JPWO2013099810A1 - Method for producing heat-resistant chocolates - Google Patents

Abstract

There is no problem of atomization during the preparation of chocolate dough, occurrence of lumps and increase in viscosity of the dough, heat resistance of 40 ° C or higher exceeding the melting point of fats and oils, and the original soft and smooth food from the chocolate surface to the inside of the chocolate Provided is a method for producing chocolate excellent in feeling, melting in the mouth and flavor. A chocolate dough containing 1 to 25% by weight of trehalose and / or palatinose is heat-treated at 80 to 110 ° C., and then cooled and solidified to obtain chocolate having excellent heat resistance and soft texture. it can.

Description

The present invention relates to a method for producing heat-resistant chocolates.

  Chocolate is a world-wide favorite with fats and oils such as cocoa butter, cacao mass and cocoa powder derived from cocoa beans, sugars such as sugar, powdered milk such as whole milk powder and skim milk powder, and emulsifiers such as lecithin as the main ingredients. It is food. Since general chocolate is in a state where other components are dispersed in a continuous phase of fats and oils, the solidification, melting and heat resistance of chocolate depend on the physical properties of the fats and oils forming the continuous phase. . The representative fats and oils used in chocolate is cocoa butter, and its melting point is around 33 ° C, so it melts rapidly around body temperature and exhibits excellent mouth melting with a feeling of cooling. It almost melts and loses heat resistance, resulting in problems such as stickiness of the surface, adhesion to each other, loss of shape retention.

In order to prevent the above problems, various fats and oils having a melting point of 34 to 42 ° C. such as cocoa butter improved fat and oil and cocoa butter substitute fat and oil are used as fats and oils to replace cocoa butter. As for the heat resistance of the foods, there is a limit of about 38 ° C., and there is a problem that the melting of the chocolate using the fats and oils having a melting point equal to or higher than the body temperature is drastically lowered and the taste becomes low.

On the other hand, as market needs, there is a great need to provide highly tasteful chocolates with excellent meltability in markets where heat resistance up to around 40 ° C. is required, such as Japan in summer and tropical regions.

In order to meet the above needs, a method for producing oil-based confectionery having excellent heat resistance is disclosed. Patent Document 1 discloses that a chocolate dough prepared by replacing a part or all of sugar with one or more kinds of alternative sugars such as crystalline glucose, fructose, crystalline sorbitol, powdered syrup, and powdered hydrogenated syrup is 80 ° C. after molding. This is a method of solidifying by heating for several seconds to several tens of minutes, and relates to an oily confectionery that is not sticky even at 40 to 90 ° C. above the melting point of fats and oils.

In Patent Document 2, solidification promoting sugars such as fructose, sorbitol, hydrous crystalline glucose, anhydrous crystalline glucose, powdered syrup, and powdered hydrogenated syrup are blended, and the total amount of solidification promoting sugar and sugar is 35% or more. An oily confectionery dough having a composition having a non-fat solid content of 10% or more and a fat of 38% or less is a method of solidifying by heating at 80 ° C. or less for several seconds to several tens of minutes after molding, and has a melting point of 30 or more. An oily confectionery that is not deformed or sticky even at ˜90 ° C. is disclosed.

Patent Document 3 is a method for producing a confectionery having excellent heat resistance in which fats and sugars are used as oil components to absorb moisture on the surface of an oily confectionery dough having a moisture content of 3% or less, and this is baked. The present invention relates to a confectionery excellent in heat resistance that does not adhere to each other and does not impair the original texture of the oily confectionery dough.

Patent Document 4 relates to an oily confectionery such as chocolate containing trehalose and dextrin. Chocolate or the like is placed on a bread dough or baked confectionery dough, and after baking, is sufficiently adhered to the bread dough or baked confectionery dough and difficult to peel off. The shape after baking does not lose its shape and discloses heat resistance.

Patent Document 5 relates to a baked chocolate that does not become sticky or adhere to fingers even when the chocolate dough containing trehalose and / or maltose is baked and the temperature is higher than the melting point of the fat in the chocolate dough. .

JP 52-148662 A JP-A-56-85245 Japanese Patent No. 4126838 JP 2000-189057 A JP 2010-207197 A

Patent Document 1 is a method that can surely impart heat resistance, but in addition to the problem that it is hard and has a rough texture and the smooth texture and mouthfeel of the original chocolate cannot be obtained, part of the sugar or When preparing a chocolate dough by replacing all sugars with alternative sugars, refiners such as rolls are not easily pulverized, making it difficult to atomize, causing a rough texture, and coagulation in the chocolate dough process. Particle) and the increase in the viscosity of the dough, which is not practically practical.

Patent Document 2 is a method of solidifying by heating at 80 ° C. or lower in order to make a chocolate dough using the same substitute sugar as described above to have a chocolate-like soft texture and a sweet taste. There is a problem that it is difficult to obtain, and the same atomization and dough preparation as above.

In Patent Document 3, it is possible to obtain excellent heat resistance by moisture-absorbing the chocolate surface and then baking it. However, after molding the chocolate, it is complicated to spray or apply water containing sugar or sugar on the chocolate surface. A process was required. In addition, depending on the degree of moisture absorption and baking, there is a problem that the chocolate surface has a hard texture and it is difficult to obtain the soft texture of chocolate.

Patent Document 4 is a method for obtaining excellent heat resistance by placing and baking chocolate containing trehalose and dextrin on a baked confectionery dough, but the chocolate after baking becomes a crisp texture like baked confectionery, It was different from the original soft and smooth texture of chocolate.

Patent Document 5 is a method of obtaining excellent heat resistance by baking a chocolate dough containing trehalose and / or maltose, but the chocolate surface becomes a crispy hard texture by the baking process, and it is still a soft chocolate original. It was different from the smooth texture.

As described above, a method for producing chocolate that has heat resistance equal to or higher than the melting point of fats and oils in chocolate and that is excellent in chocolate's original soft and smooth texture, mouth melting and flavor from the chocolate surface to the inside of the chocolate has not been established. .

  An object of the present invention is to provide a method for producing chocolates having a heat resistance of 40 ° C. or higher exceeding the melting point of fats and oils, and having excellent soft and smooth texture, melting in the mouth and flavor from the chocolate surface to the inside of the chocolate. It is in. It is another object of the present invention to provide a method for producing heat-resistant chocolate that is free from problems of atomization during preparation of chocolate dough, generation of lumps, and problems of increased viscosity of the dough.

  As a result of intensive studies on the above problems, the present inventors have found that chocolate dough containing a specific amount of trehalose and / or palatinose is difficult to atomize during the preparation of chocolate dough, occurrence of lumps and There is no problem of increase in the viscosity of the dough, and heat treatment of the chocolate dough under specific conditions provides heat resistance of 40 ° C. or higher exceeding the melting point of fats and oils. The present inventors have found that it is possible to produce chocolates having excellent texture, melted mouth and excellent flavor.

That is, the present invention is (1) a method for producing heat-resistant chocolate, characterized in that a chocolate dough containing 1 to 25% by weight of trehalose and / or palatinose is heat-treated at 80 to 110 ° C. to solidify.
(2) The method for producing heat-resistant chocolate according to (1), wherein the trehalose and / or palatinose content is 1 to 20% by weight.
(3) The method for producing heat-resistant chocolate according to (1), wherein the trehalose and / or palatinose content is 2 to 10% by weight.
(4) The method for producing a heat-resistant chocolate according to any one of (1) to (3), wherein the heat treatment time according to (1) is within 60 minutes.
(5) The manufacturing method of heat resistant chocolates of any one of (1)-(4) whose water | moisture content of chocolate dough is 2 weight% or less.
It is about.

According to the present invention, there is no problem of atomization during preparation of chocolate dough, occurrence of lumps and problems of viscosity increase of the dough, heat resistance of 40 ° C. or more exceeding the melting point of fats and oils, chocolate from the chocolate surface to the inside of the chocolate This makes it possible to produce chocolates with an original soft and smooth texture, melted mouth and excellent flavor.

Hereinafter, the present invention will be described in detail.

Chocolates in the present invention are those in which fats and oils form a continuous phase, and include chocolates and chocolate-like foods. Chocolates are also referred to as “Fair Competition Rules for the Display of Chocolates” (March 29, 1971, Fair "Chocolate dough" and "quasi-chocolate dough" by the Trade Commission Notification No. 16), using cocoa mass, cocoa butter, cocoa powder and saccharides prepared from cocoa beans, and other edible fats and oils as necessary , Dairy products, fragrances, and the like, and those that have undergone a normal chocolate manufacturing process.

For the purpose of improving physical properties and saving manufacturing costs, the above chocolate-like food is replaced with a part or all of cocoa butter other fats and oils (saturated 1,3-position, 2-position unsaturated called CBE) For high-triglyceride-type oils and fats, lauric or high elaidic acid type hard butter called CBR, and various confectionery, bakery and frozen confectionary coatings with various high and low melting points. And oils and liquid oils).

Chocolates excellent in heat resistance of the present invention can be produced, for example, by the following method.

As a chocolate raw material, the present invention is a chocolate dough containing optional ingredients used in ordinary chocolates such as cacao mass, cocoa powder, sugar, milk powder, fats and oils, emulsifier, fragrance, flavoring agent, coloring agent, etc. Can be used.

In the present invention, as saccharides, trehalose and / or palatinose (substance name: also called isomaltulose) blended with other saccharides such as sugar and lactose as necessary are preferably used. The blending amount of trehalose and / or palatinose is preferably 1 to 25% by weight, more preferably 1 to 20% by weight, and most preferably 2 to 10% by weight based on the total weight of the chocolate dough. When the blending amount of trehalose and / or palatinose is less than 1% by weight, heat resistance equal to or higher than the melting point of the fats and oils in the chocolate cannot be obtained, and there is a problem that the chocolate surface becomes sticky or adheres to fingers. Further, if it exceeds 25% by weight, it is difficult to atomize during preparation of chocolate dough, and the sweetness of chocolate is insufficient due to high blending of trehalose and / or palatinose, and the production cost of chocolate is increased, which is preferable. Absent. In the present invention, either trehalose or palatinose can be used, or a total amount of 1 to 25% by weight can be used in combination.

As the fats and oils blended in the chocolates of the present invention, cocoa butter and various vegetable fats and oils can be used, but so-called hard butter is preferable, trans acid type hard butter having elaidic acid as a constituent fatty acid, asymmetric SSO (1,2-distearo, 3-olein), PSO (1-palmito, 2-stearo, 3-olein) and PPO (1,2-dipalmito, 3-olein), which are triglycerides, are used as the main triglycerides. Such as low trans non-lauric acid type hard butter, lauric acid type hard butter, cocoa butter, cocoa butter substitute fat, etc. prepared by mixing partially symmetric triglyceride, a small amount of trans fatty acid-containing triglyceride and saturated triglyceride Tempering type fats and oils can be used. In addition, processed oils and fats that have been cured, fractionated, transesterified, etc. can be used. For example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cocoa butter, Examples thereof include vegetable oils and fats such as coconut oil and palm kernel oil, and processed oils and fats that have been cured, fractionated, transesterified, and the like.

In the present invention, since tempering operation cannot be performed after the heat treatment of chocolates, among the above hard butters, trans-type hard butter containing elaidic acid as a constituent fatty acid, low-trans non-lauric acid type hard butter, lauric acid type hard Any of so-called no tempering type hard butter such as butter is preferably blended.

Additional ingredients that may be included in the chocolates of the present invention include cocoa mass, cocoa powder, whole milk powder, skim milk powder, buttermilk powder, whey powder, whey product, yogurt powder, and other dairy solids, coffee, vanilla , Flavors such as caramel, fruit, nuts, fruit powder and dried fruit, nuts, vanilla, herbs (e.g. mint), flavors such as vanilla flavor, herb flavor, caramel flavor, nuts, cereals, puffed products, Fruits, creams, or mixtures thereof and other edible ingredients. The colorant, flavoring agent, and fragrance are not limited to the aforementioned components, and any of those well known to those skilled in the art are used.

The emulsifier is appropriately selected according to the functionality and regulations, and includes, for example, lecithin, fractionated lecithin, PGPR (condensed ricinoleic acid ester) and ammonium phosphate, and has been exposed to high temperatures above the melting point of fats and oils during storage and transportation. As a countermeasure for the case, a known emulsifier that suppresses bloom can also be used.

The chocolate dough of this invention can be prepared with the manufacturing method as follows, for example as follows. To solid powder raw materials such as cocoa powder, saccharides and milk powder, add heat-melted cacao mass, oils and fats and emulsifiers such as lecithin, mix using a Hobart mixer, etc., and paste 20 to 30% by weight of fats and oils. A dough is prepared. The obtained dough is atomized by a refiner such as a roll so as to be smooth particles having an average particle diameter of 15 to 30 μm. Subsequently, conching (stirring and mixing) is performed while keeping the temperature at 40 to 80 ° C. to obtain a smooth paste, and then oils and fats, emulsifiers, fragrances and the like are further added and mixed to obtain a predetermined chocolate dough.

In the preparation of the above chocolate dough, atomization by a refiner or the like preferably has an average particle size of 15 to 30 μm, more preferably 18 to 25 μm, and most preferably 18 to 22 μm. It is not preferable because it provides a texture that feels bad. Also, if the dough increases in viscosity in the conching process, it will cause lumps, or it will be easy to adhere to the mixer wall surface and take a long time to make a smooth paste, or the chocolate dough finally prepared The viscosity of the resin is too high, causing problems that hinder the subsequent molding process. Accordingly, it is important to set the chocolate dough so that the increase in the viscosity of the dough is within an allowable range in the conching process. Such a problem of increase in viscosity is likely to occur when a relatively large amount of anhydroglucose, glucose monohydrate, fructose, sorbitol, erythritol, maltose, powdered starch syrup, powdered reduced starch syrup, etc. is added as a saccharide. When the saccharide is used in combination with trehalose and / or palatinose, it is necessary to pay attention to the amount of the saccharide, and it is preferably 10% by weight or less, more preferably 5% by weight or less, based on the total weight of the chocolate dough.

The moisture of the chocolate dough of the present invention is preferably 2% by weight or less, more preferably 1% by weight or less. If the water content exceeds the upper limit, the problem of increase in viscosity during the preparation of the dough tends to occur, such being undesirable. Moreover, it is preferable that the fats and oils content of the chocolate dough of this invention is 25 to 45 weight%, More preferably, it is 30 to 40 weight%, Most preferably, it is 32 to 38 weight%. If the fat and oil content is less than 25% by weight, the smooth texture of chocolate is impaired, and the texture becomes harsh, and depending on the storage environment, the physical properties tend to become sticky due to moisture absorption of sugar, which is not preferable. Moreover, since oil-off to the chocolate surface will become remarkable when fats and oils content exceeds 45 weight%, it is unpreferable.

The heat-resistant chocolates of the present invention are heat-resistant such that the chocolate surface is not sticky, chocolates adhere to each other, or do not lose their shape at a temperature range of 40 to 90 ° C. above the melting point of fats and oils in chocolates. It is chocolate which is excellent in chocolate's original soft and smooth texture, melting in the mouth and flavor from the chocolate surface to the inside of the chocolate.

The heat-resistant chocolates of the present invention are prepared by pouring the chocolate dough prepared by the above-described method into a desired mold or coating it to baked confectionery or bread, and then 80 to 110 ° C, more preferably 80 to 100 ° C. Heat the product, and finally cool it down to solidify the fats and oils in the chocolate, and then obtain a finished product such as a baked confectionery or bread coated with die-cut chocolate or chocolate be able to. As a result of forming a glassy structure derived from trehalose and / or palatinose by such heat treatment, it is considered that heat resistance is obtained even at 40 to 90 ° C., which is a temperature range in which fats and oils in chocolate are melted. When the heat treatment temperature is less than 80 ° C., the desired heat resistance cannot be obtained, which is not preferable. On the other hand, when it exceeds 110 ° C., a hard texture is obtained and a desired soft and smooth texture cannot be obtained. Is also undesirable. In addition, the cooling after heat processing can utilize 0-15 degreeC refrigerator left cooling, cold wind cooling, such as a cooling tunnel, and room temperature standing cooling below 30 degreeC.

The heat treatment time of the present invention is preferably within 60 minutes, more preferably 10 seconds to 40 minutes, and most preferably 10 seconds to 20 minutes. The heating time depends on the weight and shape of the chocolates. For example, in the case of thin plate-shaped chocolates, confectionery, and thin coaching chocolates for bread, the temperature should be maintained as soon as the temperature reaches 80 to 110 ° C. Alternatively, it may be quickly cooled by any one of the above cooling methods. In the case of a slightly thick plate-like chocolate or coaching chocolate, if it is less than 10 seconds, the desired heat resistance cannot be obtained, which is not preferable. Moreover, since the production efficiency of chocolate will fall when it exceeds 60 minutes, it is also not preferable.

As a heat treatment method of the present invention, a method of heating chocolate to 80-110 ° C. by heating with hot air in an oven, oven tunnel, dryer, etc. at 80-110 ° C., infrared heating with a heater temperature of 150-700 ° C., Various known heating means such as microwaves can be used. Among them, a method of heating chocolate to 80 to 110 ° C. by heat treatment such as a heater temperature of 300 to 400 ° C. within 3 minutes by infrared heating is suitable as a heat treatment with a relatively simple apparatus and a relatively short time. Can be used.

Moreover, in this invention, it can also cool and solidify before the said heat processing. The cooling solidification of the present invention means that the prepared melted chocolate dough is poured into a plate-shaped chocolate mold or coated on a baked confectionery or bread, and then cooled in a refrigerator or cooling tunnel at 0 to 15 ° C. Means to solidify. By this cooling and solidification, the surface of the chocolate chocolate coated on the plate-shaped chocolate, baked confectionery, or bread removed from the mold after cooling can be made smooth. Thereafter, heat treatment and cooling similar to the above can be performed to obtain heat-resistant chocolate having a smooth surface.

Examples are described below. In each example,% and part mean weight basis.
In addition, the average particle diameter of the chocolate dough prepared in each example, the viscosity, and the occurrence of lumps were measured or confirmed by the following methods.
(Average particle size)
On the measurement surface of a micrometer (manufactured by Mitutoyo Corporation, trade name “Digimatic Standard Outside Micrometer MDC-25PJ”), if the oil content is less than 50%, dilute with liquid oil and oil content 50-60 %), And the measurement surfaces are adhered to each other, and the particle size is measured in a state where the chocolates protrude from the measurement surface. The particle size was measured 5 times, and the average value of 3 measured values excluding the maximum and minimum values was defined as the average particle size.
(viscosity)
When the product temperature of chocolate is adjusted to 45 ° C. and the BM type viscometer (manufactured by Tokyo Keiki Co., Ltd.) is 10,000 cP or less, it is measured at No. 3 rotor and 12 rpm, and when it exceeds 10,000 cP, No. 4 Measured at a rotor, 12 rpm.
(Dama check)
A chocolate dough 1.5 kg after conching is passed through a 100 mesh sieve and the presence or absence of particulate matter on the mesh is visually confirmed. The thing without a granular material was set as the pass, and the thing with a certain thing was set as the failure.
Moreover, the heat resistance evaluation of the prepared heat resistant chocolates, texture, and flavor evaluation were evaluated on the following reference | standard.
(Heat resistance evaluation)
Stabilize the die-cut chocolate at 20 ° C for 3 days, and then leave it in a 40 ° C constant temperature bath for 7 days, then touch the chocolate surface with your hand to check for finger attachment, oil off, and deformation. did.
A: Very good (no adhesion to fingers, no oil off, no deformation)
○: Good (Slight oil adheres to fingers, but no deformation)
Δ: Slightly defective (There is adhesion to fingers and oil off, but there is no deformation)
×: Defect (strong adhesion to fingers and oil off, deformation also occurs)
(Eating texture evaluation)
The die-cut chocolate was stabilized at 20 ° C. for 3 days and then evaluated by sensory evaluation.
◎: Very good (soft and smooth texture on the surface and inside)
○: Good (Surface is slightly hard, but the inside is soft and smooth)
△: Slightly poor (the texture is hard and the inside is slightly hard)
×: Defect (the surface and the inside are hard and the texture is not smooth)

Prototype example 1
Cocoa powder (11% oil content) 5.7 parts, sugar 24.8 parts, trehalose (manufactured by Hayashibara Shoji Co., Ltd.) 16.2 parts, whole milk powder 20.6 parts, weighed and mixed, cacao mass 2. 3 parts, 21.4 parts of refined hardened palm kernel oil 36 ° C. (trade name “New Melalin 36” manufactured by Fuji Oil Co., Ltd.) was added with stirring using a mixer (AM30 manufactured by Aikosha Co., Ltd.). The obtained dough-shaped dough was finely pulverized by a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were stirred at a medium speed while being kept at 55 ° C. with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) together with 5 parts of purified hardened palm kernel oil 36 ° C. and 0.3 parts of lecithin. After the flakes became a slightly soft dough shape, 4 parts of purified hardened palm kernel oil 36 ° C. and 0.2 part of lecithin were added with stirring to obtain chocolate dough A. Chocolate dough A had an average particle size of 18 μm, a viscosity of 9,020 cP, and a moisture content of 0.8%.

Prototype examples 2-12
16.2 parts of trehalose of Prototype Example 1 was added to sugar, maltose monohydrate (trade name “San Martoshiro”, manufactured by Hayashibara Shoji Co., Ltd.), and anhydrous glucose (trade name “TDA-C”, manufactured by Sanei Saccharification Co., Ltd.). Glucose monohydrate (trade name “Himesh”, manufactured by Sanei Saccharification Co., Ltd.), sorbitol (trade name “LTS-P50M”, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.), fructose (trade name “Krystar 300”, Tate & Lyle), erythritol (trade name “Eridex F 16960”, manufactured by Cargill Japan Co., Ltd.), palatinose (trade name “Crystalline Palatinose IC”, manufactured by Mitsui Sugar Co., Ltd.), reduced palatinose (trade name “powder reduction” Palatinit PNP ", manufactured by Mitsui Sugar Co., Ltd.), powdered starch syrup (trade name" Nipodex 25 ", Sanei ) And powder reduced starch syrup (trade name “Amalty MR-50”, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.), respectively. The moisture content of each dough was 0.8 to 0.9% .Table 1 shows the average particle diameter, viscosity, occurrence of lumps, and presence / absence of aggregation on the wall during conching. .

Table 1

As shown in Table 1, it was trehalose of Prototype Example 1, sugar of Prototype Example 2, and palatinose of Prototype Example 9 that showed no problems with respect to average particle size, viscosity, lumps, and aggregation during conching. It was. For other sugar blended products, one or more of the problems of difficulty in atomization, increase in viscosity, generation of lumps, and aggregation on the wall surface during conching were observed, resulting in poor practicality.

Example 1
The chocolate dough A obtained in Prototype Example 1 was poured into a plastic mold (20 mm × 30 mm × 20 mm) at a product temperature of 45 ° C., and heat-treated in a constant temperature oven at 90 ° C. for 30 minutes. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. As for the heat resistance evaluation and the texture evaluation of the obtained plate-shaped chocolate, both the heat resistance and the texture were very good. Moreover, chocolate flavor was also favorable.

Example 2
The dough and heat-resistant chocolate were prepared in the same manner as in Example 1 except that the sugar of Prototype Example 1 was changed to 38.4 parts and trehalose was changed to 2.6 parts.

Example 3
A chocolate dough and heat-resistant chocolate were prepared in the same manner as in Example 1 except that the sugar of Prototype Example 1 was changed to 33.3 parts and trehalose was changed to 7.7 parts.

Example 4
A chocolate dough and heat-resistant chocolate were prepared in the same manner as in Example 1 except that the sugar of Prototype Example 1 was changed to 21.0 parts and trehalose was changed to 20.0 parts.

Comparative Example 1
Heat-resistant chocolate was prepared in the same manner as in Example 1 using the chocolate dough B obtained in Prototype Example 2.

Comparative Example 2
The dough and heat-resistant chocolate were prepared in the same manner as in Example 1 except that the sugar of Prototype Example 1 was changed to 11.0 parts and trehalose was changed to 30.0 parts.

Table 2 shows the test results of Examples 1-4 and Comparative Examples 1-2.

Table 2

Examples 1 to 4 containing 2.6 to 20% trehalose had no problems in preparing the chocolate dough, had excellent heat resistance and texture, and had a good chocolate flavor. In Comparative Example 1 containing no trehalose, no heat resistance was obtained. Moreover, in the comparative example 2 of the dough containing 30% trehalose, there was difficulty in the atomization process, and the average particle diameter was rough and the texture was poor. In addition, the water | moisture content of the chocolate dough of Examples 1-4 and Comparative Examples 1-2 was all 0.8-0.9%.

Examples 5-10, Comparative Examples 3-4
The chocolate dough (containing 2.6% trehalose) prepared in Example 2 was subjected to a heat treatment at 70 to 120 ° C. for 30 minutes to evaluate heat resistance and texture.

Table 3 shows the test results of Examples 5 to 10 and Comparative Examples 3 to 4.
Table 3

Each of Examples 5 to 10 subjected to heat treatment at 80 to 110 ° C. for 30 minutes showed good heat resistance and texture, and the chocolate flavor was also good. In Comparative Example 3 where the heat treatment was performed at 70 ° C. for 30 minutes, heat resistance was not obtained. In Comparative Example 4 which was heat-treated at 120 ° C. for 30 minutes, although it had excellent heat resistance, it had a crispy texture like a baked confectionery and had a slightly poor chocolate flavor.

Examples 11-16, Comparative Examples 5-6
Similarly, the chocolate dough A of Example 1 was heat-treated at each temperature of 70 to 120 ° C. for 30 minutes to evaluate heat resistance and texture.

Table 4 shows the test results of Examples 11 to 16 and Comparative Examples 5 to 6.
Table 4

Examples 11 to 16, which were heat-treated at 80 to 110 ° C. for 30 minutes, all showed good heat resistance and texture, and the chocolate flavor was also good. In Comparative Example 5 where the heat treatment was performed at 70 ° C. for 30 minutes, heat resistance was not obtained. In Comparative Example 6, which was heat-treated at 120 ° C. for 30 minutes, although it had excellent heat resistance, it had a crispy texture like a baked confectionery, slightly poor in chocolate flavor and slightly scorching.

Examples 17-22, Comparative Examples 7-8
The chocolate dough (containing 20% trehalose) prepared in Example 4 was subjected to heat treatment at 70 to 120 ° C. for 30 minutes to evaluate heat resistance and texture.

Table 5 shows the test results of Examples 17 to 22 and Comparative Examples 7 to 8.
Table 5

Examples 17-22 which heat-processed for 80 minutes at 80-110 degreeC showed favorable heat resistance and food texture, and chocolate flavor was also favorable. In Comparative Example 7 where the heat treatment was performed at 70 ° C. for 30 minutes, heat resistance was not obtained. In Comparative Example 8, which was heat-treated at 120 ° C. for 30 minutes, although it had excellent heat resistance, it had a crispy texture like a baked confectionery, slightly poor in chocolate flavor and slightly scorching.

Example 23
The chocolate dough (containing 7.7% trehalose) prepared in Example 3 was poured into a 160 mm × 80 mm × 2 mm thin mold at a product temperature of 55 ° C., and was heated in the far infrared region at a heater temperature of 200 to 210 ° C. in the mold. It heat-processed using the apparatus. The chocolate surface temperature monitored the chocolate surface temperature in a far-infrared heating device using the radiation thermometer (SK-8900 Co., Ltd. product made from Sato Meter Co., Ltd.). The chocolate surface temperature reached 90 ° C. 1 minute after the start of heating, and when it reached 95 ° C. after 3 minutes, the heater was stopped and held for another 1 minute to maintain the surface temperature at 95-100 ° C. Thereafter, the mold was cooled in a refrigerator at 5 ° C. for 1 hour, and then cut out to obtain heat-resistant chocolate.

Example 24
The holding time of 1 minute after stopping the heater in Example 23 was changed to 6 minutes to obtain a heat-resistant chocolate in the same manner.

Comparative Example 9
The heater temperature of Example 23 was changed to 260 to 265 ° C. and heat treatment was performed. When the chocolate surface temperature reached 105 ° C. after 30 seconds, the heater was stopped and maintained for 3 minutes and 30 seconds to maintain the surface temperature at 105 to 120 ° C. Thereafter, the mold was cooled in a refrigerator at 5 ° C. for 1 hour, and then cut out to obtain heat-resistant chocolate.

Table 6 shows the test results of Examples 23 to 24 and Comparative Example 9.
Table 6

Example 23 and Example 24, in which the chocolate surface temperature was maintained at 90 to 100 ° C. for 4 minutes and 9 minutes, respectively, showed good heat resistance and texture by heat treatment using a far infrared heating device, The chocolate flavor was also good. On the other hand, Comparative Example 9 in which the chocolate surface temperature was held at 105 to 120 ° C. for 4 minutes showed excellent heat resistance, but the texture was a crisp texture like a baked confectionery, and the chocolate flavor was slightly poor and somewhat It was a scorching thing.

Example 25
A chocolate dough was prepared in the same manner as in Example 1 except that the sugar of Example 1 was changed to 33.5 parts and trehalose was changed to 7.5 parts. Using 0.13 part of emulsifier (“CRS75”, Sakamoto Yakuhin Kogyo Co., Ltd.), adjust viscosity (53.0 Poise) as appropriate, and half of the commercially available cookie (“Moonlight”, Morinaga Seika Co., Ltd.) at 45 ° C. And allowed to stand at 20 ° C. for 1 hour to solidify by cooling. Then, it heated for 3.5 minutes using the far-infrared heating apparatus with a heater temperature of 250 to 260 degreeC. Using a radiation thermometer (SK-8900, manufactured by Sato Keiki Seisakusyo Co., Ltd.), the surface temperature of the coating chocolate taken out of the far infrared heating device was monitored. After 2 seconds, it reached 88 ° C. Then, after cooling for 1 hour in a 5 degreeC refrigerator, the heat-resistant chocolate confectionery was obtained.

Example 26
The heater temperature of Example 25 was changed from 360 ° C. to 370 ° C., the heating time was changed to 1 minute, and heat resistant chocolate confectionery was obtained in the same manner. When the chocolate surface temperature was monitored in the same manner as in Example 25, it reached 80 ° C. after 50 seconds from the start of heating, and reached 90 ° C. after 1 minute.

Comparative Example 10
The heater temperature of Example 25 was changed from 200 ° C. to 210 ° C., and the heating time was changed to 2.5 minutes, to similarly obtain a heat-resistant chocolate confectionery. When the chocolate surface temperature was monitored in the same manner as in Example 25, it reached 65 ° C. 2.5 minutes after the start of heating.

Comparative Example 11
The heater temperature of Example 25 was changed to 370 ° C. to 380 ° C., the heating time was changed to 2 minutes, and heat resistant chocolate confectionery was obtained in the same manner. When the chocolate surface temperature was monitored in the same manner as in Example 25, it reached 80 ° C. after 50 seconds from the start of heating, and reached 120 ° C. after 2 minutes.

Table 7 shows the test results of Examples 25-26 and Comparative Examples 10-11.
Table 7

Example 25 and Example 26 in which the chocolate surface temperature was set to 88 ° C. to 90 ° C. by heating using a far-infrared heating device were applied to the cookies subjected to chocolate coating, and both showed good heat resistance and texture. The chocolate flavor was also good. On the other hand, in Comparative Example 10 where the chocolate surface temperature reached only 65 ° C., although the flavor and texture were excellent, the heat resistance was poor, and when the chocolate surface temperature reached 120 ° C., the texture was hard, There was a feeling that chocolate pieces remained inside, and the original flavor of chocolate was poor.

Prototype Example 13
Cocoa powder (11% oil content) 5.8 parts, sugar 28 parts, trehalose 18.3 parts, whole milk powder 9.7 parts, weighed and mixed, 2.9 parts cocoa mass melted in advance, refined hardened palm kernel oil 40 C. (Fuji Oil Co., Ltd., trade name “New Melalin 40”) 21.3 parts was added with stirring using a mixer (Aikosha AM30). The obtained dough-shaped dough was finely pulverized by a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were stirred at medium speed while being kept at 55 ° C. with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) together with 5 parts of purified hardened palm kernel oil 40 ° C. and 0.3 part of lecithin. After the flakes were in a slightly soft dough shape, 9 parts of purified hardened palm kernel oil 40 ° C. and 0.2 part of lecithin were added with stirring to obtain a chocolate dough M. The average particle diameter of the chocolate dough M was 27 μm, the viscosity was 2,000 cP, the oil content was 39.9%, and the water content was 0.8%.

Prototype Example 14
Cocoa powder (11% oil) 7.1 parts, sugar 33.6 parts, trehalose 22 parts, whole milk powder 11.7 parts, sucrose fatty acid ester (trade name "Ryoto Fatty Acid Ester S770 0.14 part is weighed and mixed , 3.6 parts of cocoa mass previously melted, 21.5 parts of refined hardened palm kernel oil 36 ° C. (Fuji Oil Co., Ltd., trade name “New Melalin 36”) were stirred using a mixer (AM30, Aikosha Co., Ltd.). The dough-shaped dough obtained was finely pulverized with a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. With 2 parts, the mixture was stirred at a medium speed with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) while keeping the temperature at 55 ° C. Some flakes After becoming a soft dough, 0.2 part of lecithin and 0.5 part of PGPR (condensed ricinoleic acid ester, trade name “Palsgaard 4150”) were added with stirring to obtain a chocolate dough N. Chocolate dough N The average particle size was 28 μm, the viscosity was 7,500 cP, the oil content was 27.2%, and the water content was 0.9%.

Prototype Example 15
A chocolate dough O was prepared in the same manner as in Prototype Example 13, except that 28 parts of sugar and 18.3 parts of trehalose in Prototype Example 13 were replaced with 46.3 parts of sugar. The average particle diameter of the chocolate dough O was 22 μm, the viscosity was 1,900 cP, the oil content was 39.9%, the water content was 0.8%, and no success was found.

Example 27
The chocolate dough M prepared in Prototype Example 13 was heated and melted to adjust the temperature to 50 ° C., and about 7 g per sheet was coated on the upper surface of a commercially available biscuit (trade name “Marie” manufactured by Morinaga Seika Co., Ltd.). Then, it heat-processed for 30 minutes in 90 degreeC oven, and solidified by cooling for 10 minutes in a 5 degreeC refrigerator. The obtained chocolate coating biscuits were packaged one by one with aluminum foil, stored at 20 ° C. for 1 day, and then evaluated for heat resistance immediately after being left in a constant temperature bath at 40 ° C. for 5 hours.

Example 28
The chocolate dough M of Example 27 was replaced with the chocolate dough N prepared in Prototype Example 14, and the heat resistance of the chocolate coating biscuits prepared in the same manner as in Example 27 was evaluated in the same manner as in Example 27.

Comparative Example 12
The chocolate dough M of Example 27 was replaced with the chocolate dough O prepared in Prototype Example 15, and the heat resistance of the chocolate coating biscuits prepared in the same manner as in Example 27 was evaluated in the same manner as in Example 27.

Table 8 shows the evaluation results of Examples 27 to 28 and Comparative Example 12.
Table 8

In Example 27 containing 39.9% of oil containing 18.3% trehalose and Example 28 containing 27.2% of oil containing 22% trehalose, the aluminum foil package was opened immediately after being left at 40 ° C. for 5 hours. Excellent heat resistance with no adhesion to aluminum foil and no fingers. Moreover, both food texture and chocolate flavor were favorable. In Comparative Example 12 containing no trehalose, the adhesion to the aluminum foil was intense, and the heat resistance that easily adhered to the fingers was poor.

Example 29
Using the chocolate dough I prepared in Prototype Example 9 (containing 16.2% palatinose), poured into a plastic mold (20 mm × 30 mm × 20 mm) at a product temperature of 55 ° C. and heated in a constant temperature oven at 100 ° C. for 30 minutes. Processed. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. As for the heat resistance evaluation and the texture evaluation of the obtained plate-shaped chocolate, both the heat resistance and the texture were very good, and the chocolate flavor was also good.

Example 30
Instead of the heat treatment for 30 minutes in the constant temperature oven at 100 ° C. of Example 29, the heat treatment was performed for 30 minutes in the constant temperature oven at 110 ° C., and a plate-like chocolate was obtained in the same manner as in Example 29. As for the heat resistance evaluation and the texture evaluation of the obtained plate-shaped chocolate, both the heat resistance and the texture were very good, and the chocolate flavor was also good.

Example 31
The heat resistance evaluation conditions of the heat resistant chocolate (containing 7.7% trehalose) prepared in Example 3 were evaluated at 60 ° C. for 1 day instead of 40 ° C. for 7 days in Example 3. As a result of the evaluation, although oil slightly adhered to the fingers, there was no deformation and it was good.

Example 32
The heat resistance evaluation conditions of the heat resistant chocolate (containing 16.2% palatinose) prepared in Example 29 were evaluated at 60 ° C. for 1 day instead of 40 ° C. for 7 days in Example 29. The evaluation result was very good with no adhesion to the fingers or deformation.

According to the present invention, there is no problem of atomization during preparation of chocolate dough, occurrence of lumps and increase in viscosity of the dough, heat resistance of 40 ° C. or more exceeding the melting point of fats and oils, and the original softness of chocolate from the chocolate surface to the inside of the chocolate It is possible to produce chocolates having a smooth and smooth texture, melting in the mouth and excellent flavor.

Claims (5)

A method for producing heat-resistant chocolate, characterized in that a chocolate dough containing 1 to 25% by weight of trehalose and / or palatinose is heat-treated at 80 to 110 ° C. to solidify. The method for producing heat-resistant chocolate according to claim 1, wherein the trehalose and / or palatinose content is 1 to 20% by weight. The method for producing heat-resistant chocolate according to claim 1, wherein the trehalose and / or palatinose content is 2 to 10% by weight. The method for producing heat-resistant chocolate according to any one of claims 1 to 3, wherein the heat treatment time according to claim 1 is within 60 minutes. The moisture content of chocolate dough is 2 weight% or less, The manufacturing method of the heat resistant chocolate of any one of Claims 1-4.