KR20150079555A - Heat-resistant chocolate, and method for producing heat-resistant chocolate - Google Patents

Abstract

A problem to be solved by the present invention is to provide a heat-resistant chocolate having good melting sensation and bloom resistance in the mouth and a method for producing the same.
The present invention relates to a heat-resistant chocolate comprising 35 to 70% by mass of StOSt and 1 to 10% by mass of XXX in a fat or oil (provided that StOSt represents 1,3-distearoyl-2-oleoylglycerol , And XXX represents triacylglycerol in which three saturated fatty acids (X) having 16 or more carbon atoms are bonded. The present invention also relates to a process for producing a chocolate dough comprising 35 to 65% by mass of StOSt and 1 to 10% by mass of XXX in a fat (fat) and adding a seeding agent containing at least β-type StOSt crystals to chocolate dough in a melt state (Wherein StOSt represents 1,3-distearoyl-2-oleoyl glycerol, XXX represents triacylglycerol having three saturated fatty acids (X) having 16 or more carbon atoms bonded thereto, ).

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a heat-resistant chocolate,

The present invention relates to a heat-resistant chocolate and a process for producing the heat-resistant chocolate.

Chocolate is a highly palatable food having a good flavor and a sense of melting in the mouth with the main ingredient of cacao beans. A tempered chocolate known as a general chocolate (such as chocolate containing only cocoa butter contained in cacao beans as fat or oil) is usually subjected to a tempering operation to prepare a chocolate dough in a molten state obtained from a chocolate raw material, Is cooled and solidified. The tempering operation is a process for generating crystal nuclei of stable crystals in chocolate dough in the melt state to solidify the fat in the chocolate that can take various crystal structures into stable crystals of V type. Concretely, it is known that, for example, a chocolate dough melted at 40 to 50 占 폚 is lowered to a temperature of 27 to 28 占 폚 and then heated again to 29 to 31 占 폚.

When the amount of the stable crystal of the V type formed by the tempering operation is proper, the solidification speed at the time of cooling of the chocolate dough becomes faster and sufficient shrinkage occurs when the chocolate dough solidifies. Further, the term "fat bloom" refers to a phenomenon in which chocolate after being solidified is well peeled off from the forming die (that is, the frame separation is good), and white fat crystals are formed on the chocolate surface. ) Is not generated, and a chocolate having excellent gloss is obtained. The bloom resistance of the obtained chocolate is also excellent. However, tempering operations are very cumbersome and require skill and experience.

On the other hand, a method of mixing chocolate powder or the like, which is called " seeding method ", as a seeding agent in a chocolate dough is known as a chocolate molding method such as a complicated tempering operation. The seeding agent promotes tempering since it functions as a crystal nucleus of stable crystals. As the seeding agent, for example, a method of adding crystals of 1,3-divenyl-2-oleoyl glycerol (BOB crystal) or the like has been developed (Patent Document 1, etc.).

By the way, the culture of eating chocolate has developed in Europe in a cold climate, and now it is spread across all countries and regions of the world. However, the chocolate containing only the cocoa butter contained in the common chocolate cocoa bean as fat (fat) deteriorates the quality of the chocolate because the heat temperature of the cocoa butter is about 31 ° C and melts under the heat environment . Therefore, there is a need for a heat-resistant chocolate (hereinafter referred to as " heat-resistant chocolate ") which does not readily dissolve even in a sequential environment in a hot area such as the equator.

When the BOB crystal is used as the seeding agent in the seeding method in the production of the heat-resistant chocolate, the temperature of the chocolate dough at the time of seeding can be set high, so that the increase in viscosity of the chocolate dough can be suppressed and the handling property of the dough can be improved have.

Japanese Unexamined Patent Application Publication No. 2005-192467

However, when BOB crystals are added to the dough as a seeding agent under high temperature, the BOB crystals melt in a small amount and lose their function as a seeding agent. For this reason, it is necessary to use a large amount of BOB crystals (for example, about 5% by mass relative to the fat content in the chocolate dough). However, when a large amount of BOB crystals is used, not only the cost is increased but also the melting sensation in the mouth of the obtained chocolate is deteriorated, so that only a chocolate having poor palatability can be obtained.

Therefore, there is a demand for a production method of obtaining a heat-resistant chocolate having good mouthfeel and bloom resistance while using a simple seeding method.

The object of the present invention is to provide a heat-resistant chocolate having a good mouth-feel and bloom resistance, and a method for producing the same.

DISCLOSURE OF THE INVENTION The present inventors have intensively studied to solve the above problems and found that 1,3-distearoyl-2-oleoylglycerol (hereinafter also referred to as "StOSt" A chocolate containing a specific amount of triacylglycerol (hereinafter also referred to as " XXX ") in which three fatty acids (X) are bonded has a good mouth meltability and bloom resistance and heat resistance regardless of whether or not the BOB crystal is used And found to solve the present invention. Specifically, the present invention provides the following.

(1) A heat-resistant chocolate comprising 35 to 70 mass% of StOSt and 1 to 10 mass% of XXX in fat or oil.

(Wherein StOSt represents 1,3-distearoyl-2-oleoylglycerol, and XXX represents triacylglycerol wherein three saturated fatty acids (X) having 16 or more carbon atoms are bonded).

(2) The heat-resistant chocolate according to (1), which contains 6 to 26 mass% of XU2 + UUU in the fat and oil.

(Wherein XU2 represents triacylglycerol in which one saturated fatty acid (X) having 16 or more carbon atoms and 2 unsaturated fatty acids (U) having 16 or more carbon atoms are combined, and UUU represents triacylglycerol having 3 or more unsaturated fatty acids (U) Glycerol, and XU2 + UUU represents the total amount of XU2 and UUU.)

(3) The heat-resistant chocolate according to (1) or (2), which contains 0.1 to 5 mass% of P2St in the fat or oil.

(Note that P2St represents triacylglycerol in which two palmitic acids and one stearic acid are combined).

(4) an addition step of adding a seeding agent containing at least β-type StOSt crystals to a chocolate dough in a molten state, containing 35 to 65% by mass of StOSt and 1 to 10% by mass of XXX in fat and oil; Resistant chocolate. ≪ / RTI >

(Wherein StOSt represents 1,3-distearoyl-2-oleoylglycerol, and XXX represents triacylglycerol wherein three saturated fatty acids (X) having 16 or more carbon atoms are bonded).

According to the present invention, there is provided a heat-resistant chocolate having good mouth-feel and bloom resistance, and a method for producing the same.

Hereinafter, the present invention will be described in detail.

[Heat-resistant chocolate]

The heat-resistant chocolate of the present invention contains a predetermined amount of fat or oil. Hereinafter, each component will be described.

The term " chocolate " in the present invention is not limited to the regulations of the National Chocolate Industry Fair Trade Council) or the regulations of the National Chocolate Industry Fair Trade Association, and is based on edible oils and fats, (Mixing process, atomization process, refining process, tempering process, molding process, cooling process, etc.) by adding the ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, . The chocolate in the present invention also includes white chocolate, color chocolate, etc. in addition to dark chocolate and milk chocolate.

The term " oil " included in the heat-resistant chocolate of the present invention means not only a single fat body such as cocoa butter, cocoa butter and paper, but also chocolate such as cocoa mass, cocoa powder, Refers to the whole of the components contained in the raw material. For example, in general, the content of oil or fat (cocoa butter) in cocoa mass is 55% by mass in cocoa mass, the content of fat and oil (cocoa butter) in cocoa powder is 11% by mass in cocoa powder, (Milk fat) content in the powdered milk is 25 mass%, the fat content in the chocolate is a value obtained by multiplying the content (mass%) of each raw material in the chocolate by the content rate.

(StOSt and XXX)

The heat-resistant chocolate of the present invention has a StOSt content of 35 to 70 mass% and a XXX content of 1 to 10 mass% in a fat or oil. By adjusting the content of StOSt and the content of XXX in the fat (fat) of the chocolate within the above range, it is possible to obtain a heat-resistant chocolate having good mouthfeel, bloom resistance and heat resistance regardless of whether or not the BOB crystal is used. The content of StOSt in the heat-resistant chocolate fat or oil of the present invention is preferably 35 to 65 mass%, more preferably 35 to 55 mass%. The content of XXX in the heat resistant chocolate fat or oil of the present invention is preferably 2 to 9 mass%, and more preferably 2 to 8.5 mass%.

The content of StOSt and the content of XXX in the oil (fat) contained in the heat resistant chocolate can be specified, for example, by the following method. First, the total amount of triacylglycerol (for example, StStO, StOSt, and OStSt in the measurement of StOSt content), which is the kind of fatty acid bonded to glycerol, is measured by a gas chromatography method. Next, the symmetry of the triacylglycerol (that is, the composition ratio between the asymmetric forms (StStO and OStSt) and the symmetric form (StOSt)) can be specified by measuring by silver ion column chromatography.

The heat resistant chocolate of the present invention may be any raw material as long as the StOSt content and the XXX content of the fat in the chocolate are within the above ranges. 85% by mass or more of the total fatty acids constituting the fat and oil (hereinafter also referred to as " StOSt fat ") and the fat and oil constituting the fat and fat having high StOSt content are easily mixed with fatty acids having 16 or more carbon atoms (Hereinafter also referred to as " XXX ") of phosphorus oil or fat is preferably used as the raw material.

Examples of the StOSt preservation include preservation of the raw materials of cocoa butter and paper such as Sarasu butter, Shea butter, mowrah butter, mango kernel oil, Allan black kia butter, Pentadema butter and the like Fat and oil), and a high melting point portion or a middle melting point portion obtained by separating them. In addition, a mixture of high oleic sunflower oil and stearic acid ethyl ester was subjected to an ester exchange reaction using a 1,3-position selective lipase preparation based on the conventional method, and then the fatty acid ethyl ester was distilled off (Fat), and a high melting point portion or a middle melting point portion obtained by separating such oil (fat) can be used.

The StOSt content in the StOSt holding is preferably 40 mass% or more, more preferably 50 mass% or more, and most preferably 60 to 90 mass%. When the StOSt content is within the above range, the StOSt content of the fat in the heat resistant chocolate can be easily adjusted.

As the XXX retention, there can be enlisted a fat composition having a XXX content of not less than 80% by mass and not containing a short chain fatty acid and / or a medium chain (medium chain) fatty acid. Examples of such oils and fats include soybean oil, rapeseed oil, coriander oil, konju oil, cottonseed oil, safflower oil, sesame oil, sunflower oil, grape seed oil, palm oil, tallow, lard, fish oil, Ester-exchanged oil, fractionated oil, and ester-exchanged oil. Extreme hardening oil refers to hydrogenated oil (fat) until the iodine value is 5 or less, preferably 2 or less.

As the XXX retention, it is preferable to use extreme hardening oil for fractionating oil in which palm oil and palm oil are used as raw materials because the XXX content of the fat in the heat resistant chocolate is easily adjusted. Among such extreme hardening oils, it is preferable to use extreme hardening oil of a melting point fraction in palm oil, palm olein and palm.

Since XXX has a high melting point, if the content of XXX in the heat-resistant chocolate is large, there is a possibility that the melt feeling in the mouth may become poor. Therefore, in order to suppress the adverse influence on the melting sensation of the heat-resistant chocolate in the mouth, 20% by mass or more of P2St with respect to the content of XXX may be contained in the XXX contained in the fat or oil of the heat-resistant chocolate of the present invention. The content of P2St in XXX is preferably 30% by mass or more, more preferably 40% by mass or more with respect to the content of XXX. The P2St may be contained in an amount of 0.1 to 5 mass% in the fat (fat) in terms of the content of the fat in the heat resistant chocolate. P2St represents triacylglycerol in which two palmitic acids and one stearic acid are combined.

(XU2 + UUU)

The heat-resistant chocolate of the present invention may contain XU2 and UUU in the fat or oil. XU2 represents triacylglycerol having one saturated fatty acid (X) having 16 or more carbon atoms and 2 unsaturated fatty acids (U) having 16 or more carbon atoms bonded together, and UUU is triacylglycerol having 3 or more unsaturated fatty acids (U) .

The total amount of XU2 and UUU (hereinafter also referred to as " XU2 + UUU ") of the oil in the chocolate may be 6 to 26 mass%. When XU2 + UUU is in the above range, the texture and bloom resistance of the obtained heat-resistant chocolate can be further improved. The XU2 + UUU of the fat in the chocolate is preferably 7 to 23 mass%, and most preferably 8 to 20 mass%. Furthermore, it is preferable that the XU2 content of the fat in the chocolate is higher than the UUU content (XU2 content> UUU content) because it increases bloom resistance.

It is preferable to use a fat composition (hereinafter also referred to as " XU2 + UUU oil retention composition ") having XU2 + UUU of 60 mass% or more in order to keep the XU2 + UUU of the fat in the chocolate within the above range. As the X2U + UUU oil retaining oil, it is possible to use a liquid oil at normal temperature (25 DEG C). Examples of such oils and fats include soybean oil, rapeseed oil, high oleic rapeseed oil, cone oil, cottonseed oil, safflower oil, high oleic safflower oil, sesame oil, sunflower oil, high oleic sunflower oil and grape seed oil. As the XU2 + UUU retention, it is preferable to use a low melting point portion which is produced as a by-product in the step of obtaining the StOSt oil as a high melting point portion or a middle melting point portion when the raw material oil (fat and oil) of the cocoa butter- Further, palm olein or super olefin which is a low melting point portion (liquid portion) obtained by separating palm oil can be preferably used. XU2 + UUU retention is preferable because the balance between XU2 content and UUU content is good when the iodine value is from 60 to 90.

(Etc)

The heat-resistant chocolate of the present invention is preferably tempered since the seeding effect can be efficiently obtained. As the tempered chocolate, XOX type triacylglycerol (hereinafter also referred to as " XOX ") may be contained in an amount of 40 to 90 mass% with respect to the oil in the chocolate. The XOX content in the heat resistant chocolate fat or oil of the present invention is more preferably 50 to 90% by mass, and most preferably 60 to 90% by mass with respect to the fat content in the fat in the chocolate. XOX type triacylglycerol is a triacylglycerol having a saturated fatty acid (X) having 16 or more carbon atoms at 1,3-positions of glycerol skeleton and oleic acid (O) at 2-position. The saturated fatty acid (X) in the present invention is preferably a saturated fatty acid having 16 to 22 carbon atoms, more preferably a saturated fatty acid having 16 to 18 carbon atoms.

The content of the fat in the heat resistant chocolate of the present invention is preferably 25 to 70% by mass, more preferably 30 to 60% by mass, and most preferably 30 to 50% by mass in the chocolate in terms of workability and flavor Do. Further, the heat-resistant chocolate of the present invention has good heat resistance even when BOB (1,3-dibeenyl-2-oleoyl glycerol) is not contained, but BOB may be included. When the heat-resistant chocolate of the present invention contains BOB, the content thereof is preferably 2% by mass or less, more preferably 0 to 1% by mass, most preferably 0 to 0.5% by mass with respect to the fat in the chocolate.

The heat-resistant chocolate of the present invention may contain, in addition to the fat and oil, a cocoa mass, a cocoa powder, a saccharide, a dairy product (such as a safflower), an emulsifier, a flavor, Protein, various powders, etc.), and the like.

Examples of the saccharides include glucose, lactose, fructose, sucrose, maltose, oligosaccharide, fructooligosaccharide, soy oligosaccharide, galactoolooligosaccharide, milk oligosaccharide, palatinose oligosaccharide, enzyme saccharose syrup, reduced starch sugar, Lactose, lactitose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like, and sugar alcohols can also be used. The heat resistant chocolate of the present invention may contain 1 to 70 mass%, preferably 10 to 65 mass%, and more preferably 25 to 60 mass% of saccharides in the chocolate.

The heat-resistant chocolate of the present invention may include water, fruit juice, various liquor, milk, concentrated milk, cream, and the like. The emulsion type of the heat resistant chocolate of the present invention may be any of O / W emulsified type and W / O emulsified type.

The heat-resistant chocolate of the present invention can eat the chocolate separated as it is. The heat-resistant chocolate of the present invention can be used for a variety of chocolate-based composite foods. For example, the heat-resistant chocolate of the present invention can be used for a variety of foods, such as confectionery products and bakery products (e.g., bread, cake, pastry, baked confectionary, donuts, Peeling material, chipped material (for example, a mixture of bakery products and baking product dough), and the like.

[Production method of heat resistant chocolate]

The process for producing a heat-resistant chocolate of the present invention is characterized in that it comprises 35 to 65% by mass of StOSt and 1 to 10% by mass of XXX in a fat and oil, and in a chocolate dough in a melt state, And an addition process in which a ding agent is added. The adding step in the present invention corresponds to a so-called seeding step.

The term " chocolate dough " in the present invention refers to a liquid chocolate obtained by crushing and conching a raw material of chocolate, and refers to a liquid chocolate at a stage before cooling and solidification to become solid chocolate.

The chocolate dough in the " melt state " in the present invention refers to a chocolate dough in which the fat in the chocolate dough is melted. Whether or not the chocolate dough is in a melt state can be judged by confirming the separation of the chocolate dough after the chocolate dough is cooled and solidified. When the cooled solidified chocolate dough is not separated from the forming die (specifically, when the release rate of the chocolate dough is less than 70% from the forming die), it is determined that the chocolate dough is in the melt state.

In the present invention means not only a single fat body such as cocoa butter but also a raw material of a chocolate dough such as cocoa butter or the like as well as the definition of " fat " contained in the heat- Mass, cocoa powder, whole milk powder, etc.).

(Addition Process)

The? -Type StOSt crystal contained in the seeding agent of the present invention has a structure in which the chain structure of the β-type StOSt crystal has three chains and at the same time the 1,3-distearoyl- - Stable crystals of oleoyl glycerol (StOSt). It is judged from the diffraction peak obtained by the measurement of the X-ray diffraction (powder method) that the crystal form is the triplet? Form. That is, with respect to the fat and oil crystal, X-ray diffraction was measured in the range of 2θ 17 to 26 ° in terms of the interval between the short sides thereof. A strong diffraction peak corresponding to the plane interval of 4.5 to 4.7 Å was detected, The fat crystal is judged to be a? -Type crystal when no diffraction peak corresponding to the surface interval of? 4.3? And 3.8? 3.9? Is detected or when a minute diffraction peak is detected. Further, when a strong diffraction peak corresponding to 60 to 65 Å is detected in the range of 2 罐 0 to 8 째 with respect to the oil (fat) crystal, The crystal is judged to have a three-stranded structure.

The? -Type StOSt crystal used in the production method of the present invention corresponds to the intensity G 'of the diffraction peak corresponding to the plane interval of 4.1 to 4.3 Å and the plane interval of 4.5 to 4.7 Å obtained by X-ray diffraction at 20 ° C (G '/ G) of the intensity G of the diffraction peak to be diffracted is preferably 0 to 0.3, more preferably 0 to 0.2, and most preferably 0 to 0.1. When the intensity ratio of the X-ray diffraction peak is in the above range, the? -Type StOSt crystal effectively functions as a seeding agent.

As the? -Type StOSt crystal used in the production method of the present invention, those obtained from the above StOSt retention can be used. Whether or not the StOSt fat can be used as the? -Type StOSt crystal can be judged by measuring the X-ray diffraction against the StOSt fatigue in the same criterion as described above and comparing the StOSt content of the fat (fat) it can be treated as a β-type StOSt crystal content. The StOSt content of the StOSt oil used as the? -form StOSt crystal is preferably 40% by mass or more, more preferably 50% by mass or more, and most preferably 60 to 90% by mass. When the StOSt content of the StOSt retention is within the above range, it functions efficiently as a seeding agent.

When the StOSt content in the StOSt retention is low (for example, when the StOSt content in the StOSt retention is less than 40% by mass) by heating the StOSt fat crystals with the? -Type StOSt crystal, ) Crystals are melted by quenching using a quenching and kneading apparatus such as an onator, an adjuster, a butterator or the like, and the crystals are cooled rapidly at about 27 ° C for one day to obtain β-type StOSt crystals of paste or reversible phase Can be prepared.

When the StOSt content in the StOSt holding is high (for example, when the StOSt content in the StOSt holding is 40% by mass or more), the fats and oils are melted by heating, then cooled to about 30 캜 , For example, seeded with the above-mentioned β-type StOSt crystals in the form of paste and then maintained (maintained) at about 30 ° C. to progress partial crystallization until the whole is in a slurry state, It is possible to form a β-type StOSt crystal in a lump state by appropriately performing aging to further solidify the crystal to stabilize the crystal. The thus-prepared lumpy? -Type StOSt crystal can be used as a? -Type StOSt crystal in a powder state by appropriately pulverizing it so that the fat crystals do not melt (for example, in an environment of -20 占 폚 or lower).

Another aspect of preparing the StOSt fat crystals as the? -Type StOSt crystals includes, for example, mixing the StOSt fat with a solid powder such as sugar, starch and rice husk, and adjusting the particle size with a roll refiner if necessary, , A fat or oil composition containing a? -Type StOSt crystal is obtained and can be used as a? -Type StOSt crystal.

The? -Type StOSt crystal used in the production method of the present invention is preferably in a powder state. The average particle diameter of such a powder is preferably 20 to 200 占 퐉, more preferably 40 to 160 占 퐉, and most preferably 60 to 140 占 퐉.

The? -Type StOSt crystal used in the production method of the present invention is preferably mixed with a solid powder (preferably an average particle size of 20 to 140 μm) such as sugar, starch, And may be used as a fat or oil composition containing StOSt crystals.

The β-type StOSt crystals in the form of powder may be dispersed in cocoa butter or cacao mass paper in a molten state at about 30 ° C. in a slurry state to improve the dispersibility in chocolate.

The seeding agent in the present invention may be a β-type StOSt crystal or may contain other fat or oil, solid (sugar, powdered milk, etc.) as a dispersion medium in addition to β-type StOSt crystals. The β-type StOSt crystal in the seeding agent is preferably 10 mass% or more, and more preferably 30 mass% or more.

The amount of β-type StOSt crystals to be added in the adding step in the manufacturing method of the present invention is preferably 0.05 to 5 mass%, more preferably 0.1 to 4.5 mass%, and most preferably 0.2 By mass to 4% by mass. By adding the β-type StOSt crystal within the above range, a stable seeding effect can be expected even when the temperature of the chocolate dough before the seeding is relatively high (for example, 32 to 40 ° C.).

In a preferred embodiment of the production method of the present invention, the addition step is carried out at 40 ° C or lower, which is equal to or lower than the melting point of the β-type StOSt crystal, and preferably at 32 to 40 ° C higher than 30 ° C, which is the usual application temperature of the seeding method. By seeding at a temperature higher than the normal application temperature, the viscosity of the chocolate dough becomes low and the low melting point fat and oil components other than the β-type StOSt crystals contained in the seeding agent are melted, so that the β- It is likely that the dough is uniformly dispersed in the dough and a stable seeding effect can be obtained. The temperature of the chocolate dough in the melt state of the seeding is more preferably 34 to 39 占 폚, and most preferably 35 to 38 占 폚.

The production method of the present invention is not particularly limited except for the above addition step. For example, a chocolate dough in a melt state is prepared by mixing raw materials, atomization by roll refining or the like, and conching treatment, if necessary, according to the usual method of manufacturing chocolate, And then cooling and solidifying the dough.

In a preferred embodiment of the production method of the present invention, the? -Type StOSt crystal is added to the chocolate dough, and the? -Type StOSt crystal is uniformly dispersed in the chocolate dough by stirring or the like. When the chocolate dough after seeding is maintained (maintained) in the melt state until it is cooled and solidified, it is preferable to maintain (maintain) the kneading temperature higher than 30 ° C, which is the normal application temperature of the seeding method, at 32 to 40 ° C. The kneading temperature can be maintained (maintained) at 32 to 40 캜 to maintain the seeding effect (maintain), thereby suppressing a rise in the kneading viscosity over time. The kneading temperature after the seeding is preferably maintained (maintained) at 34 to 39 占 폚, and more preferably maintained at 35 to 38 占 폚. The time for maintaining (maintaining) the chocolate dough in the melted state in which the seeding is completed is maintained at 32 to 40 캜, but it is preferably 5 minutes to 12 hours, more preferably 10 minutes to 10 hours Most preferably from 30 minutes to 8 hours.

In the manufacturing method of the present invention, when the chocolate dough is maintained (maintained) at 32 to 40 占 폚 after the addition step, an increase in the kneading viscosity over time is suppressed, so that workability is improved and production of chocolate- A heat-resistant chocolate suitable for the present invention can be obtained.

One of the preferred embodiments of the production method of the present invention is as follows. (1) A mixture of fat and oil, cacao mass, saccharides, dairy products (such as shellacies) and emulsifiers are mixed such that the content of StOS in the chocolate fat (fat) is 35 to 65 mass% and the content of XXX is 1 to 10 mass% After that, microwaving and conching treatment by roll refining is carried out to prepare a chocolate dough in a molten state at 32 to 40 ° C. (2) adding 0.05 to 5% by mass of the fat or oil powder containing β-type StOSt crystals to the chocolate dough in an amount of 0.05 to 5% by mass based on the fat in the chocolate dough in a molten state as the amount of the β-type StOSt crystal, The addition step in the present invention is carried out), and the β-type StOSt crystal is sufficiently stirred so as to be dispersed in the chocolate dough. (3) The resulting chocolate dough is injected into a molding die or thinly covered with baked confection and cooled and solidified. The conditions of cooling and solidification may be appropriately adjusted according to the shape of the chocolate to be produced. In addition, air may be contained in the chocolate dough as required in the cooling and solidifying step.

[ Example ]

Hereinafter, the present invention will be described in more detail with reference to examples. The content of each triacylglycerol in the oil (fat) was measured by a gas chromatography method. The symmetry of each triacylglycerol in the oil (fat) was measured by silver ion column chromatography.

[Prescription of StOSt maintenance]

According to the existing method, 40 parts by mass of high oleic sunflower oil was mixed with 60 parts by mass of ethyl stearate, and 1,3-position-selective lipase preparation was added to carry out an ester exchange reaction. The lipase preparation was removed by filtration, and the obtained reaction product was subjected to thin-film distillation to remove ethyl fatty acid from the reaction product to obtain a distillation residue. The obtained distillation residue was removed by dry fractionation to remove the high melting point portion, and the obtained low melting point portion was removed by acetone fractionation to obtain a middle melting point portion. The obtained melting point portion was removed by acetone and decolorized and deodorized by the conventional method to obtain StOSt oil with a StOSt content of 67.3% by mass.

[Formulation of β-type StOSt crystal (siding agent A)] [

75 parts by weight of high oleic sunflower oil and 25 parts by weight of StOSt oil (StOSt content: 67.3% by mass) were mixed and the oil and fat crystals were completely melted at 60 DEG C, The temperature was raised for one day to obtain a seeding agent? Further, the fat and oil crystals were completely melted by heating the StOSt oil (StOSt content: 67.3 mass%) and then cooled. When the oil temperature was 30 ° C, % By mass and cooled to 20 ° C. After cooling, the mixture was stirred for 5 hours at 38 DEG C for 6 hours and at a temperature of 30 DEG C for 6 hours, followed by pulverization at -20 DEG C, followed by sieving to obtain a powdery siding agent A having an average particle size of 100 mu m.

[Prescription of maintenance of BOB]

In accordance with the existing method, 40 parts by mass of high oleic sunflower oil was mixed with 60 parts by mass of ethyl behenate, and 1,3-position-selective lipase preparation was added to carry out an ester exchange reaction. The lipase preparation was removed by filtration, the obtained reaction product was subjected to thin-film distillation, and the fatty acid ethyl was removed from the reaction product to obtain a distillation residue. The obtained distillation residue was removed by dry fractionation to remove the high melting point portion, and the low melting point portion in the second stage was removed by acetone fractionation to obtain a middle melting point portion. The resulting melting point portion was removed by acetone and decolorized and deodorized by the conventional method to obtain BOB oil (fat) having a BOB content of 65.0% by mass.

[Preparation of β-type BOB crystal (sadding agent BOB)] [

The above-mentioned BOB storage was completely melted and then cooled and crystallized to 20 캜. Thereafter, a heating cycle (12 hours at 30 DEG C and 12 hours at 50 DEG C) was repeated for 14 cycles, followed by pulverization at -20 DEG C, followed by sieving to obtain a powdery siding agent BOB having an average particle size of 100 mu m.

[Preparation of other preservatives]

The following products were used: palm extreme hydrogenated oil (XXX oil), rapeseed oil (XXX oil), super olein (XU2 + UUU oil), rape oil (XU2 + UUU oil) and cocoa butter.

(Palm Extreme Hardened Oil (Maintain XXX))

(Iodine value: 2 or less, XXX content: 94.8 mass%, P2S content: 38.0 mass%, manufactured by Yokoge Kiyoshi Kogyo Co., Ltd.) was used as the extreme hydrogenated oil of palm oil.

(Oilseed rape oil (XXX maintenance))

(Iodine value: 2 or less, XXX content: 100% by mass, P2St content: 0% by mass) manufactured by Yokogakki Kogyo K.K.) was used as the ultraviolet ray hardening oil of rapeseed oil (trade name:

(Super olein (XU2 + UUU maintenance))

(Iodine value: 67, XU2 content: 63.2% by mass, UUU content: 10.0% by mass, manufactured by Nissin Oil Group Co., Ltd.) was used as a low melting point fraction oil of palm oil.

(Oilseed rape (XU2 + UUU maintenance))

(Iodine value: 113, XU2 content: 17.0 mass%, UUU content: 78.3 mass%, manufactured by Nissin Oil Group Co., Ltd.) was used.

(Cocoa butter)

Cocoa butter (trade name: TC cocoa butter, manufactured by Daito Kako Co., Ltd.) was used.

[Preparation of chocolate dough and preparation of chocolate-I]

The raw materials were mixed according to the blend of Table 2 and Table 3, and then subjected to roll refinishing and conching according to the conventional method to prepare a chocolate dough in a melt state at a kneading temperature of 36 占 폚. Each of the chocolate doughs was added with 1 part by mass of the seeding agent A per 99 parts by mass of the chocolate dough and maintained (maintained) for 10 minutes while stirring. Each chocolate dough was taken 10 minutes after the addition of the seeding agent, filled in a mold made of polycarbonate, cooled and solidified in a refrigerator at 10 캜 to obtain chocolate of Comparative Example 1 and Examples 1 to 5.

The chocolate prepared above was subjected to quality evaluation according to the following evaluation criteria. The evaluation results are shown in Table 4.

(Frame separation evaluation)

The moldability after 15 minutes after cooling and solidifying at 10 ° C (the percentage of chocolate separated from the mold)

◎ Very good (release rate 90% or more)

○ Good (mold release rate 70% or more and less than 90%)

△ There are some parts that do not fall off (mold release rate exceeding 0% and less than 70%)

× No (Dissolution rate 0%)

(Evaluation of state of solidification surface)

The appearance of the chocolate separated after 15 minutes of cooling and solidifying at 10 ° C

◎ Very good (no occurrence of bloom and excellent gloss)

Good (no bloom, but some lack of gloss)

△ Bad (there is no bloom, but lacks gloss)

× No (Bloom occurrence)

(Evaluation of melting sensation in mouth)

Melting sensation in the mouth of chocolate aged for 1 week at 20 ℃

◎ Very good

○ Good

△ Tolerance

× The feeling of melting in the mouth is bad

(Heat resistance evaluation)

Chocolate retained at 20 ° C for 1 week was maintained (maintained) at 39 ° C for 1 hour and then cooled

◎ No deformation is confirmed.

○ Deformation is hardly confirmed

△ slight change was confirmed

× Deformation is remarkable

(Bloom tolerance evaluation)

(3 g) of the chocolate aged at 20 캜 for 1 week was placed on a fired biscuit having a diameter of 3 cm and stored for 4 hours at 37 ° C for 12 hours and at 20 ° C for 12 hours as one cycle

◎ Bloom is invisible and glossy.

○ Bloom is invisible and glossy

△ Some blooms and no gloss

× Bloom is remarkable

As described above, a chocolate having a StOSt content and a XXX content falling within the range of the present invention has good mouthfeel, heat resistance, and bloom resistance.

[Preparation of chocolate dough and manufacture of chocolate-II]

After the raw materials were mixed according to the formulation shown in Table 5, roll refining and conching were carried out according to the conventional method to prepare a chocolate dough in a melt state at a kneading temperature of 38 占 폚. 5 parts by mass of the syringe A was added to the chocolate dough of Example 6 in an amount of 5 parts by mass based on 95 parts by mass of the chocolate dough, and 5 parts by mass of the syringe BOB was added to the chocolate dough of Example 7 based on 95 parts by mass of the chocolate dough, And maintained (maintained) for 10 minutes while stirring. Ten minutes after the addition of the seeding agent, each chocolate dough was collected, charged into a mold made of polycarbonate, cooled and solidified in a refrigerator at 10 캜 to obtain chocolate of Examples 6 and 7.

The chocolate of Examples 6 and 7 prepared above was subjected to quality evaluation in accordance with the evaluation criteria in [preparation of chocolate dough and preparation of chocolate-I] except for the bloom resistance evaluation. The bloom resistance was evaluated according to the following criteria. The evaluation results are shown in Table 6.

(Bloom tolerance evaluation)

The state when the chocolate aged at 20 ° C for 1 week was stored for 2 cycles at 38 ° C for 12 hours and at 20 ° C for 12 hours as 1 cycle

◎ Bloom is invisible and glossy.

○ Bloom is invisible and glossy

△ Some blooms and no gloss

× Bloom is remarkable

As described above, the chocolate having the StOSt content and the XXX content within the range of the present invention was excellent in melting sensation in the mouth, heat resistance and bloom resistance. In addition, the chocolate prepared without using the syringe BOB did not sacrifice heat resistance and bloom resistance, and was excellent in melting in the mouth.

Claims (4)

35 to 70% by mass of StOSt and 1 to 10% by mass of XXX in fat and oil.
(Wherein StOSt represents 1,3-distearoyl-2-oleoyl glycerol, and XXX represents triacylglycerol having three saturated fatty acids (X) having 16 or more carbon atoms bonded thereto) The method according to claim 1,
A heat-resistant chocolate comprising 6 to 26% by mass of XU2 + UUU in fat or oil.
(Wherein XU2 represents triacylglycerol in which one saturated fatty acid (X) having 16 or more carbon atoms and 2 unsaturated fatty acids (U) having 16 or more carbon atoms are combined, and UUU represents triacylglycerol having 3 or more unsaturated fatty acids (U) Glycerol, and XU2 + UUU represents the total amount of XU2 and UUU) 3. The method according to claim 1 or 2,
A heat-resisting chocolate comprising 0.1 to 5 mass% of P2St in fat or oil.
(Note that P2St represents triacylglycerol in which two palmitic acids and one stearic acid are combined) A step of adding a seeding agent containing at least β-type StOSt crystals to chocolate dough in a molten state, which contains 35 to 65 mass% of StOSt and 1 to 10 mass% of XXX in fat and oil, (Process for producing heat resistant chocolate).
(Wherein StOSt represents 1,3-distearoyl-2-oleoyl glycerol, and XXX represents triacylglycerol having three saturated fatty acids (X) having 16 or more carbon atoms bonded thereto)