JP5515952B2 - Water-containing chocolate for frozen desserts - Google Patents

Description

The present invention is a water-containing chocolate containing a large amount of chocolate mainly composed of cacao butter, having little change in physical properties after thawing, maintaining smooth physical properties, and enabling filling into ice cream etc. Regarding chocolate.

Water-containing chocolates with water-based ingredients are widely used in Western confectionery applications.In particular, so-called fresh chocolates with creams in chocolate have a rich chocolate flavor that is suitable for a wide range of age groups, regardless of age or gender. It is rare.

These raw chocolates are eaten as they are, but in order to make use of this rich chocolate flavor and combine with Western confectionery, attempts have been made to use it for filling applications such as filling and sand.

For example, Patent Document 1 proposes an oil-in-water emulsion characterized by a cream having foaming properties and substantially not containing an emulsifier. In Patent Document 2, the content of lecithin is 0. Raw material chocolates and hydrated chocolates that are used in a hydrated state of 2% by weight or less have been proposed.

These are foamed to obtain physical properties that are easy to use for filling purposes, or to suppress changes in physical properties in the refrigerated temperature range in which Western confectionery is manufactured and distributed. It has been found that a water-containing chocolate using a chocolate mainly composed of has a large change in physical properties over time in a refrigerated temperature range.

Therefore, when using hydrated chocolate using chocolate mainly composed of cocoa butter for filling frozen confectionery such as ice cream distributed in the freezing temperature range, freezing → thawing → filling → freezing When exposed to violent temperature changes, the physical properties of the hydrated chocolate after thawing are remarkably changed, and stable physical properties cannot be maintained in both refrigerated and frozen temperatures, and physical properties suitable for filling ice cream can be obtained. There was a problem that I could not.

As a method for imparting a chocolate flavor to ice cream, Patent Document 3 proposes a method for producing chocolate ice creams in which a flowable chocolate raw material is mixed and filled with an ice cream raw material. Because it mixes the chocolate with the mix, you cannot taste the flavor of the hydrated chocolate as it is, and because it requires fluid chocolate near room temperature, it has a flavor point compared to chocolate made mainly of cocoa butter Not enough.

Patent Document 4 proposes a frozen dessert containing cocoa butter, phosphate, sucrose fatty acid ester and sorbitan fatty acid ester, which is also a method of homogenizing the ice cream mix and chocolate. It is a method that can not taste the flavor of fresh raw chocolate as it is, and for frozen desserts such as ice cream that is frozen and distributed, water-containing chocolate that can enjoy the flavor of rich raw chocolate as it is for filling is obtained It was the current situation that it was not possible.

International Publication WO2006 / 003981 International Publication WO2005 / 79592 JP-A-10-056775 JP 2008-301814 A

The subject of this invention is providing the water-containing chocolate raw material which can be filled so that the flavor of rich raw chocolate can be tasted as it is in the ice cream distribute | circulated in a freezing temperature range.

In order to solve the above-mentioned problems, the present inventors have conducted intensive research, and as a result, contain cocoa solids and saccharides, and contain cocoa butter and / or SOS type triglycerides (S: saturated fatty acids having 16 or more carbon atoms, O : Oleic acid) is a water-containing chocolate which is an oil-in-water emulsion containing 10% by weight or more in total and 10 to 40% by weight of water, 5 to 20% by weight of liquid oil and 0.1% of emulsifier other than lecithin By blending ~ 0.5% by weight and making lecithin 0.1% by weight or less, even after thawing from the frozen state, there is little change in physical properties, keeping smooth physical properties, The inventor has found that filling is possible, and has completed the hydrated chocolate for frozen dessert of the present invention.

That is, the present invention includes (1) cocoa solids and saccharides, cocoa butter and / or SOS-type triglycerides (S: saturated fatty acid having 16 or more carbon atoms, O: oleic acid) in a total of 10% by weight and moisture. Is a water-containing chocolate that is an oil-in-water emulsion containing 10 to 40% by weight, comprising 5 to 20% by weight of liquid oil, 0.1 to 0.5% by weight of an emulsifier other than lecithin, and 0 to lecithin. A water-containing chocolate for frozen desserts distributed in a freezing temperature range characterized by being 1% by weight or less.
(2) The hydrated chocolate for frozen desserts according to (1), wherein the emulsifier is at least one emulsifier selected from the group consisting of sucrose fatty acid ester, polyglycerin fatty acid ester and sorbitan fatty acid ester.
(3) Hardness after thawing at 5 ° C. for 24 hours (plunger area 0.785 square centimeters, rheometer value at a speed of 5 centimeters / second) is 50 g / square centimeter or less, for frozen desserts according to (1) It is water-containing chocolate.
(4) The water-containing chocolate for frozen desserts according to (1), wherein the particle size distribution after thawing at 5 ° C. for 24 hours is a median diameter of 5 to 15 μm.

The hydrated chocolate for frozen desserts of the present invention has a flavor of a rich raw chocolate with a high cacao content, and has little change in physical properties after freezing and thawing, and can be filled into ice cream using a filling machine. Maintains smooth physical properties. Therefore, unlike the chocolate ice which blended chocolate with the conventional ice mix, it becomes possible to taste raw chocolate as it is with ice cream.

Hereinafter, embodiments of the present invention will be described in detail.

(Cocoa solids)
The cocoa solid content contained in the water-containing chocolate of the present invention is a cocoa bean-derived solid content, and examples thereof include cocoa mass and cocoa, but in order to obtain a richer flavor of fresh chocolate, It is preferable to use a large amount of cacao mass.

(Sugar)
The saccharide contained in the hydrated chocolate of the present invention is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide , Reducing sugar polydextrose, sorbitol, reducing lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame And saccharides such as sugar alcohols, and these saccharides can be used alone or in combination of two or more.

(moisture)
The water-containing chocolate of the present invention contains 10 to 40% by weight as water, and the origin of the water is not particularly defined, and those obtained by dissolving milk solids such as milk and compound cream in water, fruit juice, jam and various fruits Water-containing foods such as coffee and tea can also be used, and among these, when fresh cream is used in an amount of 10% by weight or more, a thicker raw chocolate flavor can be imparted.

(Cocoa butter and / or SOS type triglycerides)
The present invention is a water-containing chocolate containing cacao butter and / or SOS type triglyceride, and the SOS type triglyceride in the present invention is a symmetric type triglyceride in which S is a saturated fatty acid having 16 or more carbon atoms and O is oleic acid. Examples of the fats and oils rich in SOS-type triglycerides include cocoa butter contained in cacao mass, shea butter, mango kernel oil, monkey fat, iripe fat, palm oil, and fractionated oils thereof. And fats and oils obtained by selective transesterification at the 1 and 3 positions.
In the present invention, cocoa butter and / or SOS-type triglycerides are contained in a total of 10% by weight or more, preferably 15% by weight or more, more preferably 15% by weight or more of cocoa butter as SOS-type triglycerides. A fresh chocolate flavor can be obtained.

(Liquid oil)
The water-containing chocolate of the present invention is characterized by blending a liquid oil. The liquid oil preferably has an SFC of 1% or less at 5 ° C., and natural palm oil is fractionated by a solvent or non-solvent fractionation method. Palm olein, which is a low melting point fraction obtained, and edible palm olein having an iodine value of 60 or more, obtained by further fractionating palm olein in one or two stages, and soybean oil, rapeseed oil, sunflower Examples include seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, and the like, and these can be used alone or in combination.
The water-containing chocolate of the present invention preferably contains 5 to 20% by weight of liquid oil and contains 10 to 15% by weight. If the liquid oil in the hydrated chocolate is less than 5% by weight, it is difficult to obtain smooth physical properties in the freezing temperature range, and if it exceeds 20% by weight, appropriate physical properties when filling into ice cream using a filling machine are obtained. It becomes difficult.

(emulsifier)
The water-containing chocolate of the present invention contains an emulsifier other than lecithin. As the emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester and the like can be used. These emulsifiers can be used alone or in combination of two or more. 0.1 to 0.5% by weight, but if the emulsifier in the water-containing chocolate is less than 0.1% by weight, it is difficult to obtain smooth physical properties when thawed under freezing. If it exceeds 0.5% by weight, the physical properties of the water-containing chocolate become too soft, and it becomes difficult to obtain mechanical suitability such as a filling machine.
In the present invention, it is preferable to use one or more emulsifiers selected from sucrose fatty acid esters, polyglycerin fatty acid esters and sorbitan fatty acid esters as emulsifiers.

(lecithin)
The water-containing chocolate of the present invention is characterized in that lecithin is 0.1% by weight or less, and is preferably substantially free of lecithin. If the lecithin in the hydrated chocolate exceeds 0.1% by weight, the change in physical properties when thawed under freezing becomes large, and it becomes difficult to obtain smooth physical properties.

As a method for producing the water-containing chocolate of the present invention, a raw material chocolate containing cocoa solids, saccharides, cocoa butter and / or SOS type triglyceride, liquid oil, emulsifier, lecithin and the like is prepared, and the obtained raw material chocolate has an aqueous component. Can be obtained by sterilization and cooling after mixing. Moreover, it is preferable to cool in the freezing temperature range.

The water-containing chocolate of the present invention is characterized in that it is used as a water-containing chocolate for frozen desserts distributed in a freezing temperature range. The thickness (rheometer value at a plunger area of 0.785 square centimeters and a speed of 5 centimeters / second) is preferably 50 g / square centimeter or less, and when the hardness after thawing at 5 ° C. exceeds 50 g / square centimeters, It becomes difficult to pass through a filling machine when filling the container.

Furthermore, the water-containing chocolate of the present invention preferably has a median size distribution of 5 to 15 μm after thawing at 5 ° C. for 24 hours, and the refrigeration and freezing temperature is maintained by maintaining the particle size distribution after thawing at 5 to 15 μm. The physical properties with little change in the area can be maintained.

As described above, the hydrated chocolate of the present invention can maintain stable physical properties in the refrigerated and freezing temperature range, and smooth physical properties even after freezing and thawing. Thus, it is possible to fill the hydrated chocolate as it is, such as jam, and to provide a new frozen distribution confectionery that can taste the flavor of the rich raw chocolate as it is even in the freezing temperature range.

Examples of the present invention will be described below to explain the present invention in more detail. In the examples,% and part mean weight basis.

<Example 1>
Cocoa mass, sugar, cacao butter, whole milk powder, liquid oil, and lecithin are blended according to A in Table 1, and raw material chocolates are produced according to a conventional method. Next, after mixing fresh cream (product name: Meiji Tokachi Fresh Cream 47, manufactured by Meiji Dairies Co., Ltd.), water, and emulsifier (product name: Ryoto Sugar Ester S-1670, manufactured by Mitsubishi Chemical Foods Co., Ltd.), 30 ° C. The raw material chocolates obtained by the above operation are added and mixed according to the blending amounts in Table 2.
The above mixture was stirred at 2000 rpm with a homomixer (manufactured by TK Homodisper Primes Co., Ltd.) while warming, and after holding at 65 ° C. for 30 minutes, Western liquor was added and mixed. Thereafter, 140 g is filled in a cylindrical plastic container having a diameter of 7.5 cm, cooled at −20 ° C., and the product temperature is kept at −15 ° C. or lower so that the water content is an O / W emulsion under freezing. Got chocolate.

For emulsifiers other than lecithin blended in the examples and comparative examples shown below, those having an HLB of 7 or more were dispersed in water and those having an HLB lower than 7 were dissolved in some raw chocolates And dispersed.

<Example 2>
The raw material chocolates of B in Table 1 were produced according to a conventional method, and water-containing chocolate was obtained according to Table 2 as in Example 1.

<Example 3>
Raw material chocolates were produced according to a conventional method with the blending amount of C in Table 1, and water-containing chocolate was similarly obtained according to Table 2.

<Example 4>
An emulsifier (product name: Ryoto Sugar Ester S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.) is dispersed in a part of the raw material chocolates shown in Table 1 produced according to a conventional method, and the water-containing chocolate is similarly produced. Got.

<Example 5>
An emulsifier (product name: Ryoto Sugar Ester S-1670, manufactured by Mitsubishi Chemical Foods Co., Ltd.) was dispersed together with water, and then water-containing chocolate was obtained in the same manner using the raw material chocolate in Table 1 C.

<Example 6>
An emulsifier (product name: Ryoto-polyglycerester S-24D, manufactured by Mitsubishi Chemical Foods Co., Ltd.) was dispersed together with water, and then the raw material chocolate shown in Table 1 was added to obtain water-containing chocolate.

<Example 7>
An emulsifier (product name: Emazole S-10V, manufactured by Kao Corporation) was dispersed in a part of the raw material chocolates C in Table 1 to obtain water-containing chocolate in the same manner.

<Example 8>
After the emulsifier (product name: Ryoto Sugar Ester S-1670, manufactured by Mitsubishi Chemical Foods Co., Ltd.) was dispersed with water, another emulsifier (product name) was obtained by partially dissolving the raw material chocolates of Table C in Table 1. : Ryoto Sugar Ester S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.) was dispersed to obtain water-containing chocolate in the same manner.

<Comparative Example 1>
The raw material chocolate is manufactured according to a conventional method with the blending amount of D in Table 1. Next, an emulsifier (product name: Ryoto Sugar Ester S-1670, manufactured by Mitsubishi Chemical Foods Co., Ltd.) was dispersed together with water, and a water-containing chocolate was obtained in the same manner according to the blending amount in Table 2.

<Comparative example 2>
The raw material chocolate is manufactured according to a conventional method with the blending amount of E in Table 1. Next, an emulsifier (product name: Ryoto Sugar Ester S-1670, manufactured by Mitsubishi Chemical Foods Co., Ltd.) was dispersed together with water, and a water-containing chocolate was obtained in the same manner according to the blending amount in Table 2.

<Comparative Example 3>
Raw material chocolates are produced according to a conventional method with the blending amount of F in Table 1. Subsequently, an emulsifier (product name: Ryoto Sugar Ester S-1670, manufactured by Mitsubishi Chemical Foods Co., Ltd.) was dispersed together with water in the same manner as in Comparative Examples 1 and 2, and a water-containing chocolate was obtained according to the blending amount in Table 2.

<Comparative Example 4>
Using the raw material chocolates of Table 1 in Table 1, a water-containing chocolate was obtained according to the blending amount of Table 2 without adding other emulsifiers.

The water-containing chocolate thus obtained is stored at −20 ° C. for 1 week and then thawed at 5 ° C. for 24 hours. The results of comparing the hardness after 24 hours of thawing are shown in Table 3.
The hardness is a value obtained by measuring a rheometer (manufactured by Fudo Kogyo Co., Ltd.) with a plunger having a diameter of 1 cm at 5 ° C. and dividing the measured value by the area of the bottom of the plunger. The plunger ascending speed at the time of measurement is 5 cm / min, and the unit of the result is g / square centimeter. If this value is 50 g / square centimeter or less, it can be said to be soft and suitable for ice cream filling.

The particle size distribution was measured with a particle size distribution meter (SALD-2200, manufactured by Shimadzu Corporation) after diluting the hydrated chocolate 24 hours after thawing with distilled water. The value in Table 3 is the median diameter of the measurement result, and the unit is micrometer.
If the particle size distribution is fine, the particles are uniformly emulsified, and if coarse, the texture after thawing becomes loose.

The product of the present invention is soft when refrigerated (5 ° C.), and requires a certain degree of hardness when frozen (−5 to 20 ° C.). The reason why the hardness is necessary is that the water-containing chocolate does not bleed into the ice mix when it is filled at the same time as the ice mix, and that the packaged product is not sticky in the freezing temperature range. It is.

About Examples 1-8, a certain amount of hardness was kept at the time of freezing, and a water-containing chocolate that was soft and smooth after thawing and that melted well in the mouth could be obtained. In addition, the particle size distribution after thawing was uniform when the median diameter was 20 μm or less. On the other hand, Comparative Example 1 retained the hardness during freezing, but the hardness was 100 g / square centimeter or more after thawing and was not suitable for ice cream filling. On the other hand, Comparative Example 2 was soft in hardness after thawing, but it was a soft and sticky physical property when compared with Examples 1-8. In Comparative Example 3, the hardness when frozen was not different from that in Examples, but the hardness after thawing was 100 g / square centimeter or more and was not suitable for ice cream filling. In Comparative Example 4, the hardness after freezing was maintained, and the hardness after thawing was also 100 g / square centimeter or less. However, the median diameter of the particle size distribution was coarse, the demulsification progressed, and the texture was soft. It became.

Claims (2)

Contains cocoa solids and saccharides, contains cocoa butter and / or SOS-type triglycerides (S: saturated fatty acid having 16 or more carbon atoms, O: oleic acid) in a total of 10% by weight and 10 to 40% by weight of water. One or more selected from the group consisting of 5 to 20% by weight of liquid oil and an emulsifier other than lecithin (sucrose fatty acid ester, polyglycerin fatty acid ester and sorbitan fatty acid ester) ) 0.1 to 0.5 wt%, lecithin 0.1 wt% or less , hardness after thawing at 5 ° C. for 24 hours (plunger area 0.785 square centimeters, speed 5 centimeters / second) Water-containing chocolate for frozen desserts distributed in a freezing temperature range, characterized in that the rheometer value is 50 g / square centimeter or less . The water-containing chocolate for frozen dessert according to claim 1, wherein the particle size distribution after thawing at 5 ° C for 24 hours is a median diameter of 5 to 15 µm.