JP7390129B2 - oily sweets - Google Patents
oily sweets Download PDFInfo
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- JP7390129B2 JP7390129B2 JP2019145947A JP2019145947A JP7390129B2 JP 7390129 B2 JP7390129 B2 JP 7390129B2 JP 2019145947 A JP2019145947 A JP 2019145947A JP 2019145947 A JP2019145947 A JP 2019145947A JP 7390129 B2 JP7390129 B2 JP 7390129B2
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- 235000009508 confectionery Nutrition 0.000 title claims description 71
- 244000299461 Theobroma cacao Species 0.000 claims description 172
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 claims description 77
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 claims description 77
- 235000001046 cacaotero Nutrition 0.000 claims description 77
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- 239000007787 solid Substances 0.000 claims description 51
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
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- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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- Confectionery (AREA)
Description
本発明は、油性菓子、特にカカオ固形分の含有量が高い油性菓子に関する。 The present invention relates to an oil-based confectionery, particularly an oil-based confectionery with a high content of cocoa solids.
油性菓子は、油脂が連続相をなす菓子であり、チョコレートに代表される。チョコレートは、主に、砂糖、カカオマス、粉乳およびココアバターなどを原料とする。チョコレートは、これらの原料が微粉砕され、その後冷却固化されて、製造される。チョコレートは、常温では固形である。しかし、チョコレートは、口の中の熱によって速やかに溶けるので、口どけがよい。また、チョコレートは、良好なカカオの風味が好まれる、嗜好性の高い菓子である。 Oil-based confectionery is a confectionery in which fat and oil form a continuous phase, and is typified by chocolate. Chocolate is mainly made from sugar, cocoa mass, powdered milk, and cocoa butter. Chocolate is manufactured by finely pulverizing these raw materials and then cooling and solidifying them. Chocolate is solid at room temperature. However, chocolate melts quickly due to the heat in the mouth, so it has a good melt-in-the-mouth feel. Furthermore, chocolate is a highly palatable confectionery that is preferred for its good cacao flavor.
また、近年では、ポリフェノールなどのカカオ成分の健康効果が注目され、カカオ成分を豊富に含むチョコレートが開発されている（例えば、非特許文献１）。 Furthermore, in recent years, the health effects of cacao components such as polyphenols have attracted attention, and chocolate rich in cacao components has been developed (for example, Non-Patent Document 1).
一方で、口どけのよいチョコレートは、カカオ風味の余韻が短く感じられることがある。また、カカオ成分、特にカカオの無脂固形分（無脂カカオ固形分）を豊富に含むチョコレートは、砂糖が無脂カカオ固形分に置き換えられるので、甘味が低下し、苦みが強くなる。したがって、カカオの無脂固形分を豊富に含むチョコレートは、総じて嗜好性が低下する傾向にある。 On the other hand, chocolate that melts in the mouth may have a short cacao flavor. In addition, chocolate that is rich in cacao components, especially non-fat cacao solids (non-fat cacao solids), has a lower sweetness and a stronger bitterness because sugar is replaced with non-fat cacao solids. Therefore, chocolates that are rich in non-fat solids of cacao tend to have lower palatability as a whole.
したがって、本発明の課題は、カカオ風味の余韻が楽しめる油性菓子を開発することである。また、本発明のまた別の課題は、無脂カカオ固形分を豊富に含み、嗜好性が高い油性菓子を開発することである。 Therefore, an object of the present invention is to develop an oil-based confectionery with an enjoyable aftertaste of cacao flavor. Another object of the present invention is to develop an oil-based confectionery that is rich in non-fat cocoa solids and has high palatability.
本発明者らは、上記課題を解決するために鋭意検討を行った。その結果、油性菓子に含まれる糖の、ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量を調整することで、油性菓子を食したときのカカオ風味が持続すること、また、無脂カカオ固形分を豊富に含む油性菓子の苦みと甘味のバランスがとれ、嗜好性が高まること、を見出した。これにより本発明は完成された。 The present inventors conducted extensive studies to solve the above problems. As a result, by adjusting the total content of sodium, potassium, calcium, and magnesium in the sugar contained in oil-based confectionery, we were able to maintain the cocoa flavor when eating oil-based confectionery, and to reduce the solid content of non-fat cacao. It has been found that the bitterness and sweetness of oil-based confectionery containing an abundant amount are well balanced and the palatability of the confectionery increases. This completed the present invention.
すなわち、本発明は、以下の態様をとり得る。
（１）糖およびカカオ固形分を含む油性菓子であって、前記糖に含まれる、ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量が、３００～４８００質量ｐｐｍである、前記油性菓子。
（２）前記糖が、精製糖と含糖蜜糖とを含む、（１）の油性菓子。
（３）前記カカオ固形分の含有量が、４０～９０質量％である、（１）または（２）の油性菓子。
（４）無脂カカオ固形分の含有量が、８～４５質量％である、（１）～（３）の何れか１つの油性菓子。
（５）前記無脂カカオ固形分が、フレーバービーンズ由来の無脂カカオ固形分を含む、（４）の油性菓子。
（６）前記無脂カカオ固形分に占めるアルカリ処理無脂カカオ固形分の含有量が、５０質量％以下である、（４）または（５）の油性菓子。
（７）糖およびカカオ固形分を含む油性菓子の製造方法であって、前記糖に含まれる、ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量を、３００～４８００質量ｐｐｍに調製する工程を含む、前記油性菓子の製造方法。
That is, the present invention can take the following aspects.
(1) The oil-based confectionery containing sugar and cocoa solids, wherein the total content of sodium, potassium, calcium, and magnesium contained in the sugar is 300 to 4,800 ppm by mass.
(2) The oil-based confectionery according to (1), wherein the sugar includes refined sugar and molasses sugar.
(3) The oil-based confectionery according to (1) or (2), wherein the cacao solid content is 40 to 90% by mass.
(4) The oil-based confectionery according to any one of (1) to (3), wherein the content of non-fat cacao solids is 8 to 45% by mass.
(5) The oil-based confectionery according to (4), wherein the non-fat cacao solid content includes non-fat cacao solid content derived from flavor beans.
(6) The oil-based confectionery according to (4) or (5), wherein the content of alkali-treated non-fat cacao solids in the non-fat cacao solids is 50% by mass or less.
(7) A method for producing an oil-based confectionery containing sugar and cacao solids, comprising the step of adjusting the total content of sodium, potassium, calcium, and magnesium contained in the sugar to 300 to 4800 ppm by mass. The method for producing the oil-based confectionery.
本発明により、食したときにカカオ風味の余韻が残る油性菓子を提供できる。また、本発明により、無脂カカオ固形分を豊富に含み、嗜好性が高い油性菓子を提供できる。 According to the present invention, it is possible to provide an oil-based confectionery that leaves a lingering aftertaste of cacao flavor when eaten. Further, according to the present invention, it is possible to provide an oil-based confectionery that is rich in non-fat cacao solid content and has high palatability.
以下、本発明の実施の態様について詳細に説明を行う。
本発明の油性菓子は、油脂の連続相からなるマトリックスに、可食成分、例えば、ココアパウダー、糖および乳固形分などの微粉砕物を懸濁させた食品である。任意には各種の添加剤、香料などを添加してもよい。油性菓子の例としては、チョコレート、ファットクリーム、およびバタークリームなどが挙げられる。例えば、チョコレートは、「チョコレート類の表示に関する公正競争規約」（全国チョコレート業公正取引協議会）乃至法規に規定されているチョコレートに限定されない。チョコレートは、食用油脂および糖類を主原料とする。主原料には、必要に応じてカカオ成分（カカオマス、ココアパウダー等）、乳製品、香料、または乳化剤等を加える。かかるチョコレートは、チョコレート製造の工程（混合工程、微粒化工程、精練工程、成形工程、および冷却工程等の全部乃至一部）を経て製造される。また、本発明におけるチョコレートは、ダークチョコレートおよびミルクチョコレートの他に、ホワイトチョコレートおよびカラーチョコレートを含む。
Hereinafter, embodiments of the present invention will be described in detail.
The oil-based confectionery of the present invention is a food product in which finely ground edible ingredients such as cocoa powder, sugar, and milk solids are suspended in a matrix consisting of a continuous phase of fat and oil. Optionally, various additives, fragrances, etc. may be added. Examples of oil-based confections include chocolate, fat cream, and butter cream. For example, chocolate is not limited to chocolate stipulated in the "Fair Competition Code for Chocolate Labeling" (National Chocolate Industry Fair Trade Council) or other laws and regulations. Chocolate is mainly made from edible fats and oils and sugars. Cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavoring agents, emulsifiers, etc. are added to the main raw materials as necessary. Such chocolate is manufactured through chocolate manufacturing processes (all or part of the mixing process, atomization process, scouring process, molding process, cooling process, etc.). Moreover, chocolate in the present invention includes white chocolate and colored chocolate in addition to dark chocolate and milk chocolate.
本発明の油性菓子は糖を含む。本発明の油性菓子に含まれる糖としては、例えば、ショ糖（砂糖）、乳糖、ブドウ糖、果糖、麦芽糖、還元澱粉糖化物、液糖、酵素転化水飴、異性化液糖、ショ糖結合水飴、還元糖ポリデキストロース、オリゴ糖、ソルビトール、還元乳糖、トレハロース、キシロース、キシリトース、マルチトール、エリスリトール、マンニトール、ラフィノース、およびデキストリンなどが挙げられる。しかし、本発明の油性菓子に含まれる糖は、好ましくは、サトウキビ、サトウ大根、ココナッツ、から選ばれる１種以上を原料とする、分蜜糖、含蜜糖などが挙げられる。より具体的には、白双糖、グラニュー糖、上白糖、中双糖、三温糖、ブラウンシュガー、黒糖などが挙げられる。本発明の油性菓子に含まれる糖は、上記の糖の１種単独であってもよく、あるいは２種以上の配合であってもよい。より好ましくは、精製工程で糖蜜が取り除かれた精製糖と糖蜜を含有する糖（含糖蜜糖）との混合物である。本発明のチョコレートに占める糖の含有量は、好ましくは１０～５５質量％であり、より好ましくは１５～４５質量％であり、さらに好ましくは２０～３５質量％である。 The oil-based confectionery of the present invention contains sugar. Examples of sugars contained in the oil-based confectionery of the present invention include sucrose (sugar), lactose, glucose, fructose, maltose, reduced starch saccharide, liquid sugar, enzyme-converted starch syrup, isomerized high-fructose syrup, sucrose-bound starch syrup, Reducing sugars include polydextrose, oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitose, maltitol, erythritol, mannitol, raffinose, and dextrin. However, the sugar contained in the oil-based confectionery of the present invention is preferably molasses sugar, molasses sugar, etc., which are made from one or more types selected from sugar cane, sugar radish, and coconut. More specifically, examples include white sugar, granulated sugar, superfine sugar, medium sugar, brown sugar, brown sugar, and brown sugar. The sugar contained in the oil-based confectionery of the present invention may be one type of the above-mentioned sugar alone, or may be a combination of two or more types. More preferably, it is a mixture of refined sugar from which molasses has been removed in a refining process and sugar containing molasses (molasses sugar). The sugar content in the chocolate of the present invention is preferably 10 to 55% by mass, more preferably 15 to 45% by mass, and even more preferably 20 to 35% by mass.
本発明の油性菓子に含まれる糖は、ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量が、３００～４８００質量ｐｐｍであり、好ましくは８００～４３００質量ｐｐｍであり、より好ましくは１０００～４０００質量ｐｐｍである。本発明の油性菓子に含まれる糖の、ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量の調製は、上記含有量である糖を選択し、単独で使用してもよいし、複数の糖を使用して、その構成から比例計算してもよい。例えば、油性菓子に含まれる糖が、ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量が、３０ｐｐｍのグラニュー糖と１２０００ｐｐｍの黒糖との、質量比６：４からなる場合、油性菓子に含まれる糖の、ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量は、３０×０．６＋１２０００×０．４＝４８００ｐｐｍである。本発明の油脂組成物に含まれる糖の、ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量が、上記範囲内にあると、チョコレートを食した際に、カカオ感の余韻を感じ易くなる。なお、糖に含まれる、ナトリウム、カリウム、カルシウムおよびマグネシウムの含有量は、従来公知の原子吸光光度法または誘導結合プラズマ発光分析法で測定できる。例えば、日本食品標準成分表２０１５年版（七訂）分析マニュアルの第２章 無機質 に準じて測定できる。 The sugar contained in the oil-based confectionery of the present invention has a total content of sodium, potassium, calcium, and magnesium of 300 to 4,800 mass ppm, preferably 800 to 4,300 mass ppm, and more preferably 1,000 to 4,000 mass ppm. It is. To adjust the total content of sodium, potassium, calcium, and magnesium in the sugars contained in the oil-based confectionery of the present invention, sugars having the above-mentioned content may be selected and used alone, or a plurality of sugars may be used. Then, proportional calculation may be performed from that configuration. For example, if the sugar contained in an oil-based confectionery has a total content of sodium, potassium, calcium, and magnesium in a mass ratio of 30 ppm of granulated sugar and 12,000 ppm of brown sugar, the sugar contained in an oil-based confectionery is , the total content of sodium, potassium, calcium and magnesium is 30×0.6+12000×0.4=4800 ppm. When the total content of sodium, potassium, calcium, and magnesium in the sugars contained in the fat and oil composition of the present invention is within the above range, it is easy to feel the aftertaste of cocoa when eating chocolate. Note that the content of sodium, potassium, calcium, and magnesium contained in sugar can be measured by conventionally known atomic absorption spectrometry or inductively coupled plasma emission spectrometry. For example, it can be measured according to Chapter 2 Inorganics of the Japanese Food Standard Table of Food Composition 2015 Edition (7th Edition) Analysis Manual.
本発明の油性菓子は、好ましくはカカオ固形分を含有する。カカオ固形分は、カカオ豆に由来する固形分であり、５質量％未満（より好ましくは３質量％未満）の水を含んでいてもよい。より具体的には、カカオマス、ココアパウダー、ココアバターなどが挙げられる。本発明の油性菓子に含まれるカカオ固形分は、好ましくは４０～９０質量％であり、より好ましくは５０～８５質量％であり、さらに好ましくは５５～８０質量％である。本発明の油脂菓子のカカオ固形分の含有量が上記範囲にあると、カカオ風味の豊かな油性菓子を得やすい。 The oil-based confectionery of the present invention preferably contains cocoa solids. Cocoa solids are solids derived from cocoa beans, and may contain less than 5% by mass (more preferably less than 3% by mass) of water. More specific examples include cacao mass, cocoa powder, cocoa butter, and the like. The cacao solid content contained in the oil-based confectionery of the present invention is preferably 40 to 90% by mass, more preferably 50 to 85% by mass, and even more preferably 55 to 80% by mass. When the cacao solid content of the oil-based confectionery of the present invention is within the above range, it is easy to obtain an oil-based confectionery rich in cacao flavor.
本発明の油性菓子は、好ましくは無脂カカオ固形分を含有する。無脂カカオ固形分は、カカオ固形分より、油脂分（ココアバター分）を除いた部分である。例えば、５５質量％のココアバターを含むカカオマスに含まれる無脂カカオ固形分は、４５質量％である。カカオ固形分の油脂含有量は、ソックスレー法などの常法に従って測定できる。本発明の油性菓子に含まれる無脂カカオ固形分は、好ましくは８～４５質量％であり、より好ましくは１８～４０質量％であり、さらに好ましくは２２～３７質量％である。本発明の油脂菓子の無脂カカオ固形分の含有量が上記範囲にあると、カカオ風味が豊かで甘味との調和がとれた油性菓子を得やすい。 The oil-based confectionery of the present invention preferably contains non-fat cocoa solids. The non-fat cocoa solid content is the part of the cocoa solid content minus the oil and fat content (cocoa butter content). For example, a cocoa mass containing 55% by weight cocoa butter has a non-fat cocoa solids content of 45% by weight. The fat and oil content of cocoa solids can be measured according to a conventional method such as the Soxhlet method. The nonfat cacao solid content contained in the oil-based confectionery of the present invention is preferably 8 to 45% by mass, more preferably 18 to 40% by mass, and even more preferably 22 to 37% by mass. When the non-fat cacao solid content of the oil-based confectionery of the present invention is within the above range, it is easy to obtain an oil-based confectionery that has a rich cacao flavor and is well-balanced with sweetness.
本発明の油性菓子が無脂カカオ固形分を含む場合、無脂カカオ固形分は、好ましくは、クリオロ種、トニタリオ種、それらの派生種、のカカオ豆の１種あるいは２種以上に由来する無脂カカオ固形分を含む。前記カカオ豆は、好ましくは国際ココア機関（ICCO：International Cocoa Organization）で定義されたフレーバービーンズとして取引される。本発明の油性菓子に含まれる無脂カカオ固形分に占める、前記カカオ豆由来の無脂カカオ固形分の割合は、好ましくは１０質量％以上であり、より好ましくは３０質量％以上であり、さらに好ましくは５０質量％以上である。本発明の油性菓子に含まれる無脂カカオ固形分に占める、前記カカオ豆由来の無脂カカオ固形分の割合が上記範囲内にあると、カカオ風味が豊かで甘味との調和がとれた油性菓子を得やすい。 When the oil-based confectionery of the present invention contains non-fat cocoa solids, the non-fat cocoa solids are preferably derived from one or more types of cocoa beans such as Criollo, Tonitario, and derivatives thereof. Contains fatty cocoa solids. The cocoa beans are preferably traded as flavored beans as defined by the International Cocoa Organization (ICCO). The proportion of the non-fat cacao solid content derived from the cacao beans in the non-fat cacao solid content contained in the oil-based confectionery of the present invention is preferably 10% by mass or more, more preferably 30% by mass or more, and Preferably it is 50% by mass or more. When the ratio of the non-fat cacao solid content derived from the cacao beans to the non-fat cacao solid content contained in the oil-based confectionery of the present invention is within the above range, the oil-based confectionery has a rich cacao flavor and is well-balanced with sweetness. Easy to get.
本発明の油性菓子が無脂カカオ固形分を含む場合、無脂カカオ固形分に占めるアルカリ処理された無脂カカオ固形分の割合は、好ましくは５０質量％以下であり、より好ましくは３０質量％以下であり、さらに好ましくは１０質量％以下である。本発明の油性菓子に含まれる無脂カカオ固形分に占める、アルカリ処理無脂カカオ固形分の割合が上記範囲内にあると、カカオ風味が豊かで甘味との調和がとれた油性菓子を得やすい。 When the oil-based confectionery of the present invention contains non-fat cocoa solids, the proportion of alkali-treated non-fat cocoa solids in the non-fat cocoa solids is preferably 50% by mass or less, more preferably 30% by mass. It is not more than 10% by mass, and more preferably not more than 10% by mass. When the proportion of the alkali-treated non-fat cacao solid content in the non-fat cacao solid content contained in the oil-based confectionery of the present invention is within the above range, it is easy to obtain an oil-based confectionery that has a rich cacao flavor and is in good harmony with the sweetness. .
本発明の油性菓子に占める油脂の含有量は、好ましくは２８～５８質量％であり、より好ましくは３０～５４質量％であり、さらに好ましくは、３２～５０質量％である。なお、本発明の油性菓子に含まれる油脂は、ココアバターなどの油脂そのものだけではなく、カカオマス、ココアパウダー、全脂粉乳などの油性菓子の原料中に含まれる油脂も全て合計したものである。例えば、一般的に、カカオマスの油脂（ココアバター）含有量は５５質量％（含油率０．５５）であり、ココアパウダーの油脂（ココアバター）含有量は１１質量％（含油率０．１１）であり、全脂粉乳の油脂（乳脂）含有量は２５質量％（含油率０．２５）であるから、油性菓子に含まれる油脂の含有量は、各原料の油性菓子中の配合量（質量％）に含油率を掛け合わせたものを合計した値となる。 The content of oil and fat in the oil-based confectionery of the present invention is preferably 28 to 58% by mass, more preferably 30 to 54% by mass, and even more preferably 32 to 50% by mass. Note that the fats and oils contained in the oil-based confectionery of the present invention include not only the fats and oils themselves such as cocoa butter, but also all the fats and oils contained in the raw materials of the oil-based confectionery such as cacao mass, cocoa powder, and whole milk powder. For example, in general, the fat (cocoa butter) content of cacao mass is 55% by mass (oil content 0.55), and the fat (cocoa butter) content of cocoa powder is 11% by mass (oil content 0.11). Since the fat (milk fat) content of whole milk powder is 25% by mass (oil content 0.25), the content of fats and oils contained in oil-based confectionery is determined by the amount (mass) of each raw material in oil-based confectionery. %) multiplied by the oil content.
本発明の油性菓子は、本発明の効果を損なわず、かつ、食用に適する限り、ココアバター以外の油脂を含んでもよい。当該油脂としては、例えば、パーム油、パーム分別油（パームオレインおよびパームスーパーオレイン等）、シア脂、シア分別油、サル脂、サル分別油、イリッペ脂、大豆油、菜種油、綿実油、サフラワー油、ひまわり油、米油、コーン油、ゴマ油、オリーブ油、ヤシ油、パーム核油、および乳脂、ならびにこれらを含む混合油、加工油脂などが挙げられる。 The oil-based confectionery of the present invention may contain fats and oils other than cocoa butter as long as the effects of the present invention are not impaired and the confectionery is edible. The oils and fats include, for example, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, iripe butter, soybean oil, rapeseed oil, cottonseed oil, safflower oil. , sunflower oil, rice oil, corn oil, sesame oil, olive oil, coconut oil, palm kernel oil, and milk fat, as well as mixed oils containing these, processed oils and fats, and the like.
本発明の油性菓子には、糖およびカカオ固形分以外にも、油性菓子に一般的に配合される原料を使用してもよい。具体的には、例えば、全脂粉乳および脱脂粉乳などの乳製品、大豆粉、大豆蛋白、果実加工粉末、野菜加工粉末、抹茶粉末、およびコーヒー粉末などの各種粉末、高甘味度甘味料、ガム類、澱粉類、乳化剤、酸化防止剤、着色料、ならびに香料が挙げられる。しかし、本発明の油性菓子に占める、糖およびカカオ固形分以外の成分の割合は、好ましくは３５質量％以下であり、より好ましくは３０質量％以下であり、さらに好ましくは２５質量％以下であり、ことさらに好ましくは０～１０質量％であり、最も好ましくは０～５質量％である。 In addition to sugar and cacao solids, the oil-based confectionery of the present invention may use raw materials that are generally blended in oil-based confectionery. Specifically, for example, dairy products such as whole milk powder and skim milk powder, soy flour, soy protein, various powders such as processed fruit powder, processed vegetable powder, matcha powder, and coffee powder, high-intensity sweeteners, and gum. and starches, emulsifiers, antioxidants, colorants, and fragrances. However, the proportion of components other than sugar and cacao solid content in the oil-based confectionery of the present invention is preferably 35% by mass or less, more preferably 30% by mass or less, and still more preferably 25% by mass or less. , particularly preferably from 0 to 10% by weight, most preferably from 0 to 5% by weight.
本発明の油性菓子は、糖に含まれる、ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量を、３００～４８００質量ｐｐｍに調製することを除いては、従来公知の方法により製造できる。例えば、油性菓子がチョコレートである場合、油脂、カカオ成分、糖、乳製品、および乳化剤などの原料を使用して、混合工程、微粒化工程（リファイニング）、精練工程（コンチング）、テンパリング工程（必要に応じて）および冷却工程などを経て、製造できる。 The oil-based confectionery of the present invention can be produced by a conventionally known method, except that the total content of sodium, potassium, calcium, and magnesium contained in sugar is adjusted to 300 to 4,800 ppm by mass. For example, when the oil-based confectionery is chocolate, raw materials such as fats and oils, cacao ingredients, sugar, dairy products, and emulsifiers are used in the mixing process, atomization process (refining), scouring process (conching), and tempering process ( (if necessary) and cooling process.
本発明の油性菓子は、型抜き、カッティング、または絞り出し、された塊として、そのまま食することができる。その他、ベーカリー食品や冷菓、例えば、パン、クッキー、ビスケット、およびアイスクリームなどの、コーティング材料、フィリング材料、または、生地へ混ぜ込むチップ材料、として使用できる。 The oil-based confectionery of the present invention can be eaten as is in the form of a molded, cut, or squeezed mass. In addition, it can be used as a coating material, a filling material, or a chip material mixed into dough for bakery foods and frozen desserts, such as bread, cookies, biscuits, and ice cream.
以下に実施例を挙げて本発明をより具体的に説明する。しかし、これらの例示により本発明は限定されない。 EXAMPLES The present invention will be explained in more detail with reference to Examples below. However, the present invention is not limited to these examples.
以下の糖を準備した。
精製糖１（グラニュー糖）、ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量３０質量ｐｐｍ。
含糖蜜糖１（素焚糖）ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量３８００質量ｐｐｍ。
含糖蜜糖２（和三盆糖）ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量２９００質量ｐｐｍ。
含糖蜜糖３（黒糖）ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量１４０００質量ｐｐｍ。
The following sugars were prepared.
Total content of refined sugar 1 (granulated sugar), sodium, potassium, calcium and magnesium 30 ppm by mass.
Molasses sugar 1 (simple sugar) Total content of sodium, potassium, calcium and magnesium 3800 ppm by mass.
Molasses sugar 2 (Wasanbon sugar) Total content of sodium, potassium, calcium and magnesium 2900 ppm by mass.
Molasses sugar 3 (brown sugar) total content of sodium, potassium, calcium and magnesium 14000 ppm by mass.
以下のカカオマスを準備した。
カカオマス１（フォラステロ種、ベースビーンズ）
カカオマス２（フォラステロ種、ベースビーンズ、アルカリ処理）
カカオマス３（トリニタリオ種、フレーバービーンズブレンド＊）
＊ICCO認定のフレーバービーンズ由来のカカオマスのブレンド
The following cocoa mass was prepared.
Cacao mass 1 (Forastero type, base beans)
Cacao Mass 2 (Forastero seeds, base beans, alkali treatment)
Cacao Mass 3 (Trinitario, Flavored Beans Blend*)
*Cacao mass blend derived from ICCO-certified flavored beans
＜チョコレートの製造１＞
表１の原料配合を用いて、実施例１～３および比較例１、２のチョコレートを製造した。すなわち、常法に従って、混合、微粒化（リファイニング）、精練（コンチング）、の各工程を経た融液状のチョコレートを、テンパリングし、成形型を用いて、冷却固化した。得られたチョコレートの品質を、以下の＜チョコレートの評価１＞に記載の方法により、評価した。
<Chocolate production 1>
Chocolates of Examples 1 to 3 and Comparative Examples 1 and 2 were produced using the raw material formulations shown in Table 1. That is, according to a conventional method, melted chocolate that had undergone the steps of mixing, refining, and conching was tempered, and then cooled and solidified using a mold. The quality of the obtained chocolate was evaluated by the method described in <Chocolate Evaluation 1> below.
＜チョコレートの評価１＞
上記の方法により製造した、実施例１～３および比較例１、２のチョコレートを食した時の、甘味とカカオ風味の強さとを、６名の専門パネラーにより、以下の評価方法に従って評価した。評価結果は、表１に示される。
（１）甘味の評価方法
比較例１のチョコレートを口に含んでから５秒後の甘味の強さを３とし、パネラー間での甘味の平準化を十分に行った。チョコレートを口に含んでから、３秒後、６秒後、９秒後、に感じる甘味の強さを、弱い甘味から強い甘味の方向に、１、２、３、４、５の５段階で評価し、パネラー間の平均値を甘味の強さとした。
（２）カカオ感（カカオ風味）の評価方法
比較例１のチョコレートを口に含んでから５秒後のカカオ感の強さを３とし、パネラー間でのカカオ感の平準化を十分に行った。チョコレートを口に含んでから、３秒後、６秒後、９秒後、に感じるカカオ感の強さを、弱いカカオ感から強いカカオ感の方向に、１、２、３、４、５の５段階で評価し、パネラー間の平均値をカカオ感の強さとした。
<Chocolate evaluation 1>
The sweetness and intensity of cacao flavor when eating the chocolates of Examples 1 to 3 and Comparative Examples 1 and 2 produced by the above method were evaluated by six expert panelists according to the following evaluation method. The evaluation results are shown in Table 1.
(1) Sweetness evaluation method The intensity of the sweetness 5 seconds after the chocolate of Comparative Example 1 was put in the mouth was set at 3, and the sweetness was sufficiently leveled among the panelists. The intensity of the sweetness you feel after 3 seconds, 6 seconds, and 9 seconds after you put the chocolate in your mouth, from weak sweetness to strong sweetness, on a scale of 1, 2, 3, 4, and 5. The sweetness was evaluated and the average value among the panelists was taken as the intensity of sweetness.
(2) Evaluation method for cacao taste (cocoa flavor) The strength of cacao taste 5 seconds after putting the chocolate of Comparative Example 1 in the mouth was set as 3, and the cacao taste was sufficiently leveled among the panelists. . The strength of the cacao feeling you feel after 3 seconds, 6 seconds, and 9 seconds after you put the chocolate in your mouth is rated from 1, 2, 3, 4, and 5 in the direction of weak cacao to strong cacao. It was evaluated on a five-point scale, and the average value among the panelists was taken as the strength of the cacao taste.
表１より明らかなように、実施例１～３の各チョコレートは、比較例１のチョコレートと比較して、甘味が控えめであり、かつ、９秒後においてもカカオ感を強く感じるので、比較例１と比較して、全体的にカカオ感に厚みが感じられ、また程よく余韻が残る。比較例２は、甘味は控えめであるが、黒糖のロースト感が強く、カカオ風味を打ち消してしまった。 As is clear from Table 1, each of the chocolates of Examples 1 to 3 has a less sweet taste than the chocolate of Comparative Example 1, and the cocoa flavor is felt strongly even after 9 seconds. Compared to No. 1, the cacao flavor is thicker overall, and there is a good lingering aftertaste. Comparative Example 2 had a modest sweetness, but the roasted brown sugar taste was strong, canceling out the cacao flavor.
＜チョコレートの製造２＞
表２の原料配合を用いて、実施例４、５および比較例３、４のチョコレートを、製造した。すなわち、常法に従って、混合、微粒化（リファイニング）、精練（コンチング）、の各工程を経た融液状のチョコレートを、テンパリングし、成形型を用いて、冷却固化した。得られたチョコレートの品質を、以下の＜チョコレートの評価２＞に記載の方法により、評価した。
<Chocolate production 2>
Chocolates of Examples 4 and 5 and Comparative Examples 3 and 4 were manufactured using the raw material formulations shown in Table 2. That is, according to a conventional method, melted chocolate that had undergone the steps of mixing, refining, and conching was tempered, and then cooled and solidified using a mold. The quality of the obtained chocolate was evaluated by the method described in <Chocolate Evaluation 2> below.
＜チョコレートの評価２＞
上記の方法により製造した、比較例３と実施例４、および、比較例４と実施例５、のチョコレートを、それぞれペアとした。１０名の一般パネラーに、それぞれのペアを食べ比べてもらい、カカオ感（風味）の強い方に一人につき１点を加算する方法で、各ペアにおけるカカオ感の強さを比較した。評価結果は、表２に示される。
<Chocolate evaluation 2>
The chocolates of Comparative Example 3 and Example 4 and Comparative Example 4 and Example 5 manufactured by the above method were paired, respectively. Ten general panelists were asked to taste each pair and compare the strength of the cacao flavor in each pair by adding one point for each person who had a stronger cacao flavor (flavor). The evaluation results are shown in Table 2.
＜チョコレートの製造３＞
表１の原料配合を用いて、実施例６～８および比較例５、６のチョコレートを製造した。すなわち、常法に従って、混合、微粒化（リファイニング）、精練（コンチング）、の各工程を経た融液状のチョコレートを、テンパリングし、成形型を用いて、冷却固化した。得られたチョコレートの品質を、以下の＜チョコレートの評価３＞に記載の方法により、評価した。
<Chocolate production 3>
Chocolates of Examples 6 to 8 and Comparative Examples 5 and 6 were produced using the raw material formulations shown in Table 1. That is, according to a conventional method, melted chocolate that had undergone the steps of mixing, refining, and conching was tempered, and then cooled and solidified using a mold. The quality of the obtained chocolate was evaluated by the method described in <Chocolate Evaluation 3> below.
＜チョコレートの評価３＞
上記の方法により製造した、実施例６～８および比較例５、６のチョコレートを食した時の、甘味とカカオ風味の強さとを、６名の専門パネラーにより、以下の評価方法に従って評価した。評価結果は、表３に示される。
（１）甘味の評価方法
比較例５のチョコレートを口に含んでから５秒後の甘味の強さを３とし、パネラー間での甘味の平準化を十分に行った。チョコレートを口に含んでから、９秒後、に感じる甘味の強さを、弱い甘味から強い甘味の方向に、１、２、３、４、５の５段階で評価し、パネラー間の平均値を甘味の強さとした。
（２）カカオ感（カカオ風味）の評価方法
比較例５のチョコレートを口に含んでから５秒後のカカオ感の強さを３とし、パネラー間でのカカオ感の平準化を十分に行った。チョコレートを口に含んでから、９秒後、に感じるカカオ感の強さを、弱いカカオ感から強いカカオ感の方向に、１、２、３、４、５の５段階で評価し、パネラー間の平均値をカカオ感の強さとした。
（３）風味のバランスの評価方法
比較例５のチョコレートの、甘味、カカオ感などを総合した風味のバランスを３とし、パネラー間での風味のバランスの平準化を十分に行った。風味のバランスを、悪いから良い方向に、１、２、３、４、５の５段階で評価し、パネラー間の平均値を風味のバランスの良さ（美味しさ）とした。
<Chocolate evaluation 3>
The sweetness and intensity of cacao flavor when eating the chocolates of Examples 6 to 8 and Comparative Examples 5 and 6 produced by the above method were evaluated by six expert panelists according to the following evaluation method. The evaluation results are shown in Table 3.
(1) Sweetness evaluation method The sweetness intensity 5 seconds after the chocolate of Comparative Example 5 was put in the mouth was set at 3, and the sweetness was sufficiently leveled among the panelists. Nine seconds after you put the chocolate in your mouth, rate the intensity of the sweetness you feel on a scale of 1, 2, 3, 4, and 5, from weak to strong, and find the average value among the panelists. was defined as the intensity of sweetness.
(2) Evaluation method of cacao feeling (cacao flavor) The intensity of cacao feeling 5 seconds after putting the chocolate of Comparative Example 5 in the mouth was set as 3, and the cacao feeling was sufficiently leveled among the panelists. . Nine seconds after you put the chocolate in your mouth, the panelists rated the strength of the cacao flavor they felt on a scale of 1, 2, 3, 4, and 5, from weak cacao to strong cacao. The average value was taken as the strength of cacao taste.
(3) Evaluation method for flavor balance The flavor balance of the chocolate of Comparative Example 5, which is a comprehensive evaluation of sweetness, cacao feel, etc., was set at 3, and the flavor balance was sufficiently leveled among the panelists. The flavor balance was evaluated on a scale of 1, 2, 3, 4, and 5 from bad to good, and the average value among the panelists was taken as the goodness of flavor balance (tastiness).
Claims (6)
前記糖は精製糖と含糖蜜糖とを含み、前記糖に含まれる、ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量が、３００～４８００質量ｐｐｍであり、以下の（イ）または（ロ）の少なくとも一方を満たす、前記油性菓子。
（イ）前記糖は黒糖を除く
（ロ）前記油性菓子に占める、前記糖および、カカオマス、ココアパウダー、ココアバター、以外の成分の割合が、０～５質量％である An oil-based confectionery containing 10 to 55% by mass of sugar made from one or more types selected from sugar cane, sugar radish, and coconut, and 8 to 45% by mass of nonfat cacao solids,
The sugar includes refined sugar and molasses sugar, and the total content of sodium, potassium, calcium, and magnesium contained in the sugar is 300 to 4800 ppm by mass, and the following (a) or (b) is satisfied. The above-mentioned oil-based confectionery satisfying at least one of the following.
(a) The sugar excludes brown sugar. (b) The proportion of ingredients other than the sugar, cacao mass, cocoa powder, and cocoa butter in the oil-based confectionery is 0 to 5% by mass.
以下の（イ）または（ロ）、
（イ）前記糖は黒糖を除く
（ロ）前記油性菓子に占める、前記糖および、カカオマス、ココアパウダー、ココアバター、以外の成分の割合が、０～５質量％である
、の少なくとも一方を満たす、前記油性菓子の製造方法であって、
前記糖は精製糖と含糖蜜糖とを含み、前記糖に含まれる、ナトリウム、カリウム、カルシウムおよびマグネシウムの合計含有量を、３００～４８００質量ｐｐｍに調製する工程を含む、前記油性菓子の製造方法。 An oil-based confectionery containing 10 to 55% by mass of sugar made from one or more types selected from sugar cane, sugar radish, and coconut, and 8 to 45% by mass of nonfat cacao solids,
The following (a) or (b),
(a) The sugar excludes brown sugar. (b) The proportion of ingredients other than the sugar, cacao mass, cocoa powder, and cocoa butter in the oil-based confectionery is 0 to 5% by mass. , the method for producing the oil -based confectionery,
The method for producing the oil-based confectionery, wherein the sugar includes refined sugar and molasses sugar, and the method includes a step of adjusting the total content of sodium, potassium, calcium, and magnesium contained in the sugar to 300 to 4800 ppm by mass. .
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| Title |
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| 「3 砂糖及び甘味類」，七訂 食品成分表２０１６，食品番号「03001」,「03003」 |
| きび砂糖とはどんな砂糖？気になるカロリーと栄養素，たべるご[online]，2017年02月06日，「きび砂糖の栄養成分」，<URL:https://taberugo.net/856>，[2023年08月25日検索] |
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