JP2022174637A - Method for producing frozen chocolate, frozen chocolate, and frozen sweet - Google Patents

Abstract

To provide a frozen chocolate that does not show irregular breaking when cut after thawing, a frozen chocolate that does not cause sugar crystal (sugar bloom) on the chocolate surface after thawing, and a method for producing a frozen chocolate that can be eaten without thawing.SOLUTION: A method for producing a frozen chocolate includes mixing 100 pts.wt. of raw material chocolate, 10-40 pts.wt. of oil and fat with a coagulation point of 15°C or lower, 5-50 pts.wt. of a sugar alcohol, and 3-10 pts.wt. of edible powder at 40°C-50°C to prepare the dough of a frozen chocolate, and freezing the dough of the frozen chocolate.SELECTED DRAWING: None

Description

The present invention relates to a method for producing frozen chocolate. Specifically, the present invention provides frozen chocolate that does not crack irregularly when cut after thawing, frozen chocolate that does not generate sugar crystals (sugar bloom) on the surface of the chocolate after thawing, and food that can be eaten without thawing. It relates to a possible frozen chocolate production method. The present invention also provides frozen chocolate that does not crack irregularly when cut after thawing, frozen chocolate that does not cause sugar crystals (sugar bloom) on the chocolate surface after thawing, and frozen chocolate that can be eaten without thawing. Regarding. The invention further relates to frozen confections comprising such frozen chocolate.

In recent years, a product called photo cake has been sold. A photo cake is a cake with a printed chocolate plate or edible sheet (e.g. made from sugar and cornstarch) printed with a photo, especially a photo of an anniversary, placed on top of the cake as a decoration, and is also called photo cake or print cake. be done. In fact, photo cakes with printed photos on chocolate plates are sold and distributed as frozen cakes (https://cake.jp/category/photocake). Such photo cakes are often served at celebrations such as birthdays and anniversaries, and are cut with a knife and eaten.

It is preferable to use a chocolate plate rather than an edible sheet for photo cake because the edible sheet is artificial in taste and texture. However, conventionally, the chocolate plate used for the frozen photo cake is hard even after thawing, and when it is cut into pieces, the photo part is crisp and irregularly cracked, giving the impression that even though it is a cake for celebration, it is not auspicious. was giving Furthermore, when printing a photo on a chocolate plate, it is preferable that the chocolate plate has a certain thickness. There was also a problem that the lower cake may be crushed.

In addition, as mail-order sales of confectioneries that are manufactured to be eaten frozen or to be thawed and distributed in a frozen state are increasing, it is desired to use chocolate as a part of frozen confectionery. When conventional chocolate is frozen, when it is thawed, sugar crystals called bloom precipitate out, impairing its quality, making it difficult to distribute frozen chocolate. In addition, since conventional chocolate becomes too hard when frozen, it is not suitable for eating frozen.

Therefore, the present invention provides frozen chocolate that does not crack irregularly when cut after thawing, frozen chocolate that does not cause sugar crystals (sugar bloom) on the surface of the chocolate after thawing, and frozen chocolate that can be eaten without thawing. An object of the present invention is to provide a method for producing chocolate.

As a result of intensive studies to solve the above problems, the present inventors have found that 100 parts by weight of raw chocolate, 10 to 40 parts by weight of fats and oils having a freezing point of 15 ° C. or lower, 5 to 50 parts by weight of sugar alcohol, and By mixing 3 to 10 parts by weight of edible powder, frozen chocolate that does not crack irregularly when cut after thawing, frozen chocolate that does not generate sugar crystals (sugar bloom) on the chocolate surface after thawing, and thawing The present inventors have found that it is possible to obtain frozen chocolate that can be eaten without having to eat it, and have completed the present invention.

That is, the present invention includes the following.
[1] Mix 100 parts by weight of raw chocolate, 10-40 parts by weight of fat with a freezing point of 15°C or lower, 5-50 parts by weight of sugar alcohol, and 3-10 parts by weight of edible powder at 40-50°C. A method for producing frozen chocolate, comprising the steps of: adjusting a dough of frozen chocolate with a step of freezing the dough of the frozen chocolate.
[2] The method for producing frozen chocolate according to [1], wherein the content of the sugar alcohol is 5 to 20 parts by weight.
[3] Pour the frozen chocolate dough into a circular mold to form a disk with a diameter of 80 mm and a thickness of 4 mm, cool to -18 ° C., and thaw to 5 to 10 ° C. Break when The method for producing frozen chocolate according to [1] or [2], wherein the strength is 40-200 g/cm ² .
[4] The method for producing frozen chocolate according to [1], wherein the content of the sugar alcohol is 10 to 50 parts by weight.
[5] The frozen chocolate dough is poured into a circular mold to form a disk with a diameter of 80 mm and a thickness of 4 mm, and the breaking strength is 3000 g/cm ² or less when cooled to -18 ° C. [ 1] or the method for producing frozen chocolate according to [4].
[6] The method for producing frozen chocolate according to any one of [1] to [5], wherein the raw material chocolate is non-tempering chocolate or couverture chocolate.
[7] The method for producing frozen chocolate according to any one of [1] to [6], wherein the frozen chocolate is plate-shaped with a thickness of 3 to 5 mm.
[8] The method for producing frozen chocolate according to [7], wherein the frozen chocolate is to be placed on a frozen cake.
[9] Any of [1] to [8], wherein the oil is soybean oil, corn oil, sunflower oil, sesame oil, safflower oil, grape oil, cottonseed oil, rice bran oil, rapeseed oil, salad oil, or a mixture thereof. A method for producing frozen chocolate according to .
[10] The method for producing frozen chocolate according to any one of [1] to [9], wherein the sugar alcohol is a sorbitol solution with a sugar content of 50-70%.
[11] The method for producing frozen chocolate according to any one of [1] to [10], wherein the edible powder is cornstarch.
[12] The method for producing frozen chocolate according to any one of [1] to [11], wherein the frozen chocolate does not form sugar crystals after thawing.
[13] 100 parts by weight of raw material chocolate, 10 to 40 parts by weight of oils and fats with a freezing point of 15 ° C. or less, 5 to 50 parts by weight of sugar alcohol, and 3 to 10 parts by weight of edible powder, or consisting of frozen chocolate.
[14] Frozen chocolate produced by the method according to any one of [1] to [12].
[15] A frozen confectionery containing the frozen chocolate of [13] or [14] on its surface and/or inside.
[16] The frozen confectionery of [15], which is a cake.
[17] The frozen confectionery of [15], which is a frozen fruit coated with frozen chocolate.
[18] 100 parts by weight of raw chocolate, 10 to 40 parts by weight of fats and oils with a freezing point of 15°C or lower, 5 to 50 parts by weight of sugar alcohol, and 3 to 10 parts by weight of edible powder are mixed at 40°C to 50°C. and further adding 10 to 60 parts by weight of fresh cream and mixing to adjust the frozen fresh chocolate dough, and freezing the frozen fresh chocolate dough.
[19] The method for producing frozen fresh chocolate according to [18], wherein in the step of adjusting the dough of the frozen fresh chocolate, a processed fruit product is further added together with fresh cream.
[20] Frozen raw chocolate produced by the method of [18] or [19].

According to the present invention, frozen chocolate that does not crack irregularly when cut after thawing, frozen chocolate that does not have sugar crystals (sugar bloom) on the surface of the chocolate after thawing, and frozen chocolate that can be eaten without thawing are provided. It is possible to provide

The present invention will be described in detail below.

<Method for producing frozen chocolate>
In the present invention, 100 parts by weight of raw material chocolate, 10 to 40 parts by weight of fats and oils having a freezing point of 15°C or lower, 5 to 50 parts by weight of sugar alcohol, and 3 to 10 parts by weight of edible powder are heated at 40°C to 50°C. To provide a method for producing frozen chocolate, comprising a step of mixing to prepare a frozen chocolate dough, and a step of freezing the frozen chocolate dough.

As used herein, the term “chocolate” refers to oil- and fat-processed foods containing fats and sugars as main raw materials and, if necessary, cocoa components (cacao mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc. , is not limited to chocolate or quasi-chocolate specified in the Fair Competition Code concerning labeling of chocolates.

As used herein, "frozen chocolate" is stored in a frozen state (e.g., -15°C to -30°C) before eating, and is frozen or after thawing (e.g., 2°C to 25°C). means chocolate intended to be eaten. Therefore, frozen chocolate includes frozen chocolate to be eaten as frozen, frozen chocolate to be eaten after thawing, and frozen chocolate to be eaten as frozen or after thawing.

As used herein, frozen chocolate may be of any shape, such as spherical, flattened, bar-shaped, plate-shaped, and the like. When the frozen chocolate of the present invention is plate-shaped, the thickness may be, for example, 2 to 6 mm, preferably 3 to 5 mm, and the shape of the planar portion may be oval, circular, rectangular, square, triangular, It may be of any shape such as a rhombus or a heart shape.

As used herein, "raw material chocolate" means chocolate used as a raw material for chocolate products or confectionery. In this specification, the raw material chocolate is mainly made of fats and sugars, and if necessary, cacao components (cocoa mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc. are added, and the chocolate manufacturing process (mixing process, atomization Process, scouring process, temperature control process, molding process, cooling process, etc. (all or part)), oil and fat form a continuous phase, and substantially no water. In this specification, the raw material chocolate preferably has a water content of 3% by mass or less. In this specification, fats and oils used as raw materials for raw material chocolate are not particularly limited as long as they are fats and oils generally used in the production of chocolate. Examples include shea butter, sal fat, illipe butter, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, milk fat, and processed fats and oils (hydrogenated oils, fractionated oils, transesterified oils) thereof. These fats and oils may be used in combination of two or more. In this specification, the raw material chocolate may contain 0 to 5% by weight of oils and fats with a solidifying point of 15° C. or lower. In this specification, sugars used as raw materials for raw chocolate include monosaccharides and disaccharides (glucose, fructose, galactose, sugar (sucrose), lactose, maltose, etc.). In this specification, examples of dairy products used as raw materials for raw chocolate include whole milk powder and skimmed milk powder.

Examples of raw material chocolate include bitter chocolate, sweet chocolate, semi-sweet chocolate, milk chocolate, high milk chocolate, white chocolate, ruby chocolate, couverture chocolate, and non-tempering chocolate (e.g. Western raw chocolate). , preferably non-tempering chocolate or couverture chocolate. Non-tempering chocolate and couverture chocolate are easy to process due to their high fluidity when melted, and the use of these chocolates to produce frozen chocolate can make the frozen chocolate glossy. The raw material chocolate may be chocolate or quasi-chocolate specified in the Fair Competition Code concerning the labeling of chocolates.

As used herein, “non-tempering chocolate” (also referred to as non-tempering chocolate or non-tempering chocolate) means chocolate that does not require a tempering operation and contains a non-tempering fat as a cocoa butter alternative. Examples of non-tempering fats and oils include, but are not limited to, trans-acid fats (for example, fractionated soft parts such as palm oil and liquid oils such as soybean oil obtained by trans-isomerization and hardening) and lauric acid fats and oils (for example, , coconut oil, palm kernel oil, and babassu kernel oil). Non-tempering chocolate may be, for example, white chocolate, which is a quasi-chocolate stipulated in the Fair Competition Code concerning labeling of chocolates. Non-tempering chocolate also contains 30-50% vegetable fats (including non-tempering fats), 20-35% sugars, 5-30% whole milk powder, 5-10% lactose, 1-10% cocoa butter. %, skimmed milk powder 0-10% by weight, emulsifier 0.1-1.0% by weight, and flavoring agent 0.01-0.10% by weight.

As used herein, "couvel chocolate" is, for example, chocolate containing 31% or more of cocoa butter, and is defined in international regulations (CODEX STAN 87-1981, Adopted in 1981. Revision: 2003. Amendment: 2016). can be

In this specification, the raw chocolate is melted in a hot water bath at 40 ° C. to 50 ° C., poured into a circular mold to form a disk with a diameter of 80 mm and a thickness of 4 mm, and cooled to -18 ° C., 4000 g /cm ² to 8000 g/cm ² , preferably 5000 g/cm ² to 7000 g/cm ² . In this specification, the raw chocolate is also melted in a hot water bath at 40 ° C. to 50 ° C., poured into a circular mold to form a disk with a diameter of 80 mm and a thickness of 4 mm, cooled to -18 ° C., and further cooled. It can have a breaking strength of 1500 g/cm ² to 4500 g/cm ² , preferably 2000 g/cm ² to 4000 g/cm ² when thawed to 5-10°C.

As used herein, "sugar alcohol" includes, for example, monosaccharide sugar alcohols (erythritol, xylitol, sorbitol, mannitol, etc.), disaccharide sugar alcohols (reduced maltose starch syrup, lactitol, etc.), and reduced starch syrup obtained by reducing starch syrup. (high saccharification-reduced starch syrup, medium saccharification-reduced starch syrup, low saccharification-reduced starch syrup), preferably sorbitol. As used herein, the sugar alcohol may be in liquid form, for example, sugar alcohol liquid with a sugar content of 50 to 70%, preferably 70%. Herein, the sugar alcohol can also be, for example, a sorbitol solution with a sugar content of 50-70%, preferably 70%. In one embodiment, the amount of sugar alcohol compounded in the method for producing frozen chocolate of the present invention is 5 to 20 parts by weight, preferably 5 to 15 parts by weight, more preferably 10 to 15 parts by weight, for example 5 parts by weight. 10 parts by weight or more, 11 parts by weight or less, 12 parts by weight or less, 13 parts by weight or less, 14 parts by weight or less, or 15 parts by weight or less. In another embodiment, the amount of sugar alcohol compounded in the method for producing frozen chocolate of the present invention is 10 to 50 parts by weight, preferably 15 to 40 parts by weight, for example, 15 parts by weight or more, 16 parts by weight or more. , 17 parts by weight or more, 18 parts by weight or more, 19 parts by weight or more, or 20 parts by weight or more, 30 parts by weight or less, 31 parts by weight or less, 32 parts by weight or less, 33 parts by weight or less, 34 parts by weight or less, 35 parts by weight 36 parts by weight or less, 37 parts by weight or less, 38 parts by weight or less, 39 parts by weight or less, or 40 parts by weight or less.

As used herein, "fats" include animal fats and vegetable fats, but the fats and oils are preferably vegetable fats and oils. In this specification, fats and oils that are used in the production of frozen chocolate are fats and oils that are liquid at room temperature, specifically, have a freezing point of 15°C or less (e.g., 10°C or less, 9°C or less, 8°C or less, 7°C or less, 6°C or less, 5°C or less, 4°C or less, 3°C or less, 2°C or less, 1°C or less, 0°C or less, -1°C or less, -2°C or less, -3°C or less, -4°C or less, or - 5°C or less). Here, the freezing point of fats and oils can be the freezing point obtained by the freezing point measurement method of the standard fats and oils analysis test method (established by the Japan Oil Chemists' Society). Examples of fats and oils with a freezing point of 15°C or less include vegetable oils such as soybean oil, corn oil (corn oil), sunflower oil, sesame oil, safflower oil, grape oil, cottonseed oil, rice bran oil, rapeseed oil, and blended oils thereof. mentioned. The vegetable oil mentioned above may be a refined vegetable oil (semi-refined oil, refined oil or salad oil). In addition, the above vegetable oil and refined vegetable oil may be those specified by the Japanese Agricultural Standards (JAS). The freezing point of soybean oil, corn oil, sunflower oil, sesame oil, safflower oil, grape oil, cottonseed oil, rice bran oil, and rapeseed oil can be, for example, as follows.

In the method for producing frozen chocolate of the present invention, the amount of fats and oils having a freezing point of 15°C or lower is preferably 15 to 30 parts by weight, for example, 15 to 25 parts by weight, 16 to 24 parts by weight, 17 to 23 parts by weight. , 18-22 parts by weight, 19-21 parts by weight, or 20 parts by weight.

As used herein, "edible powder" includes, but is not limited to, cornstarch, starch, and flour such as wheat flour. In the method for producing frozen chocolate of the present invention, the amount of the edible powder is preferably 3-7 parts by weight, for example, 4-6 parts by weight, 4.5-5.5 parts by weight, or 5 parts by weight. Although not bound by any particular principle, it is believed that in the method for producing frozen chocolate of the present invention, the edible powder has the effect of preventing crystallization of the chocolate and softening the chocolate.

The method for producing frozen chocolate of the present invention may further include a step of selecting raw material chocolate before the step of adjusting the texture of the frozen chocolate. In the step of selecting such a raw material chocolate, (i) it is melted in a hot water bath at 40 ° C to 50 ° C, poured into a circular mold to form a disk with a diameter of 80 mm and a thickness of 4 mm, and cooled to -18 ° C. and/or ^{( ii} ) melted in a hot water bath at 40° ^C to 50° ^C and formed into a circular shape. Pour into a mold to form a disk with a diameter of 80 mm and a thickness of 4 mm, cool to -18° ^C , and thaw to ⁵ to 10°C. Chocolate is selected which has a breaking strength of 2000 g/cm ² to 4000 g/cm ² .

The method for producing frozen chocolate of the present invention further includes, between the step of adjusting the frozen chocolate dough and the step of freezing the frozen chocolate dough, the step of pouring the frozen chocolate dough into a mold to form the frozen chocolate. It's okay.

In the frozen chocolate manufacturing method of the present invention, if necessary, a tempering process may be performed in the step of adjusting the dough of the frozen chocolate. The tempering treatment can be performed, for example, by mixing the materials at 50° C. in a tempering machine or the like, and then cooling to 30 to 33° C. to recrystallize.

According to the method of the present invention described above, it is possible to provide frozen chocolate in which sugar crystals (sugar bloom) do not occur on the chocolate surface after thawing. Whether or not the frozen chocolate produced by the method of the present invention forms sugar crystals on the surface of the chocolate after thawing can be determined, for example, after the frozen chocolate is thawed at 5 to 10°C for a predetermined time (eg, 10 hours). It can be determined by observing the surface of the chocolate. If the surface of the frozen chocolate is not covered with white powder when the frozen chocolate is thawed as described above, it can be determined that sugar crystals are not formed on the surface of the chocolate after thawing.

In the method of the present invention described above, the hardness of the produced frozen chocolate can be adjusted by adjusting the blending amounts of fats and oils with a freezing point of 15° C. or lower, sugar alcohol, and edible powder within the ranges described above.

In one embodiment, the amount of sugar alcohol blended in the method of the present invention is 5 to 20 parts by weight, preferably 5 to 15 parts by weight, more preferably 10 to 15 parts by weight, for example, 5 parts by weight or more, 6 parts by weight. 10 parts by weight or more, 11 parts by weight or less, 12 parts by weight or less, 13 parts by weight or less, 14 parts by weight or less, or 15 parts by weight or less can do. The frozen chocolate obtained by the method of the present embodiment can be neatly cut along the knife after thawing. Therefore, the method of the present embodiment can provide frozen chocolate that does not crack irregularly when cut. For example, the frozen chocolate dough obtained by the method of the present embodiment is poured into a circular mold to form a disk with a diameter of 80 mm and a thickness of 4 mm, cooled to -18 ° C., and thawed to The breaking strength at 10° C. is preferably 40-200 g/cm ² , for example, 50-190 g/cm ² , 60-180 g/cm ² , 70-170 g/cm 2 , 80-160 g/cm ^{2 2} , 90-150 g/cm ² , 100-140 g/cm ² , or 110-130 g/cm ² .

The frozen chocolate obtained by the method of the present embodiment has the breaking strength as described above even when the prepared frozen chocolate dough is cooled to 5 to 10 ° C. before freezing. You can cut cleanly along the Therefore, the present invention can also provide a method for producing chocolate that does not break irregularly when cut, and chocolate produced thereby. However, in order to deliver chocolate or confectionery using it to a distant place by mail order, it is preferable to freeze the chocolate as in the method for producing frozen chocolate of the present invention.

In another embodiment, the amount of sugar alcohol in the method for producing frozen chocolate of the present invention is 10 to 50 parts by weight, preferably 15 to 40 parts by weight, for example, 15 parts by weight or more, 16 parts by weight or more, 17 parts by weight or more, 18 parts by weight or more, 19 parts by weight or more, or 20 parts by weight or more, 30 parts by weight or less, 31 parts by weight or less, 32 parts by weight or less, 33 parts by weight or less, 34 parts by weight or less, 35 parts by weight or less , 36 parts by weight or less, 37 parts by weight or less, 38 parts by weight or less, 39 parts by weight or less, or 40 parts by weight or less. The frozen chocolate obtained by the method of the present embodiment can be chewed with moderate hardness even in a frozen state (immediately after thawing). Therefore, according to the method of the present embodiment, frozen chocolate that can be eaten without thawing can be provided. For example, the frozen chocolate dough obtained by the method of the present embodiment is poured into a circular mold to form a disc with a diameter of 80 mm and a thickness of 4 mm, and cooled to -18 ° C. The breaking strength is preferably 3000 g/cm ² or less, more preferably 2000 g/cm ² or less, for example, 1000 to 3000 g/cm ² , 1000 to 2000 g/cm ² , 1100 to 1900 g/cm ² , 1200 to 1800 g/cm ² , 1300 to 1700 g/cm 2 /cm ² , 1400-1600 g/cm ² , or 1450-1550 g/cm ² .

In this specification, "breaking strength" refers to a disk-shaped sample with a diameter of 80 mm and a thickness of 4 mm. using a rheometer (for example, FUDO RHEO METER manufactured by Rheotec Co., Ltd.) with the sample stage speed set to 1 mm/sec. The rheometer for measuring the breaking strength is not particularly limited. COMPAC-100II, Rheotex SD-700DP, etc. can be used.

<Frozen chocolate>
The present invention comprises or consists of 100 parts by weight of raw chocolate, 10 to 40 parts by weight of fats and oils having a freezing point of 15°C or lower, 5 to 50 parts by weight of sugar alcohol, and 3 to 10 parts by weight of edible powder. , offering frozen chocolate. Here, the suitable blending amount of sugar alcohol, the blending amount of fat with a freezing point of 15° C. or less, and the blending amount of edible powder are as described in the above description of the method for producing the frozen chocolate of the present invention. The present invention also provides frozen chocolate produced by the method for producing frozen chocolate of the present invention described above. As described above, in the present specification, the raw material chocolate may contain 0 to 5% by weight of oils and fats with a solidifying point of 15° C. or lower. Therefore, the total amount of fats and oils having a freezing point of 15° C. or less contained in the frozen chocolate of the present invention can be 10 to 45 parts by weight.

The frozen chocolate of the present invention is characterized in that sugar crystals do not form after thawing. As shown in Examples 1 and 2, sugar crystals were generated in the raw chocolate after freezing and then thawing, whereas the frozen chocolate of the present invention did not generate sugar crystals.

Further, the frozen chocolate of the present invention is characterized in that it does not crack irregularly when cut after thawing. As shown in Example 1, after the raw chocolate was frozen and thawed, when a knife was inserted, it cracked irregularly, whereas the frozen chocolate of the present invention was cut neatly along the knife. was made.

Further, the frozen chocolate of the present invention is characterized in that it can be chewed with moderate hardness even in a frozen state. As shown in Example 2, the raw material chocolate was toothless immediately after thawing, whereas the frozen chocolate of the present invention was edible even immediately after thawing.

A photograph can be printed on the frozen chocolate of the present invention by, for example, a food printer. Inks and printing methods that can be used to print photographs on chocolate are disclosed, for example, in JP-A-2008-169293. The frozen chocolate of the present invention printed with a photograph can be neatly cut with a knife after thawing, and since sugar crystals do not occur even after thawing, the photograph can maintain its sharpness even after thawing. can.

The frozen chocolate of the present invention or the frozen chocolate having a photograph printed on its surface can be placed on, for example, a frozen cake.

Therefore, by using the frozen chocolate of the present invention, it is possible to provide a frozen photo cake that is intended to be stored in a frozen state and eaten after being thawed.

Moreover, by using the frozen chocolate of the present invention, it is possible to provide frozen confectionery that can be eaten without thawing.

<Frozen confectionery>
The present invention also provides a frozen confectionery comprising the frozen chocolate obtained by the method of the present invention described above or the frozen chocolate of the present invention described above on the surface and/or inside thereof.

As used herein, the term "frozen confectionery" means that it is stored in a frozen state (eg, -15 ° C to -30 ° C) before eating, and is frozen or after thawing (eg, 2 ° C to 25 ° C). means confectionery intended to be eaten. Therefore, frozen confectionery includes frozen confectionery to be eaten as frozen (ice cream, soft serve ice cream, cake, cream puff, daifuku, etc.), frozen confectionery to be eaten after thawing (cake, cream puff, daifuku, etc.), frozen confectionery Frozen sweets (cakes, cream puffs, daifuku, etc.) to be eaten as is or after thawing are included. Here, cakes include short cakes, roll cakes, decorated cakes, photo cakes, etc. containing frozen chocolate on the surface and/or inside.

Japanese Patent Laid-Open No. 2019-154293 discloses a whipped cream that can be eaten even in a frozen state. In addition, Japanese National Publication of International Patent Application No. 2004-522453 discloses a sponge dough that can be eaten even in a frozen state. By combining the frozen chocolate of the present invention with these sponge dough and whipped cream, it is possible to provide a cake that can be eaten in a frozen state.

Frozen confectionery herein also includes frozen fruit coated with the frozen chocolate of the present invention. As used herein, frozen fruit includes not only frozen fresh fruit but also frozen fruit that has been processed for cryopreservation. Fruits can be, but are not limited to, strawberries, raspberries, blackberries, blueberries, apples, tangerines, grapes, pears, peaches, melons, pineapples, mangoes, papaya, kiwifruit or figs. The fruit may be in the same condition as it would be in a cake or topping as fresh fruit. Thus, berries such as strawberries, raspberries, blackberries, etc. may be in a state after the calyx has been removed. Other fruits may be peeled, as is the case with eating fresh fruit.

The frozen fruit covered with the frozen chocolate of the present invention is, for example, 100 parts by weight of raw material chocolate, 10 to 40 parts by weight of fats and oils having a freezing point of 15 ° C. or less, 5 to 50 parts by weight of sugar alcohol, and 3 to 40 parts by weight. It can be obtained by mixing 10 parts by weight of edible powder at 40° C. to 50° C., pouring the obtained chocolate liquid on the fruit, cooling to about 30° C. at room temperature, and then freezing. Here, the fruit may be pre-treated for frozen storage before use. For the treatment for frozen storage, for example, as described in Example 4, after piercing the fruit with a needle-like instrument at intervals of 5 mm, the fruit is placed in a 70% sugar content sorbitol solution for a predetermined time (for example, 3 time) can be done by soaking.

<Method for producing frozen raw chocolate>
The present invention also comprises 100 parts by weight of raw material chocolate, 10 to 40 parts by weight of fats and oils having a freezing point of 15°C or lower, 5 to 50 parts by weight of sugar alcohol, and 3 to 10 parts by weight of edible powder at 40°C to 50°C. and further adding 10 to 60 parts by weight of fresh cream and mixing to adjust the frozen fresh chocolate dough, and freezing the frozen fresh chocolate dough. offer.

As used herein, "frozen raw chocolate" is stored in a frozen state (for example, -15°C to -30°C) before eating, and is frozen or after thawing (for example, 2°C to 25°C). means raw chocolate intended to be eaten by Therefore, frozen raw chocolate includes frozen raw chocolate to be eaten frozen, frozen raw chocolate to be eaten after thawing, and frozen raw chocolate to be eaten as frozen or after thawing.

In the above-described method for producing frozen fresh chocolate of the present invention, in the step of adjusting the dough of the frozen fresh chocolate, processed fruit may be added together with the fresh cream. In the present specification, the processed fruit is not limited to the following, but from the group consisting of dried fruit, crushed fruit, compressed fruit, compressed fruit, heat-treated fruit, sterilized fruit, and combinations thereof may be selected. Examples of processed fruit include fruit puree and dried fruit.

In the method for producing the frozen raw chocolate of the present invention, the preferred blending amounts of fats and oils with a freezing point of 15°C or lower, sugar alcohol, and edible powder are as described in the above explanation of the method for producing the frozen raw chocolate of the present invention. .

In the method for producing frozen fresh chocolate of the present invention, the amount of fresh cream to be mixed is preferably 10 to 30 parts by weight, more preferably 10 to 20 parts by weight.

In the method for producing frozen fresh chocolate of the present invention, the amount of processed fruit compounded is preferably 5 to 40 parts by weight, more preferably 20 to 40 parts by weight.

To provide frozen fresh chocolate in which sugar crystals (sugar bloom) do not occur on the surface of raw chocolate after thawing, and frozen raw chocolate that can be eaten without thawing by the method for producing frozen raw chocolate of the present invention. be able to.

<Frozen raw chocolate>
The present invention provides frozen raw chocolate produced by the method for producing frozen raw chocolate described above.

The frozen raw chocolate of the present invention is characterized in that sugar crystals do not form after thawing. The frozen raw chocolate of the present invention is also characterized in that it can be chewed with moderate hardness even in a frozen state (immediately after thawing).

EXAMPLES The present invention will be described in more detail below using examples. However, the technical scope of the present invention is not limited to these examples.

[Example 1 Chocolate that does not crack irregularly when cut]
White chocolate chips (NK Lucera White, Nisshin Kako Co., Ltd.), salad oil (Nissin Salad Oil, Nisshin OilliO Group Co., Ltd.), 70% sugar content sorbitol liquid (Sorbitol S, Bussan Food Science Co., Ltd.), and cornstarch (cornstarch Y, Sanwa Denpun Kogyo Co., Ltd.) were placed in an aluminum container at the mixing ratio shown in Table 1, heated in a hot water bath, and stirred until the chocolate was completely melted. At this time, the temperature in the vessel was maintained at 40°C to 50°C. The melted chocolate was poured into a circular mold (80 mm diameter) and smoothed to a thickness of 4 mm. After cooling this at room temperature, it was placed in a -18°C freezer and frozen (test products 1 and 2, and comparative products).

After thawing Test Products 1 and 2 and Comparative Products at 5 to 10° C. for 10 hours, the breaking strength (g/cm ² ) was measured using FUDO RHEO METER (manufactured by Rheotec Co., Ltd.). For the pressure-sensitive shaft (adapter), an adapter (toothed push bar B) with a tip tooth length of 10 mm, a height of 25 mm, and an upper width of 15 mm was used. The sample stage speed was set at 1 mm/sec. The temperature of the test products 1 and 2 and the comparative product was 5 to 10°C when the breaking strength was measured.

As a result, Test Item 1 had a breaking strength of 122 g/cm ² , and when a knife was inserted, it cut cleanly along the knife. Test product 2 had a breaking strength of 40 g/cm ² and could be lightly cut with a knife, but had a softness not like chocolate (Table 1). Neither Test Products 1 nor 2 produced sugar crystals (sugar bloom) after thawing.

On the other hand, the comparative product had a breaking strength of 3080 g/cm ² , and when a knife was inserted into it, it cracked irregularly and could not be neatly cut along the knife (Table 1). In addition, sugar crystals were formed on the surface of the comparative product after thawing.

The white chocolate chips used in this example were non-tempering chocolate (semi-chocolate), and the raw materials, nutritional components, and presumed formulations were as follows.

推定される配合
砂糖25％、パーム油35％、全粉乳27％、ココアバター5％、乳化剤0.8％、香料0.1％ Raw materials vegetable oil, sugar, whole milk powder, lactose, cocoa butter, skimmed milk powder, emulsifier, flavor However, it is thought that it contains only 5% by weight.)
Nutrients (per 100g)

Estimated mix
25% sugar, 35% palm oil, 27% whole milk powder, 5% cocoa butter, 0.8% emulsifier, 0.1% flavoring

[Example 2 Chocolate that does not require thawing]
White chocolate chips (NK Lucera White, Nisshin Kako Co., Ltd.), salad oil (Nissin Salad Oil, Nisshin OilliO Group Co., Ltd.), 70% sugar content sorbitol liquid (Sorbitol S, Bussan Food Science Co., Ltd.), and cornstarch (cornstarch Y, Sanwa Denpun Kogyo Co., Ltd.) were placed in an aluminum container at the mixing ratio shown in Table 2, heated in a hot water bath, and stirred until the chocolate was completely melted. At this time, the temperature in the vessel was maintained at 40°C to 50°C. The melted chocolate was poured into a circular mold (80 mm diameter) and smoothed to a thickness of 4 mm. After cooling at room temperature, it was placed in a freezer at -18°C and frozen (tests 3 and 4, and comparative product, respectively).

Immediately after taking out the test products 3 and 4 and the comparative product from the freezer, or after leaving it for 15 minutes or 30 minutes after taking it out of the freezer, the breaking strength (g /cm ² ) was measured. For the pressure-sensitive shaft (adapter), an adapter (toothed push bar B) with a tip tooth length of 10 mm, a height of 25 mm, and an upper width of 15 mm was used. The sample stage speed was set at 1 mm/sec. The temperature of the test products 3 and 4 and the comparative product immediately after being taken out of the freezer was -18°C.

As a result, test product 3 had a breaking strength of 1774 g/cm ² immediately after being taken out of the freezer, and although it was a little hard, it was in a state where teeth could be inserted. cm ² , and the tooth entered almost normally. Furthermore, test product ⁴ had a breaking strength of 1,500 g/cm ² immediately after it was taken out of the freezer, and it was in a state of moderate hardness that could be chewed. It became almost normal chocolate hardness. Neither Test Products 3 nor 4 produced sugar crystals (sugar bloom) after thawing.

On the other hand, the comparative product had a breaking strength of 2158 g/cm ² even 30 minutes after it was taken out of the freezer, and was in an unsatisfactory state. In addition, sugar crystals were formed on the surface of the comparative product after thawing.

[Example 3 Photo cake]
White chocolate chips (NK Lucera White, Nisshin Kako Co., Ltd.), salad oil (Nissin Salad Oil, Nisshin OilliO Group Co., Ltd.), 70% sugar content sorbitol liquid (Sorbitol S, Bussan Food Science Co., Ltd.), And cornstarch (cornstarch Y, Sanwa Denpun Kogyo Co., Ltd.) was placed in an aluminum container at the same mixing ratio as test product 1 in Table 1, heated in a hot water bath, and stirred until the chocolate was completely melted. At this time, the temperature in the vessel was maintained at 40°C to 50°C. The melted chocolate was poured into a circular mold (120 mm diameter) and smoothed to a thickness of 4 mm. After cooling to 30°C at room temperature, it was placed in a -18°C freezer.

After 3 hours or more, the frozen chocolate plates were removed from the freezer and allowed to thaw at room temperature for 30 minutes or more. A photograph was printed on the thawed chocolate plate with a food printer (MMP-F13, Mastermind).

A photo-printed chocolate plate was placed on top of the cake, and after finishing the decoration, the cake was frozen in a freezer below -18°C.

When the cake was thawed, the photo printed on the chocolate plate on the cake remained clear without being clouded by sugar crystals. In addition, when you put a knife into the cake, the chocolate plate on the cake can be cut cleanly along the knife. was also able to cut cleanly.

[Example 4 Chocolate-coated strawberries]
According to Japanese Patent Application No. 2020-218747, strawberries were processed for frozen storage.

In detail, unripe strawberries with 5 to 15 mm white from the head including the calyx portion were selected, and holes were made by sticking bamboo skewers evenly from all sides. The part close to the calyx is difficult to insert into the center, so I pierced the skewer very carefully. Specifically, while rotating the strawberry by 90 degrees, a skewer was put in every 5 mm.

Then, the strawberries treated as described above were placed in a sealable plastic bag, and a 70% sugar content sorbitol solution was added thereto, and the strawberries were immersed in the solution to the extent that the strawberries were evenly immersed in the solution. The soaked strawberries were placed in a refrigerator and stored for 3 hours. During this time, the bag was shaken for about 30 seconds every hour to lightly agitate the strawberries. After completion of the immersion, the strawberries were taken out of the immersion liquid and the moisture on the surface was wiped off.

White chocolate chips (NK Lucera White, Nisshin Kako Co., Ltd.), salad oil (Nissin Salad Oil, Nisshin OilliO Group Co., Ltd.), 70% sugar content sorbitol liquid (Sorbitol S, Bussan Food Science Co., Ltd.), And cornstarch (Cornstarch Y, Sanwa Denpun Kogyo Co., Ltd.) in the following ratio in an aluminum container, heated in a hot water bath, and while maintaining the temperature in the container at 40 ° C to 50 ° C, the chocolate was completely Stirring was performed until dissolved.

The resulting chocolate liquid was poured over the steeped strawberries and allowed to cool to room temperature. After the chocolate reached about 30°C and hardened, the resulting chocolate-coated strawberries were frozen in a -18°C freezer.

Both the chocolate part and the strawberry part of the frozen chocolate-coated strawberries were so hard that they could be eaten as they were frozen. In addition, the frozen chocolate-coated strawberries could be thawed in 20 minutes, and after thawing, sugar crystals were not generated, and the strawberries could be eaten deliciously.

[Example 5 Raw chocolate containing raw fruit puree]
Raw chocolate containing raw fruit puree was produced using the following materials.

Specifically, put 100 parts by weight of Western black chocolate, 20 parts by weight of salad oil, 20 parts by weight of sorbitol liquid with a sugar content of 70%, and 5 parts by weight of cornstarch in a container, heat it, and raise the temperature in the container to 40 ° C to 50 ° C. The mixture was dissolved and mixed while maintaining the temperature at °C. To this, 30 parts by weight of fresh strawberry puree and 15 parts by weight of fresh cream were added, and the mixture was further stirred, poured into a flat mold, and smoothed to a thickness of 1 cm. After solidifying by cooling to about 30°C at room temperature, it was frozen in a -30°C freezer.

The fresh fruit puree-containing raw chocolate described above had a moderate hardness and could be chewed even as it was frozen. Moreover, the fresh fruit puree-containing raw chocolate did not produce sugar crystals after thawing, and could be eaten deliciously even after thawing.

The method for producing frozen chocolate of the present invention can adjust the hardness of chocolate, and can be applied to various processed chocolate products. INDUSTRIAL APPLICABILITY The frozen chocolate of the present invention is crisp and does not break irregularly when cut, so it can be suitably used as a chocolate plate on which photographs are printed, particularly in photo cakes. In addition, conventional chocolate is difficult to distribute in a frozen state because sugar bloom occurs when frozen and thawed, but the frozen chocolate obtained by the method for producing frozen chocolate of the present invention can be Since sugar bloom does not occur, it can be suitably used as a part of frozen confectionery distributed in a frozen state.

Claims (20)

100 parts by weight of raw chocolate, 10 to 40 parts by weight of fat with a freezing point of 15°C or lower, 5 to 50 parts by weight of sugar alcohol, and 3 to 10 parts by weight of edible powder are mixed at 40°C to 50°C and frozen. A method for producing frozen chocolate, comprising the steps of adjusting a chocolate dough and freezing the frozen chocolate dough. The method for producing frozen chocolate according to claim 1, wherein the amount of the sugar alcohol is 5 to 20 parts by weight. The frozen chocolate dough was poured into a circular mold to form a disk with a diameter of 80 mm and a thickness of 4 mm, cooled to -18 ° C., and thawed to 5 to 10 ° C. The breaking strength was The method for producing frozen chocolate according to claim 1 or 2, wherein the weight is 40-200 g/cm ² . 2. The method for producing frozen chocolate according to claim 1, wherein the blending amount of said sugar alcohol is 10 to 50 parts by weight. The frozen chocolate dough is poured into a circular mold to form a disk with a diameter of 80 mm and a thickness of 4 mm, and the breaking strength when cooled to -18°C is 3000 g/cm ² or less. 5. The method for producing frozen chocolate according to 4. The method for producing frozen chocolate according to any one of claims 1 to 5, wherein the raw material chocolate is non-tempering chocolate or couverture chocolate. The method for producing frozen chocolate according to any one of claims 1 to 6, wherein the frozen chocolate is plate-shaped with a thickness of 3 to 5 mm. 8. The method for producing frozen chocolate according to claim 7, wherein the frozen chocolate is for placing on a frozen cake. 9. The oil according to any one of claims 1 to 8, wherein the oil is soybean oil, corn oil, sunflower oil, sesame oil, safflower oil, grape oil, cottonseed oil, rice bran oil, rapeseed oil, salad oil, or a mixture thereof. of frozen chocolate. The method for producing frozen chocolate according to any one of claims 1 to 9, wherein the sugar alcohol is a sorbitol solution with a sugar content of 50 to 70%. The method for producing frozen chocolate according to any one of claims 1 to 10, wherein the edible powder is cornstarch. The method for producing frozen chocolate according to any one of claims 1 to 11, wherein the frozen chocolate does not form sugar crystals after thawing. A frozen chocolate comprising or consisting of 100 parts by weight of raw material chocolate, 10 to 40 parts by weight of fats and oils having a freezing point of 15°C or less, 5 to 50 parts by weight of sugar alcohol, and 3 to 10 parts by weight of edible powder. Frozen chocolate produced by the method of any one of claims 1-12. 15. Frozen confectionery comprising on the surface and/or in the frozen chocolate according to claim 13 or 14. 16. The frozen confection of claim 15, which is a cake. 16. Frozen confection according to claim 15, which is a frozen fruit coated with frozen chocolate. 100 parts by weight of raw material chocolate, 10 to 40 parts by weight of fats and oils with a freezing point of 15°C or lower, 5 to 50 parts by weight of sugar alcohol, and 3 to 10 parts by weight of edible powder are mixed at 40°C to 50°C, and A method for producing frozen fresh chocolate, comprising the steps of adding and mixing 10 to 60 parts by weight of fresh cream to prepare a frozen fresh chocolate dough, and freezing the frozen fresh chocolate dough. 19. The method for producing frozen fresh chocolate according to claim 18, wherein processed fruit is further added together with the fresh cream in the step of adjusting the dough of the frozen fresh chocolate. Frozen raw chocolate produced by the method of claim 18 or 19.