heat resistance cannot be obtained, and if the upper limit is exceeded, atomization during preparation of chocolate dough becomes difficult, and the increase in the viscosity of the dough after preparation becomes unfavorable. Anhydrous glucose and glucose monohydrate can be appropriately used in the range of 1 to 30% by weight of glucose so that heat resistance and acceptable viscosity are compatible.

The chocolates of the present invention contain 1 to 30 weights of any one of trehalose, palatinose, or glucose, and require restriction of lecithin content. The content of lecithin is preferably 0.4% by weight or less, more preferably 0.1 to 0.3% by weight, and most preferably 0.1 to 0.2% by weight. When the content of lecithin exceeds the upper limit, the heat resistance of the chocolate after the heat treatment is lowered, and the target heat resistance of 40 ° C. or higher cannot be obtained, which is not preferable.

The chocolates of the present invention contain 0.1 to 0.6% by weight of an acetylated sucrose fatty acid ester as an essential component in combination with the above lecithin. The acetylated sucrose fatty acid ester in the present invention is a sucrose fatty acid ester of the type in which the remaining hydroxyl group in the sucrose fatty acid ester is substituted with an acetyl group, and the fatty acid is a long chain having 16 to 22 carbon atoms such as stearic acid or palmitic acid. Fatty acids are preferred, and those having a degree of esterification of 3 or more are preferred. As in Patent Document 4, acetylated sucrose fatty acid ester is one of emulsifiers known as bloom resistance improvers for non-tempering type hard butter, and the emulsifier is specified in the heat-resistant chocolates of the present invention. By including the amount, together with the effect of improving the bloom resistance, the gloss of the heat-resistant chocolate surface that has been heat-treated and then cooled and solidified can be improved, and the heat-treatment temperature can be reduced by 5 to 10 ° C. compared to the non-added product. An unexpected effect is possible. As a result of this effect, heat treatment at a lower temperature, for example, a heat treatment effect at 90 to 100 ° C., for example, a heat treatment effect at 80 to 90 ° C. provides the desired heat resistance. The chocolate flavor of the heat-resistant chocolate can be made an excellent flavor comparable to that before the heat treatment. When the content of the acetylated sucrose fatty acid ester is less than the lower limit and exceeds the upper limit, it is not preferable because desired heat resistance cannot be obtained due to a decrease in the heat treatment temperature.

In the present invention, in order to adjust the chocolate dough viscosity, it is preferable to contain 0.1 to 0.5% by weight of polyglycerin condensed ricinoleic acid ester (hereinafter abbreviated as PGPR) as a viscosity modifier in addition to lecithin. More preferably, it is 0.1 to 0.3% by weight, and most preferably 0.1 to 0.2% by weight. By containing PGPR in addition to lecithin, there is an advantage that the viscosity of chocolate dough can be reduced without lowering the heat resistance after the heat treatment. That is, in order to obtain the desired heat resistance of 40 ° C. or more with lecithin alone, it is necessary to set the chocolate dough viscosity relatively high, which tends to make molding and coaching work difficult. Can be set low. If the PGPR content is less than the lower limit, the effect of reducing the chocolate dough viscosity is insufficient, and conversely, even if the upper limit is exceeded, no further viscosity reducing effect can be obtained.

The viscosity of the chocolate dough of the present invention before the heat treatment depends on the use after preparation of the dough, but it is 2,000 to 20,000 cP in the viscosity measurement value adjusted to 45 ° C. after complete melting of the fats and oils in the dough. Is preferred. If the dough viscosity exceeds 20,000 cP, it is not preferable because molding of chocolate (casting) and coaching work become difficult. When the chocolate is used for baked confectionery or bread coating, it is preferably 2,000 to 10,000 cP, more preferably, in a viscosity measurement value adjusted to 45 ° C. after complete melting of the fats and oils in the dough. 3,000 to 8,000 cP. If the dough viscosity is less than 2,000 cP, the coating thickness of the chocolate becomes too thin and the base is transparent, or the chocolate flavor becomes thin. Conversely, if the dough viscosity exceeds 10,000 cP, the coating thickness becomes too thick. There is a risk of further increase in viscosity during the holding time before coating, which is not preferable.

As the fats and oils blended in the chocolates of the present invention, cocoa butter and various vegetable fats and oils can be used, but so-called hard butter is preferable, trans acid type hard butter having elaidic acid as a constituent fatty acid, asymmetric SSO (1,2-distearo, 3-olein), PSO (1-palmito, 2-stearo, 3-olein) and PPO (1,2-dipalmito, 3-olein), which are triglycerides, are used as the main triglycerides. Such as low trans non-lauric acid type hard butter, lauric acid type hard butter, cocoa butter, cocoa butter substitute fat, etc. Tempering type fats and oils can be used. In addition, processed oils and fats that have been cured, fractionated, transesterified, etc. can be used. For example, rapeseed oil, soybean oil, sunflower seed 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, cocoa butter, Examples thereof include vegetable oils and fats such as coconut oil and palm kernel oil, and processed oils and fats that have been cured, fractionated, transesterified, and the like.

In the present invention, since tempering operation cannot be performed after the heat treatment of chocolates, among the above hard butters, trans-type hard butter containing elaidic acid as a constituent fatty acid, low-trans non-lauric acid type hard butter, lauric acid type hard Any of so-called no tempering type hard butter such as butter is preferably blended.

Additional ingredients that may be included in the chocolates of the present invention include cocoa mass, cocoa powder, whole milk powder, skim milk powder, buttermilk powder, whey powder, whey product, yogurt powder, and other dairy solids, coffee, vanilla , Flavors such as caramel, fruit, nuts, fruit powder and dried fruit, nuts, vanilla, herbs (e.g. mint), flavors such as vanilla flavor, herb flavor, caramel flavor, nuts, cereals, puffed products, Fruits, creams, or mixtures thereof and other edible ingredients. The colorant, flavoring agent, and fragrance are not limited to the components described above, and any of those known to those skilled in the art can be used.

Emulsifiers other than lecithin, acetylated sucrose fatty acid ester, and PGPR can be used as appropriate within a range in which the dough viscosity of chocolates and the heat resistance after heat treatment are compatible. For example, sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, fractionated lecithin, ammonium phosphate and the like can be used. The purpose of use is to suppress bloom and prevent graining as a countermeasure when exposed to high temperatures above the melting point of fat during storage and transportation.

The chocolate dough of this invention can be prepared with the manufacturing method as follows, for example as follows. Add solid ingredients such as cocoa powder, saccharides, and milk powder to heat-melted cacao mass, fats and oils, and emulsifiers such as lecithin, acetylated sucrose fatty acid ester, and PGPR, and mix them using a Hobart mixer. 20-30% by weight pasty dough is prepared. The obtained dough is atomized by a refiner such as a roll so as to be smooth particles having an average particle size of 15 to 30 μm. Subsequently, conching (stirring and mixing) is performed while keeping the temperature at 40 to 70 ° C. to obtain a smooth paste, and further, fats and oils, emulsifiers, fragrances and the like are added and mixed to obtain a predetermined chocolate dough. In addition, since the viscosity of chocolate dough will raise remarkably when a conching temperature exceeds 80 degreeC, the conching at 40-70 degreeC is preferable for the chocolate dough of this invention.

In the preparation of the above chocolate dough, atomization by a refiner or the like preferably has an average particle size of 15 to 30 μm, more preferably 18 to 25 μm, and most preferably 18 to 22 μm. It is not preferable because it provides a texture that feels bad. Also, if the dough increases in viscosity in the conching process, it will cause lumps, or it will be easy to adhere to the mixer wall surface and take a long time to make a smooth paste, or the chocolate dough finally prepared The viscosity of the resin is too high, causing problems that hinder the subsequent molding process. Accordingly, it is important to set the chocolate dough so that the increase in the viscosity of the dough is within an allowable range in the conching process. It is the dough compounding of the chocolates of the present invention that matches such a compounding setting.

The moisture of the chocolate dough of the present invention is preferably 2% by weight or less, more preferably 1% by weight or less. If the water content exceeds the upper limit, problems such as an increase in viscosity during the preparation of the dough and occurrence of lumps tend to occur, such being undesirable. Moreover, it is preferable that the fats and oils content of the chocolate dough of this invention is 25 to 45 weight%, More preferably, it is 30 to 40 weight%, Most preferably, it is 32 to 38 weight%. If the fat and oil content is less than 25% by weight, the smooth texture of chocolate is impaired, and the texture becomes harsh, and depending on the storage environment, the physical properties tend to become sticky due to moisture absorption of sugar, which is not preferable. Moreover, since oil-off to the chocolate surface will become remarkable when fats and oils content exceeds 45 weight%, it is unpreferable.

The heat-resistant chocolates of the present invention are heat-resistant such that the chocolate surface is not sticky, chocolates adhere to each other, or do not lose their shape at a temperature range of 40 to 90 ° C. above the melting point of fats and oils in chocolates. In addition, the chocolate has a soft and smooth texture and melted from the chocolate surface to the inside of the chocolate, and is excellent in appearance and flavor.

The heat-resistant chocolate of the present invention has a product temperature of 80 to 100 ° C. after the chocolate dough prepared by the above method is poured into a desired mold or after being coated on baked goods or bread. More preferably, heat treatment is performed at 80 to 90 ° C., and finally cooling is performed to solidify the fats and oils in the chocolates, and then the plate-like chocolates and chocolate torches that have been die-cut are coated. Final products like confectionery and bread can be obtained. As a result of forming a glass-like structure derived from glucose by such heat treatment, it is considered that heat resistance is obtained even at 40 to 90 ° C., which is a temperature range in which fats and oils in chocolate are melted. If the heat treatment temperature is less than 80 ° C., the desired heat resistance cannot be obtained, which is not preferable. Conversely, if the temperature exceeds 100 ° C., a slightly hard texture and a desired soft and smooth texture cannot be obtained. Since flavor is also lowered, it is not preferable. Among the heat treatment at 80 to 100 ° C., by performing the heat treatment at 80 to 90 ° C., the chocolate flavor after the heat treatment can be superior to the chocolate flavor before the heat treatment. In addition, the cooling after heat processing can utilize 0-15 degreeC refrigerator left cooling, cold wind cooling, such as a cooling tunnel, and room temperature standing cooling below 30 degreeC.

The heat treatment time of the present invention is preferably within 60 minutes, more preferably 10 seconds to 40 minutes, and most preferably 10 seconds to 20 minutes. The heating time depends on the weight and shape of the chocolates. For example, in the case of thin plate-shaped chocolates, confectionery, and thin coaching chocolates for breads, the temperature should be maintained as soon as the temperature reaches 80 to 100 ° C by heating. Alternatively, it may be quickly cooled by any one of the above cooling methods. In the case of a slightly thick plate-like chocolate or coaching chocolate, if it is less than 10 seconds, the desired heat resistance cannot be obtained, which is not preferable. Moreover, since the production efficiency of chocolate will fall when it exceeds 60 minutes, it is also not preferable.

As a heat treatment method of the present invention, a method of heating chocolate to 80 to 100 ° C. by heating with hot air in an oven at 80 to 100 ° C., an oven tunnel, a dryer, or infrared heating with a heater temperature of 150 to 700 ° C., Various known heating means such as microwaves can be used. Among them, a method of heating the chocolate to 80 to 100 ° C. by heat treatment such as a heater temperature of 300 to 400 ° C. within 3 minutes by infrared heating is suitable as a heat treatment with a relatively simple apparatus and a relatively short time. Can be used.

Moreover, in this invention, it can also cool and solidify before the said heat processing. The cooling solidification of the present invention means that the prepared melted chocolate dough is poured into a plate-shaped chocolate mold or coated on a baked confectionery or bread, and then cooled in a refrigerator or cooling tunnel at 0 to 15 ° C. Means to solidify. By this cooling and solidification, the surface of the chocolate chocolate coated on the plate-shaped chocolate, baked confectionery, or bread removed from the mold after cooling can be made smooth. Thereafter, heat treatment and cooling similar to the above can be performed to obtain heat-resistant chocolate having a smooth surface.

Examples are described below. In each example,% and part mean weight basis.
In addition, the average particle diameter of the chocolate dough prepared in each example, the viscosity, and the occurrence of lumps were measured or confirmed by the following methods.
(Average particle size)
On the measurement surface of a micrometer (manufactured by Mitutoyo Corporation, trade name “Digimatic Standard Outside Micrometer MDC-25PJ”), if the oil content is less than 50%, dilute with liquid oil and oil content 50-60 %), And the measurement surfaces are adhered to each other, and the particle size is measured in a state where the chocolates protrude from the measurement surface. The particle size was measured 5 times, and the average value of 3 measured values excluding the maximum and minimum values was defined as the average particle size.
(viscosity)
When the product temperature of chocolate is adjusted to 45 ° C. and the BM type viscometer (manufactured by Tokyo Keiki Co., Ltd.) is 10,000 cP or less, it is measured at No. 3 rotor and 12 rpm, and when it exceeds 10,000 cP, No. 4 Measured at a rotor, 12 rpm.
(Dama check)
A chocolate dough 1.5 kg after conching is passed through a 100 mesh sieve and the presence or absence of particulate matter on the mesh is visually confirmed. The thing without a granular material was made into the pass, and the thing with the thing was made into the failure.
Moreover, the heat resistance evaluation of the prepared heat resistant chocolates, texture, and flavor evaluation were evaluated on the following reference | standard.
(Heat resistance evaluation)
Heat-resistant chocolate after cookie coaching is stabilized at 20 ° C for 3 days, then left in a constant temperature bath at 40 ° C for 7 days, and then the chocolate surface is touched by hand to check for finger attachment, oil off, The presence or absence of deformation was confirmed.
A: Very good (no adhesion to fingers, no oil off, no deformation)
○: Good (Slight oil adheres to fingers, but no deformation)
Δ: Slightly defective (There is adhesion to fingers and oil off, but there is no deformation)
×: Defect (strong adhesion to fingers and oil off, deformation also occurs)
(Eating texture evaluation)
The heat-resistant chocolate heat-treated after cookie coating was stabilized at 20 ° C. for 3 days, and then evaluated by sensory evaluation.
◎: Very good (soft and smooth texture on the surface and inside)
○: Good (Surface is slightly hard, but the inside is soft and smooth)
△: Slightly poor (the texture is hard and the inside is slightly hard)
×: Defect (the surface and the inside are hard and the texture is not smooth)
(Appearance evaluation)
After the heat-resistant chocolate heat-treated after cookie coating was stabilized at 20 ° C. for 3 days, the gloss of the chocolate surface was evaluated from the appearance.
◎: Very good ○: Good
Δ: Somewhat bad
×: Defect
(Taste evaluation)
The heat-resistant chocolate heat-treated after cookie coating was stabilized at 20 ° C. for 3 days, and then evaluated by sensory evaluation.
◎: Very good (no inferiority to those solidified by cooling without heat treatment)
○: Good (slightly weaker than that of solidified by cooling without heat treatment)
△: Slightly poor (It is considerably weaker than the one that is cooled and solidified without heat treatment)
X: Defect (slightly scorching)

Prototype example 1
Cocoa powder (11% oil) 5.5 parts, sugar 32.3 parts, glucose monohydrate (trade name “Hi-mesh”, manufactured by Sanei Saccharification Co., Ltd.) 7.3 parts, whole milk powder 19.9 parts , 0.1 parts of acetylated sucrose fatty acid ester (trade name: DK Ester FA10E, manufactured by Daiichi Kogyo Seiyaku Co., Ltd., degree of esterification 4.9)) were weighed, mixed, and pre-melted cacao mass (oil content 55%) 2 .2 parts, 21.3 parts of refined hardened palm kernel oil 36 ° C. (trade name “New Melalin 36” manufactured by Fuji Oil Co., Ltd.) was added with stirring using a mixer (AM30 manufactured by Aikosha Co., Ltd.). The obtained dough-shaped dough was finely pulverized by a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were stirred at a medium speed while being kept at 55 ° C. with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) together with 5 parts of purified hardened palm kernel oil 36 ° C. and 0.3 parts of lecithin. After the flakes became a slightly soft dough shape, 6 parts of purified hardened palm kernel oil 36 ° C. was added with stirring to obtain a chocolate dough 1. The chocolate dough 1 had an average particle size of 18 μm, a viscosity of 2,150 cP, and a water content of 0.8%, and passed without any lumps.

Prototype example 2
A chocolate dough 2 was obtained by changing 0.1 part of the acetylated sucrose fatty acid ester of Prototype Example 1 to 0.2 part and creating a chocolate dough as in Prototype Example 1. The chocolate dough 2 had an average particle size of 18 μm, a viscosity of 2,040 cP, and a water content of 0.8%.

Prototype example 3
A chocolate dough 3 was obtained by changing 0.1 part of the acetylated sucrose fatty acid ester of Prototype Example 1 to 0.4 part and producing a chocolate dough in the same manner as in Prototype Example 1. The chocolate dough 3 had an average particle size of 19 μm, a viscosity of 2,150 cP, and a moisture content of 0.8%, and passed without any lumps.

Prototype example 4
A chocolate dough 4 was obtained by changing 0.1 part of the acetylated sucrose fatty acid ester of Prototype Example 1 to 0.6 part and creating a chocolate dough as in Prototype Example 1. The chocolate dough 4 had an average particle size of 19 μm, a viscosity of 2,150 cP, and a water content of 0.8%, which was acceptable without generation of lumps.

Prototype example 5
A chocolate dough 5 was obtained by changing 0.1 part of the acetylated sucrose fatty acid ester of Prototype Example 1 to no addition and preparing a chocolate dough as in Prototype Example 1. The chocolate dough 5 had an average particle diameter of 19 μm, a viscosity of 2,200 cP, and a water content of 0.8%.

Prototype Example 6
A chocolate dough was prepared in the same manner as in Prototype Example 5 by replacing 7.3 parts of glucose monohydrate of Prototype Example 5 with 7.3 parts of sugar to obtain Chocolate dough 6. The chocolate dough 6 had an average particle size of 20 μm, a viscosity of 2,400 cP, and a water content of 0.8%.

Prototype example 7
The chocolate dough 7 was obtained by changing 0.3 part of lecithin in Prototype Example 2 to 0.5 part and creating a chocolate dough as in Prototype Example 2. The chocolate dough 7 had an average particle size of 22 μm, a viscosity of 9,500 cP, and a moisture content of 0.8%, and passed without any lumps.

In Table 1, the mixing | blending of prototype examples 1-7 and the average particle diameter of the chocolate dough prepared, the viscosity, and the presence or absence of a dama are shown.

Table 1

Example 1
The chocolate dough 1 prepared in Prototype Example 1 was coated on the surface of a commercially available cookie table (trade name: Moonlight, manufactured by Morinaga Seika Co., Ltd.) at a product temperature of 45 ° C., about 2.1 g per piece, 85 ° C. and Heat treatment was performed in a constant temperature oven at 95 ° C. for 30 minutes. After completion, the mixture was cooled and solidified at room temperature overnight at 20 ° C. to obtain a cookie-coating chocolate. Table 2 shows the heat resistance evaluation, texture evaluation, appearance evaluation, and flavor evaluation results of the obtained cookie chocolate.

Examples 2-4
Cookie coating chocolate was obtained under the same conditions as in Example 1 using the chocolate doughs prepared in Prototype Examples 2 to 4, respectively. Table 2 shows the heat resistance evaluation, texture evaluation, appearance evaluation, and flavor evaluation results of the obtained cookie chocolate.

Comparative Examples 1-3
Cookie coating chocolate was obtained under the same conditions as in Example 1 using the chocolate doughs prepared in Prototype Examples 5-7. Table 2 shows the heat resistance evaluation, texture evaluation, appearance evaluation, and flavor evaluation results of the obtained cookie chocolate.

実施例１〜４は、８５℃及び９５℃での加熱処理にて、良好な耐熱性、食感、外観、風味を示した。グルコース−１水和物を使用しない比較例２、レシチン配合量が０．５％の比較例３では耐熱性が得られなかった。また、ＦＡ１０Ｅ無添加の比較例１では、９５℃加熱処理では耐熱性良好であったが、８５℃では十分な耐熱性が得られない結果であった。 Table 2

Examples 1 to 4 showed good heat resistance, texture, appearance, and flavor by heat treatment at 85 ° C and 95 ° C. In Comparative Example 2 in which glucose monohydrate was not used and in Comparative Example 3 in which the amount of lecithin was 0.5%, heat resistance was not obtained. Further, in Comparative Example 1 in which FA10E was not added, the heat resistance was good in the heat treatment at 95 ° C., but sufficient heat resistance was not obtained at 85 ° C.

Comparative Example 4
In Example 1, the heat treatment temperature was changed to 75 ° C. to obtain cookie coating chocolate. Table 3 shows the heat resistance evaluation, texture evaluation, appearance evaluation, and flavor evaluation results of the obtained cookie chocolate.

Comparative Example 5
In Example 1, the heat treatment temperature was changed to 105 ° C. to obtain cookie coating chocolate. Table 3 shows the heat resistance evaluation, texture evaluation, appearance evaluation, and flavor evaluation results of the obtained cookie chocolate.

加熱処理温度が７５℃の比較例４では耐熱性が不十分であり、１０５℃の比較例５では食感がやや硬く、風味はやや薄く少し焦げ臭いものであった。 Table 3

In Comparative Example 4 where the heat treatment temperature was 75 ° C, the heat resistance was insufficient, and in Comparative Example 5 where 105 ° C was used, the texture was slightly hard and the flavor was slightly thin and slightly burnt.

Prototype Example 8, Prototype Example 9
With the formulation shown in Table 4, the chocolate doughs of Prototype Example 8 and Prototype Example 9 were prepared as in Prototype Example 1.

Table 4

Example 5
Using the chocolate dough 8 prepared in Prototype Example 8, a cookie-coating chocolate was prepared in the same manner as in Example 1. Table 5 shows the heat resistance evaluation, texture evaluation, appearance evaluation, and flavor evaluation results of the obtained cookie chocolate.

Comparative Example 6
Using the chocolate dough 9 prepared in Prototype Example 9, a cookie-coating chocolate was prepared in the same manner as in Example 1. Table 5 shows the heat resistance evaluation, texture evaluation, appearance evaluation, and flavor evaluation results of the obtained cookie chocolate.

実施例５では、良好な耐熱性、食感、外観、風味を示した。一方、ＦＡ１０Ｅ無添加の比較例６では、９５℃加熱処理では耐熱性良好であったが、８５℃では十分な耐熱性が得られない結果であった。 Table 5

In Example 5, good heat resistance, texture, appearance, and flavor were exhibited. On the other hand, Comparative Example 6 to which FA10E was not added had good heat resistance in the heat treatment at 95 ° C., but sufficient heat resistance was not obtained at 85 ° C.

With the formulation shown in Table 6, the chocolate doughs of Prototype Examples 10 to 13 were prepared in the same manner as Prototype Example 1. In the table, trehalose was manufactured by Hayashibara Shoji Co., Ltd., and palatinose was trade name “Crystalline Palatinose IC”, manufactured by Mitsui Sugar Co., Ltd.

Table 6

Example 6
Using the chocolate dough 10 prepared in Prototype Example 10, a cookie-coating chocolate was prepared in the same manner as in Example 1. Table 7 shows the heat resistance evaluation, texture evaluation, appearance evaluation, and flavor evaluation results of the obtained cookie chocolate.

Comparative Example 7
Using the chocolate dough 11 prepared in Prototype Example 11, a cookie-coating chocolate was prepared in the same manner as in Example 1. Table 7 shows the heat resistance evaluation, texture evaluation, appearance evaluation, and flavor evaluation results of the obtained cookie chocolate.

Example 7
Using the chocolate dough 12 prepared in Prototype Example 12, a cookie-coating chocolate was prepared in the same manner as in Example 1. Table 7 shows the heat resistance evaluation, texture evaluation, appearance evaluation, and flavor evaluation results of the obtained cookie chocolate.

Using the chocolate dough 13 prepared in Prototype Example 13, a cookie-coating chocolate was prepared in the same manner as in Example 1. Table 7 shows the heat resistance evaluation, texture evaluation, appearance evaluation, and flavor evaluation results of the obtained cookie chocolate.

実施例６と比較例７、実施例７と比較例８を対比すると、ＦＡ１０Ｅ添加品の方が無添加品より１０℃程度低い加熱処理温度で、優れた耐熱性を示していた。より風味の優れた耐熱性チョコレート類の調製には、ＦＡ１０Ｅ添加が有効であることが示された。 Table 7

When Example 6 and Comparative Example 7 were compared, and Example 7 and Comparative Example 8 were compared, the FA10E-added product showed excellent heat resistance at a heat treatment temperature about 10 ° C. lower than the additive-free product. It was shown that the addition of FA10E is effective for the preparation of heat-resistant chocolates having a better flavor.

According to the present invention, there is no problem of difficulty in atomization during chocolate dough preparation, no occurrence of lumps and no problem of viscosity increase of the dough, and the dough viscosity can be adjusted to a specific viscosity suitable for coating, It has a heat resistance of 40 ° C. or higher that exceeds the melting point, has a chocolate's original soft and smooth texture and melting from the chocolate surface to the inside of the chocolate, and can produce chocolates that are excellent in appearance and flavor.

Claims (7)

It contains 1 to 30% by weight of any one of trehalose, palatinose or glucose, 0.4% by weight or less of lecithin and 0.1 to 0.6% by weight of acetylated sucrose fatty acid ester, and has a viscosity at 45 ° C. of 2 A method for producing heat-resistant chocolate, characterized in that a chocolate dough having a viscosity of 1,000,000 to 20,000 cP is heated to 80 to 100 ° C. to solidify. The manufacturing method of the heat resistant chocolates of Claim 1 in which the said chocolate dough contains 0.1-0.5 weight% of polyglycerol condensed ricinoleic acid ester (PGPR). The manufacturing method of the heat resistant chocolates of Claim 1 or Claim 2 which contains glucose monohydrate as glucose. The manufacturing method of the heat resistant chocolates of Claim 1 or Claim 2 which contains 1 to 15weight% of glucose monohydrate as glucose. The method for producing heat-resistant chocolate according to any one of claims 1 to 4, wherein the chocolate dough has a viscosity of 3,000 to 10,000 cP at 45 ° C. Heat processing temperature is 80-90 degreeC, The manufacturing method of the heat resistant chocolates of any one of Claims 1-5. The moisture content of chocolate dough is 2 weight% or less, The manufacturing method of the heat resistant chocolates of any one of Claims 1-6.