KR102015286B1 - Baked chocolate and method for producing same - Google Patents

Abstract

It is an object of the present invention to provide calcined chocolates containing a certain amount of tempered fats and oils and having a good flavor or mouthfill while suppressing the occurrence of bloom and a method of manufacturing the same.
It contains 13 to 22% by weight of SOS type triglycerides and 7 to 20% by weight of room temperature liquid fat, and the solid fat content (SFC) of fats and oils in chocolate is 40 to 65% at 10 ° C and 20 to 50% at 20 ° C. , Calcined chocolates having solved the above problems are prepared by preparing and baking chocolate dough for firing applications that are 10 to 40% at 25 ° C and 1 to 8% at 30 ° C.

Description

Baked chocolate and its manufacturing method {BAKED CHOCOLATE AND METHOD FOR PRODUCING SAME}

TECHNICAL FIELD This invention relates to the chocolates of baking use, baked chocolate using the same, and its manufacturing method.

By firing chocolates, new flavors and textures are produced, and heat resistance is also imparted. For example, the surface of chocolate dough is absorbed and calcined (Patent Document 1), or at least a part of it is sprinkled with sugar (Patent Document 2), or a starch raw material. ) And a technique such as baking chocolate dough containing water (Patent Document 3).

However, since they undergo a calcination process, it is not easy to control fat or oil crystals, and as the blending amount of tempering fats such as cocoa butter increases, the bloom or graining increases. Accompany the problem of outbreak. Accordingly, non-tempering fat or oil has been mainly used in calcined chocolates. However, in terms of flavor and mouth feel, there has been a strong market demand for calcined chocolates incorporating a lot of tempered fats and oils.

Japanese Patent Laid-Open No. 2001-245594 Japanese Patent Laid-Open No. 2002-223700 Japanese Patent Laid-Open No. 2000-189058

It is an object of the present invention to provide calcined chocolates containing a certain amount of tempered fats and oils and having a good flavor or mouthfill, in which the occurrence of bloom is suppressed and a manufacturing method thereof.

The present inventors earnestly examined, and contained 13-22 weight% of SOS type triglyceride, and mix | blended room temperature liquid fat, and adjusted the fat composition in chocolate to the specific range of solid fat content (SFC) . By using chocolates, it was found that calcined chocolates in which the occurrence of bloom was suppressed were obtained, and thus the present invention was completed.

According to this invention, it becomes possible to provide baked chocolate which has favorable flavor, texture, and heat resistance, and suppressed generation of bloom.

(SOS type triglycerides)

In the present invention, the SOS type triglyceride (hereinafter, abbreviated as SOS) is a symmetric type in which S (saturated fatty acid having 16 or more carbon atoms) is bonded to the 1st and 3rd positions, and O (oleic acid which is a monounsaturated fatty acid having 18 carbon atoms) is bonded to the 2nd position. It is triacylglyceride and is a main component of tempering fats and oils, such as cocoa butter.

(Chocolates)

The chocolates in the present invention are not only subject to regulations ("Fair Competition Regulations on Labeling of Chocolates") to legal regulations, but also various chocolates and processed foods and chocolates using animal and vegetable fats other than cocoa butter. Contains the product. Ingredients such as cacao mass, cocoa butter, cocoa, edible oils, sugars, powdered milk, emulsifiers and flavorings are suitably blended to prepare chocolates in the usual manner.

Moreover, the chocolates of this invention are characterized by containing 13-22 weight% of SOS, Preferably it is 15-22 weight%. If it is less than 13 weight%, it may be difficult to obtain baked chocolate with a good mouthfill, and when it exceeds 22 weight%, bloom may become easy to generate | occur | produce. When mix | blending SOS as what originates in cocoa butter, SOS content in cocoa butter is about 85 weight%, and it is equivalent to 15-25 weight% of cocoa butter content in chocolates. In addition, a cocoa butter content here means the sum total of the quantity derived from cacao mass (cocoa butter content: about 55 weight%) and cocoa (cocoa butter content: about 11 to 22 weight%) other than the compounding quantity as a cocoa butter.

Furthermore, in the present invention, by blending 7 to 20% by weight of a fat or oil having a melting point of 20 ° C. or lower, that is, a liquid fat at room temperature, chocolates having a composition satisfying the solid fat content (SFC) described later can be easily obtained. Can be.

Solid fat content (SFC )

As for the chocolates of this invention, SFC (solid fat content) of the whole fat (including the cocoa butter in cacao mass and the fat in whole milk powder) is 40 degreeC at 10 degreeC. ~ 65%, 20-50% at 20 ° C, 10-40% at 25 ° C, 1-8% at 30 ° C, preferably 40-50% at 10 ° C, 22-40% at 20 ° C, 25 ° C At 12-25%, 1-6% at 30 ° C, more preferably 45-50% at 10 ° C, 26-40% at 20 ° C, 12-25% at 25 ° C, 2-6% at 30 ° C It is characterized by that. If it is too high than these values, the bloom suppression effect may be small, and if it is too low, it is too soft, that is, it is difficult to obtain calcined chocolate having a desirable property because of poor shape retention. have. In addition, the solid fat content (SFC) in this invention is based on IUPAC.2 150 "SOLID CONTENT DETERMINATION IN FATS BY NMR" after melt | dissolving the sample fats obtained by extracting hexane from chocolates completely. , The value measured by aging at 20 ° C. for 40 hours is used.

(Firing)

As a method of obtaining the baked chocolate of this invention, the method of baking chocolate in arbitrary shapes by temperature-controlling chocolate, cutting along a mold, squeezing, wire cutting, etc. is illustrated. . Moreover, the temperature adjustment here is the method of heating using a hot water bath of 50 degreeC back and front, and making it melt | dissolve completely, and the method of making it into the state of anti-dissolution at about 30 degreeC or less. The chocolates may be baked by appropriately adding grains such as wheat flour, starch or processed starch, nuts, dry fruits and the like. Molded chocolates may be baked on top of, sanded or scattered, and combined with bread and baked confectionery as appropriate.

(BOB)

As for the chocolate of this invention, BOB (1, 3- dibehenoyl-2- oleyl glyceride) (1.0,10.0 weight%) with respect to the fats and oils in chocolate is more preferable. Preferably, 2.0-10.0 weight%, More preferably, it mix | blends 3.0-10.0 weight%, The bloom generation after baking can be suppressed more effectively. When there is more compounding quantity than 10 weight%, a mouthfill may worsen. Moreover, in order to make work more efficient, you may mix | blend BOB containing fats and oils as chocolate fats and oils. As an example, high-oleic sunflower oil and behenic acid ethyl esters are obtained by transesterification with first- and third-position specific lipases, distilling off ethyl esters, and then purifying the high-melting fraction obtained by solvent fractionation. The method of using the fats and oils of BOB content 68% is mentioned.

(Acetylated sucrose fatty acid ester)

The chocolate of the present invention contains 0.2.% Or more, more preferably 0.4% or more of acetylated sucrose fatty acid ester, so that bloom generation after firing is more effectively suppressed. Specifically, the use of a product name: DK ester F-A10E (DAI-ICHI KOGYO SEIYAKU CO., LTD.) Etc. can be illustrated. Moreover, in this invention, a bloom suppression effect is acquired by mix | blending either one of said BOB and acetylated sucrose fatty acid ester, but a bloom suppression effect is exhibited more synergistically by both combined use.

(moisture)

In the present invention, the generation of bloom is more effectively suppressed by adding and mixing the water with 0.1 to 5.0% by weight, preferably 0.2 to 4.0% by weight, more preferably 0.4 to 2.0% by weight, based on the chocolate dough before firing, In addition, it is possible to impart proper shape retention during firing. If the water is less than the lower limit, the effect of the present invention may not be exhibited. In addition, when the upper limit is exceeded, the baked chocolate may cause post-baking spreading (a phenomenon in which the shape collapses on the top plate due to baking) or adversely affect the shelf life at distribution.

Specifically, there is mentioned a method in which water is added to and mixed with the chocolate dough which has been provided with fluidity by temperature adjustment, and then appropriately molded and provided to the baking step. In addition to water, the water may also be blended as a composition containing water, specifically, liquor, liquid sugar, fruit juice, oil-in-water emulsions, or the like. Can be illustrated. Also in that case, it is preferable to mix | blend so that it may correspond to 0.1-5.0 weight% with respect to chocolate dough as water.

(Tempering)

In this invention, generation | occurrence | production of a bloom can be suppressed more effectively by baking a chocolate dough after a tempering process. Specifically, a method of tempering and heating the melted chocolate dough by an ordinary method such as temperature adjustment or addition of a seed agent, followed by molding and providing to the firing step is exemplified. In addition, the tempered chocolate can be used by maintaining the temperature in a semi-dissolved state by controlling the temperature to about 30 ℃ or less.

Example

An Example is shown below and this invention is demonstrated in more detail. In addition, unless otherwise indicated,% and a part mean all the basis of weight in an example.

<Review 1>

(Preparation of base chocolate)

A base chocolate was prepared by refining and conching treatment by a conventional method comprising 14.0 parts of cacao mass, 21.0 parts of whole milk powder, 39.0 parts of sugar, 11.0 parts of cocoa butter, and 0.3 parts of lecithin.

Example 1

15.0 parts of refined low melting palm oil (FUJI OIL CO., LTD., Product name: PALM ACE 10, melting point 10 degrees C or less) was uniformly mixed with 85 parts of base chocolate, and chocolates were obtained. . Subsequently, after melt | dissolving this in a 50 degreeC hot water bath, temperature adjustment was carried out, and the seed agent (The Fujise Oil Co., Ltd. make, brand name: CHOCO SEED B) is added 0.2weight% with respect to chocolate, and it tempers, and diameter It poured into the disk-shaped mold of 5 cm x 5 mm, and cooled and solidified at 5 degreeC for 30 minutes. This was removed from the mold and calcined for 6 minutes in an oven at 160 ° C., and left to cool at room temperature (20 ° C.) to obtain calcined chocolates, and separately, the solid fat content (SFC) of the fat or oil extracted from hexane was measured.

Example 2

Chocolate and calcined chocolate were prepared in the same manner as in Example 1, except that soybean oil (manufactured by Fujise Oil Co., Ltd., product name: Fuji Daizu Shirashime Oil, melting point: 10 ° C or lower) was used instead of refined low melting palm oil. Ryu was obtained.

Example 3

Chocolate and calcined chocolate were obtained in the same manner as in Example 1 except that high-oleic sunflower oil (melting point of 10 ° C. or lower) was used instead of refined low melting palm oil.

Example 4

The chocolates of Example 1 were used to be solidified without a tempering treatment, and calcined chocolates were obtained in the same manner except for the above.

Example 5

Chocolate and calcined chocolate were obtained in the same manner as in Example 1, except that 10 parts of refined low melting palm oil and 5 parts of cocoa butter were used.

(Comparative Example 1)

Chocolate and calcined chocolate were obtained in the same manner as in Example 1, except that 5 parts of refined low melting palm oil and 10 parts of cocoa butter were used.

(Comparative Example 2)

Chocolate and calcined chocolate were obtained in the same manner as in Example 1 except that 15 parts of cocoa butter was used instead of the refined low melting palm oil.

(Comparative Example 3)

Chocolate and calcined chocolate were obtained by the same process as Example 1 except using the hardening palm fractionation oil (made by Fuji Seil Oil Co., Ltd., brand name: MELANOSTS, melting | fusing point 37 degreeC) instead of refined low melting-point palm oil.

(Evaluation of bloom tolerance)

The obtained calcined chocolates were subjected to constant temperature storage tests at respective temperatures of 15 ° C, 20 ° C, 25 ° C and 30 ° C, and cycle storage tests at 17 ° C / 30.5 ° C and 18 ° C / 27 ° C, respectively. After five days, the degree of bloom was observed visually and evaluated according to the number of preservation conditions showing the occurrence of bloom.

◎: 0 (no bloom occurrence)

○: 1 point

△: 2-3 points

×: 4 or more points

(result)

Examples 1 to 3, namely, calcined chocolate using refined low-melting palm oil, soybean oil, and high-oleic sunflower oil, which were room temperature liquid oils, were generally good in bloom resistance. As shown in Example 5 and Comparative Examples 1-2, bloom tolerance fell as the compounding quantity of cocoa butter increased. Moreover, as shown in Example 4, the bloom tolerance of the tempering process was favorable. Moreover, when flavor evaluation was performed about the 25 degreeC preserved product, Example 1 of refined low melting palm oil was slightly favorable in the comparison of Examples 1-3 using room temperature liquid oil.

<Review 2>

Example 6

Using the chocolate of Example 1, 3 parts of BOB containing fats and oils (BOB content: 68.0%) were added and mixed uniformly, and chocolates were obtained, and calcined chocolates were obtained by the same process as Example 1. .

Example 7

Using the chocolates of Example 1, 0.5 parts of acetylated sucrose fatty acid ester (product of Daiichi Kogyo Pharmaceutical Co., Ltd., brand name: DK ester FA10E) was uniformly mixed to obtain chocolates. Subsequently, calcined chocolate was obtained in the same manner as in Example 1.

Example 8

Using the chocolate of Example 1, 3 parts of BOB containing fats and oils and 0.5 part of acetylated sucrose fatty acid ester were added, and it mixed uniformly and obtained chocolate. Subsequently, calcined chocolate was obtained in the same manner as in Example 1.

(Comparative Example 4)

Using the chocolates of the comparative example 2, 3 parts of BOB containing fats and oils and 0.5 part of acetylated sucrose fatty acid ester were added, and it mixed uniformly and obtained chocolates. Subsequently, calcined chocolate was obtained in the same manner as in Example 1.

(result)

The obtained baked chocolate evaluated bloom tolerance similarly to the examination 1. Examples 6 to 8 in which BOB-containing fats and oils and acetylated sucrose fatty acid esters were blended in the chocolates of Example 1 had improved bloom resistance, and were particularly favorable when two kinds were used in combination. On the other hand, when the chocolates of the comparative example 2 were used, even if these two components were added, bloom resistance hardly improved.

<Review 3>

(Examples 9 to 13)

To the chocolate dough adjusted to temperature using the chocolates of Example 1, water corresponding to 0.5, 1.5, 3.0, 4.5 and 5.5% by weight was added and mixed uniformly. Subsequently, calcined chocolate was obtained in the same manner as in Example 1. Moreover, before adding water, that is, the amount of water contained in the chocolates of Example 1 was 1.1 weight%. The obtained baked chocolate evaluated bloom tolerance similarly to the examination 1.

(evaluation)

Bloom resistance improved by addition of water. In addition, the shape retained was improved and the shape formed was better maintained after firing, but some post-baking spreading occurred at an amount of 5.5% by weight.

Claims (5)

It contains 13 to 22% by weight of SOS type triglyceride and 7 to 20% by weight of room temperature liquid fat and oil, and the fat content (SFC) of fats and oils in chocolate is 40 ~ 10 ℃. It is made by calcining chocolate which is 65%, 20-50% at 20 ℃, 10-40% at 25 ℃, and 1-8% at 30 ℃ ,
Calcined chocolate which satisfies both or both of following (a) and (b) .
(a) Contains 1.0% by weight or more of BOB (1,3-dibehenoyl-2-oleylglyceride) based on fats and oils in chocolate.
(b) 0.2 wt% or more of acetylated sucrose fatty acid ester is contained in chocolate.
delete The manufacturing method of the calcined chocolate of Claim 1 which bakes after adding 0.1-5.0 weight% of water with respect to chocolate.
The manufacturing method of the calcined chocolate of Claim 1 which bakes after tempering the chocolates. delete