WO2017110649A1

WO2017110649A1 - Baked chocolate and method for manufacturing same

Info

Publication number: WO2017110649A1
Application number: PCT/JP2016/087402
Authority: WO
Inventors: 赤羽　明; 槇　英昭; 博文春名
Original assignee: 日清オイリオグループ株式会社
Priority date: 2015-12-24
Filing date: 2016-12-15
Publication date: 2017-06-29
Also published as: CN108366575A; MY179414A; JPWO2017110649A1; JP6212676B1; JP2018007692A; CN108366575B

Abstract

The present invention addresses the problem of providing a baked chocolate having a surface that has a tender, light texture, an interior that has a soft texture, excellent mouth-melting properties, and bloom resistance. The present invention is a baked chocolate that contains an oil or fat including an oil or fat A and an oil or fat B, the oil or fat A including a palm oil medium melting point fraction, and the oil or fat B containing a transesterified oil or fat. 20-70 wt% of the total constituent fatty acids of the transesterified oil or fat are a C16-22 saturated fatty acid, and 30-80 wt% are a C16-22 unsaturated fatty acid.

Description

Baked chocolate and method for producing the same

The present invention relates to a baked chocolate in which a soft texture is maintained inside.

Generally, in chocolate, 1/3 to 1/2 of the components are fats and oils. It is known that the texture and mouthfeel of chocolate greatly depend on the characteristics of fats and oils. And the structure of the fats and oils mix | blended with chocolate is improved. As a result, apart from conventional chocolate with good snapping properties, chocolate having a soft texture and good mouthfeel is also popular.

The texture of chocolate also changes when it is baked. It is also known that the heat resistance of the baked chocolate is improved (for example, JP-A-52-148662). Typically, baking gives a baked chocolate having a hard surface and a relatively soft texture inside. Taking advantage of such characteristics, baked chocolate with various ingenuity has been developed.

For example, Japanese Patent Application Laid-Open No. 2000-189058 discloses a baked chocolate having a crispy baked candy-like texture by using a starchy raw material. Further, the chocolate disclosed in JP 2010-207197 contains trehalose and / or maltose as a saccharide. The above publication discloses a baked chocolate whose surface has a pleasant texture and whose interior maintains its original flavor and smoothness. Japanese Patent Application Laid-Open No. 2008-206458 discloses a baked chocolate that contains a polyglycerin fatty acid ester having a degree of polymerization of 2 to 3 so that the internal texture remains soft even when baked. .

However, as described in the above publication, many chocolates are given a unique texture by devising materials other than fats and oils. Japanese Patent Application Laid-Open No. 2013-201907 discloses a chocolate-like material for baking that imparts a soft texture to the baked chocolate by blending low melting point fats and oils. However, according to the invention disclosed in the above publication, BOB and acetylated sucrose fatty acid ester are added to impart bloom resistance. Therefore, there are difficulties in handling the material and the flavor of the resulting baked chocolate.

JP-A-52-148662 JP 2000-189058 A JP 2010-207197 A JP 2008-206458 A JP 2013-201907 A

An object of the present invention is to provide a baked chocolate having a light and light textured surface, a soft and soft textured interior, excellent mouthfeel, and bloom resistance.

The present inventors have conducted intensive research to solve the above problems. As a result, it was found that the fats and oils contained in chocolate contain the middle melting point fraction of palm oil and specific transesterified fats and oils, whereby this problem can be solved. As a result, the present invention has been completed.

That is, this invention provides the following baked chocolate and its manufacturing method.
(1) Fats and oils including fats and oils A and fats and oils B are contained, and the fats and oils A contain a melting point fraction in palm oil. Among them, 20 to 70% by mass is a saturated fatty acid having 16 to 22 carbon atoms, and 30 to 80% by mass is an unsaturated fatty acid having 16 to 22 carbon atoms.
(2) The baked chocolate according to (1), wherein the solid fat content (SFC) of the fat is 54 to 70% at 10 ° C, 24 to 38% at 20 ° C, and 0 to 5% at 35 ° C.
(3) The baked chocolate according to (1) or (2), wherein the transesterified fat is a transesterified fat derived from palm-based fat.
(4) A fat and oil comprising fat A and fat B and having a solid fat content (SFC) of 54 to 70% at 10 ° C, 24 to 38% at 20 ° C, and 0 to 5% at 35 ° C. And the fat and oil A contains a palm oil middle melting point fraction, the fat and oil B contains transesterified fat and oil, and occupies 20 to 70% by mass of the total amount of constituent fatty acids of the transesterified fat and oil. An aerated chocolate is obtained by foaming a chocolate, which is a saturated fatty acid having a number of 16 to 22 and comprising 30 to 80% by mass of an unsaturated fatty acid having a carbon number of 16 to 22, and the aeration A method for producing a baked chocolate according to any one of (1) to (3), comprising baking the chocolate.
(5) The method for producing a baked chocolate according to (4), wherein the specific gravity of the aerated chocolate is 0.8 to 1.25.

According to the present invention, it is possible to provide a baked chocolate having a light and light texture, a soft and soft texture, an excellent mouthfeel, and bloom resistance.

Hereinafter, the baked chocolate of the present invention will be described in order.
In the present invention, chocolate is not limited to chocolates stipulated in fair competition rules (National Chocolate Industry Fair Trade Council) or laws and regulations concerning the display of chocolates. The chocolate in the present invention contains edible fats and oils, saccharides and sugars as main raw materials. A cacao component (cocoa mass, cocoa powder, etc.), a dairy product, a fragrance, or an emulsifier is added to the main raw material as necessary. Such chocolate is manufactured through chocolate manufacturing steps (all or part of the mixing step, atomization step, scouring step, molding step, cooling step, etc.). Moreover, the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate. The baked chocolate of the present invention is a baked chocolate. Hereinafter, unless otherwise specified, “chocolate” refers to chocolate before baking. However, there is basically no difference in the component composition between chocolates before and after baking.

The chocolate of the present invention contains 25 to 65% by mass of fats and oils. The fat content contained in the chocolate of the present invention is preferably 28 to 60% by mass, more preferably 30 to 55% by mass. In addition, the fats and oils contained in the chocolate in the present invention include fats and oils (cocoa butter, milk fats and the like) derived from oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.) in addition to the fats and oils to be blended. For example, in general, the content (oil content) of fat (cocoa butter) contained in cacao mass is 55% by mass, and the content (oil content) of fat (cocoa butter) contained in cocoa powder is 11 mass. The fat (milk fat) content (oil content) contained in the whole milk powder is 25% by mass. Therefore, the fat and oil content in the chocolate is a value obtained by summing values obtained by multiplying the blending amount (mass%) of each raw material in the chocolate by the oil content.

The fat and oil A contained in the fat and oil contained in the chocolate of the present invention includes a palm oil middle melting point fraction. The palm oil middle melting point fraction means a fraction obtained by applying a fractionation treatment (dry fractionation, solvent fractionation, surfactant fractionation, etc.) to palm oil. By this fractionation treatment, a low melting point fraction (for example, palm olein) and a high melting point fraction (for example, palm stearin) are separated and removed. The classification may be repeated a plurality of times. Depending on the conditions and number of fractionation, a fraction having an iodine value of about 28 to 52 is obtained. The iodine value of the middle melting point fraction of palm oil used in the chocolate of the present invention is preferably 38 to 52, more preferably 40 to 50, and still more preferably 42 to 48. The palm oil middle melting point fraction used in the present invention may contain a plurality of mixed palm oil middle melting point fractions. Moreover, you may adjust an iodine number by mixing another fractionation fraction with a palm oil middle melting | fusing point fraction. Preferably, a low melting point fraction is used for adjusting the iodine value.

The fat B contained in the fat contained in the chocolate of the present invention contains a transesterified fat. Of the total amount of the constituent fatty acids contained in the transesterified oil and fat, 20 to 70% by mass is occupied by a saturated fatty acid having 16 to 22 carbon atoms, and 30 to 80% by mass is occupied by an unsaturated fatty acid having 16 to 22 carbon atoms. The content of saturated fatty acids having 16 to 22 carbon atoms in the total amount of constituent fatty acids possessed by the transesterified oil and fat is preferably 25 to 60% by mass, more preferably 25 to 50% by mass. The content of unsaturated fatty acids having 16 to 22 carbon atoms in the total amount of constituent fatty acids contained in the transesterified oil and fat is preferably 40 to 75% by mass, more preferably 50 to 75% by mass. When the content of saturated fatty acids having 16 to 22 carbon atoms and the content of unsaturated fatty acids having 16 to 22 carbon atoms is within the above range, the total amount of constituent fatty acids possessed by the transesterified fat / oil is produced by transesterification. The amount of produced trisaturated fatty acid triacylglycerol (all three fatty acids bound to triacylglycerol are saturated fatty acids, hereinafter also referred to as SSS) is suppressed. Therefore, the mouthfeel of the chocolate manufactured using the transesterified oil and fat is improved. The carbon number of the saturated fatty acid and the carbon number of the unsaturated fatty acid contained in the transesterified oil and fat is preferably 16 to 20, and more preferably 16 to 18.

The transesterified oil / fat is preferably a transesterified oil / fat derived from palm-based oil / fat. Here, the transesterified fats and oils derived from palm-based fats and oils are transesterified fats and oils obtained from raw material fats and oils containing palm-based fats and oils through ester exchange. Here, palm oil and fat is oil and fat derived from palm oil. Examples of the palm-based fats and oils include palm oil, palm oil fractionated oil, and processed oils thereof (one to which one or more treatments among curing, transesterification, and fractionation are applied). More specifically, palm olein and palm stearin which are one-stage fraction oils, palm olein (palm super olein) and palm mid-fraction which are two-stage fraction oils of palm olein, and palm olein which is a two-stage fraction oil of palm stearin (Soft palm) and palm stearin (hard stearin). The content of palm oil / fat contained in the raw oil / fat of the transesterified oil / fat is preferably 30% by mass or more, and more preferably 50% by mass or more.

As specific examples of the raw material oil for the transesterified oil, the iodine value of 52 to 71 (preferably 54 to 68) obtained by applying a fractionation treatment (dry fractionation, solvent fractionation, surfactant fractionation, etc.) is used. Palm olein (soft part obtained by fractionating palm oil at least once), palm stearin (high melting point part obtained by fractionating palm oil), and oleic acid at 50% by mass or more of constituent fatty acids And mixed oils and fats having an iodine value of 52 to 71 (preferably 54 to 68) obtained by mixing with liquid oils and oils. Examples of palm stearin include palm stearin obtained by fractionating palm oil in one stage, and palm hard stearin that is a high melting point part obtained by further fractionating the palm stearin one or more times. Examples of liquid oils and fats in which oleic acid accounts for 50% by mass or more of the constituent fatty acids include rapeseed oil, high oleic rapeseed oil, high oleic sunflower oil, high oleic safflower oil, and olive oil.

The transesterification method for preparing the transesterified fat is not particularly limited. Either chemical or enzymatic transesterification methods can be used. The chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst. The reaction is non-selective transesterification (total random transesterification) without regioselectivity. The transesterification is preferably low regioselective transesterification (randomization rate is 50% or more), more preferably non-selective transesterification.

Chemical transesterification can be performed, for example, according to the following procedure according to a conventional method. That is, the catalyst-containing raw material fat obtained by adding 0.1 to 1% by mass of the catalyst to the fully dried raw material fat is 0.5 to 0.5% at 80 to 120 ° C. under reduced pressure. The transesterification reaction can be carried out by stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away from the reaction product by washing with water. Decolorization and deodorization treatment performed in a normal edible oil refining process can be applied to the resulting crude oil.

Enzymatic transesterification is performed using a lipase preparation as a catalyst. By the selective catalytic action of the lipase preparation, transesterification with 1,3-position selectivity is possible. Enzymatic transesterification can be performed, for example, according to the following procedure according to a conventional method. That is, the transesterification is carried out by stirring the enzyme-containing raw oil / fat obtained by adding 0.01-5% by mass of the lipase preparation to the raw oil / fat at 30-70 ° C. for 1-40 hours. The reaction can be performed. After completion of the transesterification reaction, the lipase preparation is removed from the reaction product by filtration. Decolorization and deodorization treatment performed in a normal edible oil refining process can be applied to the resulting crude oil.

The content of fat A contained in the fat contained in the chocolate of the present invention is preferably 35 to 80% by mass, more preferably 44 to 70% by mass, and further preferably 48 to 66% by mass. The content of fat B contained in the fat contained in the chocolate of the present invention is preferably 8 to 50% by mass, more preferably 16 to 41% by mass, and further preferably 20 to 37% by mass. It is. The total of the content of fats and oils A and the content of fats and oils B contained in the fats and oils contained in the chocolate of the present invention is preferably 65% by mass or more, more preferably 75% by mass or more, and still more preferably. 80% by mass or more.

The fat contained in the chocolate of the present invention includes the fat A and the fat B. The solid fat content (hereinafter also referred to as SFC) of the fat contained in the chocolate of the present invention is 54 to 70% at 10 ° C, 24 to 38% at 20 ° C, and 0 to 5% at 35 ° C. The SFC of the fats and oils contained in the chocolate of the present invention is preferably 56 to 68% at 10 ° C, 25 to 36% at 20 ° C, and 0 to 4% at 35 ° C, more preferably 58 to 58% at 10 ° C. 66%, 26-34% at 20 ° C, and 0-3% at 35 ° C. When the SFC of the fats and oils contained in the chocolate is within the above range, a soft and soft texture can be maintained inside the baked chocolate. In addition, SFC (%) can be measured according to IUPAC method 2.150a Solid content determination Fats by NMR.

The fats and oils contained in the chocolate of the present invention may contain triacylglycerol (SSS), a trisaturated fatty acid whose constituent fatty acid has only a saturated fatty acid having 16 to 22 carbon atoms. The SSS content of the fats and oils contained in the chocolate of the present invention is preferably 2 to 7% by mass, more preferably 3 to 6% by mass, and further preferably 3.5 to 5.5% by mass. . If the SSS content in the fats and oils contained in the chocolate of the present invention is within the above range, the chocolate can be easily foamed without losing the texture and the mouthfeel of the chocolate.

There is no particular limitation on the fats and oils that can be used in the chocolate of the present invention other than the inclusion of the fats and oils A and B. As fats and oils contained in chocolate, normal edible fats and oils can be used as long as the fats and oils satisfy the above SFC conditions. Examples of usable oils and fats include cocoa butter, palm oil, palm fractionated oil, shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, kokum fat, mango fat, mango fractionated oil, soybean oil, rapeseed oil, Cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, coconut oil, palm kernel oil, beef tallow, lard, and milk fat and other animal and vegetable oils and mixtures, fractionation, transesterification, and Mention may be made of one or more types of fats and oils selected from processed oils and fats obtained by applying one or more types of treatments such as hydrogenation.

The chocolate of the present invention preferably contains saccharides and saccharides in addition to fats and oils. Examples of sugars and sugars that can be used include sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reduced Mention may be made of sugar polydextrose, oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose and dextrin. The content of the saccharide and saccharide contained in the chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and further preferably 30 to 50% by mass.

In addition to fats and oils, sugars and sugars, the chocolate of the present invention can use raw materials generally blended in chocolate. Specific examples include dairy products such as whole milk powder and skim milk powder, cocoa ingredients such as cacao mass and cocoa powder, soybean powder, soy protein, fruit processed products, vegetable processed products, various powders such as matcha powder and coffee powder, Emulsifiers such as gums, starches, lecithin, lysolecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester and sorbitan fatty acid ester, antioxidants, coloring agents, and fragrances be able to.

The chocolate of the present invention can be produced by a conventionally known method. The chocolate of the present invention uses, for example, raw materials such as fats and oils, cacao ingredients, sugars and sugars, dairy products, and emulsifiers, mixing step, atomization step (refining), scouring step (conching), and It is manufactured through a cooling process and the like. After the refining process, a tempering process may be performed as necessary.

The chocolate of the present invention may be aerated chocolate by foaming. Lightening a soft texture by foaming chocolate. In addition, the mouthfeel becomes even better. The specific gravity (g / cm ³ ) of the aerated chocolate is preferably 0.8 to 1.25, more preferably 0.9 to 1.2. The method of foaming chocolate is not particularly limited. Examples of foaming methods include melted or semi-melted chocolate prior to cooling and solidification in the manufacturing process, or chocolate that has been solidified once heated to melt or semi-melted by a vertical mixer or For example, it may be aired by a continuous mixer.

The baked chocolate of the present invention can be obtained by baking the above chocolate or foamed chocolate. By baking, a surface having a light and light texture, an interior having a soft and soft texture, and a chocolate having an excellent mouthfeel can be obtained. There is no restriction | limiting in particular in the method of baking. The chocolate or foamed chocolate can be baked in a state in which it is packed in a mold, or in a state where it is squeezed out from a mold or a squeeze bag or the like and molded. Baking can be performed using an oven, microwave, superheated steam or the like so that the temperature of the chocolate surface reaches about 130 to 170 ° C. For example, it can be suitably baked in an oven under conditions of 170 to 210 ° C. and about 3 to 5 minutes.

The baked chocolate of the present invention is a chocolate having a light and light texture surface, a soft and soft texture inside, excellent mouthfeel, and bloom resistance. As a chocolate lump, the baked chocolate of the present invention can be eaten as it is. Moreover, a composite confectionery can be made by combining the baked chocolate of the present invention with a confectionery bakery product. For example, the baked chocolate of the present invention is used as a coating material, a filling material, or a chip material mixed into a dough for bread, cake, pastry, baked confectionery, donut, shoe confectionery, and the like. By using the baked chocolate, a composite confectionery containing the baked chocolate can be made.

Next, the present invention will be described in more detail with reference to examples and comparative examples. However, the present invention is not limited to these.

[Oil used]
The following fats and oils were used as raw material fats and oils for chocolate.
(Oil A)
PMF: Palm oil middle melting point fraction (iodine value 45)
(Oil B)
IEPL56: Transesterified oil and fat obtained by total random transesterification of palm olein (iodine number 56)

[Production of baked chocolate]
According to the formulation shown in Table 1, fats 1 to 7 were prepared. According to the composition shown in Table 2, chocolates (Examples 1 to 4 and Comparative Examples 1 to 3) using oils 1 to 7 were produced according to a conventional method. That is, first, melted chocolate was obtained through the steps of mixing, atomization (refining), and scouring (conching).
Each melted chocolate was then cooled to 24-26 ° C. Furthermore, foaming (containing air) was performed using a Hobart mixer. Each plastic chocolate in the aerated state obtained by foaming (aerated) was squeezed out using a squeeze bag having a die having a diameter of 1.5 cm, and formed into a rod shape. Thereafter, the molded chocolate was cooled and solidified at 8 ° C. for 30 minutes. The obtained bar-shaped chocolate was cut and molded to a length of about 2 cm. Subsequently, each aerated chocolate that was cut and molded was baked for 4 minutes using an oven (upper heat: 210 ° C., lower heat: 170 ° C.).

[Evaluation of baked chocolate]
The specific gravity after aeration of each chocolate obtained through the above manufacturing process was measured. In addition, the shape retention during and after baking of each chocolate, and the texture, mouthfeel, and bloom resistance of each of the baked chocolates were comprehensively evaluated according to the following evaluation criteria by five panelists. . The results are shown in Table 3.

(Shape retention during cut molding)
4: Good shape retention and good 3: Deforms slightly, but good shape retention 2: Large deformation, poor shape retention 1: Very large deformation, poor shape retention

(Shape retention after firing)
4: No shape loss and very good shape retention 3: Little shape loss and good shape retention 2: Large shape loss and poor shape retention 1: Very good shape loss Large, shape retention is not good

(Food texture of baked chocolate)
4: Chewing is light and soft and the texture is very good 3: Chewing is light and the texture is good 2: Chewing is hard and the texture is not good 1: Chewing is very good Hard and not good texture

(Mouth of baked chocolate)
4: Very good 3: Good 2: Normal 1: Not good

(Broom resistance)
4: Bloom is not observed 3: Slight bloom is observed on the surface, but is generally good 2: Violent bloom is observed on the surface 1: Bloom is observed intensely to the inside

〔analysis〕
Analysis of the solid fat content (SFC) of the fat extracted from chocolate using hexane was performed. The SFC analysis was performed according to the IUPAC method 2.150a Solid Content determination in Fats by NMR.

*; Triacylglycerol (SSS) of 3 saturated fatty acids

Claims

Contains fats and oils including fats A and B,
The fat and oil A contains a palm oil middle melting point fraction,
The fats and oils B include transesterified fats and oils,
Of the total amount of the constituent fatty acids in the transesterified oil and fat, 20 to 70% by mass is a saturated fatty acid having 16 to 22 carbon atoms, and 30 to 80% by mass is an unsaturated fatty acid having 16 to 22 carbon atoms. Baked chocolate.
The baked chocolate according to claim 1, wherein the solid fat content (SFC) of the fat is 54 to 70% at 10 ° C, 24 to 38% at 20 ° C, and 0 to 5% at 35 ° C.
The baked chocolate according to claim 1 or 2, wherein the transesterified fat is a transesterified fat derived from palm-based fat.
Containing fats and oils A and B and having a solid fat content (SFC) of 54 to 70% at 10 ° C, 24 to 38% at 20 ° C and 0 to 5% at 35 ° C;
The fat and oil A contains a palm oil middle melting point fraction,
The fats and oils B include transesterified fats and oils,
Of the total amount of the constituent fatty acids in the transesterified fat and oil, 20 to 70% by mass is occupied by saturated fatty acids having 16 to 22 carbon atoms, and 30 to 80% by mass is occupied by unsaturated fatty acids having 16 to 22 carbon atoms. The method for producing a baked chocolate according to any one of claims 1 to 3, comprising obtaining the aerated chocolate by foaming the chocolate and baking the aerated chocolate.
The method for producing a baked chocolate according to claim 4, comprising obtaining a chocolate having a specific gravity of 0.8 to 1.25 after the aeration.