JP5692395B2 - Heat resistant chocolates and method for producing the same - Google Patents

Description

The present invention relates to heat-resistant chocolates and a method for producing the same.

Cocoa butter and other oils and fats, cacao beans-derived cocoa mass and cocoa powder, sugars such as sugar, powdered milk such as whole milk powder and skim milk powder, and chocolates containing emulsifiers such as lecithin as plate components, chips, In addition to ball-shaped shapes, it is used to enhance the palatability of a wide range of foods such as baked confectioneries, breads, desserts, and other products. Generally, chocolates are in a state in which fine particles of other raw materials are dispersed in a continuous phase of fats and oils, and the behavior of chocolates such as solidification and melting depends on the physical properties of the fats and oils. The typical fats and oils used in chocolate is cocoa butter, and its melting point is around 33 ° C, so it melts rapidly around body temperature and shows excellent mouth melting, while when it exceeds 35 ° C, the fats and oils are almost melted. The heat resistance is lost, and as a result, problems such as stickiness of the surface, adhesion to each other, and loss of shape retention occur.

In order to prevent the above problems, various fats and oils having a melting point of 34 to 42 ° C. such as cocoa butter improved fat and oil and cocoa butter substitute fat and oil are used as fats and oils to replace cocoa butter. As for the heat resistance of the foods, there is a limit of about 38 ° C., and there is a problem that the melting of the chocolate using the fats and oils having a melting point equal to or higher than the body temperature is drastically lowered and the taste becomes low.

From the above, in markets where heat resistance exceeding 40 ° C is required, such as the Japanese market in summer and countries in the tropics, the use of chocolates is greatly limited. In such markets, palatability that combines heat resistance and meltability is achieved. There is a high need for highly heat-resistant chocolate.

In order to meet the above needs, various proposals have been made regarding chocolates having excellent heat resistance. In Patent Document 1, a part or the whole of sugar is replaced with one or more alternative sugars such as crystalline glucose, fructose, crystalline sorbitol, powdered syrup, powdered hydrogenated syrup, etc., and a chocolate dough is prepared after molding. This is a method of solidifying by heating for several seconds to several tens of minutes above the temperature, and relates to an oily confectionery that is not sticky even at 40 to 90 ° C. above the melting point of the fat. Although this method is certainly a method that can impart heat resistance, in addition to the problem that it is hard and has a rough texture and the smooth texture and texture of the original chocolate cannot be obtained, part or all of the sugar When preparing chocolate dough by replacing sugar with substitute sugars, refiners such as rolls are not easily pulverized, making it difficult to atomize, causing a rough texture, or lumping ( There are problems of generation of coarse particles) and an increase in the viscosity of the dough.

Patent Document 2 discloses sucrose fatty acids in the production of chocolates containing sugar having crystal water and / or sugar alcohol having crystal water in order to suppress aggregation and thickening when preparing the above chocolate dough. A method of adding an ester emulsifier is disclosed. According to this method, seizure of the dough conveying pump due to agglomeration and thickening can be prevented, but the dough viscosity exceeds 10,000 cP suitable for coating use, and as thin chocolate coating as possible for baked goods and bread is required. In addition to being a method that is limited in application, there is no disclosure of heat treatment conditions for obtaining heat-resistant chocolates from heat-treated chocolate dough or heat resistance after heat treatment.

Patent Document 3 relates to chocolate containing a sucrose fatty acid ester of HLB1 or less, and the chocolate dough is molded and solidified to a thickness of about 2 to 10 mm on a baked confectionery at 140 to 150 ° C. Heat treatment and soft texture that the surface of chocolate hardens as a stretched film does not adhere to the hand by heat treatment for 5 to 10 minutes, and the inside of the chocolate retains the softness before heating. It is a method to achieve both. According to this method, since it does not melt even if it is left at about 40 ° C., it is possible to obtain chocolates having heat resistance that can sufficiently withstand the temperature even in summer. There was a problem that the surface of the chocolate was too hard compared to the type, the texture of the chocolate was too hard, and the flavor was lower than before baking.

JP 52-148662 A JP 2004-97171 A JP-A-63-192344

As mentioned above, there is heat resistance exceeding the melting point of fats and oils in chocolates, chocolates that have the original smooth texture from the chocolate surface to the inside of the chocolate, chocolate that melts in the mouth has not yet been obtained, heat resistance and excellent There has been a demand for a method for producing heat-resistant chocolates that satisfy both the texture, melted mouth and flavor.

An object of the present invention is to provide chocolates having heat resistance of 40 ° C. or higher exceeding the melting point of fats and oils in chocolates, and showing a chocolate original smooth texture and melting from the chocolate surface to the inside of the chocolate, and a method for producing the same. There is. Further, there is no problem of difficulty in atomization during preparation of chocolate dough, occurrence of lumps and problems of increase in viscosity of the dough, and a method for preparing a chocolate dough having a specific viscosity range suitable for coating and a specific method for the dough It is providing the manufacturing method of heat-resistant chocolate containing a heat processing method.

As a result of intensive studies on the above problems, the present inventors are preparing a chocolate dough as long as it is a chocolate dough containing a specific amount of glucose, lecithin and polyglycerin condensed ricinoleate (PGPR). That there is no difficulty in atomization, occurrence of lumps and increase in viscosity of the dough, that the dough viscosity can be adjusted to a specific viscosity suitable for coating, and that the chocolate dough is heat-treated under specific heating conditions Has found that it has heat resistance of 40 ° C. or higher exceeding the melting point of fats and oils, and that it is possible to produce chocolates with excellent soft and smooth texture, mouth melt and flavor from the chocolate surface to the inside of the chocolate. Completed the invention.

That is, the present invention provides (1) a chocolate dough containing 1 to 30% by weight of glucose and 0.4% by weight or less of lecithin and having a viscosity of 2,000 to 20,000 cP at 45 ° C. Heat-resistant chocolates characterized by being heat-treated and solidified.
(2) The heat-resistant chocolate according to (1), wherein the chocolate dough contains 0.1 to 0.5% by weight of polyglycerin condensed ricinoleic acid ester (PGPR).
(3) The heat-resistant chocolate according to (1) or (2), which contains 1 to 30% by weight of glucose monohydrate as glucose.
(4) The heat-resistant chocolate according to (1) or (2), which contains 1 to 15% by weight of glucose monohydrate as glucose.

(5) The heat-resistant chocolate according to any one of (1) to (4), wherein the chocolate dough has a viscosity of 3,000 to 10,000 cP at 45 ° C.
(6) The heat resistant chocolate according to any one of (1) to (5), wherein the heat treatment time described in (1) is within 60 minutes.
(7) The heat-resistant chocolate according to any one of (1) to (6), wherein the moisture of the chocolate dough is 2% by weight or less.
(8) The method for producing heat-resistant chocolate according to any one of (1) to (7).
It is about.

According to the present invention, there is no problem of difficulty in atomization during chocolate dough preparation, the occurrence of lumps and the problem of viscosity increase of the dough, and the dough viscosity can be adjusted to a specific viscosity suitable for coating, It has heat resistance of 40 ° C. or higher exceeding the melting point of fats and oils, and it is possible to produce chocolates that are excellent in chocolate's original soft and smooth texture, melting in the mouth and flavor from the chocolate surface to the inside of the chocolate.

Hereinafter, the present invention will be described in detail.

Chocolates in the present invention are those in which fats and oils form a continuous phase, and include chocolates and chocolate-like foods. Chocolates are also referred to as “Fair Competition Rules for the Display of Chocolates” (March 29, 1971, Fair "Chocolate dough" and "quasi-chocolate dough" by the Trade Commission Notification No. 16), using cocoa mass, cocoa butter, cocoa powder and saccharides prepared from cocoa beans, and other edible fats and oils as necessary , Dairy products, fragrances, and the like, and those that have undergone a normal chocolate manufacturing process.

For the purpose of improving physical properties and saving manufacturing costs, the above chocolate-like food is replaced with a part or all of cocoa butter other fats and oils (saturated 1,3-position, 2-position unsaturated called CBE) Depending on the application, it is rich in triglyceride type oils and fats, laurin type called CBR, high elaidic acid type and low trans non-laurin type hard butter, as well as confectionery, bread and frozen confectionery. Oils and liquid oils with high to low melting points)

As the chocolate raw material of the present invention, any components used in ordinary chocolates such as cacao mass, cocoa powder, saccharides, milk powder, fats and oils, emulsifier, fragrance, flavoring agent and coloring agent can be used. .

The chocolates of the present invention contain glucose as an essential component as a saccharide, and are blended with other sugars such as sugar and lactose as necessary. The content of glucose is preferably 1 to 30% by weight, more preferably 2 to 20% by weight, and most preferably 5 to 15% by weight. If the glucose content is less than 1% by weight, heat resistance equal to or higher than the melting point of the fats and oils in the chocolate cannot be obtained after heat-treating the chocolate, and there is a problem that the chocolate surface is sticky or adheres to fingers. Absent. On the other hand, if it exceeds 30% by weight, atomization during preparation of chocolate dough becomes difficult, and the viscosity of the dough after preparation increases and subsequent molding work and coaching work become difficult.

As glucose of the present invention, both anhydrous glucose and glucose monohydrate can be used. When anhydroglucose is used, it is preferably 5 to 30% by weight, more preferably 10 to 20% by weight, and most preferably 10 to 15% by weight. Moreover, when using glucose monohydrate, Preferably it is 1 to 30 weight%, More preferably, it is 2 to 15 weight%, Most preferably, it is 5 to 10 weight%. In either case, if the amount is less than the lower limit, sufficient heat resistance cannot be obtained, and if the upper limit is exceeded, atomization during preparation of chocolate dough becomes difficult, and the increase in the viscosity of the dough after preparation becomes unfavorable. Anhydrous glucose and glucose monohydrate can be appropriately used in the range of 1 to 30% by weight of glucose so that heat resistance and acceptable viscosity are compatible.

The chocolates of the present invention contain 1 to 30 weights of glucose as described above, and restrict the lecithin content. The content of lecithin is preferably 0.4% by weight or less, more preferably 0.1 to 0.3% by weight, and most preferably 0.1 to 0.2% by weight. When the content of lecithin is 0.1% by weight or less, the viscosity of the chocolate dough becomes too high, making it difficult to mold or cast the chocolate, so polyglycerin condensed ricinolein as a viscosity modifier. It is preferable to add an acid ester (hereinafter abbreviated as PGPR). On the contrary, if the content of lecithin exceeds the upper limit, the heat resistance after the heat treatment of the chocolates is lowered, and the target heat resistance of 40 ° C. or higher cannot be obtained, which is not preferable. The present invention preferably contains 0.1 to 0.5% by weight of PGPR in addition to lecithin, more preferably 0.1 to 0.3% by weight, and most preferably 0, in order to adjust the viscosity of chocolate dough. .1 to 0.2% by weight. By containing PGPR in addition to lecithin, there is an advantage that the viscosity of chocolate dough can be reduced without lowering the heat resistance after the heat treatment. That is, in order to obtain the desired heat resistance of 40 ° C. or more with lecithin alone, it is necessary to set the chocolate dough viscosity relatively high, which tends to make molding and coaching work difficult. Can be set low. If the PGPR content is less than the lower limit, the effect of reducing the chocolate dough viscosity is insufficient, and conversely, even if the upper limit is exceeded, no further viscosity reducing effect can be obtained.

The viscosity of the chocolate dough of the present invention before the heat treatment depends on the use after preparation of the dough, but it is 2,000 to 20,000 cP in the viscosity measurement value adjusted to 45 ° C. after complete melting of the fats and oils in the dough. Is preferred. If the dough viscosity exceeds 20,000 cP, it is not preferable because molding of chocolate (casting) and coaching work become difficult. When the chocolate is used for baked confectionery or bread coating, it is preferably 2,000 to 10,000 cP, more preferably, in a viscosity measurement value adjusted to 45 ° C. after complete melting of the fats and oils in the dough. 3,000 to 8,000 cP. If the dough viscosity is less than 2,000 cP, the coating thickness of the chocolate becomes too thin and the base is transparent, or the chocolate flavor becomes thin. Conversely, if the dough viscosity exceeds 10,000 cP, the coating thickness becomes too thick. There is a risk of further increase in viscosity during the holding time before coating, which is not preferable.

As the fats and oils blended in the chocolates of the present invention, cocoa butter and various vegetable fats and oils can be used, but so-called hard butter is preferable, trans acid type hard butter having elaidic acid as a constituent fatty acid, asymmetric SSO (1,2-distearo, 3-olein), PSO (1-palmito, 2-stearo, 3-olein) and PPO (1,2-dipalmito, 3-olein), which are triglycerides, are used as the main triglycerides. Such as low trans non-lauric acid type hard butter, lauric acid type hard butter, cocoa butter, cocoa butter substitute fat, etc. Tempering type fats and oils can be used. In addition, processed oils and fats that have been cured, fractionated, transesterified, etc. can be used. For example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cocoa butter, Examples thereof include vegetable oils and fats such as coconut oil and palm kernel oil, and processed oils and fats that have been cured, fractionated, transesterified, and the like.

In the present invention, since tempering operation cannot be performed after the heat treatment of chocolates, among the above hard butters, trans-type hard butter containing elaidic acid as a constituent fatty acid, low-trans non-lauric acid type hard butter, lauric acid type hard Any of so-called no tempering type hard butter such as butter is preferably blended.

Additional ingredients that may be included in the chocolates of the present invention include cocoa mass, cocoa powder, whole milk powder, skim milk powder, buttermilk powder, whey powder, whey product, yogurt powder, and other dairy solids, coffee, vanilla , Flavors such as caramel, fruit, nuts, fruit powder and dried fruit, nuts, vanilla, herbs (e.g. mint), flavors such as vanilla flavor, herb flavor, caramel flavor, nuts, cereals, puffed products, Fruits, creams, or mixtures thereof and other edible ingredients. The colorant, flavoring agent, and fragrance are not limited to the aforementioned components, and any of those well known to those skilled in the art are used.

Emulsifiers other than lecithin and PGPR can be used as appropriate as long as the dough viscosity of chocolates and the heat resistance after heat treatment are compatible. For example, sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, fractionated lecithin, ammonium phosphate and the like can be used. The purpose of use is to suppress bloom and prevent graining as a countermeasure when exposed to high temperatures above the melting point of fat during storage and transportation.

The chocolate dough of this invention can be prepared with the manufacturing method as follows, for example as follows. Add heat-melted cacao mass, fats and oils and emulsifiers such as lecithin and PGPR to solid powder raw materials such as cocoa powder, sugar, and milk powder, and mix them using a Hobart mixer. A pasty dough is prepared. The obtained dough is atomized by a refiner such as a roll so as to be smooth particles having an average particle size of 15 to 30 μm. Subsequently, conching (stirring and mixing) is performed while keeping the temperature at 40 to 70 ° C. to obtain a smooth paste, and further, fats and oils, emulsifiers, fragrances and the like are added and mixed to obtain a predetermined chocolate dough. In addition, since the viscosity of chocolate dough will raise remarkably when a conching temperature exceeds 80 degreeC, the conching at 40-70 degreeC is preferable for the chocolate dough of this invention.

In the preparation of the above chocolate dough, atomization by a refiner or the like preferably has an average particle size of 15 to 30 μm, more preferably 18 to 25 μm, and most preferably 18 to 22 μm. It is not preferable because it provides a texture that feels bad. Also, if the dough increases in viscosity in the conching process, it will cause lumps, or it will be easy to adhere to the mixer wall surface and take a long time to make a smooth paste, or the chocolate dough finally prepared The viscosity of the resin is too high, causing problems that hinder the subsequent molding process. Accordingly, it is important to set the chocolate dough so that the increase in the viscosity of the dough is within an allowable range in the conching process. It is the dough compounding of the chocolates of the present invention that matches such a compounding setting.

The moisture of the chocolate dough of the present invention is preferably 2% by weight or less, more preferably 1% by weight or less. If the water content exceeds the upper limit, problems such as an increase in viscosity during the preparation of the dough and occurrence of lumps tend to occur, such being undesirable. Moreover, it is preferable that the fats and oils content of the chocolate dough of this invention is 25 to 45 weight%, More preferably, it is 30 to 40 weight%, Most preferably, it is 32 to 38 weight%. If the fat and oil content is less than 25% by weight, the smooth texture of chocolate is impaired, and the texture becomes harsh, and depending on the storage environment, the physical properties tend to become sticky due to moisture absorption of sugar, which is not preferable. Moreover, since oil-off to the chocolate surface will become remarkable when fats and oils content exceeds 45 weight%, it is unpreferable.

The heat-resistant chocolates of the present invention are heat-resistant such that the chocolate surface is not sticky, chocolates adhere to each other, or do not lose their shape at a temperature range of 40 to 90 ° C. above the melting point of fats and oils in chocolates. It is chocolate which is excellent in chocolate's original soft and smooth texture, melting in the mouth and flavor from the chocolate surface to the inside of the chocolate.

The heat-resistant chocolate of the present invention is 80 to 110 ° C., more preferably 80 to 100 ° C. after the chocolate dough prepared by the above method is poured into a desired mold or after being coated on baked goods or bread. Heat the product, and finally cool it down to solidify the fats and oils in the chocolate, and then obtain a finished product such as a baked confectionery or bread coated with die-cut chocolate or chocolate be able to. As a result of forming a glass-like structure derived from glucose by such heat treatment, it is considered that heat resistance is obtained even at 40 to 90 ° C., which is a temperature range in which fats and oils in chocolate are melted. When the heat treatment temperature is less than 80 ° C., the desired heat resistance cannot be obtained, which is not preferable. On the other hand, when it exceeds 110 ° C., a hard texture is obtained and a desired soft and smooth texture cannot be obtained. Is also undesirable. In addition, the cooling after heat processing can utilize 0-15 degreeC refrigerator left cooling, cold wind cooling, such as a cooling tunnel, and room temperature standing cooling below 30 degreeC.

The heat treatment time of the present invention is preferably within 60 minutes, more preferably 10 seconds to 40 minutes, and most preferably 10 seconds to 20 minutes. The heating time depends on the weight and shape of the chocolates. For example, in the case of thin plate-shaped chocolates, confectionery, and thin coaching chocolates for bread, the temperature should be maintained as soon as the temperature reaches 80 to 110 ° C. Alternatively, it may be quickly cooled by any one of the above cooling methods. In the case of a slightly thick plate-like chocolate or coaching chocolate, if it is less than 10 seconds, the desired heat resistance cannot be obtained, which is not preferable. Moreover, since the production efficiency of chocolate will fall when it exceeds 60 minutes, it is also not preferable.

As a heat treatment method of the present invention, a method of heating chocolate to 80-110 ° C. by heating with hot air in an oven, oven tunnel, dryer, etc. at 80-110 ° C., infrared heating with a heater temperature of 150-700 ° C., Various known heating means such as microwaves can be used. Among them, a method of heating chocolate to 80 to 110 ° C. by heat treatment such as a heater temperature of 300 to 400 ° C. within 3 minutes by infrared heating is suitable as a heat treatment with a relatively simple apparatus and a relatively short time. Can be used.

Moreover, in this invention, it can also cool and solidify before the said heat processing. The cooling solidification of the present invention means that the prepared melted chocolate dough is poured into a plate-shaped chocolate mold or coated on a baked confectionery or bread, and then cooled in a refrigerator or cooling tunnel at 0 to 15 ° C. Means to solidify. By this cooling and solidification, the surface of the chocolate chocolate coated on the plate-shaped chocolate, baked confectionery, or bread removed from the mold after cooling can be made smooth. Thereafter, heat treatment and cooling similar to the above can be performed to obtain heat-resistant chocolate having a smooth surface.

Examples are described below. In each example,% and part mean weight basis.
In addition, the average particle diameter of the chocolate dough prepared in each example, the viscosity, and the occurrence of lumps were measured or confirmed by the following methods.
(Average particle size)
On the measurement surface of a micrometer (manufactured by Mitutoyo Corporation, trade name “Digimatic Standard Outside Micrometer MDC-25PJ”), if the oil content is less than 50%, dilute with liquid oil and oil content 50-60 %), And the measurement surfaces are adhered to each other, and the particle size is measured in a state where the chocolates protrude from the measurement surface. The particle size was measured 5 times, and the average value of 3 measured values excluding the maximum and minimum values was defined as the average particle size.
(viscosity)
When the product temperature of chocolate is adjusted to 45 ° C. and the BM type viscometer (manufactured by Tokyo Keiki Co., Ltd.) is 10,000 cP or less, it is measured at No. 3 rotor and 12 rpm, and when it exceeds 10,000 cP, No. 4 Measured at a rotor, 12 rpm.
(Dama check)
A chocolate dough 1.5 kg after conching is passed through a 100 mesh sieve and the presence or absence of particulate matter on the mesh is visually confirmed. The thing without a granular material was set as the pass, and the thing with a certain thing was set as the failure.
Moreover, the heat resistance evaluation of the prepared heat resistant chocolates, texture, and flavor evaluation were evaluated on the following reference | standard.
(Heat resistance evaluation)
Stabilize the die-cut chocolate at 20 ° C for 3 days, and then leave it in a 40 ° C constant temperature bath for 7 days, then touch the chocolate surface with your hand to check for finger attachment, oil off, and deformation. did.
A: Very good (no adhesion to fingers, no oil off, no deformation)
○: Good (Slight oil adheres to fingers, but no deformation)
Δ: Slightly defective (There is adhesion to fingers and oil off, but there is no deformation)
×: Defect (strong adhesion to fingers and oil off, deformation also occurs)
(Eating texture evaluation)
The die-cut chocolate was stabilized at 20 ° C. for 3 days and then evaluated by sensory evaluation.
◎: Very good (soft and smooth texture on the surface and inside)
○: Good (Surface is slightly hard, but the inside is soft and smooth)
△: Slightly poor (the texture is hard and the inside is slightly hard)
×: Defect (the surface and the inside are hard and the texture is not smooth)

Prototype example 1
Cocoa powder (11% oil) 5.9 parts, sugar 29.9 parts, glucose monohydrate (trade name “Hi-mesh”, manufactured by Sanei Saccharification Co., Ltd.) 12.4 parts, whole milk powder 21.2 parts Weighed, mixed, 2.4 parts of cocoa mass (oil content 55%) melted in advance, 21.4 parts of refined hardened palm kernel oil 36 ° C. (Fuji Oil Co., Ltd., trade name “New Melalin 36”) It added, stirring using AM30) by the company. The obtained dough-shaped dough was finely pulverized by a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were stirred at medium speed while being kept at 55 ° C. with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) together with 5 parts of purified hardened palm kernel oil 36 ° C. and 0.2 parts of lecithin. After the flakes were in a slightly soft dough shape, 1.8 parts of purified hardened palm kernel oil 36 ° C. was added with stirring to obtain chocolate dough 1. The chocolate dough 1 had an average particle size of 22 μm, a viscosity of 13,200 cP, and a moisture content of 0.8%, which was acceptable with no lumps.

Prototype example 2
The chocolate dough 2 was made in the same manner as in Prototype Example 1 by substituting glucose monohydrate of Prototype Example 1 with anhydrous glucose (trade name “TDA-C”, manufactured by Sanei Saccharification Co., Ltd.). Chocolate dough 2 had an average particle size of 22 μm, a viscosity of 31,900 cP, and a moisture content of 0.8%, and passed without any lumps.

Prototype example 3
By changing 0.2 part of lecithin in Prototype Example 1 to 0.5 part, a chocolate dough 3 was made in the same manner as Prototype Example 1. The average particle diameter of the chocolate dough 3 was 22 μm, the viscosity was 8,740 cP, the water content was 0.8%, and there was no occurrence of lumps and it was a pass.

Prototype example 4
By changing 0.2 part of lecithin in Prototype Example 2 to 0.5 part, a chocolate dough 4 was made in the same manner as Prototype Example 1. The chocolate dough 4 had an average particle size of 22 μm, a viscosity of 9,450 cP, and a moisture content of 0.8%, which was acceptable with no lumps.

Prototype example 5
A chocolate dough 5 was produced in the same manner as in Prototype Example 1 by replacing glucose-1 hydrate in Prototype Example 1 with sugar. The chocolate dough 5 had an average particle size of 22 μm, a viscosity of 33,800 cP, and a moisture content of 0.8%, which was acceptable without any lumps.

Prototype Example 6
By changing 0.2 part of lecithin in Prototype Example 5 to 0.5 part, a chocolate dough 6 was made in the same manner as Prototype Example 1. The chocolate dough 6 had an average particle size of 22 μm, a viscosity of 9,690 cP, and a moisture content of 0.8%.

Example 1
The chocolate dough 1 obtained in Prototype Example 1 was poured into a plastic mold (20 mm × 30 mm × 20 mm) at a product temperature of 45 ° C., and heat-treated in a constant temperature oven at 90 ° C. for 30 minutes. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. As for the heat resistance evaluation and the texture evaluation of the obtained plate-shaped chocolate, both the heat resistance and the texture were very good. Moreover, chocolate flavor was also favorable.

Comparative Examples 1-5
The chocolate doughs 2 to 6 obtained in the prototype examples 2 to 6 were subjected to heat treatment and cooling and solidification in the same manner as in Example 1 to obtain a rectangular parallelepiped plate-like chocolate. Table 1 shows the heat resistance evaluation, texture evaluation, and flavor evaluation results of the obtained plate-shaped chocolate.

グルコースー１水和物１２．４部、レシチン０．２部使用の実施例１は、生地粘度が許容範囲で耐熱性、食感とも良好であった。一方、無水グルコース１２．４部、レシチン０．２部使用の比較例１は、耐熱性、食感は良好であったが、生地粘度が許容範囲外であった。また、レシチン０．５部使用の比較例２、３、５は粘度は許容範囲内であったが、耐熱性が不良であった。Table 1

In Example 1 using 12.4 parts of glucose monohydrate and 0.2 parts of lecithin, the dough viscosity was in an acceptable range and both heat resistance and texture were good. On the other hand, Comparative Example 1 using 12.4 parts of anhydroglucose and 0.2 part of lecithin had good heat resistance and texture, but the dough viscosity was outside the allowable range. In Comparative Examples 2, 3, and 5 using 0.5 part of lecithin, the viscosity was within the allowable range, but the heat resistance was poor.

Prototype example 7
By changing 0.2 part of lecithin in Prototype Example 2 to 0.3 part, a chocolate dough 7 was made in the same manner as Prototype Example 2. The chocolate dough 7 had an average particle size of 20 μm, a viscosity of 12,650 cP, and a moisture content of 0.8%, and passed without any lumps.

Prototype Example 8
By changing 0.2 part of lecithin in Prototype Example 2 to 0.4 part, a chocolate dough 8 was made in the same manner as Prototype Example 2. The chocolate dough 8 had an average particle size of 20 μm, a viscosity of 9,370 cP, and a moisture content of 0.8%, and passed without any lumps.

Example 2
The chocolate dough 7 prepared in Prototype Example 7 is poured into a plastic mold (20 mm × 30 mm × 20 mm) at a product temperature of 45 ° C. and subjected to heat treatment in a constant temperature oven at 90 ° C., 95 ° C., 100 ° C., and 110 ° C. for 30 minutes. It was. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. Table 2 shows the obtained plate-shaped chocolate heat resistance evaluation, texture evaluation, and flavor evaluation results.

Example 3
The chocolate dough 8 prepared in Prototype Example 8 is poured into a plastic mold (20 mm × 30 mm × 20 mm) at a product temperature of 45 ° C. and subjected to heat treatment in a constant temperature oven at 90 ° C., 95 ° C., 100 ° C., and 110 ° C. for 30 minutes. It was. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. Table 2 shows the obtained plate-shaped chocolate heat resistance evaluation, texture evaluation, and flavor evaluation results.

Comparative Example 6
The chocolate dough 2 prepared in Prototype Example 2 is poured into a plastic mold (20 mm × 30 mm × 20 mm) at a product temperature of 45 ° C. and subjected to heat treatment in a constant temperature oven at 90 ° C., 95 ° C., 100 ° C., and 110 ° C. for 30 minutes. It was. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. Table 2 shows the obtained plate-shaped chocolate heat resistance evaluation, texture evaluation, and flavor evaluation results.

Comparative Example 7
The chocolate dough 4 prepared in Prototype Example 4 is poured into a plastic mold (20 mm × 30 mm × 20 mm) at a product temperature of 45 ° C. and subjected to heat treatment in a constant temperature oven at 90 ° C., 95 ° C., 100 ° C., and 110 ° C. for 30 minutes. It was. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. Table 2 shows the obtained plate-shaped chocolate heat resistance evaluation, texture evaluation, and flavor evaluation results.

無水グルコース１２．４部とレシチン０．３％及びレシチン０．４％を使用した実施例２及び３は粘度が許容範囲で、それぞれ９５℃以上及び１００℃以上の加熱処理で優れた耐熱性と風味を示した。比較例６のレシチン０．２％では粘度が許容範囲とならず、比較例７のレシチン０．５％では耐熱性が不良であった。Table 2

Examples 2 and 3 using 12.4 parts of anhydroglucose, 0.3% lecithin and 0.4% lecithin are acceptable in viscosity, and have excellent heat resistance by heat treatment at 95 ° C or higher and 100 ° C or higher, respectively. Showed a flavor. When the lecithin of Comparative Example 6 was 0.2%, the viscosity was not within the allowable range, and when the lecithin of Comparative Example 7 was 0.5%, the heat resistance was poor.

Prototype Example 9
In addition to 0.2 part of lecithin in Prototype Example 2, 0.1 part of PGPR (trade name: CRS75, Sakamoto Yakuhin Kogyo Co., Ltd.) was added, and a chocolate dough was prototyped in the same manner as in Prototype Example 1. Got. The chocolate dough 9 had an average particle size of 19 μm, a viscosity of 7,130 cP, and a moisture content of 0.8%.

Prototype example 10
A chocolate dough 10 was obtained by adding 2 parts of New Melalin 362 to 98 parts of the chocolate dough 9 of Prototype Example 9. The chocolate dough 10 had an average particle size of 20 μm, a viscosity of 3,430 cP, and a water content of 0.8%.

Prototype Example 11
Change 0.2 parts of lecithin in Prototype Example 2 to 0.1 parts, add 0.2 part of PGPR (trade name: CRS75, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), and make a chocolate dough as in Prototype Example 2. As a result, chocolate dough 11 was obtained. The chocolate dough 11 had an average particle size of 20 μm, a viscosity of 7,550 cP, and a water content of 0.8%.

Prototype Example 12
A chocolate dough 12 was obtained by adding 2 parts of New Melalin 362 to 98 parts of the chocolate dough 9 of the prototype 11. The average particle diameter of the chocolate dough 12 was 20 μm, the viscosity was 3,960 cP, the water content was 0.8%, and no pass was generated and it was a pass.

Prototype Example 13
Cocoa powder (oil 11%) 5.7 parts, sugar 33.5 parts, glucose monohydrate (trade name “Hi-mesh”, Sanei Saccharification Co., Ltd.) 7.5 parts, whole milk powder 20.6 parts Weighed, mixed, pre-melted cacao mass (oil content 55%) 2.3 parts, refined hardened palm kernel oil 36 ° C. (Fuji Oil Co., Ltd., trade name “New Melarine 36”) 21.4 parts It added, stirring using AM30) by the company. The obtained dough-shaped dough was finely pulverized by a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were stirred at a medium speed while keeping the temperature at 55 ° C. with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) together with 5 parts of purified hardened palm kernel oil 36 ° C. and 0.3 part of lecithin. After the flakes were in a slightly soft dough shape, 4 parts of purified hardened palm kernel oil 36 ° C. and 0.2 part of PGPR were added with stirring to obtain a chocolate dough 13. The chocolate dough 13 had an average particle size of 19 μm, a viscosity of 4,180 cP, and a moisture content of 0.8%, and passed without any lumps.

Prototype Example 14
The chocolate dough 14 was obtained by adding 2 parts of New Melalin 362 to 98 parts of the chocolate dough 13 of Prototype Example 13. The chocolate dough 14 had an average particle size of 20 μm, a viscosity of 3,090 cP, and a water content of 0.8%.

Example 4
About 2.1 g of chocolate dough I prepared in Prototype Example 9 was coated on the surface of a commercially available cookie table (product name: Moonlight, manufactured by Morinaga Seika Co., Ltd.) at a product temperature of 45 ° C., and 90 ° C. and 100 ° C. Heat treatment was performed in a constant temperature oven for 30 minutes. After completion, the mixture was cooled and solidified at room temperature overnight at 20 ° C. to obtain a cookie-coating chocolate. Table 3 shows the heat resistance evaluation, texture evaluation, and flavor evaluation results of the obtained cookie chocolate.

Example 5 to Example 9
Cookie coating chocolate was obtained in the same manner as in Example 4 using the chocolate doughs 10 to 14 prepared in the prototype examples 10 to 14. Table 3 shows the heat resistance evaluation, texture evaluation, and flavor evaluation results of the obtained cookie chocolate.

Table 3

Examples 4 to 9 in which 12.4 parts of anhydrous glucose or 7.5 parts of glucose monohydrate and lecithin and PGPR were used together maintained an appropriate dough viscosity as a coating chocolate, and were heat resistant after heat treatment. The quality and flavor were very excellent.

Prototype examples 15-18
Chocolate doughs 15 to 18 were prepared by adjusting the glucose monohydrate content to 2.6 parts, 5.2 parts, 21.4 parts, and 28.9 parts, respectively. Table 4 shows the composition of each chocolate dough.

Examples 10-12
Cookie coating chocolate was obtained in the same manner as in Example 4 using chocolate doughs 15-18. Table 4 shows the heat resistance evaluation, texture evaluation, and flavor evaluation results of the obtained cookie chocolate.
Table 4

In chocolate dough having a relatively low glucose monohydrate content of 2.6 to 5.2%, a dough viscosity suitable for coating can be obtained by using lecithin and PGPR in combination with a relatively low content. The later heat resistance and flavor were also good. In a chocolate dough with a relatively high glucose monohydrate content of 21.4% to 28.9%, it is necessary to use lecithin and PGPR together in a relatively high content, and the heat treatment temperature is also set high. Although necessary, the heat resistance and flavor after the heat treatment were good.

In order to confirm the preferred upper limit temperature and lower limit temperature of the heat treatment temperature, the heat treatment temperature was changed to the following to obtain cookie-coating chocolate as in Example 4.
Examples 14-15
The heat processing temperature of the chocolate dough 15 of Example 10 was changed into 80 degreeC and 110 degreeC, and heat resistance and flavor were confirmed.

Comparative Examples 8-9
The heat processing temperature of the chocolate dough 15 of Example 10 was changed into 70 degreeC and 120 degreeC, and heat resistance and flavor were confirmed.

Table 5 shows the heat resistance evaluation and flavor evaluation results of Examples 14 to 15 and Comparative Examples 8 to 9.
Table 5

No heat resistance was obtained at a heat treatment temperature of 70 ° C., and heat resistance was imparted at a heat treatment temperature of 80 ° C. in Example 14. At the heat treatment temperature of 110 ° C. of Example 15, the heat resistance was very good and the flavor and texture were good, but at the heat treatment temperature of 120 ° C. of Comparative Example 9, both the chocolate surface and the inside were hard and had a slightly burnt flavor. Met.

Example 16
Using the chocolate dough 16, cookie-coating chocolate was obtained in the same manner as in Example 4. The obtained cookie chocolate was heated for 3.5 minutes using a far-infrared heating apparatus having a heater temperature of 250 ° C to 260 ° C. Using a radiation thermometer (SK-800, manufactured by Sato Keiki Seisakusho Co., Ltd.), the surface temperature of the cookie-coating chocolate taken out from the far-infrared heating device was monitored. It reached 88 ° C. after a minute. Then, it cooled in a 5 degreeC refrigerator for 1 hour, and obtained the heat resistant cookie coating chocolate. When the heat resistance of the obtained heat-resistant cookie-coating chocolate was evaluated after storage at 40 ° C., 7 days and 60 ° C. for 1 day, it was very good with no adhesion to the fingers or deformation at any temperature. In addition, both flavor and texture were good.

Example 17
Heat treatment was performed in the same manner as in Example 17 except that the heater temperature of the far infrared heating device of Example 16 was changed to 360 to 370 ° C. and the heating time was changed to 1 minute. Similarly, when the chocolate surface temperature was monitored, it reached 80 ° C. at 50 seconds from the start of heating, and reached 90 ° C. after 60 seconds. Then, it cooled in a 5 degreeC refrigerator for 1 hour, and obtained the heat resistant cookie coating chocolate. When the heat resistance of the obtained heat-resistant cookie-coating chocolate was evaluated after storage at 40 ° C., 7 days and 60 ° C. for 1 day, it was very good with no adhesion to the fingers or deformation at any temperature. In addition, both flavor and texture were good.

According to the present invention, it is possible to prepare a chocolate dough having a specific viscosity range that is suitable for coaching without problems of atomization during the preparation of chocolate dough, occurrence of lumps, and viscosity increase of the dough, and the melting point of fats and oils in chocolate. It has a heat resistance of 40 ° C. or higher, and can produce chocolate having a smooth texture and a melting point in the chocolate from the chocolate surface to the inside of the chocolate.

Claims (7)

Containing 1 to 30% by weight of glucose, 0.4% by weight or less of lecithin and 0.1 to 0.5% by weight of polyglycerin condensed ricinoleic acid ester (PGPR), and a viscosity at 45 ° C. of 2,000 to 20,000 cP Heat-resistant chocolate characterized by heat-treating the chocolate dough (except for those added with a sucrose fatty acid ester emulsifier) at 80 to 110 ° C. to solidify.
The heat-resistant chocolate according to claim 1, comprising 1 to 30% by weight of glucose monohydrate as glucose. The heat-resistant chocolate according to claim 1, containing 1 to 15% by weight of glucose monohydrate as glucose. The heat-resistant chocolate according to any one of claims 1 to 3 , wherein the chocolate dough has a viscosity of 3,000 to 10,000 cP at 45 ° C. The heat-resistant chocolate according to any one of claims 1 to 4 , wherein the heat treatment time according to claim 1 is within 60 minutes . The moisture of chocolate dough is 2 weight% or less, The heat resistant chocolates of any one of Claims 1-5 . The manufacturing method of the heat resistant chocolates of any one of Claims 1-6 .