JPWO2018037987A1 - Water-in-oil emulsion - Google Patents

Abstract

The subject of this invention is providing the method which can manufacture the heat resistant chocolate which forms sugar skeleton simply. The present invention is a water-in-oil emulsion containing 50 to 80% by mass of water and fats and oils having β-type XOX crystals. However, X, O, and XOX mean the following. X: saturated fatty acid having 16 or more carbon atoms O: oleic acid XOX: triacylglycerol in which X is bonded to the 1st and 3rd positions of glycerol and O is bonded to the 2nd position The present invention also provides the β-type XOX crystal It is a water-in-oil emulsion in which the content of XOX occupying in the oil and fat having a content of 20 to 60% by mass and the total content of XU2 and U3 is 40 to 80% by mass. However, U, XU2, and U3 mean the following. U: unsaturated fatty acid having 16 or more carbon atoms XU2: triacylglycerol in which 1 molecule of X and 2 molecules of U are bound to glycerol, triacylglycerol U3: triacylglycerol in which 3 molecules of U are bound to glycerol

Description

  The present invention relates to a water-in-oil emulsion and a method for producing heat-resistant chocolate using the water-in-oil emulsion.

  The chocolate-eating culture has developed in a cool climate in Europe and is now spreading to every country and region around the world. Originally, chocolate contains cocoa butter contained in cacao beans as a main fat and oil. Since the heat-resistant temperature of cocoa butter is about 31 ° C., it melts in a hot environment and the quality of chocolate is impaired. Accordingly, there is a need for heat-resistant chocolate (hereinafter referred to as “heat-resistant chocolate”) in hot regions such as the vicinity of the equator.

  As a method of imparting heat resistance to chocolate, a method of forming a sugar skeleton by mixing a small amount of water with chocolate dough can be mentioned. The formation of the sugar skeleton improves the heat resistance and shape retention of chocolate. However, when water is added to the melted chocolate dough before molding, the viscosity of the chocolate dough rapidly increases. Therefore, the handling property of the chocolate molding process is significantly reduced.

  In order to solve the above problem, various methods have been proposed. For example, a method of delaying the increase in viscosity of chocolate dough using an emulsifier, a method of delaying an increase in viscosity using egg white meringue (European Patent Application No. 0297504), and press-pressing a highly viscous chocolate dough For example, a method of forcibly molding with a container (International Publication No. 2013/083641 pamphlet) and the like can be mentioned.

European Patent Application No. 0297704 International Publication No. 2013/083641 Pamphlet

  However, in the conventional method, it has been difficult to maintain the melted chocolate dough before molding at a viscosity level suitable for production. In particular, in the case of temper type chocolate, not only water is added to the melted chocolate dough, but also tempering is performed. Therefore, the viscosity adjustment of the chocolate dough has been further difficult.

  The subject of this invention is providing the method which can manufacture the heat resistant chocolate which forms sugar skeleton simply.

  The inventors of the present invention have intensively studied to solve the above problems. As a result, by using a specific water-in-oil emulsion having β-type XOX crystals, an increase in the viscosity of the melted chocolate dough was suppressed even when water was added and tempered at the same time. Thereby, the heat resistant chocolate which has sugar skeleton more easily was manufactured. Thus, the present invention has been completed.

More specifically, the present invention provides the following water-in-oil emulsion and a method for producing heat-resistant chocolate using the water-in-oil emulsion.
(1) A water-in-oil emulsion containing 50 to 80% by mass of water and fats and oils having β-type XOX crystals.
However, X, O, and XOX mean the following.
X: saturated fatty acid having 16 or more carbon atoms O: oleic acid XOX: triacylglycerol having X bonded to the 1st and 3rd positions of glycerol and O bonded to the 2nd position (2) having the β-type XOX crystal The water-in-oil emulsion according to (1), wherein the XOX content in the fat is 20 to 60% by mass and the total content of XU2 and U3 is 40 to 80% by mass.
However, U, XU2, and U3 mean the following.
U: Unsaturated fatty acid having 16 or more carbon atoms XU2: Triacylglycerol U3: Triacylglycerol (3) with three molecules U bound to glycerol, one molecule of X and two molecules of U bound to glycerol The water-in-oil emulsion according to (1) or (2), comprising a glycerin condensed ricinoleic acid ester.
(4) The water-in-oil emulsion according to any one of (1) to (3), which contains a thickening polysaccharide.
(5) The oil according to any one of (1) to (4), comprising a step of emulsifying water and fat containing XOX into a water-in-oil type and a step of adjusting the temperature of the obtained emulsion. A method for producing a water-in-water emulsion.
(6) A method for producing heat-resistant chocolate, comprising a step of adding a water-in-oil emulsion having β-type XOX crystals to a melted chocolate dough.
However, X, O, and XOX mean the following.
X: saturated fatty acid having 16 or more carbon atoms O: oleic acid XOX: triacylglycerol in which X is bonded to the 1st and 3rd positions of glycerol and O is bonded to the 2nd position (7) In the melted chocolate dough (6) The manufacturing method of the heat resistant chocolate whose StOSt content of the fats and oils contained is 24-70 mass%.
However, StOSt means the following.
StOSt: 1,3-distearoyl-2-oleoylglycerol (8) The temperature of the melted chocolate dough to which the water-in-oil emulsion is added is 32 to 40 ° C, (6) or (7 ) Heat-resistant chocolate production method.
(9) After the step of adding the water-in-oil emulsion, the method further comprises a holding step in which the dough temperature of the chocolate dough is maintained at 32 to 40 ° C. for 10 minutes or more. The manufacturing method of any one heat resistant chocolate.
(10) The heat resistance according to any one of (6) to (9), further including a step of cooling and solidifying the chocolate dough to obtain chocolate after the step of adding the water-in-oil emulsion. Of making chocolate.
(11) The method for producing heat-resistant chocolate according to (10), further including a heat-retaining step in which the chocolate is heat-treated after the cooling and solidifying step.

  ADVANTAGE OF THE INVENTION According to this invention, the water-in-oil emulsion suitable for manufacture of heat resistant chocolate can be provided. Moreover, according to this invention, the simple heat-resistant chocolate manufacturing method which uses the said water-in-oil emulsion can be provided.

  Hereinafter, embodiments of the present invention will be described in detail. In addition, this invention is not limited to the following embodiment.

<Water-in-oil emulsion>
The water-in-oil emulsion of the present invention contains 50 to 80% by mass of water and fats and oils having β-type XOX crystals. Here, X, O, and XOX mean the following. X is a saturated fatty acid having 16 or more carbon atoms, preferably a linear saturated fatty acid having 18 to 22 carbon atoms. O is oleic acid. XOX is triacylglycerol in which X is bonded to the 1st and 3rd positions of glycerol and O is bonded to the 2nd position. The water-in-oil emulsion of the present invention imparts heat resistance to chocolate by containing water. In addition, the water-in-oil emulsion of the present invention effectively functions as a chocolate seed (seed crystal) by containing β-type XOX crystals.

  The content of water contained in the water-in-oil emulsion of the present invention is preferably 60 to 80% by mass, more preferably 65 to 75% by mass. Further, the content of XOX in the fats and oils contained in the water-in-oil emulsion of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and further preferably 30 to 50%. % By mass. When the content of XOX contained in water and oil and fat is within the above range, the water-in-oil emulsion effectively functions as a heat resistance imparting agent and a seed agent for chocolate.

  From the viewpoint of easily obtaining the effects of the present invention and being industrially useful, the XOX of β-type XOX crystals contained in the water-in-oil emulsion of the present invention is preferably StOSt (1,3-distearoyl- 2-oleoylglycerol) or BOB (1,3-dibehenyl-2-oleoylglycerol). The content of StOSt or BOB contained in the XOX is preferably 70% by mass or more. The XOX preferably contains 70% by mass or more of StOSt.

  When 70% by mass or more of XOX is StOSt, StOSt can be supplied from abundant oils and fats (hereinafter also referred to as StOSt oils and fats) containing StOSt. The content of StOSt contained in the StOSt fat is preferably 40% by mass or more, more preferably 55% by mass or more. StOSt fats and oils include, for example, raw fats and oils for cocoa butter substitutes such as monkey fat, shea fat, moller fat, mango kernel oil, alan bracchia fat and pentadesma fat, and high or middle melting point parts obtained by separating these fats and oils. Is mentioned. In addition, StOSt fats and oils are obtained by subjecting a mixture of high oleic sunflower oil and ethyl stearate to a transesterification reaction using a 1,3-position selective lipase preparation, and then distilling the reaction product from the reaction product. It may be an oil and fat obtained by removing fatty acid ethyl, or a high melting point portion or an intermediate melting point portion obtained by fractionating the fat and oil.

  When 70% by mass or more of XOX is BOB, BOB can be supplied from abundant fats and oils (hereinafter also referred to as BOB fats and oils) containing BOB. The content of BOB contained in the BOB oil is preferably 40% by mass or more, more preferably 55% by mass or more. BOB fats and oils can be obtained, for example, by subjecting a mixture of high oleic sunflower oil and ethyl behenate to a transesterification reaction using a 1,3-position selective lipase preparation, and then distilling the reaction product from the reaction product. It may be an oil and fat obtained by removing fatty acid ethyl, or a high melting point portion or an intermediate melting point portion obtained by fractionating the fat and oil.

  Whether XOX contained in the water-in-oil emulsion of the present invention is a β-type crystal is determined based on a diffraction peak obtained by X-ray diffraction measurement. That is, in the range where 2θ is 17 to 26 degrees, the short face distance of the fat crystal is measured by X-ray diffraction. For example, a strong diffraction peak corresponding to a surface distance of 4.5 to 4.7 mm is detected, and a diffraction peak corresponding to a surface distance of 4.1 to 4.3 mm and a surface distance of 3.8 to 3.9 mm. Is not detected, or even if it is detected, the oil-and-fat crystal is determined to be a β-type crystal. The β-type XOX crystal has a three-chain structure. That is, the long face interval of the fat and oil crystals is measured in the range of 2θ of 0 to 8 degrees. For example, in the case of a three-chain structure, the StOSt crystal shows a strong diffraction peak corresponding to 60 to 65 Å, and the BOB crystal shows a strong diffraction peak corresponding to 70 to 75 Å.

  4.1-obtained by X-ray diffraction of β-type XOX crystals contained in the water-in-oil emulsion of the present invention carried out at 20 ° C. or lower (preferably 0-20 ° C., more preferably 10 ° C.). Intensity ratio between the diffraction intensity of the diffraction peak G ′ corresponding to a surface separation of 4.3 と and the diffraction intensity of the diffraction peak G corresponding to a surface separation of 4.5 to 4.7 （(peak G ′ intensity / peak G intensity) ) Is preferably 0 to 0.3, more preferably 0 to 0.2, and still more preferably 0 to 0.1. When the intensity ratio of the X-ray diffraction peak is within the above range, the β-type XOX crystal can effectively function as a seeding agent.

  The oil and fat contained in the water-in-oil emulsion of the present invention preferably contains XU2 and U3. Here, U, XU2, and U3 mean the following. U is an unsaturated fatty acid having 16 or more carbon atoms, preferably a linear unsaturated fatty acid having 16 to 18 carbon atoms. XU2 is triacylglycerol in which one molecule of X and two molecules of U are bound to glycerol. U3 is triacylglycerol in which 3 molecules of U are bound to glycerol. The total content of XU2 and U3 in fats and oils contained in the water-in-oil emulsion of the present invention is preferably 40 to 80% by mass, more preferably 40 to 75% by mass, and further preferably 45 to 45% by mass. 70% by mass. When the total content of XU2 and U3 in the oil / fat contained in the water-in-oil emulsion of the present invention is within the above range, β-type XOX crystals are likely to be finely and uniformly dispersed in the oil / fat.

  As the origin of the above-mentioned XU2 and U3, fats and oils with high XU2 and U3 content (hereinafter also referred to as XU2 + U3 containing fats and oils) may be used. The total content of XU2 and U3 contained in the XU2 + U3-containing fat is preferably 40% by mass or more, more preferably 55% by mass or more. Moreover, the melting point of the XU2 + U3-containing fat is preferably less than 30 ° C. As the XU2 + U3-containing fats and oils, one or more of the fats and oils exemplified below may be used.

  A preferable example of the XU2 + U3-containing fat is palm oil. Palm oil and fat means palm oil or its fractionated oil, and processed oils thereof. Specifically, (1) Palm olein and palm stearin, which are one-stage fractionated oils of palm oil, (2) Palm olein (two-stage fractionated oil) obtained by fractionating palm olein, Palm super olein) and palm mid fraction, and (3) palm olein (soft palm) and palm stearin (hard stearin), which are fractionated oils obtained by fractionating palm stearin (two-stage fractionated oil). Examples of the XU2 + U3-containing oil and fat include palm super olein having an iodine value of 62 to 72, more preferably palm super olein having an iodine value of 64 to 70, among palm oils and fats.

  Moreover, as a preferable example of the said XU2 + U3 containing fats and oils, the vegetable fats and oils which are liquid at normal temperature (25 degreeC) are mentioned. Specific examples include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, and linseed oil, and a plurality of mixed oils containing them. Furthermore, processing oils such as hydrogenated oils of these single oils and mixed oils, transesterified oils, and fractionated oils are also included. Among such liquid vegetable oils and fats, more preferable oils and fats are oils and fats that are liquid at 5 ° C. and have transparency.

  Moreover, as a preferable example of the said XU2 + U3 containing fats and oils, the transesterified oil of the mixed oil containing the said palm oil fat and the said vegetable oil which is liquid at the said normal temperature (25 degreeC) is mentioned. The mixing ratio (mass ratio) of the palm-based oil and fat contained in the mixed oil is preferably 10:90 to 90:10, more preferably 20:80 to 80:20. The method for transesterification is not particularly limited. Conventional transesterification methods can be applied. For example, both methods of chemical transesterification using a catalyst such as sodium methoxide and enzymatic transesterification catalyzed by lipase can be applied. In particular, enzymatic transesterification using a lipase having 1,3-position selectivity as a catalyst is preferable.

  As a preferable embodiment of the oil / fat contained in the water-in-oil emulsion of the present invention, the StOSt oil / BOB oil / fat and the XU2 + U3-containing oil / fat are used, and the XOX content contained in the oil / fat is 20 to 60 mass. And fats and oils adjusted to be%. The mixing ratio of the StOSt oil or BOB oil and fat and the XU2 + U3-containing oil and fat is, by mass ratio, preferably 15:85 to 95: 5, more preferably 20:80 to 80:20, and even more preferably 30: 70-60: 40.

  The water-in-oil emulsion of the present invention may contain an emulsifier. The emulsifier that can be used in the water-in-oil emulsion of the present invention is not particularly limited. Examples include polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, polyglycerin condensed ricinoleic acid esters, glycerin fatty acid esters, glycerin organic acid fatty acid esters, and propylene glycol fatty acid esters. Can be mentioned. Moreover, emulsifiers that are not synthetic emulsifiers such as lecithin (soy lecithin, egg yolk lecithin, etc.), lysolecithin (soy lysolecithin, egg yolk lysolecithin, etc.), enzyme-treated egg yolk, saponin, plant sterols, milk fat globule membrane and the like can also be mentioned. Two or more of these emulsifiers may be used in combination. The content of the emulsifier contained in the water-in-oil emulsion of the present invention is preferably 0.1 to 10% by mass, more preferably 0.5 to 8% by mass. The emulsifier preferably comprises a polyglycerol condensed ricinoleic acid ester. By including polyglycerin-condensed ricinoleate, the emulsion stability of the water-in-oil emulsion and the effect of suppressing the increase in dough viscosity when the water-in-oil emulsion is used in a melted chocolate dough , You can expect.

  The water-in-oil emulsion of the present invention may contain a thickening polysaccharide. The thickening polysaccharide that can be used in the water-in-oil emulsion of the present invention is not particularly limited. Examples include carrageenan, locust bean gum, pectin, tamarind seed gum, guar gum, tragacanth gum, capro bean gum, gellan gum, xanthan gum, farsellan, agar, and alginic acid. Two or more of these thickening polysaccharides may be used in combination. The content of the thickening polysaccharide contained in the water-in-oil emulsion of the present invention is preferably 0.01 to 1% by mass, more preferably 0.05 to 0.5% by mass. The thickening polysaccharide is preferably one or more selected from gellan gum, xanthan gum, and guar gum. By including the thickening polysaccharide, the chocolate to which the water-in-oil emulsion is added can be expected to form a stronger sugar skeleton.

<Method for producing water-in-oil emulsion>
The water-in-oil emulsion of the present invention is converted into an emulsion in a plastic state by the same method as that for ordinary water-in-oil emulsions such as margarine, except that the water content is adjusted to 50 to 80% by mass. it can. For example, an oil phase containing an oil and fat containing XOX and, if necessary, an oil-soluble component is prepared. Next, an aqueous phase in which water-soluble components are dissolved or dispersed in water is prepared. A mixture is obtained by mixing the water phase with the oil phase. A water-in-oil emulsion is obtained by applying emulsification to the mixture. Next, preferably a sterilization treatment is applied to the emulsion. The sterilization method may be either a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, the emulsion is cooled and crystallized. Furthermore, the emulsion is preferably cooled and plasticized by kneading. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, the cooling is preferably quicker than the slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a rapid kneader such as a botator, a compinator, and a perfector.

  The emulsion in the plastic state is preferably conditioned at 28 to 44 ° C. for 12 to 240 hours, more preferably at 30 to 40 ° C. for 24 to 120 hours. By adjusting the temperature, the XOX crystal can be easily transferred to the β-type. The transition to β-type can be confirmed by the above-mentioned X-ray diffraction measurement. When it is judged from the measurement result of X-ray diffraction that it is a β-type crystal, the content of XOX in the fat and oil contained in the water-in-oil emulsion is defined as the content of the β-type XOX crystal in the fat and oil. .

<Production method of chocolate>
In the present invention, chocolate is not limited to chocolates stipulated in fair competition rules (National Chocolate Industry Fair Trade Council) or laws and regulations concerning the display of chocolates. The chocolate in the present invention uses edible fats and sugars as main ingredients. A cacao component (cocoa mass, cocoa powder, etc.), a dairy product, a fragrance, or an emulsifier is added to the main raw material as necessary. Such chocolate is manufactured through chocolate manufacturing steps (all or part of the mixing step, atomization step, scouring step, molding step, cooling step, etc.). Moreover, the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.

  The “fats and fats contained in chocolate” in the present invention include not only fats and oils such as cocoa butter but also fats and oils contained in chocolate raw materials such as cacao mass, cocoa powder, and whole milk powder. For example, in general, the content of fat (cocoa butter) contained in cacao mass is 55% by mass (oil content 0.55), and the content of fat (cocoa butter) contained in cocoa powder is 11% by mass ( The oil content is 0.11), and the content of oil (milk fat) contained in the whole milk powder is 25% by mass (oil content 0.25). Therefore, the fat content contained in the chocolate is the sum of values obtained by multiplying the blending amount (% by mass) in the chocolate of each raw material by the oil content. From the viewpoint of workability and flavor, the content of fats and oils contained in the chocolate in the present invention is preferably 30 to 46% by mass, more preferably 31 to 42% by mass, and further preferably 32 to 38% by mass. It is.

  The chocolate of the present invention is cacao mass, cocoa powder, saccharides, dairy products (milk solids, etc.), emulsifiers, fragrances, pigments, starches, gums, thermocoagulable proteins, which are usually used in chocolate, in addition to fats and oils. Further, food modifying materials such as various powders may be included. By the addition of water, the above saccharides form a sugar skeleton in the chocolate dough. Examples of sugars include sugar (sucrose), lactose, glucose, maltose, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, dairy oligosaccharides, palatinose oligosaccharides, enzymatically saccharified starch syrup, reduced starch saccharified products, and isomerization. Examples thereof include liquid sugar, sucrose-linked starch syrup, honey, reducing sugar polydextrose, raffinose, lactulose, reducing lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like. The sugar may be a sugar alcohol. Content of the saccharide contained in the chocolate of this invention becomes like this. Preferably it is 10-70 mass%, More preferably, it is 20-65 mass%, More preferably, it is 30-60 mass%.

  The “chocolate dough” of the present invention is a liquid chocolate obtained by applying grinding or conching to a chocolate raw material. That is, it is a liquid chocolate in the previous stage which is solidified by cooling and finally becomes a solid chocolate. The chocolate dough may be prepared by heating the cooled and solidified chocolate.

  The “melted liquid” chocolate dough of the present invention refers to a chocolate dough containing melted fats and oils. In the case of a temper type chocolate, whether or not the chocolate dough is melted can be determined by confirming that the chocolate dough is out of shape after cooling and solidifying the chocolate dough. That is, when the cooled and solidified chocolate dough is not released from the mold (specifically, when the mold release rate of the chocolate dough from the mold is less than 70%), it is determined that the chocolate dough is melted. To do.

  The chocolate dough of this invention can be manufactured in accordance with a conventional method. That is, it can be produced by mixing raw materials, atomizing by roll refining, etc., and performing a conching treatment if necessary. A chocolate dough containing completely melted fat and oil crystals obtained by heating performed in a conching treatment or the like can be used as the melted chocolate dough of the present invention. The heating performed in the conching treatment is preferably 40 to 60 ° C so as not to impair the flavor of the chocolate.

  In order to efficiently obtain the effect of adding the water-in-oil emulsion of the present invention, the melted chocolate dough before the water-in-oil emulsion of the present invention is added is preferably a temper type. That is, the fat and oil contained in the chocolate dough preferably contains SOS. Here, S is a saturated fatty acid having 16 or more carbon atoms, preferably a linear saturated fatty acid having 16 to 20 carbon atoms. SOS is triacylglycerol in which S is bonded to the 1st and 3rd positions of the glycerol skeleton and O (oleic acid) is bonded to the 2nd position. Before the water-in-oil emulsion addition of the present invention, the content of SOS contained in the fat and oil of the melted chocolate dough is preferably 40 to 90% by mass, more preferably 50 to 90% by mass, More preferably, it is 60-90 mass%.

  In order to obtain the effect of the water-in-oil emulsion more efficiently, the SOS of the fats and oils contained in the melted chocolate dough before the water-in-oil emulsion of the present invention is added, Preferably, StOSt (1,3-distearoyl-2-oleoylglycerol) is contained. The StOSt content of the fat contained in the melted chocolate dough before addition of the water-in-oil emulsion of the present invention is preferably 24-70% by mass, more preferably 26-70% by mass, and still more preferably. Is 27-60% by mass, most preferably 30-55% by mass. If the StOSt content is within the above range, heat resistance sufficient for the chocolate obtained after cooling and solidifying the dough (suppression of sticky feel when the chocolate is picked up) and bloom without impairing the mouth of the chocolate Tolerance is obtained.

  In order to obtain the chocolate dough whose StOSt content of the fats and oils contained in said chocolate dough is 24-70 mass%, you may adjust using StOSt fats and oils already described.

  The manufacturing process of the chocolate of the present invention includes a process in which the water-in-oil emulsion of the present invention is added to the melted chocolate dough. Addition of the water-in-oil emulsion of the present invention to the melted chocolate dough corresponds to so-called seeding. Seeding is a process that replaces tempering. That is, it is a process for forming a crystal nucleus of a stable crystal in a chocolate dough in a melt state by adding a seeding agent that functions as a crystal nucleus of the stable crystal. By applying seeding, the fat and oil contained in the chocolate dough solidifies as V-shaped stable crystals after cooling. That is, the stable crystals contained in the seeding agent act as crystal nuclei, and promote the formation and growth of the fat and oil stable crystals contained in the chocolate dough. The water-in-oil emulsion of the present invention functions as a temper type chocolate seeding agent.

  The dough temperature of the melted chocolate dough in the step of adding the water-in-oil emulsion is preferably 32 to 40 ° C. This dough temperature is higher than the dough temperature (about 30 ° C.) of chocolate which is usually seeded, and is equal to or lower than the melting point of β-type XOX crystal. By maintaining the dough temperature of the chocolate dough at 32 to 40 ° C., an increase in the viscosity of the chocolate dough can be suppressed. Furthermore, since low melting point fat and oil components (such as XU2) other than the β-type XOX crystals contained in the water-in-oil emulsion are melted, the β-type XOX crystals are uniformly dispersed in the chocolate dough. As a result, a stable seeding effect can be obtained. The dough temperature of the chocolate dough to which the water-in-oil emulsion is added is preferably 34 to 39 ° C, more preferably 35 to 39 ° C, and further preferably 36 to 39 ° C. In addition, said dough temperature to which water-in-oil emulsion is added refers to the temperature at the time of adding water-in-oil emulsion to chocolate dough.

  The amount of β-type XOX crystals to be added is preferably 0.1 to 10% by mass, more preferably 0.2 to 8% by mass with respect to 100% by mass of the fat and oil contained in the melted chocolate dough. The water-in-oil emulsion is added. In particular, when the temperature of the melted chocolate dough is high (for example, 32 to 40 ° C.) and the β-type XOX crystal is a β-type StOSt crystal, the β-type added to the fat and oil contained in the chocolate dough The amount of StOSt crystals is preferably 0.1 to 5.0% by mass, more preferably 0.2 to 3.0% by mass, and still more preferably 0.2 to 1.0% by mass. When the β-type XOX crystal is a β-type BOB crystal, the amount of the β-type BOB crystal added is preferably 2.0 to 10% by mass with respect to 100% by mass of the fat and oil contained in the chocolate dough. Preferably it is 4.0-8.0 mass%.

  The amount of water added is preferably 0.1 to 5.0% by mass, more preferably 0.5 to 3.0% by mass, and still more preferably 100% by mass of the melted chocolate dough. The water-in-oil emulsion is added so as to be 0.7 to 2.0% by mass. That is, the addition amount of the water-in-oil emulsion includes the addition amount of β-type XOX crystals with respect to 100% by mass of fat and oil contained in the melted chocolate dough and the addition amount of water with respect to 100% by mass of the melted chocolate dough. , And may be adjusted to satisfy the above range.

  As one of the preferable embodiments relating to the addition step of the water-in-oil emulsion, 60 to 80% by mass of water and 7 to 17% by mass of β-type XOX crystal with respect to 100% by mass of the melted chocolate dough. The aspect which adds 0.5-2.5 mass% of the water-in-oil emulsion which has NO.

  After the water-in-oil emulsion is added to the chocolate dough, the water-in-oil emulsion may be uniformly dispersed in the chocolate dough by stirring or the like.

  In the chocolate production process of the present invention, the temperature of the melted chocolate dough after addition of the water-in-oil emulsion is 32 to 40 ° C, preferably 34 to 39 ° C, more preferably 35 to 39 ° C, most preferably. May be held at 36-39 ° C. for 10 minutes or longer. By this holding step, the water temperature of the water-in-oil emulsion dispersed in the chocolate is increased, the affinity of water for sugar, lactose and the like dispersed in the chocolate is increased, Formation is promoted. As a result, the shape retention of the chocolate is improved while effectively increasing the viscosity of the chocolate dough. Moreover, since low-melting-point oil and fat components (such as XU2) other than the β-type XOX crystal of the water-in-oil emulsion dispersed in the chocolate melt, the β-type XOX crystal is uniformly dispersed in the chocolate dough. As a result, a stable seeding effect can be obtained.

  In the holding step, the holding time at 32 to 40 ° C. is preferably 0.25 to 24 hours, more preferably 0.5 to 12 hours, and further preferably 1 to 8 hours. If the holding time is within the above range, the dough viscosity after the addition is 1. of the dough viscosity at the completion of the addition while the seeding effect and the water addition effect by the addition of the water-in-oil emulsion are maintained. It can be maintained at 20 times or less (more preferably 1.15 times or less). Therefore, when the chocolate dough is coated on food using an enrober or the like, handling of the chocolate dough becomes easy. The dough viscosity after addition of the water-in-oil emulsion and the dough viscosity in the holding step can be measured and compared under the same temperature conditions.

  The viscosity of the chocolate dough of the present invention can be measured using a BH viscometer which is a rotary viscometer. For example, the measurement temperature is No. It can be measured as the plastic viscosity obtained by rotating the rotor No. 6 at 4 rpm and multiplying the reading value after the third rotation by the device coefficient.

  The chocolate dough to which the water-in-oil emulsion is added may be cooled and solidified. By this cooling and solidifying step, chocolate can be efficiently produced from the chocolate dough.

  The method for cooling and solidifying is not particularly limited. What is necessary is just to select suitably according to chocolate products, such as a molding chocolate and the covering chocolate to foodstuffs. The melted chocolate can be cooled and solidified by, for example, spraying cold air in a cooling tunnel (cooling tunnel) or contacting with a cooling plate.

  The conditions for cooling and solidification are not particularly limited as long as the melted chocolate is solidified. For example, the cooling temperature is preferably 0 to 20 ° C, more preferably 0 to 10 ° C. The cooling time is preferably 5 to 90 minutes, more preferably 10 to 60 minutes.

  You may provide the heat retention process in which the chocolate after the said cooling solidification further heat-processes in the manufacturing process of the chocolate of this invention. The heat retention treatment means that the chocolate after cooling and solidification is preferably 24-36 ° C, more preferably 26 ° C-34 ° C, still more preferably 28-32 ° C, preferably 1 hour to 14 days, more preferably 6 hours. 10 to 10 days, more preferably 6 to 8 days, and most preferably 12 to 4 days. By the heat retention treatment, the sugar skeleton formed in the chocolate can be made stronger. Moreover, the chocolate after cooling and solidification, which is the target of the heat treatment, is preferably 16 to 24 ° C, more preferably 18 to 22 ° C, and more preferably 6 hours to 14 days, after the solidification and before the heat treatment. May be pre-aged for 6 hours to 10 days, more preferably 12 hours to 4 days. Moreover, the chocolate after a heat retention process becomes like this. Preferably it is 16-24 degreeC, More preferably, it is 18-22 degreeC, Preferably it is 2 days-20 days, More preferably, it may be aged for 4 days-14 days.

  The heat resistance of the chocolate obtained by the chocolate production process of the present invention can be evaluated according to the method of the following Examples. Moreover, whether the sugar skeleton is formed in chocolate can be confirmed by the immersion test to n-hexane shown in the following Example. That is, it can be confirmed that the shape of the chocolate is maintained for at least 20 minutes after being immersed in n-hexane. Regarding the n-hexane immersion test, the shape of the chocolate of the present invention is preferably maintained for 2 hours or longer, more preferably 12 hours or longer, and even more preferably 24 hours or longer.

  The chocolate obtained by the production method of the present invention can be eaten as it is as a die-cut chocolate after passing through the above steps. In addition, the chocolate obtained by the production method of the present invention is mixed with a coating material, a filling material, or a dough of a confectionery bakery product (for example, bread, cake, confectionery, baked confectionery, donut, shoe confectionery, etc.). Can be used as a chip material. Thereby, various chocolate compound foods (foodstuff which contains chocolate in some raw materials) are obtained.

Hereinafter, the present invention will be described more specifically by presenting examples.
In addition, each triacylglycerol content in fats and oils, X-ray diffraction of fats and oils, the viscosity of the chocolate dough of each temperature, and the load-bearing stress of chocolate were measured with the following method.

(Triacylglycerol content)
Each triacylglycerol content was measured by gas chromatography. The symmetry of triacylglycerol was measured by silver ion column chromatography.

(Measurement of X-ray diffraction)
X-ray diffraction of fats and oils was performed using an X-ray diffractometer Ultima IV (manufactured by Rigaku Corporation), using CuKα (λ = 1.542Å) as a radiation source, using a filter for Cu, an output of 1.6 kW, and an operating angle of 0. The measurement was performed under the conditions of 96 to 30.0 ° and a measurement speed of 2 ° / min.

(Viscosity of chocolate dough)
For the viscosity of the chocolate dough, a BH viscometer (manufactured by Toki Sangyo Co., Ltd.) was used. The value was obtained by multiplying the reading value after 3 rotations by the device coefficient (2500) under the condition that the rotor of 6 was rotated at 4 rpm.

(Load bearing stress of chocolate)
The load bearing stress of the chocolate whose product temperature was adjusted to 34 ° C. was measured using a rheometer. That is, the load-bearing stress (unit: g) of chocolate is a condition of a table moving speed of 20 mm / min, a constant depth of 3.0 mm, and a plunger diameter of 3 mm using a rheometer CR-500DX (manufactured by San Kagaku Co., Ltd.). Measured in It shows that the network formation by sugar is formed more firmly, so that the numerical value of load bearing stress is large.

[Preparation of fats and oils]
(StOSt oil)
According to a known method, 40 parts by weight of high oleic sunflower oil were mixed with 60 parts by weight of ethyl stearate. A transesterification reaction was performed by adding a 1,3-position selective lipase preparation to the mixture. After the transesterification reaction, the lipase preparation was removed by filtration. The obtained reaction product was subjected to thin film distillation, and fatty acid ethyl was removed from the reaction product to obtain a distillation residue. The high melting point was removed from the resulting distillation residue by dry fractionation, and a low melting point was obtained. The second low melting point portion was removed from the obtained low melting point portion by acetone fractionation to obtain a middle melting point portion. The obtained middle melting point portion was subjected to acetone removal, decolorization, and deodorization treatment by a conventional method to obtain StOSt oil (StOSt-1) having a StOSt content of 73.7% by mass.
(XU2 + U3-containing oil)
High oleic sunflower oil (XU2 + U3 content 95.5% by mass) was designated as XU2 + U3-1.
Palm super olein (iodine value 65, XU2 + U3 content 65.0 mass%) was set to XU2 + U3-2.

[Preparation of water-in-oil emulsion]
According to the formulation in Table 1, the water-in-oil emulsions of Comparative Example 1 and Examples 1 to 4 were produced according to a conventional method. That is, after the oil phase and the water phase were prepared, the water phase was mixed with the oil phase. The mixture was emulsified and then plasticized by quenching and kneading. The plastic water-in-oil emulsion obtained by the above step was conditioned at 34 ° C. for 9 days. Various analysis values of the obtained water-in-oil emulsions of Comparative Example 1 and Examples 1 to 4 are shown in Table 1.

＊１：ポリグリセリン縮合リシノレイン酸エステル
＊２：トリアシルグリセロール
＊３：４．１〜４．３Åの面間隔に対応する回折ピークＧ’の回折強度と、
４．５〜４．７Åの面間隔に対応する回折ピークＧの回折強度との
強度比（ピークＧ’強度／ピークＧ強度）

* 1: Polyglycerin-condensed ricinoleate ester * 2: Triacylglycerol * 3: Diffraction intensity of diffraction peak G ′ corresponding to an interplanar spacing of 4.1 to 4.3 mm;
Intensity ratio of diffraction peak G corresponding to the 4.5 to 4.7 mm spacing (peak G ′ intensity / peak G intensity)

[Chocolate production 1]
According to the composition of Table 2, after the raw materials are mixed, roll refining and conching are performed according to a conventional method to prepare a melted chocolate dough (dough oil content of 33% by mass) having a dough temperature of 37 ° C. It was done. 1.4% by mass of each of the water-in-oil emulsions of Comparative Example 1 and Examples 1 to 4 was added to the dough and stirred and dispersed at 37 ° C. for 10 minutes. The chocolate dough was then filled into a mold. After cooling and solidifying at 10 ° C. for 15 minutes, the chocolate was peeled off from the mold. Each of the obtained chocolates having a thickness of 7 mm was pre-aged at 20 ° C. for 2 days, and then subjected to a heat retention process at 28 ° C. for 6 days. After the heat retaining step, aging was continued at 20 ° C. for 7 days, and the chocolates of Comparative Example 2 and Examples 5 to 8 were obtained.

[Evaluation of chocolate 1]
Evaluation of mold release from the mold of the cooled and solidified chocolate was performed according to the following criteria. Moreover, the load bearing stress of the chocolate after temperature control (pre-aging, a heat retention process, and aging) was measured. Furthermore, the heat-resistant shape retention evaluation, the immersion test in n-hexane, and the bloom resistance test of the chocolate after temperature adjustment were performed according to the following criteria. The results are shown in Table 3.

(Evaluation of mold loss)
The mold release rate (ratio of chocolate coming out of the mold) after cooling at 10 ° C. for 15 minutes was evaluated based on the following criteria.
◎ Very good (Release rate = 90% or more)
○ Good (Release rate = 70% or more and less than 90%)
△ Some parts are not peeled off (Release rate = more than 0% and less than 70%)
× Impossible (Release rate = 0%)

(Heat-resistant shape retention evaluation)
The appearance of the chocolate after temperature adjustment was evaluated based on the following criteria after being allowed to stand at 50 ° C. for 2 hours.
◎ No deformation, very good ○ Almost no deformation, good × Deformation is clearly recognized

(Immersion test in n-hexane)
Chocolate was placed on a diamond-shaped stainless steel net intersecting at 60 ° and 120 ° with a long interval of 16 mm and a short interval of 8 mm, and immersed in n-hexane at 20 ° C. The appearance of chocolate remaining on the net after 48 hours was evaluated based on the following criteria. It is shown that the more the shape of the chocolate is retained, the stronger the network formation by sugar.
◎ The original shape remains completely ○ Partially collapsed but the original shape remains △ Residue remains on the net, but the shape is broken × Residue completely drops from the net The shape is completely broken

(Broom resistance test)
The appearance of chocolate after 20 cycles of temperature treatment was evaluated based on the following criteria, with 32 ° C. for 12 hours and 20 ° C. for 12 hours as one cycle.
◎ Good with gloss ○ Good without bloom △ Some blooms × Whole blooms

[Manufacture and evaluation of chocolate 2]
The viscosity of the chocolate dough of Example 5 to which the water-in-oil emulsion of Example 1 was added was 0 minutes, 10 minutes, 30 minutes at 37 ° C. before and after the addition of the water-in-oil emulsion. It was measured after holding for 60 minutes. The chocolate doughs after holding for 10 minutes, 30 minutes, and 60 minutes were each filled into a mold. After cooling and solidifying at 10 ° C. for 15 minutes, the chocolate was peeled off from the mold. Each of the obtained chocolates having a thickness of 7 mm was pre-aged at 20 ° C. for 2 days, and then subjected to a heat retention process at 28 ° C. for 6 days. After the heat retaining step, aging was continued for 7 days at 20 ° C., and the chocolates of Examples 5, 9 and 10 were obtained.
Evaluation of mold release from the chocolate mold after cooling and solidification was performed according to the same criteria as [Chocolate evaluation 1]. Moreover, the heat-resistant shape retention evaluation of chocolate after temperature control (pre-aging, a heat retention process, and aging), the immersion test in n-hexane, and the bloom resistance test are performed according to the same standard as [Evaluation 1 of chocolate]. It was. The results are shown in Table 4.

[Manufacture and evaluation of chocolate 3]
(Reference Example 1)
According to the composition of Table 2, after the raw materials are mixed, roll refining and conching are performed according to a conventional method to prepare a melted chocolate dough (dough oil content of 33% by mass) having a dough temperature of 37 ° C. It was done. A fructose-dextrose solution (water content 25% by mass) was added to the dough 4% by mass with respect to the dough (1% by mass with respect to the dough as water), and stirred and dispersed. Thereafter, a seeding agent consisting only of fats and oils (Nisshin Oillio Group Inc. in-house) added 0.45% by mass (0.48% by mass with respect to the fats and oils in the melted liquid chocolate as β-type StOSt crystals) And stirred and dispersed at 37 ° C. for 10 minutes. The chocolate dough was then filled into a mold. After cooling and solidifying at 10 ° C. for 15 minutes, the chocolate was peeled off from the mold. Each of the obtained chocolates having a thickness of 7 mm was pre-aged at 20 ° C. for 2 days, and then subjected to a heat retention process at 28 ° C. for 6 days. After the heat retaining step, aging was continued for 7 days at 20 ° C., and the chocolate of Reference Example 1 was obtained.

(Comparative Reference Example 1)
According to the composition of Table 2, after the raw materials are mixed, roll refining and conching are performed according to a conventional method to prepare a melted chocolate dough (dough oil content of 33% by mass) having a dough temperature of 37 ° C. It was done. A fructose-dextrose solution (water content 25% by mass) with respect to the dough 4% by mass (as water, 1% by mass of dough) and a seeding agent consisting only of fats and oils (manufactured by Nisshin Oillio Group Inc.) Was added simultaneously with 0.45% by mass (0.48% by mass with respect to the fats and oils in the melted liquid chocolate as β-type StOSt crystals), and stirred and dispersed at 37 ° C. for 10 minutes. The chocolate dough was then filled into a mold. After cooling and solidifying at 10 ° C. for 15 minutes, the chocolate was peeled off from the mold. Each of the obtained chocolates having a thickness of 7 mm was pre-aged at 20 ° C. for 2 days, and then subjected to a heat retention process at 28 ° C. for 6 days. After the heat retaining step, aging was continued at 20 ° C. for 7 days, and the chocolate of Comparative Reference Example 1 was obtained.

  The viscosity of the chocolate dough before and after addition of the fructose-glucose solution was measured. Moreover, the evaluation of mold removal from the mold for chocolate after cooling and solidification was performed according to the same standard as [Evaluation 1 for chocolate]. Moreover, the heat-resistant shape retention evaluation of chocolate after temperature control (pre-aging, a heat retention process, and aging), the immersion test in n-hexane, and the bloom resistance test are performed according to the same standard as [Evaluation 1 of chocolate]. It was. The results are shown in Table 5.

[Production and evaluation of no-tempered chocolate 4]
According to the composition of Table 6, after the raw materials are mixed, roll refining and conching are performed according to a conventional method to prepare a melted chocolate dough (dough oil content of 33% by mass) having a dough temperature of 40 ° C. It was done. 1.4% by mass of the water-in-oil emulsion of Example 1 was added to the dough and stirred and dispersed at 40 ° C. for 20 minutes. The chocolate dough was then filled into a mold. After cooling and solidifying at 10 ° C. for 15 minutes, the chocolate was peeled off from the mold. The obtained chocolate having a thickness of 7 mm was aged at 20 ° C. for 7 days to obtain the chocolate of Example 11.
Evaluation of mold release from the chocolate mold after cooling and solidification was performed according to the same criteria as [Chocolate evaluation 1]. Moreover, the immersion test of chocolate after aging in n-hexane was performed according to the same standard as [Evaluation 1 of chocolate]. The results are shown in Table 7.

  It was confirmed that the water-in-oil emulsion of the present invention can also be used for sugar skeleton formation of no-temper type chocolate.

Claims (11)

A water-in-oil emulsion containing 50 to 80% by mass of water and fats and oils having β-type XOX crystals.
However, X, O, and XOX mean the following.
X: saturated fatty acid having 16 or more carbon atoms O: oleic acid XOX: triacylglycerol in which X is bonded to positions 1 and 3 of glycerol and O is bonded to position 2 The water-in-oil type according to claim 1, wherein the content of XOX in the fat and oil having the β-type XOX crystal is 20 to 60% by mass, and the total content of XU2 and U3 is 40 to 80% by mass. Emulsion.
However, U, XU2, and U3 mean the following.
U: unsaturated fatty acid having 16 or more carbon atoms XU2: triacylglycerol in which 1 molecule of X and 2 molecules of U are bound to glycerol, triacylglycerol U3: triacylglycerol in which 3 molecules of U are bound to glycerol   The water-in-oil emulsion according to claim 1 or 2, comprising a polyglycerin condensed ricinoleic acid ester.   The water-in-oil emulsion according to any one of claims 1 to 3, comprising a thickening polysaccharide.   In oil as described in any one of Claims 1-4 including the process of emulsifying water and the fats and oils containing XOX in a water-in-oil type, and the process of temperature-controlling the obtained emulsion. A method for producing an aqueous emulsion. A method for producing heat-resistant chocolate, comprising a step of adding a water-in-oil emulsion having β-type XOX crystals to a melted chocolate dough.
However, X, O, and XOX mean the following.
X: saturated fatty acid having 16 or more carbon atoms O: oleic acid XOX: triacylglycerol in which X is bonded to positions 1 and 3 of glycerol and O is bonded to position 2 The manufacturing method of the heat resistant chocolate of Claim 6 whose StOSt content of the fats and oils contained in the said melted chocolate dough is 24-70 mass%.
However, StOSt means the following.
StOSt: 1,3-distearoyl-2-oleoylglycerol   The manufacturing method of the heat resistant chocolate of Claim 6 or 7 whose temperature of the said melted liquid chocolate dough to which the said water-in-oil emulsion is added is 32-40 degreeC.   The process according to any one of claims 6 to 8, further comprising a holding step in which a dough temperature of the chocolate dough is maintained at 32 to 40 ° C for 10 minutes or more after the step of adding the water-in-oil emulsion. The manufacturing method of heat-resistant chocolate of description.   The heat-resistant chocolate according to any one of claims 6 to 9, further comprising a step of cooling and solidifying the chocolate dough to obtain chocolate after the step of adding the water-in-oil emulsion. Manufacturing method.   The manufacturing method of the heat resistant chocolate of Claim 10 which further includes the heat retention process in which the said chocolate is heat-insulated after the said cooling solidification process.