JP6512566B2 - Oil-and-fat composition for bubbles-containing chocolate - Google Patents

Description

  The present invention relates to a fat and oil composition used for a foam-containing chocolate, and a foam-containing chocolate obtained by using the fat and oil composition.

  Air-containing chocolates generally referred to as air-in chocolate, whipped chocolate, etc. have the characteristic that the structure is easily broken when eaten due to the presence of air bubbles and becomes a lighter after-mouth compared with general chocolates containing no air bubbles. doing. As a result, general bubble-free chocolate is becoming a new genre that can be accepted by consumers who have been reluctant from its heavy rear mouth.

  Such aerated chocolate is obtained by subjecting the batter to a bubbling operation such as whipping a chocolate dough, but a general chocolate dough is poor in foamability due to its high viscosity. As a result, the particle size of the air bubbles is increased, resulting in a roughly crumbling texture, which is insufficient in terms of a light and light rear opening.

Various proposals have been made to solve such problems.
For example, the viscosity of chocolate material is first lowered, and a method of using liquid oil (see, for example, Patent Document 1) and a method of using laurin-based oil and fat (see, for example, Patent Document 2) have been proposed. However, in these methods, although the mouth melting is improved, there is a problem that the particle size of the bubbles tends to be rather coarse, and a light and light rear end can not be obtained.

  In addition, a method of mixing creamed shortening and chocolate dough as a method of mixing other whipped composition and chocolate dough instead of foaming chocolate dough itself (see, for example, Patent Document 3), whipped Although methods such as mixing with already-used oil-in-water emulsion creams (see, for example, Patent Document 4) have been proposed, these methods need to be added to the composition to be added because it is necessary to heat chocolate dough at the time of mixing. Bubbles are likely to be crushed by the heat of the chocolate dough, in which case the bubbles become coarse, and depending on the composition to be added, the oily feeling of the obtained bubble-containing chocolate becomes strong and the mouth melt becomes poor. There was a problem that

  Therefore, various studies have been conducted to improve the foamability of the fats and oils themselves used for chocolate dough, and methods using triglycerides having a total carbon number of 58 or more (see, for example, Patent Document 5) and methods using high melting point fats and oils (See, for example, Patent Documents 6 and 7), and further, a method of using a specific transesterified oil (see, for example, Patent Document 8) has been proposed, but in these methods, using specific fats and oils, cocoa butter In addition to the problem that it is difficult to obtain good mouth melting like conventional chocolates that use glutamic acid, the methods described in Patent Documents 5 to 7 in particular use an oil having an extremely high melting point by itself, and However, there was a problem that the melting of the mouth would be extremely bad.

  In addition, it is known that if the symmetrical triglyceride content in the triglyceride composition exceeds 15% by mass (based on oil phase), bloom and graining occur, and by using sucrose fatty acid ester and polyglycerin fatty acid ester in combination, It is known to prevent. (See Patent Document 9) However, there is no description that the oil and fat composition is used to improve the foamability.

Japanese Patent Application Laid-Open No. 63-251048 Japanese Patent Application Publication No. 07-203846 Japanese Patent Application Laid-Open No. 63-28355 JP 2000-116331 A Japanese Patent Application Laid-Open No. 03-201946 Republished 2002-076225 Republished 2000-057715 JP, 2008-142019, A Unexamined-Japanese-Patent No. 2006-225559

  Therefore, an object of the present invention is to provide a method for enhancing the foamability of chocolate dough without affecting the oiliness and mouth melting.

  As a result of various investigations to achieve the above object, the present inventors have found that the above-mentioned problems can be solved by using a specific fat and oil composition when producing a chocolate dough.

  The present invention was made based on the above findings, and a sucrose fatty acid ester having an HLB of 3 or less and a polyglycerin fatty acid ester having an HLB of 5 or less in a mass ratio of 1: 9 to 9: 1 (the former: The above object is achieved by providing the oil-and-fat composition for a bubble-containing chocolate, characterized in that the latter contains 2 to 50% by mass in total.

  According to the fat and oil composition for bubble-containing chocolate of the present invention, the foamability of the chocolate material can be improved without affecting the oily feeling and meltability of the resulting bubble-containing chocolate.

Hereinafter, the oil-fat composition for bubble-containing chocolate of this invention is described in detail based on preferable embodiment.
The oil-and-fat composition for bubbles-containing chocolate of the present invention has a sucrose fatty acid ester having an HLB of 3 or less and a polyglycerin fatty acid ester having an HLB of 5 or less 1: 9 to 9: 1, preferably 2: 8 to 8: It contains in the mass ratio (the former: the latter) of two, more preferably 2: 8 to 6: 4.
If the ratio of both is out of this range, in addition to the fact that the effect of the present invention can not be obtained, the obtained bubble-containing chocolate tends to cause blooming or graining.

The sucrose fatty acid ester having an HLB of 3 or less is not particularly limited as long as the HLB is 3 or less, but preferably, sucrose containing 80% or more of the constituent fatty acids of a saturated fatty acid having 12 to 22 carbon atoms Use fatty acid ester. In addition, a lauric acid, myristic acid, palmitic acid, a stearic acid, an arachic acid, behenic acid etc. are mentioned as said C12-C22 saturated fatty acid.
The HLB of the sucrose fatty acid ester having an HLB of 3 or less is preferably 2 or less. The lower limit of the HLB of the sucrose fatty acid ester is preferably 0.
In the oil-and-fat composition for bubbles-containing chocolate of the present invention, the content of sucrose fatty acid ester having an HLB of 3 or less is preferably 0.2 to 45% by mass, more preferably 1 to 25% by mass More preferably, it is 2 to 10% by mass, and most preferably 2 to 6% by mass.

The polyglycerin fatty acid ester having an HLB of 5 or less is not particularly limited as long as the HLB is 5 or less, but preferably 80% or more of the constituent fatty acids consist of saturated fatty acids having 12 to 22 carbon atoms. Use polyglycerin fatty acid ester. In addition, a lauric acid, myristic acid, palmitic acid, a stearic acid, an arachic acid, behenic acid etc. are mentioned as said C12-C22 saturated fatty acid.
The lower limit of the HLB of the polyglycerin fatty acid ester having an HLB of 5 or less is preferably 2, but is preferably 3 or more.
The content of the polyglycerin fatty acid ester in the oil-and-fat composition for bubble-containing chocolate of the present invention is preferably 0.2 to 45% by mass, more preferably 1 to 25% by mass, and still more preferably 3 0.5 to 12.5% by mass, most preferably 3.5 to 7% by mass.

The oil-and-fat composition for bubbles-containing chocolate of the present invention is a total of 2 to 50% by mass, preferably 3 to 25 mass% of the sucrose fatty acid ester having an HLB of 3 or less and the polyglycerin fatty acid ester having an HLB of 5 or less. %, More preferably 3 to 12% by mass, most preferably 7 to 12% by mass.
If the content is less than 2% by mass, in addition to the fact that the effect of the present invention can not be obtained, the obtained bubble-containing chocolate tends to cause blooming or graining. On the other hand, when it exceeds 50% by mass, the obtained bubble-containing chocolate has an oily feeling, and the mouth melting is deteriorated.

  Furthermore, the oil-and-fat composition for bubbles-containing chocolate of the present invention has a lower oily feeling and can obtain bubble-containing chocolate having good mouth melting, and it has a HLB of 5.5 or more, more preferably 6 or more. It is preferable to contain glycerin fatty acid ester (however, coupled fatty acid is unsaturated fatty acid) in an amount of 0.1 to 10% by mass, preferably 1 to 10% by mass, more preferably 1 to 5% by mass.

The oil-and-fat composition for bubbles containing chocolate of this invention can contain other emulsifiers other than the said specific sucrose fatty acid ester and polyglyceryl fatty acid ester in the range which does not impair the effect of this invention.
As the above-mentioned other emulsifiers, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, HLB More than 3 sucrose fatty acid esters, sucrose acetic acid isobutyrate, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, soybean lecithin, egg yolk lecithin, soybean lysolecithin, Egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, milk fat ball film and the like can be mentioned.
The content of the above-mentioned other emulsifier in the oil-and-fat composition for bubbles-containing chocolate of the present invention is preferably 0 to 10% by mass, more preferably 0 to 2% by mass.

The fats and oils used for the fats-and-oils composition for bubble-containing chocolates of this invention are not specifically limited, Arbitrary edible fats and oils can be added in the range which satisfy | fills the conditions of the following triglyceride.
The fats and oils used in the fat and oil composition for aerated chocolate of the present invention are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, corn seed oil, soybean oil, rapeseed oil, rapeseed oil, rice oil, sunflower oil , High oleic sunflower oil, safflower oil, high oleic safflower oil, olive oil, canola oil, beef tallow, milk fat, pork fat, cocoa butter, shea butter, shea fat, mango kernel oil, monkey fat, illipe fat, fish oil, soy sauce, etc. One or more selected from vegetable fats and oils, animal fats and oils, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification can be used.

It is preferable that the fat and oil composition for bubble-containing chocolate of the present invention has a SUS-type triglyceride content of 15 to 35% by mass, preferably 20 to 30% by mass (based on oil phase). However, S represents a saturated fatty acid having 16 or more carbon atoms, and U represents an unsaturated fatty acid having 16 or more carbon atoms.
If the SUS type triglyceride in the oil phase is less than 15% by mass, bubble-containing chocolate having sharp mouth melting may not be obtained, and if it exceeds 35% by mass, it will be used for nottempered bubble-containing chocolate It can not be used for a wide range of bubble-containing chocolates, such as blooms, and its versatility is low.

  In the oil-and-fat composition for bubbles-containing chocolate of the present invention, “SUS-type triglyceride itself” may be used in order to contain SUS-type triglyceride in the range of triglyceride composition as described above in the oil phase. It is preferable to use “a fat and / or oil containing a large amount of SUS type triglyceride”.

  Examples of the above-mentioned "fats and oils containing a large amount of SUS type triglyceride" include palm oil, cacao butter, shea butter, mango kernel oil, monkey fat, ilipe fat, kokmu fat, duper fat, molla fat, frucla fat, Chinese taro And the like, animal fats and oils such as beef tallow, processed fats and oils obtained by separating the various animal and vegetable fats and oils, and the following transesterified oils and processed fats and oils obtained by separating the transesterified oils. In the present invention, one or more selected from these are used.

  As the above-mentioned transesterified oil, for example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cotton seed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, 1 type selected from various animal and vegetable oils and fats such as cocoa butter, shea butter, mango kernel oil, monkey fat, illipepe fat, fish oil, soy sauce, and various animal and vegetable oils and fats thereof The transesterified oil manufactured using the above fats and oils and further using a fatty acid and / or fatty acid lower alcohol ester as needed is mentioned.

  In the present invention, among the above, 20 to 60 mass% of extremely hardened palm oil is contained as the above-mentioned “fat containing a large amount of SUS type triglyceride”, and the mass ratio of S / U in the fatty acid composition is 1.5 to 4 Low melting point or middle melting point of a transesterified fat obtained by transesterification of a fat / oil composition having a fatty acid content of 14 or less carbon atoms less than 10% by mass (provided that S represents a saturated fatty acid having 16 or more carbon atoms, U Preferably represents an unsaturated fatty acid having 16 or more carbon atoms.

  Therefore, it contains 20 to 60% by mass of the above-mentioned ultra-hardened palm oil, in which the fatty acid composition has a mass ratio of S / U of 1.5 to 4 and a fatty acid content of less than 10% by mass having a C14 or less fatty acid content The low melting part or middle melting part (hereinafter referred to as "fat A") of a transesterified fat obtained by esterifying a substance is described.

  The extremely hardened palm oil-and-fat used in the manufacture of the above-mentioned oil and fat A is preferably hydrogenated to a palm-based oil and fat until the iodine value is preferably 10 or less, more preferably 5 or less, still more preferably less than 1 It is an extremely hardened oil obtained by almost completely saturating unsaturated fatty acids.

  Here, as the palm-based fat and oil, any of palm oil and processed fats and oils obtained by performing one or more operations of fractionation, curing and transesterification on palm oil can be used. Moreover, although these palm fats and oils may be used independently and you may use as a combination oil which mixed 2 or more types, Preferably palm oil is used.

  Among the extremely hardened fats and oils, the ratio of the saturated fatty acid content of carbon number 16 to the saturated fatty acid content of carbon number 18 among the extremely hardened fats and oils is significantly higher than the extremely hardened fats and oils of other edible fats and oils. It is an extremely distinctive fat and oil in terms of points, and the use of an extremely cured fat and oil other than extremely cured palm fat and oil can not achieve the sufficient effect of the present invention.

  The content of the above-mentioned extremely hardened palm oil-and-fat in the above-mentioned oil-and-fat mixture is 20 to 60% by mass, preferably 30 to 60% by mass, more preferably 35 to 55% by mass. If the content of the extremely hardened palm oil and fat is less than 20% by mass, the creaming property improvement effect can not be obtained, and the heat resistance shape retention property of the obtained fat and oil composition for chocolate containing bubbles is deteriorated. Also, if it exceeds 60% by mass, it becomes difficult to obtain the low melting point part or the middle melting point part at the time of fractionation described below, and the high melting point part to be removed increases, so the yield remarkably deteriorates. Resulting in.

  Further, the content of the fatty acid having 14 or less carbon atoms contained in the above-mentioned fat and oil composition is required to be less than 10% by mass, preferably less than 5% by mass, more preferably less than 3% by mass. When the fatty acid content of 14 or less carbon atoms is 10% by mass or more, the solidifying property and heat-resistant shape retention property of the obtained fat and oil composition for chocolate containing bubbles deteriorate, and the flavor may deteriorate with time. .

As fats and oils other than the above-mentioned extremely hardened palm oil contained in the above-mentioned fat and oil mixture, any fats and oils suitable for food may be used, and soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil Liquid oils and fats at normal temperature, such as vegetable oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, etc., and palm oil, palm kernel oil, coconut oil, monkey oil, mango oil, milk fat, etc. Solid fats and oils at normal temperature such as beef tallow, milk fat, pork fat, cacao butter, fish oil, soy sauce can also be used. Furthermore, physical or chemical treatments such as hydrogenation, fractionation, or transesterification of these edible fats and oils It is also possible to use seeds or two or more types of treated fats and oils.
In the said fat A, although these fats and oils can also be used independently or can also be used in combination of 2 or more types, in the fatty acid composition contained in the said fats-and-oils compound, mass ratio of S / U is 1.5 The fatty acid content of 14 or less carbon atoms contained in the above-mentioned fat and oil blend is less than 10% by mass, more preferably less than 5% by mass, and still more preferably so as to be -4, preferably 2.0 to 3.5. It is used so as to be less than 3% by mass. (However, S represents a saturated fatty acid having 16 or more carbon atoms, and U represents an unsaturated fatty acid having 16 or more carbon atoms.)

  In the fatty acid composition in the above-mentioned fat and oil composition, the saturated fatty acid content having a carbon number of 20 or more is preferably 2% by mass or less, more preferably 1% by mass or less, still more preferably 0.5% by mass or less Thus, it is possible to obtain a foam-containing oil-and-fat composition having high foamability, and to obtain a foam-containing chocolate having a low oily feeling and good mouth melting.

Further, in the fatty acid composition in the above-mentioned fat and oil composition, the value (mass ratio) of the saturated fatty acid content having 18 carbon atoms / the saturated fatty acid content having 16 carbon atoms is preferably 0.3 to 1.1, more preferably 0. By setting the content to 3 to 0.8, more preferably 0.45 to 0.70, a foam-containing chocolate having a high foamability can be obtained, and a foam-containing chocolate having good mouth melting is obtained. You can get
Therefore, it contains many saturated fatty acid (palmitic acid) having 16 carbon atoms, such as palm oil and palm fractionated oil, as fats and oils other than the above-mentioned extremely hardened palm oil and fat, and saturated with 18 carbons than the saturated fatty acid content of 16 carbons It is preferable to use fats and oils with a low fatty acid (stearic acid) content.
That is, in the said fats and oils A, it is preferable to use palm oil and / or palm fractionated oil as fats and oils other than palm extremely hardened fats and oils.

  The transesterification reaction may be a chemical catalyst method or an enzyme method, and may be a random ester reaction or a regioselective transesterification reaction, but the chemical catalyst or the regioselectivity may be used. It is more preferable to be a random ester reaction using an enzyme having no sex.

  Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no regioselectivity include, for example, Alcaligenes, Rhizopus, Aspergillus ( The lipase derived from Aspergillus genus, Mucor (Mucor), Penicillium (Penicillium) etc. is mentioned. The lipase can be immobilized on a carrier such as ion exchange resin or kieselguhr and ceramic, and used as an immobilized lipase, or can be used in the form of powder.

  The fat and oil A is a low melting point portion or a middle melting point portion of the transesterified fat and oil obtained in this manner. Here, the low melting point portion refers to the low melting point fraction obtained by separating and removing the high melting point portion by fractionation, and the middle melting point portion refers to the high melting point portion and the low melting portion portion (liquid portion by fractionation) ) Are separated and removed.

As described above, when transesterification is carried out, triglycerides having a high melting point such as trisaturated fatty acid triglycerides, triunsaturated fatty acid triglycerides or monosaturated diunsaturated substances depend on the constituent fatty acid composition and transesterification rate of the above-mentioned fat and oil blend. Low-temperature triglycerides which are liquid at normal temperature, such as saturated triglycerides, are formed at a constant rate.
Here, when the content of these triglyceride components, particularly trisaturated triglyceride having a high melting point, is large, the mouth melting of the aerated chocolate obtained is deteriorated, so in the present invention, these triglycerides are removed so as to have a certain content or less. .
Specifically, the high melting point portion is removed such that the trisaturated triglyceride content is preferably 12% by mass or less, more preferably 6% by mass or less, and still more preferably 3% by mass or less. The lower limit is not particularly limited, but is generally 0.5% by mass, preferably 1.5% by mass.

  When a medium melting point portion is used as the above-mentioned fat and oil A, the total content of triunsaturated triglyceride and monosaturated diunsaturated triglyceride is preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 10%. The low melting point portion is removed so as to be not more than mass%. The lower limit is not particularly limited, but generally 5% by mass, preferably 6% by mass.

  As the separation method, any separation method such as solvent separation such as acetone separation and hexane separation, non-solvent separation such as dry separation, etc. may be used, but in the case of separation to remove the low melting point, solvent separation, In particular, acetone fractionation is preferred.

The fat and oil A preferably has a fatty acid content of 14 or less carbon atoms in the constituent fatty acid composition preferably less than 10% by mass, more preferably less than 5% by mass, and still more preferably less than 3% by mass.
In the fatty acid composition, the content of the saturated fatty acid having a carbon number of 20 or more is preferably 2% by mass or less, more preferably 1% by mass or less, still more preferably 0.5% by mass or less .

When the content of SUS-type triglyceride in the oil phase of the oil-and-fat composition for bubbles-containing chocolate of the present invention is in the above range, in addition to the above-mentioned "SUS-type triglyceride itself" and the above-mentioned "oil-and-fat containing a large amount of SUS-type triglyceride" Triglycerides and other fats and oils can be used.
Other triglycerides include, for example, 1, 2 saturated, 3 unsaturated triglycerides, 1 saturated, 2, 3 unsaturated triglycerides, 1, 3 unsaturated, 2 saturated triglycerides, 3 saturated triglycerides, 3 unsaturated triglycerides And 1,2 saturated-3 unsaturated triglycerides, wherein one or more of the fatty acids have less than 14 or more than 18 carbon atoms, and the like. However, in the oil-and-fat composition for bubbles containing chocolate of the present invention, when using trisaturated triglyceride, the mouth melting tends to be worse, so when using trisaturated triglyceride, its content should be less than 10% by mass in the oil phase. Is preferred.

The above-mentioned other fats and oils may be fats and oils suitable for food, and representative examples thereof include soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, red bean oil, high oil Liquid oils and fats such as oleic safflower oil, sunflower oil, and high oleic sunflower oil may be mentioned, but in addition, palm kernel oil, coconut oil, milk fat, beef tallow, pork fat, fish oil, soy sauce, etc. Fats and oils can also be used, and furthermore, fats and oils obtained by subjecting these edible fats and oils to one or more of physical or chemical treatments such as hydrogenation, fractionation, and transesterification can be used. In the present invention, these fats and oils may be used alone or in combination of two or more.
In the oil-and-fat composition for bubbles-containing chocolate of the present invention, the combined amount of the above-mentioned other triglycerides and other oils and fats is preferably 50% by mass or less in total, more preferably 30% by mass or less, still more preferably not used preferable.

  Moreover, it is preferable that the oil-fat composition for bubble-containing chocolates of this invention does not contain trans-fatty acid substantially. Here, "having substantially no trans fatty acid" means that the trans fatty acid content is preferably less than 10% by mass, more preferably 5% by mass or less, based on the total constituent fatty acids of the foam-containing chocolate oil composition. It means that it is 1 mass% or less.

  The oil-and-fat composition for bubbles containing chocolate of the present invention can contain other ingredients other than the above. Examples of the other components include thickening stabilizers such as water, locust bean gum, carrageenan, alginates, pectin, xanthan gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, starch, modified starch, etc. Salt, salting agents such as potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel and erythema pigment, tocopherol, Antioxidants such as tea extract, plant proteins such as wheat protein and soy protein, processed eggs and various eggs, flavors, dairy products, seasonings, pH adjusters, food preservatives, preservatives, fruits, fruit juice, Food ingredients and additives such as coffee, nut paste, spices, grains, beans, vegetables, meats, fish and shellfish It is.

Next, the preferable manufacturing method of the oil-fat composition for bubble-containing chocolate of this invention is demonstrated.
First, in an edible fat and oil, a sucrose fatty acid ester having an HLB of 3 or less and a polyglycerin fatty acid ester having an HLB of 5 or less at a mass ratio of 1: 9 to 9: 1 and a fat and oil composition for bubble-containing chocolate Dissolve the oil phase containing an amount that can be 2 to 50% by mass in total, and mix and emulsify the water phase if necessary. Then, it is desirable to sterilize next. The sterilization method may be a batch type with a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

  It is then cooled and allowed to crystallize. Preferably, it is cooled and plasticized. The cooling conditions are preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to gradual cooling. As an apparatus used for cooling, a closed continuous tube cooler, for example, a margarine manufacturing machine such as a votator, a compensator, a perfector, a plate type heat exchanger, etc. may be mentioned, and an open type diacooler and a compressor A combination of

  In addition, nitrogen, air, etc. may be introduced in any of the steps of producing the oil-and-fat composition for bubbles-containing chocolate of the present invention, but the oil-and-fat composition for bubbles-containing chocolate of the present invention is a gas phase It is preferable not to contain the gas phase, because the inclusion of the component (B) may lower the dispersibility in chocolate dough.

Next, the bubble-containing chocolate of the present invention will be described.
The bubble-containing chocolate of the present invention uses the oil-and-fat composition for bubble-containing chocolate of the present invention for a part or all of the fat and oil contained in the bubble-containing chocolate.
The use amount of the oil-and-fat composition for cell-containing chocolate in the cell-containing chocolate of the present invention is 5 to 90% by mass, preferably 10 to 50% by mass in the oil-and-fat contained in the chocolate (hereinafter sometimes referred to as oil). And more preferably 10 to 30% by mass.

  The oil content in the bubble-containing chocolate of the present invention is preferably 20 to 50% by mass, more preferably 25 to 45% by mass, which is preferable in that fine bubbles can be contained more uniformly at the time of production. . The above-mentioned oil content also includes the oil contained in the following optional components.

In the foam-containing chocolate of the present invention, raw materials such as saccharides, various powder foods, emulsifiers, perfumes, pigments, aqueous components and the like which are generally used for foam-containing chocolate as optional components can be used without particular limitation.
The content of these optional components in the bubble-containing chocolate of the present invention is preferably 98% by mass or less in total, more preferably 60 to 98% by mass in total.

  As the above-mentioned saccharide, any saccharide such as sugar, fructose, glucose, sorbite and the like can be used as long as it is a saccharide generally used for food, and they can be used alone or in combination.

  Examples of various powdered foods include cocoa products such as cocoa mass and cocoa powder, whole milk powder, skimmed milk powder, fruit powder, fruit juice powder, fresh cream powder, cheese powder, coffee powder, yogurt powder and the like.

  Moreover, an emulsifier may be added mainly for the purpose of suppressing a viscosity raise as needed, Although it does not restrict | limit especially as such an emulsifier, A lecithin, polyglycerin condensation ricinoleate ester, etc. are mentioned.

  Moreover, as aqueous components, in addition to fruit juice, concentrated juice, various fruits and pastes thereof, jam, natural creams and milk, creams using animal and vegetable fats and oils, concentrated milk, condensed milk, various liquid sugars Etc. can be illustrated.

  Moreover, although the bubble-containing chocolate of the present invention may be a tempering type chocolate or a not-tempering type chocolate, it is a tempering type in that the effect of the oil composition for bubble containing chocolate of the present invention can be more effectively utilized. Is preferred.

Next, the preferable manufacturing method of the bubble-containing chocolate of this invention is described.
In order to produce the aerated chocolate of the present invention, first, a chocolate dough containing the fat and oil composition for aerated chocolate of the present invention is produced.

  As a specific method thereof, a method of adding the oil-and-fat composition for bubbles containing chocolate of the present invention to a melted chocolate mass and thoroughly mixing, or when producing a chocolate mass, containing the bubbles of the present invention It can be obtained by adding the oil and fat composition for chocolate and thoroughly mixing according to a standard method.

Next, the chocolate dough is bubbled and cooled.
The method for forming a foam is not particularly limited, and for example, a method of stirring with a whipper or the like while cooling to a suitable temperature and adjusting the amount of crystals, a method of forcibly including air bubbles using a continuous mixer, etc. it can.
In addition, when bubble-containing chocolate is a tempering type, it is preferable to temper before bubble-containing.
A preferred degree of bubble-containing, that is, the specific gravity of the bubble-containing chocolate is preferably 0.5 to 1.0, more preferably 0.6 to 0.9, and still more preferably 0.6 to 0.8. If the specific gravity is less than 0.5, the bubbles become coarse and the physical property becomes extremely brittle, and the mouth melting feels sluggish, and it is difficult to obtain good mouth melting. On the other hand, when the specific gravity exceeds 0.9, it is difficult to obtain a light back end peculiar to bubble-containing chocolate.

In addition, as a molding method, for example, after bubble-containing, it can be poured into various molds, squeezed out to a flat plate through a die, or poured as a center of shell chocolate.
Then, according to a standard method, cool, and if necessary, release and mold.

  EXAMPLES The present invention will next be described in more detail by way of examples, comparative examples and the like, which should not be construed as limiting the invention.

[Examples 1 to 9 and Comparative Examples 1 to 7]
The oil phase prepared according to the composition shown in the following [Table 1] using the following fat and oil and an emulsifier was dissolved, quenched and kneaded to obtain a foam-containing fat and oil composition for chocolate. Content of sucrose fatty acid ester having a HLB of 3 or less, polyglycerin fatty acid ester having a HLB of 5 or less, a ratio of the two emulsifiers, and a total content of the two emulsifiers in the obtained foam-containing fat and oil composition for chocolate The amount and SUS type triglyceride content are described in [Table 1].

<Production of Fat A>
A fat and oil composition comprising 65 parts by mass of palm oil (iodine number 48) and 35 parts by mass of extremely hardened palm oil obtained by curing palm oil (iodine number 48) to be less than 1 is randomly transesterified using Na methylate as a catalyst. The reaction was carried out, and purification was conducted by a conventional method to obtain a transesterified oil A.
The mass ratio of S / U in the oil and fat combination used for the transesterification is 2.1, and the mass ratio of saturated fatty acid having 18 carbon atoms / saturated fatty acid having 16 carbon atoms (hereinafter also referred to as St / P) is 0. The saturated fatty acid content of C.sub.14 or less was less than 3% by mass, the saturated fatty acid content of C.sub.20 or more was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.
The high melting point portion and the liquid portion were removed from this transesterified fat and oil A by acetone fractionation, and the obtained medium melting point portion was refined by a conventional method to obtain fat and oil A.
In addition, the SUS type triglyceride content of the obtained fat and oil A is 28% by mass, the trisaturated triglyceride content is 2.7% by mass, and the combined content of triunsaturated triglyceride and monosaturated diunsaturated triglyceride is 6.8 mass. %, The saturated fatty acid content having 14 or less carbon atoms was less than 3% by mass, the saturated fatty acid content having 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.

<Preparation of bubble-containing chocolate>
91 parts by mass of commercially available bitter chocolate (oil content 36%, triglyceride content 85% expressed by SUS, triglyceride content 0% expressed by USU) is dissolved by heating to 55 ° C., 55 ° C. 9 mass parts of fat-and-oil composition for bubbles content chocolate which was heated and melted was added and mixed, and chocolate dough was obtained. After tempering the chocolate dough, the temperature is adjusted to about 25 ° C. and whipped using a table mixer, using a beater, and using a squeeze bag with a 10 mm diameter round cap set, diameter 10 mm, length The mixture was squeezed into a 30 mm straw shape, and cooled and solidified at 5 ° C. for 1 hour to obtain a foam-containing chocolate of the present invention.

<Fathering evaluation criteria>
About specific gravity at the time of specific gravity becoming lightest at the time of whipping at the time of whipping at the time of manufacture of bubble content chocolate of the above-mentioned Examples 1-9 and comparative examples 1-7, the following four steps evaluated and a result was described in [Table 2].
++: The final specific gravity was less than 0.68.
◎: The final specific gravity was 0.68 to 0.70.
○: The final specific gravity was 0.71 to 0.73.
Δ: The final specific gravity was 0.74 to 0.76.
X: The final specific gravity was 0.77 or more.

<Eating criteria>
The bubble-containing chocolates obtained in the above Examples 1 to 9 and Comparative Examples 1 to 7 were subjected to sensory evaluation according to the following evaluation criteria by 10 panelists, and the total score of 10 panelers was regarded as an evaluation score. 2].
41 to 50 points: + +, 31 to 40 points: 、, 21 to 30 points: ○, 11 to 20 points: Δ, 0 to 10 points: ×
(Oil feeling)
5 points: I can not feel oily feeling at all.
3 points: A slight oily feeling is felt.
1 point: The oily feeling is clearly felt.
0 point: The oily feeling is strong and poor.

(Mouth melt evaluation criteria)
5 points: very pleasant with good mouth melt.
3 points: Good.
1 point: Slightly melted mouth melts somewhat bad.
0 point: It is a poor melt, with a melted mouth.

Claims (6)

A sucrose fatty acid ester having an HLB of 3 or less and a polyglycerin fatty acid ester having an HLB of less than 5 in a mass ratio of 33:67 to 67:33 (the former: the latter) and 7 to 15 % by mass in total A fat and oil composition for bubbles-containing chocolate characterized by containing.   The fat and oil composition for bubble-containing chocolate according to claim 1, further comprising 0.1 to 10% by mass of a polyglycerin fatty acid ester having an HLB of 5.5 or more (wherein the combined fatty acid is an unsaturated fatty acid). .   The oil-and-fat composition for bubble-containing chocolate according to claim 1 or 2, wherein the content of SUS-type triglyceride in the triglyceride composition is 15 to 35% by mass (oil phase basis). However, said S and U show the following fatty acid, respectively. S: saturated fatty acid having 16 or more carbon atoms U: unsaturated fatty acid having 16 or more carbon atoms   A fat and oil composition containing 20 to 60% by mass of extremely hardened palm oil, having a mass ratio of S / U of 1.5 to 4 in the fatty acid composition, and having a fatty acid content of 14 or less carbon atoms less than 10% by mass The oil-and-fat composition for bubble-containing chocolate according to any one of claims 1 to 3, which comprises a low melting point portion or a middle melting point portion of the transesterified fat and oil exchanged.   Bubble-containing chocolate characterized by containing the oil-and-fat composition for bubbles-containing chocolate of any one of Claims 1-4.   The bubble-containing chocolate according to claim 5, which is a tempering type.