JP2017046647A - Heat resistance chocolate in which occurrence of fat bloom is suppressed and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide heat resistance chocolate in which occurrence of fat bloom is suppressed even when thermostabilizing by microwave treatment is performed instead of temperature adjustment (curing) for forming a stable sugar skeleton and a production method thereof.SOLUTION: There is provided heat resistance chocolate characterized in that: microwave treatment of 100-300 watt is performed to hydrous chocolate for applying thermostabilizing and suppressing occurrence of fat bloom without melting a surface of the chocolate; microwave treatment is performed multi times for further suppressing increase of surface temperature of the chocolate, and for further suppressing occurrence of fat bloom.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a heat resistant chocolate in which the occurrence of fat bloom is suppressed, a method for producing the same, and a method for suppressing the occurrence of fat bloom. More specifically, even when heat-resistant treatment by microwaves is performed, the chocolate surface does not melt and the generation of bloom is suppressed, the heat-resistant chocolate, its manufacturing method, and the occurrence of fat bloom are suppressed. About how to

  The chocolate-eating culture has developed in a cool climate in Europe and is now spreading to every country and region around the world. However, chocolate containing only cocoa butter contained in cacao beans as a fat and oil, which is a general chocolate, has a heat-resistant temperature of cocoa butter of about 31 ° C., and therefore melts in a hot environment and impairs quality. Accordingly, there is a need for heat-resistant chocolate (hereinafter referred to as “heat-resistant chocolate”) in hot regions such as the vicinity of the equator.

  Examples of methods for imparting heat resistance to chocolate include, for example, a method of blending fats and oils with a high melting point in chocolate, a method of increasing the solid content of chocolate (reducing oil content), and mixing chocolate dough with a small amount of water and sugar. There is a method of forming a skeleton. However, the blending of fats and oils with a high melting point makes the mouthfeel of chocolate remarkably worse. Moreover, the increase in the solid content of chocolate impairs the mouthfeel of chocolate. On the other hand, the formation of a sugar skeleton inside the chocolate is a powerful method that can impart heat resistance to the chocolate without damaging the mouth and mouth, but mixing a small amount of water into the chocolate dough increases the viscosity. Cause a decrease in productivity. In addition, the heat resistance of chocolate tends to vary, and in order to obtain excellent heat-resistant chocolate, strict process control and long-term temperature adjustment (curing) to stabilize the sugar skeleton were required. .

  In recent years, temperature adjustment (curing) over a long period of time (a few weeks at the longest) significantly increases the production cost of heat-resistant chocolate using a sugar skeleton. A method has been proposed (Patent Document 1). According to this, it is described that heat resistance can be imparted essentially instantaneously by performing microwave treatment on the hydrated chocolate before, during and after the cooling step. However, heat resistance by microwave treatment is still a developing technology, and it is hard to say that sufficient knowledge has been obtained so far. Furthermore, when microwave treatment is performed, not only the inside of the chocolate but also the surface of the chocolate is heated, so if the temperature of the outside air is not lowered by passing a cold air around the chocolate, the chocolate surface will melt. This has been the cause of the generation of fat bloom indicating the deterioration of chocolate.

Special table 2008-525028 gazette

  The problem to be solved by the present invention is to prevent the occurrence of fat bloom even when heat treatment is performed by microwave treatment instead of temperature adjustment (curing) in order to form a stable sugar skeleton. An object of the present invention is to provide a heat-resistant chocolate and a method for producing the same.

  As a result of intensive studies on the conditions of microwave treatment that does not generate fat bloom, the present invention has found that there is no difference in the degree of heat resistance obtained depending on the strength (wattage) of the microwave treatment. Completed. Furthermore, as a result of earnest examination about the microwave treatment that does not raise the surface temperature of the chocolate, the surface of the chocolate is more than when the microwave treatment is performed once at a time when the microwave treatment is performed in a plurality of times. The present inventors have found that the temperature rise can be suppressed and the occurrence of fat bloom can be further suppressed, and the present invention has been completed.

That is, according to one embodiment of the present invention, it is possible to provide a heat-resistant chocolate in which generation of fat bloom is suppressed by performing microwave treatment of 100 to 300 watts on the hydrated chocolate.
Moreover, according to the preferable one aspect | mode of this invention, the said heat-resistant chocolate by which the said microwave process is performed 1 to 6 cycles in 2 to 10 second can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the said heat resistant chocolate left still at 16-24 degreeC for 6 to 240 hours after the said microwave treatment can be provided.
Moreover, according to one preferable aspect of the present invention, the hardness is given that the maximum load by the rheometer is 1.0 Newton or more, even after standing in a thermostatic bath at 45 ° C. for 2 hours. A heat-resistant chocolate can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the chocolate foodstuff containing the said heat resistant chocolate can be provided.
Moreover, according to 1 aspect of this invention, the manufacturing method of heat resistant chocolate which performs a microwave process of 100-300 watt with respect to a water-containing chocolate can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the said microwave process can be provided 1 to 6 cycles in 2 to 10 seconds once, The manufacturing method of the said heat resistant chocolate can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the manufacturing method of the said heat resistant chocolate which is left still at 16-24 degreeC for 6 to 240 hours after the said microwave treatment can be provided.
Moreover, according to one preferable aspect of the present invention, the hardness is given that the maximum load by the rheometer is 1.0 Newton or more even after standing in a 45 ° C. constant temperature bath for 2 hours. A method for producing heat-resistant chocolate can be provided.
Moreover, according to 1 aspect of this invention, the method which suppresses generation | occurrence | production of fat bloom which performs a 100-300 watt microwave process with respect to a water-containing chocolate can be provided.
Moreover, according to one preferable aspect of the present invention, it is possible to provide a method for suppressing the occurrence of the fat bloom, in which the microwave treatment is performed once for 2 to 10 seconds for 1 to 6 cycles.

  ADVANTAGE OF THE INVENTION According to this invention, not only it has favorable heat resistance, but heat-resistant chocolate with which generation | occurrence | production of fat bloom was fully suppressed and its manufacturing method are provided. Since the occurrence of fat bloom is suppressed, the heat-resistant chocolate of the present invention can have higher product value than conventional heat-resistant chocolate, and can be expected to be applied to various chocolate foods. Moreover, in this invention, since temperature adjustment (curing) is not required and the high intensity | strength microwave which requires energy cost is not required, the manufacturing cost of heat resistant chocolate can be reduced.

It is a figure which shows the analysis result of the rheometer at the time of performing a 170-watt microwave process. It is a figure which shows the analysis result of the rheometer at the time of performing a 500-watt microwave process.

  Hereinafter, the “heat-resistant chocolate and method for producing the same” of the present invention will be described in detail.

<Chocolate>
In the present invention, the term “chocolate” is not limited by the “Fair Competition Rules for the Display of Chocolates” (National Chocolate Fair Trade Council) or the provisions of laws and regulations. If necessary, add cacao ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc. to make chocolate manufacturing processes (mixing process, atomization process, scouring process, temperature adjustment process, molding process, cooling process, etc.) It refers to those that have been manufactured through part or all. Moreover, the chocolate in this invention contains white chocolate, color chocolate, etc. other than milk chocolate.

  The chocolate of this invention contains 28-44 mass% of fats and oils. Here, the fats and oils are not only fats and oils such as cocoa butter but also total fats and oils contained in chocolate raw materials such as cacao mass, cocoa powder, and whole fat milk powder. For example, in general, the cocoa mass has an oil (cocoa butter) content of 55% by mass (oil content 0.55), and the cocoa powder has an oil (cocoa butter) content of 11% by mass (oil content 0.11). The fat content in the whole fat powdered milk is 25% by mass (oil content 0.25), so the fat content in chocolate is the oil content in the blending amount (% by mass) in the chocolate of each raw material. It is the total value of the products multiplied by. From the viewpoint of workability and flavor, the fat and oil content of the chocolate of the present invention is preferably 30 to 40% by mass, more preferably 31 to 39% by mass, and further preferably 32 to 38% by mass. .

  Since chocolate has a fat and oil continuous phase, the fat and oil content of chocolate greatly affects the viscosity. The greater the fat content, the lower the viscosity, and the lessened the increase in viscosity caused by the addition of water. However, when the fat content increases, the ratio of sugar decreases, the sugar skeleton structure becomes brittle, and the heat resistance of the resulting chocolate may decrease. On the other hand, when the fat and oil content is 30% by mass or less, the viscosity of the chocolate is increased, and the influence of the increase in viscosity due to the addition of water is increased, which may reduce the handling property during chocolate production. However, such a reduction in handling property can be suppressed by blending an emulsifier having a viscosity-reducing action (lecithin, polyglycerin condensed ricinoleate (PGPR), etc.) into chocolate and adjusting the viscosity appropriately. The content of the emulsifier having a viscosity reducing action is preferably 0.2 to 1% by mass in the chocolate, and it is particularly preferable to use lecithin and PGPR in combination.

  The chocolate of the present invention may be either a temper type or a non-temper type. The fats and oils contained in the chocolate preferably contain SOS-type triacylglycerol (hereinafter sometimes abbreviated as SOS). Here, the SOS type triacylglycerol is a triacylglycerol in which a saturated fatty acid (S) is bonded to the 1,3-position of the glycerol skeleton and oleic acid (O) is bonded to the 2-position. The saturated fatty acid (S) is preferably a saturated fatty acid having 16 or more carbon atoms, more preferably a saturated fatty acid having 16 to 22 carbon atoms, and still more preferably a saturated fatty acid having 16 to 18 carbon atoms. The SOS content of the fats and oils contained in the chocolate is preferably 40 to 90% by mass, more preferably 50 to 90% by mass, and still more preferably 60 to 90% by mass.

  The chocolate of this invention contains 30-58 mass% of sucrose as one of saccharides. In the present invention, sucrose in chocolate is one of important components forming a sugar skeleton. As sucrose, it is appropriate to use powdered sugar obtained by powdering granulated sugar which is substantially a sucrose crystal. The sucrose content of the chocolate of the present invention is preferably 32 to 54% by mass, and more preferably 34 to 50% by mass. It is preferable for the sucrose content of the chocolate to be in the above range because a sugar skeleton is easily formed in the chocolate.

  The chocolate of this invention contains 1-20 mass% of lactose as one of saccharides. In the present invention, lactose in chocolate is one of important components forming a sugar skeleton. Lactose is preferably crystalline and is preferably blended as lactose crystals. Most commercially available lactose is crystalline. The lactose crystals may be α-lactose or β-lactose, and α-lactose may be anhydrous or monohydrate. The lactose content of the chocolate of the present invention is preferably 2 to 18% by mass, and more preferably 3 to 16% by mass. It is preferable for the lactose content of the chocolate to be in the above range since a strong sugar skeleton is easily formed in the chocolate. Whether lactose is crystalline or not can be confirmed by powder X-ray diffraction.

  The chocolate of this invention contains 4-32 mass% of milk powder. The milk powder used in the present invention is not particularly limited as long as it is a milk-derived powder, and examples thereof include whole milk powder, skim milk powder, whey powder, cream powder, and butter milk powder. Although 1 type or 2 types or more can be selected and used for powdered milk, it is preferable that full-fat milk powder, skim milk powder, and whey powder are contained especially, and it is more preferable that full-fat milk powder and skim milk powder are contained. The milk powder used in the chocolate of the present invention is preferably produced by spray drying such as a spray dryer. The milk powder content of the chocolate of the present invention is preferably 8 to 28% by mass, and more preferably 12 to 24% by mass. It is preferable that the powdered milk content of the chocolate is in the above range because the flavor and shape retention of the chocolate are good.

  As long as the characteristics of the present invention are not impaired, the chocolate of the present invention, in addition to the above components (oils and fats, sucrose, lactose and powdered milk), cacao mass, cocoa powder, saccharides and dairy products (milk solids) usually used in chocolate Etc.), emulsifiers, fragrances, pigments, etc., and various foods and various modifiers such as starches, gums, thermocoagulable proteins, various powders such as strawberry powder and green tea powder, etc. .

<Production method of chocolate>
The chocolate of the present invention can be produced by mixing raw materials such as fats and oils, sucrose, lactose and powdered milk, atomization by roll refining, etc., and conching treatment if necessary. When performing a conching process, it is preferable to perform the heating in a conching process at 40-60 degreeC so that the flavor of chocolate may not be impaired. In addition, in the manufacturing method of this invention, a process and a process are used as the same meaning.

  In the method for producing chocolate of the present invention, water is added and dispersed in chocolate in a melt state (water addition step). Here, the melt state refers to a state in which fats and oils in chocolate are melted. Whether or not the chocolate is in a molten state can be determined by confirming that the chocolate is out of shape after cooling and solidification. When the cooled and solidified chocolate does not come out of the mold (specifically, when the release rate of the chocolate from the mold is less than 70%), it is determined that the chocolate is in a melt state.

[Water addition process]
The temperature of the chocolate in the melt state in the water addition step is preferably 30 to 70 ° C, more preferably 35 to 60 ° C, and still more preferably 35 to 50 ° C. The amount of water added in the water addition step may be the amount used in ordinary water-containing heat-resistant chocolate, and is not particularly limited, but is 0.1 to 5.0% by mass with respect to the melted chocolate. It may be. When the amount of water added is 0.1% by mass or more with respect to the melted chocolate, a sugar skeleton is sufficiently formed and a chocolate having excellent heat resistance is obtained. The risk of microbial contamination can be suppressed when the amount of water added is 5.0 mass% or less with respect to the melted chocolate. The amount of water added may be 0.3-3.0 mass% or 0.5-2.5 mass% with respect to the chocolate dough in the melt state. In the present invention, the chocolate to which water is added is referred to as “hydrated chocolate”.

  The water added in the water addition step may be only water, but may be a composition containing components other than water together with water (hereinafter, such a composition is referred to as “water-containing material”). Even if the amount of water added in the water addition step is the same, the viscosity increase rate of the chocolate in the melt state can change depending on the component added together with the water. Specifically, when only water or a water-containing material having a high water content (fruit juice, milk, etc.) is added, the viscosity of chocolate tends to increase rapidly. On the other hand, when a water-containing material such as a sugar solution or a protein solution is added, the viscosity tends to increase relatively slowly. If the viscosity rapidly increases, the water may not be sufficiently dispersed in the melted chocolate. Therefore, the water in the water addition step is preferably a water-containing material, particularly a sugar solution or a protein solution.

  Examples of the sugar liquid include solutions such as reduced starch syrup, fructose glucose liquid sugar, and sorbitol liquid containing sugar and water such as fructose, glucose, sucrose, maltose, and oligosaccharide. Examples of the protein solution include a solution containing protein such as egg white meringue, concentrated milk, and fresh cream, and water. The content of water contained in the sugar solution or protein solution may be 10 to 90% by mass or 10 to 50% by mass with respect to the whole solution. In the water addition step, when water is added in the form of a water-containing material, the addition amount may be added so that the amount of water relative to the melted chocolate falls within the above range.

[Tempering and sheeting]
In the chocolate production method of the present invention, a tempering treatment or a seeding treatment may be performed either before or after the water addition step.

  The tempering treatment is an operation for generating stable crystal nuclei in chocolate in a melt state. Specifically, for example, it is known as an operation in which chocolate melted at 40 to 50 ° C is heated again to about 29 to 31 ° C after the product temperature is lowered to about 27 to 28 ° C. The tempering treatment is preferably performed before the water addition step.

  The seeding process is a process for generating stable crystal nuclei in chocolate in a melt state by using a seeding agent that functions as a crystal nucleus of stable crystals instead of the tempering process. It is the process performed in order to solidify the fats and oils in chocolate as a V-type stable crystal like.

  In the method for producing chocolate according to the present invention, when performing seeding treatment, in order to obtain the seeding effect more efficiently, the fats and oils contained in the chocolate may contain 1,3-diene as part or all of SOS. Preferably stearoyl-2-oleoylglycerol (StOSt) is included. The StOSt content of the fat contained in the melted chocolate before the seeding of the present invention is preferably 24 to 70% by mass, more preferably 26 to 70% by mass, and 27 to 60% by mass. It is still more preferable, and it is still more preferable that it is 30-55 mass%. When the StOSt content is in the above range, it is preferable because the effect of seeding can be obtained more efficiently without impairing the mouthfeel of chocolate. When the StOSt content in the chocolate is in the above range, not only is the heat obtained by cooling and solidifying the chocolate obtained sufficiently (that is, the sticky feel when the chocolate is picked up is suppressed), The resulting chocolate can have good mouthfeel and bloom resistance.

  In the chocolate production method of the present invention, when a seeding treatment is performed, a seeding agent containing at least β-type XOX crystals is also added. Here, X represents a saturated fatty acid having 16 to 22 carbon atoms, O represents oleic acid, XOX represents triacylglycerol in which oleic acid is bonded to the 2-position of glycerol and X is bonded to the 1,3-position. Indicates. XOX is preferably 1,3-dibehenyl-2-oleoylglycerol (BOB) or StOSt, and more preferably StOSt. Whether or not the XOX crystal is β-type can be confirmed by powder X-ray diffraction.

  In the method for producing chocolate of the present invention, when the seeding treatment is performed, the amount of β-type XOX crystals added to the melted chocolate is 0.1 to 15% by mass with respect to the fats and oils in the chocolate. It is preferable that it is 0.2 to 8% by mass, more preferably 0.3 to 3% by mass. If the added amount of β-type XOX crystals is in the above range, even if the temperature of the melted chocolate is high (for example, 32 to 40 ° C.), the chocolate is held at such a high temperature. You can expect a stable seeding effect. After adding the β-type XOX crystal to the melted chocolate, the β-type XOX crystal may be uniformly dispersed in the chocolate dough by stirring or the like. In addition, XOX content in fats and oils of a seeding agent is handled as β-type XOX crystal content in fats and oils.

  In the method for producing chocolate of the present invention, when the seeding treatment is performed, the seeding treatment and the water addition step are also included. Moreover, you may perform a seeding agent addition and a water addition process simultaneously (that is, you may add a seeding agent and water simultaneously to melted chocolate).

[Cooling solidification / molding process]
The melted chocolate that has undergone the water addition step may be cooled and solidified, and by this step, a solid molded chocolate can be efficiently produced from the melted state.

  The method of cooling and solidification is not particularly limited, but depending on the characteristics of the chocolate product such as molding or coating on food, it is cooled and solidified by, for example, blowing cold air in a cooling tunnel or the like, contacting with a cooling plate, etc. (See, for example, “Facial Oil Handbook for Confectionery” (translated by Beeya, published in 2010, Koshobo Co., Ltd.)).

  The conditions for cooling and solidification are not particularly limited as long as the melted chocolate solidifies, but may be performed at 0 to 20 ° C. (preferably at 0 to 10 ° C. for 5 to 90 minutes (preferably 10 to 60 minutes). This [cooling solidification / molding step] may be performed again after the microwave irradiation step and the aging treatment described later, or before product shipment / packaging.

[Microwave irradiation process]
In the present invention, “microwave treatment” is further performed on the chocolate after cooling and solidification / molding. Thereby, a strong sugar skeleton is formed in chocolate, and heat resistance can be imparted. This microwave treatment is usually performed at room temperature (20 ° C.), but is more preferably performed in a low-temperature atmosphere (for example, 10 ° C. to 20 ° C.) from the viewpoint of suppressing melting of chocolate. For the “microwave treatment” in the present invention, any conventionally known microwave device may be used, and an microwave oven or the like can be used. For example, as a suitable microwave device, a product name: NE-TZ15 manufactured by Matsushita Electric Industrial Co., Ltd. can be mentioned.

  In the present invention, the preferred microwave intensity is 100 to 300 watts. More preferably, it is 120-250 watts, More preferably, it is 140-220 watts. When the microwave treatment is performed with such strength, not only sufficient heat resistance is imparted to the chocolate, but also the melting of the chocolate surface can be suppressed and the occurrence of fat bloom can be suppressed. When the microwave treatment is performed at a higher intensity than this, the probability that the surface of the chocolate melts is increased, which becomes a factor that leads to the occurrence of fat bloom.

  Moreover, although the microwave irradiation time preferable in the present invention depends on the ambient temperature of the surroundings, it is preferably 5 to 15 seconds as described later. By adopting such an irradiation time in the intensity of the microwave, not only sufficient heat resistance can be imparted but also the chocolate surface can be prevented from melting and the occurrence of fat bloom can be suppressed. More preferably, it is 7-14 seconds, More preferably, it is 8-10 seconds.

Furthermore, the microwave irradiation is preferably performed in a plurality of cycles. By irradiating with multiple cycles, the temperature rise of the chocolate surface can be further suppressed, and the occurrence of fat bloom can be further suppressed. For example, it is preferable to perform 1 to 6 cycles for 2 to 10 seconds, more preferably 2 to 5 cycles for 3 to 7 seconds, and further 3 to 5 cycles for 4 to 6 seconds. preferable. A particularly suitable example is to perform 5 cycles once in 5 seconds.
In addition, as described above, when irradiation is performed in a plurality of cycles, it is preferable to solidify the chocolate again after the microwave irradiation and then perform the next microwave irradiation. That is, it is preferable to provide an appropriate waiting time (interval) between each cycle. Since it is time for the chocolate to solidify again, it is also affected by the temperature of the outside air. For example, an interval of 1 to 20 minutes is preferable, an interval of 2 to 15 minutes is more preferable, and an interval of 3 to 10 minutes is preferable. Further preferred. A particularly suitable example is to provide an interval of 10 minutes for each cycle when irradiating 5 cycles at 5 seconds. Here, “one cycle” means a circulation process until the chocolate is solidified again after being irradiated with microwaves. For example, with 5 cycles, 5 microwave irradiations and 5 intervals are performed.

[Aging process]
The heat resistant chocolate of the present invention may optionally be subjected to an aging treatment after the microwave irradiation step. The aging treatment is preferably treatment of standing at 16 to 24 ° C., more preferably 18 to 22 ° C., preferably 6 to 240 hours, more preferably 12 to 192 hours. By this aging treatment, the state of fats and oils in chocolate can be stabilized, and heat resistance can be further stabilized. For example, it is preferably performed at 20 ° C. for 48 hours.

[Evaluation of heat resistance]
In the present invention, the heat-resistant chocolate after microwave irradiation is allowed to stand for 2 to 6 hours in a thermostatic bath at 40 ° C. to 50 ° C., and then heat resistant based on its shape, hardness, viscosity, etc. Is evaluated. If left in a thermostatic bath at 40 ° C. to 50 ° C. for 2 to 6 hours, it is difficult to melt and maintain its shape etc. if it is normal chocolate, but if it is heat resistant chocolate, it will not melt and Since the shape and the like are maintained, the heat resistance can be evaluated. The “heat-resistant chocolate” in the present invention refers to a chocolate that does not change in its shape even when left in a constant temperature bath at 40 ° C. to 50 ° C. for 2 to 6 hours.

  One of the heat resistance evaluations is sensory evaluation. In sensory evaluation, chocolate is attached to the finger, it does not stick to the finger but it is soft, or even if pressed with the finger, it does not lose its shape and maintains a solid shape etc. . Usually, the evaluator wears white rubber gloves and presses the finger against the chocolate for evaluation.

  Another evaluation of the heat resistance is a texture analysis using a rheometer. In this method, the maximum load is measured by a rheometer. The larger the maximum load, the harder the chocolate, and the softer the smaller, the softer the chocolate. That is, a large maximum load indicates that a strong sugar skeleton is formed in the chocolate. The maximum load of the present invention is preferably 1.0 N (unit: Newton) or more, more preferably 1.05 N or more, and further preferably 1.1 N or more.

  As an example of the preferable rheometer used by this invention, the product name: RE2-30005B made from Yamaden Co., Ltd. can be mentioned. The setting conditions of the rheometer are not particularly limited. For example, the plunger diameter is set to 8 mm, the constant depth is set to 2 mm (the thickness of the chocolate is 8 mm), and the vertical movement speed is set to 0.5 mm / second. The number of tests (the number of n) only needs to be such that the reliability of the data can be obtained, preferably n ≧ 5, more preferably n ≧ 8, and further preferably n ≧ 10.

  Hereinafter, the “method for suppressing fat bloom” of the present invention will be described in detail.

  When the melted chocolate solidifies again, white fat crystals form on the surface of the chocolate. This phenomenon is called “Fat Bloom”. When microwave irradiation is performed, not only the inside of the chocolate but also the surface is heated, so that the chocolate on the surface melts. As a result, it was found that the melted chocolate on the surface again solidifies by touching the outside air, so that it is highly possible to generate fat bloom when heat-resistant by microwaves. Therefore, the present invention seeks to solve the appearance of such fat bloom by adjusting the intensity of microwave irradiation, and further, the microwave irradiation is not performed continuously once but intermittently. By performing the process once, the temperature rise on the chocolate surface is avoided and the generation of fat bloom is suppressed. Therefore, the present invention also relates to a method for suppressing such fat bloom.

[Chocolate food]
The heat-resistant chocolate obtained from the production method in the present invention is finally subjected to molding such as die cutting and is eaten as it is as chocolate food. Further, the heat-resistant chocolate in the present invention is coated on a confectionery bakery product (for example, bread, cake, confectionery, baked confectionery, donut, shoe confectionery, etc.) as a high-quality chocolate food in which the occurrence of fat bloom is suppressed. It can be used by filling into the dough as a filling or chip. Moreover, it can also be used as various composite chocolate foods (foods containing chocolate as a part of the raw material). In the present invention, the “chocolate food containing heat-resistant chocolate” may be any material that uses the “heat-resistant chocolate” of the present invention as a raw material, and is included without limitation.

  Hereinafter, the present invention will be described more specifically by presenting examples.

[Chocolate ingredients]
The following were used as the main raw materials of chocolate.
-Cocoa Butter (Daito Kakao Co., Ltd., trade name: TC Cocoa Butter)
・ StOSt fat (StOSt content: 67.3% by mass, Nisshin Oillio Group, in-house)
・ Cacao mass (Daito Cacao Co., Ltd., trade name: Cacao mass QM-P)
・ Sugar (Tokukura Co., Ltd., trade name: POWDER SUGAR)
・ Lactose (made by LIPRINO FOODS, trade name: Lactose)
・ Whole milk powder (Yotsuba Milk Co., Ltd., trade name: whole milk powder)
・ Skim milk powder (Morinaga Milk Industry Co., Ltd., trade name: skim milk powder)
・ Lecithin (Nisshin Oilio Group, product name: lecithin DX)
・ PGPR (polyglycerin condensed ricinoleic acid ester, manufactured by Taiyo Chemical Co., Ltd.)

[Water-containing material]
The following were used as water-containing materials.
・ Liquid sugar (water content 25% by mass, fructose glucose liquid sugar produced by Showa Sangyo Co., Ltd.)

[Seeding agent]
The following were used as seeding agents.
・ Seeding agent (β-type StOSt crystal content 33% by mass, Nisshin Oillio Group, in-house)

[Microwave irradiation]
Microwave irradiation was performed as follows.
Place the molded chocolate in a microwave device (product name: NE-TZ15, manufactured by Matsushita Electric Industrial Co., Ltd.) set at a strength of 170W or 500W (both in watts) at room temperature (20 ° C). Then, microwaves of 5 seconds, 10 seconds, 15 seconds, 20 seconds, 5 seconds × 5 cycles were irradiated.

[Measurement of maximum load]
The maximum load of heat resistant chocolate was measured as follows.
As a measurement sample, 8 mm thick heat-resistant chocolate conditioned at 45 ° C. for 2 hours was used. The maximum load (unit: Newton) was measured using a rheometer (manufactured by Yamaden Co., Ltd., product name: RE2-30005B). The table moving speed was set to 0.5 mm / sec, the constant depth was 2.0 mm, and the plunger diameter was 8 mm. It can be seen that the larger the numerical value of the maximum load, the better the sugar network is formed and the harder it is.

[sensory evaluation]
The degree of melting of the chocolate surface was evaluated by sensory evaluation. Wearing white gloves, the fingertips were pressed against the surface of the microwave-treated chocolate, and the following criteria were evaluated based on the darkness of the color of the chocolate adhering to the gloves.

(Double-circle): A color is not attached at all and the surface of chocolate is not melted at all.
○: There is almost no color, and the surface of the chocolate is hardly melted.
(Triangle | delta): There is some color and the surface of chocolate has melted out a little.
X: The color is clearly visible, and the surface of the chocolate has melted considerably.

[Fat Bloom Generation Test]
The heat-resistant chocolate was stored for 5 cycles by subjecting it to a cyclic temperature change of 12 hours at 20 ° C. and 12 hours at a temperature of 32 ° C. for one cycle. And the presence or absence of generation | occurrence | production of fat bloom was confirmed visually. Those with no fat bloom were evaluated as “◯”, and those with fat bloom were evaluated as “×”. In the table, fat bloom is abbreviated as bloom.

Example 1
The raw materials were mixed according to the composition shown in Table 1 below, and then roll refining and conching were performed according to conventional methods to prepare a chocolate (oil content 33.0% by mass) in a melt state at a temperature of 37 ° C. 4% by mass of liquid sugar (water content 25% by mass) was added to the chocolate (1.0% by mass with respect to chocolate as water) and dispersed by stirring. Thereafter, at 37 ° C., 1.0% by mass of the seeding agent was added to the fats and oils in the chocolate, and the mixture was stirred and dispersed. After that, the chocolate dough is put into a mold (bottom surface is 7.2 × 2.1 mm, top surface is 6.7 × 1.8 mm, thickness is 8 mm), cooled at 8 ° C., and 8 wt. Obtained. Eight such water-containing chocolates are prepared, and for each, a microwave of 170 W at room temperature (20 ° C.) is applied for 5 seconds, 10 seconds, 15 seconds, 20 seconds, or once for 5 seconds for 10 minutes. Irradiation was performed for 5 cycles at an interval to impart heat resistance (formation of sugar skeleton) to the water-containing chocolate. Next, it was allowed to stand (aging) at 20 ° C. for 48 hours to stabilize the state of the oil and fat. Next, after holding the heat-resistant chocolate in a 45 ° C. constant temperature bath for 2 hours, the maximum load (minimum value, maximum value, average value) was measured using a rheometer. Moreover, sensory evaluation was performed for the degree of melting of the surface of the heat-resistant chocolate. Further, the above fat bloom generation test was performed to confirm the presence or absence of fat bloom. The above results are summarized in Table 2 (in the table, cycles are expressed as times). The analysis result (170 W) of the rheometer is shown in FIG.

As is clear from the results in Table 2 above, when the irradiation time is 10 seconds or more, the average value of the maximum load exceeds 1.0, which is sufficient even though it is left in a high temperature environment for a long time. It was found that a heat-resistant chocolate having a high hardness (that is, a sugar skeleton was sufficiently formed) was obtained. In addition, it turned out that sufficient heat resistance is not acquired in irradiation time 5 second.
Moreover, according to sensory evaluation, it turned out that white gloves hardly color and the chocolate surface has hardly melted. In particular, when 5 cycles of microwave irradiation were performed once for 5 seconds, white gloves were not worn at all, so microwave irradiation was not performed continuously once but intermittently multiple times. It turned out to be preferable.
Furthermore, when a fat bloom generation test was performed, the chocolate surface was hardly dissolved by continuous irradiation for 5 seconds and 10 seconds, and no occurrence of fat bloom was observed. On the other hand, with continuous irradiation for 15 seconds and 20 seconds, although the chocolate surface was hardly dissolved, the occurrence of fat bloom was slightly observed. That is, it was found that continuous irradiation for 15 seconds or more has a high load on chocolate.

(Comparative Example 1)
Eight hydrated chocolates were prepared by the same manufacturing method as in Example 1. The water-containing chocolate was irradiated with 5 cycles of 500 W microwave for 5 seconds, 10 seconds, 15 seconds, 20 seconds, or 5 seconds at an interval of 10 minutes to impart heat resistance. Next, it was allowed to stand (aging) at 20 ° C. for 48 hours to stabilize the state of the oil and fat. Next, after holding the heat-resistant chocolate in a 45 ° C. constant temperature bath for 2 hours, the maximum load (minimum value, maximum value, average value) was measured using a rheometer. Moreover, sensory evaluation was carried out according to the same standard as the said Example 1 about the melt-out condition of the chocolate surface. Also, a fat bloom generation test was conducted. The above results are summarized in Table 3 (in the table, cycles are expressed as times). The analysis result (500 W) of the rheometer is shown in FIG.

As is clear from the results of Table 3 above, even if the intensity of the microwave is increased to 500 W, there is not much change in the average value of the maximum load obtained, but rather, the longer the irradiation time, It has been found that the average value of the maximum load is smaller than 1.0, and the hardness of the chocolate has no change or rather tends to be soft as compared with Example 1 irradiated at 170 W. In other words, it is understood that even if the microwave intensity is increased from 170 W to 500 W, it means that the formation of the sugar skeleton does not proceed.
Moreover, according to sensory evaluation, coloring was seen in white gloves except for irradiation for 5 seconds, and it turned out that the chocolate surface melt | dissolved in the 500 W microwave.
Furthermore, when a fat bloom generation test was performed, the generation of fat bloom was slightly observed after 5 seconds of irradiation although the chocolate surface was hardly dissolved. On the other hand, in the continuous irradiation for 10 seconds or more, since the chocolate surface melted, the occurrence of fat bloom was clearly observed. In the experiment with an irradiation time of 20 seconds, the chocolate was melted so that its shape could not be maintained, so that it was not possible to evaluate the maximum load thereafter.

  As described above, when Example 1 was compared with Comparative Example 1, it was found that the microwave strength (wattage) had no significant effect on the provision of heat resistance, that is, the formation of a sugar skeleton. Rather, it was found that when the intensity of the microwave is high, the formation of the sugar skeleton does not progress, but it also leads to the melting of the chocolate surface and induces the formation of fat bloom. Moreover, even if the intensity | strength of a microwave is the same, it does not irradiate once continuously, but suppresses the temperature rise of the chocolate surface by irradiating in several times intermittently, and melts out chocolate. As a result, it was found that the generation of bloom can be further suppressed.

Claims (11)

  A heat-resistant chocolate in which 100 to 300 watts of microwave treatment is applied to water-containing chocolate to suppress the occurrence of fat bloom.   The heat-resistant chocolate according to claim 1, wherein the microwave treatment is performed once for 2 to 10 seconds for 1 to 6 cycles.   The heat-resistant chocolate according to claim 1 or 2, which is allowed to stand at 16 to 24 ° C for 6 to 240 hours after the microwave treatment.   The hardness according to any one of claims 1 to 3, wherein a hardness with a maximum load by a rheometer of 1.0 Newton or more is given even after standing in a 45 ° C thermostatic bath for 2 hours. Heat resistant chocolate.   Chocolate food containing the heat-resistant chocolate according to any one of claims 1 to 4.   The manufacturing method of heat resistant chocolate which performs a microwave process of 100-300 watt with respect to a water-containing chocolate.   The method for producing a heat-resistant chocolate according to claim 6, wherein the microwave treatment is performed once for 2 to 10 seconds for 1 to 6 cycles.   The method for producing heat-resistant chocolate according to claim 6 or 7, wherein the microwave treatment is allowed to stand at 16 to 24 ° C for 6 to 240 hours.   The hardness according to any one of claims 6 to 8, wherein a hardness having a maximum load by a rheometer of 1.0 Newton or more is imparted even after standing in a 45 ° C thermostatic bath for 2 hours. A method for producing heat-resistant chocolate.   The method of suppressing generation | occurrence | production of fat bloom which performs a 100-300 watt microwave process with respect to a hydrated chocolate.   The method for suppressing the occurrence of fat bloom according to claim 10, wherein the microwave treatment is performed once for 2 to 10 seconds for 1 to 6 cycles.

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