JPS60241853A - Preparation of chocolate for ice coating - Google Patents

Abstract

PURPOSE:To obtain the titled chocolate having a reduced amount of chocolate, improved melting property in the mouth without prolonging a drying time, by using a fractionated soft oil of laurin fats and oils as fats and oils, blending them with cocoa, cacao mass, a sweetener, etc. CONSTITUTION:The aimed chocolate is obtained from cocoa and/or cacao mass, a fractionated soft oil (preferably palm kernel oil, such as one having 25-29 iodine value, and 16-22 deg.C melting point) of laurin fats and oils as fats and oils, a sweetener and an emulsifying agent as main components by a conventional procedure. Further, 0.1-1.0wt% based on total amounts of polyglycerin condensed ricinoleic ester may be used.

Description

[Detailed description of the invention] Master Natsume technique j! 1jikUI - The present invention provides a coating amount (
The present invention relates to a method for producing chocolate for ice coating which can be coated with a low basis weight.

Invention (ΣYJ4) Conventionally, frozen desserts such as ice cream bars are coated with chocolate on the surface by immersing them in a chocolate bath. It is required that chocolate melts well in the mouth, dries quickly after coating, and does not cause cracking (thalassoking).Furthermore, as recent taste trends, chocolate that can be coated thinly and has good flavor is desired. Chocolate for ice coating (hereinafter simply referred to as chocolate) is made mainly of cocoa and/or cacao mass, sugar, fats and oils, and if necessary whole milk powder and/or skim milk powder, but the fats and oils are not included in the product. It is important to select type I oils and fats because they greatly affect melting, drying, and cracking.

For example, lauric oils and fats such as coconut oil have sharp melting properties, and although they have a low melting point, they solidify quickly at low temperatures, so they are used in chocolate because they melt in the mouth and dry quickly. If the oil is used alone, it will become crispy after coating and cause baboon cracks, so it is used by blending liquid oil into the dough. However, due to recent climatic changes, the production volume of lauric fats and oils or cacao has fluctuated from year to year, and recently, with low production volumes, the price of chocolate made with these as main ingredients has been on the rise. Under these circumstances, confectionery-related manufacturers are trying to cut costs (and are considering various things, but among them, reducing the weight per unit area of frozen confectionery is an effective way to reduce costs and at the same time to reflect recent taste trends. It can be said that it also matches.

When coating chocolate, it is easiest to coat the chocolate if the temperature is adjusted to 35 to 40°C. If the temperature of the chocolate is less than 35° C., unevenness tends to occur on the coated surface and the basis weight is unstable. 40 again
If the temperature exceeds ℃, there is a risk that the frozen dessert itself will melt due to the heat.
This is not preferable because the drying time after coating becomes longer. Therefore, as a means of reducing the amount of 11 applied, it is not preferable to change the temperature of the chocolate during coating, especially increasing the temperature, but it is possible to reduce the solid content of cocoa, sweeteners, etc. in the chocolate, for example. Alternatively, it is also possible to change the physical properties of the chocolate itself by increasing the amount of liquid oil used. However, reducing the solids content upsets the chocolate flavor balance and dilutes the flavor, and increasing the amount of liquid oil used results in slower drying times, resulting in less mechanical continuity for coatings. This results in the disadvantage that the work cannot be carried out. Furthermore, it is not preferable to use oils and fats with a high melting point in order to shorten the drying time, as this leads to deterioration of zero melting.

Solution 11i and Solution 1 Despite the fact that it is extremely difficult to reduce the basis weight of conventional chocolate without changing the required quality such as drying time, it is strongly desired in the industry. There is.

As a result of intensive research in response to the demands of the industry, the present inventor found that the remaining soft fractionated oil obtained by fractionating the hard butter component from lauric fats and oils, when used in chocolate, was found to be superior to conventional chocolate. We have found that the basis weight can be significantly reduced without prolonging the drying time. The present invention was completed based on this knowledge.

That is, the present invention provides cocoa and/or cacao mass and fats and oils, 1↑
This is a method for producing chocolate for ice coating, which contains a flavoring agent and an emulsifier as main components, and is characterized in that when producing chocolate for ice coating by a conventional method, a fractionated soft oil of lauric oil is used as the fat.

1 part 1 result The present invention will be explained below.

The fractionated soft oil of lauric oils and fats used in the present invention can be obtained from well-known lauric oils and fats such as coconut oil and palm kernel oil whose main constituent fatty acid is lauric acid (having 12 carbon atoms) by conventionally known fractionation methods such as It can be obtained by a solvent fractionation method using acetone, hexane, etc., a fractionation method using a surfactant, or a winkling method, and has a solid fat content index (SFI) of 20 to 35% at 5°C. ,10℃
15-30% at 5-15℃, 2-15% at 20℃, 25℃
Fractionated oil of 3% or less can be used. It is truly surprising that the soft oil obtained by fractionating lauric fats has the remarkable effect of reducing the basis weight without adversely affecting the drying time when used in chocolate. That's true.

According to the present invention, it is particularly preferable to use balm kernel fraction soft oil among lauric oils and fats, and the iodine number is 25 to 29.
, those having a melting point of 16 to 22°C seem to be suitable for use. Such a fractionated soft oil of lauric oil may be used alone as an oil component in chocolate formulation, or may be used in combination with other oils and fats. When used in combination with other fats and oils, it is necessary to use 50% or more of the fractionated soft oil of lauric oil.

According to other findings obtained by the present inventors, the basis weight can be further reduced by adding polyglycerin condensed lysyl phosphate to the total amount of the conventional chocolate formulation. An experimental example is shown below. Note that all parts and percentages shown in the examples are based on weight.

-6 = Experimental Example Basic Mix Cocoa (approximately 12% oil and fat) 8 parts Skimmed milk powder 0.3 parts Sugar 24.7 parts Soybean oil 28 parts Coconut oil 39 parts Lecithin 0.2 parts Flavor The basic formulation was used as a control, and polyglycerin condensed lysyl phosphate (Sunsoft 818-DG ■
, manufactured by Taiyo Kagaku ■), 0.1 part each (Experiment No.

1), 0.2 parts (experiment No. 2), 0.3 parts (experiment No.
, 3) was added to obtain chocolate according to a conventional method, and the basis weight was examined.

Experimental method Each type of chocolate was heated to 55°C, and a frozen confection that had been stored at 15°C was dipped into the chocolate heated to the respective measurement temperature to coat it, and the amount of adhesion per frozen confection was measured. .

The values shown below are the average values of 20 tests each.

*3 using a B-type viscometer (Tokyo Keiki, 8M type) No. 2 rotor.
The value measured at Qrpm (centiboise) The frozen dessert used was a commercially available ice cream bar weighing 71-73g, straight (¥14-15, length 94.5-95.01).

As a result of the above, when polyglycerin condensed lysyl phosphate is added, the basis weight decreases and the drying time becomes faster. It means,
As a result, it is possible to further reduce the basis weight. According to the experimental results of the present inventors, effects can be obtained by adding polyglycerin condensed lysyl phosphate in an amount of 0.1 to 1.0% to the entire chocolate composition. If the amount added is less than 0.1%, the effect will be weak, and even if the upper limit is more than 1.0%, no significant difference in effect will be observed, which is not economical. Actually 0.2%
A sufficient effect can be obtained.

Thus, according to the present invention, the basis weight can be reduced without extending the drying time of conventional chocolate, and therefore there is no need to change the conventional mechanical continuous production method. It can be said that the request was fully met.

9- Examples of the present invention are illustrated below, but the spirit of the present invention is not limited to these examples.

Examples 1-2 One-on-one comparison □Example” --One example? - Cocoa 8% 8% 8% Sugar 25 25 25 Soybean oil 28.0 4 4 Coconut oil 39.0--m= Palm autumn fraction soft oil* 63 63 Lecithin 0.2 0.3 0.3 Polygly**- 0.2 Fragrance Amount Usable Amount Appropriate amount* Iodine value 27.0, melting point 19.8°C SCI 5°C; 27.5 20°C = 7.510°C:
25.5 25°C: 0 15°C: 20.5 **Polyglycerin condensed sulfuric acid ester (Sunsoft 818-RoG@Taiyo Kagaku ■) 10-Chocolate prepared with the following L composition, It was carried out in the same manner as the previous experimental example. The results are as follows.

Ichito・I light----Example 1-Example-4 Viscosity (40℃
, cp) +90 12 (1110 4 θ°C fabric weight (g) ?, 6 6.9 6.5 Drying time (seconds)
33 34 33 Measurements carried out at 35°C (1 quantity (g) 8.1 7.3 6.7 Drying time (seconds) 32 33 32 As a result, the drying time is almost the same, but the weight per piece is Approximately 9 to 14 when coated at 40℃
%, and in the case of 35°C, it decreased by about 10-17%. Also,
Regarding the five flavor tones, no difference was observed between the sample and the control product.

Patent applicant: Fuji Oil Co., Ltd. Agent: Patent Attorney Kiyoshi Kadowaki 11- 32n-

Claims (2)

[Claims] (1) The main ingredients are cocoa and/or cacao mass, fats and oils, sweeteners and emulsifiers, and when producing chocolate for ice coating by a conventional method, a fractionated soft oil of lauric oil is used as the fat. Method for producing chocolate for ice coating. (2) The method according to claim i11, wherein the fractionated soft oil of lauric oil is palm kernel oil.