JPH034746A - Method for improving taste of oleaginous cake - Google Patents

Abstract

PURPOSE:To prepare an oleaginous cake having improved palatability to give chilling feeling to the palate and free from after-taste by compounding erythritol to a cake raw material. CONSTITUTION:The heavy oiliness and sweetness of an oleaginous cake can be eliminated by substituting a part of sucrose used as a sweetener in the preparation of an oleaginous cake with erythritol. The amount of erythritol is preferably 8-25wt.% based on the whole oleaginous cake to be prepared.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention relates to a method for improving the taste of oil-based confectionery, and in particular, to improve the taste of oil-based confectionery so that it provides a cooling sensation when eaten and does not leave an aftertaste in the mouth. BACKGROUND OF THE INVENTION Oil-based confectionery, such as regular chocolate and white chocolate, has a unique flavor and is one of the most popular confectionery products preferred by general consumers.

However, in this type of confectionery, basically, due to the formulation, fats and oils such as cacao butter are about 173 times the total weight.
solid particles such as sugar are dispersed in this fat matrix, and therefore, when eaten, the aftertaste such as oiliness, sweetness, and cocoa flavor tends to remain in the mouth for a long time. will inevitably occur. Note that consumption of this type of oil-based confectionery slows down in the summer, and the above-mentioned aftertaste is said to be one of the reasons for this.

The above-mentioned aftertaste in oil-based confectionery is commonly expressed as "kudosa", but conventional techniques that have been proposed to reduce or eliminate this include: a) sublimable substances such as menthol and eucalyptus oil; and (b) a method of using lauric type fats and oils.

(Problems to be Solved by the Invention and Objectives of the Invention) Both of the prior art methods described above provide a cooling sensation during eating, thereby masking the aftertaste, but the method of blending a sublimable substance is The sublimation properties of the menthol and eucalyptus oils to be blended are too high, which tends to cause a stinging sensation on the tongue when eaten, and since these sublimable substances themselves have a strong flavor, they impart a foreign flavor to oil-based sweets. Furthermore, when the oil-based confectionery is opened as a commercial product, most of the sublimable substances evaporate in a short period of time, which poses a problem in terms of shelf life.

On the other hand, the method of using lauric-type fats and oils takes advantage of the fact that lauric acid has 4 to 6 fewer carbon atoms than the constituent fatty acids of cacao butter, such as valmitin and stearic acid, and has a higher latent heat of fusion than cacao butter. As a result, when compared to normal oil-based confectionery using cacao butter, it feels cooler when eaten, melts in the mouth sharper, and has less greasy residue. However, it still does not solve the problem. Note that lauric oil has extremely low compatibility with cacao butter, and the amount of cacao butter that can be blended into lauric oil is limited to approximately 1 x ix. Therefore, when producing oil-based confectionery such as chocolate, It is practically impossible to use cacao mass with a cacao fat content of 55-60 wt. This results in products that do not even meet the requirements for chocolate or quasi-chocolate dough based on the Fair Trade Code.Furthermore, oil-based confections manufactured using lauric oils and fats are hydrolyzed by lipase during storage. It emits a soap odor, which can lead to serious quality deterioration.

Therefore, the object of the present invention is to provide a cooling sensation when eaten, without leaving a lingering aftertaste in the mouth, and to improve shelf life without changing the original oil composition or aroma or flavor of oil or fatty confectionery. Another object of the present invention is to provide a method for producing oil-based confectionery that does not cause any problems.

(Means and effects for solving the problems and achieving the objects) In order to solve the above problems, the present inventors conducted extensive studies. In other words, we focused on the fact that sugar is used as a sweetener in relatively large amounts in the production of oil-based confectionery. The study proceeded with the assumption that the problem of aftertaste could be solved by partially substituting sugar with low-strength saccharides.

As a sugar with a large endothermic amount of dissolution and lower sweetness than sugar, glucose (endothermic amount of dissolution: -13.8 cal/
g), sorbitol (dissolution endotherm: -24,1 cal
/g), erythritol (dissolution endotherm: -42.9c
al/g) etc. Therefore, some or all of sugar can be replaced with these saccharides to produce oil-based sweets (chocolate).
A prototype test was conducted. As a result, the effect of glucose is low, and even if the entire amount of sugar is replaced with glucose, it cannot produce a distinct cooling sensation when eaten, whereas sorbitol has the effect of imparting a cooling sensation. However, as it is used as a humectant in tobacco manufacturing, etc., it has poor hygroscopicity, so it absorbs moisture during fine grinding during refining in chocolate manufacturing, causing chocolate raw materials to stick to the surface of the crushing roll in the form of candy. This makes normal pulverization impossible, and moisture absorption continues even at the stage of productization, resulting in the formation of a crosslinked structure in the sorbitol and sugar particles, making them hard to chew and slow to melt in the mouth. To put away.

Also, erythritol does not have interlayer points as mentioned above,
In other words, it has excellent crystallinity and is less hygroscopic than sugar, so it has better manufacturing suitability than when only sugar is used as a sweetener, and as mentioned above, erythritol has a high dissolution endotherm, so the amount of erythritol to be added is small. [Note: The sweetness level of erythritol varies depending on the literature, perhaps because it depends on the sensory test performed by a panel, and it has been found that the sweetness level of erythritol can be compared to the sweetness of sucrose (sugar). There is a variation within the range of about 0.5 to about 0.8 times, but the inventors believe that it is about 0.8 times).

Therefore, the method for improving the taste of oil-based confectionery according to the present invention is characterized by incorporating erythritol.

The amount of erythritol contained in the entire oil-based confectionery is
If it is less than 5-8% by weight, it is difficult to obtain the desired effect.
Although it cannot be said that the expression of cooling sensation when eating is sufficient, the aftertaste that remains in the mouth is eliminated, and the amount of 81
When it is 7 or more, the expression of cold sensation is also good. However, even if 25% by weight or more is added, no particular increase in effectiveness is observed, so unless the sweetness is particularly suppressed, the upper limit is about 25% by weight. Therefore, the appropriate range for the amount of erythritol is The amount is about 5-25% by weight, more preferably about 8-25% by weight, based on the whole confectionery.

In addition, if erythritol is blended according to the method of the present invention,
A remarkable taste improvement effect can be obtained for ordinary tempered type oil-based confectionery as well as for non-tempered type oil-based confectionery.

(Examples, etc.) Next, the present invention will be explained in more detail and concretely using Examples, Reference Examples, and Sensory Test Examples.

"K1 Salmon" Chocolate was produced using various raw materials in the proportions shown in Table 1 below and by a conventional method. No lumps were observed in this manufacturing process, and this formulation was found to be extremely suitable for manufacturing.

Shishi-1 It was determined that this was due to

Chocolate was produced using various raw materials in the proportions shown in Table 2 below and by a conventional method. No lumps were observed in this manufacturing process, and this formulation was also found to be extremely suitable for manufacturing.

When attempting to produce chocolate by blending the various raw materials in the same manner as in Example 1, but replacing erythritol with sorbitol, a similar sugar alcohol, the generation of lumps was observed in the crushing process of sofaning. The cause of this is the sorbitol moisture-absorbing product) and the chocolate obtained from Reference Example 2 (control product).
Expert panel (number of members = 150 people)
conducted a preference survey.

The results are shown in Table 3 below, and it can be seen that the test product has reduced sweetness, has a cooling sensation when eaten, and has less aftertaste, that is, it is more palatable than the control product that uses only sugar as a sweetener. It was found that the performance was significantly better.

Chocolate (prior art product) was produced in the same manner as in Toyu Example 2, except that the entire amount of erythritol was replaced with sugar.

11 Chocolate obtained according to Example 2 (White chocolate was manufactured using the test raw materials in the proportions shown in Table 4 below and by a conventional method. No lumps were observed in this manufacturing process. Moreover, this formulation was also found to be very good in terms of manufacturing suitability.

Table”- (prior art product) was manufactured.

[Dish m White chocolate obtained according to Example 3 (test product) and white chocolate obtained according to Reference Example 3
(control product), a preference survey was conducted by an expert panel (number of YT members: 150 people).

The results are shown in Table 5 below, and while there was no significant difference between the test product and the control product in sweetness and cooling sensation when eaten, there was clearly a significant difference in aftertaste. It was found that the test product was more palatable than the control product.

In the same manner as in Example 3, except that the entire amount of erythritol was replaced with sugar, white chocolate ro-Σ is replaced with erythritol, and as a result of its inclusion, the taste is improved. In other words, the flavor and other characteristics originally possessed by oil-based confectionery are not altered or impaired, while providing a pleasant cooling sensation when eaten, and eliminating the aftertaste characteristic of conventional oil-based confectionery. This will bring about the elimination of the remaining oily, thin, and dry skin.

Claims (3)

[Claims] (1) A method for improving the taste of oil-based confectionery, which is characterized by incorporating erythritol. (2) The method for improving the taste of oil-based confectionery according to claim (1), characterized in that the amount of erythritol blended is approximately 5-25% by weight of the entire oil-based confectionery to be produced. (3) Erythritol content is 8-25% by weight of the total
Claim (1) or (2) characterized in that
A method for improving the taste of oil-based confectionery as described in .