JP3444205B2 - How to make chocolate - 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 chocolates, and more particularly to a method for producing chocolates containing tempering type fats and oils and laurin type fats and oils.

[0002]

As is well known, chocolates are produced from cacao mass, cocoa butter, sugar, milk powder and the like. Cocoa butter consists primarily of POST, StOSt, and POP triglycerides and is present in about 32% in a typical chocolate eaten as a confectionery. In addition, other fats and oils (hard butter) are often used in place of some or all of cocoa butter for the purpose of saving the production cost of chocolates and improving the physical properties.

The hard butter used in place of cocoa butter is roughly classified into a tempering type and a non-tempering type. Tempering type hard butter is shea butter,
It is obtained from monkey fat, illipe fat, palm oil, etc. or their fractionated oils, and its main triglyceride composition is composed of 2-unsaturated, 1.3-disaturated triglyceride (SUS), which is the same as cocoa butter, and its saturated The main acids are palmitic acid (P) and stearic acid (St). In recent years, the technology of obtaining hard butter rich in SUS by utilizing the technology of transesterification by an enzyme has also become popular. This type of hard butter is very similar to cocoa butter in its structure, so there is no problem such as blooming or deterioration of heat resistance when used in combination with cocoa butter, but it can be used alone by itself. The tempering process is necessary in the manufacturing process.

On the other hand, the non-tempering type hard butter is
The trans acid type and lauric acid type are typical. The trans-acid type hard butter is obtained by isomerizing and hardening a fractionated soft part such as palm oil or a liquid oil such as soybean oil, and is composed of triglyceride containing a relatively large amount of trans acid in its constituent fatty acids. These non-tempering hard butters do not have a remarkable crystal polymorphism phenomenon, so there is an advantage that a tempering treatment is not necessary in the production of the chocolates,
It is generally recognized that cocoa butter can only be used in very limited proportions (see, for example, JP-A-60-
No. 221035), non-tempering hard butter that can contain a large amount of cocoa butter is desired from the viewpoint of improving the flavor of chocolate. In particular, lauric acid type hard butter has a characteristic of cocoa butter that it has a cool sensation and dissolves very sharply, but its compatibility with cocoa butter is low (generally about 5% or less in fat and oil). , The cacao mass cannot be added, so the weak chocolate flavor is a drawback.

Using laurin type oil and fat and cocoa butter together,
It is known that blooming occurs over time when manufactured without performing tempering treatment. To improve the bloom resistance of lauric hard butter, an emulsifier is blended (Japanese Patent Publication No. 7-83679 and Japanese Patent Publication No. 7379).
-40880, Japanese Examined Patent Publication No. 2-58903, JP-A-8-
No. 56572, JP-A No. 7-247496), improvements have been proposed, but cocoa butter has not yet been added at a high content (for example, 10% or more in oil).

On the other hand, a method has been proposed in which tempering-type chocolate is partially mixed with lauric oil and fat and subjected to tempering treatment to obtain chocolate having a good melting in the mouth. In this case, it is possible to add a high amount of cacao mass, like the tempering chocolate,
In order to carry out production by a normal tempering method (auto tempering device), it may be limited to lauric low melting point components (Japanese Patent Publication No. 5-10054, JP-A-8-89172).
No.), it is necessary to use a special seeding agent (Japanese Patent Laid-Open No. Hei 8)
-89173) and the like.

[0007] Further, the present chocolates are used as a confectionery for solid chocolates, such as plate chocolates and granular chocolates, in which the flavor and physical texture of the chocolates themselves can be enjoyed, and also as a raw material for confectionery used in combination with other foods. More specifically, it is used as a coating material for baked confectionery, a filling material, etc., but in recent years, the latter usage has become the main force in the Japanese market. In recent years, even in the case of solid chocolate simple snacks, products with a lower melting point and sharper melting properties (such as winter limited chocolates and frozen chocolates)
Is appearing in the market, and there is a demand for something that has a cooler feeling and melts better in the mouth, but when using lauric fats and oils, there are the above-mentioned problems, and there is a demand for a method that is more problem-free in manufacturing. .

[0008]

DISCLOSURE OF THE INVENTION The present invention is intended to provide chocolates which have a cooler feeling and melt sharply, and in particular, tempering type oils and fats such as cocoa butter which have been difficult in the past. The present invention is directed to the production of chocolate containing laurin-based fats and oils by a usual apparatus (auto tempering, etc.).

[0009]

The inventors of the present invention have made diligent efforts to achieve the above-mentioned objects, and as a result, tempering-type chocolate was subjected to a tempering treatment by a usual method, and then a tempering-type stable crystal was obtained. The inventors have found that by mixing lauric oil and fat in a temperature range where they are not dissolved, it is possible to produce chocolates having a very strong cooling sensation and having a sharp melting in the mouth with an ordinary device, and completed the present invention.

That is, according to the present invention, in the production of a chocolate containing a tempering type fat and oil and a lauric type fat and oil, after the tempering type chocolate is subjected to a tempering treatment, the laurin type fat is not dissolved in a temperature range in which stable crystals of the tempering type fat and oil are not dissolved. This is a method for producing chocolates by mixing fats and oils.

Examples of the chocolates in the present invention include milk chocolate, black chocolate, white chocolate and the like from the aspect of blending, and solid chocolate, center cream, filling cream, coating chocolate and the like from the aspect of use.

Examples of the tempering type oil and fat in the present invention include cocoa butter and tempering type hard butter. The tempering type hard butter can be obtained from shea butter, ilippe butter, monkey butter, palm oil or the like or a fractionated oil thereof, but in recent years, it can also be obtained from liquid oil or the like by utilizing the transesterification technique with an enzyme.

Examples of the lauric oil and fat in the present invention include coconut oil, palm kernel oil, babassu oil and the like, and fractionated oils and hydrogenated oils of these oils and fats. Particularly, when sharp melting properties are required, palm kernel The stearin fraction of oil or palm kernel stearin and coconut oil or palm kernel oil are preferred. Further, the lauric oil and fat can be mixed in the form of a molten chocolate dough containing the lauric oil and fat.
The ratio of tempering type oils and fats to lauric oils and fats is
95: 5 to 5:95, preferably 20:80 to 60: 4
It is 0.

The tempering chocolate of the present invention may be tempered by a known method, such as a method using an automatic tempering device or the like, or a tempering method using SUS type stable crystals (Japanese Patent Laid-Open Nos. 63-240745 and 6-74545).
4-60330) and the like.

In the present invention, the tempered chocolate and the lauric oil and fat should be mixed in a temperature range in which the stable crystals of SUS type triglyceride in the tempered chocolate are not dissolved. Specifically, cocoa butter is used. In the case of chocolate containing as a main component, the temperature needs to be 32 ° C or lower, and is preferably 28 ° C or lower.
The mixing method may be a known method, and examples thereof include a batch method using a mixer and the like, and continuous production using an in-line mixer and the like.

[0016] As described above, the chocolates obtained by the present invention are lauric chocolates which do not deteriorate in quality even when cocoa butter is added in a high amount, and cannot be obtained by conventional chocolates.

[0017]

EXAMPLES The present invention will be described more clearly below by showing examples and comparative examples, but these are examples and the spirit of the present invention is not limited to these examples. still,
All percentages and parts shown below are on a weight basis.

Formula 1 milk chocolate and coconut oil (iodine value 8.5, rising melting point 22.5 ° C.) and Formula 2 black chocolate and palm kernel stearin (iodine value 7.
Laurine-based chocolate was trial-produced under the following conditions by using 0, the melting point of 32.0 ° C.).

[0019]

[Table 1] Blend 1: Milk chocolate blend −−−−−−−−−−−− 20% cocoa mass Whole milk powder 15 Sugar 45 Cocoa butter 20 Lecithin 0.4 −−−−−−−−−−−−

[0020]

[Table 2] Blend 2: Black chocolate −−−−−−−−−−−− 42% of cacao mass Sugar 45 Cocoa butter 3 Melano SS400 10 Lecithin 0.4 −−−−−−−−−−−−

Example 1 After completely dissolving the milk chocolate shown in Table 1, the lowest temperature was 26.0 ° C. and the reheat temperature was
Perform tempering at 28.0 ℃ and heat 70 parts of this tempered chocolate to 28 ℃.
After mixing 30 parts of coconut oil kept at ℃, it was poured into a mold and cooled (5 ℃, 30 minutes) according to the standard method. It released without problems and bloomed even after 1 month (20 ℃) storage. As a result, a laurin-based chocolate that melts well in the mouth was obtained.

Example 2 After completely dissolving the black chocolates in Table 2, tempering was carried out at a lowest point temperature of 28.0 ° C and a reheat temperature of 30.0 ° C, and 50 parts of the tempered chocolate was heated to 28 ° C. Keep it warm, also 3
After mixing 50 parts of palm kernel stearin kept at 0 ° C, it was poured into a mold and cooled (5 ° C, 30 minutes) according to a standard method, and it was released from the mold without any problem and stored for 1 month (20 ° C). Laurine-based chocolate with a good melting in the mouth without bloom was obtained.

[Comparative Example 1] After completely melting the milk chocolate shown in Table 1, the lowest temperature was 26.0 ° C and the reheating temperature was 26.0 ° C.
Tempering is carried out at 28.0 ° C, 70 parts of the tempered chocolate is kept at 36 ° C, 30 parts of coconut oil kept at 36 ° C is mixed, and then poured into a mold and cooled (5 ° C, 30 Min), but did not release. Further, a cup filled with a cup by the same method and cooled had a violent bloom after one week (20 ° C.).

[Comparative Example 2] 70 parts of milk chocolate shown in Table 1 and 30 parts of coconut oil were mixed, and then the mixture was poured into a mold and cooled (5 ° C, 30 minutes) without tempering at 40 ° C. I didn't release it. Also, after filling the cup in the same manner and cooling it, one week later (20 ° C)
There was a violent bloom.

Comparative Example 3 After mixing 50 parts of black chocolate and 50 parts of palm kernel stearin shown in Table 2,
Attempts were made to carry out tempering by the standard method, but stable cocoa butter crystal precipitation was not obtained even if the tempering temperature was lowered, and the mold release property and bloom resistance were poor.

[0026]

[Table 3] Example 1 and Comparative Examples 1-3 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− −                 Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example Three −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− − Chocolate mix 1 mix 2 mix 1 mix 1 mix 1 Tempering Implemented Implemented Not implemented After mixing Actual Out Laurin oil and palm oil palm palm kernel palm oil palm kernel palm Nuclear                             Stearin stearin steari The Holding temperature (℃) 28 ℃ 30 ℃ 36 ℃ 40 ℃ Mixing temperature (℃) 28 ℃ 30 ℃ 36 ℃ 40 ℃ Good mold release Good Good Bad Bad Good Bloom resistance Good Good Bad Bad Bad Good −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− −

As can be seen from the above results, after tempering type tempering chocolate containing cocoa butter is mixed with lauric fat and oil in a temperature range in which stable crystals of tempering type fat and oil are not dissolved,
It was confirmed that even if a high amount of cocoa butter was added, a chocolate with a very good melting property that did not cause quality deterioration (bloom, etc.) could be obtained.

[0028]

[Effects] As described above, according to the present invention, it is possible to obtain a chocolate having a sharp mellow feeling, which does not cause deterioration of quality such as bloom even when a high amount of cocoa butter and cocoa butter is added, and which has a very cool feeling. What has been made possible, the present invention makes a great contribution to the new chocolate market.

─────────────────────────────────────────────────── --Continued from the front page (56) Reference JP-A-8-89173 (JP, A) JP-A-63-202340 (JP, A) JP-A-8-89172 (JP, A) JP-A-9- 19266 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23G 1/00-9/30

Claims (3)

(57) [Claims] 1. In the production of chocolates containing tempering-type fats and oils and laurin-type fats and oils, laurin-type fats and oils are mixed in a temperature range where stable crystals of tempering-type fats and oils are not dissolved after the tempering-type chocolate is tempered. Manufacturing method of chocolates. 2. The method for producing chocolate according to claim 2, wherein the tempering oil and fat is cocoa butter. 3. The method for producing chocolate according to claim 2, wherein the ratio of the tempering type oil and fat to the lauric oil and fat is 95: 5 to 5:95.