JP2017121259A - chocolate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide chocolate having completely contradictory properties of drying quickly at room temperature when coated and less likely to be peeling-off, and a food product using the chocolate.SOLUTION: A chocolate has a water content of 0.8-3 mass% and a viscosity at 50°C of 10000-35000cps. The chocolate can have a solid fat content (SFC) of oil and fat in the chocolate of 70-100% at 10°C, 50-100% at 25°C, and 0-25% at 35°C.SELECTED DRAWING: None

Description

  The present invention relates to a chocolate that is difficult to peel off even when coated and has a good mouthfeel.

  Foods in which biscuits, bread, ice cream, etc. are coated with chocolate are commercially available. The properties required for coating chocolate are that the chocolate dries quickly after coating, that cracks are less likely to occur when cut with a knife, etc., that the surface has a good gloss, and melts when eaten. Is good.

  In particular, “fast drying at room temperature” is required for shortening the production time and preventing the chocolate from adhering to the film for packaging food. Also, it is required to be “hard to peel off” so that it does not fall off when cut with a knife or when eating. However, it was difficult to satisfy both.

  When normal chocolate is used for food coating, it peels off immediately. In particular, when applied to a soft bread or confectionery such as a donut or a sponge cake, if a force is applied from the outside, the coated chocolate is remarkably peeled off. As a result, the value of the final product is impaired.

  Conventionally, in order to make chocolate hard to peel, it has been tried to mix liquid oil with chocolate. By blending liquid oil, the above disadvantages are improved to some extent. However, the melting point of the chocolate is lowered by the blending of the liquid oil, and drying becomes slow. Moreover, the problem that liquid oil oozes out on the surface of chocolate occurs. Furthermore, since the solid fat content is reduced, the mouthfeel (sharpness) is deteriorated.

  In order to solve such problems, JP-A-6-133893 discloses an oil and fat containing a disaturated monounsaturated glyceride whose disaturated monolinoleate is 35% or more in a disaturated monounsaturated glyceride, lauric oil and fat, The manufacturing method of the chocolate for a coating using this together is disclosed.

JP-A-6-133893

  However, no chocolate satisfies both the quick drying at room temperature and the difficulty of peeling off. The physical properties of the two are very contradictory properties, and it has been very difficult to achieve both.

  An object of the present invention is to provide a chocolate having the very contradictory properties of being fast drying at room temperature and being difficult to peel off, and a food using the chocolate.

  Moreover, since it is a food, it needs to have a good mouthfeel and flavor. Therefore, an object of the present invention is to provide a chocolate having the above-mentioned properties and having a good mouthfeel and flavor, and a food using the chocolate.

  The inventors have made extensive studies. As a result, by adjusting the water content in the chocolate to a specific range and further adjusting the viscosity of the chocolate at 50 ° C. to a specific range, the chocolate that dries quickly and does not easily peel off even when coated on food. Obtained. Thus, the present invention has been completed.

More specifically, the present invention provides the following.
(1) A chocolate having a water content of 0.8 to 3% by mass and a viscosity at 50 ° C. of 10,000 to 35000 cps.
(2) The solid fat content (SFC) of the fats and oils in the chocolate is 70-100% at 10 ° C, 50-100% at 25 ° C, and 0-25% at 35 ° C, chocolate.
(3) The chocolate according to (1) or (2), wherein the fat or oil in the chocolate contains transesterified fat or oil.
(4) Chocolate in any one of (1)-(3) containing milk powder.
(5) Chocolate of any one of (1)-(4) containing lactose.
(6) A food product coated with chocolate according to any one of (1) to (5).
(7) Water is added to and dispersed in chocolate in a melt state, and the viscosity rising by addition and dispersion of water is adjusted by adding an emulsifier, and the water content is 0.8 to 3% by mass. The manufacturing method of the chocolate whose viscosity in 50 degreeC is 10000-35000 cps.

  ADVANTAGE OF THE INVENTION According to this invention, even if it coats on foodstuffs, the chocolate which dries quickly and does not peel easily is provided. According to the present invention, there is also provided a chocolate having the above characteristics, having a good mouthfeel and a good flavor. According to this invention, the manufacturing method of the chocolate which has the said characteristic is also provided.

It is a cross section when cutting a yeast donut coated with chocolate having a water content of 0.2 mass% and a viscosity of 8000 cps at 50 ° C. with a knife. (Comparative Example 1) It is a cross section when cutting a yeast donut coated with chocolate having a water content of 1.2 mass% and a viscosity of 18000 cps at 50 ° C. with a knife. (Example 1)

  Hereinafter, embodiments of the present invention will be described in detail. In addition, this invention is not limited to the following embodiment.

<Chocolate>
In the present invention, “chocolate” is not limited by “Fair competition rules regarding the display of chocolates” (National Chocolate Fair Trade Council) or the provisions of laws and regulations. Using edible fats and sugars as main ingredients, adding cacao ingredients (cacao mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc., if necessary, chocolate manufacturing process (mixing process, atomization process, scouring process, temperature control process, It is manufactured through part or all of a molding process, a cooling process, and the like. Moreover, the chocolate in this invention contains white chocolate, color chocolate, etc. other than milk chocolate.

  As for the chocolate of this invention, content of water is 0.8-3 mass%. Chocolate contains a small amount of water, whereby the viscosity in the melt state increases. By increasing the viscosity in the melt state, the chocolate is imparted with a characteristic that it is difficult to peel off after being put on a food and solidified. Content of the water of the chocolate of this invention becomes like this. Preferably it is 0.9-2.5 mass%, More preferably, it is 1.0-2.0 mass%. In addition, a melt state here means the state which the fats and oils in chocolate melt | dissolved.

  As described above, the chocolate contains a small amount of water, whereby the viscosity in the melt state increases. And an excessive rise in viscosity makes workability after coating worse. Therefore, the chocolate of this invention is adjusted so that the viscosity in 50 degreeC may be 10000-35000 cps. The viscosity of the chocolate in the melt state may be adjusted by using an emulsifier having a viscosity reducing action (lecithin, polyglycerin condensed ricinoleate (PGPR), etc.). The viscosity of the chocolate of the present invention at 50 ° C is preferably 15000 to 30000 cps, more preferably 18000 to 28000 cps. In addition, you may measure the viscosity of chocolate using BH type | mold viscosity meter which is a rotational viscometer. For example, no. The rotor of No. 6 is set to 4 rpm, and after rotating 3 times in chocolate kept at the set temperature, the numerical value is read. The plastic viscosity obtained by multiplying the read numerical value by the device coefficient can be measured.

  It is preferable that the chocolate of this invention contains 26-52 mass% of fats and oils. The fats and oils herein include not only fats and oils such as cocoa butter but also fats and oils contained in chocolate raw materials such as cacao mass, cocoa powder, and whole milk powder. For example, the fat and oil (cocoa butter) content of cacao mass is 55% by mass (oil content 0.55), and the fat and oil (cocoa butter) content of cocoa powder is 11% by mass (oil content 0.11). The fat (milk fat) content of the powdered milk is 25% by mass (oil content 0.25). The fat content in chocolate is a total value of values obtained by multiplying the blending amount (% by mass) of each raw material in chocolate with the oil content. The fat and oil content of the chocolate of the present invention is more preferably 28 to 44% by mass, further preferably 30 to 40% by mass, and most preferably 32 to 38% by mass in terms of workability and flavor.

  The chocolate of the present invention has a characteristic that it is difficult to peel off even when liquid oil is not blended or the liquid oil is blended little. Therefore, cocoa butter or its substitute fat can be used abundantly. Therefore, the fats and oils in chocolate have a solid fat content curve of a vertical type, and the chocolate has a good mouthfeel. The solid fat content (SFC) at each temperature of the fat contained in the chocolate of the present invention is as follows. That is, it is preferably 70 to 100%, more preferably 75 to 100%, and still more preferably 80 to 100% at 10 ° C. At 25 ° C., it is preferably 50 to 100%, more preferably 55 to 95%, still more preferably 60 to 90%. At 35 degreeC, Preferably it is 0 to 25%, More preferably, it is 0 to 21%, More preferably, it is 0 to 18%. Moreover, as for the fats and oils in the chocolate of this invention, the difference of SFC of 25 degreeC and SFC of 35 degreeC becomes like this. Preferably it is 40 to 80%, More preferably, it is 45 to 75%, More preferably, it is 50 to 70%. is there. In addition, SFC of fats and oils can be measured according to IUPAC method 2.150 Solid Content determination in Fats by NMR.

  The chocolate of the present invention may be either a temper type or a non-temper type. When a large amount of cocoa butter is blended (for example, a blending amount exceeding 30% by mass in the fats and oils of chocolate), a temper type chocolate is preferable. When the content of cocoa butter in the fats and oils contained in the chocolate is 30% by mass or less, the non-temper type is preferable. In the case of the temper type, the fat and oil contained in the chocolate preferably contains 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 saturated fatty acid (S) is preferably linear. When it is a temper type chocolate, the SOS content in the fats and oils in the chocolate is preferably 40 to 90% by mass, more preferably 50 to 90% by mass, and further preferably 60 to 90% by mass. is there.

  When the chocolate of the present invention is a non-temper type, non-temper type hard butter is preferably used as the fat contained in the chocolate. Non-temper type hard butter is roughly classified into a lauric acid type and a non-lauric acid type. As the lauric acid type hard butter, a hard part obtained by fractionating palm kernel oil (palm kernel stearin) is typically hardened by hydrogenation. The melting properties of this type of hard butter are extremely sharp. However, since the compatibility with cocoa butter is extremely poor, the blending ratio of chocolate cocoa butter must be minimized. Therefore, chocolate using lauric acid type hard butter has poor cacao flavor.

  The non-lauric acid type hard butter is also referred to as a high trans acid type hard butter. Typically, a liquid oil such as low melting point palm olein or soybean oil is hydrogenated with isomerization. Furthermore, a high melting point portion or a medium melting point portion obtained by fractionating the product obtained by adding isomerized hydrogen can also be used. Non-lauric acid type hard butter is slightly less sharp in melting properties than lauric acid type. On the other hand, the compatibility with cocoa butter is better than the lauric acid type. Therefore, chocolate can mix | blend cocoa butter relatively more than the lauric acid type. However, since non-lauric acid type hard butter contains a large amount of trans fatty acid, its use tends to be avoided since the adverse health effects of trans fatty acid have been recognized.

  When the chocolate of the present invention is a non-temper type, a non-temper type hard butter containing a transesterified fat is more preferably used as the fat contained in the chocolate. By using non-temper type hard butter containing transesterified fats and oils, the cocoa butter content of chocolate can be increased. Therefore, a savory chocolate can be obtained. The transesterified oil or fat may be a lauric transesterified fat or oil, or may be a non-lauric transesterified fat or oil.

  The content of the fatty acid having 12 or less carbon atoms (fatty acid of lauric acid or less) in the total amount of fatty acids constituting the transesterified oil or fat is 10% by mass or more (preferably 15 to 65% by mass). It is a certain transesterified fat. The lauric transesterified oil / fat preferably contains a lauric oil / fat as a transesterified raw oil / fat. Laurin-based fats and oils are fats and oils whose content of fatty acids having 12 or less carbon atoms (fatty acids below lauric acid) in all fatty acids constituting the fats and oils is 30% by mass or more. Examples of lauric fats and oils include coconut oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionation thereof, fats and oils obtained by transesterification thereof, and hardened oils thereof, and medium chain A fatty acid triglyceride (MCT) is mentioned. 1 type, or 2 or more types chosen from these may be used for the raw material fat of transesterification as a lauric fat.

  The laurin-based transesterified oil / fat may be obtained by transesterifying only the lauric-based fat / oil, or may be obtained by transesterifying a mixed fat / oil containing lauric-based fat / oil and non-lauric-based fat / oil. Non-lauric fats and oils are fats and oils in which fatty acids having 16 or more carbon atoms out of the total amount of fatty acids constituting the fats and oils exceed 90% by mass. Examples include rapeseed oil, high erucic acid rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter (cocoa butter), shea butter, monkey butter, palm oil and the like and hydrogenated fats and oils. It is done. 1 type, or 2 or more types chosen from these may be used in the raw material fats and oils of transesterification, and a non-lauric type fat.

  When the lauric transesterified fat is a transesterified fat / oil mixed fat containing lauric fat and non-lauric fat, the mixing ratio (mass ratio) of the lauric fat and non-lauric fat is preferably 30: It is 70-90: 10, More preferably, it is 35: 65-80: 20, More preferably, it is 40: 60-75: 25.

  The content of fatty acids having 12 or less carbon atoms (fatty acids below lauric acid) in the total amount of fatty acids constituting the transesterified fats and oils is 10 mass% or more (preferably 15 to 60 mass%). As long as it has been subjected to transesterification, before and after the transesterification, other processing such as fractionation and hydrogenation may be repeated once or a plurality of times. The iodine value of the lauric transesterified oil and fat is preferably 0 to 40, more preferably 5 to 30, and further preferably 10 to 25.

  In the non-lauric transesterified fat and oil, the content of fatty acid having 12 or less carbon atoms (fatty acid of lauric acid or lower) in the total fatty acid content of the transesterified fat is less than 10% by mass (preferably 0 to 5% by mass). Preferably it is 0-2 mass%) transesterified fats and oils. The non-lauric transesterified oil / fat preferably contains a non-lauric fat / oil as a raw material oil for transesterification. Non-lauric fats and oils are as described above. One or more non-lauric fats and oils may be used in the raw oil and fat for transesterification.

  The non-lauric transesterified oil / fat preferably contains palm oil / fat as the raw material oil / fat. Any palm oil and fat can be used as long as it is a fractionated oil of palm oil and palm oil. Examples include (1) palm olein and palm stearin which are one-stage fractionated oils of palm oil, and (2) palm olein (palm super olein) and palm mid-fraction which are fractionated oils obtained by fractionating palm olein (two-stage fractionated oil). (3) Palm olein (soft palm) and palm stearin (hard stearin), which are fractionated oils obtained by fractionating palm stearin (two-stage fractionated oil), and hardened oils thereof. Palm oil and fat may be used by mixing one or more kinds of palm oil and fat.

  When the non-lauric transesterified fat / oil contains a palm-based fat / oil as a transesterified raw fat / oil, the content of the palm-based fat / oil in the raw fat / oil is preferably 20 to 100% by mass, more preferably 40 to It is 100 mass%, More preferably, it is 60-100 mass%.

  In the non-lauric transesterified oil and fat, the content of fatty acids having 12 or less carbon atoms (fatty acid of lauric acid or less) in the total fatty acid content of the transesterified fat is less than 10% by mass (preferably 0 to 5% by mass, more preferably Is 0 to 2% by mass), and other processings such as fractionation and hydrogenation may be repeated once or a plurality of times before and after the transesterification process, as long as the transesterification process is performed. . The non-lauric transesterified oil and fat has an iodine value of preferably 10 to 70, more preferably 20 to 55, and further preferably 25 to 45.

  The above-mentioned lauric transesterified fats and oils and non-lauric transesterified fats and oils may be used alone or in combination. Moreover, you may use together with other fats and oils (For example, a lauric acid type hard butter, a high trans acid type hard butter, cocoa butter, etc.). The content of lauric transesterified fat and / or non-lauric transesterified fat and oil in the fat and oil contained in the chocolate of the present invention is preferably 1 to 100% by mass, more preferably 30 to 100% by mass, More preferably, it is 50-95 mass%, Most preferably, it is 60-90 mass%.

  The chocolate of this invention can mix | blend the food material normally used for chocolate other than fats and oils. For example, cacao mass, cocoa powder, saccharides, dairy products (milk solids, etc.), emulsifiers, fragrances, pigments, etc., starches, gums, thermocoagulable proteins, various powders such as strawberry powder and matcha powder Various foods and various modifying materials may be included.

  Among the above, as sugars, for example, sugar (sucrose), lactose, glucose, maltose, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, dairy oligosaccharides, palatinose oligosaccharides, enzyme saccharified starch syrup, reduction Examples include saccharified starch, isomerized liquid sugar, sucrose-conjugated starch syrup, honey, reducing sugar polydextrose, raffinose, lactulose, reducing lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like. The sugar may be a sugar alcohol. The chocolate of the present invention preferably contains 10 to 70% by mass of saccharide, more preferably 20 to 65% by mass, and still more preferably 30 to 60% by mass.

  The chocolate of the present invention preferably contains 30 to 58% by mass of sucrose as one of saccharides. 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 more preferably 32 to 54% by mass, and still more preferably 34 to 50% by mass. If the sucrose content of the chocolate is within the above range, the chocolate coated on the food becomes difficult to peel off.

  The chocolate of the present invention preferably contains 1 to 20% by mass of lactose as one of the sugars. Lactose is preferably crystalline and is formulated as crystals. Most of the commercially available lactose is crystalline. The lactose crystals may be α-lactose or β-lactose. α-Lactose may be anhydrous or monohydrate. The lactose content of the chocolate of the present invention is more preferably 2 to 18% by mass, and further preferably 3 to 16% by mass. If the lactose content of the chocolate is within the above range, the chocolate coated on the food is more difficult to peel off. Whether lactose is crystalline or not can be confirmed by powder X-ray diffraction.

  The chocolate of the present invention preferably contains 4 to 32% by mass of milk powder. The milk powder used in the present invention is not particularly limited as long as it is derived from milk. Examples include whole milk powder, skim milk powder, whey powder, cream powder, buttermilk powder. One or more kinds of powdered milk can be selected and used. The powdered milk preferably contains at least one selected from full-fat powdered milk, skimmed powdered milk, and whey powder, more preferably at least one selected from full-fat powdered milk and skimmed powdered milk. The powdered milk used in the chocolate of the present invention is preferably produced by spray drying such as a spray dryer, like the above exemplified milk powder. The powdered milk content of the chocolate of the present invention is more preferably 8 to 28% by mass, and further preferably 12 to 24% by mass. If the milk powder content of the chocolate is within the above range, the flavor of the chocolate becomes mild. Moreover, the chocolate coated on the food is more difficult to peel off.

<Production method of chocolate>
The chocolate of the present invention can be produced by mixing raw materials such as fats and oils, sugars and powdered milk, atomization by roll refining, etc., and conching treatment as necessary, according to a conventional method. When performing the conching process, the heating in the conching process is preferably performed at 40 to 60 ° C so as not to impair the flavor of the chocolate. 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, in order to adjust the moisture (water content) of chocolate, a water-containing material having water as a raw material or a material having high hygroscopicity may be used. Moreover, you may have the process (the following [water addition process]) which adds and disperse | distributes water to the chocolate in a melt state. Here, the melt state refers to a state in which fats and oils in chocolate are melted. The chocolate of the present invention may be manufactured through the following [water addition step] and subsequent steps after the ready-made chocolate is melted by heating to obtain a melt state.

[Water addition process]
In the chocolate manufacturing method of the present invention, the temperature of the chocolate in the melt state in the water addition step is preferably 30 to 70 ° C, more preferably 33 to 60 ° C, and further preferably 35 to 55 ° C. is there. When the temperature of the chocolate in the melt state in the water addition step is within the above range, water can be added and dispersed without impairing the flavor of the chocolate. The amount of water to be added may be appropriately set so that the water content of the chocolate is 0.8 to 3% by mass. As a standard, it is preferably 0.5 to 2 parts by mass, and more preferably 0.5 to 1.5 parts by mass with respect to 100 parts by mass of the chocolate in the melt state. In addition, the water content of chocolate can be measured according to a conventional method using a normal pressure drying loss method or a Karl Fischer moisture meter.

  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 rapidly increases. On the other hand, when a water-containing material such as a sugar solution or a protein solution is added, the viscosity increases relatively slowly. If the viscosity rapidly increases, water cannot 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 protein solutions include egg white meringue, concentrated milk, and fresh cream containing protein and water. The content of water contained in the sugar solution or protein solution is preferably 10 to 90% by mass, more preferably 10 to 50% by mass, based on the entire 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 net amount of water relative to the melted chocolate falls within the above-mentioned range. In addition, the water thru | or water-containing material added in order to adjust the water content of chocolate is not included in the composition of the chocolate of this invention, when the addition amount is 5 mass parts or less with respect to 100 mass parts of chocolate. .

  The temperature of the water and water-containing material used in the water addition step is preferably about the same as the temperature of the melted chocolate to which water or water-containing material is added. By doing so, the temperature of the melted chocolate is kept constant, and water and water-containing material are easily dispersed uniformly. After adding water to the melted chocolate, the water may be uniformly dispersed in the chocolate by stirring or the like.

[Viscosity adjustment process]
The melted chocolate whose viscosity has been increased by the addition of water in the above [water addition step] may be adjusted so that the viscosity at 50 ° C. becomes 10,000 to 35,000 cps by adding an emulsifier or the like. You may adjust the viscosity of the chocolate in a melt state by using an emulsifier (lecithin, polyglycerin condensed ricinoleic acid ester (PGPR), etc.) which has a viscosity reducing action. The amount of the emulsifier having a viscosity reducing action is, as a guideline, preferably 0.05 to 2 parts by mass, more preferably 0.3 to 1 part by mass with respect to 100 parts by mass of the chocolate in the melt state. As an emulsifier having a viscosity reducing action, lecithin and PGPR are preferably used in combination. Lecithin and PGPR are preferably used in a mass ratio of 4: 6 to 8: 2. In addition, since the emulsifier added for viscosity adjustment is a trace amount, it is not included in the composition of the chocolate of this invention.
In addition, you may add the emulsifier which has a viscosity reducing effect previously, when mixing a raw material so that the viscosity of the chocolate of the melt state after a water addition process may become a defined range. In this case, the [viscosity adjusting step] may be omitted.

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

  The method for cooling and solidifying is not particularly limited. What is necessary is just to select suitably according to chocolate products, such as molding and coating to foodstuffs. The melted chocolate can be cooled and solidified by, for example, spraying cold air in a cooling tunnel (cooling tunnel) or contacting with a cooling plate.

  The conditions for cooling and solidification are not particularly limited as long as the melted chocolate is solidified. The cooling temperature is preferably 0 to 20 ° C, more preferably 0 to 10 ° C. The cooling time is preferably 5 to 90 minutes, more preferably 10 to 60 minutes.

[Heat retention process]
In the method for producing chocolate of the present invention, a [heat-retaining step] in which the chocolate after cooling and solidification is stored at a specific temperature may be applied. In the heat retaining step, the chocolate after cooling and solidification is preferably 24-36 ° C, more preferably 26 ° C-34 ° C, still more preferably 28-32 ° C, preferably 1-240 hours, more preferably 6-144 hours. The step of keeping the temperature for 12 to 96 hours is more preferable. The insulated chocolate can make the coated chocolate more difficult to peel off. In addition, the chocolate after cooling and solidification is preferably 16 to 24 ° C., more preferably 18 to 22 ° C., preferably 6 to 240 hours, more preferably 12 to 192 hours before applying the heat retaining step, and pre-aging. May be processed.

  The chocolate of this invention may perform the aging process similar to a pre-aging process after a heat retention process. 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.

  When the chocolate of the present invention is a temper type, a tempering process or a seeding process may be performed after the [viscosity adjusting 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 seeding process is a process of generating stable crystal nuclei in the melted chocolate using a seeding agent that functions as a stable crystal nuclei instead of the tempering process. A seeding process is performed in order to solidify the fats and oils in chocolate as a V-type stable crystal similarly to a tempering process.

  In the method for producing chocolate according to the present invention, when seeding treatment is performed, in order to obtain the seeding effect more efficiently, 1,3-diethyl as part or all of SOS is contained in the fats and oils contained in chocolate. Preferably stearoyl-2-oleoylglycerol (StOSt) is included. The StOSt content in the fat and oil contained in the melted chocolate before seeding of the present invention is preferably 24 to 70% by mass, more preferably 26 to 70% by mass, and even more preferably 27 to 70% by mass. 60% by mass, most preferably 30-55% by mass. When the StOSt content is within the above range, the seeding effect can be obtained more efficiently without impairing the mouthfeel of the chocolate.

  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, preferably a linear saturated fatty acid having 18 to 22 carbon atoms. O represents oleic acid, and XOX represents triacylglycerol in which oleic acid is bonded to the 2-position of glycerol and X is bonded to the 1,3-position. XOX is preferably 1,3-dibehenyl-2-oleoylglycerol (BOB) or StOSt, more preferably StOSt. Whether or not the XOX crystal is β-type can be confirmed by powder X-ray diffraction.

  The seeding agent may be composed of β-type XOX crystals, and may contain other fats and oils (sunflower oil, palm olein, etc.), solids (sugars, powdered milk, etc.), etc. in addition to β-type XOX crystals. The content of β-type XOX crystals in the seeding agent is preferably 10% by mass or more, more preferably 30% by mass or more, from the viewpoint of easily obtaining the seeding effect. There is no particular upper limit on the amount of β-type XOX crystal in the seeding agent. It may be 100% by mass. The upper limit is preferably 50% by mass or less from the viewpoint of improving handling suitability and dispersibility in chocolate dough.

  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 preferably 0.1 to 15 with respect to the fats and oils contained in the chocolate. It is mass%, More preferably, it is 0.2-8 mass%, More preferably, it is 0.3-3 mass%. If the amount of β-type XOX crystals is within the above range, the temperature of the melted chocolate is high (for example, 32 to 40 ° C.), and even if the high temperature is maintained, the effect of stable seeding is achieved. Can be expected. 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 contained in 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 temperature of the chocolate in the melt state is preferably 32 to 40 ° C. By keeping the temperature of the chocolate at 32 to 40 ° C., it is possible to suppress an increase in the viscosity of the chocolate due to the crystallization of the fats and oils. The temperature of the chocolate in the melt state is more preferably 34 to 39 ° C, still more preferably 35 to 39 ° C, and most preferably 37 to 39 ° C. When the temperature of the chocolate in the melt state in the seeding process is high, the seeding process can be efficiently performed by increasing the amount of the seeding agent containing at least β-type XOX crystals.

  The chocolate of the present invention can be die-cut after cooling and solidified and eaten as it is. In addition, the chocolate of the present invention can be used as a confectionery bakery product (for example, bread, cake, western confectionery, baked confectionery, donut, shoe confectionery, etc.) as a coating material, a wrapping material, or a chip material mixed into the dough. . By using the chocolate of the present invention, various chocolate foods (foods containing chocolate as a part of the raw material) can be obtained. The chocolate of the present invention has a good mouthfeel and flavor, and particularly has a feature that when used as a coating material for food, it dries quickly and does not easily peel off.

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

In this example, chocolate was evaluated by the following method.
(1) Viscosity of chocolate in melt state The viscosity (unit: cps) of chocolate in the melt state was measured using a BH viscometer (manufactured by Toki Sangyo Co., Ltd.). That is, no. The rotor of 6 was set to 4 rpm. Next, in the chocolate adjusted to the measurement temperature, the rotor was rotated 3 times and the numerical value was read. The viscosity was determined by multiplying the read value by the device coefficient (2500).
(2) Moisture content of chocolate The moisture content (water content) of chocolate was measured by a normal pressure drying loss method according to a conventional method.
(3) Solid fat content of fats and oils in chocolate SFC of fats and oils was measured according to IUPAC method 2.150 Solid Content determination in Fats by NMR. The temperature control of the oil and fat sample was completely melted at 60 ° C. and then held at 10 ° C. for 60 minutes. Furthermore, in the case of the non-temper type, it was kept at 20 ° C. for 72 hours, and in the case of the temper type, it was kept at 20 ° C. for 168 hours. Then, after hold | maintaining for 30 minutes at each measurement temperature, solid fat content was measured.

[Chocolate ingredients]
The following were used as the main raw materials of chocolate.
-Cocoa Butter (Daito Kakao Co., Ltd., trade name: TC Cocoa Butter)
・ Cacao mass (Daito Cacao Co., Ltd., trade name: Cacao mass QM-P)
・ Cocoa powder (Daito Kakao Co., Ltd., trade name: Cocoa Powder DF500)
・ 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.)
・ HPKS (Palm core stearin extremely hardened oil, manufactured by Malaysia ISF)
・ Rapeseed oil (Nisshin Oillio Group, product name: Nisshin Canola Oil)
・ Transesterified oil (prepared by the method described below)

[Preparation of transesterified oil]
(Non-lauric transesterified oil-1: hereinafter also referred to as NLIE-1)
8.8 parts by weight of high oleic sunflower oil, 48.4 parts by weight of palm stearin (iodine value 36), 18.8 parts by weight of soybean oil extremely hardened oil and 24.0 parts by weight of palm oil were mixed. . The resulting mixed oil (palmitic acid 40.9% by mass, stearic acid 20.0% by mass, oleic acid 30.6% by mass, linoleic acid 6.3% by mass, linolenic acid 0.2% by mass, trans fatty acid 0 Mass%) was subjected to random transesterification using sodium methylate as a catalyst to obtain transesterified fats and oils. The obtained transesterified fat was subjected to dry fractionation at 36 to 38 ° C., and the high melting point was removed to obtain a low melting point. The obtained low melting point portion was fractionated with acetone at 0 to 2 ° C., and the low melting point portion was removed to obtain a high melting point portion (iodine value 32). The obtained high melting point part was refine | purified in accordance with the conventional method, and this was made into the non-lauric-type transesterified oil fat-1.
(Laurin-based transesterified oil and fat-1: hereinafter also referred to as LIE-1)
50 parts by mass of palm kernel hardened oil and 50 parts by weight of palm hardened oil were mixed. While stirring at 80 ° C., 0.1 part by mass of sodium methylate was added as a catalyst to 100 parts by mass of the obtained mixed fat / oil. Furthermore, random transesterification was performed by stirring at 80 ° C. for 30 minutes. The obtained transesterified oil and fat was purified according to a conventional method, and this was designated as laurin-based transesterified oil and fat-1.
(Laurin-based transesterified oil and fat-2: hereinafter also referred to as LIE-2)
A medium chain fatty acid triglyceride (MCT) in which 50 parts by mass of the constituent fatty acid is a saturated fatty acid having 8 and 10 carbon atoms and 50 parts by mass of rapeseed extremely hardened oil were mixed. While stirring at 80 ° C., 0.1 part by mass of sodium methylate was added as a catalyst to 100 parts by mass of the obtained mixed fat / oil. Furthermore, random transesterification was performed by stirring at 80 ° C. for 30 minutes. The obtained transesterified oil and fat was purified according to a conventional method, and this was designated as laurin-based transesterified oil and fat-2.

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

[Preparation of chocolate 1]
The chocolate formulations of Comparative Examples 1-3 and Examples 1-2 were in accordance with Table 1. By a conventional method, mixing, atomization and scouring were performed to obtain a melted chocolate. Lecithin was added in advance from the mixing stage. With respect to chocolate in a melt state at 50 ° C., “Yes” in the table indicates that 4 parts by mass of liquid sugar (water 25 mass% fructose glucose liquid sugar) is added to 100 parts by mass of chocolate. Added and dispersed. Subsequently, the viscosity of the chocolate at 50 ° C. was measured. The melted chocolate was coated on the yeast donut and then cooled and solidified.

[Evaluation of chocolate 1]
The workability, dryness, adhesion, and mouthfeel of each chocolate coated on the yeast donut prepared above were evaluated according to the following criteria. The results are shown in Table 1.

(Evaluation of workability)
One side of the yeast doughnut previously adjusted to 28 ° C. was immersed in melted chocolate adjusted to 50 ° C. Next, the yeast donut was lifted to remove excess chocolate, and then cooled and solidified at 10 ° C. for 5 minutes. The workability (coating property) at that time was evaluated according to the following criteria.

A: The chocolate is less sticky and can be uniformly coated on the donut.
Also, no chocolate hangs from the donut.
○: Chocolate can be coated on the donut.
Almost no chocolate lump or dripping occurs.
(Triangle | delta): The viscosity of chocolate becomes a little high and coating is difficult.
X: Coating cannot be performed, for example, a chocolate cake is formed and adheres to a donut.

(Dry evaluation)
About the donut coated with said chocolate, after 15 minutes of coating, the dryness at the time of touching the chocolate surface with a finger was evaluated according to the following criteria.

(Double-circle): It does not adhere to a finger at all.
○: Almost no adhesion to fingers.
Δ: Slightly adheres to fingers.
X: Adheres to fingers.

(Evaluation of adhesion)
The evaluation of adhesion was evaluated according to the following criteria by observing a cross-section when the chocolate-coated yeast donut was allowed to stand at 20 ° C. for 1 hour and then cut with a knife.

(Double-circle): There is almost no crack and it has adhered to the donut.
◯: Slightly cracked but hardly peeled off from the donut.
(Triangle | delta): There exists a part which a crack arises and peels from a donut.
X: A plurality of cracks are generated finely and often peeled off from the donut.

(Evaluation of the mouth)
After the evaluation of adhesion, the mouth of only the coated chocolate part was comprehensively evaluated by five panelists according to the following criteria.

A: The mouth is very good. 〇: The mouth is good. △: The mouth is good.
X: Mouth irritated and a feeling of unmelting is felt considerably.

[Preparation of chocolate 2]
The chocolate formulation of Comparative Example 4 and Examples 3-4 was in accordance with Table 2. By a conventional method, mixing, atomization and scouring were performed to obtain a melted chocolate. Lecithin was added in advance from the mixing stage. With respect to chocolate in a melt state at 50 ° C., “Yes” in the table indicates that 4 parts by mass of liquid sugar (water 25 mass% fructose glucose liquid sugar) is added to 100 parts by mass of chocolate. Added and dispersed. Subsequently, 0.2 parts by mass of PGPR was added and dispersed in 100 parts by mass of chocolate in the melted chocolate to prepare a viscosity at 50 ° C. The melted chocolate was coated on the yeast donut and then cooled and solidified.

[Evaluation of chocolate 2]
The workability, dryness, adhesion, and mouthfeel of each chocolate coated on the yeast donut prepared above were evaluated according to the same criteria as [Chocolate Evaluation 1]. The results are shown in Table 2.

Claims (7)

  A chocolate having a water content of 0.8 to 3% by mass and a viscosity at 50 ° C. of 10,000 to 35000 cps.   The chocolate of Claim 1 whose solid fat content (SFC) of the fats and oils in the chocolate is 70 to 100% at 10 ° C, 50 to 100% at 25 ° C, and 0 to 25% at 35 ° C. .   The chocolate according to claim 1 or 2, wherein the fats and oils in the chocolate include transesterified fats and oils.   The chocolate according to any one of claims 1 to 3, comprising milk powder.   The chocolate according to any one of claims 1 to 4, comprising lactose.   The foodstuff coated with the chocolate according to any one of claims 1 to 5.   A method for producing chocolate having a water content of 0.8 to 3% by mass and a viscosity at 50 ° C. of 10,000 to 35000 cps, wherein water is added to and dispersed in chocolate in a melt state and further an emulsifier is added.

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