JPH0695879B2 - Process for producing tempering accelerator and chocolates - Google Patents

Description

TECHNICAL FIELD The present invention relates to a tempering accelerator useful for omitting or facilitating the tempering work for chocolate dough and a method for producing chocolate using the same. is there.

[Conventional technology]

The tempering of chocolate dough is important for chocolate production, and when it solidifies, it generates fine crystal nuclei to improve the mold release of the solidified product from the mold,
It is carried out in order to obtain a product that retains properties such as good gloss, luster, or texture (for example, JP-A-61-40750).

However, tempering work is not generally easy. Therefore, there is a tendency to omit tempering.
Techniques using hard butter with a high elaidin content, hard butter with a transesterified random fatty acid sequence, and lauric hard butter have been used, but such techniques have limited compatibility with cocoa butter. The resulting product is limited in flavor. Also, regarding the method of carrying out tempering, the type of hard butter used,
There is an inherently optimum tempering method that is inherent to each, depending on the blending ratio, oil content, the presence or absence of milk solids, etc., and it is not always easy to find the optimum tempering method. Furthermore, most chillers used for tempering are designed to be relatively inflexible and have a specific cooling rate, so the degree of chocolate temper should be adjusted to the particular type of chiller used. It must be adjusted and a unique tempering style for the chiller must be found in advance (MGReade, The Manufactu-re Confectioner / J
Anuary 1985) is often experienced.

There are various conventional tempering methods, but generally, the step of forcibly cooling the melted oily composition and the step of reheating (reheating) at least once each are included. It is usual (for example, "Confectionery Dictionary", page 459, Asakura Shoten, October 1981).

[Problems to be solved by the invention]

However, in general, performing both cooling and heating causes a large energy loss, and both cooling and heating are required in terms of equipment (the above-mentioned JP-A-61-40750). If it can be performed only by cooling, the number of steps is reduced, and at the same time, it is extremely advantageous in terms of energy and equipment. Also, if a tempering method that is as uniform as possible can be adopted regardless of the type of chocolate or refrigerator, the scope of study of the tempering method will be reduced, which is convenient.

The present inventor has reached the present invention through various studies, whether or not the tempering work can be carried out by a method that is omitted or facilitated or standardized without limitation of compatibility with cocoa butter. is there.

[Means for solving problems]

That is, one of the present invention is a stable crystal of fats and oils, which is a 1-, 3-position saturated 2-position unsaturated type, and whose main component is triglyceride in which the total number of carbon atoms of the constituent fatty acid residues is 50 to 56. It is a powdery tempering accelerator containing a powder, and the other one is a method for producing chocolates, which is characterized in that the accelerator is added without melting during the cooling process of the chocolate dough.

The tempering accelerator of the present invention is a fat containing at least 1-, 3-position saturated 2-position unsaturated type triglyceride having a total of 50 to 56 carbon atoms of the fatty acid residues constituting the main component. It is necessary that the glyceride is a stable crystalline powder. If the total number of carbon atoms is shorter than this, the melting point of triglyceride is too low even though it is a stable crystal, and due to its usage, the agent easily melts in the chocolate dough to promote tempering. Absent. It is preferable that the total number of carbon atoms is larger, for example, an oil and fat rich in 2-oleylpalmitostearin having 52 carbon atoms, and further 2-oleyl distearin having 54 carbon atoms than an oil and fat rich in 2-oleyldipalmitin having 50 carbon atoms. Preferred are oils and fats rich in 2-oleylstearyl arachidin having 56 carbon atoms. In addition, it is not a 1-, 3-position saturated 2-position unsaturated type glyceride, but a fatty acid which is easily obtained from a very hard oil at the 2-position, that is, a trisaturated type triglyceride agent, a good crystal is obtained. The growth cannot be promoted, and for example, the mold release of the chocolate dough after cooling is poor, and even if the mold is released, it is not glossy. Furthermore, 1-, 2-position or 2-3
Similarly, in the case of an isomeric triglyceride in which the -position is a saturated fatty acid and the 3- or 1-position is an unsaturated fatty acid, good crystal growth cannot be promoted.

1-, 3-position saturated 2-position unsaturated type, the total number of carbon atoms of the fatty acid residues constituting the fats and oils whose main component is triglyceride of 50 to 56, for example, cacao butter, morro butter,
Natural fats and oils such as illipe fats, shea fats, monkey fats, alumbrackia fats, mango fats, and kokum fats, or by separating them into highly purified products, or fats and oils rich in triglycerides in which the 2-position is an unsaturated fatty acid. 1-, 3-
Saturated fatty acid is selectively introduced into the position (for example, such a technique is disclosed in JP-A-52-104506, JP-A-55-71797, JP-A-56-
(Described in No. 127094 etc.) It can be prepared by purifying it by fractionation or by a method of chemically synthesizing it.

Generally, the higher the purity of the specific triglyceride in the oil and fat powder is, the better the results are likely to be. Therefore, the purity is preferably 50% or more, and most preferably 70% or more.

Further, this oil and fat should be a stable crystalline powder, and the stable crystal corresponds to a crystalline type in which four or more peaks of short plane intervals (side surface intervals) appear in the X-ray diffraction spectrum. , Preferably RL Wille and ESLutto
Method in which n names crystal form of cocoa butter [JA
OCS, 43, 491-496 (1966)], which is equivalent to a stable crystal form of IV type or higher, more preferably V type or higher. If the fat and oil of the specific composition is not a stable crystal, the effects of the present invention such as the promotion of tempering are poor, and particularly when used in a liquid state, it is impossible to release the cast material without performing tempering similar to the conventional one, Even if it is used in an enrobing manner, the fat bloom is immediately generated, and the effect of the present invention hardly occurs.

Stable crystals can be obtained by allowing triglycerides to stand (age) at a temperature lower than the temperature near the melting point (especially at a temperature below the melting point of the stable crystals) for a certain period of time, but triglyceride fats and oils are subdivided. The aging time can be shortened by making the state, for example, powder. Also, the crystals precipitated by making triglyceride into a miscella with a solvent (eg, an organic solvent such as hexane or acetone, a supercritical gas) are generally stable without aging, so the precipitated crystals can be removed without melting. The stable crystal of the present invention can be used by removing the solvent (for example, removing the solvent under vacuum).

The pulverization can be carried out by, for example, spraying the melted oil and fat at a predetermined temperature from a spray dryer, or by crushing the lump or coarse solidified oil or fat as it is or together with a dispersion medium described later, In the case of already stable crystals, it is preferable to carry out pulverization in a low temperature atmosphere in which the crystals do not melt, while cooling with dry ice or the like.

The particle size of the crystal powder is 500 μ or less, preferably 100 μ or less, more preferably 40 μ or less. If the size of the particles is too large, the number of nuclei for promoting crystallization is reduced and the efficiency is poor, or the dispersibility in the target oily composition is poor, and in some cases, the texture of the product is also impaired. If the size of the particles is small, the amount used may be small, but it should be noted that the temperature at the time of addition described below is not too high and the particles do not melt.

The tempering accelerator of the present invention may contain other powder as a dispersion medium, and if the dispersibility is improved, the effect of adding the agent is increased. The dispersion medium may suitably be a powdered chocolate raw material, for example selected from sugars, milk powder, cocoa mass, cocoa powder, emulsifiers. However, the particle size thereof is preferably 50 μm or less so as not to impair the texture of the product, since the refining step is not normally performed after the addition of the accelerator.

In the method for producing chocolate according to the present invention, the above-described accelerator is added without melting during the process of cooling and solidifying the chocolate dough.

Here, "chocolate" is not limited to those statutory or regulations requiring the inclusion of a predetermined amount or more of cocoa butter, including chocolates using hard butter other than cocoa butter, 1-, Not only the 3-position saturated 2-position unsaturated type butter, but also the laurin type hard butter, the high-elaid type hard butter, which has not required tempering in the past.
It also includes chocolates using so-called non-tempering type hard butter such as hard butter obtained by non-selective transesterification. According to this invention, the composition was mixed at any ratio including the compounding ratio of the tempering type hard butter and the non-tempering type hard butter in the range that could not be conventionally produced because the viscosity was remarkably increased or bloom was generated. Since it becomes possible to produce chocolates as well, the flavor of cocoa butter can be fully utilized and the range of inexpensive non-tempering type hard butter can be used considerably, that is, the non-tempering type fats and oils in the range of 50 to 80% of chocolate oil content. There are practical advantages that can be used.

The addition of the agent is performed in the process of cooling and solidifying the chocolate dough, and therefore, is performed at a temperature of the dough at which the dough is completely melted (usually sufficiently higher than 40 ° C.). Further, the addition of the agent should be carried out so that the agent does not melt due to the heat of the dough itself, and therefore the agent is added below the dough temperature at which the agent does not melt in a short time. With this configuration, not only the reheat step is not necessary, but since it is possible to perform casting or enrobing immediately after dispersing the agent in the dough, the higher the dough temperature at the time of addition, the easier the tempering, Virtually no tempering step is required. However, the higher the temperature at which the agent is added, the higher the rate of melting of the agent itself, and it is necessary to increase the amount of the agent added and to disperse the agent more quickly. Generally, the higher the total number of carbon atoms of the fatty acid residues constituting the triglyceride, the higher the temperature can be. The addition of the agent is possible unless the oily composition (dough) is overcooled and loses fluidity. Further, according to the present invention, the non-tempering type fats and oils in the fats and oils of chocolate products are 80-
Even when used at a ratio of 20%, it can be easily produced in the same manner as in the case where all the tempering fats and oils are used.

The amount of the agent added is usually 0.00 in terms of the amount (weight ratio) of stable crystalline powder of triglyceride with respect to the oil content in the oily composition.
It is suitable to add 5 to 10%. If the added amount is small, there is no effect, and if the added amount is too large, the effect of increasing the added amount is poor.

After adding and dispersing the agent, deposit / mold flow or enrobing is carried out by the usual method, but the temperature control of the hopper, piston, cylinder and tempering type of the depositor is not as strict as conventionally required. Good.

〔Example〕

 The present invention will be described below with reference to examples.

Example 1 Alumbrackia extract oil was used as a raw material to obtain a high melting point portion in a yield of 59.1%, which was then aged for a long period of time and freeze-ground in liquid nitrogen to obtain a stable type [X-ray diffraction (Cu- Kα λ
= 1.542), the above-mentioned RL Wille and
Equivalent to V-type according to ESLutton's nomenclature] Crystal powder (average particle size 11.4 μ) was obtained.

Example 2 Ethyl ester of stearic acid and high oleic sunflower oil were selectively transesterified at the 1- and 3-positions of glyceride using lipase, which was fractionally concentrated with a solvent and then recrystallized with hexane. The solvent was distilled off with a vacuum pump without liquefaction and melting, then crushed in a juice mixer while cooling with dry ice and sieved to obtain a section of 42-60 mesh (350-250μ) pass as an agent. This agent corresponded to type VI in the above nomenclature.

Example 3 Melted cocoa butter was pulverized with a spray dryer, and after aging, it was freeze-pulverized in liquid nitrogen to obtain a stable (form V type) crystal powder (average particle size 14.9 μ).

Constants of the agents of Examples 1 to 3, fatty acid composition (for example, C18:
1 is a fatty acid with 18 carbon atoms and double bond 1), melting point (capillary glass tube with an inner diameter of about 1 mm and sealed at one end, a powdered sample with a length of about 5 mm is placed, and the closed part is on the bottom of the thermometer. The following table shows the results of HPLC analysis (DG in the table is diglyceride), which was measured while the temperature was raised in a water bath while being in contact with the bulb.

Example 4 Chocolates were manufactured using each agent of Example 1 or 3. That is, the oily composition of the following formulation is mixed, rolled, and conched by a conventional method for producing chocolate to prepare a dough in a molten state, and while stirring the dough in a state of being cooled to 30 ° C., the agent is put into the dough. After adding and dispersing so as to be 5% with respect to the oil content (1.67% with respect to the chocolate dough), the mixture was poured into a template and allowed to solidify at 15 ° C. for 30 minutes. Without adding agents
Comparative Example 1 in which the material was cast as it was at 30 ° C. and Comparative Example 2 in which the agent of Example 1 was rolled with other raw materials at the time of addition and conching was performed to form a dough in a molten state were also performed.

Chocolate In the production example of this example to which the agent of Example 1 was added, DSC analysis was performed on a sample at the time of casting at 30 ° C. and a sample at the time of further cooling for 30 minutes at 15 ° C. The amount of heat absorbed was measured electrically under the condition that the sample was placed in a DSC sample chamber along with an empty control pan, and it was rapidly frozen to -40 ℃ on dry ice and then heated at a rate of 5 ℃ / min. The results are shown in the attached drawings, and it was clear that the stable crystalline dough of chocolates was prompt. It should be noted that Comparative Example 2 in which the agent of Example 1 was also added
In the same manner as above, DSC analysis was also performed, but no peak around 40 ° C was observed during casting or after cooling at 15 ° C for 30 minutes.

The degree of demolding and the state of luster of each agent are shown below.

Example 5 The agent of Example 2 may be used as it is, or the agent of Example 2 may be mixed with powdered sugar in a weight ratio of 1: 1 and freeze-milled in liquid nitrogen to an average particle size of about 20 μ or less, Chocolates were produced in the same manner as in Example 4 except that these were used as agents. In all cases, the mold release was good, but the one in which the agent of Example 2 was used as it was was inferior in dispersibility, and the state of white particles in the cross section of the broken chocolate was visually observed.

Example 6 The agent of Example 1 was used to disperse in the following chocolate dough in the same manner as in Example 4, followed by enrobing on a cake and cooling to obtain a product having a quick dryness and a good gloss. It was However, when a control example was performed in the same manner as this example except that the tempering accelerator was once melted and added to the chocolate dough, bloom occurred immediately after cooling.

When a comparative example was carried out in the same manner as this example except that the tempering accelerator was once melted and added to the chocolate dough, bloom occurred immediately after cooling.

Example 7 An unmilled agent from which the solvent was distilled off was obtained in the same manner as in Example 2,
This is mixed with powdered sugar in a weight ratio of 1: 1 and freeze-ground in liquid nitrogen to an average particle size of about 20μ or less, which is 1 to 0.01% (excluding powdered sugar) of dough oil. When chocolates were produced according to Example 4 except that the ratio of the agent to the dough oil was 0.5 to 0.005%), the chocolate was good in mold release and gloss.

Example 8 When the above chocolate dough was cooled to 30 ° C., the agent of Example 1 was converted into the amount of crystal powder with respect to the dough oil.
After 0.1% by weight was added and dispersed, the mixture was poured into a template and left at 8 ° C. for 30 minutes for solidification. The demolding and gloss of this chocolate were good. An attempt was made to temper the above chocolate dough by the usual method without adding the agent, but the tempering was difficult because the viscosity was remarkably increased, and the mold release and the gloss were poor.

Example 9 When the chocolate dough was cooled to 36 ° C., the agent of Example 1 was converted into the amount of crystal powder with respect to the dough oil.
After 0.1% by weight was added and dispersed, the mixture was poured into a template and left at 5 ° C. for 30 minutes to solidify. The demolding and gloss of this chocolate were good. A control example was also performed in which the agent was cast as it was without adding the agent. Each molded chocolate plate is 1 at 20 ℃
After holding for a week, a cycle test was performed in which 17 ° C and 30.5 ° C were alternately stored for 12 hours each, and a bloom occurred after 4 weeks in the control example, whereas in this example, bloom occurred even after 2 months. It did not develop.

〔The invention's effect〕

As described above, the tempering accelerator of the present invention can omit reheating in the tempering work and special cooling after the agent dispersion, and even if the work is omitted or simplified, the product is well separated from the mold. Alternatively, a product that dries quickly and can be enrobed at an early stage, and that retains properties such as good gloss, luster, or texture can be easily obtained. As the agent, so-called non-tempering type hard butter can be used without limitation of compatibility with cocoa butter, and a chocolate product having a good flavor of cocoa butter can be easily obtained. In addition, the tempering method is standardized compared to the conventional method, so the range of preliminary examination of the tempering style is reduced, which is convenient in practice.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 and FIG.
It is a DSC chart of chocolates after cooling at 15 ° C for 30 minutes.

Claims (3)

[Claims] 1. A stable crystal powder of fats and oils containing a triglyceride having a total of 50 to 56 carbon atoms of fatty acid residues constituting 1-, 3-position saturated 2-position unsaturated type as a main component. A powdered tempering accelerator. 2. The accelerator according to claim 1, which contains a dispersion medium. 3. A stable crystal powder of fats and oils containing a triglyceride, which is a 1-, 3-position saturated 2-position unsaturated type fatty acid residue having a total carbon number of 50 to 56, as a main component. The method for producing chocolates, characterized in that the powdered substance is added without melting during the process of cooling and solidifying the chocolate dough.