JPH03201946A - Bubble-containing chocolate and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare a chocolate containing uniform and fine bubbles, exhibiting light palatability and refreshing feeling and having excellent shape-retainability by adding oil and fat containing a specific amount of a specific triglyceride to a chocolate base, stirring and mixing the components and subjecting to air- entraining treatment. CONSTITUTION:Oil and fat containing 0.5-15wt.% (based on the oil and fat component in a chocolate base) of a triglyceride containing >=58 C atoms in total in the constituent fatty acid residues are added to a chocolate base, the components are stirred and mixed with each other and the mixture is subjected to air-entraining treatment such as evacuation or whipping to decrease the specific gravity to <=0.35, preferably 0.35-0.10 and obtain the objective chocolate.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to aerated chocolate whose chocolate dough contains fine air bubbles, and a method for producing the same.

[Conventional technology]

In recent years, chocolate products have become more diverse and differentiated, and among these, aerated chocolate, which is characterized by its light texture, is establishing a category. Aerated chocolate has been known for a long time and is usually produced by incorporating air bubbles into chocolate dough under reduced pressure. As a method of increasing the inclusion of air bubbles, there is a method of controlling the conditions of vacuum solidification (Japanese Patent Publication No. 51-45665,
Japanese Patent Publication No. 57-21293), a method of whipping heated and melted chocolate liquid under rapid cooling (Japanese Patent Publication No. 60-5
8037) or a method of increasing foaming properties using an emulsifier (Japanese Patent Application Laid-Open No. 63-202341).

Furthermore, in order to obtain aerated chocolate with a porous structure and smooth melting properties, it has been proposed to use a liquid vegetable oil with a specific solid fat content and extremely low viscosity at room temperature. (For example, JP-A-63-
No. 251048).

[Problem to be solved by the invention]

The above method has been used to improve the quality of aerated chocolate, but manufacturing conditions such as whipping and depressurization must be strictly controlled in order to stably contain fine and uniform air bubbles in general chocolate dough. Otherwise, air bubbles may escape or the air bubbles may become coarser, resulting in a chocolate that lacks the light texture and cooling sensation that are the original characteristics of aerated chocolate. Furthermore, due to the coarsening of the air bubbles, the shape retention of the chocolate becomes insufficient, and even the slightest external force causes the surface of the chocolate to warp, resulting in a significant loss of commercial value.

Moreover, when using tempered hard butter such as cacao butter, more complicated operations are required. In addition, when various emulsifiers are used as additives, in particular, by adding 0.1% or more of a lipophilic emulsifier to the chocolate liquid, the bubbles can be stabilized, but their shape is maintained even when eaten. The light and cool sensations caused by the collapse of the bubbles and the melting of the chocolate dough are unsatisfactory.

In addition, even if aerated chocolate with a specific gravity of 0.35 or less is obtained by adding and mixing liquid vegetable oil to chocolate dough in an attempt to obtain aerated chocolate with excellent shape retention, the porous structure containing air bubbles Because of the insufficient stability, the porous structure collapses in a short time, making it impossible to obtain aerated chocolate with a light mouthfeel and excellent shape retention, which is the objective of the present invention.

[Means for Solving the Problems] In view of the above circumstances, the present inventors have made extensive studies and found that by blending oils and fats containing specific triglycerides, uniform and fine particles can be produced under simple conditions. The present invention was completed based on the knowledge that it is possible to produce aerated chocolate that retains air bubbles and has excellent shape retention properties that do not lose its shape even when subjected to external forces, and that it also provides an excellent light and cool feeling when eaten. reached.

That is, the present invention provides an aerated chocolate characterized by containing 0.5 to 15.0% by weight of triglycerides in which the total number of carbon atoms in the constituent fatty acid residues is 58 or more based on the oil and fat components of the chocolate dough. This is what we provide.

In addition, the present invention adds oil and fat containing 0.5 to 15.0% by weight of triglycerides whose constituent fatty acid residues have a total number of carbon atoms of 58 or more based on the oil and fat components of the chocolate dough, and mixes with stirring. The present invention provides a method for producing aerated chocolate, which is characterized in that the specific gravity is reduced to 0.35 or less by, for example, performing a decompression treatment or a whipping treatment as an air entrainment treatment method.

The total number of carbon atoms of the constituent fatty acid residues constituting the present invention is 58
The above triglycerides can be obtained from fats and oils having saturated fatty acid residues having 20 to 24 carbon atoms (preferably arachidic acid and behenic acid, more preferably fats and oils having behenic acid). In particular, the triglyceride suitable for the present invention is one that contains saturated fatty acids having 20 to 24 carbon atoms and unsaturated fatty acids having 16 to 22 carbon atoms in a specific ratio as constituent fatty acids, and has 20 to 24 carbon atoms in one molecule. This is an oil and fat composition containing a heptagonal triglyceride having at least one each of a saturated fatty acid residue and an unsaturated fatty acid residue having 16 to 22 carbon atoms in a specific ratio. The bonding position of the unsaturated fatty acid may be either α or β, but preferably β.

As the triglyceride used in the present invention, there is, for example, highly hydrogenated oil of high quality rapeseed oil. However, if it is added to chocolate dough as it is, the melting properties will be lowered, so it is preferable to transesterify the oil with an oil or fat having unsaturated fatty acid residues such as rapeseed oil or palm oil, and more preferably use the above-mentioned esters. It is preferable to use the middle melting point fraction of the replacement oil.

According to the present invention, by incorporating triglyceride in which the total number of carbon atoms in the constituent fatty acid residues is 58 or more into the fat and oil component of chocolate dough, air bubbles can be easily formed by stirring under normal chocolate manufacturing conditions. be able to.

At this time, it is preferable to adjust the amount of air entrainment so that the specific gravity is 0.35 to 0.80. Furthermore, these air bubbles are held by oil crystals, and by performing air entrainment treatment such as depressurization treatment or whipping treatment, the air bubbles can be treated without causing air bubbles to escape or become coarse.
It is possible to reduce the specific gravity to 0.35 or less, which brings about a clear differentiation in mouthfeel as aerated chocolate with excellent shape retention.

In order to suitably obtain the aerated chocolate of the present invention,
The chocolate has a specific gravity of 0.35 or less, preferably 0.
．． It is desirable to set the value to 35 to 0.10. That is, in aerated chocolate with a specific gravity of 0.35 or less, the bubbles are fine and uniform, so the light and cool sensations are more pronounced. On the other hand, when the specific gravity exceeds 0.35, the above-mentioned texture is significantly impaired, and when eaten, an oiliness (fatty feeling) remains, resulting in a bad aftertaste.

The aerated chocolate of the present invention can be produced, for example, as follows using the triglyceride-containing fat and oil specified above. One method is to melt chocolate dough obtained from cacao mass, cacao butter, sugar, powdered milk, etc., and then add and mix an oil or fat containing triglyceride in which the total number of carbon atoms in the constituent fatty acid residues is 58 or more. Next, this mixture is subjected to a normal tempering process, then transferred to a whipper, stirred and mixed until the specific gravity becomes 0.35 to 0.80, molded into a predetermined shape, and placed in a decompression device, where the specific gravity becomes 0.3.
By applying reduced pressure treatment to a value of 5 or less and solidifying by cooling, the desired aerated chocolate can be produced.

The fat and oil containing triglyceride whose constituent fatty acid residues have a total carbon number of 58 or more is preferably added in an amount of 0.5 to 15.0% by weight based on the fat and oil component of the chocolate dough. . If it is less than 0.5% by weight, the effect will decrease, and if it exceeds 15.0% by weight, the texture and meltability will deteriorate.

Further, the blending and addition of triglycerides whose constituent fatty acid residues have a total number of carbon atoms of 58 or more brings about the stabilization of air bubbles by oil and fat crystals, and the stirring and mixing conditions and the vacuum treatment conditions do not require strict conditions.

Temperature during stirring and mixing is 15-35°C, degree of vacuum is 100-100°C
Aerated chocolate with a sufficiently low specific gravity can be produced at 300 smog.

As an air entrainment treatment method for producing the low specific gravity aerated chocolate of the present invention, there is a whipping treatment in addition to the depressurization treatment. That is, in the above-mentioned process, the target aerated chocolate is produced by transferring to a whipper and stirring and mixing until the specific gravity becomes 0.35 to 0.80, then molding into a predetermined shape, and further performing a whipping process. can.

The conditions for the whipping process are not strict, but the temperature is 1.
It is preferred to process at 5-35°C.

Note that the aerated chocolate manufactured by the above method is effective for both tempering type chocolate and non-tempering type chocolate. It is also effective to use various emulsifiers (for example, lecithin, sucrose ester, etc.), but the amount added is 0.1% by weight or less, preferably 0.05% by weight or less based on the chocolate dough. The effect can be more pronounced.

〔Example〕

EXAMPLES The effects of the present invention will be clearly demonstrated by illustrating Examples and Comparative Examples below, but the present invention is not limited to these Examples. In addition, % and parts shown below mean a weight basis.

(Synthesis of oil and fat samples) Synthesis example 1 Hieru rapeseed oil extremely hardened oil (iodine value 1.0) 50
% and rapeseed oil (iodine value 118.0) 50% mixed oil,
A transesterified oil was obtained by reaction at 80'C for 30 minutes using 0.1% sodium methylate as a catalyst, and purified by a conventional method to obtain an oil sample (1).

Synthesis Example 2 The oil sample (1) obtained above was dissolved in 4-hexane per gram, cooled from 40°C to 20°C with stirring, and the precipitated high melting point portion was filtered off. After the solvent was distilled off from the filtrate in a conventional manner, the remaining portion was dissolved in acetone of 5aZ per Ig, cooled with stirring from 30°C to 10oC, and the precipitated intermediate melting point portion was collected. After distilling off the solvent, this intermediate melting point portion was purified by a conventional method to obtain an oil sample (2).

Synthesis Example 3 Safflower oil (iodine value 144.5) 50% and behenic acid (
After dissolving 50% (purity 87%) in hexane of 5 times the volume (based on weight) of the fatty acid, a lipase with selective transesterification ability at the α-position was adsorbed on 10% Celite to the prepared fat and oil. 520 lipase units were added per 1 g, and α-position selective transesterification reaction was carried out at 45°C for 72 hours. After the reaction, it was filtered, hexane was distilled off from the filtrate, and fatty acids were removed from the residue by molecular distillation. The obtained selectively transesterified oil was dissolved in acetone of 5 mZ per gram, cooled from 30°C to 10''C with stirring, and the precipitated crystals were collected. After distilling off the solvent, the oil was purified by a conventional method. An oil and fat sample (3) was obtained.

Synthesis Example 4 A mixed oil of 50% extremely hardened rapeseed oil (iodine value 0.8) and 50% olive oil (iodine value 87.5) was mixed with 0.1% sodium methylate based on the oil as a catalyst, ″
The reaction was carried out at C for 30 minutes to obtain transesterified oil. This transesterified oil was dissolved in 4-hexane per gram, cooled from 40°C to 14°C with stirring, and the precipitated high melting point portion was filtered off. After distilling off the solvent from the filtrate in a conventional manner, the remaining portion was dissolved in 5-g of acetone and stirred for 30"
The intermediate melting point part that precipitated after cooling from 10°C to 8°C was collected. After distilling off the solvent, this intermediate melting point portion was purified by a conventional method to obtain an oil sample (4).

Table 1 shows the analytical values of the oil and fat samples (1) to (4) obtained in Synthesis Examples 1 to 4, as well as the triglyceride composition and constituent fatty acid composition determined by gas chromatography.

Examples 1 to 5 and Comparative Examples 1 to 2 20 parts of cacao mass, 10 parts of cacao butter, 20 parts of whole milk powder,
A mixture consisting of 1150 parts of sand, 0.3 parts of lecithin, and an appropriate amount of fragrance was rolled and conched according to a conventional method to produce chocolate dough. This chocolate dough and the fat sample or cacao fat obtained in the synthesis example were combined.
Mix in a molten state at the blending ratio shown in Table 2, and
Tempering treatment was carried out in the usual manner at 30"C.The obtained chocolate liquid was transferred to a whipper and heated to 15 to 35"C.
The mixture was mixed and stirred at a temperature of 0.degree. C. under an appropriate amount of crystals to form bubbles. Next, this chocolate liquid containing air bubbles was poured into a mold, transferred to a pressure reduction device, expanded at about 180 msHg, and solidified by cooling at 10°C to obtain aerated chocolate.

Table 3 shows the amount of air bubbles incorporated in the manufacturing process of each aerated chocolate in terms of specific gravity. In addition, the sensory test results of the chocolate, the bubble state and hardness were evaluated as
Shown in the table.

Table 3: Change in specific gravity during the production of aerated chocolate (g/@Z) Table note: Umbrella 3: Book 4: *5: 5-level sensory evaluation by 25 expert panelists (4 points good to 0 points bad) Display of average evaluation score of the test Visual observation of the state of bubbles on the cut surface of the chocolate Hardness test of aerated chocolate stored at 20°C using a rheometer A product with a large value retains a certain degree of hardness.
Chocolate easily disintegrates due to external forces such as mastication force.

That is, it is aerated chocolate with an excellent light feel.

From the above results, it can be seen that the product of the present invention retains finer and more uniform air bubbles than the comparative product, has a lower specific gravity, and has excellent quality as aerated chocolate.

〔Effect of the invention〕

As described above, the aerated chocolate of the present invention stably has fine and uniform air bubbles, and exhibits the light texture and cool sensation characteristic of aerated chocolate.

Furthermore, since the shape retention property is further improved, the aerated chocolate has excellent shape retention properties and does not lose its shape even under the slightest external force.

Claims (1)

[Scope of Claims] 1. 0.0% triglyceride in which the total number of carbon atoms in the constituent fatty acid residues is 58 or more is added to the oil and fat components of the chocolate dough.
Aerated chocolate characterized by containing 5 to 15.0% by weight. 2. Add triglyceride whose constituent fatty acid residues have a total carbon number of 58 or more to 0.5% of the fat and oil component of chocolate dough.
A method for producing aerated chocolate, characterized in that oil and fat containing ~15.0% by weight are added to chocolate dough, stirred and mixed, and then subjected to air entrainment treatment to reduce the specific gravity to 0.35 or less.