JP6540900B2 - Method of producing oily confectionery dough - Google Patents

Description

The present invention relates to a method for producing an oil-based confectionery material, and more particularly to a method for efficiently preparing an oil-based confectionery material in a short time by omitting the conching step which requires a relatively long time in oil-based confectionery material preparation.

Oil-based confectionery dough consisting of fats and oils such as chocolates, chocolate-like foods, filling creams and sand creams is a mixing process of raw materials, atomization process by rolling etc., conching process for adjusting flavor and adjusting dough viscosity. In particular, the conching process is a very important process.

In general, oily confectionery dough is a mixture of solids such as sugars, cocoa solids, milk solids, pigments and the like together with cocoa butter, vegetable fats and oils, milk fat and oil-soluble emulsifiers, and is used as a continuous phase of fats and oils. The solid is in a dispersed state. Such a method of preparing an oily confectionery material comprises preparing a paste-like material having a fat content of 20 to 30% by weight by mixing a part of the solid matter and the fat to be the continuous phase, and then adjusting the average particle diameter with a refiner such as a roll. The atomization treatment is carried out so as to obtain smooth particles of 15 to 30 μm. The subsequent step is a conching step, which is a step of stirring and mixing while keeping the temperature at 40 to 95 ° C., and the purpose is new such as evaporation of acetic acid, volatile short-chain fatty acid and water, and cooking odor. It is the flavor adjustment by flavor development and the fall of dough viscosity.

In the process of obtaining the highly viscous clay-like plastic dough by stirring and mixing the refined powder which is said to be dry conching among conching, the above-mentioned dough viscosity is reduced by high shear (compression and strong shearing) by stirring the dough. ), Which releases the fat contained in the solid and increases the absolute amount of fat covering the surface of the solid particles, resulting in a decrease in the viscosity of the dough. After dry conching, a fluid final confectionery confectionery material is obtained through a wet conching step of adding and mixing the remaining fat and oil and an emulsifier such as lecithin.

As described above, since the conching process is an important process for adjusting the flavor and physical properties of the oily confectionery material, many conching devices have been proposed and put into practical use from old times. There is a long conche consisting of granite rollers and containers, and a vertical or horizontal rotary conche, which both add the action of pressing the dough against the container side wall and container bottom by the rotation of the stirrer, and physically by the rotation of the stirrer. Apply high shear to the dough under constant pressure. All these conching devices have no problem in adjusting the flavor and viscosity of oily confectionery dough, but in the case of chocolate dough, the conching time from dry conching to wet conching is long, for example, 24 to 48. Since it takes time, there is a problem that the production efficiency of oily confectionery dough is poor.

In order to solve the above-mentioned problem of production efficiency, various methods for producing an oil-based confectionery material replacing the conventional conching method have been proposed. For example, Patent Document 1 makes a powdery mass an elongation flow effective to cause the mass to collapse and the close interaction of the solid with the fat, whereby the solid is a paste-like mass covered with the fat. The method of manufacturing is a method of applying pressure by means of a gear pump, a lobe pump, a piston pump or an extruder to rapidly make a powder mass into a paste-like mass. According to this method, the conching step can be omitted or shortened, but since the dry conching step is forcibly shortened, transpiration of acetic acid, volatile short-chain fatty acid and water becomes insufficient, and flavor adjustment There is also a problem that the viscosity of the dough becomes too low.

Patent Document 2 relates to a chocolate dough manufacturing apparatus having a flavor adjustment function which replaces the conching process, and spreads a chocolate dough subjected to high shear force by radial pins on a rotating shaft to a disc-shaped evaporation dish, In order to adjust the flavor and reduce the viscosity of the dough, by contacting with each other to evaporate moisture, volatile organic acids and off-flavors extracted from the mixture. Although the manufacturing apparatus according to this method is sold under the name Taste-Changer (registered trademark), it is not easy to set the operating conditions according to the type, and the problem is that the processing ability of the dough preparation is insufficient. was there.

Patent Document 3 relates to a processing method for purifying cocoa mass continuously, which is a method of performing flavor adjustment and viscosity reduction of cocoa mass by receiving both heating and degassing in a thin film reactor. Although this method is also a powerful conching alternative device, there is a problem in that a special thin film reactor is required and the setting of operating conditions is not easy.

Japanese Patent Publication No. 2005-529620 JP-A-63-317045 European Patent 0799574

As mentioned above, in order to raise the production efficiency of oil-based confectionery material, although the manufacturing method of oil-based confectionery material replaced with the conventional conching process is examined, oil-based confectionery material substitution instead of a simple highly convenient conching process is examined. A method was sought.

An object of the present invention is to provide a simple and versatile method for producing an oil-based confectionery material which replaces the conventional conching process.

As a result of intensive investigations on a method for producing a simple, versatile, oil-based confectionery material replacing the conventional conching process described above, the present inventors have mixed and atomized the oil-based confectionery material raw material, and then selected oil components and products. We have found that oil-based confectionery dough having a temperature adjusted to a acceptable range of dough viscosity can easily be prepared quickly and easily by performing a specific high-pressure homogenization treatment on oil-based confectionery dough adjusted to warm, and completed the present invention .

That is, the present invention is characterized in that (1) oil-based confectionery raw material mixture dough adjusted to 30 to 60% by weight oil temperature and 45 to 65 ° C. is subjected to high pressure homogenization treatment at 10 to 85 MPa. Method of producing oily confectionery dough.
(2) The method for producing an oily confectionery material according to (1), wherein the atomization treatment is either roll grinding or ball milling.
(3) Production of the oil-based confectionery material according to (1) or (2), characterized in that the oil-based confectionery raw material mixed dough before the atomization treatment is stirred at 50 to 100 ° C. for 10 to 60 minutes and heat treatment is performed. Method.
It is about

According to the present invention, high-pressure homogenization treatment is substituted for the conching step in the production of an oil-based confectionery material in which the conching step is essential for flavor adjustment and viscosity reduction such as chocolates, chocolate-like foods, filling creams and sand creams. By doing this, it is possible to easily and quickly produce an oily confectionery dough having a good flavor and an acceptable dough viscosity. In addition, by performing stirring and heat treatment before the atomization treatment and then performing the high-pressure homogenization treatment, it is possible to obtain an oily confectionery material having a better flavor. According to this method, since it becomes possible to manufacture oil-based confectionery dough continuously, it becomes possible to simply raise the production efficiency of oil-based confectionery dough.

The oil-based confectionery in the present invention has a water content of less than 5% by weight, and cacao solids such as cacao mass and cocoa, whole milk powder such as whole milk powder, skimmed milk powder and whey powder, soybean powder , Flour, flours such as rice flour, soy protein isolate, soy protein concentrate, vegetable protein such as wheat protein, nut pastes, starches, sugars such as sugar, lactose, glucose, various juice powders, spices, pigments, emulsifiers And one or more selected from perfumes and the like. Examples of the oil-based confection in the present invention include chocolates, filling creams, sand creams and center creams.

Examples of chocolates in the present invention include cocoa mass, cocoa powder, sugars such as sugar, fats and oils such as cocoa butter, emulsifiers, flavors, etc. dark chocolate, cocoa mass, cocoa powder, sugar etc. Sugars, oils such as cocoa butter, dairy products such as whole milk powder, milk chocolate made using emulsifiers, flavors etc. sugars such as sugar, oils such as cocoa butter, milk products such as whole milk powder And white chocolate produced using an emulsifier, a flavor and the like, and color chocolate obtained by coloring white chocolate with a pigment and flavored with a flavor and the like. In addition, chocolate (35% or more of cocoa content), quasi-chocolate (15% or more of cocoa content), milk chocolate (21% or more of cocoa content), in which part or all of cocoa butter is replaced with vegetable oil depending on the content of cocoa content , Semi-milk chocolate (more than 7% cocoa), chocolate coating food (more than 8% cocoa), chocolate coating using dairy products (more than 5% cocoa), cocoa free white It is also distinguished as coating or color coating, but both are included in the chocolate in the present invention. In addition, oil-soluble pigments, lecithin, emulsifiers, antioxidants and the like can be appropriately added to fats and oils in chocolates.

The filling creams in the present invention are oil-based creams enclosed in baked goods and bread, and the sand creams are oil-based creams in the form of being sandwiched between baked goods and chocolate. Also, the center cream is an oily cream in the form of being enclosed in the center of shell chocolate. Such creams can be suitably used those generally manufactured using the same raw materials and processes as the above-mentioned chocolates.

The fat and oil content of the oil-based confectionery material used in the present invention is not particularly limited, but it is preferably about 30 to 80% by weight, preferably 30 to 70% by weight, more preferably 30 to 60% by weight. If the content is less than 30% by weight, the viscosity of the dough becomes too high, which makes high-pressure homogenization difficult, which is not preferable. If it is 80% by weight or more, the fat and oil content is too high, so it has an oily texture and the flavor tends to be weak, which is also not preferable.

The fats and oils of the oil-based confectionery material used in the present invention are not particularly limited, but cocoa butter, coconut oil, palm kernel oil, MCT, palm oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, corn oil, corn oil, cottonseed oil, shea butter, monkey Vegetable oils such as fats, fats, fats and fats, animal fats such as pork fats, beef fats and fish oils, hydrogenated oils of such animal and vegetable fats and oils, fractionated oils and transesterified oils can be appropriately selected and used. .

Production of an oily confectionery material by the high-pressure homogenization treatment of the present invention can be performed, for example, according to the following procedure.
(1) Heat-melted cocoa mass, fats and oils, and oil-based confectionery material raw materials composed of solid components such as sugars and powdered milk are preliminarily mixed.
(2) The pre-blended dough is subjected to atomization treatment by roll pulverizing or ball milling so as to have an average particle diameter of 15 to 30 μm. In the case of roll grinding, it is preferable to adjust the oil content to 20 to 30% by weight and then roll grind. In the case of ball milling, the oil content is not particularly limited, but it is preferable to atomize with an oil content of 30 to 50% by weight.
(3) While maintaining the temperature at 60 ° C. after the atomization treatment, the oil content is adjusted to 30 to 60% by weight to obtain a fluid dough.
(4) The above-mentioned dough adjusted to 30 to 60% by weight of an oil component and having a product temperature of 45 to 65 ° C is subjected to a high pressure homogenization treatment of 10 to 85 MPa. If necessary, the high pressure homogenization treatment is repeated 2 to 3 times, preferably once.
(5) Final adjustment of the oil content is carried out to obtain the desired oily confectionery material.
In the steps (1) to (5), it is possible to obtain an oil-based confectionery material having a good flavor and acceptable dough viscosity which is comparable to that of the conventional manufacturing method subjected to the conching step.

The high-pressure homogenization treatment of the present invention homogenizes a fluid-like, finely divided oily confectionery raw material mixed dough using a high-pressure homogenizer. Examples of high pressure homogenizers include commercially available high pressure homogenizers such as a Manton Gaulin high pressure homogenizer, a microfluidizer, and a nanomizer, but a high pressure compatible type Manton Gaulin high pressure homogenizer is preferable. The homogenization pressure of the high pressure homogenizer needs to be 10 to 85 MPa, preferably 30 to 80 MPa. If it is less than 10 MPa, it tends to have a sour taste and miscellaneous taste, as well as a low flavor of rich taste. If it exceeds 85 Mpa, there is a problem of pressure tolerance of the homogenizer and a problem of becoming a low-taste flavor.

The oil content of the finely divided oily confectionery raw material mixed dough subjected to high-pressure homogenization treatment is desirably 30 to 60% by weight, preferably 32 to 50% by weight. If the oil content is less than 30% by weight, the dough viscosity becomes too high, which makes high-pressure homogenization difficult, which is not preferable. On the other hand, if it exceeds 60% by weight, the high-pressure homogenization effect becomes slightly insufficient, and there is a tendency that it has an acidity and miscellaneous taste as well as a low flavor. Moreover, as for the material temperature of this oil-based confectionery raw material mixed dough, it is desirable that it is 45-65 degreeC. If the temperature is less than 45 ° C., the viscosity of the dough becomes too high when the oil content is near the lower limit, which makes high-pressure homogenization difficult, which is not preferable. On the other hand, if the temperature exceeds 65 ° C., the product temperature after high pressure homogenization becomes too high when the homogeneity pressure is near the upper limit, for example, a problem with low flavor with less than 95 ° C. and generation of burnt odor Tends to happen.

In the atomization treatment before high-pressure homogenization treatment of the present invention, the average particle diameter after treatment is preferably 15 to 30 μm, more preferably 18 to 25 μm, by roll grinding or ball milling. In the case of roll grinding, it is preferable to adjust the oil content to 20 to 30% by weight and then roll grind. In the case of ball milling, the oil content is not particularly limited, but it is preferable to atomize with an oil content of 30 to 50% by weight.

In the present invention, an oil-based confectionery material having good taste and acceptable dough viscosity which is not inferior to that of the conventional manufacturing method through the conching step in the steps (1) to (5) is obtained. Although it can be done, if it is necessary to make the flavor and the viscosity of the dough closer to those of the conventional production method, stirring and heating at 50 to 100 ° C., more preferably 60 to 90 ° C. for 10 to 60 minutes in the above step (1) It is more preferable to carry out the treatment. By adding such stirring and heat treatment, it is possible to obtain an oil-based confectionery material similar in flavor and material viscosity to those of the conventional production method through the conching step. Stirring is performed in a container with warm water for heating or with a steam jacket and a stirring blade, but the opening is provided on the upper surface of the container so that evaporation of acetic acid, volatile short-chain fatty acid and water proceeds. It is preferable to use a mixer having one. When the heat treatment temperature is less than 50 ° C., the flavor improvement effect by the heat treatment becomes insufficient. When the temperature exceeds 100 ° C., there is a tendency that the problem of becoming a low-taste flavor or the problem of generation of burnt odor occurs. In addition, when the heat treatment time is less than 10 minutes, the flavor improvement effect by the heat treatment tends to be insufficient. On the other hand, if it exceeds 60 minutes, there may be a problem of becoming a low-taste flavor or a problem of generation of burnt odor.

Hereinafter, the present invention will be described in more detail by way of examples of the present invention. All% and parts in each example mean weight basis. In addition, the average particle diameter and viscosity in each case were measured by the following methods.
(Average particle size)
Chocolates (if the oil content is less than 50%) on the measurement surface of a micrometer (made by Mitutoyo Co., Ltd., trade name "Digimatic standard outer micrometer MDC-25PJ"), it is diluted with liquid oil and the oil content is 50 to 60. % Is prepared, the measurement surfaces are attached to each other, and the particle size is measured in a state where the chocolates protrude from the measurement surface. The particle size was measured five times, and the average value of three measurements excluding the maximum and minimum values was taken as the average particle size.
(viscosity)
The product temperature of chocolates is adjusted to 45 ° C and measured with a BM type viscometer (manufactured by Tokyo Keiki Co., Ltd.) at No. 3 rotor and 12 rpm for 10,000 cP or less, and No. 4 for more than 10,000 cP. The rotor was measured at 12 rpm.
Moreover, flavor evaluation of each case was performed on the following reference | standard, and was evaluated by the average value of five panelists.
(Bitter) :: weak :: slightly weak :: slightly strong ×: strong (astringent) :: weak ○: slightly weak :: slightly strong ×: strong (acidity) :: weak ○: somewhat weak :: somewhat strong × : Strong (rich) ◎: Strong ○: Slightly strong :: Slightly weak ×: Weak (cacao feeling) :: Very good ○: Good △: Somewhat bad ×: Poor

Example 1
50 parts of Ecuadorian cacao mass (55% oil content) melted in advance with respect to 39 parts of sugar is stirred using a mixer (AM30 manufactured by Aikosha Co., Ltd.), and the dough-like dough obtained is rolled refiner (manufactured by BUHLER Co., Ltd.) It milled with "Three-roll mill SDY-300"), and obtained roll flakes. The obtained roll flakes are placed in a mixer (AM30 manufactured by Aikosha Co., Ltd.), 11 parts of cocoa butter melted with stirring and 0.6 parts of lecithin are added, and a fluidized fine-grained dough (average particle diameter 21 μm, Viscosity 210 P, moisture 1.0%) was obtained. The finely divided dough was temperature-controlled to 50 ° C., and then homogenized using a high-pressure homogenizer (H2O type manufactured by Sanwa Engineering Co., Ltd.) at a homogenization pressure of 30 MPa. The obtained chocolate dough (average particle diameter 20 μm, viscosity 230 P, moisture 0.9%) is stirred in a water bath container and cooled from 45 to 50 ° C. to 26 to 27 ° C., then the water bath temperature is increased. When the product temperature reached 28 ° C. by tempering treatment, the mold was poured and cooled in an atmosphere of 5 ° C. for 30 minutes. Then, it mold-released and produced plate-shaped chocolate of thickness 5 mm, length 50 mm, and width 20 mm. The obtained chocolate was aged at 20 ° C. for 7 days, and the flavor was evaluated.

Example 2
In Example 1, the homogenization pressure of 30 MPa is changed to 50 MPa, and chocolate dough (average particle diameter 20 μm, viscosity 225 P, moisture 0.9%) and chocolate are prepared in the same manner as in Example 1; Did.

Example 3
In Example 1, the homogenization pressure 30MPa is changed to 80MPa, chocolate dough (average particle diameter 20μm, viscosity 220P, moisture 0.9%) and chocolate are prepared in the same manner as in Example 1, and flavor evaluation as in Example 1 Did.

Comparative Example 1
Chocolate dough (average particle diameter 21 μm, viscosity 210 P, moisture 1.0%) and chocolate are prepared in the same manner as in Example 1 except that the homogenization pressure of 30 MPa is changed without homogenization treatment in Example 1 as in Example 1. Taste evaluation.

Reference Comparative Example 1
50 parts of cocoa mass (55% oil content) derived from Ecuadorian cocoa beans melted in advance with 39 parts of sugar are stirred using a mixer (AM30 manufactured by Aikosha Co., Ltd.), and the dough-like dough obtained is rolled refiner ( The mixture was finely pulverized with "Three-roll mill SDY-300" manufactured by BUHLER Co., Ltd. to obtain roll flakes. In a vertical conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.), 1.5 parts of cocoa butter melted as a foundation oil was added, and 89 parts of roll flakes were charged. Thereafter, dry conching was performed by stirring at 55 ° C. for 1 hour under the conditions of revolution speed: 21 rpm, rotation: 70 rpm. Thereafter, 9.5 parts of melted cocoa butter and 0.6 parts of lecithin are added and mixed, wet conching is performed by stirring at 55 ° C. for 1 hour, and chocolate dough (average particle diameter 20 μm, viscosity 160 P, water 0.7) %) Got. Chocolate was prepared in the same manner as in Example 1, and the flavor was evaluated in the same manner as in Example 1.

Table 1 shows the evaluation results of Examples 1 to 3, Comparative Example 1 and Reference Comparative Example 1.
Table 1

As shown in Table 1, Examples 1 to 3 in which high-pressure homogenization treatment at 30 to 80 MPa was performed instead of the conching step, compared with Comparative Example 1 without homogenization treatment, showed bitterness, astringency and sour taste. It was greatly reduced, was excellent in rich taste, and had a good flavor of cacao. In particular, the tendency of the flavor was slightly different in comparison with the reference comparative example 1 by the conching method of the conventional production method in the example 2, but the taste is more excellent, and the cocoa feeling is evaluated from the reference comparative example. It was expensive.

Example 4
The cacao mass derived from Ecuadorian cocoa beans of Example 1 is replaced with cacao mass (55% oil content) derived from Ghanaian cocoa beans, and high-pressure homogenization treatment is carried out under homogeneous pressure of 30 MPa in the same manner as Example 1. Chocolate dough (average particle diameter 20 μm) and chocolate were prepared, and the flavor was evaluated in the same manner as in Example 1.

Example 5
In Example 4, the homogenization pressure of 30 MPa was changed to 50 MPa, and chocolate dough (average particle diameter 20 μm) and chocolate were prepared in the same manner as in Example 1, and the flavor was evaluated in the same manner as in Example 1.

Example 6
In Example 4, the homogenization pressure of 30 MPa was changed to 80 MPa, and chocolate dough (average particle diameter 20 μm) and chocolate were prepared in the same manner as in Example 1, and the flavor was evaluated in the same manner as in Example 1.

Example 7
50 parts of cacao mass (55% oil content) derived from Ghanaian cocoa beans which has been melted in advance to 39 parts of sugar is placed in a vertical conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.), and medium speed stirring at 90 ° C. for 30 minutes Heating and stirring were performed. The dough-like dough thus obtained was pulverized using a roll refiner ("Three-roll mill SDY-300" manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes are placed in a mixer (AM30 manufactured by Aikosha Co., Ltd.), and stirred with temperature control at 50 ° C., 11 parts of melted cocoa butter and 0.6 parts of lecithin are added, and fluidized into fine particles I got the dough. The temperature of the finely divided dough was adjusted to 50 ° C., and then homogenized using a high-pressure homogenizer (H2O type manufactured by Sanwa Engineering Co., Ltd.) at a homogenization pressure of 50 MPa. Chocolate was prepared in the same manner as in Example 1 using the obtained chocolate dough (average particle diameter: 20 μm), and the flavor was evaluated in the same manner as in Example 1.

Comparative example 2
In Example 4, the homogenization pressure of 30 MPa was changed without homogenization treatment to prepare chocolate dough (average particle diameter: 21 μm) and chocolate as in Example 1 and to evaluate the flavor as in Example 1.

Reference Comparative Example 2
A chocolate dough (average particle diameter 20 μm) and chocolate are prepared in the same manner as in Reference Comparative Example 1 except that cocoa mass derived from Ecuadorian cocoa beans of Reference Comparative Example 1 is replaced with cacao mass derived from Ghanaian cocoa beans (55% oil). The flavor was evaluated in the same manner as in Example 1.

In Table 2, Examples 4-7. The evaluation result of the comparative example 2 and the reference comparative example 2 is shown.
Table 2

As shown in Table 2, Examples 4 to 6 in which high-pressure homogenization treatment at 30 to 80 MPa was performed instead of the conching step, compared with Comparative Example 2 without homogenization treatment, showed bitterness, astringency and sour taste. It was greatly reduced, was excellent in rich taste, was good in flavor cacao feeling, but in contrast to the reference comparative example 2 by the conching method, it was somewhat low in rich taste and cacao feeling. Example 7 in which high-pressure homogenization treatment of 50 MPa was performed by heating and stirring at 90 ° C. for 30 minutes at the time of pre-mixing before atomization was evaluated as having a rich taste and cocoa feeling similar to Reference Comparative Example 2. Was high.

Example 8
In Example 2, the atomization treatment was changed from roll crushing to ball milling to prepare chocolate dough. Obtained by stirring 50 parts of Ecuadorian cacao mass (55% oil content) melted in advance with 39 parts of sugar, 11 parts of melted cocoa butter and 0.6 parts of lecithin using a mixer (AM30 manufactured by Aikosha Co., Ltd.) The fluid dough was finely pulverized by means of a ball mill to obtain a fluid fine dough. The temperature of the finely divided dough was adjusted to 50 ° C., and then homogenized using a high-pressure homogenizer (H2O type manufactured by Sanwa Engineering Co., Ltd.) at a homogenization pressure of 50 MPa. The chocolate was prepared in the same manner as in Example 1 using the obtained chocolate dough (average particle diameter: 20 μm), and the taste of the chocolate was evaluated in the same manner as in Example 1. Bitterness, astringency, sourness, richness, cocoa The feeling was also evaluated as in Example 2.

The present invention provides a method for producing an oil-based confectionery material which has a good flavor conveniently and rapidly and which has an acceptable range of dough viscosity by a method of performing high-pressure homogenization treatment in place of the conching step in the production of oil-based confectionery material. It becomes possible.

Claims (3)

A method for producing an oil-based confectionery material, characterized in that a high-pressure homogenization treatment of 30 to 85 MPa is performed on an oil-based confectionery raw material mixture dough which has been finely divided and whose oil content is 30 to 60% by weight and the product temperature is adjusted to 45 to 65 ° C. The method for producing an oil-based confectionery material according to claim 1, wherein the atomization treatment is either roll grinding or ball milling. The method for producing an oily confectionery material according to claim 1 or 2, wherein the oily confectionery raw material mixed dough before the atomization treatment is subjected to stirring and heating treatment at 50 to 100 ° C for 10 to 60 minutes.