JP2021170960A - Fat-containing confectionery, composite confectionery, and method of producing fat-containing confectionery - Google Patents

Abstract

To provide fat-containing confectionery to be felt smooth in the mouth, composite confectionery, and a method of producing the fat-containing confectionery.SOLUTION: Fat-containing confectionery of this invention contains 20 mass% or more of amorphous fructo-oligosaccharide, sucrose fatty acid ester having an HLB value of 1-6, and 3 mass% or less of moisture.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a greasy confectionery, a complex confectionery, and a greasy confectionery.
Specifically, the present invention relates to a method for producing a greasy confectionery, a complex confectionery, and a greasy confectionery that feels smooth in the mouth.

Patent Document 1 describes a saccharide having a higher solubility in water than sugar, a chocolate base containing a sucrose fatty acid ester having an HLB value of 3 or less and a major bound fatty acid having 20 to 26 carbon atoms, and fats and oils. A method for producing hydrous chocolate, which comprises mixing an aqueous component and emulsifying into a water-in-oil type, is disclosed.

Japanese Unexamined Patent Publication No. 6-245704

The present inventors feel that when an amorphous fructooligosaccharide is contained in an amount of 20% by mass or more in an oily confectionery (for example, chocolate) having a water content of 3% by mass or less, it feels smooth in the mouth when eaten. I found a peculiar problem that it was difficult.
Since the technique of Patent Document 1 relates to hydrous chocolate, it does not solve the above-mentioned problems in oil-based confectionery.

One of the objects of the present invention is to provide a method for producing a greasy confectionery, a complex confectionery, and a greasy confectionery that feels smooth in the mouth.

According to the present invention, the following oily confectionery and the like can be provided.
1. 1. An oily confectionery containing 20% by mass or more of amorphous fructooligosaccharide, containing a sucrose fatty acid ester having an HLB of 1 to 6 and having a water content of 3% by mass or less.
2. The oily confectionery according to 1, which contains 0.1 to 3% by mass of the sucrose fatty acid ester.
3. 3. To 0.2 g of the oily confectionery melted at 50 ° C. for 10 minutes, 20 ml of 2-propanol was added as a dispersion, and a water-free sample obtained by ultrasonic treatment for 5 minutes and the oily confectionery were added to the oily confectionery at 50 ° C. Add 10 μl of water to 0.2 g of the mixture thawed for 10 minutes, add 20 ml of 2-propanol as a dispersion, and measure the particle size distribution with each of the water-added samples obtained by ultrasonic treatment for 5 minutes. The oil or fat according to 1 or 2, wherein the value obtained by dividing the particle size D50 of the water-added sample by the particle size D50 of the water-free sample is 0.95 to 1.35 when the particle size D50 is measured. Sexual confectionery.
4. To 0.2 g of the oily confectionery melted at 50 ° C. for 10 minutes, 20 ml of 2-propanol was added as a dispersion, and a water-free sample obtained by ultrasonic treatment for 5 minutes and the oily confectionery were added to the oily confectionery at 50 ° C. Add 10 μl of water to 0.2 g of the mixture thawed for 10 minutes, add 20 ml of 2-propanol as a dispersion, and measure the particle size distribution with each of the water-added samples obtained by ultrasonic treatment for 5 minutes. When the particle size D90 was measured in the above, the value obtained by dividing the particle size D90 of the water-added sample by the particle size D90 of the water-free sample is 0.95 to 1.95, whichever is 1 to 3. The oily confectionery described.
A complex confectionery containing the oily confectionery according to any one of 5.1 to 4 and other food ingredients.
6. A method for producing an oily confectionery containing 20% by mass or more of amorphous fructooligosaccharide and 3% by mass or less of water content.
A method for producing an oil-based confectionery, which comprises incorporating a sucrose fatty acid ester having an HLB of 1 to 6 in the oil-based confectionery.

According to the present invention, it is possible to provide a method for producing a greasy confectionery, a complex confectionery, and a greasy confectionery that feels smooth in the mouth.

Hereinafter, the method for producing the oil-based confectionery, the complex confectionery, and the oil-and-fat confectionery of the present invention will be described in detail.
In this specification, "x to y" represents a numerical range of "x or more and y or less". The upper limit value and the lower limit value described for the numerical range can be arbitrarily combined to form a numerical range.

1. 1. Oil-and-fat confectionery The oil-and-fat confectionery according to one aspect of the present invention contains amorphous fructooligosaccharide in an amount of 20% by mass or more, contains a sucrose fatty acid ester having an HLB of 1 to 6, and has a water content of 3% by mass or less. be.

Such oily confectionery has an effect of being smooth and easy to feel in the mouth.
Usually, when an amorphous fructooligosaccharide is contained in an oily confectionery in an amount of 20% by mass or more, it is difficult to feel smooth in the mouth. On the other hand, in this embodiment, by incorporating a sucrose fatty acid ester having an HLB of 1 to 6 in the oily confectionery, even if the oily confectionery contains 20% by mass or more of amorphous fructooligosaccharide, it is in the mouth. It feels smooth.
The reason why such an effect is exerted is not always clear, but it is considered that when the greasy confectionery is mixed with saliva in the mouth, the components contained in the greasy confectionery are less likely to aggregate (for example). From the data described later as Test Example 4).

The form of the oily confectionery is not particularly limited, and is, for example, chocolate. The term "chocolate" as used herein is not limited to the case of "chocolate" in the fair competition rules stipulated by the Federation of National Fair Trade Councils, for example, edible fats and oils (vegetable fats and oils, milk fats, etc.) and sugars. Made from quality as the main ingredient, and if necessary, cocoa ingredients (cocoa mass, cocoa powder, cocoa butter, etc.), dairy products (milk powder, etc.), fragrances, emulsifiers (lecithin, etc.) are added, and the chocolate is manufactured through a general chocolate manufacturing process. Refers to chocolate liquor. Examples of such chocolate include plain chocolate, milk chocolate, white chocolate, dark chocolate, colored chocolate and the like.

The water content in the oily confectionery is 3% by mass or less. For the water content, refer to "Analysis method of attached nutritional components, etc." in "Attached nutrition labeling" on the Consumer Affairs Agency Web page of Japan. Carbohydrate i Moisture (4) Measure according to the atmospheric heating and drying method (https://www.caa.go.jp/policies/policy/food_labeling/food_labeling_act/pdf/food_labeling_cms101_200327_11.pdf). Specifically, the measurement is performed according to the following procedure.
_{Find the constant weight (W 0} (g)) of the weighing pan (with lid) having a bottom diameter of 50 mm. Next, 2 g of the sample is collected in a weighing dish, spread flat, covered, and weighed (W ₁ (g)). Next, the weighing pan is placed in a constant temperature dryer with the lid shifted, and after the constant temperature dryer reaches 100 ° C. and dried for 4 hours, the lid is closed and allowed to cool. _{Weigh (W 2} (g)) immediately after reaching room temperature. This operation is repeated until a constant amount is obtained. The water content in the sample is calculated by the following formula.
Moisture content (% by weight) in the sample = {(W _1- W ₂ ) / (W _1- W ₀ )} x 100

(Amorphous fructooligosaccharide)
The oily confectionery of the present invention contains 20% by mass or more of amorphous fructooligosaccharide.
Amorphous fructooligosaccharides are amorphous forms of fructooligosaccharides.

Fructooligosaccharide (FOS) is an oligosaccharide in which one or more fructose residues are bound to sucrose (GF) by β2-1 binding. For example, what is one fructose residues sucrose bound 1-kestose ( "GF2", sometimes denoted as "GF _2".), Which two bound is nystose ( "GF3", " It may be referred to as "GF ₃ "), and a combination of three is fructose sucrose (sometimes referred to as _{"GF 4" or "GF 4").} Generally, commercially available fructooligosaccharide products contain 1-kestose, varnish and fructooligosyl nystose as main components.

The oil-based confectionery contains, for example, one or more, for example, one, two or three, selected from the group consisting of 1-kestose, nystose and fructofuranosyl nystose as amorphous fructooligosaccharides. Can be done.

In the present invention, the fact that the fructooligosaccharide is amorphous can be determined by differential scanning calorimetry (DSC). Specifically, when the temperature of the measurement sample (fructooligosaccharide) is raised from about 20 ° C. and a heat absorption peak due to the glass transition point around 50 to 60 ° C. is observed, the measurement sample is an amorphous fructooligosaccharide. judge. Fructooligosaccharides are usually amorphous, unless specially purified.

When the oil-and-fat confectionery contains an amorphous fructooligosaccharide, it is possible to impart preferable physiological functions of the fructooligosaccharide, such as intractability, bifidobacteria growth promoting action, mineral absorption promoting action and the like. Furthermore, since GF2 contained in fructooligosaccharide has a sweetness close to that of sucrose, a preferable flavor can be imparted to chocolate.

The content of amorphous fructo-oligosaccharide in the oily confectionery may be 20% by mass or more, for example, 21% by mass or more, 22% by mass or more, 23% by mass or more, or 24% by mass or more, and 50% by mass. It can be 0% by mass or less, 40% by mass or less, 38% by mass or less, 35% by mass or less, 30% by mass or less, or 28% by mass or less.

(Sucrose fatty acid ester)
The oily confectionery of the present invention contains a sucrose fatty acid ester having an HLB (abbreviation of Hydrophilic-Lipophile Balance) of 1 to 6.
The sucrose fatty acid ester having an HLB of 1 to 6 is not particularly limited. Examples of fatty acids constituting the sucrose fatty acid ester having an HLB of 1 to 6 include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, erucic acid and the like.

The content of the sucrose fatty acid ester having an HLB of 1 to 6 in the oily confectionery of the present invention is not particularly limited, and is, for example, 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0. .07% by mass or more or 0.1% by mass or more, and 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.7% by mass or less, 0.6% by mass or less, 0.5 It can be less than or equal to mass% or less than or equal to 0.4% by mass.

In one embodiment, the greasy confectionery suppresses the increase in particle size when mixed with water. The suppression of such increase in particle size can be confirmed by the "slope of particle size distribution" described below.

To 0.2 g of the oil-based confectionery melted at 50 ° C. for 10 minutes, 20 ml of 2-propanol as a dispersion is added, and the mixture is sonicated for 5 minutes. The product thus obtained is referred to as a "water-free sample". Further, 10 μl of water is added to 0.2 g of the oily confectionery melted at 50 ° C. for 10 minutes and mixed, and then 20 ml of 2-propanol is added as a dispersion liquid and ultrasonically treated for 5 minutes. The product thus obtained is referred to as a "water-added sample".

The particle size D50 was measured by measuring the particle size distribution of each of the above water-free sample and the water-added sample, and the particle size D50 measured for the water-added sample was divided by the particle size D50 measured for the water-free sample. The value obtained (inclination of the particle size distribution according to the particle size D50 (with water addition / without water addition)) is preferably 0.95 to 1.35.

Further, the particle size D90 was measured by measuring the particle size distribution of each of the above-mentioned water-free sample and the water-added sample, and the particle size D90 measured for the water-added sample was used as the particle size D90 measured for the water-free sample. The value obtained by dividing (the inclination of the particle size distribution according to the particle size D90 (with water addition / without water addition)) is preferably 0.95 to 1.95.

When the "slope of particle size distribution" is within the above range, the increase in particle size of the oily confectionery when mixed with water is suppressed. Such oily confectionery suppresses the increase in particle size when mixed with saliva in the mouth, and tends to feel smooth in the mouth.
The particle size distribution is measured by the method described in Example (Test Example).

2. Complex Confectionery The complex confectionery according to one aspect of the present invention includes the oily confectionery according to one aspect of the present invention described above and other food raw materials.

Other food raw materials contained in the complex confectionery are not particularly limited, and examples thereof include a covering material that covers a part or all of the surface of the oily confectionery. The covering material may have, for example, a powdery form, a layered form, or the like. Further, the food raw material may be an inclusion contained inside the oily confectionery. The food raw material is not particularly limited as long as it is a food, and may be, for example, chocolate, white chocolate, cream, sauce, nuts (almonds), fruits (ram raisins), baked goods (biscuits), cheese and the like.

3. 3. Method for producing oil-based confectionery The method for producing oil-based confectionery according to one aspect of the present invention is a method for producing oil-based confectionery containing 20% by mass or more of amorphous fructo-oligosaccharide and having a water content of 3% by mass or less. This includes adding a sucrose fatty acid ester having an HLB of 1 to 6 to the oily confectionery.
According to the method for producing an oil-based confectionery, the oil-and-fat confectionery according to one aspect of the present invention described above can be obtained.

Examples of the present invention will be described below, but the present invention is not limited to such examples.
In the following description, "%" means "mass%" unless otherwise specified.
The oily confectionery obtained in each of the following test examples has a water content of 3% by mass or less.

(Test Example 1)
Amorphous fructooligosaccharide (Meioligo P, manufactured by Meiji Food Materia) 36.0% and vegetable oil 64.0% were pulverized with a ball mill for 90 minutes to prepare a fructooligosaccharide paste. This fructooligosaccharide paste 99.0% and an emulsifier 1.0% were mixed to obtain an oily confectionery (fructooligosaccharide-blended oil and fat). As the emulsifier, as shown in Table 1, sucrose fatty acid ester (HLB1, 7, 16) was used in Test Group 1-1 to 1-3, and sorbitan tristearate (HLB3.0) was used in Test Group 1-4. In group 1-5, polyglycerin fatty acid ester (HLB2.6) was used.

The obtained oily confectionery was sensory evaluated. For the sensory evaluation, three specialized panels (chocolate specialized panels) trained to the extent that the same sample can be given the same score, while chewing oily confectionery in the mouth several times, in the mouth. The smoothness and discomfort of flavor felt after dissolution were evaluated according to the following evaluation criteria. The evaluation results that all the panels agreed on were adopted. The results are shown in Table 1.
[Evaluation criteria for smoothness]
A: Strong smoothness B: Weak smoothness [Evaluation criteria for flavor discomfort]
A: No emulsifier-derived flavor compared to non-emulsifier-added fructooligosaccharide-containing fats and oils, and no discomfort B: Flavor derived from emulsifier-derived flavor compared to non-emulsifier-added fructooligosaccharide-containing fats and oils If it is an oily confectionery with an A rating in the evaluation of the discomfort of the flavor, when it is mixed with chocolate, it also contains more flavorful emulsifier, milk powder, and spices, so the discomfort in the flavor is felt. It is unlikely that it will occur.

From Table 1, it was confirmed that when the sucrose fatty acid ester of HLB1 was added, the discomfort of the flavor did not occur and the smoothness was improved.

(Test Example 2)
Amorphous fructooligosaccharide (same as Test Example 1) 64.0%, vegetable oil (same as Test Example 1) 35.0 to 36.0% and emulsifier (HLB1 sucrose fatty acid ester) 0 to 1.0% Was pulverized with a ball mill for 90 minutes to prepare a fructooligosaccharide paste. The emulsifier was added at 0% in Test Group 2-1, 0.25% in Test Group 2-2, 0.5% in Test Group 2-3, and 1.0% in Test Group 2-4, and the rest was plant. Adjusted with oil.
A chocolate-based dough containing 54.0% cocoa mass, 34.0% milk powder, 8.0% vegetable fat, 2.0% milk fat, 1.0% lecithin and 1.0% flavoring, using a conventional method. Was prepared.
40% of fructooligosaccharide paste and 60% of chocolate-based dough were mixed to obtain a greasy confectionery (chocolate) having an oil content of 42%. The composition of the oily confectionery is shown in Table 2.
The greasy confectionery was evaluated by eight chocolate specialist panels trained to the extent that the same sample could be given the same score. The smoothness felt after being dissolved in the mouth while being included in the mouth and chewed several times was sensory-evaluated in the following five stages, and the average value of eight panels was calculated. The results are shown in Table 2.
[Evaluation criteria for smoothness]
1: Feel very weak 2: Feel weak 3: Feel a little 4: Feel strong 5: Feel very strong

From Table 2, it was confirmed that chocolate containing 0.1% or more of sucrose fatty acid ester tended to feel smooth.

(Test Example 3)
A fructooligosaccharide paste was prepared by grinding 64% of fructooligosaccharide (similar to Test Example 1), 35 to 36% of vegetable oil (similar to Test Example 1) and 0 to 1% of emulsifier with a ball mill for 90 minutes. Specifically, the compounding of the emulsifier was omitted in the test group 3-1. In the test group 3-2, the sucrose fatty acid ester of HLB1 was 1%, and in the test group 3-3, the sucrose fatty acid ester of HLB3 was 1%. In 3-4, 1% of HLB5 sucrose fatty acid ester was used (the balance was adjusted with vegetable oil).
Chocolate liquor 54%, milk powder (same as Test Example 2) 34%, vegetable oil (same as Test Example 2) 8%, milk fat (same as Test Example 2) 2%, lecithin 1%, flavoring (same as Test Example 2) A chocolate-based dough was prepared by a conventional method with a composition of 1%.
40% of fructooligosaccharide paste and 60% of chocolate-based dough were mixed to obtain a greasy confectionery (chocolate) having an oil content of 42%. The composition of the oily confectionery is shown in Table 3.
The greasy confectionery was evaluated by eight chocolate specialist panels trained to the extent that the same sample could be given the same score. The smoothness felt after being dissolved in the mouth while being chewed several times in the mouth was sensory-evaluated according to the following 7-step evaluation criteria based on the smoothness of the one that does not contain an emulsifier (0). The average value of was calculated. The results are shown in Table 3.
[Evaluation criteria for smoothness]
＋3: Feels very strong ＋2: Feels strong +1: Feels a little strong 0: Does not change -1: Feels a little weak-2: Feels weak -3: Feels very weak

From Table 3, it can be seen that the smoothness of Test Group 3-2-3-4 containing the sucrose fatty acid ester of HLB 1 to 6 is improved as compared with Test Group 3-1 not containing these. Further, in Test Example 1 (Table 1) described above, improvement in smoothness could not be confirmed in the sucrose fatty acid esters of HLB 7 and 16, but from this Test Example (Table 3), the sucrose fatty acid esters of HLB 1 to 6 were not confirmed. It can be seen that the smoothness can be improved.

(Test Example 4)
The chocolate (greasy confectionery) of Test Group 4-1 to 4-4 was obtained in the same manner as in Test Group 2-1 to 2-4 of Test Example 2. The composition of the oily confectionery is shown in Table 4.
To 0.2 g of the oily confectionery of Test Group 4-1 to 4-4 melted at 50 ° C. for 10 minutes, 20 ml of 2-propanol was added as a dispersion and ultrasonically treated for 5 minutes. I got.
On the other hand, 10 μl of water was added to 0.2 g of the oily confectionery of Test Group 4-1 to 4-4 melted at 50 ° C. for 10 minutes and mixed well, and then 20 ml of 2-propanol was added as a dispersion liquid. Sonication was performed for 5 minutes to obtain a "water-added sample". The water-added sample is assumed to be mixed with saliva in the mouth when eating oily confectionery.

For each of these water-free samples and water-added samples, the particle size distribution was measured using a laser diffraction type particle size distribution measuring device (SALD-2200 (WingSALD II: Version 3.1.0) manufactured by Shimadzu Corporation). bottom. Specifically, first, a blank measurement sample (2-propanol) was placed in a measurement quartz cell of a laser diffraction type particle size distribution measuring device, and blank measurement was performed while stirring. Next, after washing the inside of the cell, a water-free sample or a water-added sample was placed in the cell, and the particle size distribution was measured while stirring.

From the measured particle size distribution, the particle sizes (D50 and D90) at which the integrated values of the volume-based relative particle amounts corresponded to 50% and 90% were obtained, respectively. Also. For each of D50 and D90, the value of the water-added sample was divided by the value of the water-free sample to determine the slope of the particle size distribution. The results are shown in Table 4.

From Table 4, in each of D50 and D90, the increase in the value of the water-added sample with respect to the value of the water-free sample is smaller in the oily confectionery containing 0.1% or more of the sucrose fatty acid ester of HLB1. Recognize.
Specifically, focusing on D90, the slope of the particle size distribution of the oil-based confectionery in Test Group 4-1 to which the sucrose fatty acid ester of HLB1 was not added (the value of the water-added sample is the value of the water-free sample). The value obtained by dividing) was more than 2 (2.08), but the fats and oils of Test Group 4-2-4-4 to which 0.1% by weight to 0.4% by weight of sucrose fatty acid ester of HLB1 was added. The slope of the particle size distribution of the sex confectionery was 2 or less (1.70 or less).

Claims (6)

An oily confectionery containing 20% by mass or more of amorphous fructooligosaccharide, containing a sucrose fatty acid ester having an HLB of 1 to 6 and having a water content of 3% by mass or less. The oily confectionery according to claim 1, which contains 0.1 to 3% by mass of the sucrose fatty acid ester. To 0.2 g of the oily confectionery melted at 50 ° C. for 10 minutes, 20 ml of 2-propanol was added as a dispersion, and a water-free sample obtained by ultrasonic treatment for 5 minutes and the oily confectionery were added to the oily confectionery at 50 ° C. Add 10 μl of water to 0.2 g of the mixture thawed for 10 minutes, add 20 ml of 2-propanol as a dispersion, and measure the particle size distribution with each of the water-added samples obtained by ultrasonic treatment for 5 minutes. The value obtained by dividing the particle size D50 of the water-added sample by the particle size D50 of the water-free sample is 0.95 to 1.35 when the particle size D50 is measured. Oily confectionery. To 0.2 g of the oily confectionery melted at 50 ° C. for 10 minutes, 20 ml of 2-propanol was added as a dispersion, and a water-free sample obtained by ultrasonic treatment for 5 minutes and the oily confectionery were added to the oily confectionery at 50 ° C. Add 10 μl of water to 0.2 g of the mixture thawed for 10 minutes, add 20 ml of 2-propanol as a dispersion, and measure the particle size distribution with each of the water-added samples obtained by ultrasonic treatment for 5 minutes. The value obtained by dividing the particle size D90 of the water-added sample by the particle size D90 of the water-free sample is 0.95 to 1.95 when the particle size D90 is measured in any of claims 1 to 3. Oily confectionery described in Crab. A complex confectionery containing the oily confectionery according to any one of claims 1 to 4 and other food ingredients. A method for producing an oily confectionery containing 20% by mass or more of amorphous fructooligosaccharide and 3% by mass or less of water content.
A method for producing an oil-based confectionery, which comprises incorporating a sucrose fatty acid ester having an HLB of 1 to 6 in the oil-based confectionery.