JP6792492B2 - Chocolate for frozen dessert - Google Patents

Description

The present invention relates to chocolate for frozen desserts.

Chocolate is used not only in products made only of chocolate, but also in products that combine chocolate with other foods. Products that combine chocolate with other foods include products that combine chocolate with frozen desserts such as ice cream. As chocolate used for frozen desserts, for example, Patent Documents 1 to 5 have been proposed.

The chocolate used for frozen desserts is eaten with the frozen desserts. Therefore, chocolate for frozen desserts is required to melt in the mouth and have a good texture when eaten with frozen desserts. In order to improve the melting in the mouth and the texture when eaten with frozen desserts, chocolate for frozen desserts often contains a relatively large amount of liquid oil. However, chocolate for frozen desserts containing a relatively large amount of liquid oil may generate bloom in the freezing temperature range due to temperature changes during transportation after being combined with frozen desserts.

From the above background, there is a demand for the development of chocolate for frozen desserts, which is less likely to generate bloom in the freezing temperature range.

Japanese Unexamined Patent Publication No. 5-049399 Japanese Unexamined Patent Publication No. 9-172972 Japanese Unexamined Patent Publication No. 2004-65070 Japanese Unexamined Patent Publication No. 2006-280209 Japanese Unexamined Patent Publication No. 2010-268549

An object of the present invention is to provide chocolate for frozen desserts in which bloom is less likely to occur in a freezing temperature range.

As a result of diligent studies to solve the above problems, the present inventors can obtain chocolate for frozen desserts in which bloom is less likely to occur in the freezing temperature range when the fat and oil contained in chocolate contains a specific amount of the specific fat and oil. The present invention has been completed.

That is, the first invention of the present invention is a chocolate for frozen dessert in which the fat and oil contained in the chocolate contains 0.1 to 20% by mass of the following fat and oil composition A and 40 to 90% by mass of the liquid oil.
Oil / fat composition A: An oil / fat containing 50% by mass or more of M2X + MX2.
In the above, M, X, M2X, and MX2 indicate the following, respectively.
M: Linear saturated fatty acid with 8 to 10 carbon atoms X: Linear saturated fatty acid with 16 to 18 carbon atoms M2X: Triglyceride with 2 molecules of M and 1 molecular binding of X MX2: 1 molecule of M, 2 of X Molecular-bound triglyceride The second invention of the present invention is the chocolate for chilled confectionery according to the first invention, wherein the chocolate for chilled confectionery is for coating chilled confectionery.
The third invention of the present invention is a frozen dessert using the chocolate for frozen dessert according to the first invention or the second invention.
The fourth invention of the present invention is the frozen dessert according to the third invention, which is coated with the chocolate for frozen dessert.

According to the present invention, it is possible to provide chocolate for confectionery in which bloom is less likely to occur in a freezing temperature range.

The chocolate for frozen dessert according to the embodiment of the present invention contains 0.1 to 20% by mass of the following fat and oil composition A and 40 to 90% by mass of liquid oil in the fat and oil contained in the chocolate.
Oil / fat composition A: An oil / fat containing 50% by mass or more of M2X + MX2.

The chocolate in the present invention is not limited to chocolate specified in the "Fair Competition Code for Labeling Chocolates" (National Chocolate Industry Fair Trade Council) or regulations. In the present invention, chocolate is mainly composed of edible fats and oils and sugars, and if necessary, cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc. are added, and a chocolate manufacturing process (mixing process, atomization process, etc.) A food product (preferably having a water content of 3% by mass or less) that is produced through a scouring step, a molding step, a cooling step, etc.), has a continuous phase of fats and oils, and contains substantially no water. is there. Further, the chocolate in the present invention includes white chocolate and colored chocolate in addition to dark chocolate and milk chocolate.

In the present invention, the fat and oil is the total fat and oil contained in chocolate, and in addition to the fat and oil to be blended, the fat and oil (cocoa butter, milk fat, etc.) contained in the oil-containing raw materials (cocoa mass, cocoa powder, whole fat powdered milk, etc.) ) Is also included.

In the chocolate for frozen dessert according to the embodiment of the present invention, the fat and oil contained in the chocolate contains 0.1 to 20% by mass of the following fat and oil composition A.
The fat and oil composition A used for producing chocolate for frozen desserts according to the embodiment of the present invention contains M2X + MX2 in an amount of 50% by mass or more, preferably 60 to 100% by mass, and more preferably 65 to 85% by mass. contains.
In the present invention, M2X + MX2 is the total content of M2X and MX2. Further, in the present invention, M2X is a triglyceride (MMX + MXM + XMM) in which two molecules of M and one molecule of X are bound (triglyceride is triacylglycerol in which three molecules of fatty acid are bound to glycerol. ). Further, in the present invention, MX2 is a triglyceride (MXX + XMX + XXXM) in which one molecule of M and two molecules of X are bound. Further, in the present invention, X is a linear saturated fatty acid having 16 to 18 carbon atoms. Further, in the present invention, M is a linear saturated fatty acid having 8 to 10 carbon atoms.

The fat / oil composition A used in the production of chocolate for frozen desserts according to the embodiment of the present invention has a mass ratio of MX2 / M2X of preferably 0.05 to 4.5, more preferably 0.2 to 3. It is .0, more preferably 0.5 to 1.5.
In the present invention, the mass ratio of MX2 / M2X is the ratio of the MX2 content (mass%) to the M2X content (mass%).

The fat and oil composition A used for producing chocolate for frozen desserts according to the embodiment of the present invention preferably contains M as a constituent fatty acid in an amount of 35 to 65% by mass, more preferably 37 to 63% by mass, and further. It is preferably contained in an amount of 40 to 60% by mass.

The fat and oil composition A used for producing chocolate for frozen desserts according to the embodiment of the present invention preferably contains X in an amount of 35 to 65% by mass, more preferably 37 to 63% by mass, as a constituent fatty acid. More preferably, it contains 40 to 60% by mass.

The fat / oil composition A used in the production of chocolate for frozen desserts according to the embodiment of the present invention has a mass ratio of De / M in the constituent fatty acids of preferably 0.55 to 0.85, more preferably 0. It is .58 to 0.83, more preferably 0.60 to 0.80.
In the present invention, the mass ratio of De / M in the constituent fatty acids is the ratio of the De content (mass%) to the M content (mass%). Further, in the present invention, De is decanoic acid (a linear saturated fatty acid having 10 carbon atoms).

The fat / oil composition A used in the production of chocolate for frozen desserts according to the embodiment of the present invention has a mass ratio of St / X in the constituent fatty acids of preferably 0.50 or more, more preferably 0.70 or more. It is more preferably 0.80 to 0.98.
In the present invention, the mass ratio of St / X in the constituent fatty acids is the ratio of the St content (mass%) to the X content (mass%). In the present invention, St is stearic acid (a linear saturated fatty acid having 18 carbon atoms).

The oil / fat composition A used in the production of chocolate for frozen desserts according to the embodiment of the present invention is preferably an oil / fat obtained by randomly transesterifying a mixed oil of the following oil / fat D and the following oil / fat E. Further, the oil / fat composition A used for producing chocolate for frozen desserts according to the embodiment of the present invention is preferably obtained by transesterifying a mixed oil of the following oil / fat D and the following oil / fat F at random ester and then extremely curing. It is a fat and oil that is produced.

The fat and oil D comprises only M3. The fat and oil D is preferably a medium-chain fatty acid triglyceride (hereinafter referred to as MCT). In the present invention, M3 is a triglyceride (MMM) to which three M molecules are bound.

The fat and oil E has an iodine value of 5 or less and contains 90% by mass or more of X as a constituent fatty acid. The oil / fat E has an iodine value of 5 or less, preferably 3 or less, and more preferably 2 or less. The fat and oil E contains 90% by mass or more of X as a constituent fatty acid, preferably 93% by mass or more, and more preferably 95% by mass or more. The fat E is preferably an extremely hydrogenated oil of rapeseed oil, an extremely hydrogenated oil of soybean oil, or an extremely hydrogenated oil of palm oil, and more preferably an extremely hydrogenated oil of rapeseed oil.

The blending ratio of the mixed oil of the fat D and the fat E (fat D: fat E) is preferably a mass ratio of 10:90 to 65:35, and more preferably a mass ratio of 20:80 to 55:45. , More preferably, the mass ratio is 40:60 to 55:45.

The fat and oil F contains 90% by mass or more of fatty acids having 16 to 18 carbon atoms as constituent fatty acids. The fat and oil F contains 90% by mass or more of a fatty acid having 16 to 18 carbon atoms as a constituent fatty acid, preferably 93% by mass or more, and more preferably 95% by mass or more. The fat and oil F is preferably rapeseed oil, soybean oil or palm oil, and more preferably rapeseed oil.

The blending ratio of the mixed oil of the fat D and the fat F (fat D: fat F) is preferably a mass ratio of 10:90 to 65:35, and more preferably a mass ratio of 20:80 to 55:45. , More preferably, the mass ratio is 40:60 to 55:45.

The random transesterification for producing the oil / fat composition A is not particularly limited and can be carried out by a usual method. For the random transesterification for producing the oil / fat composition A, either a chemical transesterification method using a synthetic catalyst such as sodium methoxide or an enzymatic transesterification method using a lipase as a catalyst may be used.
For chemical transesterification, for example, the raw material fat and oil are sufficiently dried, sodium methoxide is added in an amount of 0.1 to 1% by mass based on the raw material fat and oil, and then the pressure is reduced to 80 to 120 ° C. for 0.5 to 1 hour. The reaction can be carried out with stirring. After the chemical transesterification is completed, the catalyst can be removed by washing with water or the like, and then the decolorization / deodorization treatment performed in the normal refining step of edible oils and fats can be performed.
For enzymatic transesterification, for example, 0.02 to 10% by mass (preferably 0.04 to 5% by mass) of lipase powder or immobilized lipase is added to the raw material fat and oil, and then 40 to 80 ° C., preferably 40. The reaction can be carried out with stirring at ~ 70 ° C. for 0.5 to 48 hours (preferably 0.5 to 24 hours). After the enzymatic transesterification is completed, the lipase can be removed by filtration or the like, and then the decolorization / deodorization treatment performed in the normal refining step of edible oils and fats can be performed. Lipases capable of random transesterification include lipases derived from the genus Alkalinegenes (for example, Lipase QLM and Lipase PL manufactured by Meito Sangyo Co., Ltd.) and lipases derived from the genus Candida (for example, Lipase OF manufactured by Meito Sangyo Co., Ltd.). Etc.) etc.

The extreme curing (hydrogenation) for producing the fat composition A is not particularly limited and can be carried out by a usual method. In order to produce the oil / fat composition A, the extreme curing can be performed under the conditions of, for example, a nickel catalyst, a hydrogen pressure of 0.02 to 0.3 Mpa, and 160 to 200 ° C.

The fat and oil composition A used in the production of chocolate for frozen desserts according to the embodiment of the present invention can also be separated after random transesterification or after extreme curing.
The fractionation for producing the fat and oil composition A is not particularly limited and can be carried out by a usual method. The fractionation is preferably dry fractionation (natural fractionation). In dry fractionation, crystals of fats and oils are precipitated by cooling the fats and oils while stirring in a tank, and then pressed and / or filtered to have a high melting point (also referred to as a hard part or a crystal fraction) and a low value. It is divided into a melting point part (also called a soft part or a liquid fraction). The temperature at which the fats and oils are separated varies depending on the properties of the fats and oils to be targeted, and is not particularly limited. The temperature at the time of dry fractionation is preferably 33 to 45 ° C, more preferably 35 to 43 ° C, and even more preferably 37 to 43 ° C.

In the chocolate for frozen dessert according to the embodiment of the present invention, the fat and oil contained in the chocolate contains 0.1 to 20% by mass of the fat and oil composition A, preferably 0.5 to 15% by mass, and more preferably 1. Contains 10% by mass. When the fat and oil contained in the chocolate contains the fat and oil composition A in the above range, chocolate for frozen desserts in which bloom is less likely to occur in the freezing temperature range can be obtained.

In the chocolate for frozen desserts according to the embodiment of the present invention, the fat and oil contained in the chocolate contains 40 to 90% by mass of liquid oil.
In the present invention, the liquid oil is a fat or oil that is liquid at 20 ° C.

Specific examples of the liquid oil used for producing the chocolate for chilled confectionery according to the embodiment of the present invention include soybean oil, rapeseed oil, corn oil, sunflower oil, red flower oil, sesame oil, cottonseed oil, rice oil, olive oil, and the like. Examples include peanut oil, flaxseed oil, and processed oils and fats of these oils and fats (ester exchange oil, fractionated oil, hardened oil (hydrogenated oil), etc.). Two or more kinds of liquid oils used for producing chocolate for frozen desserts according to the embodiment of the present invention can be used in combination. The liquid oil used in the production of chocolate for frozen desserts according to the embodiment of the present invention is preferably soybean oil and / or rapeseed oil.

In the chocolate for frozen dessert according to the embodiment of the present invention, the fat and oil contained in the chocolate contains 40 to 90% by mass of liquid oil, preferably 55 to 88% by mass, and more preferably 65 to 85% by mass. ..

The chocolate for frozen dessert according to the embodiment of the present invention preferably contains cocoa butter in the fat and oil contained in the chocolate. In the chocolate for frozen dessert according to the embodiment of the present invention, the fat and oil contained in the chocolate preferably contains 1 to 30% by mass of cocoa butter, more preferably 5 to 25% by mass, and further preferably 10 to 20% by mass. %contains.

The chocolate for frozen desserts according to the embodiment of the present invention preferably contains lauric-based fats and oils contained in the chocolate. In the chocolate for frozen dessert according to the embodiment of the present invention, the fat and oil contained in the chocolate preferably contains 1 to 20% by mass of lauric-based fat and oil, more preferably 2 to 15% by mass, and further preferably 3 to 10% by mass. It is contained in% by mass.
In the present invention, the lauric-based fat and oil is a fat and oil containing 35% by mass or more of lauric acid as a constituent fatty acid.

The lauric-based fat and oil used in the production of chocolate for frozen desserts according to the embodiment of the present invention preferably contains lauric acid as a constituent fatty acid in an amount of 40% by mass or more, more preferably 40 to 60% by mass. Specific examples of the laurin-based fats and oils used in the production of chocolate for cold confectionery according to the embodiment of the present invention include palm kernel oil, coconut oil, and processed fats and oils containing these as raw material fats and oils (separated oil, hydrogenated oil (hydrogenated)). Oil), transesterification oil) and the like. The lauric oil used in the production of chocolate for frozen desserts according to the embodiment of the present invention is preferably coconut oil. In the present invention, lauric acid may be described as La.

The chocolate for chilled confectionery according to the embodiment of the present invention includes edible oils and fats (palm oil, palm separation) usually used for producing chocolate for chilled confectionery, in addition to the oil and fat composition A, liquid oil, cocoa butter, and laurin-based fats and oils. Oils (melting point in palm, soft oil for palm fractionation, hard oil for palm fractionation (palm stearer, etc.), etc.), shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, ilippe fat, milk fat, etc. can also be used. ..

In the chocolate for frozen dessert according to the embodiment of the present invention, the fat and oil contained in the chocolate preferably contains U3 in an amount of 50% by mass or more, more preferably 50 to 70% by mass, and further preferably 50 to 60% by mass. To do.
In the present invention, U3 is a triglyceride (UUU) to which three molecules of U are bound. Further, in the present invention, U is an unsaturated fatty acid having 16 to 24 carbon atoms.

The chocolate for frozen desserts according to the embodiment of the present invention preferably contains 30 to 70% by mass, more preferably 35 to 65% by mass, and further preferably 40 to 60% by mass.

Analysis of the triglyceride composition can be performed using a gas chromatograph method (based on JAOCS, vol70, 11, 1111-1114 (1993)).
Analysis of the constituent fatty acids of fats and oils can be performed using a gas chromatograph method (according to AOCS Ce1f-96).
The iodine value of fats and oils can be measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)". ..

The chocolate for frozen desserts according to the embodiment of the present invention preferably contains sugars. As the sugar, for example, sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, oligosaccharide, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose and the like can be used. The sugar used in the production of chocolate for frozen desserts according to the embodiment of the present invention is preferably sucrose (sugar) or lactose.

The chocolate for frozen dessert according to the embodiment of the present invention preferably contains 10 to 60% by mass of sugar, more preferably 20 to 50% by mass, and further preferably 25 to 45% by mass.

As the chocolate for frozen desserts according to the embodiment of the present invention, raw materials generally blended in chocolate for frozen desserts can be used in addition to fats and oils and sugars. Specifically, for example, dairy products such as whole fat powder milk and defatted milk powder, cocoa components such as cocoa mass and cocoa powder, various powders such as soybean powder, soy protein, fruit processed products, processed vegetable products, matcha powder and coffee powder. , Gum, starches, lecithin, lysolecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, polyglycerin condensed ricinolic acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester and other emulsifiers, antioxidants, coloring agents, fragrances, etc. can do.

The chocolate for frozen dessert according to the embodiment of the present invention can be produced by using a conventionally known method for producing chocolate for frozen dessert. The chocolate for frozen dessert according to the embodiment of the present invention uses, for example, fats and oils, cacao components, sugars, emulsifiers and the like as raw materials, and undergoes a mixing step, a atomization step (refining), a refining step (continging), a cooling step and the like. Can be manufactured. The chocolate for frozen dessert according to the embodiment of the present invention is preferably produced through a atomization step.

The chocolate for frozen dessert according to the embodiment of the present invention contains a large amount of liquid oil, but bloom is less likely to occur in the freezing temperature range.
In the present invention, the freezing temperature range is 0 ° C. or lower, preferably −5 ° C. or lower, more preferably −5 ° C. to −30 ° C., and further preferably −5 ° C. to −20 ° C. is there.

The frozen dessert chocolate according to the embodiment of the present invention is preferably a frozen dessert coating chocolate or a frozen dessert center chocolate, and more preferably a frozen dessert coating chocolate. Further, the chocolate for frozen dessert according to the embodiment of the present invention can be eaten by freezing the chocolate as it is.

The frozen dessert according to the embodiment of the present invention can be obtained by using the chocolate for frozen dessert according to the embodiment of the present invention. The frozen dessert according to the embodiment of the present invention is preferably coated with the chocolate for frozen dessert according to the embodiment of the present invention.

Examples of the frozen dessert according to the embodiment of the present invention include ice cream, ice milk, lacto ice, sherbet, and ice cream.

The frozen dessert according to the embodiment of the present invention can be produced by combining the frozen dessert and chocolate by using a conventionally known method for producing a food product. For example, as a method for combining chocolate according to the embodiment of the present invention with a frozen dessert, coating, injection, sandwiching and the like can be mentioned.

Next, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.
[Analysis method]
Analysis of triglyceride composition was performed using a gas chromatograph method (JAOCS, vol70, 11, 1111-1114 (1993) compliant). Further, the analysis of the constituent fatty acids of fats and oils was performed by using a gas chromatograph method (according to AOCS Ce1f-96).

[Production of fat and oil composition A1]
51 parts by mass of extremely hydrogenated rapeseed oil (iodine value: 1, X content: 96.8% by mass) and 49 parts by mass of MCT (M3 content: 100% by mass) were mixed. The obtained mixed oil was exchanged with a random ester to exchange the fat and oil composition A1 (M2X content: 43.4% by mass, MX2 content: 32.3% by mass, total content of M2X and MX2: 75.7). Mass%, MX2 / M2X mass ratio: 0.74, M content: 48.4 mass%, X content: 50.1 mass%, De / M mass ratio: 0.71, St / X mass ratio: 0 .95) was obtained.
Random transesterification is carried out by sufficiently drying the raw material fat and oil, adding 0.2% by mass of sodium methoxide to the raw material fat and oil according to a conventional method, and then reacting under reduced pressure at 120 ° C. for 0.5 hours with stirring. went.

[Chocolate production and evaluation]
The chocolates having the formulations shown in Table 1 were produced by using ordinary chocolate production methods (mixing, atomization, scouring, cooling) (the water content in chocolate was 3% by mass or less for all chocolates). there were.). The unit of blending is parts by mass, and the unit of content is% by mass.

[Manufacturing and evaluation of frozen desserts]
After filling the container with ice cream, the ice cream was filled with each chocolate whose temperature was adjusted at 35 ° C. and solidified at −30 ° C. to produce an ice cream coated with chocolate. The chocolate-coated ice cream was stored in a cycle of −20 ° C. to −5 ° C. (stored at −20 ° C. for 6 hours and then stored at −5 ° C. for 6 hours as one cycle, and storage in this cycle was repeated. ) Was stored for 5 weeks. The presence or absence of bloom was evaluated by visually checking each chocolate after storage for 2 weeks, storage for 3 weeks, storage for 4 weeks, and storage for 5 weeks. The evaluation was made on a scale of ○ (without bloom), △ (with a little bloom), and × (with bloom). In the case of ○, bloom is unlikely to occur. The results are shown in Table 1.

As can be seen from Table 1, the chocolate of the example contained a large amount of liquid oil, but bloom did not occur in the freezing temperature range.
On the other hand, as can be seen from Table 1, the chocolate of the comparative example had bloom in the freezing temperature range.

Claims (4)

A chocolate for frozen desserts containing 0.1 to 20% by mass of the following fat and oil composition A and 40 to 90% by mass of liquid oil as fats and oils contained in chocolate.
Oil / fat composition A: An oil / fat containing 50% by mass or more of M2X + MX2.
In the above, M, X, M2X, and MX2 indicate the following, respectively.
M: Linear saturated fatty acid having 8 to 10 carbon atoms X: Linear saturated fatty acid having 16 to 18 carbon atoms M2X: Triglyceride in which 2 molecules of M and 1 molecule of X are bound MX2: 1 molecule of M, 2 of X Molecular-bound triglyceride The chocolate for frozen dessert according to claim 1, wherein the chocolate for frozen dessert is for coating frozen dessert. A frozen dessert using the chocolate for frozen dessert according to claim 1 or 2. The frozen dessert according to claim 3, wherein the chocolate for frozen dessert is coated.