JP3074832B2 - Chocolate production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing chocolate, and more particularly to a method for producing a seeding chocolate using a specific sucrose fatty acid ester as a bloom inhibitor.

[0002]

2. Description of the Related Art Generally, chocolate is cacao mass,
Cocoa butter, sugar, milk powder, and the like are used as main raw materials, and the raw materials are appropriately mixed, rolled (micronized), conching (scouring), and tempering (temperature controlling) to produce. In the production of such chocolate, it is important to shift the fats and oils such as cocoa butter in the chocolate to a stable crystal form by the tempering process,
Therefore, industrial production requires a complicated process including a step of forcibly cooling and a step of reheating (reheating) the molten chocolate composition.

[0003] On the other hand, conventionally, as a method for producing chocolate in which such a complicated tempering step is omitted or simplified, finely pulverized chocolate powder, cocoa butter powder, or fat or oil powder having a specific triglyceride composition is used. There is a method of adding and mixing to a melted chocolate composition for production. Such a method for producing chocolate is usually called a seeding method, and recently, a specific glyceride composition similar to the triglyceride composition of cocoa butter, namely, 1,3-distearoyl-2.
A method of adding a triglyceride such as oleoyl glycerin and 1,3-dibehenyl-2-oleoyl glycerin has also been developed.

[0004] During storage, under the condition of a large temperature change, during storage, a state of white powder is blown on the surface called fat bloom, and the commercial value is significantly lost. In particular, in chocolate produced by the seeding method, fat blooms derived from added seeds tend to appear during storage, which often makes chocolate production by the seeding method difficult.

[0005] That is, such a fat bloom phenomenon is caused by the fact that when a seed such as cocoa butter powder is added to chocolate dough and cooled, the fat or oil in the chocolate grows as a crystal using the added seed as a seed substance. The chocolate is coarsened, and white spots and a white powdered state appear on the surface of the resulting chocolate, which significantly impairs the commercial value of the chocolate. Such spot-like and white powder-blooming blooms are promoted by the temperature conditions during storage of chocolate, and are particularly likely to occur when the chocolate is stored at a high temperature at which a part of the chocolate melts.

There is a need for a method of suppressing fat bloom and maintaining gloss even under storage conditions where temperature changes are large.
In order to suppress the occurrence of fat bloom in chocolate, attempts have conventionally been made to improve the production method, develop fats and oils compatible with cocoa butter, and develop a fat bloom inhibitor as an additive.

JP-A-64-39945 describes a method of adding a sucrose fatty acid ester having a constituent fatty acid having 12 or less carbon atoms and an average degree of substitution of 4 to 7, and the like. The effect of preventing bloom on chocolate produced by the above method is not sufficient.

[0008]

As described above, in order to prevent fat bloom of chocolate originating from added seeds, conventionally, as a method of adding seeds to chocolate by preventing agglomeration of seed powder, A method of mixing with the medium or reducing the amount of added seed is considered, but the effect is small. In addition, in the seeding method, when the seed addition amount is increased, the occurrence of spot-like blooms tends to be accelerated, and further, the temperature at the time of storage of chocolate is increased, or accelerated under conditions of a large temperature change. You. As a result, it is extremely difficult to suppress the occurrence of bloom for a long time, and even in such a case, a method of suppressing the bloom for a long time is desired.

In particular, when the powder is added, the added particles become large due to aggregation of the powders. On the other hand, when the addition amount is large, the crystallization of cocoa butter caused by the seed becomes too fast, and the clay of the chocolate rises rapidly, so that the workability is remarkably deteriorated. Further, in such a case, blooming during storage is often accelerated, and a solution has been desired.

[0010]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, the constituent fatty acids are
It has been found that sucrose fatty acid esters, which are mainly palmitic acid, stearic acid and oleic acid, suppress the fat bloom of chocolate produced by the seeding method and can produce glossy chocolate. In particular, they have found that the present invention is effective even when the amount of seed added is large, and that the fat bloom can be suppressed even under conditions of high temperature during storage or a large temperature change.

That is, the present invention relates to a method of dissolving a powdered chocolate powder, a powder of cocoa butter, or a powder of fat or oil having a triglyceride composition similar to the triglyceride composition of cocoa butter as a seed in a dissolved chocolate composition. A method for producing chocolate by adding and mixing, comprising using a fat bloom inhibitor containing a sucrose fatty acid ester containing both of three kinds of fatty acids of palmitic acid, stearic acid and oleic acid as constituent fatty acids as an active ingredient. A gist is a method for producing a seeding method chocolate, which is a feature. Hereinafter, the present invention will be described in detail.

[0012] The fat bloom inhibitor used in the method of the present invention is preferably applied to chocolates using cocoa butter or hard butter used in place of cocoa butter as a raw material fat of chocolate. Also,
As a seed used in the present invention, by a conventional method, finely pulverized chocolate powder, cocoa butter powder, or fat powder having a specific triglyceride composition,
For example, triglycerides such as 1,3-distearoyl-2-oleoylglycerin and 1,3-divehenyl-2-oleoylglycerin are preferably used.

The fat bloom inhibitor used in the method of the present invention contains, as an active ingredient, a sucrose fatty acid ester containing, as constituent fatty acids, three kinds of fatty acids, palmitic acid, stearic acid and oleic acid. The sucrose fatty acid ester may be used alone or in a mixture of two or more. That is, the fat bloom inhibitor of the present invention needs to be a sucrose fatty acid ester containing the above three kinds as constituent fatty acids, but all three kinds of fatty acids constitute an ester at the same time for one molecule of sucrose. You don't have to.

The average degree of substitution of the sucrose fatty acid ester is preferably 2 or more, more preferably 4 or more. The constituent fatty acids are 20 to 80% by weight of a saturated fatty acid such as palmitic acid and stearic acid, and 2% by weight of an unsaturated fatty acid such as oleic acid.
The content is preferably 0 to 80% by weight. When the content of the unsaturated fatty acid is 80% by weight or more, the effect of the present invention may slightly decrease.

The constituent fatty acids preferably have an appropriate balance of saturated and unsaturated fatty acids, and the ratio of saturated and unsaturated fatty acids is particularly preferably from 2: 1 to 1: 2. To obtain the fat bloom inhibitor of the present invention,
The constituent fatty acids may be adjusted by using sucrose fatty acid esters produced by appropriately mixing fatty acid raw materials, or by mixing several suitable sucrose fatty acid esters.

The amount of the fat bloom inhibitor to be used is generally 0.1 to 5% by weight, preferably 0.3 to 2% by weight, based on the raw material blend of chocolate. If the amount is low, it is difficult to exert the effect of prevention, and even if the amount is excessively used, the effect level off and the effect accompanying the increase in the amount used cannot be expected.

When a fat bloom inhibitor is used, a predetermined amount of the inhibitor may be mixed in advance with a raw material fat such as chocolate. If the mixing of the inhibitor is sufficient, it may be added at any stage of the production process before the addition of seeds for chocolate production, or after the addition of seeds if necessary. The sucrose fatty acid ester as another usual emulsifier may be used at the same time. Chocolate produced by the seeding method using the anti-fat bloom agent of the present invention may be a conventional chocolate production method, and cocoa or cocoa mass and sugar, fats and oils, skim milk powder, full-fat milk powder and other main components After rolling and conching as usual,
A chocolate dough is prepared by adding and dispersing a seed, and after flowing on a template, it is cooled to produce chocolate.

[0018]

The present invention will be described below in more detail with reference to examples and comparative examples. In the following, “%” represents “% by weight”.

Example 1-7 and Comparative Example 1-3 100 g of sweet chocolate dough (total fat content: 40%) having the raw material composition shown in Table 1 below was placed in a stainless steel beaker, and a predetermined amount shown in Table 2 below was added thereto. Was added and dissolved at 60 ° C. uniformly and well. This was set in a water bath at the seed addition temperature, and cooled to 32 ° C. with propeller stirring at 400 rpm. Next, as a chocolate seed shown in Table 1, 1, 3
-Distearoyl-2-oleoylglycerin (SO
S) The powder was added and stirred for 10 minutes.

Next, the dough was poured into a mold (19 × 56 × 8 mm), defoamed and cooled at 10 ° C. for 40 minutes. After the molded chocolate is aged at 20 ° C for one week,
A bloom test was performed. Bloom test, aged chocolate at 32 ℃ 12 hours, 20 ℃
For 12 hours as one cycle, and the condition of the chocolate over time was visually observed, and the number of cycles at which bloom occurred was measured.
Bloom evaluated the condition where the surface of the chocolate was white and dusted. Table 2 shows the results.

Examples 8-9 and Comparative Examples 4-7 Dark chocolate having a fat and oil content of 40% was treated in the same manner as in Example 1 except that the added fat bloom inhibitor used in the following Table 3 was used. Was manufactured and a bloom test of chocolate was performed. The degree of deformation of the chocolate during the bloom test was visually evaluated by the degree of deformation from-(no deformation) to +5 (flow without maintaining the original shape). The results are shown in Table 3.

[0022]

According to the method for producing chocolate of the present invention, it is possible to remarkably prevent the occurrence of fat bloom in chocolate produced by the seeding method, which greatly contributes to the stability of chocolate quality.

[0023]

[Table 1]

[0024]

[Table 2]

[0025]

[Table 3]

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-2-249452 (JP, A) JP-A-63-240745 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23G 1/00-9/30

Claims (1)

(57) [Claims] 1. A method of adding and mixing finely ground chocolate powder, cocoa butter powder, or fat or oil powder having a triglyceride composition similar to that of cocoa butter as a seed to a dissolved chocolate composition. A method for producing chocolate, comprising using a fat bloom inhibitor containing, as an active ingredient, a sucrose fatty acid ester containing both three kinds of fatty acids, palmitic acid, stearic acid and oleic acid as constituent fatty acids. Ding method A method of producing chocolate.