WO2014002817A1 - 焼成チョコレート類およびその製造方法 - Google Patents

焼成チョコレート類およびその製造方法 Download PDF

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Publication number
WO2014002817A1
WO2014002817A1 PCT/JP2013/066643 JP2013066643W WO2014002817A1 WO 2014002817 A1 WO2014002817 A1 WO 2014002817A1 JP 2013066643 W JP2013066643 W JP 2013066643W WO 2014002817 A1 WO2014002817 A1 WO 2014002817A1
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WO
WIPO (PCT)
Prior art keywords
chocolate
chocolates
baked
weight
oil
Prior art date
Application number
PCT/JP2013/066643
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
墨耕 何
剛己 小田
祥夫 山脇
Original Assignee
不二製油株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 不二製油株式会社 filed Critical 不二製油株式会社
Priority to KR1020147035237A priority Critical patent/KR102015286B1/ko
Priority to JP2013558838A priority patent/JP5618018B2/ja
Priority to IN434DEN2015 priority patent/IN2015DN00434A/en
Priority to CN201380031717.6A priority patent/CN104394703B/zh
Publication of WO2014002817A1 publication Critical patent/WO2014002817A1/ja

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Classifications

    • 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
    • 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
    • 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 chocolates for baking use, baked chocolates using the same, and a method for producing the same.
  • Baking chocolates brings about a new flavor and texture, and also provides heat resistance.
  • the chocolate dough surface is moisture-absorbed and baked (Patent Document 1), and at least a portion is sprinkled with sugar (Patent Document 2), and the chocolate dough containing the starchy raw material and water is baked (Patent Document 3).
  • Etc. are exemplified.
  • the present invention has an object to provide a baked chocolate in which a certain amount of tempering type fats and oils are contained and which has a good flavor and melt in the mouth and in which the occurrence of bloom is suppressed, and a method for producing the same.
  • SOS type triglyceride (hereinafter abbreviated as SOS) means S (saturated fatty acid having 16 or more carbon atoms) at the 1st and 3rd positions, and O (oleic acid which is a monounsaturated fatty acid having 18 carbon atoms) at the 2nd position.
  • SOS saturated fatty acid having 16 or more carbon atoms
  • O organic acid which is a monounsaturated fatty acid having 18 carbon atoms
  • the chocolates in the present invention are not subject to regulations ("Fair competition regulations on the display of chocolates") or legal restrictions, and various chocolates and fat processed foods and chocolates using animal and vegetable oils and fats other than cocoa butter, chocolate Includes products.
  • Raw materials such as cacao mass, cocoa butter, cocoa, edible oils and fats, saccharides, milk powder, emulsifiers, and fragrances are appropriately blended, and chocolates are prepared by a conventional method.
  • the chocolate of the present invention is characterized by containing SOS in an amount of 13 to 22% by weight, preferably 15 to 22% by weight. If it is less than 13% by weight, it may be difficult to obtain a baked chocolate with good melting in the mouth, and if it exceeds 22% by weight, bloom may easily occur.
  • the SOS content in cocoa butter is about 85% by weight, which corresponds to a cocoa butter content of 15 to 25% by weight in chocolates.
  • the cocoa butter content here refers to the amount derived from cocoa mass (cocoa butter content: about 55% by weight) and cocoa (cocoa butter content: about 11-22% by weight) in addition to the blended amount as cocoa butter. Say total.
  • a fat or oil having a melting point of 20 ° C. or lower that is, liquid at normal temperature
  • the chocolates of the present invention have a total fat content (including cocoa butter in cocoa mass and milk fat in milk powder) of 40 to 65% at 10 ° C and 20 to 50% at 20 ° C. 10 to 40% at 25 ° C, 1 to 8% at 30 ° C, preferably 40 to 50% at 10 ° C, 22 to 40% at 20 ° C, 12 to 25% at 25 ° C, 1 to 30% at 30 ° C 6%, more preferably 45-50% at 10 ° C, 26-40% at 20 ° C, 12-25% at 25 ° C, and 2-6% at 30 ° C. If it is too high, the bloom suppressing effect may be small, and if it is too low, it is too soft, that is, the shape-retaining property is inferior.
  • a total fat content including cocoa butter in cocoa mass and milk fat in milk powder
  • the SFC in the present invention is obtained by completely thawing the sample oil obtained from chocolate by hexane extraction, and then aging at 20 ° C. for 40 hours in accordance with IUPAC.2 150 “SOLID CONTENT DETERMINATION IN FATS BY NMR”. Use the measured value.
  • Examples of the method for obtaining the baked chocolate of the present invention include a method in which the temperature of the chocolate is adjusted, molded into an arbitrary shape by die cutting, squeezing out, wire cutting and the like and then baked in an oven, a burner or the like.
  • Examples of the temperature adjustment here include a method of heating and dissolving completely using a hot water bath at around 50 ° C., and a method of semi-dissolving at about 30 ° C. or less.
  • flours such as wheat flour, starches and processed starches, nuts, dried fruits and the like may be added to the chocolates as appropriate and baked. It can also be baked in combination with bread and baked confectionery as appropriate by methods such as placing, sandwiching, or interspersing molded chocolates.
  • BOB (1,3-dibenoyl-2-oleylglyceride) is 1.0 to 10.0% by weight, more preferably 2.0 to 10.0% by weight, and still more preferably 3.0 to 10.0%, based on fats and oils in the chocolates.
  • BOB containing fats and oils can also be mix
  • it can be obtained by transesterifying high oleic sunflower oil and ethyl behenate with 1,3-position specific lipase, distilling off the ethyl ester, and then purifying the high melting point fraction obtained by solvent fractionation. And a method using an oil having a BOB content of 68%.
  • the chocolates of the present invention contain acetylated sucrose fatty acid ester in an amount of 0.2.% Or more, more preferably 0.4% or more, so that the occurrence of bloom after baking is further effectively suppressed.
  • acetylated sucrose fatty acid ester in an amount of 0.2.% Or more, more preferably 0.4% or more, so that the occurrence of bloom after baking is further effectively suppressed.
  • product name: DK ester F-A10E (Daiichi Kogyo Seiyaku) etc. can be illustrated.
  • a bloom suppressing effect can be obtained by blending either one of the aforementioned BOB and acetylated sucrose fatty acid ester, but a combined bloom inhibitory effect can be exhibited synergistically.
  • moisture In the present invention, 0.1 to 5.0% by weight, preferably 0.2 to 4.0% by weight, and more preferably 0.4 to 2.0% by weight of water is added to and mixed with the chocolate dough before baking. And moderate shape retention during firing can be imparted. If the moisture is less than the lower limit, the effect of the present invention may not be exhibited. If the upper limit is exceeded, the baked chocolates may sag, or the storage stability during distribution may be adversely affected.
  • the water can be blended as water or a composition containing water. Specific examples include liquor, liquid sugar, fruit juice, and oil-in-water emulsions. In that case, it is desirable that the water content is 0.1 to 5.0% by weight with respect to the chocolate dough.
  • a base chocolate was prepared by rolling and conching in a conventional manner with a composition comprising 14.0 parts of cacao mass, 21.0 parts of whole milk powder, 39.0 parts of sugar, 11.0 parts of cocoa butter and 0.3 parts of lecithin.
  • Example 1 15.0 parts of purified low melting point palm oil (Fuji Oil Co., Ltd., trade name: Palm Ace 10, melting point: 10 ° C. or lower) was uniformly mixed with 85 parts of base chocolate to obtain chocolates. Subsequently, this was dissolved in a 50 ° C hot water bath, adjusted in temperature, and 0.2% by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added to the chocolate to perform tempering treatment, and the diameter was 5 cm.
  • a seed agent trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.
  • X Poured into a disk-shaped mold having a thickness of 5 mm, cooled at 5 ° C for 30 minutes, and solidified. This was taken out of the mold, baked in an oven at 160 ° C. for 6 minutes, and allowed to cool at room temperature (20 ° C.) to obtain baked chocolates. Separately, SFC of fats and oils extracted from chocolate with hexane was measured.
  • Example 2 In the same process as in Example 1 except that soybean oil (Fuji Oil Co., Ltd., trade name: Fuji soybean white squeezed oil, melting point 10 ° C. or lower) was used instead of refined low melting palm oil. Chocolates and baked chocolates were obtained.
  • soybean oil Fluji Oil Co., Ltd., trade name: Fuji soybean white squeezed oil, melting point 10 ° C. or lower
  • Example 3 Chocolates and baked chocolates were obtained in the same process as in Example 1 except that high oleic sunflower oil (melting point: 10 ° C. or lower) was used in place of the purified low melting point palm oil.
  • high oleic sunflower oil melting point: 10 ° C. or lower
  • Example 4 The chocolates of Example 1 were used and solidified without performing a tempering treatment. Otherwise, the baked chocolates were obtained in the same process.
  • Example 5 Chocolates and baked chocolates were obtained in the same process as in Example 1 except that 10 parts of purified low melting point palm oil and 5 parts of cocoa butter were used.
  • Examples 1 to 3 that is, baked chocolates using refined low melting point palm oil, soybean oil, and high oleic sunflower oil, which are room-temperature liquid oils and fats, were generally good in bloom resistance. As shown in Example 5 and Comparative Examples 1 and 2, the bloom resistance decreased as the amount of cocoa butter increased. Further, as shown in Example 4, the bloom resistance was better when the tempering treatment was performed. In addition, when the flavor evaluation was performed on a product stored at 25 ° C., Example 1 of purified low melting point palm oil was slightly better in comparison with Examples 1 to 3 using room temperature liquid oil.
  • Example 6 Using the chocolates of Example 1, 3 parts of BOB-containing fats and oils (BOB content: 68.0%) were added and mixed uniformly to obtain chocolates. Subsequently, baked chocolates were obtained in the same process as in Example 1.
  • Example 7 Using the chocolates of Example 1, 0.5 parts of acetylated sucrose fatty acid ester (Daiichi Kogyo Seiyaku, trade name: DK ester FA10E) was uniformly mixed to obtain chocolates. Subsequently, baked chocolates were obtained in the same process as in Example 1.
  • acetylated sucrose fatty acid ester Daiichi Kogyo Seiyaku, trade name: DK ester FA10E
  • Example 8 Using the chocolates of Example 1, 3 parts of BOB-containing fat and oil and 0.5 parts of acetylated sucrose fatty acid ester were added and mixed uniformly to obtain chocolates. Subsequently, baked chocolates were obtained in the same process as in Example 1.
  • Comparative Example 4 Using the chocolates of Comparative Example 2, 3 parts of BOB-containing fat and oil and 0.5 parts of acetylated sucrose fatty acid ester were added and mixed uniformly to obtain chocolates. Subsequently, baked chocolates were obtained in the same process as in Example 1.
  • Examples 9 to 13 Using the chocolates of Example 1, water corresponding to 0.5, 1.5, 3.0, 4.5, and 5.5% by weight was added to the temperature-controlled chocolate dough and mixed uniformly. Subsequently, baked chocolates were obtained in the same process as in Example 1. In addition, before adding water, that is, the amount of water contained in the chocolates of Example 1 was 1.1% by weight. The obtained baked chocolates were evaluated for bloom resistance in the same manner as in Study 1.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
PCT/JP2013/066643 2012-06-25 2013-06-18 焼成チョコレート類およびその製造方法 WO2014002817A1 (ja)

Priority Applications (4)

Application Number Priority Date Filing Date Title
KR1020147035237A KR102015286B1 (ko) 2012-06-25 2013-06-18 소성 초콜렛류 및 그 제조방법
JP2013558838A JP5618018B2 (ja) 2012-06-25 2013-06-18 焼成チョコレート類およびその製造方法
IN434DEN2015 IN2015DN00434A (enrdf_load_stackoverflow) 2012-06-25 2013-06-18
CN201380031717.6A CN104394703B (zh) 2012-06-25 2013-06-18 烧制巧克力类及其制造方法

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Application Number Priority Date Filing Date Title
JP2012141698 2012-06-25
JP2012-141698 2012-06-25

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JP (1) JP5618018B2 (enrdf_load_stackoverflow)
KR (1) KR102015286B1 (enrdf_load_stackoverflow)
CN (1) CN104394703B (enrdf_load_stackoverflow)
IN (1) IN2015DN00434A (enrdf_load_stackoverflow)
MY (1) MY181165A (enrdf_load_stackoverflow)
WO (1) WO2014002817A1 (enrdf_load_stackoverflow)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5594450B1 (ja) * 2013-03-12 2014-09-24 不二製油株式会社 焼成用チョコレート様食品およびその製造法
JP2015136335A (ja) * 2014-01-23 2015-07-30 不二製油株式会社 焼成用成型チョコレート類及びこれを用いた複合菓子
JP2016019511A (ja) * 2014-06-17 2016-02-04 株式会社Ｊ−オイルミルズ 焼き菓子およびその製造方法
JP2016096759A (ja) * 2014-11-20 2016-05-30 不二製油株式会社 複合菓子およびその製造方法
JP2016167986A (ja) * 2015-03-11 2016-09-23 不二製油株式会社 飲用チョコレート類の製造法
WO2016208638A1 (ja) * 2015-06-26 2016-12-29 日清オイリオグループ株式会社 油性食品
WO2017110649A1 (ja) * 2015-12-24 2017-06-29 日清オイリオグループ株式会社 焼成チョコレート及びその製造方法
WO2017130954A1 (ja) * 2016-01-29 2017-08-03 日清オイリオグループ株式会社 焼成チョコレート
JP2018046761A (ja) * 2016-09-21 2018-03-29 日清オイリオグループ株式会社 ベーカリー製品に適したチョコレート
WO2018116908A1 (ja) * 2016-12-22 2018-06-28 日清オイリオグループ株式会社 チョコレート
JP2018153148A (ja) * 2017-03-21 2018-10-04 株式会社明治 甘味が改善された油脂性菓子
JP2019083817A (ja) * 2017-11-09 2019-06-06 ロッテ コンフェクショナリー カンパニー リミテッド 焼成チョコレート及びその製造方法並びに焼成チョコレート加工品
JP2019140966A (ja) * 2018-02-20 2019-08-29 不二製油株式会社 焼成用チョコレートおよびその組み合わせ焼成食品
WO2020031539A1 (ja) * 2018-08-10 2020-02-13 不二製油グループ本社株式会社 チョコレート類及びその製造方法
JP2020065545A (ja) * 2018-10-24 2020-04-30 日清オイリオグループ株式会社 低温ブルーム耐性に優れた複合菓子およびその製造方法

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JP2018130071A (ja) * 2017-02-16 2018-08-23 不二製油株式会社 チョコレート類及びその製造方法

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JP2003250448A (ja) * 2002-03-05 2003-09-09 Lotte Co Ltd チョコレート菓子及びその製造方法
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JP4126838B2 (ja) 2000-03-07 2008-07-30 不二製油株式会社 耐熱性の優れた菓子の製造法
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JP5465838B2 (ja) * 2008-04-08 2014-04-09 森永製菓株式会社 チョコレートの製造方法
JP5297843B2 (ja) * 2009-03-12 2013-09-25 森永製菓株式会社 焼成チョコレート及びその製造方法
JP5635308B2 (ja) * 2010-06-16 2014-12-03 株式会社Adeka 常温ブルーム防止剤

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JPS59135841A (ja) * 1982-09-27 1984-08-04 Fuji Oil Co Ltd チヨコレ−ト類
JPH07203846A (ja) * 1994-12-20 1995-08-08 Fuji Oil Co Ltd 油脂含有食品
JPH09248123A (ja) * 1996-03-14 1997-09-22 Ezaki Glico Co Ltd ビスケット類の製造方法
JP2000116330A (ja) * 1998-02-26 2000-04-25 Taiyo Kagaku Co Ltd チョコレート
JP2000166475A (ja) * 1998-12-03 2000-06-20 Fuji Oil Co Ltd チョコレート類及びその製造法
JP2000270774A (ja) * 1999-03-19 2000-10-03 Ezaki Glico Co Ltd 耐焼成チョコレートおよびこれを含有した焼菓子
WO2002080692A1 (fr) * 2001-03-30 2002-10-17 Fuji Oil Company, Limited Procede de production de chocolats contenant de l'eau
JP2003250448A (ja) * 2002-03-05 2003-09-09 Lotte Co Ltd チョコレート菓子及びその製造方法
JP2008005813A (ja) * 2006-06-30 2008-01-17 Ezaki Glico Co Ltd コエンザイムｑ１０含有チョコレート
JP2008228677A (ja) * 2007-03-22 2008-10-02 Nisshin Oillio Group Ltd 風味向上されたチョコレート類及びチョコレートの風味向上方法
JP2008245577A (ja) * 2007-03-30 2008-10-16 Fuji Oil Co Ltd 油脂組成物で被覆された菓子又はパンの製造法。
JP2009017821A (ja) * 2007-07-12 2009-01-29 Fuji Oil Co Ltd 被覆チョコレート用油脂組成物

Cited By (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5594450B1 (ja) * 2013-03-12 2014-09-24 不二製油株式会社 焼成用チョコレート様食品およびその製造法
JP2015136335A (ja) * 2014-01-23 2015-07-30 不二製油株式会社 焼成用成型チョコレート類及びこれを用いた複合菓子
JP2016019511A (ja) * 2014-06-17 2016-02-04 株式会社Ｊ−オイルミルズ 焼き菓子およびその製造方法
JP2016096759A (ja) * 2014-11-20 2016-05-30 不二製油株式会社 複合菓子およびその製造方法
JP2016167986A (ja) * 2015-03-11 2016-09-23 不二製油株式会社 飲用チョコレート類の製造法
WO2016208638A1 (ja) * 2015-06-26 2016-12-29 日清オイリオグループ株式会社 油性食品
JPWO2016208638A1 (ja) * 2015-06-26 2017-06-29 日清オイリオグループ株式会社 油性食品
JP2017195902A (ja) * 2015-06-26 2017-11-02 日清オイリオグループ株式会社 油性食品
WO2017110649A1 (ja) * 2015-12-24 2017-06-29 日清オイリオグループ株式会社 焼成チョコレート及びその製造方法
JP6212676B1 (ja) * 2015-12-24 2017-10-11 日清オイリオグループ株式会社 焼成チョコレート及びその製造方法
JP6225296B1 (ja) * 2016-01-29 2017-11-01 日清オイリオグループ株式会社 焼成チョコレート
WO2017130954A1 (ja) * 2016-01-29 2017-08-03 日清オイリオグループ株式会社 焼成チョコレート
JP2018046761A (ja) * 2016-09-21 2018-03-29 日清オイリオグループ株式会社 ベーカリー製品に適したチョコレート
WO2018116908A1 (ja) * 2016-12-22 2018-06-28 日清オイリオグループ株式会社 チョコレート
JP6391896B1 (ja) * 2016-12-22 2018-09-19 日清オイリオグループ株式会社 チョコレート
JP2018153148A (ja) * 2017-03-21 2018-10-04 株式会社明治 甘味が改善された油脂性菓子
JP2019083817A (ja) * 2017-11-09 2019-06-06 ロッテ コンフェクショナリー カンパニー リミテッド 焼成チョコレート及びその製造方法並びに焼成チョコレート加工品
JP2019140966A (ja) * 2018-02-20 2019-08-29 不二製油株式会社 焼成用チョコレートおよびその組み合わせ焼成食品
JP7251046B2 (ja) 2018-02-20 2023-04-04 不二製油株式会社 焼成用チョコレートおよびその組み合わせ焼成食品
WO2020031539A1 (ja) * 2018-08-10 2020-02-13 不二製油グループ本社株式会社 チョコレート類及びその製造方法
JP2020025489A (ja) * 2018-08-10 2020-02-20 不二製油株式会社 チョコレート類及びその製造方法
JP7006536B2 (ja) 2018-08-10 2022-01-24 不二製油株式会社 チョコレート類及びその製造方法
JP2020065545A (ja) * 2018-10-24 2020-04-30 日清オイリオグループ株式会社 低温ブルーム耐性に優れた複合菓子およびその製造方法

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CN104394703B (zh) 2016-09-14
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