JPH0889173A - New chocolate - Google Patents

Abstract

PURPOSE: To obtain a product' distributable at a normal temperature in spite of being in a semisolid state at a normal temperature, not causing blooming by solidification in a refrigerator, showing excellent chewing and melt in the mouth, by adding laurin-based fats and oils and a seed agent to chocolate dough. CONSTITUTION: Chocolate dough is mixed with a small amount of laurin-based fats and oils and melted. The melting point of the chocolate dough is lowered and a seed agent is dispersed into the chocolate dough at <the melt temperature of the seed agent to provide the chocolate dough with bloom resistance. A palm kernel fractionated soft oil or a palm kernel fractionated hardened oil are preferable as the laurin-based fats and oils. The amounts of both the oils added are 2-10wt.% and about 1-5wt.%, respectively. β2 type crystal of BOB fats is preferable as the seed agent and the amount of the seed agent is about 0.03-2.5wt.%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel chocolate which is semi-solid at room temperature but can be distributed at room temperature and is solidified and eaten in a freezer.

[0002]

2. Description of the Related Art To describe as "Chocolate" by type in the "Fair Trade Competition Rules for Labeling Chocolates", "cacao content is 35% or more of the total weight (of which cocoa butter is 18% or more of the total weight). And the water content is 3
% Or less ”or“ cocoa content is 21% or more of the total weight (of which cocoa butter is 18% or more of the total weight) and the total amount of cocoa and milk solids does not fall below 35% of the total weight (milk fat is (3% or more of the total weight) using milk solids instead of cocoa, "a chocolate dough must be used. Chocolates that meet these criteria are about 28 ℃ due to the nature of cocoa butter.
In the following, it has a shape-retaining property and melts rapidly at around 30 ° C., so that it can be distributed at room temperature, and when it is put in the mouth, it shows a good mellowness depending on the body temperature. In addition, it is generally practiced to improve the dry mouth by using a cocoa butter substitute fat having a low melting point.

On the other hand, blooming is likely to occur when the temperature rises above the melting point of chocolate during the summer. Therefore, it is known to obtain high temperature resistant chocolate using a chocolate additive that suppresses blooming (Japanese Patent Publication No. 4-58941). However, in general, when the temperature rises above the melting point of chocolate such as in summer, many consumers store the chocolate in a freezer. In addition, by doing so, the other property of chocolate, that is, snapping property (a property of snapping and cracking) is increased, and the chocolate can be eaten more deliciously.

[0004]

However, chocolate in a frozen state has almost no teeth, and it takes a little time to take it out from the freezer and actually eat it. Further, if the chocolate product temperature is too low, it takes time to dissolve it in the mouth, and it does not show a good mouthfeel.
In order to solve such a problem, a method of using a soft oil and fat having a low melting point and reducing the content of cocoa butter may be considered. %, In which case the melting point of the chocolate could be lowered but the mouthfeel would not be improved.

On the other hand, chocolate for coating used for frozen desserts etc. contains almost no cocoa butter, which has poor compatibility, since it mainly contains coconut oil having a low melting point and sharp melting characteristics. >
Cannot be written as The object of the present invention is a chocolate containing 18% or more by weight of cocoa butter, which is semi-solid at room temperature but can be distributed at room temperature, does not cause blooming even when solidified in a freezer, and can be eaten. The purpose of the present invention is to provide a new chocolate which exhibits good chewing and mouthfeel.

[0006]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that lauric oils and fats which have not been used in chocolate due to their poor compatibility with cocoa butter have been used. It was found that the addition of a small amount of chocolate causes the melting point of the chocolate to drop while maintaining the snap property, and even when it is solidified in a freezer and eaten, it shows good chewing and melting. Further, such chocolate is semisolid at room temperature (about 20 to 35 ° C), and blooms when it is solidified in the freezer as it is. However, it became possible to prevent blooming by adding a seed agent. That is, according to the present invention, the cocoa butter is 1% of the total weight.
A chocolate containing 8% or more is characterized by containing a lauric fat and oil and a seed agent, is semi-solid at room temperature but can be distributed at room temperature, does not cause blooming even when solidified in a freezer, and It is a new chocolate that shows good chewing and mouth-feeling when eaten.

As the chocolate dough finally obtained in the present invention, all raw materials used for the chocolate dough produced by a conventional method can be used as long as they satisfy the chocolate standard. The total oil content of the chocolate dough is 35 to 65%, preferably 45 to 55%. When the oil content is lower than this range, the properties of the oil and fat cannot be sufficiently expressed, and therefore, the mouthfeel is not good, and when the oil content is higher than this range, the mouthfeel is improved but the oiliness is increased. In addition, since the ratio of the taste component is reduced, the taste becomes thin, which makes it unsuitable as a product. Since cocoa butter hinders the mouth when frozen, it is better to have a lower content of cocoa butter.
It's better to approach 8%. The cocoa butter substitute used is preferably one that has good compatibility with cocoa butter and has a good mouth feel, and has a solid fat content (SFC: Solid Fat Cont
ent) is 55-70% at 5 ° C, 50-65% at 10 ° C,
40-60% at 15 ° C, 30-50% at 20 ° C, 25 ° C
10 to 30% at 10 ° C and 10% or less at 30 ° C are desirable.

The lauric oils and fats used in the present invention may be any oils and fats which are processed to have cacao butter-like properties including oils and fats containing lauric acid as a main component, such as coconut oil and palm kernel oil. However, a palm kernel fraction soft oil and a palm kernel fraction hardened oil obtained from palm kernel oil are preferable.
The palm kernel fractionated soft oil has a melting point of 15 to 25 ° C., and the added amount is 2 to 10%, preferably 4 to 8% based on the total weight. The palm kernel fraction hardened oil has a melting point of 30 to 35 ° C., and the addition amount is 1 to 5%, preferably 2 to 4%. If the amount added is less than the above range, the melting point will not be sufficiently lowered, so that the mouth-feel cannot be improved. On the other hand, if the amount added is larger than this, the snapping property under freezing may be impaired and blooming may occur. The water content in the chocolate dough is preferably 1% or less, and if the water content is higher than this, there is a risk that the lauric oil and fat will be hydrolyzed to generate soapy odor.

Since the chocolate dough having the above-mentioned composition is semi-solid at room temperature, blooming occurs when the material that has been circulated at room temperature is solidified in the freezer as it is. Therefore, it is necessary to add, as a seed agent, a sufficient amount of crystal nuclei that do not melt at room temperature and have the same shape as the V-shaped crystals of cocoa butter. As such a seed agent, a chocolate additive disclosed in Japanese Patent Publication No. 4-58941 is known, and particularly BOB fat (1,3-dibehenoyl-2-oleoyl glycero) is known.
The β ₂ type crystal of l) is preferred. After the lauric oil and fat are completely dissolved and mixed in the chocolate dough produced according to the usual method, the seed agent is added and dispersed in the chocolate dough at a temperature at which it does not melt. The amount of the seed agent added is 0.03 to 2.5%, preferably 1.0 to 2.0% of the total weight.
Is. If the amount added is smaller than this, sufficient bloom resistance cannot be obtained, and if the amount added is larger than this, the viscosity of the chocolate increases remarkably after addition, resulting in poor workability and poor mouth feel.

Since the chocolate thus obtained is semi-solid at room temperature, it does not require a tempering step or a step of filling in a mold tray for solidification and peeling, unlike conventional chocolate, and is directly filled in a container for packaging. can do. Although any container can be used as long as it has been conventionally used for fluid foods, it is preferably a plastic tray in order to maintain a constant shape when frozen and solidified. After sealing with an aluminum sheet or a plastic film so that the contents do not flow out, it can be distributed at room temperature as it is.

[0011]

The present invention will be described in detail below with reference to examples, but these do not limit the present invention. Example 1 A chocolate dough was produced by the usual method with the following composition. [Combination] Cocoa mass 19.2% Sugar 30.2% Whole milk powder 19.2% Cocoa butter 9.35% Cocoa butter substitute fat 21.5% Lecithin 0.5% Flavor 0.05% Total 100.00% This chocolate The total oil content of the dough was 46.9% (including 20.0% of cocoa butter in the total weight). 90.5 parts of this chocolate dough and 6.5 parts of palm kernel fractionated soft oil as a lauric oil and fat are heated to 40 ° C. or higher in a hot water bath, and completely dissolved and mixed. At this time, if the crystals of the palm kernel-fractionated soft oil remain, the melting point will not be sufficiently lowered, and the mouthfulness will become poor, so care must be taken. Cool the mixture to 31-34 ° C. with stirring with an overmixer,
3 parts of a mixture of ground BOB fat crystal and powdered sugar in a ratio of 1: 1 is added thereto and mixed for about 5 minutes. About 4 g of the chocolate thus obtained was filled in a plastic tray and sealed with an aluminum sheet to obtain a product.

Example 2 94 parts of chocolate dough having the composition of Example 1 and 3 parts of palm kernel fraction hardened oil as a lauric oil and fat were boiled at 40 ° C.
The temperature is raised to the above and completely mixed. Others are totally Example 1
A chocolate was produced in the same manner as in.

Comparative Example 1 As a comparative example, chocolate was produced in the same manner as in Example 1 except that lauric oil and fat were not added.

The solid fat content (SFC) of the chocolates of Examples 1 and 2 and Comparative Example 1 thus obtained was measured with pulse N.
It was measured using MR and shown in FIGS. 1 and 2. 1 and 2
As can be seen from the above, it can be seen that Examples 1 and 2 are shifted to the low temperature side while maintaining the same sharpness as Comparative Example 1 and exhibit a good mouth-feel.

Each of Examples 1 and 2 and Comparative Example 1 was subjected to a sensory test under freezing. The results are shown in Table 1.
Shown in Table 1 Example 1 Example 2 Comparative Example 1 Snap property Good Good Poor mouthfeel Good Good Poor Examples 1 and 2 show good snap properties, so that they can be chewed even under freezing and have a low melting point, so they are quick. It was confirmed that it showed a humor.

[0016]

Industrial Applicability According to the present invention, it is possible to provide a novel chocolate which is solidified in a freezer and eats while using a chocolate dough satisfying the <chocolate> criteria which could not be achieved conventionally. This chocolate is semi-solid at room temperature, but can be distributed at room temperature, does not cause blooming even when solidified in a freezer, and exhibits good chewing and melting in the mouth.

[Brief description of drawings]

FIG. 1 Chocolate obtained in Example 1 and Comparative Example 1
It is a graph which shows the solid fat content (SFC) of the chocolate of FIG.

FIG. 2 The chocolate obtained in Example 2 and Comparative Example 1
It is a graph which shows the solid fat content (SFC) of the chocolate of FIG.

Claims (7)

[Claims] 1. A chocolate having 18% or more by weight of cocoa butter, which comprises lauric oil and fat and a seed agent. 2. The chocolate according to claim 1, wherein the lauric oil is a palm kernel fraction soft oil and / or a palm kernel fraction hardened oil. 3. The chocolate according to claim 2, wherein the content of the palm kernel fractionated soft oil is 2 to 10% based on the total weight. 4. The chocolate according to claim 2, wherein the content of the hydrogenated palm kernel fraction oil is 1 to 5% based on the total weight. 5. The chocolate according to claim 1, wherein the seed agent is a crystal containing BOB fat. 6. The chocolate according to claim 5, wherein the content of the crystals containing BOB fat is 0.03 to 2.5% based on the total weight. 7. The chocolate according to claim 1, which is semi-solid at room temperature and is filled and sealed in a container.