JP6137814B2 - Process for producing cocoa-containing paste-like food, and cocoa-containing paste-like food obtained thereby - Google Patents
Process for producing cocoa-containing paste-like food, and cocoa-containing paste-like food obtained thereby Download PDFInfo
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- JP6137814B2 JP6137814B2 JP2012260411A JP2012260411A JP6137814B2 JP 6137814 B2 JP6137814 B2 JP 6137814B2 JP 2012260411 A JP2012260411 A JP 2012260411A JP 2012260411 A JP2012260411 A JP 2012260411A JP 6137814 B2 JP6137814 B2 JP 6137814B2
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- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 229960004559 theobromine Drugs 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
本発明は、カカオ分含有ペースト状食品の製造方法、及びそれにより得られるカカオ分含有ペースト状食品に関する。 The present invention relates to a method for producing a cocoa-containing paste-like food and a cocoa-containing paste-like food obtained thereby.
チョコレートは、カカオの種子を発酵、焙煎したカカオマスにカカオバター、粉糖、粉乳などを混ぜて練り固めた食品である。チョコレートは幅広い世代に人気が高く、近年、チョコレートの味や風味を利用した様々な形態の菓子やパンなどが市販されている。 Chocolate is a food product obtained by mixing cacao seeds fermented and roasted cacao mass with cacao butter, powdered sugar, powdered milk, and the like. Chocolate is popular with a wide range of generations, and in recent years, various forms of confectionery and bread using the taste and flavor of chocolate are commercially available.
現在、食品にチョコレート風味を利用する際、チョコレートの他、準チョコレート、チョコレートフラワーペースト、チョコレートスプレッドなど、数多くのカカオ分含有食品が使用されている。特に、パンや菓子に包餡する用途として利用する場合、ペースト状の物性が求められることから、チョコレートフラワーペーストやチョコレートスプレッドが使用されるケースが多い。これらのカカオ分含有ペースト状食品は、カカオ分がフラワーペーストの物性や乳化に影響を与えるため、カカオ分の添加量が制限され、良好なチョコレート風味が付与できないという問題があった。 At present, when a chocolate flavor is used for foods, in addition to chocolate, many cocoa-containing foods such as quasi-chocolate, chocolate flower paste, and chocolate spread are used. In particular, when used as an application for wrapping bread or confectionery, a paste-like physical property is required, and therefore, chocolate flower paste and chocolate spread are often used. These cocoa content-containing pasty foods have a problem that the amount of cocoa added is limited because the cocoa content affects the physical properties and emulsification of the flour paste, and a good chocolate flavor cannot be imparted.
フラワーペーストのチョコレート風味を強化する方法として、特定比率の乳清ミネラルを含有する方法が知られている（特許文献１）。この方法では、従来のフラワーペーストと比較してチョコレート風味を強化することはできるが、フラワーペーストの概念を超えるほどの強い風味は得られなかった。また、喫食した際の口溶けに課題が残った。 As a method for enhancing the chocolate flavor of the flower paste, a method containing a specific ratio of whey mineral is known (Patent Document 1). In this method, the chocolate flavor can be enhanced as compared with the conventional flower paste, but a strong flavor exceeding the concept of the flower paste could not be obtained. Moreover, the subject remained in the melt at the time of eating.
本発明の目的は、喫食した際に口中で乳化することにより、口溶けが良く、かつ口中でチョコレート風味が拡散する特徴を有するカカオ分含有ペースト状食品を提供するものである。 An object of the present invention is to provide a cocoa-containing paste-like food that has a characteristic that it melts well in the mouth when it is eaten, and the chocolate flavor diffuses in the mouth.
本発明者は、特定の成分を含有し、配合原料である粉体の一部と食用油脂とを混合することにより粉体の油中分散物を調製し、その後、該油中分散物に他の原料を混合することにより、喫食した際に口溶けが良く、かつ口中でチョコレート風味が拡散する特徴を有するカカオ分含有ペースト状食品が得られることを見出し、本発明を完成させた。 The present inventor prepared a dispersion in powder of oil by mixing a part of powder that is a specific ingredient and edible fats and oils, and then added the dispersion in oil to the dispersion in oil. By mixing these raw materials, it was found that a paste-like food containing cacao was obtained that had good characteristics of melting in the mouth and having a chocolate flavor diffusing in the mouth, thereby completing the present invention.
すなわち、本発明は、
（１）カカオ分含有ペースト状食品の製造方法であって、
該カカオ分含有ペースト状食品が、配合原料として少なくとも、食用油脂、糖質（糖アルコールを除く）、カカオ分、糖アルコール、および乳化剤を含有し、
該カカオ分含有ペースト状食品の食用油脂含有量が１２〜６５％、水分含有量が５〜２５％であり、
配合原料である粉体の一部と食用油脂とを混合することにより粉体の油中分散物を調製する工程１、
および該油中分散物に他の原料を混合する工程２を有する、
カカオ分含有ペースト状食品の製造方法、
（２）工程１で食用油脂と混合する粉体の合計量が、カカオ分含有ペースト状食品全体に対して５〜５０％である（１）記載のカカオ分含有ペースト状食品の製造方法、
（３）非脂肪カカオ分を５〜５０％含む（１）または（２）記載のカカオ分含有ペースト状食品の製造方法、
（４）食用油脂１２〜６５％、水分５〜２５％、糖質（糖アルコールを除く）を１０〜６０％、カカオ分、糖アルコール、および乳化剤を含有するカカオ分含有ペースト状食品であって、
カカオ分含有ペースト状食品１００ｇに対し水３００ｇを添加し、ハンドホイッパーを用いて、２５℃、１２０ｒｐｍで３分間撹拌混合し、その後５分間静置した際に、油相又は水相の分離が視認できない特性を有する、
カカオ分含有ペースト状食品、
である。
That is, the present invention
(1) A method for producing a paste-like food containing cacao,
The cacao-containing paste-like food contains at least edible fats and oils, carbohydrates (excluding sugar alcohol), cacao, sugar alcohol, and an emulsifier as a blending raw material,
The cacao content-containing paste-like food has an edible fat content of 12 to 65% and a moisture content of 5 to 25%.
Step 1 for preparing a powder-in-oil dispersion by mixing part of the powder as a raw material and edible fats and oils,
And Step 2 of mixing other raw materials with the dispersion in oil.
A method for producing a paste-like food containing cacao,
(2) The method for producing a cocoa-containing paste-like food according to (1), wherein the total amount of the powder mixed with the edible fat in step 1 is 5 to 50% with respect to the entire cocoa-containing paste-like food,
(3) The method for producing a cocoa content-containing paste-like food according to (1) or (2), comprising 5 to 50% of a non-fat cocoa content,
(4) A cocoa-containing paste-like food containing 12 to 65% edible fats and oils, 5 to 25% moisture, 10 to 60% saccharides (excluding sugar alcohol), cacao, sugar alcohol, and emulsifier. ,
When 300 g of water is added to 100 g of cacao-containing paste-like food, the mixture is stirred and mixed at 25 ° C. and 120 rpm for 3 minutes using a hand whipper, and then left to stand for 5 minutes. Have unfeasible characteristics,
Paste-like food containing cacao,
It is.
本発明によれば、喫食した際に口中で乳化することにより、口溶けが良く、かつ口中でチョコレート風味が拡散する特徴を有するカカオ分含有ペースト状食品を提供できる。したがって、チョコレートの味や風味を利用した様々な形態の菓子やパンなどの需要拡大が期待できる。 According to the present invention, by emulsifying in the mouth when eating, it is possible to provide a paste-like food containing cacao, which has a characteristic that the mouth melts well and the chocolate flavor diffuses in the mouth. Therefore, it can be expected that demand for various forms of confectionery and bread using the taste and flavor of chocolate will increase.
以下本発明を詳細に説明する。なお、本発明において「％」は「質量％」を、「部」は「質量部」をそれぞれ意味する。 The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
＜本発明の特徴＞
本発明は、カカオ分含有ペースト状食品の製造方法であって、
該カカオ分含有ペースト状食品が、配合原料として少なくとも、食用油脂、糖質（糖アルコールを除く）、カカオ分、糖アルコール、および乳化剤を含有し、
該カカオ分含有ペースト状食品の食用油脂含有量が１２〜６５％、水分含有量が５〜２５％であり、
配合原料である粉体の一部と食用油脂とを混合することにより粉体の油中分散物を調製する工程１、
および該油中分散物に他の原料を混合する工程２を有する、
カカオ分含有ペースト状食品の製造方法である。
<Features of the present invention>
The present invention is a method for producing a paste-like food containing cacao,
The cacao-containing paste-like food contains at least edible fats and oils, carbohydrates (excluding sugar alcohol), cacao, sugar alcohol, and an emulsifier as a blending raw material,
The cacao content-containing paste-like food has an edible fat content of 12 to 65% and a moisture content of 5 to 25%.
Step 1 for preparing a powder-in-oil dispersion by mixing part of the powder as a raw material and edible fats and oils,
And Step 2 of mixing other raw materials with the dispersion in oil.
This is a method for producing a paste-like food containing cacao.
本発明により得られたカカオ分含有ペースト状食品は、喫食した際に口中の唾液を吸収することで容易に相転移を起こし、水中油型乳化食品になる特性を有する。この相転移を起こす際、カカオ分が分散している食用油脂が微粒子化することで、チョコレートの風味を一気に口中に拡散することができ、これにより喫食した際に従来にないチョコレート風味の強さを付与することが可能となる。 The cocoa content-containing paste-like food obtained by the present invention has characteristics that it easily undergoes a phase transition by absorbing saliva in the mouth when eaten and becomes an oil-in-water emulsified food. When this phase transition occurs, the edible oil and fat in which the cacao component is dispersed becomes fine particles, so that the flavor of chocolate can be diffused into the mouth all at once. Can be given.
＜カカオ分含有ペースト状食品＞
本発明のカカオ分含有ペースト状食品は、後述するカカオ分を含有したペースト状の食品であれば特に限定するものではない。
<Paste food containing cacao>
The cocoa content-containing paste-like food of the present invention is not particularly limited as long as it is a paste-like food containing a cocoa content described later.
＜カカオ分＞
本発明のカカオ分とは、カカオニブ、カカオマス、ココアバター、ココアケーキ、ココアパウダー及びカカオエキスパウダーなどのカカオ豆由来物から水分を除いたものであり、具体的には、カカオ脂肪分と非脂肪カカオ分を合計したものである。ここでカカオ脂肪分とはココアバターのことを指し、非脂肪カカオ分とは、ココアバター以外のカカオ分の総称であり、ポリフェノール、テオブロミン、カフェインなどを含む。
<For cacao>
The cocoa content of the present invention is a product obtained by removing moisture from cocoa bean-derived materials such as cocoa nibs, cocoa mass, cocoa butter, cocoa cake, cocoa powder and cocoa extract powder. Specifically, cocoa fat and non-fat This is the sum of the cacao content. Here, cocoa fat refers to cocoa butter, and non-fat cocoa is a generic term for cocoa other than cocoa butter, and includes polyphenols, theobromine, caffeine, and the like.
本発明のカカオ分含有ペースト状食品において、カカオ分の含有量は特に限定するものではないが、本発明の効果であるチョコレート風味を強化するため、５〜５０％が好ましく、１０〜４０％がより好ましく、１２〜３０％がさらに好ましい。また、本発明の効果をより顕著にするため、非脂肪カカオ分として上記比率で含有することが一層好ましい。 In the cocoa content-containing paste-like food of the present invention, the content of the cocoa content is not particularly limited, but in order to enhance the chocolate flavor that is the effect of the present invention, 5 to 50% is preferable, and 10 to 40% is preferable. More preferably, 12 to 30% is more preferable. Moreover, in order to make the effect of the present invention more remarkable, it is more preferable to contain it as a non-fat cacao content in the above ratio.
なお、従来のフラワーペーストが、その物性や乳化に影響を与えるため、カカオ分の添加量が制限されていたのに対し、本発明のカカオ分含有ペースト状食品は、カカオ分、特に非脂肪カカオ分を多量に入れても物性を維持できる。この非脂肪カカオ分を多量に含有できる特性自体が、従来のカカオ分含有ペースト状食品と差別化できる本発明の特徴である。 The conventional flour paste has an effect on its physical properties and emulsification, so the amount of cacao added is limited, whereas the cacao-containing paste-like food of the present invention is cacao, especially non-fat cacao. Even if a large amount is added, the physical properties can be maintained. This characteristic of being able to contain a large amount of non-fat cocoa is a feature of the present invention that can be differentiated from conventional cocoa-containing paste-like foods.
＜食用油脂＞
食用油脂とは、トリアシルグリセロール又はジアシルグリセロールを主成分とする脂質のことであり、例えば、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油、パーム油、乳脂、牛脂、豚脂、卵黄油等の動植物油、カカオ脂肪分及びこれらの精製油、ＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、酵素処理卵黄油等のように化学的あるいは酵素的処理を施して得られる油脂等が挙げられる。このような食用油脂は、１種で使用してもよく、２種以上を組合せて使用してもよい。
<Edible oils and fats>
Edible fats and oils are lipids mainly composed of triacylglycerol or diacylglycerol. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, milk fat, beef tallow, Animal or vegetable oils such as lard, egg yolk oil, cacao fats and their refined oils, MCT (medium chain fatty acid triglycerides), diglycerides, hydrogenated oils, and enzyme-treated egg yolk oils. And the like. Such edible fats and oils may be used by 1 type, and may be used in combination of 2 or more type.
＜食用油脂含有量＞
食用油脂の含有量は、カカオ分含有ペースト状食品に対して１２〜６５％であり、好ましくは１５〜５５％、より好ましくは２０〜４５％である。食用油脂の含有量が多すぎたり少なすぎたりすると、上述の相転移が生じにくくなり、結果としてチョコレート風味を強化できなくなるため好ましくない。なお、カカオ脂肪分を含有する場合、カカオ脂肪分の含有量は食用油脂の一部として計算する。
<Edible oil content>
The content of edible fats and oils is 12 to 65%, preferably 15 to 55%, more preferably 20 to 45% with respect to the cocoa content-containing pasty food. If the content of edible fat is too much or too little, the above-mentioned phase transition is difficult to occur, and as a result, the chocolate flavor cannot be strengthened. In addition, when it contains cocoa fat, content of cocoa fat is calculated as a part of edible fat.
＜水分含有量＞
本発明のカカオ分含有ペースト状食品の水分含有量は、カカオ分含有ペースト状食品に対して５〜２５％であり、好ましくは７〜２２％、より好ましくは１０〜１８％である。水分が過度に多いと、上述の相転移が生じにくくなり、結果としてチョコレート風味を強化できなくなるため好ましくない。逆に水分含有量が過度に少ないと油相分離が生じ易くなる。
<Moisture content>
The water content of the cocoa content-containing pasty food of the present invention is 5 to 25%, preferably 7 to 22%, more preferably 10 to 18%, based on the cocoa content-containing pasty food. An excessive amount of moisture is not preferable because the above-described phase transition is difficult to occur, and as a result, the chocolate flavor cannot be enhanced. Conversely, if the water content is excessively small, oil phase separation tends to occur.
＜糖質＞
本発明に用いる糖質としては特に制限はなく、例えば、グルコース、フルクトース、ガラクトース、マンノース等の単糖類、スクロース、トレハロース、ラクトース、マルトース等の二糖類、マルトトリオース、フラクトオリゴ糖、ガラクトオリゴ糖、マンナンオリゴ糖等のオリゴ糖、アミロース，アミロペクチン等の澱粉、デキストリン、グルカン等の多糖類、ぶどう糖果糖液糖、及び果糖ぶどう糖液糖が挙げられる。なお、本発明の糖質として、糖アルコールは含まない。
<Sugar>
The saccharide used in the present invention is not particularly limited, and examples thereof include monosaccharides such as glucose, fructose, galactose, mannose, disaccharides such as sucrose, trehalose, lactose, maltose, maltotriose, fructooligosaccharide, galactooligosaccharide, mannan. Examples include oligosaccharides such as oligosaccharides, starches such as amylose and amylopectin, polysaccharides such as dextrin and glucan, glucose fructose liquid sugar, and fructose glucose liquid sugar. The sugar of the present invention does not contain sugar alcohol.
糖質（糖アルコールを除く）の含有量は、本発明の効果であるチョコレート風味を強化するため、カカオ分含有ペースト状食品に対して１０〜６０％であり、好ましくは１５〜５５％である。 The content of sugar (excluding sugar alcohol) is 10 to 60%, preferably 15 to 55% with respect to the cocoa-containing paste-like food in order to enhance the chocolate flavor that is the effect of the present invention. .
本発明のカカオ分含有ペースト状食品は、口中で乳化することにより、口溶けが良いことを特徴としているため、口溶けを悪くする澱粉やガム質の含有量が少ないことが好ましく、具体的には澱粉およびガム質の合計含有量が３％以下であることが好ましく、１％以下がより好ましい。ここで澱粉としては馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、これらの澱粉をアルファ化、架橋などの処理を施した化工澱粉、並びに湿熱処理澱粉などが挙げられ、ガム質としてはキサンタンガム、タマリンド種子ガム、ローカストビーンガム、ジェランガム、グアーガム、アラビアガム、サイリュームシードガムなどが挙げられる。 The cacao-containing paste-like food of the present invention is characterized by good mouth-melting by emulsifying in the mouth, and therefore it is preferable that the content of starch and gums that worsen mouth-melting is low, specifically starch And the total content of gum is preferably 3% or less, more preferably 1% or less. Examples of the starch include potato starch, corn starch, tapioca starch, wheat starch, rice starch, modified starch obtained by subjecting these starches to treatment such as pregelatinization and cross-linking, and wet heat-treated starch. , Tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, and silium seed gum.
＜糖アルコール＞
本発明に用いる糖アルコールとは、糖のアルデヒド基及びケトン基を還元してアルコール基とした多価アルコールであり、例えばソルビトール、マルチトール、ラクチトール、エリスリトール、および還元澱粉糖化物等が挙げられる。ここで、還元澱粉糖化物とは、例えば、馬鈴薯澱粉、コーンスターチ、ワキシコーンスターチ、タピオカ澱粉等の澱粉類を分解して得られるデキストリン、マルトデキストリン、水飴等と称される澱粉糖化物に水素を添加して得られる還元物であり、様々な重合度のグルコースを骨格とする糖アルコールの混合糖質である。本発明で用いる糖アルコールの形態としては、市販されているものであれば、特に限定するものではないが、液体状、粉末状のもの等を用いることができる。
<Sugar alcohol>
The sugar alcohol used in the present invention is a polyhydric alcohol obtained by reducing an aldehyde group and a ketone group of a sugar to obtain an alcohol group, and examples thereof include sorbitol, maltitol, lactitol, erythritol, and reduced starch saccharified product. Here, the reduced starch saccharified product is, for example, hydrogenated starch saccharified product called dextrin, maltodextrin, starch syrup and the like obtained by decomposing starches such as potato starch, corn starch, waxy corn starch and tapioca starch. It is a reduced product obtained by addition and is a sugar mixture of sugar alcohols with glucose having various degrees of polymerization as a skeleton. The form of the sugar alcohol used in the present invention is not particularly limited as long as it is commercially available, but a liquid form, a powder form, or the like can be used.
本発明に用いる糖アルコールとしては、特に限定はしないが、口中での相転移を起こし、結果としてチョコレート風味を強化しやすくする観点から、還元澱粉糖化物を用いることが好ましく、原料糖のＤＥ値が４０以下の還元澱粉糖化物がより好ましく、原料糖のＤＥ値が３０以下の還元澱粉糖化物がさらに好ましい。一方、ＤＥ値が１０を下回る還元澱粉糖化物は、一般的に販売されていないため、ＤＥ値１０以上が好ましい。ＤＥ値とは、「デキストロースエキュイバレント（dextrose equivalent）」の略称で、澱粉糖化物（澱粉糖）の品質表示の一方法で、澱粉の加水分解の程度を示す指標である。ＤＥが高いほうが加水分解の程度が高く、一方、ＤＥが低い方が加水分解の程度が低いことを意味する。 The sugar alcohol used in the present invention is not particularly limited, but it is preferable to use a reduced starch saccharified product from the viewpoint of causing a phase transition in the mouth and, as a result, facilitating the enhancement of the chocolate flavor. Is more preferably a reduced starch saccharified product having a DE value of 30 or less. On the other hand, a reduced starch saccharified product having a DE value of less than 10 is generally not sold, and thus a DE value of 10 or more is preferable. The DE value is an abbreviation of “dextrose equivalent”, and is an index indicating the degree of hydrolysis of starch by a method for indicating the quality of starch saccharified (starch sugar). A higher DE means a higher degree of hydrolysis, while a lower DE means a lower degree of hydrolysis.
また、糖アルコールの合計配合量は、食用油脂１００部に対して固形分換算で好ましくは４０〜２００部であり、より好ましくは５０〜１８０部である。糖アルコールの配合量が少なすぎると、油相分離が生じやすい。反対に多すぎると、上述の相転移を生じさせ難くなる。 The total amount of sugar alcohol is preferably 40 to 200 parts, more preferably 50 to 180 parts in terms of solid content with respect to 100 parts of edible fats and oils. If the amount of sugar alcohol is too small, oil phase separation tends to occur. On the other hand, if the amount is too large, it is difficult to cause the above-described phase transition.
＜乳化剤＞
本発明に用いる乳化剤としては特に制限はなく、例えばリン脂質、リゾリン脂質、カゼインナトリウム、ショ糖脂肪酸エステル、モノグリセリン脂肪酸エステル、有機酸モノグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル等が挙げられ、乳化力を持つ食品素材である卵黄、乳タンパク質、大豆タンパク質を用いてもよい。また、これらの１種または２種以上を併用して用いることができる。
<Emulsifier>
The emulsifier used in the present invention is not particularly limited. For example, phospholipid, lysophospholipid, casein sodium, sucrose fatty acid ester, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, propylene glycol Fatty acid ester etc. are mentioned, You may use egg yolk, milk protein, and soy protein which are food materials with emulsifying power. Moreover, these 1 type (s) or 2 or more types can be used together.
乳化剤として卵黄を用いる場合、生の卵黄、および卵黄を含む全卵の他、当該生卵に殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ、ホスフォリパーゼＤ又はプロテアーゼ等による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖類等の混合処理等の１種又は２種以上の処理を施したものを用いればよい。 When using egg yolk as an emulsifier, in addition to raw egg yolk and whole egg containing egg yolk, the raw egg is sterilized, frozen, spray dried or freeze dried, phospholipase A1, phospholipase A2, One or two of enzyme treatment with phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. What gave the process more than a seed | species should just be used.
乳化剤として乳タンパク質を用いる場合、乳タンパク質を含有する乳又は乳製品を配合することにより含有させることができる。乳又は乳製品としては、例えば、乳又は乳製品乳及び乳製品の成分規格等に関する省令（昭和２６年１２月２７日厚生省令第５２号）に規定されているものであり、例えば、牛乳、濃縮乳、全粉乳、脱脂粉乳、加糖粉乳、チーズ、ホエーパウダー、タンパク質濃縮ホエーパウダー、クリーム、バター、バターオイル、バターミルク等を使用することができ、また、乳及び乳製品の形態としては粉末のものが好ましく、特に、全粉乳、脱脂粉乳、加糖粉乳等の粉乳が好ましい。 When using milk protein as an emulsifier, it can be contained by blending milk or milk products containing milk protein. As milk or dairy products, for example, those specified in a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) on milk or dairy milk and dairy ingredient standards, for example, milk, Concentrated milk, whole milk powder, skim milk powder, sweetened powdered milk, cheese, whey powder, protein concentrated whey powder, cream, butter, butter oil, butter milk, etc. can be used, and the form of milk and dairy products is powder In particular, powdered milk such as whole milk powder, skim milk powder, and sweetened milk powder is preferable.
乳化剤として大豆タンパク質を用いる場合、脱脂大豆から抽出したたん白質を酸処理の後中和して噴霧乾燥したタンパク質含有量が９０％以上の分離大豆タンパク質や、脱脂大豆から水溶性の糖や灰分等を除き、タンパク質含有量を７０％以上に高めた濃縮大豆タンパク質を配合することにより含有させることができる。 When soy protein is used as an emulsifier, the protein extracted from defatted soybean is acid-treated, neutralized and spray-dried, and the separated soy protein has a protein content of 90% or more, and water-soluble sugar and ash from defatted soybean, etc. The concentrated soy protein having a protein content increased to 70% or more can be incorporated by mixing.
本実施形態に係るカカオ分含有ペースト状食品は、口中での相転移を起こし、結果としてチョコレート風味を強化しやすくする観点から、少なくとも乳タンパク質を含むことが好ましく、卵黄を更に含むことがより好ましい。 The cacao-containing paste-like food according to this embodiment preferably contains at least milk protein, and more preferably contains egg yolk, from the viewpoint of causing a phase transition in the mouth and, as a result, easily enhancing the chocolate flavor. .
乳化剤の合計配合量は、口中での相転移を起こし、結果としてチョコレート風味を強化しやすくする観点から、カカオ分含有ペースト状食品に対して固形分換算で０．０１〜２０％が好ましく、０．５〜１５％がより好ましい。これに対し、乳化剤の配合量が少なすぎると、層分離が生じやすい。反対に多すぎると、上述の相転移を生じさせ難くなる。 The total blending amount of the emulsifier is preferably 0.01 to 20% in terms of solid content with respect to the cocoa content-containing pasty food from the viewpoint of causing a phase transition in the mouth and, as a result, easily enhancing the chocolate flavor. 5 to 15% is more preferable. On the other hand, when the amount of the emulsifier is too small, layer separation is likely to occur. On the other hand, if the amount is too large, it is difficult to cause the above-described phase transition.
＜その他の原料＞
本発明のカカオ分含有ペースト状食品は、上述の各成分の他、他に果汁、ドライフルーツ、ジャム等の果物加工品、ナッツ類、チーズ等を細片状又は粉末状にしたもの、シナモン、バジル等の香辛料、フルーツフレーバー、バニラフレーバー等の香料、クチナシ色素等の着色料等、種々の食材や添加材を、本発明の効果を損なわない範囲で適宜選択し、配合することができる。
<Other raw materials>
The cocoa content-containing paste-like food of the present invention includes, in addition to the above-mentioned components, fruit juice, dried fruit, processed fruit products such as jam, nuts, cheese, etc. in the form of strips or powders, cinnamon, Various foods and additives such as spices such as basil, perfumes such as fruit flavors and vanilla flavors, and colorants such as gardenia pigments can be appropriately selected and blended within a range not impairing the effects of the present invention.
＜カカオ分含有ペースト状食品の製造方法＞
下記の工程１及び２を順次行うことにより、水分と食用油脂の分離を生じさせることなく、本発明のカカオ分含有ペースト状食品を製造できることができる。
<Method for producing cocoa-containing paste-like food>
By sequentially performing the following steps 1 and 2, the cocoa content-containing paste-like food of the present invention can be produced without causing separation of moisture and edible fats and oils.
＜工程１＞
配合原料である粉体の一部と食用油脂とを混合することにより粉体の油中分散物を調製する。より具体的には、上述した糖質、カカオ分、糖アルコールおよび乳化剤、ならびにその他の配合原料であって粉体のものを順次食用油脂に混合するか、あるいは、予めこれらの粉体を混合して食用油脂と混合することにより、粉体の少なくとも一部が食用油脂に非溶解で分散した混合物を調製する。混合操作は、ニーダーやホバートミキサー等の攪拌機を用いて行うことができる。また、本発明において、粉体は水分含有量が１０％以下であることが好ましく、５％以下であることがより好ましい。
<Step 1>
A dispersion in powder of oil is prepared by mixing a part of the powder as a blending raw material and edible fats and oils. More specifically, the above-mentioned carbohydrate, cacao content, sugar alcohol and emulsifier, and other blending raw materials in powder form are sequentially mixed with edible oil or fat, or these powders are mixed in advance. By mixing with edible oil and fat, a mixture in which at least a part of the powder is dispersed in an edible oil and fat in an insoluble state is prepared. The mixing operation can be performed using a stirrer such as a kneader or a Hobart mixer. In the present invention, the powder preferably has a moisture content of 10% or less, and more preferably 5% or less.
工程１で食用油脂と混合する粉体の合計量は、口中での相転移を起こし、結果としてチョコレート風味を強化しやすくする観点から、カカオ分含有ペースト状食品全体に対して５〜５０％が好ましく、１０〜４５％がより好ましく、１０〜４０％がさらに好ましい。 The total amount of the powder mixed with the edible oil and fat in step 1 is 5 to 50% with respect to the whole paste-like food containing cacao from the viewpoint of causing a phase transition in the mouth and facilitating strengthening of the chocolate flavor as a result. Preferably, 10 to 45% is more preferable, and 10 to 40% is more preferable.
＜工程２＞
本発明のカカオ分含有ペースト状食品を構成する配合原料のうち、工程１で用いたものの残部を工程1で得た粉体の油中分散物に混合することにより、カカオ分含有ペースト状食品を得る。
<Process 2>
Among the blended raw materials constituting the cocoa content-containing paste-like food of the present invention, the remainder of what was used in step 1 is mixed with the powder-in-oil dispersion obtained in step 1, thereby obtaining the cocoa-content-containing paste-like food. obtain.
工程２における水分の添加量は、得られるカカオ分含有ペースト状食品が、上述した相転移を生じる性質を満たす量とすればよいが、好ましくはカカオ分含有ペースト状食品に対して５〜２５％、より好ましくは７〜２２％、さらに好ましくは１０〜１８％である。 The amount of water added in the step 2 may be an amount satisfying the above-described properties causing the phase transition of the obtained cacao-containing paste-like food, but preferably 5 to 25% with respect to the cacao-containing pasty food. More preferably, it is 7-22%, More preferably, it is 10-18%.
水分の添加方法としては、水を配合しても良く、あるいは、水分を含む食品素材、例えば、還元澱粉糖化物として含水した液糖を配合することにより行っても良く、また水分を含む卵黄を配合することにより行っても良い。 As a method of adding water, water may be added, or a food material containing water, for example, liquid sugar containing water as a reduced starch saccharified product may be added. You may carry out by mix | blending.
このように、本発明のカカオ分含有ペースト状食品の配合原料が、形態として粉体のものと、その粉体よりも水分含有量が高い液状のものとが存在する場合（例えば乾燥卵黄と生卵黄）、粉体のものは工程１で添加し、液状のものは工程２で添加することが好ましい。 As described above, when the raw materials for the cocoa content-containing paste-like food of the present invention include a powder form and a liquid form having a higher water content than the powder (for example, dried egg yolk and raw food). Egg yolk) and powder are preferably added in step 1, and liquid are preferably added in step 2.
＜カカオ分含有ペースト状食品の特性＞
本発明のカカオ分含有ペースト状食品は、カカオ分含有ペースト状食品１００ｇに対し水３００ｇを添加し、ハンドホイッパーを用いて、２５℃、１２０ｒｐｍで３分間撹拌混合し、その後５分間静置した際に、油相又は水相の分離が視認できない特性を有する。
<Characteristics of cocoa-containing paste-like food>
The cocoa content-containing pasty food of the present invention is obtained by adding 300 g of water to 100 g of the cocoa content-containing pasty food, stirring and mixing for 3 minutes at 25 ° C. and 120 rpm using a hand whipper, and then allowing to stand for 5 minutes. In addition, the oil phase or the water phase cannot be visually separated.
この特性を有することにより、本発明のカカオ分含有ペースト状食品は、喫食した際に口中の唾液を吸収することで容易に相転移を起こし、水中油型乳化食品になる特性を有する。この相転移を起こす際、カカオ分が分散している食用油脂が微粒子化することで、チョコレートの風味を一気に口中に拡散することでき、これにより喫食した際に口中において従来にないチョコレート風味の強さを付与することが可能となる。 By having this characteristic, the cocoa content-containing pasty food of the present invention has the characteristic that it easily undergoes phase transition by absorbing saliva in the mouth when eaten and becomes an oil-in-water emulsified food. When this phase transition occurs, the edible oil and fat in which the cacao component is dispersed becomes fine particles, so that the flavor of chocolate can be diffused into the mouth all at once. Can be given.
以下に本発明のカカオ分含有ペースト状食品の製造方法について、実施例に基づき詳述する。なお、本発明はこれに限定するものではない。 Below, the manufacturing method of the paste-like food containing cacao content of the present invention will be described in detail based on examples. Note that the present invention is not limited to this.
［実施例１〜４、比較例１〜６］
表１の配合割合でカカオ分含有ペースト状食品を製造した。具体的には、ニーダーに大豆油、カカオバターを投入し、次に全粉乳、砂糖、ココアパウダー、ショ糖脂肪酸エステルを投入し、撹拌混合後、糖アルコール、生卵黄、清水を投入してさらに撹拌混合後脱気した。続いて品温が９０℃に達温するように加熱し、放冷後３０ｇずつ容器に充填して製造した。なお、糖アルコールとしてはエスイー１００（日研化成株式会社製、７０％水溶液、糖組成の６４％以上が５糖以上の糖アルコール、原料デキストリンのＤＥ値１５）、エスイー３０（日研化成株式会社製、７０％水溶液、糖組成の４３％以上が５糖以上の糖アルコール、原料デキストリンのＤＥ値３０）およびソルビトールを用いた。また、容器としては、小袋パウチを使用した。
[Examples 1 to 4, Comparative Examples 1 to 6]
Cacao-containing paste-like foods were produced at the blending ratios shown in Table 1. Specifically, soybean oil and cocoa butter are added to a kneader, then whole milk powder, sugar, cocoa powder, and sucrose fatty acid ester are added, and after stirring and mixing, sugar alcohol, raw egg yolk, and fresh water are added. After stirring and mixing, deaeration was performed. Subsequently, the product was heated to reach 90 ° C., allowed to cool, and filled in a container 30 g at a time. As the sugar alcohol, S100 (manufactured by Nikken Kasei Co., Ltd., 70% aqueous solution, sugar alcohol having 64% or more of the sugar composition of 5 sugars or more, DE value 15 of raw dextrin), S30 (Nikken Kasei Co., Ltd.) Manufactured, 70% aqueous solution, sugar alcohol having 43% or more of sugar composition having 5 or more sugars, DE value of raw dextrin 30) and sorbitol. A small pouch was used as the container.
得られたカカオ分含有ペースト状食品の水分含有量を減圧加熱乾燥法により測定した（表１）。また、得られた比較例１、２および比較例４〜６のカカオ分含有ペースト状食品は油相分離をしていた。 The water content of the obtained cocoa content-containing pasty food was measured by a vacuum heating and drying method (Table 1). Moreover, the obtained cocoa-containing paste-like foods of Comparative Examples 1 and 2 and Comparative Examples 4 to 6 were subjected to oil phase separation.
［比較例７］
表１の配合割合でカカオ分含有ペースト状食品を製造した。具体的には、ニーダーに糖アルコール、生卵黄、全粉乳、砂糖、ココアパウダー、清水を投入し、撹拌混合後、大豆油を投入しさらに撹拌混合した以外は、実施例１と同様にカカオ分含有ペースト状食品を製造した。得られたカカオ分含有ペースト状食品は油相分離をしていた。
[Comparative Example 7]
Cacao-containing paste-like foods were produced at the blending ratios shown in Table 1. Specifically, the cacao content is the same as in Example 1, except that sugar alcohol, raw egg yolk, whole milk powder, sugar, cocoa powder, and fresh water are added to a kneader, and after stirring and mixing, soybean oil is added and further stirring and mixing. A pasty food product was produced. The obtained cocoa-containing paste-like food had an oil phase separation.
［試験例１］カカオ分含有ペースト状食品の水添加後の分離試験
実施例１〜４、および比較例３のカカオ分含有ペースト状食品各１００ｇに水３００ｇを加え、ハンドホイッパーを用いて、２５℃で１２０ｒｐｍ、３分間撹拌を行い、５分間静置した後、油分または水分の分離を目視で確認した。
[Test Example 1] Separation test after water addition of paste-like food containing cacao content 300 g of water was added to 100 g of each paste-like food containing cacao content of Examples 1 to 4 and Comparative Example 3, and 25 After stirring at 120 ° C. for 3 minutes and allowing to stand for 5 minutes, separation of oil or water was visually confirmed.
得られた混合物の分離を下記の評価基準で評価した（表１）。
＜評価基準＞
○：油分または水分の分離がほとんど見られず、好ましい状態であった。
×：油分または水分の分離が見られ、好ましくない状態であった。
Separation of the obtained mixture was evaluated according to the following evaluation criteria (Table 1).
<Evaluation criteria>
○: Separation of oil or water was hardly observed, which was a preferable state.
X: Separation of oil or water was observed, which was not preferable.
［試験例２］官能試験
実施例１〜４、および比較例１〜７のカカオ分含有ペースト状食品と、比較例８のカカオ含有フラワーペーストを喫食し、口中でのチョコレート風味の強さを下記の評価基準で評価した（表１）。
＜評価基準＞
Ａ：口中で乳化することにより、口溶けが良く、かつ口中でチョコレート風味が一気に拡散した
Ｂ：口中で乳化することにより、口溶けが良く、かつ口中でチョコレート風味が徐々に拡散した
Ｃ：口中で油分離してしまい、口溶けが悪く、チョコレート風味が弱かった
[Test Example 2] Sensory Tests Eating the cacao-containing paste-like foods of Examples 1 to 4 and Comparative Examples 1 to 7 and the cacao-containing flour paste of Comparative Example 8 and the strength of chocolate flavor in the mouth is as follows: (Table 1).
<Evaluation criteria>
A: Emulsified in the mouth, melted well in the mouth, and chocolate flavor spread in the mouth at a stretch B: Emulsified in the mouth, melted in the mouth, and chocolate flavor gradually diffused in the mouth C: Oil in the mouth It was separated, the mouth melted badly and the chocolate flavor was weak
表１より、食用油脂、糖質、カカオ分、糖アルコール、および乳化剤を含有し、食用油脂含有量が１２〜６５％、水分含有量が５〜２５％であり、配合原料である粉体の一部と食用油脂とを混合することにより粉体の油中分散物を調製する工程１、および該油中分散物に他の原料を混合する工程２を有する、カカオ分含有ペースト状食品は、口中で乳化することにより、口溶けが良く、かつ口中でチョコレート風味が拡散した（実施例１〜４）。一方、食用油脂や水分の含有量が上記範囲でないカカオ分含有ペースト状食品（比較例３〜６）や、糖アルコール、乳化剤を含有しないカカオ分含有ペースト状食品（比較例１、２）、および上記工程を有さないカカオ分含有ペースト状食品（比較例７）は、口中で油分離してしまい、口溶けが悪く、チョコレート風味が弱かった。 Table 1 shows that the edible oil / fat, sugar, cacao, sugar alcohol, and emulsifier are contained, the edible oil / fat content is 12 to 65%, the water content is 5 to 25%, A cocoa-containing paste-like food comprising a step 1 of preparing a powdery oil dispersion by mixing a part and an edible oil and fat, and a step 2 of mixing other raw materials into the oily dispersion, By emulsifying in the mouth, the mouth melted well and the chocolate flavor diffused in the mouth (Examples 1 to 4). On the other hand, cocoa content-containing pasty foods (Comparative Examples 3 to 6) in which the content of edible fats and water is not in the above range, cocoa content-containing pasty foods (Comparative Examples 1 and 2) that do not contain sugar alcohol and emulsifier, and The cacao-containing paste-like food (Comparative Example 7) that does not have the above process was oil-separated in the mouth, so that the mouth was poorly melted and the chocolate flavor was weak.
［比較例８］
常法によりカカオ含有フラワーペーストを製造した。具体的には、エステル交換油脂８％にキサンタンガム０．２％を添加し、油相とした。清水４３．６％、ココアパウダー５％、澱粉５％、ソルビン酸カリウム０．１％、砂糖混合果糖ブドウ糖液糖３５％、小麦粉３％、香料０．１％を混合し水相とした。この油相と水相を混合、乳化、均質化した後、９０℃に達温するように加熱し、放冷後３０ｇずつ容器に充填してカカオ含有フラワーペーストを製造した。
[Comparative Example 8]
A cacao-containing flour paste was produced by a conventional method. Specifically, 0.2% of xanthan gum was added to 8% of the transesterified oil and fat to obtain an oil phase. 43.6% of fresh water, 5% of cocoa powder, 5% of starch, 0.1% of potassium sorbate, 35% of sugar mixed fructose glucose liquid sugar, 3% of wheat flour and 0.1% of fragrance were mixed to obtain an aqueous phase. The oil phase and the aqueous phase were mixed, emulsified and homogenized, then heated to reach 90 ° C., allowed to cool, and then filled in a container 30 g at a time to produce a cacao-containing flour paste.
得られたカカオ含有フラワーペーストを試験例１と同様の方法で水添加後の分離試験を行ったところ、油分または水分の分離が見られ、好ましくない状態であった。また、試験例２と同様の方法で官能試験を行ったところ、口中で乳化は起こらず、口溶けが悪く、チョコレート風味が弱かった。 When the obtained cacao-containing flour paste was subjected to a separation test after addition of water in the same manner as in Test Example 1, separation of oil or water was observed, which was not preferable. Moreover, when the sensory test was done by the method similar to Test Example 2, emulsification did not occur in the mouth, the mouth was poorly melted, and the chocolate flavor was weak.
［比較例９］
常法によりカカオ含有スプレッドを製造した。具体的には、ニーダーに大豆油３４．５％、卵黄レシチン０．５％を投入し、次に全粉乳２２％、砂糖３６％、ココアパウダー７％を投入し、撹拌混合後脱気した。続いて品温が９０℃に達温するように加熱し、放冷後３０ｇずつ容器に充填してカカオ含有スプレッドを製造した。
[Comparative Example 9]
Cacao-containing spreads were produced by conventional methods. Specifically, soybean oil (34.5%) and egg yolk lecithin (0.5%) were added to a kneader, and then total milk powder (22%), sugar (36%), and cocoa powder (7%) were added. Subsequently, the product was heated to reach 90 ° C., allowed to cool, and then filled into containers in 30 g portions to produce a cacao-containing spread.
得られたカカオ含有スプレッドを試験例１と同様の方法で水添加後の分離試験を行ったところ、油分または水分の分離が見られ、好ましくない状態であった。また、試験例２と同様の方法で官能試験を行ったところ、口中で乳化は起こらず、口溶けが悪く、チョコレート風味が弱かった。 When the obtained cacao-containing spread was subjected to a separation test after water addition in the same manner as in Test Example 1, separation of oil or water was observed, which was not preferable. Moreover, when the sensory test was done by the method similar to Test Example 2, emulsification did not occur in the mouth, the mouth was poorly melted, and the chocolate flavor was weak.
Claims (2)
該カカオ分含有ペースト状食品が、配合原料として少なくとも、食用油脂、糖質（糖アルコールを除く）、カカオ分、糖アルコール、および乳化剤を含有し、
前記糖アルコールは原料糖のＤＥ値が４０以下の還元澱粉糖化物であり、該カカオ分含有ペースト状食品の食用油脂含有量が１２〜６５質量％、水分含有量が５〜２５質量％、糖質（糖アルコールを除く）含有量が１０〜６０質量％、カカオ分含有量が５〜５０質量％、乳化剤含有量が固形分換算で０．０１〜２０質量％であり、
前記糖アルコールが食用油脂１００質量部に対して４０〜２００質量部であり、
カカオ分を含む粉体と食用油脂とを混合することにより粉体の油中分散物を調製する工程１、
および該油中分散物に前記糖アルコールを含む他の原料を混合する工程２を有し、
工程１で食用油脂と混合する粉体の合計量が、カカオ分含有ペースト状食品全体に対して２５〜５０質量％である、
カカオ分含有ペースト状食品の製造方法。 A method for producing a paste-like food containing cacao,
The cacao-containing paste-like food contains at least edible fats and oils, carbohydrates (excluding sugar alcohol), cacao, sugar alcohol, and an emulsifier as a blending raw material,
The sugar alcohol is a reduced starch saccharified product having a DE value of raw sugar of 40 or less, the edible fat content of the cacao-containing paste-like food is 12 to 65% by mass , the water content is 5 to 25% by mass , sugar The content (excluding sugar alcohol) is 10 to 60% by mass , the cacao content is 5 to 50% by mass , and the emulsifier content is 0.01 to 20% by mass in terms of solid content.
The sugar alcohol is 40 to 200 parts by mass with respect to 100 parts by mass of edible fats and oils,
Step 1 of preparing a dispersion in powder of oil by mixing powder containing cocoa and edible fats and oils,
And mixing the other raw material containing the sugar alcohol with the dispersion in oil,
The total amount of the powder mixed with the edible oil and fat in step 1 is 25 to 50% by mass with respect to the whole cacao-containing paste-like food,
A method for producing a paste-like food containing cacao.
非脂肪カカオ分を５〜５０質量％含む、
カカオ分含有ペースト状食品の製造方法。 A method for producing a paste-like food containing cacao according to claim 1,
Containing 5-50% by weight of non-fat cocoa,
A method for producing a paste-like food containing cacao.
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