JP2022012520A - チョコレート - Google Patents
チョコレート Download PDFInfo
- Publication number
- JP2022012520A JP2022012520A JP2020114393A JP2020114393A JP2022012520A JP 2022012520 A JP2022012520 A JP 2022012520A JP 2020114393 A JP2020114393 A JP 2020114393A JP 2020114393 A JP2020114393 A JP 2020114393A JP 2022012520 A JP2022012520 A JP 2022012520A
- Authority
- JP
- Japan
- Prior art keywords
- chocolate
- center
- weight
- oil
- glycerin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 69
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
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- 235000011187 glycerol Nutrition 0.000 claims abstract description 18
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 34
- 230000000694 effects Effects 0.000 claims description 11
- 238000009826 distribution Methods 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
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- 229930182830 galactose Natural products 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 description 1
- 229960000511 lactulose Drugs 0.000 description 1
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- QIGJYVCQYDKYDW-NSYYTRPSSA-N nigerose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](CO)OC(O)[C@@H]1O QIGJYVCQYDKYDW-NSYYTRPSSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- ZCLAHGAZPPEVDX-MQHGYYCBSA-N panose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@@H]1CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ZCLAHGAZPPEVDX-MQHGYYCBSA-N 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000002195 soluble material Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- NMXLJRHBJVMYPD-IPFGBZKGSA-N trehalulose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@]1(O)CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 NMXLJRHBJVMYPD-IPFGBZKGSA-N 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
Description
以下に、本発明のチョコレートの製造方法の一態様を示す。
ソルビトール、グリセリン、果汁、酒類、エタノール、酸味料、香料、色素、水等を混合し、液状シロップを調製し、そこに糖類、油脂、全脂粉乳、脱脂粉乳、ホエイパウダーからなる混合物を加え、ミキサーで混合することでセンターとする。油脂は必要に応じてテンパリングしてもよく、ミキサーで混合する際に、乳化剤を加えてもよい。
本発明のチョコレートにおいて、センターの流動性は以下のように測定する。
本発明のチョコレートにおいて、センターの水分活性は市販の水分活性測定装置を用いて測定することができる。水分活性測定装置としては、例えば、AW-Therm、HygroLab(いずれもRotronic社製)等を用いることができる。
表1に示す材料の配合で、カカオマス、全脂粉乳、ココアバター、植物油脂、及び糖類を混合、微粒化し、精錬した後、レシチン、香料を添加してチョコレート生地を製造した。このチョコレート生地をテンパリングした後に型に充填した。これを冷却してシェルを製造した。
材料の配合を表2に記載とした他は実施例1と同様の方法で、実施例2~実施例6及び比較例1~比較例6のチョコレートを製造した。
実施例1~実施例6及び比較例1~比較例6のチョコレート各6個について、28℃の保温庫内に4週間静置することで耐熱試験を行った。評価は、シェルの保形性、ボトムの保形性、及び保形性の総合評価について、以下の基準で評価した。結果を表3に示す。なお、表3中、「表面」はシェルの保形性を示し、「裏面」はボトムの保形性を示し、「外観」は保形性の総合評価を示し、「センター」はセンターの安定性を示す。
<シェルの保形性>
5:変化なし
4:トップがなくなりフラットな形となった
3:天面の一部が凹む
2:天面が全体的に凹む
1:貫通した
<ボトムの保形性>
5:変化なし
4:わずかに凹みが見られる
3:凹みが見られる
2:全体的におおきく凹む
1:貫通した
<保形性の総合評価>
A:各チョコレートのシェルの保形性及びボトムの保形性の合計点が48点以上
B:各チョコレートのシェルの保形性及びボトムの保形性の合計点が36点以上47点以下
C:各チョコレートのシェルの保形性及びボトムの保形性の合計点が35点以下
<センターの安定性>
A:状態に変化がない
B:わずかに分離が起きている
C:油相と水相がはっきり分離している
表2の実施例1に記載の材料及び配合にて、実施例1と同様にセンターを製造した。このセンターをカップに50g秤量し、17℃で30分冷却した後に、25℃で30分調温しセンター試料とした。25℃雰囲気下において、センター試料4gを上質PPC用紙(日本紙通商株式会社製)に配置し、上質PPC用紙を20°に傾けた状態で5分間静置したところ、センター試料の移動距離は23.0mmであった。このことから、実施例1のチョコレートのセンターは流動性を有するといえる。
表4に記載のように、実施例4ならびに比較例1及び2のセンターを製造し、実施例7と同様にセンターの移動距離を測定し、実施例8、比較例7および8とした。各実施例における移動距離を表4に示す。
Claims (4)
- 水分含有量が15重量%以上20重量%以下の流動性を有するセンターを封入したチョコレートであって、
前記センターが、
ソルビトールとグリセリンを合計で30重量%以上40重量%以下含み、
前記ソルビトールと前記グリセリンの比が、重量基準で4:1~1:4であるチョコレート。 - 前記センターが、エタノールを0.5重量%以上9重量%以下含むことを特徴とする、請求項1に記載のチョコレート。
- 前記センターが、含水チョコレートであることを特徴とする、請求項1又は2に記載のチョコレート。
- 前記センターの水分活性が0.63未満であることを特徴とする請求項1~3のいずれか1項に記載のチョコレート。
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
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JP2020114393A JP6890199B1 (ja) | 2020-07-01 | 2020-07-01 | チョコレート |
JP2021086449A JP2022013708A (ja) | 2020-07-01 | 2021-05-21 | チョコレート |
EP21832760.9A EP4176728A4 (en) | 2020-07-01 | 2021-06-18 | CHOCOLATE |
PCT/JP2021/023221 WO2022004433A1 (ja) | 2020-07-01 | 2021-06-18 | チョコレート |
KR1020237000620A KR20230031890A (ko) | 2020-07-01 | 2021-06-18 | 초콜릿 |
TW110123688A TW202214112A (zh) | 2020-07-01 | 2021-06-29 | 巧克力 |
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JP (2) | JP6890199B1 (ja) |
KR (1) | KR20230031890A (ja) |
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS57122752A (en) * | 1981-01-22 | 1982-07-30 | Morozofu Kk | Preparation of bonbon |
JPH0458850A (ja) * | 1990-06-28 | 1992-02-25 | Lotte Co Ltd | 酒類含有乳化組成物およびその製造方法 |
JP2012239383A (ja) * | 2011-05-13 | 2012-12-10 | Uha Mikakuto Co Ltd | チョコレート |
JP2014147299A (ja) * | 2013-01-31 | 2014-08-21 | Uha Mikakuto Co Ltd | センター含有ハードキャンディ |
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JP5359933B2 (ja) * | 2010-02-26 | 2013-12-04 | ユーハ味覚糖株式会社 | 生チョコレート様組成物及びその製造方法並びに前記生チョコレート様組成物をセンターとしたセンター入りチョコレート |
BE1020640A3 (nl) * | 2011-12-03 | 2014-02-04 | Cavalier Nv | Een met vezels verrijkte vulsamenstelling voor een chocoladeproduct. |
US10213272B2 (en) | 2013-12-27 | 2019-02-26 | Inter-Med, Inc. | Piezoelectric device and circuitry |
JP6815112B2 (ja) * | 2016-07-14 | 2021-01-20 | 森永製菓株式会社 | 焼成複合菓子及び焼成複合菓子の製造方法 |
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- 2021-06-18 KR KR1020237000620A patent/KR20230031890A/ko active Search and Examination
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- 2021-06-18 WO PCT/JP2021/023221 patent/WO2022004433A1/ja unknown
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS57122752A (en) * | 1981-01-22 | 1982-07-30 | Morozofu Kk | Preparation of bonbon |
JPH0458850A (ja) * | 1990-06-28 | 1992-02-25 | Lotte Co Ltd | 酒類含有乳化組成物およびその製造方法 |
JP2012239383A (ja) * | 2011-05-13 | 2012-12-10 | Uha Mikakuto Co Ltd | チョコレート |
JP2014147299A (ja) * | 2013-01-31 | 2014-08-21 | Uha Mikakuto Co Ltd | センター含有ハードキャンディ |
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EP4176728A4 (en) | 2024-06-12 |
WO2022004433A1 (ja) | 2022-01-06 |
JP6890199B1 (ja) | 2021-06-18 |
EP4176728A1 (en) | 2023-05-10 |
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