TWI770408B - Chocolate and production method therefor - Google Patents

Abstract

Problem: In a chocolate seeding method with a seed agent containing BOB stable crystal, maximum temperature of automatic restoration of the chocolate can be raised by increasing an amount of the seed agent. However, adding of high amount of the seed agent results in softening of the chocolate and decrease in the snappiness.

Means for solving the problem: By including a specific emulsifier in the chocolate dough, the maximum temperature of automatic restoration can be sufficiently improved even when a small amount of seed agent is added, and softening of chocolate and a decrease in snappiness are suppressed.

Description

Chocolate and method for producing the same

The present invention relates to a method for producing temperature-adjusted chocolates, particularly a method for producing temperature-adjusted seed crystals.

The tempering type of chocolate generally contains cocoa powder or replaces fat with cocoa powder as the main oil and fat. Since the heat resistance temperature of cocoa powder is about 31 °C, it is used in summer in Japan and in high temperature areas near the equator. , There will be a problem of melting the fat in the chocolate during the product distribution process. If the melted chocolate is re-solidified directly, that is, when the crystal nucleus does not exist, fat bloom (fat bloom) will occur (referring to the phenomenon of the formation of white oil crystals on the surface of the chocolate, hereinafter referred to as "blooming"). ”), thereby compromising the value of the commodity.

As a method for suppressing the above-mentioned blooming, a seed crystal temperature adjustment method is proposed, in which a triglyceride containing behenic acid at the 1 and 3 positions and oleic acid at the 2 position (hereinafter referred to as "BOB") is proposed. ") powdered chocolate additive (hereinafter referred to as "powdered BOB seed agent") which is a stable crystal of oil and fat as the main component and is added to chocolate as a crystal nucleus (Patent Document 1). Even if the chocolate produced by this method is exposed to a high temperature that exceeds the body temperature, a part of the BOB-stable crystals will not be melted, and when re-solidified, the residual seeds will be in a tempered state, so it will not occur. Frost.

In this way, even if the chocolate is exposed to a high temperature that melts most of the fats and oils contained in the chocolate for a specified period of time, the function of the chocolate that does not bloom after cooling and can return to normal is defined as automatic recovery in the present invention, and The auto-recoverable upper limit temperature is defined as the auto-recovery upper limit temperature. The automatic recovery upper limit temperature of the chocolate prepared by adding 3% by weight of powdered BOB seed agent (containing 50% by weight of granulated sugar as an excipient) and tempering with seeds is 37°C.

On the other hand, by setting the addition amount of the powdered BOB agent to 3% by weight or more, the automatic recovery upper limit temperature of chocolate can be raised to a temperature exceeding 37°C, but since it is a powder, it needs to be added in large quantities. It is not always easy to handle evenly in a chocolate base. This is due to the great difference in specific gravity between powdered BOB seeds and chocolate, and in addition, powdered BOB seeds aggregated with each other, resulting in agglomeration. Furthermore, there is a problem that the chocolate temporarily thickens due to the addition of a large amount.

For the purpose of improving the above-mentioned dispersibility, Patent Document 2 proposes a paste-like chocolate seed preparation in which stable crystals of BOB are dispersed in a paste-like oil and fat. In addition, Patent Document 3 proposes a paste-like chocolate seed preparation in which stable crystals of BOB are contained in fats and oils mainly composed of MCT. In addition, Patent Document 4 proposes a ghee-like chocolate seed agent, which is characterized in that BOB and SSU-type and/or SUS-type glycerides that do not contain saturated fatty acids having 20 or more carbon atoms are present in co-crystals, and the former crystallizes is stable.

[Prior Art Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 63-240745

[Patent Document 2] Japanese Patent Laid-Open No. 2008-206490

[Patent Document 3] International Publication No. 2009/060809

[Patent Document 4] Japanese Patent Application Laid-Open No. 09-103244

The inventors conducted a review on the increase of the automatic recovery upper limit temperature in the chocolate seeding method using the stable crystal seed agent containing BOB, and found that when the addition amount of the seed agent was increased, the automatic recovery upper limit temperature could be correspondingly increased. However, the seed agent Adding a large amount will cause problems of softening and brittleness of the chocolate.

Therefore, an object of the present invention is to provide a method for producing chocolate, which can increase the automatic recovery upper limit temperature while suppressing the increase in hardness when chewing chocolate in a chocolate seeding method using a stabilized crystal seed agent containing BOB. reduce.

Moreover, the subject of this invention is making the automatic recovery upper limit temperature of chocolate 37 degreeC or more.

As a result of studies to solve these problems, the present inventors found that the chocolate base contains a specific emulsifier, and even if a small amount of seed agent containing BOB stable crystals is added, the automatic recovery upper limit temperature can be sufficiently raised, and The present invention was completed by suppressing the softening of chocolate and the reduction in brittleness.

That is, the present invention is: (1) a method for producing chocolates in a molten chocolate base containing an emulsifier In the bottom, a stable crystalline chocolate seed agent containing behenic acid at the 1, 3-position and triglyceride (BOB) of oleic acid at the 2-position is added, and the aforementioned emulsifier contains 50% by weight of fatty acids. The above saturated fatty acids having 16 to 24 carbon atoms; (2) the method for producing chocolates according to (1), wherein the HLB of the aforementioned emulsifier is 7 or less; (3) the method for producing chocolates according to (1), wherein The aforementioned emulsifier is one or two selected from sorbitan fatty acid esters and sucrose fatty acid esters; (4) the method for producing chocolates according to (1), wherein the aforementioned chocolate base further comprises 20% by weight or more The saturated fatty acid having 20 to 24 carbon atoms is used as the fat and oil constituting the fatty acid; (5) The method for producing chocolates according to (4), wherein the above-mentioned fat and oil is selected from the extreme hardening of high erucic acid rapeseed oil in at least one part of the raw material One or two kinds of oil or/and transesterified oil; (6) The method for producing chocolates according to (1), wherein the aforementioned chocolate seed agent is a dispersion of oil and fat crystals in which the oil and fat crystals of BOB are dispersed in liquid oil (7) a chocolate, which is an emulsifier containing 50% by weight or more of saturated fatty acids having 16 to 24 carbon atoms in the constituent fatty acids, and Chocolates whose upper limit temperature that can be automatically recovered is 37°C or higher, in the aforementioned upper limit temperature, there are unmelted and stable crystals of BOB; (8) A method for imparting an automatic recovery capability of 37°C or higher in chocolates, wherein It is a fat and oil crystal dispersion in which BOB is dispersed in a liquid oil in a molten chocolate base containing an emulsifier, and the aforementioned emulsifier contains 50% by weight or more of carbon number 16 to 24 in the constituent fatty acid. a saturated fatty acid; (9) an oil and fat composition for chocolate, comprising: a carbon number containing more than 20% by weight 20 to 24 saturated fatty acids as a fatty acid constituting oil and fat, and an emulsifier containing 50% by weight or more of saturated fatty acids having 16 to 24 carbon atoms in the constituting fatty acids;

(10) A stable crystalline chocolate seed agent containing BOB, which is an emulsifier containing 50% by weight or more of saturated fatty acids having 16 to 24 carbon atoms in constituent fatty acids.

According to the method for producing chocolates of the present invention, the added amount of expensive seeds can be reduced. Thereby, the manufacturing cost is reduced, and the seed agent can be easily and uniformly dispersed in the chocolate, thereby improving workability. In addition, when the seed agent disperses the stable crystals of BOB in the oil crystal dispersion of the continuous phase of the oil, the dispersibility is better. In addition, by adding a specific emulsifier and a specific oil and fat, the automatic recovery upper limit temperature can be increased to 37°C or more, and can reach a level of 46°C or more.

The present invention will be specifically described below.

The emulsifier contained in the chocolate base of the present invention must contain more than 50% by weight of saturated fatty acids having 16 to 24 carbon atoms in its constituent fatty acids, preferably more than 70% by weight, more preferably more than 90% by weight. Furthermore, it is more preferable to contain behenic acid in a constituent fatty acid in an amount of 50% by weight or more, and more preferably, it is 60% by weight or more. Moreover, it is more preferable to contain 50 weight% or more of stearic acid in a constituent fatty acid, and it is still more preferable that it is 60 weight% or more.

The added amount of the emulsifier contained in the chocolate base of the present invention is preferably 0.03% by weight or more, more preferably 0.1% by weight or more, still more preferably 0.3% by weight or more, most preferably 0.5% by weight or more, and more preferably 2 wt % or less, more preferably 1.5 wt % or less, still more preferably 1 wt % or less, and most preferably 0.8 wt % or less. When the added amount of the emulsifier exceeds the upper limit, the chocolate may increase in viscosity when the temperature of the seed crystals is adjusted. Moreover, since it becomes difficult to melt|dissolve an emulsifier in chocolate or the fats and oils prepared in chocolate, it is necessary to raise chocolate or fats and oils to a high temperature, and there exists a case where workability|operativity deteriorates and the quality of chocolate deteriorates. On the other hand, if the lower limit is not reached, the automatic recovery upper limit temperature may not be sufficiently raised.

The HLB value of the emulsifier contained in the chocolate base of the present invention is desirably 7 or less, preferably 6 or less, more preferably 5.5 or less, still more preferably 4.5 or less, and most preferably 3.5 or less. And it is preferably 0.5 or more, more preferably 1 or more, and still more preferably 2 or more. When the HLB value exceeds the upper limit, the solubility with respect to fats and oils decreases, and there arises a problem that it is difficult to disperse in chocolate. In addition, the automatic recovery upper limit temperature cannot be raised sufficiently.

The emulsifier contained in the chocolate base of the present invention is not particularly limited as long as it contains 50% by weight or more of saturated fatty acids having 16 to 24 carbon atoms in the constituent fatty acids, but natural emulsifiers and synthetic emulsifiers can be exemplified. Moreover, among the latter, it is preferable that it is 1 type or 2 types of emulsifiers chosen from sorbitan fatty acid ester and sucrose fatty acid ester.

Examples of the seed agent containing the stable crystals of BOB in the present invention include powder seed agents and oil and fat crystal dispersions in which stable crystal particles are dispersed in a continuous phase of oil and fat.

In the molten chocolate base, when adding the seed agent, even the powdered seed agent has good dispersibility, but in the case of the oil crystal dispersion, since the continuous phase is oil, it is easier to disperse. is beneficial. Then, when the grease in the continuous phase is a liquid oil, the BOB seed agent At 20 to 35°C, preferably at 25 to 35°C, it is a paste, and the dispersibility in the chocolate base is better.

The so-called stable crystal or stabilized crystal here refers to the crystal form in which there are more than 4 peaks with short face spacing (side spacing) in the X-ray diffraction spectrum, and preferably refers to the cocoa with R.L.Wille and E.S.Lutton. The method for naming the crystal form of powder [J.A.O.C.S., 43, 491-496 (1966)] is a stable crystal form above the V type.

When the seed agent is the aforementioned oil crystal dispersion, the BOB content contained in the seed agent is preferably 5% by weight or more, more preferably 10% by weight or more, more preferably 12% by weight or more, and preferably 40% by weight or more. % by weight or less, more preferably 30% by weight or less. When the BOB content does not reach the lower limit, the automatic recovery upper limit temperature cannot be raised sufficiently. In addition, when the upper limit is exceeded, the plasticity of the seed agent deteriorates, and the addition and dispersion to the chocolate becomes insufficient.

Furthermore, when the fat and oil in the continuous phase is a fat and oil crystal dispersion of liquid oil, the liquid oil is preferably contained in an amount of 40% by weight or more, more preferably 45% by weight or more, and still more preferably 50% by weight or more. And it is preferably 90% by weight or less, more preferably 80% by weight or less. When the liquid oil is less than 40% by weight, the plasticity of the seed agent is deteriorated, and the addition and dispersion to the chocolate becomes insufficient.

The seed preparation of the present invention is not particularly limited as long as it contains stable crystals of BOB, and its production method is not particularly limited. The oil or fat dissolved in the liquid oil is kneaded and cooled at the same time, and is produced by the stabilization step of BOB crystallization in the subsequent aging treatment.

The above-mentioned kneading and cooling can be performed under normal operating conditions using a conventional cooling and stirring device such as a compounder generally used in the production of ghee. In addition, air and nitrogen gas may be blown in during kneading to enhance plasticity.

In addition, the BOB seed preparation of the present invention can also be produced by adding the stabilized crystals of BOB prepared in advance to liquid oil, and stirring and dispersing with a homomixer or the like.

In addition, the above-mentioned aging can be carried out by maintaining at a temperature lower than the temperature at which the entire BOB seed agent completely melts, and it is preferable to stepwise increase the temperature according to the transformation of the crystal form accompanying the aging. As a specific example of the stepwise temperature increase, it is usually stored at a temperature 2 to 3°C lower than the melting point of the crystal. Actually, since the method of continuous storage is complicated, the method of changing the temperature every fixed period is sufficient.

As the above-mentioned liquid oils, any edible oils and fats that are liquid at room temperature can be used. For example, soybean oil, rapeseed oil, high oleic safflower oil, safflower oil, high oleic sunflower oil, palm fraction can be used. Extracted liquid oil (soft part oil), coconut oil, palm kernel fractionated liquid oil (soft part oil), medium and long chain fatty acid oils and fats, etc., and transesterified oils and fractionated oils using these as raw materials.

The aforementioned BOB-containing fats and oils can be selectively converted to behenic acid by, for example, transesterifying a fatty acid mainly containing behenic acid or its lower alcohol esters with a fat and oil mainly having oleic acid at the 2-position of the glyceride. Introduced into the 1 and 3 positions, and further obtained by fractionation and concentration as required.

When the seed agent of the present invention is an oil and fat crystalline dispersion with oil as the continuous phase, its addition amount is preferably 0.8% by weight or more, more preferably 1.5% by weight or more, still more preferably 1.8% by weight or more, and more It is preferably 6 wt % or less, more preferably 5 wt % or less, still more preferably 4.5 wt % or less, and most preferably 4.0 wt % or less. When the addition amount of the seed agent exceeds 6% by weight, the bite hardness of the chocolate may decrease, and the seed agent becomes difficult to disperse in the chocolate base.

The addition temperature to the chocolate is not particularly limited, as long as the chocolate base is in a molten state and the seed agent has sufficient plasticity, and it is preferably 33°C to 37°C.

When the seed preparation of the present invention is a powdered seed preparation, it may contain excipients such as sugar. In addition, the BOB content in the oil and fat contained in the seed preparation is preferably 40% by weight or more, more preferably 50% by weight or more, more preferably 60% by weight or more, and preferably 80% by weight or less, more preferably 70% by weight % by weight or less.

When the seed agent of the present invention is a powder seed agent, the amount of the seed agent added to the chocolate base is preferably 0.5% by weight or more, more preferably 1% by weight or more, still more preferably 1.2% by weight or more, and It is preferably 3.5% by weight or less, more preferably 3% by weight or less, still more preferably 2% by weight or less, and most preferably 1.8% by weight or less. When the amount of BOB seed agent added exceeds 3.5% by weight, the bite hardness of the chocolate may decrease, and the BOB seed agent may become difficult to disperse in the chocolate base. elevated.

The seed preparation of the present invention contains BOB, but although the triglyceride containing arachidic acid at the 1, 3 position, oleic acid at the 2 position or behenic acid at the 1 position, oleic acid at the 2 position, and stearic acid at the 3 position SUS-type triglycerides containing saturated fatty acids with 20 to 24 carbon atoms, such as acid triglycerides The seed preparation of unsaturated fatty acid (U) triglyceride) was inferior to BOB, and auto-recovery ability was also observed.

In addition to the above-mentioned emulsifier, when the chocolate base of the present invention contains 40% by weight or more of saturated fatty acids having 20 to 24 carbon atoms as fatty acids, it is preferable to increase the automatic recovery upper limit temperature. Examples of the fats and oils include extremely hardened oils containing high erucic acid rapeseed oil and behenic acid as constituent fatty acids, and examples of the latter include BOB-containing fats and oils and random transesterified oils. The fats and oils may be the single product of fats and oils exemplified above or a mixture of these. In addition, the random transesterified oil can be chemically catalyzed or Enzyme catalyst obtained.

In the case where the fat and oil containing 40% by weight or more of saturated fatty acids having 20 to 24 carbon atoms as the constituent fatty acids is a BOB-containing fat and oil, the BOB content of the fat and oil is preferably 40% by weight or more, more preferably 50% by weight Above, more preferably 60% by weight or more, more preferably 80% by weight or less, more preferably 70% by weight or less. In addition, the content of the oil and fat in the chocolate base is preferably 0.2% by weight or more, more preferably 0.5% by weight or more. And it is preferably 3 wt % or less, more preferably 2 wt % or less, still more preferably 1.5 wt % or less, and most preferably 1 wt % or less.

In the present invention, when the fat and oil containing 40% by weight or more of saturated fatty acids having 20 to 24 carbon atoms as constituent fatty acids is a random transesterified oil, the content of behenic acid in the constituent fatty acids of the fats and oils is preferably 20% by weight or more , more preferably 25% by weight or more, more preferably 30% by weight or more, more preferably 60% by weight or less, more preferably 50% by weight or less. In addition, the content of the oil and fat in the chocolate base is preferably 0.2% by weight or more, more preferably 0.5% by weight or more. And it is preferably 3 wt % or less, more preferably 2 wt % or less, still more preferably 1.5 wt % or less, and most preferably 1 wt % or less.

In the case where the fat and oil containing 40% by weight or more of saturated fatty acids having 20 to 24 carbon atoms as the fatty acid is an extremely hardened oil of high erucic acid rapeseed oil, the content is preferably 0.05% by weight or more, more preferably 0.05% by weight or more. 0.07% by weight or more, more preferably 0.1% by weight or more, more preferably 0.2% by weight or more, and most preferably 0.3% by weight or more. And it is preferably 1.5 wt % or less, more preferably 1 wt % or less. When the content exceeds the upper limit, the meltability in the mouth of the chocolate tends to deteriorate. In addition, the chocolate base can become viscous and prevent tempering during self-recovery.

The self-recovery performance of the chocolates of the present invention when stored at high temperature The force system is defined as the function of keeping the formed chocolate in a specific high temperature environment for 16 hours, even if it is cooled and solidified, no blooming (after tempering) occurs.

In addition, the high temperature refers to 37 to 45°C, preferably 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, and 46°C in sequence.

Although the mechanism of raising the automatic recovery upper limit temperature due to the inclusion of a specific emulsifier in the chocolate base has not yet been determined, the emulsifier in the chocolate oil can reduce the temperature of the seed crystals and the high temperature storage of the chocolate. The effect of melting a part of the BOB-stabilized crystal is considered to be due to the increase in the amount of residual seed crystals, which increases the automatic recovery upper limit temperature.

A preferred aspect of the chocolates of the present invention is a kind of chocolates containing an emulsifier, the upper limit temperature of which can be automatically recovered is 37°C or higher, and there are unmelted BOB-stabilized crystals derived from the seed agent at the upper limit temperature. The chocolates, the aforementioned emulsifier contains more than 50% by weight of saturated fatty acids having 16 to 24 carbon atoms in the constituent fatty acids.

In the present invention, the chocolate-based oils and fats that are the subject of the present invention are processed oils and fats in which the continuous phase is a temperature-adjusting type of chocolate, that is, they are used: the blended oils and fats include cocoa butter and are rich in the same SUS (2-unsaturated-1,3-dicarbonate) Saturated Glycerides) Enzyme Transesterified Oil, Shea Butter, Palm Oil, Sal Butter, Mango Kernel Oil, Kokum Butter, Illipe Butter or its Fractions Chocolate with tempering fats such as oil.

In the chocolate of the present invention, desired food texture and physical properties can be blended within a temperature-adjustable range, and fats and oils other than the fats and oils rich in SUS components can be blended. For example, vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, and palm kernel oil, and tallow are exemplified. , tallow fat and other animal fats, as well as the single product or combination of these oils that are processed by fractionation, hydrogenation, transesterification, etc. fat.

The emulsifier containing 50% by weight or more of saturated fatty acids having 16 to 24 carbon atoms and the fats and oils containing 40% by weight or more of saturated fatty acids having 20 to 24 carbon atoms as constituent fatty acids of the present invention are the same as other formulated oils and fats. In the case of a chocolate base, it can be included by formulating it in a molten state, or it can be added to the formulated chocolate base at a later time.

In addition, instead of formulating and adding it to the chocolate base, it can exist in the oil and fat part of the seed preparation.

[Example]

Examples are described below, but the technical idea of the present invention is not limited to these examples. In addition, the part and % in an example refer to a weight basis.

(Preparation of oils and fats containing BOB)

Mix 70 parts of ethyl behenate and 30 parts of high oleic sunflower oil, and obtain the reaction oil by transesterification with an enzyme that selectively acts on the 1,3-position, and further extract it with a solvent to obtain High melting point distinction. These contained 62 wt% BOB.

(Manufacture of BOB-containing ghee (fat crystal dispersion))

Mix 35 parts of the high melting point fraction obtained in the above manner with 65 parts of high oleic sunflower oil, heat and melt at a temperature above 50°C, rapidly cool and knead by using a compounder, and obtain a crystal dispersion of oil and fat. Ghee A1 with BOB. In the same manner, 50 parts of this high melting point fraction and 50 parts of high oleic sunflower oil were mixed, and the same operation as above was performed to obtain BOB-containing shortening A2. In the same manner, 35 parts of this high melting point grade was mixed with 65 parts of super soft palm oil (iodine value 67), and the same operation as above was performed to obtain BOB-containing shortening B.

The BOB content of each shortening was 21.7 wt % for A1, 31.0 wt % for A2, and 21.7 wt % for B.

(Stabilization of crystals)

These BOB-containing ghee was left at 30°C, 35°C, and 40°C for 1 day, and the temperature was gradually increased. When the crystallographic type was confirmed by X-ray analysis, the short-face interval was 4.6 Å, showing an excellent spectrum. The peaks, the long-plane interval is 37 to 39 Å, and the excellent spectral peaks are confirmed, and the crystallinity of BOB is stable.

(Making chocolate using BOB-containing ghee (fat crystal dispersion))

According to the formulation of the chocolate base in Table 1, conventional methods were used for mixing, rolling, and conching to prepare the chocolate bases of Examples 1 to 8 and Comparative Examples 1 and 2 in a molten state.

(Example 1)

While stirring the chocolate base of Example 1 in a state where the temperature was adjusted to 35° C., crystallisation was carried out by adding BOB-containing shortening A1 dispersed as an oil and fat crystal dispersion so as to be 2 wt % relative to the chocolate base. The temperature was adjusted, flowed into a template, and cured at 10° C. for 30 minutes to obtain the chocolate of Example 1.

(Comparative Example 1)

Except using the chocolate base of the comparative example 1, the same operation as Example 1 was performed, and the chocolate of the comparative example 1 was obtained.

(Comparative Example 2)

The chocolate of Comparative Example 2 was obtained by carrying out the same operation as in Example 1, except that the chocolate base of Comparative Example 2 was used and 4.3% by weight of BOB-containing shortening A1 was added to the chocolate base. force.

(Example 2)

The chocolate of Example 2 was obtained by carrying out the same operation as in Example 1 except that the chocolate base of Example 2 was used.

(Example 3)

Except for using the chocolate base of Example 3, the same operation as in Example 1 was carried out to The chocolate of Example 3 was obtained.

(Example 4)

The chocolate of Example 4 was obtained by carrying out the same operation as in Example 1 except that the chocolate base of Example 4 was used.

(Example 5)

The chocolate of Example 5 was obtained by carrying out the same operation as in Example 1 except that the chocolate base of Example 5 was used.

(Example 6)

The chocolate of Example 6 was obtained by carrying out the same operation as in Example 1 except that the chocolate base of Example 6 was used and 4.3% by weight of BOB-containing shortening A1 was added to the chocolate base.

(Example 7)

The chocolate of Example 7 was obtained by carrying out the same operation as Example 1, except that the BOB-containing shortening A2 was used instead of the BOB-containing shortening A1.

(Example 8)

In addition to using BOB-containing Ghee B instead of BOB-containing Ghee A1, carry out and implement The chocolate of Example 8 was obtained by the same operation as Example 1.

(Assessment of the dispersibility of chocolate)

The workability of adding and dispersing the BOB-containing shortening to the chocolate base in each Example and Comparative Example was evaluated. 2 points or more is pass. The results are shown in Table 1.

‧4 points: BOB seed agent is dispersed in chocolate in a short time

‧3 points: BOB seed agent is dispersed in chocolate in a short time, but less than 4 points

‧2 points: It takes time to disperse the BOB agent in the chocolate

‧1 point: Although it takes a long time, the BOB agent cannot be fully dispersed in the chocolate.

(Assessment of automatic recovery of upper limit temperature)

After aging each chocolate at a temperature of 20°C for 7 days, it was kept at rest for 16 hours between 35 and 50°C in an incubator with each temperature on a scale of 1°C. Then, chocolate was placed in a 20°C incubator, cooled and solidified under relatively slow cooling conditions, and then stored at 20°C for 7 days. The chocolate was observed to confirm the presence or absence of blooming.

Table 1 shows the automatic recovery upper limit temperature of the highest temperature at which blooming does not occur in each chocolate.

‧S-370*1: S-370 is a commercially available sucrose fatty acid ester (HLB3.0, constituent fatty acids in Table 2, product name "Ryoto sugar ester S-370 (manufactured by Mitsubishi Chemical Foods Co., Ltd.)").

‧F-10*2: F-10 is a commercially available sucrose fatty acid ester (HLB1.0, fatty acid composition is shown in Table 2, product name "DK ester F-10 (made by Daiichi Industrial Pharmaceutical Co., Ltd.)").

‧S-60 V *3: S-60 V is a commercially available sorbitan fatty acid ester (HLB 5.1, the constituent fatty acids are listed in Table 2, product name "Poem S-60 V (manufactured by Riken Vitamin Co., Ltd.)) ).

‧High Erucic Acid Rapeseed Very Hard Oil ※4: The content of saturated fatty acids with carbon numbers from 20 to 24 in the constituent fatty acids of the high erucic acid rapeseed very hard oil is 55% by weight.

‧In Comparative Example 1 in which 2 wt % of BOB-containing ghee was added to chocolate without a specific emulsifier, the automatic recovery upper limit temperature was as low as 35°C. On the other hand, in Examples 1 to 5 in which 2% by weight of chocolate containing a specific emulsifier and a specific oil and fat was similarly added, the automatic recovery upper limit temperature was 39 to 41° C., which was 4 higher than that of Comparative Example 1. to 6°C.

• In Comparative Example 2 in which 4.3% by weight of BOB-containing ghee was added to chocolate without a specific emulsifier, the automatic recovery upper limit temperature was 37°C. On the other hand, there are 4.3 heavy In Example 6 of the chocolate containing a specific emulsifier and a specific oil and fat in % by weight, the automatic recovery upper limit temperature was 46°C, which was 9°C higher than that of Comparative Example 2.

‧Examples 1 to 5 and Comparative Example 1 to which 2% by weight of BOB-containing ghee was added had good bite hardness (brittleness), but compared with those of Example 6, Comparative Example 6, which added 4.3% by weight In Example 2, a slight softening was observed.

‧Compared with Comparative Example 2, Examples 1 to 5 were excellent in bite hardness (brittleness) and the automatic recovery upper limit temperature was increased by 2 to 4°C.

The constituent fatty acid composition of sucrose fatty acid ester S-370, sucrose fatty acid ester F-10, and sorbitan fatty acid ester S-60 V was determined. The results are shown in Table 2.

(Making chocolate using powdered BOB seeds)

(Example 9)

According to the formulation of the chocolate base in Table 3, conventional methods were used for mixing, rolling, and kneading to make the chocolate base of Example 9 in a molten state. While stirring the prepared chocolate base in a state where the temperature was adjusted to 35° C., a commercially available BOB seed agent (50% by weight of fats and oils, 50% by weight of sugar) was added and dispersed. BOB content in fats and oils: 62% by weight, product Name "Chocolate Seed B (manufactured by Fuji Oil Co., Ltd.)"), the temperature of the seed was adjusted so as to be 3% by weight with respect to the chocolate base, then poured into a template and cured at 10° C. for 30 minutes to obtain Example 9. chocolate.

(Comparative Example 3)

A chocolate base was produced by performing the same operations as in Example 9 except that it was formulated according to Comparative Example 3 in Table 3. In the produced chocolate base, the same operation as in Example 9 was carried out to add and disperse the BOB seed agent so as to be 3% by weight with respect to the chocolate base, thereby obtaining the chocolate of Comparative Example 3.

(Example 10)

Except for the preparation according to Example 10 in Table 3, the same operations as in Example 9 were performed to prepare a chocolate base. In the prepared chocolate base, the same operation as in Example 9 was performed to add and disperse the BOB seed agent so as to be 1% by weight with respect to the chocolate base, and then the temperature of the seed was adjusted, and then the seed was poured into a template and cured at 10° C. for 30 minutes. And the chocolate of Example 10 was obtained.

(Comparative Example 4)

A chocolate base was produced by performing the same operations as in Example 9, except that it was formulated according to Comparative Example 4 in Table 3. In the produced chocolate base, the same operation as in Example 9 was performed, and the BOB seed agent was added and dispersed so as to be 1% by weight with respect to the chocolate base, and the chocolate of Comparative Example 4 was obtained.

The evaluation of the above-mentioned automatic recovery upper limit temperature was performed with respect to each chocolate of Examples 9, 10, and Comparative Examples 3 and 4. The results are shown in Table 3.

‧B-370*1 is a commercially available sucrose fatty acid ester (HLB3.0, the constituent fatty acids are listed in Table 5, product name "Ryoto sugar ester B-370 (manufactured by Mitsubishi Chemical Foods Co., Ltd.)").

‧BOB grease*2 is a grease containing BOB as the main component (BOB content is 62% by weight)

• In Comparative Example 3 in which 3% by weight of the powder seed was added to the chocolate without a specific emulsifier, the automatic recovery upper limit temperature was 37°C. On the other hand, in Example 9 which added 3 weight% of the chocolate containing a specific emulsifier similarly, the automatic recovery upper limit temperature was 39 degreeC, and compared with the comparative example 3, it raised by 2 degreeC.

‧In Comparative Example 4 in which 1% by weight of powder seed was added to chocolate without a specific emulsifier, the automatic recovery upper limit temperature was as low as 37°C. On the other hand, in Example 10 in which 1% by weight of chocolate containing a specific emulsifier and a specific oil and fat was similarly added, the automatic recovery upper limit temperature was 40°C, which was 3°C or more higher than that in Comparative Example 4.

‧Example 10 and Comparative Example 4 added 1 wt% of the powder seed agent had good bite hardness (brittleness), but compared with these, Example 9 and Comparative Example 3 added 3 wt% can A slight softening was found.

‧Compared with Comparative Example 3, Example 10 was excellent in bite hardness (brittleness) and the automatic recovery upper limit temperature was increased by 3°C.

‧Adding and dispersing powder seed agent to the chocolate base has no substantial problem, except that Example 10 and Comparative Example 4 with 1 wt% of powder seed agent added are more than Example 9 and Comparative Example with 3 wt% added 3 is better. However, Examples 1 to 6, 8, and Comparative Examples 1 and 2 with BOB shortening were significantly better than Examples 9, 10, and Comparative Examples 3 and 4 with powder seeds added.

(Examples 11 to 19, Comparative Example 5)

A chocolate base was produced by performing the same operations as in Example 9, except that it was prepared according to Examples 11 to 19 and Comparative Example 5 in Table 4. The chocolates of Examples 11 to 19 and Comparative Example 5 were obtained by performing the same operations as in Example 9 except that the BOB seed agent was added to the prepared chocolate base so as to be 2% by weight.

The aforementioned evaluation of the automatic recovery upper limit temperature was performed for each chocolate. The results are shown in Table 4.

‧B-150※1: B-150 is a commercially available sorbitan fatty acid ester (HLB2.5, constituent fatty acid) In Table 5, the product name is "Poem B-150" manufactured by Riken Vitamin Co., Ltd.).

‧B-370*2: B-370 is a commercially available sucrose fatty acid ester (HLB3.0, constituent fatty acids in Table 5, product name "Ryoto sugar ester B-370 (manufactured by Mitsubishi Chemical Foods Co., Ltd.)").

‧S-370*3: S-370 is a commercially available sucrose fatty acid ester (HLB3.0, constituent fatty acids are shown in Table 5, product name "Ryoto sugar ester S-370 (manufactured by Mitsubishi Chemical Foods Co., Ltd.)").

‧F-10*4: F-10 is a commercially available sucrose fatty acid ester (HLB1.0, fatty acid composition is shown in Table 5, product name "DK ester F-10 (made by Daiichi Industrial Pharmaceutical Co., Ltd.)").

‧S-60 V *5: S-60 V is a commercially available sorbitan fatty acid ester (HLB5.1, the constituent fatty acids are listed in Table 5, product name "Poem S-60 V (manufactured by Riken Vitamin Co., Ltd.)) ”).

‧High Erucic Acid Rapeseed Very Hard Oil ※6: The content of saturated fatty acids with carbon number 20 to 24 in the constituent fatty acids of high erucic acid rapeseed very hard oil is 55% by weight

• In Comparative Example 5 in which 2% by weight of the powder seed was added to the chocolate without a specific emulsifier, the automatic recovery upper limit temperature was less than 37°C. On the other hand, in Examples 11 to 19 of chocolates containing a specific emulsifier and a specific oil and fat, when 2% by weight of the powdered seed agent was similarly added, the automatic recovery upper limit temperature was 40 to 43° C., which is comparable to the comparative example. 5 Compared with the increase of 3 to 6 ℃ or more.

‧Adding and dispersing the powder seed agent to the chocolate base has no substantial problem, but obviously the examples 1 to 6 and 8 and the comparative examples 1 and 2 with the addition of BOB shortening are better.

Determination of constituent fatty acids of sucrose fatty acid ester S-370, sucrose fatty acid ester B-370, sorbitan fatty acid ester B-150, sucrose fatty acid ester F-10, and sorbitan fatty acid ester S-60 V composition. The results are shown in Table 5.

[Industrial Availability]

ADVANTAGE OF THE INVENTION According to this invention, even if it exposes to the high temperature of 37 degreeC or more, it becomes possible to manufacture chocolates which do not become blooming, and the utilization of chocolates is promoted in the field of snacks which were conventionally considered impossible.

Claims (5)

A method for producing chocolates, which comprises adding a mixture containing behenic acid at 1, 3 positions and oleic acid at 2 positions to a molten chocolate base containing an emulsifier and an extremely hardened oil of high erucic acid rapeseed oil. A stable crystalline chocolate seed agent of triglyceride (BOB), and the aforementioned emulsifier contains more than 50% by weight of saturated fatty acids with 16 to 24 carbon atoms in the constituent fatty acids, and the upper limit temperature of the aforementioned chocolates that can be automatically recovered is 39°C or higher, and the aforementioned chocolate seed agent excludes the state of water-based emulsion in oil. The method for producing chocolates according to claim 1, wherein the HLB of the emulsifier is 7 or less. The method for producing chocolates according to claim 1, wherein the emulsifier is one or two selected from sorbitan fatty acid esters and sucrose fatty acid esters. The method for producing chocolates according to claim 1, wherein the chocolate seed agent is an oil and fat crystal dispersion in which the oil and fat crystals of BOB are dispersed in liquid oil, and the oil and fat crystal dispersion contains 5 to 30% by weight of BOB. A method for imparting self-recovery ability of 39°C or higher to chocolates, comprising adding an emulsifier and a melted chocolate base of an extremely hardened oil of high erucic acid rapeseed oil, and adding BOB dispersed in the liquid oil In the oil and fat crystal dispersion of oil and fat crystals, the emulsifier contains more than 50% by weight of saturated fatty acids having 16 to 24 carbon atoms in the constituent fatty acids, and the chocolate seed agent excludes the state of water-in-oil emulsion.