JPH0257146A - Bubble-containing chocolate - Google Patents

Abstract

PURPOSE:To obtain a solid bubble-containing chocolate consisting of fats and oils containing a laurin based fats and oils, having a specific specific gravity and having soft chewing properties and excellent cooling feeling and exhibiting texture having good feeling of melting in the mouth of an eater when used for frozen food or chilled product. CONSTITUTION:The aimed solid chocolate consisting of fats and oils containing a laurin based fats and oils in fats and oils ingredient and having 0.83-1.04 specific gravity. Furthermore, the aimed chocolate can be obtained by stirring a cream so as to whip up using a coat mixer.

Description

[Detailed description of the invention] (Industrial technology field) The present invention relates to aerated chocolate.

(Prior art) Aerated chocolate has been known for a long time, and various manufacturing methods have been proposed, but recently, for example, chocolate dough is vigorously stirred at a temperature higher than the melting point of the fats and oils contained in chocolate dough, and gas is created. It is cooled without containing oil, is 8 to 14°C lower than the melting point of fats and oils, and has a specific gravity of 1.1 to 0.
．． 7, and then leave the unsolidified chocolate dough under reduced pressure of 5Q Torr or less to swell, and when the specific gravity reaches 0.35 to 0.48, the chocolate dough and A method for producing aerated chocolate by adjusting the temperature to a reduced pressure atmosphere so that the gas phase becomes a continuous phase and the chocolate dough becomes a solidified product consisting of small granular agglomerates (Japanese Patent Application Laid-Open No. 62-275648)
Alternatively, after adjusting the molten oil-based confectionery dough to about 300,000 to 500,000 cps while stirring and cooling as appropriate, the dough is continuously pressurized and whisked with an appropriate amount of inert gas using a cooling jacket such as an Oaks mixer. The dough is continuously fed into the device, stirred while cooling the dough to uniformly disperse the inert gas within the dough, and then discharged to normal pressure to form air bubbles with a diameter of about 0.3 mm or less. A method has been proposed in which a low-density oil-based confectionery dough having a specific gravity of 0.6 to 0.8 is prepared, which is then formed by a conventional method, and cooled and solidified (Japanese Patent Application Laid-Open No. 63-49040). ing.

Although this type of aerated chocolate can be eaten almost as is, the higher the bubble content, the softer the bite will be and the better the solar eclipse will be. The bubble content was increased to about 0.8 to 0.35.

(Problem to be solved by the invention) However, the higher the content of chocolate with such a high bubble content, the softer the bite will be, but on the other hand, the higher the bubble content, the softer the bite will be, but on the other hand, the higher the bubble content, the softer the bite will be. Worse, I feel sluggish during the day. In particular, when eaten with frozen desserts such as ice cream, it has a drawback in that it has a good bite but lacks a cooling sensation and has a texture similar to that of chewing paper.

(Means for Solving the Problems) In view of the above points, the inventors of the present invention have made intensive studies to obtain chocolate that is excellent in solar eclipse and has a cooling sensation even when eaten with frozen desserts. The present invention has been completed based on the finding that the texture of chocolate can be significantly improved by adding air bubbles in a specific proportion to the chocolate prepared using the method.

That is, the present invention provides a solid chocolate in which the fat component is made of fats and oils containing lauric fats, and has a specific gravity of 0.83 to 1.
．． 04, aerated chocolate.

In the present invention, the fats and oils used in chocolate may be cacao butter, tenbarinck-type hard butter similar to cacao butter, or non-tempering hard butters that are trans-acid fats, but essential fats and oils are essential. Uses lauric oil and fat as an ingredient. Such lauric fats and oils may be ordinary coconut oil, palm kernel oil, and processed oils thereof, but soft oils obtained by fractionating lauric fats and oils are particularly preferred. That is, when using lauric fats and oils, tempering becomes difficult, so adding a seeding agent solves this difficulty. As a seeding agent, shaved old chocolate whose fats and oils are already in a stable crystalline state may be used; As disclosed in the specification filed as No. 1, C52 or higher symmetrical triglycerides containing 2-unsaturated-1,3-disaturated triglycerides as the main component, such as 5tost, post (P: palmitic acid, 0 nioleic acid, St The symmetrical triglyceride component in the fat and oil can be used as a powder, or mixed with the raw material fat for shortening as a hard stock, and then rapidly cooled and kneaded to form a paste. It is preferable to use the amount so that the weight ratio to the fat and oil content in the chocolate dough is about 0.01 to 10%.

On the other hand, when a fractionated soft oil of lauric fat is used, it can be sufficiently tempered and can be tempered by a conventional method. As a fractionated soft oil of such lauric fats, for example, the solid fat content index (SFI) is 10 to 35 at 5°C.30 at 10°C.
Below, 25 or less at 15°C, 15 or less at 20°C, 25
It is preferably 3°C or less. It is preferable that these lauric fats and oils or their fractionated soft oils be mixed in an amount of 5 to 80% by weight based on the total amount of fats and oils in the chocolate.If it is less than the lower limit, the chocolate itself will not have a cooling sensation; If it exceeds this, it is unfavorable in terms of heat resistance.

Note that a flavoring agent such as an emulsifier or liquid sugar may be used in the chocolate.

In the present invention, the amount of air bubbles included in the chocolate is an important point, and the specific gravity of the chocolate is 0.83 to 1.
．． It is necessary to adjust it so that it is within the range of 0.04. If the specific gravity is outside this range, it will be difficult to obtain chocolate with a high mouthfeel and a cool sensation. In particular, chocolate with a high bubble rate that exceeds the lower limit will not provide a cooling sensation when eaten with frozen desserts, and will have a texture similar to chewing paper. The reason for this texture is probably that the air bubbles have an insulating effect.

The aerated chocolate of the present invention can be obtained by whipping (stirring) cream using, for example, an ordinary coat mixer in a batch method, and can be obtained by various methods that can be used for whipping cream in a continuous method as well. A continuous whipping device can be used. In this case, it is effective to use a small amount of extremely hardened rapeseed oil because it increases the air-incorporation efficiency of the chocolate.

After the chocolate obtained by the present invention is mixed with air bubbles, it can be immediately poured into a desired mold, or by using an extruder such as an extruder, aerated chocolate in various shapes can be obtained. It can be used for various purposes, such as for various centers such as chocolate bars, praline chocolate centers, shell centers, and cake centers, as well as for semi-raw chocolate cakes, cone cup chocolates, and various filling materials.

In particular, when the chip-shaped chocolate obtained by dropping the aerated chocolate of the present invention from a depositor is used as a topping material for frozen desserts or chilled products such as ice cream or Bavarois, or as a filling material inside the product, It exhibits excellent effects in terms of cooling sensation and mouth feel. In addition to the above-mentioned chip shape, it may be in the shape of a rod (called spray chocolate in the industry) having a diameter of 1 to 5 InIn and a length of about 1 to 5 InI11, a pellet shape, or a small lump shape such as a chunk shape.

In addition, when the white chocolate is prepared, a wide variety of chocolates can be arbitrarily produced by using various arbitrary coloring agents and fragrances in appropriate combinations. In addition, by using large amounts of cacao mass and/or cacao fat, products with good flavor can be obtained.
Furthermore, by using nuts such as almond nuts, hazelnuts, and peanuts, it is also possible to obtain a product with a fragrant nutty flavor.

(Examples) Examples and comparative examples are illustrated below to further clarify the effects of the present invention, but it goes without saying that these are merely illustrative and the spirit of the present invention is not limited by such illustrative examples. . Note that the percentages and parts shown below are based on weight.

Example 1 30 parts of cacao mass, 5 parts of cocoa, 7 parts of whole milk powder, 1 i of sand
ii Part 3B, palm kernel oil fraction soft oil with iodine number 26.8 and elevated melting point 19.2°C (SFI: 27.5.1 at 5°C)
25 at 0°C. 5. 21 at 15°C. 7 at 0.20°C.
．． 5. At 25°C, a mixture consisting of 20 parts of 0), 0.4 parts of lecithin, and an appropriate amount of fragrance was rolled, conched, and tempered according to a conventional method, and then stirred with a coat mixer to mix air bubbles. Aerated chocolate with a specific gravity of 0°89 was prepared. This aerated chocolate was dropped onto a steel belt using a depositor to obtain chocolate chips each weighing about 0.08 g.

When this aerated chip-like chocolate was kneaded into ice cream, the chocolate had a soft bite, a pleasant texture, and a cooling sensation, resulting in a frozen dessert that did not taste strange to ice cream. Ta.

Examples 2 to 3 Aerated chocolates with a specific gravity of 0.86 and 0.83 were prepared in the same manner as in the previous example, and the former had a texture that was soft to the touch, had a good texture, and had an excellent cooling sensation, similar to the previous example. However, the latter showed a tendency to be slightly inferior, especially in terms of cooling sensation, and was judged to be at the lower limit.

Comparative Examples 1 and 2 In the same manner as the chocolate prepared in Example 1, air bubbles were mixed in until the specific gravity reached 0.80 and 0.60 to obtain chip-shaped chocolate.

When this chocolate was kneaded into ice cream, the former was not effective in terms of cooling sensation, and the latter in particular had no cooling sensation at all and had a texture similar to chewing paper.

Example 4 The tempered chocolate prepared in Example 1 was aerated using a continuous whipper, and the specific gravity was 0.9.
Aerated chocolate No. 6 was obtained.

When this aerated chocolate was made into spray chocolate using a chopper and eaten by sprinkling it on top of ice cream, the chocolate had a soft bite, a good texture and an extremely cooling sensation.

Examples 5 and 6 Aerated chocolates with specific gravity of 1.00 and 1.04 were prepared in the same manner as in the previous example, and the former had a soft bite and good texture = 9 Excellent cooling sensation. However, the latter showed a tendency to be slightly inferior, especially in terms of chewiness, and was judged to be at the upper limit.

Comparative Examples 3 and 4 The chocolate prepared in Example 1 was treated in the same manner as 1.0
6 and 1.20, air bubbles were mixed in to obtain chip-like chocolate. When this chocolate was sprinkled on top of ice cream, the former was not effective in terms of cooling sensation (particularly the latter was hard to bite into and had a texture that was unpleasant to the touch).

Example 7 In the chocolate formulation of Example 1, refined coconut oil was used in place of the palm kernel oil fraction soft oil, and rolled and conched in the same manner. On the other hand, a seeding agent was prepared by cold-kneading a mixed oil of 20 parts of commercially available hard butter containing about 80% of C52 or higher symmetrical triglyceride components and 80 parts of hydrogenated rapeseed oil with an elevated melting point of 22°C. Then, 0.1 part of the seeding agent was added and dispersed in 100 parts of the conching product cooled to about 30°C, and then stirred with a coat mixer to obtain aerated chocolate with a specific gravity of 0.92. Ta.

Although this aerated chocolate was slightly inferior to the chocolate obtained in Example 1, it had a soft bite and a good texture with a cooling sensation. On the other hand, for comparison, instead of the above refined coconut oil, iodine value 67
．． 9. Aerated chocolate obtained in the same manner using palm olein with an elevated melting point of 9.8°C did not have a cooling sensation.

Example 8 The tempered chocolate prepared in Example 1 was aerated using a continuous whipper, and the specific gravity was 0.9.
Aerated chocolate No. 6 was obtained.

The diameter of the bottom of this aerated chocolate is about 45mm,
After pouring the chocolate into a truncated conical cup container with a top diameter of about 50 mm and a height of about 20 mm, the container is immediately turned over to drain the chocolate, and the chocolate adhering to the edge of the container is solidified and peeled off to form a cup. Obtained chocolate.

This cup-shaped chocolate is a container suitable for eating frozen desserts such as ice cream and Bavarois inside the chocolate container. It had a texture that was pleasant to the touch and had an excellent cooling sensation, and the texture matched well with the food inside.

Example 9 In the same manner as in the previous example, a bowl-shaped chocolate having a bottom diameter of about 40 mm, a top diameter of about 100 mm, and a height of about 20 mm was obtained.

This bowl-shaped chocolate was a container suitable for eating by placing fruits such as strawberries, bananas, mandarin oranges, and curais inside the chocolate container.

Example 10 Palm kernel oil fractionated soft oil (17 parts cocoa mass, 22 parts cocoa, 35 parts sugar, iodine value 35.4, elevated melting point 13°C)
SFI: 5°C Te23.5.10°C Terror, 0.15
0 at °C) 20 parts, cocoa butter 6 parts, lecithin 0.4
After rolling, conching, and tempering a mixture consisting of 5 parts and an appropriate amount of fragrance according to a conventional method, 6 parts of sorbitol was added and immediately stirred with a coat mixer to mix in air bubbles, forming air bubbles with a specific gravity of 0.93. Chocolate with chocolate was prepared. This aerated chocolate was dropped onto a steel heald using a depositor to obtain chocolate chips each weighing approximately 0.1 g.

When this aerated chip-like chocolate was kneaded into ice cream, the chocolate had a soft bite, a pleasant texture, and a cooling sensation, resulting in a frozen dessert that did not taste strange to ice cream. Ta.

(Effects) As described above, the present invention is a chocolate that contains lauric oil as an essential oil and fat component and that has air bubbles mixed in so that the specific gravity is 0.83 to 1.04. When used in frozen desserts or chilled products, it has a soft bite, excellent cooling sensation, and a pleasant mouthfeel, an effect that cannot be obtained with conventional aerated chocolate.

Claims (1)

[Claims] (1) A solid chocolate whose oil and fat components include lauric oil and fat, and whose specific gravity is 0.83 to 1.04.
Aerated chocolate.