JPS61219339A - Production of hydrous food containing chocolate component - Google Patents

Abstract

PURPOSE:To prepare the titled food having uniform and stable quality, easily, by mixing a water-containing food and/or its raw material with an enzymatically treated chocolate component and sterilizing the mixture by heating for a short time at an ultra-high temperature. CONSTITUTION:A chocolate component such as sweet chocolate, cacao mass, etc. is added with an enzyme such as alpha-amylase in aqueous system, adjusted to 5-10pH and stirred at 50-90 deg.C for 15-20min to obtain the enzymatically treated chocolate component (B). A mixture of (A) 97-60wt% water-containing food and/or its raw material such as hardened rapeseed oil and 3-40wt% component B is sterilized by heating for a short time at an ultra-high temperature by the indirect heating with a contherm scraping sterilizer, etc. The amount of the enzyme is 0.01-1.0% based on the component A.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for extremely easily producing a water-containing food containing a chocolate component whose quality remains stable even after continuous ultra-high temperature instant heat sterilization.

(Prior Art) As is well known, chocolate itself is an oil-based confectionery that contains substantially no water and has a unique color tone and aromatic taste, but ganache is an example of such chocolate being used in combination with a water-rich food. .

Ganache is usually made by mixing 50 to 25 parts of cream and/or milk that has been boiled for sterilization purposes with 5 parts of chocolate chips.
It is a viscous high-quality Western confectionery material that is manufactured by adding 0 to 75 parts and melting and mixing it, but it is not a food that has a long shelf life and is currently manufactured by hand by craftsmen each time it is used. . Furthermore, the hardness of ganache can be adjusted by increasing or decreasing the blending ratio of chocolate, and it can be squeezed into various shapes using nasope material (for coating) or piping bags and used for decoration of Western confectionery cakes, etc. On the other hand, recently, Japanese Patent Application Laid-Open No. 59-196028 discloses that a pre-emulsion containing 3 to 40% of chocolate components based on the total composition is subjected to shearing force or homogenization treatment, and then ultra-high temperature heat sterilization. A process is disclosed for producing a non-foaming type of sterile confectionery material which is subjected to a treatment, particularly a contherm scraped UHT sterilization treatment.

In this way, instead of being manufactured each time it is used like traditional ganache, methods of aseptic mass production have begun to be seen, such as those used for long-term storage.However, originally the chocolate component is an aqueous component. When mixed with the above, it becomes so-called lumpy state and the viscosity increases, so it is difficult to obtain a satisfactory homogeneous pre-emulsion and UHT-treated product by simply mixing. −
No. 196028 also discloses that when preparing a pre-emulsion, an oil phase containing a chocolate component and an aqueous phase are added to a mixing tank while being gently stirred, and even after being added, mixing and stirring is continued even more gently. It was necessary to pay sufficient attention to the preparation of the pre-emulsion. Furthermore, the pre-emulsion thus obtained is then heated at 2000 to 3000 rpm.
Unless a shearing force is applied by stirring at a high speed of m or a homogenization treatment is performed, the emulsion structure of the pre-emulsion will be destroyed by high heat and mechanical shock during the UHT treatment, and the desired product will not be obtained.

(Problem to be solved and means for solving the problem) In view of the ridges, the present inventors have conducted intensive research and found that by enzymatically treating chocolate components, the pre-emulsion can be subjected to homogenization treatment without applying shearing force to the pre-emulsion. The present invention was completed based on the knowledge that UHT processing is possible without the use of UHT.

That is, the present invention provides water-containing foods and/or their raw materials97
-60% by weight and 3-40% by weight of chocolate ingredients are subjected to ultra-high-temperature instant heat sterilization to produce a water-containing food containing chocolate ingredients, the gist of which is to enzymatically treat the chocolate ingredients. This is a method for producing hydrated foods.

The present invention will be explained in detail below.

In the present invention, chocolate components include not only conventionally known chocolates such as sweet chocolate or milk chocolate, but also cacao mass, cocoa powder, etc., and one or more of these can be added in an amount of 3 to 30% based on the entire water-containing food. It is preferable to use a blend of about 40%, and it is particularly preferable to use cacao butter in combination since it has a unique aromatic taste of chocolate. When enzymatically treating these chocolate ingredients, the enzyme treatment is preferably carried out in an aqueous system, and therefore preferably carried out in a state mixed with a water-containing food. It goes without saying that the final product may be manufactured in addition to the post-hydrated food material. As an enzyme, amylase, especially α-
Amylases are effective, such as Talaistase LL,
Kokugen T, Thalaistase T5 (all product names,
For example, Spitase PN4 (trade name, manufactured by Nagashio Sangyo ■), etc.
Addition of 1 to 1.0% is effective. These enzymes are P
Stable within the range of H value of about 5 to 10, and pH of about 5 to 7
The activation can be obtained at a temperature in the range of about 50 to 90° C., and it can be treated by stirring with a suitable device such as a propeller or a homomixer for about 15 to 20 minutes after addition and bringing it into contact with the chocolate ingredients. The pre-emulsion containing the chocolate ingredients treated with the enzyme in this way has a low viscosity and therefore has a nearly homogeneous composition, which is particularly important if shearing force is applied by high-speed stirring or homogenization treatment is performed before the UHT treatment. At the very least, the emulsion structure is not destroyed during the UHT treatment, and a product of constant quality with almost no difference in composition between the beginning and the end of the UHT treatment can be easily obtained. On the other hand, pre-emulsions containing chocolate components that have not been subjected to enzyme treatment tend to have a non-uniform composition due to their high viscosity, and therefore they are not subjected to shearing force by high-speed stirring or homogenized before UHT treatment. If this is not done, the emulsion structure will be destroyed during the UHT treatment, and there will be a difference in the viscosity of the product between the beginning and end of the UHT treatment, resulting in inconsistent quality, and even if the product is stirred slowly, no reduction in viscosity can be expected. do not have. The present invention is particularly effective when a high viscosity pasty food such as a conventionally known ganache is produced by incorporating a large amount of chocolate component (16 to 40%).

In addition, when carrying out the present invention, it is sufficient to use conventionally known raw materials used in the target product and follow conventionally known manufacturing methods such as synthetic cream, and the order of blending or addition of special raw materials may be changed. Alternatively, there is no restriction on the order of the steps; in short, the chocolate ingredients may be sterilized in any number of hours during the manufacturing process, or in both, and the UHT sterilization treatment can be performed using the conventionally known direct heating method or indirect heating method. Either method may be adopted. Direct heating methods include, for example, Euperization sterilizer (manufactured by Alpura), VTIS
Sterilizer (manufactured by Alfa Laval), Lagiar UHT sterilizer (Lagiar).

Paralizer (manufactured by Pafsch & Silkeborg), C, P, Vac-Heat -UH
There are T sterilizers (manufactured by Klimary Package Co., Ltd.), etc.
Indirect heating methods include APV plate type UHT treatment equipment (manufactured by APV), C, P, UHT sterilization equipment (manufactured by Krimary Barkage), and Storck tubular type U.
There are H'l' sterilizer (manufactured by Stork), Contherm scraping type UHT sterilizer (manufactured by Alfa Laval), etc., and any one of these can be selected and used as appropriate. In particular, the Conther scraping type U
Preferably, an HT sterilizer is used. In addition, in the present invention, it is preferable to use gums such as xanthan gum and guar gum, or stabilizers such as crystalline cellulose, in order to prevent the chocolate components in the product from settling during the manufacturing process or in the product. It goes without saying that various phosphates, emulsifiers, sweeteners, etc. may be used as appropriate. Incidentally, although it is not possible to clearly explain why enzymatically treating chocolate components results in good quality without applying shearing force due to high-speed stirring before UHT treatment, it is likely that the It is presumed that this is because starch is decomposed by enzymes.

(Examples) Examples of the present invention will be illustrated below, but it goes without saying that the present invention is not limited to these Examples.

However, the parts shown in the examples are based on weight.

Example 32.5 parts of hydrogenated rapeseed oil with a melting point of 35.3°C and cocoa mass (
Approximately 60 parts of oil and fat (approx. 50%) and 0.3 parts of lecithin
Prepare the oil phase by heating and mixing at ℃. Apart from this, water 1
Add 3.2 parts of skim milk powder to 0.5 parts of powdered milk while stirring and thoroughly disperse the mixture, then add 33 parts of liquid sugar (sucrose-type liquid TUT with a solid content of approximately 67%) and sucrose fatty acid ester ( HLB5) 0.2 parts, sodium hexametaphosphate 0.
1 part, xanthan gum 0.015 parts, guar gum 0.0
An aqueous phase at about 60°C prepared by sequentially adding 15 parts of Talaistase Ll (trade name,
Add 0.2 parts of α-amylase (Daiwa Kasei ■) to approx.
The mixture was stirred and held at 0° C. for 15 minutes to pre-emulsify. Thereafter, while slowly stirring the pre-emulsification mixing tank, the pre-emulsion was sterilized at 144°C through a conther scraping type UHT sterilizer, and immediately after homogenization at about 75°C under the condition of 50 kg/aa, The mixture was cooled to 5° C. and filled in aseptic packaging (using an aseptic packaging machine manufactured by Shorey) to obtain a pasty chocolate ingredient-containing water-containing food. This product showed no similar abnormality in properties such as oil separation even after being stored at 10°C for 60 days under aseptic conditions, and had a good flavor. In addition, when I applied it on a sponge cake stand, it turned out smoothly and the surface remained glossy even after being stored for a week.

Claims (5)

[Claims] (1) Water-containing foods and/or their raw materials 97-60
% by weight and 3 to 40% by weight of the chocolate component is subjected to ultra-high temperature instant heat sterilization to produce the hydrated food containing the chocolate component, the chocolate component being subjected to enzyme treatment. manufacturing method. (2) The method according to claim (1), wherein the enzyme treatment is performed in an aqueous system. (3) Claim No. 1 in which the enzyme is amylase
) or the method described in paragraph (2). (4) The method according to any one of claims (1) to (3), wherein the ultra-high temperature instant heat sterilization treatment is an indirect heating method. (5) The method according to claim (4), wherein the indirect heating method is performed using a contherm scraping sterilizer.