JP2018007692A - Baked chocolate and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a baked chocolate having a surface with crispy light texture, inside with soft texture, excellent mouth melting and bloom resistance.SOLUTION: There is provided a baked chocolate which contains oil and fat containing oil and fat A and oil and fat B, the oil and fat A contains a melting point fraction in palm oil, the oil and fat B contains transesterification oil and fat, 20 to 70 mass% of total amount of constitutional fatty acid having the transesterification oil and fat is saturated aliphatic acid with 16 to 22 carbon atoms, and 30 to 80 mass% is unsaturated aliphatic acid with 16 to 22 carbon atoms.SELECTED DRAWING: None

Description

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

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

  The texture of chocolate also changes when it is baked. It is also known that the heat resistance of the baked chocolate is improved (for example, Japanese Patent Application Laid-Open No. 52-148662). Typically, baking gives a baked chocolate having a hard surface and a relatively soft texture inside. Taking advantage of such characteristics, baked chocolate with various ingenuity has been developed.

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

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

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

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

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

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

  ADVANTAGE OF THE INVENTION According to this invention, the baking chocolate which has the surface which has a refreshing light texture, the inside which has a soft soft texture, excellent lipstick, and bloom tolerance can be provided.

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

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

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

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

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

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

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

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

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

  Content of the fats and oils A contained in the fats and oils contained in the chocolate of this invention becomes like this. Preferably it is 35-80 mass%, More preferably, it is 44-70 mass%, More preferably, it is 48-66 mass%. Moreover, content of the fats and oils B contained in the fats and oils contained in the chocolate of this invention becomes like this. Preferably it is 8-50 mass%, More preferably, it is 16-41 mass%, More preferably, it is 20-37 mass%. It is. The total of the content of fats and oils A and the content of fats and oils B contained in the fats and oils contained in the chocolate of the present invention is preferably 65% by mass or more, more preferably 75% by mass or more, and still more preferably. 80% by mass or more.

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

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

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

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

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

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

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

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

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

  Next, an Example and a comparative example are given and this invention is demonstrated in more detail. However, the present invention is not limited to these.

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

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

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

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

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

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

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

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

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

＊；３飽和脂肪酸のトリアシルグリセロール（ＳＳＳ）

*; Triacylglycerol (SSS) of 3 saturated fatty acids

Claims (5)

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