JP2012085574A - Method for producing chocolate - Google Patents
Method for producing chocolate Download PDFInfo
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- JP2012085574A JP2012085574A JP2010234647A JP2010234647A JP2012085574A JP 2012085574 A JP2012085574 A JP 2012085574A JP 2010234647 A JP2010234647 A JP 2010234647A JP 2010234647 A JP2010234647 A JP 2010234647A JP 2012085574 A JP2012085574 A JP 2012085574A
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- chocolate
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 172
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 claims abstract description 40
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- Confectionery (AREA)
Abstract
Description
本発明は、カカオ脂を豊富に含有した非テンパリング型チョコレートの製造方法に関する。 The present invention relates to a method for producing a non-tempering chocolate rich in cocoa butter.
従来テンパリング型のチョコレートは、カカオマス、砂糖、カカオ脂、粉乳などの原料を混合、磨砕した後、コンチング処理した融液状のチョコレート生地を冷却固化する際に、カカオ脂をＶ型の安定結晶として得るために、いわゆるテンパリング処理が行われている。
すなわち、テンパリング処理は、多くの結晶型をとるカカオ脂を安定なＶ型の結晶として固化させるために、安定結晶の結晶核を生じさせる操作であり、例えば、４０〜５０℃で融解しているチョコレート生地を、品温が２７〜２８℃程度になるまで下げた後に、再度２９〜３１℃程度まで加温する操作である。このテンパリング処理したチョコレート生地を成形型に適量充填し、カカオ脂のＶ型結晶の融点温度以下で冷却すると、チョコレートの油脂は３鎖長構造でβ型の一種であるＶ型で結晶化する。Ｖ型結晶で固化したチョコレートは、収縮が良好となり、型離れが良く、表面に良好な光沢のあるチョコレートが得られるのであるが、テンパリング処理の操作は煩雑であり、お菓子作りの現場では多分に技術と経験が必要とされる。
Conventional tempering-type chocolates are made by mixing and grinding ingredients such as cocoa mass, sugar, cocoa butter, and powdered milk, and then cooling and solidifying the melted chocolate dough that has been conching treated as cocoa butter as V-type stable crystals. In order to obtain this, a so-called tempering process is performed.
That is, the tempering treatment is an operation for generating a crystal nucleus of a stable crystal in order to solidify cocoa butter having many crystal forms as a stable V-type crystal, and is melted at 40 to 50 ° C., for example. In this operation, the chocolate dough is lowered to a temperature of about 27 to 28 ° C. and then heated again to about 29 to 31 ° C. When an appropriate amount of this tempered chocolate dough is filled in a mold and cooled below the melting point temperature of the cocoa butter of V-type crystals, the fats and oils of the chocolate crystallize in the V-type which is a type of β-type with a three-chain structure. Chocolate solidified with V-shaped crystals has good shrinkage, good mold release, and good glossy chocolate on the surface, but the operation of tempering is cumbersome, and probably in the field of making confectionery Requires skill and experience.
一方で、テンパリング処理を必要としない非テンパリング型油脂も知られているが、非テンパリング型油脂はカカオ脂との相溶性が悪いためにカカオ脂を十分量混合することが出来ず、したがってチョコレート風味の根源をなすカカオマス（カカオ脂を約５５質量％含有）の配合量が著しく制限されるため、非テンパリング型油脂を使用したチョコレートは風味に乏しい安物（イミテーション）チョコであった。 On the other hand, non-tempering type fats and oils that do not require a tempering treatment are also known, but non-tempering type fats and oils are not compatible with cacao fats, so a sufficient amount of cacao fats cannot be mixed, so chocolate flavor The amount of cacao mass (contains about 55% by mass of cacao butter) that is the root of the cocoa butter was remarkably limited, so the chocolate using non-tempered fats and oils was a cheap chocolate (imitation) with poor flavor.
良好な風味を得るためにカカオ脂含量が高く、且つ、煩雑なテンパリング処理を必要としない光沢に優れたチョコレートを得るために、幾つかの試みがなされている。例えば、特許文献１には、カカオ脂とＯＳｔＯトリグリセリド（Ｏ：オレイン酸、Ｓｔ：ステアリン酸）とを混合することにより、油脂相が２鎖長構造でβ型の安定結晶である非テンパリング型のチョコレートが開示されている。また、特許文献２には、カカオ脂と８Ｓｔ８トリグリセリド（８：カプリル酸）とを混合することにより、油脂結晶の長面間隔がカカオ脂の３鎖長構造よりも長い６５Å以上の分子間化合物である非テンパリング型のチョコレートが開示されている。
しかしながら、ＯＳｔＯや８Ｓｔ８といったトリグリセリドの製造は、工程が煩雑であり、コストが掛かるので、実用化には至っていない。
Several attempts have been made to obtain a chocolate with high gloss that does not require a complicated tempering treatment and has a high cocoa butter content in order to obtain a good flavor. For example, Patent Document 1 discloses a non-tempering type in which a fat and oil phase is a β-type stable crystal with a two-chain structure by mixing cacao butter with OStO triglyceride (O: oleic acid, St: stearic acid). Chocolate is disclosed. Patent Document 2 discloses an intermolecular compound having a length of 65 or more longer than the three-chain structure of cocoa butter, by mixing cocoa butter and 8St8 triglyceride (8: caprylic acid). Certain non-tempering chocolates are disclosed.
However, the production of triglycerides such as OStO and 8St8 has not been put into practical use because the process is complicated and costly.
本発明の課題は、カカオ脂の含有量が高い、例えば、カカオ脂を約５５質量％含むカカオマスの含有量が高いにも係らず、煩雑なテンパリング処理を必要とせず、優れた光沢を有し、風味豊かな、そしてテンパリング処理して冷却固化した場合よりも著しく口どけが良く、耐ブルーミング等の保存安定性に優れたチョコレートの製造方法及び該製造方法により得られたチョコレートを提供することである。 The problem of the present invention is that the content of cacao butter is high, for example, the cacao mass containing about 55% by mass of cacao butter is high, and does not require a complicated tempering treatment and has an excellent gloss. By providing a chocolate production method and a chocolate obtained by the production method, which is rich in flavor, and has a much better mouthfeel than when tempered and cooled and solidified, and has excellent storage stability such as blooming resistance. is there.
本発明者らは上記課題を解決すべく鋭意検討を行った結果、意外にも、カカオ脂を含む融液状態にあるチョコレート生地を、テンパリング処理をしないで単純に冷却固化し、冷凍温度下で調温処理することにより、上記課題を解決することを見出し、本発明を完成するに至った。
すなわち本発明第１の発明は、カカオ脂を８質量％以上含む融液状態にあるチョコレート生地を、テンパリング処理をしないで冷却固化し、冷凍温度下で調温するチョコレートの製造方法である。本発明第２の発明は、チョコレート生地が、カカオ脂を８質量％以上と安定結晶が２鎖長構造のβ’型である油脂とを含む本発明第１の発明に記載のチョコレートの製造方法である。本発明第３の発明は、カカオ脂と安定結晶が２鎖長構造のβ’型である油脂との質量比が２０：８０〜９０：１０である本発明第２の発明に記載のチョコレートの製造方法である。本発明第４の発明は、チョコレート生地が、カカオ脂を８質量％以上含み、且つ、１，３−ジパルミトイル−２−オレオイル−トリグリセリドを３〜２０質量％含む本発明第１の発明〜第３の発明の何れか１つの発明に記載のチョコレートの製造方法である。本発明第５の発明は、カカオ脂を８質量％以上含む融液状態にあるチョコレート生地を、テンパリング処理をしないで食品に被覆し、冷凍温度下で調温するチョコレート複合食品の製造方法である。本発明第６の発明は、チョコレート生地が、カカオ脂を８質量％以上と安定結晶が２鎖長構造のβ’型である油脂とを含む本発明第５の発明に記載のチョコレート複合食品の製造方法である。本発明第７の発明は、カカオ脂と安定結晶が２鎖長構造のβ’型である油脂との質量比が２０：８０〜９０：１０である本発明第６の発明に記載のチョコレート複合食品の製造方法である。本発明第８の発明は、チョコレート生地が、カカオ脂を８質量％以上含み、且つ、１，３−ジパルミトイル−２−オレオイル−トリグリセリドを３〜２０質量％含む本発明第５の発明〜第７の発明の何れか１つの発明に記載のチョコレート複合食品の製造方法である。本発明第９の発明は、本発明第１の発明〜第８の発明の何れか１つの発明に記載の製造方法により得られたチョコレート乃至チョコレート複合食品である。
As a result of intensive studies to solve the above problems, the present inventors surprisingly, the chocolate dough in the melt state containing cocoa butter is simply cooled and solidified without tempering treatment, and at a freezing temperature. It has been found that the above-mentioned problems can be solved by performing the temperature control process, and the present invention has been completed.
That is, the first invention of the present invention is a method for producing chocolate in which a chocolate dough in a melt state containing 8% by mass or more of cocoa butter is cooled and solidified without tempering, and the temperature is adjusted at a freezing temperature. The second aspect of the present invention is the method for producing chocolate according to the first aspect of the present invention, wherein the chocolate dough contains cacao butter 8% by mass or more and a fat and oil having a stable crystal of β ′ type having a two-chain structure. It is. The third invention of the present invention is the chocolate according to the second invention of the present invention, wherein the mass ratio of cacao butter and fats and oils in which the stable crystals are β ′ type having a two-chain structure is 20:80 to 90:10. It is a manufacturing method. According to a fourth invention of the present invention, the chocolate dough contains 8% by mass or more of cacao butter and 3-20% by mass of 1,3-dipalmitoyl-2-oleoyl-triglyceride according to the first invention of the present invention It is the manufacturing method of the chocolate as described in any one invention of 3rd invention. The fifth invention of the present invention is a method for producing a chocolate composite food in which a chocolate dough in a melt state containing 8% by mass or more of cocoa butter is coated on a food without tempering and the temperature is adjusted at a freezing temperature. . The sixth aspect of the present invention is the chocolate composite food according to the fifth aspect of the present invention, wherein the chocolate dough comprises 8% by mass or more of cacao butter and a fat and oil having a stable crystal of β ′ type having a two-chain structure. It is a manufacturing method. The seventh aspect of the present invention is a chocolate composite according to the sixth aspect of the present invention, wherein the mass ratio of cacao butter to a fat and oil having a stable crystal of β ′ type having a two-chain structure is 20:80 to 90:10. A method for producing food. The eighth invention of the present invention is the fifth invention of the present invention, wherein the chocolate dough contains 8% by mass or more of cocoa butter and 3-20% by mass of 1,3-dipalmitoyl-2-oleoyl-triglyceride. It is a manufacturing method of the chocolate compound food as described in any one invention of 7th invention. 9th invention of this invention is the chocolate thru | or chocolate compound food obtained by the manufacturing method as described in any one invention of 1st invention of this invention-8th invention.
本発明は、本来のテンパリング型チョコレートと同程度にカカオ脂含量が高いチョコレート生地を単純に冷却固化し、冷凍温度下で調温処理することにより、煩雑なテンパリング処理が不要であり、良好な光沢とブルーム耐性を有し、かつ、通常のテンパリング処理をしてＶ型で結晶化させた場合より著しく口どけの良い風味豊かなチョコレートを提供することができる。
また、本発明によれば、融液状態にあるチョコレート生地を、パン、ケーキ、洋菓子、焼き菓子、ドーナツ、シュー菓子等に、テンパリング処理をしないで被覆し、冷凍温度下で調温することにより、任意の期間冷凍状態で保管して、必要に応じて常温あるいは冷蔵温度に戻しても賞味期間内において良好な耐ブルーム性を有するので、常温乃至冷蔵温度で食するチョコレート複合食品を非常に合理的に提供することが可能となる。
The present invention simply cools and solidifies a chocolate dough having a cocoa butter content as high as that of the original tempering chocolate, and by adjusting the temperature under a freezing temperature, a complicated tempering treatment is unnecessary, and a good gloss It is possible to provide a flavor-rich chocolate that has a bloom resistance and is significantly more crisp than a tempered V-type crystallized.
In addition, according to the present invention, the chocolate dough in the melt state is coated on bread, cakes, confectionery, baked confectionery, donuts, shoe confectionery, etc. without tempering, and the temperature is adjusted at a freezing temperature. Because it has good bloom resistance during the shelf life even if it is stored in a frozen state for an arbitrary period and returned to room temperature or refrigeration temperature as required, it is very reasonable to have a chocolate compound food eaten at room temperature to refrigeration temperature Can be provided.
以下、本発明を詳細に説明する。
本発明におけるチョコレートは、カカオ脂を８質量％以上含有するものであり、さらに風味豊かなものとするためには１２〜５４質量％含有することが好ましく、１８〜５０質量％含有することがより好ましく、１８〜４５質量％含有することが最も好ましい。本発明に使用するカカオ脂は、焙煎されたカカオ豆より圧搾分離されたもの、及び/又は、チョコレート中に配合されるカカオマスやココアパウダー中に含まれているカカオ脂を含むものである。チョコレート中のカカオマスの配合量を高めることで、風味豊かなチョコレートを得ることができるので、ホワイトチョコレート以外はカカオマス由来のカカオ脂含量を高めることが好ましい。一般的にカカオマスには５５質量％のカカオ脂が含まれており、カカオマスをチョコレート中に１４．６質量％配合することでチョコレート中のカカオ脂含量は８質量％となり、同様に、２１．８質量％配合すること１２質量％となり、３２．７質量％配合することで１８質量％となり、４５．５質量％配合することで２５質量％となる。ホワイトチョコレート以外は、カカオマスを１４質量％以上含有することが好ましい。
なお、本発明におけるチョコレートは、カカオ脂を８質量％以上含むことを必須要件とするが、この限りにおいては、規約「チョコレート類の表示に関する公正競争規約」乃至法規上の規定により限定されるものではなく、いわゆるカカオ代用脂等を使用したチョコレート類及び油脂を連続相とするクリーム、フィリング、スプレッド等の油脂加工食品をも含むものである。
Hereinafter, the present invention will be described in detail.
The chocolate in the present invention contains 8% by mass or more of cocoa butter, and in order to further enrich the flavor, the content is preferably 12 to 54% by mass, more preferably 18 to 50% by mass. Preferably, the content is 18 to 45% by mass. The cocoa butter used in the present invention is one that is squeezed and separated from roasted cocoa beans and / or contains cocoa mass and cocoa butter contained in cocoa powder. By increasing the blending amount of cocoa mass in chocolate, a flavorful chocolate can be obtained, and therefore it is preferable to increase the content of cocoa fat derived from cocoa mass except for white chocolate. Generally, cacao mass contains 55% by mass of cacao butter, and by adding 14.6% by mass of cacao mass to chocolate, the cacao butter content in chocolate becomes 8% by mass, and similarly 21.8%. It becomes 12 mass% by mix | blending mass%, 18 mass% by mix | blending 32.7 mass%, and 25 mass% by mix | blending 45.5 mass%. It is preferable that 14 mass% or more of cacao mass is contained except white chocolate.
In addition, although the chocolate in this invention makes it an essential requirement to contain 8 mass% or more of cocoa butter, as long as it is limited, it is limited by the provisions of the rules "Fair competition rules concerning the display of chocolates" or the laws and regulations. Rather, it also includes chocolates using so-called cacao substitute fats and oils and fats processed foods such as creams, fillings, spreads and the like with fats and oils as a continuous phase.
本発明において、カカオ脂を８質量％以上含むチョコレート生地は、さらに安定結晶が２鎖長構造のβ’型である油脂（以下この油脂をβ’−２型油脂と記すことがある）を含むことが好ましい。β’−２型油脂を含有することにより、冷却固化時の型抜けが良好となりモールド用途での使用にも適するものとなる。
ここで、安定結晶が２鎖長構造のβ’型である油脂とは、４０〜５０℃で融液状態にある油脂を１０℃で1時間冷却固化した後、２０℃で１週間静置した後の油脂の結晶形が２鎖長構造のβ’（βプライム）型を示す油脂をいう。チョコレート中の安定結晶が２鎖長構造のβ’型である油脂の含量は、カカオ脂含量とのバランスもあるが、３〜３６質量％であることが好ましく、６〜３０質量％であることがより好ましく、１０〜２５質量％であることがさらに好ましい。
なお、本発明における融液状態とは、油脂結晶が全て融解している状態を言い、チョコレート生地についても同様に、チョコレート生地中の油脂結晶が全て融解している状態を言う。
In the present invention, the chocolate dough containing 8% by mass or more of cocoa butter further contains fat and oil having a stable crystal of β ′ type having a two-chain structure (hereinafter, this fat and oil may be referred to as β′-2 type fat and oil). It is preferable. By containing β′-2 type fats and oils, the mold release at the time of cooling and solidification becomes good, and it is suitable for use in molding applications.
Here, the fats and oils whose stable crystal is a β ′ type having a two-chain structure are that the fats and oils in a melt state at 40 to 50 ° C. are cooled and solidified at 10 ° C. for 1 hour and then left at 20 ° C. for 1 week. This refers to fats and oils in which the crystal form of the later fats exhibits a β ′ (β prime) type having a two-chain structure. The content of fats and oils in which the stable crystals in the chocolate are β ′ type having a two-chain structure is balanced with the cacao butter content, but is preferably 3 to 36% by mass, and 6 to 30% by mass. Is more preferable, and it is further more preferable that it is 10-25 mass%.
In addition, the melt state in this invention means the state which all the fats and oils crystals are melt | dissolving, and the state which all the fats and oils crystals in chocolate dough melt | dissolves similarly about chocolate dough.
油脂結晶の結晶形は、Ｘ線回折(粉末法)の測定により得られる回折ピークから判断される。すなわち、油脂結晶について、その短面間隔を２θが１７〜２６度の範囲でＸ線回折を測定し、４．１〜４．３Åおよび３．８〜３．９Åの面間隔に対応する強い回折ピークを検出し、４．５〜４．７Åの面間隔に対応する回折ピークを検出しない場合に、β’型結晶であると判断される。また、油脂結晶について、その長面間隔を２θが０〜８度の範囲で測定し、４０〜５０Åに相当する回折ピークを検出し、６０〜６５Åに相当する回折ピークを検出しない場合に、２鎖長構造であると判断される。
また、油脂結晶の短面間隔を２θが１７〜２６度の範囲でＸ線回折を測定し、４．５〜４．７Åの面間隔に対応する回折ピークを検出する場含はβ型と判断され、その長面間隔を２θが０〜８度の範囲で測定し、６０〜６５Åに相当する回折ピークを検出した場合は３鎖長構造であると判断される。
The crystal form of the fat and oil crystal is judged from a diffraction peak obtained by measurement of X-ray diffraction (powder method). That is, the X-ray diffraction of the fat and oil crystal was measured with a short face interval of 2θ in the range of 17 to 26 degrees, and strong diffraction corresponding to the face intervals of 4.1 to 4.3 mm and 3.8 to 3.9 mm. When a peak is detected and a diffraction peak corresponding to a surface interval of 4.5 to 4.7 mm is not detected, it is determined to be a β′-type crystal. In addition, when the oil crystal is measured in the range of 2θ in the range of 0 to 8 degrees and a diffraction peak corresponding to 40 to 50 mm is detected and a diffraction peak corresponding to 60 to 65 mm is not detected, 2 It is judged to be a chain length structure.
Further, X-ray diffraction is measured in the range of 2θ of 17 to 26 degrees in the short face interval of the fat and oil crystals, and the case where the diffraction peak corresponding to the face interval of 4.5 to 4.7 mm is detected is determined to be β type. When the distance between the long faces is measured in a range of 2θ of 0 to 8 degrees and a diffraction peak corresponding to 60 to 65 ° is detected, it is determined that the structure has a three chain length structure.
本発明におけるβ’−２型油脂は、その１０℃におけるＳＦＣ（固体脂含量）が６０〜１００％であることが好ましく、７０〜１００％であることがより好ましく、８０〜１００％であることが最も好ましい。また、２０℃におけるＳＦＣが５０〜１００％であることが好ましく、６０〜１００％であることがより好ましく、７０〜１００％であることが最も好ましい。更に３０℃におけるＳＦＣが１０〜６０％であることが好ましく、２０〜６０％であることがより好ましく、３０〜５５％であることが最も好ましい。β’−２型油脂のＳＦＣが前記範囲を満たす場合、カカオ脂８質量％以上と併用して得られるチョコレート生地は、融液状態からテンパリング処理をしないで冷却固化し、冷凍温度下で調温処理した場合、チョコレート生地の冷却固化後の型抜け、表面の光沢及び口どけが非常に良好であり、耐ブルーム性の優れたものとなる。
なお、ＳＦＣの測定は基準油脂分析法２．２．９−２００３（ＮＭＲ法）に準じて行うことができる。
The β′-2 type fats and oils in the present invention preferably have an SFC (solid fat content) at 10 ° C. of 60 to 100%, more preferably 70 to 100%, and 80 to 100%. Is most preferred. Moreover, it is preferable that SFC in 20 degreeC is 50 to 100%, It is more preferable that it is 60 to 100%, It is most preferable that it is 70 to 100%. Furthermore, SFC at 30 ° C. is preferably 10 to 60%, more preferably 20 to 60%, and most preferably 30 to 55%. When the SFC of β′-2 type fats and oils satisfies the above range, the chocolate dough obtained in combination with 8% by mass or more of cocoa butter is cooled and solidified without tempering from the melted state, and the temperature is adjusted at the freezing temperature. When processed, the mold dough after cooling and solidification of the chocolate dough, the gloss of the surface and the lip are very good, and the bloom resistance is excellent.
In addition, the measurement of SFC can be performed according to the reference | standard oil-and-fat analysis method 2.2.9-2003 (NMR method).
本発明におけるβ’−２型油脂としては、前記条件を満たすように、通常食用に用いられる油脂、例えば、大豆油、菜種油、綿実油、ヒマワリ種子油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、ゴマ油、イリッペ脂、サル脂、シア脂、パーム油、パーム核油、やし油等の植物性油脂、並びに乳脂、牛脂、ラード、魚油、鯨油等の動物性油脂を原料とし、これらに、硬化、分別、エステル交換（油脂と脂肪酸または脂肪酸エステルとのエステル交換も含む）等から選ばれる1種または２種以上の加工手段を施した加工油脂が使用できる。より具体的には、１）パーム核油を分別した高融点部及びその極度硬化油、２）沃素価６４以上のパームオレイン乃至パームオレインと大豆油等液体油との混合油を異性化水素添加した水素添加油の分別高融点部乃至中融点部、３）パーム油乃至パーム分別油をランダムエステル交換した分別低融点部乃至中融点部、パーム油乃至パーム分別油とランダムエステル交換したパーム油乃至パーム分別油との混合油の分別低融点部乃至中融点部、ヤシ油乃至パーム核油とパーム油乃至パーム分別油とのエステル交換油、及び、それらの分別前後乃至エステル交換前後に部分水素添加された油脂等が挙げられる。 As β′-2 type fats and oils in the present invention, fats and oils usually used for food, such as soybean oil, rapeseed oil, cottonseed oil, sunflower seed oil, peanut oil, rice bran oil, corn oil, safflower, so as to satisfy the above conditions From vegetable oils such as oil, olive oil, sesame oil, iripe fat, monkey fat, shea fat, palm oil, palm kernel oil, palm oil, and animal fats such as milk fat, beef fat, lard, fish oil, whale oil, etc. For these, processed fats and oils subjected to one or more processing means selected from curing, fractionation, transesterification (including transesterification of fats and fatty acids or fatty acid esters) and the like can be used. More specifically, 1) a high melting point portion obtained by separating palm kernel oil and its extremely hardened oil, and 2) hydroisomerization of palm olein having an iodine value of 64 or more or a mixed oil of palm olein and liquid oil such as soybean oil. Fractionated high melting point to medium melting point of the hydrogenated oil 3) Random low melting point to medium melting point obtained by random transesterification of palm oil or palm fractionated oil, Palm oil obtained through random transesterification with palm oil or palm fractionated oil Separating low melting point to middle melting point of mixed oil with palm fractionated oil, transesterified oil of palm oil or palm kernel oil and palm oil to palm fractionated oil, and partial hydrogenation before and after fractionation or before and after transesterification And the like.
本発明のチョコレートに含まれるカカオ脂とβ’−２型油脂とは、質量比が、２０：８０〜９０：１０であることが好ましく、３０：７０〜８０：２０であることがより好ましく、４０：６０〜８０：２０であることがさらに好ましく、４０：６０〜７０：３０であることが最も好ましい。カカオ脂とβ’−２型油脂とが前記の質量比で含有されることにより、チョコレートは冷却固化で良好な型抜けと光沢を示し、チョコレート中の油脂が２鎖長構造のβ’型となり、通常のテンパリング処理をしてチョコレート中の油脂をＶ型で結晶化させた場合より著しく口どけの良い風味豊かなチョコレートを得易くなる。
また、本発明のチョコレートに含まれる油脂分（油脂の合計）は、風味の点から２５〜６５質量％であることが好ましく、３０〜６０質量％であることがより好ましく、３５〜５５質量％であること最も好ましい。
The mass ratio of cacao butter and β′-2 type oil / fat contained in the chocolate of the present invention is preferably 20:80 to 90:10, more preferably 30:70 to 80:20, It is more preferable that it is 40: 60-80: 20, and it is most preferable that it is 40: 60-70: 30. By containing cacao butter and β′-2 type fats and oils in the above-mentioned mass ratio, chocolate shows good mold release and luster when cooled and solidified, and the fats and oils in chocolate become β ′ type having a two-chain structure. In addition, it becomes easier to obtain a flavorful and richly flavored chocolate than when the fats and oils in the chocolate are crystallized in a V shape by performing a normal tempering treatment.
Moreover, it is preferable that the fats and oils (total of fats and oils) contained in the chocolate of this invention is 25-65 mass% from the point of flavor, It is more preferable that it is 30-60 mass%, 35-55 mass% Most preferably.
本発明のチョコレートにおいては、カカオ脂を８質量％以上含むチョコレート生地は、さらに１，３−ジパルミトイル−２−オレオイル−トリグリセリド（以下、ＰＯＰと略することがある）を３〜２０質量％含むことが好ましい。ＰＯＰを含むことで、意外なことに、ブルーム耐性が向上するので好ましい。チョコレート中のＰＯＰの含量は５〜１６質量％であることがより好ましく、７〜１４質量％であることが更に好ましい。
本発明のチョコレートにおいては、カカオ脂を８質量％以上含むチョコレート生地は、β’−２型油脂を含み、かつ、ＰＯＰを３〜２０質量％含む場合、さらに良好な表面の光沢、口どけ及び耐ブルーム性が得られるので好ましい。
In the chocolate of the present invention, the chocolate dough containing 8% by mass or more of cocoa butter further contains 3 to 20% by mass of 1,3-dipalmitoyl-2-oleoyl-triglyceride (hereinafter sometimes abbreviated as POP). It is preferable to include. Surprisingly, the inclusion of POP is preferable because the bloom resistance is improved. The POP content in the chocolate is more preferably 5 to 16% by mass, and still more preferably 7 to 14% by mass.
In the chocolate of the present invention, the chocolate dough containing 8% by mass or more of cocoa butter contains β′-2 type oil and fat, and when 3 to 20% by mass of POP is contained, the surface gloss, mouthfeel and It is preferable because bloom resistance can be obtained.
本発明のチョコレートに含まれる前記ＰＯＰは、ＰＯＰ含量が高いパーム油中融点部等をチョコレートに配合することにより調整することができる。ＰＯＰ含量が６０〜７０質量％であるパーム油中融点部を用いて、該中融点部をチョコレート中に３〜３０質量％配合することにより調整できる。 The said POP contained in the chocolate of this invention can be adjusted by mix | blending a palm oil melting | fusing point part with a high POP content, etc. with chocolate. It can adjust by mix | blending 3-30 mass% of this middle melting point part in chocolate using the melting | fusing point part in palm oil whose POP content is 60-70 mass%.
本発明においてチョコレートは、カカオ脂を８質量％以上含む融液状態にあるチョコレート生地を、テンパリング処理をしないで冷却固化し、冷凍温度下で調温することにより製造される。ここで、調温とは、チョコレートを一定温度下に一定時間静置することを意味し、冷凍温度とは、０℃〜−５０℃を指す。経済性と作業効率を考慮した場合、調温する冷凍温度は−１０℃〜−４０℃であることが好ましく、−１５℃〜−３０℃であることがより好ましい。また、調温時間は、１時間以上であることが好ましく、６時間以上であることがより好ましく、２４時間以上であることが更に好ましい。調温時間の上限は、チョコレート乃至チョコレート複合食品の賞味期間内であれば特に限定されないが、冷凍焼け等を起さない１００日以内が好ましく、３０日以内がより好ましい。本発明の好ましい利用形態としては、冷凍温度下で調温済みのチョコレート乃至チョコレート複合食品を適宜必要に応じて、冷凍温度から、常温（１５℃を超え３０℃以下）あるいは冷蔵温度（０℃を超え１５℃以下）に移しかえて品温を常温または冷蔵温度として提供する形態が挙げられる。 In the present invention, chocolate is produced by cooling and solidifying a chocolate dough in a melt state containing 8% by mass or more of cocoa butter without tempering, and adjusting the temperature at a freezing temperature. Here, the temperature control means that the chocolate is allowed to stand at a certain temperature for a certain time, and the freezing temperature refers to 0 ° C. to −50 ° C. In consideration of economy and work efficiency, the temperature of the refrigeration to be adjusted is preferably −10 ° C. to −40 ° C., more preferably −15 ° C. to −30 ° C. The temperature adjustment time is preferably 1 hour or longer, more preferably 6 hours or longer, and still more preferably 24 hours or longer. The upper limit of the temperature adjustment time is not particularly limited as long as it is within the shelf life of chocolate or chocolate composite food, but is preferably within 100 days, more preferably within 30 days, which does not cause freezing and burning. As a preferable form of use of the present invention, chocolate or chocolate composite food that has been conditioned at the freezing temperature is appropriately changed from the freezing temperature to the normal temperature (over 15 ° C. and below 30 ° C.) or the refrigeration temperature (0 ° C.). And the product temperature is provided as room temperature or refrigeration temperature.
本発明においてチョコレート生地の原料は、カカオ脂の他、少なくとも糖類を含有することが好ましい。糖類としては、ブドウ糖、乳糖、果糖、ショ糖、麦芽糖、オリゴ糖、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、パラチノースオリゴ糖、酵素糖化水飴、還元澱粉糖化物、異性化液糖、ショ糖結合水飴、はちみつ、還元糖ポリデキストロース、ラフィノース、ラクチュロース、還元乳糖、ソルビトール、キシロース、キシリトール、マルチトール、エリスリトール、マンニトール、トレハロース等が挙げられ、糖アルコールであってもよい。これらの中から選ばれた１種又は２種以上を用いることができる。上記の糖類や糖アルコールの含有量は、本発明のチョコレート中、好ましくは１〜７０質量％、さらに好ましくは１０〜６５質量％、最も好ましくは２５〜６０質量％である。 In this invention, it is preferable that the raw material of chocolate dough contains at least saccharides other than cacao butter. Sugars include glucose, lactose, fructose, sucrose, maltose, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, whey oligosaccharides, palatinose oligosaccharides, enzymatic saccharified starch syrup, reduced starch saccharified products, and isomerized liquid sugars. Sucrose-bound starch syrup, honey, reducing sugar polydextrose, raffinose, lactulose, reducing lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like, and sugar alcohol may be used. One or more selected from these can be used. The content of the saccharide or sugar alcohol is preferably 1 to 70% by mass, more preferably 10 to 65% by mass, and most preferably 25 to 60% by mass in the chocolate of the present invention.
本発明においてチョコレート生地の原料は、その他、通常チョコレートに使用されるココアパウダー、油脂類、乳固形類、乳化剤、香料、色素等の他、澱粉類、ガム類、熱凝固性蛋白、各種粉末類等の食品改質材等を含有することができる。特に、硬さ調節のために、β’−２型油脂の原料油脂に例示したような通常食用に供される油脂を含んでも良い。 In addition to the cocoa powder, oils and fats, milk solids, emulsifiers, fragrances, pigments, etc. that are usually used in chocolate, starch, gums, thermocoagulable proteins, various powders, etc. Food reforming materials such as can be contained. In particular, for the purpose of adjusting the hardness, oils and fats that are usually used for edible foods as exemplified in the raw oils and fats of β′-2 type oils and fats may be included.
本発明においてチョコレート生地は、常法に従い、ロールリファイニング等による微粒化、必要に応じてコンチング処理等を行い製造することができる。なお、チョコレート生地は、水、果汁、各種洋酒、牛乳、濃縮乳、生クリーム等を含有した含水物であってもよく、Ｏ／Ｗ乳化型、Ｗ／Ｏ乳化型の何れであってもよい。
なお、チョコレート生地とは、便宜上、冷却固化して最終的に固形のチョコレートを得る前段階の配合物を指し、配合物（チョコレート生地）の原材料組成はチョコレートと同一である。
In the present invention, the chocolate dough can be produced by performing atomization by roll refining or the like and a conching treatment as necessary according to a conventional method. The chocolate dough may be a water-containing product containing water, fruit juice, various liquors, milk, concentrated milk, fresh cream, etc., and may be either O / W emulsion type or W / O emulsion type. .
In addition, chocolate dough refers to the formulation of the previous stage which solidifies by cooling and finally obtains solid chocolate for convenience, and the raw material composition of a formulation (chocolate dough) is the same as chocolate.
本発明のチョコレートの製造における好ましい態様の１つとしては、カカオ脂、カカオマス、糖類、乳固形類、乳化剤、必要に応じて前記β’−２型油脂、パーム中融点部等を混合して、カカオ脂の含量を８質量％以上に調製した後、ロールリファイニングによる微細化、コンチング処理を行い、４０〜５０℃の融液状態となったチョコレート生地を１０℃以下（好ましくは０℃〜１０℃）の温度で冷却固化し、その後−１５℃〜−３０℃において調温することにより製造することができる。 As one of the preferable embodiments in the production of the chocolate of the present invention, cacao butter, cacao mass, sugar, milk solids, emulsifier, if necessary, the β′-2 type oil and fat, palm melting point, etc. are mixed, After the cocoa butter content is adjusted to 8% by mass or more, refinement by roll refining and conching treatment are performed, and the chocolate dough in a melt state of 40 to 50 ° C. is 10 ° C. or less (preferably 0 ° C. to 10 ° C. C.) and then solidified by cooling at a temperature of −15 ° C. to −30 ° C.
本発明のチョコレートは、型抜きされたチョコレート塊としてそのまま食する他、製菓製パン製品、例えば、パン、ケーキ、洋菓子、焼き菓子、ドーナツ、シュー菓子等に、コーティング、フィリング、または、チップ状として生地へ混ぜ込む等して使用することができ、多彩なチョコレート複合食品を得ることができる。特に、融液状態にあるチョコレート生地を、パン、ケーキ、洋菓子、焼き菓子、ドーナツ、シュー菓子等に、テンパリング処理をしないで被覆し、冷凍温度下で調温することにより、任意の期間冷凍状態で保管して、必要に応じて必要な温度（常温乃至冷蔵）に戻して提供できるので、チョコレート複合食品を非常に合理的に提供することが可能となる。特に、クリスマス等のケーキ需要の繁茂期に、チョコレート風味豊かなチョコレートコーティングケーキを、テンパリング処理を省略した簡単な製造方法で準備し、冷凍状態で作り置きして、必要時に速やかに常温乃至冷蔵温度に戻して提供できる。 The chocolate of the present invention can be directly eaten as a die-cut chocolate lump, as well as a confectionery bakery product such as bread, cake, pastry, baked confectionery, donut, shoe confectionery, etc. as a coating, filling, or chip. It can be used by mixing into the dough, and a variety of chocolate composite foods can be obtained. In particular, the chocolate dough in the melted state is covered with bread, cake, confectionery, baked confectionery, donut, shoe confectionery, etc. without tempering treatment, and the temperature is kept at the freezing temperature, so that it can be frozen for any period of time. Since it can be stored and returned to the required temperature (room temperature to refrigeration) as necessary, it can be very rationally provided with the chocolate composite food. In particular, during the flourishing season for cakes such as Christmas, chocolate-flavored chocolate-coated cakes are prepared using a simple manufacturing method that omits the tempering process, and are prepared in a frozen state. Can be provided back to
以下に、実施例を提示することにより、本発明を更に具体的に説明する。
〔試験油脂の調製１〕
（試験油脂１）
カカオ脂（沃素価33.0）を試験油脂１とした。試験油脂１はＰＯＰを１５．０質量％含有し、SFCは、93.2% (10℃)、76.0% (20℃)、11.1% (30℃)であった。
（試験油脂２）
パーム中融点部（沃素価30.0）を試験油脂２とした。試験油脂２はＰＯＰを６８.４質量％含有し、SFCは、95.1% (10℃)、89.2% (20℃)、26.5% (30℃)であった。
Hereinafter, the present invention will be described more specifically by presenting examples.
[Preparation of test fats and oils 1]
(Test oil 1)
Cocoa butter (iodine value 33.0) was designated as test fat 1. Test fat 1 contained 15.0% by mass of POP, and SFCs were 93.2% (10 ° C.), 76.0% (20 ° C.), and 11.1% (30 ° C.).
(Test oil 2)
The palm middle melting point (iodine value 30.0) was designated as test fat 2. Test fat 2 contained 68.4% by mass of POP, and SFCs were 95.1% (10 ° C.), 89.2% (20 ° C.), and 26.5% (30 ° C.).
〔試験油脂の安定結晶形評価１〕
試験油脂1〜２について、５０℃の融液状態として１０℃で冷却固化した後、２０℃で１週間静置した後の油脂の結晶形を、Ｘ線回折測定による方法により判断した。結果を表１に示した。
[Stable crystal form evaluation of test fats and oils 1]
About test fats and oils 1, after cooling and solidifying at 10 degreeC as a 50 degreeC melt state, the crystal form of the fats and oils after leaving still at 20 degreeC for 1 week was judged by the method by X-ray diffraction measurement. The results are shown in Table 1.
〔チョコレート評価１〕
（実施例１）
カカオマス３５質量部、砂糖４３．８質量部、カカオ脂（試験油脂１）８．７５質量部を量り取り、ロールリファイナーでフレーク状に微粒化処理した後、該フレークをコンチェにて５０℃、１時間コンチング処理した。コンチング処理の途中で、カカオ脂（試験油脂１）１２．０質量部、レシチン０．４質量部及び香料０．０５質量部を添加して、チョコレート生地（カカオ脂４０．０質量％含有）とした。完全に融解状態にあるチョコレート生地を４０℃に調温した後、シュー皮にコーティングし、５℃の冷蔵庫内で冷却固化した後、−２０℃の冷凍庫にて２４時間調温処理し、再び５℃の冷蔵庫に戻して保存したものの状態を評価した。なお、チョコレート生地はＰＯＰを６．０質量％含有していた。
[Chocolate evaluation 1]
Example 1
35 parts by mass of cacao mass, 43.8 parts by mass of sugar and 8.75 parts by mass of cacao butter (test oil 1) were weighed and pulverized into flakes with a roll refiner. Time conching processing. In the middle of the conching treatment, 12.0 parts by mass of cacao butter (test fat 1), 0.4 parts by mass of lecithin and 0.05 parts by mass of fragrance are added, and chocolate dough (containing 40.0% by mass of cacao butter) and did. After the chocolate dough in a completely melted state is adjusted to 40 ° C., it is coated on shoe skin, cooled and solidified in a refrigerator at 5 ° C., then subjected to temperature adjustment in a freezer at −20 ° C. for 24 hours, and again 5 The state of what was stored in the refrigerator at 0 ° C. was evaluated. The chocolate dough contained 6.0% by mass of POP.
（実施例２）
コンチング処理の途中で追加する油脂を、カカオ脂（試験油脂１）５．２５質量部、パーム油中融点部（試験油脂２）６．７５質量部とした以外は、実施例１と同様の処理を行い、評価した。なお、チョコレート生地はＰＯＰを１０．６質量％含有していた。
(Example 2)
The same treatment as in Example 1 except that the fat added during the conching treatment was 5.25 parts by mass of cacao butter (test fat 1) and 6.75 parts by mass of palm oil melting point (test fat 2). And evaluated. The chocolate dough contained 10.6% by mass of POP.
（比較例１）
完全に融解状態にあるチョコレート生地を４０℃に調温した後、シュー皮にコーティングし、５℃の冷蔵庫内で冷却固化した後、引き続き５℃の冷蔵庫で保存した以外は、実施例１と同様の処理を行い、評価した。
(Comparative Example 1)
After the chocolate dough in a completely melted state was adjusted to 40 ° C., coated on shoe skin, solidified by cooling in a refrigerator at 5 ° C., and then stored in a refrigerator at 5 ° C., as in Example 1. Were processed and evaluated.
（比較例２）
コンチング処理後、完全に融解状態にあるチョコレート生地を通常のテンパリング処理を行ってシュー皮にコーティングした以外は、実施例１と同様の処理を行い、評価した。
(Comparative Example 2)
After the conching treatment, the same treatment as in Example 1 was performed and evaluated except that the chocolate dough completely melted was subjected to a normal tempering treatment to coat the shoe skin.
実施例１〜２及び比較例１〜２の評価結果を表２に纏めた。評価項目は以下のとおり。
（光沢）：非常に良好 ◎、良好 ○、普通 △、優れない ×
（口どけ）：非常に良好 ◎、良好 ○、普通 △、悪い ×
（カカオ風味）：強い ◎、やや強い○、普通 △、弱い ×
（５℃保存におけるブルーム耐性）：
１０日間以上発生なし ◎、７〜９日間で発生 ○、４〜６日間で発生 △、
３日間以内に発生 ×
The evaluation results of Examples 1 and 2 and Comparative Examples 1 and 2 are summarized in Table 2. The evaluation items are as follows.
(Gloss): Very good ◎, good ○, normal △, not good ×
(Mouth): Very good ◎, good ○, normal △, bad ×
(Cacao flavor): Strong ◎, slightly strong ○, normal △, weak ×
(Broom resistance at 5 ° C storage):
No occurrence for 10 days or more ◎, Occurrence in 7-9 days ○ Occurrence in 4-6 days △,
Occurs within 3 days ×
〔試験油脂の調製２〕
試験油脂として、以下の試験油脂３〜６を調製した。
（試験油脂３）
パーム核油を分別した高融点部（沃素価6.6）を沃素価１以下まで極度硬化して試験油脂３を得た。試験油脂３はＰＯＰ含量が０．０質量％であり、SFCは、96.9% (10℃)、95.1% (20℃)、42.7% (30℃)であった。
（試験油脂４）
パーム分別軟質油（沃素価65.8）を部分水素添加し、得られた水素添加油を分別して中融点部である試験油脂４を得た。試験油脂４はＰＯＰを７．４質量％含有し、SFCは、92.7% (10℃)、72.8% (20℃)、36.5% (30℃)であった。
（試験油脂５）
パーム中融点部（沃素価37.1）８０質量部と、ナトリウムメトキシドを触媒にエステル交換したパームステアリンのエステル交換油（沃素価15.1）２０質量部とを混合し、ニッケル触媒を用いて沃素価が２減少するまで部分水素添加を行った。該部分水素添加油脂を分別して低融点部である試験油脂５を得た。試験油脂５はＰＯＰを４７．２質量％含有し、SFCは、92.5% (10℃)、80.1% (20℃)、40.7% (30℃)であった。
（試験油脂６）
パーム油２０質量部、パーム極度硬化油（沃素価１以下）１５質量部、ヤシ極度硬化油（沃素価１以下）６０質量部及びハイエルシン酸ナタネ極度硬化油（沃素価１以下）５質量部との混合油を、ナトリウムメトキシドを触媒にエステル交換して、ラウリン酸を含むエステル交換油を得た。該エステル交換油９８質量部とハイエルシン酸ナタネ極度硬化油（沃素価１以下）２質量部とを混合して試験油脂６を得た。試験油脂６はＰＯＰを０．３質量％含有し、SFCは、68.1% (10℃)、53.0% (20℃)、26.6% (30℃)であった。
[Preparation of test fats and oils 2]
The following test fats and oils 3 to 6 were prepared as test fats and oils.
(Test oil 3)
The high melting point portion (iodine number 6.6) obtained by fractionating the palm kernel oil was extremely cured to an iodine value of 1 or less to obtain a test oil 3. Test fat 3 had a POP content of 0.0 mass%, and SFCs of 96.9% (10 ° C), 95.1% (20 ° C), and 42.7% (30 ° C).
(Test oil 4)
Palm fractionated soft oil (iodine value 65.8) was partially hydrogenated, and the resulting hydrogenated oil was fractionated to obtain test oil 4 having a middle melting point. Test fat 4 contained 7.4% by mass of POP, and SFCs were 92.7% (10 ° C.), 72.8% (20 ° C.), and 36.5% (30 ° C.).
(Test oil 5)
80 parts by mass of palm melting point (iodine value 37.1) and 20 parts by mass of transesterified oil of palm stearin obtained by transesterification with sodium methoxide (iodine value 15.1) were mixed. Partial hydrogenation was performed until it decreased by two. The partially hydrogenated oil / fat was fractionated to obtain a test oil / fat 5 having a low melting point. Test fat 5 contained 47.2% by mass of POP, and SFCs were 92.5% (10 ° C.), 80.1% (20 ° C.), and 40.7% (30 ° C.).
(Test oil 6)
20 parts by mass of palm oil, 15 parts by mass of palm extremely hardened oil (iodine value of 1 or less), 60 parts by weight of palm extremely hardened oil (iodine value of 1 or less) and 5 parts by weight of rapeseed rapeseed extremely hardened oil (iodine value of 1 or less) Was transesterified using sodium methoxide as a catalyst to obtain a transesterified oil containing lauric acid. The test oil 6 was obtained by mixing 98 parts by mass of the transesterified oil and 2 parts by mass of rapeseed high oil rapeseed oil (iodine value of 1 or less). Test fat 6 contained 0.3% by mass of POP, and SFCs were 68.1% (10 ° C.), 53.0% (20 ° C.), and 26.6% (30 ° C.).
（試験油脂の安定結晶形評価２）
試験油脂３〜６について、５０℃の融液状態として１０℃で冷却固化した後、２０℃で１週間静置した後の油脂の結晶形を、Ｘ線回折測定による方法により判断した。結果を表３に示した。
(Stable crystal form evaluation 2 of test fats and oils)
About test fats 3-6, after cooling and solidifying at 10 degreeC as a 50 degreeC melt state, the crystal form of the fats and oils after leaving still at 20 degreeC for 1 week was judged by the method by X-ray diffraction measurement. The results are shown in Table 3.
〔チョコレート評価２〕
表４〜５のチョコレート配合に従って実施例３〜８及び比較例３〜４を秤量し、常法どおりに、ロールリファイニング、コンチングをおこなった後、４０℃の融液状態とした生地をテンパリング処埋することなく、ポリカーボネート樹脂製の成形型(縦165mm×横82mm×深さ11mm)に１２０g充填し、次いでこれを庫内温度５〜１０℃に制御された大型冷蔵庫(ホシザキ電気製リーチインショーケースRSC-120BT-B形463 L)に静置して冷却固化した。離型率が９０％以上となった時点で型抜きを行い、表中に示した条件にて、調温処理を行い、５℃及び２０℃の温度に移して評価を行った。
[Chocolate evaluation 2]
Examples 3 to 8 and Comparative Examples 3 to 4 were weighed according to the chocolate composition shown in Tables 4 to 5, and after roll refining and conching as usual, the dough made into a melted state at 40 ° C. was tempered. Without filling, a polycarbonate resin mold (length 165mm x width 82mm x depth 11mm) is filled with 120g, and then this is a large refrigerator (Hoshizaki Electric's reach-in showcase controlled at an internal temperature of 5-10 ° C) RSC-120BT-B type 463 L) and cooled and solidified. When the release rate reached 90% or more, the mold was removed, and the temperature was adjusted under the conditions shown in the table, and the evaluation was carried out at 5 ° C. and 20 ° C.
実施例３〜８及び比較例３〜４の評価結果を表４〜５に纏めた。評価項目は以下のとおり。
（光沢）：非常に良好 ◎、良好 ○、普通 △、優れない ×
（口どけ）：非常に良好 ◎、良好 ○、普通 △、悪い ×
（カカオ風味）：強い ◎、やや強い○、普通 △、弱い ×
（保存におけるブルーム耐性）：
１０日間以上発生なし ◎、７〜９日間で発生 ○、４〜６日間で発生 △、
３日間以内に発生 ×
The evaluation results of Examples 3 to 8 and Comparative Examples 3 to 4 are summarized in Tables 4 to 5. The evaluation items are as follows.
(Gloss): Very good ◎, good ○, normal △, not good ×
(Mouth): Very good ◎, good ○, normal △, bad ×
(Cacao flavor): Strong ◎, slightly strong ○, normal △, weak ×
(Broom resistance in storage):
No occurrence for 10 days or more ◎, Occurrence in 7-9 days ○ Occurrence in 4-6 days △,
Occurs within 3 days ×
〔複合菓子への応用〕
市販のケーキドーナツの表面に、実施例６のチョコレートを４０℃の融液状態とした後、テンパリング処埋することなくコーティングした。得られたチョコレートコーティングドーナツは、光沢があって外観が良く、かつチョコレート風味豊かであった。該チョコレートコーティングドーナツを−２０℃で２４時間調温処理した後、５℃で５日間保管したがブルームは認められず、食してなおチョコレート風味豊かであった。一方で、−２０℃で２４時間調温処理せずに５℃で保管したものは、３日目でブルームが発生し、外観を著しく損なった。
[Application to composite confectionery]
After making the chocolate of Example 6 into a 40 degreeC melt state on the surface of a commercially available cake donut, it coated without carrying out tempering treatment. The obtained chocolate-coated donut was glossy, had a good appearance, and was rich in chocolate. The chocolate-coated donut was conditioned at −20 ° C. for 24 hours and then stored at 5 ° C. for 5 days, but no bloom was observed, and it was rich in chocolate flavor after eating. On the other hand, when stored at 5 ° C. for 24 hours at −20 ° C., blooming occurred on the third day and the appearance was remarkably impaired.
本発明により、カカオ脂含量が高い、すなわち、カカオ脂を約５５質量％含むカカオマスの含有量が高いにも係らず、煩雑なテンパリング処理を必要とせず、優れた光沢を有し、風味豊かな、そしてテンパリング処理して冷却固化した場合よりも著しく口どけが良く、耐ブルーミング等の保存安定性に優れたチョコレートの製造方法を提供できる。特に、融液状態にあるチョコレート生地を、パン、ケーキ、洋菓子、焼き菓子、ドーナツ、シュー菓子等に、テンパリング処理をしないで被覆し、冷凍温度下で調温することにより、任意の期間冷凍状態で保管して、必要に応じて必要な温度に戻して使用できるので、チョコレート複合食品を非常に合理的に提供することが可能となる。 According to the present invention, the cocoa butter content is high, that is, the cacao mass containing about 55% by mass of cacao butter is high, and does not require a complicated tempering treatment, has an excellent gloss, and has a rich flavor. In addition, it is possible to provide a method for producing a chocolate that is significantly more crisp than when tempered and cooled and solidified, and has excellent storage stability such as anti-blooming. In particular, the chocolate dough in the melted state is covered with bread, cake, confectionery, baked confectionery, donut, shoe confectionery, etc. without tempering treatment, and the temperature is kept at the freezing temperature, so that it can be frozen for any period of time. It is possible to store the product at a necessary temperature and return it to a necessary temperature if necessary, so that the chocolate composite food can be provided very reasonably.
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