JP7119021B2 - Oil-based confectionery, compound confectionery, and method for producing oil-based confectionery - Google Patents

Description

TECHNICAL FIELD The present invention relates to a greasy confectionery, a complex confectionery, and a method for producing a greasy confectionery.
Specifically, the present invention relates to a method for producing a greasy confectionery, a complex confectionery, and a greasy confectionery that easily feels smooth in the mouth.

Patent Document 1 describes a chocolate base containing saccharides that are more soluble in water than sugar, sucrose fatty acid esters having an HLB value of 3 or less and a major binding fatty acid having 20 to 26 carbon atoms, and fats and oils, Disclosed is a process for producing a water-containing chocolate characterized by mixing with an aqueous component and emulsifying into a water-in-oil type.

JP-A-6-245704

The present inventors have found that when 20% by mass or more of amorphous fructo-oligosaccharide is added to an oily confectionery (for example, chocolate) having a water content of 3% by mass or less, the confectionery feels smooth in the mouth when eaten. I found a unique problem that is difficult.
Since the technique of Patent Document 1 relates to water-containing chocolate, it does not solve the above-mentioned problems in oil-based confectionery.

One of the objects of the present invention is to provide a method for producing a greasy confectionery, a complex confectionery, and a greasy confectionery that is easy to feel smooth in the mouth.

According to the present invention, it is possible to provide the following oil-based confectionery and the like.
1. An oily confectionery containing 20% by mass or more of amorphous fructo-oligosaccharide, a sucrose fatty acid ester having an HLB of 1 to 6, and a water content of 3% by mass or less.
2. 2. The oily confectionery according to 1, containing 0.1 to 3% by mass of the sucrose fatty acid ester.
3. A water-free sample obtained by adding 20 ml of 2-propanol as a dispersion to 0.2 g of the above-mentioned oil-based confectionery melted at 50 ° C. for 10 minutes and ultrasonicating for 5 minutes, and the above-mentioned oil-based confectionery at 50 ° C. After 10 μl of water is added to 0.2 g of the mixture melted for 10 minutes at , and mixed, 20 ml of 2-propanol is added as a dispersion, and the water-added sample obtained by ultrasonicating for 5 minutes is measured for particle size distribution. 3. The oil and fat according to 1 or 2, wherein the value obtained by dividing the particle diameter D50 of the water-added sample by the particle diameter D50 of the water-free sample is 0.95 to 1.35 when the particle diameter D50 is measured in sex candy.
4. A water-free sample obtained by adding 20 ml of 2-propanol as a dispersion to 0.2 g of the above-mentioned oil-based confectionery melted at 50 ° C. for 10 minutes and ultrasonicating for 5 minutes, and the above-mentioned oil-based confectionery at 50 ° C. After 10 μl of water is added to 0.2 g of the mixture melted for 10 minutes at , and mixed, 20 ml of 2-propanol is added as a dispersion, and the water-added sample obtained by ultrasonicating for 5 minutes is measured for particle size distribution. 1 to 3, wherein the value obtained by dividing the particle diameter D90 of the water-added sample by the particle diameter D90 of the water-free sample is 0.95 to 1.95 when the particle diameter D90 is measured in The described greasy confectionery.
5. A composite confectionery comprising the oil-based confectionery according to any one of 1 to 4 and other food ingredients.
6. A method for producing an oil-based confectionery containing 20% by mass or more of amorphous fructo-oligosaccharide and having a water content of 3% by mass or less,
A method for producing a greasy confectionery, comprising adding a sucrose fatty acid ester having an HLB of 1 to 6 to the greasy confectionery.

ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the oil-and-fat confectionery which is easy to feel smooth in the mouth, a compound confectionery, and an oil-and-fat confectionery can be provided.

Hereinafter, the method for producing the oil-based confectionery, composite confectionery and oil-based confectionery of the present invention will be described in detail.
In this specification, "x to y" represents a numerical range of "x or more and y or less". The upper and lower limits stated for numerical ranges can each be arbitrarily combined to form a numerical range.

1. Oil-based confectionery The oil-based confectionery according to one aspect of the present invention contains 20% by mass or more of amorphous fructo-oligosaccharide, contains a sucrose fatty acid ester with an HLB of 1 to 6, and has a water content of 3% by mass or less. be.

Such greasy confectionery has the effect of being smooth and easy to feel in the mouth.
Generally, when an oily confectionery contains 20% by mass or more of amorphous fructooligosaccharide, the confectionery does not feel smooth in the mouth. On the other hand, in the present embodiment, even if the oily confectionery contains 20% by mass or more of amorphous fructo-oligosaccharide by allowing the oily confectionery to contain a sucrose fatty acid ester with an HLB of 1 to 6, feels smooth.
The reason why such an effect is exhibited is not necessarily clear, but it is conceivable that when the greasy confection is mixed with saliva in the mouth, the ingredients contained in the greasy confection are less likely to aggregate (for example, (From the data described later as Test Example 4).

The form of the oil-based confectionery is not particularly limited, and examples thereof include chocolate. The “chocolate” referred to here is not limited to “chocolate” in the Fair Competition Code stipulated by the National Federation of Fair Trade Councils. Quality is the main raw material, and if necessary, cacao ingredients (cacao mass, cocoa powder, cocoa butter, etc.), dairy products (milk powder, etc.), flavors, emulsifiers (lecithin, etc.), etc. are added, and manufactured through the general chocolate manufacturing process. point to something Examples of such chocolate include plain chocolate, milk chocolate, white chocolate, dark chocolate, color chocolate and the like.

The water content in the greasy confectionery is 3% by mass or less. 5. Moisture content is determined in the "Attachment: Methods of Analysis of Nutritional Ingredients, etc." Carbohydrates (a) Moisture (4) Measure according to the normal pressure heat drying method (https://www.caa.go.jp/policies/policy/food_labeling/food_labeling_act/pdf/food_labeling_cms101_200327_11.pdf). Specifically, it is measured according to the following procedure.
Determine the constant weight (W ₀ (g)) of a weighing pan (with lid) with a bottom diameter of 50 mm. A 2 g sample is then taken on a weighing dish, spread flat, covered, and weighed (W ₁ (g)). Next, the weighing dish is placed in a constant temperature dryer with the lid off, dried for 4 hours after the temperature of the constant temperature dryer reaches 100° C., then covered and allowed to cool. Immediately upon reaching room temperature, weigh (W ₂ (g)). This operation is repeated until a constant weight is obtained. The water content in the sample is determined by the following formula.
Moisture content in the sample (% by weight) = {(W ₁ -W ₂ )/(W ₁ -W ₀ )} x 100

(amorphous fructo-oligosaccharide)
The oil-based confectionery of the present invention contains 20% by mass or more of amorphous fructo-oligosaccharides.
Amorphous fructo-oligosaccharides are amorphous forms of fructo-oligosaccharides.

Fructooligosaccharides (FOS) are oligosaccharides in which one or more fructose residues are linked to sucrose (GF) by β2-1 linkages. For example, one fructose residue bound to sucrose is 1-kestose (“GF2”, sometimes denoted as “GF ₂ ”), and two bound is nystose (“GF3”, “ GF ₃ ” in some cases), and the three-bonded product is fructosyl nystose (sometimes abbreviated as “GF4” or “GF ₄ ”). Generally, commercially available fructo-oligosaccharide products contain 1-kestose, nystose and fructofuranosyl nystose as major components.

The oil-based confectionery contains, as amorphous fructooligosaccharides, one or more selected from the group consisting of 1-kestose, nystose and fructofuranosylnystose, for example, one, two or three. can be done.

In the present invention, whether the fructo-oligosaccharide is amorphous can be determined by differential scanning calorimetry (DSC). Specifically, when the measurement sample (fructo-oligosaccharide) is heated from about 20° C. and an endothermic peak due to the glass transition point near 50 to 60° C. is observed, the measurement sample is amorphous fructo-oligosaccharide. judge. Fructo-oligosaccharides are usually amorphous unless they are specially purified.

By including amorphous fructo-oligosaccharides in the oil-based confectionery, favorable physiological functions of fructo-oligosaccharides, such as caries resistance, bifidobacterium growth promoting action, and mineral absorption promoting action, can be imparted. Furthermore, since GF2 contained in fructo-oligosaccharide has a sweetness similar to that of sucrose, it can impart a favorable flavor to chocolate.

The content of amorphous fructo-oligosaccharides in oil-based confectionery may be 20% by mass or more, for example, 21% by mass or more, 22% by mass or more, 23% by mass or more, or 24% by mass or more. % by weight or less, 40% by weight or less, 38% by weight or less, 35% by weight or less, 30% by weight or less, or 28% by weight or less.

(sucrose fatty acid ester)
The oil-based confectionery of the present invention contains a sucrose fatty acid ester with HLB (abbreviation of Hydrophile-Lipophile Balance) of 1-6.
A sucrose fatty acid ester having an HLB of 1 to 6 is not particularly limited. Examples of fatty acids constituting sucrose fatty acid esters having an HLB of 1 to 6 include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid.

The content of the sucrose fatty acid ester with an HLB of 1 to 6 in the oil-based confectionery of the present invention is not particularly limited, for example, 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0 .07 wt% or more, or 0.1 wt% or more, and 3 wt% or less, 2 wt% or less, 1 wt% or less, 0.7 wt% or less, 0.6 wt% or less, 0.5 wt% or less. It may be 0.4% by mass or less or 0.4% by mass or less.

In one embodiment, the oily confectionery is inhibited from increasing in particle size when mixed with water. Suppression of such an increase in particle size can be confirmed by the "slope of particle size distribution" described below.

20 ml of 2-propanol as a dispersion is added to 0.2 g of a fatty confectionery melted at 50° C. for 10 minutes, and ultrasonically treated for 5 minutes. The resulting product is referred to as a "no water added sample". In addition, 10 μl of water is added to 0.2 g of the oily confectionery melted at 50° C. for 10 minutes, mixed, and then 20 ml of 2-propanol is added as a dispersion, followed by ultrasonic treatment for 5 minutes. The resulting product is called a "water spiked sample".

The particle size D50 is measured by particle size distribution measurement for each of the water-free sample and the water-added sample, and the particle size D50 measured for the water-added sample is divided by the particle size D50 measured for the water-free sample. The value (slope of particle size distribution with respect to particle size D50 (water added/water not added)) obtained by the above is preferably 0.95 to 1.35.

In addition, the particle diameter D90 was measured by particle size distribution measurement for each of the water-free sample and the water-added sample, and the particle diameter D90 measured for the water-added sample was compared with the particle diameter D90 measured for the water-free sample. The value obtained by dividing (slope of particle size distribution with respect to particle size D90 (water added/water not added)) is preferably 0.95 to 1.95.

If the “slope of the particle size distribution” is within the range described above, the increase in particle size of the oily confectionery when mixed with water is suppressed. Such oil-based confectionery suppresses an increase in particle size when mixed with saliva in the mouth, and tends to feel smooth in the mouth.
The particle size distribution measurement is performed by the method described in Examples (Test Examples).

2. Composite Confectionery A composite confectionery according to one aspect of the present invention includes the above-described oil-based confectionery according to one aspect of the present invention and other food ingredients.

Other food ingredients contained in the composite confectionery are not particularly limited, and examples thereof include a coating material that partially or entirely coats the surface of the oil-based confectionery. The coating material can have, for example, a powdery, layered, or other form. Moreover, the food raw material may be an inclusion that is included inside an oil-based confectionery. The food ingredients are not particularly limited as long as they are foods, and may be, for example, chocolate, white chocolate, cream, sauce, nuts (almonds), fruits (rum raisins), baked goods (biscuits), cheese and the like.

3. Method for producing greasy confectionery A method for producing a greasy confectionery according to an aspect of the present invention is a method for producing a greasy confectionery containing 20% by mass or more of amorphous fructo-oligosaccharide and having a water content of 3% by mass or less. and containing a sucrose fatty acid ester having an HLB of 1 to 6 in the oily confectionery.
According to such a method for producing an oil-based confectionery, the oil-based confectionery according to one aspect of the present invention described above can be obtained.

Examples of the present invention are described below, but the present invention is not limited to these examples.
In the following description, "%" means "% by mass" unless otherwise specified.
All of the oil-based confectionery obtained in the following test examples have a water content of 3% by mass or less.

(Test example 1)
A fructooligosaccharide paste was prepared by pulverizing 36.0% amorphous fructo-oligosaccharide (Meioligo P, manufactured by Meiji Food Materia) and 64.0% vegetable oil in a ball mill for 90 minutes. 99.0% of this fructo-oligosaccharide paste and 1.0% of an emulsifier were mixed to obtain an oily confectionery (fructo-oligosaccharide-containing oil). As an emulsifier, as shown in Table 1, sucrose fatty acid ester (HLB 1, 7, 16) in test groups 1-1 to 1-3, sorbitan tristearate (HLB 3.0) in test group 1-4, test A polyglycerin fatty acid ester (HLB 2.6) was used in Sections 1-5.

The resulting oily confectionery was sensory evaluated. The sensory evaluation was conducted by three expert panels (chocolate expert panel) who were trained to the extent that they could give the same score to the same sample. The smoothness felt after dissolution and the taste discomfort were evaluated according to the following evaluation criteria. In addition, the evaluation result that all the panel members agreed on was adopted. Table 1 shows the results.
[Evaluation criteria for smoothness]
A: Strong smoothness B: Weak smoothness [Evaluation criteria for flavor discomfort]
A: Compared to the fructo-oligosaccharide-containing oil and fat to which no emulsifier is added, the flavor derived from the emulsifier is not perceived and there is no sense of discomfort. B: Compared to the fructooligosaccharide-containing oil and fat to which no emulsifier is added, the flavor derived from the emulsifier In addition, in the evaluation of flavor discomfort, if it is an oily confectionery with an A rating, when it is blended with chocolate, it contains cacao mass, powdered milk, and fragrance, which have a stronger flavor, so there is no discomfort in the flavor. not likely to occur.

From Table 1, it was confirmed that when the sucrose fatty acid ester of HLB1 was added, the flavor did not become strange and the smoothness was improved.

(Test example 2)
Amorphous fructo-oligosaccharide (same as Test Example 1) 64.0%, vegetable oil (same as Test Example 1) 35.0-36.0%, and emulsifier (HLB1 sucrose fatty acid ester) 0-1.0% was ground in a ball mill for 90 minutes to prepare a fructooligosaccharide paste. The emulsifier is added 0% in the test section 2-1, 0.25% in the test section 2-2, 0.5% in the test section 2-3, and 1.0% in the test section 2-4, and the remainder is added to the plant Adjusted with oil.
A chocolate base dough was prepared using a conventional method with a formulation consisting of 54.0% cocoa mass, 34.0% milk powder, 8.0% vegetable oil, 2.0% milk fat, 1.0% lecithin and 1.0% flavoring. was prepared.
40% fructo-oligosaccharide paste and 60% chocolate base dough were mixed to obtain an oily confectionery (chocolate) with an oil content of 42%. Table 2 shows the composition of the greasy confectionery.
This greasy confectionery was evaluated by a panel of 8 chocolate specialists who were trained enough to give the same score to the same sample. The smoothness felt after dissolving in the mouth while being held in the mouth and chewed several times was subjected to sensory evaluation in the following 5 stages, and the average value of 8 panelists was calculated. Table 2 shows the results.
[Evaluation criteria for smoothness]
1: Feel very weak 2: Feel weak 3: Feel somewhat 4: Feel strongly 5: Feel very strongly

From Table 2, it was confirmed that chocolate containing 0.1% or more of sucrose fatty acid ester tends to feel smooth.

(Test example 3)
A fructooligosaccharide paste was prepared by pulverizing 64% fructooligosaccharide (same as in Test Example 1), 35-36% vegetable oil (same as Test Example 1) and 0-1% emulsifier in a ball mill for 90 minutes. Specifically, test group 3-1 omits the blending of emulsifiers, test group 3-2 is HLB1 sucrose fatty acid ester 1%, test group 3-3 is HLB3 sucrose fatty acid ester 1%, test group In 3-4, 1% HLB5 sucrose fatty acid ester was used (the rest was adjusted with vegetable oil).
54% cacao mass, 34% milk powder (same as Test Example 2), 8% vegetable oil (same as Test Example 2), 2% milk fat (same as Test Example 2), 1% lecithin, fragrance (same as Test Example 2) A chocolate base dough was prepared by a conventional method with a formulation of 1%.
40% fructo-oligosaccharide paste and 60% chocolate base dough were mixed to obtain an oily confectionery (chocolate) with an oil content of 42%. Table 3 shows the composition of the greasy confectionery.
This greasy confection was evaluated by a panel of 8 chocolate specialists trained to the extent that they could give the same score to the same sample. While holding it in the mouth and chewing it several times, the smoothness felt after dissolving in the mouth was sensory evaluated according to the following 7-level evaluation criteria, with the smoothness of the sample containing no emulsifier as the standard (0). The average value of was calculated. Table 3 shows the results.
[Evaluation criteria for smoothness]
+3: Feels very strongly +2: Feels strongly +1: Feels somewhat strongly 0: No change -1: Feels somewhat weak -2: Feels weak -3: Feels very weak

From Table 3, it can be seen that test groups 3-2 to 3-4 containing sucrose fatty acid esters of HLB 1 to 6 have improved smoothness compared to test group 3-1 that does not contain them. In addition, in Test Example 1 (Table 1) described above, sucrose fatty acid esters of HLB 7 and 16 could not be confirmed to improve smoothness, but from this test example (Table 3), sucrose fatty acid esters of HLB 1 to 6 It can be seen that an improvement in smoothness is possible for

(Test example 4)
In the same manner as Test Groups 2-1 to 2-4 of Test Example 2, chocolates (oil-based confectionery) of Test Groups 4-1 to 4-4 were obtained. Table 4 shows the composition of the greasy confectionery.
20 ml of 2-propanol was added as a dispersion liquid to 0.2 g of the oil-based confectionery of Test Groups 4-1 to 4-4 melted at 50 ° C. for 10 minutes, and sonicated for 5 minutes. ” was obtained.
On the other hand, 10 μl of water was added to 0.2 g of the oil-based confectionery of Test Groups 4-1 to 4-4 melted at 50° C. for 10 minutes, and mixed well. Sonicate for 5 minutes to obtain a "water spiked sample". The water-added sample is assumed to be mixed with saliva in the mouth when eating greasy confectionery.

For each of these water-free samples and water-added samples, the particle size distribution was measured using a laser diffraction particle size distribution analyzer (manufactured by Shimadzu Corporation, SALD-2200 (WingSALD II: Version 3.1.0)). did. Specifically, first, a blank measurement sample (2-propanol) was placed in a measurement quartz cell of a laser diffraction particle size distribution analyzer, and blank measurement was performed while stirring. Next, after washing the inside of the cell, a water-free sample or a water-added sample was placed in the cell, and the particle size distribution was measured while stirring.

From the measured particle size distribution, the particle sizes (D50 and D90) corresponding to 50% and 90% of the integrated value of the relative particle amount based on volume were obtained, respectively. Also. For each of D50 and D90, the value of the water-added sample was divided by the value of the water-free sample to obtain the slope of the particle size distribution. Table 4 shows the results.

From Table 4, it can be seen that in each of D50 and D90, the increase in the value of the water-added sample relative to the value of the water-free sample is small in oily confectionery containing 0.1% or more of sucrose fatty acid ester of HLB1. Recognize.
Specifically, focusing on D90, the slope of the particle size distribution of the oily confectionery in test group 4-1 to which no HLB1 sucrose fatty acid ester was added (the value of the water-added sample is the value of the water-free sample. Dividing value) showed a value exceeding 2 (2.08), but the oils and fats of test groups 4-2 to 4-4 to which 0.1% to 0.4% by weight of sucrose fatty acid ester of HLB1 was added The slope of the particle size distribution of the sex confectionery was 2 or less (1.70 or less).

Claims (6)

An oily confectionery containing 20% by mass or more of amorphous fructo-oligosaccharide, a sucrose fatty acid ester having an HLB of 1 to 6, and a water content of 3% by mass or less. The greasy confectionery according to claim 1, containing 0.1 to 3% by mass of the sucrose fatty acid ester. A water-free sample obtained by adding 20 ml of 2-propanol as a dispersion to 0.2 g of the above-mentioned oil-based confectionery melted at 50 ° C. for 10 minutes and ultrasonicating for 5 minutes, and the above-mentioned oil-based confectionery at 50 ° C. 10 μl of water is added to 0.2 g of the mixture melted for 10 minutes at and mixed, then 20 ml of 2-propanol is added as a dispersion liquid, and the water-added sample obtained by ultrasonicating for 5 minutes is measured for particle size distribution. 3. The value obtained by dividing the particle diameter D50 of the water-added sample by the particle diameter D50 of the water-free sample is 0.95 to 1.35. oily confectionery. A water-free sample obtained by adding 20 ml of 2-propanol as a dispersion to 0.2 g of the above-mentioned oil-based confectionery melted at 50 ° C. for 10 minutes and ultrasonicating for 5 minutes, and the above-mentioned oil-based confectionery at 50 ° C. 10 μl of water is added to 0.2 g of the mixture melted for 10 minutes at and mixed, then 20 ml of 2-propanol is added as a dispersion liquid, and the water-added sample obtained by ultrasonicating for 5 minutes is measured for particle size distribution. Any one of claims 1 to 3, wherein the value obtained by dividing the particle diameter D90 of the water-added sample by the particle diameter D90 of the water-free sample is 0.95 to 1.95 when the particle diameter D90 is measured in Crab-based confectionery according to claim 1. A composite confectionery comprising the oil-based confectionery according to any one of claims 1 to 4 and other food ingredients. A method for producing an oil-based confectionery containing 20% by mass or more of amorphous fructo-oligosaccharide and having a water content of 3% by mass or less,
A method for producing a greasy confectionery, comprising adding a sucrose fatty acid ester having an HLB of 1 to 6 to the greasy confectionery.