JP5897294B2 - Aerated chocolate - Google Patents

Description

Air-containing chocolate in which gas is dispersed in chocolate dough is used in various confectionery due to its unique texture such as whipping and melting in the mouth. In particular, white chocolate has a whipped feeling like a fresh cream and a mouth-melting feeling, and is used in various confectionery products.
As a method for producing aerated chocolate, (a) so-called air mixer method (patent document 1) in which air bubbles are whipped under normal pressure or under pressure, and bubbles are entrapped in the dough, and (b) air bubbles in the dough under reduced pressure. A method such as a so-called reduced pressure cooling method (Patent Document 2), which expands and becomes porous, is known.

JP-A-60-58037 Japanese Patent Publication No. 60-35093

However, in the method (a), if the oil content is low, it is difficult for the air to be contained. Therefore, the oil content of the dough must be increased in order to obtain the desired whip feeling.
Therefore, tastes such as milk flavor and cream flavor inherent in white chocolate are reduced.
In addition, the heat-resistant shape retention of the aerated chocolate is lowered by increasing the oil content, and the use of a high melting point fat to compensate for this has the disadvantage of poor melting in the mouth.
On the other hand, in the method (a), an air-containing chocolate having a low specific gravity can be obtained even with a relatively low oil content.
However, the bubbles are rough and uneven, and it is difficult to obtain a good whipping feeling as compared with the method (a).
Furthermore, since the method (a) requires a special decompression cooling device, the application is limited.

As a result of diligent research to solve the above problems, the present inventors have improved bubble retention, heat-resistant shape retention and taste, particularly whipping, rich milk, and a sense of unity when combined with baked goods. We were able to provide aerated chocolate. That is, (1) an aerated chocolate, wherein the chocolate dough solids particle median diameter is 6 μm or less.
(2) The aerated chocolate according to (1), wherein the chocolate used is white chocolate.
(3) The aerated chocolate according to any one of (2) or (3), wherein the median diameter of the contained bubbles is 12 μm or less.
(4) The aerated chocolate according to any one of (1) to (3), wherein the chocolate dough to be used is obtained by pulverizing with a wet pulverizer.
(5) The aerated chocolate according to (4), wherein the wet pulverization apparatus is a bead mill.
(6) A method for producing an aerated chocolate comprising a step of aeration of a chocolate dough having a chocolate dough solid content particle median diameter of 6 μm or less.
(7) The method for producing an aerated chocolate according to (6), wherein the chocolate to be used is white chocolate.
(8) The method for producing an aerated chocolate according to any one of (6) and (7), wherein the median diameter of bubbles contained is 12 μm or less (9) The chocolate dough used is pulverized by a wet pulverizer The method for producing an aerated chocolate according to any one of (6) to (8), which is obtained by processing.
(10) The method for producing aerated chocolate according to (9), wherein the wet pulverizing apparatus is a bead mill.

According to the present invention, while using a conventional chocolate dough formulation and a conventional air content method, the air bubble holding power of air-containing chocolate, heat-resistant shape retention and taste, especially when whipping, thick milk, combined with baked goods Experience can be improved.

Particle size distribution of solids contained in chocolate dough. The diameter distribution of bubbles contained in the aerated chocolate dough.

Hereinafter, embodiments of the present invention will be described in detail.
In the present invention, the solid content particle median diameter refers to a particle diameter at which the integrated value in the solid content particle diameter distribution measured by a laser diffraction particle size distribution measuring apparatus (manufactured by Shimadzu Corporation, model number SALD-2200) is 50%. .
In the present invention,
In the present invention, the viscosity is a B-type viscometer, the chocolate dough is 40 ° C., the aerated chocolate dough is 30 ° C., and the rotor No. 6. It is a value measured at a measurement rotational speed of 4 rpm.

In the present invention, the chocolate includes temper type and non-temper type fat creams as long as the effects of the present invention are exhibited, in addition to chocolate and quasi-chocolate stipulated in the fair competition rules concerning the display of chocolates.
White chocolate refers to chocolate that does not contain cacao mass, but a small amount of cacao mass may be added as long as the effects of the present invention are exhibited.
In the present invention, the chocolate dough is prepared by a conventional method, and can be performed by, for example, the following method.

As a raw material of the chocolate dough, for example, cacao mass, dairy product, sugar, cocoa butter, emulsifier and the like are mixed.
Here, examples of the dairy product include whole milk powder, skim milk powder, and cheese powder. Examples of the saccharide include monosaccharides and disaccharides such as sucrose (sugar, powdered sugar), glucose, fructose, maltose, invert sugar, and lactose.
Moreover, high sweetness degree sweeteners, such as sucralose and saccharin, may be added.
In addition to cocoa butter, a cocoa butter substitute oil or fat or a mixture of cocoa butter and cocoa butter substitute oil may be used. Here, examples of the cocoa butter substitute fats and oils include tempering fats or non-tempering fats derived from animals or plants.
Examples of the emulsifier include lecithin, glycerin fatty acid ester, and sucrose fatty acid ester. In addition to the emulsifier, a fragrance or a colorant may be added.

Next, the mixed raw material is finely pulverized by a refiner or an attritor type ball mill (ball particle diameter: 5 to 10 mm). If necessary, cocoa butter, an emulsifier, or the like may be added or conching may be performed.
In this invention, this grinding | pulverization process is called a primary grinding | pulverization process, and the chocolate dough obtained as a result is called a primary processing chocolate dough.
The median diameter of the primary chocolate dough solid content particles is, for example, 7 to 20 μm.

Thereafter, the primary chocolate dough is subjected to secondary pulverization with a wet pulverizer to obtain a dough having a median diameter of solid particles of 6 μm or less.
In the present invention, the chocolate dough obtained by the secondary pulverization treatment is referred to as a secondary treatment chocolate dough.
The wet pulverization apparatus refers to an apparatus for pulverizing solid content in a solid-liquid mixture in which a continuous layer is a liquid.
Examples of the wet pulverization apparatus include a stone mill, a refiner, a bead mill, and the like. Any apparatus may be used as long as the chocolate dough can be pulverized and the median diameter of solid particles can be reduced to 6 μm or less, and a bead mill is particularly preferable.

In the bead mill, the liquid primary-processed chocolate dough is pumped into a container called a grinding chamber.
The crushing chamber is filled with about 85% beads. The bead particle size is determined by what is pulverized.
The particle diameter of the beads used in the present invention is, for example, 0.1 mm to 3.0 mm, and preferably 0.2 mm to 2.0 mm.
By rotating the rotating shaft at the center of the grinding chamber, the filled beads move.
The primary-processed chocolate dough fed into the pulverization chamber is made fine particles and dispersed by colliding with beads. The pulverized product may pass through the pulverization chamber a plurality of times after passing through the pulverization chamber once. Although there is no restriction | limiting in particular in the rotational speed of a rotating shaft, 1,000-4,000 rpm is preferable, Furthermore, 1,000-2,800 rpm is preferable.
Examples of the material of the beads include glass, quartz, titania, silicon nitride, alumina, ceramics (zirconia / zirconia reinforced alumina), steel, and stainless steel.
As the bead mill, for example, OB mill (trade name) manufactured by Turbo Industry Co., Ltd., Mighty mill (trade name) manufactured by Inoue Seisakusho Co., Ltd., and the like are used. A characteristic of the pulverized product obtained by the bead mill treatment is that the particle size distribution of the solid particles is narrow.
Moreover, what was subjected to the primary pulverization process or the secondary pulverization process may be conched by a conche.

In the present invention, any method for aeration of the chocolate dough may be used. A batch type using a mixer bowl and a whipper may be used, or a continuous cooling and aeration apparatus may be used.
There is no restriction | limiting in particular in the kind of gas to contain, For example, general air, nitrogen, oxygen, a carbon dioxide etc. are mentioned.
In particular, when carbon dioxide is aerated under pressure, carbon dioxide dissolved in the chocolate dough oil and fat is released into bubbles in the chocolate dough when the normal pressure is released, and the specific gravity is lower than when air is contained in the air. In that case, the bubbles tend to be large, and the bubble retention of the present invention is more effective.
In the present invention, tempering is performed at an appropriate temperature, for example, 30 to 35 ° C., when a tempering process is necessary when the chocolate dough is subjected to an aeration process with an air mixer or the like.
Further, a seed agent such as BOB (1,3-dibenoyl-2-oleoyl-sn-glycerol) β-type stable crystal powder, which is a high melting point oil and fat, may be added during tempering.
Examples of commercially available seed agents include Bobster (trade name, manufactured by Fuji Oil Co., Ltd., a mixture of 50% by weight of BOB powder and 50% by weight of powdered sugar).

In the present invention, the bubble median diameter of the aerated chocolate dough is not particularly limited, but is preferably 12 μm or less.
In the present invention, the apparent specific gravity of the aerated chocolate dough is not particularly limited, but is preferably 0.3 or more and 0.9 or less, and more preferably 0.4 or more and 0.8 or less.
The apparent specific gravity of the aerated chocolate dough refers to a value obtained by dividing the number of grams of chocolate dough by 100 when the aerated chocolate dough is filled in a container having a volume of 100 ml.

EXAMPLES Hereinafter, although this invention is demonstrated further more concretely based on an Example, this invention is not limited to these Examples.

35 parts by weight of cacao mass, 42 parts by weight of sugar, 4 parts by weight of whole milk powder, and 0.2 parts by weight of lecithin were mixed with a mixer, and the paste was refined as usual to obtain flakes.
The flakes were conched as usual and liquefied pasty dough with 18 parts by weight of cocoa butter, 0.3 parts by weight of lecithin, 0.05 parts by weight of fragrance, polyglycerin fatty acid ester (trade name: SY Glyster CRS-75 (Sakamoto Yakuhin Kogyo Co., Ltd.) 0.5 parts by weight was sufficiently mixed to obtain a primary-treated chocolate dough having an oil content of 40%.
The median diameter and viscosity of the dough solid particles were 7.2 μm and 6,250 cps, respectively.
The obtained primary treated chocolate dough is pumped to a bead mill (trade name: OB mill, bead particle size: 0.5 mm, manufactured by Turbo Kogyo Co., Ltd.) and rotated at a product temperature of 62.2 to 63.2 ° C. It passed through the crushing chamber under the condition of a speed of 1,000 rpm to obtain a secondary treated chocolate dough. The median diameter and viscosity of the dough particles were 5.6 μm and 10,000 cps, respectively.
The obtained secondary-treated chocolate dough was aerated using a continuous cooling aeration apparatus (manufactured by MONDOMIX, TYPEA-05) to obtain an aerated chocolate dough having an apparent specific gravity of 0.75.
The obtained aerated chocolate dough was cooled and solidified to obtain an aerated chocolate.
The obtained aerated chocolate had a good whipping feeling and a rich milk feeling.
When air bubbles in the aerated chocolate were observed, the median diameter was 11.6 μm. The viscosity was 30,000 cps.
(Comparative Example 1)

The primary-treated chocolate dough with 40% oil obtained in Example 1 was aerated using a continuous cooling aeration apparatus (manufactured by MONDOMIX, TYPEA-05) to obtain an aerated chocolate dough with an apparent specific gravity of 0.75. It was.
The obtained aerated chocolate dough was cooled and solidified to obtain an aerated chocolate.
Although the obtained aerated chocolate had a good whipping feeling, the thick feeling of milk was inferior to that of Example 1.
When air bubbles in the aerated white chocolate were observed, the median diameter was 26 μm. The viscosity was 25,000 cps.
(Test Example 1)

Each of the aerated chocolates obtained in Example 1 and Comparative Example 1 was molded into a cube having a side of 15 mm, put into a thermostat (manufactured by Tokyo Rika Kikai Co., Ltd., TLI-2000), and kept shape at a constant temperature for 1 hour. Sex was observed.
The aerated chocolate of Example 1 using the secondary treated chocolate dough kept the cubic shape even when heated to 63 ° C., but the aerated chocolate of Comparative Example 1 using the primary treated chocolate dough was 34. At ℃, the shape of the cube collapsed completely and flowed.

A conventional method is prepared by mixing 32 parts by weight of sugar, 28 parts by weight of whole milk powder, 3 parts by weight of skim milk powder, 2 parts by weight of cocoa butter, 14 parts by weight of vegetable oil and fat, and 0.7 parts by weight of an emulsifier. Refining the street and getting flakes.
The flakes are conched as usual, and liquefied pasty dough is thoroughly mixed with 20 parts by weight of cocoa butter, 0.3 parts by weight of emulsifier and 0.3 parts by weight of fragrance, and is a primary processed white chocolate with 43% oil content. I got the dough.
The median diameter and viscosity of the dough solid particles were 8.1 μm and 6,250 cps, respectively.
The obtained primary-treated white chocolate dough is pumped to a bead mill (trade name: OB mill, bead particle size: 0.5 mm, manufactured by Turbo Kogyo Co., Ltd.), and the product temperature is 62.2 to 63.2 ° C. It passed through the crushing chamber under the condition that the rotation speed was 1,000 rpm. This operation was repeated twice in succession to obtain a secondary treated white chocolate dough. The median diameter and viscosity of the dough particles were 2.9 μm and 40,600 cps, respectively.
The obtained secondary-treated white chocolate dough was aerated using a continuous cooling aeration apparatus (manufactured by MONDOMIX, TYPEA-05) to obtain an aerated white chocolate dough having an apparent specific gravity of 0.75. The viscosity was 32,500 cps.
The obtained aerated white chocolate dough was cooled and solidified to obtain an aerated white chocolate.
The obtained aerated chocolate had a good whipping feeling and a rich milk feeling.
When the bubble diameter in the aerated white chocolate was observed, the median diameter was 9.7 μm.
(Comparative Example 2)

The primary-treated white chocolate dough having an oil content of 43% obtained in Example 2 was aerated using a continuous cooling aeration apparatus (manufactured by MONDOMIX, TYPEA-05), and an aerated white chocolate dough having an apparent specific gravity of 0.75. Got. The viscosity was 27,500 cps.
The obtained aerated white chocolate dough was cooled and solidified to obtain an aerated white chocolate.
Although the obtained aerated white chocolate had a good whipping feeling, the thick feeling of milk was inferior to that of Example 2.
When the bubble diameter in the aerated white chocolate was observed, the median diameter was 31.2 μm.
(Test Example 2)

Each particle size distribution of the solid content contained in the primary treated white chocolate dough and the secondary treated white chocolate dough obtained in Example 2 was measured with a laser diffraction particle size distribution measuring device SALD-2200 (Shimadzu Corporation).
The particle size distribution is shown in FIG.
The vertical axis of the drawing indicates the relative particle amount in% indicating the ratio of the volume distribution of each particle size to the total volume, and the horizontal axis indicates the particle size in μm.
In FIG. 1, a broad peak was observed in the vicinity of 20 μm in the primary treated white chocolate dough.
On the other hand, the secondary treated white chocolate dough subjected to the bead mill treatment showed one sharp peak near 3 μm.
The median diameter of the primary treated white chocolate dough was 8.1 μm.
The median diameter of the secondary treated white chocolate dough was 2.9 μm.
(Test Example 3)

The particle size distribution of the bubble diameters of the aerated white chocolate having an apparent specific gravity of 0.75 obtained in Example 2 and the aerated white chocolate having an apparent specific gravity of 0.75 obtained in Comparative Example 2 was measured using a microscope (VHX-, manufactured by KEYENCE Corporation). 1000/1100).
The bubble diameter distribution is shown in FIG.
In the drawing, the vertical axis represents the number of relative bubbles indicating the ratio of the volume distribution of each bubble diameter to the total volume in%, and the horizontal axis represents the particle diameter in μm.
In the aerated white chocolate dough by the conventional primary processing white chocolate dough, a broad peak was observed in the vicinity of 35 μm. The median diameter of the bubble diameter was 31.2 μm.
On the other hand, a sharp peak was observed in the vicinity of 15 μm in the aerated white chocolate dough by the secondary treatment white chocolate dough. The median diameter of the bubble diameter was 9.7 μm.
(Test Example 4)

100 g of an aerated white chocolate dough having an apparent specific gravity of 0.75 obtained in Example 2 and Comparative Example 2 was put into a beaker, and a tapping machine (TTT-700, manufactured by Tanizawa Kazuki Kogyo Co., Ltd.) was used while keeping the product temperature at 30 ° C. Vibration was applied at 1,000 rpm for 1 minute.
Thereafter, the apparent specific gravity of each aerated white chocolate dough was measured.
The aerated white chocolate dough of Example 2 using the secondary treated white chocolate dough did not change in specific gravity before and after tapping, but the aerated white chocolate dough of Comparative Example 2 using only the primary treated white chocolate dough Bubbles were removed by tapping, and the apparent specific gravity increased to 0.80.

(Test Example 5)

Each of the aerated white chocolates obtained in Example 2 and Comparative Example 2 was molded into a cube having a side of 15 mm, put into a thermostatic device (Tokyo Lika Instrument Co., Ltd., TLI-2000), and kept at a constant temperature for 1 hour. The shape was observed.
The aerated white chocolate of Example 2 using a secondary treated white chocolate dough maintained a cubic shape even when heated to 63 ° C., but the aerated white of Comparative Example 2 using a primary treated white chocolate dough The chocolate collapsed completely at 34 ° C and flowed.

(Test Example 6)

The aerated white chocolate obtained in Example 2 and Comparative Example 2 was molded into cubes each having a side of 15 mm.
The obtained cubic aerated white chocolate was included in the mouth, and the time until it was felt that the shape disappeared in the mouth was measured. As a result of measurement by 15 specialist panels, it was found that the aerated white chocolate of Example 2 using the secondary-treated white chocolate dough had a significant difference in melting time.
In addition, the aerated white chocolate obtained in Example 2 was higher in whipping and milk than in the aerated white chocolate obtained in Comparative Example 2.

(Production Example 1)

65 parts by weight of flour, 9 parts by weight of sugar, 8 parts by weight of shortening, 0.3 part by weight of baking soda, and 0.7 parts by weight of ammonium carbonate 0.7 are mixed in a mixer, molded into a rod shape, and 180 ° C. in an oven. It was baked for 10 minutes to obtain a bar-shaped baked confectionery having a diameter of 7 mm and a length of 120 mm. The weight was 1.7 g.
(Test Example 7)

The baked confectionery obtained in Example 2 was coated with 3 g of the aerated chocolate dough obtained in Example 2 and cooled and solidified to obtain an aerated white chocolate composite confectionery A.
The baked confectionery obtained by the method of Production Example 1 was coated with 3 g of the aerated chocolate dough obtained in Comparative Example 2 and cooled and solidified to obtain an aerated white chocolate composite confectionery B.
About the obtained aerated white chocolate composite confectionery A and B, the preference survey by 15 specialized panels was conducted. Each item shown in Table 4 was evaluated with a minimum of 1 and a maximum of 5.
The aerated chocolate composite confectionery A had a sense of unity between the aerated chocolate and the baked confectionery, and the taste of the aerated chocolate was sufficient.
On the other hand, the aerated chocolate composite confectionery B had a weak milk feeling, the chocolate was first dissolved in the mouth and disappeared, and the sense of unity with the baked confectionery was poor.

Claims (8)

An aerated chocolate having a chocolate dough solid content particle median diameter of 6 μm or less (except for a chocolate dough solid content particle median diameter of 5 μm or more). The aerated chocolate according to claim 1, wherein the chocolate to be used is white chocolate. The aerated chocolate according to claim 1, wherein the median diameter of bubbles contained is 12 μm or less. A method for producing an aerated chocolate comprising a step of containing a chocolate dough (except for a chocolate dough solid content particle median diameter of 5 μm or more) having a chocolate dough solid content particle median diameter of 6 μm or less. The method for producing an aerated chocolate according to claim 4 , wherein the chocolate to be used is white chocolate. The method for producing an aerated chocolate according to any one of claims 4 and 5 , wherein the median diameter of the contained bubbles is 12 µm or less. The method for producing an aerated chocolate according to any one of claims 4 to 6 , wherein the chocolate dough to be used is obtained by pulverizing with a wet pulverizer. The method for producing an aerated chocolate according to claim 7 , wherein the wet pulverizing apparatus is a bead mill.