JP3391246B2 - Oil-in-water emulsion containing chocolate component and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water emulsion containing a chocolate component and a method for producing the same, and more specifically, the fats and oils in the total fats and oils have a specific composition and have good emulsion stability and workability, and after whipped. Relates to a chocolate component-containing oil-in-water emulsion (also referred to as "ganache") having stable physical properties, excellent chocolate flavor and melting in the mouth, and foamability, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, a chocolate-containing whipped cream used for decoration of bread, confectionery, cakes, etc. is called ganache, and usually whipped cream is added with chocolate finely chopped and heated and melted. Manufactured.

However, the production of such a ganache requires a high degree of skill because the state greatly changes depending on the mixing ratio of chocolate, the temperature, and the degree of mixing.

Therefore, in recent years, a technique for manufacturing aseptic ganache prepared by mixing chocolate in advance has been proposed,
Mass production of ganache began (Japanese Patent Laid-Open No. 58-1
29944, JP 59-28447, JP 60-58052
Issue).

However, since ganache contains chocolate, it tends to have a high viscosity and tends to cause bloating (plastic state). Many hardened fats and oils other than fats and oils were used, and as a result, many of them had a bad mouthfeel and melt in the mouth.

If a large amount of lauric oil and fat having a sharp SFC (solid fat content index curve) of oil and fat is blended in order to improve the texture and the melting in the mouth after whipped, the amount of air bubbles becomes large at the time of whipped and it becomes fluffy and firm. Become something without
The chocolate flavor tends to become weak.

Cocoa butter, which is a fat and oil of chocolate, contains a very large amount of SUS type triglyceride which is a 2-unsaturated-1,3-disaturated triglyceride.
FC is very sharp. Therefore, the melting of chocolate itself is very sharp, which is a characteristic of chocolate.

On the other hand, the fact that the foamable emulsion melts in the mouth after whipping is very important for its quality. However, when SUS type triglyceride is used in order to improve the melting of the foamable emulsion in the mouth, in general, emulsion breakage is likely to occur and botching is likely to occur. In addition, in ganache containing a large amount of chocolate components, in particular, since the viscosity becomes high and bloating is very likely to occur, S
It has been said that the use of US type triglyceride is unsuitable as a fat and oil raw material for creams containing chocolate components.

Therefore, a low-oil cream having a good taste and melting in the mouth, which is a chocolate-free system and uses a cream fat containing 25% or more of SUS type triglyceride and 5-60% of lauric fat in fat and oil, is proposed. However, it was thought that adding chocolate to such a cream would increase the viscosity and would easily cause bloating, which was not attempted.

[0010]

DISCLOSURE OF THE INVENTION The present invention has a good taste and texture after whipped, and good melting in the mouth, but does not cause an increase in viscosity or bloating, and has excellent foaming stability.
An oil-in-water emulsion containing a chocolate component, which has good workability.

[0011]

Therefore, as a result of intensive studies by the present inventors, the above-mentioned drawbacks can be solved by defining the amount of SUS type triglyceride used in all fats and oils, including cocoa butter derived from chocolate ingredients. I got the knowledge that I can overcome it. And, from these results, although the flavor and texture after whipped, melt in the mouth is good, the increase in viscosity and bloating do not occur, also excellent foaming stability, good workability, We succeeded in obtaining an oil-in-water emulsion containing chocolate ingredients.

That is, the present invention relates to cocoa butter,
Palm oil, illipe fat, shea fat, hardening of them or
30 SUS type triglycerides derived from a fractionated oil and fat to 7
Oils and fats containing 0% by weight and having an SFC of 50% or more at 10 ° C and 20% or more at 20 ° C (mainly composed of lauric oils and fats)
The oil-in-water emulsion containing the chocolate component and the fat component in the emulsion is cocoa bar.
Tar, palm oil, illipe fat, shea fat, and their hardening
3 SUS type triglycerides derived from a fractionated oil and fat is properly
0 to 70% by weight, and SFC to satisfy the requirement that SFC is 50% or more at 10 ° C and 20% or more at 20 ° C.
Using fats and oils rich in US type triglyceride, these are mixed and emulsified with a chocolate component and an aqueous component,
Then, it is a method for producing a chocolate component-containing oil-in-water emulsion, which comprises sterilizing and cooling.

Examples of fats and oils rich in SUS type triglyceride include cocoa butter, palm oil, illipe fat, shea fat,
Examples thereof include hardened or fractionated fats and oils thereof, or transesterified oils obtained by introducing saturated fatty acids into the 1,3 positions of fats and oils rich in unsaturated fatty acids at the 2nd position. The SUS type triglyceride is a 2-unsaturated 1,3-disaturated triglyceride, and the fatty acid residue has 8 to 22 carbon atoms (may contain a small amount of a short chain fatty acid). Examples of the unsaturated fatty acid at the 2-position include oleic acid, linoleic acid and linolenic acid.

Cocoa flutter contained in all fats and oils in an emulsion prepared by mixing the above fats and oils with chocolate ingredients.
-, Palm oil, illipe fat, shea fat, and their hardening
The SUS type triglyceride derived from the oil or fat separated from the oil or fat is 30 to 70% by weight, preferably 30 to 6% by weight based on the total oil and fat.
8% by weight. If the SUS type triglyceride is less than 30 % by weight, the whipping time is very long, the amount of bubbles tends to increase, and melting in the mouth tends to deteriorate. It should be noted that when the amount of bubbles increases, the mouth feel becomes softer, but on the other hand, the mouth melts unintentionally and the mouth feels like fluffy, and the mouth feels like chewing paper. On the other hand, when the SUS type triglyceride exceeds 70% by weight, emulsion breakage occurs and it becomes easy to get hot.

The above SUS type triglyceride and SFC
Other fats and oils may be contained in the fats and oils rich in SUS type triglyceride within the range satisfying the requirement of. Such oils and fats raw materials include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, sesame oil, palm oil, shea butter, palm oil, palm kernel oil, etc. The vegetable oils and fats and the animal oils and fats such as milk fat, beef tallow, lard, fish oil and the like can be exemplified, and the above oils and fats can be used as they are, or the processed oils and fats which have been hardened, fractionated, transesterified, etc.

Examples of the chocolate component used in the present invention include cocoa butter, cacao mass, cocoa powder, sweet chocolate, milk chocolate and the like, and one or more of these may be contained in an amount of 3 to 40% by weight. use. If it is less than 3% by weight, the flavor of the chocolate is weak, and if it is more than 40% by weight, the viscosity becomes high and the foamability is lowered, which is not preferable.

To produce the oil-in-water emulsion of the present invention,
The oil phase, the water phase, and the chocolate component are mixed in the presence of an emulsifier, preliminarily emulsified by a homomixer at 65 to 75 ° C. for 15 to 30 minutes, and then homogenized under conditions of 0 to 150 kg / cm ² . To do. Then ultra-high temperature instant sterilization treatment (UHT
After the treatment), the mixture is homogenized again under the condition of 0 to 150 kg / cm ² , cooled, and then aged for about 24 hours. However, the homogenization may be either before or after the sterilization treatment, or may be a two-stage homogenization treatment in which both are combined.

Examples of the emulsifier include lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester and the like. Among them, lipophilic ones and hydrophilic ones are appropriately used. It is preferably used in combination. The amount added is 0.0 for all components.
5 to 2.0% by weight is suitable for combined use, and
If it is less than wt%, it is difficult to obtain the effect as an emulsifier.
If it is 0% by weight or more, it tends to be hot and the flavor tends to deteriorate.

The non-fat milk solid content is used in an amount of 1 to 15% by weight, preferably 2 to 10% by weight, based on all components for imparting a milky taste to the oil-in-water emulsion and stabilizing the emulsion. it can. Examples of these non-fat milk solids include skim milk powder, whole milk powder milk, fresh cream, sweetened condensed milk, and the like, and skim milk powder or whole milk powder may be Maillard treatment of these milk powders.

In the present invention, it is preferable to use various salts, and it is desirable to use hexametaphosphate, dibasic phosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc., alone or in combination of two or more. .

Various sugars may be used in the present invention, and as the sugars, sucrose, fructose, glucose, lactose,
Examples thereof include maltose, invert sugar, sugar alcohols such as sorbitol, and liquid sugars such as corn syrup and starch syrup, and one or more of these may be used. In addition, gelatin, starch, modified starch, carrageenan, pectin, gums (locust bean gum, xanthan gum, guar gum, karaya gum, tragacanth gum, gum arabic) and the like can be appropriately used as a stabilizer.

Further, in the present invention, a chocolate component treated with an enzyme in an aqueous phase can be used in order to suppress an increase in viscosity. Amylase,
In particular, α-amylase is effective, and examples thereof include Krystase L1, Krystase T5, Kokugen T, and the like (all are trade names, manufactured by Daiwa Kasei Co., Ltd.) and the like. Addition of 1.0% by weight is effective. The applicant of the present invention has already proposed a method for enzymatically treating the chocolate component (Japanese Patent Laid-Open No. 60-58052).

The chocolate component-containing oil-in-water emulsion of the present invention has excellent shape-retaining properties and artificial flower properties, and can be used for all Western confectioneries such as bread, confectionery and cakes. Further, an increase in viscosity and generation of bloating are suppressed, and a whipped cream with a chocolate flavor having a good flavor and melting in the mouth is obtained.

[0024]

The following examples illustrate the effects of the present invention, but the spirit of the present invention is not limited by the following examples. It goes without saying that the order of addition of the additives or the order of emulsification such as adding the oil phase to the water phase or adding the water phase to the oil phase is not particularly limited by the following examples. The parts and% of the blended amount are based on weight.

According to the formulation shown in each example, chocolates (for example, chocolate components having a high fat content such as chocolate) and lipophilic emulsifiers are added to fats to form an oil phase, and milk solids, sugars and chocolates are added to water. (Eg chocolate ingredients with low fat content such as cocoa),
A salt and a hydrophilic emulsifier are added to form an aqueous phase, which is mixed, and an enzyme is added. While stirring with a high-speed mixer, pre-emulsify at 70 ° C for 30 minutes, sterilize by ultra-high temperature heating at 149 ° C for several seconds (UHT treatment), and then 30 kg / cm ²
Was homogenized, cooled, and then aged for about 24 hours.

The results were evaluated by the following method. (1) Whipping time: The time required to whip 5 kg of cream using a Can Tho mixer to reach the optimum foaming state. (2) Overrun: [(constant volume of cream weight)-
(Cream weight after foaming a certain volume) / (Cream weight after foaming a certain volume) × 100 (3) Shape retention: The appearance of the artificial whipped cream left at 15 ° C. for 24 hours beauty. (4) Bote: The cream to be whipped was incubated at 20 ° C. for 2 hours, and then the mixture was stirred for 5 minutes (180 rpm), and then it was confirmed whether or not bloating had occurred. (5) Storability: The state when the cream was stored at 5 ° C for 7 days.

[0027] Example 1                             Composition (part)         ─────────────────────────           Fat * 20.0           Sweet chocolate           (Cocoa butter 28%) 10.0           Lecithin 0.3           Water 50.2           Whole milk powder 7.0           Sucrose 10.0           cocoa powder           (11% for cocoa butter) 2.0           Sucrose fatty acid ester (HLB5) 0.2           Alkali metal salt of phosphoric acid 0.2           Crystase L1 0.1   ────────────────────────────────     *: 16 parts of palm mid-melting point (melting point 34 ° C)         ・ Mixed oil and fat with 4 parts of hardened palm kernel oil (melting point 34 ° C)     ○ Of all the fats and oils in the composition         ・ SUS type triglyceride content 65.4%         ・ SFC 10 ℃ 83%                       20 ° C 44%   ────────────────────────────────

Experimental results ──────────────────── Whipping time 12 minutes 34 seconds Overrun 92% Good flavor Melts in the mouth very good Good shape retention No bloating Shelf life No thickening observed

[0029] Example 2                             Composition (part)         ─────────────────────────           Fat * 20.0           Sweet chocolate           (Cocoa butter 28%) 10.0           Lecithin 0.3           Water 50.2           Whole milk powder 7.0           Sucrose 10.0           cocoa powder           (11% for cocoa butter) 2.0           Sucrose fatty acid ester (HLB5) 0.2           Alkali metal salt of phosphoric acid 0.2           Crystase L1 0.1   ────────────────────────────────     *: 11 parts of middle melting point of palm (melting point 34 ° C)         ・ Hardened palm oil (melting point 34 ° C) 4 parts         ・ 3 parts soybean oil and 2 parts palm soft oil           Mixed hardened oil with (melting point 31 ° C) Mixed fat with 5 parts     ○ Of all the fats and oils in the composition       ・ SUS type triglyceride content 45.0%       ・ SFC 10 ℃ 78%                       20 ° C 29%   ────────────────────────────────

Experimental results ──────────────────── Whipping time 13 minutes 11 seconds Overrun 100% Good flavor Melts in the mouth very good Good shape retention No bloating Shelf life No thickening observed

[0031] Example 3                             Composition (part)         ─────────────────────────           Fat * 20.0           Sweet chocolate           (Cocoa butter 28%) 10.0           Lecithin 0.3           Water 50.2           Whole milk powder 7.0           Sucrose 10.0           cocoa powder           (11% for cocoa butter) 2.0           Sucrose fatty acid ester (HLB5) 0.2           Alkali metal salt of phosphoric acid 0.2           Crystase L1 0.1   ────────────────────────────────     *: 15 parts of middle melting point of palm (melting point 34 ° C)         ・ 3 parts soybean oil and 2 parts palm soft oil           Mixed hardened oil with (melting point 31 ° C) Mixed fat with 5 parts     ○ Of all the fats and oils in the composition       ・ SUS type triglyceride content 61.6%       ・ SFC 10 ℃ 80%                       20 ° C 31%   ────────────────────────────────

Experimental results ──────────────────── Whipping time 13 minutes 00 seconds Overrun 95% Good flavor Melts in the mouth very good Good shape retention No bloating Shelf life No thickening observed

[0033] Comparative Example 1                             Composition (part)         ─────────────────────────           Fat * 20.0           Sweet chocolate           (Cocoa butter 28%) 10.0           Lecithin 0.3           Water 50.2           Whole milk powder 7.0           Sucrose 10.0           cocoa powder           (11% for cocoa butter) 2.0           Sucrose fatty acid ester (HLB5) 0.2           Alkali metal salt of phosphoric acid 0.2           Crystase L1 0.1   ────────────────────────────────     *: Palm middle melting point (melting point 34 ° C) 20 parts     ○ Of all the fats and oils in the composition       ・ SUS type triglyceride content 73.0%       ・ SFC 10 ℃ 82%                       20 ° C 53%   ────────────────────────────────

Experimental results ──────────────────── Whipping time 7 minutes 45 seconds Overrun 70% Good flavor Melts in the mouth very good Good shape retention There is botching Storability remarkably thickened

[0035] Comparative example 2                             Composition (part)         ─────────────────────────           Fat * 20.0           Sweet chocolate           (Cocoa butter 28%) 10.0           Lecithin 0.3           Water 50.2           Whole milk powder 7.0           Sucrose 10.0           cocoa powder           (11% for cocoa butter) 2.0           Sucrose fatty acid ester (HLB5) 0.2           Alkali metal salt of phosphoric acid 0.2           Crystase L1 0.1   ────────────────────────────────     *: 11 parts soybean oil and 9 parts palm soft oil           20 parts of mixed hydrogenated oil (melting point 31 ° C)     ○ Of all the fats and oils in the composition       ・ SUS type triglyceride content 12.4%       ・ SFC 10 ℃ 58%                       20 ° C 25%   ────────────────────────────────

Experimental result ──────────────────── Whipping time 18 minutes 11 seconds Overrun 105% Good flavor Bad melting Poor shape retention No bloating Shelf life No thickening observed

[0037] Comparative Example 3                             Composition (part)       ──────────────────────────           Fat * 20.0           Sweet chocolate           (Cocoa butter 28%) 10.0           Lecithin 0.3           Water 50.2           Whole milk powder 7.0           Sucrose 10.0           cocoa powder           (11% for cocoa butter) 2.0           Sucrose fatty acid ester (HLB5) 0.2           Alkali metal salt of phosphoric acid 0.2           Crystase L1 0.1   ────────────────────────────────     *: 20 parts of hardened palm kernel oil (melting point 34 ° C)     ○ Of all the fats and oils in the composition       ・ SUS type triglyceride content 12.4%       ・ SFC 10 ℃ 89%                       20 ° C 60%   ────────────────────────────────

Experimental result ──────────────────── Whipping time 18 minutes 28 seconds Overrun 140% Flavor light Melting in the mouth Poor shape retention There is botching Shelf life No thickening observed

[0039] Comparative Example 4                             Composition (part)       ──────────────────────────           Oil and fat * 25.0           Sweet chocolate           (28% for cocoa butter) 2.0           Lecithin 0.3           Water 51.2           Whole milk powder 7.0           Sucrose 14.0           Sucrose fatty acid ester (HLB5) 0.2           Alkali metal salt of phosphoric acid 0.2           Crystase L1 0.1   ────────────────────────────────     *: Palm middle melting point (melting point 34 ° C) 20 parts         ・ Mixed oil and fat with 5 parts of hardened palm kernel oil (melting point 34 ° C)     ○ Of all the fats and oils in the composition       ・ SUS type triglyceride content 60.0%       ・ SFC 10 ℃ 85%                       20 ° C 50%   ────────────────────────────────

Experimental results ──────────────────── Whipping time 15:00 Overrun 100% Flavor light Melts in the mouth very good Good shape retention No bloating Shelf life No thickening observed

[0041]

As more, according to the present invention, co-of the total fat in accordance with the present invention
Coa butter, palm oil, illipe fat, shea butter, and their
By defining the amount of SUS type triglyceride derived from hardened or fractionated oils and fats, it does not cause viscosity rise or bloating, although it melts in the mouth after whipped and has a good flavor, and has good foaming stability. It has become possible to obtain an oil-in-water emulsion containing a chocolate component which is excellent in workability and has good workability.

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Claims (4)

(57) [Claims] 1. Cocoa butter, palm oil, iri in all fats and oils
Derived from oils such as pepper oil, shea oil, and their hardened or fractionated oils and fats
Comprises SUS-type triglycerides 30-70 wt%,
An oil- in- water emulsion containing, as an oil and fat component, an oil and fat having an SFC of 50% or more at 10 ° C and 20% or more at 20 ° C (excluding those mainly composed of lauric oil and fat ) . 2. The emulsion according to claim 1, wherein the amylase-treated chocolate component is contained in an amount of 3 to 40% by weight based on the total weight of the emulsion. 3. The oil and fat component in the emulsion is cocoa butter and par.
Oil, illipe fat, shea fat, hardening or separation of them
A fat and oil containing 30 to 70% by weight of SUS type triglyceride and rich in SUS type triglyceride so as to satisfy the requirement that SFC is 50% or more at 10 ° C. and 20% or more at 20 ° C. A method for producing an oil-in-water emulsion containing a chocolate component, which comprises emulsifying and mixing an ingredient and an aqueous ingredient, followed by sterilization and cooling. 4. The production method according to claim 3, wherein the homogenization treatment is carried out before or after sterilization.