WO2013191105A1 - Heat tolerant chocolate and method for manufacturing same - Google Patents
Heat tolerant chocolate and method for manufacturing same Download PDFInfo
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- WO2013191105A1 WO2013191105A1 PCT/JP2013/066486 JP2013066486W WO2013191105A1 WO 2013191105 A1 WO2013191105 A1 WO 2013191105A1 JP 2013066486 W JP2013066486 W JP 2013066486W WO 2013191105 A1 WO2013191105 A1 WO 2013191105A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
Definitions
- the present invention relates to heat-resistant chocolates and a method for producing the same.
- Fats and oils such as cocoa butter, cocoa mass and cocoa powder derived from cocoa beans, sugars such as sugar, powdered milk such as whole milk powder and skim milk powder, and chocolates whose main components are emulsifiers such as lecithin are plate-shaped, chip-shaped, In addition to ball-shaped shapes, it is used to enhance the palatability of a wide range of foods such as baked confectioneries, breads, desserts, and other products.
- chocolates are in a state in which fine particles of other raw materials are dispersed in a continuous phase of fats and oils, and the behavior of chocolates such as solidification and melting depends on the physical properties of the fats and oils.
- the typical fats and oils used in chocolate is cocoa butter, and its melting point is around 33 ° C, so it melts rapidly around body temperature and shows excellent mouth melting, while when it exceeds 35 ° C, the fats and oils are almost melted. The heat resistance is lost, and as a result, problems such as stickiness of the surface, adhesion to each other, and loss of shape retention occur.
- various fats and oils having a melting point of 34 to 42 ° C. such as cocoa butter improved fats and cocoa butter substitute fats and oils are used as fats and oils to replace cocoa butter.
- the heat resistance of the foods there is a limit of about 38 ° C., and there is a problem that the melting of the chocolate using the fats and oils having a melting point equal to or higher than the body temperature is drastically lowered and the taste becomes low.
- Patent Document 1 a part or the whole of sugar is replaced with one or more alternative sugars such as crystalline glucose, fructose, crystalline sorbitol, powdered syrup, powdered hydrogenated syrup, etc., and a chocolate dough is prepared after molding.
- This is a method of solidifying by heating for several seconds to several tens of minutes above a temperature of 0 ° C., and relates to an oily confectionery that is not sticky even at 40 to 90 ° C. above the melting point of the fat.
- this method is certainly a method that can impart heat resistance, in addition to the problem that it is hard and has a rough texture and the smooth texture and texture of the original chocolate cannot be obtained, part or all of the sugar
- refiners such as rolls are not easily pulverized, making it difficult to atomize, causing a rough texture, or lumping ( There are problems of generation of coarse particles) and an increase in the viscosity of the dough.
- Patent Document 2 discloses sucrose fatty acids in the production of chocolates containing sugar having crystal water and / or sugar alcohol having crystal water in order to suppress aggregation and thickening when preparing the above chocolate dough.
- a method of adding an ester emulsifier is disclosed. According to this method, seizure of the dough conveying pump due to agglomeration and thickening can be prevented, but the dough viscosity exceeds 10,000 cP suitable for coating use, and as thin chocolate coating as possible for baked goods and bread is required.
- Patent Document 3 relates to chocolates containing a sucrose fatty acid ester of HLB 1 or less, and the chocolate dough is molded and solidified to a thickness of about 2 to 10 mm on a baked confectionery at 140 to 150 ° C.
- Heat treatment and soft texture that heat treatment for 5 to 10 minutes hardens the chocolate surface as a stretched film and does not adhere to the hand, and the chocolate interior remains soft before heating. It is a method to achieve both. According to this method, since it does not melt even if it is left at about 40 ° C., it is possible to obtain chocolates having heat resistance that can sufficiently withstand the temperature even in summer. There was a problem that the surface of the chocolate was too hard compared to the type, the texture of the chocolate was too hard, and the flavor was lower than before baking.
- An object of the present invention is to provide chocolates having heat resistance of 40 ° C. or higher exceeding the melting point of fats and oils in chocolates, and exhibiting a chocolate's original smooth texture and melting from the chocolate surface to the inside of the chocolate, and a method for producing the same. There is. Further, there is no problem of difficulty in atomization during preparation of chocolate dough, occurrence of lumps and problems of increase in viscosity of the dough, and a method for preparing a chocolate dough having a specific viscosity range suitable for coating and a specific method for the dough It is providing the manufacturing method of heat-resistant chocolate containing a heat processing method.
- the present inventors are preparing a chocolate dough as long as it is a chocolate dough containing a specific amount of glucose, lecithin and polyglycerin condensed ricinoleate (PGPR). That there is no difficulty in atomization, occurrence of lumps and increase in viscosity of the dough, that the dough viscosity can be adjusted to a specific viscosity suitable for coating, and that the chocolate dough is heat-treated under specific heating conditions Has found that it has heat resistance of 40 ° C. or more exceeding the melting point of fats and oils, and that it is possible to produce chocolates with excellent soft and smooth texture, mouth melt and flavor from the chocolate surface to the inside of the chocolate. Completed the invention.
- PGPR polyglycerin condensed ricinoleate
- the present invention provides (1) a chocolate dough containing 1 to 30% by weight of glucose and 0.4% by weight or less of lecithin and having a viscosity of 2,000 to 20,000 cP at 45 ° C. Heat-resistant chocolates characterized by being heat-treated and solidified.
- PGPR polyglycerin condensed ricinoleic acid ester
- the heat-resistant chocolate according to (1) or (2) which contains 1 to 30% by weight of glucose monohydrate as glucose.
- the heat-resistant chocolate according to (1) or (2) which contains 1 to 15% by weight of glucose monohydrate as glucose.
- the dough viscosity can be adjusted to a specific viscosity suitable for coating, It has heat resistance of 40 ° C. or higher exceeding the melting point of fats and oils, and it is possible to produce chocolates that are excellent in chocolate's original soft and smooth texture, melting in the mouth and flavor from the chocolate surface to the inside of the chocolate.
- Chocolates in the present invention are those in which fats and oils form a continuous phase, and include chocolates and chocolate-like foods. Chocolates are also referred to as “Fair Competition Rules for the Display of Chocolates” (March 29, 1971, Fair “Chocolate dough” and “quasi-chocolate dough” by the Trade Commission Notification No. 16), using cocoa mass, cocoa butter, cocoa powder and saccharides prepared from cocoa beans, and other edible fats and oils as necessary , Dairy products, fragrances, and the like, and those that have undergone a normal chocolate manufacturing process.
- the above chocolate-like food is replaced with a part or all of cocoa butter other fats and oils (saturated 1,3-position, 2-position unsaturated called CBE)
- CBE saturated 1,3-position, 2-position unsaturated
- it is rich in triglyceride type oils and fats, laurin type called CBR, high elaidic acid type and low trans non-laurin type hard butter, as well as for confectionery, bread and frozen confectionery.
- Oils with high to low melting points and mixed oils of liquid oils are examples of oils.
- any components used in ordinary chocolates such as cacao mass, cocoa powder, saccharides, milk powder, fats and oils, emulsifier, fragrance, flavoring agent and coloring agent can be used. .
- the chocolates of the present invention contain glucose as an essential component as a saccharide, and are blended with other sugars such as sugar and lactose as necessary.
- the content of glucose is preferably 1 to 30% by weight, more preferably 2 to 20% by weight, and most preferably 5 to 15% by weight. If the glucose content is less than 1% by weight, heat resistance equal to or higher than the melting point of the fats and oils in the chocolate cannot be obtained after heat-treating the chocolate, and there is a problem that the chocolate surface is sticky or adheres to fingers. Absent. On the other hand, if it exceeds 30% by weight, atomization during preparation of chocolate dough becomes difficult, and the viscosity of the dough after preparation increases and subsequent molding work and coaching work become difficult.
- glucose of the present invention both anhydrous glucose and glucose monohydrate can be used.
- anhydroglucose it is preferably 5 to 30% by weight, more preferably 10 to 20% by weight, and most preferably 10 to 15% by weight.
- glucose monohydrate it is preferably 1 to 30% by weight, more preferably 2 to 15% by weight, and most preferably 5 to 10% by weight.
- Anhydrous glucose and glucose monohydrate can be appropriately used in the range of 1 to 30% by weight of glucose so that both heat resistance and acceptable viscosity are compatible.
- the chocolates of the present invention contain 1 to 30 weights of glucose as described above, and restrict the lecithin content.
- the content of lecithin is preferably 0.4% by weight or less, more preferably 0.1 to 0.3% by weight, and most preferably 0.1 to 0.2% by weight.
- the viscosity of the chocolate dough becomes too high, making it difficult to mold or cast the chocolate, so polyglycerin condensed ricinolein as a viscosity modifier.
- PGPR acid ester
- the present invention preferably contains 0.1 to 0.5% by weight of PGPR in addition to lecithin, more preferably 0.1 to 0.3% by weight, and most preferably 0, in order to adjust the chocolate dough viscosity. .1 to 0.2% by weight.
- the viscosity of the chocolate dough of the present invention before the heat treatment depends on the use after preparation of the dough, but the viscosity is measured at 2,000 to 20,000 cP in a viscosity measured at 45 ° C. after complete melting of the fats and oils in the dough. Is preferred. If the dough viscosity exceeds 20,000 cP, it is not preferable because molding of chocolate (casting) and coaching work become difficult.
- the chocolate is used for baked confectionery or bread coating, it is preferably 2,000 to 10,000 cP, more preferably, in a viscosity measurement value obtained by adjusting the temperature of oil and fat in the dough to 45 ° C. after complete melting. 3,000 to 8,000 cP.
- the dough viscosity is less than 2,000 cP, the coating thickness of the chocolate becomes too thin and the base is transparent, or the chocolate flavor becomes thin. Conversely, if the dough viscosity exceeds 10,000 cP, the coating thickness becomes too thick. There is a risk of further increase in viscosity during the holding time before coating, which is not preferable.
- cocoa butter and various vegetable fats and oils can be used, but so-called hard butter is preferable, transacid type hard butter having elaidic acid as a constituent fatty acid, asymmetric SSO (1,2-distearo, 3-olein), PSO (1-palmito, 2-stearo, 3-olein), and PPO (1,2-dipalmito, 3-olein) as main triglycerides
- transacid type hard butter having elaidic acid as a constituent fatty acid
- asymmetric SSO (1,2-distearo, 3-olein) PSO (1-palmito, 2-stearo, 3-olein
- PPO 1,2-dipalmito, 3-olein
- Tempering type fats and oils can be used.
- processed oils and fats that have been cured, fractionated, transesterified, etc. can be used.
- rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cocoa butter examples thereof include vegetable oils and fats such as coconut oil and palm kernel oil, and processed oils and fats which have been cured, fractionated, transesterified and the like.
- trans-type hard butter containing elaidic acid as a constituent fatty acid low-trans non-lauric acid type hard butter, lauric acid type hard Any of so-called no tempering type hard butter such as butter is preferably blended.
- Additional ingredients that may be included in the chocolates of the present invention include cocoa mass, cocoa powder, whole milk powder, skim milk powder, butter milk powder, whey powder, whey product, yogurt powder, and other dairy solids, coffee, vanilla , Flavors such as caramel, fruit, nuts, fruit powder and dried fruit, nuts, vanilla, herbs (e.g. mint), flavors such as vanilla flavor, herb flavor, caramel flavor, nuts, cereals, puffed products, Fruits, creams, or mixtures thereof and other edible ingredients.
- the colorant, flavoring agent, and fragrance are not limited to the aforementioned components, and any of those well known to those skilled in the art are used.
- Emulsifiers other than lecithin and PGPR can be used as appropriate as long as the dough viscosity of chocolates and the heat resistance after heat treatment are compatible.
- sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, fractionated lecithin, ammonium phosphate and the like can be used.
- the purpose of use is to suppress bloom and prevent graining as a countermeasure when exposed to high temperatures above the melting point of fat during storage and transportation.
- the chocolate dough of this invention can be prepared with the manufacturing method as follows, for example as follows. Add heat-melted cacao mass, fats and oils and emulsifiers such as lecithin and PGPR to solid powder materials such as cocoa powder, sugar and milk powder, and mix them using a Hobart mixer. A pasty dough is prepared. The obtained dough is atomized by a refiner such as a roll so as to be smooth particles having an average particle diameter of 15 to 30 ⁇ m. Next, conching (stirring and mixing) is performed while keeping the temperature at 40 to 70 ° C. to obtain a smooth paste, and further, fats and oils, emulsifiers, flavors and the like are added and mixed to obtain a predetermined chocolate dough. When the conching temperature exceeds 80 ° C., the viscosity of the chocolate dough is remarkably increased. Therefore, the chocolate dough of the present invention is preferably conched at 40 to 70 ° C.
- the average particle size is preferably from 15 to 30 ⁇ m, more preferably from 18 to 25 ⁇ m, most preferably from 18 to 22 ⁇ m. It is not preferable because it provides a texture that feels bad. Also, if the dough increases in viscosity in the conching process, it will cause lumps, or it will be easy to adhere to the mixer wall surface and take a long time to make a smooth paste, or the chocolate dough finally prepared The viscosity of the resin is too high, causing problems that hinder the subsequent molding process. Accordingly, it is important to set the chocolate dough so that the increase in the viscosity of the dough is within an allowable range in the conching process. It is the dough compounding of the chocolates of the present invention that matches such a compounding setting.
- the moisture of the chocolate dough of the present invention is preferably 2% by weight or less, more preferably 1% by weight or less. If the water content exceeds the upper limit, problems such as an increase in viscosity during the preparation of the dough and occurrence of lumps tend to occur, such being undesirable. Further, the fat and oil content of the chocolate dough of the present invention is preferably 25 to 45% by weight, more preferably 30 to 40% by weight, and most preferably 32 to 38% by weight. If the fat and oil content is less than 25% by weight, the smooth texture of chocolate is impaired, and the texture becomes harsh, and depending on the storage environment, the physical properties tend to become sticky due to moisture absorption of sugar, which is not preferable. Moreover, since oil-off to the chocolate surface will become remarkable when fats and oils content exceeds 45 weight%, it is unpreferable.
- the heat-resistant chocolates of the present invention are heat-resistant such that the chocolate surface is not sticky, the chocolates adhere to each other, or do not lose their shape at a temperature range of 40 to 90 ° C. above the melting point of the fats and oils in the chocolates. It is chocolate which is excellent in chocolate's original soft and smooth texture, melting in the mouth and flavor from the chocolate surface to the inside of the chocolate.
- the heat-resistant chocolate of the present invention is 80 to 110 ° C., more preferably 80 to 100 ° C. after the chocolate dough prepared by the above method is poured into a desired mold or after being coated on baked goods or bread. Heat the product, and finally cool it down to solidify the fats and oils in the chocolate, and then obtain a finished product such as a baked confectionery or bread coated with die-cut chocolate or chocolate be able to.
- a glassy structure derived from glucose is formed, and as a result, heat resistance is considered to be obtained even at 40 to 90 ° C., which is a temperature range in which fats and oils in chocolate are melted.
- the cooling after the heat treatment can be performed by cooling in a refrigerator at 0 to 15 ° C., cooling with cooling air such as a cooling tunnel, or cooling at room temperature below 30 ° C.
- the heat treatment time of the present invention is preferably within 60 minutes, more preferably from 10 seconds to 40 minutes, and most preferably from 10 seconds to 20 minutes.
- the heating time depends on the weight and shape of the chocolates. For example, in the case of thin plate-shaped chocolates, confectionery, and thin coaching chocolates for bread, the temperature should be maintained as soon as the temperature reaches 80 to 110 ° C. Alternatively, it may be quickly cooled by any one of the above cooling methods. In the case of a slightly thick plate-like chocolate or coaching chocolate, if it is less than 10 seconds, the desired heat resistance cannot be obtained, which is not preferable. Moreover, since the production efficiency of chocolate will fall when it exceeds 60 minutes, it is also not preferable.
- the heat treatment method of the present invention includes a method of heating chocolate to 80 to 110 ° C. by heating with hot air in an oven, oven tunnel, dryer, etc. at 80 to 110 ° C., infrared heating with a heater temperature of 150 to 700 ° C., Various known heating means such as microwaves can be used. Among them, a method in which the chocolate is heated to 80 to 110 ° C. by heat treatment such as a heater temperature of 300 to 400 ° C. within 3 minutes by infrared heating is suitable as a heat treatment with a relatively simple apparatus and a relatively short time. Can be used.
- the cooling and solidification of the present invention means that the adjusted melted chocolate dough is poured into a plate-shaped chocolate mold or coated on baked confectionery or bread, and then cooled in a refrigerator or cooling tunnel at 0 to 15 ° C. Means to solidify.
- the surface of the chocolate chocolate coated on the plate-shaped chocolate, baked confectionery, or bread removed from the mold after cooling can be made smooth. Thereafter, heat treatment and cooling similar to the above can be performed to obtain heat-resistant chocolate having a smooth surface.
- heat resistance evaluation Stabilize the die-cut chocolate at 20 ° C for 3 days, and then leave it in a 40 ° C constant temperature bath for 7 days, then touch the chocolate surface with your hand to check for finger attachment, oil off, and deformation. did.
- Prototype example 1 Cocoa powder (oil 11%) 5.9 parts, sugar 29.9 parts, glucose monohydrate (trade name “Hi-mesh”, manufactured by Sanei Saccharification Co., Ltd.) 12.4 parts, whole milk powder 21.2 parts Weighed, mixed, 2.4 parts of cocoa mass (oil content 55%) melted in advance, 21.4 parts of refined hardened palm kernel oil 36 ° C. (Fuji Oil Co., Ltd., trade name “New Melalin 36”) It added, stirring using AM30) by the company. The obtained dough-shaped dough was finely pulverized with a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes.
- a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.)
- the obtained roll flakes were stirred at a medium speed while being kept at 55 ° C. with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) together with 5 parts of purified hardened palm kernel oil 36 ° C. and 0.2 parts of lecithin. After the flakes were in a slightly soft dough shape, 1.8 parts of purified hardened palm kernel oil 36 ° C. was added with stirring to obtain chocolate dough 1.
- the chocolate dough 1 had an average particle size of 22 ⁇ m, a viscosity of 13,200 cP, and a moisture content of 0.8%, which was acceptable with no lumps.
- Prototype example 2 A chocolate dough 2 was produced in the same manner as in Prototype Example 1 by replacing glucose monohydrate of Prototype Example 1 with anhydrous glucose (trade name “TDA-C”, manufactured by Sanei Saccharification Co., Ltd.). Chocolate dough 2 had an average particle size of 22 ⁇ m, a viscosity of 31,900 cP, and a moisture content of 0.8%, and passed without any lumps.
- TDA-C anhydrous glucose
- Prototype example 3 By changing 0.2 part of lecithin in Prototype Example 1 to 0.5 part, a chocolate dough 3 was made in the same manner as Prototype Example 1. The average particle diameter of the chocolate dough 3 was 22 ⁇ m, the viscosity was 8,740 cP, the water content was 0.8%, and there was no occurrence of lumps and it was a pass.
- Prototype example 4 By changing 0.2 part of lecithin in Prototype Example 2 to 0.5 part, a chocolate dough 4 was made in the same manner as Prototype Example 1.
- the chocolate dough 4 had an average particle size of 22 ⁇ m, a viscosity of 9,450 cP, and a moisture content of 0.8%, which was acceptable with no lumps.
- Prototype example 5 A chocolate dough 5 was produced in the same manner as in Prototype Example 1 by replacing glucose-1 hydrate in Prototype Example 1 with sugar.
- the chocolate dough 5 had an average particle size of 22 ⁇ m, a viscosity of 33,800 cP, and a moisture content of 0.8%, which was acceptable without any lumps.
- Prototype Example 6 By changing 0.2 part of lecithin in Prototype Example 5 to 0.5 part, a chocolate dough 6 was made in the same manner as Prototype Example 1.
- the chocolate dough 6 had an average particle size of 22 ⁇ m, a viscosity of 9,690 cP, and a moisture content of 0.8%.
- Example 1 The chocolate dough 1 obtained in Prototype Example 1 was poured into a plastic mold (20 mm ⁇ 30 mm ⁇ 20 mm) at a product temperature of 45 ° C., and heat-treated in a constant temperature oven at 90 ° C. for 30 minutes. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. As for the heat resistance evaluation and the texture evaluation of the obtained plate-shaped chocolate, both the heat resistance and the texture were very good. Moreover, chocolate flavor was also favorable.
- Comparative Examples 1-5 The chocolate doughs 2 to 6 obtained in Prototype Examples 2 to 6 were subjected to heat treatment and cooling solidification in the same manner as in Example 1 to obtain a rectangular parallelepiped plate chocolate.
- Table 1 shows the heat resistance evaluation, texture evaluation, and flavor evaluation results of the obtained plate-shaped chocolate.
- Example 1 using 12.4 parts of glucose monohydrate and 0.2 parts of lecithin, the dough viscosity was in an acceptable range and both heat resistance and texture were good. On the other hand, Comparative Example 1 using 12.4 parts of anhydroglucose and 0.2 part of lecithin had good heat resistance and texture, but the dough viscosity was outside the allowable range. In Comparative Examples 2, 3, and 5 using 0.5 part of lecithin, the viscosity was within the allowable range, but the heat resistance was poor.
- Prototype example 7 By changing 0.2 part of lecithin in Prototype Example 2 to 0.3 part, a chocolate dough 7 was made in the same manner as Prototype Example 2.
- the chocolate dough 7 had an average particle size of 20 ⁇ m, a viscosity of 12,650 cP, and a moisture content of 0.8%, and passed without any lumps.
- Prototype Example 8 By changing 0.2 part of lecithin in Prototype Example 2 to 0.4 part, a chocolate dough 8 was made in the same manner as Prototype Example 2.
- the chocolate dough 8 had an average particle size of 20 ⁇ m, a viscosity of 9,370 cP, and a moisture content of 0.8%, and passed without any lumps.
- Example 2 The chocolate dough 7 prepared in Prototype Example 7 is poured into a plastic mold (20 mm ⁇ 30 mm ⁇ 20 mm) at a product temperature of 45 ° C. and subjected to heat treatment in a constant temperature oven at 90 ° C., 95 ° C., 100 ° C., and 110 ° C. for 30 minutes. It was. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. Table 2 shows the obtained plate-shaped chocolate heat resistance evaluation, texture evaluation, and flavor evaluation results.
- Example 3 The chocolate dough 8 prepared in Prototype Example 8 is poured into a plastic mold (20 mm ⁇ 30 mm ⁇ 20 mm) at a product temperature of 45 ° C. and subjected to heat treatment in a constant temperature oven at 90 ° C., 95 ° C., 100 ° C., and 110 ° C. for 30 minutes. It was. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. Table 2 shows the obtained plate-shaped chocolate heat resistance evaluation, texture evaluation, and flavor evaluation results.
- Comparative Example 6 The chocolate dough 2 prepared in Prototype Example 2 is poured into a plastic mold (20 mm ⁇ 30 mm ⁇ 20 mm) at a product temperature of 45 ° C. and subjected to heat treatment in a constant temperature oven at 90 ° C., 95 ° C., 100 ° C., and 110 ° C. for 30 minutes. It was. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. Table 2 shows the obtained plate-shaped chocolate heat resistance evaluation, texture evaluation, and flavor evaluation results.
- Comparative Example 7 The chocolate dough 4 prepared in Prototype Example 4 is poured into a plastic mold (20 mm ⁇ 30 mm ⁇ 20 mm) at a product temperature of 45 ° C. and subjected to heat treatment in a constant temperature oven at 90 ° C., 95 ° C., 100 ° C., and 110 ° C. for 30 minutes. It was. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. Table 2 shows the obtained plate-shaped chocolate heat resistance evaluation, texture evaluation, and flavor evaluation results.
- Prototype Example 9 In addition to 0.2 part of lecithin in Prototype Example 2, 0.1 part of PGPR (trade name: CRS75, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was added, and a chocolate dough was prototyped in the same manner as in Prototype Example 1. Got.
- the chocolate dough 9 had an average particle size of 19 ⁇ m, a viscosity of 7,130 cP, and a moisture content of 0.8%.
- Prototype example 10 A chocolate dough 10 was obtained by adding 2 parts of New Melalin 362 to 98 parts of the chocolate dough 9 of Prototype Example 9.
- the chocolate dough 10 had an average particle size of 20 ⁇ m, a viscosity of 3,430 cP, and a moisture content of 0.8%.
- Prototype Example 11 Change 0.2 parts of lecithin in Prototype Example 2 to 0.1 parts, add 0.2 part of PGPR (trade name: CRS75, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), and make a chocolate dough as in Prototype Example 2. As a result, chocolate dough 11 was obtained.
- the chocolate dough 11 had an average particle size of 20 ⁇ m, a viscosity of 7,550 cP, and a water content of 0.8%.
- Prototype Example 12 A chocolate dough 12 was obtained by adding 2 parts of New Melalin 362 to 98 parts of the chocolate dough 9 of the prototype 11.
- the average particle diameter of the chocolate dough 12 was 20 ⁇ m
- the viscosity was 3,960 cP
- the water content was 0.8%
- no pass was generated and it was a pass.
- Prototype Example 13 Cocoa powder (oil 11%) 5.7 parts, sugar 33.5 parts, glucose monohydrate (trade name “Hi-mesh”, Sanei Saccharification Co., Ltd.) 7.5 parts, whole milk powder 20.6 parts Weighed, mixed, pre-melted cacao mass (oil content 55%) 2.3 parts, refined hardened palm kernel oil 36 ° C. (Fuji Oil Co., Ltd., trade name “New Melarine 36”) 21.4 parts It added, stirring using AM30) by the company. The obtained dough-shaped dough was finely pulverized with a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes.
- a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.)
- the obtained roll flakes were stirred at a medium speed while being kept at 55 ° C. with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) together with 5 parts of purified hardened palm kernel oil 36 ° C. and 0.3 part of lecithin. After the flakes were in a slightly soft dough shape, 4 parts of purified hardened palm kernel oil 36 ° C. and 0.2 part of PGPR were added with stirring to obtain a chocolate dough 13.
- the chocolate dough 13 had an average particle size of 19 ⁇ m, a viscosity of 4,180 cP, and a moisture content of 0.8%, and passed without any lumps.
- the chocolate dough 14 was obtained by adding 2 parts of New Melalin 362 to 98 parts of the chocolate dough 13 of Prototype Example 13.
- the chocolate dough 14 had an average particle size of 20 ⁇ m, a viscosity of 3,090 cP, and a water content of 0.8%.
- Example 4 About 2.1 g of chocolate dough I prepared in Prototype Example 9 was coated on the surface of a commercially available cookie table (product name: Moonlight, manufactured by Morinaga Seika Co., Ltd.) at a product temperature of 45 ° C., and 90 ° C. and 100 ° C. Heat treatment was performed in a constant temperature oven for 30 minutes. After completion, the mixture was cooled and solidified at room temperature overnight at 20 ° C. to obtain a cookie-coating chocolate. Table 3 shows the heat resistance evaluation, texture evaluation, and flavor evaluation results of the obtained cookie chocolate.
- a commercially available cookie table product name: Moonlight, manufactured by Morinaga Seika Co., Ltd.
- Example 5 to Example 9 Cookie-coating chocolate was obtained in the same manner as in Example 4 using the chocolate doughs 10 to 14 prepared in Prototype Examples 10 to 14.
- Table 3 shows the heat resistance evaluation, texture evaluation, and flavor evaluation results of the obtained cookie chocolate.
- Example 10-12 Cookie coating chocolate was obtained in the same manner as in Example 4 using chocolate doughs 15 to 18.
- Table 4 shows the heat resistance evaluation, texture evaluation, and flavor evaluation results of the obtained cookie chocolate.
- a dough viscosity suitable for coating can be obtained by using lecithin and PGPR in combination with a relatively low content.
- the later heat resistance and flavor were also good.
- For chocolate dough with a relatively high glucose monohydrate content of 21.4% to 28.9% it is necessary to use lecithin and PGPR together in a relatively high content, and the heat treatment temperature is set to a high value. Although necessary, the heat resistance and flavor after the heat treatment were good.
- the heat treatment temperature was changed to the following to obtain cookie-coating chocolate as in Example 4.
- Examples 14-15 The heat processing temperature of the chocolate dough 15 of Example 10 was changed into 80 degreeC and 110 degreeC, and heat resistance and flavor were confirmed.
- Table 5 shows the heat resistance evaluation and flavor evaluation results of Examples 14 to 15 and Comparative Examples 8 to 9. Table 5
- Example 14 No heat resistance was obtained at a heat treatment temperature of 70 ° C., and heat resistance was imparted at a heat treatment temperature of 80 ° C. in Example 14. At the heat treatment temperature of 110 ° C. of Example 15, the heat resistance was very good and the flavor and texture were good, but at the heat treatment temperature of 120 ° C. of Comparative Example 9, both the chocolate surface and the inside were hard and had a slightly burnt flavor. Met.
- Example 16 Using the chocolate dough 16, cookie-coating chocolate was obtained in the same manner as in Example 4. The obtained cookie chocolate was heated for 3.5 minutes using a far infrared heating device having a heater temperature of 250 ° C. to 260 ° C. Using a radiation thermometer (SK-800, manufactured by Sato Keiki Seisakusyo Co., Ltd.), the surface temperature of the cookie-coating chocolate taken out of the far-infrared heating device was monitored. It reached 88 ° C. after a minute. Then, it cooled in a 5 degreeC refrigerator for 1 hour, and obtained the heat resistant cookie coating chocolate. When the heat resistance of the obtained heat-resistant cookie-coating chocolate was evaluated after storage at 40 ° C., 7 days and 60 ° C. for 1 day, it was very good with no adhesion to the fingers or deformation at any temperature. In addition, both flavor and texture were good.
- SK-800 manufactured by Sato Keiki Seisakusyo Co., Ltd.
- Example 17 The heat treatment was performed in the same manner as in Example 17 except that the heater temperature of the far infrared heating device of Example 16 was changed to 360 to 370 ° C. and the heating time was changed to 1 minute. Similarly, when the chocolate surface temperature was monitored, it reached 80 ° C. at 50 seconds from the start of heating, and reached 90 ° C. after 60 seconds. Then, it cooled in a 5 degreeC refrigerator for 1 hour, and obtained the heat resistant cookie coating chocolate. When the heat resistance of the obtained heat-resistant cookie-coating chocolate was evaluated after storage at 40 ° C., 7 days and 60 ° C. for 1 day, it was very good with no adhesion to the fingers or deformation at any temperature. In addition, both flavor and texture were good.
- a chocolate dough having a specific viscosity range that is suitable for coaching without problems of atomization during the preparation of chocolate dough, occurrence of lumps, and viscosity increase of the dough, and the melting point of fats and oils in chocolate. It has a heat resistance of 40 ° C. or higher, and can produce chocolate having a smooth texture and a melting point in the chocolate from the chocolate surface to the inside of the chocolate.
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Abstract
Description
(1)グルコース1~30重量%、レシチン0.4重量%以下を含有し、かつ45℃における粘度が2,000~20,000cPであるチョコレート類生地を、80~110℃で加熱処理を行い固化させることを特徴とする耐熱性チョコレート類。
(2)上記チョコレート類生地がポリグリセリン縮合リシノレイン酸エステル(PGPR)0.1~0.5重量%を含有する(1)記載の耐熱性チョコレート類。
(3)グルコースとしてグルコース-1水和物を1~30重量%含有する(1)または(2)記載の耐熱性チョコレート類。
(4)グルコースとしてグルコース-1水和物を1~15重量%含有する(1)または(2)記載の耐熱性チョコレート類。
(5)チョコレート類生地の45℃における粘度が3,000~10,000cPである(1)~(4)のいずれか1記載の耐熱性チョコレート類。
(6)(1)記載の加熱処理時間が60分以内である(1)~(5)のいずれか1記載の耐熱性チョコレート。
(7)チョコレート類生地の水分が2重量%以下である(1)~(6)のいずれか1記載の耐熱性チョコレート。
(8)(1)~(7)のいずれか1記載の耐熱性チョコレート類の製造方法。
に関するものである。 That is, the present invention provides (1) a chocolate dough containing 1 to 30% by weight of glucose and 0.4% by weight or less of lecithin and having a viscosity of 2,000 to 20,000 cP at 45 ° C. Heat-resistant chocolates characterized by being heat-treated and solidified.
(2) The heat-resistant chocolate according to (1), wherein the chocolate dough contains 0.1 to 0.5% by weight of polyglycerin condensed ricinoleic acid ester (PGPR).
(3) The heat-resistant chocolate according to (1) or (2), which contains 1 to 30% by weight of glucose monohydrate as glucose.
(4) The heat-resistant chocolate according to (1) or (2), which contains 1 to 15% by weight of glucose monohydrate as glucose.
(5) The heat-resistant chocolate according to any one of (1) to (4), wherein the chocolate dough has a viscosity of 3,000 to 10,000 cP at 45 ° C.
(6) The heat-resistant chocolate according to any one of (1) to (5), wherein the heat treatment time according to (1) is within 60 minutes.
(7) The heat-resistant chocolate according to any one of (1) to (6), wherein the moisture of the chocolate dough is 2% by weight or less.
(8) The method for producing a heat-resistant chocolate according to any one of (1) to (7).
It is about.
なお、各例において調製したチョコレート類生地の平均粒子径、粘度、ダマの発生は下記の方法で測定または確認した。
(平均粒子径)
マイクロメーター(株式会社ミツトヨ社製、商品名「デジマチック標準外側マイクロメーター MDC-25PJ」)の測定面にチョコレート類(油分が50%未満に満たない場合は、液油により希釈し油分50~60%に調製)を付着させ、測定面同士を付着させてチョコレート類が測定面よりはみ出す状態で粒度を測定する。粒度は5回測定し、最大と最小の値を除く3回の測定値の平均値を平均粒子径とした。
(粘度)
チョコレート類の品温を45℃に調整し、BM型粘度計(東京計器株式会社製)で10,000cP以下の場合は3号ローター、12rpmにて測定し、10,000cPを超える場合は4号ローター、12rpmにて測定した。
(ダマの確認)
コンチング終了後のチョコレート類生地1.5Kgを100メッシュ篩を通過させ、メッシュ上の粒状物の有無を目視で確認する。粒状物がないものを合格、あるものを不合格とした。
また、調製した耐熱性チョコレート類の耐熱性評価、食感と風味評価は下記の基準で評価した。
(耐熱性評価)
型抜きしたチョコレートを20℃、3日間安定化後、40℃恒温槽に7日間放置してから、チョコレート表面を手で触って手指への付着の有無、オイルオフの有無、変形の有無を確認した。
◎:非常に良好(手指への付着、オイルオフ、変形いずれもない)
○:良好 (手指へわずかにオイルが付着するが、変形はない)
△:やや不良 (手指への付着、オイルオフがあるが、変形はない)
×:不良 (手指への付着とオイルオフが激しく、変形も発生)
(食感評価)
型抜きしたチョコレートを20℃、3日間安定化後、官能評価によって評価した。
◎:非常に良好(表面及び内部ともソフトで滑らかな食感)
○:良好 (表面がやや硬いが、内部はソフトで滑らかな食感)
△:やや不良 (表面が硬く、内部もやや硬い食感)
×:不良 (表面、内部とも硬く、滑らかさがない食感) Examples are described below. In each example,% and part mean weight basis.
In addition, the average particle diameter of the chocolate dough prepared in each example, the viscosity, and the occurrence of lumps were measured or confirmed by the following methods.
(Average particle size)
On the measurement surface of a micrometer (Mitutoyo Co., Ltd., trade name “Digimatic Standard Outside Micrometer MDC-25PJ”) chocolate (if the oil content is less than 50%, dilute with liquid oil and oil content 50-60 %), And the measurement surfaces are adhered to each other, and the particle size is measured in a state where the chocolates protrude from the measurement surface. The particle size was measured 5 times, and the average value of 3 measured values excluding the maximum and minimum values was defined as the average particle size.
(viscosity)
When the product temperature of chocolate is adjusted to 45 ° C. and the BM type viscometer (manufactured by Tokyo Keiki Co., Ltd.) is 10,000 cP or less, it is measured at No. 3 rotor and 12 rpm, and when it exceeds 10,000 cP, No. 4 Measured at a rotor, 12 rpm.
(Dama check)
The chocolate dough 1.5 kg after conching is passed through a 100 mesh sieve, and the presence or absence of particulate matter on the mesh is visually confirmed. The thing without a granular material was set as the pass, and the thing with a certain thing was set as the failure.
Moreover, the heat resistance evaluation of the prepared heat resistant chocolates, food texture, and flavor evaluation were evaluated on the following reference | standard.
(Heat resistance evaluation)
Stabilize the die-cut chocolate at 20 ° C for 3 days, and then leave it in a 40 ° C constant temperature bath for 7 days, then touch the chocolate surface with your hand to check for finger attachment, oil off, and deformation. did.
A: Very good (no adhesion to fingers, no oil off, no deformation)
○: Good (Slight oil adheres to fingers, but no deformation)
Δ: Slightly defective (There is adhesion to fingers and oil off, but there is no deformation)
×: Defect (strong adhesion to fingers and oil off, deformation also occurs)
(Eating texture evaluation)
The die-cut chocolate was stabilized at 20 ° C. for 3 days and then evaluated by sensory evaluation.
◎: Very good (soft and smooth texture on the surface and inside)
○: Good (Surface is slightly hard, but the inside is soft and smooth)
△: Slightly poor (the texture is hard and the inside is slightly hard)
×: Defect (the surface and the inside are hard and the texture is not smooth)
ココアパウダー(油分11%)5.9部、砂糖29.9部、グルコース-1水和物(商品名「ハイメッシュ」、サンエイ糖化株式会社製)12.4部、全脂粉乳21.2部を計量、混合し、あらかじめ融解したカカオマス(油分55%)2.4部、精製硬化パーム核油36℃(不二製油株式会社製、商品名「ニューメラリン36」)21.4部をミキサー(愛工舎株式会社製AM30)を用いて攪拌しながら添加した。得られたドウ状の生地をロールリファイナー(BUHLER株式会社製「Three-roll mill SDY-300」)により微粉砕し、ロールフレークを得た。得られたロールフレークを5部の精製硬化パーム核油36℃とレシチン0.2部と共にコンチングミキサー(株式会社品川工業所製)にて、55℃に保温しながら中速攪拌した。フレークがややソフトなドウ状となってから、精製硬化パーム核油36℃ 1.8部を攪拌しながら添加し、チョコレート生地1を得た。チョコレート生地1の平均粒子径は22μm、粘度は13,200cP、水分は0.8%であり、ダマの発生はなく合格であった。 Prototype example 1
Cocoa powder (oil 11%) 5.9 parts, sugar 29.9 parts, glucose monohydrate (trade name “Hi-mesh”, manufactured by Sanei Saccharification Co., Ltd.) 12.4 parts, whole milk powder 21.2 parts Weighed, mixed, 2.4 parts of cocoa mass (oil content 55%) melted in advance, 21.4 parts of refined hardened palm kernel oil 36 ° C. (Fuji Oil Co., Ltd., trade name “New Melalin 36”) It added, stirring using AM30) by the company. The obtained dough-shaped dough was finely pulverized with a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were stirred at a medium speed while being kept at 55 ° C. with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) together with 5 parts of purified hardened palm kernel oil 36 ° C. and 0.2 parts of lecithin. After the flakes were in a slightly soft dough shape, 1.8 parts of purified hardened palm kernel oil 36 ° C. was added with stirring to obtain chocolate dough 1. The chocolate dough 1 had an average particle size of 22 μm, a viscosity of 13,200 cP, and a moisture content of 0.8%, which was acceptable with no lumps.
試作例1のグルコース-1水和物を無水グルコース(商品名「TDA-C」、サンエイ糖化株式会社製)に置換して、試作例1同様にチョコレート生地2を試作した。チョコレート生地2の平均粒子径は22μm、粘度は31,900cP、水分は0.8%であり、ダマの発生はなく合格であった。 Prototype example 2
A chocolate dough 2 was produced in the same manner as in Prototype Example 1 by replacing glucose monohydrate of Prototype Example 1 with anhydrous glucose (trade name “TDA-C”, manufactured by Sanei Saccharification Co., Ltd.). Chocolate dough 2 had an average particle size of 22 μm, a viscosity of 31,900 cP, and a moisture content of 0.8%, and passed without any lumps.
試作例1のレシチン0.2部を0.5部に変更して、試作例1同様にチョコレート生地3を試作した。チョコレート生地3の平均粒子径は22μm、粘度は8,740cP、水分は0.8%であり、ダマの発生はなく合格であった。 Prototype example 3
By changing 0.2 part of lecithin in Prototype Example 1 to 0.5 part, a chocolate dough 3 was made in the same manner as Prototype Example 1. The average particle diameter of the chocolate dough 3 was 22 μm, the viscosity was 8,740 cP, the water content was 0.8%, and there was no occurrence of lumps and it was a pass.
試作例2のレシチン0.2部を0.5部に変更して、試作例1同様にチョコレート生地4を試作した。チョコレート生地4の平均粒子径は22μm、粘度は9,450cP、水分は0.8%であり、ダマの発生はなく合格であった。 Prototype example 4
By changing 0.2 part of lecithin in Prototype Example 2 to 0.5 part, a chocolate dough 4 was made in the same manner as Prototype Example 1. The chocolate dough 4 had an average particle size of 22 μm, a viscosity of 9,450 cP, and a moisture content of 0.8%, which was acceptable with no lumps.
試作例1のグルコース-1水和物を砂糖に置換して、試作例1同様にチョコレート生地5を試作した。チョコレート生地5の平均粒子径は22μm、粘度は33,800cP、水分は0.8%であり、ダマの発生はなく合格であった。 Prototype example 5
A chocolate dough 5 was produced in the same manner as in Prototype Example 1 by replacing glucose-1 hydrate in Prototype Example 1 with sugar. The chocolate dough 5 had an average particle size of 22 μm, a viscosity of 33,800 cP, and a moisture content of 0.8%, which was acceptable without any lumps.
試作例5のレシチン0.2部を0.5部に変更して、試作例1同様にチョコレート生地6を試作した。チョコレート生地6の平均粒子径は22μm、粘度は9,690cP、水分は0.8%であり、ダマの発生はなく合格であった。 Prototype Example 6
By changing 0.2 part of lecithin in Prototype Example 5 to 0.5 part, a chocolate dough 6 was made in the same manner as Prototype Example 1. The chocolate dough 6 had an average particle size of 22 μm, a viscosity of 9,690 cP, and a moisture content of 0.8%.
試作例1で得られたチョコレート生地1を、品温45℃でプラスチック製モールド(20mm×30mm×20mm)に流し込み、90℃の恒温オーブン中で30分間加熱処理を行った。終了後、5℃冷蔵庫中に60分間冷却固化し、型抜きして直方体状の板状チョコレートを得た。得られた板状チョコレートの耐熱性評価、食感評価は、耐熱性、食感とも非常に良好であった。また、チョコレート風味も良好であった。 Example 1
The chocolate dough 1 obtained in Prototype Example 1 was poured into a plastic mold (20 mm × 30 mm × 20 mm) at a product temperature of 45 ° C., and heat-treated in a constant temperature oven at 90 ° C. for 30 minutes. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. As for the heat resistance evaluation and the texture evaluation of the obtained plate-shaped chocolate, both the heat resistance and the texture were very good. Moreover, chocolate flavor was also favorable.
試作例2~6で得られたチョコレート生地2~6を、実施例1同様に加熱処理と冷却固化を行い、を行い直方体状の板状チョコレートを得た。得られた板状チョコレートの耐熱性評価、食感評価、風味評価結果を表1に示す。 Comparative Examples 1-5
The chocolate doughs 2 to 6 obtained in Prototype Examples 2 to 6 were subjected to heat treatment and cooling solidification in the same manner as in Example 1 to obtain a rectangular parallelepiped plate chocolate. Table 1 shows the heat resistance evaluation, texture evaluation, and flavor evaluation results of the obtained plate-shaped chocolate.
グルコースー1水和物12.4部、レシチン0.2部使用の実施例1は、生地粘度が許容範囲で耐熱性、食感とも良好であった。一方、無水グルコース12.4部、レシチン0.2部使用の比較例1は、耐熱性、食感は良好であったが、生地粘度が許容範囲外であった。また、レシチン0.5部使用の比較例2、3、5は粘度は許容範囲内であったが、耐熱性が不良であった。 Table 1
In Example 1 using 12.4 parts of glucose monohydrate and 0.2 parts of lecithin, the dough viscosity was in an acceptable range and both heat resistance and texture were good. On the other hand, Comparative Example 1 using 12.4 parts of anhydroglucose and 0.2 part of lecithin had good heat resistance and texture, but the dough viscosity was outside the allowable range. In Comparative Examples 2, 3, and 5 using 0.5 part of lecithin, the viscosity was within the allowable range, but the heat resistance was poor.
試作例2のレシチン0.2部を0.3部に変更して、試作例2同様にチョコレート生地7を試作した。チョコレート生地7の平均粒子径は20μm、粘度は12,650cP、水分は0.8%であり、ダマの発生はなく合格であった。 Prototype example 7
By changing 0.2 part of lecithin in Prototype Example 2 to 0.3 part, a chocolate dough 7 was made in the same manner as Prototype Example 2. The chocolate dough 7 had an average particle size of 20 μm, a viscosity of 12,650 cP, and a moisture content of 0.8%, and passed without any lumps.
試作例2のレシチン0.2部を0.4部に変更して、試作例2同様にチョコレート生地8を試作した。チョコレート生地8の平均粒子径は20μm、粘度は9,370cP、水分は0.8%であり、ダマの発生はなく合格であった。 Prototype Example 8
By changing 0.2 part of lecithin in Prototype Example 2 to 0.4 part, a chocolate dough 8 was made in the same manner as Prototype Example 2. The chocolate dough 8 had an average particle size of 20 μm, a viscosity of 9,370 cP, and a moisture content of 0.8%, and passed without any lumps.
試作例7で調製したチョコレート生地7を品温45℃でプラスチック製モールド(20mm×30mm×20mm)に流し込み、90℃、95℃、100℃、110℃の恒温オーブン中で30分間加熱処理を行った。終了後、5℃冷蔵庫中に60分間冷却固化し、型抜きして直方体状の板状チョコレートを得た。得られた板状チョコレート耐熱性評価、食感評価、風味評価結果を表2に示す。 Example 2
The chocolate dough 7 prepared in Prototype Example 7 is poured into a plastic mold (20 mm × 30 mm × 20 mm) at a product temperature of 45 ° C. and subjected to heat treatment in a constant temperature oven at 90 ° C., 95 ° C., 100 ° C., and 110 ° C. for 30 minutes. It was. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. Table 2 shows the obtained plate-shaped chocolate heat resistance evaluation, texture evaluation, and flavor evaluation results.
試作例8で調製したチョコレート生地8を品温45℃でプラスチック製モールド(20mm×30mm×20mm)に流し込み、90℃、95℃、100℃、110℃の恒温オーブン中で30分間加熱処理を行った。終了後、5℃冷蔵庫中に60分間冷却固化し、型抜きして直方体状の板状チョコレートを得た。得られた板状チョコレート耐熱性評価、食感評価、風味評価結果を表2に示す。 Example 3
The chocolate dough 8 prepared in Prototype Example 8 is poured into a plastic mold (20 mm × 30 mm × 20 mm) at a product temperature of 45 ° C. and subjected to heat treatment in a constant temperature oven at 90 ° C., 95 ° C., 100 ° C., and 110 ° C. for 30 minutes. It was. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. Table 2 shows the obtained plate-shaped chocolate heat resistance evaluation, texture evaluation, and flavor evaluation results.
試作例2で調製したチョコレート生地2を品温45℃でプラスチック製モールド(20mm×30mm×20mm)に流し込み、90℃、95℃、100℃、110℃の恒温オーブン中で30分間加熱処理を行った。終了後、5℃冷蔵庫中に60分間冷却固化し、型抜きして直方体状の板状チョコレートを得た。得られた板状チョコレート耐熱性評価、食感評価、風味評価結果を表2に示す。 Comparative Example 6
The chocolate dough 2 prepared in Prototype Example 2 is poured into a plastic mold (20 mm × 30 mm × 20 mm) at a product temperature of 45 ° C. and subjected to heat treatment in a constant temperature oven at 90 ° C., 95 ° C., 100 ° C., and 110 ° C. for 30 minutes. It was. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. Table 2 shows the obtained plate-shaped chocolate heat resistance evaluation, texture evaluation, and flavor evaluation results.
試作例4で調製したチョコレート生地4を品温45℃でプラスチック製モールド(20mm×30mm×20mm)に流し込み、90℃、95℃、100℃、110℃の恒温オーブン中で30分間加熱処理を行った。終了後、5℃冷蔵庫中に60分間冷却固化し、型抜きして直方体状の板状チョコレートを得た。得られた板状チョコレート耐熱性評価、食感評価、風味評価結果を表2に示す。 Comparative Example 7
The chocolate dough 4 prepared in Prototype Example 4 is poured into a plastic mold (20 mm × 30 mm × 20 mm) at a product temperature of 45 ° C. and subjected to heat treatment in a constant temperature oven at 90 ° C., 95 ° C., 100 ° C., and 110 ° C. for 30 minutes. It was. After the completion, the mixture was cooled and solidified in a refrigerator at 5 ° C. for 60 minutes, and cut out to obtain a rectangular parallelepiped plate-shaped chocolate. Table 2 shows the obtained plate-shaped chocolate heat resistance evaluation, texture evaluation, and flavor evaluation results.
無水グルコース12.4部とレシチン0.3%及びレシチン0.4%を使用した実施例2及び3は粘度が許容範囲で、それぞれ95℃以上及び100℃以上の加熱処理で優れた耐熱性と風味を示した。比較例6のレシチン0.2%では粘度が許容範囲とならず、比較例7のレシチン0.5%では耐熱性が不良であった。 Table 2
Examples 2 and 3 using 12.4 parts of anhydroglucose, 0.3% lecithin and 0.4% lecithin are acceptable in viscosity, and have excellent heat resistance by heat treatment at 95 ° C or higher and 100 ° C or higher, respectively. Showed a flavor. When the lecithin of Comparative Example 6 was 0.2%, the viscosity was not within the allowable range, and when the lecithin of Comparative Example 7 was 0.5%, the heat resistance was poor.
試作例2のレシチン0.2部に加えて、PGPR(商品名:CRS75、阪本薬品工業株式会社製)0.1部を添加し、試作例1同様にチョコレート生地を試作して、チョコレート生地9を得た。チョコレート生地9の平均粒子径は19μm、粘度は7,130cP、水分は0.8%であり、ダマの発生はなく合格であった。
Prototype Example 9
In addition to 0.2 part of lecithin in Prototype Example 2, 0.1 part of PGPR (trade name: CRS75, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was added, and a chocolate dough was prototyped in the same manner as in Prototype Example 1. Got. The chocolate dough 9 had an average particle size of 19 μm, a viscosity of 7,130 cP, and a moisture content of 0.8%.
試作例9のチョコレート生地9 98部に対し、ニューメラリン36 2部を追油してチョコレート生地10を得た。チョコレート生地10の平均粒子径は20μm、粘度は3,430cP、水分は0.8%であり、ダマの発生はなく合格であった。
Prototype example 10
A chocolate dough 10 was obtained by adding 2 parts of New Melalin 362 to 98 parts of the chocolate dough 9 of Prototype Example 9. The chocolate dough 10 had an average particle size of 20 μm, a viscosity of 3,430 cP, and a moisture content of 0.8%.
試作例2のレシチン0.2部を0.1部に変更し、PGPR(商品名:CRS75、阪本薬品工業株式会社製)0.2部を添加し、試作例2同様にチョコレート生地を試作して、チョコレート生地11を得た。チョコレート生地11の平均粒子径は20μm、粘度は7,550cP、水分は0.8%であり、ダマの発生はなく合格であった。
Prototype Example 11
Change 0.2 parts of lecithin in Prototype Example 2 to 0.1 parts, add 0.2 part of PGPR (trade name: CRS75, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), and make a chocolate dough as in Prototype Example 2. As a result, chocolate dough 11 was obtained. The chocolate dough 11 had an average particle size of 20 μm, a viscosity of 7,550 cP, and a water content of 0.8%.
試作例11のチョコレート生地9 98部に対し、ニューメラリン36 2部を追油してチョコレート生地12を得た。チョコレート生地12の平均粒子径は20μm、粘度は3,960cP、水分は0.8%であり、ダマの発生はなく合格であった。
Prototype Example 12
A chocolate dough 12 was obtained by adding 2 parts of New Melalin 362 to 98 parts of the chocolate dough 9 of the prototype 11. The average particle diameter of the chocolate dough 12 was 20 μm, the viscosity was 3,960 cP, the water content was 0.8%, and no pass was generated and it was a pass.
ココアパウダー(油分11%)5.7部、砂糖33.5部、グルコース-1水和物(商品名「ハイメッシュ」、サンエイ糖化株式会社製)7.5部、全脂粉乳20.6部を計量、混合し、あらかじめ融解したカカオマス(油分55%)2.3部、精製硬化パーム核油36℃(不二製油株式会社製、商品名「ニューメラリン36」)21.4部をミキサー(愛工舎株式会社製AM30)を用いて攪拌しながら添加した。得られたドウ状の生地をロールリファイナー(BUHLER株式会社製「Three-roll mill SDY-300」)により微粉砕し、ロールフレークを得た。得られたロールフレークを精製硬化パーム核油36℃ 5部とレシチン0.3部と共にコンチングミキサー(株式会社品川工業所製)にて、55℃に保温しながら中速攪拌した。フレークがややソフトなドウ状となってから、精製硬化パーム核油36℃ 4部及びPGPR0.2部を攪拌しながら添加し、チョコレート生地13を得た。チョコレート生地13の平均粒子径は19μm、粘度は4,180cP、水分は0.8%であり、ダマの発生はなく合格であった。 Prototype Example 13
Cocoa powder (oil 11%) 5.7 parts, sugar 33.5 parts, glucose monohydrate (trade name “Hi-mesh”, Sanei Saccharification Co., Ltd.) 7.5 parts, whole milk powder 20.6 parts Weighed, mixed, pre-melted cacao mass (oil content 55%) 2.3 parts, refined hardened palm kernel oil 36 ° C. (Fuji Oil Co., Ltd., trade name “New Melarine 36”) 21.4 parts It added, stirring using AM30) by the company. The obtained dough-shaped dough was finely pulverized with a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were stirred at a medium speed while being kept at 55 ° C. with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) together with 5 parts of purified hardened palm kernel oil 36 ° C. and 0.3 part of lecithin. After the flakes were in a slightly soft dough shape, 4 parts of purified hardened palm kernel oil 36 ° C. and 0.2 part of PGPR were added with stirring to obtain a chocolate dough 13. The chocolate dough 13 had an average particle size of 19 μm, a viscosity of 4,180 cP, and a moisture content of 0.8%, and passed without any lumps.
試作例13のチョコレート生地13 98部に対し、ニューメラリン36 2部を追油してチョコレート生地14を得た。チョコレート生地14の平均粒子径は20μm、粘度は3,090cP、水分は0.8%であり、ダマの発生はなく合格であった。 Prototype Example 14
The chocolate dough 14 was obtained by adding 2 parts of New Melalin 362 to 98 parts of the chocolate dough 13 of Prototype Example 13. The chocolate dough 14 had an average particle size of 20 μm, a viscosity of 3,090 cP, and a water content of 0.8%.
試作例9で調製したチョコレート生地Iを品温45℃で市販のクッキー表の表面(商品名:ムーンライト、森永製菓株式会社製)に1枚当たり約2.1gコーチングし、90℃及び100℃恒温オーブン中で30分間加熱処理を行った。終了後、20℃室温で1晩冷却固化させてクッキーコーチングチョコレートを得た。得られたクッキーチョコレートの耐熱性評価、食感評価、風味評価結果を表3に示す。 Example 4
About 2.1 g of chocolate dough I prepared in Prototype Example 9 was coated on the surface of a commercially available cookie table (product name: Moonlight, manufactured by Morinaga Seika Co., Ltd.) at a product temperature of 45 ° C., and 90 ° C. and 100 ° C. Heat treatment was performed in a constant temperature oven for 30 minutes. After completion, the mixture was cooled and solidified at room temperature overnight at 20 ° C. to obtain a cookie-coating chocolate. Table 3 shows the heat resistance evaluation, texture evaluation, and flavor evaluation results of the obtained cookie chocolate.
試作例10~14で調製したチョコレート生地10~14を用いて、実施例4同様にクッキーコーチングチョコレートを得た。得られたクッキーチョコレートの耐熱性評価、食感評価、風味評価結果を表3に示す。 Example 5 to Example 9
Cookie-coating chocolate was obtained in the same manner as in Example 4 using the chocolate doughs 10 to 14 prepared in Prototype Examples 10 to 14. Table 3 shows the heat resistance evaluation, texture evaluation, and flavor evaluation results of the obtained cookie chocolate.
グルコース-1水和物含有量を2.6部、5.2部、21.4部、28.9部にそれぞれ調整したチョコレート生地15~18を試作した。それぞれのチョコレート生地の配合を表4に示す。 Prototype examples 15-18
Chocolate doughs 15 to 18 were prepared by adjusting the glucose monohydrate content to 2.6 parts, 5.2 parts, 21.4 parts, and 28.9 parts, respectively. Table 4 shows the composition of each chocolate dough.
チョコレート生地15~18を用いて、実施例4同様にクッキーコーチングチョコレートを得た。得られたクッキーチョコレートの耐熱性評価、食感評価、風味評価結果を表4に示す。
表4
Examples 10-12
Cookie coating chocolate was obtained in the same manner as in Example 4 using chocolate doughs 15 to 18. Table 4 shows the heat resistance evaluation, texture evaluation, and flavor evaluation results of the obtained cookie chocolate.
Table 4
実施例14~15
実施例10のチョコレート生地15の加熱処理温度を80℃、110℃に変更して、耐熱性と風味を確認した。 In order to confirm the preferred upper limit temperature and lower limit temperature of the heat treatment temperature, the heat treatment temperature was changed to the following to obtain cookie-coating chocolate as in Example 4.
Examples 14-15
The heat processing temperature of the chocolate dough 15 of Example 10 was changed into 80 degreeC and 110 degreeC, and heat resistance and flavor were confirmed.
実施例10のチョコレート生地15の加熱処理温度を70℃、120℃に変更して、耐熱性と風味を確認した。 Comparative Examples 8-9
The heat processing temperature of the chocolate dough 15 of Example 10 was changed into 70 degreeC and 120 degreeC, and heat resistance and flavor were confirmed.
表5
Table 5 shows the heat resistance evaluation and flavor evaluation results of Examples 14 to 15 and Comparative Examples 8 to 9.
Table 5
チョコレート生地16を用いて、実施例4同様にクッキーコーチングチョコレートを得た。得られたクッキーチョコレートを、ヒーター温度250℃~260℃の遠赤外線加熱装置を用いて3.5分間加熱した。放射温度計(SK-800 株式会社佐藤計量器製作所製)を用いて、遠赤外線加熱装置外に取り出したクッキーコーチングチョコレート表面温度をモニターしたところ、加熱開始3分後に80℃に達し、3.5分後に88℃に達していた。その後、5℃の冷蔵庫中で1時間冷却して、耐熱性クッキーコーチングチョコレートを得た。得られた耐熱性クッキーコーチングチョコレートの耐熱性を40℃、7日及び60℃、1日間保存後に評価したところ、いずれの温度でも手指への付着も変形もなく非常に良好であった。また、いずれも風味、食感とも良好であった。 Example 16
Using the chocolate dough 16, cookie-coating chocolate was obtained in the same manner as in Example 4. The obtained cookie chocolate was heated for 3.5 minutes using a far infrared heating device having a heater temperature of 250 ° C. to 260 ° C. Using a radiation thermometer (SK-800, manufactured by Sato Keiki Seisakusyo Co., Ltd.), the surface temperature of the cookie-coating chocolate taken out of the far-infrared heating device was monitored. It reached 88 ° C. after a minute. Then, it cooled in a 5 degreeC refrigerator for 1 hour, and obtained the heat resistant cookie coating chocolate. When the heat resistance of the obtained heat-resistant cookie-coating chocolate was evaluated after storage at 40 ° C., 7 days and 60 ° C. for 1 day, it was very good with no adhesion to the fingers or deformation at any temperature. In addition, both flavor and texture were good.
実施例16の遠赤外線加熱装置のヒーター温度を360~370℃へ、加熱時間を1分間へ変更して、実施例17同様に加熱処理を行った。同様にチョコレート表面温度をモニターしたところ、加熱開始50秒に80℃に達し、60秒後に90℃に達していた。その後、5℃の冷蔵庫中で1時間冷却して、耐熱性クッキーコーチングチョコレートを得た。得られた耐熱性クッキーコーチングチョコレートの耐熱性を40℃、7日及び60℃、1日間保存後に評価したところ、いずれの温度でも手指への付着も変形もなく非常に良好であった。また、いずれも風味、食感とも良好であった。 Example 17
The heat treatment was performed in the same manner as in Example 17 except that the heater temperature of the far infrared heating device of Example 16 was changed to 360 to 370 ° C. and the heating time was changed to 1 minute. Similarly, when the chocolate surface temperature was monitored, it reached 80 ° C. at 50 seconds from the start of heating, and reached 90 ° C. after 60 seconds. Then, it cooled in a 5 degreeC refrigerator for 1 hour, and obtained the heat resistant cookie coating chocolate. When the heat resistance of the obtained heat-resistant cookie-coating chocolate was evaluated after storage at 40 ° C., 7 days and 60 ° C. for 1 day, it was very good with no adhesion to the fingers or deformation at any temperature. In addition, both flavor and texture were good.
Claims (8)
- グルコース1~30重量%、レシチン0.4重量%以下を含有し、かつ45℃における粘度が2,000~20,000cPであるチョコレート類生地を、80~110℃で加熱処理を行い固化させることを特徴とする耐熱性チョコレート類。 A chocolate dough containing 1 to 30% by weight of glucose and 0.4% by weight or less of lecithin and having a viscosity of 2,000 to 20,000 cP at 45 ° C. is heat-treated at 80 to 110 ° C. to be solidified. Heat-resistant chocolates characterized by
- 上記チョコレート類生地がポリグリセリン縮合リシノレイン酸エステル(PGPR)0.1~0.5重量%を含有する請求項1記載の耐熱性チョコレート類。 The heat-resistant chocolate according to claim 1, wherein the chocolate dough contains 0.1 to 0.5% by weight of polyglycerin condensed ricinoleate (PGPR).
- グルコースとしてグルコース-1水和物を1~30重量%含有する請求項1または請求項2記載の耐熱性チョコレート類。 The heat-resistant chocolate according to claim 1 or 2, which contains 1 to 30% by weight of glucose monohydrate as glucose.
- グルコースとしてグルコース-1水和物を1~15重量%含有する請求項1または請求項2記載の耐熱性チョコレート類。 The heat-resistant chocolate according to claim 1 or 2, which contains 1 to 15% by weight of glucose monohydrate as glucose.
- チョコレート類生地の45℃における粘度が3,000~10,000cPである請求項1~請求項4のいずれか1項記載の耐熱性チョコレート類。 The heat-resistant chocolate according to any one of claims 1 to 4, wherein the viscosity of the chocolate dough at 45 ° C is 3,000 to 10,000 cP.
- 請求項1記載の加熱処理時間が60分以内である請求項1~請求項5のいずれか1項記載の耐熱性チョコレート。 The heat-resistant chocolate according to any one of claims 1 to 5, wherein the heat treatment time according to claim 1 is within 60 minutes.
- チョコレート類生地の水分が2重量%以下である請求項1~請求項6のいずれか1項記載の耐熱性チョコレート。 The heat-resistant chocolate according to any one of claims 1 to 6, wherein the moisture of the chocolate dough is 2% by weight or less.
- 請求項1~請求項7のいずれか1項記載の耐熱性チョコレート類の製造方法。 The method for producing heat-resistant chocolate according to any one of claims 1 to 7.
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WO2016006579A1 (en) * | 2014-07-08 | 2016-01-14 | 株式会社明治 | Method for manufacturing baked confectionery |
JP2018033421A (en) * | 2016-09-02 | 2018-03-08 | 日清オイリオグループ株式会社 | Multilayer bakery foods and manufacturing method therefor |
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CN112913954A (en) * | 2021-03-04 | 2021-06-08 | 廊坊维朗妮卡食品有限公司 | Preparation method of sucrose-free chocolate |
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