WO2014069218A1 - Chocolat résistant a la chaleur et procédé de production de chocolat résistant à la chaleur - Google Patents

Chocolat résistant a la chaleur et procédé de production de chocolat résistant à la chaleur Download PDF

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Publication number
WO2014069218A1
WO2014069218A1 PCT/JP2013/077778 JP2013077778W WO2014069218A1 WO 2014069218 A1 WO2014069218 A1 WO 2014069218A1 JP 2013077778 W JP2013077778 W JP 2013077778W WO 2014069218 A1 WO2014069218 A1 WO 2014069218A1
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Prior art keywords
chocolate
mass
stost
oil
heat
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PCT/JP2013/077778
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English (en)
Japanese (ja)
Inventor
智巳 菅沼
マンイー 鍾
秀隆 上原
喜之 將野
淳志 小原
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日清オイリオグループ株式会社
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Priority to KR1020157005998A priority Critical patent/KR102093389B1/ko
Publication of WO2014069218A1 publication Critical patent/WO2014069218A1/fr

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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
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used

Definitions

  • the present invention relates to a heat-resistant chocolate and a method for producing the heat-resistant chocolate.
  • 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.
  • the solidification speed when the chocolate dough is cooled increases, and sufficient body contraction occurs when the chocolate dough solidifies.
  • 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.
  • a chocolate with excellent gloss is obtained.
  • save of the obtained chocolate is also good.
  • the tempering operation is very complicated and requires skill and experience.
  • 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.
  • 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.).
  • 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.
  • a heat-resistant chocolate containing 35 to 70% by mass of StOSt and 1 to 10% by mass of XXX in fats and oils.
  • StOSt represents 1,3-distearoyl-2-oleoylglycerol
  • XXX represents triacylglycerol in which three saturated fatty acids (X) having 16 or more carbon atoms are bound
  • 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)
  • a heat-resistant chocolate having good mouth-feel and bloom resistance and a method for producing the same.
  • the heat-resistant chocolate of the present invention contains a predetermined amount of a predetermined fat or oil.
  • a predetermined fat or oil a predetermined fat or oil.
  • 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.
  • cacao ingredients cacao mass, cocoa powder, etc.
  • dairy products e.g., dairy products, fragrances, emulsifiers, etc.
  • chocolate manufacturing process mixing process, atomization process, scouring process, temperature adjustment process, molding process, cooling process, etc.
  • the chocolate in this invention contains white chocolate, color chocolate, etc. other than dark chocolate and milk chocolate.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • the total amount of triacylglycerol for example, StStO, StOSt, OSStSt in the measurement of StOSt content
  • the symmetry of the triacylglycerol that is, the composition ratio of the asymmetric form (StStO and OStSt) to the symmetric form (StOSt)
  • 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.
  • 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.
  • 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.
  • 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.
  • extremely hardened oils it is particularly preferable to be an extremely hardened oil of palm oil, palm olein, and palm middle melting point fraction.
  • 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.
  • 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 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 may be 6 to 26 mass%.
  • 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.
  • 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.
  • XU2 + UUU fats and oils an oil and fat composition
  • XU2 + 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.
  • 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.
  • 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.
  • the heat-resistant chocolate of the present invention is preferably a temper type because the seeding effect can be obtained efficiently.
  • 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.
  • XOX XOX type triacylglycerol
  • 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.
  • 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%.
  • 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.
  • 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%.
  • 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.
  • 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.
  • 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).
  • a coating material in a confectionery product and a bakery product for example, bread, cake, confectionery, baked confectionery, donut, shoe confectionery, etc.
  • a chip-like material for example, used by mixing into doughs for confectionery products and bread products.
  • 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 ⁇ -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.
  • 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).
  • the ⁇ -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 ⁇ -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 ⁇ type. That is, X-ray diffraction was measured in the range of the short face spacing of 2 ⁇ of 17 to 26 degrees, and a strong diffraction peak corresponding to a face spacing of 4.5 to 4.7 mm was detected.
  • the oil crystal is a ⁇ -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 2 ⁇ of 0 to 8 degrees, the oil crystal has a three chain length structure. To be judged.
  • the ⁇ -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.
  • the intensity ratio of the X-ray diffraction peak is in the above range, the ⁇ -type StOSt crystal functions effectively as a seeding agent.
  • StOSt oils and fats As the ⁇ -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 ⁇ -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 ⁇ -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.
  • 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 ⁇ -type StOSt crystal. Can be prepared.
  • a rapid kneading device such as an onlator, a combinator, a botter, etc.
  • 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.
  • 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 ⁇ -type StOSt crystal can be prepared by solidifying with aging and appropriately performing aging to stabilize the crystal.
  • the massive ⁇ -type StOSt crystals prepared in this way can be used as powdered ⁇ -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).
  • StOSt oils and fats into ⁇ -type StOSt crystals 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 ⁇ -type StOSt crystals can be obtained, and this can be used as ⁇ -type StOSt crystals.
  • the ⁇ -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 ⁇ m, more preferably 40 to 160 ⁇ m, and most preferably 60 to 140 ⁇ m.
  • the ⁇ -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 ⁇ m) such as sugar, starch or milk solids in order to improve dispersibility. And may be used as an oil and fat composition containing ⁇ -type StOSt crystals.
  • the ⁇ -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 ⁇ -type StOSt crystals, and contains other fats and oils, solids (sugars, powdered milk, etc.), etc. as a dispersion medium in addition to ⁇ -type StOSt crystals. Also good.
  • the ⁇ -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 ⁇ -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%.
  • the adding step is performed at 40 ° C. or lower which is lower than the melting point of ⁇ -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.
  • the viscosity of the chocolate dough becomes low, and the low-melting point fat and oil components other than ⁇ -type StOSt crystals contained in the seeding agent melt, so ⁇ -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.
  • the addition step is included.
  • 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.
  • the ⁇ -type StOSt crystals are uniformly dispersed in the chocolate dough by stirring or the like.
  • 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.
  • 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.
  • 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.
  • a fat powder containing ⁇ -type StOSt crystals is added as a net amount of ⁇ -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 ⁇ -type StOSt crystals are sufficiently stirred so that they are dispersed in the chocolate dough.
  • 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.
  • 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.
  • 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 (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 (Rapeseed extremely hardened oil (XXX oil))
  • rapeseed extremely hardened 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.
  • 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.
  • 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%)
  • 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.
  • 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.
  • 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.

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  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

La présente invention aborde le problème consistant à pourvoir : à un chocolat résistant à la chaleur présentant une bonne propriété de fondant en bouche et une bonne résistance au blanchiment ; et à un procédé de production dudit chocolat résistant à la chaleur. La présente invention concerne un chocolat résistant à la chaleur contenant de 35 à 70 % en poids de StOSt et de 1 à 10 % en masse de XXX dans une huile ou une matière grasse (StOSt représentant 1,3-distéaroyl-2-oléoylglycérol ; et XXX représentant un triacyl glycérol auquel sont liés trois acides gras saturés (X), chacun ayant au moins 16 atomes de carbone). La présente invention concerne également un procédé de production de chocolat résistant à la chaleur, lequel procédé comprend une étape d'ajout consistant à ajouter un agent d'ensemencement comprenant au moins des cristaux StOSt de forme β à une base de chocolat qui contient de 35 à 65 % en poids de StOSt et de 1 à 10 % en poids de XXX dans une huile ou une matière grasse, et qui se trouve à l'état fondu (StOSt représentant 1,3-distéaroyl-2-oléoylglycérol ; et XXX représentant un triacyl glycérol auquel sont liés trois acides gras saturés (X), chacun ayant au moins 16 atomes de carbone).
PCT/JP2013/077778 2012-11-02 2013-10-11 Chocolat résistant a la chaleur et procédé de production de chocolat résistant à la chaleur WO2014069218A1 (fr)

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JP2012-243117 2012-11-02
JP2012243117A JP5756074B2 (ja) 2012-11-02 2012-11-02 耐熱性チョコレート及び耐熱性チョコレートの製造方法

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Cited By (9)

* Cited by examiner, † Cited by third party
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