JPH04152846A - Solidification forming of fat and oil cake - Google Patents

Abstract

PURPOSE:To prevent occurrence of fat blooming of the subject fat and oil cake by mixing raw materials of the cake containing a specified amount of cocoa butter, etc., pulverizing the resultant mixture into fine particles, carrying out pressurization treatment, etc., while keeping them at the stable crystalline melting point of the above-mentioned cocoa butter, etc., and forming them. CONSTITUTION:Raw materials of a fat and oil cake, containing 25-75wt.% cocoa butter and/or a cocoa butter substitute are mixed, pulverized into fine particles and subjected to pressurization treatment at 500-1500kg/cm<2>.Gauge for 30sec-60min while keeping the temperature to the stable crystalline melting point (temperature 2-3 deg.C lower than melting point of the above-mentioned cocoa butter, etc.) of cocoa butter or the cocoa butter substitute. The above-treated material is then cooled, thus carrying out the objective solidification and forming.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for solidifying and molding fat-based confectionery raw materials, particularly cocoa butter and/or cacao substitute fingers, into fat-blooming confectionery. This is to prevent the occurrence of

Note that the pressure described in this specification is Gauge pressure.

(Prior Art) Generally, when producing an oil-based confectionery containing cacao mass, cacao butter and/or cacao substitute fat, stable crystals are crystallized by controlling the temperature when cooling and solidifying the confectionery. This temperature control process prevents the cacao butter and/or cacao substitute fat from becoming cloudy and soft solidifying, and makes it homogeneous, pleasant to the touch, and hard solidified. In the production of chocolate, this temperature control process is the tempering process. It is considered to be one of the most important processes.

This tempering method includes continuous tempering method,
There is a batch type tempering method, and these methods are patented in that they produce stable crystals of cocoa butter and/or cocoa substitute fat, and the principle of forming stable crystals is common. A common tempering method involves mixing oleaginous confectionery ingredients containing cocoa butter and/or cocoa substitute with 4%
The temperature is raised to 0°C to completely melt it, and then the molten oil-based confectionery raw material is poured into a cylindrical container whose circumference has a jacket structure and which has a stirring mechanism that slides into contact with the inner wall. After that, crystals are formed by maintaining the jacket of the stirring vessel under stirring at a temperature 4 to 10 degrees Celsius lower than the melting point of cocoa butter, and then heated to a temperature near the melting point of cocoa butter or 2 to 3 degrees Celsius lower than the melting point. By keeping it under low temperature,
The aim was to remove unstable crystals and increase the number of stable crystals.

Note that when the tempered oil-based confectionery raw material is poured into a mold and allowed to cool and solidify at a temperature below room temperature, a chocolate or oil-based confectionery molded product with a good texture, hardness, and uniform color is completed. The above-mentioned tempering method is a method that has been practiced conventionally, but on the other hand, there is a pressure cooling molding method that has the same effect as the above-mentioned tempering method.
962, R10, Feuge [Revue fnt
IaChocolat
erie'' Vol 17. No, 9. p4
05-40Ei (19fi2), and an improved technique for the pressurized cooling method has also been reported ["Chocolate.

Theory and Practice of Cocoa Production” Koin Shoin p. 189-191
(Showa 39) Ko.

(Problems to be Solved by the Invention) However, in order to make the oleaginous confectionery raw material containing cacao butter and/or cacao substitute fat into stable crystals by the conventional tempering method, it is necessary to store the raw material in a jacketed cylindrical container at 40°C. The melted raw material is introduced, and then water is passed through the jacket, and the stirrer is driven to cool the raw material while stirring it, and the raw material is cooled to a temperature 4 to 10 degrees Celsius lower than the melting point of the cocoa butter or cocoa substitute. After that, the water passing temperature through the jacket is maintained at a temperature 2 to 3 degrees Celsius lower than the melting point of the oil or fat to eliminate unstable crystals of cacao butter and/or cacao substitute fat and to promote an increase in stable crystals. It was something. Therefore, the above-mentioned conventional tempering method requires a long time to carry out, and it is troublesome to change the temperature of the water passing through the jacket.The problem is that skill is required because accurate temperature control is required. there were.

On the other hand, the conventional pressurized cooling method has been improved in terms of the need for complicated temperature control, but the pressurized cooling method uses air pressure and cools at 25°C or less. Therefore, if the oil-based confectionery raw material cools and solidifies on the inner wall of the jacket, the raw material adhering to the inner wall cannot be discharged, making it difficult to work in stable conditions. . In addition, since the material is pressurized using air pressure, there is a risk that air may be mixed into the raw material.Furthermore, since the material is pressurized using an air pressure of 5 to 50 atmospheres, it is highly dangerous, and there are many other problems that need to be solved.

(Means for Solving the Problems) Therefore, as a result of intensive research to solve the problems in the conventional tempering method and pressurized cooling method, the present inventors found that the melting point of fats and oils increases in proportion to hydrostatic pressure. find out,
Based on this knowledge, the present invention was completed. That is, according to the present invention, when the cacao butter and/or cacao substitute fat-containing oil-based confectionery raw material, etc., such as chocolate raw material, is heated to the melting point of a stable crystal form, 500 to 1500 Kg/c■
By applying pressure in step 2, removing the pressure, and then injecting it into a mold and solidifying it, it is possible to produce a product that has the same quality as a conventional tempered product.

(Function) In the present invention, as the oil-based confectionery raw material, an oil-based confectionery raw material having a cacao butter and/or cacao substitute fat content of 25 to 75% by weight can be used, and also has the same characteristics as cacao butter. Oil-based confectionery ingredients made from latex fat substitutes can also be used. The oil content of the oil-based confectionery raw material is 25
If the amount is less than % by weight, the fluidity is poor, making it difficult to inject into a mold, which is not preferred. On the other hand, if the fat content is 75% by weight or more, palatability will decrease.

When carrying out the method of the present invention, first, the cacao butter and/or cacao substitute fat-containing oleaginous confectionery raw material is melted by heating to the melting point temperature of stable crystals of the cacao butter or cacao substitute fat. As the melting device, a constant temperature room or a normal melting container can be used. In this molten state, cacao butter and/or cacao substitute fat is not in a stable state, and when the melted product is directly poured into a mold and allowed to cool and solidify, there will be significant plumping, and the product will be brittle. I couldn't.

Next, the melted product melted to the melting point temperature of stable crystals is poured into a hydrostatic pressure container or into a plastic container and pressurized to create a hydrostatic pressure of 500 to 1500 kg/cm2.
Hold for 0 seconds or more and 60 minutes or less. As the hydrostatic pressurizing device, either a piston type or a hydraulic type can be used, and pressurization can be applied either batchwise or continuously. If the pressurizing pressure for producing the above-mentioned stable crystal form is less than 500 Kg/c2, the reason is not clear, but stable crystal form will not be produced, and blooming will occur during cooling and solidification, resulting in a brittle product and decreasing commercial value. I didn't like it because it would disappear.

Moreover, even if the pressure exceeds 1500 Kg/c<2>, a stable crystal form can be produced, but this is not economically effective and the pressure is unnecessarily high, which is not preferable.

Within the above pressure range, stable crystals that can sufficiently prevent blooming are generated, and if the high-pressure treated cacao butter and/or cacao substitute fat-containing oil-based confectionery raw material is cooled and solidified, the gloss and hardness characteristic of oil-based confectionery products can be maintained. A product having the following properties is obtained. In addition, the high pressure treatment time is 30 minutes as described above.
The time period is from seconds to 60 minutes, preferably from 30 seconds to 15 minutes.

This is because if the high pressure application time is less than 30 seconds, stable crystals cannot be obtained, perhaps because the time required is insufficient, but if it is from 30 seconds to 15 minutes, stable crystals are generated and no blooming occurs. This is because a product with good gloss was obtained, and although there were no problems even with high-pressure treatment for more than 15 minutes, no further improvement in quality was observed.

The high-pressure-treated oleaginous confectionery material containing cacao butter and/or cacao substitute fat is poured into a container made of a cane of arbitrary shape, and is cooled and solidified in a conventional manner at a temperature of 25° C. or less, or is rotated. By rotating and transferring the solid edible material in a pot, and cooling and solidifying the product, a product with no blooming and exceptional gloss and hardness was obtained.

Furthermore, if the high-pressure-treated cacao butter and/or cacao substitute fat-containing oleaginous confectionery raw material is poured onto solid edibles arranged on a net-like conveyor and then solidified, no blooming occurs. A product with unique gloss and hardness was obtained.

(Examples etc.) Next, the present invention will be explained in further detail by showing test examples and examples.

35 parts by weight of cacao butter, 15 parts by weight of cacao mass, 39.5 parts by weight of sugar, 10 parts by weight of milk powder, and 0 parts of lecithin.
．． Using chocolate dough, which is an oil-based confectionery raw material containing 5 parts by weight of cacao butter, the chocolate dough was subjected to high pressure treatment at respective set pressures, and the hardness of each of the resulting high pressure treated chocolates was examined.

That is, the above-mentioned Chibacolate dough was treated at a pressure of 0.10G.

500, 1000.1500.2000 (kg/cm
The hardness of each chocolate manufactured using 2Cm2-Gau was measured. The hardness was determined by measuring the stress on the sensing needle at 25° C. using a rheometer NMR-2010J-CW model manufactured by Fudo Kogyo Co., Ltd. and a sensing needle having a diameter of 3 mm. The results were as shown in Table 1 below.

Table 1 As is clear from the results in Table 1 above, the processing pressure is 0.100.
Chocolate manufactured by processing (kg/cm2) is
The hardness was extremely low and brittle, and blooming occurred on the surface, which was undesirable, but the treatment pressure was 500 (kg/kg).
The chocolate produced by processing at a temperature of C or higher had a hardness and a unique luster on the surface, which was preferable.

Kyoho 1” 35 parts by weight of cacao butter, 15 parts by weight of cacao mass, 39.5 parts by weight of sugar, 10 parts by weight of milk powder, 0.5 parts by weight of lecithin
A chocolate dough consisting of parts by weight was manufactured by a normal manufacturing method, and after raising the temperature to 40°C, the product temperature was set to 34°C. The tyrocholate dough was placed in a plastic container and immediately introduced into a pressure tank in a hydraulic high pressure processor (024i type) manufactured by Hikari Koatsu Co., Ltd. The container was sealed and pressurized at a pressure of 1000 kg/am2.

After maintaining the pressure for 15 minutes, the pressure was removed, and the high-pressure treated tyrocholate dough was taken out and solidified by cooling at 10° C. or lower.

The resulting chocolate product has the unique luster and color tone of chocolate, and the hardness of the product was measured at 25°C and was 1,700 g, which is equivalent to the hardness of a chocolate product produced by controlling the temperature using conventional methods and producing stable crystals. Met.

``Fuho Pow'' 25 parts by weight of cacao fat substitute [Oleo 3H manufactured by Fuji Oil Co., Ltd.], 15 parts by weight of cacao mass, 39.5 parts by weight of sugar, 10 parts by weight of milk powder, and 0.5 parts by weight of lecithin. Process the tyrocholate dough consisting of in the same manner as in the method described in Example 1 above, hold it at a pressure of 500 kg/c1 for 15 minutes, then remove the pressure, take out the high pressure treated chocolate dough, and cool it at 10 ° C. or less. It was solidified and molded.

The obtained chocolate had the gloss and color tone characteristic of tyrocholate, and the product hardness was 1500 g, which was the same hardness as that of a chocolate product obtained by a conventional method.

13 parts by weight of cacao butter and cacao substitute fat [Fuji Oil Co., Ltd.]
A chocolate dough consisting of 12 parts by weight of Oreo 3H], 20 parts by weight of cacao mass, 39.5 parts by weight of sugar, 10 parts by weight of powdered milk, and 0.5 parts by weight of lecithin was prepared by the method described in Example 1 above. Treated in the same way, 1500 kg/c
The pressure was maintained at a pressure of m2 for 6 minutes, then the pressure was removed, and the high-pressure treated chocolate dough was taken out and solidified and molded by cooling at 10° C. or lower.

The resulting chocolate had the unique luster and color tone of chocolate, and the product hardness was 1,700 g, which was the same hardness as chocolate products obtained by conventional methods.

(Effects of the Invention) According to the present invention, cacao butter and/or cacao substitute fat-containing oleaginous confectionery raw materials are heated to around the melting point of stable crystals of cacao butter or cacao substitute fat, and then subjected to high pressure treatment, followed by conventional method. By cooling and solidifying the mixture, the desired oil-based confectionery can be obtained.

That is, if the present invention is utilized, the tempering process, which is a complicated temperature control process that repeatedly heats and cools the raw material and requires skill, becomes unnecessary.

Claims (3)

[Claims] (1) After mixing raw materials for oleaginous confectionery containing 25 to 75% by weight of cacao butter and/or cacao fat substitute and atomizing them, the atomized oleaginous confectionery containing cacao butter and/or cacao fat substitute A method for solidifying and molding oil-based confectionery, which comprises pressurizing a raw material while keeping it warm at the stable crystal melting point of cacao butter or cacao substitute, followed by cooling and solidifying it. (2) Pressure treatment pressure is 500 to 1500 kg/cm^2
- The method for solidifying and molding oil-based confectionery according to claim (1), characterized in that it is Gauge. (3) The method for solidifying and molding oil-based confectionery according to claim (1) or (2), wherein the pressure treatment time is 30 seconds to 60 minutes.