JP5906565B2 - Glossy chocolates and method for producing the same - Google Patents

Description

  The present invention relates to chocolates that are brighter than conventional ones and a method for producing the same.

Chocolates, specifically chocolate and chocolate-like foods are exemplified, but typical ones are produced from cocoa mass, cocoa butter, sugar, powdered milk and the like.
Some of the chocolates are used for coating the surface of dough such as bread, donuts, baked confectionery, Western confectionery, Japanese confectionery.
Examples of such chocolates for coating use include coating, covering, or oceanic applications, but the state of gloss of the surface of the coated product affects the quality of the product, Obtaining a glossy product is extremely important in the design of products coated with chocolates.

However, to obtain glossy chocolates, the temperature of the chocolates at the time of coating, or the temperature control such as the room temperature at the time of solidification, and the fat composition of the chocolates and the emulsifiers and additives to be added are appropriately used. Must be selected.
For example, regarding the temperature control at the time of solidification, the solidification temperature when the chocolate is coated is low, and if it is rapidly cooled below 10 ° C., it becomes dull, and conversely, it is solidified at a high temperature, for example, about 30 ° C. However, there is a problem in the workability of the coating because the time required for solidification (drying time) is long.
Also, in order to obtain a glossy product, it is necessary to work in an optimal and narrow temperature range depending on the physical properties of various chocolates, so it is necessary to ensure an appropriate and narrow temperature range at every user site. The work is difficult.

  Moreover, regarding the fat composition of chocolates, a method for improving gloss by increasing the ratio of liquid fat in fat is known, but when the ratio of liquid fat is increased, fine granular fat is ejected on the surface. The so-called “sweat phenomenon” is likely to occur. Furthermore, since the heat resistance of the chocolates coated by the blending of the liquid oil and fat is lowered, there is a problem that the surface is likely to be sticky at a high temperature.

Various attempts have been made to obtain highly glossy chocolates without causing such disadvantages as deterioration of workability, difficulty in drying, and sweating by emulsifiers and additives.
A fat or oil obtained by adding a candelilla wax having a melting point of 60 ° C. or higher to an oil or fat having a melting point of 36 ° C. or lower (for example, Patent Document 1), or a weight ratio of a lipophilic sucrose saturated fatty acid to a lipophilic sucrose unsaturated fatty acid is 3: 7-7: 3 (for example, Patent Document 2), lipophilic sucrose saturated fatty acid ester and lipophilic sorbitan saturated fatty acid ester are mixed in chocolate (for example, Patent Document 3), food surface Various inventions have been made, such as a method of undercoating undercoating with fats and oils and coating the chocolates thereon and then allowing the chocolates to solidify to 27-32 ° C. after solidifying (for example, Patent Document 4).
As described above, it is known that the gloss is improved by improving the crystallinity of the fats and oils themselves contained in the chocolates, but in the point of obtaining sufficiently glossy chocolates by the conventional technology. None are inadequate.

Furthermore, trans fatty acids (hereinafter simply referred to as trans acids) that have been effective in improving the crystallinity of the fats and oils are not preferred due to the recent trend toward health-consciousness, and fats and oils with reduced trans acid content tend to be used. Become.
As the trans acid content decreases, the type of triacylglycerol (hereinafter referred to as TG) in fats and oils decreases, which often affects gloss, solidification speed, bloom resistance, etc. In some cases, the gloss is sacrificed to maintain the bloom resistance.
From such a background, there has been a strong demand from the market for a method for producing glossy coating chocolates while reducing transacid.

Japanese Patent Laid-Open No. 06-022694 Japanese Patent Laid-Open No. 03-285644 JP 2002-306076 A JP 60-145049 A

  SUMMARY OF THE INVENTION An object of the present invention is to provide a coating chocolate, covering, or oceanic coating chocolate having a very high gloss and a method for producing the same, by an inexpensive and simple method and operation.

As a result of intensive studies to achieve the above object, the present inventors have found that one or more fibers selected from the group consisting of cocoa fibers and pulp fibers, and polyglycerin-condensed ricinoleate (hereinafter, PGPR) (which may be abbreviated as PGPR), it is possible to exhibit unprecedented good gloss, and chocolates with good texture and flavor can be obtained by simple methods and operations. The inventors have found that it can be manufactured and have completed the present invention.
That is, in the present invention, as (1), oil and fat are contained in an amount of 25 to 45% by weight, the yield value at 45 ° C. is 1 Pa or less, the apparent viscosity at 45 ° C. is 6000 cP or less, and the cacao fiber and Chocolates containing at least one fiber selected from the group consisting of pulp fibers and having a total sum of 3% by weight or more, (2) as 0.1% by weight polyglycerin condensed ricinoleate The chocolate according to any one of (1) to (2), wherein the chocolate is according to (1) and the fiber according to (1) is subjected to a conching step. (4) is a chocolate characterized by having a glossiness (incidence angle of 60 degrees) of 15 or more when solidified at 20 ° C.

Hereinafter, the present invention will be described in more detail. 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 except that it is essential that the amount of fats and oils described below be a specific value. , Chocolate 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.
In addition, as described above, there is no particular limitation if the oil or fat is an oily food that forms a continuous phase, but since it is particularly suitable for use in coatings, it is important to adjust the apparent viscosity because of its workability. In the chocolates, the amount of water that causes an increase in apparent viscosity is preferably 3% by weight or less, more preferably 1% by weight or less.

Moreover, the said chocolates need to contain fats and oils 25-45 weight% with respect to the whole quantity, Desirably 30-40 weight%. The lower the oil content, the better the gloss, but if it is less than 30% by weight, the apparent viscosity increases and the coating operation becomes difficult. On the other hand, if it exceeds 45% by weight, the solid content is reduced or excessively thin, and the chocolates are liable to drip or show through.
Unless otherwise specified, the weight percentage standard in the formulation is based on the state of the final chocolate product.

  For the purpose of improving physical properties and saving manufacturing costs, chocolates have other fats and oils (CBE called 1,3-position saturated, 2-position unsaturated triglyceride type). Oils and fats, lauric or high elaidic acid type hard butter called CBR, and what is called ice coating are liquid oils that contain a lot of unsaturated fatty acids and medium chain fatty acids. Can be mentioned.

  The type of fats and oils is not particularly limited, but so-called hard butters are suitable, and tempering type fats and oils such as no tempering type fats and oils such as lauric hard butter, cacao fats and cacao fat substitute fats 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, cacao butter, Examples include vegetable oils and fats such as coconut oil and palm kernel oil, and processed oils and fats that have been cured, fractionated, and transesterified.

Further, the chocolates satisfy the above-mentioned definition of the amount of fats and oils, and the yield value at 45 ° C. is 1 Pa or less, desirably 0.6 Pa or less, and the apparent viscosity at 45 ° C. is 6000 cP or less, desirably 3000 cP or less. When the yield value exceeds 1 Pa, the gloss is at a level that is not particularly excellent as compared with the conventional one.
The apparent viscosity of chocolates is closely related to workability, and the apparent viscosity at 45 ° C. is preferably 6000 cP or less, desirably 3000 cP or less. If it exceeds 6000 cP, the chocolate tends to be thick during coating.
The apparent viscosity of chocolate is expressed as the force (shear stress) applied when completely dissolved chocolate is flowed divided by the speed (shear speed) at that time. As an example of the apparent viscosity measurement method, it can be measured at 45 ° C. using a BM viscometer (manufactured by Tokyo Keiki Co., Ltd., No. 3, rotor, 12 rpm).
On the other hand, the yield value is expressed as the energy required for the chocolate to begin to flow. If the yield value is high, the chocolate is difficult to flow. Therefore, it is desirable that the chocolate has a low yield value for use as a coating application. The specific yield value can be obtained by plotting the relationship between shear stress and shear rate based on the above apparent viscosity measurement method and formulating it using the Casson approximation. As an example of the measurement method, using Rheolab-QC (manufactured by AntonPaar) at 45 ° C, measuring the shear stress when the shear rate is 2 (1 / s) to 50 (1 / s), Casson approximation formula The yield value can be calculated by formulating using.

In addition, the yield value and the apparent viscosity can be lowered by appropriately using a conventionally used method.
The method for reducing the yield value is not particularly limited, but the addition of polyglycerin condensed ricinoleic acid ester (PGPR) is effective, and it is preferable to contain 0.1% by weight or more, preferably 0.15% by weight or more. .
The method for reducing the apparent viscosity is not particularly limited, but emulsifiers conventionally used in oily foods are preferably used. Examples include lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester.
As another method for reducing the apparent viscosity, a method of increasing the content of fats and oils within the range of 25 to 45% by weight as described above can be mentioned.

As mentioned above, trans-type hard butter containing translaid acid elaidic acid as a constituent fatty acid is not preferred due to the recent trend toward health-consciousness, and oils and fats with reduced trans acid content tend to be used. In addition, it is necessary to consider such consumer's health preferences in the amount of the compound, but the transformer type hard butter itself is effective in improving the crystallinity, and does not deteriorate the gloss even when used in the present invention. Other than the upper limit in consideration of the consumer, it can be used without any particular limitation.
On the other hand, the present invention is able to exert its effect even in fats and oils with reduced trans acid in consideration of health preferences, desirably 20% by weight or less in fats and oils contained in chocolates, more desirably 15% by weight or less, Most desirably, it is 10% by weight or less.
As mentioned above, trans acid itself increases the degree of freedom in product design in terms of gloss, solidification speed, bloom resistance, etc., due to the increase in TG species in fats and oils. Even when the gloss is sacrificed in order to maintain the solidification rate, bloom resistance, etc., the gloss can be made comparable to or higher than that of a conventional chocolate containing a high content of trans acid. Easy to feel the effect.

  Sugars and sugar alcohols are not particularly limited, but sugars and sugar alcohols used in conventional chocolate are preferably used. As an example, saccharides include monosaccharides, oligosaccharides, sugar alcohols, chickenpox and the like. Specific examples of monosaccharides include glucose, fructose, mannose, and xylose. Oligosaccharides usually include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, maltotriose and the like. Specific examples of sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, and oligosaccharide alcohol.

The fiber in the present application is a dietary fiber that is an indigestible component that is difficult to digest by human digestive enzymes contained in food, and among them, cacao fiber and pulp fiber It is desirable that one or more selected from the group consisting of the above is contained in the sum total of 3% by weight or more, preferably 4% by weight or more with respect to the chocolates.
If the fiber content is less than 3% by weight, it is difficult to obtain a glossy product that exceeds the conventional product.
The upper limit of the fiber is not particularly limited, but is desirably 30% by weight or less, and more desirably 20% by weight or less. If it exceeds 30% by weight, even if there is no problem in terms of gloss, the physical properties such as flavor and viscosity may be adversely affected, and the product design is likely to be limited.
Cocoa fiber refers to dietary fiber in cocoa, and is contained in cocoa mass and cocoa powder starting from cocoa beans. It contains a lot of lignin, and usually about 10-20% by weight in cacao mass, but its proportion can be improved by removing oil or removing sugars and proteins from solids other than fats and oils. The cocoa powder from which fats and oils are removed and the oil content is lowered to about 12% is contained in an amount of about 25-30% by weight.

  Pulp fiber is a plant-like fiber mass rich in cellulose, and is mainly used as a raw material for papermaking. Roughly categorized and pulped physically is mechanical pulp, and chemically decomposed and pulped is chemical pulp, but mechanical pulp contains a lot of lignin that was not removed, Chemical pulp is generally free of impurities such as lignin and has a higher cellulose purity. Among these, pulp-derived cellulose powders that meet food or food additive standards. In the present invention, the starting material is not particularly limited, but a chemical pulp having a high cellulose purity is desirable because it is derived from wood pulp.

The cocoa fiber containing a large amount of lignin is often colored, and when the chocolate to be added is white chocolate or color chocolate, the color tone may become dark or cloudy. In addition, cacao mass and cocoa powder containing cacao fibers have a strong cacao flavor, which may adversely affect the milky taste of white chocolate and the flavor of matcha and fruit of colored chocolate. In the case of white chocolate or color chocolate, the added fiber is derived from pulp fiber, particularly wood pulp, and chemical pulp having high cellulose purity is preferably used.
On the other hand, when the chocolate to be added is a brown color derived from cacao like milk chocolate or sweet chocolate, there is no particular limitation.

In general, for chocolates, cacao beans are crushed in advance, ground cocoa mass, cocoa powder, cocoa butter, cocoa butter substitute fat, sweetener and milk powder are mixed as appropriate, roll refining (atomization) process, conching process and tempering Manufactured by (temperature control) processing.
Also in this invention, there is no limitation in particular as a manufacturing method of chocolate, The existing manufacturing process can be used suitably.
However, since the above-mentioned fiber becomes more glossy by applying shear together with other raw materials, particularly raw materials containing fats and oils (cacao mass, whole milk powder, etc.), it is desirable to go through a conching step in the production process. .
The conditions and apparatus for the conching process can be appropriately selected from those used in the conventional chocolate manufacturing process. The operation is preferably performed for 60 minutes or more, more preferably 120 minutes or more.

Also, existing chocolates are refined and refined in the roll refining process, but by controlling the roll pressure at this time or omitting the roll refining process itself, it is not sufficiently refined. The particle size of chocolates can be roughened, but the resulting chocolates have a rough texture.
Therefore, in the present invention, the particle size of the chocolate is desirably 100 μm or less, more desirably 50 μm or less, and most desirably 25 μm or less.

The particle size measurement method described above mixes a set of particles having a plurality of particle size distributions, and if the particles are dispersed in an oil and fat continuous phase, the particle size distribution is measured as an oily food. This is difficult and impractical for managing the product, so measurement with a micrometer is used to define the particle size of the present invention.
More specifically, an oily food (if the oil content is less than 50%) melted on the measurement surface with a micrometer (as an example, trade name “Digimatic Standard Outside Micrometer MDC-M” manufactured by Mitutoyo Corporation) The oil is diluted with liquid oil and the oil content is 50% to 60%), and the measurement surfaces are brought close to each other. The amount of oily food adhered is such that the micrometer measurement surface narrows during measurement and the measured value is shown, so that the oily food protrudes from the measurement surface and has at least a uniform distribution on the measurement surface. taking measurement.
If the amount is small, a sufficient amount of particles do not exist in the gaps between the measurement surfaces and measurement errors are likely to occur. Therefore, when the amount does not protrude from the measurement surface, it is not used as a measurement value.
After the measurement, the measurement surface is kept clean and measured again five times in the same procedure, and the average value of three times excluding the maximum and minimum values is used as the particle size of the oily food.

  In addition, it is possible to improve the glossiness by adding liquid oil (hereinafter referred to as liquid oil) that is liquid at room temperature and fluid, and by the gloss of the liquid oil component. However, such chocolates containing a large amount of liquid oil have a low melting point and are difficult to solidify at room temperature. Such chocolates adhere to the surroundings, hands, mouth, clothes, and even packaging when eating, and can reduce the value of products other than ice-coating chocolate or chocolate intended for freezing.

This is also effective because the glossiness can be improved without lowering the melting point of chocolates more than necessary by using the present invention.
Therefore, in the present invention, the melting point of the chocolate is desirably 20 ° C. or higher, and more desirably 25 ° C. or higher, and the effect of the present invention is more easily realized.

The chocolates prepared under the above conditions have a glossiness (incidence angle of 60 degrees) when solidified at 20 ° C. of 15 or more, which cannot be achieved by the conventional method.
(Hereafter, unless otherwise noted as “glossiness”, it is assumed that the measurement was performed under the condition of glossiness at 20 ° C. solidification (incident angle 60 degrees).)
Moreover, although both cacao fiber and pulp fiber have a function of improving the glossiness, the cacao fiber tends to have a higher effect of improving the glossiness, and the cacao fiber is used under the above conditions. The prepared chocolates have a glossiness of 17 or more, and in some cases 20 or more.
As a glossiness measuring method, chocolate is melted at 50 ° C. and then coated on a plastic film, solidified in an atmosphere of 20 ° C., and then glossiness is measured with a glossiness measuring instrument.
As an example of the glossiness measuring instrument, a handy gloss meter <Gloss Checker> HORIBA IG-320 manufactured by Horiba, Ltd. is preferably used.

  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 and Comparative Example 1>
・ Production of roll flakes Melted cacao mass, cocoa, sugar, skim milk powder, vegetable oil / fat A, cocoa butter, and emulsifier are blended in accordance with the composition in Tables 1 and 2, and are mixed in a dough with a mixer (AM30 manufactured by Aikosha Co., Ltd.). Stir to a certain degree (8 to 10 minutes) to prepare a roll refiner charged dough. The roll refiner charged dough is refined by a roll refiner ("Three-roll mill SDY-300" manufactured by BUHLER Co., Ltd.) to roll roll flakes. Obtained. The particle size of the roll flakes was 21 μm.
The cacao mass of the cacao mass used was 13.7 wt%, and the cacao mass of cocoa was 27.1 wt%.

<Table 1> Formulation of vegetable oil A

・ Conching roll flakes obtained are dry conched for 120 minutes at the temperature shown in Table 1 using a conching machine (manufactured by Shinagawa Kogyo Co., Ltd.), followed by additional oil according to Table 1 and then liquid conching for 60 minutes. The final chocolates were obtained.
The apparent viscosity of chocolates was measured at 45 ° C (manufactured by Tokyo Keiki Co., Ltd., BM type viscometer, No. 3 rotor, measured at 12 rpm).
Yield value is 45 ° C using Rheolab-QC (manufactured by AntonPaar), measuring shear stress when shear rate is 2 (1 / s) to 50 (1 / s), and using Casson approximation formula It was calculated by converting.
The glossiness was measured with a gloss checker (HORIBA IG-320, incident angle 60 °) after a chocolate was coated on a plastic film at 50 ° C. and solidified at 20 ° C. for 1 hour.

<Table 2>

When the glossiness was evaluated after coating, Example 1 was clearly glossy visually, and the glossiness reached 21.4. On the other hand, in Comparative Example 1, the apparent viscosity was high and the product design was too thick and the product value was poor, and the coating and glossiness did not exceed 15.

<Comparative example 2, Example 2, Example 3, Example 4>
Chocolates were obtained in the same steps as in Example 1 except for the blending according to the blending in Table 3 with 35% by weight of oil and different blending amounts of PGPR. All roll flakes had a particle size of 21 μm.

<Table 3>

When the glossiness was evaluated after coating, Example 2 was clearly glossy visually, and the glossiness was 17.7. The tendency became more remarkable as the yield value decreased and as the amount of PGPR added increased. In Example 4, the yield value was 0.01 and the glossiness reached 34.0.
On the other hand, Comparative Example 2 has a high apparent viscosity as in Comparative Example 1 and cannot be coated, and the original product design is too thick and has no commercial value. It was bad and the glossiness was only about 12.3.

<Comparative Example 3 and Comparative Example 4>
In the formulation shown in Table 4, the oil content is 51.6% by weight, but Comparative Example 3 with a short dry conching time and Comparative Example 4 with the same production conditions as Comparative Example 3 but with PGPR added are dried. Chocolates were prepared under the same conditions except for the conching time and blending.
Table 4 also shows the formulation of Example 4 and the measured values for reference. All roll flakes had a particle size of 21 μm.

<Table 4>

  When the glossiness was evaluated after coating, the glossiness of Example 4 was 34, whereas Comparative Example 3 tried to reduce the apparent viscosity by adding oils and fats, but the yield value could be less than 1 Pa. The glossiness was only 7.4. In Comparative Example 4, PGPR was added to Comparative Example 3 to reduce the yield value. As a result, an increase in glossiness was recognized, but only a numerical value lower than 15 was obtained.

<Comparative Example 5, Example 5, Comparative Example 6, Comparative Example 7, and Example 6>
The composition shown in Table 5 that does not contain any dietary fiber (Comparative Example 5), and the dietary fiber is powdered cellulose (product name KC Flock W-400G, manufactured by Nippon Paper Chemicals Co., Ltd.) Example 5), polydextrose (product name Lites Ultra, derived from corn, manufactured by Danisco Japan Co., Ltd.) (Comparative Example 6), soybean okara (product name New Pro Plus 1000, manufactured by Fuji Oil Co., Ltd.) Chocolates were prepared in the same composition and steps as in Example 1 except for the difference (comparative example 7) and cocoa powder (comparative example 7).
The particle size of the roll flakes was 22 μm in Comparative Example 5, 19 μm in Example 5, 21 μm in Comparative Example 6, 24 μm in Comparative Example 7, and 22 μm in Example 6.

<Table 5>

Comparative Example 5 / Example 5 / Comparative Example 6 / Comparative Example 7 are comparative examples 5 in which the chocolate is white chocolate and originally contains no cocoa fiber, and the dietary fiber added separately is also cocoa fiber and pulp. In Comparative Examples 6 and 7 which are not fibrous, the glossiness was only as high as that of white chocolate.
On the other hand, Example 5 to which pulp fiber was added was clearly glossy visually, and its glossiness was 16. The color tone was milky white of white chocolate which was the same as that of Comparative Example 5 without addition, although dietary fiber was added separately.
However, in Example 6, in which cocoa was added so as to be equivalent to Example 5 as the amount of fiber, the glossiness was higher than that in Example 5, but the brown color due to cocoa and the flavor of cocoa were expressed. It became difficult to use as white chocolate.

<Example 7 and Comparative Example 4>
The vegetable fats and oils A are replaced with the vegetable fats and oils B containing no trans acid shown in Table 1, and the chocolates are prepared in the same manner as in Example 1 except that the blending is also shown in Table 7. did. . All roll flakes had a particle size of 21 μm.

<Table 6> Formulation of vegetable oil B

<Table 7>

As mentioned above in the prior art, the gloss of the chocolate for coating may be deteriorated by reducing the trans acid. In fact, the gloss of Comparative Example 4 prepared by the conventional method is poor and the gloss is 3 Stayed at .6. However, in Example 7, in which the yield value was lowered by the addition of PGPR or the like, the glossiness was 18.3 despite the low trans acid.

<Example 8>
As shown in Table 8, chocolates were prepared in the same composition and steps as in Example 4 except that powdered cellulose (product name: KC Flock W-400G, manufactured by Nippon Paper Chemicals Co., Ltd.) was added.

<Table 8>

Although the gloss was strong at the time of Example 4, the gloss increased with the addition of powdered cellulose, and the gloss reached 36.4. Moreover, the influence of powdered cellulose addition was not seen in the color tone, and it was the same color as Example 4.

Claims (2)

It contains 25 to 45% by weight of fat and oil and 0.1% by weight or more of polyglycerin condensed ricinoleate , has a yield value at 45 ° C. of 1 Pa or less, an apparent viscosity at 45 ° C. of 6000 cP or less, and cacao fiber The trans-acid content in the fats and oils contained in chocolates is 20% by weight or less , including at least one fiber selected from the group consisting of quality and pulp fiber, and the sum of which is 4% by weight or more and 20% by weight or less The melting chocolate has a melting point of 25 ° C. or more, a moisture content of 3% by weight or less, and a glossiness (incidence angle of 60 °) when solidified at 20 ° C. is 15 or more . Excluding tempered chocolate) . The method for producing a coating chocolate according to claim 1, wherein the fiber according to claim 1 is subjected to a conching step.