WO2018139421A1 - Procédé de fabrication de pâte de confiserie huileuse - Google Patents

Procédé de fabrication de pâte de confiserie huileuse Download PDF

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Publication number
WO2018139421A1
WO2018139421A1 PCT/JP2018/001869 JP2018001869W WO2018139421A1 WO 2018139421 A1 WO2018139421 A1 WO 2018139421A1 JP 2018001869 W JP2018001869 W JP 2018001869W WO 2018139421 A1 WO2018139421 A1 WO 2018139421A1
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WIPO (PCT)
Prior art keywords
dough
oily confectionery
flavor
chocolate
oil
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PCT/JP2018/001869
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English (en)
Japanese (ja)
Inventor
一夫 藤原
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不二製油グループ本社株式会社
不二製油株式会社
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Application filed by 不二製油グループ本社株式会社, 不二製油株式会社 filed Critical 不二製油グループ本社株式会社
Priority to JP2018538245A priority Critical patent/JP6540900B2/ja
Publication of WO2018139421A1 publication Critical patent/WO2018139421A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor

Definitions

  • the present invention relates to a method for producing an oily confectionery dough, and relates to a method for efficiently preparing an oily confectionery dough in a short time by omitting a conching step that requires a relatively long time in the preparation of an oily confectionery dough.
  • Oily confectionery doughs with continuous phases consisting of fats and oils, such as chocolates, chocolate-like foods, filling creams, and sand creams, are used for raw material mixing, roll pulverization, flavor adjustment, and dough consistency adjustment
  • the conching process is an extremely important process.
  • oily confectionery dough is a mixture of saccharides, cocoa solids, milk solids, pigments and other solids together with cocoa butter, vegetable oils, milk fats and oil-soluble emulsifiers.
  • a solid material is in a dispersed state.
  • Such an oily confectionery dough is prepared by preparing a pasty dough having a fat and oil content of 20 to 30% by weight by mixing a part of the oil and fat that is a continuous phase with the solid product, and then using a refiner such as a roll to obtain an average particle size. Is atomized so as to obtain smooth particles of 15 to 30 ⁇ m.
  • the subsequent process is a conching process, which is a process of stirring and mixing while keeping the temperature at 40 to 95 ° C., the purpose of which is new acetic acid, evaporation of volatile short chain fatty acids and moisture, and cooking odor It is a flavor adjustment and a decrease in dough viscosity due to flavor development.
  • Patent Document 1 discloses that a powdery mass is an elongational flow effective to cause mass collapse and a close interaction of solids with fat, whereby a solid mass is coated with fat.
  • the manufacturing method is a method in which a powder lump is rapidly made into a paste-like lump by applying pressure with a gear pump, lobe pump, piston pump, or extruder. According to this method, the conching process can be omitted or the time can be shortened.
  • the dry conching process is forcibly shortened, transpiration of acetic acid, volatile short-chain fatty acids and moisture is insufficient, and flavor adjustment is performed. And there was a problem that the viscosity of the dough became insufficient.
  • Patent Document 2 relates to a chocolate dough manufacturing apparatus having a flavor adjustment function instead of a conching process, and spreads chocolate dough subjected to a high shearing force by a radial pin on a rotating shaft on a disk-shaped evaporating dish and dried air against it In order to adjust the flavor and reduce the viscosity of the dough by evaporating the off-flavor extracted from the moisture, volatile organic acid and mixture. It is said that the manufacturing apparatus by this method is sold under the name of Taste-Changer (registered trademark), but it is not easy to set operating conditions for each product type, and the processing capacity of dough preparation is insufficient. was there.
  • Taste-Changer registered trademark
  • Patent Document 3 relates to a processing method for continuously purifying cocoa mass, and is a method for adjusting the flavor and reducing the viscosity of cocoa mass by receiving both heating and deaeration treatment in a thin film reactor.
  • this method is also a powerful conching substitute device, there are problems that a special thin film reactor is required and that the operating conditions are not easily set.
  • An object of the present invention is to provide a simple and versatile method for producing an oil-based confectionery dough in place of a conventional conching process.
  • the present inventor has mixed and atomized oil-based confectionery dough ingredients, and then specified oils and products.
  • the oily confectionery dough adjusted to the temperature was subjected to a specific high-pressure homogenization treatment, and it was found that an oily confectionery dough having a good and quick flavor and an acceptable dough viscosity could be prepared, thereby completing the present invention. .
  • the present invention is characterized in that (1) an oily confectionery raw material mixed dough that has been atomized and adjusted to an oil content of 30 to 60% by weight and a product temperature of 45 to 65 ° C. is subjected to a high pressure homogenization treatment of 10 to 85 MPa. To produce oily confectionery dough. (2) The method for producing an oily confectionery dough according to (1), wherein the atomization treatment is either roll grinding or ball milling. (3) Production of oily confectionery dough according to (1) or (2), wherein the mixed dough for oily confectionery raw material is subjected to agitation and heat treatment for 10 to 60 minutes at 50 to 100 ° C. Method. It is about.
  • oily confectionery dough that requires a conching process for flavor adjustment and viscosity reduction such as chocolates, chocolate-like food, filling cream, and sand cream
  • high-pressure homogenization treatment is performed instead of the conching process.
  • the oil-based confectionery in the present invention has a water content of less than 5% by weight, using oil and fat as a continuous phase, cacao solids such as cacao mass and cocoa, milk solids such as whole milk powder, skimmed milk powder and whey powder, soy flour , Flour such as wheat flour, rice flour, isolated soy protein, concentrated soy protein, vegetable protein such as wheat protein, nut paste, starch, sugars such as sugar, lactose, glucose, various fruit juice powders, spices, pigments, emulsifiers One or more selected from fragrances and the like are mixed.
  • cacao solids such as cacao mass and cocoa
  • milk solids such as whole milk powder, skimmed milk powder and whey powder
  • soy flour Flour such as wheat flour, rice flour, isolated soy protein, concentrated soy protein, vegetable protein such as wheat protein, nut paste, starch, sugars such as sugar, lactose, glucose, various fruit juice powders, spices, pigments, emulsifiers
  • chocolates in the present invention include cocoa mass, cocoa powder, sugars such as sugar, dark chocolate made using fats and oils such as cocoa butter, fragrance, etc., cocoa mass, cocoa powder, sugar, etc. Saccharides, cocoa butter and other oils and fats, dairy products such as whole milk powder, milk chocolate made using emulsifiers, perfumes, saccharides such as sugar, cocoa butter and other oils, dairy products such as whole milk powder , White chocolate made using emulsifiers, fragrances, etc., color chocolate colored with white pigments, flavored with fragrances, and the like.
  • cocoa butter is replaced with vegetable oil (cacao content 35% or more), semi-chocolate (cacao content 15% or more), milk chocolate (cacao content 21% or more) , Quasi-milk chocolate (cacao content 7% or more), chocolate-coating which is a chocolate-based food (cacao content 8% or more), chocolate coating using dairy products (cacao content 5% or more), cocoa-free white
  • vegetable oil cacao content 35% or more
  • semi-chocolate cacao content 15% or more
  • milk chocolate cacao content 21% or more
  • Quasi-milk chocolate cacao content 7% or more
  • chocolate-coating which is a chocolate-based food (cacao content 8% or more)
  • chocolate coating using dairy products cacao content 5% or more
  • cocoa-free white Although distinguished also like a coaching and color coaching, all are contained in chocolates in this invention.
  • oil-soluble pigments, lecithins, emulsifiers, antioxidants, and the like
  • the filling creams in the present invention are oily creams enclosed in baked confectionery or bread, and the sand creams are oily creams sandwiched between baked confectionery or chocolate.
  • the center cream is an oily cream in a form enclosed in the center of shell chocolate. As such creams, those generally produced using the same raw materials and production methods as the above chocolates can be suitably used.
  • the fat and oil content of the oily confectionery dough used in the present invention is not particularly limited, but it is preferably about 30 to 80% by weight, preferably 30 to 70% by weight, more preferably 30 to 60% by weight. If it is 30% by weight or less, the viscosity of the dough becomes too high, and high-pressure homogenization treatment becomes difficult. If it is 80% by weight or more, since the fat and oil content is too high, the oily texture tends to be weak and the flavor tends to be weak.
  • Oils and fats of the oily confectionery dough used in the present invention are not particularly limited, but cocoa butter, coconut oil, palm kernel oil, MCT, palm oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, corn oil, cottonseed oil, shea fat, monkey
  • vegetable oils such as fat, coconut fat, and lippe fat, animal fats such as pork fat, beef tallow and fish oil, hydrogenated oils of such animal and vegetable oils, fractionated oils and transesterified oils can be appropriately selected and used. .
  • the production of oily confectionery dough by the high-pressure homogenization treatment of the present invention can be performed, for example, by the following procedure.
  • (2) The premixed dough is subjected to atomization treatment by roll grinding or ball milling so that the average particle size becomes 15 to 30 ⁇ m.
  • roll pulverization it is preferable to roll pulverize after adjusting the oil content to 20 to 30% by weight.
  • ball milling the oil content is not particularly limited, but it is preferable to atomize with an oil content of 30 to 50% by weight.
  • the high-pressure homogenization treatment of the present invention homogenizes a fluidized atomized confectionery raw material mixed dough using a high-pressure homogenizer.
  • the high-pressure homogenizer include commercially available high-pressure homogenizers such as a Manton Gorin type high-pressure homogenizer, a microfluidizer, and a nanomizer, but a Manton Gorin type high-pressure homogenizer is preferably a high-pressure homogenizer.
  • the homogeneous pressure of the high-pressure homogenizer needs to be 10 to 85 MPa, and preferably 30 to 80 MPa. When the pressure is less than 10 MPa, there is a tendency to have a sour taste and a miscellaneous taste and a low flavor. If it exceeds 85 Mpa, there are problems of pressure resistance of the homogenizer and a low-flavor flavor.
  • the oil content of the oil-based confectionery raw material mixed dough subjected to high-pressure homogenization is desirably 30 to 60% by weight, and preferably 32 to 50% by weight. If the oil content is less than 30% by weight, the dough viscosity becomes too high, and high-pressure homogenization treatment becomes difficult, which is not preferable. On the other hand, when it exceeds 60% by weight, the high-pressure homogenization effect is slightly insufficient, and there is a tendency to have a sour and savory flavor and a low-flavor flavor.
  • the product temperature of the oily confectionery raw material mixed dough is preferably 45 to 65 ° C.
  • the dough viscosity becomes too high when the oil content is near the lower limit, which makes it difficult to perform the high-pressure homogenization treatment.
  • the temperature exceeds 65 ° C, the product temperature after high-pressure homogenization becomes too high when the homogenous pressure is near the upper limit, for example, 95 ° C or more, a problem that the flavor is low and the burning smell is generated. Tend to happen.
  • the average particle size after treatment is preferably 15 to 30 ⁇ m, more preferably 18 to 25 ⁇ m by roll grinding or ball mill grinding.
  • roll pulverization it is preferable to roll pulverize after adjusting the oil content to 20 to 30% by weight.
  • ball milling the oil content is not particularly limited, but it is preferable to atomize with an oil content of 30 to 50% by weight.
  • steps (1) to (5) it is possible to obtain an oily confectionery dough having a good flavor and an acceptable dough viscosity that is inferior to that of the conventional production method that has undergone the conching step.
  • stirring and heating at 50 to 100 ° C., more preferably 60 to 90 ° C. for 10 to 60 minutes. More preferably, the treatment is performed.
  • the treatment is performed. By adding such stirring and heat treatment, it is possible to obtain an oily confectionery dough that is similar to that of the conventional production method that has undergone a conching process in both flavor and dough viscosity.
  • Such agitation and heat treatment are carried out in a vessel equipped with warm water for heating or a steam jacket and equipped with a stirring blade, and an opening is formed on the upper surface of the vessel so that evaporation of acetic acid, volatile short-chain fatty acids and moisture proceeds. It is preferable to use a mixer.
  • the heat treatment temperature is less than 50 ° C.
  • the flavor improving effect by the heat treatment becomes insufficient.
  • the temperature exceeds 100 ° C., there is a tendency that a problem of a low-bodied flavor and a problem of a burning odor occur.
  • the flavor improvement effect by heat processing to become inadequate that heat processing time is less than 10 minutes.
  • it exceeds 60 minutes there is a possibility that the flavor becomes low in flavor and the problem of burnt odor.
  • Example 1 50 parts of Ecuadorian cacao mass (55% oil content) previously melted with 39 parts of sugar was stirred using a mixer (AM30, manufactured by Aikosha Co., Ltd.), and the resulting dough-shaped dough was rolled into a refiner (BUHLER Co., Ltd.). Roll flakes were obtained by pulverizing with "Three-roll mill SDY-300"). The obtained roll flakes are put into a mixer (AM30 manufactured by Aikosha Co., Ltd.), and 11 parts of cocoa butter melted with stirring and 0.6 part of lecithin are put into a fluid atomized dough (average particle diameter of 21 ⁇ m, Viscosity 210P, moisture 1.0%) was obtained.
  • Example 2 In Example 1, the homogeneous pressure 30 MPa was changed to 50 MPa, and chocolate dough (average particle size 20 ⁇ m, viscosity 225 P, moisture 0.9%) and chocolate were prepared in the same manner as in Example 1, and flavor evaluation was performed in the same manner as in Example 1. Went.
  • Example 3 In Example 1, the homogeneous pressure 30 MPa was changed to 80 MPa, and chocolate dough (average particle size 20 ⁇ m, viscosity 220 P, moisture 0.9%) and chocolate were prepared in the same manner as in Example 1, and flavor evaluation was performed in the same manner as in Example 1. Went.
  • Example 1 Comparative Example 1 In Example 1, the homogenous pressure of 30 MPa was changed without homogenization treatment, and the chocolate dough (average particle size 21 ⁇ m, viscosity 210 P, moisture 1.0%) and chocolate were prepared as in Example 1, and the same as in Example 1. The flavor was evaluated.
  • Reference Comparative Example 1 50 parts of cacao mass (oil content 55%) derived from Ecuadorian cacao beans previously melted with 39 parts of sugar was stirred using a mixer (AM30 manufactured by Aikosha Co., Ltd.), and the resulting dough-shaped dough was rolled into a refiner ( Roll flakes were obtained by finely pulverizing with “Three-roll mill SDY-300” manufactured by BUHLER Corporation. In a vertical conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.), 1.5 parts of cocoa butter melted as a bedding oil was added, and 89 parts of roll flakes were added. Thereafter, dry conching was performed by stirring at 55 ° C.
  • Table 1 shows the evaluation results of Examples 1 to 3, Comparative Example 1, and Reference Comparative Example 1. Table 1
  • Examples 1 to 3 in which high-pressure homogenization treatment of 30 to 80 MPa was performed instead of the conching step had bitterness, astringency, and sourness as compared to Comparative Example 1 without homogenization treatment. It was greatly reduced, excellent in richness, and good in flavor and cacao.
  • Example 2 had a slightly different flavor tendency compared to Reference Comparative Example 1 by the conventional manufacturing method of conching, but it was more excellent in kokumi and more caustic than the Reference Comparative Example. It was expensive.
  • Example 4 The cacao mass derived from the Ecuadorian cacao beans of Example 1 was replaced with the cacao mass derived from the Ghanaian cacao beans (55% oil content), and a high-pressure homogenization treatment was performed at a homogeneous pressure of 30 MPa in the same manner as in Example 1. A chocolate dough (average particle size 20 ⁇ m) and chocolate were prepared, and flavor evaluation was performed in the same manner as in Example 1.
  • Example 5 In Example 4, the homogenous pressure 30 MPa was changed to 50 MPa, chocolate dough (average particle diameter 20 ⁇ m) and chocolate were prepared in the same manner as in Example 1, and flavor evaluation was performed in the same manner as in Example 1.
  • Example 6 In Example 4, the homogeneous pressure 30 MPa was changed to 80 MPa, chocolate dough (average particle diameter 20 ⁇ m) and chocolate were prepared in the same manner as in Example 1, and flavor evaluation was performed in the same manner as in Example 1.
  • Example 7 For 39 parts of sugar, 50 parts of cacao mass (oil content 55%) derived from pre-melted Ghanaian cacao beans is placed in a vertical conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) and stirred at medium speed for 90 minutes at 90 ° C. Heating and stirring were performed. 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.
  • a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.
  • Example 4 Comparative Example 2 In Example 4, the homogenous pressure of 30 MPa was changed without homogenization treatment, chocolate dough (average particle diameter 21 ⁇ m) and chocolate were prepared in the same manner as in Example 1, and flavor evaluation was performed in the same manner as in Example 1.
  • Reference Comparative Example 2 In place of cacao mass derived from Ecuadorian cacao beans of Reference Comparative Example 1 with cacao mass derived from Ghanaian cacao beans (55% oil content), chocolate dough (average particle size 20 ⁇ m) and chocolate were prepared in the same manner as in Comparative Example 1. Flavor evaluation was performed in the same manner as in Example 1.
  • Table 2 shows Examples 4-7. The evaluation result of the comparative example 2 and the reference comparative example 2 is shown. Table 2
  • Example 7 in which heating and stirring were performed at 90 ° C. for 30 minutes during premixing before atomization and high pressure homogenization at 50 MPa was performed was evaluated as having a rich taste and cacao feeling similar to Reference Comparative Example 2. It was expensive.
  • Example 8 In Example 2, a chocolate dough was prepared by changing the atomization process from roll grinding to ball mill grinding. It is obtained by stirring 50 parts of Ecuadorian cacao mass (55% oil content), 11 parts of melted cocoa butter and 0.6 parts of lecithin using a mixer (AM30 manufactured by Aikosha Co., Ltd.) with 39 parts of sugar. The fluidized dough was pulverized with a ball mill pulverizer to obtain a fluidized atomized dough. After the temperature of the atomized dough was adjusted to 50 ° C., homogenization was performed at a homogeneous pressure of 50 MPa using a high-pressure homogenizer (manufactured by Sanwa Engineering Co., Ltd., H2O type).
  • a high-pressure homogenizer manufactured by Sanwa Engineering Co., Ltd., H2O type
  • chocolate dough (average particle size 20 ⁇ m)
  • chocolate was prepared in the same manner as in Example 1, and the flavor of the chocolate was evaluated in the same manner as in Example 1.
  • bitterness, astringency, sourness, richness, cacao was evaluated in the same manner as in Example 1.
  • the feeling was the same as that of Example 2.
  • oil-based confectionery dough In the production of oil-based confectionery dough according to the present invention, there is provided a method for producing an oil-based confectionery dough having a good flavor and an acceptable dough viscosity by a method of performing high-pressure homogenization instead of the conching step. It becomes possible.

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

Abstract

La présente invention concerne un procédé de fabrication de pâte de confiserie huileuse qui est destiné à augmenter l'efficacité de production d'une pâte de confiserie huileuse telle que les chocolats, ou similaire, qui remplace facilement le processus de conchage de l'art antérieur nécessitant un temps relativement long, et qui présente une grande polyvalence. Selon l'invention une pâte d'ingrédients de confiserie huileuse mélangés après traitement de broyage et ajustement de la teneur en graisse entre 30 et 60% en masse et de la température du produit entre 45 et 65%, est soumise à un traitement d'homogénéisation sous haute pression entre １０ et ８５ＭＰａ, ce qui permet de fabriquer une pâte de confiserie huileuse de goût satisfaisant et dont la viscosité de pâte se trouve dans une plage acceptable, et ce en remplacement du processus de conchage, et rapidement du fait de la simplicité du procédé.
PCT/JP2018/001869 2017-01-26 2018-01-23 Procédé de fabrication de pâte de confiserie huileuse WO2018139421A1 (fr)

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JP2018538245A JP6540900B2 (ja) 2017-01-26 2018-01-23 油性菓子生地の製造方法

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JP2017011773A JP2019030223A (ja) 2017-01-26 2017-01-26 油性菓子生地の製造方法
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019189047A1 (fr) * 2018-03-27 2019-10-03 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ Composition de graisse solide contenant une plante, procédé de production associé et procédé d'amélioration de l'aspect et du goût
CN113873890A (zh) * 2019-05-31 2021-12-31 株式会社明治 油性点心及其制造方法

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JPS6363344A (ja) * 1986-08-29 1988-03-19 ヴエルナ−　ウント　プライデラ−　ゲゼルシヤフト　ミツト　ベシユレンクテル　ハフツング チョコレ−トの製造方法及び装置
WO2001047367A1 (fr) * 1999-12-28 2001-07-05 Fuji Oil Company, Limited Procede de fabrication du chocolat
JP2005529620A (ja) * 2002-06-21 2005-10-06 ネステク ソシエテ アノニム 特にチョコレートなどの製造中に粉末状脂肪系製品を液化する方法及び装置
JP2007521822A (ja) * 2004-02-11 2007-08-09 メレル エクイパメントス エ テクノロジア、 インダストリア エ コメルシオ リミタダ チョコレート・マスを製造する方法、チョコレート・マスを加工処理するための機械およびコンパクトな設備
WO2009012929A2 (fr) * 2007-07-21 2009-01-29 Barry Callebaut Ag Procédé

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CN104621314B (zh) * 2015-01-26 2018-04-13 文昌中椰科技有限公司 一种椰香巧克力组合物及其制备方法

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Publication number Priority date Publication date Assignee Title
JPS6363344A (ja) * 1986-08-29 1988-03-19 ヴエルナ−　ウント　プライデラ−　ゲゼルシヤフト　ミツト　ベシユレンクテル　ハフツング チョコレ−トの製造方法及び装置
WO2001047367A1 (fr) * 1999-12-28 2001-07-05 Fuji Oil Company, Limited Procede de fabrication du chocolat
JP2005529620A (ja) * 2002-06-21 2005-10-06 ネステク ソシエテ アノニム 特にチョコレートなどの製造中に粉末状脂肪系製品を液化する方法及び装置
JP2007521822A (ja) * 2004-02-11 2007-08-09 メレル エクイパメントス エ テクノロジア、 インダストリア エ コメルシオ リミタダ チョコレート・マスを製造する方法、チョコレート・マスを加工処理するための機械およびコンパクトな設備
WO2009012929A2 (fr) * 2007-07-21 2009-01-29 Barry Callebaut Ag Procédé

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019189047A1 (fr) * 2018-03-27 2019-10-03 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ Composition de graisse solide contenant une plante, procédé de production associé et procédé d'amélioration de l'aspect et du goût
CN113873890A (zh) * 2019-05-31 2021-12-31 株式会社明治 油性点心及其制造方法

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JPWO2018139421A1 (ja) 2019-04-04
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