JPH03285644A - Gloss improver for coating chocolate - Google Patents

Abstract

PURPOSE:To obtain the title gloss improver causing no blooms by formulating a lipophilic sucrose saturated fatty acid ester with a lipophilic sucrose unsaturated fatty acid ester. CONSTITUTION:The objective gloss improver comprising (A) a lipophilic sucrose fatty acid ester with the fatty acid being 12-22C saturated one and its mean substitution degree based on the sucrose 3-7 and (B) a lipophilic sucrose unsaturated fatty acid ester with the fatty acid being 16-22C unsaturated one and its main substitution degree based on the sucrose 3-7 at the weight ratio A/B=(3:7)-(7:3).

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a coating improver for coated chocolates.

BACKGROUND OF THE INVENTION Conventionally, coated chocolates for coating Western confectionery such as cakes, bread, etc. have been variously referred to as coated chocolate, covering chocolate, or Western chocolate. The fats and oils used in these chocolates are rarely fats that require tempering, such as cacao butter or cacao substitute fats, but non-tempering fats, such as fats and oils with a wide plasticity range used in margarine, shortening, etc. is used exclusively.

Coated chocolate using these fats and oils is usually not subjected to a tempering operation to precipitate stable crystals of the fats and oils, but is used by cooling the melted chocolate by directly pouring it over Western confectionery, etc. In this case, quick assimilation is A smooth finish is required.

For this reason, it is necessary to adjust the melting point by changing the composition of the fats and oils used in such coated chocolate, and to adjust the assimilation time so that it always remains within a certain range by adjusting the fats and oils formulation according to the season of use, which has different temperatures. be. At the same time, in order to achieve quick assimilation and a smooth finish, the temperature at which melted chocolate is applied to Western confectionery, that is, the coating temperature, must also be within a certain temperature range.

In this way, in order to obtain a product coated with chocolate 1 to 1 with a better texture, improvements have been made to the raw material coated chocolate, but this is not sufficient.

In addition, for relatively small-scale users, coating Western sweets with chocolate is often done manually, and temperature control of the chocolate is often insufficient, such as melting the chocolate to be coated by boiling in water. In such cases, the melting temperature of the chocolate should be 7nb below 60"C.
This is not controlled and is often exposed to high temperatures of 1-80°C.

When subjected to such high-temperature treatment, the milk protein in the chocolate ingredients is denatured, and other ingredients are denatured, making it impossible to obtain a product with a good color tone.

Furthermore, as a result of the coating temperature being too high, the cooling time becomes long, resulting in uneven crystallization of fats and oils, resulting in a product with no grains, or in severe cases, coarse crystals of fats and oils form on the chocolate surface. A phenomenon called bloom, in which the chocolate surface appears white, may appear.

Also, when chocolate coated with raw materials is stored for a long period of time, bloom, which is coarse oil and fat crystals, gradually appears on the chocolate surface due to temperature changes.

In order to solve these problems, attempts have been made to improve the oils and fats by changing the type and composition of the oil or by adding emulsifiers, but no effective method has been found yet.

In an attempt to improve the quality of non-tempering type coating chocolate, polysaccharides and/or emulsifiers are added to the fats and oils of coated chocolate for confectionery such as sponge cake, and the surface of the coating is improved by the action of moisture generated from the coated object. A method for suppressing the oil-off phenomenon in which oil droplets appear on the top (Japanese Patent Application Laid-Open No. 5921349). By adding liquid sugar to chocolate for ice coating, the water content in the chocolate is increased and the plasticity temperature range is expanded, thereby preventing cracks. , Method for preventing blotting (Special Publication No. 562813)
and so on. In addition, as a method to prevent blooming, long-chain saturated fatty acids (behenic acid) are added to non-tempering chocolate in an amount of 0.2 to 10% based on the total fat content to make the fat crystals in the chocolate finer and suppress the formation of coarse crystals. Method for preventing bloom by
45) As a bloom inhibitor in chocolate containing tempered or non-tempered hard butter, the fatty acid group is mainly a saturated fatty acid group having 12 or less carbon atoms, and the average degree of substitution of the fatty acid with respect to sucrose is 4.
There is a method using a sucrose fatty acid ester of 1 to 7 (Japanese Unexamined Patent Publication No. 1-39945).

[Problems to be Solved by the Invention and Means for Solving the Problem] As mentioned above, coated chocolate may not be melted properly and may be exposed to excessive temperatures, left for a long time, or even re-melted of unused chocolate. In addition, there is a desire to obtain coated chocolate that is glossy, has a good color tone, and does not cause blooming, even in applications where the good quality of the raw material coated chocolate is impaired.

The present inventors conducted various studies to solve these problems, and found that when a lipophilic sucrose saturated fatty acid ester is used, the texture is significantly improved when Western confectionery is coated with coated chocolate. It has been found. However, during storage of the coated chocolate, a tendency to become susceptible to blooming was observed.

On the other hand, when a lipophilic sucrose unsaturated fatty acid ester was used, it was observed that the occurrence of bloom was suppressed, although the effect of improving phlegm was not so great.

From these facts, lipophilic sucrose saturated fatty acid ester,
The present invention was completed based on the discovery that by simultaneously using a lipophilic sucrose saturated fatty acid ester in a specific ratio, coated chocolate with significantly improved gloss and suppressed blooming could be obtained.

The present invention provides a lipophilic gloss improver for coated chocolate, which contains sucrose fatty acid ester as a main ingredient. FM
The object of the present invention is to provide a gloss improver for coated chocolate, which contains a saturated fatty acid ester and a lipophilic sucrose unsaturated fatty acid ester in a weight ratio of 3:7 to 7:3.

The present invention will be explained in detail below.

The present invention is applied to coated chocolates that are coated on Western confectionery, biscuits, breads, etc., which are referred to as covering chocolate, coachive chocolate, enroper chocolate, or Western chocolate.

The lipophilic sucrose saturated fatty acid ester of the present invention includes:
The fatty acids that make up sucrose and esters have 1.2-2 carbon atoms.
In the case of lipophilic sucrose unsaturated fatty acid ester, it is an unsaturated fatty acid having 16 to 22 carbon atoms, and each ester has an average degree of substitution for sucrose of 3 to 2. 7, preferably 4 to 7 are used.

Here, the average degree of substitution refers to the average number of bonds of fatty acids esterified to sucrose molecules constituting the sucrose fatty acid ester.

In addition, HLB is usually used as an index representing the degree of hydrophilicity and lipophilicity of sucrose fatty acid ester, but the HLB of the lipophilic sucrose saturated fatty acid ester and lipophilic sucrose unsaturated fatty acid ester of the present invention is , all of which have a lipophilicity of 3 or less are preferably used.

The fatty acids bound to the sucrose saturated fatty acid ester include lauric acid, myristic acid, valmitic acid, stearic acid, arachic acid, behenic acid, etc., and the bound fatty acids to the sucrose unsaturated fatty acid ester include oleic acid, linoleic acid, etc. Among them, saturated fatty acids such as palmitic acid and stearic acid, and unsaturated fatty acids such as oleic acid and erucic acid are preferably used.

It is important that the lipophilic sucrose fatty acid ester of the present invention has an appropriate balance in the blending ratio of the lipophilic sucrose saturated fatty acid ester and the lipophilic sucrose unsaturated fatty acid ester. The ratio of sugar saturated fatty acid ester to sucrose unsaturated fatty acid ester is 3:7 to 7:3.

If the ratio of sucrose saturated fatty acid ester deviates from this ratio and is too high, blooming will easily occur during chocolate storage, and similarly, if the ratio of sucrose unsaturated fatty acid ester is too high, The luster of the chocolate does not improve, and the effects of the present invention cannot be expected in either case.

However, in such cases, sucrose fatty acid esters containing both saturated fatty acid residues and unsaturated fatty acid residues in one molecule, which are obtained by reacting a mixture of saturated and unsaturated fatty acids with sucrose, , is not effective in improving strength.

The gloss improver for coated chocolate of the present invention is a total amount of lipophilic sucrose saturated fatty acid ester and lipophilic sucrose unsaturated fatty acid ester, based on the raw material formulation of chocolate.
, l -5% by weight, preferably 0.3-2% by weight.

If the amount used is too small, the effect cannot be exhibited, and if the amount used is too large, the effect will not be improved, and no effect can be expected as the amount used increases.

When using the gloss improver of the present invention, it is preferable to mix a predetermined amount of the improver in advance into the oil or fat used in coated chocolate such as coated chocolate.

Also, provided that the gloss improver is sufficiently mixed, it may be added at any stage during the chocolate manufacturing process or before coating the melted chocolate.

Further, chocolate using the gloss improver of the present invention may be manufactured by a commonly used chocolate manufacturing method, in which cocoa or cocoa mass and main ingredients such as sugar, oil and fat, and skim milk powder are mixed in a conventional manner. Rolling with a lip innerer or the like and conching with a rotary concheer or the like are performed to obtain a chocolate dough, which can be tempered if necessary to obtain a coated chocolate such as a coating.

In the coated chocolate dough containing the gloss improver of the present invention, other emulsifiers such as sorbitan fatty acid ester, polyglycerin fatty acid ester, glycerin fatty acid ester, etc. may be appropriately used in combination depending on the purpose of use.

[Example] Examples of the present invention are illustrated below.

Example 1-6, Reference Example 1-7 0.5 g of sucrose fatty acid ester mixed in the ratio shown in Table 1 was mixed with 100 g of coated chocolate dough consisting of the following raw material composition and heated to 60°C. Warm up,
It dissolved well. Furthermore, bubble removal was performed for 10 minutes at the same temperature and under a reduced pressure of 70 nHg. Next, the chocolate dough was cooled to 40°C, and then about 11g was dispensed into the lid of a canned beverage with a diameter of 8cm, and the mixture was cooled at 25°C. Separately, chocolate dough, which was similarly de-foamed under reduced pressure, was heated to 80
The mixture was heated for 20 minutes at the same temperature, dispensed into can lids, and cooled to 25°C. All were stored at 25°C.

Raw material composition (chocolate blend) (g) Cocoa content, zero tang content, added oil and fat content, milk solids content, lactose, bones, lecithin preservation).
G (Suga Test Instruments). The glossiness of chocolate is expressed as a percentage when the specular glossiness is 100, so the larger the number, the better the glossiness. The evaluation results of the barge are shown in Table 1.

Visual observation of bloom was performed on the same sample of chocolate bloom. 4
Those dispensed at 0°C were evaluated after 12 days of storage at 25°C, and those dispensed at 80°C were evaluated after 6 days of storage at 25°C.

The phenomenon in which the surface of the coated chocolate changes to a whitish, powdery state is graded according to the following criteria (- to +5).
)did. Bloom's evaluation results are also shown in Table 1.

Evaluation criteria: No occurrence, → - Slight occurrence, -2 occurrence, +3 Large amount occurrence, +4 Occurrence on - side 1 2 [Effects of the Invention] The chocolate gloss improver of the present invention significantly improves the gloss of chocolate. This greatly contributes to the stability of chocolate quality by improving the quality of chocolate and preventing the occurrence of bloom.

applicant

Claims (1)

[Claims] (1) In a coated chocolate gloss improver based on sucrose fatty acid ester, the weight ratio of lipophilic sucrose saturated fatty acid ester to lipophilic sucrose unsaturated fatty acid ester is 3:
A gloss improver for coated chocolate, characterized in that it is contained in a ratio of 7 to 7:3.