CN107846920A - Chocolate - Google Patents
Chocolate Download PDFInfo
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- CN107846920A CN107846920A CN201680036718.3A CN201680036718A CN107846920A CN 107846920 A CN107846920 A CN 107846920A CN 201680036718 A CN201680036718 A CN 201680036718A CN 107846920 A CN107846920 A CN 107846920A
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- Prior art keywords
- chocolate
- grease
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- water
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
It is an object of the invention to provide a kind of had concurrently in coating to dry rapidly at normal temperatures and be not easy the chocolate for peeling off both antipodal properties and the food for having used the chocolate.The present invention is that the content of water is 0.8~3 mass %, the chocolate that the viscosity at 50 DEG C is 10000~35000cps.It is 50~100% at 25 DEG C also, the present invention is that the solid fats content (SFC) of the grease in above-mentioned chocolate is 70~100% at 10 DEG C, also, the chocolate for being 0~25% at 35 DEG C.
Description
Technical field
Even if the present invention relates to a kind of chocolate for being applied and being not easy to peel off, mouth dissolubility is good.
Background technology
There is the food sold and chocolate is coated with to biscuit, bread, ice cream etc. on the market.It is such to be used for the skilful of coating
Characteristic required by gram force can be enumerated：Chocolate is dried rapidly, is not likely to produce crackle, table when being cut with knife etc. after coating
Mouth dissolubility when face gloss is good, edible is good etc..
Wherein, for the film for shortening production the spent time and preventing chocolate to be attached to packaged food, it is desirable to
" being dried at room temperature for rapid ".Furthermore it is required that " being not easy to peel off " so that it is proper when being cut by knife etc. or when edible not
Can rustle drop.However, to meet that the two is very difficult.
Once in general chocolate to be used in the coating applications of food, will peel off at once.Particularly for sweet tea sweet tea
In the case of the soft bread or dessert such as circle or steamed sponge cake, once applying external force, then the chocolate being coated with will be peeled off substantially.Its
As a result the value of final products can be caused to be damaged.
In the past, in order that chocolate is not easy to peel off, it has therefore been attempted to coordinate liquid oil to chocolate.By coordinating liquid oil,
Disadvantages mentioned above can be improved to a certain extent.However, due to coordinating liquid oil, the fusing point of chocolate can reduce, so as to cause
Drying is slack-off.In addition, it can produce the surface liquid body exudate oil of chocolate the problem of.And then because solid fats content is reduced,
Mouth dissolubility (obvious degree) can be deteriorated.
In order to solve this problem, a kind of while use is disclosed in Japanese Patent Laid-Open 6-133693 publications and is contained
There is the manufacture method of the grease of two saturation mono-unsaturated glycerides and the chocolate for being used to be coated with of laurate system grease, wherein,
In the two saturations mono-unsaturated glyceride, two saturation list linoleates are more than 35%.
Patent document
Patent document 1：Japanese Patent Laid-Open 6-133693 publications
The content of the invention
However, it can not simultaneously meet to be dried at room temperature for rapid and be not easy to peel off the chocolate of both.The two
Physical property is antipodal property, and it is extremely difficult to take into account the two.
Had concurrently it is an object of the present invention to provide one kind and be dried at room temperature for rapid and be not easy to peel off both completely opposite
Property chocolate and used the food of the chocolate.
In addition, it is necessary to have good mouth dissolubility and flavor on the basis of as food.Thus, the purpose of the present invention
It is, there is provided one kind possesses above-mentioned property, and mouth dissolubility and sapid chocolate and the food for having used the chocolate
Product.
Further investigation is repeated in the present inventors.As a result find, by the way that the content of the water in chocolate is adjusted in spy
In fixed scope, and then, the viscosity of the chocolate at 50 DEG C is adjusted in particular range, even if available be coated on food
Also can dry rapidly, not flaky chocolate.Thus, the present invention is completed.
More particularly, the present invention provides following technical scheme.
(1) a kind of chocolate, the content of its water are 0.8~3 mass %, and the viscosity at 50 DEG C is 10000~35000cps.
(2) chocolate as described in (1), wherein, the solid fats content (SFC) of the grease in above-mentioned chocolate is at 10 DEG C
It is 50~100% at 25 DEG C for 70~100%, also, is 0~25% at 35 DEG C.
(3) chocolate as described in (1) or (2), wherein, ester exchange grease is contained in the grease in above-mentioned chocolate.
(4) chocolate as any one of (1)~(3), it contains milk powder.
(5) chocolate as any one of (1)~(4), it contains lactose.
(6) food of the coating just like the chocolate any one of (1)~(5).
(7) a kind of manufacture method of chocolate, to the chocolate addition in solution status and disperse water, and emulsified by adding
Agent adds viscosity that is scattered and rising to adjust because of water, and the content of the water of above-mentioned chocolate is 0.8~3 mass %, at 50 DEG C
Viscosity be 10000~35000cps.
According to the present invention, it is possible to provide one kind is coated even if to food also dries rapid, not flaky chocolate.Root
According to the present invention, may also provide a kind of has that above-mentioned characteristic, mouth dissolubility be good, the preferable chocolate of flavor.According to the present invention, may be used also
A kind of manufacture method of the chocolate with above-mentioned characteristic is provided.
Brief description of the drawings
Fig. 1 is that to be coated with the content of water with knife be chocolate that the viscosity at 0.2 mass % and 50 DEG C is 8000cps
Fry fermentation baked donut cut-out when section.(comparative example 1)
Fig. 2 is that will to be coated with by the content of water with knife be chocolate that the viscosity at 1.2 mass % and 50 DEG C is 18000cps
Section during fry fermentation baked donut cut-out.(embodiment 1)
Embodiment
Hereinafter, embodiments of the present invention are described in detail.It should illustrate, the present invention is not limited to following reality
Apply mode.
<Chocolate>
" chocolate " in the present invention not by《The fair competi-tion rules related to the expression of chocolate-like》(national chocolate industry
Fair trade association) or regulation on regulation limited.It is using edible oil and fat and carbohydrate as primary raw material, is added as needed on
Cocoa composition (cocoa mass, cocoa power etc.), dairy products, spices, emulsifying agent etc., by the work of part or all of manufacture chocolate
Sequence (mixed processes, micronized process, refining procedure, temperature adjustment process, forming process, refrigerating work procedure etc.) and be made.In addition, this hair
Chocolate in bright is in addition to milk chocolate, also comprising white chocolate, colored chocolate etc..
The content of the water of the chocolate of the present invention is 0.8~3 mass %.Chocolate is by containing a small amount of water, its liquation
Viscosity under state rises.Because the viscosity under solution status rises, therefore chocolate is had been assigned on food is covered in simultaneously
Not flaky characteristic after solidifying.The content of the water of the chocolate of the present invention is preferably 0.9~2.5 mass %, more preferably
For 1.0~2.0 mass %.It should illustrate, solution status here refers to the state after the grease melting in chocolate.
As described above, chocolate is by the way that containing a small amount of water, the viscosity under its solution status rises.Moreover, excessive is viscous
Degree rises the processability that coating can be made later and is deteriorated.Therefore, the viscosity that chocolate of the invention is adjusted at 50 DEG C is 10000
~35000cps.The viscosity of chocolate under solution status can be (lecithin, poly- sweet by using the emulsifying agent acted on viscosity reduction
Oil condensation ricinoleate (PGPR) etc.) adjust.Viscosity of the chocolate at 50 DEG C of the present invention is preferably 15000~
30000cps, more preferably 18000~28000cps.It should illustrate, the viscosity of chocolate, which can be used, is used as rotary-type viscosimeter
BH types viscosimeters determine.For example, No.6 rotor to be set as to 4rpm rotating speed, it is set to be held in the skilful of design temperature
After 3 weeks are rotated in gram force, reading numerical values.The plasticity that the numerical value that will be read is multiplied by electrode coefficient and tried to achieve can be measured to glue
Degree.
The chocolate of the present invention preferably comprises 26~52 mass % grease.Here grease refers not only to the greases such as cocoa butter
Itself, in addition to grease contained in the chocolate raw material such as cocoa mass, cocoa power, whole milk powder.For example, the grease of cocoa mass
(cocoa butter) content is 55 mass % (oil content 0.55), and grease (cocoa butter) content of cocoa power is 11 mass % (oil contents
0.11), grease (butterfat) content of whole milk powder is 25 mass % (oil content 0.25).Fat content in chocolate is each original
Use level (quality %) of the material in chocolate is multiplied by the aggregate value of the value obtained by oil content.The chocolate of the present invention is from adding
From the viewpoint of work and flavor, fat content is more preferably 28~44 mass %, more preferably 30~40 mass %, most
Preferably 32~38 mass %.
Even in mismatching liquid oil, or, in the case that the use level of liquid oil is less, chocolate of the invention also has
There is not flaky characteristic.Therefore, it is possible to galore use cocoa butter or its replace fat.Therefore, grease in chocolate is consolidated
Body fat content curve is longitudinal type, and the mouth dissolubility of chocolate is good.Each temperature of grease contained by the chocolate of the present invention
Solid fats content (SFC) it is as follows.That is, at 10 DEG C, preferably 70~100%, more preferably 75~100%, enter
One step is preferably 80~100%.At 25 DEG C, preferably 50~100%, more preferably 55~95%, more preferably 60
~90%.At 35 DEG C, preferably 0~25%, more preferably 0~21%, more preferably 0~18%.In addition, in this hair
In grease in bright chocolate, 25 DEG C of SFC and 35 DEG C of SFC difference is preferably 40~80%, more preferably 45~
75%, more preferably 50~70%.It should illustrate, the SFC of grease can be according to IUPAC methods 2.150Solid
Content determination in Fats by NMR are measured.
The chocolate of the present invention can be temperature-adjusting type, or non-temperature-adjusting type.Largely coordinating cocoa butter (for example, in chalk
In the grease of power, coordinate the amount more than 30 mass %) in the case of, preferably temperature-adjusting type chocolate.Contained by chocolate
In the case that the content of cocoa butter in grease is below 30 mass %, preferably non-temperature-adjusting type.In the case of for temperature-adjusting type,
SOS types triacylglycerol (hereinafter sometimes referred to simply as " SOS ") is preferably comprised in grease contained by chocolate.Wherein, SOS types three
Acylglycerol refers to that 1,3 in glycerol backbone combines saturated fatty acid (S), in 2 triacylglycerols for combining oleic acid (O).
Saturated fatty acid (S) is preferably the saturated fatty acid that carbon number is more than 16, and more preferably carbon number is 16~22 saturated fat
Acid, more preferably carbon number are 16~18 saturated fatty acid.In addition, saturated fatty acid (S) is preferably straight chain.For temperature adjustment
In the case of type chocolate, SOS content is preferably 40~90 mass %, more preferably 50~90 matter in the grease in chocolate
Measure %, more preferably 60~90 mass %.
In the case where the chocolate of the present invention is non-temperature-adjusting type, as the grease contained by chocolate, preferably using non-
The hard butter (hard butter) of temperature-adjusting type.The hard butter of non-temperature-adjusting type is roughly divided into lauric and non-lauric acid type.
Typically (palm kernel is stearic for hard portion as obtained from hydrogenation makes fractionation palm-kernel oil for the hard butter of known lauric
Smart (palm kernel stearin)) hard butter extremely obtained from hardening.The melting character of this hard butter is extremely bright
It is aobvious.But due to its compatibility extreme difference with cocoa butter, it is therefore necessary to reduce the match ratio of the cocoa butter in chocolate as far as possible.
Therefore, the chocolate obtained using the hard butter of lauric lacks cocoa flavor.
The hard butter of above-mentioned non-lauric acid type is also referred to as the hard butter of high trans acid type.Typically, can enumerate pair
The liquid oil such as low melting point palm olein or soybean oil carries out the product that hydroisomerization obtains.And then, it is possible to use it is different to being hydrogenated with
The product that structure obtains is fractionated obtained high melting point portion or middle melting point portion.The hard butter and lauric of non-lauric acid type
Compare, melt character and slightly owe obvious.On the other hand, it is better than lauric with the compatibility of cocoa butter.Therefore, with lauric
Compare, more cocoa butter can be coordinated in chocolate.However, the hard butter of non-lauric acid type contains substantial amounts of trans fat
Fat acid, therefore since negative effect of the trans-fatty acid to health is recognized, gradually avoided using.
In the case where the chocolate of the present invention is non-temperature-adjusting type, as the grease contained by chocolate, more preferably use
The hard butter of non-temperature-adjusting type containing ester exchange grease.By using the hard fat of the non-temperature-adjusting type containing ester exchange grease
Fat, it is possible to increase the amount of cocoa butter content of chocolate.Therefore, it can obtain sapid chocolate.Ester exchange grease can be bay
Acid system ester exchange grease, or non-lauric acid system ester exchange grease.
Above-mentioned laurate system ester exchange grease is that carbon number is less than 12 in the composition fatty acid total amount of ester exchange grease
The content of aliphatic acid (aliphatic acid below laurate) is more than 10 mass % (preferably 15~65 mass %) ester-exchanged oil
Fat.Laurate system ester exchange grease preferably comprises raw oil material of the laurate system grease as ester exchange.Laurate system grease is
The content for the aliphatic acid (aliphatic acid below laurate) that carbon number is less than 12 is 30 matter in the total fatty acids for forming grease
Measure more than % grease.As the example of laurate system grease, coconut oil, palm-kernel oil can be enumerated, be fractionated obtained from them
The distillate oils such as palm kernel olein, palm kernel stearin, the grease that their progress ester exchanges are obtained and their fixed oil,
With MCT Oil (MCT).Laurate system grease also can in the raw oil material of ester exchange use in them
1 kind or two or more.
Laurate system ester exchange grease can be that the product that ester exchange obtains only is carried out to laurate system grease, or to containing
There is the compound lard of laurate system grease and non-lauric acid system grease to carry out the product that ester exchange obtains.Non-lauric acid system grease is
Form grease of the aliphatic acid more than 90 mass % that carbon number in the fatty acid total amount of grease is more than 16.As an example, can enumerate
Rapeseed oil, high erucic acid rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter (cocoa
Butter), Butyrospermum grease, shorea double tree seed oil, palm oil etc. and obtained grease is hydrogenated to them.Non-lauric
Acid system grease also can be in the raw oil material of ester exchange using one kind or two or more in them.
In the ester that laurate system ester exchange grease is the compound lard containing laurate system grease and non-lauric acid system grease
In the case of exchanging grease, the mixing ratio (mass ratio) of laurate system grease and non-lauric acid system grease is preferably 30:70~90:
10, more preferably 35:65~80:20, more preferably 40:60~75:25.
If the laurate system ester exchange grease fat that carbon number is less than 12 in the composition fatty acid total amount of ester exchange grease
The content of fat acid (aliphatic acid below laurate) is more than 10 mass % (being preferably 15~60 mass %), and have passed through ester friendship
Processing is changed, then progress once or other working processes such as fractionation, hydrogenation can be repeated a number of times before and after transesterification process.Month
The iodine number of cinnamic acid system ester exchange grease is preferably 0~40, more preferably 5~30, more preferably 10~25.
Above-mentioned non-lauric acid system ester exchange grease is that carbon number is less than 12 in the composition fatty acid total amount of ester exchange grease
Aliphatic acid (aliphatic acid below laurate) content less than 10 mass % (be preferably 0~5 mass %, more preferably 0~2
Quality %) ester exchange grease.Non-lauric acid system ester exchange grease preferably comprises original of the non-lauric acid system's grease as ester exchange
Expect grease.Non-lauric acid system grease is as described above.Non-lauric acid system grease also can in the raw oil material of ester exchange using a kind or
Two or more.
Non-lauric acid system ester exchange grease preferably comprises palm system grease as its raw oil material.As palm system grease,
The distillate oil of arbitrary palm oil and palm oil can be used.As an example, can enumerate：(1) 1 grade of distillate oil as palm oil
Palm olein and palm stearines, the palm olein (palm fibre for the distillate oil (2 grades of distillate oils) that (2) obtain as fractionating palm oil essence
The super olein of palmitic acid) and palm mid fraction, the palm fibre for the distillate oil (2 grades of distillate oils) that (3) obtain as fractionation palm stearines
Palmitic acid olein (soft palm) and palm stearines (hard is stearic), and their fixed oil.Palm system grease also can by a kind with
On palm system grease mixing use.
In the case where non-lauric acid system ester exchange grease contains palm system grease as the raw oil material of ester exchange, raw material
The content of palm system grease is preferably 20~100 mass % in grease, more preferably 40~100 mass %, more preferably
60~100 mass %.
If non-lauric acid system ester exchange grease carbon number in the composition fatty acid total amount of ester exchange grease is less than 12
The content of aliphatic acid (aliphatic acid below laurate) is less than 10 mass % (preferably 0~5 mass %, more preferably 0~2 matter
Measure %), and have passed through transesterification process, then can before and after transesterification process progress once or be repeated a number of times fractionation,
Other working processes such as hydrogenation.The iodine number of non-lauric acid system ester exchange grease is preferably 10~70, and more preferably 20~55, enter one
Step is preferably 25~45.
Above-mentioned laurate system ester exchange grease and non-lauric acid system ester exchange grease can be used individually, can also be made together
With.In addition, also can be with other greases (for example, the hard butter of lauric, the hard butter of high trans acid type, cocoa butter etc.)
It is used together.In grease contained by the chocolate of the present invention, laurate system ester exchange grease and/or the ester exchange of non-lauric acid system
The content of grease is preferably 1~100 mass %, more preferably 30~100 mass %, more preferably 50~95 mass %, most
Preferably 60~90 mass %.
In addition to grease, chocolate of the invention can also coordinate food material used in general chocolate.For example, except
Beyond cocoa mass, cocoa power, carbohydrate, dairy products (milk solids class etc.), emulsifying agent, spices, pigment etc., starch can also be contained
Various foodstuffs or the various food such as class, rubber-like, thermal coagulation albumen, strawberry powder or the various powdery types at matcha powder end
It is material modified.
Hereinbefore, as carbohydrate, such as granulated sugar (sucrose), lactose, glucose, maltose, oligosaccharides, oligomeric fruit can be enumerated
Sugared (fructooligosaccharides), soyabean oligosaccharides, galactooligosaccharide, newborn fructo-oligose, palatinose-oligosaccharides
(palatinose oligosaccharides), enzyme process saccharifying syrups (enzymatic saccharification syrup),
Reduce starch sugar compound, isomerization liquid sugar, sucrose combination syrup (sucrose-binding starch syrup), honey, and also
Raw sugar polydextrose, gossypose, lactulose, reduction lactose, D-sorbite, xylose, xylitol, maltitol, erythrite, sweet dew
Alcohol, trehalose etc..Carbohydrate can also be sugar alcohol.The chocolate of the present invention preferably comprises 10~70 mass %, and further preferably 20
~65 mass %, further preferably 30~60 mass % carbohydrate.
The chocolate of the present invention is preferably as sucrose of one of the carbohydrate also containing 30~58 mass %.As sucrose, it is adapted to
Using by be essentially sucrose crystallization granulated sugar grinds pulverized sugar.The cane sugar content of the chocolate of the present invention is more preferably 32
~54 mass %, more preferably 34~50 mass %.If the cane sugar content of chocolate is within the above range, it is coated on
The chocolate of food becomes to be not easy to peel off.
The chocolate of the present invention is preferably as lactose of one of the carbohydrate also containing 1~20 mass %.Lactose is preferably crystalloid,
And it is used as crystallization to be coordinated.Commercially available lactose is nearly all crystalloid.The crystallization of lactose can be alpha-lactose, or β-breast
Sugar.Alpha-lactose can be that dehydrate is alternatively monohydrate.The lactose content of the chocolate of the present invention is more preferably 2~18 matter
Measure %, more preferably 3~16 mass %.If the lactose content of chocolate is within the above range, food is coated on
Chocolate becomes to be less susceptible to peel off.It should illustrate, can confirm whether lactose is crystalloid by powder x-ray diffraction.
Milk powder of the chocolate of the present invention preferably also containing 4~32 mass %.As the milk powder used in the present invention, only
If the powder from milk is then without particular limitation.As an example, whole milk powder, skimmed milk power, whey powder, cream can be enumerated
Powder, buttermilk powder.Milk powder can select one kind or two or more use.Milk powder is preferably comprised selected from whole milk powder, skimmed milk power, breast
More than a kind in clear powder, further preferably more than a kind in whole milk powder, skimmed milk power.The chocolate of the present invention is made
By the spray drying of spray dryer etc. and the milk powder that produces as the milk powder that milk powder also preferably illustrates as described above.This
The dry milk concentration of the chocolate of invention is more preferably 8~28 mass %, more preferably 12~24 mass %.If chocolate
Dry milk concentration within the above range, then the flavor of chocolate becomes soft.In addition, being coated on the chocolate of food becomes less
Easily peel off.
<The manufacture method of chocolate>
The chocolate of the present invention by the mixing of the raw material such as grease, carbohydrate and milk powder, can utilize roll-in essence according to common method
The micronized of the progress such as refining, and refining treatment etc. is carried out as needed to manufacture.In the case where carrying out refining treatment, at refining
Heating in reason is preferably carried out at 40~60 DEG C, not damage the flavor of chocolate.It should illustrate, in the manufacturer of the present invention
In method, process and processing use as identical meanings.
In the manufacture method of the chocolate of the present invention, in order to adjust the moisture of chocolate (water content), as raw material
Hydrous material with water or the higher material of hygroscopicity etc. can also be used.In addition, can also have in the skilful of solution status
The process of gram force addition and disperse water (following [water addition process]).Here solution status refers to, the grease in chocolate
State after being melted.It should illustrate, chocolate of the invention can also melt heating ready-made chocolate, form liquation shape
On the basis of state, [the water addition process] by following and its process afterwards manufacture.
[water addition process]
In the manufacture method of the chocolate of the present invention, the temperature of the chocolate in solution status is preferably in water addition process
30~70 DEG C, more preferably 33~60 DEG C, more preferably 35~55 DEG C.If in solution status in water addition process
The temperature of chocolate within the above range, then adds simultaneously disperse water with can not damaging the flavor of chocolate.Suitably set institute
The water of addition is so that the content of the water of chocolate is 0.8~3 mass %.As benchmark, with respect to the liquation of 100 mass parts
The chocolate of state, preferably 0.5~2 mass parts, more preferably 0.5~1.5 mass parts.It should illustrate, chocolate
Water content can be determined according to common method using constant pressure and dry weight-loss method or karl Fischer Moisture Meter.
The water that adds can be only water or jointly containing the composition beyond water and water in water adds process
This composition (is referred to as " hydrous material ") by composition below.Even if the water addition added in water addition process is identical,
According to water add together into difference, the viscosity rate of climb of the chocolate of solution status is it can also happen that change.Specifically
For, if only addition water or the higher hydrous material (fruit juice, milk etc.) of water content is added, then the viscosity of chocolate is anxious
Play rises.On the other hand, if the addition hydrous material such as liquid glucose or protein liquid, viscosity will be relatively slowly rise.If viscosity
Steeply rise, then water can not be sufficiently dispersed in the chocolate of solution status.Therefore, the water in water addition process is preferably to contain
Water material, particularly liquid glucose, protein liquid.
As the example of liquid glucose, the reduced sugar containing the sugar such as fructose, glucose, sucrose, maltose, oligosaccharides and water can be enumerated
Starch the solution such as (reduced sugar syrup) or fructose syrup, D-sorbitol solution.As the example of protein liquid, it can enumerate and contain
There are egg white icing, concentrated milk, whipping cream of protein and water etc..The content of the water contained in liquid glucose or protein liquid is whole relative to solution
Body, preferably 10~90 mass %, more preferably 10~50 mass %.Added in water adds process in the form of hydrous material
In the case of adding water, on its addition so that water purification amount relative to the chocolate of solution status in the range of said reference
Mode is added.It should illustrate, in adding for the water or even hydrous material added to adjust the water content of chocolate
Dosage with respect to 100 mass parts chocolate in the case of below 5 mass parts, the water or even hydrous material of the addition do not include
In the composition of the chocolate of the present invention.
Liquation shape of the temperature of the water used in process or hydrous material preferably with adding water or hydrous material is added in water
The temperature of the chocolate of state is same degree.By so setting, the temperature of the chocolate of solution status keeps certain, and water or
Hydrous material is easily uniformly dispersed.By stirring etc. water can also be made to exist after Jiang Shui makes an addition to the chocolate of solution status
It is uniformly dispersed in chocolate.
[viscosity adjustment process]
The water in due to above-mentioned [water addition process] addition and viscosity rise solution status chocolate in can also add
Emulsifying agent etc. is adjusted, so that the viscosity at 50 DEG C is 10000~35000cps.The viscosity of the chocolate of solution status
It can be adjusted by using the emulsifying agent (lecithin, polyglycereol are condensed ricinoleate (PGPR) etc.) acted on viscosity reduction
It is whole.On the usage amount of the emulsifying agent acted on viscosity reduction, as benchmark, with respect to the chocolate of the solution status of 100 mass parts,
Preferably 0.05~2 mass parts, more preferably 0.3~1 mass parts.As the emulsifying agent acted on viscosity reduction, preferably together
When use lecithin and PGPR.Lecithin and PGPR are preferably with 4:6~8:2 mass ratio is used together.It should illustrate, in order to
The emulsifying agent for adjusting viscosity and adding is micro, therefore is not included in the composition of the chocolate of the present invention.
It should illustrate, can also add the emulsifying agent with viscosity reduction effect in advance in mixed raw material, so that after water addition process
Solution status chocolate viscosity in prescribed limit.In the case, can also omit [viscosity adjustment process].
[cooling and curing process]
Also the chocolate of the solution status by water addition process can be cooled and solidified., can be by liquation by the process
State efficiently manufactures the chocolate of solid.
The method of cooling and solidifying is not particularly limited.The chocolates such as coating that can be according to mould molding or to food
Suitably select.The chocolate of solution status such as can by using cooling tunnel (cooling tunnel) cold wind spray
Apply, contact with coldplate etc. to be cooled and solidified.
As long as can solidify the chocolate of solution status, then the condition cooled and solidified is not particularly limited.Cooling temperature
Degree is preferably 0~20 DEG C, more preferably 0~10 DEG C.Cool time is preferably 5~90 minutes, more preferably 10~60 minutes.
[insulation process]
In the manufacture method of the chocolate of the present invention, the chocolate after above-mentioned cooling and solidifying can be also further applied to specified
At a temperature of [the insulation process] taken care of.It is preferably at 24~36 DEG C, more preferably at 26~34 DEG C, to enter to be incubated process
One step carries out preferably 1~240 hour, more preferably 6~144 to the chocolate after cooling and solidifying preferably at 28~32 DEG C
Hour, the process of the insulation of more preferably 12~96 hours.It by being incubated process, can be less susceptible to the chocolate of coating
Peel off.In addition, the chocolate after cooling and solidifying also preferably at 16~24 DEG C, can more preferably exist before application is incubated process
At 18~22 DEG C, carry out preferably 6~240 hours, the precuring processing of more preferably 12~192 hours.
The chocolate of the present invention can also be carried out handling same maturation process with precuring after process is incubated.Curing
Handle as following processing：It is preferred that at 16~24 DEG C, more preferably at 18~22 DEG C, carry out preferably 6~240 hours, it is more excellent
Elect the standing of 12~192 hours as.
In the case where the chocolate of the present invention is temperature-adjusting type, after above-mentioned [viscosity adjustment process], can also be adjusted
Temperature processing or seeding processing.
Above-mentioned temperature adjustment processing is the operation for making to produce the nuclei of crystallization of stable crystalline in the chocolate in solution status.Specifically
For, for example, as it is known that after having the product temperature of the chocolate melted at 40~50 DEG C dropping to 27~28 DEG C or so, again plus
Operation of the heat untill 29~31 DEG C or so.
Above-mentioned seeding processing is the crystal seed agent to be played a role using the nuclei of crystallization as stable crystalline, makes to be in liquation shape
The processing of the nuclei of crystallization of stable crystalline is generated in the chocolate of state, to replace temperature adjustment to handle.Seeding processing and temperature adjustment processing are same
Ground, in order that the grease in chocolate is carried out as V-type stable crystalline to solidify.
In the manufacture method of the chocolate of the present invention, in the case where carrying out seeding processing, in order to more efficiently obtain
Seeding effect, preferably make to contain in the grease contained by chocolate 1,3- distearyl -2- oleoyls glycerine (StOSt) as a part
Or whole SOS.StOSt content is preferably in contained grease in the chocolate of solution status before the seeding of the present invention
24~70 mass %, more preferably 26~70 mass %, more preferably 27~60 mass %, most preferably 30~55 matter
Measure %.If StOSt content is within the above range, the mouth dissolubility of chocolate will not be destroyed, and can more efficiently obtain
To seeding effect.
In the manufacture method of the chocolate of the present invention, in the case where carrying out seeding processing, also add and at least contain β types
The crystal seed agent of XOX crystallizations.Here, X represents the saturated fatty acid that carbon number is 16~22, the straight chain that preferably carbon number is 18~22 is satisfied
And aliphatic acid.O represents oleic acid, and XOX represents that 2 of glycerine are combined with oleic acid, 1,3 triacylglycerol combined with X.XOX is excellent
Elect the behenyl acyl -2- oleoyls glycerine (BOB) of 1,3- bis- or StOSt, more preferably StOSt as.It should illustrate, powder X-ray can be passed through
X ray diffraction confirms whether XOX crystallization is β types.
Above-mentioned crystal seed agent can be crystallized by β types XOX and formed, and also can contain other grease (sunflowers in addition to β types XOX is crystallized
Oil, palm olein etc.) or solid constituent (carbohydrate, milk powder etc.) etc..From the viewpoint of seeding effect is readily obtained, in crystal seed agent
The content of β types XOX crystallizations is preferably more than 10 mass %, more preferably more than 30 mass %.β types XOX crystallizations in crystal seed agent
The upper limit of amount is not particularly limited.Or 100 mass %.From the dispersed sight improved in operability and chocolate material
From the point of view of point, the upper limit is preferably below 50 mass %.
In the manufacture method of the chocolate of the present invention, in the case where carrying out seeding processing, the chocolate of solution status
The amount of middle added β types XOX crystallizations is more preferably with respect to the grease contained by chocolate, preferably 0.1~15 mass %
0.2~8 mass %, more preferably 0.3~3 mass %.If the addition of β types XOX crystallizations is within the above range, i.e.,
The temperature for making the chocolate of solution status is high temperature (for example, 32~40 DEG C), and further keeps high temperature, can also be expected steady
Fixed seeding effect.Also β types can be made by stirring etc. after β types XOX crystallizations are made an addition into the chocolate in solution status
XOX crystallizations are homogeneously dispersed in chocolate material.Should illustrate, by the XOX contents in the grease contained by crystal seed agent as
β type XOX crystalline contents in grease.
In the manufacture method of the chocolate of the present invention, in the case where carrying out seeding processing, in the skilful of solution status
The temperature of gram force is preferably 32~40 DEG C.By the way that the temperature of chocolate is remained into 32~40 DEG C, can suppress because of fat crystals
The increase of chocolate viscosity caused by change.The temperature of chocolate in solution status is more preferably 34~39 DEG C, further
Preferably 35~39 DEG C, most preferably 37~39 DEG C.The temperature of the chocolate in solution status is higher in seeding processing
In the case of, by increasing the addition of the crystal seed agent at least containing β types XOX crystallizations, it can effectively carry out seeding processing.
The chocolate of the present invention is stripped after cooling and solidifying, and can directly be eaten.In addition, the chocolate of the present invention
Can be at cake bread product processed (for example, bread, cake, western-style cake, baking dessert, baked donut, the expanded dessert of cream etc.)
In, make as coating (coating) material, stuffed (filling) material or chip (chip) material that is mixed into material
With.By using the chocolate of the present invention, colourful chocolate food can be obtained and (chalk is included in a part for raw material
The food of power).Mouth dissolubility, the excellent flavor of the chocolate of the present invention, especially using as the coating material to food
In the case of, there is the advantages of drying rapidly and being not easy to peel off.
Embodiment
Below by embodiment is proposed, the present invention is further described in detail.
In the present embodiment, the evaluation of chocolate is carried out by following method.
(1) viscosity of the chocolate in solution status
Viscosity (the unit of chocolate in solution status：Cps) determined using BH types viscosimeter (Dong Ji industries society system).
That is, No.6 rotor is set as to 4rpm rotating speed.Then, rotor is made to rotate 3 in being tempered as the chocolate of measurement temperature
Reading numerical values after week.The numerical value read is multiplied by electrode coefficient (2500) and tries to achieve viscosity.
(2) moisture of chocolate
Conventionally, the moisture of chocolate (water content) is determined using constant pressure and dry weight-loss method.
(3) solid fats content of the grease in chocolate
The SFC of grease enters according to IUPAC methods 2.150Solid Content determination in Fats by NMR
Row measure.The temperature adjustment of oil sample is, after it is melted completely at 60 DEG C, is kept for 60 minutes at 10 DEG C.And then skilful
Gram force is is kept for 72 hours at 20 DEG C in the case of non-temperature-adjusting type, and holding is 168 small at 20 DEG C in the case of for temperature-adjusting type
When.Afterwards, after being kept for 30 minutes under each measurement temperature, solid fats content is determined.
[raw material of chocolate]
As the main raw material(s) of chocolate, following material has been used.
Cocoa butter (great East カ カ オ Co. Ltd. systems, trade name：TC cocoa butters)
Cocoa mass (great East カ カ オ Co. Ltd. systems, trade name：Cocoa mass QM-P)
Cocoa power (great East カ カ オ Co. Ltd. systems, trade name：Cocoa power DF500)
Granulated sugar (Tokukura Co., Ltd.'s system, trade name：POWDER SUGAR)
Lactose (LIPRINO FOODS systems, trade name：Lactose)
Whole milk powder (four leaf dairy industry Co., Ltd., trade name：Whole milk powder)
Skimmed milk power (MORINAGA MILK INDUSTRY Co., LTD., trade name：Skimmed milk power)
Lecithin (day clear オ イ リ オ グ ル ー プ Co. Ltd. systems, trade name：Lecithin DX)
PGPR (polyglycereol is condensed ricinoleate, Taiyo Kagaku Co., Ltd.'s system)
HPKS (palm stearines extreme fixed oil, マ レ ー シ ア ISF societies system)
Rapeseed oil (day clear オ イ リ オ グ ル ー プ Co. Ltd. systems, trade name：Day clear Canola oil)
Ester exchange grease (is prepared) according to the method for following record
[preparation of ester exchange grease]
(non-lauric acid system ester exchange grease -1：NLIE-1 also is indicated as below)
By the high oleic sunflower oil of 8.8 mass parts, the palm stearines (iodine number 36) of 48.4 mass parts, 18.8 mass parts
The extreme fixed oil of soybean oil and the palm oil of 24.0 mass parts are mixed.By by obtained miscella (palmitic acid 40.9
It is quality %, the mass % of stearic acid 20.0, the mass % of oleic acid 30.6, the mass % of linoleic acid 6.3, the mass % of leukotrienes 0.2, trans
The mass % of aliphatic acid 0) using sodium methoxide as the random ester exchange of catalyst progress, so as to obtain ester exchange grease.At 36~38 DEG C
Under fractionation is dried to obtained ester exchange grease, and high melting point portion is removed, so as to obtain low melting point portion.It is right at 0~2 DEG C
Obtained low melting point portion carries out acetone fractionation, and removes low melting point portion, so as to obtain high melting point portion (iodine number 32).The height that will be obtained
Melting point portion is conventionally refined, and as non-lauric acid system ester exchange grease -1.
(laurate system ester exchange grease -1：Hereinafter, it also is indicated as LIE-1)
The palm kernel extreme fixed oil of 50 mass parts and the palm extreme fixed oil of 50 mass parts are mixed.At 80 DEG C on one side
Stirring, while the obtained compound lard of relative 100 mass parts adds the sodium methoxide of 0.1 mass parts as catalyst.It is and then logical
Cross and stir 30 minutes at 80 DEG C and carry out random ester exchange reaction.Obtained ester exchange grease is conventionally subjected to essence
System, and as laurate system ester exchange grease -1.
(laurate system ester exchange grease -2：Hereinafter, it also is indicated as LIE-2)
The MCT Oil for making the composition aliphatic acid of 50 mass parts be made up of the saturated fatty acid that carbon number is 8 and 10
(MCT), mixed with the vegetable seed extreme fixed oil of 50 mass parts.While stirring at 80 DEG C, while relative 100 mass parts obtain
Compound lard add 0.1 mass parts sodium methoxide as catalyst.And then by stirred at 80 DEG C 30 minutes and carry out with
Machine ester exchange reaction.Obtained ester exchange grease is conventionally refined, and as the ester exchange of laurate system
Grease -2.
[hydrous material]
As hydrous material, following material is used.
Liquid sugar (the mass % of moisture 25, Showa Sangyo Co., Ltd.'s fructose syrup)
[preparation 1 of chocolate]
Comparative example 1~3 and the chocolate of embodiment 1~2 proportioning are according to shown in table 1.Mixed by conventional method, particulate
Change, refining, so as to obtain the chocolate of solution status.It should illustrate, lecithin is added since pre-mixing stage.For 50
The chocolate of solution status at DEG C, in being added in the chocolate of " having " for table reclaimed water, the chocolate with respect to 100 mass parts adds
Adduction disperses the liquid sugar of 4 mass parts (moisture is 25 mass % fructose syrup).Then the viscous of the chocolate at 50 DEG C is determined
Degree.After the chocolate of each solution status is coated on fry fermentation baked donut, cooled and solidified.
[evaluation 1 to chocolate]
According to following benchmark to hereinbefore prepare the processability of each chocolate for being coated on fry fermentation baked donut, drying,
Attachment and mouth dissolubility are evaluated.It the results are shown in table 1.
(evaluation to processability)
The one side of the fry fermentation baked donut of prior temperature adjustment to 28 DEG C is immersed into temperature adjustment into the chocolate of 50 DEG C of solution status.
Then, fry fermentation baked donut is picked up, after falling unnecessary chocolate, is cooled and solidified 5 minutes at 10 DEG C.According to following
Judgment standard is evaluated processability (coating) now.
◎：The viscosity of chocolate is smaller, can be equably coated with baked donut.
Also, chocolate will not drip from baked donut.
○：Chocolate can be coated with baked donut.
The blocking of chocolate or drippage hardly occurs.
△：The viscosity of chocolate somewhat raises, and is coated with more difficult.
×：There is chocolate blocking and to be attached to baked donut first-class, can not be coated with.
(to dry evaluation)
On being coated with the baked donut of above-mentioned chocolate, after coating 15 minutes, according to following benchmark to touching chalk with finger
The drying regime during surface of power is evaluated.
◎：It is completely non-cohesive on finger.
〇：Hardly it is attached on finger.
△：Somewhat it is attached on finger.
×：It is attached on finger.
(evaluation to attachment)
Attachment is evaluated as, after the fry being coated with by chocolate fermentation baked donut is stood into 1 hour at 20 DEG C, passes through observation
Section when being cut off with knife, evaluated according to following judgment standard.
◎：Almost there is no crackle, and be adhered on baked donut.
〇：Although somewhat cracking, hardly peeled off from baked donut.
△：Crack, and some is peeled off from baked donut.
×：More Cracks are compactly produced, and are largely peeled off from baked donut.
(evaluation of counterpart dissolubility)
After carrying out to the evaluation of attachment, by 5 panel discussion participants (panelist) according to following judgment standard, only
Comprehensive evaluation is carried out to the mouth dissolubility of the chocolate part of coating.
◎：Mouth dissolubility is very good
〇：Mouth dissolubility is good
△：Although mouth dissolubility is good, somewhat lack salubrious sense (cutting れ)
×：Mouth dissolubility is poor, and can be clearly felt that thawing residual sense.
[table 1]
[preparation 2 of chocolate]
Comparative example 4 and the chocolate of embodiment 3~4 proportioning are according to shown in table 2.Mixed by conventional method, micronized, essence
Refining, so as to obtain the chocolate of solution status.It should illustrate, lecithin is added since pre-mixing stage.For at 50 DEG C
Solution status chocolate, in being added in the chocolate of " having " for table reclaimed water, with respect to 100 mass parts chocolate addition simultaneously
The liquid sugar of scattered 4 mass parts (moisture is 25 mass % fructose syrup).Then, into the chocolate of solution status relative 100
The chocolate of mass parts adds and disperses the PGPR of 0.2 mass parts, and prepares the viscosity at 50 DEG C.In fry fermentation baked donut
After the chocolate of upper each solution status of coating, cooled and solidified.
[evaluation 2 to chocolate]
According to [evaluation 1 to chocolate] same benchmark each of fry fermentation baked donut is coated on to what is hereinbefore prepared
Processability, drying, attachment and the mouth dissolubility of chocolate are evaluated.It the results are shown in table 2.
[table 2]
Claims (7)
1. a kind of chocolate, the content of its water are 0.8~3 mass %, the viscosity at 50 DEG C is 10000~35000cps.
2. chocolate as claimed in claim 1, wherein, the solid fats content (SFC) of the grease in the chocolate is 10
It is 70~100% at DEG C, is 50~100% at 25 DEG C, also, is 0~25% at 35 DEG C.
3. chocolate as claimed in claim 1 or 2, wherein, ester exchange grease is contained in the grease in the chocolate.
4. such as chocolate according to any one of claims 1 to 3, it contains milk powder.
5. such as chocolate according to any one of claims 1 to 4, it contains lactose.
6. a kind of food, it is coated with such as chocolate according to any one of claims 1 to 5.
7. a kind of manufacture method of chocolate, it further adds to addition and disperse water in the chocolate of solution status
Add emulsifying agent, the content of the water of the chocolate is 0.8~3 mass %, and the viscosity at 50 DEG C is 10000~35000cps.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015-128130 | 2015-06-25 | ||
| JP2015128130 | 2015-06-25 | ||
| PCT/JP2016/068555 WO2016208637A1 (en) | 2015-06-25 | 2016-06-22 | Chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107846920A true CN107846920A (en) | 2018-03-27 |
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ID=57584993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201680036718.3A Pending CN107846920A (en) | 2015-06-25 | 2016-06-22 | Chocolate |
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| Country | Link |
|---|---|
| JP (2) | JP6130981B1 (en) |
| CN (1) | CN107846920A (en) |
| MY (1) | MY171408A (en) |
| WO (1) | WO2016208637A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566821A (en) * | 2018-12-28 | 2019-04-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | One kind smearing tea chocolate composition, coating and preparation method thereof |
| CN109770028A (en) * | 2019-03-27 | 2019-05-21 | 江苏派乐滋食品有限公司 | A kind of Yoghourt smears the chocolate of tea flavour, preparation method and applications |
| CN113115831A (en) * | 2019-12-31 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Oil composition and application thereof in preparing sauce and improving quality of sauce |
| CN114521595A (en) * | 2020-11-23 | 2022-05-24 | 丰益(上海)生物技术研发中心有限公司 | Oil composition and application thereof in chocolate |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MY184263A (en) * | 2015-12-02 | 2021-03-30 | Nisshin Oillio Group Ltd | Fats and oils composition for coating |
| JP7118545B2 (en) * | 2018-09-27 | 2022-08-16 | 日清オイリオグループ株式会社 | chocolate complex food chocolate |
| JP2020065545A (en) * | 2018-10-24 | 2020-04-30 | 日清オイリオグループ株式会社 | Composite confectionery excellent in low temperature bloom resistance and production method thereof |
| EP3818834A1 (en) * | 2019-11-08 | 2021-05-12 | Société des Produits Nestlé S.A. | Fat based confectionery |
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| CN101909453A (en) * | 2007-12-26 | 2010-12-08 | 日清奥利友集团株式会社 | Oil-and-fat composition, process for production of the composition, chocolate, and process for production of the chocolate |
| CN102740705A (en) * | 2009-12-04 | 2012-10-17 | Cj第一制糖株式会社 | Fat and oil composition for chocolate and confectionery |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566821A (en) * | 2018-12-28 | 2019-04-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | One kind smearing tea chocolate composition, coating and preparation method thereof |
| CN109770028A (en) * | 2019-03-27 | 2019-05-21 | 江苏派乐滋食品有限公司 | A kind of Yoghourt smears the chocolate of tea flavour, preparation method and applications |
| CN113115831A (en) * | 2019-12-31 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Oil composition and application thereof in preparing sauce and improving quality of sauce |
| CN113115831B (en) * | 2019-12-31 | 2023-12-26 | 丰益(上海)生物技术研发中心有限公司 | Grease composition and application thereof in preparing sauce and improving quality of sauce |
| CN114521595A (en) * | 2020-11-23 | 2022-05-24 | 丰益(上海)生物技术研发中心有限公司 | Oil composition and application thereof in chocolate |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2017121259A (en) | 2017-07-13 |
| JP6130981B1 (en) | 2017-05-17 |
| WO2016208637A1 (en) | 2016-12-29 |
| MY171408A (en) | 2019-10-11 |
| JPWO2016208637A1 (en) | 2017-06-29 |
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