JP2020022380A - Coating chocolate - Google Patents

Abstract

To provide coating chocolate that is hard to be cracked even if laurin-based fat is highly contained.SOLUTION: Coating chocolate contains glycerin oleate and/or di-glycerin oleate. A cracking suppressor for the coating chocolate consists of glycerin oleate and/or di-glycerin oleate. A method of suppressing cracking of the coating chocolate includes blending glycerin oleate and/or di-glycerin oleate.SELECTED DRAWING: None

Description

  The present invention relates to a coated chocolate.

  Chocolate is used not only for chocolate-only products but also for products combining chocolate with other foods. Among the products that combine chocolate with other foods, foods such as chocolate-coated donut, bread, cake, shoe, eclair, and biscuit are very popular products, are in high demand, and are widely marketed. It is in circulation. As chocolate for covering, for example, chocolates of Patent Documents 1 to 6 have been proposed.

  In a food covered with chocolate, the chocolate may crack due to expansion and contraction of the food. In a chocolate-coated food, cracking the chocolate impairs the appearance of the food, leading to a reduction in commercial value. Further, in a chocolate-coated food, if the cracks of the chocolate become severe, the chocolate is likely to peel off from the food, which leads to a further decrease in commercial value. Therefore, it is necessary that the chocolate for coating does not easily crack after being coated with food.

  Chocolate using lauric fat is inexpensive and has good mouth melting. Therefore, laurin-based fats and oils are often used in the production of chocolate. However, when chocolate using lauric fat is used for coating, there is a problem that the chocolate is easily cracked.

  In view of the above, there has been a demand for the development of a coated chocolate that does not easily crack even if the content of the lauric fat is high.

JP 2012-110268 A JP 2010-227001 A JP 2007-319043 A JP 2003-274855 A JP-A-10-108624 International Publication No. 2010/016231

  An object of the present invention is to provide a coated chocolate which is hard to crack even if the content of lauric fat is high.

  The present inventors have conducted intensive studies in order to solve the above problems. As a result, it has been found that this problem can be solved by using a specific emulsifier. As a result, the present invention has been completed.

That is, the first invention of the present invention is a coated chocolate containing glycerin oleate and / or diglycerin oleate.
The second invention of the present invention is the coated chocolate according to the first invention, wherein the fat or oil contained in the chocolate contains laurin-based fat or oil in an amount of 30% by mass or more.
A third invention of the present invention is a food product coated with the coated chocolate according to the first or second invention.
A fourth invention of the present invention is the food according to the third invention, wherein the food is a bakery product or a confectionery.
A fifth invention of the present invention is a crack inhibitor for coated chocolate comprising glycerin oleate and / or diglycerin oleate.
A sixth invention of the present invention is a method for suppressing cracking of coated chocolate, characterized by blending glycerin oleate and / or diglycerin oleate.

  ADVANTAGE OF THE INVENTION According to this invention, even if the content of a lauric fat is high, the coated chocolate which does not easily crack can be provided.

  The coated chocolate of the embodiment of the present invention contains glycerin oleate and / or diglycerin oleate.

In the present invention, chocolate is not limited to chocolate specified in the “Fair Competition Regulations on the Labeling of Chocolate” (National Chocolate Fair Trade Council) or legal regulations. In the present invention, chocolate means edible oils and fats, sugars, cocoa components (cocoa mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, and the like as raw materials, and chocolate production processes (mixing process, atomization process, scouring process, molding process). , A whole or a part of a cooling process, etc.), the fat or oil forms a continuous phase, and does not substantially contain water. In the present invention, the chocolate includes white chocolate and color chocolate in addition to dark chocolate and milk chocolate.
The coated chocolate of the embodiment of the present invention preferably has a water content of 3% by mass or less. In the present invention, the coated chocolate is chocolate used for food coating.

  The glycerin oleate used for producing the coated chocolate of the embodiment of the present invention is preferably a glycerin oleate having an HLB of 1 to 7, more preferably a glycerin oleate having an HLB of 2 to 6. And more preferably a glycerin oleate having an HLB of 3 to 6. The glycerin oleate used for producing the coated chocolate of the embodiment of the present invention is preferably distilled glycerin oleate. In the present invention, glycerin oleate refers to glycerin monooleate.

  The diglycerin oleate used in the production of the coated chocolate according to the embodiment of the present invention is preferably a diglycerin oleate having an HLB of 1 to 10, more preferably a diglycerin oleate having an HLB of 3 to 9. Acid ester, more preferably diglycerin oleate having an HLB of 5 to 9. Further, the diglycerin oleate used in the production of the coated chocolate of the embodiment of the present invention is preferably diglycerin monooleate.

When the coated chocolate of the embodiment of the present invention contains glycerin oleate and / or diglycerin oleate, a coated chocolate that is hard to crack can be obtained even if the content of lauric fat is high. Therefore, glycerin oleate and / or diglycerin oleate can be used as a crack inhibitor for coated chocolate. The coated chocolate can suppress cracking by blending glycerin oleate and / or diglycerin oleate.
The crack inhibitor of the coated chocolate of the embodiment of the present invention comprises glycerin oleate and / or diglycerin oleate.
The method for suppressing cracking of coated chocolate according to an embodiment of the present invention is characterized by blending glycerin oleate and / or diglycerin oleate.

  The coated chocolate according to the embodiment of the present invention preferably contains 0.05 to 5% by mass of glycerin oleate and / or diglycerin oleate, more preferably 0.1 to 3% by mass, and further contains Preferably, the content is 0.1 to 1% by mass.

  The coated chocolate according to the embodiment of the present invention preferably contains fats and oils in an amount of preferably 25 to 65% by mass, more preferably 30 to 60% by mass, and still more preferably 35 to 55% by mass. In addition, in this invention, fats and oils are the total fats and oils which combined all the fats and oils contained in chocolate. For example, when the chocolate contains cacao mass, whole milk powder, and fat a, the fat is a mixed oil of cocoa butter contained in cacao mass, milk fat contained in whole milk powder, and fat a. That is, the fats and oils in the present invention include fats and oils (cocoa butter, milk fats and the like) contained in oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.), in addition to the fats and oils to be blended.

  In the coated chocolate of the embodiment of the present invention, the fats and oils contained in the chocolate preferably contain 30% by mass or more, more preferably 50% by mass or more, and even more preferably 70 to 90% by mass of lauric fats and oils. I do. In the present invention, lauric fats and oils are fats and oils in which lauric acid is 15% by mass or more of the fatty acids constituting the fats and oils. The lauric fat used in the production of the coated chocolate according to the embodiment of the present invention is preferably a fat containing 20% by mass or more of lauric acid in the fatty acids constituting the fat, and more preferably the fatty acid constituting the fat. Of these, lauric acid is a fat or oil of 30% by mass or more. Specific examples of the lauric fats and oils include coconut oil, palm kernel oil, fractionated oil thereof, transesterified oil, hydrogenated oil and the like. These lauric fats may be used in combination of two or more.

  The coated chocolate of the embodiment of the present invention can use, in addition to lauric fats and oils, edible fats and oils that are usually used in the production of chocolate. Edible oils and fats used in the production of the coated chocolate of the embodiment of the present invention include, for example, palm oil, cocoa butter, shea butter, sal fat, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, Rice oil, corn oil, sesame oil, olive oil, milk fat, etc., and processed fats and oils thereof (hydrogenated oil, fractionated oil, transesterified oil) and the like. These edible oils and fats may be used in combination of two or more.

The coated chocolate of the embodiment of the present invention preferably contains a saccharide. The coated chocolate according to the embodiment of the present invention preferably contains 20 to 65% by mass of sugar, more preferably 25 to 60% by mass, and still more preferably 30 to 55% by mass.
In the present invention, the saccharides are monosaccharides and disaccharides. Specific examples of the saccharide include sugar (sucrose), lactose, maltose, glucose, fructose and the like.
The saccharide used for producing the coated chocolate of the embodiment of the present invention is preferably sugar.

  In the coated chocolate of the embodiment of the present invention, in addition to glycerin oleate, diglycerin oleate, fats and oils, and sugars, raw materials generally blended in chocolate can be used. Specifically, for example, sorbitol, xylitol, maltitol, erythritol, mannitol, sugar alcohols such as lactitol, oligosaccharides such as raffinose, sweeteners such as aspartame, stevia, saccharin, dairy products such as whole milk powder, skim milk powder, etc. Ingredients such as cocoa powder, cocoa powder, cocoa powder, soy flour, soy protein, processed fruit, processed vegetables, matcha powder, coffee powder, gums, starches, sucrose fatty acid esters, polyglycerin fatty acid esters ( Emulsifiers other than glycerin oleate such as polyglycerin fatty acid ester other than diglycerin oleate, sorbitan fatty acid ester, lecithin, lysolecithin, enzyme-decomposed lecithin, polyglycerin condensed ricinoleate, and diglycerin oleate; Antioxidant, colorant, it is possible to use a perfume or the like.

  The coated chocolate of the embodiment of the present invention can be manufactured by a conventionally known method for manufacturing chocolate. The coated chocolate according to the embodiment of the present invention uses, for example, edible fats and oils, sugars, cocoa components, dairy products, flavors, emulsifiers, and the like as raw materials, and includes a mixing step, an atomizing step (refining), a scouring step (conching), and cooling. It is manufactured through processes and the like. The coated chocolate according to the embodiment of the present invention is preferably produced through an atomization step.

  The coated chocolate of the embodiment of the present invention is preferably a non-tempering type chocolate.

  The food of the embodiment of the present invention is coated with the coated chocolate of the embodiment of the present invention. Food products of the embodiment of the present invention, for example, donut, bread, cup bread, fruit bread, butter roll, French bread, roll bread, sweet bread, sweet dough, dry bread, muffins, bagels, croissants, bakery products such as Danish pastries, Castella, Waffle, Bolo, Yatsuhashi, Senbei, Karinto, Sponge cake, Roll cake, Pound cake, Baumkuchen, Fruit cake, Madeleine, Shoo, Eclair, Millefeuille, Pie, Tart, Macaroon, Biscuit, Cookies, Crackers, Steamed bread , Pretzels, wafers, snacks, crepes, souffles, puffs, confections such as ice cream, ice milk, lacto ice, sherbet, ice confections, and fruits such as bananas, apples, and strawberries. The food according to the embodiment of the present invention is preferably a bakery product or a confectionery, more preferably a confectionery, and further preferably a snack confectionery.

  The food according to the embodiment of the present invention is manufactured by coating a food such as a bakery product or a confectionery with the coated chocolate according to the embodiment of the present invention by a conventionally known manufacturing method.

  The food of the embodiment of the present invention coated with the coated chocolate of the embodiment of the present invention does not easily crack even if the content of the lauric fat in the fat or oil contained in the chocolate is high.

  Next, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the present invention is not limited to these.

The following emulsifiers were used.
Emulsifier A1 (product name: Emulgy HRO, generic name: glycerin oleate (distilled glycerin monooleate), HLB: 4.3, sales company: RIKEN Vitamin Co., Ltd.)
Emulsifier A2 (Product name: Poem DO-100V, Generic name: diglycerin monooleate, HLB: 7.4, Sales company: RIKEN Vitamin Co., Ltd.)
Emulsifier a (product name: Sunsoft Q-171OS, generic name: decaglycerin decaoleate, HLB: 3, sales company: Taiyo Chemical Co., Ltd.)
Emulsifier b (product name: Sunsoft A-173E, generic name: pentaglycerin trioleate, HLB: 8, sales company: Taiyo Chemical Co., Ltd.)
Emulsifier c (product name: Sunsoft Q-17S, general name: decaglycerin monooleate, HLB: 12, sales company: Taiyo Chemical Co., Ltd.)
Emulsifier d (product name: Sunsoft No. 623M, generic name: glycerin citrate oleate (glycerin citrate monooleate), HLB: 7, sales company: Taiyo Chemical Co., Ltd.)
Emulsifier e (product name: L-300, generic name: sorbitan monolaurate, HLB: 8, sales company: Riken Vitamin Co., Ltd.)
Emulsifier f (Product name: J Lecithin FM, Generic name: Lecithin, Sales company: J-Oil Mills Co., Ltd.)

[Evaluation of cracks]
Chocolate having the composition shown in Tables 1 and 2 was produced by a normal chocolate production method (mixing, atomization, scouring, cooling) (the content of the emulsifier A in the table is the amount of glycerin oleate and It is the total content of glycerin oleate.) Each chocolate was completely melted and adjusted to 45 ° C. Each chocolate adjusted to 45 ° C. was coated on a snack (bar-shaped cone puff having a hollow). By cooling and solidifying each chocolate at 7 ° C., a snack confection covered with each chocolate was produced. In addition, the vegetable oils and fats used the vegetable oils and fats whose content of a laurin type oil and fat is 88.9 mass%. The lauric fat used had a lauric acid content of 45.8% by mass in the constituent fatty acids. In all chocolates, the content of lauric fats and oils in the fats and oils contained in the chocolate was 79.4% by mass. All the chocolates had a water content of 3% by mass or less.
The snacks coated with each chocolate were stored at 15 ° C and 20 ° C for 5 weeks. After storage, check for cracks visually. It was evaluated according to the following evaluation criteria. When it was 又 は or ○, it was judged that it was difficult to crack. The results are shown in Tables 1 and 2.
A: There is no crack at all.
：: There are some cracks.
×: There are many cracks.

As can be seen from Table 1, the chocolates of the examples manufactured using glycerin oleate and / or diglycerin oleate were hard to crack.
On the other hand, as can be seen from Tables 1 and 2, the chocolate of Comparative Example produced without using glycerin oleate and / or diglycerin oleate was cracked.

Claims (6)

  A coated chocolate containing glycerin oleate and / or diglycerin oleate.   The coated chocolate according to claim 1, wherein the fat or oil contained in the chocolate contains laurin-based fat or oil in an amount of 30% by mass or more.   A food covered with the coated chocolate according to claim 1 or 2.   The food according to claim 3, wherein the food is a bakery product or a confectionery.   A crack inhibitor for coated chocolate comprising glycerin oleate and / or diglycerin oleate.   A method for suppressing cracking of coated chocolate, comprising blending glycerin oleate and / or diglycerin oleate.