WO2014069218A1

WO2014069218A1 - Heat-resistant chocolate, and method for producing heat-resistant chocolate

Info

Publication number: WO2014069218A1
Application number: PCT/JP2013/077778
Authority: WO
Inventors: 智巳菅沼; マンイー鍾; 秀隆上原; 喜之將野; 淳志小原
Original assignee: 日清オイリオグループ株式会社
Priority date: 2012-11-02
Filing date: 2013-10-11
Publication date: 2014-05-08
Also published as: JP2014090695A; JP5756074B2; KR102093389B1; KR20150079555A

Abstract

The present invention addresses the problem of providing: a heat-resistant chocolate having a good melt-in-the-mouth property and good bloom resistance; and a method for producing the heat-resistant chocolate. The present invention provides a heat-resistant chocolate containing 35 to 70 mass% of StOSt and 1 to 10 mass% of XXX in an oil or fat (wherein StOSt represents 1,3-distearoyl-2-oleoylglycerol; and XXX represents a triacyl glycerol to which three saturated fatty acids (X) each having 16 or more carbon atoms are bound). The present invention also provides a method for producing a heat-resistant chocolate, comprising an addition step of adding a seeding agent comprising at least β-form StOSt crystals to a chocolate base that contains 35 to 65 mass% of StOSt and 1 to 10 mass% of XXX in an oil or fat and is in a melted state (wherein StOSt represents 1,3-distearoyl-2-oleoylglycerol; and XXX represents a triacyl glycerol to which three saturated fatty acids (X) each having 16 or more carbon atoms are bound).

Description

Heat-resistant chocolate and method for producing heat-resistant chocolate

The present invention relates to a heat-resistant chocolate and a method for producing the heat-resistant chocolate.

Chocolate is a highly-preference food that uses cocoa beans as its main ingredient and has excellent flavor and mouthfeel. Temper type chocolate known as general chocolate (chocolate containing only cocoa butter contained in cacao beans as fat and oil) is usually after tempering a chocolate dough in a melt state obtained from a chocolate raw material. The chocolate dough is obtained by cooling and solidifying. The tempering operation is an operation for generating crystal nuclei of stable crystals in the chocolate dough in a melt state in order to solidify fats and oils in chocolate that can take various crystal structures as V-type stable crystals. Specifically, for example, it is known as an operation in which a chocolate dough melted at 40 to 50 ° C. is heated again to about 29 to 31 ° C. after the product temperature is lowered to about 27 to 28 ° C.

If the amount of the V-shaped stable crystal generated by the tempering operation is appropriate, the solidification speed when the chocolate dough is cooled increases, and sufficient body contraction occurs when the chocolate dough solidifies. In addition, the solidified chocolate peels off from the mold well (that is, the mold is well removed), and the occurrence of fat bloom (a phenomenon in which white fat crystals form on the chocolate surface, hereinafter referred to as “bloom”) occurs. And a chocolate with excellent gloss is obtained. Moreover, the bloom tolerance during preservation | save of the obtained chocolate is also good. However, the tempering operation is very complicated and requires skill and experience.

On the other hand, as a chocolate molding method that simplifies complicated tempering operations, a method called “seeding method” in which chocolate powder or the like is added to and mixed with chocolate dough as a seeding agent is known. Since the seeding agent functions as a crystal nucleus of a stable crystal, it promotes tempering. As a seeding agent, for example, a method of adding crystals of 1,3-dibehenyl-2-oleoylglycerol (BOB crystals) or the like has been developed (Patent Document 1, etc.).

By the way, the culture of eating chocolate has developed in a cool climate in Europe and is now spreading to all countries and regions around the world. However, chocolate that contains only cocoa butter contained in cacao beans as a fat and oil, which is a general chocolate, melts in a hot environment because the heat-resistant temperature of cocoa butter is about 31 ° C. To lose. Therefore, in a hot area such as the vicinity of the equator, there is a need for a chocolate having heat resistance (hereinafter referred to as “heat-resistant chocolate”) that does not melt even in a hot environment.

When using BOB crystals as a seeding agent in the seeding method in the production of heat-resistant chocolate, it is possible to set the temperature of the chocolate dough at the time of seeding high, so the increase in the viscosity of the chocolate dough can be suppressed, and the dough Can be improved.

JP 2005-192467 A

However, when a BOB crystal is added to the dough as a seeding agent at a high temperature, the BOB crystal melts with a small addition amount and loses its function as a seeding agent. Therefore, it is necessary to use a large amount of BOB crystals (for example, about 5% by mass with respect to the fats and oils in the chocolate dough). However, when a large amount of BOB crystal is used, not only the cost is increased, but also the problem is that the resulting chocolate has a poor mouthfeel and only chocolate having poor palatability can be obtained.

Therefore, there has been a demand for a production method capable of obtaining a heat-resistant chocolate having a good mouthfeel and bloom resistance while utilizing a simple seeding method.

An object of the present invention is to provide a heat-resistant chocolate having a good mouthfeel and bloom resistance and a method for producing the same.

As a result of intensive studies to solve the above problems, the present inventors have unexpectedly found that 1,3-distearoyl-2-oleoylglycerol (hereinafter also referred to as “StOSt”) in the fat and oil, Chocolate containing a specific amount of triacylglycerol (hereinafter also referred to as “XXX”) to which 3 or more of 16 or more saturated fatty acids (X) are bonded has good mouthfeel and bloom resistance regardless of the use of BOB crystals. And it discovered having heat resistance, and came to solve this invention. Specifically, the present invention provides the following.

(1) A heat-resistant chocolate containing 35 to 70% by mass of StOSt and 1 to 10% by mass of XXX in fats and oils.
(However, StOSt represents 1,3-distearoyl-2-oleoylglycerol, and XXX represents triacylglycerol in which three saturated fatty acids (X) having 16 or more carbon atoms are bound)

(2) The heat-resistant chocolate according to (1), wherein 6 to 26% by mass of XU2 + UUU is contained in the fats and oils.
(However, XU2 represents triacylglycerol in which one saturated fatty acid (X) having 16 or more carbon atoms and two unsaturated fatty acids (U) having 16 or more carbon atoms are bonded, and UUU is unsaturated having 16 or more carbon atoms. Triacylglycerol to which three fatty acids (U) are bonded is shown, and XU2 + UUU shows the total amount of XU2 and UUU)

(3) The heat-resistant chocolate according to (1) or (2), wherein the fat / oil contains 0.1 to 5% by mass of P2St.
(However, P2St indicates triacylglycerol in which two palmitic acids and one stearic acid are bound)

(4) An addition step of adding a seeding agent containing at least β-type StOSt crystals to a chocolate dough containing 35 to 65% by mass of StOSt and 1 to 10% by mass of XXX in fats and oils. A method for producing heat-resistant chocolate.
(However, StOSt represents 1,3-distearoyl-2-oleoylglycerol, and XXX represents triacylglycerol in which three saturated fatty acids (X) having 16 or more carbon atoms are bound)

According to the present invention, there is provided a heat-resistant chocolate having good mouth-feel and bloom resistance and a method for producing the same.

Hereinafter, the present invention will be described in detail.

[Heat-resistant chocolate]
The heat-resistant chocolate of the present invention contains a predetermined amount of a predetermined fat or oil. Hereinafter, each component will be described.

The “chocolate” in the present invention is not limited by the “Fair Competition Rules for the Display of Chocolates” (National Chocolate Fair Trade Council) or the provisions of laws and regulations, but mainly includes edible fats and sugars. As raw materials, add cacao ingredients (cacao mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc. if necessary, chocolate manufacturing process (mixing process, atomization process, scouring process, temperature adjustment process, molding process, cooling process, etc.) ) Refers to those produced through part or all of the above. Moreover, the chocolate in this invention contains white chocolate, color chocolate, etc. other than dark chocolate and milk chocolate.

In addition, the “fat” contained in the heat-resistant chocolate of the present invention includes not only fats and oils such as cocoa butter and cocoa butter substitute fat, but also components contained in chocolate raw materials such as cacao mass, cocoa powder, and whole fat powdered milk. Refers to all fats and oils inside. For example, the cocoa mass generally has an oil (cocoa butter) content of 55% by mass in cocoa mass, the cocoa powder has an oil / fat (cocoa butter) content of 11% by mass in the cocoa powder, Since the milk fat content is 25% by mass in the whole powdered milk, the fats and oils in the chocolate are the sum of the product amount (% by mass) in the chocolate of each raw material multiplied by the oil content.

(StOSt and XXX)
The StOSt content in the fats and oils of the heat-resistant chocolate of the present invention is 35 to 70% by mass, and the XXX content is 1 to 10% by mass. By adjusting the StOSt content and the XXX content in the fats and oils of the chocolate within the above ranges, a heat-resistant chocolate having good mouth-feel, bloom resistance and heat resistance can be obtained regardless of the use of BOB crystals. The StOSt content in the fat and oil of the heat-resistant chocolate of the present invention is preferably 35 to 65% by mass, more preferably 35 to 55% by mass. The XXX content in the fat and oil of the heat-resistant chocolate of the present invention is preferably 2 to 9% by mass, and more preferably 2 to 8.5% by mass.

StOSt content and XXX content in fats and oils contained in heat-resistant chocolate can be specified by the following method, for example. First, the total amount of triacylglycerol (for example, StStO, StOSt, OSStSt in the measurement of StOSt content) whose fatty acid binding to glycerol is the same as the target to be measured is measured by gas chromatography. . Next, the symmetry of the triacylglycerol (that is, the composition ratio of the asymmetric form (StStO and OStSt) to the symmetric form (StOSt)) can be determined by measuring by silver ion column chromatography.

The heat-resistant chocolate of the present invention may use any raw material as long as the StOSt content and the XXX content of the fats and oils in the chocolate are within the above ranges. Since it is easy to adjust the content of fats and oils in heat-resistant chocolate, fats and oils with high StOSt content (hereinafter also referred to as “StOSt fats and oils”) and 85% by mass or more of all fatty acids constituting the fats and oils are fatty acids having 16 or more carbon atoms. It is preferable to use an extremely hardened oil (hereinafter also referred to as “XXX fat”) of a certain fat as a raw material.

Examples of StOSt fats and oils include raw fats and oils for cocoa butter substitute fats, such as monkey fats, shea fats, muller fats, mango kernel oils, alan bracchia fats, pentadesma fats, and high melting point parts obtained by separating them. An intermediate melting point is mentioned. In addition, a mixture of high oleic sunflower oil and stearic acid ethyl ester was subjected to a transesterification reaction using a 1,3-position selective lipase preparation based on a known method, and then the fatty acid ethyl ester was removed by distillation. You may use fats and oils and the high melting point part or middle melting point part which fractionated this fats and oils.

The StOSt content in the StOSt fat is preferably 40% by mass or more, more preferably 50% by mass or more, and most preferably 60 to 90% by mass. It becomes easy to adjust the StOSt content of the fats and oils in heat resistant chocolate as StOSt content is in the said range.

Examples of the XXX oil and fat include an oil and fat composition having a XXX content of 80% by mass or more and containing no short chain fatty acid and / or medium chain fatty acid. Examples of such fats and oils include soybean oil, rapeseed oil, high erucic acid rapeseed oil, corn oil, cottonseed oil, safflower oil, sesame oil, sunflower oil, grape seed oil, palm oil, beef tallow, pork fat, fish oil, and the like Examples include fractionated oils, transesterified oils, and extremely hardened oils such as fractionated oils and transesterified oils. In addition, extremely hardened oil refers to the fats and oils hydrogenated until the iodine value became 5 or less, preferably 2 or less.

XXX oil / fat is preferably an extremely hardened oil of fractionated oil using palm oil and palm oil as raw material oil because the XXX content of the oil / fat in heat-resistant chocolate is easy to adjust. Among such extremely hardened oils, it is particularly preferable to be an extremely hardened oil of palm oil, palm olein, and palm middle melting point fraction.

Since XXX has a high melting point, if the content of XXX in the heat-resistant chocolate is high, there is a possibility that the mouthfeel is not preferable. Therefore, in order to suppress an unfavorable influence on the mouth of the heat-resistant chocolate, the XXX contained in the fat and oil of the heat-resistant chocolate of the present invention may contain 20% by mass or more of P2St with respect to the XXX content. Good. The P2St content in XXX is preferably 30% by mass or more, and more preferably 40% by mass or more with respect to the XXX content. P2St may be contained in an amount of 0.1 to 5% by mass in terms of the content of oil and fat in heat-resistant chocolate. P2St represents triacylglycerol in which two palmitic acids and one stearic acid are bound.

(XU2 + UUU)
In the heat-resistant chocolate of the present invention, XU2 and UUU may be contained in the fats and oils. XU2 is a triacylglycerol in which one saturated fatty acid (X) having 16 or more carbon atoms and two unsaturated fatty acids (U) having 16 or more carbon atoms are bonded. UUU is an unsaturated having 16 or more carbon atoms. Triacylglycerol to which three fatty acids (U) are bound is shown.

The total amount of fats and oils XU2 and UUU in chocolate (hereinafter also referred to as “XU2 + UUU”) may be 6 to 26 mass%. When the XU2 + UUU is within the above range, the mouthfeel and bloom resistance of the resulting heat-resistant chocolate can be further improved. XU2 + UUU of fats and oils in chocolate is preferably 7 to 23% by mass, and most preferably 8 to 20% by mass. Moreover, it is preferable that the XU2 content of the fats and oils in chocolate is larger than the UUU content (XU2 content> UUU content) because the bloom resistance is increased.

In order to make the XU2 + UUU of the fats and oils in the chocolate within the above range, it is preferable to use an oil and fat composition (hereinafter also referred to as “XU2 + UUU fats and oils”) with XU2 + UUU of 60% by mass or more. As X2U + UUU fats and oils, fats and oils that are liquid at normal temperature (25 ° C.) can be used. Examples of such fats include soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sesame oil, sunflower oil, high oleic sunflower oil, grape seed oil and the like. It is done. As the XU2 + UUU oil and fat, preferably, a low-melting-point part generated as a by-product in the stage of obtaining the StOSt oil and fat as a high-melting-point part or a medium-melting-point part when fractionating the raw-material fat or oil of cocoa butter substitute fat can be used. Moreover, palm olein and super olein, which are low melting point parts (liquid parts) obtained by fractionating palm oil, can also be preferably used. XU2 + UUU fats and oils having an iodine value of 60 to 90 are preferable because the XU2 content and UUU content are well balanced.

(Other)
The heat-resistant chocolate of the present invention is preferably a temper type because the seeding effect can be obtained efficiently. Examples of the temper type chocolate include those containing 40 to 90% by mass of XOX type triacylglycerol (hereinafter also referred to as “XOX”) with respect to fats and oils in the chocolate. The XOX content in the fat and oil of the heat-resistant chocolate of the present invention is more preferably 50 to 90% by mass, and most preferably 60 to 90% by mass with respect to the fat and oil in the chocolate. The XOX type triacylglycerol is a triacylglycerol in which a saturated fatty acid (X) having 16 or more carbon atoms is bonded to the 1,3-position of the glycerol skeleton and oleic acid (O) is bonded to the 2-position. The saturated fatty acid (X) in the present invention is preferably a saturated fatty acid having 16 to 22 carbon atoms, and more preferably a saturated fatty acid having 16 to 18 carbon atoms.

From the viewpoint of workability and flavor, the content of fats and oils in the heat-resistant chocolate of the present invention is preferably 25 to 70% by mass, more preferably 30 to 60% by mass, and more preferably 30 to 50% by mass. Most preferred is mass%. Further, the heat-resistant chocolate of the present invention has good heat resistance even if BOB (1,3-dibehenyl-2-oleoylglycerol) is not contained, but BOB may also be contained. When BOB is contained in the heat-resistant chocolate of the present invention, the content thereof is preferably 2% by mass or less, more preferably 0 to 1% by mass, and more preferably 0 to 0.5% with respect to fats and oils in the chocolate. Most preferably, it is mass%.

In addition to fats and oils, the heat-resistant chocolate of the present invention includes cocoa mass, cocoa powder, sugars, dairy products (milk solids, etc.), emulsifiers, fragrances, pigments, food modifiers (starch, Gums, thermocoagulable proteins, various powders, etc.) may be included.

Sugars include glucose, lactose, fructose, sucrose, maltose, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, whey oligosaccharides, palatinose oligosaccharides, enzymatic saccharified starch syrup, reduced starch saccharified products, and isomerized liquid sugars. Sucrose-bound starch syrup, honey, reducing sugar polydextrose, raffinose, lactulose, reducing lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose, etc., and sugar alcohols can also be used. The heat-resistant chocolate of the present invention may contain 1 to 70% by mass, preferably 10 to 65% by mass, more preferably 25 to 60% by mass of saccharides in the chocolate.

The heat-resistant chocolate of the present invention may contain water, fruit juice, various liquors, milk, concentrated milk, fresh cream and the like. Moreover, the emulsion type of the heat-resistant chocolate of the present invention may be either an O / W emulsion type or a W / O emulsion type.

The heat-resistant chocolate of the present invention can be eaten as it is as a die-cut chocolate. Further, the heat-resistant chocolate of the present invention can be used in various chocolate complex foods, for example, a coating material in a confectionery product and a bakery product (for example, bread, cake, confectionery, baked confectionery, donut, shoe confectionery, etc.) It can be used as a filling material, a chip-like material (for example, used by mixing into doughs for confectionery products and bread products).

[Method for producing heat-resistant chocolate]
The heat-resistant chocolate production method of the present invention comprises 35 to 65% by mass of StOSt and 1 to 10% by mass of XXX in fats and oils, and a seeding containing at least β-type StOSt crystals in a melted chocolate dough An addition step of adding the agent. The addition step in the present invention corresponds to a so-called seeding step.

In addition, the “chocolate dough” in the present invention refers to liquid chocolate obtained by crushing and conching chocolate raw materials, and refers to liquid chocolate in a previous stage that is solidified by cooling to become solid chocolate.

The chocolate dough in the “melt state” in the present invention refers to a chocolate dough in which fats and oils in the chocolate dough are melted. Whether or not the chocolate dough is in a melted state can be determined by confirming the release of the chocolate dough after the chocolate dough is cooled and solidified. When the cooled and solidified chocolate dough does not escape from the mold (specifically, when the mold release rate of the chocolate dough from the mold is less than 70%), it is determined that the chocolate dough is in a molten state. .

The “fat and fat in chocolate dough” in the present invention is the same as the definition of “fat and fat” contained in the heat-resistant chocolate of the present invention, as well as raw materials for chocolate dough (cocoa mass, cocoa powder, It means all fats and oils contained in milk powder).

(Addition process)
The β-type StOSt crystal contained in the seeding agent in the present invention has 1,3-distearoyl-2-oleoylglycerol having a chain length structure of 3 chains and a sublattice of β-type triclinic system. It is a stable crystal of (StOSt). It is judged from the diffraction peak obtained by the measurement of X-ray diffraction (powder method) that the crystal type is the three chain length β type. That is, X-ray diffraction was measured in the range of the short face spacing of 2θ of 17 to 26 degrees, and a strong diffraction peak corresponding to a face spacing of 4.5 to 4.7 mm was detected. When the diffraction peaks corresponding to the interplanar spacings of 1 to 4.3 mm and 3.8 to 3.9 mm are not detected, or when minute diffraction peaks are detected, it is determined that the oil crystal is a β-type crystal Is done. Further, when a long diffraction distance corresponding to 60 to 65 mm is detected when the long face spacing of oil crystal is measured in the range of 2θ of 0 to 8 degrees, the oil crystal has a three chain length structure. To be judged.

The β-type StOSt crystal used in the production method of the present invention has an intensity G ′ of a diffraction peak corresponding to a surface spacing of 4.1 to 4.3 mm obtained by X-ray diffraction at 20 ° C. The intensity ratio (G ′ / G) of the diffraction peak corresponding to the plane spacing of 0.7 mm is preferably 0 to 0.3, more preferably 0 to 0.2, and more preferably 0 to 0.2. Most preferably, it is 0.1. When the intensity ratio of the X-ray diffraction peak is in the above range, the β-type StOSt crystal functions effectively as a seeding agent.

As the β-type StOSt crystals used in the production method of the present invention, those obtained from the above-mentioned StOSt oils and fats can be used. Whether or not StOSt oils and fats can be used as β-type StOSt crystals can be determined by measuring the X-ray diffraction of StOSt oils and fats based on the same criteria as described above. It can be handled. The StOSt content of the StOSt oil used as the β-type StOSt crystal is preferably 40% by mass or more, more preferably 50% by mass or more, and most preferably 60 to 90% by mass. When the StOSt content of the StOSt fat is in the above range, it functions efficiently as a seeding agent.

As a method of preparing StOSt fats and oils in β-type StOSt crystals, when the StOSt content in the StOSt fats is low (for example, when the StOSt content in the StOSt fats is less than 40% by mass), the fats and fats in the StOSt fats by heating are used. After melting the crystal, it is quenched and crystallized by a rapid kneading device such as an onlator, a combinator, a botter, etc., and the temperature is adjusted at about 27 ° C. for about 1 day to obtain a paste-like or plastic β-type StOSt crystal. Can be prepared.

Moreover, when the StOSt content in the StOSt fat is high (for example, when the StOSt content in the StOSt fat is 40% by mass or more), the fat crystal is melted by heating, and then cooled to about 30 ° C. For example, after seeding with the paste-like β-type StOSt crystal described above, partial crystallization is performed until the whole becomes a slurry while maintaining about 30 ° C., and then filled into a resin mold or the like, and further 28 to 30 ° C. A solid β-type StOSt crystal can be prepared by solidifying with aging and appropriately performing aging to stabilize the crystal. The massive β-type StOSt crystals prepared in this way can be used as powdered β-type StOSt crystals by appropriately pulverizing them so that the fat and oil crystals do not dissolve (for example, in an environment of −20 ° C. or lower).

As another aspect of preparing StOSt oils and fats into β-type StOSt crystals, for example, StOSt oils and fats are mixed with solid powders such as sugar, starch and milk solids, and the particle size is adjusted with a roll refiner as necessary. Then, by adjusting the temperature after that, an oil and fat composition containing β-type StOSt crystals can be obtained, and this can be used as β-type StOSt crystals.

The β-type StOSt crystal used in the production method of the present invention is preferably in a powder state. The average particle size of the powder is preferably 20 to 200 μm, more preferably 40 to 160 μm, and most preferably 60 to 140 μm.

In addition, the β-type StOSt crystal used in the production method of the present invention is mixed with a solid powder (preferably an average particle size of 20 to 140 μm) such as sugar, starch or milk solids in order to improve dispersibility. And may be used as an oil and fat composition containing β-type StOSt crystals.

Moreover, in order to improve the dispersibility in chocolate, the β-type StOSt crystals in a powder state may be dispersed in cocoa butter or cacao substitute fat in a molten state at about 30 ° C. and used as a slurry.

The seeding agent in the present invention may be composed of β-type StOSt crystals, and contains other fats and oils, solids (sugars, powdered milk, etc.), etc. as a dispersion medium in addition to β-type StOSt crystals. Also good. The β-type StOSt crystal in the seeding agent is preferably 10% by mass or more, and more preferably 30% by mass or more.

The amount of β-type StOSt crystals added in the addition step in the production method of the present invention is preferably 0.05 to 5% by mass of the fats and oils in the chocolate that has been cooled and solidified after seeding, and is preferably 0.1 to 4.5%. The content is more preferably mass%, and most preferably 0.2 to 4 mass%. By adding β-type StOSt crystals in the above range, a stable seeding effect can be expected even when the temperature of the chocolate dough before seeding is relatively high (for example, 32 to 40 ° C.).

In a preferred embodiment of the production method of the present invention, the adding step is performed at 40 ° C. or lower which is lower than the melting point of β-type StOSt crystal, and is performed at 32 to 40 ° C. higher than 30 ° C. which is a normal application temperature of the seeding method. Are preferred. By seeding at a temperature higher than the normal application temperature, the viscosity of the chocolate dough becomes low, and the low-melting point fat and oil components other than β-type StOSt crystals contained in the seeding agent melt, so β-type StOSt crystals Is likely to be uniformly dispersed in the chocolate dough, and a stable seeding effect can be obtained. The temperature of the chocolate dough in the melted state at the time of seeding is more preferably 34 to 39 ° C, and most preferably 35 to 38 ° C.

The production method of the present invention is not particularly limited except that the addition step is included. For example, according to a conventional method of chocolate production, mixing raw materials, atomization by roll refining, etc., performing a conching treatment as necessary, preparing a chocolate dough in a melt state, and after undergoing an addition step in the present invention, It can be produced by cooling and solidifying the dough.

In a preferred embodiment of the production method of the present invention, after adding β-type StOSt crystals to the chocolate dough, the β-type StOSt crystals are uniformly dispersed in the chocolate dough by stirring or the like. When the chocolate dough after seeding is kept in a melted state until it is cooled and solidified, it is preferably kept at 32 to 40 ° C., which is a dough temperature higher than 30 ° C., which is a normal application temperature of the seeding method. By maintaining the dough temperature at 32 to 40 ° C., it is possible to suppress an increase in dough viscosity over time while maintaining the seeding effect. The dough temperature after seeding is preferably maintained at 34 to 39 ° C, more preferably 35 to 38 ° C. The time for holding the seeded chocolate dough in the melt state at 32 to 40 ° C. is not particularly defined, but considering the work efficiency etc., it is preferably 5 minutes to 12 hours, more preferably 10 minutes to 10 hours. 30 minutes to 8 hours is most preferable.

In the production method of the present invention, if the chocolate dough is kept at 32 to 40 ° C. after the addition step, the increase in dough viscosity over time is suppressed, so that workability is improved, and the production of chocolate-coated foods such as chocolate-coated confectionery is produced. Heat-resistant chocolate suitable for the above can be obtained.

One preferred embodiment of the preferred embodiment of the production method of the present invention includes the following method. (1) Fats and oils, cacao mass, sugar, dairy products (milk solids, etc.), emulsifiers, etc. were mixed so that the StOSt content in the fats and oils of chocolate was 35 to 65% by mass and the XXX content was 1 to 10% by mass. Thereafter, refinement by roll refining and conching are performed to prepare a chocolate dough in a melt state at 32 to 40 ° C. (2) To the chocolate dough, a fat powder containing β-type StOSt crystals is added as a net amount of β-type StOSt crystals in an amount of 0.05 to 5% by mass with respect to the fats and oils in the melted chocolate dough (that is, The addition step in the present invention is performed), and the β-type StOSt crystals are sufficiently stirred so that they are dispersed in the chocolate dough. (3) The obtained chocolate dough is poured into a mold, or thinly coated with baked confectionery or the like, and cooled and solidified. What is necessary is just to adjust the conditions of cooling solidification suitably according to the form of the chocolate to manufacture. Further, the chocolate dough may be aerated as necessary in the cooling and solidification step.

Hereinafter, the present invention will be described more specifically by presenting examples. In addition, each triacylglycerol content in fats and oils was measured by the gas chromatography method. The symmetry of each triacylglycerol in the fat was measured by silver ion column chromatography.

[Preparation of StOSt oil]
According to a known method, 40 parts by mass of high oleic sunflower oil was mixed with 60 parts by mass of ethyl stearate, and a 1,3-position selective lipase preparation was added to conduct a transesterification reaction. The lipase preparation was removed by filtration, and the obtained reaction product was subjected to thin-film distillation, and fatty acid ethyl was removed from the reaction product to obtain a distillation residue. A high melting point portion was removed from the obtained distillation residue by dry fractionation, and a second low melting point portion was removed from the obtained low melting point portion by acetone fractionation to obtain an intermediate melting point portion. The obtained middle melting point portion was subjected to acetone removal, decolorization, and deodorization treatment by a conventional method to obtain a StOSt oil having a StOSt content of 67.3 mass%.

[Preparation of β-type StOSt crystal (seeding agent A)]
After mixing 75 parts by mass of high oleic sunflower oil and 25 parts of the above StOSt oil (StOSt content: 67.3% by mass) and completely melting the oil crystal at 60 ° C., rapid crystallization with an onlator And the temperature was adjusted at 27 ° C. for 1 day to obtain a paste-like seeding agent α. Furthermore, StOSt oil (StOSt content: 67.3 mass%) is heated, the oil crystal is completely melted and then cooled, and when the oil temperature is 30 ° C, 0.5% by mass of seeding agent α is added to the oil. And it cooled to 20 degreeC. After cooling, a temperature control cycle of 38 ° C. for 6 hours and 30 ° C. for 6 hours was repeated 5 times, and then pulverized at −20 ° C., followed by sieving, and a powdery seeding agent having an average particle size of 100 μm A was obtained.

[Preparation of BOB oil]
According to a known method, 40 parts by mass of high oleic sunflower oil was mixed with 60 parts by mass of behenic acid ethyl ester, and a 1,3-position selective lipase preparation was added to conduct a transesterification reaction. The lipase preparation was removed by filtration, and the obtained reaction product was subjected to thin-film distillation, and fatty acid ethyl was removed from the reaction product to obtain a distillation residue. A high melting point portion was removed from the obtained distillation residue by dry fractionation, and a second low melting point portion was removed from the obtained low melting point portion by acetone fractionation to obtain an intermediate melting point portion. The obtained middle melting point portion was subjected to acetone removal, decolorization, and deodorization treatment by a conventional method to obtain a BOB fat having a BOB content of 65.0% by mass.

[Preparation of β-type BOB crystal (seeding agent BOB)]
The BOB oil / fat was completely melted and then cooled to 20 ° C. for crystallization. Thereafter, the temperature control cycle (30 ° C. for 12 hours and 50 ° C. for 12 hours) was repeated for 14 cycles, followed by pulverization at −20 ° C., followed by sieving to obtain a powdery seeding agent having an average particle size of 100 μm. BOB was obtained.

[Preparation of other fats and oils]
Palm extremely hardened oil (XXX oil and fat), rapeseed extremely hardened oil (XXX oil and fat), super olein (XU2 + UUU oil and fat), rapeseed oil (XU2 + UUU oil and fat) and cocoa butter were used as follows.

(Palm extremely hardened oil (XXX oil))
An extremely hardened oil of palm oil (trade name: Palm extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd., iodine value 2 or less, XXX content 94.8% by mass, P2S content 38.0% by mass) was used.

(Rapeseed extremely hardened oil (XXX oil))
An extremely hardened oil of rapeseed oil (trade name: rapeseed extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd., iodine value of 2 or less, XXX content of 100% by mass, P2St content of 0% by mass) was used.

(Super olein (XU2 + UUU oil)
A low melting point fraction oil of palm oil (manufactured by Nisshin Oillio Group, iodine value 67, XU2 content 63.2% by mass, UUU content 10.0% by mass) was used.

(Rapeseed oil (XU2 + UUU oil)
Rapeseed oil (trade name: rapeseed salad oil, manufactured by Nisshin Oillio Group, iodine value 113, XU2 content 17.0 mass%, UUU content 78.3 mass%) was used.

(Cocoa butter)
Cocoa butter (trade name: TC Cocoa Butter, manufactured by Daito Cacao Corporation) was used.

[Preparation of chocolate dough and production of chocolate-I]
After mixing the raw materials according to the formulations shown in Tables 2 and 3, roll refining and conching were performed according to conventional methods to prepare a chocolate dough in a melt state with a dough temperature of 36 ° C. 1 part by mass of seeding agent A was added to 99 parts by mass of chocolate dough to each chocolate dough and held for 10 minutes with stirring. Ten minutes after the addition of the seeding agent, each chocolate dough was collected, filled in a polycarbonate mold, and cooled and solidified in a refrigerator at 10 ° C. to obtain the chocolates of Comparative Example 1 and Examples 1 to 5.

The quality of the chocolate produced above was evaluated according to the following evaluation criteria. The evaluation results are shown in Table 4.

(Evaluation of mold loss)
Mold release rate 15 minutes after solidification by cooling at 10 ° C (ratio of chocolate coming out of the mold)
◎ Very good (90% release rate)
○ Good (release rate 70% or more and less than 90%)
△ Some parts are not peeled off (release rate exceeds 0% and less than 70%)
× Impossible (release rate 0%)

(Evaluation of solidified surface condition)
Appearance of chocolate that was released 15 minutes after cooling and solidification at 10 ° C. ◎ Very good (no blooming and excellent gloss)
○ Good (no bloom, but some gloss is poor)
△ Defective (no blooming but poor gloss)
× Impossible (bloom occurs)

(Rate evaluation)
Mouth of chocolate aged at 20 ° C for 1 week ◎ Very good ○ Good △ Tolerable range × Bad mouth

(Heat resistance evaluation)
Appearance change when chocolate ripened for 1 week at 20 ° C for 1 hour at 39 ° C and then cooled ◎ No deformation at all ○ Deformation is almost unnoticeable △ Deformation is slightly recognized × Deformation is remarkable

(Blood resistance evaluation)
A state in which one chocolate (1 g) aged for 1 week at 20 ° C is placed on a biscuit baked to a diameter of 3 cm and stored for 4 cycles with 12 hours at 37 ° C and 12 hours at 20 ° C. ◎ Bloom is seen ○ Bloom is not seen and glossy △ Bloom is slightly or not glossy × Bloom is remarkable

As described above, the chocolate having the StOSt content and the XXX content within the range of the present invention has good mouthfeel, heat resistance and bloom resistance.

[Preparation of chocolate dough and production of chocolate-II]
After mixing the raw materials according to the formulation of Table 5, roll refining and conching were performed according to conventional methods to prepare a chocolate dough in a melt state with a dough temperature of 38 ° C. 5 parts by mass of seeding agent A is added to the chocolate dough of Example 6 with respect to 95 parts by mass of chocolate dough, and 5 parts by mass of the seeding agent BOB is added to the chocolate dough of Example 7 with respect to 95 parts by mass of chocolate dough. Partly added and held for 10 minutes with each stirring. Ten minutes after the addition of the seeding agent, each chocolate dough was collected, filled in a polycarbonate mold, and cooled and solidified in a refrigerator at 10 ° C. to obtain the chocolates of Examples 6 and 7.

The quality of the chocolates of Examples 6 and 7 produced above was evaluated according to the evaluation criteria in [Preparation of chocolate dough and production of chocolate-I] except for the bloom resistance evaluation. The bloom resistance evaluation was performed according to the following criteria. The evaluation results are shown in Table 6.

(Blood resistance evaluation)
State when chocolate is aged at 20 ° C for 1 week and stored for 2 cycles at 12 hours of 38 ° C and 12 hours of 20 ° C ◎ No bloom is seen and glossy ○ Bloom is not seen and gloss △ Some bloom or no gloss × Bloom is remarkable

As described above, the chocolate having the StOSt content and the XXX content within the range of the present invention was excellent in mouthfeel, heat resistance and bloom resistance. Moreover, the chocolate prepared without using the seeding agent BOB was excellent in mouthfeel without sacrificing heat resistance and bloom resistance.

Claims

A heat-resistant chocolate containing 35 to 70% by mass of StOSt and 1 to 10% by mass of XXX in fats and oils.
(However, StOSt represents 1,3-distearoyl-2-oleoylglycerol, and XXX represents triacylglycerol in which three saturated fatty acids (X) having 16 or more carbon atoms are bound)
The heat-resistant chocolate according to claim 1, comprising 6 to 26% by mass of XU2 + UUU in the fats and oils.
(However, XU2 represents triacylglycerol in which one saturated fatty acid (X) having 16 or more carbon atoms and two unsaturated fatty acids (U) having 16 or more carbon atoms are bonded, and UUU is unsaturated having 16 or more carbon atoms. Triacylglycerol to which three fatty acids (U) are bonded is shown, and XU2 + UUU shows the total amount of XU2 and UUU)
The heat-resistant chocolate according to claim 1 or 2, wherein the fat contains 0.1 to 5% by mass of P2St.
(However, P2St indicates triacylglycerol in which two palmitic acids and one stearic acid are bound)
A heat-resistant chocolate comprising an addition step of adding a seeding agent containing at least β-type StOSt crystals to a melted chocolate dough containing 35 to 65% by mass of StOSt and 1 to 10% by mass of XXX in fats and oils Manufacturing method.
(However, StOSt represents 1,3-distearoyl-2-oleoylglycerol, and XXX represents triacylglycerol in which three saturated fatty acids (X) having 16 or more carbon atoms are bound)