JP7265335B2 - Method for producing chocolate-like food - Google Patents

Description

The present invention relates to a method for producing chocolate-like food.

Chocolate-like foods, in which non-oil-soluble solids such as cocoa powder, sugar, and milk powder are dispersed in fats and oils, do not have the flavor of the ingredients because the non-oil-soluble solids are dispersed in fats and oils without dissolving them. It is easy to feel, and you can also get the unique melting feeling of fats and oils, and it is popular as a typical confectionery.

In producing the chocolate-like food, conventionally, after blending all raw materials or all raw materials other than some fats and oils added after conching, (1) Refining by wet grinding using a roll mill An inning process, (2) a kneading process called conching, (3) a temperature control process called tempering, and (4) a molding, cooling and solidification process are carried out.

In such a general method for producing chocolate-like food, the production equipment used for refining and conching has poor cleanability, and it takes time to clean the production equipment required when changing the type of chocolate-like food. , it is difficult to sequentially manufacture various varieties with different colors and flavors using the same manufacturing equipment. In addition, in the conventional kneading process, in order to reduce the water content of the chocolate-like food to 1% or less and impart industrially usable processability (for example, coating property) and good flavor and texture to the product. , it is necessary to perform conching over a long period of time, from half a day to more than one day, resulting in low productivity.

In Patent Document 1, in order to improve the yield in the production of chocolate, (A step) an intermediate product is obtained by conching the raw material composition A with a conching device, and the intermediate product is taken out from the conching device. B step) The intermediate product remaining in the conching apparatus after the A step is washed with the reserved oil to obtain the washed product A. (C step) The intermediate product and the washed product A are mixed to obtain chocolate. A method of manufacture is disclosed. According to this method, although the yield at the time of production is improved, a complicated cleaning operation is required and a long period of conching is still required.

Japanese Unexamined Patent Application Publication No. 2016-2014

An object of the present invention is to have industrially available processability (for example, coating property) despite the fact that the manufacturing equipment after refining or conching can be washed well and conching can be performed in a short time. The object of the present invention is to provide a method for producing a chocolate-like food, which can produce a chocolate-like food having good flavor and texture.

The present inventors have conducted intensive research to solve the above problems, and found that when producing a chocolate-like food containing fats and oil-insoluble solids, the content of fats and oil-insoluble solids is set to a specific range. In addition to setting the total content of both components to a specific amount or more, the average particle size of the non-oil-soluble solids in the chocolate-like food is set to a specific range, and the melted fat and oil-insoluble solids We have found that the above problems can be solved by performing decompression treatment until the water content is less than a specific amount while stirring and mixing at a specific temperature and at a specific rotation speed, and have completed the present invention. rice field.

That is, the present invention contains 27 to 50% by weight of fat and 49.5 to 72.5% by weight of non-oil-soluble solids in the whole chocolate-like food, and the total of fats and oils and non-oil-soluble solids is A method for producing a chocolate-like food containing 90% by weight or more, wherein fat is melted to form a melt, and the melt of the fat and the non-oil-soluble solid content is heated at a temperature of 40 to 80 ° C. at 500 to 30000 rpm. The chocolate-like food includes a step of depressurizing until the water content is 2% by weight or less while stirring and mixing at a rotational speed, and the average particle size of the oil-insoluble solids in the chocolate-like food is 5 to 40 μm. , to a method for producing a chocolate-like food product. The melted oil and fat and the oil-insoluble solids are mixed, stirred and mixed at a temperature of 40 to 80° C. and a rotation speed of 500 to 30000 rpm, and after the viscosity of the stirred mixture becomes 10 Pa s or less, It is preferable to start the decompression process.

According to the present invention, the manufacturing equipment after refining or conching has good cleanability, and despite the fact that conching can be performed in a short time, it has industrially available workability (for example, coatability). Thus, it is possible to provide a method for producing a chocolate-like food that can produce a chocolate-like food with good flavor and texture.

The present invention will be described in more detail below. The chocolate-like food in the present invention is a food that mainly contains oil and non-oil-soluble solids, and in which the non-oil-soluble solids are dispersed in the oil without being dissolved. However, chocolate-like food means food having the same physical form as chocolate, and is not limited to food having cacao flavor, but includes food having flavor other than cacao flavor.

The oil and fat component to be blended to produce the chocolate-like food is not particularly limited as long as it is an edible oil and fat. , vegetable oils such as soybean oil, corn oil, rice oil, cottonseed oil, animal fats such as beef tallow and lard, fish oil, milk fat, fractionated oils thereof, transesterified oils, and extremely hardened oils. It is desirable to blend at least one or more selected from the group. In the present invention, laurin-based substitute fats (eg, palm kernel oil, coconut oil, their fractionated oils, transesterified oils, extremely hardened oils, etc.) can be suitably used as the fat component.

The elevated melting point exhibited by fats and oils contained in chocolate-like foods is preferably 10 to 45°C, more preferably 12 to 42°C. If the rising melting point is less than 10°C, the heat-resistant shape-retaining property of the chocolate-like food is inferior, and it may become difficult to use in many applications. If the rising melting point exceeds 45°C, the flavor derived from the blended flavoring material may become difficult to perceive, or the meltability in the mouth may deteriorate. Here, the rising melting point of fats and oils can be measured in accordance with the standard method for analysis of fats and oils. The rising melting point of fats and oils here is the rising melting point exhibited by the total fats and oils contained in the chocolate-like food, including the blended fats and oils and the fats and oils originally contained in the non-oil-soluble solids.

The content of fats and oils contained in the chocolate-like food is preferably 27 to 50% by weight, more preferably 30 to 45% by weight, and even more preferably 30 to 40% by weight. If the content is less than 27% by weight, the viscosity becomes too high in the process of producing the chocolate-like food, making it impossible to produce the chocolate-like food, or the non-oil-soluble solid content becomes relatively too high, resulting in a rough texture when eaten. It may be felt or the melt-in-the-mouth feeling may worsen. If the content exceeds 50% by weight, the viscosity of the melted chocolate-like food becomes too low, and the thickness of the coating of the chocolate-like food is lost, and the heat-resistant shape retention of the chocolate-like food is lowered. There is In addition, the content of fats and oils here refers to the total amount of fats and oils contained in the chocolate-like food, including the blended fat and oil components and the fat and oil originally contained in the non-oil-soluble solids. content.

The non-oil-soluble solid content to be blended to produce chocolate-like food refers to a substance that is solid or powdery at room temperature and is used for food, and refers to a compound that does not substantially dissolve in fats and oils. Any food or food additive. Although the type is not particularly limited, for example, cacao mass, cocoa-derived components such as cocoa powder, grain flour such as soy flour, wheat flour, rice flour, sucrose, fructose, maltose, glucose, lactose, trehalose Monosaccharides and disaccharides such as , dextrin, various starches, cellulose, thickening polysaccharides, polysaccharides such as dietary fiber, whole milk powder, skimmed milk powder, buttermilk powder, whey powder, whey protein concentrate (WPC), milk protein concentrate (MPC), milk Powdered milk such as sei minerals, flavor extracts such as yeast extract, kelp extract, and fish sauce extract, organic acids such as citric acid, tartaric acid, succinic acid, and malic acid, salts such as salt and potassium chloride, and dried lactic acid bacteria powder Seasoning materials such as fungi, amino acids, peptides, proteins and nucleic acids, and flavoring materials such as green tea powder, fruit powder, and coffee can be mentioned, and at least one selected from these groups is desirably blended.

In order to impart chocolate flavor to chocolate-like foods, it is preferable to blend cocoa-derived components such as cocoa mass and cocoa powder as oil-insoluble solids. In that case, the content of cacao-derived components is preferably 3 to 70% by weight of the entire chocolate-like food.

The content of non-oil-soluble solids contained in the chocolate-like food is preferably 49.5 to 72.5% by weight, more preferably 55 to 70% by weight, and even more preferably 60 to 70% by weight in the entire chocolate-like food. . If the content is less than 49.5% by weight, the amount of oil and fat becomes relatively large, and the viscosity of the chocolate-like food becomes too low when the chocolate-like food is dissolved. The heat-resistant shape retention of may be reduced. If the content exceeds 72.5% by weight, the viscosity becomes too high in the process of producing the chocolate-like food, making it impossible to produce the chocolate-like food. Dissolving in the mouth may worsen. It should be noted that the content of non-oil-soluble solids here is calculated by excluding the weight of the fats and oils when the blended non-oil-soluble solids contain their original fats and oils. It is the content of non-oil-soluble solids other than occupied in the chocolate-like food. The weight of the excluded fats and oils is included in the content of fats and oils as described above.

The total content of the fats and oils and the non-oil-soluble solids is preferably 90% by weight or more, more preferably 95% by weight or more, and even more preferably 98% by weight or more in the entire chocolate-like food. If the total content is less than 90% by weight, problems may arise in terms of the physical properties and flavor of the chocolate-like food.

The chocolate-like food may contain ingredients other than the fats and oils and the non-oil-soluble solids. Such ingredients are not particularly limited, but include, for example, water-soluble liquids such as glycerin and liquid sugar, emulsifiers, flavoring ingredients, and the like.

The average particle size of the oil-insoluble solid content measured in the chocolate-like food is preferably 5-40 μm, more preferably 8-35 μm, even more preferably 8-30 μm, and particularly preferably 8-20 μm. In particular, when chocolate-like food is used for coating purposes, the average particle size is preferably 8 to 35 μm. If the average particle size is less than 5 μm, excessive energy may be required in the process of pulverizing the non-oil-soluble solids, or the viscosity may become too high in the process of producing the chocolate-like food, making it difficult to handle. If the average particle size exceeds 40 μm, the texture of the non-oil-soluble solids is felt rough when eaten, and the texture is deteriorated, or the viscosity of the chocolate-like food when dissolved becomes too low, resulting in coating of the chocolate-like food. may be inferior. Here, the average particle size of the oil-insoluble solid content in the chocolate-like food can be measured using a laser diffraction/scattering particle distribution analyzer.

In producing the chocolate-like food of the present invention, the non-oil-soluble solids may be commercially available and blended as they are, or the non-oil-soluble solids having a large particle size may be pulverized into average grains. It may be blended after adjusting the diameter. In the case of blending two or more types of non-oil-soluble solids, the two or more types of non-oil-soluble solids may be mixed and then pulverized, or each of them may be pulverized separately and then blended. good too. In addition, pulverized non-oil-soluble solids and non-pulverized non-oil-soluble solids may be used in combination. Regardless of which method is adopted, the average particle size of the oil-insoluble solid content as a whole should be within the above range.

When the oil-insoluble solid content is pulverized before blending, the pulverization method is preferably dry pulverization from the viewpoint of ease of handling and cleaning. Usable pulverizing devices are not particularly limited, and for example, general pulverizing devices such as pin mills, hammer mills, ball mills and jet mills can be used. Impact-type dry pulverizers such as hammer mills and pin mills are preferred from the viewpoints of low heat generation, ease of handling, washability, and the like. In addition, a classification device may be added to the pulverization device in order to further stabilize the quality.

In pulverizing the oil-insoluble solids, the oil-insoluble solids to be pulverized preferably have a fat content of 27% by weight or less, more preferably 20% by weight or less, and further preferably 10% by weight or less. preferable. If the oil-insoluble solid content exceeds 27% by weight, pulverization may become difficult.

Next, the procedure of the method for producing the chocolate-like food of the present invention will be specifically described. First, fats and oils to be blended are melted to form a melt. As a result, the dispersibility of the non-oil-soluble solids in the oil is improved, and the subsequent stirring and mixing step can be carried out in a short time. The temperature at which the fats and oils are melted may be appropriately determined in consideration of the melting point of the fats and oils to be blended.

Next, the melted fat and oil and the non-oil-soluble solid content are stirred and mixed under specific conditions. The stirring and mixing is preferably carried out at a temperature of 40-80°C, more preferably 40-70°C. If the temperature during stirring and mixing is lower than 40°C, the viscosity becomes too high in the process of producing the chocolate-like food, making it impossible to produce the chocolate-like food, or the water content in the stirred mixture is not sufficiently reduced, resulting in the above-mentioned. When a laurin-based substitute fat is blended as the fat, the fat hydrolyzes over time to liberate lauric acid, and as a result, the flavor of the chocolate-like food may deteriorate. If the temperature at the time of stirring and mixing is higher than 80° C., the flavor of the chocolate-like food may deteriorate due to the tendency of the low-boiling aromatic components to scatter during the decompression treatment described below.

When stirring and mixing the melted fat and oil and the non-oil-soluble solids, a general high-speed stirring device can be used without particular limitation, but for example, a homomixer or similar device can be used. can be done. In stirring and mixing, the rotation speed of the stirrer used is preferably set to 500 to 30,000 rpm, more preferably 1,500 to 20,000 rpm, and even more preferably 2,000 to 10,000 rpm. If the number of rotations is less than 500 rpm, the non-oil-soluble solids and fats and oils are not sufficiently mixed, and the food may feel rough when eaten, resulting in poor texture. If it exceeds 30,000 rpm, heat generation during stirring becomes significant, and the flavor of the chocolate-like food may change, or the non-oil-soluble solid content may deteriorate.

As described above, fats and oils and non-oil-soluble solids are stirred and mixed at a temperature of 40 to 80 ° C., but from the viewpoint of enhancing the flavor of the produced chocolate-like food, As a pretreatment, when cocoa mass and/or cocoa powder is contained in chocolate-like food, it is preferable to heat-treat the ingredients together with fats and oils at a temperature of 90 to 150° C. while stirring. By performing pretreatment at such a high temperature, the Maillard reaction can be advanced and the flavor of the chocolate-like food can be enhanced. The heating temperature is more preferably 95 to 120°C. If the heating temperature for the pretreatment is less than 90°C, the Maillard reaction may not proceed sufficiently, and the flavor may not be sufficiently enhanced. If it exceeds 150°C, the flavor may deteriorate. The heat treatment time for the pretreatment is preferably 1 to 60 minutes, more preferably 1 to 30 minutes, and even more preferably 4 to 15 minutes. If it is shorter than 1 minute, the Maillard reaction may not proceed sufficiently, and the enhancement of the flavor may be insufficient. If it exceeds 60 minutes, the flavor may deteriorate. A general stirrer can also be used for stirring during the pretreatment, and the rotation speed is not particularly limited.

Said pretreatment is particularly useful in embodiments using cocoa mass and/or cocoa powder as a flavor ingredient, which is one type of non-oil soluble solids. By performing such a high-temperature pretreatment, the Maillard reaction can be advanced and the chocolate flavor exhibited by the chocolate-like food can be enhanced. At this time, the total content of fats and oils contained in cocoa mass and/or cocoa powder and fats and oils separately added during preheating in addition to them is 50 parts by weight per 100 parts by weight of non-fat cacao contained in cocoa mass and/or cocoa powder. It is preferably ~400 parts by weight. If the total content of the oils and fats is less than 50 parts by weight, the viscosity of the mixture increases, making it difficult to handle the mixture, or the efficiency of stirring during heating deteriorates, resulting in localized high temperatures and poor flavor. Sometimes. If the amount is more than 400 parts by weight, the ratio of fats and oils to the fat-free cacao content becomes too large, and the ratio of fats and oils that deteriorate due to heating increases, resulting in poor efficiency. Here, the content of non-fat cacao is preferably 3 to 35% by weight of the whole chocolate-like food. However, the oil and fat content separately added during the pre-heating treatment and the oil and fat content separately added after the heat treatment are adjusted so that the content of oil and fat contained in the chocolate-like food is 27 to 50% by weight in the chocolate-like food. is preferred.

According to the present invention, the melt of the fat and the oil-insoluble solid are stirred and mixed at a temperature of 40 to 80° C. and a rotation speed of 500 to 30000 rpm, while stirring the fat and the oil-insoluble solid. It is preferable to carry out the vacuum treatment until the water content in the mixture becomes 2% by weight or less. More preferably, the water content is 1.5% by weight or less, and more preferably 1% by weight or less. By performing decompression treatment, it is possible to reduce the amount of water in the stirred mixture, which reduces the viscosity of the chocolate-like food when it is melted. For example, coating properties) can be imparted. If the water content after the decompression treatment exceeds 2% by weight, the viscosity becomes too high during the process of producing the chocolate-like food, making it impossible to produce the chocolate-like food, or the produced chocolate-like food does not have sufficient processability. In addition, when a laurin-based substitute fat is blended as the fat and oil, the fat and oil hydrolyze over time to release lauric acid, and as a result, the flavor of the chocolate-like food may deteriorate.

The decompression treatment may be performed until the amount of water in the stirred mixture becomes a specific amount or less, and the degree of decompression and time at that time are not particularly limited. Processing should be performed.

The reduced pressure treatment may be started at the same time as or immediately after starting stirring and mixing at a temperature of 40 to 80 ° C. and a rotation speed of 500 to 30000 rpm, but the dehydration efficiency by the reduced pressure treatment, and during the reduced pressure treatment From the viewpoint of suppressing foaming, it is preferable to start the depressurization treatment after starting the stirring and mixing at normal pressure and after the viscosity of the stirred mixture of the fat and oil-insoluble solid content becomes 10 Pa·s or less.

After obtaining a stirred mixture of fats and oils and non-oil-soluble solids by the vacuum treatment, a chocolate-like food can be obtained by subjecting the stirred mixture to molding and cooling and solidification steps according to a conventional method.

The chocolate-like food obtained by the present invention can be used for food as it is, or can be used for various food such as bread and confectionery for coating, sandwich, filling, mixing and the like. Since the chocolate-like food obtained by the present invention has good coating properties, it can be used particularly preferably in coating applications.

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples. In addition, "parts" and "%" in the examples are based on weight.

<Measurement of viscosity>
The viscosity was measured by adjusting the temperature of the sample to 45° C. and using a BM type viscometer (manufactured by Toki Sangyo Co., Ltd.).

<Method for measuring water content>
The moisture content was measured by a vaporization method using a Karl Fischer moisture meter ("860KF Thermoprep", "801 Stirrer", or "900Touch Control" manufactured by Metrohm).

<Method for measuring rising melting point of fats and oils>
The rising melting point of fats and oils was determined by extracting fats and oils from chocolate-like foods by a standard method and measuring them in accordance with "Japan Oil Chemistry Society Standard Fat Analysis Test Method 2.2.4.2 (1996) 1996 Edition".

<Method for measuring average particle size>
The average particle size of the non-oil-soluble solids in the chocolate-like food was measured using a laser diffraction/scattering particle distribution analyzer ("LA-920" manufactured by Horiba, Ltd.) using the chocolate-like food as a sample, and isopar H was dispersed. The value obtained as the arithmetic mean diameter was taken as the average particle diameter.

<Washability after refining (grinding)>
In the case of dry pulverization, cleaning was carried out using a commercially available vacuum cleaner with a brush until adhesion of powder became inconspicuous. In the case of wet pulverization, rapeseed oil kept at 40° C. was soaked in Kimtowel and wiped until the adhesion of powder became inconspicuous. Based on the time required for these washings, the washability was evaluated according to the following evaluation criteria.
◎: The cleaning time is shortened by 70% or more compared to Comparative Example 1 ○: The cleaning time is shortened by 40% or more and less than 70% compared to Comparative Example 1 △: The cleaning time is shortened compared to Comparative Example 1 Reduced by 10% or more and less than 40% ×: The cleaning time is reduced by less than 10% compared to Comparative Example 1, or it takes the same amount or more.

<Washability after conching (stirring and mixing)>
When AGI HOMO MIXER is used for the stirring operation, use warm water of 80°C with a small amount of neutral detergent added and wash with a homomixer twice at 10,000 rpm until the adhesion disappears. The detergent was washed off by washing twice with warm water in the same manner. When the AGI HOMO MIXER was not used (Comparative Example 1), rapeseed oil heated to 60°C was added to the mixer for conching, and washing was performed while changing the rapeseed oil until the adhesion was removed. Based on the time required for these washings, the washability was evaluated according to the following evaluation criteria.
◎: The cleaning time is shortened by 70% or more compared to Comparative Example 1 ○: The cleaning time is shortened by 40% or more and less than 70% compared to Comparative Example 1 △: The cleaning time is shortened compared to Comparative Example 1 Reduced by 10% or more and less than 40% ×: The cleaning time is reduced by less than 10% compared to Comparative Example 1, or it takes the same amount or more.

<Sensory evaluation of chocolate-like food>
The chocolate-like foods of Examples and Comparative Examples were eaten by 10 skilled panelists as they were, and the flavor and texture were sensory evaluated according to the following criteria. Described. Regarding the flavor, only Examples 1 to 7 and Comparative Examples 1 to 6 were evaluated according to the following criteria.

(flavor)
5 points: The flavor of the flavor material is felt stronger than the chocolate-like food of Comparative Example 1, and it is very good. 4 points: It is the same as the chocolate-like food of Comparative Example 1, and the flavor of the flavor material is good. 3 points: The flavor of the flavor material is felt to be weaker than that of the chocolate-like food of Comparative Example 1, but there is no quality problem. Point: Compared to the chocolate-like food of Comparative Example 1, the flavor of the flavor material is not felt at all, and it is very bad.

(texture)
5 points: Equivalent to the chocolate-like food of Comparative Example 1, smooth mouthfeel, very good without feeling rough 4 points: Slightly inferior smooth mouthfeel than the chocolate-like food of Comparative Example 1, but feeling rough Poorly good 3 points: Smooth texture is inferior to the chocolate-like food of Comparative Example 1, but there is no problem 2 points: The texture is inferior to the chocolate-like food of Comparative Example 1, and the roughness is slightly felt 1 point: The mouthfeel is clearly inferior to the chocolate-like food of Comparative Example 1, and the texture is very bad.

<Evaluation of Coatability>
Cookies were coated with the chocolate-like food products of Examples and Comparative Examples, and coating properties were evaluated. The coating was carried out as follows. The chocolate-like food was melted by heating to 45° C., and 150 g of the chocolate-like food was filled in a 200-ml stainless steel beaker. The cookie was soaked for 2 seconds, lifted, held until the chocolate-like food stopped dripping, and then cooled at room temperature to solidify.
◎: The thickness of the coating is much more appropriate than the chocolate-like food of Comparative Example 1, and the balance between the flavor and texture of the chocolate-like food and the cookie is very good. The thickness is appropriate, and the flavor and texture of the chocolate-like food and cookie are well balanced. △: The coating is thicker or thinner than the chocolate-like food of Comparative Example 1, and the flavor and texture of the chocolate-like food and cookie are better The balance is slightly unbalanced and bad ×: The coating is too thick or too thin compared to the chocolate-like food of Comparative Example 1, so the chocolate-like food and the cookie flavor and texture are out of balance and very bad.

<Raw materials used in Examples and Comparative Examples>
1) Olam's "Design Cocoa Powder" (oil content: 11% by weight, non-fat cacao content: 85% by weight)
2) Mitsui Sugar Co., Ltd. “Spoon Brand Granulated Sugar”
3) “Tapioca Starch” manufactured by Matsutani Chemical Industry Co., Ltd.
4) Kaneka Co., Ltd. “Extremely hardened palm kernel fraction hard part oil” (rising melting point 35.9°C)
5) "Yelkin TS" manufactured by ADM
6) "Vanillin" manufactured by Shiono Koryo Co., Ltd.
7) Aikoku Sangyo Co., Ltd. “whole sugar powdered sugar”
8) "Lactose HILMAR FINE GRAIN" manufactured by HILMAR CHEESE Co., Ltd.
9) Matsutani Chemical Industry Co., Ltd. "Paindex # 1"
10) "Tomita Salt" manufactured by Tomita Pharmaceutical Co., Ltd.
11) "Tartaric acid" manufactured by Fuso Chemical Industry Co., Ltd.
12) "RF-C-DM" manufactured by Givaudan Japan Co., Ltd.
13) “Konbu Extract Powder CN” manufactured by Nikken Foods Co., Ltd.
14) “High Alpha SF” manufactured by Lion Chemical Co., Ltd.

(Example 1) Preparation of chocolate-like food A chocolate-like food was prepared according to the composition shown in Table 1. That is, first, cocoa powder, granulated sugar, and tapioca starch are mixed (oil content in 100 parts by weight of mixture of core powder, granulated sugar, and tapioca starch: 2.6% by weight), and a pin mill (manufactured by Hosokawa Micron Corporation "UPZ160") was used to grind at 18000 rpm to prepare a ground product of non-oil-soluble solids.

The obtained pulverized material was mixed with extremely hardened oil of fractionated hard part of palm kernel melted at 60° C., lecithin, and vanillin. The resulting mixture was stirred at a temperature of 60° C. using Combimix (“AGI HOMO MIXER 2M-1” manufactured by Primix Co., Ltd.) at a paddle rotation speed of 30 rpm and a homomixer rotation speed of 6000 rpm. However, when the viscosity of the mixture reached 7.8 Pa·s, pressure reduction was started. While stirring under the same conditions, vacuum treatment was performed at a pressure of 0.5 kPa for 60 minutes. After cooling the mixture after the decompression treatment to 35° C., it was filled in a container and solidified by cooling to obtain a chocolate-like food. Table 1 shows the evaluation results of the obtained chocolate-like food.

(Example 2) Preparation of chocolate-like food According to the formulation in Table 1, in Example 1, the mixing ratio of cocoa powder, granulated sugar, and tapioca starch was the same, and the total blending amount was changed from 67.7 parts by weight to 55 parts by weight. 0 parts by weight, the amount of fats and oils was changed from 32.24 parts by weight to 44.98 parts by weight, and the amount of lecithin was changed from 0.05 parts by weight to 0.01 parts by weight. A chocolate-like food was obtained in the same manner as in Example 1. Table 1 shows the evaluation results of the obtained chocolate-like food.

(Comparative Example 1) Preparation of chocolate-like food According to the formulation in Table 1, in Example 1, the blending amount of lecithin was changed from 0.05 parts by weight to 0.3 parts by weight, and this increase was the blending amount of fats and oils. It was adjusted. First, cocoa powder, granulated sugar, tapioca starch, and 21.0 parts by weight of oil were mixed and pulverized by passing through a roll mill twice. After conching the pulverized mixture by stirring at 55° C. for 4 hours, lecithin and 10.99 parts by weight of the remaining oil were added to obtain a chocolate-like food. Table 1 shows the evaluation results of the obtained chocolate-like food.

(Comparative Example 2) Preparation of chocolate-like food According to the formulation in Table 1, the mixing ratio of cocoa powder, granulated sugar, and tapioca starch was the same as in Example 1, and the total blending amount was changed from 67.7 parts by weight to 45 parts by weight. 0 parts by weight, the amount of fats and oils was changed from 32.24 parts by weight to 54.98 parts by weight, and the amount of lecithin was changed from 0.05 parts by weight to 0.01 parts by weight. A chocolate-like food was obtained in the same manner as in Example 1. Table 1 shows the evaluation results of the obtained chocolate-like food.

(Comparative Example 3) Preparation of chocolate-like food According to the formulation in Table 1, the mixing ratio of cocoa powder, granulated sugar, and tapioca starch was the same as in Example 1, and the total blending amount was changed from 67.7 parts by weight to 75 parts by weight. An attempt was made to obtain a chocolate-like food in the same manner as in Example 1, except that the amount of oil was changed from 32.24 parts by weight to 24.24 parts by weight. The mixture became too viscous to manufacture.

As is clear from Table 1, the chocolate-like food (Examples 1 and 2) having a fat content in the chocolate-like food in the range of 27 to 50 wt. , texture and coating properties were all good. On the other hand, the chocolate-like food containing 56.2 parts by weight of oil and fat (Comparative Example 2) had poor coating properties. In addition, the chocolate-like food (Comparative Example 3) in which the content of oil and fat in the chocolate-like food is 26.3 parts by weight and the content of non-oil-soluble solids is 73.8 parts by weight, the viscosity of the stirred mixture is high. I couldn't manufacture it because it was too much. In addition, the chocolate-like food produced by the conventional production method (Comparative Example 1) had good flavor, texture and coating properties, but it took a long time to conching, and it was difficult to wash after refining and after conching. bad and very time consuming.

(Example 3) Preparation of chocolate-like food According to the formulation in Table 2, in Example 1, the method of pulverizing the mixture of cocoa powder, granulated sugar, and tapioca starch was changed from a pin mill to a ball mill (manufactured by Irie Shokai Co., Ltd. "Tabletop ball mill A chocolate-like food was obtained in the same manner as in Example 1, except that the rotation stand V-2" and a pot with an outer size of 200 × 200 mm was used). Table 2 shows the evaluation results of the obtained chocolate-like food.

(Example 4) Preparation of chocolate-like food According to the formulation in Table 2, in Example 1, the granulated sugar was changed to powdered sugar, and it was mixed with other ingredients as it was without pulverizing with a pin mill. A chocolate-like food was obtained in the same manner. Table 2 shows the evaluation results of the obtained chocolate-like food.

(Comparative Example 4) Preparation of chocolate-like food According to the formulation in Table 2, in Example 3, the granulated sugar was changed to powdered sugar and lactose, and the other ingredients were mixed as they were without being pulverized with a pin mill. A chocolate-like food was obtained in the same manner as in Example 3. Table 2 shows the evaluation results of the obtained chocolate-like food.

As is clear from Table 2, the chocolate-like food (Examples 1, 3 and 4) having an average particle size of non-oil-soluble solids in the chocolate-like food in the range of 5 to 40 μm was after refining and after conching. All of the cleanability, flavor, texture, and coatability were good. On the other hand, the chocolate-like food (Comparative Example 3) in which the non-oil-soluble solid content in the chocolate-like food had an average particle size of 43.8 µm had a rough texture.

(Example 5) Preparation of chocolate-like food According to the formulation in Table 3, in Example 1, except that the viscosity of the mixture when starting the decompression treatment was changed from 7.8 Pa s to 15.0 Pa s, A chocolate-like food was obtained in the same manner as in Example 1. Table 3 shows the evaluation results of the obtained chocolate-like food.

As is clear from Table 3, the viscosity of the mixture at the start of the reduced pressure treatment was 7.8 Pa s (Example 1) or 15.0 Pa s (Example 5). All of the detergency, flavor, texture, and coatability after refining and conching were good. However, in the chocolate-like food (Example 5) in which the viscosity of the mixture at the start of the reduced pressure treatment was 15.0 Pa s, foaming was observed during the reduced pressure treatment, and the water content of the final product was slightly 1.0% by weight. became many.

(Example 6) Production of Chocolate-Like Food According to the composition shown in Table 3, in Example 1, first, only granulated sugar was pulverized with a pin mill. Separately, a mixture of oil and cocoa powder was preheated at 120° C. for 4 minutes. A mixture of heat-treated fat and cocoa powder was mixed with pulverized granulated sugar, lecithin, tapioca starch and vanillin. MIXER 2M-1") was used, and the mixture was stirred at a paddle rotation speed of 30 rpm and a homomixer rotation speed of 6000 rpm. Vacuum treatment was performed for 60 minutes while stirring under the same conditions. After cooling the mixture after the decompression treatment to 35° C., it was filled in a container and solidified by cooling to obtain a chocolate-like food. Table 3 shows the evaluation results of the obtained chocolate-like food.

(Example 7) Preparation of chocolate-like food According to the formulation in Table 3, in Example 6, except that the temperature for heat treatment was changed from 120 ° C. to 95 ° C. and the time was changed from 4 minutes to 15 minutes. A chocolate-like food was obtained in the same manner. Table 3 shows the evaluation results of the obtained chocolate-like food.

As is clear from Table 3, chocolate-like foods (Examples 6 and 7) prepared using raw materials obtained by heat-treating a mixture of fat and cocoa powder at a temperature of 90 to 150°C for 1 to 60 minutes All of them were excellent in washability, flavor, texture, and coatability after refining and conching. In particular, compared with the chocolate-like food (Example 1) which was not heat-treated, the cacao feeling was stronger and the flavor was better.

(Example 8) Preparation of chocolate-like food A chocolate-like food was obtained in the same manner as in Example 1, except that the stirring time during the decompression treatment was changed from 60 minutes to 15 minutes according to the formulation shown in Table 3. . Table 3 shows the evaluation results of the obtained chocolate-like food.

As is clear from Table 3, the chocolate-like foods prepared with stirring times of 60 minutes to 15 minutes had good washability, flavor, texture, and coatability after refining and conching. However, since the conching time was short, compared to the chocolate-like food prepared in Example 1, the cacao taste remained slightly low, and the texture remained slightly rough, but it was at a level that did not pose a problem. there were.

(Comparative Example 5) Preparation of chocolate-like food A chocolate-like food was obtained in the same manner as in Example 1, except that the temperature during stirring was changed from 60°C to 30°C according to the composition shown in Table 3. However, the stirred mixture became too viscous to produce.

(Comparative Example 6) Preparation of chocolate-like food According to the composition shown in Table 3, the procedure of Example 1 was repeated except that the homomixer was not used during stirring, and only the paddle was operated at a rotation speed of 150 rpm for stirring. and obtained a chocolate-like food. Table 3 shows the evaluation results of the obtained chocolate-like food.

As is clear from Table 3, the chocolate-like food obtained in Comparative Example 6, in which the number of revolutions during stirring and mixing was as low as 150 rpm, had a rough texture.

(Comparative Example 7) Preparation of chocolate-like food A chocolate-like food was obtained in the same manner as in Example 1 according to the composition shown in Table 3, except that the stirring was carried out under normal pressure without reducing the pressure during stirring. Table 3 shows the evaluation results of the obtained chocolate-like food.

As is clear from Table 3, since the chocolate-like food was produced without reducing the pressure, moisture remained and the viscosity of the chocolate-like food when melted increased, resulting in poor coating properties. In addition, since the cacao component left a rough taste, the flavor was slightly lowered.

(Example 9) Preparation of chocolate-like food (butter flavor)
According to the composition of Table 4, a chocolate-like food was produced. That is, first, lactose and salt are pulverized in a ball mill to prepare a pulverized product of non-oil-soluble solids, and then the pulverized product is added with extremely hardened oil of hard part fractionated palm kernel melted at 60 ° C., lecithin, and coloring. A butter-flavored chocolate-like food was obtained in the same manner as in Example 1, except that the ingredients and butter flavor were mixed. Table 4 shows the evaluation results of the obtained chocolate-like food.

(Example 10) Preparation of chocolate-like food (lemon flavor)
According to the composition of Table 4, a chocolate-like food was produced. That is, first, lactose, dextrin, and tartaric acid are pulverized in a ball mill to prepare a pulverized product of non-oil-soluble solids, and then the extremely hardened oil of the hard part of palm kernel fraction melted at 60 ° C., lecithin, a coloring agent, And a lemon-flavored chocolate-like food was obtained in the same manner as in Example 1 except that lemon flavor was mixed. Table 4 shows the evaluation results of the obtained chocolate-like food.

(Example 11) Preparation of chocolate-like food (cheese flavor)
According to the composition of Table 4, a chocolate-like food was produced. That is, first, lactose, dextrin, salt, yeast extract, and kelp extract are pulverized in a ball mill to prepare a pulverized product of non-oil-soluble solids, and then the extremely hardened oil of the hard part of palm kernel fraction melted at 60 ° C. , lecithin, colorant, and cheese flavor were mixed in the same manner as in Example 1 to obtain a cheese-flavored chocolate-like food. Table 4 shows the evaluation results of the obtained chocolate-like food.

As is clear from Table 4, all of the chocolate-like food products of Examples 9 to 11 had good washability, texture, and coatability after refining and conching. Moreover, all the chocolate-like foodstuffs were good because the flavor derived from the blended flavoring material was felt sufficiently.

Claims (3)

A chocolate containing 27 to 50% by weight of fat and 49.5 to 72.5% by weight of non-oil-soluble solids in the entire chocolate-like food, and a total of 90% by weight or more of fats and oils and non-oil-soluble solids. A method for producing a similar food,
Melting fats and oils to form a melt,
A step of depressurizing the melted oil and fat and the non-oil-soluble solid content by stirring and mixing at a temperature of 40 to 80 ° C. and a rotation speed of 500 to 30000 rpm, while reducing the water content to 2% by weight or less. including
The oil-insoluble solid content is dry-pulverized,
A method for producing a chocolate-like food, wherein the oil-insoluble solid content in the chocolate-like food has an average particle size of 5 to 40 μm. The melted fat and oil and the non-oil-soluble solids are mixed and conched by stirring and mixing at a temperature of 40 to 80° C. and a rotation speed of 500 to 30000 rpm until the viscosity of the stirred mixture becomes 10 Pa s or less. 2. The method for producing a chocolate-like food according to claim 1, wherein the reduced pressure treatment is started from. The method for producing a chocolate-like food according to claim 1 or 2, wherein the dry pulverization of the oil-insoluble solids is pulverization using at least one pulverizer selected from pin mills, hammer mills, ball mills, and jet mills.