TWI798196B - 抑制異味產生之含有高度不飽和脂肪酸的冰淇淋塗掛用巧克力及抑制異味產生的方法 - Google Patents
抑制異味產生之含有高度不飽和脂肪酸的冰淇淋塗掛用巧克力及抑制異味產生的方法 Download PDFInfo
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- TWI798196B TWI798196B TW107101543A TW107101543A TWI798196B TW I798196 B TWI798196 B TW I798196B TW 107101543 A TW107101543 A TW 107101543A TW 107101543 A TW107101543 A TW 107101543A TW I798196 B TWI798196 B TW I798196B
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本發明是有關於一種包含含有高度不飽和脂肪酸的油脂的巧克力類食品,且課題在於提供一種抑制隨時間經過的風味變化的巧克力類食品。發現藉由在含有0.02質量%~10質量%的高度不飽和脂肪酸的巧克力類食品中,含有0.01質量%~1質量%的具有螯合作用的原料而抑制隨時間經過的風味變化,從而完成了本發明。
Description
本發明是有關於一種抑制異味產生之含有高度不飽和脂肪酸的巧克力類食品。
巧克力代表的巧克力類食品為深受兒童喜愛的食品。因此,藉由在巧克力類食品中調配特定營養成分可使兒童合理地攝取該營養成分。
二十二碳六烯酸(docosahexenoic acid,DHA)或二十二碳五烯酸(eicosapentaenoic acid,EPA)代表的高度不飽和脂肪酸為其生理性效果受到矚目的原料。然而,高度不飽和脂肪酸容易氧化劣化,而多為難以調配至通常的食品中的情況。
專利文獻1中,關於「一種巧克力組成物,其特徵在於含有具有二十二碳五烯酸及/或二十二碳六烯酸的未經氫化處理的油脂、及兒茶素(catechin)類的至少一種」而有記載。
專利文獻2中,關於「一種含有高度不飽和脂肪酸的食品,其特徵在於含有如下皮膜化油脂:該皮膜化油脂藉由包含蛋白質或該些的鹽、脂類、或該些的組合的可食性皮膜形成物質以實質上與外部氣體阻斷的方式對含有高度不飽和脂肪酸的油脂進行被覆而成,且為直徑為2mm以下的粒子狀」而有所記載。
[現有技術文獻] [專利文獻]
[專利文獻1]日本專利特開平5-292885號公報 [專利文獻2]日本專利特開昭59-17949號公報
[發明所欲解決之課題] 本發明是有關於一種包含含有高度不飽和脂肪酸的油脂的巧克力類食品,且課題在於提供一種抑制隨時間經過的風味變化的巧克力類食品。 [解決課題之手段]
本發明者以解決課題為目標而進行了努力研究。 專利文獻1中記載的方法中,認為亦確認到一定程度的抑制隨時間經過的變化的效果,但巧克力類食品的最佳食用期限(best-before date)比較長,因此要求更強力的效果。 專利文獻2中記載的方法中,將高度不飽和脂肪酸製成膠囊狀而添加,因此於巧克力類食品般的重視融化口感的食品中,難以應用。
本發明者進行了努力研究,結果發現藉由在含有0.02質量%~10質量%的高度不飽和脂肪酸的巧克力類食品中,含有0.01質量%~1質量%的具有螯合作用的原料而抑制隨時間經過的風味變化,從而完成了本發明。
即,本發明是有關於以下內容: (1)一種巧克力類食品,其含有0.02質量%~10質量%的高度不飽和脂肪酸,且含有0.01質量%~1質量%的具有螯合作用的原料; (2)如(1)所述的巧克力類食品,其中具有螯合作用的原料為選自檸檬酸、乳鐵蛋白(lactoferrin)、芸香苷(rutin)、沒食子酸(gallic acid)、植酸(phytic acid)中的一種以上; (3)一種抑制異味產生的方法,其為巧克力類食品中的抑制異味產生的方法,所述巧克力類食品含有0.01質量%~1質量%的選自檸檬酸、乳鐵蛋白、芸香苷、沒食子酸、植酸中的一種以上的具有螯合作用的原料,且含有0.02質量%~10質量%的高度不飽和脂肪酸。 [發明的效果]
根據本發明,是有關於一種包含含有高度不飽和脂肪酸的油脂的巧克力類食品,且可獲得一種抑制隨時間經過的風味變化的巧克力類食品。
所謂本發明中所述的巧克力類食品,若列舉一例,則巧克力類符合條件。尤其是,若將本技術應用於在低溫下流通的冰塗掛用巧克力(ice coating chocolate)中,則其效果顯著地顯現而較佳。
所謂本發明中所述的含有高度不飽和脂肪酸的油脂,為包含一種以上的高度不飽和脂肪酸作為其構成脂肪酸的油脂。此處所謂的高度不飽和脂肪酸,亦被稱為多價不飽和脂肪酸,為大量包含雙鍵的脂肪酸的總稱。具體而言,可列舉DHA(二十二碳六烯酸)或EPA(二十二碳五烯酸)。再者,有時亦將含有高度不飽和脂肪酸的油脂稱為PUFA(多不飽和脂肪酸(polyunsaturated fatty acid))油。
於本發明的巧克力類食品中,必須以DHA與EPA的合計為0.02重量%~10重量%的方式包含含有高度不飽和脂肪酸的油脂,該量理想的是0.2重量%~8重量%,進而理想的是1重量%~6重量%。藉由包含適當量的含有高度不飽和脂肪酸的油脂,可期待其效果。
作為含有高度不飽和脂肪酸的油脂,可使用各種油脂。可代表性地列舉魚油。 另外,於使用時,理想的是使用實施有某些抗氧化處理的含有高度不飽和脂肪酸的油脂。例如,理想的是使用調配有如下抗氧化油脂組成物的含有高度不飽和脂肪酸的油脂,所述抗氧化油脂組成物是於水相中含有2.5重量%~65重量%的水溶性抗氧化劑,進而使以水相中的水溶性固體成分為合計18重量%~79重量%的方式添加糖類而成的水相1重量%~38重量%分散於油相中且含有水分0.5重量%~18重量%。
本發明中,於巧克力類食品中必須含有0.01質量%~1質量%的具有螯合作用的原料,該量更理想的是0.05質量%~0.7質量%,進而理想的是0.07質量%~0.5質量%。藉由含有適當量的具有螯合作用的原料,可於包含含有高度不飽和脂肪酸的油脂的巧克力類食品中抑制其隨時間經過的風味變化。
本發明中,作為具有螯合作用的原料,可例示檸檬酸、乳鐵蛋白、芸香苷、沒食子酸、植酸。其中,更理想的是檸檬酸、沒食子酸、植酸,進而理想的是檸檬酸、植酸。藉由使用理想的具有螯合作用的原料,可於包含含有高度不飽和脂肪酸的油脂的巧克力類食品中抑制其隨時間經過的風味變化。
本發明的巧克力類食品中,除了所述以外,亦可於不對本發明的效果造成影響的範圍內適宜地使用巧克力類食品的製造中通常使用的各種原材料。 以下,記載實施例。 [實施例]
○研究1 按照表1的配方製備冰塗掛用巧克力。製備方法是按照「○冰塗掛用巧克力的製備方法」。 按照「○冰塗掛用巧克力的評價方法」對所獲得的樣品進行評價。 將結果示於表2中。
表1 配方
(配方的單位為質量%) ·植物油脂使用於作為超級棕櫚油(super palm olein)的不二製油股份有限公司製造的「帕慕艾斯(PalmS)10」中以EPA與DHA的合計於冰塗掛用巧克力中為2.8質量%的方式混合包含EPA與DHA的油脂而成者。 ·包含EPA與DHA的油脂使用追加調配有抗氧化油脂組成物者,所述抗氧化油脂組成物於包含油溶性乳化劑的油相81質量%中微分散有含有合計為58質量%的維生素C、兒茶素、砂糖的水相19質量%。
○冰塗掛用巧克力的製備方法 1 按照配方表混合卵磷脂及植物油脂的一部分以外的原材料。 2 利用輥精製機(roll refiner)進行微粒子化。 3 利用巧克力精磨機(conche)一邊加溫一邊精煉。 4 添加卵磷脂及1中並未添加的植物油脂並加以混合。
○冰塗掛用巧克力的評價方法 1.將各研究樣品1000 g裝入1000 ml容量的茶色的塑膠瓶中,並蓋上蓋。 2.於40℃下進行保管。 3.於第6天、第14天、第21天進行風味評價。評價是藉由3名熟練的小組成員的商議以如下基準進行。 5分 並未感覺到魚腥味。 4分 雖為稍許,但感覺到與巧克力不同的風味。 3分 感覺到能夠辨別為魚腥味的風味。 2分 感覺到強烈的魚腥味。 1分 感覺到更強烈的魚腥味。 於第7天的階段中,將4分以上設為合格。
○研究2 按照表3的配方,製備調溫型(tempering type)巧克力。製備方法按照「○調溫型巧克力的製備方法」。 按照「○調溫型巧克力的評價方法」對所獲得的樣品進行評價。 將結果示於表4中。
表3 配方
(配方的單位為質量%) ·植物油脂使用於作為調溫型硬黃油(hard butter)的不二製油股份有限公司製造的「NEWSS7」中以EPA與DHA的合計於巧克力中為0.4質量%的方式混合包含EPA與DHA的油脂而成者。 ·包含EPA與DHA的油脂使用追加調配有抗氧化油脂組成物者,所述抗氧化油脂組成物於包含油溶性乳化劑的油相81質量%中微分散有含有合計為58質量%的維生素C、兒茶素、砂糖的水相19質量%。 ·植酸使用築野食品工業股份有限公司製造的製品。
○調溫型巧克力的製備方法 1 按照配方表混合卵磷脂及聚甘油酯、植物油脂的一部分以外的原材料。 2 利用輥精製機進行微粒子化。 3 利用巧克力精磨機一邊加溫一邊精煉。 4 添加卵磷脂及1中並未添加的植物油脂並加以混合。
○調溫型巧克力的評價方法 1.對各研究樣品進行調溫操作後,流入板狀的模具並冷卻固定,獲得每片80 g的巧克力板。 2.於28℃下進行保管。 3.於第7天、第14天、第28天、第42天、第63天進行風味評價。評價是藉由3名熟練的小組成員的商議以如下基準進行。 5分 並未感覺到魚腥味。 4分 雖為稍許,但感覺到與巧克力不同的風味。 3分 感覺到能夠辨別為魚腥味的風味。 2分 感覺到強烈的魚腥味。 1分 感覺到更強烈的魚腥味。 於63天後的階段中,將4分以上設為合格。
考察 如結果所示,藉由使用具有螯合作用的原料而確認到對源自高度不飽和脂肪酸的魚腥味進行抑制的效果。尤其是於使用檸檬酸或植酸的情況下,該效果顯著高。
Claims (2)
- 一種冰淇淋塗掛用巧克力,其含有1質量%~6質量%的實施有抗氧化處理的高度不飽和脂肪酸,且含有0.01質量%~1質量%的具有螯合作用的原料,其中具有螯合作用的原料為選自檸檬酸、植酸中的一種以上。
- 一種抑制異味產生的方法,其為冰淇淋塗掛用巧克力中的抑制異味產生的方法,且所述巧克力類食品含有0.01質量%~1質量%的選自檸檬酸、植酸中的一種以上的具有螯合作用的原料,且含有1質量%~6質量%的實施有抗氧化處理的高度不飽和脂肪酸。
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