JP2513086C - - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to chocolate, particularly chocolate excellent for winding processing, and to rolled chocolate. In the present invention, "chocolate" is defined as the terms (
It is not limited by the provisions of the “fair rules on labeling of chocolates”) or legal regulations, but is also used to include chocolates using so-called cocoa substitute fats and processed fats and oils. 2. Description of the Related Art Rolled chocolate used for decoration of cakes and the like is obtained by manually shaving plate-shaped chocolate with a spoon or the like, but this requires skill and a uniform product can be obtained. Due to the difficulty in mass production, mechanical mass production has recently been performed (Japanese Patent Application Laid-Open Nos. 59-66842 and 63-263048). In such a mechanical treatment, there is also a winding step such as a step of peeling the chocolate spread on the belt with a scraper or a step of shaving with a cutting blade.However, although it is mechanized, temperature control in the winding step is performed. Is extremely severe and has many irregularities in shape and size, and the yield in the winding process is usually 50 to 70%. Furthermore, the inner cylindrical surface of the rolled chocolate tends to be whitish, which is not preferable in appearance. [0003] The inventors of the present invention have been studying to expand the allowable temperature range in which the winding process can be performed with a high yield, as a main problem, and found that the chocolate oil contains di-saturated monolinoleate. Was found to be useful, but in that case it was difficult to produce chocolate by tempering on bloom prevention for chocolate containing SUS type hard butter such as cocoa butter as a main component. The present invention was completed while proceeding. [0004] SUMMARY OF THE INVENTION The present invention, more than 10% of di-saturated Monorinoreto in oil (saturated 2 residues Pal
Chocolate containing mitic or stearic acid groups) and 15% or more of non-tempering hard butter. [0005] disaturated Monorinoreto is a saturated fatty acid (S) 2 residue and a linoleic acid (L) 1 glycerides residue is bound (S2L), SSL where L is bonded to position alpha, SLS bound to β-position And mixtures thereof. Both S2L have little change in physical properties due to temperature changes, but SSL can process frozen desserts and a wide temperature range because it has less physical property changes over a wide range of temperature changes (-20 to 25 ° C) than SLS It is useful when used in combination foods with potential. S2L is contained in the chocolate oil in an amount of at least 10%, preferably at least 20%, in order to widen the allowable temperature range of the winding step, and a fat or oil rich in S2L is added to the chocolate to obtain a predetermined amount. In the specification,% and parts are by weight unless otherwise specified). The fats and oils rich in S2L are obtained by transesterifying fats and oils rich in linoleic acid, such as safflower oil, sunflower oil, corn oil, rapeseed oil, and soybean oil, particularly the former two fats, with esters rich in saturated fatty acids by a known method. It is obtained by performing separation according to In particular, when transesterification is carried out by the action of a lipase having selectivity at the 1,3-position, and free fatty acids or their monohydric alcohol esters are used as the source of the introduced saturated fatty acids, carbon, which is liable to hindrance in chocolate fats and oils, S over number 16
Since there is little generation of the S3 component consisting of, there is no need to remove the transesterified oil by fractionation, which is advantageous in cost. In addition, palmitic acid or stearic acid or a monohydric alcohol ester thereof is a cost effective S source, and in the present invention, the low melting point fraction of the transesterified oil may be contained in chocolate fats and oils. There is no need to separate and remove the low melting point fraction. In the present invention, non-tempering hard butter is used as a hard butter component in addition to S2L for preventing bloom. The content of the non-tempering hard butter in the chocolate is preferably 15% or more, and more preferably 20% or more.By increasing this amount, the optimum temperature range of the winding step is increased. By adjusting the temperature, the winding process temperature can be arbitrarily changed. The non-tempering hard butter is more effective than a tempering hard butter in making the product less bloomy white. Known non-tempering hard butters can be used, and are typically high trans isomerization type or laurin type. As the chocolate oil component, there may be other components, for example, so-called tempering type hard butter such as cacao butter, shea fractionated fat, and palm oil. Low melting point fraction of transesterified oil obtained by the action of lipase having a property or low melting point triglyceride such as diunsaturated mono-saturated glyceride and tri-unsaturated glyceride derived from other oils and fats which are liquid at ordinary temperature. Preferably it is included. [0009] Chocolate can be produced by a so-called no-temper type chocolate production method. In addition to the fat component, the chocolate dough may contain normal components of chocolate such as cocoa, sugar, milk powder, emulsifier, flavor, and pigment,
Instead of the cocoa component, nut powder such as almond powder, peanut butter, powdered cheese, or the like may be used to give a flavor other than chocolate, or a so-called color chocolate in which a white chocolate base is colored. Chocolate is obtained by cooling and solidifying molten dough. [0010] The chocolate thus obtained can be subjected to a step of winding rolled chocolate in a wide allowable temperature range. [0011] The present invention includes a method for producing a ground chocolate, comprising winding chocolate containing disaturated monolinoleate and non-tempering hard butter in oil. [0012] The winding step may be a manual processing using a spoon or the like to cut the chocolate formed into a plate shape, or a mechanical processing to cut the chocolate with a cutting blade, or alternatively, the chocolate material may be spread on a belt and scraped. A known method such as peeling off the chocolate by the method can be adopted. Examples 1 to 4 and Comparative Example 20 parts of safflower oil and 80 parts of ethyl stearate were transesterified using a lipase having 1,3-position specificity, and the ethyl ester part was removed by distillation. (No oil and fat
.1) triglyceride composition is S2L 48.3%, other S2U 6.6%, SU2 + U3 44.5%,
S3 was 0.6%. This fat and oil and no-temper type hard butter are highly trans-isomerized (trade name “Melano STM”, manufactured by Fuji Oil Co., Ltd., melting point 36 ° C., trans acid content 75%) or laurin type (trade name “ Parkena H ": 20.8 parts of cocoa, 49.4 parts of powdered sugar, 29.8 parts of sample oil, 0.5 part of lecithin and 0.02 part of vanillin as a sample oil using Fuji Oil Co., Ltd. as a sample oil, 2 kg without a tempering step And aged at 20 ° C. for 1 week. When using the rolled chocolate raw material, after storing the raw chocolate at a predetermined temperature range for one day, an elliptic cylindrical rolled chocolate whose central portion is swollen by a rolled chocolate manufacturing apparatus described in JP-A-63-263048. Was manufactured. As a comparative sample oil, those using 50% cocoa butter (triglyceride composition: S2L 5.9%, other S2U 80.1%, SU2 + U3 13.0%, S3 0.9%) are not tempered, and For those using%, tempering was performed to produce chocolate, but 50%
Bloom had already occurred in the used sample when it was solidified at 5 ° C. [Table 1] The visual quality results of the rolled chocolate are shown in Table 2. In the table, for example, “9”
Indicates that the yield was 90% or more, "8" indicates that the yield was 80% or more and less than 90%, and "<" indicates that the yield was less than 50%. [Table 2] As shown in the above table, the cocoa butter alone or the highly trans-isomerized chocolate alone in the sample fat and oil has a very narrow allowable temperature range and a low yield, whereas the amount of fat and oil No. 1 used is low. Inclusion of 15% or more improved the allowable temperature range and improved the yield. Example 5 60 parts of extremely hardened soybean oil and 40 parts of safflower oil were transesterified with sodium methylate and fractionated with hexane for one stage to obtain a low melting point fraction with a yield of 75%. Was.
The triglyceride composition of this fat is S2L 45.2%, other S2U 6.5%, SU2 + U3 46.
8% and S3 1.5%. A chocolate was produced in the same manner as in Example 2 except that it was used in place of Fat No. 1, and the winding process was performed at a product temperature of 18 ° C., and a product was obtained with a yield of 90% or more. When the chocolate of the present invention is used to produce rolled chocolate, the allowable temperature range of the rolling process is expanded, and the yield is increased. Further, damage during transportation can be reduced.

Claims (1)

Claims 1. An oil content of 10% or more of a di-saturated monolinoleate (two saturated residues are
Chocolate containing mitic or stearic acid groups) and 15% or more of non-tempering hard butter. 2. The chocolate according to claim 1, wherein the non-tempering hard butter is of a high trans isomerization type or a laurin type. 3. A disaturated monolinoleate of 10% or more in oil (saturated 2 residues
A chocolate dough containing a mitic acid group or a stearic acid group) and 15% or more of a non-tempering hard butter, without being tempered. 4. A di-saturated monolinoleate of 10% or more in the oil (two saturated residues are
A method for producing a cut chocolate, comprising: solidifying and winding a chocolate dough containing a mitic acid group or a stearic acid group) and 15% or more of a non-tempering hard butter.