JP5618018B2 - Baked chocolates and method for producing the same - Google Patents

Description

  The present invention relates to chocolates for baking use, baked chocolates using the same, and a method for producing the same.

  By baking chocolates, a new flavor and texture are brought about, and heat resistance is also imparted. For example, the chocolate dough surface is moisture-absorbed and baked (Patent Document 1), and at least a portion is sprinkled with sugar (Patent Document 2), and the chocolate dough containing the starchy raw material and water is baked (Patent Document 3). ), Etc. are exemplified.

  However, since these undergo a baking process, it is not easy to control the fat and oil crystals, and as the blending amount of tempering type fat and oil such as cocoa butter increases, the problem of occurrence of bloom and graining is accompanied. Therefore, non-tempering type fats and oils have mainly been used in baked chocolates. However, in terms of flavor and melting in the mouth, there has been a strong market demand for baked chocolates containing a large amount of tempering type fats and oils.

JP 2001-245594 A JP 2002-223700 A JP 2000-189058 A

  An object of the present invention is to provide a baked chocolate in which a certain amount of tempering type fats and oils are contained and which has a good flavor and a melt in the mouth and in which the occurrence of bloom is suppressed, and a method for producing the same.

  As a result of intensive studies, the present inventors use chocolates containing 13 to 22% by weight of SOS type triglycerides and blending normal temperature liquid fats and oils to adjust the fat composition in chocolates to a specific range of SFC. Thus, it was found that baked chocolates in which the occurrence of bloom was suppressed were obtained, and the present invention was completed.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to provide the baking chocolate by which generation | occurrence | production of the bloom was suppressed, having favorable flavor texture and heat resistance.

(SOS type triglyceride)
In the present invention, SOS type triglyceride (hereinafter abbreviated as SOS) means S (saturated fatty acid having 16 or more carbon atoms) at the 1st and 3rd positions, and O (oleic acid which is a monounsaturated fatty acid having 18 carbon atoms) at the 2nd position. Is a symmetric triacylglyceride in which is bound, and is the main component of a tempering type fat such as cocoa butter.

(Chocolate)
The chocolates in the present invention are not subject to regulations ("Fair competition regulations on the display of chocolates") or legal restrictions, and various chocolates and fat processed foods and chocolates using animal and vegetable oils and fats other than cocoa butter, chocolate Includes products. Raw materials such as cacao mass, cocoa butter, cocoa, edible oils and fats, saccharides, milk powder, emulsifiers, and fragrances are appropriately blended, and chocolates are prepared by a conventional method.
Moreover, the chocolates of the present invention are characterized by containing SOS in an amount of 13 to 22% by weight, preferably 15 to 22% by weight. If it is less than 13% by weight, it may be difficult to obtain a baked chocolate with good melting in the mouth, and if it exceeds 22% by weight, bloom may easily occur. When SOS is blended as derived from cocoa butter, the SOS content in cocoa butter is about 85% by weight, which corresponds to a cocoa butter content of 15 to 25% by weight in chocolates. The cocoa butter content here is the amount derived from cocoa mass (cocoa butter content: about 55% by weight) and cocoa (cocoa butter content: about 11-22% by weight) in addition to the blended amount as cocoa butter. Say total.
In the present invention, a chocolate having a composition satisfying SFC described later can be easily obtained by blending 7 to 20% by weight of an oil that has a melting point of 20 ° C. or less, that is, liquid at room temperature.

(SFC)
The chocolates of the present invention have an SFC (solid fat content) of 40 to 65% at 10 ° C. and 20 to 50% at 20 ° C. of the total fat content (including cocoa butter in cocoa mass and milk fat in whole milk powder). 10 to 40% at 25 ° C, 1 to 8% at 30 ° C, preferably 40 to 50% at 10 ° C, 22 to 40% at 20 ° C, 12 to 25% at 25 ° C, 1 to 30 at 30 ° C 6%, more preferably 45-50% at 10 ° C, 26-40% at 20 ° C, 12-25% at 25 ° C, and 2-6% at 30 ° C. If it is too high, the bloom suppressing effect may be small, and if it is too low, it is too soft, that is, the shape-retaining property is inferior. The SFC in the present invention is obtained by completely thawing the sample oil obtained from chocolate by hexane extraction, and then aging at 20 ° C. for 40 hours in accordance with IUPAC.2 150 “SOLID CONTENT DETERMINATION IN FATS BY NMR”. Use the measured value.

(Baking)
Examples of the method for obtaining the baked chocolate of the present invention include a method in which the temperature of the chocolate is adjusted, molded into an arbitrary shape by die cutting, squeezing out, wire cutting and the like and then baked in an oven, a burner or the like. Examples of the temperature adjustment here include a method of heating and dissolving completely using a hot water bath at around 50 ° C., and a method of semi-dissolving at about 30 ° C. or less. In addition, flours such as wheat flour, starches and processed starches, nuts, dried fruits and the like may be added to the chocolates as appropriate and baked. It can also be baked in combination with bread and baked confectionery as appropriate by methods such as placing, sandwiching, or interspersing molded chocolates.

(BOB)
In the chocolates of the present invention, BOB (1,3-dibenoyl-2-oleylglyceride) is 1.0 to 10.0% by weight, more preferably 2.0 to 10.0% by weight, and further preferably 3.0 to 10.0%, based on fats and oils in the chocolates. By blending by weight%, the occurrence of bloom after firing can be more effectively suppressed. If the blending amount is more than 10% by weight, the dissolution in the mouth may worsen. Moreover, in order to perform work | work more efficiently, BOB containing fats and oils can also be mix | blended as fats and oils for chocolates. As an example, it can be obtained by transesterifying high oleic sunflower oil and ethyl behenate with 1,3-position specific lipase, distilling off the ethyl ester, and then purifying the high melting point fraction obtained by solvent fractionation. And a method using an oil having a BOB content of 68%.

(Acetylated sucrose fatty acid ester)
The chocolates of the present invention contain acetylated sucrose fatty acid ester in an amount of 0.2.% Or more, more preferably 0.4% or more, so that the occurrence of bloom after baking is further effectively suppressed. Specifically, use of product name: DK ester F-A10E (Daiichi Kogyo Seiyaku) etc. can be illustrated. In the present invention, a bloom suppressing effect can be obtained by blending either one of the aforementioned BOB and acetylated sucrose fatty acid ester, but a combined bloom inhibitory effect can be exhibited synergistically.

(moisture)
In the present invention, 0.1 to 5.0% by weight, preferably 0.2 to 4.0% by weight, and more preferably 0.4 to 2.0% by weight of water is added to and mixed with the chocolate dough before baking. And moderate shape retention during firing can be imparted. If the moisture is less than the lower limit, the effect of the present invention may not be exhibited. If the upper limit is exceeded, the baked chocolates may sag, or the storage stability during distribution may be adversely affected.
Specifically, there is a method in which moisture is added to and mixed with chocolate dough having a fluidity state by adjusting the temperature, and then appropriately shaped and used for the baking step. Here, the water can be blended as water or a composition containing water. Specific examples include liquor, liquid sugar, fruit juice, and oil-in-water emulsions. In that case, it is desirable that the water content is 0.1 to 5.0% by weight with respect to the chocolate dough.

(Tempering)
In this invention, generation | occurrence | production of bloom can be suppressed more effectively by baking chocolate dough after a tempering process. Specifically, there is exemplified a method in which a chocolate dough that has been heated and dissolved is subjected to a tempering treatment by a conventional method such as temperature adjustment or addition of a seed agent, and then subjected to a baking step. Further, the tempered chocolate can be temperature-controlled at about 30 ° C. or less and held and used in a semi-dissolved state.

The following examples illustrate the present invention in more detail. In the examples, “%” and “parts” are all based on weight unless otherwise specified.

<Examination 1>
(Preparation of base chocolate)
A base chocolate was prepared by rolling and conching in a conventional manner with a composition comprising 14.0 parts of cacao mass, 21.0 parts of whole milk powder, 39.0 parts of sugar, 11.0 parts of cocoa butter and 0.3 parts of lecithin.

(Example 1)
15.0 parts of purified low melting point palm oil (Fuji Oil Co., Ltd., trade name: Palm Ace 10, melting point: 10 ° C. or lower) was uniformly mixed with 85 parts of base chocolate to obtain chocolates. Subsequently, this was dissolved in a 50 ° C hot water bath, adjusted in temperature, and 0.2% by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added to the chocolate to perform tempering treatment, and the diameter was 5 cm. X Poured into a disk-shaped mold having a thickness of 5 mm, cooled at 5 ° C for 30 minutes, and solidified. This was taken out of the mold, baked in an oven at 160 ° C. for 6 minutes, and allowed to cool at room temperature (20 ° C.) to obtain baked chocolates. Separately, SFC of fats and oils extracted from chocolate with hexane was measured.

(Example 2)
In the same process as in Example 1 except that soybean oil (Fuji Oil Co., Ltd., trade name: Fuji soybean white squeezed oil, melting point 10 ° C. or lower) was used instead of refined low melting palm oil. Chocolates and baked chocolates were obtained.

(Example 3)
Chocolates and baked chocolates were obtained in the same process as in Example 1 except that high oleic sunflower oil (melting point: 10 ° C. or lower) was used in place of the purified low melting point palm oil.

(Example 4)
The chocolates of Example 1 were used and solidified without performing a tempering treatment. Otherwise, the baked chocolates were obtained in the same process.

(Example 5)
Chocolates and baked chocolates were obtained in the same process as in Example 1 except that 10 parts of purified low melting point palm oil and 5 parts of cocoa butter were used.

(Comparative Example 1)
Chocolates and baked chocolates were obtained in the same process as in Example 1 except that 5 parts of purified low melting point palm oil and 10 parts of cocoa butter were used.

(Comparative Example 2)
Chocolates and baked chocolates were obtained in the same process as in Example 1 except that 15 parts of cocoa butter was used in place of the purified low melting point palm oil.

(Comparative Example 3)
Chocolates and baked in the same steps as in Example 1 except that hardened palm fractionated oil (Fuji Oil Co., Ltd., trade name: Melano STS, melting point 37 ° C.) was used instead of purified low melting point palm oil. I got chocolates.

(Evaluation of bloom resistance)
The obtained baked chocolates were subjected to a constant temperature storage test at 15 ° C., 20 ° C., 25 ° C., and 30 ° C., and a cycle storage test at 17 ° C./30.5° C. and 18 ° C./27° C. (1 The temperature was varied for 5 days, and the degree of bloom was visually observed, and the number of storage conditions under which bloom was observed was evaluated as follows.
: 0 (no blooming)
○: 1 point △: 2 to 3 points ×: 4 points or more

(result)
Examples 1-3, that is, baked chocolates using refined low melting point palm oil, soybean oil, and high oleic sunflower oil, which are room temperature liquid oils, were generally good in bloom resistance. As shown in Example 5 and Comparative Examples 1-2, the bloom resistance decreased as the amount of cocoa butter increased. Further, as shown in Example 4, the bloom resistance was better when the tempering treatment was performed. Moreover, when flavor evaluation was performed about the 25 degreeC preservation | save goods, Example 1 of refinement | purification low melting point palm oil was a little good in the comparison of Examples 1-3 using normal temperature liquid oil.

(Table 1)

<Examination 2>
(Example 6)
Using the chocolates of Example 1, 3 parts of BOB-containing fats and oils (BOB content: 68.0%) were added and mixed uniformly to obtain chocolates. Subsequently, baked chocolates were obtained in the same process as in Example 1.

(Example 7)
Using the chocolates of Example 1, 0.5 parts of acetylated sucrose fatty acid ester (Daiichi Kogyo Seiyaku, trade name: DK ester FA10E) was uniformly mixed to obtain chocolates. Subsequently, baked chocolates were obtained in the same process as in Example 1.

(Example 8)
Using the chocolates of Example 1, 3 parts of BOB-containing fat and oil and 0.5 parts of acetylated sucrose fatty acid ester were added and mixed uniformly to obtain chocolates. Subsequently, baked chocolates were obtained in the same process as in Example 1.

(Comparative Example 4)
Using the chocolates of Comparative Example 2, 3 parts of BOB-containing fat and oil and 0.5 parts of acetylated sucrose fatty acid ester were added and mixed uniformly to obtain chocolates. Subsequently, baked chocolates were obtained in the same process as in Example 1.

(result)
The obtained baked chocolates were evaluated for bloom resistance in the same manner as in Study 1. In Examples 6 to 8, in which BOB-containing oils and fats and acetylated sucrose fatty acid ester were blended with the chocolates of Example 1, the bloom resistance was improved, and it was best when two types were used in combination. On the other hand, when the chocolates of Comparative Example 2 were used, bloom resistance was hardly improved even when these two components were added.

(Table 2)

<Examination 3>
(Examples 9 to 13)
Using the chocolates of Example 1, water corresponding to 0.5, 1.5, 3.0, 4.5, and 5.5% by weight was added to the temperature-controlled chocolate dough and mixed uniformly. Subsequently, baked chocolates were obtained in the same process as in Example 1. In addition, before adding water, that is, the amount of water contained in the chocolates of Example 1 was 1.1% by weight. The obtained baked chocolates were evaluated for bloom resistance in the same manner as in Study 1.

(Evaluation)
Bloom resistance was improved by the addition of moisture. In addition, the shape retention was improved and the molded shape was maintained better after firing, but slight sagging occurred when the added amount was 5.5% by weight.

(Table 3)

Claims (4)

Contains 13-22% by weight of SOS type triglyceride, 7-20% by weight of normal temperature liquid oil and fat, SFC of fat and oil in chocolate is 40 to 65% at 10 ° C, 20 to 50% at 20 ° C, 10 at 25 ° C Baked chocolate made by baking chocolates that are ˜40% and 1-8% at 30 ° C. The baked chocolate according to claim 1, which satisfies both of the following (a) and (b) or any one item .
(a) BOB (1,3-Dibehenoyl-2-oleylglyceride) is contained in 1.0% by weight or more based on fats and oils in chocolates.
(b) Containing 0.2% by weight or more of acetylated sucrose fatty acid ester in chocolates The method for producing baked chocolate according to claim 1 or 2, wherein the baked chocolate is baked after adding 0.1 to 5.0% by weight of moisture to the chocolate. The method for producing baked chocolate according to claim 1 , wherein the chocolate is baked after being tempered.