WO2014157608A1

WO2014157608A1 - Process for producing chocolate-using food having excellent heat resistance

Info

Publication number: WO2014157608A1
Application number: PCT/JP2014/059088
Authority: WO
Inventors: 安史金田; 信宏大坪; 和季森川; ノフィアントトリ; フランシスカクララ
Original assignee: 不二製油株式会社
Priority date: 2013-03-29
Filing date: 2014-03-28
Publication date: 2014-10-02
Also published as: CN105101808A; JPWO2014157608A1; JP2016047009A

Abstract

Provided is a process for improving, without a heat-treatment or baking step for imparting hear resistance, a chocolate or a chocolate-using food, particularly a chocolate-using food in which a chocolate is in contact with a food or food material having a water activity of less than 0.4, and thereby producing a chocolate or chocolate-using food which exhibits heat resistance even in a temperature range exceeding the melting point of a fat contained in the chocolate and which has the inherent mouthfeel, melt-in-the-mouth property and flavor of chocolate. The process comprises: subjecting either a chocolate which contains a specific powdered milk or a specific sugar and further contains a specific amount of lecithin or a chocolate-using food in which the chocolate is in contact with a food or food material to cooling and solidification; adhering water to the surface of the cooled and solidified chocolate through dew condensation or by the application of water by spraying or coating; and thus producing a chocolate or chocolate-using food which exhibits heat resistance and which has the inherent mouthfeel, melt-in -the-mouth property and flavor of chocolate.

Description

Process for producing foods using chocolate with excellent heat resistance

The present invention relates to a method for producing a chocolate-based food having excellent heat resistance.

Chocolate and chocolates are made by dispersing fine particles such as cocoa solids, milk powder, and sugars, which are other raw materials, in the continuous phase of fats and oils. Depends on the physical properties of 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.

In order to prevent the above problems, 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. As for 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.

From the above, in markets where heat resistance exceeding 40 ° C is required, such as the Japanese market in summer and countries in the tropics, the use of chocolates is severely limited. It is limited to sales in a fulfilling place.

In order to meet the above needs, various proposals have been made regarding a method for producing chocolates having excellent heat resistance. In 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 does not become sticky even at 40 to 90 ° C. above the melting point of the fat.

Patent Document 2 is a method for producing a heat-resistant confectionery that absorbs moisture from a fat and sugar and has a moisture content of 3% or less as a main component, and then bakes it. The present invention relates to a confectionery excellent in heat resistance that does not adhere to each other and does not impair the original texture of the oily confectionery dough.

Patent Document 3 is a method for producing a composite confectionery having improved heat resistance by placing or depositing chocolate on a hydrous food material and baking it. In this method, instead of the method of absorbing the surface of the oily confectionery dough of Patent Document 2, moisture transfer from the water-containing food material to the chocolate dough and / or chocolate is used to heat-resistant the chocolate after baking. It is a method of giving.

JP-A-52-148662 JP 2001-245594 A JP 2001-333697 A

The method of Patent Document 1 is a method that can surely impart heat resistance, but in addition to the problem that it is hard and has a rough texture and the smooth texture and mouthfeel of the original chocolate cannot be obtained, ordinary chocolate It was necessary to add a heat-solidifying step that is not in the manufacturing process. Also, when preparing a chocolate dough by replacing some or all of the sugar with alternative sugars, refiners such as rolls are not easily pulverized and difficult to atomize, causing a rough texture or chocolate dough. In this conching step, there was a problem of generation of lumps (coarse particles) due to aggregation and an increase in the viscosity of the dough, and this was not a practical method.

The method of Patent Document 2 is a method of spraying or applying water containing sugar or sugar on the chocolate surface after molding the chocolate to form moisture absorption on the chocolate surface, and then baking it. However, depending on the degree of moisture absorption and baking, the chocolate surface has a hard texture, and the original soft texture of chocolate cannot be obtained.

The method of Patent Document 3 uses the moisture transfer from the water-containing food material to the chocolate dough and / or chocolates, so that the trouble of absorbing moisture into the chocolate can be omitted, but the chocolate is still placed on the water-containing food material. There was a problem that the process of baking afterwards was indispensable and a problem that the original flavor of chocolate was slightly lowered by baking.

As described above, in the conventional method for producing heat-resistant chocolates, a heat treatment step and a baking step are indispensable for imparting heat resistance, and ordinary chocolate-based composite confectionery, for example, coating chocolate and baked confectionery In the manufacture of composite confectionery, it was necessary to add such a heat treatment step and a baking step. In addition, through the heat treatment step and the baking step, there are problems that the surface of the chocolate becomes hard, the chocolate is hard and has a rough texture, and the chocolate flavor is lowered.

From the above, no heat treatment process or baking process is required for imparting heat resistance, and chocolates showing the smooth texture, melting and flavor of chocolate from the surface to the inside of the chocolate have not yet been obtained, and heat resistance There has been a demand for a method for producing heat-resistant chocolates that achieve both excellent texture, melted mouth, and flavor.

In response to the above problems, the present inventors cool or solidify a chocolate dough containing a specific amount of milk powder, glucose and lecithin on a food or food material having a water activity of 0.4 to 0.95 or after placing it. Therefore, the chocolate dough has heat resistance exceeding the melting point of fats and oils, for example, 35 to 90 ° C. without heat treatment or baking, and the chocolate has a soft and smooth texture from the chocolate surface to the inside of the chocolate. The inventors have found that it is possible to produce chocolates having excellent meltability and flavor, and previously filed a Japanese Patent Application No. 2012-274388. The invention according to the present application relates to chocolates containing 3 to 35% by weight of milk powder. Japanese Patent Application No. 2013-56890 has been filed as a method for producing heat-resistant chocolate that satisfies both heat resistance and excellent texture, mouth-melting and flavor in powdered milk of less than 3% by weight. The invention according to the present application provides water activity to chocolate containing 2 to 20% by weight of one or more sugars selected from maltose, trehalose, fructose, palatinose, reduced palatinose, maltitol, erythritol, lactitol and sorbitol. A method for imparting heat resistance in a temperature range exceeding the melting point of fats and oils in chocolate without bringing the chocolate dough into heat treatment or baking by bringing it into contact with a food or raw material of 0.4 to 0.95 About. The invention according to the two applications is a method of imparting excellent heat resistance to chocolates by bringing the chocolates into contact with foods or food materials having a water activity of 0.4 to 0.95. The problem is how to easily give heat resistance in the temperature range exceeding the melting point of fats and oils in chocolates to chocolate-based foods that are combined with less than food or food ingredients, chocolate alone plate chocolate, block chocolate, chip chocolate etc. Was left as.

The object of the present invention is to require a heat treatment step and a baking step for imparting heat resistance in chocolates or foods using chocolates, particularly foods having a water activity of less than 0.4 or foods using chocolates which are brought into contact with food ingredients. The chocolate has heat resistance in the temperature range exceeding the melting point of the fats and oils in the chocolate, for example, 35 to 90 ° C., and exhibits the chocolate's original smooth texture, mouth melt and flavor from the chocolate surface to the inside of the chocolate, and its production It is to provide a method. Also, 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 the dough were used. It is in providing the manufacturing method of foodstuffs using heat resistant chocolates.

As a result of intensive research on the above problems, the present inventors have cooled and solidified chocolates or chocolates having a specific formulation in contact with food or food ingredients, and then condensed, sprayed water or By adhering moisture to the chocolate surface by any method of coating, the chocolate dough has heat resistance of a temperature range exceeding the melting point of fats and oils, for example, 35 to 90 ° C. without heat treatment or baking, The present inventors have found that it is possible to produce chocolates having a soft and smooth texture, a melted mouth and excellent flavor from the chocolate surface to the inside of the chocolate, and completed the present invention. In addition, if the chocolate dough of the present invention, there is no problem of atomization during preparation of chocolate dough, generation of lumps and problems of viscosity increase of the dough, and the dough viscosity can be adjusted to a specific viscosity suitable for coating. In addition, there is almost no change in viscosity over time during the coaching operation.

That is, the present invention is (1) any of the following (A) or (B) chocolates, which is either condensed, sprayed with water or applied after cooling and solidifying chocolates or chocolates brought into contact with food or food ingredients. A method for producing a chocolate or a food using chocolate, characterized in that moisture is attached to the surface of the chocolate by the method described above.
(A) Chocolate containing 3 to 35% by weight of milk powder or 3 to 35% by weight of milk powder, 5 to 30% by weight of glucose, and 0.4% by weight or less of lecithin.
(B) 2 to 20% by weight of one or more saccharides selected from maltose, trehalose, fructose, palatinose, reduced palatinose, maltitol, erythritol, lactitol and sorbitol, or 2 to 20% by weight of the saccharide and glucose 5 Chocolates containing up to 30% by weight and 0.4% by weight or less of lecithin.
(2) Chocolates or chocolate-based foods according to (1), wherein the chocolates having a surface temperature lower than the dew point temperature in the dew-conditioning temperature and relative humidity after the solidification by cooling are held under dew-condensation conditions to cause dew condensation. Manufacturing method.
(3) The surface temperature of the chocolate after cooling and solidification is 0 to 25 ° C., which is lower than the dew point temperature at a condensation condition temperature of 15 to 50 ° C. and a relative humidity of 40 to 100%, and 1 to 25 ° C. lower than the dew point temperature. (1) or the manufacturing method of the chocolate utilization foodstuff of (1) or (2) which makes dew condensation hold | maintain under dew condensation conditions.
(4) The surface temperature of the chocolate after cooling and solidification is 15 to 35 ° C. under dew condensation condition temperature, 4 to 20 ° C. lower than the dew point temperature at 40 to 70% relative humidity, and 5 to 15 ° C. lower than the dew point temperature. The method for producing a chocolate or a food using chocolate according to any one of (1) to (3), wherein the chocolate is kept under dew condensation conditions to cause dew condensation.
(5) The method for producing a chocolate or a food utilizing chocolate according to any one of (1) to (4), wherein the dew condensation time is 0.2 second to 24 hours.
(6) The chocolate-use food according to any one of (1) to (5), wherein the chocolate-use food is a food having a water activity of less than 0.4 or a food material brought into contact with the chocolate and then cooled and solidified. A method for producing food.
It is about.

According to the present invention, in chocolates or foods using chocolates, particularly in foods using chocolates which are brought into contact with foods having a water activity of less than 0.4 or food raw materials, heat treatment or baking for imparting heat resistance to chocolates is performed. Without any heat, the temperature exceeds the melting point of the fats and oils in chocolate, for example, 35-90 ° C, and the chocolate has a soft and smooth texture, melted mouth and flavor from the chocolate surface to the inside of the chocolate. Can be manufactured. In addition, there are no problems that make it difficult to atomize during the preparation of chocolate dough, the occurrence of lumps and the increase in the viscosity of the dough, and the dough viscosity can be adjusted to a specific viscosity suitable for coaching, and the coaching work There is almost no change in viscosity over time.

Hereinafter, the present invention will be described in detail.

The chocolates in the present invention are those in which fats and oils form a continuous phase, and include chocolate and chocolate-like foods. “Chocolate” includes “chocolate dough” and “quasi-chocolate dough” according to the “Fair Competition Rules for the Display of Chocolate” (March 29, 1971, Fair Trade Commission Notification No. 16), This refers to a product obtained by using a cocoa mass, cocoa butter, cocoa powder and sugars prepared from cocoa beans and adding other edible oils and fats, dairy products, fragrances and the like as necessary, followed by a normal chocolate manufacturing process.

For the purpose of improving physical properties and saving manufacturing costs, 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) For rich glyceride type fats and oils, laurin type called CBS, high elaidic acid type called CBR and low trans non-laurin type hard butter, and for confectionery, breads, frozen confectionery May be those using various oils or liquid oils having a high melting point to a low melting point depending on the application.

As the chocolate raw material of the present invention, 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 are the following chocolates (A) or (B).

The chocolate (A) of the present invention contains 3 to 35% by weight of milk powder or 3 to 35% by weight of milk powder, 5 to 30% by weight of glucose, and 0.4% by weight or less of lecithin. The chocolates (B) of the present invention contain 2 to 20 weights of saccharides selected from maltose, trehalose, fructose, palatinose, reduced palatinose, maltitol, erythritol, lactitol and sorbitol as essential components. % Or 2 to 20% by weight of the saccharide, 5 to 30% by weight of glucose, and 0.4% by weight or less of lecithin. Heat treatment or baking for imparting heat resistance to the chocolate by attaching moisture to the surface of the chocolate by condensation, water spraying or coating on the surface of the chocolate after cooling and solidification In addition, heat resistance in a temperature range exceeding the melting point of fats and oils in chocolates, for example, 35 to 90 ° C. can be imparted. In addition, it is possible to produce chocolates with excellent soft and smooth texture, melted mouth and excellent flavor from the chocolate surface to the inside of the chocolate. Furthermore, there are no problems that make it difficult to atomize during the preparation of chocolate dough, the occurrence of lumps and the problem of increased viscosity of the dough, and the dough viscosity can be adjusted to a specific viscosity suitable for coaching, and the coaching work There is almost no change in viscosity over time.

Milk powder in the present invention means milk powder prescribed in the Ministerial Ordinance such as milk, whole milk powder, skim milk powder obtained from raw milk, milk, special milk, cream powder, whey powder, butter milk powder, The sweetened milk powder and the preparation milk powder correspond, and 1 type (s) or 2 or more types selected from this milk powder can be used for this invention. Moreover, as glucose used together with the milk powder of the present invention or the saccharide, both anhydrous glucose and glucose-monohydrate can be used.

The powdered milk content of the chocolates (A) is preferably less than 3% by weight, because the heat resistance of the chocolates with moisture adhering to the surface by any method of condensation, water spraying or coating becomes insufficient. Absent. Conversely, if the content of powdered milk exceeds 35% by weight, atomization during chocolate dough preparation becomes difficult, and the dough viscosity after preparation increases, making subsequent molding and coaching operations difficult. It is not preferable. The chocolate (A) of the present invention is preferably a combination of 3 to 35% by weight of milk powder and 5 to 30% by weight of glucose. Depending on the degree of moisture adhesion to the chocolate surface by any method of dew condensation, water spraying or application, if the moisture adhesion is sufficient, the desired heat resistance can be obtained with only 3 to 35% by weight of the milk powder. On the other hand, when moisture adhesion is slightly insufficient, desired heat resistance can be obtained by using 3 to 35% by weight of milk powder and 5 to 30% by weight of glucose. When the moisture adhesion is slightly insufficient, it is not preferable that the glucose content is less than 5% by weight because desired heat resistance cannot be obtained. On the other hand, if the upper limit of 30% by weight is exceeded, atomization during preparation of chocolate dough becomes difficult, and the increase in dough viscosity after preparation becomes remarkable, which is not preferable.

If the saccharide content as an essential component in the chocolates (B) is less than 2% by weight, the chocolates with moisture adhering to the surface by any method of dew condensation, water spraying or coating are the fats and oils in the chocolates. Heat resistance in a temperature range exceeding the melting point cannot be obtained, and there are problems that the chocolate surface is sticky or adheres to fingers. On the other hand, if it exceeds 20% by weight, the dough viscosity of chocolates increases, and there is a problem that subsequent molding work and coaching work become difficult, and there is a decrease in sweetness and flavor, which is not preferable. The chocolates (B) of the present invention are preferably those in which 2 to 20% by weight of the saccharides and 5 to 30% by weight of glucose, which are essential components, are used in combination. Depending on the degree of moisture adhesion to the chocolate surface by any method of dew condensation, water spraying or application, if the moisture adhesion is sufficient, only 2 to 20% by weight of the saccharide as an essential component provides the desired heat resistance. can get. On the other hand, when moisture adhesion is slightly insufficient, desired heat resistance can be obtained by using 2 to 20% by weight of the saccharides and 5 to 30% by weight of glucose as essential components. When the moisture adhesion is slightly insufficient, it is not preferable that the glucose content is less than 5% by weight because desired heat resistance cannot be obtained. On the other hand, if the upper limit of 30% by weight is exceeded, atomization during preparation of chocolate dough becomes difficult, and the increase in dough viscosity after preparation becomes remarkable, which is not preferable.

The method of dew condensation on the chocolate surface of the present invention is a specific condition under which dew condensation occurs on chocolate-based foods obtained by cooling and solidifying chocolates that are molded and solidified as usual or chocolates that are coated or placed on foods or food ingredients. Condensation can be easily achieved by placing it underneath. Condensation conditions require that the surface temperature of the chocolates after cooling and solidification be lower than the dew point temperature and the dew point temperature at relative humidity, and the desired dew condensation can be achieved by maintaining the chocolates at the surface temperature under such dew condensation conditions. Is obtained. Specific dew condensation conditions include a chocolate surface temperature after cooling solidification of 0 to 25 ° C., a dew condensation condition of 15 to 50 ° C., and a relative humidity of 40 to 100%. It is preferably 1 to 25 ° C lower. More preferably, the chocolate surface temperature after cooling and solidification is 4 to 20 ° C., the condensation condition is 15 to 35 ° C., the relative humidity is 40 to 70%, and the chocolate surface temperature is 5 ° C. to 15 ° C. from the dew point temperature in the condensation condition. It is preferable that the temperature is lower. For example, the dew point is 25 ° C. and the dew point temperature is about 17 ° C. at a relative humidity of 60%. In this case, the chocolate surface temperature is preferably 0 to 16 ° C., more preferably 0 to 12 ° C. Further, since the dew point temperature is 20 ° C. and the relative humidity is 60% at a relative humidity of about 12 ° C., the chocolate surface temperature in this case is preferably 0 to 11 ° C., more preferably 0 to 7 ° C.

If the surface temperature of the chocolate is less than 0 ° C., the dew will increase too much, and the risk of developing sugar bloom due to dissolution / solidification of sugars on the chocolate surface increases, and the work efficiency of cooling and solidification decreases, which is not preferable. On the other hand, if it exceeds 25 ° C., it is necessary to set the dew condensation condition temperature to 30 ° C. or higher, which is not preferable because it tends to cause melting of chocolates and generation of bloom. When the dew condensation condition temperature is less than 15 ° C, the chocolate surface temperature needs to be relatively less than 10 ° C, and the load for cooling and solidification is increased, and sufficient adhesion of moisture to the chocolate surface due to condensation cannot be obtained. Therefore, it is not preferable. On the contrary, when it exceeds 50 degreeC, since it becomes easy to cause melting | fusing of chocolates and generation | occurrence | production of bloom, it is unpreferable. If the relative humidity of the dew condensation condition is less than 40%, it is necessary to set the dew condensation temperature higher, and moisture adhesion to the chocolate surfaces due to sufficient dew condensation cannot be obtained. When continuous production is considered, the chocolate surface temperature of 5 to 15 ° C immediately after cooling and solidification or the food using chocolate is condensed in the packaging room temperature of 15 to 35 ° C and relative humidity of 40 to 70%. Is advantageous from the viewpoint of work efficiency. In addition, when it is desired to obtain moisture adhesion on the chocolate surface due to sufficient dew condensation, it can be placed under high temperature and high humidity conditions at a temperature of 25 to 50 ° C. and a relative humidity of 70 to 100%. The chocolate surface temperature is preferably 1 ° C. to 25 ° C. lower than the dew point temperature under the dew condensation condition, more preferably 5 ° C. to 15 ° C. When the chocolate surface temperature is lower than the dew point temperature under the dew condensation condition by less than 1 ° C., moisture adhesion due to dew condensation becomes insufficient, and the desired heat resistance may not be obtained. If the chocolate surface temperature is more than 25 ° C. lower than the dew point temperature under the dew condensation condition, it is not preferable because there is too much water adhesion due to dew condensation and the risk of sugar bloom on the chocolate surface increases.

The dew condensation time under the dew condensation condition depends on the chocolate surface temperature and the dew condensation condition, but is not particularly limited and may be 0.2 second to 24 hours. Substantially, the chocolate or chocolate food immediately after solidification by cooling may be packaged quickly within 0.2 seconds to several seconds, or it may be allowed to condense for a certain period of time under such conditions. You may package from. The condensation time is preferably within 24 hours from the viewpoint of production efficiency.

Moreover, as a method of attaching moisture to the cooled and solidified chocolate surface, water can be easily attached to the chocolate surface by spraying or applying an aqueous solution exemplified by water, an aqueous sugar solution, and an aqueous emulsifier solution. It is preferable that the water adhesion is such that fine water droplets uniformly cover the chocolate surface. If a large water droplet is partially covered, whitening of the chocolate surface due to the occurrence of sugar bloom occurs, which is not preferable.

The chocolates of the present invention preferably contain milk powder and the sugars as essential components and limit 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. When the content of lecithin is 0.1% by weight or less, 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. It is preferable to add an acid ester (hereinafter abbreviated as PGPR). On the other hand, if the content of lecithin exceeds the upper limit, the heat resistance of the dehydrated chocolate is lowered, and it is difficult to obtain heat resistance in a temperature range exceeding the melting point of the fats and oils in the target chocolate. Absent. 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. By containing PGPR in addition to lecithin, there is an advantage that the viscosity of chocolate dough can be reduced. That is, in order to obtain the desired heat resistance of 40 ° C. or more with lecithin alone, it is necessary to set the chocolate dough viscosity relatively high, which tends to make molding and coaching work difficult. Can be set low. If the PGPR content is less than the lower limit, the effect of reducing the chocolate dough viscosity is insufficient, and conversely, even if the upper limit is exceeded, no further viscosity reducing effect can be obtained.

The chocolate-based food of the present invention is a product obtained by bringing a chocolate into contact with any food or food material by coating or placing and cooling and solidifying it. If the water activity of the food or food raw material is 0.4 to 0.95, the chocolate of the present invention may be baked into the chocolate without being attached to the surface of the chocolate after cooling and solidifying, or even if the moisture is attached. Without heat treatment, heat resistance in a temperature range exceeding the melting point of fats and oils in chocolate can be imparted. When the water activity of the food or the food material to be brought into contact with the chocolate is less than 0.4, the chocolate of the present invention is cooled and solidified, and then adhered to the surface of the chocolate without moisture or baking. Heat resistance in a temperature range exceeding the melting point of fats and oils in chocolates can be imparted. The reason why the chocolate of the chocolate-based food of the present invention exhibits excellent heat resistance is not clear, but in the case of a combination with a food or food material having a water activity of 0.4 to 0.95, the food or food material is used. Heat-resistant even at 35 to 90 ° C, which is the temperature range in which fats and oils in chocolates melt, as a result of the glassy structure being formed by the powdered milk or sugars in the chocolates absorbing the moisture that has been transferred to the chocolates It is considered to have a sex. In the case of a combination with a food or a food raw material having a water activity of less than 0.4, the moisture transfer from the food or the food raw material is insufficient. As a result of the water absorption of milk powder or saccharides in foods, a glassy structure is formed, and as a result, heat resistance is considered to be obtained even at 35 to 90 ° C., which is a temperature range in which fats and oils in chocolates melt.

The above-mentioned foods or food ingredients having a water activity of 0.4 to 0.95 include dried fruits such as strawberries and papayas, rice crackers, round bolo, caramel, marshmallows, jelly beans, etc. Glasses, cupcakes, Baumkuchen, pound cakes, butter cakes, sponge cakes, waffles, etc., half-baked confectionery such as 14-44% moisture, pudding, jelly, etc. 65-75% moisture desserts, donuts, pies, Danish, Examples thereof include breads having a moisture content of 20 to 45% by weight, such as snack breads, copper breads and roll breads. Examples of foods or food raw materials having a water activity of less than 0.4 include those having a water content of less than 7%, such as cookies, biscuits, wafers, crackers, potato chips, rice crackers, rice crackers, sardines and rice cakes.

The viscosity of the chocolate dough of the present invention is 2,000 to 20,000 cP in a viscosity measurement value obtained by adjusting the temperature of the fats and oils in the dough to 45 ° C. after complete melting, although it depends on the use after preparation of the dough. preferable. If the dough viscosity exceeds 20,000 cP, it is not preferable because molding of chocolate (casting) and coaching work become difficult. When 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. If 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.

The chocolate or food using chocolate of the present invention retains heat resistance in a temperature range exceeding the melting point of fats and oils in the chocolate. For example, in the case of distribution and storage in a temperature range of 40 ° C. to 90 ° C. When the product temperature drops below 30 ° C., whitening due to bloom may occur on the chocolate surface. In such a case, among the above hard butters, trans acid type hard butter containing elaidic acid as a constituent fatty acid Any of so-called no tempering type hard butter such as low trans non-lauric acid type hard butter and lauric acid type hard butter is preferably blended.

Additional ingredients that may be included in the chocolates of the present invention include cocoa mass, cocoa powder, soy flour, soy milk powder, concentrated soy protein, soy protein isolate, soy whey, coffee, vanilla, caramel, fruit, nuts, and Flavors such as fruit powder and dried fruits, nuts, vanilla, herbs (e.g. mint), flavors such as vanilla flavors, herb flavors, caramel flavors, 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. For example, 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, PGPR, etc. to solid raw 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 μm. 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.

In the preparation of the chocolate dough, the average particle size is preferably from 15 to 30 μm, more preferably from 18 to 25 μm, most preferably from 18 to 22 μm. 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.

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)
A 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 made into the pass, and the thing with the thing was made into the failure.
Moreover, the heat resistance evaluation of the chocolate of the prepared chocolate utilization food, texture, and flavor evaluation were evaluated on the following reference | standard.
(Heat resistance evaluation)
Plate chocolates: Chocolate dough is held at 45 ° C. for 30 minutes or more and melted, poured into a 5 cm × 2 cm × 0.5 cm plastic mold, cooled and solidified in a 5 ° C. refrigerator for 30 minutes, and then molded. It extracted and plate-shaped chocolates were prepared.
Foods using chocolate: A chocolate dough is kept at 45 ° C. for 30 minutes or longer and melted and then coated on the surface of the food or food material, and cooled and solidified in a refrigerator at 5 ° C. for 30 minutes. Was prepared.
Plated chocolate with a surface temperature of 5 ° C immediately after cooling and solidification, or a chocolate-based food with a surface temperature of 5 ° C that has been cooled and solidified is allowed to stand for 15 minutes at a temperature of 25 ° C and a relative humidity of 60%. Condensed to. Then, plate chocolate or foods using chocolate are sealed in a gusset bag, stabilized at 20 ° C. for 1 day, and then left in a constant temperature bath at 40 ° C. for 1 day. Presence / absence, oil-off and deformation were confirmed. Moreover, the presence or absence of the adhesion of chocolates to a gusset bag was confirmed.
(Heat resistance: adhesion to fingers)
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)
(Heat resistance: Adhesion to gusset bags)
A: Very good (no adhesion to gusset bag, no oil off, no deformation)
○: Good (Slight oil adheres to the gusset bag, but there is no deformation)
△: Slightly defective (There is adhesion to the gusset bag, oil off, but no deformation)
×: Defect (Attachment to the gusset bag and oil-off are severe and deformation occurs)

Prototype example 1
Weigh and mix 7 parts cocoa powder (11% oil), 55.6 parts sugar, 5 parts whole milk powder, 3.5 parts cocoa mass (55% oil) melted in advance, lauric acid type hard butter (trade name “ 21 parts of “Parkena H”, rising melting point 35 ° C., manufactured by Fuji Oil Co., Ltd.) was added with stirring using a mixer (AM30 manufactured by Aikosha Co., Ltd.). 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 mixed with Parkena H 4 parts, lecithin 0.2 parts and PGPR (trade name: CRS75, Sakamoto Yakuhin Kogyo Co., Ltd.) 0.15 parts with a conching mixer (Shinagawa Kogyo Co., Ltd.), 55 The mixture was stirred at a medium speed while being kept at ℃. After the flakes became a slightly soft dough shape, 4 parts of Parkena H was added with stirring to obtain a chocolate dough 1. The chocolate dough 1 had an average particle size of 20 μm, a viscosity of 6,230 cP, and a water content of 0.8%, which was acceptable with no lumps.

Prototype example 2
The chocolate dough 2 was obtained in the same manner as in Prototype Example 1 except that 55.6 parts of sugar in Prototype Example 1 was replaced with 45.6 parts and 5 parts of whole milk powder was replaced with 15 parts. The chocolate dough 1 had an average particle size of 20 μm, a viscosity of 4,400 cP, and a moisture content of 0.8%.

Prototype example 3
The chocolate dough 2 was obtained in the same manner as in Prototype Example 1 except that 55.6 parts of sugar in Prototype Example 1 was replaced with 30.6 parts and 5 parts of whole milk powder were replaced with 30 parts. The chocolate dough 1 had an average particle size of 20 μm, a viscosity of 4,000 cP, and a water content of 0.8%.

Prototype example 4
10. 55.6 parts of sugar of Prototype Example 1/5 parts of whole milk powder, 41.2 parts of sugar / glucose monohydrate (trade name “Hi-mesh”, manufactured by Sanei Saccharification Co., Ltd.) 8 parts / whole milk powder Instead of 4 parts, a chocolate dough 4 was obtained in the same manner as in Prototype Example 1. The chocolate dough 4 had an average particle size of 22 μm, a viscosity of 4,950 cP, and a water content of 0.8%.

Prototype example 5
The chocolate dough 5 was obtained in the same manner as in Prototype Example 1 except that 55.6 parts of sugar in Prototype Example 1 was replaced with 60.6 parts and 5 parts of whole milk powder were replaced with zero. The chocolate dough 1 had an average particle size of 20 μm, a viscosity of 5,200 cP, and a water content of 0.8%, which was acceptable with no generation of lumps.

Example 1
After maintaining the chocolate dough of Prototype Example 1 at 45 ° C. for 30 minutes to make it melt, commercially available biscuits (water activity 0.18) are dipped in chocolate dough 1, and the biscuits after dipping are taken out with tweezers, about Shake for 2 seconds to shake off the excess chocolate dough to obtain a biscuit covered with the chocolate dough. The obtained chocolate-coated biscuits were rapidly cooled and solidified in a 5 ° C. refrigerator for 30 minutes, removed from the refrigerator, and allowed to stand for 15 minutes at room temperature of 25 ° C. and a relative humidity of 60% to cause condensation on the chocolate surfaces. Then, sealed in a gusset bag, stabilized at 20 ° C. for 1 day, left in a constant temperature bath at 40 ° C. for 1 day, and then touched the chocolate surface by hand to check whether or not the chocolate adheres to the finger, When the presence or absence was confirmed, there was no adhesion to fingers and almost no adhesion to the gusset bag.

Examples 2-4
Biscuits coated with chocolate dough were obtained in the same manner as in Example 1 except that the chocolate dough 1 of Example 1 was replaced with chocolate doughs 2 to 4, respectively. The obtained chocolate-coated biscuits were condensed in the same manner as in Example 1, and then the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1. As a result, in all of Examples 2 to 4, adhesion to fingers and gusset bags was not observed. There was no heat resistance at all.

Comparative Example 1
The chocolate dough 1 of Example 1 was replaced with the chocolate dough 5, and the biscuit with which the chocolate dough was coat | covered similarly to Example 1 was obtained. The resulting chocolate-coated biscuits were condensed in the same manner as in Example 1, and then the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1. As a result, adhesion to fingers and gusset bags was intense and there was no heat resistance at all. Met.

Comparative Example 2
In Example 1, the chocolate-coated biscuits immediately after being rapidly cooled and solidified were immediately put into a desiccator at 25 ° C. and allowed to stand overnight, then removed from the desiccator, sealed in a gusset bag, stabilized at 20 ° C. for 1 day, and then 40 ° C. When the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1 after being left in a thermostatic bath for 1 day, the adhesion to fingers and gusset bags was intense, and there was no heat resistance at all.

Table 1 shows the heat resistance evaluation results of the coated chocolates of Examples 1-4 and Comparative Examples 1-2.
Table 1

Condensation treatment: 25 ° C, 60% relative humidity, 15 minutes

In Examples 1 to 4 in which chocolate containing 5 to 30% of whole milk powder was condensed, all showed good heat resistance at 40 ° C. exceeding the melting point of 35 ° C. of fats and oils in chocolate. In Comparative Example 1 containing no whole milk powder and in Comparative Example 2 containing 5% whole milk powder and no condensation, the heat resistance at 40 ° C. was completely absent. The coated chocolates of Examples 1 to 4 had a soft and smooth texture from the surface to the inside.

Example 5
Change the hold for 15 minutes under the condensation condition of Example 1 without holding, take it out of the refrigerator, quickly seal it in a gusset bag under the conditions of room temperature 25 ° C. and relative humidity 60%, stabilize at 20 ° C. for 1 day, After leaving in a constant temperature bath at 40 ° C for one day, touching the chocolate surface with your hand to check for adhesion to fingers and chocolate for adhesion to the gusset bag, there was no adhesion to the fingers and there was no adhesion to the gusset bag. Almost no adhesion was observed.

Example 6
Instead of holding for 15 minutes under the condensation conditions of Example 1 for 14 hours, condensation was caused on the chocolate surfaces. Thereafter, the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1. As a result, there was no adhesion to fingers and almost no adhesion to the gusset bag.

Example 7
The dew condensation condition of Example 1 was changed to 30 ° C., relative humidity 100%, and dew condensation time 10 minutes to cause condensation on the chocolate surfaces. Thereafter, the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1. As a result, there was no adhesion to fingers and almost no adhesion to the gusset bag.

Prototype Example 6
7 parts of cocoa powder (11% oil), 55.9 parts of sugar, 4.8 parts of maltose monohydrate (trade name “San Marto Midori”, Hayashibara Shoji Co., Ltd.) were weighed, mixed and melted in advance. Using a mixer (AM30, Aikosha Co., Ltd.) 3.5 parts of cacao mass (oil content 55%), 21 parts of lauric acid type hard butter (trade name “Parkena H”, rising melting point 35 ° C., manufactured by Fuji Oil Co., Ltd.) Added with stirring. 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 mixed with Parkena H 4 parts, lecithin 0.2 parts and PGPR (trade name: CRS75, Sakamoto Yakuhin Kogyo Co., Ltd.) 0.15 parts with a conching mixer (Shinagawa Kogyo Co., Ltd.), 55 The mixture was stirred at a medium speed while being kept at ℃. After the flakes became a slightly soft dough shape, 4 parts of Parkena H was added with stirring to obtain a chocolate dough 1. The chocolate dough 1 had an average particle size of 19 μm, a viscosity of 6,390 cP, and a water content of 0.8%.

Prototype examples 7 to 15
The maltose monohydrate of Prototype Example 6 was replaced with the following saccharides to prepare chocolate doughs as in Prototype Example 6, and the chocolate doughs 7 to 15 were obtained. It was 19-22 μm, the viscosity was 5,000-10,500 cP, and the moisture content was 0.8%.
Prototype Example 7: Trehalose (manufactured by Hayashibara Corporation)
Prototype Example 8: Fructose (trade name “Krystar 300”, manufactured by Danisco Japan Co., Ltd.)
Prototype Example 9: Palatinose (trade name “Crystalline Palatinose IC”, manufactured by Mitsui Sugar Co., Ltd.)
Prototype Example 10: Reduced Palatinose (trade name “Powder Reduced Palatinite PNP”, manufactured by Mitsui Sugar Co., Ltd.)
Prototype Example 11: Maltitol (trade name “Sweet Pearl P35”, manufactured by ROQUETTE)
Prototype Example 12: Erythritol (trade name “Zerose Erythritol 16952”, manufactured by Cargill Japan Co., Ltd.)
Prototype Example 13: Lactitol (trade name “Lactitol MC”, manufactured by Danisco Japan Co., Ltd.)
Prototype Example 14: Sorbitol (trade name “LTS-P50M”, manufactured by Mitsubishi Corporation Foodtech)
Prototype Example 15: Sugar

Example 8
The chocolate dough 6 of Prototype 6 was held at 45 ° C. for 30 minutes or more and melted, poured into a 5 cm × 2 cm × 0.5 cm plastic mold, cooled and solidified in a 5 ° C. refrigerator for 30 minutes, and then molded. It extracted and plate-shaped chocolates were prepared. The plate-like chocolate having a surface temperature of 5 ° C. immediately after being cooled and solidified and left at a temperature of 25 ° C. and a relative humidity of 60% for 14 hours was allowed to condense on the chocolate surfaces. Then, plate chocolates are sealed in a gusset bag, stabilized at 20 ° C. for 1 day, and then left in a constant temperature bath at 40 ° C. for 1 day. When the presence or absence of adhesion of the chocolates was confirmed, there was no adhesion to fingers and almost no adhesion to the gusset bag.

Examples 9 to 16
The chocolate dough 6 of Example 8 is replaced with the chocolate doughs 7 to 14, respectively, and a plate-like chocolate is prepared and condensed as in Example 8. After that, the heat resistance of the plate-like chocolate is improved as in Example 8. As a result of evaluation, none of them adhered to the fingers and hardly adhered to the gusset bag.

Comparative Examples 3-4
In Example 8 and Example 9, the plate-like chocolate immediately after being rapidly cooled and solidified is immediately put in a desiccator at 25 ° C. and allowed to stand overnight, then removed from the desiccator, sealed in a gusset bag, and stabilized at 20 ° C. for 1 day. Then, after being left in a constant temperature bath at 40 ° C. for 1 day, the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1. As a result, adhesion to fingers and gusset bags was intense and there was no heat resistance at all.

Comparative Example 5
When the chocolate dough 6 of Example 8 was replaced with the chocolate dough 15 and a plate-shaped chocolate was prepared and condensed as in Example 8, the heat resistance of the plate-shaped chocolate was evaluated in the same manner as in Example 8. In addition, adhesion to fingers and gusset bags was severe, and there was no heat resistance at all.

Table 2 shows the heat resistance evaluation results of the plate chocolates of Examples 8 to 16 and Comparative Examples 3 to 5.
Table 2

Condensation treatment: 25 ° C, 60% relative humidity, 14 hours

As shown in Table 2, Examples 8 to 8 in which chocolate doughs 6 to 14 each containing 4.8% of maltose, trehalose, fructose, palatinose, reduced palatinose, maltitol, erythritol, lactitol and sorbitol were condensed after cooling and solidification. All 16 exhibited excellent heat resistance at 40 ° C. On the other hand, in Comparative Examples 3 to 4, in which the chocolates 6 to 7 containing 4.8% of maltose or trehalose were not condensed after cooling and solidification, the adhesion to the fingers and the gusset bag was severe, and there was no heat resistance at all. It was. Moreover, the comparative example 5 which made the dew condensation after cooling and solidifying the chocolate dough 15 containing only sugar as saccharides had a strong adhesion to a finger and a gusset bag, and had no heat resistance at all.

Prototype Example 16
The chocolate dough was prepared in the same manner as in Prototype Example 1 by changing 55.9 parts of sugar in Prototype Example 7 to 58.5 parts and 4.8 parts of trehalose to 2.1 parts, and a chocolate dough 16 was obtained. . The chocolate dough 16 had an average particle size of 19 μm, a viscosity of 6,500 cP, and a water content of 0.8%, and passed without any lumps.

Prototype Example 17
A chocolate dough was prepared in the same manner as in Prototype Example 1 by changing 55.9 parts of sugar in Prototype Example 7 to 48.1 parts and 4.8 parts of trehalose to 12.5 parts, and a chocolate dough 17 was obtained. . The chocolate dough 17 had an average particle size of 21 μm, a viscosity of 4,800 cP, and a water content of 0.8%.

Prototype 18
A chocolate dough was prepared in the same manner as in Prototype Example 1 by changing 55.9 parts of sugar in Prototype Example 7 to 45.6 parts and 4.8 parts of trehalose to 15 parts, and a chocolate dough 18 was obtained. The chocolate dough 18 had an average particle size of 22 μm, a viscosity of 3,940 cP, and a water content of 0.8%, and passed without any lumps.

Prototype Example 19
Prototype Example 10 55.9 parts sugar was changed to 58.5 parts, reduced palatinose 4.8 parts was changed to 2.1 parts, and a chocolate dough was prepared in the same manner as in Prototype Example 1 to obtain a chocolate dough 19 It was. The chocolate dough 19 had an average particle diameter of 19 μm, a viscosity of 6,870 cP, a water content of 0.8%, and passed without any lumps.

Prototype Example 20
Change the 55.9 parts of sugar of Prototype Example 10 to 48.1 parts and 4.8 parts of reduced palatinose to 12.5 parts, create a chocolate dough as in Prototype Example 1, and obtain chocolate dough 20 It was. The chocolate dough 20 had an average particle size of 20 μm, a viscosity of 7,120 cP, and a moisture content of 0.8%.

Prototype Example 21
A chocolate dough was prepared in the same manner as in Prototype Example 1 by changing 55.9 parts of sugar of Prototype Example 10 to 45.6 parts and 4.8 parts of reduced palatinose to 15 parts. The chocolate dough 20 had an average particle size of 20 μm, a viscosity of 5,380 cP, and a moisture content of 0.8%.

Example 17
After holding the chocolate dough 16 of Prototype Example 16 at 45 ° C. for 30 minutes to form a molten state, a commercially available cookie (water activity 0.36) is immersed in the chocolate dough 1, and the immersed cookie is taken out with tweezers. Shake for about 2 seconds to shake off the excess chocolate dough to obtain a cookie coated with the chocolate dough. The obtained chocolate-coated cookie was rapidly cooled and solidified in a refrigerator at 5 ° C. for 30 minutes, taken out from the refrigerator, and allowed to stand for 15 minutes at room temperature of 25 ° C. and a relative humidity of 60% to cause condensation on the chocolate surface. Then, sealed in a gusset bag, stabilized at 20 ° C. for 1 day, left in a constant temperature bath at 40 ° C. for 1 day, and then touched the chocolate surface by hand to check whether or not the chocolate adheres to the finger, When the presence or absence was confirmed, there was no adhesion to fingers and almost no adhesion to the gusset bag.

Examples 18-22
A chocolate-coated cookie was obtained in the same manner as in Example 17 except that the chocolate dough 16 of Example 17 was replaced with the prototype materials 17 to 21 of the chocolate doughs 17 to 21, respectively. In the same manner as in Example 17, the condensation was evaluated and the heat resistance was evaluated. In all cases, there was no adhesion to fingers and almost no adhesion to the gusset bag.

Comparative Examples 6-7
In Example 17 and Example 19, the chocolate-coated cookie immediately after rapid solidification was immediately put in a desiccator at 25 ° C. and allowed to stand overnight, then removed from the desiccator, sealed in a gusset bag, and stabilized at 20 ° C. for 1 day. Then, after being left in a constant temperature bath at 40 ° C. for 1 day, the heat resistance of the coated chocolates was evaluated in the same manner as in Example 17. As a result, adhesion to fingers and gusset bags was intense and there was no heat resistance at all.

Table 3 shows the heat resistance evaluation results of the coated chocolates of Examples 17 to 22 and Comparative Examples 6 to 7.
Table 3

Condensation treatment: 25 ° C, 60% relative humidity, 15 minutes

As shown in Table 3, in Examples 18 to 22, the chocolate-coated cookies coated with chocolate dough 16 to 21 containing trehalose or reduced palatinose in an amount of 2.1 to 15% were condensed after cooling and solidification. Excellent heat resistance was exhibited. On the other hand, Comparative Examples 6 to 7 in which the chocolate-coated cookie coated with the chocolate dough 16 or 18 containing 2.1% or 15% trehalose was not condensed after cooling and solidification were adhered to fingers and gusset bags. It was intense and had no heat resistance.

Prototype 22
Instead of 29 parts of lauric acid type hard butter “Parkena H” of the chocolate dough 1 of Prototype Example 1 in place of trans acid type hard butter (trade name: Melano H1000, rising melting point 37 ° C., manufactured by Fuji Oil Co., Ltd.) A chocolate dough 22 was prepared in the same manner as in Prototype Example 1. The chocolate dough 16 had an average particle size of 19 μm, a viscosity of 6,500 cP, and a water content of 0.8%, and passed without any lumps.

Prototype Example 23
In Prototype Example 22, a chocolate dough 23 was prepared in the same manner as in Prototype Example 1, except that 0.2 part of lecithin was replaced with 0.5 part of lecithin. The chocolate dough 236 had an average particle size of 20 μm, a viscosity of 11,500 cP, and a water content of 0.8%, and passed without any lumps.

Example 23
After holding the chocolate dough 22 of Prototype 22 at 45 ° C. for 30 minutes to form a molten state, a commercially available cookie (water activity 0.36) is immersed in the chocolate dough 22 and the immersed cookie is taken out with tweezers. Shake for about 2 seconds to shake off the excess chocolate dough to obtain a cookie coated with the chocolate dough. The obtained chocolate-coated cookie was rapidly cooled and solidified in a refrigerator at 5 ° C. for 30 minutes, taken out from the refrigerator, and allowed to stand for 15 minutes at room temperature of 25 ° C. and a relative humidity of 60% to cause condensation on the chocolate surface. Then, sealed in a gusset bag, stabilized at 20 ° C. for 1 day, left in a constant temperature bath at 40 ° C. for 1 day, and then touched the chocolate surface by hand to check whether or not the chocolate adheres to the finger, When the presence or absence was confirmed, there was no adhesion to fingers and almost no adhesion to the gusset bag.

Comparative Example 8
A chocolate-coated cookie was obtained in the same manner as in Example 23 by replacing the chocolate dough 22 of Example 23 with the chocolate dough 23. When the obtained chocolate-coated cookie was condensed and heat resistance was evaluated in the same manner as in Example 23, adhesion to fingers was observed, and chocolate was also adhered to the gusset bag, resulting in insufficient heat resistance.

Example 24
After holding the chocolate dough 22 of Prototype 22 at 45 ° C. for 30 minutes to form a molten state, a commercially available cookie (water activity 0.36) is immersed in the chocolate dough 22 and the immersed cookie is taken out with tweezers. Shake for about 2 seconds to shake off the excess chocolate dough to obtain a cookie coated with the chocolate dough. The obtained chocolate-coated cookie was cooled and solidified at 20 ° C. for 1 hour, and then water was sprayed so that the surface of the chocolate was covered with fine water droplets. Then, sealed in a gusset bag, stabilized at 20 ° C. for 1 day, left in a constant temperature bath at 40 ° C. for 1 day, and then touched the chocolate surface by hand to check whether or not the chocolate adheres to the finger, When the presence or absence was confirmed, there was no adhesion to fingers and almost no adhesion to the gusset bag.

Example 25
When the heat resistance evaluation conditions of Example 24 were changed from 40 ° C., 1 day to 60 ° C., 1 day, and the heat resistance evaluation was performed in the same manner as in Example 24, there was no adhesion to fingers and adhesion to gusset bags. It was hardly seen.

According to the present invention, chocolate or foods using chocolates, especially foods using less than 0.4 water activity or foods using chocolates contact food raw materials, without the need for a heat treatment step and a baking step for imparting heat resistance, Chocolates and chocolate-based foods that have heat resistance in the temperature range exceeding the melting point of fats and oils in chocolates, for example, 35 to 90 ° C., and show the chocolate's original smooth texture, mouth melt and flavor from the chocolate surface to the inside of the chocolate Can be manufactured.

Claims

In the chocolates which are the following (A) or (B), after cooling and solidifying the chocolates or the chocolates brought into contact with the food or the food material, the chocolates are formed by any method of condensation, water spraying or application on the chocolate surfaces. A method for producing chocolates or foods using chocolates, characterized in that moisture is adhered to the surface of the foods.
(A) Chocolate containing 3 to 35% by weight of milk powder or 3 to 35% by weight of milk powder, 5 to 30% by weight of glucose, and 0.4% by weight or less of lecithin.
(B) 2 to 20% by weight of one or more saccharides selected from maltose, trehalose, fructose, palatinose, reduced palatinose, maltitol, erythritol, lactitol and sorbitol, or 2 to 20% by weight of the saccharide and glucose 5 Chocolates containing up to 30% by weight and 0.4% by weight or less of lecithin.
The method for producing a chocolate or a food using chocolate according to claim 1, wherein the chocolate having a surface temperature lower than the dew point temperature in the dew condensation condition temperature and relative humidity is kept under dew condensation condition to cause dew condensation. .
Chocolates having a surface temperature after cooling and solidification of 0 to 25 ° C lower than the dew point temperature at a condensation condition temperature of 15 to 50 ° C and a relative humidity of 40 to 100%, and a surface temperature of 1 ° C to 25 ° C lower than the dew point temperature The method for producing chocolates or foods using chocolates according to claim 1 or 2, wherein dew is retained while being dewed.
Chocolates with a surface temperature of 15 to 35 ° C. after condensation by cooling, 4 to 20 ° C. lower than the dew point temperature at a relative humidity of 40 to 70%, and 5 ° C. to 15 ° C. lower than the dew point temperature The method for producing a chocolate or a food utilizing chocolate according to any one of claims 1 to 3, wherein the dew is retained while being dewed.
The method for producing a chocolate or a food using chocolate according to any one of claims 1 to 4, wherein the dew condensation time is 0.2 second to 24 hours.
The chocolate-based food according to any one of claims 1 to 5, wherein the chocolate-based food is a food having a water activity of less than 0.4 or a food material brought into contact with the chocolate and then cooled and solidified. Manufacturing method.