JP7118545B2 - chocolate complex food chocolate - Google Patents

Description

The present invention relates to chocolate for chocolate complex foods.

Chocolate is used not only for chocolate-only products, but also for products that combine chocolate with bakery products or confectionery (hereinafter, products that combine chocolate with bakery products or confectionery are referred to as chocolate complex foods). there is Chocolate compound foods are very popular products, are in high demand and are widely distributed in the market. As chocolates used in chocolate complex foods, for example, chocolates of Patent Documents 1 to 6 have been proposed.

On the other hand, sandwiches are sold in which ingredients such as peanut cream and eggs are sandwiched between bread and the four sides of the bread sandwiched with the ingredients are crimped. Among the above sandwiches, sandwiches using chocolate as an ingredient are also sold. Sandwiches using chocolate as an ingredient are very popular products among chocolate complex foods.

The sandwich is characterized in that the bread portion has a soft texture. However, sandwiches using chocolate as an ingredient have the problem that the texture of the bread portion becomes hard over time and the texture of the bread portion deteriorates.

For the above reasons, there has been a demand for the development of a chocolate compound food whose texture is less deteriorated over time.

Japanese Unexamined Patent Application Publication No. 2012-110268 Japanese Unexamined Patent Application Publication No. 2010-227001 JP 2007-319043 A Japanese Patent Application Laid-Open No. 2007-252364 Japanese Patent Application Laid-Open No. 2001-269121 Japanese Patent Application Laid-Open No. 2001-269121

An object of the present invention is to provide a chocolate composite food whose texture is less deteriorated over time.

The present inventors have made intensive studies to solve the above problems. As a result, it was found that this problem could be solved by setting the solid fat content of the fat contained in the chocolate used in the chocolate compound food to a specific range. This led to the completion of the present invention.

That is, the first aspect of the present invention is that the solid fat content of the fat contained in the chocolate is 60% or more at 10°C, 45% or more at 20°C, 35% or more at 25°C, and 25% or less at 35°C. This is a method for suppressing the deterioration of texture over time of a chocolate composite food comprising chocolate and bread by combining a certain chocolate with bread.
The second aspect of the present invention is that the solid fat content of the fat contained in the chocolate is 75% or more at 10°C, 65% or more at 20°C, 55% or more at 25°C, and 20% or less at 35°C. It is a method for suppressing the deterioration of the texture over time of a composite food comprising chocolate and bread according to the first invention.
A third invention of the present invention is a chocolate composite food comprising chocolate and bread according to the first invention or the second invention, wherein the chocolate composite food is a sandwich sandwiching chocolate . This is a method for suppressing deterioration .
The fourth aspect of the present invention is that the fats and oils contained in the chocolate of the chocolate are 0 to 25% by mass of palm oil, 70 to 98% by mass of laurin oil, 0 to 17% by mass of extremely hardened oil, and coco Texture over time of a chocolate composite food comprising chocolate and bread according to any one of the first to third inventions, which contains 0 to 10% by mass of avatar and 0 to 10% by mass of milk fat . This is a method for suppressing the deterioration of

According to the present invention, it is possible to provide a chocolate composite food whose texture is less deteriorated over time.

In the chocolate for chocolate complex food according to the embodiment of the present invention, the solid fat content of the fat contained in the chocolate is 60% or more at 10°C, 45% or more at 20°C, 35% or more at 25°C, and 25% at 35°C. % or less.

In the present invention, the chocolate is not limited to the chocolate stipulated in the "Fair Competition Regulations Concerning Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or regulations. In the present invention, chocolate refers to edible oils and fats, sugars, cacao components (cocoa mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc. as raw materials, chocolate manufacturing processes (mixing process, atomization process, scouring process, molding process) , all or part of the cooling process, etc.), fats and oils form a continuous phase, and substantially no water. In the present invention, chocolate includes not only dark chocolate and milk chocolate, but also white chocolate and colored chocolate. Moreover, the chocolate for chocolate compound foods according to the embodiment of the present invention preferably has a water content of 3% by mass or less.

A chocolate compound food according to the present invention is a product that combines chocolate with a bakery product or confectionery. Therefore, chocolate for complex foods according to the present invention means chocolate used in combination with bakery products or confectionery.

In the present invention, fats and oils (oils and fats contained in chocolate) are total fats and oils, which are all fats and oils contained in chocolate. For example, when chocolate contains cocoa mass, whole milk powder, and oil a, the oil is a mixture of cocoa butter contained in the cocoa mass, milk fat contained in the whole milk powder, and oil a. That is, fats and oils in the present invention include fats and oils (cocoa butter, milk fat, etc.) contained in oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.) in addition to fats and oils to be blended.

In the chocolate for chocolate complex food according to the embodiment of the present invention, the solid fat content of the fat contained in the chocolate (hereinafter, the solid fat content is also referred to as SFC) is 60% or more at 10 ° C. and 45% or more at 20 ° C. , 35% or more at 25°C and 25% or less at 35°C, preferably 75% or more at 10°C, 65% or more at 20°C, 55% or more at 25°C and 20% or less at 35°C, and more It is preferably 75 to 100% at 10°C, 65 to 95% at 20°C, 55 to 90% at 25°C, and 0 to 20% at 35°C. When the SFC at 10°C, 20°C, 25°C, and 35°C of the fats and oils contained in the chocolate is within the above range, a chocolate complex food with less deterioration in texture over time can be obtained. In addition, the SFC of fats and oils can be measured according to "2.2.9-2003 solid fat content (NMR method)" of "standard fat analysis test method" edited by Japan Oil Chemistry Society.

The chocolate for chocolate complex food according to the embodiment of the present invention preferably has a fat content of 20 to 60% by mass, more preferably 23 to 55% by mass, and still more preferably 25 to 50% by mass.

The oils and fats used in the production of the chocolate for chocolate complex foods according to the embodiment of the present invention are particularly limited if the SFC of the oils and fats contained in the chocolate at 10°C, 20°C, 25°C, and 35°C satisfies the above conditions. never be done. Edible oils and fats (soybean oil, rapeseed oil, high erucic acid rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, Cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, milk fat, mixed oils of these oils and fats, processed oils and fats of these oils and mixed oils (interesterified oils, Fractionated oil, hydrogenated oil, etc.) can be used.

The fats and oils used in the production of the chocolate for chocolate complex food according to the embodiment of the present invention are preferably palm fat, laurin fat, extremely hardened oil, cocoa butter and milk fat. That is, the SFC at 10 ° C., 20 ° C., 25 ° C., and 35 ° C. of the fat contained in the chocolate of the embodiment of the present invention is preferably palm-based fat, laurin-based fat, extremely hardened oil, cocoa butter, and milk fat. By blending, the above range can be adjusted.
In the present invention, the term “palm-based oil” means palm oil or processed oil (fractionated oil, transesterified oil, hydrogenated oil, etc.) made from palm oil. The palm-based fats and oils in the present invention also include fats and oils obtained by processing oils and fats made from palm oil as a raw material multiple times. Specific examples of palm oils and fats are palm oil, palm olein, palm super olein, palm stearin, palm medium melting point, palm hardened oil and the like. These palm-based fats and oils may be used in combination of two or more.
In the present invention, lauric fats and oils are fats and oils in which the content of lauric acid in the fatty acids constituting the fats and oils is 30% by mass or more. Specific examples of lauric fats and oils include coconut oil, palm kernel oil, their fractionated oils, transesterified oils, and hydrogenated oils. Two or more of these laurin-based fats and oils may be used in combination.
Further, in the present invention, the term "extremely hydrogenated oil" means a fat containing 95% by mass or more of saturated fatty acids having 18 to 22 carbon atoms among the fatty acids constituting the fat. Specific examples of the extremely hydrogenated oil include extremely hydrogenated soybean oil, extremely hydrogenated rapeseed oil, and extremely hydrogenated high erucic acid rapeseed oil. Two or more of these extremely hardened oils may be used in combination.

The oils and fats contained in the chocolate compound food chocolate of the embodiment of the present invention are preferably 0 to 98% by mass of palm oil, 0 to 98% by mass of laurin oil, 0 to 20% by mass of extremely hardened oil, Contains 0 to 15% by mass of cocoa butter, 0 to 15% by mass of milk fat, more preferably 0 to 25% by mass of palm oil, 70 to 98% by mass of laurin oil, and 0 to 17% by mass of extremely hardened oil %, 0-10% by mass of cocoa butter, and 0-10% by mass of milk fat.

The chocolate for chocolate complex foods according to the embodiment of the present invention preferably contains saccharides. The chocolate according to the embodiment of the present invention preferably contains 30 to 70% by mass, more preferably 35 to 65% by mass, and still more preferably 40 to 60% by mass of sugars.
In addition, the saccharides in the present invention refer to monosaccharides and disaccharides. Specific examples of sugars are sugar (sucrose), lactose, maltose, glucose, fructose and the like.
The saccharides used in the production of the chocolate for chocolate complex foods according to the embodiment of the present invention are preferably sugar.

The chocolate for chocolate compound food according to the embodiment of the present invention can use raw materials that are generally blended in chocolate, in addition to fats and oils and sugars. Specifically, for example, sugar alcohols such as sorbitol, xylitol, maltitol, erythritol, mannitol, and lactitol, oligosaccharides such as raffinose, sweeteners such as aspartame, stevia, and saccharin, and dairy products such as whole milk powder and skimmed milk powder. , cocoa mass, cacao ingredients such as cocoa powder, soybean flour, soybean protein, processed fruit products, processed vegetable products, matcha powder, various powders such as coffee powder, gums, starches, sucrose fatty acid esters, glycerin fatty acid esters, poly Emulsifiers such as glycerin fatty acid esters, sorbitan fatty acid esters, lecithin, lysolecithin, enzymatically decomposed lecithin, polyglycerin condensed ricinoleic acid esters, antioxidants, coloring agents, fragrances and the like can be used.

The chocolate for chocolate compound food according to the embodiment of the present invention can be produced by a conventionally known method for producing chocolate. The chocolate for chocolate complex food according to the embodiment of the present invention is made from, for example, edible oils and fats, sugars, cacao components, dairy products, flavors, emulsifiers, etc. ), cooling process and the like. The chocolate for chocolate compound food according to the embodiment of the present invention is preferably produced through a micronization process.

The chocolate for chocolate complex foods according to the embodiment of the present invention is preferably non-tempering chocolate.

The chocolate for chocolate-composite foods according to the embodiment of the present invention can suppress deterioration of the texture over time of bakery products or confectionery portions of chocolate-composite foods. In particular, the chocolate for chocolate-composite food according to the embodiment of the present invention can suppress hardening of the bakery product or confectionery portion of the chocolate-composite food over time.

The chocolate composite food according to the embodiment of the present invention comprises the chocolate for chocolate composite food according to the embodiment of the present invention and bakery products or confectionery.

Bakery products or confectionery used in the production of the chocolate composite food of the embodiment of the present invention include, for example, donuts, white bread, coppépan, fruit bread, butter rolls, French bread, bread rolls, sweet buns, sweet dough, hard bread, muffins, Bakery products such as bagels, croissants, Danish pastries, castella, waffles, boro, yatsuhashi, rice crackers, karinto, sponge cakes, roll cakes, pound cakes, baumkuchen, fruit cakes, madeleines, choux, eclairs, mille-feuille, pies, Confectionery such as tarts, macaroons, biscuits, cookies, crackers, steamed bread, pretzels, wafers, snacks, crepes, soufflés, puffs, frozen desserts (ice cream, ice milk, lacto ice, sherbet, frozen desserts, etc.).
The bakery product or confectionery used to produce the chocolate composite food product of the embodiment of the present invention is preferably a bakery product, more preferably a loaf of bread.

The chocolate composite food according to the embodiment of the present invention causes little deterioration in the texture of bakery products or confectionery parts over time. In particular, in the chocolate composite food according to the embodiment of the present invention, the texture of bakery products or confectionery parts is less likely to harden over time. The effect that the texture of the bakery product or confectionery portion of the chocolate composite food is less likely to harden over time can be expected for chocolate composite foods using bakery products or confectionery with a high moisture content. The bakery product or confectionery used for the production of the chocolate composite food according to the embodiment of the present invention preferably has a moisture content of 20-60% by mass, more preferably 25-55% by mass, preferably 30% by mass. ~50% by mass.
Chocolate compound foods using bakery products or confectionery with a high moisture content include chocolate sandwiches, chocolate-filled bread, chocolate-covered bread, chocolate-filled cakes, and chocolate-filled cakes. , chocolate-covered cakes, and the like. The chocolate composite food of the embodiment of the present invention is preferably a sandwich sandwiching chocolate.

The chocolate composite food according to the embodiment of the present invention is produced by combining the chocolate for chocolate composite food according to the embodiment of the present invention with a bakery product or confectionery by a conventionally known production method. Means of combining the chocolate composite food chocolate of the embodiments of the present invention with bakery products or confectionery are sandwiching, coating, pouring, encasing, placing, and the like.

EXAMPLES Next, the present invention will be described in more detail with reference to examples and comparative examples. However, the present invention is by no means limited to these.

The SFC of fats and oils was measured according to "2.2.9-2003 solid fat content (NMR method)" of "standard fat analysis test method" edited by Japan Oil Chemistry Society.

[Production of sandwiches with chocolate sandwiched]
Chocolates with the formulations shown in Tables 1 and 2 were produced by conventional chocolate production methods (mixing, atomization, scouring, cooling). Each piece of chocolate stored overnight at 25-30° C. was stirred with a beater until homogeneous. 30 g of each chocolate was sandwiched between 8 slices of bread (water content: 42.1% by mass) heated in a microwave oven at 500 W for 15 seconds to produce sandwiches sandwiching chocolate. All the chocolates had a fat content of 33.7% by mass, a sugar content of 52.9% by mass, and a water content of 3% by mass or less.

[Evaluation of sandwich sandwiched with chocolate]
After the heat was removed at 20°C, the sandwiches sandwiching each chocolate were placed in a sealed plastic bag and stored at 20°C for 3 days. After storing for 1 day, after storing for 2 days, and after storing for 3 days, the hardness and water content of the bread portion of the sandwich were evaluated by the following methods.

[Evaluation of hardness of bread portion of sandwich 1: Evaluation by rheometer]
The hardness of the bread portion of the sandwich sandwiching the chocolate was evaluated by measuring the hardness with a rheometer. A piece of bread with the chocolate removed from the sandwich was used as a measurement sample. The measurement point was the surface of the bread that was in contact with the chocolate. The measurement was performed at 9 locations, and the results show the average value of the values measured at 9 locations. As the rheometer, RHEONER II manufactured by Yamaden Co., Ltd. was used. In addition, the rheometer measurement was performed using a 20 mm cylinder plunger under conditions of a depth of 3.0 mm and a speed of 1.0 mm/s. The results are shown in Tables 1 and 2. The lower the numerical value of the measurement results, the softer the bread portion.

[Evaluation of hardness of bread portion of sandwich 2: sensory evaluation]
A panel of 10 experts ate the sandwich with the chocolate sandwiched between them, and scored the hardness of the bread portion of the sandwich according to the following evaluation criteria. The average score of 10 professional panels was calculated and evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2. As for the evaluation results, when the evaluation of the average score was ⊚ or ◯, it was judged that the food texture was good. The expert panel that evaluated the hardness of the bread portion of the sandwich received regular training in sensory evaluation of food texture, etc., and there was little individual variation in the results of sensory evaluation of food texture, etc.
2 points: the bread is fluffy and soft 1 point: the bread has shrunk a little and is a little hard 0 points: the bread has shrunk and is fairly hard <average score>
◎: 1.5 points or more ○: 1.0 points or more and less than 1.5 points ×: less than 1.0 points

[Evaluation of moisture content of sandwich]
The moisture content of the bread portion of the chocolate-filled sandwich was measured with an infrared moisture meter. The chocolate was peeled off from the sandwich, and the surface of the bread that was in contact with the chocolate was finely cut to obtain a measurement sample. As an infrared moisture meter, FD-610 manufactured by Ketsuto Kagaku Kenkyusho Co., Ltd. was used. Measurement with an infrared moisture meter was performed by drying 10 g of the measurement sample at 125° C. for 20 minutes. The results are shown in Tables 1 and 2. Since the higher the moisture content of the bread, the softer the bread, the measurement result indicates that the higher the moisture content, the softer the bread portion. A bread portion with a water content of 32% by mass or more was judged to have a good texture.

As can be seen from Tables 1 and 2, in the sandwiches sandwiching the chocolate of Examples, the texture of the bread portion was less likely to deteriorate over time.
On the other hand, as can be seen from Table 1, in the sandwich sandwiched with chocolate of the comparative example, the texture of the bread portion deteriorated over time.

Claims (4)

The solid fat content of the fat contained in the chocolate is 60% or more at 10 ° C., 45% or more at 20 ° C., 35% or more at 25 ° C., and 25% or less at 35 ° C. By combining chocolate and bread, A method for suppressing deterioration of texture over time of a chocolate compound food comprising chocolate and bread . The chocolate according to claim 1, wherein the solid fat content of the fat contained in the chocolate is 75% or more at 10°C, 65% or more at 20°C, 55% or more at 25°C, and 20% or less at 35°C. A method for suppressing deterioration of the texture over time of a composite food consisting of and bread . 3. A method for suppressing deterioration of texture over time of a chocolate composite food comprising chocolate and bread according to claim 1 or claim 2, wherein the chocolate composite food is a sandwich sandwiching chocolate . The fats and oils contained in the chocolate of the chocolate are 0 to 25% by mass of palm oil, 70 to 98% by mass of laurin oil, 0 to 17% by mass of extremely hardened oil, 0 to 10% by mass of cocoa butter, and milk fat. A method for suppressing deterioration of the texture over time of a chocolate composite food comprising the chocolate and bread according to any one of claims 1 to 3, which contains 0 to 10% by mass of .