KR20150034690A - Baked chocolate and method for producing same - Google Patents

Abstract

The object of the present invention is to provide a fired chocolate having a fixed amount of tempering type fat retained therein and having a good flavor and a mouse fill while suppressing the occurrence of bloom, and a process for producing the fired chocolate.
Wherein the SFC type triglyceride is contained in an amount of 13 to 22% by weight and the liquid temperature liquid is contained in an amount of 7 to 20% by weight. The SFC of the oil in the chocolate is 40 to 65% at 10 캜, 20 to 50% at 20 캜, To 40% at 30 ° C and 1 to 8% at 30 ° C is prepared and fired to obtain a fired chocolate product which solves the above problems.

Description

FIELD OF THE INVENTION [0001] The present invention relates to baked chocolates,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to chocolate products for firing applications (firing applications), fired chocolate products using the same, and a production method thereof.

A new flavor or texture is produced by baking the chocolate, and heat resistance is also imparted. For example, the surface of a chocolate dough is absorbed and fired (Patent Document 1), or at least a part of the sugar is sprayed and fired (Patent Document 2), or a starchy raw material (a starchy raw material ) And water-containing chocolate raw material (Patent Document 3).

However, since they are subjected to a sintering process, the control of the fat crystals is not easy, and as the amount of the tempering fat or oil such as cocoa butter is increased, bloom or graining ). ≪ / RTI > Therefore, non-tempering type fat or oil has been mainly used for baked chocolate. However, in terms of flavor and mouth feel, there was a strong demand in the market for baked chocolates containing a large amount of tempering type fat.

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

An object of the present invention is to provide a fired chocolate having a certain amount of tempering type fat and having good flavor and mouthfeel and inhibiting the occurrence of bloom, and a process for producing the fired chocolate.

As a result of intensive studies, the inventors of the present invention have found that a chocolate containing 13 to 22% by weight of SOS type triglyceride (SOS type triglyceride) and liquid retention at room temperature, And thus the present invention has been completed.

According to the present invention, it is possible to provide fired chocolate having a satisfactory flavor, texture and heat resistance while inhibiting the generation of blooms.

(SOS type triglyceride)

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 1,3-position and O (oleic acid, mono-unsaturated fatty acid having 18 carbon atoms) Triacylglyceride (triadylglyceride), which is the main component of a tempering oil such as cocoa butter.

(Chocolate)

The chocolate products in the present invention are not limited to the regulations (the "Fair Competition Regulations on the labeling of chocolate products") and regulations, but also include various kinds of chocolate and preserved foods using animal or vegetable oils other than cocoa butter, Products. The raw materials such as cacao mass, cocoa butter, cocoa, edible oils, saccharides, powdered milk, emulsifiers, perfumes and the like are appropriately blended and the chocolate is prepared according to the usual method.

The chocolate of the present invention is characterized by containing SOS in an amount of 13 to 22% by weight, preferably 15 to 22% by weight. If it is less than 13% by weight, it may be difficult to obtain fired chocolate having a good mouse fill, and when it is more than 22% by weight, blooming may occur easily. When SOS is blended as originating from cocoa butter, the SOS content in the cocoa butter is about 85% by weight, which is equivalent to 15 to 25% by weight of the cocoa butter content in the chocolate. Here, the cocoa butter content refers to the sum of amounts derived from cocoa mass (cocoa butter content: about 55% by weight) and cocoa (cocoa butter content: about 11 to 22% by weight) in addition to the blending amount as cocoa butter.

Further, in the present invention, chocolate having a composition satisfying the SFC described later can be easily obtained by blending 7 to 20% by weight of a fat-like liquid at a melting point of 20 DEG C or less, that is, at room temperature.

(SFC)

The chocolate according to the present invention is characterized in that the SFC (solid fat content) of the whole fat (fat) fraction (including cocoa butter in milk or whole milk powder in cocoa mass) Preferably 20 to 40% at 20 DEG C, 22 to 40% at 20 DEG C, 20 to 50% at 20 DEG C, 20 to 50% at 20 DEG C, 10 to 40% More preferably at 45 to 50% at 10 DEG C, 26 to 40% at 20 DEG C, 12 to 25% at 25 DEG C, 2 to 6% at 30 DEG C, . When the amount is too high, the bloom inhibiting effect is small. When the amount is excessively low, too soft, that is, the shape-retaining property is deteriorated, so that it is difficult to obtain the desired baked chocolate have. The SFC according to the present invention is obtained by completely melting the sample obtained by extraction of hexane from a chocolate and completely dissolving the sample at 40 DEG C at 20 DEG C in accordance with IUPAC.2 150 "SOLID CONTENT DETERMINATION IN FATS BY NMR" The measured values are used for time aging.

(Firing)

Examples of the method for obtaining the fired chocolate of the present invention include a method of adjusting the temperature of the chocolate and shaping it into an arbitrary shape by cutting, squeezing, or wire cutting along a mold, and then firing it in an oven or a burner . The temperature adjustment here is exemplified by a method of completely dissolving by warming using a hot water around 50 캜, and a method of making it into a semi-dissolved state at about 30 캜 or lower. In addition, chocolate may be appropriately added with baking, such as wheat flour, starch, pre-processing, nuts, dry fruits, and the like. The baked chocolate can be suitably combined with bread and baked confectionery by a method such as placing the chocolate on top, sanding, or dotting.

(BOB)

The chocolate according to the present invention comprises 1.0 to 10.0% by weight of BOB (1,3-dibehenoyl-2-oleylglyceride) relative to the oil in the chocolate, By weight, preferably 2.0 to 10.0% by weight, more preferably 3.0 to 10.0% by weight, so that generation of blooms after firing can be more effectively suppressed. If the blending amount is more than 10% by weight, the mouse fill may be deteriorated. Further, in order to make the operation more efficient, the BOB-containing fat may be formulated as a fat-containing oil. As an example, there is a method in which a high-olefin sunflower oil and a behenic acid ethyl ester are transesterified by a first and third specific lipase, the ethyl ester is removed by distillation, and a high melting point fraction obtained by solvent fractionation is purified. And a method in which a BOB content of 68% is used.

(Acetylated sucrose fatty acid ester)

The chocolate of the present invention contains 0.2% or more, more preferably 0.4% or more of the acetylated saccharide fatty acid ester, and the generation of blooms after firing is more effectively suppressed. Specifically, it is possible to use the product name: DK Ester F-A10E (DAI-ICHI KOGYO SEIYAKU CO., LTD.) And the like. In addition, in the present invention, the bloom inhibiting effect is obtained by combining either of the above-mentioned BOB and the acetylated sugar chain fatty acid ester, and the blooming inhibition effect is exerted more synergistically by the combination of both.

(moisture)

In the present invention, the addition of 0.1 to 5.0% by weight, preferably 0.2 to 4.0% by weight, more preferably 0.4 to 2.0% by weight of water to the chocolate raw material before firing can effectively suppress the generation of blooms, In addition, it is possible to impart an appropriate shape at the time of firing. When the water content is less than the lower limit, the effect of the present invention may not be exerted. When the upper limit is exceeded, the baked chocolate may be spread after baking (a phenomenon in which the shape collapses on the top plate due to firing), or may adversely affect preservability at the time of distribution.

Concretely, there is a method in which water is added to and mixed with a chocolate raw material having a fluidity by the temperature adjustment, and then the resulting mixture is appropriately shaped and supplied to the firing step. Here, the water may be blended as a water-containing composition in addition to water. Specific examples thereof include wax, liquid sugar, juice, water-in-oil emulsion Can be exemplified. Even in this case, it is preferable that the water is blended in an amount of 0.1 to 5.0% by weight based on the amount of the chocolate raw material.

(Tempering)

In the present invention, generation of blooms can be more effectively suppressed by firing the chocolate raw material after the tempering treatment. Concretely, there is exemplified a method in which the warmed and melted chocolate raw material is tempered by a usual method such as temperature adjustment or addition of a seed agent, and then molded and provided to a baking step. In addition, the tempered chocolate can be used at a temperature of about 30 占 폚 or less and maintained in a semi-dissolved state.

Example

Examples Hereinafter, the present invention will be described in more detail with reference to examples. In the examples,% and parts mean weight standards, unless otherwise specified.

<Review 1>

(Preparation of base chocolate)

Base chocolate was prepared by refining and conching treatment in a usual manner with a mixture of 14.0 parts of cocoa mass, 21.0 parts of powdered milk, 39.0 parts of sugar, 11.0 parts of cocoa butter and 0.3 part of lecithin.

(Example 1)

15.0 parts of refined low-melting palm oil (product of FUJI OIL CO., LTD., Trade name: PALM ACE 10, melting point: 10 占 폚 or less) was uniformly mixed in 85 parts of base chocolate to obtain a chocolate . Then, the temperature was adjusted by dissolving the mixture in a hot water at 50 캜, and then the temperature was adjusted, and a seeding agent (CHOCO SEED B, trade name: Fujiseki Co., Ltd.) was added in an amount of 0.2 wt% Poured into a mold on a disk measuring 5 cm x 5 mm thick, cooled at 5 DEG C for 30 minutes, and solidified. This was taken out from the mold and baked in an oven at 160 DEG C for 6 minutes and allowed to stand and cool at room temperature (20 DEG C) to obtain baked chocolates. Separately, the SFC of the hexane-extracted oil fraction was measured.

(Example 2)

Refined chocolate was prepared in the same manner as in Example 1 except that soybean oil (product of Fuji Seiyu Co., Ltd., Fuji Daizu Shirashimeyu oil, melting point: 10 占 폚 or lower) was used instead of refined low melting point palm oil, .

(Example 3)

Chocolate and fired chocolates were obtained in the same manner as in Example 1 except that high oleic sunflower oil (melting point: 10 占 폚 or lower) was used instead of refined low melting palm oil.

(Example 4)

The chocolate of Example 1 was solidified without tempering treatment, and other baked chocolate products were obtained in the same process.

(Example 5)

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

(Comparative Example 3)

Chocolate and fired chocolate were obtained in the same process as in Example 1 except that cured palm fractionated milk (MELANO STS manufactured by Fuji Seiya Co., Ltd., melting point 37 캜) was used instead of refined low melting palm oil.

(Evaluation of bloom resistance)

The obtained baked chocolates were subjected to a constant temperature preservation test at each temperature of 15 캜, 20 캜, 25 캜 and 30 캜 and a cycle preservation test at 17 캜 / 30.5 캜 and 18 캜 / 27 캜 ) For 5 days, the degree of occurrence of blooms was visually observed and evaluated according to the number of preservation conditions showing the occurrence of blooms as follows.

A: 0 (no blooming)

○: 1 point

?: 2 to 3 points

×: 4 points or more

(result)

Examples 1 to 3, that is, baked chocolates using refined low melting point palm oil, soybean oil and high oleic sunflower oil which are liquids at room temperature, were generally good in bloom tolerance. As shown in Example 5 and Comparative Examples 1 and 2, the bloom resistance decreased as the blending amount of cocoa butter increased. Further, as shown in Example 4, the bloom resistance was good in the case of performing the tempering treatment. In addition, when the flavor was evaluated for the product preserved at 25 캜, Example 1 of the refined low-melting palm oil was slightly better in the comparison of Examples 1 to 3 using the liquid at room temperature.

<Review 2>

(Example 6)

3 parts of BOB-containing fat (BOB content: 68.0%) were added to the chocolate of Example 1, and the mixture was uniformly mixed to obtain a chocolate. Subsequently, baked chocolates were obtained in the same manner as in Example 1 .

(Example 7)

The chocolate of Example 1 was used and 0.5 part of acetylated saccharide fatty acid ester (product of Dai-ichi Kogyo Seiyaku Co., Ltd., trade name: DK Ester FA10E) was uniformly mixed to obtain a chocolate. Subsequently, baked chocolates were obtained in the same manner as in Example 1.

(Example 8)

Using the chocolate of Example 1, 3 parts of the BOB-containing oil and 0.5 part of the acetylated saccharide fatty acid ester were added and uniformly mixed to obtain a chocolate product. Subsequently, baked chocolates were obtained in the same manner as in Example 1.

(Comparative Example 4)

Using the chocolate of Comparative Example 2, 3 parts of the BOB-containing oil and 0.5 part of the acetylated saccharide fatty acid ester were added and uniformly mixed to obtain a chocolate product. Subsequently, baked chocolates were obtained in the same manner as in Example 1.

(result)

The obtained fired chocolates were evaluated for blooming resistance as in Study 1. Examples 6 to 8 in which the BOB-containing fat and the acetylated saccharide fatty acid ester were blended in the chocolate of Example 1 improved the bloom resistance, and were particularly excellent when the two kinds were used in combination. On the other hand, when the chocolate of Comparative Example 2 was used, the bloom resistance was not substantially improved even when these two components were added.

<Review 3>

(Examples 9 to 13)

Water equivalent to 0.5, 1.5, 3.0, 4.5, and 5.5% by weight was added to the chocolate raw material whose temperature was adjusted using the chocolate of Example 1 and mixed uniformly. Subsequently, baked chocolates were obtained in the same manner as in Example 1. The amount of water contained in the chocolate of Example 1 before addition of water was 1.1% by weight. The obtained fired chocolates were evaluated for blooming resistance as in Study 1.

(evaluation)

The bloom resistance was improved by the addition of water. Also, the shape was improved and the formed shape remained better after firing, but at a loading amount of 5.5 wt%, spreading after slight baking occurred.

Claims (5)

(SOS) type triglyceride (SOS type triglyceride) and 7 to 20 wt% of a normal temperature liquid fat and oil, and the SFC of the oil in the chocolate is 40 to 65% at 10 DEG C and 20 DEG C (Firing application) characterized in that it is 20 to 50% at 25 ° C, 10 to 40% at 25 ° C and 1 to 8% at 30 ° C.
The method according to claim 1,
A chocolate comprising either or both of (a) and (b) below.
(a) BOB (1,3-dibehenoyl-2-oleylglyceride) is contained in an amount of 1.0% by weight or more based on the weight of the oil in the chocolate
(b) acetylated sucrose fatty acid ester in an amount of 0.2 wt% or more in the chocolate
A baked chocolate product obtained by baking the chocolate product of claim 1 or 2.
A process for producing the fired chocolate product according to claim 3, wherein 0.1 to 5.0% by weight of water is added to the chocolate product, followed by firing.
A method for producing the fired chocolate according to claim 3, wherein the chocolate is subjected to a tempering treatment (tampering treatment) followed by firing.