WO2018116908A1

WO2018116908A1 - Chocolate

Info

Publication number: WO2018116908A1
Application number: PCT/JP2017/044539
Authority: WO
Inventors: 清美大西; 稚子畑中; 典子村山; 悠晃寺井
Original assignee: 日清オイリオグループ株式会社
Priority date: 2016-12-22
Filing date: 2017-12-12
Publication date: 2018-06-28
Also published as: CN110049683A; JP2018174943A; JPWO2018116908A1; JP6391896B1

Abstract

The present invention addresses the problem of providing a chocolate, said chocolate having a soft texture owing to a low-melting fat or oil used therein and having heat resistance, and a method for manufacturing the chocolate. The present invention pertains to a chocolate comprising a fat or oil and saccharides and showing heat-resistant shape retention properties at the melting point of the fat or oil or higher, wherein the content of triacyl glycerols, said triacyl glycerols having 22-46 carbon atoms in total in the constituting fatty acid residues thereof, in the fat or oil is 25-80 mass%. The present invention also pertains to a chocolate wherein the content of triacyl glycerols, said triacyl glycerols having 32-40 carbon atoms in total in the constituting fatty acid residues thereof, in the fat or oil is 20-70 mass%.

Description

chocolate

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

Examples of methods for imparting heat resistance to chocolate include, for example, a method of adding fats and oils having a high melting point to chocolate, a method of increasing the solid content of chocolate (reducing oil content), and mixing a small amount of water with chocolate dough. A method for forming a sugar skeleton is mentioned. However, by blending fats and oils having a high melting point, the mouthfeel of chocolate is remarkably deteriorated. By increasing the solid content of the chocolate, the mouthfeel of the chocolate is impaired. On the other hand, the formation of the sugar skeleton inside the chocolate can impart heat resistance to the chocolate without damaging the mouth and mouthfeel. And even if environmental temperature becomes more than melting | fusing point of the fats and oils contained in chocolate, chocolate can maintain a shape. Therefore, by using fats and oils having a low melting point, a soft texture can be imparted to the chocolate and at the same time heat resistance can be realized. However, mixing a small amount of water into the chocolate dough causes an increase in viscosity. Therefore, productivity is reduced.

In order to suppress the increase in the viscosity of the chocolate dough, a method of mixing glycerol or sorbitol instead of water (for example, US Pat. No. 6,488,879), a method of mixing a water-in-oil emulsion (for example, US Pat. No. 6,165,540) or the like is known. . However, even with these methods, the increase in viscosity is still large, making industrial production difficult.

US64888879 US6165540

Therefore, it has been desired to develop a chocolate dough that suppresses the increase in viscosity even if a small amount of water is added to the chocolate dough, and to develop a chocolate that has heat resistance even if a low melting point oil is used.

An object of the present invention is to provide a chocolate having a soft texture and heat resistance by using an oil having a low melting point, and a method for producing the chocolate.

The present inventors have conducted intensive research to solve the above problems. As a result, when liquid oil is added to the fats and oils contained in chocolate to lower the melting point, the increase in viscosity due to the addition of a small amount of water becomes significant, and the fats and oils have a total carbon number of 22 to 46. It has been found that when a specific amount of a certain triacylglycerol is added, an increase in viscosity can be suppressed. As a result, the present invention has been completed.

That is, the present invention provides the following.
(1) A chocolate containing fats and oils and sugars,
A chocolate having a heat and shape retention property equal to or higher than the melting point of the fat and oil, wherein the content of triacylglycerol having a total of 22 to 46 carbon atoms in the fatty acid residue in the fat and oil is 25 to 80% by mass.
(2) The chocolate according to (1), wherein the content of triacylglycerol in which the total number of carbon atoms of the constituent fatty acid residues in the oil and fat is 32 to 40 is 15 to 65% by mass.
(3) The chocolate according to (1) or (2), wherein the solid fat content (SFC) of the fat is 10 to 50% at 10 ° C, 5 to 40% at 20 ° C, and 0 to 10% at 30 ° C. .
(4) The chocolate according to any one of (1) to (3), wherein the water content is 0.8 to 3% by mass.
(5) The chocolate according to any one of (1) to (4), which is in a baked state.
(6) The chocolate according to any one of (1) to (4) in a whipped state.
(7) The method for producing chocolate according to any one of (1) to (4), wherein a water addition / dispersion step is included in the production step.

According to the present invention, it is possible to provide a chocolate having a soft texture and heat resistance by using an oil having a low melting point, and a method for producing the chocolate.

In the present invention, chocolate is not limited by the provisions of “Fair Competition Rules for the Display of Chocolates” (National Chocolate Industry Fair Trade Council) or legal regulations. The chocolate of the present invention contains edible fats and sugars as main raw materials, and may contain cocoa components (such as cocoa mass and cocoa powder), dairy products, fragrances, and emulsifiers as necessary. The chocolate of the present invention is produced through a part or all of the steps of chocolate production (mixing step, atomization step, scouring step, cooling step, etc.). Moreover, the chocolate of this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.

The chocolate of the present invention contains 28 to 44% by mass of fats and oils. Here, the fats and oils include fats and oils (cocoa butter, milk fats and the like) contained in raw materials such as cacao mass, cocoa powder, and whole milk powder in addition to fats and oils blended as raw materials. For example, the cocoa mass has an oil (cocoa butter) content of about 55% by mass (oil content 0.55), and the cocoa powder has an oil (cocoa butter) content of about 11% by mass (oil content 0.11). The fat (milk fat) content of whole milk powder is about 25% by mass (oil content 0.25). The content of fats and oils contained in chocolate is a sum of values obtained by multiplying the blending amount (mass%) of each raw material contained in chocolate by the oil content. The fat and oil content of the chocolate of the present invention is preferably 30 to 40% by mass, more preferably 31 to 38% by mass, and further preferably 32 to 36% by mass. When the fat content of the chocolate of the present invention is within the above range, the sugar skeleton of the chocolate is easily formed.

The fat and oil contained in the chocolate of the present invention contains 25 to 80% by mass of triacylglycerol having a total of 22 to 46 carbon atoms in the constituent fatty acid residues. Here, the total number of carbon atoms of the constituent fatty acid residues is a total value of carbon numbers of three fatty acids ester-bonded to triacylglycerol. For example, trilaurin is 36 and 1,3-dipalmito-2-olein is 50. The content of triacylglycerol (hereinafter also referred to as C22 to 46TG) in which the total number of carbon atoms of the constituent fatty acid residues in the fats and oils contained in the chocolate of the present invention is preferably from 35 to 75% by mass More preferably, it is 40 to 70% by mass, and further preferably 43 to 67% by mass. When the content of triacylglycerol having the total number of carbon atoms of the constituent fatty acid residues of 22 to 46 is within the above range, the chocolate has a soft bite and water to the chocolate dough described later is used. The increase in dough viscosity due to the addition of can be suppressed. In the present invention, the chocolate dough is a state in the previous stage of the finally solidified chocolate and is synonymous with a melted chocolate described later.

The fat and oil contained in the chocolate of the present invention preferably contains 15 to 65% by mass of triacylglycerol (hereinafter also referred to as C32 to 40TG) in which the total number of carbon atoms of the constituent fatty acid residues is 32 to 40. The content of C32-40TG is more preferably 20-60% by mass, still more preferably 25-56% by mass, and still more preferably 30-53% by mass. When the content of the triacylglycerol having the total number of carbon atoms of the constituent fatty acid residues of 32 to 40 is within the above range, the increase in the dough viscosity by adding water to the chocolate dough, which will be described later, is more effective. Can be suppressed.

In order to adjust the content of triacylglycerol in which the total number of carbon atoms of the constituent fatty acid residues in the fat and oil contained in the chocolate of the present invention is 22 to 46 to 25 to 80% by mass, You may use 1 or more types of fats and oils chosen from transesterified fats and oils, MCT, MLCT, milk fat, etc. as a raw material of chocolate.

The above lauric fat is a fat having a lauric acid content of 30% by mass or more in the total amount of fatty acids constituting the fat. Examples of lauric fats and oils include palm oil, palm kernel oil, Babas oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating these, transesterified fats and oils obtained by transesterifying these alone, and these Hardened oil is mentioned. The fractionation, transesterification, and curing may be performed a plurality of times in any combination. One or more lauric fats and oils may be used. The content of lauric fats and oils in the fats and oils contained in the chocolate of the present invention is preferably 10 to 60% by mass, more preferably 20 to 55% by mass, and further preferably 30 to 50% by mass. Laurinic fats and oils can also be suitably used as a source of triacylglycerol in which the total number of carbon atoms of the constituent fatty acid residues is 32 to 40.

The laurin-based transesterified fat is a fat obtained by applying transesterification to a mixed fat containing the lauric-based fat and non-lauric-based fat. Here, non-lauric fats and oils are fats and oils in which fatty acids having 16 or more carbon atoms out of the total amount of fatty acids constituting the fats and fats exceed 90% by mass. Examples include rapeseed oil, high erucic acid rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter, shea fat, monkey fat, palm oil, and the like, as well as hydrogenated fats and oils. In the laurin-based transesterified oil and fat, the mixing ratio of the mixed oil and fat of the lauric-based fat and oil that is the raw material oil for transesterification and the non-lauric-based fat is preferably 20:80 to 80:20, more preferably 30:70 to 70:30, more preferably 40:60 to 60:40.

The content of lauric acid in the total amount of constituent fatty acids of the lauric transesterified oil and fat is 10% by mass or more (preferably 15 to 45% by mass). As long as transesterification is performed on the lauric transesterified oil and fat, processing such as fractionation and hydrogenation may be repeated once or multiple times before and after the transesterification. The iodine value of the lauric transesterified oil and fat is preferably 0 to 80, more preferably 20 to 60, and further preferably 30 to 50. One or more lauric transesterified oils and fats may be used in the chocolate of the present invention.

The MCT is an abbreviation for medium-chain fatty acid triacylglycerol. Medium chain fatty acid triacylglycerol is triacylglycerol (MMM) in which medium chain fatty acid (M), which is a fatty acid having 6 to 10 carbon atoms, is ester-bonded to one molecule of glycerol. These three fatty acids (M) of the MMM may all be the same or different fatty acids. Furthermore, the MMM may be a mixture of a plurality of different compounds. An example of such a mixture is a mixture of trioctanoyl glycerol and tridecanoyl glycerol. M is preferably a linear saturated fatty acid. Of the total amount of constituent fatty acids of the MCT used in the present invention, preferably 95% by mass or more of constituent fatty acids are octanoic acid (carbon number 8) and / or decanoic acid (carbon number 10). The mass ratio of octanoic acid to decanoic acid in the total amount of constituent fatty acids contained in the MCT used in the present invention is preferably 100: 0 to 0: 100, more preferably 80:20 to 20 : 80.

The MCT can be manufactured using a conventionally known method. For example, MCT can be produced by heating a fatty acid having 6 to 10 carbon atoms and glycerol to 120 to 180 ° C. to cause dehydration condensation. This condensation reaction is preferably carried out under reduced pressure. A catalyst can be used for the condensation reaction. However, the condensation reaction is preferably performed in the absence of a catalyst.

The MLCT is an abbreviation for medium and long chain fatty acid triacylglycerol. The medium-long-chain fatty acid triacylglycerol is a tri-chain in which at least one molecule of medium-chain fatty acid (M) and at least one molecule of long-chain fatty acid (L) having 12 or more carbon atoms are ester-bonded to one molecule of glycerol. Acylglycerol. L preferably has 16 to 22 carbon atoms, and more preferably has 16 to 18 carbon atoms. L is preferably a linear saturated fatty acid.

The MLCT may be prepared by ester synthesis in the same manner as MCT. MLCT may also be prepared by transesterifying a mixed fat of MCT and the non-lauric fat. The MLCT used in the present invention is preferably a mixture in which MCT and non-lauric oil / fat are mixed at a mass ratio of 10:90 to 90:10 (more preferably 20:80 to 80:20). It is a transesterified oil of fat. The method for transesterification is not particularly limited. For example, the transesterification may be performed by a commonly performed method such as chemical transesterification using sodium methoxide as a catalyst or enzymatic transesterification using a lipase preparation as a catalyst.

The above-mentioned milk fat is oil derived from milk, and its processed product is also included. More specifically, butter, butter oil or fractionated oil thereof, fermented fraction oil, fermented butter, fermented butter oil or fractionated oil thereof, and the like can be mentioned. As the raw material of the chocolate of the present invention, one or more of them may be arbitrarily used. Moreover, the milk fat contained in the whole fat milk powder used as a raw material of chocolate may be applied as the said milk fat.

According to a preferred embodiment of the chocolate of the present invention, by using one or more selected from the above-mentioned lauric fats and oils, lauric transesterified fats and oils, MCT, MLCT, milk fat and the like as a raw material of the chocolate of the present invention. In addition, 25 to 80% by mass of triacylglycerol in which the total number of carbon atoms of the constituent fatty acid residues is 22 to 46 can be contained in the fats and oils of chocolate. Thereby, the raise of the dough viscosity by the water addition to the chocolate dough demonstrated later can be suppressed.

In order to obtain a soft texture, the chocolate of the present invention may contain liquid oil. The content of the liquid oil in the fats and oils contained in the chocolate of the present invention is preferably 10 to 45% by mass, more preferably 15 to 40% by mass, and further preferably 20 to 40% by mass. In addition, liquid oil is fats and oils whose content of the unsaturated fatty acid which occupies for the total amount of constituent fatty acid is 70 mass% or more (preferably 80 mass% or more) in the said non-lauric fats and oils here.

In order to obtain a soft texture, the solid fat content (hereinafter also referred to as SFC) of the fat contained in the chocolate of the present invention is preferably 10 to 50% at 10 ° C and 5 to 40 at 20 ° C. %, 0 to 10% at 30 ° C., more preferably 15 to 45% at 10 ° C., 10 to 35% at 20 ° C., 0 to 5% at 30 ° C., and further preferably 20 to 10% at 10 ° C. -40%, 13-27% at 20 ° C, and 0-5% at 30 ° C.

In the present invention, the constituent fatty acids of the oil and fat can be measured according to, for example, AOCS Ce1f-96. Oil triacylglycerol can be measured, for example, according to the gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993). SFC (%) of oil is measured by IUPAC method 2.150 Solid Content. It can be determined according to determination in Fats by NMR.

Since the continuous phase of chocolate is fat, the fat content of chocolate greatly affects the viscosity of the chocolate dough. As the fat content in the chocolate is higher, the viscosity is lower, and the influence of the increase in viscosity caused by the addition of water can be reduced. However, the higher the fat content in chocolate, the lower the sugar ratio and the brittle sugar skeleton structure, and the heat resistance of the manufactured chocolate may decrease. On the other hand, when the fat / oil content is 30% by mass or less, the viscosity of the chocolate dough increases, and the influence of the increase in viscosity due to the addition of water also increases. Therefore, the handling property at the time of chocolate manufacture may fall. Such reduction in handling property can be suppressed to some extent by blending an emulsifier (lecithin, polyglycerin condensed ricinoleate (PGPR), etc.) having a viscosity-reducing action with chocolate. The blending amount of the emulsifier having a viscosity-reducing action may be adjusted so that the proportion in the chocolate is 0.2 to 1% by mass. The emulsifier having a thinning action is preferably lecithin and PGPR. Lecithin and PGPR are preferably used in a mass ratio of 4: 6 to 8: 2.

Since the chocolate of the present invention forms a sugar skeleton, even if the environmental temperature exceeds the melting point of fats and oils contained in the chocolate, it does not lose its shape in a standing state (has shape retention). The chocolate of the present invention has shape retention at least within the range of the melting point of the fats and oils contained in the chocolate, preferably + 4 ° C., more preferably + 7 ° C., and further preferably + 10 ° C. For example, assuming that the melting point of fats and oils contained in chocolate is 26 ° C., chocolate is preferably an environment of 30 ° C. (+ 4 ° C.), more preferably 33 ° C. (+ 7 ° C.), and further preferably 36 ° C. (+ 10 ° C.). Up to temperature, it has at least shape retention.

The saccharide contained in the chocolate of the present invention contributes to the sugar skeleton formation in the chocolate. Examples of sugars include sugar (sucrose), lactose, glucose, maltose, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, dairy oligosaccharides, palatinose oligosaccharides, enzymatic saccharified starch syrup, reduced starch saccharified products, isomerism Liquid sugar, sucrose-conjugated starch syrup, honey, reducing sugar polydextrose, raffinose, lactulose, reducing lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like. The saccharide may be a sugar alcohol. The content of the saccharide contained in the chocolate of the present invention is preferably 20 to 70% by mass, more preferably 30 to 65% by mass, and further preferably 35 to 60% by mass.

The chocolate of the present invention preferably contains 30 to 58% by mass of sucrose as one of saccharides. Sucrose contained in the chocolate of the present invention is one of important components forming a sugar skeleton. As the sucrose, it is appropriate to use powdered sugar obtained by powdering granulated sugar, which is a sucrose crystal. The content of sucrose contained in the chocolate of the present invention is preferably 32 to 54% by mass, more preferably 34 to 50% by mass. When the content of sucrose contained in the chocolate of the present invention is within the above range, a sugar skeleton is easily formed in the chocolate.

The chocolate of the present invention preferably contains 1 to 20% by mass of lactose as one of saccharides. By containing lactose, the strength of the sugar skeleton of chocolate can be increased. Lactose is preferably crystalline and is preferably formulated as crystals. Most of the commercially available lactose is crystalline. The lactose crystals may be α-lactose or β-lactose. α-Lactose may be anhydrous or monohydrate. The content of lactose contained in the chocolate of the present invention is more preferably 2 to 18% by mass, and further preferably 3 to 16% by mass. Whether lactose is crystalline or not can be confirmed by powder X-ray diffraction.

The chocolate of the present invention may contain raw materials generally used for chocolate in addition to fats and sugars. For example, cacao mass, cocoa powder, dairy products (milk solids, etc.), emulsifiers, fragrances, pigments, etc., starches, gums, thermocoagulable proteins, various powders such as strawberry powder and matcha powder, Various food ingredients and various food additives can be mentioned.

The chocolate of the present invention preferably contains milk powder. The milk powder used in the present invention is not particularly limited as long as it is a milk-derived powder. Examples include whole milk powder, skim milk powder, whey powder, cream powder, buttermilk powder. One or more kinds of powdered milk can be selected and used. In particular, whole milk powder, skim milk powder, and whey powder are preferably included, and more preferably whole milk powder and skim milk powder are included. The milk powder used for the chocolate of the present invention is also preferably produced by spray drying such as a spray drier like the above-illustrated milk powder. The powdered milk content of the chocolate of the present invention is preferably 4 to 32% by mass, more preferably 8 to 28% by mass, and further preferably 12 to 24% by mass. When content of the milk powder contained in the chocolate of this invention exists in the said range, chocolate has favorable flavor and shape retention property.

The chocolate of the present invention easily forms a sugar skeleton by containing a small amount of water. However, as will be described later, when a small amount of water is added to the melted chocolate, the viscosity of the chocolate dough significantly increases. The water content of the chocolate of the present invention is preferably 0.8 to 3% by mass, more preferably 0.9 to 2.5% by mass, and still more preferably 1.0 to 2.0% by mass. It is.

The chocolate of the present invention can be produced by mixing raw materials such as fats and sugars and milk powder, atomization by roll refining, etc., and conching treatment as necessary according to a conventional method. When performing the conching treatment, the heating in the conching treatment is preferably performed at 40 to 60 ° C. so as not to impair the flavor of the chocolate. In addition, in the manufacturing method of this invention, a process and a process are used as the same meaning.

In the method for producing chocolate of the present invention, in order to adjust the moisture (water content) of chocolate, a water-containing material having water as a raw material or a material having high hygroscopicity may be used. Moreover, manufacture of the chocolate in a melt state may have the process (the following [process of adding water]) of adding and disperse | distributing water.

The production of the chocolate of the present invention preferably has a step of adding and dispersing a small amount of water in advance in order to form a sugar skeleton. Hereinafter, an example of a method for forming a sugar skeleton will be described. The production of chocolate having a sugar skeleton preferably has a step of adding and dispersing water (a step of adding water) to chocolate in a melt state (chocolate dough). In addition, a melt state means the state by which the fats and oils in chocolate were melted.

The temperature of the chocolate in the melt state in the step of adding water is preferably 30 to 60 ° C., more preferably 35 to 50 ° C., and further preferably 35 to 45 ° C. When the temperature of the chocolate in the melt state in the step of adding water is within the above range, water can be added and dispersed without impairing the flavor of the chocolate. The amount of water to be added may be appropriately set so that the water content of the chocolate is 0.8 to 3% by mass. As a standard, the amount is preferably 0.5 to 2 parts by mass, more preferably 0.5 to 1.5 parts by mass with respect to 100 parts by mass of the chocolate in the melt state. In addition, the water content of chocolate can be measured according to a conventional method using a normal pressure drying loss method or a Karl Fischer moisture meter.

The water added in the step of adding water may be only water, or may be a composition containing components other than water together with water (hereinafter, such a composition is referred to as “water-containing material”). Good. Even if the amount of water added in the step of adding water is the same, the rate of increase in the viscosity of the melted chocolate can change depending on the components added together with the water. Specifically, when only water or a water-containing material having a high water content (fruit juice, milk, etc.) is added, the viscosity of chocolate rapidly increases. On the other hand, when a water-containing material such as sugar solution or protein solution is added, the viscosity of chocolate increases relatively slowly. When the viscosity is rapidly increased, water cannot be sufficiently dispersed in the melted chocolate. Therefore, the water added in the step of adding water is particularly preferably a water-containing material such as a sugar solution or a protein solution.

Examples of the sugar liquid include solutions such as reduced starch syrup, fructose glucose liquid sugar, and sorbitol liquid containing sugar and water such as fructose, glucose, sucrose, maltose, and oligosaccharide. Examples of the protein solution include egg white meringue, concentrated milk, and fresh cream containing protein and water. The content of water contained in the sugar solution or protein solution is preferably 10 to 90% by mass, more preferably 10 to 50% by mass, based on the entire solution. In the step of adding water, when water is added in the form of a water-containing material, the addition amount may be added so that the amount of water relative to the melted chocolate falls within the above range.

It is preferable that the temperature of the water or water-containing material used in the step of adding water is approximately the same as the temperature of the melted chocolate to which water or water-containing material is added. By doing so, the temperature of the melted chocolate is kept constant, and water and water-containing material are easily dispersed uniformly. After adding water to the melted chocolate, the water may be uniformly dispersed in the chocolate by stirring or the like.

The melted chocolate that has undergone the step of adding water may be cooled and solidified. By this step, solid chocolate can be efficiently produced from the melt state.

The method for cooling and solidifying the chocolate of the present invention is not particularly limited. What is necessary is just to select suitably according to chocolate products, such as a molding chocolate and the covering chocolate to foodstuffs. The melted chocolate can be cooled and solidified by, for example, spraying cold air in a cooling tunnel (cooling tunnel) or contacting with a cooling plate.

The cooling and solidification conditions are not particularly limited as long as the melted chocolate is solidified. For example, the cooling temperature is preferably 0 to 20 ° C., more preferably 0 to 10 ° C. The cooling time is preferably 5 to 90 minutes, more preferably 10 to 60 minutes.

When the chocolate is a temper type chocolate, tempering treatment or seeding treatment may be performed either before or after the step of adding water.

The tempering treatment is an operation for generating stable crystal nuclei in chocolate in a melt state. Specifically, for example, it is known as an operation of lowering the temperature of chocolate melted at 40 to 50 ° C. to about 27 to 28 ° C. and then heating it again to about 29 to 31 ° C. The tempering treatment is preferably performed before the step of adding water.

The above seeding treatment is a treatment for producing stable crystal nuclei in a melted chocolate using a seeding agent that functions as a crystal nucleus of stable crystals instead of the tempering treatment. A seeding process is performed in order to solidify the fats and oils in chocolate as a V-type stable crystal similarly to a tempering process.

When performing the seeding process, the order of the process of adding the seeding process and water may be first. Moreover, you may perform simultaneously the process of adding a seeding agent and adding water. That is, the seeding agent and water may be simultaneously added to the melted chocolate.

”Aging process” that “heat-treats” may be applied to the chocolate after cooling and solidification. In the heat treatment, the chocolate after cooling and solidification is preferably kept at 16 to 28 ° C., more preferably 18 to 24 ° C., preferably 6 hours or more, more preferably 12 to 480 hours, still more preferably 24 to 360 hours. It is processing to do. By carrying out the heat retaining treatment, the sugar skeleton in the chocolate can be made stronger.

The chocolate according to a preferred embodiment of the present invention has a low melting point and a soft texture, and has good heat resistance, so that it can be used for all chocolate applications. For example, it can be eaten as it is as a lump or cut chocolate lump. In addition, it can be used for bakery foods such as breads, cakes, confectionery, baked goods, donuts, and shoe confectionery. That is, the chocolate of the present invention can be used by die cutting, cutting, whipping, etc. as a coating material, a filling material, or a chocolate chip to be mixed into a dough of a composite bakery food.

Moreover, since the chocolate according to a preferred embodiment of the present invention has a sugar skeleton, it does not easily collapse even when baked, and a baked chocolate can be easily manufactured. For example, when baked in an oven, the chocolate of the present invention is preferably baked at 110 to 240 ° C., more preferably 120 to 200 ° C., preferably 1 to 11 minutes, more preferably 2 to 5 minutes.

Next, the present invention will be described with reference to examples. However, the present invention is not limited by these examples.

[Analysis method]
(1) Triacylglycerol Triacylglycerol (total carbon number of constituent fatty acids) analysis of fats and oils was measured by a method based on a gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993)).
(2) Viscosity of chocolate dough The viscosity (unit: cps) of the chocolate dough was measured using a BH viscometer (manufactured by Toki Sangyo Co., Ltd.). That is, no. The rotor of 6 was set to 4 rpm. Next, in the chocolate adjusted to the measurement temperature, the rotor was rotated 3 times and the numerical value was read. The viscosity was determined by multiplying the read value by the device coefficient (2500).
(3) Water content of chocolate The water content (water content) of chocolate was measured by a normal pressure drying loss method according to a conventional method.
(4) Melting | fusing point of fats and oils contained in chocolate The melting point of fats and oils was measured according to Japan Oil Chemical Society standard fats and oils analysis test method 2.2.4.2-2013.
(5) Solid fat content of fats and oils in chocolate SFC of fats and oils was measured according to IUPAC method 2.150 Solid Content determination in Fats by NMR. That is, the temperature adjustment of the oil and fat sample was performed as follows. The fats and oils were completely melted at 60 ° C. and then kept at 10 ° C. for 60 minutes. Furthermore, it hold | maintained at 20 degreeC for 72 hours. Then, after hold | maintaining for 30 minutes at each measurement temperature, solid fat content was measured.

[Preparation of fats and oils]
The following were prepared as fats and oils used for chocolate.
HOSO: High oleic sunflower oil (oleic acid content 83% by mass, Nisshin Oillio Group, in-house)
FHPKS: Extremely hardened palm kernel oil stearin (lauric acid content 56 mass%, manufactured by Nisshin Oillio Group, Inc.)
CNO: Coconut oil (lauric acid content 47% by mass, trade name: refined palm oil, MLCT manufactured by Nisshin Oillio Group Co., Ltd .: 50 parts by mass of MCT (constituent fatty acids are caprylic acid and capric acid, mass ratio thereof) 30:70, Nisshin Oilio Group Co., Ltd. in-house) and 50 parts by mass of extremely hardened rapeseed oil (Nisshin Oilio Group in-house) are mixed, and MLCT is obtained by random transesterification using sodium methylate as a catalyst. Obtained.

[Preparation of chocolate dough]
The formulations of Comparative Examples 1 to 4 and Examples 1 to 4 were in accordance with Tables 1 and 2. A melted chocolate was obtained by mixing, atomizing, and scouring by a conventional method. And the viscosity of chocolate dough was measured in the state of 44 degreeC. Fructose-glucose liquid sugar (water content: 25% by mass) was added to and dispersed in 100 parts by mass of the melted chocolate at 44 ° C. in chocolate with water added in the table. . Then, it fully stirred for 10 minutes and measured the viscosity of chocolate dough. Thereafter, the melted chocolate was cooled and solidified at 10 ° C. and allowed to stand at 20 ° C. for 14 days. As a result, the chocolates of Comparative Examples 1 to 4 and Examples 1 to 4 were obtained. The water content of each chocolate was measured by a normal pressure drying method. Moreover, fats and oils were extracted from each chocolate using hexane, and SFC and melting | fusing point of this fats and oils were measured. Tables 1 and 2 show the measurement results of the viscosity, moisture, and SFC and melting point of the fats and oils contained in the chocolate dough.

[Evaluation of chocolate 1]
According to the following criteria, five expert panelists comprehensively evaluated the biting and squeezing of each of the chocolates of Comparative Examples 1 to 4 and Examples 1 to 4 prepared above. In addition, each chocolate of Comparative Examples 1 to 4 and Examples 1 to 4 was allowed to stand in a constant temperature bath at 40 ° C., and the shape loss (shape retention) after 12 hours was confirmed. The evaluation results are shown in Tables 1 and 2.

(Biting out)
◎: Biting is very soft ○: Biting is soft △: Normal ▲: Biting is slightly hard ×: Biting is hard

(Spoken)
◎: The mouth is sharp and good ○: The mouth is good △: Normal ▲: The mouth is slightly bad ×: The mouth is bad

(Shape retention)
◎: The original shape is retained. ○: The original shape is almost retained.
▲: The original shape is slightly broken ×: The original shape is broken so as not to remain

[Evaluation of chocolate 2]
The chocolates of Comparative Example 3 and Example 3 prepared above were baked in an oven at 200 ° C. for 2 minutes. The chocolate of Comparative Example 3 melted the corners and was severely baked, but the chocolate of Example 3 maintained its shape well.

[Evaluation of chocolate 3]
The chocolates of Comparative Example 3 and Example 3 prepared above were kneaded for 60 seconds using a Hobart mixer (low speed: beater), then placed in a squeeze bag and squeezed out onto pie dough. After that, it was further wrapped in puff pastry. The obtained composite pie dough was cut in half vertically and baked at 200 ° C. for 15 minutes in a state where the wrapped chocolate was visible. As a result, the chocolate of Comparative Example 3 caused sag, but the chocolate of Example 3 was neatly stored in the pie in the same state as before baking.

[Evaluation of chocolate 4]
The chocolates of Comparative Example 3 and Example 3 prepared above were whipped using a Hobart mixer (medium speed: whipper) for 15 minutes to obtain a chocolate cream. Compared with the cream using the chocolate of Comparative Example 3, the cream using the chocolate of Example 3 had a good mouthfeel and the taste of chocolate was good.

Claims

A chocolate containing fats and sugars,
A chocolate having a heat and shape retention property equal to or higher than the melting point of the fat and oil, wherein the content of triacylglycerol having a total of 22 to 46 carbon atoms in the fatty acid residue in the fat and oil is 25 to 80% by mass.
2. The chocolate according to claim 1, wherein the content of triacylglycerol in which the total number of carbon atoms of the constituent fatty acid residues in the oil and fat is 32 to 40% is 15 to 65% by mass.
The chocolate according to claim 1 or 2, wherein the solid fat content (SFC) of the fat is 10 to 50% at 10 ° C, 5 to 40% at 20 ° C, and 0 to 10% at 30 ° C.
The chocolate according to any one of claims 1 to 3, wherein the water content is 0.8 to 3% by mass.
The chocolate according to any one of claims 1 to 4, which is in a baked state.
The chocolate according to any one of claims 1 to 4, which is in a whipped state.
The method for producing chocolate according to any one of claims 1 to 4, further comprising a step of adding and dispersing water during the production process.