JP2018191637A - chocolate - Google Patents

Abstract

To develop a chocolate that has reduced powderiness when eaten, has good melting properties, and has non-fat cacao solid contents in abundance.SOLUTION: The present invention provides a chocolate containing a non-fat cacao solid content of 25 mass% or more and medium chain fatty acid-containing triglyceride of 2 mass% or more. The present invention provides a chocolate containing saccharides of 30 mass% or less. The present invention provides a chocolate containing 35-70 mass% of cocoa liquor. The present invention provides a chocolate containing cocoa liquor having coarse particles with a maximum particle size of 30 μm or more.SELECTED DRAWING: None

Description

  The present invention relates to chocolate, particularly chocolate with a high content of non-fat cocoa solids.

  Chocolate is mainly made from sugar, cacao mass, milk powder, cocoa butter, and the like. Chocolate is manufactured by pulverizing these raw materials and then solidifying by cooling. Chocolate is solid at room temperature. However, chocolate melts quickly by the heat in the mouth, so it is a confectionery with a good mouthfeel and high palatability. The mouthfeel of chocolate is due to the melting characteristics of cocoa butter crystals contained in chocolate with respect to temperature.

  In recent years, the health effects of cocoa components such as polyphenols have attracted attention, and chocolates rich in cocoa components have been developed (for example, Non-Patent Document 1).

Chocolate with high cacao (results report) Incorporated administrative agency National Life Center Published February 6, 2008 http://www.mhlw.go.jp/shingi/2009/01/dl/s0114-10j.pdf

  On the other hand, chocolate rich in cacao components, especially cacao non-fat solids (non-fat cacao solids) contains a lot of solids that do not dissolve in saliva, so the mouth feel becomes powdery and the mouth is bad. Tend to be. In addition, since sugars are replaced with non-fat cocoa solids, sweetness is reduced. Therefore, the chocolate containing abundant cocoa non-fat solids generally tends to have a low preference.

  Therefore, an object of the present invention is to develop a chocolate rich in non-fat cocoa solids, which has a reduced powderiness when eaten and has a good mouthfeel.

  The present inventors have intensively studied to solve the above problems. As a result, it was found that when a specific amount of medium-chain fatty acid-containing triglyceride is included, chocolate rich in non-fat cocoa solids is reduced in powderiness when eaten and has a good mouthfeel. Thus, the present invention has been completed.

That is, this invention provides the following chocolates.
(1) Chocolate containing 25% by mass or more of non-fat cocoa solids and 2% by mass or more of medium-chain fatty acid-containing triglycerides.
(2) Chocolate of (1) containing 30% by mass or less of saccharides.
(3) The chocolate according to (1) or (2), comprising 35 to 70% by mass of cacao mass.
(4) The chocolate according to (1) to (3), including cocoa mass containing coarse particles having a maximum particle size of 30 μm or more.

  ADVANTAGE OF THE INVENTION By this invention, the chocolate which is rich in fat-free cocoa solid content, the powdery taste when eaten was reduced, and the mouthfeel is good can be provided.

Hereinafter, the present invention will be described in more detail.
The chocolate of the present invention contains 25% by mass or more of non-fat cocoa solids. Here, the non-fat cocoa solid content is a solid content excluding oil (cocoa butter) derived from cocoa beans. For example, cocoa mass derived from cocoa beans usually contains 55% by mass of cocoa butter, so the non-fat cocoa solid content of the cocoa mass is 45% by mass. Therefore, in the case of chocolate containing 60% by mass of cacao mass as a raw material, the non-fat cacao solid content derived from cacao mass contained in chocolate is 27% by mass (= 60 × 0.45). Examples of the raw material for chocolate containing non-fat cocoa solids include cocoa powder and cocoa powder. The chocolate of the present invention has a non-fat cocoa solid content of preferably 30% by mass or more, more preferably 33% by mass or more, and still more preferably 36% by mass, in view of the abundance of cocoa components (cocoa bean components). Contains above. The upper limit of the content of non-fat cocoa solids in the chocolate of the present invention is not particularly limited, but is preferably 55% by mass or less, more preferably 51% by mass or less, and further preferably 47% by mass or less. is there.

  The chocolate of this invention contains 2 mass% or more of medium chain fatty acid containing triglycerides. Here, the medium-chain fatty acid-containing triglyceride (hereinafter also referred to as MTG) is a triglyceride having the medium-chain fatty acid as part or all of the constituent fatty acid. Triglycerides in which all of the constituent fatty acids are medium chain fatty acids are medium chain fatty acid triglycerides (hereinafter also referred to as MCT) and are included in MTG. Here, the medium chain fatty acid is a fatty acid having 6 to 10 carbon atoms, preferably a linear saturated fatty acid. Specific examples include n-hexanoic acid (caproic acid), n-octanoic acid (caprylic acid), and n-decanoic acid (capric acid). The content of the medium-chain fatty acid-containing triglyceride in the chocolate of the present invention is preferably 4% by mass or more, more preferably 7% by mass or more. Although an upper limit is not specifically limited, Preferably it is 20 mass% or less, More preferably, it is 15 mass% or less. When the content of the medium-chain fatty acid-containing triglyceride in the chocolate of the present invention is within the above range, the chocolate containing abundant non-fat cocoa solids has reduced powderiness when eaten and improves mouthfeel. .

  In the medium chain fatty acid-containing triglyceride (MTG), the content of capric acid in the medium chain fatty acid contained in the constituent fatty acids of the total amount of MTG contained in chocolate is preferably 20 to 100% by mass, more preferably 30 to 30%. It is 90 mass%, More preferably, it is 40-80 mass%. Further, the content of caproic acid in the medium chain fatty acid contained in the constituent fatty acids of the total amount of MTG is preferably 30% by mass or less, more preferably 20% by mass or less, and further preferably 0 to 10% by mass. is there. When the capric acid content and caproic acid content in the medium chain fatty acid contained in the constituent fatty acids of the total amount of MTG are within the above range, the cocoa flavor of chocolate tends to stand out.

  The medium chain fatty acid-containing triglyceride (MTG) contained in the edible oil according to the embodiment of the present invention may include medium chain fatty acid triglyceride (MCT). The content of MCT in the MTG is preferably 30 to 100% by mass, more preferably 50 to 100% by mass, and further preferably 70 to 100% by mass. As described above, the medium chain fatty acid triglyceride is a triglyceride in which all three fatty acids bonded to glycerol are medium chain fatty acids. When the content of MCT in the MTG is within the above range, the powderiness when eating chocolate can be effectively reduced.

  The MCT can be manufactured using a conventionally known method. For example, it can be produced by heating a fatty acid having 6 to 10 carbon atoms and glycerol to 120 to 180 ° C. to cause dehydration condensation. This condensation reaction is preferably carried out under reduced pressure. A catalyst can be used for the condensation reaction. However, it is preferable to carry out the condensation reaction in the absence of a catalyst.

  The medium chain fatty acid-containing triglyceride (MTG) contained in the chocolate of the present invention may also include a medium and long chain fatty acid triglyceride (hereinafter also referred to as MLCT). Medium and long chain fatty acid triglycerides (MLCT) are triglycerides in which at least one medium chain fatty acid and at least one long chain fatty acid are combined among the three fatty acids that bind to glycerol. Here, the long chain fatty acid is a fatty acid having 12 or more carbon atoms, preferably a straight chain fatty acid. More specifically, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, palmitooleic acid, oleic acid, linoleic acid, linolenic acid and the like can be mentioned.

  The MLCT may be prepared by ester synthesis, similar to MCT. MLCT may also be prepared by transesterification of a mixture of MCT and long chain fatty acid triglycerides (hereinafter also referred to as LCT). Here, the long-chain fatty acid triglyceride is a triglyceride in which all three fatty acids bonded to glycerol are long-chain fatty acids. As LCT, fats and oils in which the content of fatty acids having 16 or more carbon atoms in the total amount of constituent fatty acids is 90% by mass or more are preferable. For example, soybean oil, rapeseed oil, palm oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil Tea oil, sesame oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, lard, beef tallow, and mixed oils thereof, hardened oil, fractionated oil, transesterified oil, and the like.

  The transesterification of the mixture of MCT and LCT is a mixture in which MCT and LCT are mixed at a mass ratio of preferably 10:90 to 90:10 (more preferably 20:80 to 80:20). The transesterification is preferably. The method for transesterification is not particularly limited. The transesterification may be performed by a commonly performed method such as chemical transesterification using sodium methoxide as a catalyst or enzymatic transesterification using a lipase preparation as a catalyst.

  The chocolate of the present invention contains 25% by mass or more of non-fat cocoa solids and 2% by mass or more of medium-chain fatty acid-containing triglycerides. It is not limited to chocolates stipulated in the Transaction Council) or laws and regulations. Chocolate is mainly made of cacao ingredients (cacao mass, cocoa powder, etc.) and fats and oils. Sugars, dairy products, fragrances, emulsifiers or the like are added to the main raw materials as necessary. Such chocolate is manufactured through chocolate manufacturing steps (all or part of the mixing step, atomization step, scouring step, molding step, cooling step, etc.). The chocolate in the present invention is preferably dark chocolate (plain chocolate, sweet chocolate) and milk chocolate.

  The chocolate of the present invention preferably contains 35 to 70% by mass of cacao mass as the origin of non-fat cacao solids. The content of cacao mass in the chocolate of the present invention is more preferably 40 to 65% by mass, and further preferably 45 to 62% by mass. The cocoa mass contained in the chocolate of the present invention preferably contains cocoa mass containing coarse particles having a maximum particle size of 30 μm or more measured with a micrometer. The content of cacao mass including coarse particles having a maximum particle size measured by a micrometer of 30 μm or more in the chocolate of the present invention is preferably 5 to 30% by mass, more preferably 8 to 25% by mass, Preferably it is 11-20 mass%. The maximum particle size of the cacao mass containing the coarse particles is more preferably 30 to 100 μm, still more preferably 35 to 70 μm, and still more preferably 40 to 60 μm. If the content of cacao mass containing coarse particles having a maximum particle size measured by a micrometer of 30 μm or more in the chocolate of the present invention is within the above range, the mouthfeel of the chocolate will be better (the mouthfeel will be better). ).

  The chocolate of the present invention preferably contains 0 to 35% by mass of cocoa powder as the origin of non-fat cocoa solids. The content of cocoa powder in the chocolate of the present invention is more preferably 0 to 30% by mass, and further preferably 5 to 25% by mass.

  The chocolate of the present invention also contains 25% by mass or more of the above-described non-fat cocoa solid (solid content derived from cocoa mass and / or cocoa powder) and 2% by mass or more of medium-chain fatty acid-containing triglyceride. Thus, it has a secondary effect that the cocoa flavor is felt richer than chocolate containing the same amount of non-fat cocoa solids.

  The chocolate of the present invention may contain a saccharide. Examples of sugars include sucrose (sugar and powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reducing sugar polydextrose, Oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitolose, maltitol, erythritol, mannitol, raffinose, dextrin and the like can be used. The saccharide content in the chocolate of the present invention is preferably 30% by mass or less, more preferably 0 to 25% by mass, and further preferably 5 to 20% by mass. The chocolate of the present invention contains 2% by mass or more of medium-chain fatty acid-containing triglycerides, so even if the content of saccharides is low and the content of non-fat cocoa solids is high, the astringency and bitterness of chocolate are alleviated. And has the secondary effect of making it easier to eat.

  The chocolate of the present invention may contain fats and oils other than the medium-chain fatty acid-containing triglyceride as long as the effects of the present invention are not impaired and edible. Examples of the fats and oils include palm oil, palm fractionated oil (palm olein and palm super olein, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil , Sunflower oil, rice oil, corn oil, sesame oil, olive oil, coconut oil, palm kernel oil, milk fat and cocoa butter, and mixed oils and processed oils containing them. The content of fats and oils in the chocolate of the present invention is preferably 30 to 60% by mass, more preferably 33 to 56% by mass, and further preferably 35 to 52% by mass, including medium-chain fatty acid-containing triglycerides. It is.

  The content of the medium-chain fatty acid-containing triglyceride in the fats and oils contained in the chocolate of the present invention is not particularly defined. However, it is preferably 4 to 40% by mass, more preferably 6 to 35% by mass, still more preferably 8 to 32% by mass, and even more preferably 10 to 30% by mass. The fats and oils contained in the chocolate of the present invention are 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 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). Since the fat (milk fat) content of the whole milk powder is 25% by mass (oil content 0.25), the fat content contained in the chocolate is the blending amount (% by mass) in the oily confectionery of each raw material. ) Multiplied by the oil content.

  In addition to fats and oils and sugars, raw materials generally blended in chocolate may be used for the chocolate of the present invention. Specifically, for example, dairy products such as whole milk powder and skim milk powder, various powders such as soybean powder, soybean protein, fruit processed powder, processed vegetable powder, powdered green tea powder, and coffee powder, high-intensity sweetener, gum , Starches, emulsifiers, antioxidants, colorants, and fragrances.

  The chocolate of the present invention can be produced by a conventionally known method. For example, using raw materials such as fats and oils, cacao ingredients, sugars, dairy products, and emulsifiers, mixing process, atomization process (refining), scouring process (conching), tempering process (if necessary) and cooling process It can be manufactured through According to a preferred embodiment of the chocolate production of the present invention, there is an embodiment in which a part of cacao mass is retained at the time of blending the raw materials, and the cacao mass that has been retained is added after the atomization step. The cocoa mass that has not undergone the atomization step may include coarse particles having a maximum particle size measured by a micrometer of 30 μm or more.

  The chocolate of the present invention can be eaten as it is as a die-cut, cut, or squeezed lump. In addition, it can be used as bakery foods and frozen desserts, for example, bread, cookies, biscuits, and ice cream, as coating materials, filling materials, or chip materials mixed into dough.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited by these examples.

<Preparation of raw oil and fat>
The following fats and oils were used as raw oils and fats.
[MCT1]
The constituent fatty acid has only n-octanoic acid (carbon number 8) or n-decanoic acid (carbon number 10), and the mass ratio of the n-octanoic acid and the n-decanoic acid as the constituent fatty acid is An MCT of 30:70 (manufactured by Nisshin Oillio Group, Inc.) was used as MCT1.
[MLCT1]
50 parts by mass of extremely hardened oil of rapeseed oil and 50 parts by mass of MCT1 were mixed. Next, MLCT1 was obtained by random transesterification using sodium methylate as a catalyst. The MLTG content of MLCT1 was 94.5% by mass (MLCT content 74.6% by mass, MCT content 19.9% by mass).
〔Cocoa butter〕
Cocoa butter (trade name: TC cocoa butter, manufactured by Daito Cacao Corporation) was used.
[SOS oil 1]
40 parts by weight of high oleic sunflower oil and 60 parts by weight of ethyl stearate were mixed. Subsequently, transesterification was performed using a 1,3-position specific lipase to obtain a transesterification mixture. Fatty acid ethyl was distilled from the transesterification mixture, and the distillation residue was subjected to solvent fractionation to obtain SOS fat 1 having a 1,3-distearoyl-2-oleoylglycerol content of 66.5% by mass.
〔rapeseed oil〕
Rapeseed oil (Nisshin Oillio Group, Inc.) was used.

<Analysis method>
Fatty acid constituent fatty acids were measured according to a gas chromatographic method (AOCS Ce1f-96 compliant).
MTG content of fats and oils was measured according to the gas chromatograph method (JAOCS, vol70, 11, 1111-1114 (1993)).
The maximum particle size of cocoa mass, chocolate raw material mixture and chocolate was measured using a DIGIMATIC MICROMETER manufactured by Mitutoyo Corporation. That is, fats and oils contained in a sample such as chocolate were melted, and rapeseed oil was added when the fats and oils content of the sample was small to prepare a sample in a dispersed and fluid state. The particle size of the sample prepared in a fluid state was measured three times, and the maximum value was taken as the maximum particle size.

<Manufacture of chocolate 1>
Using the raw material composition in Table 1, the chocolates of Examples 1 and 2 and Comparative Examples 1 to 3 were produced. That is, in accordance with a conventional method, the melted chocolate obtained through the mixing, atomization (refining), and scouring (conching) steps was tempered (seeded), and then cooled and solidified using a mold. The quality of the obtained chocolate was evaluated by the method described later.

<Evaluation 1 of chocolate>
The chocolates of Examples 1 and 2 and Comparative Examples 1 to 3 produced by the above methods were evaluated for mold loss, mouthfeel, and flavor according to the following evaluation criteria. The evaluation results are shown in Table 1.

<Evaluation method 1 of chocolate>

(1) Evaluation method for mold release Cooling and solidification at 10 ° C., mold release after 15 minutes was evaluated.
A: Very good (almost all peeled).
○: Good (slightly attached part).
▲: There was a part that was not peeled off.
X: It did not peel.

(2) Evaluation method for mouth opening According to the following criteria, a comprehensive evaluation was performed by five panelists.
A: Smooth and good mouthfeel.
○: There was no powderiness and the mouth was good.
Δ: Slightly powdery and slightly unsettled.
X: A powdery feeling is felt strongly and the mouth is not good.

(3) Flavor Evaluation Method According to the following criteria, a comprehensive evaluation was performed by five panelists.
A: Bitterness and astringency are alleviated from Comparative Example 1, and the cacao flavor is very good.
○: Bitterness and astringency are alleviated from Comparative Example 1, and the cacao flavor is good.
(Triangle | delta): A cacao flavor is felt to the same extent as the comparative example 1.
X: The cacao flavor is poorer than Comparative Example 1.

<Manufacture of chocolate 2>
Using the raw material composition of Table 2, Examples 3 to 5 and Comparative Examples 4 and 5 were manufactured. That is, in accordance with a conventional method, the melted chocolate obtained through the mixing, atomization (refining), and scouring (conching) steps was tempered (seeded), and then cooled and solidified using a mold. The quality of the obtained chocolate was evaluated by the method described later.

<Evaluation 2 of chocolate>
With respect to the chocolates of Examples 3 to 5 and Comparative Examples 4 and 5 produced by the above-described methods, the omission, the mouthfeel, and the flavor were evaluated by the same evaluation criteria as in <Chocolate Evaluation Method 1>. However, (3) For the evaluation of the flavor, the evaluation of Example 3 replaces the evaluation control from Comparative Example 1 to Comparative Example 4, and the evaluation of Examples 4 and 5 compares the evaluation control from Comparative Example 1. This was read as Example 5. The evaluation results are shown in Table 2.

<Manufacture of chocolate 3>
Using the raw material composition shown in Table 3, the chocolates of Example 6 and Comparative Example 6 were produced. That is, according to a conventional method, the melted chocolate that had undergone the respective steps of mixing, atomization (refining), and scouring (conching) was tempered and cooled and solidified using a mold. However, 15% by mass of cacao mass and 5% by mass of cocoa butter were set aside during raw material mixing and added to the raw material mixture after atomization (maximum particle size by micrometer is less than 30 μm). The maximum particle size measured with a micrometer of the added cacao mass was 41 μm. The quality of the obtained chocolate was evaluated by the method described later.

<Evaluation 3 of chocolate>
With respect to the chocolate of Example 6 and Comparative Example 6 produced by the above-described method, the omission, mouthfeel, and flavor were evaluated according to the same evaluation criteria as in <Chocolate Evaluation Method 1>. However, for (3) flavor evaluation, the evaluation of Example 6 was changed from Comparative Example 1 to Comparative Example 6 as the evaluation control. In the mouth of the chocolate of Example 6, the goodness of the sharpness, which was not found in the other examples, was recognized.

Claims (4)

  Chocolate containing 25% by mass or more of non-fat cocoa solids and 2% by mass or more of medium-chain fatty acid-containing triglycerides.   The chocolate according to claim 1, comprising 30% by mass or less of saccharides.   The chocolate of Claim 1 or 2 containing 35-70 mass% cacao mass.   The chocolate according to any one of claims 1 to 3, comprising cacao mass containing coarse particles having a maximum particle size of 30 µm or more.