JP6797851B2 - Chocolates and their manufacturing methods - Google Patents

Description

The present invention relates to a method for producing tempering type chocolates, particularly a method for producing seed tempering.

The tempering work of chocolates is an important work during the production of chocolates, and when the chocolate is solidified, fine crystal nuclei are generated to improve the mold release of the solidified product from the mold, and the product has a good luster. This is done to obtain a product that retains properties such as luster and texture. However, this work is not simple, and various methods have been tried to omit tempering.

One is seed tempering in which StOSt (triglyceride of stearic acid at the 1st and 3rd positions and oleic acid at the 2nd position) is the main component, and shortening for chocolates, whose main crystals are stable, is added to the chocolate dough as crystal nuclei. It is a law (Patent Document 1). This was a simple method in which tempering could be performed simply by adding about 0.5% by weight of the shortening to chocolate at about 30 ° C and stirring, but due to the temperature of 30 ° C, gradually after adding the shortening. There is a problem that fat crystals in chocolate may precipitate and thickening may occur, and in some cases, workability as chocolate becomes very poor.

Further, the 1st and 3rd positions are referred to as behenic acid, and the 2nd position is referred to as a chocolate additive containing stabilized crystals of fats and oils containing a triglyceride of oleic acid (hereinafter referred to as "BOB") as a main component (hereinafter referred to as "BOB seed agent"). ) Is added to chocolate as a crystal nucleus (Patent Document 2). In this method, 3% by weight of BOB seeding agent is added to a chocolate dough usually at about 35 ° C. The BOB seeding agent contains 50% by weight of sugar as an excipient. Here, it is necessary to add a relatively large amount of seeding agent of 3% by weight because fat crystals having a function of simplifying tempering in the seeding agent are partially dissolved in chocolate and lose the function. ..

Generally, chocolate containing only cocoa butter contained in cacao beans as an oil and fat has a heat resistant temperature of about 31 ° C. Therefore, in the summer in Japan and in hot regions near the equator, chocolate is contained in chocolate during the product distribution process. There is a problem that fats and oils melt. Then, when the melted chocolate is resolidified as it is, that is, in the absence of crystal nuclei, fat bloom (referring to a phenomenon in which white fat crystals are formed on the surface of chocolate, hereinafter referred to as "bloom") occurs. However, as in Patent Document 2, when seed tempering is performed with a BOB seed agent, a part of the BOB seed remains without melting even when exposed to such a high temperature, and the state of being tempered by the residual seed at the time of resolidification is obtained. Therefore, the chocolate does not generate bloom.
In this application, even if the chocolate is exposed to a high temperature at which most of the fats and oils contained in the chocolate are melted for a certain period of time, the phenomenon of returning to normal chocolate without causing bloom in the subsequent cooling is automatically restored and automatically restored in the present application. The upper limit temperature that can be achieved is defined as the upper limit temperature for automatic recovery. Incidentally, the upper limit temperature for automatic recovery of chocolate produced by adding 3% by weight of BOB seeding agent and tempering is 37 ° C.

On the other hand, the large amount of BOB seeding agent added as described above is not always easy in terms of work in terms of uniform dispersibility in chocolate dough. This is because the specific gravity of the BOB seed agent and the chocolate are significantly different, and in addition, the powdered BOB seed agent aggregates with each other to cause lumps, which makes it difficult to blend with chocolate. In addition, there was a problem that the chocolate was temporarily thickened by the addition of a large amount.

According to Patent Document 3, if BOB-containing fats and oils are mixed in the chocolate dough in a melted state in advance, the amount of addition can be reduced, the deterioration of workability due to the above-mentioned large amount of addition can be reduced, and the automatic recovery ability can be reduced. Is stated to be intact.

On the other hand, the market demands chocolate that can be automatically restored even when exposed to a high temperature of 37 ° C or higher.

Japanese Unexamined Patent Publication No. 02-406 Japanese Unexamined Patent Publication No. 63-240745 JP-A-2007-259737

The present inventor has set the automatic recovery upper limit temperature to 37 ° C. by blending BOB-containing fats and oils in chocolate dough and adding a large amount of BOB seeding agent as described in Patent Document 3 for the purpose of improving the automatic recovery upper limit temperature. Although it was possible to improve the above, on the other hand, it was found that the obtained chocolate had a decrease in biting hardness at room temperature, that is, a decrease in snap property, and the crispy texture like chocolate was impaired. It was.
That is, an object of the present invention is to suppress a decrease in the snap property of chocolate while raising the upper limit temperature for automatic recovery as much as possible. Further, in particular, the upper limit temperature for automatic recovery is set to 37 to 45 ° C.

As a result of research to solve these problems, the present inventor causes a decrease in snap property due to the presence of a BOB component partially dissolved from a blended BOB-containing fat or oil or a BOB seed agent in the chocolate fat or oil. Therefore, we diligently studied a method of suppressing the decrease in snap property by reducing the BOB component in chocolate as much as possible while maintaining the upper limit temperature. As a result, it was found that if the chocolate dough contains an emulsifier having an HLB of 7 or less, the problem of the present invention can be solved even if the addition of the BOB seed agent is small, and the present invention has been completed. ..

That is, the present invention
(1) A powdered chocolate seeding agent containing stabilized crystals of triglyceride (BOB) in which the 1st and 3rd positions are behenic acid and the 2nd position is oleic acid in a melted chocolate dough containing an emulsifier having an HLB of 7 or less. A method for producing chocolates, which comprises adding.
(2) The method for producing chocolates according to (1), wherein the emulsifier is one or more selected from sorbitan fatty acid ester and sucrose fatty acid ester.
(3) The method for producing chocolates according to (1), wherein the emulsifier contains 50% by weight or more of saturated fatty acids having 16 to 24 carbon atoms as constituent fatty acids.
(4) The method for producing chocolates (1), wherein the chocolate dough further contains fats and oils containing 20 to 24% by weight of saturated fatty acids having 20 to 24 carbon atoms as constituent fatty acids. (5) The fats and oils are high transester rapeseed oil. The method for producing chocolates according to (4), which is at least one of the extremely hydrogenated oil and the transesterified oil containing 20% by weight or more of bechenic acid as a constituent fatty acid.
(6) Chocolates having an upper limit temperature of 37 to 45 ° C. that can be automatically restored, contain an emulsifier having an HLB of 7 or less and BOB as essential components, and undissolved BOB stabilized crystals are present at 37 ° C. to 45 ° C. Chocolates to do.
(7) A powdered chocolate seeding agent containing stabilized crystals of BOB is added to a melted chocolate dough containing an emulsifier having an HLB of 7 or less at 37 ° C. to 45 ° C. for chocolates. How to give the automatic recovery ability of.
(8) Chocolates containing BOB added in a powder state, an emulsifier having an HLB of 7 or less, and an extremely hydrogenated oil of hyelsin rapeseed oil.
Is.

According to the method for producing chocolates of the present invention, it is possible to suppress the decrease in snap property of chocolate while raising the upper limit temperature for automatic recovery as much as possible, and since the amount of expensive BOB seeding agent added can be reduced, the production cost is reduced and at the same time, BOB Since the seed agent can be easily dispersed uniformly, the problem of thickening that may occur immediately after the addition of the additive is solved. Further, depending on the amount of various emulsifiers and fats and oils added, the automatic recovery upper limit temperature can be raised to a level of 37 ° C. or higher.

Hereinafter, the present invention will be specifically described.
The emulsifier contained in the chocolate dough of the present invention needs to have an HLB value of 7 or less, preferably 6 or less, more preferably 5.5 or less, still more preferably 4.5 or less, and most preferably 3.5 or less. is there. Further, it is preferably 0.5 or more, more preferably 1 or more, and further preferably 2 or more. If the HLB value exceeds the upper limit, the solubility in fats and oils may decrease and it may be difficult to disperse. In addition, the upper limit temperature for automatic recovery may not be sufficiently improved.
The emulsifier contained in the chocolate dough of the present invention is not particularly limited as long as it has an HLB value of 7 or less, but is preferably one or more emulsifiers selected from sorbitan fatty acid ester and sucrose fatty acid ester.
The mechanism by which the emulsifier content can suppress the decrease in the snap property of chocolate while raising the upper limit temperature of automatic recovery as much as possible even if the addition of BOB seed agent is small is still unclear, but it is inevitable during seed tempering and high temperature storage of chocolate. It is thought that the emulsifier in the chocolate fat and oil has the effect of reducing the partial dissolution of stable crystals in the BOB seeding agent that occurs, and the upper limit temperature for automatic recovery is improved by increasing the amount of residual seeds. On the contrary, since the BOB component existing in the chocolate fat and oil in a dissolved state is reduced, it is considered that the decrease in snap property is suppressed.

The emulsifier contained in the chocolate dough of the present invention preferably contains 50% by weight or more of saturated fatty acids having 16 to 24 carbon atoms in its constituent fatty acids, preferably 70% by weight or more, and more preferably 70% by weight or more. Is 90% by weight or more. Further, it is more preferable that behenic acid is contained in the constituent fatty acids in an amount of 50% by weight or more, and more preferably 60% by weight or more. Further, it is more preferable that stearic acid is contained in the constituent fatty acids in an amount of 50% by weight or more, and more preferably 60% by weight or more.
The amount of the emulsifier added to the chocolate dough of the present invention is preferably 0.05% by weight or more, more preferably 0.1% by weight or more, still more preferably 0.3% by weight or more, and most preferably 0.5% by weight. By weight or more, preferably 2% by weight or less, more preferably 1.5% by weight or less, still more preferably 1% by weight or less, and most preferably 0.8% by weight or less. If the amount of emulsifier added exceeds the upper limit, thickening of chocolate may occur during seed tempering. In addition, since it becomes difficult to dissolve in chocolate or the fats and oils blended in the chocolate, the chocolate or the fats and oils must be raised to a high temperature, which may lead to deterioration of workability and quality of chocolate. On the other hand, if it is less than the lower limit, the upper limit temperature for automatic recovery may not be sufficiently improved.

The BOB seeding agent of the present invention is in powder form and contains BOB triglyceride. It may also contain excipients such as sugar. The BOB content in the fat and oil contained in the BOB seed agent is preferably 40% by weight or more, more preferably 50% by weight or more, still more preferably 60% by weight or more, and preferably 80% by weight or less, more preferably 70% by weight or less. Is. Oils and fats containing BOB triglyceride can be produced, for example, by applying a selective transesterification method utilizing enzymatic activity. That is, the fatty acid mainly containing behenic acid is obtained by curing, decomposing and rectifying, for example, hyelsin rapeseed oil, fish oil or whale oil, and the fatty acid or its ester is used as an oil or fat having oleic acid mainly at the second position of the glyceride. It is obtained by transesterification, selectively binding behenic acid to the 1st and 3rd positions, and if necessary, fractionally concentrating.

The amount of the BOB seeding agent added to the chocolate dough of the present invention is preferably 0.5% by weight or more, more preferably 1% by weight or more, still more preferably 1.2% by weight or more, and preferably 3. It is 5% by weight or less, more preferably 3% by weight or less, still more preferably 2% by weight or less, and most preferably 1.8% by weight or less. If the amount of BOB seeding agent added exceeds 3.5% by weight, the biting hardness of chocolate may decrease, and it may be difficult for the BOB seeding agent to disperse in the chocolate dough. The return upper limit temperature may not be sufficiently improved.

The chocolate dough of the present invention preferably contains fats and oils containing 40% by weight or more of saturated fatty acids having 20 to 24 carbon atoms as constituent fatty acids. Although it is not clear why the fat and oil are preferably contained in the present invention, it is considered that the oil and fat may have an effect of reducing the partial dissolution of stable crystals in the BOB seed agent as well as the emulsifier. Examples of the fats and oils include transesterified oils containing extremely hydrogenated oil of hyelsin rapeseed oil and behenic acid as constituent fatty acids, and examples of the latter include BOB-containing fats and oils and random esterified oils. The fats and oils may be the above-exemplified fats and oils alone, but may be a mixture thereof. Further, here, the random transesterification oil may be a chemical catalyst or an enzyme catalyst.

When the fat or oil containing 40% by weight or more of the saturated fatty acid having 20 to 24 carbon atoms of the present invention as a constituent fatty acid is a BOB-containing fat or oil, the BOB content of the fat or oil is preferably 40% by weight or more, more preferably 50% by weight. As mentioned above, it is more preferably 60% by weight or more, preferably 80% by weight or less, and more preferably 70% by weight or less. The content of the fats and oils in the chocolate dough is preferably 0.2% by weight or more, more preferably 0.5% by weight or more. Further, it is preferably 3% by weight or less, more preferably 2% by weight or less, still more preferably 1.5% by weight or less, and most preferably 1% by weight or less.
When the fat and oil containing 40% by weight or more of the saturated fatty acid having 20 to 24 carbon atoms of the present invention as a constituent fatty acid is a random transesterified oil, the behenic acid content in the fat and oil constituent fatty acid is preferably 20% by weight or more. It is preferably 25% by weight or more, more preferably 30% by weight or more, preferably 60% by weight or less, and more preferably 50% by weight or less. The content of the fats and oils in the chocolate dough is preferably 0.2% by weight or more, more preferably 0.5% by weight or more. Further, it is preferably 3% by weight or less, more preferably 2% by weight or less, still more preferably 1.5% by weight or less, and most preferably 1% by weight or less.

When the fat and oil containing 40% by weight or more of the saturated fatty acid having 20 to 24 carbon atoms of the present invention as a constituent fatty acid is an extremely hydrogenated oil of hyelsin rapeseed oil, the content is preferably 0.05% by weight or more, more preferably. It is 0.07% by weight or more, more preferably 0.1% by weight or more, most preferably 0.2% by weight or more, and even more preferably 0.3% by weight or more. Further, it is preferably 1.5% by weight or less, more preferably 1% by weight or less. When the content exceeds the upper limit, the melting of chocolate tends to worsen. In addition, the chocolate dough may become thickened, or tempering may be hindered during automatic restoration.

The automatic recovery ability at high temperature storage exhibited in the chocolates of the present invention does not cause bloom after the molded chocolate is held in a specific high temperature environment for 16 hours and then cooled and solidified (tempering removal). It is defined as a function.
Here, the high temperature is 37 to 45 ° C, and is preferably 37 ° C, 38 ° C, 39 ° C, 40 ° C, 41 ° C, 42 ° C, 43 ° C, 44 ° C, and 45 ° C in that order. If the temperature exceeds 45 ° C., the amount of BOB seeding agent, emulsifier having an HLB of 7 or less, and fats and oils containing 40% by weight or more of saturated fatty acids having 20 to 24 carbon atoms becomes too large, and the snap property of chocolate is significantly reduced. Tends to be.

A preferred embodiment of the chocolates of the present invention is chocolates having an automatic recovery upper limit temperature of 37 to 45 ° C., which contains an emulsifier having an HLB of 7 or less and BOB as essential components, and is undissolved at 37 ° C. to 45 ° C. These are chocolates in which BOB-stabilized crystals are present. Here, the BOB content in the oil content is preferably 1% by weight or more, more preferably 1.5% by weight or more, further preferably 2% by weight or more, preferably 4% by weight or less, and more preferably 3% by weight or less. is there.

The chocolates targeted in the present invention are processed fats and oils in which fats and oils form a continuous phase, and tempering type chocolates, that is, blended fats and oils include coconut fat and SUS (2-unsaturated-1,3-disaturated glyceride). ) Chocolate using tempering type fats and oils such as enzyme ester exchange oil, shea butter, palm oil, monkey fat, mango kernel oil, kokum fat, ilippe fat or its fractionated oil, which is rich in ingredients.
The chocolate of the present invention can be blended with fats and oils other than fats and oils rich in SUS components within a range that allows tempering, according to the desired texture and physical properties. For example, soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, Benibana oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil and other vegetable oils, beef tallow, pork fat, etc. Examples of the animal fats of the above, and processed fats and oils obtained by separating, hydrogenating, ester-exchange, etc., or a combination of these.
Further, the fat and oil containing 40% by weight or more of the emulsifier of HLB 7 or less and the saturated fatty acid having 20 to 24 carbon atoms as the constituent fatty acids of the present invention may be contained by blending in a molten state in the same manner as other blended fats and oils. It can also be added later to the prepared chocolate dough.

※１ Ｂ−３７０は市販のショ糖脂肪酸エステル（ＨＬＢ３．０、構成脂肪酸は表６、製品名「リョートーシュガーエステルＢ−３７０（三菱化学フーズ（株）製）」）である。
※２ ＢＯＢ脂はＢＯＢを主成分とする油脂（炭素数２０〜２４の飽和脂肪酸含量は７０．４重量％、ＢＯＢ含有量は６２重量％） Examples will be described below, but the technical idea of the present invention is not limited by these examples. In the example, parts and% both mean weight-based.
Table 1

* 1 B-370 is a commercially available sucrose fatty acid ester (HLB3.0, constituent fatty acids in Table 6, product name "Ryoto Sugar Ester B-370 (manufactured by Mitsubishi Chemical Foods Co., Ltd.)").
* 2 BOB fat is a fat containing BOB as the main component (saturated fatty acid content of 20 to 24 carbon atoms is 70.4% by weight, BOB content is 62% by weight).

(Example 1)
According to the chocolate dough composition in Table 1, the chocolate dough of Example 1 in a molten state was prepared by mixing, rolling, and contouring by a conventional method. While stirring the prepared chocolate dough at a temperature of 35 ° C., a commercially available BOB seed agent (50% by weight of fat and oil, 50% by weight of sugar. BOB content in fat and oil: 62% by weight, product name "chocolate seed B ( Fuji Oil Co., Ltd.) ”) was added and dispersed so as to be 3% by weight based on the chocolate dough, seed tempered, poured into a mold plate, and solidified at 10 ° C. for 30 minutes to obtain the chocolate of Example 1. Obtained. The addition dispersibility was good.
(Comparative Example 1)
A chocolate dough was prepared in the same manner as in Example 1 except that the composition of Table 1 Comparative Example 1 was followed. A BOB seeding agent was added to the prepared chocolate dough in the same manner as in Example 1 so as to be 4% by weight based on the chocolate dough to obtain the chocolate of Comparative Example 1. The additive dispersibility was poor.

(Example 2)
A chocolate dough was prepared in the same manner as in Example 1 except that the formulation of Table 1 Example 2 was followed. In the same manner as in Example 1, the BOB seed agent was added and dispersed to the prepared chocolate dough so as to be 1% by weight based on the chocolate dough, seed tempered, poured into a template, and solidified at 10 ° C. for 30 minutes. The chocolate of Example 2 was obtained. The addition dispersibility was good.
(Comparative Example 2)
A chocolate dough was prepared in the same manner as in Example 1 except that the composition of Table 1 Comparative Example 2 was followed. A BOB seeding agent was added to the prepared chocolate dough in the same manner as in Example 1 so as to be 1% by weight based on the chocolate dough to obtain the chocolate of Comparative Example 2.
(Comparative Example 3)
A chocolate dough was prepared in the same manner as in Example 1 except that the composition of Table 1 Comparative Example 3 was followed. A BOB seeding agent was added to the prepared chocolate dough in the same manner as in Example 1 so as to be 1% by weight based on the chocolate dough to obtain the chocolate of Comparative Example 3.
(Comparative Example 4)
A chocolate dough was prepared in the same manner as in Example 1 except that the composition of Table 1 Comparative Example 4 was followed. While stirring the prepared chocolate dough at a temperature of 30 ° C., add 0.5% by weight of SOS seed agent (product name "Choco Seed A (manufactured by Fuji Oil Co., Ltd.)") to the chocolate dough. After being added and dispersed and seed tempered so as to be, the chocolate was poured into a mold and solidified at 10 ° C. for 30 minutes to obtain the chocolate of Comparative Example 4. The addition dispersibility was good.
(Comparative Example 5)
A chocolate dough was prepared in the same manner as in Example 1 except that the composition of Table 1 Comparative Example 5 was followed. Comparative Example 5 chocolate was obtained in the same manner as in Example 1 except that a BOB seeding agent was added to the prepared chocolate dough so as to be 3.0% by weight. The addition dispersibility was good.

After aging each chocolate under a temperature condition of 20 ° C. for 7 days, the upper limit temperature for automatic recovery was evaluated, the texture of chocolate at room temperature was evaluated, and the hardness was evaluated by measuring the breaking load as described below. Further, the oil content of each chocolate was extracted by a conventional method, and the content of the BOB component was measured by an HPLC method. The results are shown in Tables 1 and 2.

(Evaluation of automatic recovery upper limit temperature)
The aged chocolate was placed in an incubator set at each temperature of 1 ° C. between 37 and 43 ° C. and kept in a standing state for 16 hours. The chocolate was then placed in an incubator at 20 ° C. and allowed to cool and solidify under relatively slow cooling conditions.
After storing as it was at 20 ° C. for 7 days, chocolate was observed to confirm the presence or absence of bloom.
Table 1 shows the upper limit temperature for automatic recovery, which is the maximum temperature at which bloom did not occur in each chocolate.
A chocolate having an automatic recovery upper limit of 37 ° C. or higher was accepted, and a chocolate having a bloom of less than 37 ° C., that is, a holding treatment at 37 ° C. was rejected.

In Comparative Example 3 in which 1% by weight of the BOB seed agent was added, the upper limit temperature for automatic recovery was less than 37 ° C, which was insufficient. Further, in Comparative Example 5 in which 3% by weight of the BOB seed agent was added, the temperature was 37 ° C., which was acceptable, but the bite was soft and the snap feeling was inferior. In Comparative Example 1 in which 4% by weight of BOB seeding agent was added in order to further raise the upper limit temperature, the upper limit temperature could be achieved at 39 ° C., but there was a problem of poor dispersibility due to the addition of a large amount of seeding agent, and biting at room temperature was started. Was soft and had a poor snap feeling.
On the other hand, the upper limit temperature in Example 1 in which 3% by weight of the BOB seeding agent was added to the chocolate dough containing the sucrose fatty acid ester B-370 as in Comparative Example 5 was 39 ° C., which was higher than that in Comparative Example 5. Was improved by 2 ° C. Further, the snap feeling at room temperature was clearly improved as compared with Comparative Example 1 in which the upper limit temperature of 39 ° C. was achieved without adding an emulsifier.
Further, in Example 2 in which 1% by weight of BOB fat was added in addition to the sucrose fatty acid ester B-370, the upper limit temperature of 40 ° C. was achieved even with a small amount of 1% by weight of BOB seeding agent added. And, as compared with Comparative Example 2 which achieved the upper limit temperature of 40 ° C. without an emulsifier, the snap feeling at room temperature was clearly improved.

Table 2

(Evaluation of chocolate hardness)
The hardness (breaking load) of the chocolates of Example 2 and Comparative Example 2 at product temperatures of 20 ° C. and 25 ° C. was measured with Leoner (manufacturer: Yamaden Co., Ltd., condition: Φ3 mm 1.0 mm / s).
As a result, as evaluated by the texture, it was confirmed that the breaking load was higher and harder in Example 2 at any temperature. (Table 2).

※１ Ｂ−１５０は市販のソルビタン脂肪酸エステル（ＨＬＢ２．５、構成脂肪酸は表６、製品名「ポエムＢ−１５０」理研ビタミン（株）製）である。
※２ ＢＯＢ脂はＢＯＢを主成分とする油脂（炭素数２０〜２４の飽和脂肪酸含量は７０．４重量％、ＢＯＢ含有量は６２重量％）
※３ 高エルシン酸菜種極硬油の構成脂肪酸中、炭素数２０〜２４の飽和脂肪酸含量は５
５重量％ Table 3

* 1 B-150 is a commercially available sorbitan fatty acid ester (HLB2.5, constituent fatty acids in Table 6, product name "Poem B-150" manufactured by Riken Vitamin Co., Ltd.).
* 2 BOB fat is a fat containing BOB as the main component (saturated fatty acid content of 20 to 24 carbon atoms is 70.4% by weight, BOB content is 62% by weight).
* 3 Among the constituent fatty acids of high erucic acid rapeseed ultrahard oil, the content of saturated fatty acids with 20 to 24 carbon atoms is 5.
5% by weight

(Example 3)
Table 3 A chocolate dough was prepared in the same manner as in Example 1 except that the formulation of Example 3 was followed. The chocolate of Example 3 was obtained in the same manner as in Example 1 except that the BOB seeding agent was added to the prepared chocolate dough in an amount of 2% by weight based on the chocolate dough.
(Comparative Example 6)
A chocolate dough was prepared in the same manner as in Example 1 except that the composition of Table 3 Comparative Example 6 was followed. A BOB seeding agent was added to the prepared chocolate dough so as to be 2.0% by weight in the same manner as in Example 1 to obtain chocolate of Comparative Example 6 (Comparative Example 7).
A chocolate dough was prepared in the same manner as in Example 1 except that the composition of Table 3 Comparative Example 7 was followed. A BOB seeding agent was added to the prepared chocolate dough in the same manner as in Example 1 so as to be 2% by weight to obtain the chocolate of Comparative Example 7.

After aging each chocolate under a temperature condition of 20 ° C. for 7 days, the upper limit temperature for automatic recovery was evaluated, the texture of the chocolate at room temperature was evaluated, and the hardness was evaluated by measuring the breaking load. Further, the oil content of each chocolate was extracted by a conventional method, and the content of the BOB component was measured by an HPLC method. The results are shown in Tables 3 and 4.

In Example 3 in which high erucic acid rapeseed ultrahard oil was blended in addition to sorbitan fatty acid ester B-150, the upper limit temperature of 40 ° C. was achieved by adding 2% by weight of BOB seeding agent. The snap feeling at room temperature was clearly improved as compared with Comparative Example 6 in which the upper limit temperature of 40 ° C. was achieved without an emulsifier.

（チョコレートの硬さ評価）
実施例３、比較例６のチョコレートの品温２０℃及び２５℃における硬さをレオナー（メーカー：（株）山電、条件：Φ３ｍｍ １．０ｍｍ／ｓ）にて測定した。その結果食感での評価通り、いずれの温度においても実施例３の方が破断荷重は高く、硬いことが確認できた。（表４） Table 4

(Evaluation of chocolate hardness)
The hardness of the chocolates of Example 3 and Comparative Example 6 at product temperatures of 20 ° C. and 25 ° C. was measured with Leoner (manufacturer: Yamaden Co., Ltd., condition: Φ3 mm 1.0 mm / s). As a result, as evaluated by the texture, it was confirmed that the breaking load was higher and harder in Example 3 at any temperature. (Table 4)

(Examples 4 to 9)
A chocolate dough was prepared in the same manner as in Example 1 except that the formulations of Table 5 Examples 4 to 9 were followed. The chocolates of Examples 4 to 9 were obtained in the same manner as in Example 1 except that the BOB seeding agent was added to the prepared chocolate dough in an amount of 2% by weight based on the chocolate dough.

※１ Ｓ−３７０は市販のショ糖脂肪酸エステル（ＨＬＢ３．０、構成脂肪酸は表６、製品名「リョートーシュガーエステルＳ−３７０（三菱化学フーズ（株）製）」）である。
※２ Ｂ−３７０は市販のショ糖脂肪酸エステル（ＨＬＢ３．０、構成脂肪酸は表６、製品名「リョートーシュガーエステルＢ−３７０（三菱化学フーズ（株）製）」）である。
※３ 高エルシン酸菜種極硬油の構成脂肪酸中、炭素数２０〜２４の飽和脂肪酸含量は５５重量％ Table 5

* 1 S-370 is a commercially available sucrose fatty acid ester (HLB3.0, constituent fatty acids in Table 6, product name "Ryoto Sugar Ester S-370 (manufactured by Mitsubishi Chemical Foods Co., Ltd.)").
* 2 B-370 is a commercially available sucrose fatty acid ester (HLB3.0, constituent fatty acids in Table 6, product name "Ryoto Sugar Ester B-370 (manufactured by Mitsubishi Chemical Foods Co., Ltd.)").
* 3 Saturated fatty acid content of 20 to 24 carbon atoms is 55% by weight in the constituent fatty acids of high erucic acid rapeseed ultrahard oil.

After aging each chocolate under a temperature condition of 20 ° C. for 7 days, the upper limit temperature for automatic recovery and the texture of chocolate at room temperature were evaluated. Further, the oil content of each chocolate was extracted by a conventional method, and the content of the BOB component was measured by an HPLC method. The results are shown in Table 5.

In all of Examples 4 to 9, the upper limit temperature for automatic recovery was 40 ° C. or higher, which was good. In particular, Example 6 showed very good results at 43 ° C. or higher.

The chocolates of Examples 4 to 9 and Comparative Example 2 were evaluated by the sensuality of the hardness (snap property) of the bite at a product temperature of 20 ° C.
As a result, compared with the chocolate of Comparative Example 2 in which the upper limit temperature of automatic recovery is 40 ° C., the chocolate of Example 4 having the same upper limit temperature of automatic recovery of 40 ° C. is a chocolate having a hard bite and a good snapping property. It was. Further, in Examples 5 to 9, the upper limit temperature for automatic recovery was higher than that in Comparative Example 2 (41 to 43 ° C.), and the chocolate had a harder bite and a better snap property than Comparative Example 2 and had a good melting taste.

The constituent fatty acid compositions of sucrose fatty acid ester B-370, sorbitan fatty acid ester B-150, and sucrose fatty acid ester S-370 were measured. The results are shown in Table 6.
Table 6

(Examples 10 and 11)
Table 7 A chocolate dough was prepared in the same manner as in Example 1 except that the formulations of Examples 10 and 11 were followed. The chocolates of Examples 10 and 11 were obtained in the same manner as in Example 1 except that the BOB seeding agent was added to the prepared chocolate dough in an amount of 2% by weight based on the chocolate dough.

※１ Ｆ−１０は市販のショ糖脂肪酸エステル（ＨＬＢ１．０、構成脂肪酸は表８、製品名「ＤＫエステルＦ−１０（第一工業製薬（株）製）」）である。
※２ Ｓ−６０Ｖは市販のソルビタン脂肪酸エステル（ＨＬＢ５．１、構成脂肪酸は表８、製品名「ポエムＳ−６０Ｖ（理研ビタミン（株）製）」）である。
※３ 高エルシン酸菜種極硬油の構成脂肪酸中、炭素数２０〜２４の飽和脂肪酸含量は５５重量％ Table 7

* 1 F-10 is a commercially available sucrose fatty acid ester (HLB1.0, constituent fatty acids in Table 8, product name "DK ester F-10 (manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.)").
* 2 S-60V is a commercially available sorbitan fatty acid ester (HLB5.1, constituent fatty acids in Table 8, product name "Poem S-60V (manufactured by Riken Vitamin Co., Ltd.)").
* 3 Saturated fatty acid content of 20 to 24 carbon atoms is 55% by weight in the constituent fatty acids of high erucic acid rapeseed ultrahard oil.

After aging each chocolate under a temperature condition of 20 ° C. for 7 days, the upper limit temperature for automatic recovery and the texture of chocolate at room temperature were evaluated. Further, the oil content of each chocolate was extracted by a conventional method, and the content of the BOB component was measured by an HPLC method. The results are shown in Table 7.

The upper limit temperature for automatic recovery in Examples 10 and 11 was 40 ° C., which was good.

The chocolates of Examples 10 and 11 and Comparative Example 2 were evaluated by the sensuality of the hardness (snap property) of the bite at a product temperature of 20 ° C.
As a result, compared to the chocolate of Comparative Example 2 in which the upper limit temperature of automatic recovery is 40 ° C., the chocolates of Examples 10 and 11 having the same upper limit temperature of automatic recovery of 40 ° C. are both hard to bite and have good snapping property. It was chocolate.

The constituent fatty acid compositions of sucrose fatty acid ester F-10 and sorbitan fatty acid ester S-60V were measured. The results are shown in Table 8.
Table 8

According to the present invention, it becomes possible to produce chocolates that do not become bloom even when exposed to a high temperature of 37 ° C. or higher, and the use of chocolates is promoted in the field of confectionery which was conventionally considered impossible.

Claims (2)

A melted chocolate dough containing a synthetic emulsifier with an HLB of 7 or less and an extremely hydrogenated oil of hyelsin rapeseed oil (excluding aspects containing fat crystals), and a triglyceride in which the 1st and 3rd positions are behenic acid and the 2nd position is oleic acid ( A method for producing chocolates, which comprises adding a powdered chocolate seeding agent containing stabilized crystals of BOB). A powdered chocolate seeding agent containing stabilized crystals of BOB is added to a melted chocolate dough containing a synthetic emulsifier having an HLB of 7 or less and an extremely hydrogenated oil of hyelsin rapeseed oil (excluding aspects containing oil and fat crystals). A method for imparting an automatic recovery ability at 37 ° C to 43 ° C to chocolates, which is characterized by the above.