JPS60232058A - Chocolate - Google Patents

Abstract

PURPOSE:Chocolate having mellow sweetness, causing no decayed tooth, producible in an ordinary operation, obtained by blending a raw material usable for ordinary chocolate with thick malt syrup of powdered reducing maltose and a sweetener such as lactose, etc. instead of part of sugar. CONSTITUTION:A raw material usable in ordinary chocolate is blended with thick malt syrup of powdered reducing maltose (preferably 10-40wt% based on the whole amounts), and a sweetener (preferably 30-100wt%) selected from lactose maltose and mannitol in a kneader at about 50 deg.C, to give chocolate dough. The blend is then sent to a refiner with five rolls, crushed, fed gradually to a conche heated at about 60 deg.C, mixed with spice and homogenized. It is then tempered, cooled, molded and solidified, to give the desired chocolate.

Description

[Detailed Description of the Invention] [Technical Field] The present invention provides a method that does not cause tooth decay even when ingested.
It also relates to chocolate that has a mellow sweetness, rather than the sharp sweetness of sugar.

[Background technology]

Generally, sucrose has been used as a sweetener for chocolate. However, the use of sucrose as a sweetener has the following disadvantages, so the use of sweeteners in place of sucrose has begun to be considered. In other words, sucrose is
During the day, it is decomposed by the action of microorganisms and becomes a cavity-producing substance, which causes cavities. In addition, since sucrose has a sharp sweetness, it is difficult to produce a mellow sweetness, and therefore the stimulation becomes too strong. Also, taking too much sucrose can easily induce various diseases. Therefore, a method for manufacturing chocolate using anhydrous crystalline glucose instead of sucrose was developed in 1983.
It is disclosed in Japanese Patent No.-31177. Since anhydrous crystalline glucose has a mellow sweetness rather than a sharp sweetness like sugar, it can impart a mellow sweetness to chocolate. However, since anhydrous crystalline glucose is also transformed into a caries-causing substance under the action of microorganisms in the mouth, it cannot achieve the purpose of preventing tooth caries. Further, a method for producing chocolate using a combination of sucrose and maltose in place of sucrose is disclosed in Japanese Patent Publication No. 58-26303.

When sucrose and maltose are used together in this way, a mellow sweetness can be imparted to chocolate. However, as mentioned above, sucrose turns into a cariogenic substance, and maltose also turns into a cariogenic substance under the action of microorganisms, so the purpose of preventing caries cannot be achieved.

Incidentally, it has been well known that powdered reduced maltose starch syrup (maltitol) has a mellow sweetness rather than the sharp sweetness of sucrose, and that it does not turn into a cariogenic substance by microorganisms in the mouth. Therefore, if the powdered reduced maltose starch syrup is used instead of sucrose, the above-mentioned adverse effects caused by the use of sucrose can be eliminated. However, in chocolate, sucrose accounts for 30 to 60% by weight (hereinafter abbreviated as "%") of the whole chocolate, and if we try to express the sweetness produced by this sucrose with powdered reduced maltose starch syrup, powdered reduced maltose syrup You will have to use 35-70% malt sugar syrup. However, when such a large amount of powdered reduced maltose starch syrup is used, countless pebble-like or sand-like lumps (these are called "grids") occur in the chocolate during the manufacturing process, making it impossible to operate. This phenomenon will be reduced if the amount of powdered reduced maltose starch syrup used is significantly reduced, but it will not be completely eliminated, and will continue to occur as long as powdered reduced maltose starch syrup is used. In other words, in the production of chocolate, each raw material is mixed,
The powdered reduced maltose starch syrup is passed through a refiner to make it atomized, and then conched to disperse the undesirable odors that are present in bitter chocolate etc. and homogenize each particle. As mentioned above, chocolate containing a large number of grids will occur, making it impossible to operate. Even if this process is forced into operation, the resulting product lacks the original smoothness of chocolate at all, and instead has a rough texture that resembles pebbles or sand, and this roughness also has a negative impact on the flavor. affect Therefore, the reality is that it is practically impossible to manufacture chocolate using powdered reduced maltose starch syrup.

[Purpose of the invention]

This invention was made in view of the above circumstances,
The purpose of the present invention is to provide chocolate that has a mellow sweet taste, does not cause tooth decay, and can be manufactured in normal operations.

[Disclosure of the invention]

In order to achieve the above object, the chocolate of the present invention contains the following sweetener (A) in place of at least part of the sucrose.
and (B).

(A) Powdered reduced maltose starch syrup (B) At least one sweetener selected from the group consisting of lactose, maltose, and mannitol; As a result of a series of studies to prevent the occurrence of chocolate, an analytical comparison between the grid portion and normal chocolate portion revealed that the grid portion contains sugars,
They found that it is high in water and low in fat, and that much of this sugar is caramelized. This is thought to be due to the fact that heat and stirring force are applied to the sugars when passing through the conche, causing the sugars to caramelize. Therefore, the present inventors conducted further research in order to prevent such caramelization of sugars, and found that powdered reduced maltose starch syrup should not be used alone (powdered reduced maltose starch syrup, lactose, maltose, mantol, etc.) It has been found that the generation of grids can be prevented by using one or more types of mannitol in combination.In this case, the effect of preventing the occurrence of grids is due to the combination of powdered reduced maltose starch syrup and one of lactose, maltose, and mannitol.
It can only be obtained by using seeds or two or more kinds together, and the above effects cannot be obtained even if powdered reduced maltose starch syrup is used in combination with sugars other than the above-mentioned sugars, such as glucose and fructose. The effects described above can only be obtained by using one or more of lactose, maltose, and mannitol (hereinafter referred to as "sweetener (B)") in combination with powdered reduced maltose starch syrup.

As mentioned above, the mechanism by which the occurrence of grids is prevented by the combined use of the sweetener (B) and the powdered reduced maltose starch syrup is not clear, but when the sweetener (B) and the powdered reduced maltose starch syrup are used together, Powdered reduced maltose starch syrup is a sweetener (
B) allows the chocolate to be uniformly dispersed in the chocolate dough, so it is thought that grids will not form even when heated and stirred in the conche.

In this way, when powdered reduced maltose starch syrup and sweetener (B) are used together, powdered reduced maltose starch syrup and sweetener (B) are used together.
) is preferably set so that the total amount accounts for 30 to 70% of the total chocolate dough, and most preferably within the range of 35 to 60%.

Of these, the blended amount of powdered reduced maltose starch syrup is 1
It is preferably set within the range of 0 to 40%, and most preferably within the range of 20 to 35%. Sweetener <B)
It is preferable to set the amount of the sweetener (B) to be 30 to 100% of the amount of the powdered reduced maltose starch syrup.

If the total amount of powdered reduced maltose starch syrup and sweetener (B) falls below the range of 30 to 70% of the total chocolate dough, the sweetness will be insufficient, and conversely, if it exceeds the above range, the sweetness will be strong. There is a tendency for the flavor to deteriorate if it becomes too thick.

Furthermore, when the blending amount of powdered reduced maltose starch syrup falls below the range of 10 to 40%, the characteristics caused by the use of powdered reduced maltose starch syrup are lost, and conversely, when it exceeds the above range, grids tend to occur more easily. can be seen. In addition, the blending amount of the sweetener (B) is 30 to 30% of the powdered reduced maltose starch syrup.
If it is less than 100%, the effect of preventing grid formation will be low, and if it exceeds the above range, the quality of sweetness will be poor and the flavor will tend to deteriorate.

In addition, powdered reduced maltose starch syrup and sweetener (B) as above
If the quality and degree of sweetness are insufficient with the use of only the above ingredients, sweeteners commonly used in chocolate, such as sucrose, sorbitol, glucose, etc., may be added as appropriate.

The powdered reduced maltose starch syrup used in this invention is obtained by treating liquefied starch produced from starch with malt enzyme, followed by hydrogenation and crystallization, and the content of reduced maltose is usually 85% or more. There is. Moreover, the lactose,
Maltose and mannitol are commonly used as sweeteners for food.

The chocolate of the present invention is produced using the above-mentioned raw materials, for example, in the following manner. That is, raw materials used in regular chocolate, such as cacao bitters, cacao butter, and whole milk powder, together with powdered reduced maltose starch syrup and sweetener (B) are mixed in a niegu at a temperature of around 50°C to make chocolate dough. to make. Next, the obtained chocolate dough is ground using a five-roller refiner, then gradually poured into a conche heated to about 60°C, lecithin is added, then conched, and flavoring is added to make it homogeneous. become Next, it is tempered and then cooled and solidified. In this way chocolate is obtained. The obtained chocolate becomes a final product via a packaging process.

〔Effect of the invention〕

In this way, the chocolate of the present invention can be manufactured without any modification to the chocolate equipment normally used, and can be used as a sweetener using powder that has a mild sweetness and does not turn into caries-causing substances. Since reduced maltose starch syrup is used, the sweetness is mild and does not cause cavities. Moreover, excessive intake of sugar does not cause illness and does not lead to deterioration of health conditions. Therefore, even if it is continuously ingested, it does not cause any harmful effects like when ingesting chocolate with sugar as a sweetener.

In addition, in the above production example, powdered reduced maltose starch syrup and sweetener (
Although B) and B) are mixed together in Ni-Goo, it goes without saying that both may be mixed and pulverized beforehand.

Next, examples will be described together with comparative examples.

[Example 1] 30 parts by weight of cacao bitters (hereinafter abbreviated as "parts"), 5 parts of cacao butter, 20 parts of whole milk powder, 30 parts of powdered reduced maltose starch syrup, and 15 parts of maltose were placed in a kneader to form chocolate dough. did. Then, add 5 pieces of the obtained chocolate dough.
The mixture was made into fine particles of about 25μ by a refiner of this roller, and then gradually poured into a conche heated to about 60°C, 0.3 part of lecithin was added, and conching was carried out for about 18 hours. Then, 0.05 part of vanillin and 0.1 part of chocolate flavor were added and the mixture was sufficiently homogenized, tempered, and then placed in a mold and solidified by cooling to obtain chocolate.

[Comparative Example 1] Sucrose powder was used in place of maltose in Example 1. Other than that, chocolate was obtained in the same manner as in Example 1.

[Comparative Example 2] Only 45 parts of powdered reduced maltose starch syrup was used without using maltose. Other than that, chocolate was obtained in the same manner as in Example 1.

[Example 2] Lactose was used instead of maltose. Other than that, chocolate was obtained in the same manner as in Example 1.

[Example 3] Mannitol was used in place of maltose. Other than that, chocolate was obtained in the same manner as in Example 1.

[Example 4.5, 6) Only the saccharide formulation was changed as shown in Table 1.

Other than that, chocolate was obtained in the same manner as in Example 1.

(Hereinafter, blank spaces) Buds - Each Chocolate of the Examples and Comparative Examples obtained as described above was examined to see if there was a grid, and a panel test was conducted to examine the flavor. The results are shown in Table 2, and it can be seen that the chocolates obtained in the Examples all had good quality and mellow sweetness, and were excellent products with no roughness at all. On the other hand, the chocolates obtained in Comparative Examples 1 and 2 were
Numerous grids were generated, making operation extremely difficult, and the food had a very rough texture when eaten, and had no commercial value.

Patent applicant: Kanebo Foods Co., Ltd. Agent: Patent Attorney Yukihiko Nishifuji

Claims (1)

[Claims] +11 A chocolate characterized by containing the following sweeteners (A) and (B) in place of at least a portion of sucrose. (A) Powdered reduced maltose starch syrup (B) At least one sweetener selected from the group consisting of lactose, maltose, and mannitol (2) The sweetener (A) accounts for 10 to 40% by weight of the total weight. The chocolate according to claim 1, wherein the sweetener (B) is blended in an amount of 30 to 100% by weight of the sweetener (A).