JP4311602B2 - Hydrous chocolate composition - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a water-containing chocolate composition having a high heat-resistant shape retention property, preventing separation of fats and oils, and having a mouthfeel and good texture by containing a cellulose composite composed of microcrystalline cellulose and a hydrophilic polymer. It is.
[0002]
[Prior art]
Water-containing chocolate is manufactured by blending milk ingredients such as fresh cream and other water-containing ingredients such as fruit juices into chocolate dough, but the product has a low melting point, so it becomes easy to melt and the temperature during transportation and storage needs to be kept low There is. Moreover, since a viscosity falls by mixing a water-containing component with chocolate dough, it becomes difficult to shape | mold. Alternatively, when the water content is increased, the oil and fat may be separated during production, and the surface may become whitish after molding, or the quality may be deteriorated such that the mouth melts poorly or becomes rough.
[0003]
On the other hand, a composite of cellulose and a hydrophilic substance is disclosed in JP-A-6-335365 and describes that it can be applied to chocolate. Japanese Patent Application Laid-Open No. 10-28530 describes improvement in workability in chocolate production by blending microcrystalline cellulose. Japanese Patent Publication No. 7-507692 discloses that microcrystalline cellulose is applied to chocolate. However, in any case, there is no description about applying the cellulose composite to the water-containing chocolate.
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide a water-containing chocolate composition having high heat-resistant shape retention, preventing separation of fats and oils, and having a mouthfeel-good texture.
[0005]
[Means for Solving the Problems]
As a result of intensive studies, the present inventors have found that the above problem can be solved by blending a cellulose composite composed of microcrystalline cellulose, xanthan gum and hydrolyzed starch into water-containing chocolate. That is, the present invention is as follows.
1) Microcrystalline cellulose and xanthan gum and water content 5 to 20 wt% of water-containing chocolate composition characterized by blending a cellulose composite consisting of a hydrolyzed starch.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail. Cellulose composites composed of microcrystalline cellulose, xanthan gum and hydrolyzed starch used in the present invention are, for example, acid hydrolysis and alkali oxidation of natural cellulosic materials such as wood pulp, refined linters, grain or fruit-derived plant fibers. It is prepared by uniformly mixing fine cellulose , xanthan gum and hydrolyzed starch obtained by decomposition, hydrolysis with supercritical water, etc., to obtain a homogeneous slurry, which is dried or pulverized as necessary.
[0007]
For example, specifically, water that is obtained by grinding, kneading, and drying microcrystalline cellulose, a hydrophilic polymer, and a disintegrant having a specific mixing ratio described in JP-B-62-43661 in the presence of water. Dispersible cellulose composites, cellulose composites described in JP-A No. 6-335365, and cellulose composites having an average particle size of 8 μm are exemplified.
[0008]
When the cellulose composite used in the present invention is mechanically stirred in water, the average particle size represented by 50% of the integrated volume is preferably 20 μm or less, more preferably 10 μm or less, and still more preferably from the viewpoint of texture. It is desirable to be dispersed in cellulose particles of 5 μm or less to form a stable suspension. The blending amount of the cellulose composite is appropriately determined depending on the moisture ratio of the water-containing chocolate, but is preferably 0.1 wt% or more from the viewpoint of heat-resistant shape retention, and preferably 2.0 wt% or less from the viewpoint of meltability. More preferably, it is 0.3-1.8 wt%.
[0009]
The compounding ratio of the microcrystalline cellulose and the hydrophilic polymer in the cellulose composite used in the present invention is preferably 3/2 to 19/1. The hydrophilic polymer helps the dried complex to disperse rapidly and acts as a protective colloid for microcrystalline cellulose to prevent its aggregation and sedimentation.
[0010]
Specifically, gum arabic, arabinogalactan, alginic acid and salts thereof, curdlan, gati gum, carrageenan, caraya gum, sodium carboxymethylcellulose, agar, xanthan gum, guar gum, enzymatically degraded guar gum, quince seed gum, gellan gum, gelatin, tamarind gum , Resistant digestive dextrin, tragacanth gum, farcelan, pullulan, pectin, locust bean gum and the like, and it is preferable to use one or more of these. Of these hydrophilic polymers, sodium carboxymethyl cellulose and xanthan gum are more preferable, and xanthan gum is more preferable.
[0011]
The sodium carboxymethyl cellulose is not particularly limited as long as it is generally used, but preferably the degree of substitution of the carboxymethyl group is 0.5 to 1.0, the degree of polymerization is 200 to 1000, and the viscosity of the 1 wt% aqueous solution is 5 ~ 1000 mPa · s. Xanthan gum has a main chain with a molecular structure equivalent to cellulose, in which glucose residues are linearly linked by β-1,4-glucoside bonds, and α-D-mannose, β-D-glucuronic acid, β Those having a structure in which -D-mannose-bound trisaccharide is bonded as every side chain glucose residue as the side chain are preferred. The trisaccharide preferably has an acetyl group and a pyruvate group bonded, and preferably has a number average molecular weight of about 1,000,000 or more.
[0012]
The disintegrant as referred to in the present invention is formulated to promote the dispersion of microcrystalline cellulose when dispersed in water, and is hydrophilic and has a number average molecular weight of 10,000 or less. The blending amount of the disintegrant in the cellulose composite is preferably 50 wt% or less from the viewpoint of the effect of the present invention. A more preferable blending amount is 10 to 30 wt%.
[0013]
Examples include dextrins (roasted dextrin, hydrolyzed starch, etc.), monosaccharides (xylose, glucose, fructose, etc.), disaccharides (sucrose, trehalose, maltose, lactose, etc.), sugar alcohols (xylitol, mannitol, etc.) , Maltitol, palatinit, etc.), oligosaccharides (fructo-oligosaccharide, galactooligosaccharide, soybean oligosaccharide, etc.), amino acids (glycine, betaine, etc.), emulsifiers (sucrose fatty acid ester, glycerin fatty acid ester, etc.) and the like. Dextrins are preferable, and hydrolyzed starch is more preferable. As other components, fats and oils (linoleic acid, linolenic acid, oleic acid, etc.) and the like can be appropriately blended to such an extent that the dispersion of the cellulose composite is not hindered.
[0014]
The water-containing chocolate composition referred to in the present invention is generally manufactured by (1) mixing a fat and oil such as cocoa butter, cacao mass, powdered milk, sugar, etc., grinding and adjusting the temperature, and solidifying by cooling. (2) Milk ingredients such as milk, raw milk, concentrated milk, whole milk powder or skim milk powder, condensed milk, butter, cheese, or concentrated milk prepared by adjusting the fat content of these milk ingredients with a cream separator And (3) a cellulose composite, which has a water content of 5 to 20 wt%. In addition, fruit juice, Western liquor, flavor, etc. may be added to add flavor.
[0015]
And the compounding quantity of each component of the water-containing chocolate composition of this invention is 15-25 wt% of cocoa mass, 10-20 wt% of cocoa butter, 20-35 wt% of sugar, 10-25 wt% of milk components, and a water content of 5 ˜20 wt%, cellulose composite is preferably 0.1 to 2.0 wt%.
[0016]
Although an example of the manufacturing method of the water-containing chocolate composition of this invention is given, it is not restrict | limited to this. First, a cellulose composite composed of microcrystalline cellulose and a hydrophilic polymer and, if necessary, a disintegrant is dispersed in fresh cream heated to 60 ° C. using a stirrer such as a homomixer. The cellulose composite is preferably present as microcrystalline cellulose particles in the water-containing chocolate with an average particle size of 20 μm or less, and is desirably dispersed in advance in a water-containing component such as a raw milk component. Then, the obtained fresh cream is boiled until the surface foams. Add the crushed chocolate after boiling and cool with stirring until the product temperature reaches 30 ° C. Then, it is poured into a vat, allowed to cool at 20 ° C. for half a day, and then cooled and solidified in a refrigerator. After molding, cut with a knife and sprinkle with cocoa powder to finish.
[0017]
Hereinafter, the present invention will be described in more detail with reference to examples. The evaluation method was performed as follows.
<Moisture content>
(1) Weigh 1 g of the hydrated chocolate composition.
(2) The moisture content is measured using an infrared moisture meter (FD-220, manufactured by Kett Science Laboratory Co., Ltd.). The drying temperature was set to 105 ° C., the fluctuation range of moisture was set to 0.05%, and the monitoring time was set to 5 minutes.
[0018]
<Average particle size at dispersion of cellulose composite>
(1) Distilled water is added to 3.0 g of the cellulose composite obtained in Example 1 (1) and Example 2 (1) to make the total amount 300 g.
(2) Disperse with an ace homogenizer (AM-7, manufactured by Nippon Seiki Co., Ltd.) at 15000 rpm for 5 minutes.
(3) The particle size distribution is measured using a laser diffraction particle size distribution measuring device (LA-910, manufactured by Horiba, Ltd.). The average particle size is a particle size of 50% by volume. The relative refractive index of the dispersion medium (water) and the sample is set to 1.20, the laser light transmittance is 70 to 95%, and ultrasonic treatment is performed.
[0019]
<Evaluation sample>
The hydrated chocolate composition is cut into a 2.5 cm length × 2.5 cm width × 1.5 cm height to obtain an evaluation sample.
<Heat-resistant shape retention>
(1) The evaluation sample is left in an atmosphere of 35 ° C. for 30 minutes, and the mold deformation at that time is visually observed.
(2) The height of the evaluation sample is measured, and the reduction rate is calculated.
<Emulsification stability>
The evaluation sample is left in an atmosphere of 35 ° C. for 30 minutes, and the separation of oils and fats on the bottom surface and the surface is visually observed.
[0020]
<Indentation stress measurement>
Using a rheometer (NRM-2002J, manufactured by Fudo Kogyo Co., Ltd.), the indentation stress when the evaluation sample is indented 1 cm is measured.
However, using a needle-shaped jig (FUDOU rheometer dedicated adapter 3φ penetration), the indentation speed is 2 cm / min, and measurement is performed at 25 ° C.
<Evaluation of melting in mouth>
Sensory evaluation was conducted on 10 panelists as a 5-step evaluation for mouth melting, and the average was defined as mouth melting property. The rating was evaluated based on 5 points for the best melt in the mouth.
[0021]
[Example 1]
(1) Preparation of dispersible cellulose composite consisting of microcrystalline cellulose, xanthan gum and dextrin Commercially-dissolved pulp (average polymerization degree 850) was hydrolyzed in 0.8% hydrochloric acid at 105 ° C. for 15 minutes, and purified water And washed with a filter to obtain wet cake-like crystalline cellulose. Xanthan gum and dextrin were added to the crystalline cellulose so that the ratio of crystalline cellulose / xanthan gum / dextrin was 75/20/5 (mass ratio), and the mixture was appropriately hydrated and kneaded and ground for 60 minutes with a kneader. Next, the cellulose composite was obtained by drying with hot air at 60 ° C. for 10 hours while crushing by hand and pulverizing with a hammer mill. The average particle size at the time of dispersion of the cellulose composite was 7.5 μm.
[0022]
(2) warmed cream to prepare about 60 ° C. of the cellulose composite input Ri hydrated chocolate composition (milk fat 47%, non-fat milk solids 4.0%) 3 parts mixed cellulose composite A to 100 parts of The mixture was dispersed with a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) for about 15 minutes. This was put in a pan and boiled until the surface of the cream was foamed. Immediately after the boiling, 200 parts of crushed couver chocolate (mixed with cacao 55%) was added and cooled until the product temperature reached 30 ° C. while stirring with a rubber spatula. Then, it was poured into a bat, allowed to cool at 20 ° C. for half a day, and then allowed to stand in a 5 ° C. atmosphere and molded. Thereafter, the water-containing chocolate composition obtained from the vat was taken out, cut with a knife into a length of 2.5 cm × width 2.5 cm × height 1.5 cm, and sprinkled with cocoa powder to obtain a water-containing chocolate composition containing cellulose composite A. The water content was 14.3%.
[0023]
When the heat-resistant shape retention and emulsion stability were evaluated, the rate of decrease in the height of the water-containing chocolate composition was 3 %, and no mold loss and separation of fats and oils were observed. The indentation stress was 4.4 N. The meltability in the mouth was 4.8 points.
[0026]
[Comparative Example 1]
A commercially available dissolved pulp (average polymerization degree 850) was hydrolyzed in 0.8% hydrochloric acid at 105 ° C. for 15 minutes, filtered and washed with pure water to obtain wet cake-like crystalline cellulose. Water was added to the wet cake without adding a hydrophilic polymer to form a slurry, which was spray-dried and pulverized. The average particle size of the microcrystalline cellulose was 20 μm. And the water-containing chocolate was obtained similarly to Example 1. The water content was 14.6%.
When the heat-resistant shape retention property and the emulsion stability were evaluated, the reduction rate of the height of the water-containing chocolate was 10%. The indentation stress was 5.5N. The meltability in the mouth was 3.3 points.
[0027]
[Comparative Example 2]
In Example 1, the cellulose composite was not used, and the other operations were performed in the same manner as in Example 1 (2) to obtain water-containing chocolate. The water content was 15.2%.
When the heat-resistant shape retention property and the emulsion stability were evaluated, the reduction rate of the height of the water-containing chocolate was 55%. The indentation stress was 5.9N. The meltability in the mouth was 4.7 points.
[0028]
【The invention's effect】
The water-containing chocolate composition of the present invention has characteristics that it has high heat-resistant shape retention and can prevent separation of fats and oils while maintaining a good mouth-melting feeling.

Claims (1)

Moisture content 5 to 20 wt% of water-containing chocolate composition characterized by blending a cellulose complex consisting of microcrystalline cellulose and xanthan gum and hydrolyzing the starch.