JP4873252B2 - Chocolate composition - Google Patents
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- JP4873252B2 JP4873252B2 JP2007232661A JP2007232661A JP4873252B2 JP 4873252 B2 JP4873252 B2 JP 4873252B2 JP 2007232661 A JP2007232661 A JP 2007232661A JP 2007232661 A JP2007232661 A JP 2007232661A JP 4873252 B2 JP4873252 B2 JP 4873252B2
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- 235000019219 chocolate Nutrition 0.000 title claims description 54
- 239000000203 mixture Substances 0.000 title claims description 29
- 229920002472 Starch Polymers 0.000 claims description 34
- 235000019698 starch Nutrition 0.000 claims description 31
- 239000008107 starch Substances 0.000 claims description 30
- 230000008961 swelling Effects 0.000 claims description 25
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 210000001035 gastrointestinal tract Anatomy 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 229940100445 wheat starch Drugs 0.000 claims description 3
- 229920000294 Resistant starch Polymers 0.000 claims description 2
- 239000002075 main ingredient Substances 0.000 claims description 2
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- 244000299461 Theobroma cacao Species 0.000 description 54
- 235000013325 dietary fiber Nutrition 0.000 description 19
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- 235000009470 Theobroma cacao Nutrition 0.000 description 3
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- 239000000835 fiber Substances 0.000 description 3
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- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 2
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- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
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- 229920002774 Maltodextrin Polymers 0.000 description 1
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- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
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- 241000209140 Triticum Species 0.000 description 1
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- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000021544 chips of chocolate Nutrition 0.000 description 1
- 235000019879 cocoa butter substitute Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
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- 235000011950 custard Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
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- 238000000855 fermentation Methods 0.000 description 1
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- 239000002657 fibrous material Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
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- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
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- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
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- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
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- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
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- Confectionery (AREA)
Description
本発明は強度に膨潤が抑制された澱粉を含有することにより、食物繊維が増強され、かつ口溶けの良い食感を有するチョコレート組成物に関するものである。 The present invention relates to a chocolate composition having a food texture that is enhanced in dietary fiber and has a good mouth-melting texture by containing starch whose strength is prevented from swelling.
チョコレートは繊維分やカカオポリフェノールを多く含み、健康面への訴求性が高い食品である。一般的に、チョコレートは、カカオマス、ココアバター、砂糖、粉乳等の主原料に乳化剤等を加えてチョコレート生地を調製し、このチョコレート生地を適宜テンパリングし、冷却・固化して作られる。この結果、ミルクチョコレートやビターチョコレート、ホワイトチョコレートなどを得る事ができる。
チョコレートは応用用途が多彩である。例えば菓子類の上掛けやフレーク類のコーティング、ベーカリー製品への練り込みや折り込み、チョコクリームとしての菓子類への利用、ココアドリンクやチョコレートドリンク等の飲料への利用、さらにはプリン等への材料としての添加など製パン・製菓を中心とした料理一般の材料として汎用性の高い食材として利用される。
Chocolate is rich in fiber and cocoa polyphenols, and is a food with high health appeal. Generally, chocolate is prepared by adding an emulsifier to main ingredients such as cacao mass, cocoa butter, sugar and powdered milk to prepare a chocolate dough, tempering the chocolate dough appropriately, cooling and solidifying it. As a result, milk chocolate, bitter chocolate, white chocolate and the like can be obtained.
Chocolate has a variety of applications. For example, confectionery topping and flake coating, kneading and folding into bakery products, use as confectionery as chocolate cream, use in beverages such as cocoa drinks and chocolate drinks, and materials for pudding It is used as a highly versatile food as a general cooking material centering on bread making and confectionery, such as the addition of.
一方で近年の健康志向に併せて、食物繊維を増強した食品が求められている。食品成分表（５訂）によればチョコレートの食物繊維含量はミルクチョコレートで１００ｇ当り３．９ｇ、ホワイトチョコレートで０．６ｇであり、十分に多いとはいえない。従って、チョコレートとの相性がよく食味に影響が小さい食物繊維素材が求められていた。 On the other hand, foods with enhanced dietary fiber have been demanded in conjunction with recent health consciousness. According to the food composition table (5th revision), the dietary fiber content of chocolate is 3.9 g per 100 g of milk chocolate and 0.6 g of white chocolate, which is not sufficiently high. Therefore, there has been a demand for a dietary fiber material that has a good compatibility with chocolate and has a small influence on the taste.
特許文献１には微結晶セルロースと親水性高分子からなるセルロース複合体を配合してなることを特徴とする含水チョコレート組成物の開示がある。この方法により耐熱保形性が高く、油脂の分離を防止し、口溶けの良い食感を有するチョコレートを得る事はできるものの、微結晶セルロースと親水性高分子からなるセルロース複合体を得るためにコストが高いという欠点があった。
また、特許文献２には１種又は２種以上の酵素で部分的に加水分解して得られた水溶性食物繊維を含有する事を特徴とするチョコレート及びその製造方法が開示されている。同文献の中で、水溶性食物繊維を含む水溶液の粘度が高い場合には、チョコレートの食感が悪くなる旨の言及がなされている。しかしながら、同文献中で開示されているグアーガムの加水分解物は、水溶性食物繊維の含量を確保するため、分解率を制限している。その結果５質量％水溶液で５０ｃｐｓ程度の粘度（Ｂ型粘度計、２５℃、３０ｒｐｍ）を有している。この粘度はその水溶液を飲用した場合にその粘性を十分に感じ取れる程度に大きい。その結果、同文献における水溶性食物繊維の添加は、チョコレートを食した際の口溶けに依然として悪影響を及ぼしていた。
また、特許文献３には粒径が３０μｍより大きい澱粉粒子を含み且つ融点が３７℃以上の熱可逆性ゲルによってゲル化している水中油型乳化組成物を含有することを特徴とする含水チョコレート類の開示があるが、その製造には粒径が３０μｍより大きい澱粉に加えて乳化剤やゲル化剤等を活用して水中油型乳化組成物を形成する必要があり、製法としてきわめて煩雑であった。
Patent Document 1 discloses a water-containing chocolate composition comprising a cellulose composite composed of microcrystalline cellulose and a hydrophilic polymer. Although this method can obtain a chocolate having a high heat-resistant shape retention, preventing separation of fats and oils and having a mouth-feeling good texture, it is costly to obtain a cellulose composite composed of microcrystalline cellulose and a hydrophilic polymer. There was a drawback that it was expensive.
Patent Document 2 discloses a chocolate characterized by containing water-soluble dietary fiber obtained by partial hydrolysis with one or more enzymes, and a method for producing the chocolate. In the same document, it is mentioned that when the viscosity of an aqueous solution containing water-soluble dietary fiber is high, the texture of chocolate deteriorates. However, the hydrolyzate of guar gum disclosed in this document limits the decomposition rate in order to ensure the content of water-soluble dietary fiber. As a result, it has a viscosity of about 50 cps (B-type viscometer, 25 ° C., 30 rpm) in a 5 mass% aqueous solution. This viscosity is so high that the viscosity can be fully felt when the aqueous solution is drunk. As a result, the addition of water-soluble dietary fiber in the same document still had an adverse effect on the melting of the mouth when eating chocolate.
Patent Document 3 contains a water-containing chocolate containing an oil-in-water emulsion composition containing starch particles having a particle size of more than 30 μm and gelled by a thermoreversible gel having a melting point of 37 ° C. or higher. However, it is necessary to form an oil-in-water emulsion composition by utilizing an emulsifier, a gelling agent, etc. in addition to starch having a particle size larger than 30 μm, and the production method is extremely complicated. .
本発明の目的は、食物繊維が増強され、かつ口溶けの良い食感を有するチョコレート組成物を提供することである。 An object of the present invention is to provide a chocolate composition having an enhanced dietary fiber and a mouthfeel-good texture.
本発明者らは、この課題の解決のために鋭意研究した結果、架橋処理を施した膨潤抑制澱粉を、チョコレート組成物に適用した結果、意外にも予想されるザラツキ感がなく、食感のなめらかな製品が得られる事を見出し、本発明に到達した。すなわち本発明は下記の通りである。
１）膨潤度が８未満の澱粉を含有することを特徴とするチョコレート組成物。
２）膨潤度が８未満の澱粉が、架橋澱粉又は湿熱処理澱粉である１）に記載のチョコレート組成物。
３）膨潤度が８未満の澱粉が、消化管酵素抵抗性澱粉である１）又は２）に記載のチョコレート組成物。
４）膨潤度が８未満の澱粉の原料澱粉が、小麦澱粉であることを特徴とする１）〜３）のいずれか一項に記載のチョコレート組成物。
As a result of diligent research to solve this problem, the present inventors have applied the crosslinking-suppressed swelling-suppressed starch to the chocolate composition. The inventors have found that a smooth product can be obtained and have reached the present invention. That is, the present invention is as follows.
1) A chocolate composition comprising a starch having a degree of swelling of less than 8.
2) The chocolate composition according to 1), wherein the starch having a degree of swelling of less than 8 is a crosslinked starch or a wet heat-treated starch.
3) The chocolate composition according to 1) or 2), wherein the starch having a degree of swelling of less than 8 is a digestive tract enzyme resistant starch.
4) The starch composition according to any one of 1) to 3), wherein the starch raw material starch having a degree of swelling of less than 8 is wheat starch.
本発明により、食物繊維を増強したチョコレート組成物を安価に製造することが可能となる。 By this invention, it becomes possible to manufacture the chocolate composition which reinforced dietary fiber at low cost.
本発明に使用する膨潤度が８未満の澱粉としては、リン酸架橋処理やリン酸モノエステル化リン酸架橋処理した澱粉および湿熱処理した澱粉が挙げられるが、膨潤度が８未満となるように調製された澱粉であれば、これらに限定されない。膨潤度が８未満であることにより、チョコレートの食感への影響を極めて小さくすることができ、８以上ではこれを満足することができない。 The starch having a degree of swelling of less than 8 used in the present invention includes starch crosslinked with phosphoric acid and monoesterified phosphoric acid, and starch subjected to wet heat treatment, and the degree of swelling is less than 8. If it is the prepared starch, it will not be limited to these. When the degree of swelling is less than 8, the influence on the texture of chocolate can be made extremely small, and when it is 8 or more, this cannot be satisfied.
なお、膨潤度は以下の方法によって測定することができる。
＜膨潤度＞乾燥物換算で試料１.０ｇを純水１００ｍｌに分散し、９０℃、３０分間加熱後３０℃に冷却する。次いで、この糊化液を遠心分離（３０００ｒｐｍ、１０分間）してゲル層と上澄層に分け、ゲル層の質量を測定して、これをＡとする。次に質量測定したゲル層を乾固（１０５℃、恒量）して質量を測定してこれをＢとし、Ａ／Ｂで膨潤度を表す。
膨潤度は８未満であれば良く、その下限値は特にないが、通常は膨潤度２．０〜８．０の澱粉が製造・入手が容易であり好ましい。
The degree of swelling can be measured by the following method.
<Swelling degree> 1.0 g of a sample is dispersed in 100 ml of pure water in terms of dry matter, heated at 90 ° C. for 30 minutes, and then cooled to 30 ° C. Subsequently, this gelatinization liquid is centrifuged (3000 rpm, 10 minutes), divided into a gel layer and a supernatant layer, and the mass of the gel layer is measured. Next, the mass-measured gel layer was dried (105 ° C., constant weight), the mass was measured, and this was designated as B, and the degree of swelling was represented by A / B.
The degree of swelling should be less than 8, and there is no particular lower limit. Usually, starch having a degree of swelling of 2.0 to 8.0 is preferred because it is easy to produce and obtain.
また膨潤度が８未満の澱粉は食物繊維を強化できるように、更にヒトの消化管酵素に抵抗性を示すものであることが好ましい。「消化管酵素に抵抗性」とはヒトの胃及び小腸で作用する澱粉分解酵素に対して耐性又は抵抗性を示す特性を意味し、具体的には、α―アミラーゼ、グルコアミラーゼ等の酵素に対して耐性又は抵抗性であることを意味する。
消化管酵素に抵抗性を示す特性は、食物繊維含量で表示され、その測定方法としては、プロスキー法が採用される。本発明に使用する澱粉の「消化管酵素抵抗性」すなわち、食物繊維含量は好ましくは５０質量％以上、さらに好ましくは６０〜９５質量％である。
本発明に使用する膨潤度が８未満の澱粉の原料は小麦が最も適しているが、これに限定されるものではなく、例えば、タピオカ、ハイアミロースコーン、馬鈴薯、コーン、サゴ、豆、ワキシーコーン、米、糯米などより選ばれ、これらの１種又は２種以上を用いることができる。これらの澱粉を原料として膨潤度が８未満の澱粉を得るには例えば、リン酸架橋処理、リン酸モノエステル化リン酸架橋処理、湿熱処理等の方法が挙げられる。
Moreover, it is preferable that the starch whose swelling degree is less than 8 is what shows resistance to a human digestive tract enzyme so that a dietary fiber can be strengthened. “Resistant to digestive tract enzymes” means a property that is resistant or resistant to amylolytic enzymes acting in the human stomach and small intestine, and specifically, for enzymes such as α-amylase and glucoamylase. It means being resistant or resistant to.
The characteristic showing resistance to digestive tract enzymes is expressed by dietary fiber content, and the Prosky method is adopted as the measuring method. The “digestive tract enzyme resistance” of the starch used in the present invention, that is, the dietary fiber content is preferably 50% by mass or more, more preferably 60 to 95% by mass.
The starch material having a degree of swelling of less than 8 used in the present invention is most preferably wheat, but is not limited thereto. For example, tapioca, high amylose corn, potato, corn, sago, beans, waxy corn , Rice, sticky rice and the like, and one or more of these can be used. Examples of methods for obtaining starch having a degree of swelling of less than 8 using these starches as raw materials include phosphoric acid crosslinking treatment, phosphoric acid monoesterified phosphoric acid crosslinking treatment, and wet heat treatment.
本発明におけるチョコレート組成物は一般的なチョコレート製品のほか、菓子類の上掛け等、チョコレートがコーティング材として利用される製品、生クリームやカスタード、フラワーペーストにチョコレートを添加したチョコレートクリーム、練り込みや折り込み等によりベーカリー製品にチョコチップやチョコレート入りフラワーペーストを混合する製品、バッターやドウにチョコレートを均一に混和した状態から発酵や焼成等の加工を施した製品等、チョコレートを含有する事を特徴とする製品及び半製品に使用することができる。 The chocolate composition in the present invention is not only a general chocolate product, but also a product in which chocolate is used as a coating material, such as a confectionery topping, a fresh cream or custard, a chocolate cream obtained by adding chocolate to a flower paste, kneading or It is characterized by containing chocolate, such as products that mix chocolate chips and flower paste containing chocolate into bakery products by folding, products that are processed by fermentation, baking, etc. from a state where chocolate is uniformly mixed in batters and doughs Can be used for finished products and semi-finished products.
本発明におけるチョコレート組成物は、チョコレート成分、甘味料を主原料とし、これに膨潤度８未満の澱粉を加え、通常の方法で製造することができる。膨潤度８未満の澱粉の添加量に特に制限は無いが、好ましくは５〜２０質量％である。５質量％未満であると、食物繊維効果が不十分となり、２０質量％を超えると、チョコレート本来の特性を損なうことがある。 The chocolate composition in the present invention can be produced by a usual method by using a chocolate component and a sweetener as main raw materials, adding starch having a swelling degree of less than 8 to this. Although there is no restriction | limiting in particular in the addition amount of starch whose swelling degree is less than 8, Preferably it is 5-20 mass%. If it is less than 5% by mass, the dietary fiber effect becomes insufficient, and if it exceeds 20% by mass, the original properties of chocolate may be impaired.
チョコレート成分としては、ココアパウダー、カカオマス、ココアバター、ココアバター代用油脂から選ばれた一種又は二種以上を用いることができる。
甘味料としては、公知の何れのものでも使用可能であるが、例えば、砂糖、ぶどう糖、果糖、異性化糖、水飴、マルチトール、ソルビトールなどの糖類やアスパルテーム、ステビア、グリチルリチン、ソーマチンなどから選ばれた一種又は二種以上が適当である。
As a chocolate component, the 1 type (s) or 2 or more types chosen from cocoa powder, cacao mass, cocoa butter, cocoa butter substitute fats and oils can be used.
As the sweetener, any known sweetener can be used, for example, sugar, glucose, fructose, isomerized sugar, starch syrup such as starch syrup, maltitol, sorbitol, aspartame, stevia, glycyrrhizin, thaumatin and the like. One type or two or more types are suitable.
更にチョコレート組成物の原料として乳製品を使用しても良い。具体例として全脂粉乳、脱脂粉乳、クリーム、バター、全脂練乳、脱脂練乳、調製粉乳等を挙げることが出来る。
更にチョコレート組成物の副原料として、例えば、ナッツ類、ビスケット類、パフ類、フレーク類、ドライフルーツ類、粒状の糖類等を添加することもできる。
Furthermore, you may use dairy products as a raw material of a chocolate composition. Specific examples include full milk powder, skim milk powder, cream, butter, full fat condensed milk, skimmed condensed milk, and prepared powdered milk.
Further, for example, nuts, biscuits, puffs, flakes, dried fruits, granular saccharides and the like can be added as an auxiliary material of the chocolate composition.
以下、実施例により本発明の実施態様を説明するが、これは例示であって本発明はこれらの例示によって制限されるものではない。他に明記しない限り「部」は質量部を示す。
参考例１
水１４０部に硫酸ソーダ１０部、小麦澱粉１００部を加えたスラリーを用意し、これに撹拌下３質量％苛性ソーダ水溶液を加えてｐＨ１１．１〜１１．５に維持しながら、トリメタリン酸ソーダ７部を加え、４５℃で１７時間反応させた後、硫酸で中和し、水洗、脱水、乾燥して試料１を得た。その膨潤度は２．７３であった。また、食物繊維含量は８５質量％であった。
Hereinafter, embodiments of the present invention will be described by way of examples. However, these are merely examples, and the present invention is not limited to these examples. Unless otherwise specified, “parts” indicates parts by mass.
Reference example 1
A slurry obtained by adding 10 parts of sodium sulfate and 100 parts of wheat starch to 140 parts of water was prepared, and 7 parts of sodium trimetaphosphate was added to the slurry while maintaining a pH of 11.1 to 11.5 by adding a 3 mass% aqueous sodium hydroxide solution with stirring. And reacted at 45 ° C. for 17 hours, neutralized with sulfuric acid, washed with water, dehydrated and dried to obtain Sample 1. The degree of swelling was 2.73. The dietary fiber content was 85% by mass.
参考例２
参考例１においてトリメタリン酸ソーダを０．００５部に変えたほかは同様に反応・処理して試料２を得た。その膨潤度は９．３０であった。また、食物繊維含量は２．１質量％であった。
Reference example 2
Sample 2 was obtained in the same manner as in Reference Example 1, except that sodium trimetaphosphate was changed to 0.005 part. The degree of swelling was 9.30. The dietary fiber content was 2.1% by mass.
実施例１〜３
業務用チョコレート（原材料表示：砂糖、カカオマス、ココアバター、レシチン、バニリン）１００部を５８℃の湯煎にかけ、溶解させた。得られたチョコレート液に、予め２００メッシュで篩った試料１をそれぞれ５部、１０部、２０部となるように加え、混合した。品温が３３℃になったところで粉体チョコレート４部を添加し混合した。得られた液をモールド充填し、冷却して実施例１〜３のチョコレート組成物を得た。
Examples 1-3
100 parts of commercial chocolate (raw material indication: sugar, cacao mass, cocoa butter, lecithin, vanillin) was put in a 58 ° C. water bath and dissolved. Sample 1 previously sieved with 200 mesh was added to the obtained chocolate liquid so as to be 5 parts, 10 parts, and 20 parts, respectively, and mixed. When the product temperature reached 33 ° C., 4 parts of powdered chocolate was added and mixed. The obtained liquid was mold-filled and cooled to obtain the chocolate compositions of Examples 1 to 3.
比較例１〜４
実施例において、試料１の代わりに試料２を使用し、添加量を２０部に変えたほかは実施例と同様の方法で比較例１のチョコレート組成物を得た。
また、実施例において、試料１の代わりに市販の結晶セルロース、セオラスファイバーＤＦ−１７（旭化成（株）)（食物繊維含量８０．６質量％）を使用し、添加量を２０部に変えたほかは実施例と同様の方法で比較例２のチョコレート組成物を得た。
また実施例において、試料１の代わりに市販のマルトデキストリン、ＴＫ−１６(松谷化学工業（株）)（食物繊維含量４．１質量％）を使用し、添加量を２０部に変えたほかは実施例と同様の方法で比較例３のチョコレート組成物を得た。
また実施例において、試料１の代わりに市販の難消化性デキストリン、ファイバーソル２(松谷化学工業（株）)（食物繊維含量８９．２質量％）を使用し、添加量を２０部に変えたほかは実施例と同様の方法で比較例４のチョコレート組成物を得た。なおＴＫ−１６及びファイバーソル２を、それぞれ水に溶いてＢｘ３０となるように調製し、２０℃条件下、Ｂ型粘度計（回転数６０ｒｐｍ）で測定したところ、それぞれ９．７ｃｐｓ及び１０．２ｃｐｓであった。
Comparative Examples 1-4
In Example, the sample 2 was used instead of the sample 1, and the amount of addition was changed to 20 parts, and the chocolate composition of Comparative Example 1 was obtained in the same manner as in the example.
In addition, in the examples, instead of sample 1, commercially available crystalline cellulose, Theolas fiber DF-17 (Asahi Kasei Co., Ltd.) (dietary fiber content 80.6% by mass) was used, and the addition amount was changed to 20 parts. Obtained the chocolate composition of the comparative example 2 by the method similar to an Example.
Further, in the examples, a commercially available maltodextrin, TK-16 (Matsutani Chemical Industry Co., Ltd.) (dietary fiber content: 4.1% by mass) was used in place of sample 1, and the addition amount was changed to 20 parts. A chocolate composition of Comparative Example 3 was obtained in the same manner as in Example.
Moreover, in the Example, the commercially available indigestible dextrin and the fiber sol 2 (Matsutani Chemical Industry Co., Ltd.) (dietary fiber content 89.2 mass%) were used instead of the sample 1, and the addition amount was changed into 20 parts. Otherwise, the chocolate composition of Comparative Example 4 was obtained in the same manner as in Example. TK-16 and Fibersol 2 were each prepared by dissolving in water to give Bx30, and measured with a B-type viscometer (rotation speed: 60 rpm) under 20 ° C. conditions, respectively, 9.7 cps and 10.2 cps, respectively. Met.
実施例４
実施例及び比較例で調製したチョコレート組成物の官能評価を行った。評価は５名のパネラーの総意により、ザラツキ、口溶けの各項目について５段階評価(５：最も好ましい〜１：好ましくない)を行った。
結果を表１に示す。膨潤度が８未満の澱粉を５〜２０質量％の割合で配合したチョコレート組成物（実施例１〜３）ではザラツキ等は全く感じられず、良好な口溶けであった。
一方比較例１及び比較例２では、はっきりとザラツキを感じる事ができ、低い評価となった。同じ用途でデキストリン及び難消化性デキストリンの適性を見た比較例３及び４では、ザラツキは全く感じられないものの、口の中でチョコレートが糊状にまとまる傾向があり、低い評価となった。
Example 4
The sensory evaluation of the chocolate compositions prepared in Examples and Comparative Examples was performed. The evaluation was made in accordance with the consensus of five panelists, and a five-step evaluation (5: most preferable to 1: not preferable) was performed for each item of roughness and melting in the mouth.
The results are shown in Table 1. In the chocolate compositions (Examples 1 to 3) in which starch having a degree of swelling of less than 8 was blended at a ratio of 5 to 20% by mass, no roughness was felt at all, and the mouth was melted well.
On the other hand, in Comparative Example 1 and Comparative Example 2, it was possible to clearly feel roughness, and the evaluation was low. In Comparative Examples 3 and 4 in which the suitability of dextrin and indigestible dextrin was seen in the same application, although the roughness was not felt at all, the chocolate tended to be gathered in the mouth, resulting in a low evaluation.
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