JPS6316103B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing thiokolate containing a small amount of water, which is characterized by adding a water-containing substance to a thiokolate raw material. In other words, the present invention has excellent flavor (chiyokolate taste) and texture (mouthfeel, etc.).
The present invention provides a method for producing an improved thiocolate. (Conventional technology) Chiyocolate is generally made by mixing 1 raw material (cocoa mass, cocoa, cocoa butter, fats and oils, powdered sugar, milk powder, etc.) → 2 atomization (rolling) → 3 scouring (conching) → 4 temperature control → 5 molding/cooling → It is manufactured through a process of 6 packaging → 7 maturing. Tempering type thiokolate requires tempering for temperature control, but non-tempering type thiokolate does not require this. Thiyocolate is considered to be a system in which solids such as sugars are dispersed in the oil phase, and the presence of water acts on the solids, causing an increase in viscosity after the scouring process, which only makes molding and other operations difficult. Not,
The resulting chiyocolate has a rough texture and an unpleasant taste. Once roughness occurs, it will not go away even if you remove the moisture. Therefore, as a general rule, water-containing substances are not used as raw materials for thiokolate. By the way, the water content of the raw materials for tiyocolate is cacao mass (about 2%), cocoa (several %), cacao butter (no fat), sugar (0.5% or less), and milk powder (several %). The water content of tyokolate is around 1%, and after the scouring process, the water evaporates and becomes less than 1%. However, on the other hand, there are some known methods for producing thiokolate which, although different in purpose and structure from the present invention, end up containing a small amount of water. The first method is to add a water-containing substance in the form of an emulsion, and JP-A-48-13577 describes a method for producing thiokolates by adding a water-containing flavoring ingredient such as Western liquor in the form of an emulsion in the conching process. However, JP-A No. 51-106763 discloses a method for producing thiokolate for ice coating by adding liquid sugar to form an emulsion using an emulsifier, and JP-A 57-115140 discloses a method for producing thiyocolate for ice coating by dispersing a W/O emulsion. The manufacturing method is known.
The second method is to use a large amount of an emulsifier without using an emulsion, and Japanese Patent Application Laid-Open No. 57-36937 discloses a method for producing thiocholate using a combination of alcoholic spirit and a large amount of lecithin. However, from the viewpoint of flavor, using too much emulsifier such as lecithin increases the harsh taste, which is undesirable. The method of adding a water-containing substance in the form of an emulsion is unfavorable in terms of production because it adds one more step. As mentioned above, there are some known methods for producing thiocholate that ultimately contains a small amount of water. It is well known that many emulsified thiokolates such as ganatsushi contain a large amount of water. By the way, as a conventional method for improving the texture and flavor of tyokolate, a method is widely known in which the type and physical properties of the main raw material, especially fats and oils (hard butter), are changed to improve the texture and flavor, such as melting in the mouth. There are two ways to change the type of hard butter: tempering hard butter (hard butter similar to cacao butter and cacao fat glycerides) and non-tempering hard butter (lauric hard butter and non-lauric hard butter). A known method for changing the physical properties is to change the proportion of these glyceride compositions to change the physical properties such as SCI. However, in terms of flavor, there is a problem in that Chiyocolate using non-tempered hard butter has a unique oily flavor (hereinafter referred to as oily odor) and is inferior in flavor to tempered hard butter. Compared to the above-mentioned methods, the method of the present invention for improving the flavor and texture of tyokolate by adding a water-containing substance, which was conventionally considered to be unreasonable, is not well known. (Purpose) In view of the above-mentioned circumstances, the inventors of the present invention aimed to produce Chiyocolate with excellent flavor (Chiyocolate taste) and improved texture (mouthfeel, etc.) without changing the type or physical properties of hard butter. In particular, as a result of various research aimed at removing the characteristic oil odor of non-tempered thiokolate, it was surprisingly possible to uniformly disperse water-containing substances in thiyocolate, which had previously been considered unreasonable. I discovered something good. However, while searching for a method to uniformly disperse water-containing substances in tyokolate in a continuous manufacturing process without forming an emulsion in advance or using a large amount of emulsifier as in the conventional technology, we found that water-containing substances The present invention has been completed based on the knowledge that such objects can be achieved by modifying the type of the compound and the method of adding the compound. (Structure) The present invention is a method for producing thiokolate containing water of 1.5% by weight or more and 5% by weight or less, which is characterized in that when producing thiyocolate from a thiyocolate raw material, liquid saccharides are added in the scouring step without forming an emulsion. It is. Chiyocolate raw materials are mainly made of cacao mass, cocoa, cocoa butter, oils and fats, powdered sugar, powdered milk, etc., and are used as viscosity reducing agents, emulsifiers such as lecithin, and other fragrances.
Seasonings etc. can be used. Among these fats and oils, hard butter is preferable. ○ Tempering-type hard butters include Moller butter, palm oil, shea butter, Iritupe butter, monkey butter, Furwara butter,
Borneo tallow or the like or fractionated, cured or transesterified fats thereof can be used. ○B Non-tempering type hard butter obtained by hydrogenating non-lauric liquid oils such as cottonseed oil and soybean oil or liquid oils such as palm soft oil under conditions where double bond trans isomerization is high. These fractionated fats can be used. The liquid sugars used in the present invention include liquid sugars such as glucose syrup, liquid sugar (sucrose syrup, invert sugar syrup, etc.), starch syrup, corn syrup, molasses, honey, and sugar alcohols such as sorbitol. One type or a combination of two or more types is preferred. Sugar alcohols with high moisturizing properties are most preferred. The water content in Chiyokolate is 1.5 to 5% by weight.
Preferably, 1.7 to 3.5% by weight is appropriate. In the present invention, the liquid saccharide can be added all at once during the scouring process (or the accompanying kneader process), but it is preferable to add the liquid saccharide batchwise or continuously while removing moisture. That is appropriate. (Function) Thiyocolate containing a small amount of water, which is produced by adding liquid saccharide to the Thiyocolate raw material, has a soft mouthfeel and improved texture, and a strong Thiyocolate taste with excellent flavor. When the tyokolate is a tempered type, it has the above-mentioned effects, and when it is a non-tempered type, in addition to these effects, there is an effect that the oil odor peculiar to the non-tempered type is completely eliminated and the flavor is improved. In the liquid sugar of the present invention, the water content of thiyocholate is
It can be added up to 1.5 to 5% by weight and has the effect of improving texture and flavor. If it is less than 1.5% by weight, there is no effect on improving the texture, and if it exceeds 5% by weight, it will become rough and the texture will deteriorate. In the present invention, it is possible to add a large amount of water-containing substances that was previously unimaginable by adding liquid saccharides batchwise or continuously while removing water in the scouring process (or processes accompanying this). Become. The easiest and most convenient way to remove water is to evaporate using the heat of the conching process, but it is also possible to forcibly remove water by using a vacuum kneader or the like in the smelting process, for example. Batch-wise means that the liquid sugars are processed in batches to the extent that thiyocolate does not cause roughness (5% by weight calculated as moisture).
3 times or less), evaporate the water by heating etc., and then add liquid sugar to the extent that the thiyocolate does not become rough. Continuously means adding liquid sugar gradually to such an extent that the difference between the rate of addition of liquid sugar and the rate of water scattering does not cause roughness of the tyokolate (less than 5% by weight/hour in terms of water). By using this method of adding liquid sugars, it is possible to add only a few percent of water-containing substances at most to 40% of conventional dispersion-type thiokolate due to increased viscosity and deterioration of texture (causing roughness).
It can be added up to about %. According to such a method, it is not necessary to add solid substances such as powdered sugar and powdered milk in the atomization process, and these can be added as liquid water-containing substances in the scouring process. Particularly when the liquid sugar is a sugar alcohol such as sorbitol, by replacing part or all of the conventional powdered sugar with the sugar alcohol, the resulting thiocholate is heat resistant, in other words, it is susceptible to heat changes such as baked goods. It has the property of not producing burnt odor or browning odor when used in food. (Examples) Embodiments of the present invention will be described below with reference to Examples. Example 1 The raw materials shown in Table 1 (excluding fats and oils) and the powdered sugar shown in Table 2 were thoroughly mixed, then atomized (rolled), and then refined (conched) at 60°C for 7 hours as shown in Table 1.
After this, sorbitol shown in Table 2 was added and conching was continued for another 20 minutes, followed by molding and cooling to obtain thiokolate. The results are shown in Table 2. When 2 parts of sorbitol is added and the water content in the thiyocolate is 1.5% or more, the oily flavor (hereinafter referred to as oil odor) characteristic of non-tempered thiyocolate is completely eliminated, the soft texture on the mouth is improved, and the strong thiyocolate taste is improved. Chiyocolate with improved flavor was obtained. When 17 parts of sorbitol was added and the water content of tiyocolate was 5.3% or more, roughness occurred. Table 1 (Main ingredients) Cocoa mass 11.5 parts Cocoa 5 parts Whole flour 13.5 parts Oil Note 1) 35 parts Lecithin 0.4 part Flob vanillin 0.05 part Note 1 Non-tempering non-lauric fat (Melano STS (manufactured by Fuji Oil Co., Ltd.) ) was used.

【table】

[Table] Reference Example 1 Thiocholate was obtained in the same manner as in Example 1 by adding water shown in Table 3 instead of sorbitol. However, the amount of powdered sugar added was 35 parts. The results are shown in Table 3. A significant increase in the viscosity of the thiyocolate during the scouring process was observed as the water content increased, and the obtained thiyocolate had a rough texture and poor texture.

[Table] Reference Example 2 Tiyokolate was obtained in the same manner as in Reference Example 1 by adding brandy instead of water. Table 4 shows the amount of brandy added and the results. When the moisture content exceeded 1.4% and was less than 2%, the mouthfeel was soft and the oily smell disappeared, giving a strong taste of chiyocolate. Addition of more than 6% by weight of brandy caused graininess and was unreasonable.

[Table] Example 2 Thiyocolate was obtained in the same manner as in Example 1, as shown in Table 5, using starch syrup instead of sorbitol. The results are shown in Table 5. 2% starch syrup added, water
When the content exceeds 1.5%, the oily odor characteristic of non-tempered types disappears, and until the starch syrup content is less than 25% and water content is less than 5.5%, the mouthfeel remains soft, but above this level, it becomes grainy.

【table】

[Table] Example 3 The oils and fats in Table 1 were replaced with tempering-type hard butter ("Melanonyu SS5" manufactured by Fuji Oil Co., Ltd.) in Table 6.
Thiyocolate was obtained in the same manner as in Example 2 except that the addition ratio of sorbitol was changed as shown in FIG. However, tempering was carried out by a conventional method during the temperature control process. The results are shown in Table 6. With the addition of sorbitol, the mouthfeel became softer, the texture was improved, and the tyokolate flavor became stronger. Roughness occurred at 20 parts of sorbitol and 5.5% or more moisture.

【table】

[Table] Example 4 When producing thiyocholate in the same manner as in Example 1 using 25 parts of powdered sugar in Table 1, sorbitol was added in Table 7.
Sorbitol was added in batches by repeating the operation of adding 3 parts and conching for 1 hour, then adding 3 parts and conching for 1 hour as shown in Figure 2, and measuring moisture, texture, flavor, and viscosity over time. By this batch addition method, even when 24 parts of sorbitol was added, the water content could be kept at about 2.6%, and a product with a soft mouthfeel and a strong thiokolate flavor was obtained. In addition, as the amount of sorbitol increased, the color tone became darker, which was a favorable trend. Work was good with no increase in viscosity.

[Table] Example 5 The powdered sugar shown in Table 1 was added to 5 parts, and 3 parts of sorbitol were added in the same manner as in Example 4, for a total of 39 parts of sorbitol to obtain thiokolate. A good chiyocolate with a moisture content of 2.6% and a viscosity of 25 (poise), a soft mouthfeel, an improved texture, no oily odor, and a strong chiyocolate-like flavor was obtained. Example 6 In the same manner as in Example 4, without adding the powdered sugar shown in Table 1, sorbitol was added in 2.5 parts at a time to obtain a total of 25 parts of sorbitol. A good chiyocolate with a soft mouthfeel and improved texture, no oily odor (oily flavor), and a strong chiyocolate flavor was obtained. (Effects) As detailed above, when producing tiyocolate from the tiyocolate raw material according to the present invention, by adding a water-containing substance in the scouring process, the soft texture on the mouth is improved and the strong flavor of tiyocolate. This makes it possible to produce thiocolate containing a small amount of moisture and an excellent amount of moisture. Particularly in the case of non-tempering type thiokolate, it has become possible to produce thiokolate with an excellent flavor that does not have the characteristic oily flavor at all. (Applications) The thiokolate obtained by the present invention can be widely used not only for molded items and hanging items, but also for foods that are susceptible to heat changes such as baked confectionery.

Claims (1)

[Claims] 1. When producing thiyocolate from thiyocolate raw materials, liquid sugars are added in the scouring step without forming an emulsion.
A method for producing thiokolate containing 1.5% by weight or more and 5% by weight or less of water. 2. The manufacturing method according to claim 1, wherein the thiyocolate is a non-tempering type. 3. The manufacturing method according to claim 1, wherein the thiyocolate is a tempering type. 4. A patent claim in which the liquid sugar is one or more sugar alcohols such as glucose syrup, liquid sugar (sucrose syrup, invert sugar syrup, etc.), starch syrup, corn syrup, molasses, honey, and sorbitol. Range 1 to 3
The manufacturing method described in any of paragraphs. 5. The manufacturing method according to any one of claims 1 to 4, in which the liquid saccharide is added in the scouring step in a batchwise or continuous manner while removing water.