JP5311561B2 - Heat resistant chocolate - Google Patents

Description

  The present invention relates to a heat-resistance imparting agent for chocolate, a heat-resistant chocolate containing the heat-resistance imparting agent, and a method for producing the same, and more specifically, has heat resistance (heat-resistant shape retention property, heat-resistant non-adhesiveness, etc.) and chocolate. The present invention relates to a heat-resistant chocolate that does not impair the original flavor and texture and ease of melting in the mouth, and a method for producing the same.

  Chocolate has been preferred by many people around the world since ancient times, and has attracted attention for its deliciousness, nutritional value, variety, and in recent years the effectiveness of polyphenols contained in chocolate.

  However, solid chocolate is generally vulnerable to heat and easily melts in a high-temperature atmosphere such as in the summer. Therefore, there is a problem that it is inferior in shape retention and melts easily on hands and clothes. In other words, chocolate is a confectionery rich in fats and oils processed from cocoa beans, and the melting point of cocoa butter, which is the main component of the chocolate, is around 28 ° C. Therefore, the chocolate is placed in a higher temperature environment. If it is melted, it will melt and lose its shape retention, and will have stickiness and lose its value as a product.

  When ordinary solid chocolate is melted and recrystallized, there is also a problem that a “bloom phenomenon” occurs in which the chocolate surface is white and powdered.

  For this reason, many researches and developments have been made on chocolate that imparts heat resistance to chocolate and does not dissolve at high temperatures or in summer. Many of them focus on chemical action such as addition of fats and oils and sugars or other substances mixed in chocolate (Patent Documents 1 and 2).

That is, many of what is generally referred to as heat-resistant chocolate are blended with high melting point oils and fats, added with fats and oils to stabilize cocoa butter crystals, and added with emulsifiers. However, the use of high melting point fats and oils hinders the mouth melting and texture that are the characteristics of chocolate, and as a result, the heat resistance is somewhat improved, but the quality of the chocolate is lowered.
In addition, the use of sugars and other substances has many problems due to the flavor of chocolate (texture and taste), quality maintenance, productivity, and cost.

  Therefore, at present, heat-resistant chocolate or chocolate products that are said to have heat resistance have not been put into practical use. On the other hand, not only chocolate makers, but also chocolate distributors / distributors, consumers, and people living in high temperature zones such as the tropics, even when placed in a high temperature environment, it melts and loses its shape and becomes soft. In fact, there is a strong demand for heat-resistant chocolate that can be eaten deliciously without stickiness, melting in the mouth, and without sacrificing the original texture and taste of chocolate.

Japanese Patent Laid-Open No. 10-165100 JP 2006-340682 A

  The present invention improves the heat resistance of solid chocolate, has good melting in the mouth, does not impair the chocolate's original texture and taste, heat resistance imparted by chocolate, heat resistant chocolate containing the heat resistance imparted agent, and It is an object to provide a manufacturing method thereof.

  As a result of earnest research to solve the above problems, the present inventor has paid attention to the candy dough that is a thickening gel material, and by uniformly mixing the candy dough with chocolate, the original taste, quality, The present inventors have found a new fact that heat resistance can be imparted to chocolate without impairing melting of the mouth, and have completed the present invention.

That is, the heat resistance imparting agent for chocolate according to the present invention is characterized by comprising a candy dough. The candy dough is preferably a candy dough containing saccharides as a main raw material and further containing a gelling agent and moisture, and is particularly preferably a foam candy dough containing bubbles.
The heat-resistant chocolate of the present invention is obtained by uniformly mixing a candy dough with the chocolate dough.
The method for producing heat-resistant chocolate according to the present invention is characterized in that the chocolate dough and the candy dough are uniformly mixed in a molten state, and then the obtained mixed dough is molded and cooled and solidified.

  According to the present invention, by uniformly mixing the heat resistance imparting agent made of the candy dough with chocolate, there is an effect that heat resistance can be imparted to the chocolate without losing the original taste, quality, and melting of the mouth of the chocolate. is there. This makes it possible to manufacture and sell in summer and high-temperature environments, change from refrigerated storage and cold transport to room temperature storage and room temperature logistics, and reduce energy costs. In addition, since only the candy dough is mixed with chocolate, the production is easy, and the product safety is excellent.

  The heat resistant chocolate of the present invention is obtained by uniformly mixing a candy dough as a heat resistance imparting agent with a chocolate dough.

  Examples of the candy dough in the present invention include, for example, sugars such as sugar, starch syrup, and sugar alcohols as main raw materials, gelling agents such as gelatin, agar, and gum arabic, stabilizers such as carrageenan and gums, and thickeners. , And water, and further added with starches such as corn starch, fragrances, pigments and the like as necessary. Examples of the sugar alcohols include erythritol, xylitol, sorbitol, mannitol, and reduced maltose starch syrup (multitol).

  The candy dough in the present invention is preferably a foam candy dough containing a foaming agent such as egg white in addition to the above components. Foam candy dough can be manufactured by a known method, for example, sugar, starch syrup, sugar alcohols such as sugar alcohols, starch and the like described above is dissolved in water, heated and boiled to obtain a sugar solution, It can be manufactured by adding a foaming agent such as egg white and a gelling agent and stirring at high speed. The foamed candy dough may be cooled and solidified as necessary.

  The obtained foamed candy dough is an elastic sponge-like confectionery that contains a large amount of air in the candy. Examples of foamed candy dough include, but are not limited to, chewing candy, marshmallow, nougat, meringue, and dragle.

Foam candy dough is mixed with more volume of air than solid raw material by foaming to form a resilient structure, and moisture contained about 7-25% by weight with respect to the total amount adjusts the viscosity of the product, and more Air mixing is possible.
Therefore, the foam candy dough has a light specific gravity of about 0.2 to 0.4 and a large surface area. In addition, the foam candy dough has a viscous gel structure with a melting point of about 45 ° C. to 50 ° C.

  Moreover, since chocolate does not melt | dissolve in water, when water | moisture content exists in chocolate, food texture will worsen, Therefore Usually, water | moisture content is not contained. On the other hand, in this invention, the foam candy dough containing a water | moisture content is mixed uniformly with chocolate dough. This is because moisture plays an important role in forming a network structure as described later.

  The chocolate dough in the present invention is not particularly limited and means a generally defined chocolate dough or semi-chocolate dough, and examples include white chocolate, milk chocolate, sweet chocolate and the like. The chocolate dough or quasi-chocolate dough is obtained by using cocoa mass, cocoa butter, etc. as a raw material and adding sugar, dairy products, other edible oils and fats, fragrances and the like as necessary. These may be combined with edible foods such as nuts, raisins, almonds, peanuts, wheat, sesame, dried fruits, cookies, and biscuits. In addition, when behenic acid (BOB) is added as fats and oils, it is possible to suppress the generation of so-called fat bloom which causes the chocolate surface to turn white, but it is also effective for releasability and gloss.

  The chocolate of the present invention can be produced by stirring the molten chocolate dough and the foamed candy dough, mixing them sufficiently uniformly, and then molding and cooling and solidifying the mixed dough.

In addition, the chocolate of the present invention is mixed with the molten chocolate dough, the foamed candy dough in a solid state is mixed and heated, and the foamed dough is melted and stirred so that the dough is sufficiently uniformly mixed, It can also be produced by molding and cooling and solidifying the mixed dough.
Stirring after adding the foam candy dough to the chocolate dough may be a short period of time, usually about 1-3 minutes. As described later, this is to prevent the network structure formed by the foam candy dough from being destroyed and the heat resistance from being lowered.

  The mixing amount of the foam candy dough to the chocolate dough can be appropriately determined so as to have good heat resistance and meltability in the mouth, but the foam candy dough is mixed with about 6 to 15% by weight with respect to the total amount. Desirable in terms of shape retention and texture.

  In the present invention, the reason why the heat resistance is improved by uniformly mixing the foam candy dough with the chocolate dough is not necessarily clear, but is presumed as follows.

  As described above, by putting the melted foam candy dough in the melted chocolate dough, or by heating and melting the foam candy dough together with the chocolate dough and mixing uniformly, the chocolate dough becomes integral with the foam candy dough, It becomes a sponge-like chocolate with viscosity and bubbles. The foamed candy dough that had maintained its viscosity in the process of being molded and cooled is affected by the fats and oils in the chocolate and the viscosity decreases to form a network structure, with the structure in which the chocolate particles are entangled. It is inferred that

  Due to this change in state, the chocolate becomes a tissue having a net-like sugar skeleton made of sugars such as sugar and starch syrup, and heat resistance and shape retention are maintained. Sugar and syrup, which are the main components in the foam candy dough, are integrated with the other ingredients in the chocolate and dissolved in the mouth to give a chocolate that does not feel uncomfortable in texture and melting. This is thought to be because the chocolate soaked in the foam candy dough changed to a state supported by the sugar skeleton structure of the candy. Sugar has a melting point of 150 ° C. or higher and does not melt at normal high temperatures, but cotton candy and powdered sugar easily dissolve under the influence of moisture in the mouth. The present invention is considered to be composed of such a structure and state change.

  The heat-resistant chocolate of the present invention can be used as a chocolate snack combined with baked confectionery such as granular chocolate, chocolate with center cream, chocolate with beans, sugar-coated chocolate, chocolate bar, cookies and snacks in addition to general plate chocolate .

  EXAMPLES Hereinafter, although an Example is given and the heat resistant chocolate of this invention is demonstrated in detail, this invention is not limited to a following example. In the following description, “%” means “% by weight” and “part” means “part by weight”.

(1) Preparation of foamed candy dough Sugar 35.4% Mizuame 35.4% Water 15.52% Sugar sugar blended with maltose 10.10% and then dissolved in sugar solution at 115 ° C. Dissolved gelatin 3.4% Perfume (Vanilla flavor) 0.08% was added, and the mixture was stirred with a continuous mixer that can embed air in the dough, and adjusted to a specific gravity of 0.3 to 0.35. did. The foamed candy dough was placed in corn starch powder, dried, adjusted for moisture, and cut into a suitable size to obtain a foamed candy dough (17% moisture).

(2) Preparation of heat-resistant chocolate “Milk chocolate MT66” manufactured by Meiji Seika Co., Ltd. was used as a chocolate dough. 200 parts of this chocolate was melted at a water bath, after tempering in a conventional manner, BOB: added 6 parts of (behenic acid, C22 0 of stable polymorph (beta ₂ type)), 35 ° C. at a water bath Kept warm.
On the other hand, a predetermined amount of the foam candy dough obtained in the above (1) was put in a container and heated and melted in a 60 ° C. hot water bath. The molten foam candy dough is left to 35 ° C., and then 14 parts (6.4% of the total amount) of the melted foam candy dough is added to 200 parts of the melted chocolate dough so that a uniform mixture is obtained. The mixture was stirred for 1 minute with a mixer, poured into a trapezoidal mold, molded, cooled and solidified to obtain a heat-resistant chocolate.

  A heat-resistant chocolate was obtained in the same manner as in Example 1 except that 20 parts of melted foam candy dough (9% based on the total amount) was added to the melted chocolate dough and mixed uniformly.

[Comparative example]
Chocolate was obtained in the same manner as in Example 1 except that the melted foam candy dough was not added.

About each chocolate obtained by the said Example and comparative example, food texture (mouth meltability) and heat resistance were investigated. Each evaluation method is as follows. In addition, about food texture (mouth solubility) and taste or flavor, it evaluated by the sensory test by 15 panelists.
(A) Texture (meltability in the mouth)
○ Good △ Somewhat good × Bad (b) Heat resistance Each chocolate was allowed to stand in a thermostat at 33 ° C and 40 ° C overnight, and then evaluated according to the following criteria.
○ Does not deform even when touched with a finger, and chocolate does not adhere to the finger △ When touched with a finger, it deforms, but chocolate does not adhere to the finger × Deforms when touched with a finger, and chocolate adheres to the finger These evaluations The results are shown in Table 1 together with the blending ratio.
(C) Taste or flavor ○ Delicious △ Not tasty × Not tasty

  As is apparent from Table 1, it can be seen that the heat resistance of the chocolate is improved without impairing the texture (melting ability in the mouth) and the taste or flavor by uniformly mixing the candy dough with the chocolate dough.

Claims (2)

  A heat-resistant chocolate in which a foamed candy dough containing saccharides as a main raw material, further containing a gelling agent and moisture and containing bubbles is uniformly mixed in a molten state.   Chocolate dough and foamed candy dough containing saccharides as the main raw material, gelling agent and water, and containing bubbles are mixed uniformly in the molten state, and then the resulting mixed dough is molded and cooled and solidified. The manufacturing method of the heat resistant chocolate characterized by the above-mentioned.