JPS60102145A - Chocolate for water-containing food - Google Patents

Abstract

PURPOSE:To produce the titled chocolate plasticizable in refrigerated state, and free from sweating even when used even in a water-containing food, by adding a soft oil of sia fat to an oil and fat component. CONSTITUTION:The coil and fat composition for the objective chocolate is composed of (A) >=30wt% oil or fat containing preferably >=50wt% soft oil of sia fat (preferably having a melting point of usually 25-5 deg.C or an iodine value of 60-85), (B) a sugar, and (C) a cacao mass and/or cocoa, nut, or solid milk component. The soft oil of sia fat is a low-melting fraction of sia fat obtained by the conventional fractionation of sia nut. The suitable melting point and the iodine value of the oil depend upon the storage temperature of the water- containing food, however, the melting point and the iodine value are usually 25-5 deg.C and 60-85, respectively the amount of the soft oil of sia fat is preferably >=40wt% based on the oil or fat.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to chocolate that does not stagnate even when used in water-containing foods. For more details, see
(has refrigerated plasticity), 11, even when used in water-containing foods,
It provides 1 part of the sweat that doesn't make you sweat.

(Background and prior art) Chocolate has traditionally come in a variety of shapes! a'ir has been widely used in foods such as confectionery. For example, at room temperature, it is used for confectionery coatings, fillings, and sandwiches, and even when frozen, it is used for cold 1"1'1 coatings and centers. However, even in foods, water-containing From the viewpoint of preservation, chocolate was rarely used at room temperature or even in refrigerated conditions.

However, in recent years, the richness of dietary habits and the refrigeration style 11 Ti <
With the development of cold chain technology, rich types of water-containing foods can be easily enjoyed at home. Now that I'm getting older, I'm in the middle of room temperature and frozen Wi! Note 1-・) Chocolate is used in a refrigerated state in the L degree range.

Examples include coating of water-containing foods and I-noping.

However, water-containing foods are generally soft and cannot be kept for a long time at room temperature, so they are distributed and stored refrigerated.
It is often eaten cold, and for this reason, ■ If you use regular heavy-boiled solid chocolate, it will be hard when you eat it and cannot be scooped up easily with a spoon.
Even when room-temperature fluid chocolate, which has been used for frozen desserts, is used for water-containing foods, the phenomenon of sweating may occur during refrigeration. Furthermore, when so-called ganache prepared from chocolate and cream is used, the problem arises that the cream separates during cooling.

It has the refrigerated plasticity of the present invention and does not cause sweat even when used in water-containing foods! I, :'I sire- is unknown.

(Purpose) In view of the above-mentioned circumstances, the present inventors have determined that even when used in water-containing foods,
+11 No sweat when refrigerated; (2) Soft enough to insert a spoon in refrigerated plasticity); The aim was to obtain chocolate.

(Progress) First, the present inventors introduced 7! We used chocolate for frozen desserts (so-called chocolate for ice coating) as an oil and fat known for its refrigerated plasticity.

However, from the next day after being refrigerated, Chi 1. ','+1
/ I faced the problem of the surface of the -1 starting to sweat. Therefore, first of all, in order to investigate the cause of this, Q1. As a result of analyzing the sweat on the surface of the I-rate, it was found that the sediment consists of fat components, especially low-melting point fats and oils. In addition, while researching the mechanism of sweat generation, we discovered that there is a correlation with the increase in water content of Chi9' and Ru-11117.

Ill, the water in the water-containing food transfers to the chocolate,
(-It was discovered that when the water content in the yokolate increases, the liquid becomes harder to drain.

While considering solutions to this problem, they discovered that by changing the type of fat and oil in the main ingredient, chocolate that does not make you sweat can be obtained. That is, 0) If hard fats and oils are used in a refrigerated state, the fats and oils absorb less water and have the effect of making it difficult to sweat. However, 7. The problem remains that it is hard and difficult to insert a spoon into (lack of adequate refrigerated plasticity).

However, although chocolate made with low-melting fats and oils that are soft when refrigerated is soft, there is a problem in that the moisture in the chocolate tends to increase, making you sweat.

Therefore, in order to obtain chocolate that is soft and does not cause sweat when refrigerated, we have conducted further research.

(2) By using shea butter soft oil as an oil and fat component, we have obtained the knowledge that the desired chocolate can be produced (υ) and have completed the present invention.

(Structure) The present invention is (1) a refrigerated plastic chocolate containing oil and fat as one of its main components, which contains shea butter soft oil as an oil and fat component.

The main components of refrigerated plastic chocolate generally include one or more of cacao mass, cocoa, nuts, milk solids, or sugar, and fats and oils, and known components other than fats and oils can be used.

That is, for example, ■ Refrigerated plastic tea whose main components are cacao mass and/or cocoa, sugar, and fat and oil: l :'I L/ -
For example, chocolate containing nuts such as almonds, sugar, and oil 11F+ as one component can be so-called Nasotsuta Eve, for example, ■ Milk solids such as powdered milk, sugar Chocolate whose main ingredients are fats and oils can be made into the so-called boite type, and furthermore, if a coloring wheel such as 1 (natural or synthetic) is added to the former, it becomes the so-called color type. The type of chocolate can be changed freely.

Because chocolate has refrigerated plasticity (1), the fats and oils used are mainly soft fats, and the amount of fat used is generally 30 w/w% or more.Of course, the temperature at which water-containing foods are eaten is Just as chocolate can be easily scooped out with a spoon, the melting point of fats and oils is, for example, hardened and
It can be changed as appropriate by mixing other soft or hard fats and oils. Further, the specific gravity of -y-1 cholate can be freely adjusted by adjusting the content of oil and fat (R).

In the present invention, it is important that the fats and oils include shea butter soft oil.

In the present invention, the shea fat soft oil contained in the fats and oils is a low melting point fraction of shea fat obtained using a known fractionation method using cyan nuts as a raw material, and usually has a melting point of 25°C to 5°C, depending on the storage temperature of the water-containing food. C or an iodine value of 60 to 85 is suitable. The amount of shea soft oil used is usually 40W in fats and oils.
/W% or more, preferably 50w/w% or more, and the more the better. Although it depends on the type of fat or oil used, if the amount of shea butter soft oil used in the fat or oil is less than 40 w/u%, the product may sweat within a week of refrigerated storage, which is undesirable.

In the present invention, known emulsifiers can be used if desired. Preferably, polyglycerol and lecithin are suitable because they have a large sweat-preventing effect.

In the present invention, known stabilizers and the like can be used if desired. Preferably, gum substances such as carrageenan and xanthan gum are suitable.

These gums exhibit a thickening effect when the water in the water-containing food transfers to chocolate during refrigerated storage, and have the effect of not only maintaining the stable refrigerated plasticity of chocolate but also enhancing its sweat prevention effect. .

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 (Chocolate Preparation Method) In a conventional manner, the raw materials in the formulation shown in Table 1 were thoroughly mixed using a negu, rolled to pulverize, and conched at 60°C to obtain fluid chocolate.

(Test method) Cohey jelly raw O'1480 with the formulation shown in Table 2 was tested using a conventional method.
Stir and dissolve while heating at ℃ for 10 minutes and pour into a cup at 90℃.
The chocolate was heated to 40°C for 60 parts each of 4) and 4) that had been heat sterilized at 40°C for 40 minutes.
Pour 10 parts of the prepared mixture into 2 bowls.
1 soaped coffee jelly was obtained.

This was stored refrigerated (5℃) and -J-*::
The quality of the root was checked. The results are shown in Table 3, Table 4, and Table 5.
Shown below.

Table 1 (Chocolate blend) Cocoa mass 5 parts by weight Cocoa 15 parts by weight Sugar 15 parts by weight Oil, part fat 65 Parts by weight Lecithin 0, 2 J, lx Vanillin flavor) Appropriate amount Table 2 (Coffee jelly blend) Instant coffee 1, 2 ffi ffi R
1 + 6 powders 5 parts by weight Sugar 15 parts by weight Coffee essence A little carrageenan A little water Add to make a total of 100 parts by weight Table 3 (Refrigerated storage history 5fi, ) 1 person (Liquid oil) -t;t;C 2B (Liquid oil) -GGG 3 C10-1+++, m 4 D 10 - + 1+ +++ 5E 17----- 6 F 22 --- -W - Riff G 34 -I Nl Note) A = Refined soybean oil B - Refined sunflower oil C - Hardened rapeseed oil D = Soft palm oil E = Soft shea oil F = Soft palm oil G = Hardened rapeseed oil 10 - Slightly sweaty ++ = Sweated + 10 - Significantly Sweat was observed on the surface. 1. No sweat was observed. 1. G-graining phenomenon occurred. 1. The surface turned white.

Table 4 (Two units of moisture change over time are w/w%) 1 Not measured 2 Not measured 3 1.6 4.1 8.2 9.7 4 Not measured 5 1.2 5.2 11.1 13.06 1.4
3.6 4.8 5.1 7 1.1 8.0 +2.7 13.7 Table 5 (Hardness of chocolate-1 at each temperature) (Unit: g/cil)
) 1 Liquid Liquid Liquid 2 Liquid Liquid Liquid 3 433 22ri 2fi 4 484 3B Liquid 5 1312 40El 2 (i 6 Solid 1936 30 (i 7 382 185 HI3 Note) The method for measuring hardness is the one used for coffee jelly. Melt chocolate 1, put 50g in a lo Oml container, and leave it at 5℃ overnight to solidify, then leave it at that temperature for about 2 hours so that the temperature reached each measurement temperature. Then, using a rheometer type N M 112 +1 +12.1 (manufactured by Fudo 1.Gyo (1)), use a plunger (diameter 1 [1 m
The hardness was measured using m).

From the above experiments, we found that when liquid oil is used, graining occurs during refrigerated storage and the surface of the chocolate becomes lumpy, while when hard oil is used, it is difficult to sweat, but it is difficult to insert a spoon into the chocolate, and the surface of the chocolate becomes lumpy. became white. When soft fats and oils were used, except for the shea butter soft oil, when the water content of the chocolate exceeded about 4%, the liquid started to be drawn.

That is, when shea butter soft oil was used, the chocolate did not sweat even when the water content of the chocolate increased, was soft enough to fit a spoon, and had good flavor and gloss.

Example 2 Chocolate-1- was obtained in the same manner as in Example 1 except that the proportion of oil and fat in Table 1 of Example 1 was changed to a mixed oil of shea butter soft oil and refined soybean oil as shown in Table (j). A test was conducted and the results are shown in Table 6.

That is, when the shea butter in the fat exceeded 41 h/w%, chocolate 1. had good refrigerated plasticity and did not sweat even after being refrigerated for more than one week.

Table 6 (Units are weight and early parts) No. 1 2 3 4 Shea butter soft oil 65 52 39 26 Refined soybean oil 0
13 2 (i 39 0 - - - - - 7 - - - :l: day 14 - - :!I ?, !I21-- -l II Melting point (°C) 17 12 1i A (note) Mr. Sweat What is written with the naked eye (J identification IJ, l
Ge 11 Example 3 As in Example 2, shea butter soft oil (corresponding to Snake in Table 3) and palm soft oil (corresponding to D in Table 3) were added to chocolate l/-1- fat and oil as shown in Table 7. Table 7 shows the results of the test using the mixed oil.

Table 7 No. 1 2 3 Shea fat soft oil 65 52 32.5 Parts by weight Palm soft oil 0 13 32.5 Parts by weight Age 0 − − − Passage 7 − − − Days 14 − − ± Number 21 − −G +G Hard 5℃ 1312667 55 CB /cJ)Sa10
℃ 408 637 38 (g/cd) 15 ℃ 2
6 13 n eε (g/cn possible) In other words, when more than 50 w/w% of shea soft oil in fats and oils was used, chocolate that did not harden for more than 2 weeks was obtained. It was softer than the chocolate used in the original chocolate (it was easy to eat with a spoon).

Example 5 A test was conducted in the same manner as in Example 1 except that the formulation of Chirocole-1 in Table 1 of Example 1 was changed to the formulation of Nut Type Chocolate 1 in Table 11 below. The one using soft shea butter as the fat and oil sweated even after 3 weeks of storage, was easily scooped out with a spoon, and had a good flavor and gloss.

Table 8 (Nut type chocolate-1/Blend) Almond 20 119 parts Sugar 31 Part oil 69 Weight part Lecithin 0.2 weight part Flavor A test was conducted in the same manner as in Example 5 except that the mixture was changed to a white type chocolate. The oil using soft shea butter did not sweat even after being stored for 3 weeks, was easily scooped out with a spoon, and had good flavor and gloss.

Table 9 (White type chocolate combination) Whole milk powder
10 parts by weight Skimmed milk powder 5 parts by weight Sugar 20 parts by weight Fats and oils 65 parts by weight Lecithin 0.2 parts by weight Flavor Appropriate amount (Effect) As described in detail below, the present invention makes the ingredients soft in refrigeration (has refrigeration plasticity) 11. It is possible to make chocolate that does not cause sweat even when used in water-containing foods.

Patent applicant: Fuji Oil Co., Ltd. Agent Patent Attorney Kadowaki 16

Claims (1)

[Scope of Claims] (1) A refrigerated plastic chocolate containing oil and fat as one of its main ingredients, which contains shea butter soft oil as an oil and fat component. (2) Chocolate-1-0 according to claim (1), which is a refrigerated plastic chocolate whose main components are cacao mass and/or cocoa, sugar, and fats and oils; (3) whose main ingredients are nuts, sugar, and fats and oils; (4) Chocolate 1-0 according to claim 1, which is a refrigerated plastic chocolate containing milk solids, sugar, and oil and fat; ) Chocolate listed in section. (5) The chocolate according to claim (1), which is a refrigerated plastic chocolate that further contains gum as a stabilizer.