WO2019194081A1 - Chocolat mou - Google Patents

Chocolat mou Download PDF

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Publication number
WO2019194081A1
WO2019194081A1 PCT/JP2019/013828 JP2019013828W WO2019194081A1 WO 2019194081 A1 WO2019194081 A1 WO 2019194081A1 JP 2019013828 W JP2019013828 W JP 2019013828W WO 2019194081 A1 WO2019194081 A1 WO 2019194081A1
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Prior art keywords
mass
oil
content
chocolate
fat
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PCT/JP2019/013828
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English (en)
Japanese (ja)
Inventor
赤羽　明
淳志 小原
Original Assignee
日清オイリオグループ株式会社
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Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=68100193&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2019194081(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to KR1020207028327A priority Critical patent/KR20200138253A/ko
Priority to CN201980023705.6A priority patent/CN111935988A/zh
Priority to JP2019566848A priority patent/JP6726812B2/ja
Publication of WO2019194081A1 publication Critical patent/WO2019194081A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled

Definitions

  • This disclosure relates to soft chocolate that maintains a soft texture after baking.
  • the texture of chocolate changes when baked.
  • the surface of chocolate is hard and denatured by baking. Therefore, the baked chocolate has an advantage that it is not sticky even if it is taken by hand.
  • the texture of chocolate is hardly altered by baking.
  • Many baked composite foods obtained by baking bakery dough containing chocolate are required that the texture of chocolate does not change by baking.
  • soft chocolate wrapped in bakery dough needs to maintain a soft texture even after baking.
  • JP-A-58-60944 discloses a chocolate in which 0.1 to 0.7% by weight of a sucrose fatty acid ester of HLB 10 or more is blended. Even if the chocolate is mixed in the baked confectionery dough and baked, it does not lose its shape, ooze or harden.
  • Japanese Patent Application Laid-Open No. 11-225675 discloses chocolates to which 0.05 to 1% by weight of polyglycerol oleate monoester and 0.05 to 1% by weight of polyglycerol oleate having an HLB of 5 or less are added. It is disclosed. Even if the chocolates are put in a snack confectionery dough and baked, the texture is not impaired by the curing.
  • JP 58-60944 A Japanese Patent Laid-Open No. 11-225673
  • the chocolate described in the above patent document is a solid chocolate at room temperature. Therefore, even if the technique disclosed in this document is applied to soft chocolate having plasticity or fluidity at room temperature, the obtained effect is poor.
  • the problem of the present disclosure is to provide a soft chocolate that has plasticity or fluidity at room temperature even if it is contained in a baked composite food dough and baked.
  • the present inventors have conducted intensive research to solve the above problems. As a result, it has been found that the fats and oils contained in chocolate have a specific solid fat content (SFC) and contain a specific amount of phospholipid, whereby this problem can be solved. Thereby, the soft chocolate of this indication came to be completed.
  • SFC solid fat content
  • the present disclosure provides the following soft chocolate and a baked composite food containing the soft chocolate.
  • the soft chocolate according to (1) further comprising a polyglycerin condensed ricinoleate.
  • a composite food comprising the soft chocolate according to any one of (1) to (3).
  • the present disclosure it is possible to provide a soft chocolate having plasticity or fluidity at room temperature even when contained in a baked composite food dough and baked. Moreover, the baking composite food dough containing the said soft chocolate and the baking composite food obtained by baking the said dough can be provided.
  • a (numerical value) to B (numerical value) mean A (numerical value) or more and B (numerical value) or less.
  • chocolate is not limited to chocolate stipulated in Japan's Fair Competition Code (National Chocolate Fair Trade Council) or laws and regulations concerning the display of chocolates.
  • the chocolate in the present disclosure uses edible fats and oils and saccharides as main raw materials. If necessary, a cacao component (cocoa mass, cocoa powder, etc.), a dairy product, a fragrance, an emulsifier, or the like is added to the main raw material.
  • a cacao component cocoa mass, cocoa powder, etc.
  • dairy product a fragrance
  • an emulsifier or the like is added to the main raw material.
  • Such chocolate can be manufactured through all or part of the chocolate manufacturing process (mixing process, atomization process, scouring process, molding process, cooling process, etc.).
  • the chocolate in this indication contains white chocolate and color chocolate other than dark chocolate and milk chocolate.
  • the soft chocolate of the present disclosure is a chocolate in which the fats and oils include a continuous phase and the fats and oils contained in the chocolate satisfy the following solid fat content (SFC).
  • SFC of fats and oils contained in the soft chocolate of the present disclosure is 4 to 34% at 10 ° C, 2 to 24% at 20 ° C, 0 to 4% at 30 ° C, preferably 4 to 28% at 10 ° C, 2 to 14% at 20 ° C, 0 to 3% at 30 ° C, more preferably 4 to 16% at 10 ° C, 3 to 11% at 20 ° C, 0 to 2% at 30 ° C, and more preferably Is 5 to 12% at 10 ° C, 3 to 9% at 20 ° C, and 0 to 2% at 30 ° C.
  • the soft chocolate has a soft texture at room temperature (15 to 30 ° C.).
  • SFC of fats and oils can be measured according to IUPAC method 2.150a Solid Content determination in Fats by NMR.
  • the fat content of the soft chocolate of the present disclosure is preferably 25 to 55% by mass, more preferably 25 to 45% by mass, further preferably 27 to 38% by mass, and further preferably 28 to 35%. % By mass, most preferably 29-34% by mass.
  • the fats and oils contained in the chocolate in the present disclosure include fats and oils (cocoa butter, milk fats and the like) derived from oil-containing raw materials (such as cacao mass, cocoa powder, and whole fat milk powder) in addition to the fats and oils to be blended.
  • the cocoa mass generally has a fat (cocoa butter) content of 55% by mass (oil content 0.55).
  • the cocoa powder has an oil (cocoa butter) content of 11% by mass (oil content: 0.11).
  • the fat (milk fat) content of the whole milk powder is 25% by mass (oil content 0.25). Therefore, the content of fats and oils contained in chocolate is a value obtained by summing the values obtained by multiplying the blending amount (% by mass) in the chocolate of each raw material by the oil content.
  • the fats and oils contained in the soft chocolate of the present disclosure are not particularly limited as long as the above SFC is satisfied.
  • the fats and oils contained in the soft chocolate of the present disclosure normal edible fats and oils can be used.
  • One or more types can be selected and used from processed oils and fats obtained by applying one or more types.
  • the fats and oils contained in the soft chocolate of the present disclosure preferably contains fats and oils A as a low melting point part obtained by fractionating non-lauric fats and oils.
  • non-lauric fats and oils mean fats and oils in which the content of fatty acids having 16 or more carbon atoms in the total amount of constituent fatty acids in the fats and oils is 90% by mass or more.
  • non-lauric oils include soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, mixed oils thereof, processed oils and fats of these oils (transesterified oil, fractionated oil, and And hydrogenated oils) and processed oils and fats of these mixed fats and oils (transesterified oil, fractionated oil, hydrogenated oil, etc.).
  • the fat / oil A preferably has an iodine value of 62 or more.
  • the fats and oils A preferably satisfy the following conditions (a) to (d).
  • L, X, L3, L2X, LX2 and X3 mean the following: L: straight-chain saturated fatty acid having 16 to 18 carbon atoms X: 16 to 18 carbon atoms
  • the triglyceride L2X: L is composed of 3 molecules of linear unsaturated fatty acid
  • L3: L is composed of 2 molecules, L is composed of 2 molecules of X, LX2 is composed of 1 molecule of X, and the triglyceride X3 is composed of 2 molecules of X : Triglyceride in which three molecules of X are bonded
  • the triglyceride contained in the oil and fat can be measured according to, for example, a gas chromatography method (JAOCS, vol 70, 11, 1111-1114 (1993)).
  • the fat A-1 is a low melting point portion having an iodine value of 62 or more obtained by fractionating palm oil, palm fractionated oil, or a mixed oil thereof.
  • the fat A-1 is preferably a low melting point part (palm super olein) obtained by fractionating palm oil twice or more.
  • the fractionation method for example, a method appropriately selected from dry fractionation, emulsification fractionation (wet fractionation), and solvent fractionation, which are usually used for fractionation of palm oil, can be applied.
  • the above fat A-2 is a low melting point part having an iodine value of 62 or more, obtained by separately separating a transesterified fat containing 40% by mass or more of palm oil as a raw material.
  • it is a low melting point part having an iodine value of 62 or more obtained by fractionating a mixed oil of 40 to 90% by mass of the transesterified oil and fat and 10 to 60% by mass of palm oil and fat.
  • a conventionally known method can be applied as the transesterification method.
  • the separation method the same method as described above can be applied.
  • examples of palm oil and fat include palm oil and processed oil and fat of palm oil (such as transesterified oil, fractionated oil, and hydrogenated oil).
  • Specific examples of palm oils include palm oil, palm olein, palm mid fraction, palm stearin, and extremely hardened palm oil.
  • the transesterified oil and fat before fractionation which is the raw oil and fat of the fat and oil A-2, preferably has a palmitic acid content of 30 to 50% by mass and a stearic acid content of 10 to 29% by mass based on the total amount of the constituent fatty acids. %,
  • the oleic acid content is 20 to 40% by mass, and the total content of linoleic acid and linolenic acid is less than 15% by mass. More preferably, the constituent fatty acid has a lauric acid content of less than 2% by mass, a palmitic acid content of 33-47% by mass, a stearic acid content of 13-27% by mass, and an oleic acid content of 23-37% by mass.
  • the total content of linoleic acid and linolenic acid is less than 12% by mass. More preferably, the constituent fatty acid has a lauric acid content of less than 1% by mass, a palmitic acid content of 35 to 45% by mass, a stearic acid content of 15 to 25% by mass, and an oleic acid content of 25 to 35% by mass. %, And the total content of linoleic acid and linolenic acid is less than 10% by mass.
  • the mass ratio (L2X / LX2) of the L2X content to the LX2 content of the fats and oils A-1 and fats A-2 is preferably 0.48 to 0.92, more preferably 0.50 to 0.86.
  • the oil A-3 is an oil containing 50% by mass or more of SX2.
  • S means stearic acid.
  • SX2 means a triglyceride in which one molecule of S is bonded to two molecules of X.
  • Specific examples of fats and oils A-3 include SOS (1,3-distearoyl) such as monkey fat, shea fat, moller fat, mango kernel oil, alambrackia fat, or pentadesma fat as raw oil fat for cacao substitute fat -2-oleoylglycerol) is a low melting point part obtained by fractionating oils and fats containing 30% by mass or more.
  • a transesterification reaction of a mixture of high oleic sunflower oil and stearic acid ethyl ester is performed using a 1,3-position selective lipase preparation.
  • fatty acid ethyl ester is removed from the reaction product by distillation, and an oil containing 30% by mass or more of the above-described SOS is obtained.
  • the mass ratio (L2X / LX2) of the L2X content to the LX2 content of the fat A-3 is preferably 0.10 to 0.22, more preferably 0.13 to 0.20.
  • the fat and oil contained in the soft chocolate of the present disclosure preferably contains fat and oil B.
  • the iodine value of the fat and oil B is 5 or less, and the content of the saturated fatty acid having 16 or more carbon atoms in the total amount of the constituent fatty acids of the fat and oil B is 90% by mass or more.
  • the fat B is preferably a non-lauric natural fat or oil that is extremely hardened.
  • extremely hardened oils of non-lauric natural oils include extremely hardened oils such as soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, and palm fractionated oil.
  • the extremely hardened oil of non-lauric natural fats and oils is preferably a rapeseed oil extremely hardened oil, more preferably a high erucic acid rapeseed oil extremely hardened oil.
  • the content of the fat A in the fat contained in the soft chocolate of the present disclosure is preferably 60 to 99% by mass, more preferably 70 to 98% by mass, and further preferably 80 to 97% by mass.
  • the content of the oil B in the oil contained in the soft chocolate of the present disclosure is preferably 0.3 to 4% by mass, more preferably 0.5 to 3% by mass, and still more preferably 0. 7 to 2% by mass.
  • the soft chocolate of the present disclosure contains a saccharide.
  • sugars contained in the soft chocolate of the present disclosure include sugar (sucrose), lactose, glucose, maltose, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, dairy oligosaccharides, palatinose oligosaccharides, and enzymatic saccharified starch syrup Saccharified reduced starch, isomerized liquid sugar, sucrose-conjugated starch syrup, honey, reduced sugar polydextrose, raffinose, lactulose, reduced 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 soft chocolate of the present disclosure is preferably 20 to 70% by mass, more preferably 30 to 65% by mass, still more preferably 35 to 60% by mass, and still more preferably. 40 to 55% by mass. Note that the saccharide contained in the soft chocolate of the present disclosure does not include the amount of saccharide (eg, lactose contained in powdered milk) contained in raw materials other than saccharide.
  • the soft chocolate of the present disclosure preferably contains sucrose as one of saccharides.
  • the content of sucrose contained in the chocolate of the present disclosure is preferably 25 to 55% by mass, more preferably 28 to 50% by mass, and further preferably 30 to 46% by mass.
  • the soft chocolate of the present disclosure preferably contains lactose as one of saccharides.
  • the content of lactose contained in the soft chocolate of the present disclosure is preferably 1 to 20% by mass, more preferably 5 to 16% by mass, and further preferably 7 to 13% by mass.
  • the soft chocolate of the present disclosure contains 0.25 to 1.3% by mass of phospholipid.
  • the phospholipid contained in the soft chocolate of the present disclosure is not particularly limited. However, in practice, phospholipids contained in lecithin can be applied.
  • Lecithin is a mixture of several phospholipids having surface-active ability widely present in the animal and plant kingdoms. Lecithin is industrially obtained from oil seeds such as soybean or rapeseed, or animal raw materials such as egg yolk.
  • soybean lecithin contains phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine in a mixed state.
  • lecithin In addition to general crude lecithin, commercially available lecithin is obtained by purifying purified lecithin obtained by deoiling this, fractionated lecithin obtained by fractionating lecithin components, and by acting an enzyme on lecithin. Enzyme-treated lecithin obtained or hydrogenated lecithin obtained by hydrogenating lecithin can also be used.
  • the amount of lecithin used may be adjusted so that the phospholipid content is 0.25 to 1.3% by mass.
  • the content of crude soybean lecithin contained in soft chocolate is 1% by mass, the content of phospholipids contained in soft chocolate is , About 0.65% by mass.
  • the content of the phospholipid contained in the soft chocolate of the present disclosure is preferably 0.32 to 0.84% by mass, more preferably 0.38 to 0.54% by mass, and further preferably 0.41. 0.52% by mass.
  • the content of the phospholipid contained in the soft chocolate of the present disclosure is within the above range, the chocolate has a good flavor even after using crude lecithin, and maintains a soft texture even after baking.
  • the phospholipid content contained in the crude lecithin can be determined as, for example, the content of acetone insoluble matter.
  • the acetone-insoluble matter content of lecithin is determined, for example, as follows. Weigh 2 g of sample into a beaker, add 300 ml of ice-cooled acetone, stir well and leave for 30 minutes. The supernatant is suction filtered with a glass filter of known mass, and the insoluble matter is washed three times with 30 ml of ice-cooled acetone, and the entire amount of the insoluble matter is transferred to the glass filter. The glass filter is filled with ice-cooled acetone and sucked, and then the glass filter is dried under reduced pressure and the mass is measured. The increase in the mass of the glass filter is the mass of acetone insoluble matter. (Mass of insoluble matter / sample sampling amount) ⁇ 100 is acetone insoluble matter (mass%).
  • the soft chocolate of the present disclosure may further contain a polyglycerin condensed ricinoleic acid ester.
  • the content of the polyglycerol condensed ricinoleic acid ester contained in the soft chocolate of the present disclosure is preferably 0.05 to 0.4% by mass, more preferably 0.08 to 0.3% by mass, and still more preferably. Is 0.1 to 0.2% by mass.
  • the content of the polyglycerin condensed ricinoleate contained in the soft chocolate of the present disclosure is within the above range, the chocolate after baking maintains a soft texture and has a good gloss.
  • the soft chocolate of the present disclosure can use raw materials generally blended in chocolate, in addition to fats and oils, carbohydrates, and phospholipids.
  • raw materials include dairy products such as whole milk powder and skim milk powder, cocoa ingredients such as cacao mass and cocoa powder, various kinds such as soybean powder, soybean protein, processed fruit products, processed vegetable products, matcha tea powder and coffee powder
  • emulsifiers such as powders, gums, starches, sucrose fatty acid esters, polyglycerin fatty acid esters and sorbitan fatty acid esters, antioxidants, coloring agents, and fragrances.
  • the soft chocolate of the present disclosure can be manufactured by a conventionally known method.
  • the soft chocolate of the present disclosure uses, for example, raw materials such as fats and oils, saccharides, cacao components, dairy products, and lecithin, a mixing step, a finely pulverizing step (refining), a scouring step (conching), and cooling. It can be manufactured through some or all of the steps. After the refining process, a tempering process may be performed as necessary.
  • the soft chocolate of the present disclosure may be eaten as it is. However, the soft chocolate of the present disclosure may be topped, coated or packaged on other foods. In this manner, the soft chocolate of the present disclosure can be applied to the production of a composite food.
  • the food combined with the soft chocolate of the present disclosure is not particularly limited. However, preferred are dry foods such as dried fruits and nuts, and bakery foods such as confectionery and bread.
  • bakery food examples include Western confectionery such as choux pastry (Eclair, cream puff, etc.), pies, and waffles; sponge cakes such as short cakes, roll cakes, decoration cakes, torte and chiffon cakes; pound cakes, fruits Butter cakes such as cakes, Madeleine, Baumkuchen, and Castella; baked goods such as biscuits, cookies, crackers, pretzels, wafers, sables, Langdosha, macaroons, and rusks; bread, sweet bread, French bread, Stollen, brioche, donut, Danish, and breads such as croissants.
  • Western confectionery such as choux pastry (Eclair, cream puff, etc.), pies, and waffles
  • sponge cakes such as short cakes, roll cakes, decoration cakes, torte and chiffon cakes
  • pound cakes fruits Butter cakes such as cakes, Madeleine, Baumkuchen, and Castella
  • baked goods such as biscuits, cookies, crackers, pretzels, wafers, sables, Langdosha,
  • the soft chocolate of the present disclosure may be baked in a state of being topped, coated, or wrapped in a bakery food dough (bakery dough). In this way, it may be applied to a baked composite food.
  • the soft chocolate of the present disclosure has plasticity or fluidity at room temperature even if it is included in the baked composite food dough and baked.
  • the soft chocolate of the present disclosure is preferably wrapped in a bakery dough and baked.
  • the baking of the composite food dough containing the soft chocolate of the present disclosure can be preferably performed using, for example, an oven, microwave, or superheated steam so that the temperature of the soft chocolate reaches about 70 to 100 ° C.
  • the bakery dough wrapped with the soft chocolate of the present disclosure can be suitably baked using, for example, an oven at 160 to 210 ° C. for about 6 to 15 minutes.
  • Obtained mixed oil (palmitic acid content 40.9 mass%, stearic acid content 20.0 mass%, oleic acid content 30.6 mass%, linoleic acid content 6.3 mass%, linolenic acid content
  • Transesterified oil and fat was obtained by carrying out random transesterification of 0.2 mass% and trans-type fatty acid content 0 mass%).
  • the transesterification reaction was performed according to a conventional method. That is, 0.2% by mass of sodium methoxide was added to the sufficiently dried raw material fat. After the addition, the reaction was carried out with stirring at 120 ° C. under reduced pressure for 0.5 hour.
  • the obtained transesterified oil and fat was subjected to dry fractionation at 36 to 38 ° C.
  • the obtained low melting point portion was subjected to solvent fractionation (using acetone) at 0 to 2 ° C. Thereby, the high melting point part was removed and the low melting point part was obtained.
  • the obtained low melting point part was deodorized and treated with oil A-2 (iodine number: 64.9, L3 content: 0.1% by mass, L2X content: 28.4% by mass, LX2 content: 55. 4 mass%, X3 content: 10.9 mass%).
  • the obtained low melting point portion was subjected to acetone removal, decolorization, and deodorization treatment by a conventional method to obtain oil A-3 (iodine number: 64.0, L3 content: 0.3 mass%, L2X content: 11.3 mass) %, LX2 content: 68.0 mass%, X3 content: 17.4 mass%, SX2 content: 62.0 mass%).
  • Oil and fat a-1 Palm oil (iodine value: 52.1, L3 content: 8.1 mass%, L2X content: 47.8 mass%, LX2 content: 36.4 mass%, X3 content: 4.8 mass%) was used as fat a-1.
  • Rapeseed oil (iodine value: 114, L3 content: 0.0 mass%, L2X content: 0.6 mass%, LX2 content: 15.5 mass%, X3 content: 82.0 mass%) Used as -4.
  • Oil B Highly hardened rapeseed oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was used as fat B
  • ⁇ Manufacturing cookies with soft chocolate> The raw materials are mixed according to the formulations shown in Tables 1, 2, and 3, and the melted liquids of Examples 1 to 15 are obtained through the steps of atomization (refining) and scouring (conching) according to a conventional method.
  • Got chocolate The melted chocolates of Examples 1 to 15 were solidified in a freezer.
  • cookie dough was prepared by mixing 30 parts by weight of sugar, 70 parts by weight of margarine, 100 parts by weight of soft flour, and 0.5 parts by weight of baking powder. The cookie dough divided into 10 g portions was kept in the refrigerator for 2 hours or more and then returned to room temperature. 10 g of cookie dough was wrapped in soft chocolate solidified in a 4 g freezer. Cookie dough wrapped in soft chocolate was arranged on a top plate and baked in a convection oven at 180 ° C. for 7 minutes.
  • Cocoa powder as a raw material for soft chocolate contains 11% by mass of cocoa butter.
  • the whole milk powder as a raw material contains 25% by mass of milk fat.
  • SFC of the prepared fat was measured. For example, 93.6 parts by mass of fat A-1 and 6.4 parts by mass of cocoa butter are mixed to prepare the fat contained in the soft chocolate of Example 1.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
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  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
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  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention aborde le problème de la fourniture d'un chocolat mou qui présente une plasticité ou une fluidité à température normale même lorsqu'il est intégré à une pâte alimentaire composite destinée à la cuisson et qu'il est cuit. La présente invention concerne un chocolat mou qui comporte une phase continue composée d'une graisse et qui contient un édulcorant, la teneur en graisse solide (SFC) de la graisse allant de 4 à 34 % à 10 °C, de 2 à 24 % à 20 °C, et de 0 à 4 % à 30 °C ; et le chocolat mou contenant de 0,25 à 1,3 % en masse de phospholipides. La présente invention concerne en outre un chocolat mou qui contient des esters d'acide ricinoléique condensés polyglycériques.
PCT/JP2019/013828 2018-04-02 2019-03-28 Chocolat mou WO2019194081A1 (fr)

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KR1020207028327A KR20200138253A (ko) 2018-04-02 2019-03-28 소프트 초콜릿
CN201980023705.6A CN111935988A (zh) 2018-04-02 2019-03-28 软巧克力
JP2019566848A JP6726812B2 (ja) 2018-04-02 2019-03-28 ソフトチョコレート

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CN112913955A (zh) * 2021-03-11 2021-06-08 廊坊维朗妮卡食品有限公司 一种可塑巧克力制品及其制备方法
JP7460277B2 (ja) 2020-03-26 2024-04-02 日清オイリオグループ株式会社 チョコレート

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JP2017070229A (ja) * 2015-10-06 2017-04-13 株式会社Adeka 焼成チョコレート用油脂組成物
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JP2016082937A (ja) * 2014-10-28 2016-05-19 不二製油株式会社 ベーカリー製品用チョコレート類及びベーカリー製品の製造法
JP2017070229A (ja) * 2015-10-06 2017-04-13 株式会社Adeka 焼成チョコレート用油脂組成物
WO2017110649A1 (fr) * 2015-12-24 2017-06-29 日清オイリオグループ株式会社 Chocolat cuit au four et son procédé de fabrication
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7460277B2 (ja) 2020-03-26 2024-04-02 日清オイリオグループ株式会社 チョコレート
CN112913955A (zh) * 2021-03-11 2021-06-08 廊坊维朗妮卡食品有限公司 一种可塑巧克力制品及其制备方法

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CN111935988A (zh) 2020-11-13
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KR20200138253A (ko) 2020-12-09
JPWO2019194081A1 (ja) 2020-04-30
JP2020150956A (ja) 2020-09-24

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