JPS6094058A - Chocolate with low cariosity and its preparation - Google Patents

Abstract

PURPOSE:A chocolate with lowered cariosity without damaging sweetness and taste, by blending chocolate with a specific sweet composition instead of sugar conventionally used. CONSTITUTION:(A) Capsulated aspartame obtained by dissolving aspartame and a decomposition product of reducing starch (and/or powder of thick malt syrup of reducing maltose) in warm water, subjecting it to spray drying, pulvering it and (B) palatinose are used as a sweetener. Namely, pulverized palatinose is blended with bitter chocolate, the prepared mixture is mixed with the capsulated aspartame and other ingredients, kneaded, molded to give a chocolate product. Preferably the capsulated aspartame is added just before completion of conche process.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel low-cariosity chocolate using a whole sweetener composition and a method for producing the same. More specifically, the present invention uses a combination of palatinose, aspartame, and reduced starch decomposition product and/or reduced maltose starch syrup powder as a sweetener instead of sugar Q blended in sweet chocolate or milk chocolate. The present invention relates to a chocolate with low caries properties (low incidence of cavities) and a method for producing the same.

Chocolate is a widely consumed confectionery due to its smooth texture and unique texture, including bitter chocolate, cocoa butter, sugar, salt, flavoring, and milk powder. It is manufactured by adding dairy products such as Chocolate contains a large amount of sugar, and when you eat it, it sticks to your teeth and remains in your mouth for a relatively long time, making it a food that can cause tooth decay. It is a commercial food with 11 internally generated ingredients.

Until now, attempts have been made to reduce the ``cariousness'' of chocolate, especially sweet chocolate and milk chocolate that contain large amounts of sugar, without impairing the mouthfeel, sweetness, and flavor. However, no satisfactory results were obtained in either case.The reason for this is thought to be that no sweetener suitable for inclusion in chocolate and with low cariogenicity was found.

Currently, there are the following low caries sweeteners that are commercially available and actually used in foods, but all of them have drawbacks as sweeteners for chocolate, as explained below.

Although it has low cariogenicity, it can easily cause diarrhea if ingested in large quantities.
Usage is limited. Therefore, it is unsuitable as an alternative sweetener for foods that use large amounts of sugar, such as chocolate.

The reduced starch decomposition product has a high viscosity and is unsuitable for use in large quantities in chocolate.

Fructo-oligosaccharide sugar has low cariogenic properties, but like sugar, it has the disadvantage of high acid production due to acid-producing bacteria in the mouth.

Although coupling sugar itself has low cariosity, it is highly hygroscopic and difficult to form into powder, making it unsuitable for chocolate production.

Since polydextrose contains citric acid that is mixed in during the production of polydextrose, it imparts a sour taste when used in large quantities, making it inappropriate for use in chocolate. Also, like sorbitol, ingesting large amounts causes diarrhea, so its use in chocolate is restricted. However, cariogenicity is low.

Although it has a lower caries tactility compared to spring sugar, it has a problem in terms of caries tactility compared to other hIJ low caries tactile sweeteners.

Each of these sweeteners has disadvantages in fL, and thus chocolates having desirable flavor and sweetness and sufficiently low caries properties have been proposed, but have not been put into practical use.

The inventor found that palatinose, which can be used as a crystalline form with resistant or low caries susceptibility and low hygroscopicity, and which can be pulverized like powdered sugar, is optimal as a sweetener for chocolate. .

Even if palatinose is ingested in large amounts, it does not cause diarrhea or the like, and is stable, so low caries can be maintained for a long period of time.

Since palatinose has a sweetness level that is approximately 40 times lower than that of sugar, we have found that aspartame is added to compensate for the sweetness.

Palatinose reacts with amino acids, peptides, etc. to cause browning, so asparatame (A
It has been found that it is preferable to prevent direct contact with PM). Therefore, it is preferable that APM be encapsulated in advance using a reduced starch decomposition product, reduced maltose starch syrup powder, or a combination of both to prevent the reaction with palatinose before mixing with palatinose. Encapsulation can be prepared by the usual method of dissolving the mixture in hot water, homogenizing it with a homogenizer, spray drying it, and pulverizing it finely. Preferably, the finely ground encapsulated APM is added to the chocolate bitter mixture just before the end of the conche process, thoroughly kneaded, and then tempered to form the product.

When producing milk chocolate, it is common to use powdered milk as a dairy product, and it has been found that the low cariogenicity of palatinose is maintained even in this case.

The invention will be explained in further detail by the following examples.

Example Step I: Preparation of Encapsulated APM Sweetener (9%) APM
1.5kl of powder? and 15 kg of the reduced starch decomposition product were thoroughly mixed, and then the mixture was added to 30° C. hot water 801 and thoroughly mixed and dissolved. This solution was completely homogenized for 10
Homogenization was performed at a pressure of 0 to 130 kg/cn2. Then, it was spray-dried using a rotary nozzle spray dryer to obtain about 140 meshes of encapsulated APM paste.

Process ■: Production of chocolate 25 g of Palatinose is finely pulverized with a jet mill to have an average particle size of 5 to 10 μm, and this is converted into reduced starch decomposition product 2'
5 kg in a ribbon blender for 15 minutes.

Part 45 of this mixture was placed in a ram mixer containing 30 kg of bitter chocolate and 15 kg of crushed maltitol, and mixed at 50 to 60°C for about 2 hours.

The entire kneaded material was finely granulated using a seven-roll refiner. The mixture is sequentially transferred from the lower roll to the upper roll,
In the final stage, all the particles were atomized to 15 μm or less.

Transfer the resulting micronized dough to a whole conche and add 1 part cocoa butter.
0 to 9 and lecithin 1.5kg1 added to 50-70
The mixture was kneaded at ℃ for about 48 hours.

About 30 minutes before the end of the entire conche process, 15 kg of the encapsulated fine particles of APM obtained in step ① were added to the chocolate composition, and added to an appropriate amount of vanilla flavor.

After the conche process is finished, an automatic tempering device is used to
Tempering was performed at 9 to 81°C, followed by molding and cooling to obtain a plate-shaped sweet chocolate gold.

Example 2 Step ■: Preparation of encapsulated A P M sweetener (A P
Using 75 kg of APMO (M5%) and 15 kg of the reduced #powder decomposition product, the obtained spray-dried powder was further finely pulverized in the same manner as in step ① of Example 1 to obtain APM powder having a particle size of 150 to 200 Metsuyu. .

■Production■: Production of milk chocolate (Bitter chocolate) 30 kg, 35 kg of finely ground Palatinose (15-20μ) and 22 kg of whole milk powder. Knead well in the same manner as in Example 1, finely refine with a refiner, and further add 10 kg of cocoa butter. and lecithin 1.5'
5 kg of the encapsulated APM prepared in the above step I and an appropriate amount of vanilla flavor were tempered, molded, and cooled to obtain a plate-shaped milk chocolate gold.

Comparative Example Palatinose was pulverized to an average particle size of 300 metric tons. Palatinose 100 kg, bitter chocolate) 90 kg, cocoa butter 42 kg, lecithin 201 kg
；g、Put 100kg of whole milk powder into the blender"L、45℃
and mixed for 10 minutes to form a homogeneous paste.

The resulting paste was passed twice through a five-roll refiner to atomize the composition. Furthermore, cacao (30kg)
After adding K, yaconching was performed for a total of 72 hours, and tempering, molding, and cooling were performed in the same manner as in Example 1 to obtain a plate-shaped milk chocolate.

A panel test was conducted on the chocolates obtained in each Example and Comparative Example, and the following results are listed in full.

Claims (1)

[Claims] 1) As a sweetener for chocolate (a) Palatinose;
A low caries chocolate characterized by using (b) aspartame and (c) reduced starch decomposition product and/or reduced maltose starch syrup powder. 2) (a) Aspartame is mixed and dissolved with reduced starch decomposition product and/or reduced maltose starch syrup powder in water, and then dried and pulverized, (b) Palatinose gold is pulverized and then mixed with bitter chocolate, (c) ) Ingredients and chocolate obtained in (a) and (b) above
1. A method for producing low caries chocolate, which comprises mixing with other ingredients necessary for step 1 and molding.