JP5884288B2 - Concentrated oil-based food raw material containing a hygroscopic raw material, and a method for producing chocolate using the same - Google Patents

Description

The present invention relates to a concentrated oily food material containing a high proportion of a hygroscopic raw material that is extremely easy to absorb moisture and whose physical properties such as viscosity and color tone are likely to change due to moisture absorption, and a method for producing chocolate using the same.

Some of the chocolates are called color chocolates based on white chocolate, and the color is simply added with pigments, or mixed with paste or powdered ingredients from dehydrated fruit juices and fruits. There is something.
A raw material obtained by dehydrating fruit juice or fruit into a paste or powder is very easy to absorb moisture. In the present invention, it is referred to as an easily hygroscopic material, which is a material dried by spray drying (referred to as spray-dried material) or freeze. Examples include raw materials dried by drying (freeze-dried raw materials).

On the other hand, color chocolate is strong in color and flavor due to its nature, and if it is attached to the manufacturing machine in process and removal is incomplete, it is removed in the previous work when preparing another color or flavor color chocolate Unsatisfactory colors and flavors are mixed in, which is extremely undesirable for product design.
For this reason, the removal of the color chocolate in the previous operation needs to be extremely thorough, which takes time and reduces workability and productivity.

Therefore, if a high-concentration product containing a high percentage of hygroscopic raw material is prepared and mixed with the base white chocolate in the final process, mixing of color chocolates with different colors and flavors in the previous process Is avoided and considered extremely efficient.
In fact, pigments and fragrances used in color chocolate are widely used as raw materials that can produce the desired color and flavor in very small amounts, but high-concentration products (concentrated oil properties) containing a high percentage of hygroscopic materials. (Referred to as food ingredients) is more susceptible to moisture absorption and as a result, changes in viscosity and color are more likely to occur.

In addition, when preparing concentrated oil-based food ingredients, a process for refining the ingredients (referred to as a refining process) is required, and if the refining process is not performed, the grain size is coarse and the texture is high in concentration. Furthermore, it becomes a chocolate-like food made by mixing it, and a refining process is necessary when the final product with a smooth texture is targeted, regardless of the intended particle size.
However, when the concentrated oil-based food raw material is refined through a refining process, it becomes more susceptible to moisture absorption as the proportion of the hygroscopic raw material increases, and changes in physical properties such as thickening like waterpox and particle rebinding Discoloration is likely to occur.

Patent Document 1 discloses an invention in which fruit-containing chocolate having a smooth taste and a smooth texture is obtained by blending fruit juice powder obtained by spray drying after adding water-soluble dietary fiber at the time of chocolate production. However, since the fruit juice powder of the general invention is a powder with low hygroscopicity obtained by spray drying, it may be handled in the same manner as full-fat milk powder or skim milk powder conventionally blended at the time of chocolate production, It is said that it is not particularly necessary to manage moisture absorption like fruit powder obtained by freeze-drying.
Moreover, the fruit juice powder according to the invention requires a special process such as spraying with water-soluble dietary fiber.
Therefore, no concentrated hygroscopic raw material that has been sufficiently concentrated has been obtained as a concentrated oily food raw material.

Japanese Patent Laid-Open No. 05-304902

An object of the present invention is to provide a concentrated oil-based food raw material that contains a highly hygroscopic raw material that is very easy to absorb moisture, and that hardly changes physical properties such as viscosity and color tone due to moisture absorption.

As a result of intensive studies on the above problems, the present inventors, as a result of satisfying a predetermined relational expression between the hygroscopic raw material and the oil content, suppresses moisture absorption, and the particle size in which physical properties hardly change is 100 μm or less. The present inventors have found that a concentrated oily food material can be obtained and completed the present invention.

That is, according to the present invention, as (1), the hygroscopic raw material (x) is 10% by weight or more, and the relationship with the oil content (y) is y ≧ ax ² + b, x + y ≦ 100 (where a = 0 .012, b = 30 x and y are ratios (% by weight) to the concentrated oily food raw material), and the concentrated oily food raw material has a particle size of 100 μm or less, and (2) is the concentrated oily food described in (1) It is chocolates containing an easily hygroscopic raw material using the raw material, and (3) is a state in which the hygroscopic raw material (x) is 10% by weight or more and the oil content (y ) Is a relation of y ≧ ax ² + b, x + y ≦ 100 (where a = 0.012, b = 30 x, y are ratios (% by weight) to concentrated oily food ingredients), and the concentration is 100 μm or less. In the manufacturing method of oil-based food ingredients is there.

According to the present invention, it is possible to obtain a concentrated oil-based food raw material including a particle size and a thick easily hygroscopic raw material that can be used as a concentrated oil-based food raw material by a simple manufacturing method, and using the concentrated oil-based food raw material. Color chocolate-like foods can be manufactured easily.

Hereinafter, the present invention will be specifically described.
The chocolates referred to in the present invention are oily foods in which fats and oils form a continuous phase, and are not particularly limited, but examples thereof include chocolates and chocolate-like foods. Chocolate includes "chocolate dough" and "quasi-chocolate dough" according to "Fair Competition Rules for the Display of Chocolate" (March 29, 1971, Fair Trade Commission Notification No. 16), It is made from cocoa mass, cocoa butter, cocoa powder and sugars prepared from cocoa beans, and other edible oils and fats, dairy products, fragrances, etc. are added as necessary, and it goes through the chocolate manufacturing process, so-called white without using cocoa mass It also includes chocolate dough.

Among them, the chocolates in this application are more effective for those containing a hygroscopic raw material than those based on white chocolate called color chocolate, and moreover, in which only a pigment is added.

The easily hygroscopic raw material of the present invention refers to a raw material containing a large amount of raw materials that are easy to absorb moisture.
As an indication of the ease of moisture absorption of the hygroscopic raw material, the moisture absorption rate when left for 1 hour in a constant temperature and humidity atmosphere at a temperature of 25 ° C. and a humidity of 80% is 1% or more, further 3% or more, or It means a moisture absorption rate of 3% or more, further 5% or more when left standing at a temperature of 25 ° C. and a humidity of 50% until it reaches a steady state (or after 48 hours). The moisture absorption rate is expressed as ((weight after standing-weight before standing) / weight before standing) × 100.
The higher the degree of hygroscopicity, the more effectively moisture absorption can be achieved by using the present invention. In the prior art, moisture absorption cannot be sufficiently prevented and viscosity and discoloration are likely to occur.
The composition of the hygroscopic raw material is not particularly limited as long as the above conditions are satisfied, but the main causes of the high hygroscopicity are saccharide fructose, glucose, and maltose. Since the total amount of fructose, glucose, and maltose is 25% by weight, 35% by weight, or even 50% or more of the hygroscopic raw material in a state before moisture absorption, moisture absorption is more severe. By utilizing the invention, moisture absorption can be effectively prevented.

An example of an easily hygroscopic raw material is a food containing a lot of sugar, particularly a raw material obtained by dehydrating fruit juice or fruit containing a lot of fructose in the sugar to make a paste or powder. In particular, spray-dried materials and freeze-dried materials that have been powderized by spray-drying or freeze-drying can be cited, and among them, the moisture-absorbing properties of freeze-dried materials are extremely high, so handling them requires care. Therefore, the present invention is particularly effective. Specific examples of spray-dried raw materials and freeze-dried raw materials include caramel powder, strawberry powder, and blueberry powder.
In addition, spray-dried raw materials and freeze-dried raw materials may be dried by adding excipients such as dextrin or other saccharides for flavor adjustment in order to reduce their hygroscopicity. As a whole spray-dried raw material or freeze-dried raw material, a material that satisfies the above-mentioned moisture absorption rate is defined as an easily hygroscopic raw material.

The concentrated oil-based food raw material in the present invention comprises an easily hygroscopic raw material and fats and oils as essential raw materials. The fats and oils may be any fats and oils suitable for edible use. Examples of such fats and oils include palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, coconut oil, and shea. Examples include vegetable oils and fats, and animal fats and oils such as beef tallow, fish oil, pork tallow and milk fat. These oils and fats may be used alone or in combination, or partially hydrogenated, hydrogenated fractionated, fractionated, and esters. Processed oils and fats that have been replaced can be used. Moreover, raw materials other than hygroscopic raw materials and fats and oils can be appropriately selected from non-hygroscopic saccharides, milk powder, cacao mass, cocoa powder, lecithin and other emulsifiers and stabilizers.

In addition to the compositional factors of the hygroscopic raw material, the refined refinement in the refining process is a major factor that causes the hygroscopic raw material contained in the concentrated oily food raw material to easily absorb moisture.
The refining process performed in producing chocolate-like foods, in particular, roll refining, which is generally performed, is a dough-like material having an oil content of about 20 to 25% by weight for the raw material used in the process. Yes, when it is rolled up and crushed, the raw material is refined, and at the same time, the surface area increases rapidly, and oil and fat does not spread all over its surface, so that the dough-like raw material becomes flaky .
When concentrated oil-based food ingredients containing a high proportion of hygroscopic ingredients become flaky, the surface that has increased rapidly and is not wrapped with oil is exposed to the outside air, and moisture is rapidly absorbed from that location. , Will cause thickening and discoloration.
If the concentrated oily food raw material is too coarse, moisture absorption is not significant, so there is no need to use the present invention, and depending on the product design of the chocolate containing the final hygroscopic raw material, it has a rough texture Therefore, it is necessary that the particle size of the concentrated oily raw material is 100 μm or less, desirably 75 μm or less, and more desirably 50 μm or less.

Further, if the surface of the concentrated oily raw material is covered with oil in a state where the particle size is 100 μm or less, moisture absorption is suppressed, and the oil content needs to be 30% by weight or more at least. In the case of roll refining, when a raw material with a high oil content that covers the entire surface of the refined particles is covered with oil, a phenomenon called “roll slip” occurs, and the raw material is applied to the roll. It does not get caught up and is difficult to miniaturize.
Of course, although it is different from the present invention, even if the surface of the fine particles is not completely covered with oil, if the working environment is dehumidified and dried, moisture absorption is suppressed and the viscosity is increased or discolored. However, roll refining is very large in terms of equipment, especially at the time of factory production, so that the flakes of concentrated oil-based food ingredients containing a high proportion of the easily hygroscopic ingredients obtained do not absorb moisture. It is extremely difficult to work in an atmosphere where the entire facility is dehumidified.

Since the refining process is performed with a high oil content such that the finely divided particles are sufficiently covered with oil, at least 30 wt.
The concentrated oil-based food raw material is a high-concentration product containing a high moisture-absorbing raw material at a high ratio, and chocolates containing the desired hygroscopic raw material can be produced by mixing with the base white chocolate in the final step.

The hygroscopic raw material needs to be 10% by weight or more with respect to the concentrated oily raw material. When the hygroscopic raw material is less than 10% by weight, the hygroscopic raw material is not actualized because the content of the hygroscopic raw material in the concentrated oily raw material is small, and the concentration of the hygroscopic raw material as the concentrated oily raw material is low. The base white chocolate must be added in a large amount, and the merit of using the concentrated oily raw material cannot be obtained.
On the other hand, the more hygroscopic raw material, the higher the concentration as a concentrated oily raw material, and there is an advantage that only a small amount can be added to the base white chocolate, but the hygroscopicity is naturally higher.

If the oil content is low, the surface of the easily hygroscopic raw material in the concentrated oily raw material will not reach the surface of the hygroscopic raw material, and the hygroscopic raw material tends to absorb moisture. However, inevitably, the concentration of the easily hygroscopic raw material is low, so the merit of the concentrated oily raw material cannot be obtained.
When those hygroscopic raw materials are x (%) and the oil content is y (%), the relationship between x and y needs to be the following relationship.
y ≧ ax ² + b where a = 0.012, b = 30
Preferably b = 32, more preferably b = 35.
However, both x and y are ratios (% by weight) to the concentrated oily food material. (See Figure 1)

Since the hygroscopic raw material (x) and the oil content (y) are both ratios in the concentrated oily raw material, the sum cannot exceed 100. Therefore, x + y ≦ 100 (FIG. 1, area E).
y ≧ ax ² + b is above y = ax ² + b (line 3 · b = 30), and below this line, the fluidity of the slurry-like raw material before pulverization decreases, making it difficult to use in a ball mill. .
The concentrated oil-based food material of the present invention has a hygroscopic material (x) and an oil content (y) of x = 10 (line 1), x + y = 100 (line 2), and y = ax ² + b (line 3). It becomes an enclosed area (area A).
In addition, although y ≧ ax ² + b, in the region C where x <10, it can be pulverized by a ball mill, but the ratio of the easily hygroscopic raw material is low and the value as the concentrated oily food raw material is low.
In addition, the region B and the region D where y <ax ² + b have low fluidity and are difficult to grind with a ball mill.
In addition, the pulverization by roll refining cannot be caught in the roll unless the region is about 25 ≦ y ≦ 30. However, since the pulverized material is not covered with oil, x is extremely small. If it is not a value (up to about 8%), it will absorb moisture and be easily affected by thickening and discoloration. When the amount of the hygroscopic raw material is such that it does not absorb moisture, its value as a raw material for concentrated oily food is low.

As a desirable range, the oil content (y) is desirably 75% by weight or less. If it exceeds 75% by weight, the refining efficiency may be lowered and it may be difficult to lower the particle size.
In addition, the oil content of the input raw material which can be roll refined is about 20 to 30% by weight, and if the upper limit is exceeded, the roll cannot slide and the raw material cannot be refined.

It is possible to adjust the color chocolate by mixing the concentrated oily food material with the base chocolate as appropriate.
In addition, when preparing color chocolate, it is desirable that the base chocolate is white chocolate, but the concentrated oil-based food material has a particularly rich flavor, and the final product has a bitter feeling + another flavored chocolate. The base chocolate does not have to be white chocolate, and may have a cacao flavor such as milk or sweet.
The ratio of the concentrated oily food material in the final product is preferably 5% by weight or less, and preferably 1% by weight or less. If it exceeds 5% by weight, the amount of the concentrated oily food material added is larger than that of the final product, and the merit of adding it as a concentrated oily food is poor.

Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples.
In the examples,% and part mean weight basis.

<Example 1>
<Preparation of concentrated oil-based food ingredients>
Strawberry freeze-dried powder as a hygroscopic material (“FD Strawberry AF-5” produced by Omusubikororin Honpo Co., Ltd.): 100% strawberry freeze-dried, 70% sugar in the dried body, and fructose and glucose in the strawberry sugar The total amount of maltose is 98%), cocoa butter ("Cocoa butter" manufactured by Fuji Oil Co., Ltd.), and lecithin are mixed so as to be uniform in the formulation shown in Table 1. The oil content was 60% by weight, and the proportion of the hygroscopic raw material was 40% by weight.
Table 1 shows the relative blending ratio as 100 parts by weight (excluding lecithin) of chocolates finally obtained by mixing concentrated oily food ingredients and base chocolate. Each chocolate may be performed at a weight suitable for the work, and a part of each may be mixed and adjusted according to the formulation shown in Table 1.
The mixed dough was subjected to refining with a ball mill (manufactured by Nippon Coke Kogyo Co., Ltd., wet mass circulation type pulverizer “SC220”) under conditions such that the particle size was about 20 μm to obtain a concentrated oily food material.
Strawberry freeze-dried powder, which is a hygroscopic material, is covered with an oil phase that is a continuous phase even when mixed in the dough and refined, so that it becomes a work problem before and after the refining process. There was no change in physical properties associated with moisture absorption.
Concentrated oil-based food ingredients themselves were also able to suppress increases in viscosity and discoloration due to moisture absorption.

<Preparation of base chocolate>
Using the composition shown in Table 1, sugar, cocoa butter, whole milk powder, vegetable oil ("Melano NEWS7" manufactured by Fuji Oil Co., Ltd.), lactose, and lecithin were used to prepare white chocolate as a base chocolate according to a conventional method.

<Preparation of chocolate containing a hygroscopic raw material>
Moreover, it added to 2.5% weight part of obtained concentrated oil-based food raw material, and 97.5 weight part of base chocolate, and obtained chocolate containing a hygroscopic raw material.
The chocolates containing the hygroscopic raw material had the same quality as the chocolates (Comparative Example 3) refined with a roll mill in a state including the total amount of the conventional hygroscopic raw material.
Furthermore, the base chocolate can be prepared by a relatively simple process using a conventional roll refiner, and a quality equivalent to that of the conventional chocolate (Comparative Example 3) can be obtained by adding a small amount of concentrated oily raw material to the base chocolate. The product was extremely productive.
In addition, the ball refiner treated with a raw material containing a large amount of a highly hygroscopic raw material having a strong flavor was easier to clean than the roll refiner.

<Comparative Example 1>
The mixed dough obtained in the same composition and operation as in Example 1 was subjected to refining by a roll refiner (manufactured by BUHLER, “Three-roll mill SDY-300”) instead of a ball mill.
Strawberry freeze-dried powder, which is an easily hygroscopic raw material, was covered with the oil phase that was a continuous phase even if it was mixed and refined, but the oil content of the mixed dough was roll refining It deviates from the range of oil content appropriate for use in the product (about 25 to 30% by weight), does not get caught in the roll, and a phenomenon called “slip of the roll” occurs. A concentrated oily food material was obtained that could not be sufficiently refined just by oozing out (100 μm or more).
Moreover, it added to base chocolate by the mixing | blending similar to Example 1, and obtained chocolate containing a hygroscopic raw material.
Since chocolates containing a hygroscopic raw material have a coarse particle size, they have a rough texture, and since it can be visually observed that large particles of the hygroscopic raw material are scattered, the color tone is also Example 1 and Comparative Example. Unlike 3, the product value was poor.

<Comparative Example 2>
Although it was the same composition as Comparative Example 1, a part of the vegetable oil was not used for the initial composition, and a mixed dough having an oil content of 29% was prepared and roll refining was performed.
Unlike Comparative Example 1, roll refining was possible, and roll flakes with a particle size of 20 μm were obtained. However, the roll flakes did not sufficiently cover the surface of the particles with oil and fat, and the oil and fat had a discontinuous phase. Vegetable fats and oils that were not used for the initial blending due to moisture absorption, where the hygroscopic raw materials that had absorbed moisture from the parts that could not be covered with fats and oils were immediately bound and the particle size increased (50 μm or more) The remaining portion was added, and conching was performed according to the conventional method of chocolate. However, the concentrated oily food material with high particle size was obtained in which the bound particles were not dissociated again into the original fine particles by conching.
Moreover, it added to base chocolate by the mixing | blending similar to Example 1, and obtained chocolate containing a hygroscopic raw material.
Since chocolates containing a hygroscopic raw material have a coarse particle size, they have a rough texture, and since it can be visually observed that large particles of the hygroscopic raw material are scattered, the color tone is also Example 1 and Comparative Example. Unlike 3, the product value was poor.

<Comparative Example 3>
As shown in Table 1, except for cocoa butter and vegetable oils and fats from the same composition as the chocolate containing the final hygroscopic raw material of Comparative Example 1, a dough mixed with an oil content of 29% is prepared and roll refining is performed, Subsequently, cocoa butter and vegetable oils and fats removed by the previous blending were used as supplementary oil, and conching was performed according to the conventional method of chocolate.
As in Comparative Example 2, the roll flakes after roll refining were not covered with oil or fat on the entire surface, but the moisture-absorbing raw material contained was small, so that the physical properties were not affected. Although chocolate containing a hygroscopic raw material of the same quality as 1 was obtained, the productivity was worse than that of Example 1 in which only a small amount of base chocolate was added to the concentrated oily raw material, and although it was a small amount, it had a flavor. Roll refiners treated with raw materials containing strong hygroscopic raw materials required thorough cleaning when producing different flavored chocolates, which was significantly more complicated than the ball refiner cleaning of Example 1. .

<Table 1>
* Strawberry FD Powder: Strawberry Freeze Dry Powder Ball: Ball Mill Roll: Roll Refiner All parts by weight

<Example 2>
<Preparation of concentrated oil-based food ingredients>
Other than changing the strawberry freeze-dried powder, which is a hygroscopic raw material of Example 1, to blueberry freeze-dried powder ("Blueberry FD-241" raw material manufactured by Nippon Jiffy Foods Co., Ltd .: 25% by weight of blueberry concentrate, 60% of sugar in the product) Prepared the dough mixed by the same composition and the same operation, and further prepared the concentrated oily food material by the same operation as in Example 1.
As in Example 1, the blueberry freeze-dried powder, which is an easily hygroscopic raw material, is sufficiently covered with the oil phase that is a continuous phase even at the stage of the mixed dough and refined, and is processed throughout the refining process. There was no change in physical properties accompanying moisture absorption, which would be a problem.
Concentrated oil-based food ingredients themselves were also able to suppress increases in viscosity and discoloration due to moisture absorption. Also, the refining process by the ball mill did not cause any particular obstacles as in Example 1, and it was possible to refine to a particle size of 20 μm.
<Preparation of chocolate containing a hygroscopic raw material>
Moreover, the obtained concentrated oil-based food material was added to the base chocolate in the same composition and operation as in Example 1 to obtain chocolates containing an easily hygroscopic material.
Chocolates containing an easily hygroscopic raw material had the same quality as Example 1 in terms of particle size, workability and productivity, although the flavors were different.

<Example 3>
<Preparation of concentrated oil-based food ingredients>
The strawberry freeze-dried powder, which is a hygroscopic raw material of Example 1, was mixed in the same composition and operation except that it was changed to caramel powder (“Caramel Powder” (spray-dried, 33% sugar in the product) manufactured by Tsukuba Dairy Co., Ltd.). A dough was prepared, and a concentrated oily food material was prepared in the same manner as in Example 1.
Similarly to Example 1, caramel powder, which is an easily hygroscopic raw material, is sufficiently covered with an oil phase which is a continuous phase even at the stage of the mixed dough, and even if it is refined, there is an operational problem before and after the refining process. No change in physical properties due to moisture absorption was observed.
Concentrated oil-based food ingredients themselves were also able to suppress increases in viscosity and discoloration due to moisture absorption. Also, the refining process by the ball mill did not cause any particular obstacles as in Example 1, and it was possible to refine to a particle size of 20 μm.
<Preparation of chocolate containing a hygroscopic raw material>
Moreover, the obtained concentrated oil-based food material was added to the base chocolate in the same composition and operation as in Example 1 to obtain chocolates containing an easily hygroscopic material.
Chocolates containing an easily hygroscopic raw material had the same quality as Example 1 in terms of particle size, workability and productivity, although the flavors were different.

<Comparative example 4>
<Preparation of concentrated oil-based food ingredients>
The strawberry freeze-dried powder of Example 1 was mixed in the same composition and operation except that it was changed to a coffee spray dry powder (“ES-1” manufactured by Ajinomoto General Foods Co., Ltd., 0% sugar in the product) which is not an easily hygroscopic raw material. A dough was prepared, and a concentrated oily food material was prepared in the same manner as in Example 1.
Coffee spray dry powder, which is not an easily hygroscopic raw material, is covered with an oil phase that is sufficiently continuous even at the mixed dough stage and even when it is refined, so that it becomes a work problem before and after the refining process. There was no change in physical properties associated with moisture absorption.
Concentrated oil-based food ingredients themselves were also able to suppress increases in viscosity and discoloration due to moisture absorption. Also, the refining process by the ball mill did not cause any particular obstacles as in Example 1, and it was possible to refine to a particle size of 20 μm.
<Preparation of chocolate containing coffee spray dry powder>
Moreover, the obtained concentrated oil-based food material was added to the base chocolate by the same composition and the same operation as Example 1, and chocolate containing coffee spray dry powder was obtained.
Chocolates including coffee spray dry powder had the same quality as Example 1 in terms of particle size, workability and productivity, although the flavors were different.

<Comparative Example 5>
Preparation of dough mixed with the same composition and operation, except changing the strawberry freeze dried powder of Comparative Example 2 to coffee spray dried powder ("ES-1" manufactured by Ajinomoto General Foods Co., Ltd.), which is not an easily hygroscopic raw material, vegetable oil A part of the mixture was not subjected to the initial blending, and a mixed dough having an oil content of 23% was prepared and roll refining was performed.
It could be used for roll refining as in Comparative Example 2, and roll flakes having a particle size of 20 μm were obtained. The roll flakes cannot cover the surface of the particles sufficiently with oil and fat, and the oil and fat are in a discontinuous phase, and there are parts that could not be covered with oil and fat, but the coffee spray dry powder does not absorb moisture and binds Thus, the particle size did not increase.
In addition, when the remaining part of the vegetable oil that was not initially used for blending was added and conching was performed according to the conventional method of chocolate, there was no increase in particle size and no increase in viscosity. A food ingredient was obtained.
Moreover, it added to base chocolate by the mixing | blending similar to the comparative example 2, and obtained chocolate containing coffee spray dry powder.
Chocolates containing coffee spray dry powder have been refined to the desired particle size, and since the oil content is lower than in Comparative Example 4, it is possible to obtain a concentrated oily food material with a higher concentration. When the hygroscopic raw material is not used, the same quality can be prepared, but the merit of using the ball refining of the present invention is poor in terms of productivity.

<Hygroscopic test>
The moisture absorption rate of the easily hygroscopic raw material was measured.
The moisture absorption rate was measured in a system that was allowed to stand for 1 hour in a constant temperature and humidity atmosphere at a temperature of 25 ° C. and a humidity of 80% and a system that was left for 48 hours at a temperature of 25 ° C. and a humidity of 50%.

<Table 2>
* Moisture absorption rate = ((weight after standing-weight before standing) / weight before standing) x 100

<Example 4 and Comparative Example 6>
The same except that the composition of strawberry freeze dried powder (x (%)) and cocoa butter, which are the hygroscopic raw materials of Example 1, is changed as shown in Table 3 (Example 4) and Table 4 (Comparative Example 6). The dough mixed and mixed in the same operation was prepared, and the concentrated oily food material was prepared in the same operation as in Example 1, and the evaluation of the fluidity of the mixed dough used for ball refining is shown in Table 3. In addition, the mixture of the whole fat powdered milk 30: sugar 70 (weight ratio) was added to the remainders other than a hygroscopic raw material and fats and oils. The oil content (y) was calculated by adding milk fat in whole milk powder.

<Table 3>
<Table 4>
* Fluidity evaluation A: Very good fluidity and easy grinding with a ball mill.
A: Good fluidity and can be easily pulverized by a ball mill.
Δ: Although it has low fluidity, it can be pulverized with a ball mill.
X: The fluidity is remarkably low and it is difficult to pulverize with a ball mill.

In the system of Example 4, the fluidity of the mixed dough was appropriate and pulverization was possible with a ball mill. In particular, the blends of ○ and ◎ had good fluidity and could be easily pulverized with a ball mill. The system of Example 4 was all of the formulation belonging to Region 4.
On the other hand, in the system of Comparative Example 6, since the hygroscopic raw material absorbs fats and oils, the fluidity of the mixed dough is low, and refining with a ball mill is difficult. All of the systems of Comparative Example 6 were formulated not belonging to Region 4.

The oil content (y (%)), the hygroscopic raw material (x (%)), and the evaluation of fluidity in Example 4 and Comparative Example 6 are shown in FIG.
Thus, the concentrated oil-based food material of the present invention has a hygroscopic material (x) and an oil content (y) of x ≦ 10 (line 1), y + x = 100 (line 2), and y ≧ ax ² + b (however, , A = 0.012, b = 30) (line 3), preferably b = 32 (line 4), more preferably b = 35 (line 5). It is clear that the workability of the ball refining process can be improved.

According to the present invention, a concentrated oil-based food raw material containing a particle size and a thick hygroscopic raw material that can be used as a concentrated oil-based food raw material by a simple manufacturing method is obtained, and color can be easily obtained by using the concentrated oil-based food raw material. It became possible to produce chocolate-like food.

It is a graph which shows the relationship between the oil content (y (%)) in a concentrated oily raw material, and a hygroscopic raw material. It is a graph which shows the relationship of each oil content (y (%)) in the concentrated oil-based raw material of Example 4 and Comparative Example 6, a hygroscopic raw material (x (%)), and fluidity | liquidity evaluation.

Claims (2)

In a state where the dough mixed with the hygroscopic raw material is subjected to a refining process by a ball mill, the easy hygroscopic raw material (x) is 10% by weight or more and the relationship with the oil content (y) is the following formula, and the particle size is 100 μm. The following is a method for producing concentrated oil-based food raw materials (however, within the range from the step of mixing hygroscopic raw materials to the refining step, dairy powder and saccharide are mixed with edible oils and emulsifiers to form a fluid mixture. The mixture is heat-reacted to obtain an oil-and-fat paste, and the fat-and-oil paste is subjected to atomization treatment, except for a method for producing a caramel-flavored food material.
y ≧ ax ² + b, x + y ≦ 100
However, both a = 0.012, b = 30 x, and y are the ratios (% by weight) to the concentrated oily food material. Using concentrated oily food material obtained by the production method according to claim 1, method for producing chocolate comprising a high hygroscopic material.