JPH01137939A - Production of chocolate - Google Patents

Abstract

PURPOSE:To obtain chocolate having low calorie, good flavor and gloss and proper hardness, by using an an oils and fats ingredient a sugar fatty acid ester consisting of a specific fatty acid ingredient and having a composition having a specific degree of ester substitution. CONSTITUTION:When chocolate is produced by forming a chocolate raw material essentially containing cacao ingredient, oils and fats ingredient and sweet ingredient or ingredients obtained by further adding a milk ingredient thereto and existing in melt state into an optional shape and cooling and solidifying the formed food, a hard batter-like substance consisting of a sugar fatty acid polyester material being a polyester of sugar fatty acid containing lauric oils and fats-derived fatty acid, lauric acid or myristic acid as a main constitutional fatty acid and having 1-3 degree of ester substitution in <=20wt.% of ester and >=5 average degree of ester substitution in the residual amount of ester is used as the oils and fats ingredient to provide the aimed chocolate.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for manufacturing chocolate. Specifically, the present invention relates to a method for producing chocolate that is low in calories, has good flavor and gloss, and has an appropriate hardness.

(Conventional technology and problems) Chocolate is generally made by mixing raw ingredients in a molten state, such as cacao ingredients, sweetening ingredients and cacao butter (cocoa butter), and in some cases milk ingredients. After that, it is manufactured by cooling and solidifying it.

Among these conventional chocolate ingredients, cacao butter, which is an oil component, has a moderate hardness at room temperature, melts rapidly at temperatures around body temperature, and has an extremely narrow plasticity range, making it an essential ingredient for chocolate. Although it is a thing,
Because it is expensive and tends to be in short supply, so-called heart butter, which has properties similar to cacao butter, has been studied and used as an alternative fat and oil component.

Examples of heart butter include: (a) 1,3-disaturated fatty acid-2-unsaturated fatty acid triglycerite, which is a characteristic component of cocoa butter, is collected from natural or synthetic oil and fat raw materials; (b) Triglycerides containing trans isomers of unsaturated fatty acids obtained by hydrogenating oil and fat raw materials containing unsaturated fatty acids as fatty acid components under controlled conditions (
(c) Coconut oil, palm kernel oil, and other fats and oils whose fatty acid component is mainly lauric acid, either as they are or hydrogenated (lauric acid heart butter) are known. .

Both hard butter and cocoa butter have a chemical structure of triglycerides, that is, fatty acid triesters of glycerin, and are obtained by appropriately controlling their structures, so when ingested into the body, In addition, it is degraded and metabolized by lipolytic enzymes and becomes a source of nutrients, which may lead to unfavorable health management problems such as obesity.

In addition to the above triglycerides, it is also known that sorbitan esters of palmitic acid or acetic acid can be used as substitutes for cocoa butter, but these lack flavor and have problems with stability, making them impractical.

(Means for solving the problem) The present inventors have discovered that as fat and oil components in chocolate raw materials,
Instead of the conventionally known cocoa butter and heart butter,
We are currently searching for a cocoa butter substitute that has excellent properties and flavor as a chocolate raw ingredient, is non-caloric, and is preferable for health management. Focusing on the fact that substances with a number (degree of substitution) of 4 or more are not taken into the lipid metabolic system and are essentially non-caloric substances when ingested into the body, various studies were conducted. As a result, it was confirmed that a sucrose fatty acid ester consisting of a specific fatty acid component and having a composition with a specific degree of ester substitution was compatible with the above object, and the present invention was achieved.

That is, the gist of the present invention is to form a molten chocolate raw material containing a cacao component, an oil and fat component, and a sweetening component, or a milk component into an arbitrary shape, and then cool and solidify it. In the method for manufacturing chocolate, fatty acids derived from lauric oils and fats are used as oil components.
A polyester of sucrose fatty acid whose main fatty acid is lauric acid or myristic acid, in which esters with a degree of substitution of 1 to 3 account for 20% by weight or less, and the average degree of substitution of the remaining esters is 5 or more. A method for producing chocolate characterized by using a heart butter-like substance made of a sugar fatty acid polyester.

The present invention will be explained in detail below.

Generally, chocolate is made by mixing the raw ingredients in a molten state by adding cocoa butter as a sweetening ingredient and oil/fat ingredient to the cacao ingredient, and in some cases adding a milk ingredient to form an arbitrary shape, and then cooling and solidifying. Manufactured by.

In the method of the present invention, a heart butter-like substance made of sucrose fatty acid polyester, which has properties similar to cacao butter and is low in calories, is used as the fat and oil component among these chocolate raw ingredients, as will be described in detail later. be done.

As for the components other than the oil and fat components, those commonly used in the past are applicable. For example, when the cacao component is 4-, a mixture of cacao mass obtained by roasting and grinding cacao beans into fine particles and residual solid content obtained by extracting oil from this cacao mass to remove cacao fat is used.

In addition, sweet ingredients include food-use sweet substances such as sucrose, glucose, fructose, powdered sugar, gable sugar, invert sugar, and lactose, and milk ingredients include cream, butter, cheese,
Concentrated milk, unsweetened condensed milk, unsweetened skim condensed milk, sweetened condensed milk, sweetened skim condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, fermented milk, milk, etc. are used.

The mixing proportions of fat and oil components, cacao components, sweetness components, and milk components are also the same as in conventional chocolate; for example,
In the case of quasi-chocolate (standards by the Fair Trade Commission), it is preferable to have a blend of 18-50% oil and fat components, 7-50% cacao components, 10-60% sweetness components, and 0-30% milk components, and quasi-milk chocolate. In the case of , oil and fat components 18~
50%, cacao component 7-50%, sweetness component 10-60%
, a milk component of 12.5 to 30% is preferable, and in the case of chocolate dough, an oil and fat component of 10 to 50%, a cacao component of 1 to 50%, a sweetness component of 10 to 60%, and a milk component of 0 to 30%.
A loading of 30% is preferred.

The unique feature of the present invention is that a heart butter-like substance made of sucrose fatty acid polyester, which has properties similar to cacao butter and is low in calories, is used as the fat and oil component of the chocolate raw material.

Generally, in order for a certain fat to be useful as a so-called hard butter similar to cacao butter, the change in solid fat content with respect to various temperatures must be similar to the change in the solid fat content with respect to temperature of cacao butter. In other words, it is necessary that the plasticity range is extremely narrow, that is, it has moderate hardness at room temperature and rapidly melts at temperatures around body temperature.

The oil and fat components used in the present invention are adjusted so that the change in solid fat content ratio with respect to various temperatures is similar to that of cacao butter, and when ingested into the body, is not taken into the lipid metabolic system and has a low calorie content. It is a hard butter-like substance that is soft and does not impair flavor, and is made of a polyester of sucrose fatty acids whose main constituent fatty acids are fatty acids derived from lauric oils and fats, lauric acid, or myristic acid.

The fatty acids derived from lauric oils and fats mentioned above refer to fatty acids obtained from so-called lauric oils and fats such as coconut oil and palm oil, or their hydrogenated products, and the total amount of lauric acid and myristic acid is 50% (by weight). or more, and in the total amount, lauric acid is 80 to 20% and myristic acid is 20 to 80%.
% mixture.

The fatty acid component is not limited to the above-mentioned fatty acids derived from lauric oils and fats, but may also be one containing separately prepared lauric acid or myristic acid as a main component.

Such sucrose fatty acid esters contain not only the above-specified fatty acid components but also 20% by weight or less of esters with a degree of ester substitution of 1 to 3, and an average degree of substitution of the remaining esters of 5 or more. It is necessary that the composition be of the same composition.

There are eight types of sucrose fatty acid esters, ranging from monoesters to octaesters, depending on the degree of substitution of fatty acid per molecule of sucrose. Substantially non-caloric substances are tetraesters or higher, ie, those with a degree of fatty acid substitution of 4 or higher.

In addition, in order to eliminate concerns about the taste of fatty acids,
It is important that the monoester form in the sucrose fatty acid ester be at a level that is substantially absent. The reason is,
Although the degree differs depending on the type of fatty acid component, monoesters have extremely high hydrophilicity and have a large effect on taste. The degree of this is more pronounced as the number of carbon atoms in the fatty acid component decreases; for example, a monoester of a fatty acid component with a carbon number of less than myristic acid (14 carbon atoms) will taste bitter even if it is present at about 1%.

In addition to the above-mentioned properties of low calorie content and no loss of flavor, it has a hardness that is moderately hard at room temperature and melts rapidly at temperatures around body temperature, and has an extremely narrow plasticity range. In order to have the properties required for butter, the hard butter-like substance used as the oil and fat component of the present invention is selected from the above-mentioned lauric acid or a fatty acid mainly composed of lauric acid as the fatty acid component of the sucrose fatty acid ester. At the same time, esters with a degree of ester substitution of 1 to 3 are preferably 20% by weight or less, preferably 10% by weight or less, particularly preferably 5% by weight or less, as close to 0% as possible, and the average degree of substitution of the remaining esters is 5 or more. It is necessary that

That is, it is necessary that esters with a degree of ester substitution of 1 to 3 are not contained, or even if they are contained, the total amount thereof is 20% by weight or less of the whole, and if it is more than 20% by weight,
It is unsuitable as a hard butter-like substance in terms of flavor and non-caloric properties.

Furthermore, even if the composition has a composition in which esters with a degree of ester substitution of 1 to 3 are 20% by weight or less and the average degree of substitution of the remaining esters is 5 or more, the fatty acid component may be the fatty acid derived from the lauric oil or fat, In cases other than those mainly composed of lauric acid or myristic acid, as shown in the comparative example below,
It is not possible to obtain the property required for hard butter, which has moderate hardness at room temperature and rapidly melts at temperatures near body temperature.

In addition, fatty acids derived from lauric oils, fatty acids other than those mainly composed of lauric acid or myristic acid, such as higher fatty acids such as palmitic acid (16 carbon atoms) and stearic acid (18 carbon atoms), and acetic acid, for example. Similar to the hard butter-like substance used in the present invention, even sucrose fatty acid esters containing extremely low fatty acids (those with 6 or fewer carbon atoms) in an appropriate ratio have a moderate hardness at room temperature. Although it is possible to have a substance that has a property of rapidly melting at a temperature near body temperature, as mentioned above, it is unsuitable as an oil or fat component for chocolate raw materials due to the flavor and aroma.

The hard butter-like substance used as the fat/oil component of the present invention described above can be produced by various methods well known as methods for producing sucrose fatty acid esters.

For example, (a) sucrose and the above lower alcohol ester of fatty acid are transesterified in an appropriate organic solvent by heating under reduced pressure using an alkaline catalyst, and as the reaction progresses, the solvent is removed. (b) a method in which sucrose and the lower alcohol ester of fatty acid are distilled off and the reaction is finally completed under conditions that do not leave any organic solvent;
In the presence of soap, with or without the use of a solvent, the mixture is melted and mixed and heated under reduced pressure using an alkaline catalyst to carry out a transesterification reaction, or (C) a chloride of sucrose and the above-mentioned fatty acid. Examples include a method of esterifying and in the presence of an alkaline catalyst with or without an organic solvent, but during production, it is necessary to select reaction conditions depending on the raw materials. In some cases, it may also be prepared by appropriately blending sucrose fatty acid esters obtained by these methods.

Details of the hard butter-like substance used as the oil and fat component of the present invention described above are described in Japanese Patent Application No. 62-236259, which was previously invented by some of the present inventors.

In addition, in order to adjust the hardness of chocolate, in addition to the hard butter-like substance of the present invention, other oil and fat components, such as cacao butter, can be used in combination, but in this case, the compatibility between the two is insufficient. , the amount of cacao butter relative to the hard butter-like substance is 10% by weight or less, preferably 5% by weight or less, so that it is solid at room temperature, has good daily retention,
Moreover, it is necessary for producing chocolate with a glossy surface.

In addition, as other fat and oil components, the lauric acid type hard butter has good compatibility with the hard butter-like substance of the present invention, so it can be used as a hard butter of the present invention for adjusting the hardness of chocolate at room temperature. It can be used in combination with a butter-like substance, but if used in large quantities, it may cause blooming on the chocolate surface (crystals precipitate on the surface), which may cause the chocolate to lose its characteristic color and luster and appear covered in gray powder. Therefore, it is preferable that the amount of lauric acid-type burt butter relative to the heart butter-like substance of the present invention is 20% by weight or less -12 = or less, preferably 10% by weight or less.

In addition to the above, 1. Cocoa butter, lauric acid type hard butter, etc. are both metabolizable and serve as calorie sources, so their addition is self-limited in order to produce chocolate that is low in calories and good for health management. .

To produce chocolate by the method of the present invention, according to a well-known method, the chocolate raw ingredients in a predetermined proportion are mixed in a kneader, then rolled so that the particle size is about 20 μm, and heated at 50 to 70°C. Refine for 20 hours. Next, a certain amount of this molten chocolate is poured into a mold, defoamed using a shaking machine, and then passed through a cooling tunnel (5 to 10°C) at a predetermined speed to be rapidly cooled to below 10°C. Then, the solidified chocolate is released from the mold.

In the method of the present invention, in addition to using the above-mentioned heart butter-like substance as the oil and fat component of the chocolate raw material, when cooling and solidifying the molten chocolate raw material into an arbitrary shape, the temperature of the chocolate is 15 ° C. Rapid cooling is preferred until the temperature reaches , preferably 10°C. Specifically, for example, it is preferable to set the cooling rate to 0.38 C/min or more, as it is difficult to obtain appropriately hard chocolate at a slow cooling rate.

(Effects of the Invention) According to the method of the present invention, cacao butter is used by using a sucrose fatty acid polyester consisting of a specific fatty acid component and having a composition with a specific degree of ester substitution as a raw material oil component. It is possible to obtain chocolate that has an excellent flavor and luster similar to those of conventional chocolate, and has an appropriate hardness, and is also low in calories and favorable for health management (Example) The present invention will be carried out as follows. Examples will be explained in more detail, but the present invention is not limited to these examples unless it exceeds the gist thereof. In addition, "parts" in the examples represent "parts by weight."

Production example 1 of sucrose fatty acid polyester (hereinafter abbreviated as SPE) 977 parts of granulated sugar and dimethyl sulfoxide (DM
After refluxing the solvent for 20 minutes while boiling under reduced pressure of 23 Torr, DMSO was distilled off and dehydrated. When the distillation amount reached 1000 parts, the distillation was stopped and the moisture in the system was measured, and the residual moisture was 0.
．． 06% by weight.

Next, 43.7 parts of anhydrous potassium carbonate and 4370 parts of methyl laurate (98% purity, containing 2% capric acid) were charged, and the solvent was refluxed while boiling under reduced pressure of 23 Torr, and methanol was distilled off. When the reaction solution became substantially homogeneous, the solvent was distilled off and heated to 7 Torr.
After carrying out the reaction for 10 hours under reduced pressure of r and maintaining the liquid temperature at 110 °C, the product was neutralized and purified.
An SPE having the following ester composition was obtained with a fatty acid composition consisting of 8% lauric acid (12 carbon atoms) and 2% capric acid (10 carbon atoms).

Ester Composition The total content of monoesters, diesters, triesters, and esters in this SPE was 2.9% by weight, and the average degree of substitution of the remaining esters was 6.4.

Production Example 2 of SPE The same process as in Production Example 1 was carried out, except that the amount of methyl laurate used in Production Example 1 was 4500 parts, and the reaction time was 1 o, 5 hours.

By the above method, SPE having the same fatty acid composition as Production Example 1 and the following ester composition was produced.

Ester composition In this SPE, the total content of monoester, diester, and triester was 3.5 weight (%), and the average degree of substitution of the remaining ester was 6.6. Production example of SPE 3 Instead of methyl laurate used in Production Example 1,
Methyl fatty acids 35 including 70% methyl laurate, 10% methyl myristate, 5% methyl palmitate, 3% methyl caprate and 3% methyl caprylate
00 parts was used, and the other processes were performed in exactly the same manner as in Production Example 1.

By the above method, SPE having the following fatty acid composition and ester composition was produced.

Fatty acid composition Ester composition In this SPE, the total content of monoesters, diesters, and triesters was 16.8 weight (%), and the average degree of substitution of the remaining esters was 5.4.

') Production Example 4 of SPE In place of the methyl laurate used in Production Example 1, 78.7% methyl laurate, 21.2% methyl myristate and 0
．． Fatty acid methyl 350 containing 1% methyl palmitate
The same treatment as in Production Example 1 was carried out except that 0 parts of the product was used and the reaction time was 10 hours.

By the above method, SPE having the following fatty acid composition and ester composition was produced.

Fatty acid composition Ester composition The total content of monoesters, diesters, and triesters in this SPEζ was 3.5 weight (%), and the average degree of substitution of the remaining esters was 6.3. Production Example 5 Instead of methyl laurate used in Production Example 1,
3,500 parts of fatty acid methyl containing 49.7% methyl laurate, 49.9% methyl myristate and Q, 4% methyl palmitate were used, and the reaction time was 10 hours, and the rest was as in Production Example 1. Exactly the same treatment was performed.

By the above method, SPE having the following fatty acid composition and ester composition was produced.

Fatty acid composition Ester composition In this SPE, the total content of monoesters, diesters, and triesters was 4.4 weight (%), and the average degree of substitution of the remaining esters was 6.3.

Comparative production example 1 of SPE Methyl laurate (purity 98
%, containing 2% capric acid), the amount used was 3000 parts, the reaction time was 5 hours, the same treatment as in Production Example 1 was carried out, and the fat M composition was the same as Production Example 1. An SPE having the following ester composition was produced.

Ester Composition In this SPE, the total content of monoesters, diesters, and triesters was 90.2% by weight, and the average degree of substitution of the remaining esters was 4.2.

Test Example 1 The SPE obtained in Production Example 1 and cacao butter were listed in Tables 1 and 2.
The mixture was mixed at various ratios shown in Table 1 and melted at 60°C, left for 2 hours at each temperature shown in Tables 1 and 2, and then heated to 20°C for 1 hour.
The hardness, uniformity, and surface condition of the samples left for days were observed. The evaluation results are shown in Tables 1 and 2.

Table 1 In Table 1, the symbol ○ indicating the state of hardness means moderate hardness, and × means soft.

The symbol ○ indicating the state of uniformity means uniformity, and the symbol × means nonuniformity. In addition, the symbol ○ indicating the surface condition is
It means that the surface is smooth and glossy, and × means that the surface is rough. Note that the symbols in Tables 2 to 4 below also have the same meaning.

Table 2 Test Example 2 The SPE obtained in Production Example 2 and Parquena] 1 [Lauric acid type hard butterco manufactured by Fuji Oil Co., Ltd. were mixed at various ratios shown in Tables 3 and 4 and heated at 60 °C. The samples were melted and left at each temperature shown in Tables 3 and 4 for 2 hours, and then at 25°C for 1 day, and the hardness, uniformity, and surface condition were observed. The evaluation results are shown in Tables 3 and 4.

Table 3 Table 4 Example 1 [Raw material composition] 6 parts cocoa powder 20 parts skim milk powder Sugar
42 parts cocoa butter 2 parts SP of Production Example 1
E 30 parts (Note) Cocoa powder: Cocoa powder is made by roasting cacao beans, grinding the slurry cocoa cake through a press to extract the cacao fat, and pulverizing the residue.

The raw materials with the above composition are mixed in a kneader, and the particle size is 20μ.
Roll it to a thickness of about m and heat it at 50-70℃ for 20
Time spent scouring. Then, pour a certain amount of this molten chocolate into a mold, degas it using a shaking machine, and then pass it through a cooling tunnel (5 to 10°C) at a rate of 5°C/min to below 10°C. The chocolate was rapidly cooled and the solidified chocolate was taken out from the mold. The obtained product had good hardness, flavor, and gloss.

Example 2 [Composition of raw materials] 6 parts cocoa powder 20 parts skim milk powder Powder Sugar
42 parts Cocoa butter 2 parts SP of Production Example 3
E 30 parts The raw materials having the above composition were mixed in a kneader in the same manner as in Example 1, rolled and refined at 50 to 70°C for 20 hours, and then a fixed amount of molten chocolate was poured into a mold. After defoaming using a shaking machine, the chocolate was passed through a cooling tunnel and rapidly cooled to 10°C or less at a rate of 5°C/min, and the solidified chocolate was taken out from the mold. The obtained product had good hardness, flavor, and gloss.

Example 3 [Raw material composition: 6 parts of cocoa powder, 20 parts of skim milk powder, sugar
42 parts Cocoa butter 2 parts Production example 2 SP
E 30 parts Parquena ■ 3 parts The raw materials with the above composition were mixed in a kneader in the same manner as in Example 1, rolled and refined at 50 to 70°C for 20 hours. After pouring into a mold and defoaming using a shaking machine, the chocolate was passed through a cooling tunnel and rapidly cooled to below 10°C at a rate of 5°C/min, and the solidified chocolate was taken out from the mold. The obtained product is
The hardness, flavor and gloss were all good.

Example 4 [Raw material composition: 6 parts of cocoa powder, 20 parts of skim milk powder, sugar
41 parts Balkena 113 parts SPE of manufacturing example 4
30 parts The raw materials having the above composition were mixed in a kneader in the same manner as in Example 1, rolled and refined at 50 to 70°C for 20 hours, and then a fixed amount of molten chocolate was poured into a mold. After defoaming using a shaking machine, the chocolate was passed through a cooling tunnel and rapidly cooled to 10°C or less at a rate of 5°C/min, and the solidified chocolate was taken out from the mold. The obtained product had good hardness, flavor, and gloss.

Example 5 [Composition of raw materials] Powdered sugar 50 parts Skimmed milk powder 20 parts SPE of Production Example 5 30 parts The raw materials having the above composition were mixed in a kneader in the same manner as in Example 1, and rolled to give a powder of 50 to 70 parts. After scouring at ℃ for 20 hours, molten chocolate was poured into a mold in fixed amounts, defoamed using a shaking machine, passed through a cooling tunnel, and heated at a rate of 5 = 31-℃/min to 10 The chocolate was rapidly cooled to below 0.degree. C. and the solidified chocolate was taken out from the mold. The resulting product has hardness,
Both flavor and gloss were good.

Comparative Example 1 [Blend composition of raw materials Co-flour Sugar 50 parts Skim milk powder 20 parts SPE of Comparative Production Example 1 30 parts The raw materials having the above composition were mixed in a kneader in the same manner as in Example 1, and rolled to give a After scouring at 70°C for 20 hours, molten chocolate was poured into a mold in fixed amounts, unwrapped using a shaking machine, passed through a cooling tunnel, and heated to 10°C at a rate of 5°C/min. Following rapid cooling, the solidified chocolate was taken out from the mold. The obtained product was hard and had poor flavor and meltability in the mouth.

Claims (1)

[Claims] (1) A method of manufacturing chocolate by shaping a molten chocolate raw material containing a cacao component, an oil/fat component, and a sweetening component, or further adding a milk component into an arbitrary shape, and then cooling and solidifying the raw material. The oil component is a polyester of sucrose fatty acid whose main constituent fatty acid is fatty acid derived from lauric oil, lauric acid or myristic acid, and the ester form with a degree of substitution of 1 to 3 is 20% by weight or less, A method for producing chocolate, comprising using a hard butter-like substance made of a sucrose fatty acid polyester in which the average degree of substitution of the remaining esters is 5 or more.