JPS63240745A - Chocolate additives, chocolate and its production - Google Patents

Abstract

PURPOSE:To obtain the title additive which contains powdery particles mainly consisting of specific glycerides, thus permitting to omit the tempering operations for chocolate base, because it does not cause fat bloom even at the melting point of the chocolate itself. CONSTITUTION:The subject additive contains powdery particles (preferably in a stabilized crystalline form) which consist of 2-unsaturated and 1,3- disaturated glycerides from unsaturated fatty acids of 18 or more carbon atoms and saturated fatty acids of 20-24 carbon atoms. The additive is incorporated to a chocolate composition without melting.

Description

[Detailed Description of the Invention] [Field of Industrial Application] This invention is a chocolate additive that suppresses the occurrence of fat bloom even after being left at temperatures around body temperature for a certain period of time, where chocolate additives lose their shape-retaining properties. This invention relates to a chocolate additive suitable for producing chocolate of high quality and useful for omitting or simplifying the tempering (temperature control) work of chocolate dough, as well as chocolate using the same and a method for producing the same. It is something.

The term "chocolate" used in the present invention is not limited by regulations or legal regulations, and is used to include all chocolates and fat-processed foods using so-called cacao fat substitutes.

[Conventional technology]

In general, chocolate is manufactured by appropriately mixing cacao mass, cocoa, cacao butter, cacao substitute fat, sweetener, milk powder, etc., and subjecting it to rolling (atomization), conching (scouring), and tempering (temperature control). Such chocolate often suffers from a bloom phenomenon during storage, which impairs its commercial value. In this bloom phenomenon,
There are fat blooms caused by unstable crystals of fats and oils, and sugar blooms caused by recrystallization of sugar, and the former type of fat bloom is particularly common.

To prevent fat bloom, tempering treatment is performed from the perspective of converting chocolate fats and oils into a stable crystalline form.If the treatment is insufficient, fat bloom can occur under a wide range of conditions.・Profit,
Even worse, a phenomenon occurs in which it is difficult to even remove the mold part from the mold. Tempering is thus an important process in chocolate production, but it is difficult to temper when the chocolate product is exposed to high temperatures near its melting temperature for a certain period of time to the point where it loses its hardness (for example, in the summer when the product is exposed to sunlight). (in various cases)
No matter how good the tempering treatment is during the manufacturing process, the appearance of bloom has conventionally been impossible to suppress.

Further, each tempering method has its own optimal conditions depending on the chocolate oil/fat composition, cooling rate, etc., and it is not necessarily easy to find the optimal style. For example, most chillers used for tempering are relatively inflexible and are designed to achieve a specific cooling rate, so the degree of tempering of the chocolate can be tailored to the specific type of chiller being used. It is often experienced that one must preliminarily find out the unique Tenbaringe style depending on the chiller (M, G, Read STheMan
ufacture Confectioner/Jan
uary 1985).

Therefore, there are various tempering methods, but at least in industrial production, it usually includes at least one step of forced cooling and one step of reheating the molten oil composition. (For example, "Confectionery Dictionary" No. 4
59 pages, October 1981, Asakura Shoten). However, it is clear that performing both cooling and subsequent heating at the same time generally results in a large energy loss, so the device is characterized by having two types of cooling and heating. JP-A No. 61-40750).

On the other hand, there is a tendency to omit such troublesome tempering work as much as possible, and for that purpose, hard butter with high elaidin content, lauric hard butter, hard butter with random fatty acid arrangement by transesterification is used. The technology used has been implemented. However, since it is difficult to use a large amount of cocoa fat in such hard butter, the resulting product has a limited flavor.

[Problem that the invention seeks to solve]

This invention aims to obtain chocolate with high temperature resistance, which was previously unachievable even with proper tempering treatment. That is, the aim is to obtain chocolate that can suppress plume generation even after chocolate is exposed to high temperatures near body temperature for a certain period of time, or in other words, chocolate that self-returns to its original hot chocolate state.

Another object of this invention is to make it possible to manufacture products that take advantage of the flavor of cacao butter by omitting or simplifying tempering, which reduces the number of steps and is extremely advantageous in terms of energy and equipment. The purpose of this paper is to provide a method for producing chocolate.

Furthermore, the present invention also seeks to provide a chocolate additive that achieves the above two main objectives.

[Problem solving means; structure]

As a result of intensive research in view of the above problems, the present inventors found that
By pulverizing an oil or fat having a specific glyceride composition and adding and mixing it to a chocolate compound without melting, the above-mentioned self-restoring chocolate can be obtained by resolving the problem, and furthermore, the pulverized oil can be tempered. This invention was completed based on the knowledge that it functions as an additive useful for omission or simplification.

That is, the present invention provides (a) a powdery product whose main component is 2-unsaturated-1,3-disaturated glyceride consisting of an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms; (b) an unsaturated fatty acid having 18 or more carbon atoms and 20 to 2 carbon atoms;
Chocolate containing particles of 2-unsaturated-1,3-disaturated glyceride consisting of four saturated fatty acids, and (C
) Number of carbon atoms: 18t [li! Melting powder particles mainly composed of 2-unsaturated-1,3-disaturated glyceride, which is composed of the above unsaturated fatty acids and saturated fatty acids having 20 to 24 carbon atoms, to a chocolate compound. This is a method of manufacturing chocolate that is based on the addition of chocolate.

The chocolate additive in the present invention has 18 carbon atoms.
The powder contains powder particles whose main component is 2-unsaturated-1,3-disaturated glyceride, which is composed of at least 3 unsaturated fatty acids and a saturated fatty acid having 20 to 24 carbon atoms.

A composition (oil or fat) containing 2-unsaturated-1,3-disaturated glyceride as a main component is disclosed in, for example, JP-A-55-71797.

It can be produced by applying a selective transesterification method utilizing enzyme activity disclosed in the specifications of JP 56-127094, JP 52-104506, JP 55-84397, JP JP 60-251891, and the like. That is, fatty acids mainly containing saturated fatty acids having 20 to 24 carbon atoms (II) (such as arachidic acid, behenic acid, or gutceric acid; behenic acid is particularly easy to obtain) include, for example, rapeseed oil, radish oil,
Obtained by hardening, decomposition, and rectification of lunaria oil, fish oil, whale oil, etc., the fatty acids or their esters are added to the 2nd position of the glyceride, mainly unsaturated fatty acids having 18 or more carbon atoms, mainly oleic acid, The saturated fatty acids are transesterified with fats and oils containing linoleic acid, arachidonic acid, erucic acid, etc.
It can be obtained by selectively binding to the position. Also,
The above-mentioned "main component" is a comparison with the "powder particles" of the above-mentioned specific composition, and does not necessarily refer to the "chocolate additive" including the "dispersion medium" described later, and the ratio is preferably about 50% or more. It is preferable that 70% or more of

If the number of carbon atoms of the saturated fatty acid in the 2-unsaturated-1,3-disaturated glyceride is shorter than this, or if the specific glyceride mentioned above is not the main component in the powder particles, the chocolate product will reach a high temperature near body temperature. or the particles cannot maintain a crystalline state with a high melting point in the chocolate dough,
Therefore, the desired effect of the present invention is not achieved. Also, 1-33
If the agent is not a glyceride that is saturated at the -position and unsaturated at the 2-position, but a fatty acid that is also saturated at the 2-position, that is, a trisaturated triglyceride, which can be easily obtained from extremely hard oil, good crystal growth cannot be promoted. For example, the oil-based composition to be tempered does not easily release from the mold after cooling, and even if it does release from the mold, it has poor gloss. Further, in the case of an isomer triglyceride in which the 1-12-position or the 2-53-position is a saturated fatty acid and the 3- or 1-position is an unsaturated fatty acid, good crystal growth cannot be promoted. The oil and fat whose main component is the above-mentioned specific glyceride must be in the form of powder particles.

If this were to be in liquid form, it would easily eutectic with other fats and oils in the chocolate and the nuclear dispersion in the high melting point region would disappear. The chocolate disappears, and the molded product cannot be removed from the mold unless it is tempered in the same way as conventional methods.Even when used in an enrobing manner, fat bloom immediately occurs, and furthermore, the chocolate product becomes If it is exposed to temperatures near body temperature that do not have shape-retaining properties, it will no longer return to its original glossy state even if the temperature subsequently drops. (See attached drawing).

It is further preferable that the powdery particles are stable crystals, and stable crystals are defined by the short plane spacing (
It is a crystal type in which four or more peaks are present (side-to-side spacing), preferably R, L, Wille and E, S, Lutt.
How on names the crystalline forms of cocoa butter (J
, A, O, C, S, , 43.491-496 (19
66)) The crystal form stable on type 2 placement is more preferable, and the crystal type stable on type 2 placement is more preferable. If the powder particles are not stable crystals, the tempering promoting effect will be poor.

Stable crystals can be obtained by aging triglyceride at a temperature lower than the melting point (especially at a temperature below the melting point of stable crystals) for a certain period of time or more, but triglyceride fats and oils can be obtained in a finely divided state, for example, as a powder. The ripening time can be shortened by making it into a shape. In addition, the crystals precipitated by micellarizing triglyceride with a solvent (for example, an organic solvent such as hexane or acetone, or a supercritical gas) are generally stable even without ripening, so the precipitated crystals can be removed without melting. By removing the solvent (for example, removing the solvent under vacuum), it can be used as a stable crystal.

Powder granulation can be achieved by spraying melted specific fats and oils from a spray dryer at a predetermined temperature, or by pulverizing solidified fats and oils in the form of lumps or coarse particles as is or together with a dispersion medium (described later) (for example, by pulverizing a part of cacao butter in a homogenizer). It is possible to adjust the temperature to below 30°C and then add small lumps of the solid fat and pulverize it) or use ultrasonic waves to pulverize it, but the solidified fat is already in stable crystal form. In this case, the pulverization is preferably carried out in a low-temperature atmosphere where the crystals do not melt, such as pulverization while cooling with dry ice or so-called freeze pulverization.

The size of the powder particles is 500μ or less, preferably 100μ
Hereinafter, it is most preferably 25μ or less. If the particle size is too large, the number of nuclei for promoting crystallization will decrease, resulting in poor efficiency in preventing fat bloom, or poor dispersibility in chocolate dough, and in some cases, the texture may be slightly poor. It harms the texture of the product. If the particle size is small, the amount used can be reduced, but care should be taken to ensure that the temperature at the time of addition, which will be described later, is too high and the particles melt.

The chocolate additive of the present invention can contain a dispersion medium, and the improved dispersibility increases the additive effect. If the dispersion medium is non-oily (for example, sugar), it also has the effect of preventing the powder particles of the specific triglyceride from agglomerating into agglomerates during storage of the chocolate additive. The dispersion medium can suitably be selected from powders of chocolate dough ingredients, such as sugars, milk powder, cocoa mass, cocoa powder, cocoa butter, hard butter, emulsifiers, and the like. However, since the refining process is not normally performed after the addition of this accelerator, it is desirable that the particle size is 50μ or less so as not to impair the texture of the product. In the case where the oil and fat crystals are present and the tempering treatment is omitted or simplified, it is preferable that the oil and fat crystals are also stable.

Another aspect of the present invention is a method of using the chocolate additive described above. That is, this is a chocolate manufacturing method in which powder particles, which are the active ingredients of additives, are added to a chocolate mixture without melting. The chocolate contains particles of 2-unsaturated-1,3-disaturated glyceride made from unsaturated fatty acids and saturated fatty acids having 20 to 24 carbon atoms.

It is preferable that the chocolate compound in this manufacturing method is a compound that has already been melted through conching treatment, etc.
In the formulation before the treatment, there is a possibility that the powder particles may eutecticize with other glycerides etc. due to the temperature during the conching treatment. Preferably, the addition of the powder particles is carried out during the process of cooling and solidifying the oil-based composition, and is therefore preferably carried out at a temperature below the dough temperature at which the chocolate dough is completely melted, preferably below 39°C. With this configuration,
This eliminates the need for the reheating process that is almost always carried out in the normal tensing process, which not only saves time and equipment, but also allows casting or enrobing to be carried out immediately after dispersing the powder particles into the fabric. Therefore, the higher the dough temperature at the time of addition, the simpler the tempering process becomes, and virtually no tempering process is required. However, the agent of the present invention can be used in the same tempering process as in the past, and can be added as long as the oil-based composition (dough) has not cooled too much and has lost its fluidity.

The amount of the above chocolate additive added is the amount (weight ratio) of specific triglyceride powder particles to chocolate dough.
Generally, it is appropriate to add 0.1 to 10% in terms of weight, and if the dispersion is good, 2% by weight is usually sufficiently effective, and there is little increase in the effect beyond that. If the amount added is too small, it will not be effective, and if it is too large, it will not melt in the mouth.

The target chocolate of the present invention is mainly tempered chocolate, in which the blended oils and fats include cacao butter, shea butter, palm oil, etc. rich in the same <SO5 (2-unsaturated-1,3-disaturated glyceride) component, Although the chocolate uses so-called tempering type fats and oils such as monkey fat, mango kernel oil, kokum fat, iris fat or fractionated oil thereof, it may also be non-tempering type chocolate using trans acid type fats and oils.

After addition and dispersion of the chocolate additives mentioned above, depositing, mold casting, or enrobing is carried out using conventional methods, but the temperature control of the depositor's hopper, piston, cylinder, and tempering mold is not as strict as was previously required. In many cases, the subsequent aging step (1 to 5 weeks) is not necessary, and the equipment for that purpose is also not required.

Furthermore, the chocolate additive of the present invention can also be effectively used by coating the surface of chocolate confectionery.

The chocolate product thus obtained has a carbon atom number of 18
It contains particles of 2-unsaturated-1,3-disaturated glyceride consisting of unsaturated fatty acids of 20 to 24 carbon atoms and saturated fatty acids of 20 to 24 carbon atoms, and this can be confirmed, for example, by DSC analysis. . The attached drawing shows that 30 to 40 mg of a sample (chocolate) was collected in an aluminum sample pan, placed in a DSC sample chamber together with an empty control pan, and then quickly frozen at -40℃ with dry ice at 5℃/min.
The amount of heat absorbed was measured electrically under the conditions of increasing the temperature at a rate of is clear based on the presence or absence of a peak near 50°C.

〔Example〕

Examples are illustrated below to further clarify the effects of the present invention, but it goes without saying that these are merely illustrative and the spirit of the present invention is not limited to these examples. In addition, unless otherwise specified, examples and percentages mean weight basis.

Example 1 A highly hydrogenated high erucine rapeseed oil containing 45% of unsaturated fatty acids having 22 carbon atoms was hydrolyzed and esterified to obtain fatty acid ethyl ester. This fatty acid ester is purified to obtain 9 saturated fatty acid esters having 20 to 24 carbon atoms.
A fraction containing 7.9% was obtained, and 70 parts of this fatty acid ester was
A reaction oil with an iodine value of 45 was obtained by mixing with 30 parts of high oleic acid Himawariura and transesterifying it using an enzyme agent that selectively acts on the ■-13-position, which was further fractionated with a solvent to obtain a high melting point fraction. A fraction was collected with a yield of 57.6%. The composition of the combined fatty acids in both parts is as follows, and the iodine value is 31.
．． 6. Amount of 2-unsaturated-1,3-disaturated glyceride 76
%, 2-unsaturated-1,3 consisting of unsaturated fatty acids with 18 or more carbon atoms and saturated fatty acids with 20 to 24 carbon atoms
-71.2% of disaturated glycerides.

Fatty acid composition (upper row: chain length: number of double bonds; lower row: %) 16
:Oia:ots:i 18:220:022:02
4:00.7 1.7 31.6 2.5 4.8 5
6.7 2.0 This oil and fat was stabilized by temperature control treatment at 25°C for 2 days and 48°C for 23 days [identified by X-ray diffraction (α λ = 1°542 for Cu-), the above-mentioned R, L
, Wille and E.S. Lutton], 1.5 parts of it and 6 parts of cocoa butter were placed in a homogenizer, and the mixture was stirred and pulverized at 29 to 29.5° C. for 5 minutes. On the other hand, a mixture of 20 parts of cacao mass, 45 parts of sugar, 20 parts of whole milk powder, 7 parts of cacao butter, and 0.5 parts of lecithin was rolled in the usual manner, and after conching and tempering, it was combined with the previously prepared cacao butter and solidified. Add and mix the pulverized mixture with mold oil and fat, then pour the mold, cool, peel, and heat at 20°C.
It was aged for 7 days.

The chocolate thus produced was placed at 18° C. for 12 hours and then at 35° C. for 12 hours, and this cycle test was repeated more than 10 times, but no plume was observed. In addition, 6 cycle tests at 18℃ and 37℃ were also carried out.
Although the process was repeated several times, no bloom was observed.

On the other hand, for comparison, chocolate produced by melting and adding the pulverized mixture of cocoa butter and solid fat, and otherwise performing the same process, was tested in the fourth cycle at 18°C and 35°C. Also, in the cycle test at 18℃ and 37℃, blooming was observed in the first cycle (
Control example 1). In addition, in the test results of chocolate produced in the same manner using only cacao butter, significant blooming was observed at the first time in all cases (Control Example 2).

Example 2 A mixture of 44 parts of sugar, 29.3 parts of whole milk powder, 26 parts of cacao butter, and 0.5 parts of lecithin was rolled in a conventional manner, and after conching and tempering treatment, the solid fat used in the previous example was placed on dry ice. White chocolate was produced in the same manner by adding and mixing 0.2 parts of powdered particles crushed in the solution. When this chocolate was subjected to a cycle test in the same manner as in the previous example, no blooming was observed.

On the other hand, for comparison, when no crushed solid fats and oils were added, significant blooming was observed at the first time (
Control example 3).

Example 3 Ethyl ester of behenic acid and high-oleic sunflower oil were selectively transesterified at the 1-13-position of glyceride using lipase, and after fractionation and concentration using a solvent,
Recrystallize with hexane and distill off the solvent with a vacuum pump without melting, then crush in a juice mixer while cooling with dry ice and sieve to divide into 42-60 mesh (350-250μ) baths. Obtained as an additive. This additive corresponded to the crystal type mentioned above.

According to HPLC analysis, AO5O, 2%, BO52,
8%.

BLB 2.5%, BO8 14.0%, BOB
75.9%, BOLi (2-oleylbehenic lignocerin) 4.3%, other glycerides 0
．． It was 4%.

Example 4 After the solvent was distilled off under vacuum, the fat and oil of Example 3 was further freeze-pulverized in liquid nitrogen to obtain a chocolate additive having an average particle size of 15.6 μm.

Example 5 The additive of Example 3 was mixed with powdered sugar in a weight ratio of 1:1, freeze-pulverized in liquid nitrogen, and crushed to an average particle size of about 20 μm or less,
This was used as a new chocolate additive.

Reference Examples 1 and 2 Yield 59.1% using Alanbrachia extract oil as raw material
After that, it is aged for a long period of time, and then freeze-pulverized in liquid nitrogen to obtain a stable type (v in the nomenclature mentioned above).
A crystal powder (average particle size 11.4μ) (corresponding to type) was obtained (
Reference example 1). Also contains 4 unsaturated fatty acids with 22 carbon atoms.
The highly hydrogenated high erucinated rapeseed oil containing 5% was also pulverized to make the additive of Reference Example 2 (mixed type (■ and type V) according to the nomenclature mentioned above).

Constants, fatty acid composition, melting point of each oil and fat of Examples 3 to 5 and Reference Examples 1 and 2 (A powdered sample with a length of about 5 fins was placed in a capillary glass tube with an inner diameter of about 1 mm sealed at one end, Measurements were made with the sealed part facing down and in contact with the bulb of the thermometer, and the temperature was raised in a water bath).The results are summarized in the table.

Examples 6 and 7 Chocolate was produced using the additive (powdered particles) of Example 3 or 4. That is, a molten dough is prepared by mixing, rolling, and conching an oily composition having the following formulation according to a conventional chocolate manufacturing method, and while stirring the dough while cooling it to 30° C., the powdery particles are mixed. is 5% based on the oil content of the dough (1.67% based on the chocolate dough)
After that, it was poured into a template without reheating, and left at 15° C. for 30 minutes to solidify.

These chocolate formulations showed good release from the mold and were immediately cycled at 18°C and 37°C over 5 times without aging, although the chocolate did not retain its shape at 37°C. Good luster was restored at 18°C. However, due to particle size, the chocolate product of Example 6 had a slightly poor texture, but the product of Example 7 had a good texture.

One using the powdered oil of the reference example as an additive (Control Examples 4 and 5), one that was molded as it was at 30°C without adding any additive (Control Example 6), and the additive of Example 4 were used. However, the additives melt when rolled together with other raw materials and conched into a molten dough: Control Example 7)
was also conducted for comparison.

The degree of mold release and gloss condition for each additive are shown below.

* Judgment Criteria Although the DSC charts of the chocolates of Example 7, Control Example 1, Control Example 6, and Control Example 7 are shown in the drawing, although Control Example 7 is compositionally the same as Example 7,
The peak of latent heat near 50°C, that is, the number of carbon atoms is 18 + [
No peak of crystal particles of 2-unsaturated-1,3-disaturated glyceride consisting of an unsaturated fatty acid of Ii1 or more and a saturated fatty acid having 20 to 24 carbon atoms was observed.

Example 8 Using each additive of Example 4 or Reference Example 1, chocolate was produced in the same manner as in Example 6, except that the dough temperature at the time of addition of the additive was 36°C. The results were as shown in the table below.

That is, the additive of Example 4 has the effect of omitting the tempering treatment even at 36°C, but the additive of Reference Example 1 has the effect of omitting the tempering treatment at 36°C.
℃ (Control Example 4).

Example 9 Chocolate was produced in the same manner as in Example 6, except that the agent of Example 5 was used as a chocolate additive. In all cases, products with good mold release and gloss were obtained.

Example 10 Example 6 except using the chocolate additive of Example 4
When the mixture was dispersed in the chocolate dough described below and then enrobed onto a cake and cooled, a product that dried quickly and had a good gloss was obtained, and a tempering promoting effect was observed.

A control example was also conducted in the same manner as this example except that the chocolate additive was once melted and added to the chocolate dough, but blooming occurred immediately after cooling.

〔Effect of the invention〕

As explained above, the chocolate additive of the present invention can significantly suppress the occurrence of bloom even when stored at temperatures close to body temperature, where the chocolate itself melts, by being added and mixed into the chocolate mixture without melting. It can be said that it is a meaningful invention for chocolate producers and sellers in tropical regions, especially in the summer season. The above-mentioned chocolate additive can omit reheating in the tempering operation and special cooling after dispersing the additive, and even if these operations are omitted or simplified, the mold part of the product does not come out easily from the mold or dries quickly. It is possible to easily obtain a product that can be enrobed at an early stage and retains properties such as good gloss, luster, or texture. The above-mentioned omission or simplification of the tempering operation makes it possible to easily obtain a product with a pleasant cacao butter flavor, unlike conventional non-tempering type hard butter. Furthermore, since the tempering method is more standardized than in the past, the range of preliminary examination of the tempering style is reduced, which is convenient in practice.

[Brief explanation of drawings]

1 to 4 are DSC charts of chocolates of Example 7, Comparative Example 1, Comparative Example 6, and Comparative Example 7, respectively.

Claims (6)

[Claims] (1) 2-unsaturated-1 consisting of an unsaturated fatty acid with 18 or more carbon atoms and a saturated fatty acid with 20 to 24 carbon atoms,
A chocolate additive containing powder particles based on 3-disaturated glyceride. (2) The additive according to claim (1), wherein the powder particles are in a stable crystalline form. (3) The additive according to claim (1), which contains a dispersion medium. (4) 2-unsaturated-1, consisting of an unsaturated fatty acid with 18 or more carbon atoms and a saturated fatty acid with 20 to 24 carbon atoms;
Chocolate containing particles of 3-disaturated glycerides. (5) 2-unsaturated-1 consisting of an unsaturated fatty acid with 18 or more carbon atoms and a saturated fatty acid with 20 to 24 carbon atoms
,3-disaturated glyceride as a main component,
A method for producing chocolate, characterized in that it is added to a chocolate compound without melting. (6) After adding the particles, the chocolate dough is molded or enrobed without reheating.
The manufacturing method described in section 5).