JPH02242639A - Solidifying auxiliary of chocolates, chocolates containing same solidifying auxiliary and production thereof - Google Patents

Abstract

PURPOSE:To improve tempering process with a small amount of dispersion of fat and oil crystal prepared by adding specific fat and oil crystal to a liquid oil and to produce high-quality chocolates by using the dispersion of fat and oil crystal as a solidifying auxiliary for chocolates. CONSTITUTION:A solidifying auxiliary made of dispersion of fat and oil crystal consisting of 3-50wt.%, preferably 5-20wt.% fat and oil crystal mainly comprising symmetric type triglyceride prepared by adding fat and oil crystal mainly composed of symmetric type triglyceride to edible fats and oils such as soybean oil or colza oil liquid at normal temperature, stirring and dispersing by a homomixer or by dissolving the fat and oil crystal in the liquid oil and cooling the dissolved substance and 97-50wt.%, preferably 95-80wt.% liquid oil and the solidifying auxiliary is added to molten chocolates, which are solidified.

Description

Detailed Description of the Invention [Industrial Field of Application] The present invention relates to a solidification aid for chocolate) IEI, a chocolate containing a cough solidification aid, and a method for producing the same. According to the agent, high quality chocolate can be manufactured more easily.
The solidification aid for chocolates of the present invention can be applied to creams having the same oil and fat composition as chocolate, in addition to barley chocolate. It is called a class.

[Prior Art and Problems to be Solved by the Invention] In conventional chocolate manufacturing methods, especially when solidifying and molding, a means called tempering is used. This tempering process is a process that generates oil crystal nuclei of appropriate quality and quantity by controlling the temperature of chocolate. After this tempering process,
A common method of manufacturing chocolate is to perform molding, enrobing, etc., and then cool and solidify it.

Another method for the tempering process is to add and mix solid cacao butter, solid cacao butter-like oil, or crushed solid chocolate as a seeding agent to the melted chocolate. ,In other words,
Seeding-tempering methods are also well known.

In the tempering process by temperature control,
Temperature control is very difficult and sometimes results in poorly tempered products.

Also, in order to precisely control the temperature, special equipment is required, namely a tempering machine.

On the other hand, the seeding-tempering method does not require strict temperature control and has the advantage that it can be tempered using simpler equipment.

However, even if the same amount of seeding agent is added, there are disadvantages in that the degree of tempering varies, and particles that are not finely ground mix into the chocolate, reducing the texture of the chocolate. be. Furthermore, in order to form fine particles, expensive processes such as freeze-grinding are required.

Further, Japanese Patent Application Laid-Open No. 63-240745 proposes adding chocolate to the glass to improve tempering. However, the chocolate additive grinding described in the above-mentioned publication is itself an additive consisting of powder particles, and the dispersion medium used is also a powder of chocolate dough components, that is, 1! Milk powder, cacao mass, cocoa powder, cacao butter, hard butter emulsifiers, etc., which are basically powder-like and the amount added to chocolate is at least 0.1%.
It takes.

Therefore, the object of the present invention is to provide a type of additive that is fundamentally different from the conventional additives mentioned above, which can improve the tempering process even when added in a small amount to chocolate, and can produce high-quality chocolate. An object of the present invention is to provide a solidification aid for chocolates that can be manufactured.

[Means for Solving the Problems] As a result of various studies to achieve the above object, the present inventors have developed an oil crystal dispersion in which specific oil crystals are dispersed in liquid oil as a solidifying agent for chocolates. In other words, by using it as a seeding agent, the disadvantages of conventional seeding-tempering can be overcome, that is, the variation in tempering can be eliminated, and it does not reduce the texture of chocolate, and even with a small amount of addition, it can be used as a seeding agent. It has been found that the ring process can be improved and high-quality Chocolate R can be produced, and that the above-mentioned fat and oil crystal dispersion can be produced at low cost.

The present invention was made based on the above findings, and provides a solidification aid for chocolates, which is comprised of an oil crystal dispersion in which oil crystals mainly composed of symmetrical triglycerides are dispersed in liquid oil. It is something.

Further, the present invention provides chocolates containing the above solidification aid of the present invention.

Furthermore, the present invention provides a method for producing the chocolates of the present invention, which comprises adding the solidification aid of the present invention to melted chocolates and solidifying the chocolates. The present invention provides a method for manufacturing.

Hereinafter, the solidification aid for chocolate of the present invention will be described in detail.

Preferred symmetrical triglycerides used in the present invention are:
Saturated fatty acids (mainly carbon chain C
It is a triglyceride having an unsaturated fatty acid (mainly oleic acid, linoleic acid, etc.) group at the 2-position. The above-mentioned symmetrical triglyceride can be produced from natural oils and fats by purification and fractionation, or by selective transesterification.

The oil crystals mainly composed of symmetrical triglycerides used in the present invention have 5 symmetrical triglycerides in the crystals.
A suitable content is 0% by weight or more, preferably 70% by weight or more.

The fat crystal dispersion constituting the solidification aid of the present invention can be produced by adding the above-mentioned fat crystals mainly consisting of symmetrical triglycerides to liquid oil, and simply stirring and dispersing with a homomixer etc. .

The above-mentioned fat crystal dispersion can also be obtained by dissolving a fat mainly consisting of symmetrical triglycerides in a liquid oil and cooling the solution.

As the above-mentioned liquid oil, any edible oil or fat that is liquid at room temperature can be used, such as soybean oil, rapeseed oil, high-olesafflower oil, safflower oil, high-olesafflower oil, or fractionated liquid oil. (soft part oil) etc. can be used.

In addition, the above-mentioned fats and oils mainly consisting of symmetrical triglycerides to be dissolved in the above-mentioned liquid oil include shea butter, shea middle oil,
Monkey fat, monkey fractionated fat, cacao butter, kokum fat, or various oils and fats in which symmetrical triglycerides are produced by enzyme treatment can be used.

The solidification aid of the present invention consisting of the fat crystal dispersion obtained in this way contains 3 to 50% by weight, preferably 5 to 20% by weight of fat crystals mainly consisting of symmetric triglycerides,
Preferably, the liquid oil consists of 97-50% by weight, preferably 95-80% by weight.

The solidification aid of the present invention is usually added to tempered chocolate, but it is not excluded from adding it to other non-tempered chocolates.

The solidifying aid of the present invention can be blended into chocolates in an appropriate amount depending on the type of chocolate and the manufacturing purpose. Oil crystals consisting of type triglycerides are 0.0
By blending in an amount of 0.05 to 10% by weight, preferably 0.01 to 3% by weight, high quality chocolates can be obtained.

Further, the chocolate Bit of the present invention is one containing the above-mentioned solidification aid of the present invention preferably in an amount within the above range,
For example, it can be produced by adding and mixing the solidification aid of the present invention made of the above-mentioned fat/oil crystal dispersion to melted chocolate and solidifying it by cooling.

[Effect]

The solidification aid for chocolates of the present invention can be added to chocolates in the form of finer oil crystals compared to conventionally known seeding agents, and since the oil crystals are dispersed in liquid oil, it is easier to disperse into chocolates. It is assumed that the performance will be significantly improved.

〔Example〕

The present invention will be explained in more detail with reference to Examples below.

Example 1 Stearic acid and high oleic sunflower oil were converted into glycerides using lipase. A 3-position selective transesterification 1 negative reaction was carried out, fatty acids were removed from the reaction product, and the solvent was further fractionated to obtain an intermediate melting point part.

According to HPLC analysis, the triglyceride composition of this intermediate melting point part is SOO6.4% (wt%, same hereinafter), P
O36.0%, SOS 76.8%, other IO,8
%Met. The above medium melting point portion was bleached and deodorized by conventional methods. The deodorized medium melting point part was heated at 20'C, 32°C for 12 hours.
, 30 cycles were performed using a temperature cycle in which one cycle was 12 hours. Next, 1 part (by weight, same hereinafter) of this medium melting point portion and 9 parts of high oleic acid sunflower oil were mixed and stirred in a homomixer to obtain an oil crystal dispersion in which fine crystals of the medium melting point portion were dispersed. A solidification aid of the present invention was obtained.

Example 2 1 part of the deodorized medium melting point part used in Example 1 and 9 parts of high oleic acid sunflower oil were mixed and dissolved, and then cooled to obtain an oil crystal dispersion in which fine crystals were dispersed.

Next, this oil crystal dispersion was heated at 20"C for 12 hours.
After being stabilized by temperature control treatment for 5 cycles at 30° C. for 212 hours, the mixture was further subjected to a homomixer to obtain a solidification aid of the present invention.

Examples 3-7 Sand t! A mixture of 45 parts, 15 parts of whole milk powder, 20 parts of cacao mass, 20 parts of cacao butter, and 0.4 parts of lecithin was rolled and conched in a conventional manner to produce a chocolate paste.

Add this chocolate paste to 33"C from a completely melted state.
0.1 part of the solidification aid obtained in Example 1 (0.2 parts of Example 3L (Example 4), 0.2 parts of Example 3L (Example 4),
．． 5 parts (Example 5), 1 part (Example 6) and 5 parts (Example 7) were added and mixed. Thereafter, the molds were immediately cast, cooled, and peeled to prepare chocolate bars. All of the obtained chocolates were of good quality.

In addition, no blooming was observed in any of the obtained chocolates in the subsequent oral change test, indicating that the solidification aid of the present invention is effective as a chocolate solidification aid.

In addition, in the above example, the solidification aid was added to 0.1 part and 0.
．． 2 parts, 0.5 parts, 1 part, and 5 parts were added, but the amounts of the intermediate melting point parts were 0.01 parts, 0.02 parts, and 0.0 parts, respectively.
This corresponds to 5 parts, 0.1 parts and 0.5 parts.

Examples 8 to 12 The chocolate paste used in Example 3 was cooled from a completely melted state to 33°C, and 0.05 part of the solidification aid of the present invention obtained in Example 2 was added to it (Example 8),
0.1 part (Example 9), 0.2 part (Example 10), 0.
5 parts (Example 11) and 1 part (Example 12) were added and mixed. Thereafter, the molds were immediately cast, cooled, and peeled to prepare chocolate bars. All of the obtained chocolates were of good quality.

Further, in all of the obtained chocolates, no bloom was observed in L2 in the subsequent oral change test.

Example 13 In the same manner as in Example 1, behenic acid and high oleic acid oil were used as raw materials, and a medium melting point portion was obtained by transesterification, fatty acid removal, and solvent fractionation. According to HPLC analysis, the triglyceride composition of this intermediate melting point region is B OB 75.
0%, B OO 5.8%, S OS 2.9%, S O
B was 2.3% and others 14%. The above medium melting point portion was bleached and deodorized by conventional methods. 1 part of deodorized medium melting point part and 9 parts of high oleic acid flower oil were mixed and dissolved, then rapidly cooled to generate and disperse fine crystals, and then heated for 20 hours in a cycle of 20°C for 12 hours and 36°C for 212 hours. After the cycle temperature control treatment, the mixture was further subjected to a homomixer to obtain a solidification aid of the present invention consisting of a uniform oil and fat crystal dispersion.

Examples 14 to 17 The chocolate paste used in Example 3 was cooled from a completely melted state to 33°C, and 0.1 part of the solidification aid of the present invention obtained in Example 13 was added to it (Example 14)
, 0.2 parts (Example 15), 0.5 parts (Example 16) and 1 part (Example 17) were added and mixed. Thereafter, the molds were immediately cast, cooled, and peeled to prepare chocolate bars. All of the obtained chocolates were of good quality.

In addition, no bloom was observed in any of the obtained chocolates in the subsequent oral change test.

[Effect of the invention] According to the solidification aid for chocolates of the present invention, compared to conventional seeding agents, the amount added is small (conventional seeding agents required addition of about several percent, but this Even if the solidification aid of the invention is added in an amount of several hundred Pρ or less, it is possible to improve the tempering process and produce high-quality chocolate.

Patent applicant: Asahi Denka Kogyo Co., Ltd.

Claims (3)

[Claims] (1) A solidification aid for chocolates, characterized by comprising an oil crystal dispersion in which oil crystals mainly composed of symmetrical triglycerides are dispersed in liquid oil. (2) Chocolates containing the solidification aid according to claim (1). (3) A method for producing chocolates, which comprises adding the solidification aid according to claim (1) to melted chocolates to solidify the chocolates.