JP5496775B2 - Chocolate and its manufacturing method - Google Patents

Description

  The present invention relates to a non-tempering chocolate rich in cocoa butter and a method for producing the same.

Conventional tempering-type chocolate is made by mixing and grinding ingredients such as cocoa mass, sugar, cocoa butter, and powdered milk, and then cooling and solidifying the melted chocolate dough that has been conching treated as a V-type stable crystal. In order to obtain this, a so-called tempering process is performed.
That is, the tempering treatment is an operation for generating a crystal nucleus of a stable crystal in order to solidify cocoa butter having many crystal forms as a stable V-type crystal, and is melted at 40 to 50 ° C., for example. In this operation, the chocolate dough is lowered to a temperature of about 27 to 28 ° C. and then heated again to about 29 to 31 ° C. When an appropriate amount of this tempered chocolate dough is filled in a mold and cooled below the melting point temperature of the cocoa butter of V-type crystals, the fats and oils of the chocolate crystallize in the V-type which is a type of β-type with a three-chain structure. Chocolate solidified with V-shaped crystals has good shrinkage, good mold release, and good glossy chocolate on the surface, but the operation of tempering is cumbersome, and probably in the field of making confectionery Requires skill and experience.

  On the other hand, non-tempering type fats and oils that do not require a tempering treatment are also known, but non-tempering type fats and oils are not compatible with cacao fats, so a sufficient amount of cacao fats cannot be mixed, so chocolate flavor The amount of cacao mass (contains about 55% by mass of cacao butter) that is the root of the cocoa butter was remarkably limited, so the chocolate using non-tempered fats and oils was a cheap chocolate (imitation) with poor flavor.

Several attempts have been made to obtain a chocolate with high gloss that does not require a complicated tempering treatment and has a high cocoa butter content in order to obtain a good flavor. For example, Patent Document 1 discloses a non-tempering type in which a fat and oil phase is a β-type stable crystal with a two-chain structure by mixing cacao butter with OStO triglyceride (O: oleic acid, St: stearic acid). Chocolate is disclosed. Patent Document 2 discloses an intermolecular compound having a length of 65 or more longer than the three-chain structure of cocoa butter, by mixing cocoa butter and 8St8 triglyceride (8: caprylic acid). Certain non-tempering chocolates are disclosed.
However, the production of triglycerides such as OStO and 8St8 has not been put into practical use because the process is complicated and costly.

JP-A-4-135453 WO2006 / 121182

  The problem of the present invention is that the content of cacao butter is high, that is, the cacao mass containing about 55% by mass of cacao butter is high, and does not require a complicated tempering treatment and has an excellent gloss. It is to provide a chocolate and a method for producing the same, which is savory and tastes better than when tempered and cooled and solidified.

As a result of intensive investigations to solve the above problems, the present inventors surprisingly found that cocoa butter and oils and fats having a stable crystal of β-type having a two-chain structure coexist in chocolate dough. By simply cooling and solidifying the chocolate dough in the liquid state, the fats and oils in the chocolate dough crystallizes in a β-type having a two-chain structure, can be peeled off from the mold in an appropriate cooling time, have a gloss, and It has been found that a chocolate having a remarkably good mouthfeel can be obtained as compared with the case where it is crystallized in a V-type by performing a normal tempering treatment, and the present invention has been completed.
That is, the first invention of the present invention is a chocolate having an oil / fat content of 30 to 60% by mass , wherein the fat / fat has a β-type of 12 to 54 % by mass of cacao butter and a stable crystal in a two-chain structure. 3 to 36% by mass, and the mass ratio of cacao butter and fat and oil whose stable crystals are β ′ type having a two-chain structure is 40:60 to 90:10. Is a chocolate having a β ′ type with a two-chain structure. 2nd invention of this invention is a compound food containing the said chocolate. Further, the third invention of the present invention has an oil and fat content of 30 to 60% by mass , 12 to 54 % by mass of cacao butter and 3 to 36% by mass of oil and fat whose stable crystals are β ′ type having a two-chain structure. only including the weight ratio of fat cocoa butter and stable crystal is beta 'type 2 chain length structure 40: 60 to 90: 10, by cooling and solidifying the chocolate in a molten state, This is a method for producing chocolate in which the fat and oil crystals in chocolate are β ′ type having a two-chain structure. The present invention fourth invention is the manufacturing method of the chocolate is from 30 to 60 wt% fat content, cocoa butter 12-54% by weight and stability crystal is a beta 'type 2 chain length structure look containing a fat 3 to 36 mass%, the mass ratio of the fat cocoa butter and stable crystal is beta 'type 2 chain length structure 40: 60 to 90: 10, the chocolate mass in the molten state The tempering-type chocolate dough containing 18% by mass or more of cocoa butter contains fats and oils whose stable crystals are β ′ type having a two-chain structure and / or fats and oils whose stable crystals are β ′ type having a two-chain structure It is a manufacturing method of chocolate prepared by mixing dough.

  In the present invention, the fats and oils in the chocolate dough having a cocoa butter content as high as that of the original tempering chocolate are cooled and solidified in a β-type having a two-chain structure, so that a complicated tempering treatment is not required, By cooling and solidifying, excellent mold peeling and gloss can be realized, and a flavorful chocolate with a much better mouthfeel can be provided as compared with the case where it is crystallized in a V shape by performing a normal tempering treatment.

2 is an X-ray diffraction chart of a wide-angle region of a tempered cocoa butter crystal (V-type (β-type)). (Reference Example 1) FIG. 5 is an X-ray diffraction chart of a wide-angle region of fat and oil crystals (β ′ type) of cacao butter not subjected to tempering treatment: test fat and oil = 48: 52. Example 1

Hereinafter, the wood invention will be described in detail.
The chocolate in the present invention contains 12% by mass or more of cocoa butter, and in order to further enrich the flavor, it is preferably contained in an amount of 18 to 54% by mass, more preferably 25 to 45% by mass. preferable. The cocoa butter used in the present invention is one that is squeezed and separated from roasted cocoa beans and / or contains cocoa mass and cocoa butter contained in cocoa powder. By increasing the blending amount of cocoa mass in chocolate, a flavorful chocolate can be obtained, and therefore it is preferable to increase the content of cocoa fat derived from cocoa mass except for white chocolate. Generally, cocoa mass contains 55% by mass of cocoa butter, and by adding 21.8% by mass of cocoa mass in chocolate, the content of cocoa butter in chocolate becomes 12% by mass, and similarly, 32.7%. It becomes 18 mass% by mix | blending mass%, and will become 25 mass% by mix | blending 45.5 mass%.
In addition, although the chocolate in this invention makes it essential requirements that 12 mass% or more of cacao fats and the fats and oils which are a β 'type of a stable crystal | crystallization are 2 chain length structures, as long as it is this, it is a rule "chocolate type It is not limited by the provisions of “fair competition rules on labeling” or legal regulations, but also includes chocolates and oil processed foods using so-called cacao substitute fats.

The fats and oils in which the stable crystal in the present invention is a β ′ type having a two-chain structure means that the fats and oils in a melt state at 40 to 50 ° C. are cooled and solidified at 10 ° C. for 1 hour and then left at 20 ° C. for 1 week. This refers to fats and oils in which the crystal form of the later fats exhibits a β ′ (β prime) type having a two-chain structure. The content of fats and oils in which the stable crystals in the chocolate are β ′ type having a two-chain structure is balanced with the cacao butter content, but is preferably 3 to 36% by mass, and 6 to 30% by mass. Is more preferable.
In addition, the melt state in this invention means the state which all the fats and oils crystals are melt | dissolving, and the state which all the fats and oils crystals in chocolate dough melt | dissolves similarly about chocolate dough.
It is judged from the diffraction peak obtained by the measurement of X-ray diffraction (powder method) that the crystal form of the fats and oils is a β ′ type having a two-chain structure. That is, for the above-mentioned fat crystal, the X-ray diffraction was measured with a short face distance of 2θ in the range of 17 to 26 degrees, and the face spacing of 4.1 to 4.3 mm and 3.8 to 3.9 mm was supported. When a strong diffraction peak is detected and a diffraction peak corresponding to a surface interval of 4.5 to 4.7 mm is not detected, it is determined to be a β′-type crystal. Moreover, about the said fat-and-oil crystal | crystallization, when measuring the long space | interval in the range whose 2 (theta) is 0 to 8 degree | times, the diffraction peak equivalent to 40-50cm is detected, and the diffraction peak corresponding to 60-65cm is not detected It is judged to be a double chain length structure.
Further, X-ray diffraction is measured in the range of 2θ of 17 to 26 degrees in the short face interval of the fat and oil crystals, and the case where the diffraction peak corresponding to the face interval of 4.5 to 4.7 mm is detected is determined to be β type. When the distance between the long faces is measured in a range of 2θ of 0 to 8 degrees and a diffraction peak corresponding to 60 to 65 ° is detected, it is determined that the structure has a three chain length structure.

Oils and fats in which the stable crystals in the present invention are β ′ type having a two-chain structure (hereinafter, these oils and fats may be referred to as β′-2 type oils and fats) have an SFC (solid fat content) at 10 ° C. of 60 to 100. %, More preferably 70 to 100%, and most preferably 80 to 100%. Moreover, it is preferable that SFC in 20 degreeC is 50 to 100%, It is more preferable that it is 60 to 100%, It is most preferable that it is 70 to 100%. Furthermore, SFC at 30 ° C. is preferably 10 to 60%, more preferably 20 to 60%, and most preferably 30 to 50%. When the SFC of β′-2 type fats and oils satisfies the above range, the chocolate dough obtained in combination with 12% by mass or more of cocoa butter has 2 fat and oil crystals in the dough when cooled and solidified from the melted state. The chain length structure is preferable because it becomes β ′ type. Moreover, the obtained chocolate has very good mold release, surface gloss and mouthfeel after cooling and solidification of the chocolate dough.
In addition, the measurement of SFC can be performed according to the reference | standard oil-and-fat analysis method 2.2.9-2003 (NMR method).

  As β′-2 type fats and oils in the present invention, fats and oils usually used for food, such as soybean oil, rapeseed oil, cottonseed oil, sunflower seed oil, peanut oil, rice bran oil, corn oil, safflower, so as to satisfy the above conditions From vegetable oils such as oil, olive oil, sesame oil, iripe fat, monkey fat, shea fat, palm oil, palm kernel oil, palm oil, and animal fats such as milk fat, beef fat, lard, fish oil, whale oil, etc. For these, processed fats and oils subjected to one or more processing means selected from curing, fractionation, transesterification (including transesterification of fats and fatty acids or fatty acid esters) and the like can be used. For example, ISF (INTERCONTINENTAL SPECIALTY FAT SDN BHD) brand name: ISFAT HG2100G, brand name: HISOMEL O35R, brand name: LTNLFAT, etc. can be used suitably.

  In the chocolate of the present invention, the crystal form of fats and oils in chocolate is a β 'type having a two-chain structure, and the crystal form of fats and oils in chocolate is determined as follows. That is, fats and oils containing cacao fat and β′-2 type fats and oils are prepared so as to have the same composition as the fats and oils in the corresponding chocolate, and cooled and solidified under the same conditions as chocolate production, for example, 40 to 50 ° C. The crystal form of fats and oils cooled and solidified at a temperature of 10 ° C. or less (preferably 0 to 10 ° C.) from the melt state is determined by determining by the above-mentioned method by X-ray diffraction measurement (chocolate is directly subjected to X-ray diffraction) Even if it is measured, chocolate contains saccharide crystals, which means that the crystal form of fat crystals cannot be accurately determined).

  As a preferable characteristic of the chocolate of the present invention, 120 g of a chocolate dough in a molten state at 40 to 50 ° C. is filled in a polycarbonate resin mold (length 165 mm × width 82 mm × depth 11 mm), and then stored. Release within 60 minutes of cooling time when left standing in a large refrigerator (for example, Hashizaki Denki Reach-in Showcase RSC-120BT-B type 463 L) whose internal temperature is controlled at 5-10 ° C. The rate (value obtained by dividing the area of chocolate peeled off from the mold surface by the mold surface area and multiplying by 100) is 90% or more, and the solidified chocolate peeled off from the mold has good gloss.

The mass ratio of the cocoa butter and β′-2 type oil and fat contained in the chocolate of the present invention is preferably 40:60 to 90:10, more preferably 40:60 to 80:20, Most preferably, it is 45: 55-70: 30. By containing cacao butter and β′-2 type fats and oils in the above-mentioned mass ratio, chocolate shows good mold peeling and luster when cooled and solidified, and the fats and oils in chocolate become β ′ type having a two-chain structure. In addition, it becomes easier to obtain a flavorful and richly flavored chocolate than when the fats and oils in the chocolate are crystallized in a V shape by performing a normal tempering treatment.
Moreover, it is preferable that the fats and oils (total of fats and oils) contained in the chocolate of this invention is 30-60 mass% from the point of flavor, It is more preferable that it is 30-50 mass%, 30-40 mass% Most preferably.

The chocolate of the present invention can be produced by cooling and solidifying a chocolate dough in a melt state containing 12% by mass or more of cacao butter and β′-2 type oil and fat without tempering. As a raw material for the chocolate dough, it is preferable to contain at least a saccharide in addition to cacao butter and β′-2 type fat. Other food additives such as cocoa mass, cocoa powder, fats and oils, milk solids, emulsifiers, fragrances, pigments, etc. that are usually used in chocolate, starches, gums, thermocoagulable proteins, various powders, etc. Can be contained. The chocolate dough can be manufactured by atomizing by roll refining or the like according to a conventional method, and performing a conching treatment as necessary. The chocolate dough may be a water-containing product containing water, fruit juice, various liquors, milk, concentrated milk, fresh cream, etc., and may be either a ○ / W emulsion type or a W / ○ emulsion type. .
In addition, chocolate dough refers to the formulation of the previous stage which solidifies by cooling and finally obtains solid chocolate for convenience, and the raw material composition of a formulation (chocolate dough) is the same as chocolate.

  As one of the preferred embodiments in the production of the chocolate of the present invention, cacao butter and β′-2 type fats and oils, cacao mass, sugar, milk solids, emulsifier and the like are mixed so that the cacao butter content is 12 mass% or more. After the preparation, refinement by roll refining and conching treatment are performed, and the chocolate dough that has been melted at 40 to 50 ° C. is cooled and solidified at a temperature of 10 ° C. or less (preferably 0 to 10 ° C.). can do.

  As another preferred embodiment in the production of the chocolate of the present invention, a commercially available tempering type chocolate (dough) having a cocoa butter content of 18% by mass or more, preferably 24% by mass or more is added to β′-2 type. The dough containing fats and oils or β′-2 type fats and oils is mixed, and the content of cocoa butter in the final chocolate dough is 12% by mass or more, preferably 18% by mass or more. And a mass ratio of 40:60 to 90:10, preferably 40:60 to 80:20, and then a dough having a melt state of 40 to 50 ° C. is 10 ° C. or less (preferably 0 to It can be produced by cooling and solidifying at a temperature of 10 ° C. According to this manufacturing method, a commercially available tempering type chocolate (dough) can be easily modified into chocolate (dough) that does not require tempering.

  The chocolate of the present invention can be directly eaten as a die-cut chocolate lump, as well as a confectionery bakery product such as bread, cake, pastry, baked confectionery, donut, shoe confectionery, etc. as a coating, filling, or chip. It can be used by mixing into the dough, and a variety of chocolate composite foods can be obtained. In particular, by using the chocolate of the present invention, it is possible to easily produce a variety of flavored and complex chocolate compound foods at home or in a bakery in the city.

Hereinafter, the present invention will be described more specifically by presenting examples.
(Test oil)
The following test fats 1 to 4 were prepared as test fats and oils.
Test oil and fat 1: ISFAT H2100G, SFC: 97. 3% (10 ° C), 96.0% (20 ° C), 48.5% (30 ° C),
Test oil 2 manufactured by ISF (INTERCONTINENTAL SPECIALTY FAT SDN BHD) 2: HISOMEL 035R, SFC: 94.4% (10 ° C), 77.4% (20 ° C), 34.9% (30 ° C),
Test oil 3 manufactured by ISF (INTERCONTINENTAL SPECIALTY FAT SDN BHD) 3: LTNLFAT, SFC: 84.3% (10 ℃), 81.8% (20 ℃), 57.0% (30 ℃),
Test oil 4 manufactured by ISF (INTERCONTINENTAL SPECIALTY FAT SDN BHD) 4: VIENTA 50, SFC: 81.5% (10 ℃), 76.7% (20 ℃), 26.2% (30 ℃),
Made by Nisshin Oillio Group

(Stable crystal form evaluation of test fats and oils)
About test fats and oils 1-4, after cooling and solidifying at 10 degreeC as a 50 degreeC melt state, the crystal form of the fats and oils after leaving still at 20 degreeC for 1 week was judged by the method by X-ray diffraction measurement. The results are shown in Table 1.

(Chocolate evaluation 1)
Examples 1 to 5 and Comparative Examples 1 to 3 were weighed according to the chocolate composition shown in Tables 2 to 3, and after roll refining and conching as usual, the dough made into a melted state at 40 ° C. was tempered. Without filling, a polycarbonate resin mold (length 165mm x width 82mm x depth 11mm) is filled with 120g, and then this is a large refrigerator (Hoshizaki Electric's reach-in showcase controlled at an internal temperature of 5-10 ° C) RSC-120BT-B type 463 L) and cooled and solidified. According to the evaluation criteria shown below, mold release (release rate) after 30 minutes of cooling and solidification, gloss of the solidified chocolate surface (according to JlSZ8741, incident angle / light reception with gloss meter (Minolta gloss meter GM-060)) Gloss measured at 60 ° light receiving angle), and chocolate flavor (4-level evaluation of sensory test by 5 specialist panels (3: rich and very good cocoa flavor, 2: good, 1: cocoa flavor) The average value of 0: almost no cocoa flavor) was evaluated. Moreover, test fats and oils, cacao fats and milk fats as necessary are mixed so as to have the same composition as the fats and oils in each chocolate, crystallized under the cooling and solidification conditions of the chocolate dough, and the crystal form was determined by X-ray diffraction measurement. . The results are also shown in Tables 2-3.

Evaluation criteria for mold release ◎ Very good (release rate of 90% or more)
○ Good (release rate 70% or more and less than 90%)
△ Some parts are not peeled off (release rate exceeds 0% and less than 70%)
× Impossible (release rate 0%)

Evaluation criteria for the gloss of chocolate surface ◎ Very good gloss (Glossiness 55-80)
○ Good gloss (Glossiness 40-54)
△ Poor gloss (Glossiness is 21 to 39)
× There is almost no gloss (Glossiness is 20 or less)

Flavor Evaluation Criteria ◎ Cacao flavor rich and very good (sensory evaluation average score: 2.5-3.0)
○ Good (sensory evaluation average score: 2.0 to 2.4)
△ Poor cacao flavor (sensory evaluation average score: 0.5 to 1.9)
× Almost no cacao flavor (sensory evaluation average score: 0 to 0.4)

(Chocolate evaluation 2)
After the chocolate dough of Comparative Example 2 was melted at 40 ° C., tempering treatment was performed according to a conventional method, and the mixture was cooled and solidified in the same manner as Chocolate Evaluation 1 to obtain Reference Example 1. When evaluated according to the same evaluation criteria as chocolate evaluation 1, the crystal form of the fats and oils in the chocolate is a β-type with a three-chain structure, the omission and surface gloss are good, and a chocolate rich in cacao flavor is obtained. It was.
When the chocolate obtained in Examples 1 to 5 and the chocolate of Reference Example 1 were compared, the chocolates of Examples 1 to 5 were extremely superior to the chocolate of Reference Example 1 in the mouth.

(Chocolate evaluation 3)
Chocolate dough (71.4 parts by mass) of Comparative Example 2 and test fat 2 (28.6 parts by mass) were mixed and melted to obtain a melted state at 40 ° C. (oil content 57.2% by mass, cacao butter A content of 28.6% by mass, cacao butter: test fat 2 (mass ratio) = 50: 50) was prepared and cooled and solidified in the same manner as in the chocolate evaluation 1 without tempering. When evaluated according to the same evaluation criteria as chocolate evaluation 1, the fat and oil crystal form in the chocolate is β 'type with a two-chain structure, the mold is omission and the surface gloss is good, and the chocolate with rich cacao flavor Obtained.

(Application to composite confectionery)
The chocolate of Example 1 was made into a molten state at 40 ° C. on the surface of a commercially available cake donut and then coated without being tempered. The resulting chocolate-coated donut was glossy, excellent in appearance, rich in chocolate and delicious.

  According to the present invention, it is possible to provide a chocolate having a high cacao butter content, rich flavor, excellent gloss, and good mouthfeel, although a complicated tempering treatment is unnecessary. Moreover, by using the chocolate, it is possible to easily produce a variety of chocolate complex foods that are rich in flavor and excellent in appearance at home or in a bakery in the city.

Claims (4)

It is a chocolate having a fat content of 30 to 60% by weight, comprising 12 to 54 % by weight of cacao butter and 3 to 36% by weight of fat and oil having a stable crystal of β ′ type having a two-chain structure, The mass ratio of cacao butter and fats and oils in which stable crystals are β ′ type having a two-chain structure is 40:60 to 90:10, and the crystal form of fats and oils in solidified chocolate is β ′ type having a two-chain structure Chocolate characterized by being.   A composite food using the chocolate according to claim 1. 30 to 60 wt% fat content, cocoa butter 12-54% by weight and stability crystal viewing contains a fat 3 to 36 wt% is beta 'type 2 chain length structure, cocoa butter and stable crystalline By cooling and solidifying a chocolate dough in a melt state having a mass ratio of 40'60 to 90:10 with a fat and oil having a β 'type having a two chain length structure, the fat and oil crystals in the chocolate have a two chain length structure. The production method of chocolate which makes the β 'type of A fat content of 30 to 60 wt%, cocoa butter 12-54% by weight and stability ItoguchiAkira viewed contains a fat 3 to 36 wt% is beta 'type 2 chain length structure, cocoa butter and stable crystalline Is a tempering chocolate dough containing 18% by mass or more of cacao butter in a molten state, wherein the mass ratio of the fat and oil of β ′ type having a two-chain structure is 40:60 to 90:10 The fats and oils having a β-type stable crystal and / or oils having a β'-type stable crystal and / or a dough containing the fat and oil having a β 'type two-chain structure are mixed. 3. The method for producing chocolate according to 3 .

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