JP6157841B2 - Untempered chocolate - Google Patents

Description

  The present invention relates to chocolate that has not been tempered.

  Chocolate is roughly classified into two types, tempering chocolate and non-tempering chocolate, depending on the type of fats and oils to be blended.

  Non-tempering chocolate is a non-tempering hard butter base oil. Non-tempering type hard butter is roughly classified into lauric type hard butter made from lauric oil and fat and trans type hard butter made from hardened oil (partially hydrogenated oil). Laurin non-trans type hard butter is also being developed.

  Non-tempering chocolate does not require a complicated tempering treatment. Accordingly, non-tempering chocolate is widely used as confectionery / baking chocolate because of its good workability. However, since non-tempering chocolate is poorly compatible with cocoa butter, when a large amount of cocoa mass or cocoa butter containing a large amount of cocoa butter is blended, problems such as the occurrence of bloom in the chocolate occur. Accordingly, a large amount of cacao mass or cocoa butter could not be normally added to the non-tempering chocolate. Since cocoa butter in chocolate enriches the flavor of chocolate, non-tempering chocolate, which cannot contain a large amount of cocoa mass or cocoa butter, has a disadvantage that it is inferior in flavor.

  On the other hand, tempering-type chocolate is obtained by using cocoa butter or tempering-type hard butter as a base fat. Cocoa butter is a component that enriches the flavor of chocolate. Therefore, if the content of cocoa butter in chocolate is high, the chocolate becomes rich and delicious. Cocoa butter contains a large amount of symmetric triglycerides in which saturated fatty acids are bonded to the 1,3-positions of the triglycerides and unsaturated fatty acids are bonded to the 2-positions. Tempering type hard butter is made from fractionated oils such as palm oil, shea fat, monkey fat, and lippe fat, and transesterified oil produced by an enzyme of high oleic fat and saturated fatty acid ester of lower alcohol. The tempering type hard butter is a fat and oil containing a large amount of symmetric type triglyceride like cocoa butter and has good compatibility with cocoa butter, and can be mixed with cocoa butter in an arbitrary ratio. Therefore, the tempering chocolate can contain a large amount of cocoa mass and cocoa butter containing a large amount of cocoa butter, and has a very rich flavor.

However, a tempering chocolate that uses cocoa butter or a tempering hard butter as a base fat usually requires a complicated tempering treatment. Usually, if the tempering treatment is not performed on the tempering type chocolate using cocoa butter or tempering type hard butter as a base oil and fat, there is a problem that the quality of the chocolate is affected such that the texture becomes soft. In particular, when chocolate is coated on other foods, topped, kneaded, etc., chocolate often has a crispy texture, but if tempering processing is not performed on tempering chocolate, chocolate will be crispy. It did not become a texture. Therefore, the tempering type chocolate has poor workability compared to the non-tempering type chocolate.
In addition, since tempered chocolate tends to thicken over time and fluidity tends to deteriorate, tempering chocolate has a problem that workability during processing such as coating, topping and kneading deteriorates. It was.

  Accordingly, there has been a demand for the development of a chocolate that has a tempering type hard butter as a base oil and fat and that has a high cocoa butter content and that can have a crisp texture without performing a tempering treatment.

  For example, Patent Documents 1 and 2 have been proposed as chocolates that have a high cocoa butter content and that are not tempered. However, Patent Documents 1 and 2 use non-tempering type hard butter as a base fat. Moreover, since patent document 1, 2 uses transesterified oil made from lauric fats and oils as an essential component, it could not be used when it was not desired to blend lauric fats and oils.

  From the background as described above, the development of chocolate that has a tempering type hard butter as a base oil and fat and that has a high cocoa butter content, and that can have a crisp texture without tempering treatment. It was still sought after.

International Publication No. 2007/129590 JP 2008-245577 A

  An object of the present invention is to provide a chocolate having a tempering type hard butter as a base oil and fat and having a high cocoa butter content, and having a crispy texture without performing a tempering treatment. It is.

  As a result of intensive studies to solve the above problems, the inventors of the present invention have a specific amount of a specific triglyceride in fats and oils contained in chocolate, tempering type hard butter is used as a base fat and oil, and cocoa butter content Although it was high chocolate, it discovered that the chocolate which can be made into the crispy texture could be obtained, without implementing a tempering process, and came to complete this invention.

That is, 1st invention of this invention is a manufacturing method of the tempering unimplemented chocolate in which the fats and oils contained in chocolate satisfy | fill the conditions of following (a) to (d), Comprising : This chocolate is a mixing process, an atomization process, A tempered chocolate production method characterized by being produced through a scouring process.
(A) Cocoa butter content is 20% by mass or more (b) XOX content is 70% by mass or more (c) Mass ratio of StOSt / XOX is 0.25 to 0.65
(D) XU2 + U3 content is 13% by mass or less In the above conditions (a) to (d), X, St, U, O, XOX, StOSt, XU2, and U3 are as follows.
X: Saturated fatty acid having 16 to 20 carbon atoms St: Stearic acid U: Unsaturated fatty acid having 18 carbon atoms O: Oleic acid XOX: Triglyceride in which X is bonded to the 1st and 3rd positions, and O is bonded to the 2nd position StOSt: 1 And tri-glyceride in which St is bonded to position 3 and O, and O is bonded to position 2. XU2: Triglyceride in which X is one molecule, U is bonded in two molecules U3: Triglyceride in which three molecules are bonded in U The invention is a method for producing a composite confectionery, characterized in that the tempering unimplemented chocolate produced by the method for producing a tempered chocolate described in the first invention is combined with a confectionery .
3rd invention of this invention is a manufacturing method of the composite confectionery as described in 2nd invention by which the said tempering unimplemented chocolate is coat | covered or topped with confectionery .

According to the present invention, it is possible to provide a chocolate that has a tempering type hard butter as a base oil and fat and that has a high cocoa butter content, and that can have a crispy texture without performing a tempering treatment. it can.
Moreover, according to the present invention, it is possible to provide a chocolate having good workability at the time of processing while using a tempering type hard butter as a base fat and oil and having a high cocoa butter content.

In the chocolate that has not been tempered according to the embodiment of the present invention, fats and oils contained in the chocolate satisfy the following conditions (a) to (d).
(A) Cocoa butter content is 20% by mass or more (b) XOX content is 70% by mass or more (c) Mass ratio of StOSt / XOX is 0.25 to 0.65
(D) XU2 + U3 content is 13% by mass or less

In the present invention, chocolate is not limited by the provisions of “Fair Competition Rules for the Display of Chocolates” (National Chocolate Fair Trade Council) or statutory regulations. Powder, etc.), dairy products (whole milk powder, skim milk powder, etc.), flavors, emulsifiers, etc. as raw materials, all or part of the chocolate manufacturing process (mixing process, atomization process, scouring process, molding process, cooling process, etc. ). Moreover, the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.
Moreover, the tempering unimplemented chocolate in this invention is the chocolate manufactured without performing a tempering process.

  The fats and oils contained in chocolate in the present invention are the total fats and oils in chocolate, and in addition to the fats and oils to be blended, fats and oils (cocoa butter, cocoa mass, cocoa powder, whole fat milk powder, etc.) Milk fat and the like).

The untempered chocolate according to the embodiment of the present invention has a cocoa butter content (condition (a)) in fats and oils contained in the chocolate of 20% by mass or more, preferably 20 to 80% by mass, and more. Preferably it is 30-60 mass%, More preferably, it is 30-50 mass%. When the cocoa butter content is in the above range, the chocolate becomes rich in flavor.
In the present invention, cocoa butter includes cocoa butter derived from oil-containing raw materials such as cacao mass and cocoa powder.

In the tempered chocolate according to the embodiment of the present invention, the XOX content (condition (b)) in the fats and oils contained in the chocolate is 70% by mass or more, preferably 70 to 95% by mass, more preferably. It is 72-90 mass%, More preferably, it is 75-85 mass%. When the XOX content is in the above range, the chocolate is obtained by using tempering type hard butter as a base fat.
In the present invention, XOX is a triglyceride in which X is bonded to the 1-position and 3-position, and O is bonded to the 2-position (triglyceride refers to triacylglycerol in which three molecules of fatty acid are bonded to glycerol. ). In the present invention, X is a saturated fatty acid having 16 to 20 carbon atoms, and O is oleic acid (a monovalent unsaturated fatty acid having 18 carbon atoms).

In the tempered chocolate according to the embodiment of the present invention, the StOSt / XOX mass ratio (condition (c)) in the fats and oils contained in the chocolate is 0.25 to 0.65, preferably 0.25. It is 0.60, More preferably, it is 0.27-0.55, More preferably, it is 0.27-0.50. When the mass ratio of StOSt / XOX is in the above range, a crisp texture with chocolate can be obtained without performing a tempering treatment.
In the present invention, StOSt is a triglyceride in which St is bonded to the 1st and 3rd positions, and O is bonded to the 2nd position. In the present invention, St is stearic acid (a saturated fatty acid having 18 carbon atoms). In the present invention, the mass ratio of StOSt / XOX is the ratio of the StOSt content (mass%) to the XOX content (mass%).

The tempered chocolate according to the embodiment of the present invention has an XU2 + U3 content (total content of XU2 and U3) (condition (d)) in the fat and oil contained in the chocolate of 13% by mass or less, preferably 10% by mass. It is below, More preferably, it is 1-10 mass%, More preferably, it is 3-10 mass%. When the XU2 + U3 content is in the above range, the texture of chocolate can be made crispy without performing the tempering treatment.
In the present invention, XU2 is a triglyceride (XUU + UXU + UUX) in which one molecule of X is bonded to two molecules of U. In the present invention, U3 is a triglyceride in which three molecules of U are bonded. In the present invention, U is an unsaturated fatty acid having 18 carbon atoms.

  The chocolate that has not been tempered according to the embodiment of the present invention preferably has a StOSt content of 18 to 55% by mass, more preferably 18 to 50% by mass, and even more preferably 20 to 20% by mass in the fat and oil contained in the chocolate. 48 mass%, most preferably 20-43 mass%. If the StOSt content is in the above range, the texture of chocolate can be made crisp without performing a tempering treatment.

In the tempering-unimplemented chocolate according to the embodiment of the present invention, the mass ratio of POP / XOX in the fat and oil contained in the chocolate is preferably 0.10 to 0.50, and more preferably 0.12 to 0.45. More preferably, it is 0.15-0.43, Most preferably, it is 0.20-0.43. When the mass ratio of POP / XOX is in the above range, the texture of chocolate can be made crispy without performing tempering treatment.
In the present invention, POP is a triglyceride in which P is bonded to the 1-position and the 3-position, and O is bonded to the 2-position. In the present invention, P is palmitic acid (saturated fatty acid having 16 carbon atoms). In the present invention, the mass ratio of POP / XOX is the ratio of the POP content (mass%) to the XOX content (mass%).

  In the tempered chocolate according to the embodiment of the present invention, the POP content in the fats and oils contained in the chocolate is preferably 7 to 40% by mass, more preferably 10 to 38% by mass, and still more preferably 13 to 35 mass%, most preferably 15-35 mass%. If the POP content is in the above range, the texture of chocolate can be made crisp without performing a tempering treatment.

  The triglyceride composition was analyzed by gas chromatography (JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC (J. High Resol. Chromatogr., 18, 105-107 (1995)). Can be used.

  If the composition of the triglyceride in fats and oils etc. is the said range, the raw material fats and oils of chocolate which has not been tempered according to the embodiment of the present invention are not particularly limited, and ordinary edible fats and oils (cocoa butter, palm oil, palm Fractionated oil (palm olein, palm super olein, palm middle melting point, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, kokum fat, mango fat, mango fractionated oil, XOX produced by transesterification Oils, milk fats and the like having a high triglyceride content, and tempering type hard butter is preferably used.

  The triglyceride composition in the fats and oils of the chocolate that has not been tempered according to the embodiment of the present invention is adjusted by using a tempering type hard butter such as StOSt high content fat and POP high content fat and fat, in addition to cocoa butter. Can do.

In the present invention, the StOSt-rich oil / fat preferably has a StOSt content of 60% by mass or more, more preferably 60 to 85% by mass, and still more preferably 65 to 80% by mass. StOSt-rich oils and fats are selected, for example, as triglyceride-rich oils (high oleic sunflower oil, etc.) and oleic acid bound to the 2-position, and stearic acid lower alkyl esters (eg, stearic acid ethyl ester), 1-, 3-position It can be produced by subjecting a transesterification reaction and fractionating the resulting transesterified oil to remove the high melting point part and the low melting point part (obtaining a medium melting point part).
In the present invention, the POP-rich oil / fat preferably has a POP content of 50% by mass or more, more preferably 50 to 75% by mass, and still more preferably 55 to 70% by mass. The high POP-containing oil and fat can be produced, for example, by subjecting the palm melting point to a separation treatment to remove the high melting point and the low melting point (obtaining a middle melting point).

  The content of the cocoa butter, the StOSt high content oil and fat, and the POP high content oil and fat in the fats and oils of the chocolate not yet tempered according to the embodiment of the present invention is preferably 20 to 80% by mass of cocoa butter and 5 to 55 mass of the high fat content of StOSt. %, POP high content fats and oils 5 to 50% by weight, more preferably cocoa butter 30 to 60% by weight, StOSt high content fats and oils 10 to 50% by weight, POP high content fats and oils 8 to 45% by weight, more preferably They are 30-50 mass% of cocoa butter, 15-45 mass% of StOSt high content fat and oil, and 15-43 mass% of POP high content fat.

  The non-tempered chocolate according to the embodiment of the present invention has a fat content of preferably 30 to 85% by mass, more preferably 35 to 80% by mass, and further preferably 40 to 80% by mass.

  The tempering-unimplemented chocolate according to the embodiment of the present invention can use raw materials generally blended in chocolate in addition to fats and oils. For example, sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, reduced sugar polydextrose, oligosaccharide, sorbitol , Reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, dairy products such as dextrin, dairy products such as whole milk powder, skim milk powder, cacao ingredients such as cacao mass, cocoa powder, soy flour, soy protein, Processed fruits, processed vegetables, powdered green tea powder, coffee powder, etc., gums, starches, lecithin, lysolecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, sorbitan Emulsifiers such as fatty acid esters, antioxidants, colorants, fragrances It can be mentioned.

  The tempering-unexecuted chocolate according to the embodiment of the present invention is characterized in that it is manufactured without performing a tempering treatment, and otherwise, it can be manufactured by a conventionally known method. The chocolate that has not been tempered according to the embodiment of the present invention includes, for example, oil and fat, cacao components, sugars, etc. as raw materials, mixing step, atomization step (refining), scouring step (conching), molding step, cooling step, etc. Can be manufactured.

  The tempering-unexecuted chocolate according to the embodiment of the present invention can be made crispy, so it is suitable for coating, topping, and kneading applications that often require crispy texture. . In addition, the tempered chocolate according to the embodiment of the present invention is a refrigerated temperature range (preferably 0 to 15 ° C., more preferably 0 to 10 ° C., and still more preferably, a crisp texture is often required. Suitable for combining with confectionery stored at 5-10 ° C.

The tempered chocolate that has not been tempered according to the embodiment of the present invention has a tempering type hard butter as a base oil and fat, and is a chocolate having a high cocoa butter content. It is something that can be done.
In addition, the tempered chocolate according to the embodiment of the present invention has a tempering type hard butter as a base oil and fat, and has a high cocoa butter content, but has good fluidity, so that it is coated, topped, kneaded, etc. Workability at the time of machining is good.

The composite confectionery according to the embodiment of the present invention is characterized by combining the chocolate that has not been tempered according to the embodiment of the present invention and the confectionery. Examples of the method of combining the chocolate that has not been tempered with the confectionery include coating, topping, kneading, etc., preferably coating and topping.
The composite confectionery which concerns on embodiment of this invention can be manufactured by a conventionally well-known method except using the tempering unimplemented chocolate which concerns on embodiment of this invention.

  In the composite confectionery according to the embodiment of the present invention, specific examples of the confectionery to be combined with the untempered chocolate according to the embodiment of the present invention include desserts such as whipped cream, mousse, pudding, jelly, parfait, and bavaria, and choux Sweets (Eclair, cream puffs, etc.), pastries such as pies, waffles, sponge cakes (short cakes, roll cakes, decoration cakes, tortes, chiffon cakes, etc.), butter cakes (pound cakes, fruit cakes, madeleine, baumkuchen, Castella, etc.), biscuits, cookies, crackers, pretzels, wafers, sables, Langdosha, macaroons, rusks and other baked goods, stollen, brioche, donuts, Danish, etc., but desserts are preferred, yo Preferably is a mousse.

  The composite confectionery according to the embodiment of the present invention is preferably stored (distributed (transported), stored) in a refrigerated temperature range (preferably 0 to 15 ° C, more preferably 0 to 10 ° C, and further preferably 5 to 10 ° C). )

  The composite food according to the embodiment of the present invention has a crisp texture even when the tempering treatment is not performed while the tempering hard butter is used as the base fat and the cocoa butter content is high. It is something that can be done.

EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.
[Method for analyzing triglyceride composition]
The triglyceride composition was analyzed by gas chromatography (JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC (J. High Resol. Chromatogr., 18, 105-107 (1995)). It was performed using.

The following oils and fats were used.
StOSt high oil content (POP content 0.9% by mass, StOSt content 72.2% by mass, Nissin Oilio Group Co., Ltd. in-house preparation) (selection of 1,3-position of high oleic sunflower oil and ethyl stearate) (Middle melting point part obtained by fractionating the transesterified oil)
High POP content fat (POP content 62.4% by mass, StOSt content 2.6% by mass, Nisshin Oilio Group in-house preparation) (mid-melting point part obtained by further fractionating palm melting point part)
Palm olein (POP content 26.1% by mass, StOSt content 0.5% by mass, Nisshin Oilio Group in-house preparation)
Palm super olein (POP content 10.8% by mass, StOSt content 0.2% by mass, Nisshin Oillio Group Co., Ltd. in-house preparation)

[Production and evaluation of chocolate]
By the conventional method (mixing, atomization, scouring, cooling) in Tables 1 and 2, chocolate (tempering unimplemented chocolate) was manufactured without performing tempering treatment (the unit of blending and content is mass%, content ratio) The unit is none.) Each chocolate was melted at 50 ° C. and then kept at 30 ° C. for 30 minutes. The chocolate that had not been tempered was topped on the mousse to obtain a chocolate topping mousse. In addition, as a control, after melting each chocolate at 50 ° C., a tempering treatment was performed by adding a seed agent of 0.5% by mass to the oil, and then the chocolate after being kept warm at 30 ° C. for 30 minutes was mousseed. Topping to obtain a chocolate topping mousse.
The workability when topping chocolate with mousse was evaluated according to the following criteria. Moreover, the texture of chocolate when eating a mousse topped with chocolate that had not been tempered was evaluated according to the following criteria. It was judged that the workability and texture were 3 points or more. The evaluation results are shown in Tables 1 and 2.
<Evaluation criteria for workability>
4 points: ... with very good fluidity 3 points: ... with good fluidity 2 points: ... with slightly good fluidity 1 point: ... with no fluidity
4 points: ... very crispy texture 3 points: ... crispy texture 2 points: ... crispy texture 1 point: ... crispy No texture

As can be seen from Table 2, the tempering-untreated chocolate of the examples had a crispy texture. Moreover, the workability | operativity at the time of a topping was good for the tempering process unexecuted chocolate of an Example. In addition, even when compared with the chocolate subjected to the tempering treatment, the chocolate not subjected to the tempering treatment had better workability at the time of topping.
On the other hand, as can be seen from Table 1, the tempering-unprocessed chocolate of the comparative example had little crispy texture.

Claims (3)

And fats contained in chocolate A manufacturing method for satisfying tempering unexecuted chocolate following (a) from (d), and characterized in that the chocolate mixing step, atomization process, is manufactured through a scouring process A method for producing chocolate that has not been tempered .
(A) Cocoa butter content is 20% by mass or more (b) XOX content is 70% by mass or more (c) Mass ratio of StOSt / XOX is 0.25 to 0.65
(D) XU2 + U3 content is 13% by mass or less In the above conditions (a) to (d), X, St, U, O, XOX, StOSt, XU2, and U3 are as follows.
X: Saturated fatty acid having 16 to 20 carbon atoms St: Stearic acid U: Unsaturated fatty acid having 18 carbon atoms O: Oleic acid XOX: Triglyceride in which X is bonded to the 1st and 3rd positions, and O is bonded to the 2nd position StOSt: 1 Triglyceride with St in position 3 and O and O in position 2 XU2: Triglyceride with 1 molecule of X and 2 molecules of U U3: Triglyceride with 3 molecules of U A method for producing a composite confectionery comprising combining a tempering non-executed chocolate produced by the method for producing a tempered chocolate according to claim 1 and a confectionery. The method for producing a composite confectionery according to claim 2, wherein the tempered chocolate is coated or topped on the confectionery .