JPH05284911A - Food using chocolate - Google Patents

Abstract

PURPOSE:To provide the subject ganache-like food causing no oil separation even if its warming and melting is repeated, thus having good workability. CONSTITUTION:The objective food in the form of an oil-in-water emulsion comprising (A) 2-50wt.% of nonfat cacao, (B) 10-44wt.% of fatty oil, (C) 0.5-20wt.% of nonfat solid milk, (D) 10-50wt.% of water, and (E) 0.05-1wt.% of a polyglycerin fatty acid ester as emulsifier >=8 in HLB value. This food has the following characteristics: (1) emulsion particle diameter determined by a laser diffraction-type granulometer: >=7mum in terms of median diameter, and (2) being in a nonfluid state at 5 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chocolate-use food, and more particularly, a chocolate-use food that is in a non-fluid state at 5 ° C., has a ganache-like body feeling, and does not cause oil separation even after repeated heating and melting. Regarding

[0002]

2. Description of the Related Art So-called ganache, which is produced by mixing chocolate dough and creams, is used, for example, to make a nappe (apply the surface of a cake or the like with a spatula) to a cake or to make artificial flowers using a confectionery device. It is a high-class Western confectionery material that is used by sandwiching between cake dough. However, ordinary ganache has a very unstable emulsified state, may separate during use, and may be difficult to work due to a rapid increase in viscosity, so that good physical properties cannot be obtained. In particular, in the case of coating the surface of a cake or the like, if a material that has been cooled and solidified in advance is heated and melted at the time of use, oil separation usually occurs. Therefore, it was necessary to prepare each time.

Many oil-in-water type chocolate processed foods have been disclosed in the past. For example, JP-A-62-163658 discloses a processed chocolate food for improving the emulsified state of ganache, which uses sucrose fatty acid ester and lecithin as emulsifiers in combination. In addition, Japanese Patent Laid-Open No. 2-
In 171154 and 3-139241 specifications, sucrose fatty acid ester is used as an emulsifier. However, none of these gives satisfactory results, for example, when sucrose fatty acid ester and lecithin are used together as an emulsifier, there is a drawback that the viscosity becomes high in a system with a relatively high cocoa solid content containing milk solids. .

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a ganache-like food product using chocolate which has good workability and does not cause oil separation even after repeated heating and melting.

[0005]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that non-fat cocoa content,
A mixture of fats, non-fat milk solids and water in specific proportions may be solved by applying a strong shearing force in the presence of a polyglycerin fatty acid ester having a specific range HLB value to form an oil-in-water emulsion. Based on the knowledge, the present invention has been completed.

That is, the present invention comprises 2 to 50% by weight of non-fat cocoa, 10 to 44% by weight of fats and oils, 0.5 to 20% by weight of non-fat milk solids,
It is an oil-in-water emulsion containing 10 to 50% by weight of water and 0.05 to 1% by weight of polyglycerin fatty acid ester having an HLB of 8 or more as an emulsifier, and the emulsion particle size by a laser diffraction type particle size distribution measuring device is 7 μm or less in median size. And is a chocolate-utilized food that is non-flowing at 5 ° C.

The non-fat cocoa component used in the present invention is a portion of the solid component derived from cocoa beans from which cocoa butter is removed, and the non-fat cocoa source is cocoa mass, cocoa and various chocolates made from them. , And all of its processed products can be used. It is appropriate that these non-fat cocoa components are contained in a proportion of 2 to 50% by weight with respect to the total amount of food, and if the amount is less than the lower limit, a so-called ganache-like body feeling exhibiting plasticity cannot be obtained, and the upper limit is not exceeded. If it exceeds, the viscosity becomes very high, which makes the production difficult.

The water may be simply water,
Contains milk components such as skim milk powder or whole milk powder dissolved or dispersed in water, natural creams, milk, concentrated milk, or synthetic creams using conventionally developed animal and vegetable oils and fats. Aqueous components or aqueous components containing sugars are preferred. The water content is 10-50 with respect to the total amount of food.
If the content is less than the lower limit, it is difficult to emulsify into an oil-in-water type, and if the content exceeds the upper limit, it is difficult to obtain a so-called ganache-like body feeling with plasticity.

Non-fat milk solid content is an essential component for obtaining a stable oil-in-water emulsion, and is 0.5% based on the total amount of food.
.About.20% by weight, preferably 2 to 10% by weight. These non-fat milk solids may be derived from the aqueous components described above, or may be derived from the chocolates used as the source of non-fat cocoa. If the amount of non-fat milk solids is less than the above lower limit, the oil-in-water emulsification becomes unstable, and if it exceeds the upper limit, the viscosity of the emulsion becomes very high and the commercial value is lost.

Oil and fat are rapeseed oil,
Sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil,
Contains plant oils such as evening primrose oil, palm oil, shea oil, monkey oil, cocoa butter, coconut oil, and palm kernel oil, and animal oils and fats such as milk fat, beef tallow, lard, fish fat, and whale oil. Oils and fats alone or mixed, or processed oils and fats obtained by hardening, fractionating, transesterifying these may be used. Further, it may be derived from chocolate.
Further, commercially available butter, margarine, shortening or hard butter, etc. may be used. The amount of oil and fat is appropriately 10 to 45% by weight with respect to the total amount of food,
Below the lower limit, it is difficult to obtain a so-called ganache-like body feeling exhibiting good plasticity, and above the upper limit, stable oil-in-water emulsification becomes difficult.

In order to obtain a stable oil-in-water emulsion, the food utilizing chocolate of the present invention has HLB as an emulsifier.
A polyglycerin fatty acid ester having a value of 8 or more is contained in an amount of 0.05 to 1% by weight based on the total amount of food. If the amount used is less than 0.05% by weight, the effect is small, and if it exceeds 1% by weight, the taste of the emulsifier becomes strong, which is not preferable. If the HLB value is less than 8,
There is a tendency that phase separation easily occurs when this food is repeatedly heated and melted. Therefore, the HLB value is preferably 8 or more, more preferably 9 or more. Examples of this polyglycerin fatty acid ester are tetraglycerol monolaurate, hexaglycerol monostearate, hexaglycerol sesquistearate, hexaglycerol monooleate, hexaglycerol monolaurate, decaglycerol monostearate, decaglycerol monooleate, Includes decaglycerol monolaurate and the like.
In the present invention, in addition to the above emulsifier, lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, monoglyceride and the like may be used in combination, if necessary.

[0012] Further, for flavoring and preservation, fruit juice,
You may add various Western sake etc., and may add sweeteners, such as a starch syrup, in order to adjust sweetness. Further, gums such as xanthan gum, locust bean gum, guar gum, gum arabic, ferceran, CMC, microcrystalline cellulose, pectin, agar, carrageenan, gelatin and the like may be added as a stabilizer as required.

The chocolate-use food of the present invention comprises heating an aqueous phase obtained by adding a polyglycerin fatty acid ester having an HLB of 8 or more to an aqueous component containing non-fat milk solids at 65 to 70 ° C.
Melted oils and fats and chocolates are added to this, and a high-speed stirring tank, for example, Homo mixer (Tokushu Kika Kogyo Co., Ltd.)
And emulsify it with a strong shearing force so that the emulsion particle size measured by a laser diffraction type particle size distribution analyzer will be 7 μm or less in terms of median size, and if necessary homogenize (30 ~
200kg / cm ² ) and cooled to 40 ℃ or below. It may be sterilized or sterilized before the cooling step and homogenization. The median diameter referred to here means a particle diameter corresponding to 50% of the cumulative distribution on the basis of particle diameter volume.

[0014]

[Examples] Examples and comparative examples of the present invention are shown below to further clarify the present invention, but these are merely examples and the present invention is not limited thereto. In addition,
In the examples, parts and% mean weight basis.

Example 1 1 part of decaglycerin ester monooleate (HLB = 12.9) was added to 40 parts of a commercially available vegetable cream (Fuji Sunny Topping 200, Fuji Oil Co., Ltd.) and 10 parts of water, and the mixture was heated to 65 ° C.
Warmed up. To this, 50 parts of commercially available sweet chocolate with 33% oil content (Fuji Sunny sweet chocolate, manufactured by Fuji Oil Co., Ltd.) was added, and a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) was used at 65 ° C. and 10000 rpm for 30 minutes. After stirring and emulsifying for a minute, the mixture was cooled to 35 ° C. The emulsion thus obtained has a smooth texture and a good spread and is 5 ° C.
It solidified when cooled to 50 ° C., and oil phase separation did not occur even after repeating boiling and melting at 45 ° C. five times, and the enrobing work could be performed without problems. The particle size distribution of the emulsion was measured with a laser diffraction particle size distribution analyzer (LA500 type, manufactured by Horiba, Ltd.), and the median diameter was 3.2 μm.

Comparative Example 1 40 parts of commercially available fresh cream (45% oil content), 10 parts of water and 20 parts of sucrose, and sucrose fatty acid ester (S-170, manufactured by Mitsubishi Kasei Co., Ltd.)
Commercially available cacao mass with 1 part dissolved (Fuji cacao mass 100
, Fuji Oil Co., Ltd.) (30 parts) was added, and the mixture was emulsified at 65 ° C. with a propeller stirrer at 200 rpm for 30 minutes.
Cooled to ° C. After cooling and solidifying to 5 ℃, 45
When it was heated and melted to ℃, oil phase separation occurred and it was unusable. When the emulsion was stirred and sampled immediately after cooling, and the particle size distribution of the emulsion was measured as described above, the median diameter was 15 μm.

Comparative Example 2 As an emulsifier, decaglycerin ester decaoate (HLB) was used instead of decaglycerin ester monooleate.
= 3.5) 1 part was used and the product produced in the same manner as in Example 1 except that this was added to 50 parts of sweet chocolate having 33% oil content was melted by boiling at 45 ° C after solidification by cooling at 5 ° C. As a result, oil phase separation was observed, and the enrobing work was impossible.

EXAMPLE 2 Decaglycerin ester monostearate (H
LB = 13) 0.7 parts and skim milk powder 4 parts are dissolved, and sucrose 15
Part, powdered maltose 15 parts and commercially available cocoa powder with 11% oil content (Fuji Cocoa Cake 200, Fuji Oil Co., Ltd.) 13
Parts were added, and the mixture was stirred at 10,000 rpm using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). 35 parts of refined coconut oil (manufactured by Fuji Oil Co., Ltd.) to which 0.2 part of soybean lecithin was added was gradually added thereto, emulsified at 65 ° C for 30 minutes, and then cooled to 35 ° C. Then, 2 parts of commercially available rum was added and the mixture was cooled and solidified in a refrigerator at 5 ° C. When the particle size distribution of the emulsion was measured as described above, the median diameter was 2.3 μm. When melted at 60 ° C in a hot water bath and brought to 40 ° C and filled as a center material for ice cream, the hardness was good enough to fit a spoon even under freezing, and it was delicious.

Example 3 Hexaglycerin ester monostearate (HLB = 11.6) was added to 40 parts of commercially available fresh cream (oil and fat 45%) and 10 parts of water.
One part was added and warmed to 65 ° C. This is a commercially available oil 33
% Milk chocolate (Fuji Sunny Milk Chocolate, manufactured by Fuji Oil Co., Ltd.) was added, and the mixture was stirred and emulsified at 65 ° C. with a propeller stirrer at 200 rpm for 30 minutes, and then 150 kg / cm ²
It was homogenized with and cooled to 35 ° C. When the particle size distribution of the emulsion was measured as described above, the median diameter was 1.7 μm. The cooled one is a chocolate enrobing machine (MS2000, cacao barry, France)
Type)) and keep the butter cream at 35 ° C for 18 hours to continuously coat the 18cm diameter sponge cake. It is possible to work without causing problems such as oil and fat separation and rapid viscosity increase. Met.

Comparative Example 3 When the particle size distribution of the emulsion was measured in the same manner as above, except that the homogenization was not carried out in Example 3 and the other components were manufactured in the same manner as above, the median diameter was 11 μm. When the sponge cake was continuously coated with this product in the same manner as above, the viscosity gradually increased, and after 30 minutes, the coating became impossible.

Example 4 To 40 parts of sorbitol (sugar content 70 degrees) was added 1 part of tetraglycerin ester monostearate (HLB = 11.6),
After adding 50 parts of commercially available milk chocolate with 33% oil content (Fuji Sunny Milk Chocolate, Fuji Oil Co., Ltd.), 65
10 using a homomixer (made by Tokushu Kika Kogyo Co., Ltd.)
The mixture was emulsified with stirring at 000 rpm for 30 minutes. After cooling this to 35 ° C., 10 parts of a commercial confectionery brandy was added, and the whole was stirred and solidified by cooling in a refrigerator at 5 ° C. When the particle size distribution of the emulsion was measured as described above, the median diameter was 5.1 μm. The cooled and solidified product was melted by heating at 60 ° C in a water bath to 45 ° C, and then cooled to 30 ° C. This was filled into a spherical and hollow commercially available chocolate (Hall Kugel Sweet, manufactured by Fuji Oil Co., Ltd.), sealed with tempered chocolate, and stored in a constant temperature warehouse at an ambient temperature of 20 ° C. for 180 days. This had a good taste even after 180 days, had no roughness due to coarse crystals of fats and oils, and had a smooth texture.

[0022]

From the above results, by using a polyglycerin fatty acid ester having an HLB of 8 or more as an emulsifier and an emulsion particle diameter of 7 μm or less in terms of median diameter, oil separation does not occur even if heating and melting are repeated. An oil-in-water emulsion was obtained, which had the remarkable effect of improving workability.

Claims (1)

[Claims] 1. Non-fat cocoa content 2 to 50% by weight, fats and oils 10 to 44
It is an oil-in-water emulsion containing 1% by weight, non-fat milk solid content of 0.5 to 20% by weight, water content of 10 to 50% by weight, and 0.05 to 1% by weight of polyglycerin fatty acid ester having HLB of 8 or more as an emulsifier. A chocolate-utilized food product having an emulsion particle size of 7 μm or less in terms of median size measured by a distribution measuring device, and in a non-fluid state at 5 ° C.