JP2017032407A - Fat bloom test method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an efficient test method for emerging a fat bloom easily, surely and stably, as a model, for inspecting a suppression method of the fat bloom which emerges when composite oily confectionery obtained by combining oily confectionery and a food material containing liquid oil, is left in constant temperature of about 20°C.SOLUTION: A test method for observing emergence of the fat bloom on a front layer of oily confectionery is configured to: allow oil comprising liquid oil to be in a melted state at 17°C; then impregnate a porous material with the oil; make temperature of the porous material constant temperature in a range of 17-22°C; then, bring the porous material into contact with a molded and solidified oily confectionery piece or a melted oily confectionery dough, and leave the porous material in temperature being equal to or less than temperature at which the oily confectionery dough is solidified, for observing emergence of the fat bloom following to transition of the liquid oil.SELECTED DRAWING: Figure 1

Description

  The present invention is a composite oily confectionery in which an oily confectionery and a food material containing liquid fats and oils are combined, and a fat bloom that appears when liquid oils and fats are transferred from the combination foods that can occur when placed at a constant temperature of about 20 ° C. The present invention relates to a test method that can be easily and reliably and stably induced as a model, and can efficiently investigate the measures to prevent fat bloom.

  Composite oily confectionery that combines oily confectionery such as chocolate with other ingredients such as oily confectionery with different compositions, baked confectionery, emulsions such as nuts, puffs, gummy, jelly, and ganache, and ingredients such as dried fruits Many types are manufactured and sold because they can enjoy complex flavors. The oily confectionery constituting the composite oily confectionery is a product in which solid particles such as saccharides, milk powder, and cacao mass solids are dispersed in fats and oils. The fats and oils in oily confectionery may become coarse during storage and cause a whitening phenomenon called fat bloom, which may greatly impair the commercial value. It is known that fat bloom is likely to occur due to temperature changes in which oily confectionery is exposed to high temperatures or alternately exposed to high and low temperatures. Therefore, oily confectionery products are usually stored at a constant temperature of about 20 ° C. so as not to be exposed to such temperature changes.

However, in the case of complex oily confectionery, even if it is kept at a constant temperature of about 20 ° C., when liquid oil is contained in another ingredient combined with the oily confectionery, the oily confectionery is gradually changed from another ingredient combined with the liquid fat. , And a fat bloom may occur with this, and the appearance may be greatly impaired. This is not caused by temperature changes such as being exposed to high temperatures or being alternately exposed to high and low temperatures, but is a defect that occurs during constant temperature storage that is implemented to avoid it. Is a big problem.
So far, several means have been disclosed as means for suppressing this kind of fat bloom (Patent Documents 1 to 6).

JP 2011-87483 A JP 2011-87484 A JP2011-87485 JP2011-182732 WO2012 / 114914 WO2013 / 065726 discloses a method for suppressing fat bloom by controlling temperature. In order to confirm the effect of the invention, an oily confectionery, a fat paste containing nut paste, a baked product A test method is described in which a confectionery or a composite oily confectionery combined with crushed nuts is produced, kept at 20 ° C., and observation of fat bloom accompanying liquid oil transfer is observed.

Moreover, also in the said patent documents 4-6, the means which suppresses a fat bloom by adding an agent, using specific fats or oils, or limiting the composition of fats and oils is disclosed, and patent documents 1-3 In exactly the same manner as described above, a test method is described in which the expression of fat bloom is observed at 20 ° C. in order to confirm the effect of suppressing fat bloom.

However, in the test method described in the above-mentioned patent document, it is inevitable that the magnitude of the fat bloom appears depending on the individual manufactured product, and that the time required until the fat bloom appears is unavoidable. For this purpose, it was necessary to increase the number of manufactured products and level the results. That is, the conventional test method is not an efficient method in the confectionery industry.

Therefore, in order to investigate this type of fat bloom suppression method, a simpler, more reliable and stable test method capable of inducing fat bloom has been desired.

  The present invention is a composite oily confectionery that combines an oily confectionery and ingredients containing liquid fats and oils, in order to investigate a method for suppressing fat bloom that occurs when placed at a constant temperature of about 20 ° C. An object of the present invention is to provide an efficient test method that can be easily and reliably and stably expressed as a model.

As a result of intensive studies to solve the above-mentioned problems, the present inventors made the fat and oil containing liquid oil and fat at 17 ° C. into a melted state, and then impregnated the porous material and made the porous material 17 to 17 Transfer to liquid fats and oils by a simple method of bringing it to a fixed temperature in the range of 22 ° C and then bringing it into contact with the molded and solidified oily confectionery piece or molten oily confectionery dough and keeping it below the temperature at which the oily confectionery dough solidifies. The fat bloom on the surface of the oil-based confectionery can be reliably and stably induced, and it can be an efficient test method for evaluating the effect of suppressing the fat bloom on the surface of the oil-based confectionery associated with the transfer of liquid fats and oils. I came to let you.

That is, the first of the present invention is
(1) Oily oil containing liquid oil at 17 ° C is melted and then impregnated into a porous material, and the porous material is brought to a constant temperature in the range of 17-22 ° C, and then molded and solidified. A test method for observing the appearance of fat bloom on the surface of the oily confectionery accompanying the transfer of liquid oil, characterized by being brought into contact with the confectionery piece or the melted oily confectionery dough and keeping it below the temperature at which the oily confectionery dough solidifies. is there.

The second aspect of the present invention is
(2) The solid fat content at 20 ° C. of the fat impregnated in the porous material is 20% or less.
The test method according to (1) above.

  According to the test method of the present invention, fat bloom can be induced on the surface of the oily confectionery by the transfer of liquid fats and oils without any special skill and is extremely simple, reliable and stable. As a result, it is possible to efficiently examine means for suppressing the fat bloom.

It is a schematic diagram which shows an example of embodiment of the test method which concerns on this invention.

  In the test method of the present invention, after the oil containing liquid oil at a temperature of 17 ° C. is melted, the porous material is impregnated, the porous material is brought to a constant temperature in the range of 17 to 22 ° C., and then molded. A fat bloom on the surface of the oil-based confectionery that appears as a result of the transfer of the liquid fat is observed by bringing it into contact with the solidified oil-based confectionery piece or the melted oil-based confectionery dough and keeping it below the temperature at which the oil-based confectionery dough solidifies.

In the present invention, the melt state is literally a melted liquid state, but it is not essential that the fats and oils are 100% completely liquefied, even if the fats and oils are not completely liquefied 100%. What is necessary is just to be in a state of rapidly immersing in the porous material.

In the present invention, the porous material is not particularly limited as long as it can infiltrate oil and fat in a melted state, and filter paper, cloth, sponge and the like can be used, and filter paper is preferable.

  The fat bloom observed in the present invention is manifested by the transfer of liquid fat from the porous material to the oily confectionery at around 20 ° C. Therefore, the fat impregnated into the porous material is liquid oil at the temperature at which the fat bloom is observed. It is an essential requirement to include.

The type of fats and oils impregnated in the porous material is not particularly limited as long as the fats and oils contain liquid fats and oils at 17 ° C., and various types of edible fats and oils can be used. For example, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, palm oil, sunflower oil, shea fat, cocoa butter, olive oil, almond oil, hazelnut oil, macadamia nut oil, sesame oil, beef tallow, pork fat and so on Mixed oils and fats as raw materials can be used. If the liquid fat content is low, in other words, if the solid fat content is high, fat bloom is difficult to develop, so the fat to be impregnated into the porous material has a solid fat content at 20 ° C. of 20% or less, more preferably 10%. % Or less is desirable.

  Here, the solid fat content is the ratio of the solid fat weight to the total fat weight.

  The method for impregnating the porous material with the oil and fat is not particularly limited, and as a result, the porous material may be impregnated with the oil or fat. For example, it is possible to employ a method of immersing a porous material in oil or fat, dropping oil or fat on the porous material, or applying oil or fat to the surface of the porous material.

  The amount of fats and oils to be impregnated into the porous material is preferably an amount that impregnates the porous material uniformly and is not excessive. For example, in the case of 5 type A filter paper according to the provisions of JIS P3801, an appropriate amount of oil is approximately equal to the weight of the filter paper.

On the other hand, the oil-based confectionery dough used for the oil-based confectionery piece is not limited to chocolate and quasi-chocolate stipulated in the fair competition rules concerning the display of chocolates, but includes all types of oil-based confectionery doughs such as fat creams that do not fall under these.

When the oily confectionery dough is a so-called temper type, it is molded after tempering from the melted state or addition of a seed agent. On the other hand, in the case of a so-called non-temper type, it is molded as it is from the melted state.

The contact form between the porous material and the oily confectionery piece is not particularly limited, but it is preferable that the liquid oil impregnated in the porous material quickly migrates to the oily confectionery piece, so the contact between the porous material and the oily confectionery piece It is preferable that the area is large. Moreover, the form which can observe an oil-based confectionery piece easily for the objective of this invention is desirable. After all, the form of placing an oily confectionery piece on a porous material placed in a flat state is suitable.

In addition, when the molten oily confectionery dough is brought into contact with the porous material, the contact form is not particularly limited, but it is preferable that the liquid oil impregnated in the porous material quickly migrates to the oily confectionery dough. It is preferable that the contact area between the quality material and the oily confectionery dough is large. Therefore, for example, a form in which the porous material is uniformly covered with a melted oily confectionery dough and then solidified is suitable, but it is not essential to cover the entire surface, and partial covering is also possible. . As an example, on a filter paper with a diameter of 70 mm containing fats and oils, by placing a mold frame consisting of only a side with a square of 30 mm square and a depth of 2 mm, the molten oily confectionery dough is poured and solidified. Alternatively, a molten oily confectionery dough may be brought into contact with the porous material.

  The thickness of the oil-based confectionery piece or oil-based confectionery dough layer to be brought into contact with the porous material is essentially not limited as the liquid fat impregnated in the porous material only has to be transferred to the oil-based confectionery piece or oil-based confectionery dough layer. The oily confectionery piece or the oily confectionery dough layer is preferably thin so that the liquid fat impregnated in the porous material quickly moves to the oily confectionery piece or the oily confectionery dough layer.

However, since it is desired that there is no warping or bending, the oily confectionery piece should be avoided from being excessively thin, and an oily confectionery having a constant thickness of about 2 to 5 mm is suitable. Even in the case of an oily confectionery dough layer obtained by solidifying a melted oily confectionery dough, it should be avoided to be too thin so that the thickness does not become uneven, and the thickness is about 2 to 5 mm. An oily confectionery dough layer with a constant is preferred. In addition, since the time until fat bloom expression becomes shorter as the thickness is thinner, a thickness of 2 to 3 mm is suitable for obtaining results early.

And even if it is a case where the porous material impregnated with liquid oil and fat and the previously solidified oily confectionery piece are brought into contact with each other, or a melted oily confectionery dough is brought into contact, it is brought into contact with the porous material. By arranging the thickness of the oil-based confectionery piece or the oil-based confectionery dough layer for each comparison test, it is possible to compare the likelihood of fat bloom reliably and stably even if the number of samples is small.

It is desirable to cool the oil-based confectionery dough at around 20 ° C. in order to surely induce fat bloom. However, this is not the case in a test for confirming whether or not the cooling temperature itself affects the fat bloom expression.

The formed oily confectionery piece is brought into contact with the porous material as described above, is kept under a specific temperature condition, and the expression of fat bloom is observed over time.

In the case where the melted oily confectionery dough is brought into contact with the porous material, after solidification, it is kept under a specific temperature condition, and the expression of fat bloom is observed over time.

The fat bloom that is the subject of the present invention is manifested in a temperature range around 20 ° C. and, as described in Patent Document 1, fluctuations in the temperature to be retained suppress the occurrence of fat bloom. Is preferably kept at a constant temperature in the range of 17-22 ° C, more preferably at a constant temperature in the range of 19-21 ° C.
However, this is not the case in the case of a test for confirming how this temperature condition itself affects the fat bloom expression.

  The fat bloom expressed by the test method of the present invention can occur when the liquid fat in the fat impregnated in the porous material is transferred to the oily confectionery piece or oily confectionery dough layer in contact with the porous material. In the test method of the invention, it is important that the porous material and the oily confectionery piece or the oily confectionery dough layer come into contact with each other uniformly, and it is desirable that the porous material and the oily confectionery piece do not warp or bend. For that purpose, it is desirable that each is not excessively large. For example, if the porous material is a commercially available circular filter paper, a diameter of 55 mm or 70 mm is used, and an oily confectionery piece has, for example, one surface that contacts the porous material. It is preferable to form a square with sides of 20 to 30 mm.

In order to further improve the contact state between the two, filter paper impregnated with fat and oil is placed on a filter paper that is also impregnated with fat and oil and is slightly larger than the oily confectionery piece. It is preferred to place a piece. For example, as schematically shown in FIG. 1, a circular filter paper having a diameter of 70 mm is impregnated with oil and fat, and a 35 mm square filter paper impregnated with fat and oil is placed thereon, and an oily confectionery piece having a bottom surface of 30 mm square is placed thereon. By placing, the contact state between the filter paper and the oily confectionery piece can be made more preferable.

  According to the invention of the present application, a fat bloom that appears when liquid oil is transferred from a combination food, which can occur when a composite oil-based confectionery product combining oil-based confectionery and a food containing liquid oil is left at a constant temperature of about 20 ° C. Therefore, it can be induced easily and reliably and stably as a model, and thus, a method for suppressing this kind of fat bloom expression can be efficiently studied.

Example 1
Using cocoa mass 20.000 parts by weight, sugar 41.238 parts by weight, whole milk powder 20.000 parts by weight, cocoa butter 3.425 parts by weight, vegetable oil 14.837 parts by weight, soybean lecithin 0.500 parts by weight, an oily confectionery dough was prepared in accordance with the standard method for preparing chocolate dough . This oily confectionery dough was tempered, poured onto a flatly spread aluminum foil at a thickness of 2.0 mm, and solidified at 20 ° C. And the said solidified product was made to peel from aluminum foil, and the bottom face was cut into a 30 mm square square, and the oil-based confectionery piece was obtained.

On the other hand, edible fats and oils using rapeseed oil and sunflower oil as raw materials and having a solid fat content of 7% at 20 ° C were heated to 40 ° C and completely melted. 0.38 g of the melted fat / oil was soaked in a circular JIS P3801-5 type A filter paper having a diameter of 70 mm.
Separately, the filter paper was cut into a 35 mm square, and 0.12 g of the molten oil was soaked therein.

Then, one square filter paper soaked with oil and fat was placed on one round filter paper soaked with oil and fat, and the temperature was adjusted to 20 ° C.

Next, 100 sets of test samples were prepared in which one square oily confectionery piece having a bottom face of 30 mm square was placed on one square filter paper adjusted to 20 ° C. These test samples were kept in a thermostat at 20 ° C., and the expression of fat bloom was confirmed over time.

Example 2
Except that the composition of the oil-based confectionery dough is 20.000 parts by weight of cacao mass, 41.000 parts by weight of sugar, 20.000 parts by weight of whole milk powder, 7.500 parts by weight of cocoa butter, 11.000 parts by weight of vegetable oil and fat, and 0.500 parts by weight of soybean lecithin 100 test samples were prepared by the same method as in 1, and the expression of fat bloom was confirmed over time.

Example 3
Using cocoa mass 20.000 parts by weight, sugar 41.238 parts by weight, whole milk powder 20.000 parts by weight, cocoa butter 3.425 parts by weight, vegetable oil 14.837 parts by weight, soybean lecithin 0.500 parts by weight, an oily confectionery dough was prepared in accordance with the standard method for preparing chocolate dough . This oily confectionery dough was tempered, poured onto a flatly spread aluminum foil at a thickness of 2.0 mm, and solidified at 20 ° C. And the said solidified product was made to peel from aluminum foil, and the bottom face was cut into a 30 mm square square, and the oil-based confectionery piece was obtained.

On the other hand, edible fats and oils using rapeseed oil and sunflower oil as raw materials and having a solid fat content of 20% at 20 ° C were heated to 40 ° C and completely melted. 0.38 g of the melted fat / oil was soaked in a circular JIS P3801-5 type A filter paper having a diameter of 70 mm.

Separately, the filter paper was cut into a 35 mm square, and 0.12 g of the molten oil was soaked therein.

Then, one square filter paper soaked with oil and fat was placed on one round filter paper soaked with oil and fat, and the temperature was adjusted to 20 ° C.

Next, 100 sets of test samples were prepared in which one square oily confectionery piece having a bottom face of 30 mm square was placed on one square filter paper adjusted to 20 ° C. These test samples were kept in a thermostat at 20 ° C., and the expression of fat bloom was confirmed over time.

Example 4
The fats and oils soaked in the filter paper are edible fats and oils using rapeseed oil and sunflower oil as raw materials, and the fats and oils at 20 ° C. have a solid fat content of 20%. 100 sets of test samples were prepared and the expression of fat bloom was confirmed over time.

Comparative Example 1
Using cocoa mass 20.000 parts by weight, sugar 41.238 parts by weight, whole milk powder 20.000 parts by weight, cocoa butter 3.425 parts by weight, vegetable oil 14.837 parts by weight, soybean lecithin 0.500 parts by weight, an oily confectionery dough was prepared in accordance with the standard method for preparing chocolate dough .

Further, 80.000 parts by weight of this oily confectionery dough and 20.000 parts by weight of almond paste were mixed to prepare a nut cream.

Next, after tempering the oily confectionery dough as usual, the mold is filled, the mold is inverted, the excess oily confectionery dough protruding from the mold is scraped off, cooled, and the oily confectionery dough shell Formed.

The shell was filled with the tempered nut cream and further covered with the tempered oily confectionery dough to form a bottom.

Thereafter, the oily confectionery forming the shell and the bottom was cooled to 20 ° C. and peeled from the mold to obtain 100 composite oily confectionery.
These were kept in a thermostat at 20 ° C., and the expression of fat bloom was confirmed over time.

Comparative Example 2
Mixing 57.000 parts by weight of wheat flour, 8.500 parts by weight of sugar, 3.800 parts by weight of skim milk powder, 7.500 parts by weight of shortening, 0.150 parts by weight of emulsifier, 0.250 parts by weight of salt, 0.800 parts by weight of swelling agent, 22.000 parts by weight of water, It was rolled into a sheet and die-cut into a rectangle. This was baked in an oven at 180 ° C. for 15 minutes to obtain a baked confectionery having a size of 15 mm × 20 mm × 4 mm. This was cooled and the product temperature was adjusted to 20 ° C.

Also, an oily confectionery dough is prepared by the usual method of chocolate dough preparation with a mixture of 20.000 parts by weight of cacao mass, 41.238 parts by weight of sugar, 20.000 parts by weight of whole milk powder, 3.425 parts by weight of cocoa butter, 14.837 parts by weight of vegetable oil and fat, and 0.500 parts by weight of soybean lecithin. did.

Next, the oil-based confectionery dough was tempered by a conventional method, and then filled into a mold having a length of 20 mm × width 25 mm to a thickness of 4 mm, and then the baked confectionery was joined.

And this was cooled so that an oil-based confectionery part might be 20 degreeC, it was made to peel from a shaping | molding die, and 100 complex oil-based confectionery which baked confectionery and oil-based confectionery joined were obtained.
These were kept in a thermostat at 20 ° C., and the expression of fat bloom was confirmed over time.

Comparative Example 3
An oily confectionery dough was prepared according to a conventional method for preparing a chocolate dough, containing 20.000 parts by weight of cacao mass, 41.238 parts by weight of sugar, 20.000 parts by weight of whole milk powder, 3.425 parts by weight of cocoa butter, 14.837 parts by weight of vegetable oil and fat, and 0.500 parts by weight of soybean lecithin.

In addition, roasted almonds were chopped and sieved to a size that passed through a 7-mesh sieve but not through a 14-mesh sieve. The temperature was adjusted to 20 ° C.

Next, after tempering the oil-based confectionery dough as usual, 80 parts by weight of the oil-based confectionery dough is mixed with 20 parts by weight of the sieved and conditioned almonds, and then filled into a mold, The product was cooled to 20 ° C. and peeled from the mold to obtain 100 composite oily confectionery.
These were kept in a thermostat at 20 ° C., and the expression of fat bloom was confirmed over time.

Comparative Example 4
Comparative Example, except that the composition of the oily confectionery dough used is 20.000 parts by weight of cacao mass, 41.000 parts by weight of sugar, 20.000 parts by weight of whole milk powder, 7.500 parts by weight of cocoa butter, 11.000 parts by weight of vegetable oil and fat, and 0.500 parts by weight of soybean lecithin 100 complex oil-based confectionery was prepared by the same method as 1, and the expression of fat bloom was confirmed over time.

Comparative Example 5
Comparative Example, except that the composition of the oily confectionery dough used is 20.000 parts by weight of cacao mass, 41.000 parts by weight of sugar, 20.000 parts by weight of whole milk powder, 7.500 parts by weight of cocoa butter, 11.000 parts by weight of vegetable oil and fat, and 0.500 parts by weight of soybean lecithin 100 composite oil-based confectionery was prepared by the same method as 2, and the expression of fat bloom was confirmed over time.

Comparative Example 6
Comparative Example, except that the composition of the oily confectionery dough used is 20.000 parts by weight of cacao mass, 41.000 parts by weight of sugar, 20.000 parts by weight of whole milk powder, 7.500 parts by weight of cocoa butter, 11.000 parts by weight of vegetable oil and fat, and 0.500 parts by weight of soybean lecithin 100 composite oil-based confectionery was prepared in the same manner as 3, and the expression of fat bloom was confirmed over time.
The expression status of fat bloom in Examples 1 to 4 and Comparative Examples 1 to 6 is shown in the following table.

In the conventional methods shown in Comparative Examples 1 to 6, the degree of fat bloom expression varies depending on individual test samples, and the time required for fat bloom expression is relatively long.
On the other hand, in Examples 1 to 4, which are the methods of the present invention, fat blooms appear in a relatively short time, and the degree of blooming of individual test samples is uniform. That is, according to the present invention, it can be seen that fat bloom can be reliably and stably induced in a relatively short time.

1 Circular filter paper 70 mm in diameter impregnated with fat 2 35 mm square filter paper impregnated with fat 3 Oily confectionery piece 30 mm square on the bottom

Claims (2)

  After making the fats and oils containing liquid oils and fats into a melt state at 17 ° C, the porous material is impregnated, the porous material is brought to a constant temperature in the range of 17 to 22 ° C, and then molded and solidified confectionery pieces or A test method for observing the expression of fat bloom on the surface of an oily confectionery accompanying the transfer of liquid oil, which is brought into contact with a molten oily confectionery dough and kept at a temperature below the temperature at which the oily confectionery dough solidifies.   The test method according to claim 1, wherein the fat / oil impregnated in the porous material has a solid fat content at 20 ° C. of 20% or less.

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