WO2009081916A1 - 油性食品並びにその製造法 - Google Patents
油性食品並びにその製造法 Download PDFInfo
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- WO2009081916A1 WO2009081916A1 PCT/JP2008/073358 JP2008073358W WO2009081916A1 WO 2009081916 A1 WO2009081916 A1 WO 2009081916A1 JP 2008073358 W JP2008073358 W JP 2008073358W WO 2009081916 A1 WO2009081916 A1 WO 2009081916A1
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- Prior art keywords
- oil
- viscosity
- oil content
- conching
- food
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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
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
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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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0026—Mixing; Roller milling for preparing chocolate
- A23G1/0036—Conching
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
Definitions
- the present invention relates to an oily food having a low viscosity when the oil content is comparable to that of the conventional product or a lower oil content when the oil content is comparable, and a method for producing the same.
- oily foods examples include chocolate and chocolates, and typical ones are produced from cocoa mass, cocoa butter, sugar, powdered milk and the like. Most of these oil-based foods are chocolate-only confectionery, which is 30% or more, and foods with a relatively high oil content containing 40% or more of fats and oils for coating applications such as bread, baked goods and ice cream. In addition, because fats and oils are high in calories, people who are concerned about obesity and metabolic syndrome tend to be shunned from high-oil foods.
- the oil content of chocolate affects various physical properties such as viscosity and, in turn, workability, and also affects the texture and flavor inherent to oily foods.
- the viscosity will increase significantly, making it difficult to work with other foods (such as coating and enrobing), and adhesion due to increased viscosity.
- oil-based foods that are said to be “smooth and smooth in the mouth” have a small solid particle size and a large surface area in contact with the oil phase as a whole, so that the fat spreads over the entire surface and the fluidity of the oil-based foods
- the viscosity increases.
- it is necessary to increase the oil content in the past and if the particle size is increased to reduce the oil content, the existing oil content and viscosity can be kept at the same level as the current product.
- the mouth-watering and smoothness of oily foods is greatly impaired, resulting in a rough texture.
- the oil content can be reduced, especially if the oil content can be reduced without greatly changing other physical properties such as viscosity from the category of the current product, it can contribute to the market.
- a low-fat chocolate having an oil content of 20 to 24.5% by weight has been proposed by a method in which the sugar is once dissolved in water and then dehydrated and dried to prepare a fine-grained sugar (for example, patent documents). 10).
- this is also a complicated manufacturing method and cannot be easily manufactured, and is difficult to manufacture with conventional processes and apparatuses.
- Patent Document 11 A method for reducing the oil content to 19 wt% to 25 wt% has been proposed (for example, Patent Document 11).
- Patent Document 11 proposes a method for reducing the oil content to 19 wt% to 25 wt%.
- Patent Document 11 can achieve a certain degree of low oil content and low calorie, it only relies on emulsifiers as a means to increase the viscosity accompanying low oil content, and when the oil content is lowered Is not described for use in low viscosity applications.
- a low-cost and simple method with a relatively low viscosity relative to the oil content that is, low oil content and low calories if the viscosity is comparable, low viscosity and good taste with comparable oil content.
- An object of the present invention is to develop an oily food excellent in physical properties and coating suitability and a method for producing the same.
- the inventors of the present invention have made the dough that has undergone the refining process a lower oil content than the conventional one, thereby causing the liquid state from the dry state, If the oil content is comparable to that of conventional oil-based food materials, the viscosity is low, and if the viscosity is comparable, the oil content can be exhibited at a lower oil content, and the texture and flavor are good. It has been found that a low oil content and low calorie oil-based food that can be provided can be produced by a simple method, and the present invention has been completed.
- the present invention As (1), the oil content of the dough used for refining is less than 25% by weight, and the ratio of the non-oil solid content derived from the oil-containing raw material to the total oil content at the start of the conching process is 0.6 or more.
- the oil-containing raw material is at least one selected from the group consisting of cacao mass, whole milk powder, cocoa powder, and kinako (3) is a method for producing an oily food according to any one of (1) to (2), wherein the oil and fat raw material is added after the dry state becomes substantially wet during the conching step.
- (4) includes adding lecithin and / or polyglycerin condensed ricinoleic acid ester (PGPR) after the dry state becomes substantially wet state
- PGPR polyglycerin condensed ricinoleic acid ester
- an oily food that has a relatively low viscosity with respect to the oil content, excellent taste, and excellent physical properties and coating suitability can be produced by a simple method.
- the oil-based food is not particularly limited as long as the oil and fat is a food that forms a continuous phase.
- chocolate chocolate-like food, and glaze (a sugar is dispersed in the oil and fat. Used for the purpose of topping).
- Chocolate includes “chocolate dough” and “quasi-chocolate dough” according to “Fair Competition Rules for the Display of Chocolate” (March 29, 1971, Fair Trade Commission Notification No. 16), It is made of cocoa mass, cocoa butter, cocoa powder and sugars prepared from cocoa beans, and other edible oils and fats, dairy products, fragrances, etc. are added as necessary, and it goes through the chocolate manufacturing process, so-called white that does not use cocoa mass It also includes chocolate dough.
- chocolate-like foods are replaced with some or all of cocoa butter and other fats and oils (saturated 1,3- and 2-unsaturated triglycerides called CBE)
- CBE saturated 1,3- and 2-unsaturated triglycerides
- oil-and-fat ingredients refers to the thing of the state of fat and oil alone as a compounding raw material.
- the type of fats and oils is not particularly limited, but so-called hard butter is preferable, transtempered hard butter or lauric hard butter containing elaidic acid as a constituent fatty acid, cacao butter, cacao butter fat, etc. Can be used.
- processed oils and fats that have been cured, fractionated, transesterified, etc. can be used.
- rapeseed oil soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cacao butter
- vegetable oils and fats such as coconut oil and palm kernel oil, and processed oils and fats that have been cured, fractionated, transesterified, and the like.
- the oil-containing raw material in the present application refers to a material containing a large amount of fats and oils in the raw material. Unless otherwise specified, in the present application, an oil content in a raw material of 2% by weight or more is referred to as an oil-containing raw material. Typically, the oil-containing raw material used for the conventional chocolate is mentioned. Examples include cacao mass (oil content: about 55% by weight), whole milk powder (about 25% by weight), cocoa powder (about 10-25% by weight), etc. Although it is not possible, Kinako (about 23% by weight) is preferably used.
- the oil-containing raw material is defined as described above, but the effect of the present invention is different depending on the oil content of oil-containing raw materials, and the oil-containing raw material having a higher oil content is more strongly retained in the structure.
- the oil-containing raw material having a higher oil content is more strongly retained in the structure.
- low-fat raw material it refers to a raw material that does not contain or contains less than 2% oil.
- examples of what is not particularly limited include sugars, sugar alcohols, other sweeteners, dietary fiber, additives and the like.
- Sugars and sugar alcohols are not particularly limited, but sugars and sugar alcohols used in conventional chocolate are preferably used.
- saccharides include monosaccharides, oligosaccharides, sugar alcohols, chickenpox and the like.
- monosaccharides include glucose, fructose, mannose, and xylose.
- Oligosaccharides usually include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, maltotriose and the like.
- Specific examples of sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, and oligosaccharide alcohol.
- saccharides and sugar alcohols are not particularly limited, but sugars that are difficult to dissociate crystal water are desirable, and anhydrous ones are more desirable.
- Maltose is an example of a saccharide / sugar alcohol that hardly dissociates crystal water.
- the dietary fiber is not particularly limited, but examples include polydextrose, dextrin, crystalline cellulose, cellulose, hemicellulose, lignin, agar, glucomannan, sodium alginate, chitosan and the like.
- an emulsifier conventionally used in oily foods is preferably used.
- polyglycerin condensed ricinoleic acid ester and lecithin are desirable, and sucrose fatty acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester are particularly desirable.
- the addition amount of sucrose fatty acid ester and polyglycerin fatty acid ester is not particularly limited, but is 0.05% by weight or more, desirably 0.07% by weight or more, and more desirably 0. It is preferably 1% by weight or more. When it is less than 0.05% by weight, the function of gathering the dough at the time of conching is weak, and it is difficult to obtain the effect of reducing the viscosity due to the addition of sucrose fatty acid ester or polyglycerin fatty acid ester.
- the upper limit of the amount added is 3.0% by weight or less, desirably 1.0% by weight or less, and more desirably 0.5% by weight or less. If it exceeds 3% by weight, it is difficult to obtain an effect commensurate with the added emulsifier, and it is not economical, and the flavor unique to the emulsifier tends to be manifested in the final oily food flavor.
- sucrose fatty acid ester and polyglycerin fatty acid ester can be expected to combine the dough during conching, so it must be dispersed in the dough at least during conching. It is preferable that it is added at the time.
- the viscosity reduction effect is enhanced.
- sucrose fatty acid ester is added to the dough after conching, the expected viscosity reduction effect is difficult to obtain.
- lecithin and PGPR have a function of reducing the viscosity, but the dough is soft or fluid during conching (a phenomenon similar to that occurs when the oil content of the dough subjected to the conching process described later is high). Therefore, it is difficult for the fabric to slip through the blade of the Conche and to fully apply shear to the fabric. Therefore, the addition of lecithin and PGPR is preferably after the dry state has become substantially wet during the conching step.
- the HLB of sucrose fatty acid ester or polyglycerin fatty acid ester is not particularly limited, and any known one that has been conventionally used for oil-based foods can be suitably used. Desirably, HLB 5-16 has the ability to collect dough. It is easy to obtain the effect of strongly reducing the viscosity.
- the constituent fatty acid is not particularly limited, and any fatty acid may be used as long as it has been conventionally used in oily foods. Desirably, the fatty acid is preferably a saturated fatty acid, more preferably a fatty acid having 16 to 20 carbon atoms. It is easier to obtain the effect of lowering the viscosity of the dough.
- the above raw materials that is, cacao mass, sugar, powdered milk, fats and oils, etc. are appropriately mixed to form a plastic mass called dough and used for the refining process.
- the refining step is not particularly limited as long as the raw material can be refined, but typically includes a roll refining step often used in a chocolate manufacturing step. Processing by roll refining is a relatively simple processing device that is often used in the manufacturing process of conventional oil-based foods, so that no additional equipment is required and a large amount of processing is possible in a short time. desirable.
- each of the fats and oils, the oil-containing raw material, and the low-fat raw material is not particularly limited in the amount of the final oily food, and can be blended within the range used in the existing oily food.
- the oil content of the dough at the time of being subjected to the refining process was usually about 27% by weight, but in the present invention, the upper limit needs to be less than 25% by weight, preferably 23% by weight. % Is preferred.
- ⁇ slip '' occurs between the particles and the roll, which makes it difficult to roll refining, and in addition, oily foods with the same viscosity and lower fat content It does not meet one of the purposes of this application to obtain.
- the oil content is low, the dough is not well-organized and difficult to roll, but there is no lower limit as long as roll flakes can be formed.
- 10% by weight or more, desirably 15% by weight or more is preferable.
- the refined dough is subjected to the conching process, but there is no need to reduce the final oily food particle size.
- a part of the raw material may not be subjected to the refining process but may be subjected to the conching process after being combined with the remaining part subjected to the refining process.
- oily foods with a large particle size have a relatively small solid surface area, so compared with oily foods with a small particle size, the oil content has a lower viscosity. Easy to feel the effect.
- the particle size of the oil-based food is preferably 30 ⁇ m or less, desirably 25 ⁇ m or less, and most desirably 22 ⁇ m or less.
- the particle size measurement method described above mixes a set of particles having a plurality of particle size distributions, and if the particles are dispersed in an oil and fat continuous phase, the particle size distribution is measured as an oily food. This is difficult and impractical for managing the product, and is used in the definition of the particle size of the present invention by measurement with a micrometer, which is relatively common in oily food manufacturers.
- an oily food (if the oil content is less than 50%) melted on the measurement surface with a micrometer (as an example, trade name “Digimatic Standard Outside Micrometer MDC-M” manufactured by Mitutoyo Corporation) Dilute with liquid oil and attach 50% to 60% of oil, and bring the measurement surfaces close together.
- the amount of oily food adhered is such that the micrometer measurement surface narrows during measurement and the measured value is shown, so that the oily food protrudes from the measurement surface and has at least a uniform distribution on the measurement surface. taking measurement. If the amount is small, a sufficient amount of particles do not exist in the gaps between the measurement surfaces and measurement errors are likely to occur. Therefore, when the amount does not protrude from the measurement surface, it is not used as a measurement value. After the measurement, the measurement surface is kept clean and measured again five times in the same procedure, and the average value of three times excluding the maximum and minimum values is used as the particle size of the oily food.
- the upper limit of the oil content of the dough subjected to the conching step is less than 25% by weight, desirably less than 23% by weight, and more desirably 21 as in the range of the oil content of the dough subjected to the refining step.
- the lower limit is preferably 15%, and the lower limit is preferably 15 or more, and more preferably 18% by weight or more.
- oil-containing raw material solid content ratio (to oil) is low, the oil-containing raw material used in the conching process is relatively small, so the oil and fat retained in the solids, that is, the target to be squeezed from the solid content during dry conching The absolute amount of oils and fats becomes small, and the viscosity cannot be lowered sufficiently.
- the oil-containing raw material solids ratio (to oil) is high, preferably 0.6 or more, so that the fat in the structure of the oil-containing raw material does not stay inside, and the viscosity of oil-based foods is significantly reduced even at low oil content. It is thought that it may be.
- the dough is in the range of the above oil content, and the oil-containing raw material solid content ratio (to oil) is relatively high, and more preferably, the sucrose fatty acid ester or polyglycerin fatty acid ester is added to make the dough like clay.
- the Conchet blades are squeezed (meaning “squeeze” or “squeeze”), the fabric is strongly retained in the structure of the oil-containing raw material. In the original state, the fats and oils that do not contribute to the decrease in the viscosity of the oily food are easily squeezed out efficiently.
- the dough will slip through the Conche blades and shear into the dough. Cannot be applied sufficiently.
- the oil content of the dough is too low, the dough will not be put into a clay shape and will remain in a smooth flake shape, and the Conche blade will slip through and the fabric will not be sufficiently sheared.
- the dough subjected to the conching process is initially in a state where the dough surface called “dry state” is not glossy, and the state where the flakes gradually gather together and plasticity occurs by being conched in this dry state After passing through a plastic state called “substantially wet state”, a glossy state called “wet state” is obtained. Usually, after this wet state is reached, an insufficient amount of oil or emulsifier is added to the final blend of oily food. In the present application, it is desirable to add a desired amount of oil raw materials and emulsifiers at least in the “substantially wet state”, preferably in the “wet state”.
- the emulsifier added here has the effect of reducing the viscosity of the final dough, other than the sucrose fatty acid ester and polyglycerin fatty acid ester for the above-mentioned “appropriate plasticity and unity like clay”.
- the conching temperature in the dry state is preferably in the low region if most of the fats and oils in the oily food are melted, and although not particularly limited, it is desirably 55 ° C. or less for tempering type oily foods such as cocoa butter and CBE. More desirably, it is preferably performed at a low temperature of 50 ° C. or lower. Conching in the low temperature range tends to be sheared. As described above, fats and oils that do not contribute to a decrease in the viscosity of the oil-based food in an original state while being strongly held in the structure of the oil-containing raw material are easily squeezed out.
- the conching is not performed at a sufficiently low temperature, at least the ease of shearing due to the temperature is comparable to that of conventional products, and the effect is only a reduction in the viscosity corresponding to the oil content or the oil content corresponding to the viscosity.
- the conching time in the dry state is increased or the shearing stress is increased. Although not particularly limited, it is usually 30 minutes or longer, preferably 60 minutes or longer.
- the oil content is higher than that of the present invention and promptly shifts to the “wet state” although it is initially “dry state” when subjected to the conching step.
- it is initially in a “dry state” when subjected to the conching process, but this “dry state” lasts longer because it has a lower oil content than conventional oily foods. .
- the “dry state” at this low oil content is long, and as described above, the plasticity called “substantially wet state”, which is a state in which the flakes are united and plasticity is usually generated by maintaining for 30 minutes or longer, as described above. After a certain state, it shifts to a “wet state”.
- the oil content during dry conching is lower than the oil content of the final oily food in both the conventional product and the present invention, and in order to adjust the oil content of the final oily food, oil and fat materials are often added (added oil) Called). Depending on the amount of additional oil, additional dough in the “dry state” tends to become a “wet state” at once. If there is a need for additional oil in the present application, as described above, the conching in the “dry state” has a low viscosity or a similar viscosity when the oil content is about the same as the conventional one.
- c is incorporated in the exponent of the exponential function that determines the constant a in the function, so that the reduction of the viscosity y accompanying the addition amount and the attenuation thereof can be approximated.
- the dough of the oil-based food obtained in the present invention has a lower viscosity at 45 ° C. than the viscosity y of the corresponding oil content x represented by the following formula.
- Formula: y ax b
- y viscosity (p)
- x oil content (% by weight)
- a (0.2 + 2.8 exp ( ⁇ 6c)) ⁇ 10 16 b: -9.4
- c Polyglycerin condensed ricinoleic acid ester (PGPR) (wt%) contained in oily food If the oil content is about the same as that of conventional oily foods, the viscosity is low, and if the viscosity is about the same, the oil content can be used at a lower oil content.
- PGPR Polyglycerin condensed ricinoleic acid ester
- the oil content relationship is on the lower viscosity side than a specific curve.
- the value of a is (0.2 + 2.8exp ( ⁇ 6c)) ⁇ 10 16 , more preferably (0.2 + 1.5exp ( ⁇ 6c)) ⁇ 10. 16 and most desirably, the oil content (0.2 + exp ( ⁇ 6c)) ⁇ 10 16 is preferable.
- the smaller the value of a the lower the oil content if the oil content is the same, and the lower the oil content if the viscosity is the same.
- the particle size of the oil-based food is 30 ⁇ m or less.
- the particle size is preferably 27 ⁇ m or less, desirably 25 ⁇ m or less, and most desirably 22 ⁇ m or less.
- the measuring method of a particle size the method using a micrometer is common as the above-mentioned description, and the measuring method by the said micrometer shall be used also about this prescription
- the viscosity is 70 p or less at an oil content of 36% by weight or less, the viscosity is 160 p or less at an oil content of 33% by weight or less, and the oil content is 30 When the oil content is 27% by weight or less, the viscosity is 1053p or less. When 0 ⁇ C ⁇ 0.2, the viscosity is 25p or less when the oil content is 36% by weight or less. When the oil content is 30% by weight or less, the viscosity is 136p or less. When the oil content is 27% by weight or less, the viscosity is 366p or less.
- the dough of the oil-based food obtained in the present invention has a lower viscosity at 45 ° C. than the plastic viscosity y ′ of the corresponding oil content x represented by the following formula.
- y ′ ax b
- y ′ plastic viscosity (p)
- x oil content (% by weight)
- a 2.5 ⁇ 10 11 b: -5.43
- the oil content is comparable to that of conventional oily foods, the low oil viscosity can be achieved, and if it is of the same plastic viscosity, the oil content can be exhibited at a lower oil content.
- the relationship between the plastic viscosity and the oil content is on the lower plastic viscosity side than a specific curve.
- the value of a is 2.5 ⁇ 10 11 , more preferably 2.3 ⁇ 10 11 , and most preferably 2.0 ⁇ 10 11 containing oil. preferable.
- the particle size of the oil-based food needs to be 30 ⁇ m or less, desirably 25 ⁇ m or less, and most desirably 22 ⁇ m or less.
- the plastic viscosity is 886 p or less at an oil content of 36% by weight or less
- the plastic viscosity is 1420 p or less at an oil content of 33% by weight or less
- the oil content is 30% by weight or less.
- the plastic viscosity is 2383p or less and the oil content is 27% by weight or less
- the region where the plastic viscosity is 4223p or less corresponds to this.
- the conventional method cannot be used, or even if only the oil content can be made to the same level as the present invention, the viscosity is high and it can be used only for limited applications. Oil-based foods on the low viscosity side and low plastic viscosity side are difficult to achieve with existing technology.
- Example 1 ⁇ Production of roll flakes Cocoa mass, sugar, lactose, sucrose fatty acid ester (manufactured by Ryoto Co., Ltd.), whole powdered milk, cocoa butter, and emulsifier are blended into the cacao mass dissolved according to ⁇ Roll refiner input dough composition> in Table 1.
- a roll refiner charged dough is prepared by stirring to a dough-like extent (8-10 minutes) with a mixer (AM30 manufactured by Aikosha Co., Ltd.), and the roll refiner charged dough is made into a roll refiner ("Three-" manufactured by BUHLER Co., Ltd.). roll mill SDY-300 ”) to obtain roll flakes.
- the plastic viscosity is B type viscometer (BROOKFIELD model DV-III) at 45 ° C, and the rotation speed is changed to 12.5 (rpm), 37.5, 62.5, 87.5, 112.5, 137.5, 162.5, 187.5, 212.5
- the shear rate and shear stress at that time were measured and calculated by extrapolation using the Casson equation.
- the particle size of the oily food was measured by the method described in [Best Mode for Carrying Out the Invention], and the particle size of all the oily foods was 22 ⁇ m.
- Oil-containing raw material solids ratio (to oil) (Solid content derived from oil-containing raw material) / (total oil content of dough at the start of the conching process)
- Example 1 and Comparative Example 1 have the same composition of the oily food finally obtained and the temperature conditions of dry conching, but Example 1 having a low oil content during dry conching is comparative example 1 in comparison with the final product. The viscosity was lowered to about 60%. From this, it became clear that dry conching with a low oil content greatly contributes to a decrease in viscosity.
- Comparative Example 2 is an oily food produced by a conventional method having a viscosity comparable to that of Example 1 at the time of the final product, but its final oil content increased to 35%.
- Example 2 and Comparative Example 3 > 0.4% by weight of PGPR (polyglycerin condensed ricinoleic acid ester, “CRS-75” manufactured by Sakamoto Yakuhin Co., Ltd.), which is known to have an effect of reducing the viscosity, in the additional oil of Example 1 and Comparative Example 1. Except for addition, the final product oily foods of Example 2 and Comparative Example 3 were obtained in the same formulation and procedure as in Example 1 and Comparative Example 1. The viscosity of the final product oily food was measured in the same manner as in Example 1 and is shown in Table 2. The particle size measured by the same method as in Example 1 was both 22 ⁇ m.
- PGPR polyglycerin condensed ricinoleic acid ester, “CRS-75” manufactured by Sakamoto Yakuhin Co., Ltd.
- Example 2 and Comparative Example 3 have the same composition of the oily food finally obtained and the temperature conditions of dry conching, but Example 2 having a low oil content during dry conching is comparative example 3 in comparison with the final product. The viscosity was lowered to about 60%. Moreover, although Example 2 and Comparative Example 3 each have reduced viscosity due to the effect of PGPR, Example 2 using the effect of the present invention can further reduce the viscosity compared to Comparative Example 3. It was shown that there is. From this, it became clear that dry conching with a low oil content greatly contributes to a decrease in viscosity.
- Example 3 Example 4, Example 5> ⁇ Production of roll flakes
- ⁇ Roll refiner input dough composition> in Table 3 cocoa, sugar, lactose, sucrose fatty acid ester (manufactured by Ryoto Co., Ltd.), whole milk powder, cocoa butter and emulsifier are blended, A roll refiner charged dough was prepared by stirring to a dough shape with a mixer, and the roll refiner charged dough was pulverized by a roll refiner to obtain roll flakes.
- Example 4 does not add lecithin at the dough stage to be put into the roll refiner, and performs roll refiner and conching in the same process as Example 3 except that the temperature condition of dry conching is 45 ° C. An oily food was obtained.
- Example 5 was also subjected to roll refiner and conching in the same steps as Example 2 except that the oil content of dry conching was 21 wt% and 17 wt% according to Table 3, and oily food was obtained.
- the particle size measured by the same method as in Example 1 was 22 ⁇ m.
- Example 3 and Example 4 have the same oil content in the final obtained oily food and dry conching, but the dry conching temperature was lowered from 60 ° C. to 45 ° C., and lecithin was further produced during dry conching.
- Example 4 where no shear was added, that is, good sheer at the time of dry conching, the viscosity was lower than 80% in comparison with Example 3 in comparison with the final product.
- Example 4 and Example 5 have the same composition of the oily food finally obtained and the temperature conditions of dry conching, but the oil content during dry conching is further reduced to 21% by weight, that is, dry conching.
- Example 4 which is sometimes shearing, the viscosity was reduced to about 50% compared to Example 4 in comparison with the final product. From this, it has been clarified that reducing lecithin or lowering the temperature during dry conching contributes particularly greatly to the reduction.
- Example 6 performed roll refiner and conching in the same process as Example 5 except that sucrose fatty acid ester was not added at the stage of the dough introduced into the roll refiner to obtain an oily food.
- Example 7 is the same as Example 5 except that the sucrose fatty acid is added to the dough at the stage where conching is completed without adding the sucrose fatty acid ester at the stage of the dough to be added to the roll refiner. Roll refiner and conching were performed in the same process to obtain an oily food.
- the formulation and physical properties of Example 5 are shown together, and the viscosity of the oily food as the final product was measured by the same method as in Example 1 and is shown in Table 4.
- the particle size measured by the same method as in Example 1 was 22 ⁇ m in both Examples 6 and 7.
- Example 5 and Example 6 were the same in terms of formulation and temperature except that sucrose fatty acid ester was present during dry conching, but Example 6 did not reach Example 5.
- Example 7 had a viscosity of 30% or more higher than Example 6 having the same composition. From this, it has been clarified that sugar ester greatly contributes to a decrease in viscosity when added during dry conching. This revealed that the presence of sucrose fatty acid ester during dry conching further contributes to the reduction in viscosity.
- Example 8 was the same as Example 1 except that the oil content during dry conching was further reduced to 22% by weight, the temperature condition for dry conching was 45 ° C., and 0.4% by weight of PGPR was added. Roll refiner and conching were performed in the above process to obtain oily food. The particle size measured by the same method as in Example 1 was 22 ⁇ m. For comparison, the formulation and physical properties of Example 1 and Comparative Example 1 are also shown.
- Example 8 and Comparative Example 1 are all the same except that PGPR is added to the finally obtained oily food, but the oil content during dry conching is low and low, that is, good during dry conching.
- the viscosity was reduced to 10% or less as compared with Comparative Example 1 in comparison with the final product.
- the example using the technique of the present invention can reduce the viscosity even when the oil content is clearly the same when compared with a comparative example having the same composition.
- the examples using the technology of the present invention can reduce the plastic viscosity even when the oil content is clearly comparable when compared with comparative examples having the same composition.
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Abstract
Description
これら油性食品の多くはチョコレート単独菓子で30%以上、パンや焼き菓子、アイスクリームなどのコーティング用途などの場合は40%以上の油脂分を含む比較的含油率の高い食品である。
また、油脂はカロリーが高いため、高油分食品は肥満やメタボリックシンドロームを懸念する人々は敬遠されがちの傾向にある。
すなわち粒度が小さく且つ粘度を低くする為には従来含油率を高くする必要があり、含油率を下げるために粒度を大きくすると、低含油率かつ粘度を現行品並みに押さえたとしても、既存の油性食品の口溶け滑らかさを大きく損ない、ざらざらとした食感になる。
このように含油率を減らすこと、特に粘度など他の物性を現行品の範疇から大きく変化させずに含油率を減らすことができれば市場的にも貢献ができる。
含油率を下げずに油脂組成や油脂の構造などを改質することで低カロリー化を目指す技術、例えば、油脂の一部または全部をポリエステル、ポリエーテル等の油脂代替物と置換する(例えば特許文献1・特許文献2・特許文献3・特許文献4・特許文献5)方法、トリグリセリドに長鎖脂肪酸等を導入、油脂自体を改質して難消化性にすること(例えば特許文献6・特許文献7)で低カロリー化を図っている。
しかしながら、チョコレートをはじめとする油性食品は、良好な口溶けのものを得るために対称型のトリアシルグリセロールを多く含む油脂を特定の結晶型で固化させる必用があり、それゆえに単に油脂代替物への置換や長鎖脂肪酸等の導入をするのみでは、口溶けの悪化などを招きやすい問題がある。
特許文献11の提案はある程度の低含油率・低カロリーは為し得てはいるが、低含油率化に伴う粘度の上昇に対する手段としては乳化剤にのみ頼るのみであり、含油率を下げた場合の低粘度用途への使用は記載されていない。
すなわち、本発明は、
(1)としては、リファイニングに供する生地の含油率が25重量%未満で、且つ、コンチング工程開始時の総油分に対する含油原料由来の非油固形分の比率が0.6以上であることを特徴とする油性食品の製造法であり、(2)としては、含油原料がカカオマス、全脂粉乳、ココアパウダー、きなこからなる群より選ばれる1種以上である事を特徴とする(1)記載の油性食品の製造法であり、(3)としては、コンチング工程中、ドライ状態から略ウェット状態になった以降に油脂原料を加える(1)乃至(2)のいずれか1項記載の油性食品の製造法であり、(4)としては、コンチング工程中、ドライ状態から略ウェット状態になった以降にレシチン及び又はポリグリセリン縮合リシノレイン酸エステル(PGPR)を加える(1)乃至(3)のいずれか1項記載の油性食品の製造法であり、(5)としては、コンチング工程開始より前にショ糖脂肪酸エステルを加えられている(1)乃至(4)のいずれか1項記載の油性食品の製造法であり、(6)としては、40℃における油性食品の生地の粘度(単位:p(ポイズ))が、次式:y=axbに表される該当含油率xの粘度yよりも低粘度である油性食品(ただし、y:粘度(p)、x:含油率(重量%)、a:(0.2+2.8exp(-6c))×1016、b:-9.4、c:油性食品中に含まれるポリグリセリン縮合リシノレイン酸エステル(PGPR)(重量%)、油性食品の粒度は30μm以下とする)であり、(7)としては、45℃における油性食品の生地の塑性粘度(単位:p(ポイズ))が、次式:y’=axbに表される該当含油率xの粘度yよりも低粘度である油性食品(ただし、y’:塑性粘度(p)、x:含油率(重量%)、a:2.5×1011、b:-5.43、油性食品の粒度は30μm以下とする)である。
本発明によって、平易な方法にて従来にない、含油率に対して相対的に低粘度な、呈味性に優れ、物性やコーティング適性に優れた油性食品を製造できる利点がある。
典型的には、従来のチョコレートに用いられる含油原料が挙げられる。一例としては、カカオマス(含油率約55重量%)、全脂粉乳(同約25重量%)、ココアパウダー(同約10~25重量%)などが、また一般的なチョコレートの原油原料としては用いられないものの、きなこ(同約23重量%)などが好適に用いられる。本願発明においては含油原料を上記のように定義したが、含油原料の中でも含油率の多少により本願発明の効果に違いがあり、含油率の多い含油原料ほど、その組織の中に強く保持されたままで本来の状態では油性食品の粘度の低下に寄与しない油脂が多く存在し、その油脂がより多く搾り出される余地がある分、より効果的である。(搾り出す工程についての詳細は、コンチング工程にて説明する)
また、上記以外にも脱脂粉乳(同約1重量%)やホエーパウダー(同約1重量%)なども油脂を含む原料ではあるが、本願においては含油率が2%未満の原料は低脂原料の範疇とする。
また、本願発明においては糖類・糖アルコール類は特に限定はされないものの、結晶水を解離しにくい糖が望ましく、さらには無水のものほど望ましい。結晶水を解離しにくい糖類・糖アルコール類の一例としては、マルトースが挙げられる。
食物繊維としては特に限定はされないが、一例としてはポリデキストロース、デキストリン、結晶セルロース、セルロース、ヘミセルロース、リグニン、寒天、グルコマンナン、アルギン酸ナトリウム、キトサンなどが挙げられる。
また、添加量の上限は3.0重量%以下、望ましくは1.0重量%以下、更に望ましくは0.5重量%以下であることが好ましい。3重量%を超える場合は、添加した乳化剤に見合うほどの効果が得られにくく経済的でないし、また乳化剤独特の風味が最終的な油性食品の風味の中で顕実化しやすい。
また、レシチンやPGPRは粘度を低減させる機能がある反面、コンチングの際に生地が軟らかかったり流動性を持つ(後述のコンチング工程に供される生地の含油率が高い状態と同様な現象が起こる)ため、コンチェのブレードから生地がすり抜けて生地にシアを十分にかけにくい。そのため、レシチンやPGPRの添加はコンチング工程中、ドライ状態から略ウェット状態になった以降であることが好ましい。
構成脂肪酸についても特に限定はされず、従来より油性食品に用いられているものであれば好適に用いられるが、望ましくは飽和脂肪酸、更に望ましくは炭素数16~20の脂肪酸が結合しているものの方が生地をまとめる力が強く粘度を下げる効果を得やすい。
通常リファイニング工程は原料を微細化できる方法であれば特に限定はされないが、典型的にはチョコレート製造工程でよく用いられるロールリファイニングの工程が挙げられる。ロールリファイニングによる加工は、従来の油性食品を製造工程においてよく用いられる比較的平易な加工装置であるため、付加的な設備を必要とせず、また短時間で大量の加工が可能である点で望ましい。
ロールリファイニング時にドウの含油率が高い場合は粒子とロールが「すべる」と呼ばれる現象が起こり、ロールリファイニングにかかりにくくなる上に、同程度の粘度でより低い油脂含率である油性食品を得るという本願の目的のひとつにそぐわない。
一方、含油率が低い場合はドウとしてのまとまりが悪くなりロールにかかりにくくなるが、ロールフレークにすることができれば特に下限はない。一例としては10重量%以上、望ましくは15重量%以上が好ましい。
なお、上記記述されている粒度の測定方法は複数の粒度分布をもつ粒子の集合を混和し、しかも油脂を連続相とした中に粒子が分散している場合は油性食品としてその粒度分布を測定することは困難で且つ製品を管理する上では現実的ではないので、油性食品メーカーでは比較的一般的である、マイクロメーターによる測定をもって本発明の粒度の規定に用いる。
より具体的にはマイクロメーター(一例として株式会社ミツトヨ社製 商品名「デジマチック標準外側マイクロメーター MDC-M」など)にて測定面に融解した油性食品(油分が50%に満たない場合は、液油により希釈し油分50%~60%)を付着させ、測定面同士を近接させていく。油性食品の付着量は、測定時にマイクロメーター測定面の幅が狭まり、測定値が示された時点で油性食品が測定面よりはみ出す程度の量であり、少なくとも測定面に一様に分布する程度をもって測定する。量が少ないと測定面同士の空隙に十分な量の粒子が存在せず測定誤差が生じやすくなるので、測定面からはみ出さない場合は測定値として用いない。測定後、測定面を清浄な状態にして再度同様の手順で5回測定し、最大と最小の値を除く3回の平均値をもって油性食品の粒度としている。
含油原料固形分比率(対油)が低いと、相対的にコンチング工程に供されている含油原料が少なくなるため、固形物中に保持されている油脂、すなわちドライコンチング時に固形分から絞り出される対象となる油脂の絶対量が少なく、十分に粘度は下げることが出来ない。含油原料固形分比率(対油)が高い、望ましくは0.6以上あることで含油原料の組織内の油脂が内部にとどまらずに、低油分であっても油性食品の粘度を有意に低下させるのではないかと思料される。
生地の含油率が高すぎると、本願の目的のひとつである最終油分の低油分化にそぐわないはもちろんだが、生地が軟らかかったり流動性を持つため、コンチェのブレードから生地がすり抜けて生地にシアを十分にかけることが出来ない。
一方、生地の含油量が低すぎると今度は生地として粘土状にまとまらずさらさらとしたフレーク状のままで、やはりコンチェのブレードはすり抜けて生地にシアを十分にかけることが出来ない。
ただし、ここで添加する乳化剤は、前述の「粘土のように適度な可塑性とまとまりをもたせる」為のショ糖脂肪酸エステルやポリグリセリン脂肪酸エステルといったもの以外の、最終的な生地の粘度を低減させる効果のある乳化剤であり、一例としては、レシチンやポリグリセリン縮合リシノレイン酸エステル(PGPR)を添加するのが望ましい。
低い温度領域でのコンチングは、シアがかかりやすい。上記のとおり、含油原料の組織の中に強く保持されたままで本来の状態では油性食品の粘度の低下に寄与しない油脂が効率的に搾り出されやすくなる。
コンチングが十分に低い温度で行われないと、少なくとも温度によるシアのかかりやすさは従来品並みとなり、含油率に見合った粘度、あるいは粘度に見合った含油率程度の低減効果にとどまる。
この低含油率での「ドライ状態」を長く、上記に述べたとおり通常は30分以上維持することで、フレークが纏まって一体になり可塑性が生じる状態である「略ウエット状態」と呼ばれる可塑性がある状態を経て、「ウエット状態」に移行する。
本願において追油の必要がある場合は、上記の通り「ドライ状態」でのコンチングが、従来のものに比べて同程度の含油率の場合には低粘度の、あるいは同程度の粘度の場合にはより低い含油率の油性食品に寄与しているため、「ドライ状態」での追油は避け、少なくとも「略ウエット状態」、望ましくは「ウエット状態」になった後に追油をする方が望ましい。ウエット状態になった以降の工程は従来の油性食品のコンチング工程と同じであり、従来公知の方法にて適宜実施すればよい。
式:y=axb
ただし y:粘度(p)、 x:含油率(重量%)、
a:(0.2+2.8exp(-6c))×1016
b:-9.4
c:油性食品中に含まれるポリグリセリン縮合リシノレイン酸エステル(PGPR)(重量%)
従来の油性食品に比べて同程度の含油率なら低粘度の、同程度の粘度であるならより低い含油率で発揮させることができるため、油性食品の最終的な含油率は特定されないが粘度と含油率の関係はある特定の曲線より低粘度側となる。
この本願発明の効果を十分に発揮した油性食品においては、aの値は(0.2+2.8exp(-6c))×1016、より望ましくは(0.2+1.5exp(-6c))×1016、もっとも望ましくは含油(0.2+exp(-6c))×1016であることが好ましい。aの値が小さいほど、同程度の含油率なら低粘度に、同程度の粘度ならより低い含油率とすることができる。
ただし、油性食品の粒度は30μm以下である。油性食品は粒度が粗くなるにつれて粒子の総表面積が減少するため、粘度は本願発明の効果を用いずとも落ちやすく、なにより、30μmを越えた油性食品は喫食時に口腔内にざらつきを感じやすい。油性食品、特にチョコレート類としての口溶けを望む場合はその粒度は27μm以下、望ましくは25μm以下、もっとも望ましくは22μm以下であることが好ましい。
なお、粒度の測定方法は上記記述の通りマイクロメーターを用いる方法が一般的であり、本規定の粒度規定についても上記マイクロメーターによる測定方法を用いるものとする。
この曲線の示す領域を具体的な製品において示すと、C=0の場合は、含油率36重量%以下においては粘度が70p以下、含油率33重量%以下においては粘度が160p以下、含油率30重量%以下においては粘度が391p以下、含油率27重量%以下においては粘度が1053p以下、0<C≦0.2の場合は、含油率36重量%以下においては粘度が25p以下、含油率33重量%以下においては粘度が56p以下、含油率30重量%以下においては粘度が136p以下、含油率27重量%以下においては粘度が366p以下、0.2<C≦0.4以下の場合は、含油率35重量%以下においては粘度が11p以下、含油率33重量%以下においては粘度が24p以下、含油率30重量%以下においては粘度が59p以下、含油率27重量%以下においては粘度が159p以下の領域がそれにあたる。
この際に、剪断応力と剪断速度と粘度の関係は以下のCassonの式で示される。
(τ) 0.5=(η∞) 0.5×(D) 0.5 + (τ0) 0.5
※τ:剪断応力 D:剪断速度
η∞:塑性粘度(剪断速度が無限大の時の粘度)
τ0:降伏値
ただし(D) 0.5はDの0.5乗、すなわちルートを意味する。
前出のPGPRによる粘度低減は降伏値の減少には寄与するものの塑性粘度には殆ど影響しないことも明らかにされている。
また、含油率xと塑性粘度y’の関係は指数関数y’=axbに近似できる。上記の知見より、本願発明にて得られた油性食品の生地は45℃において、次式に表される該当含油率xの塑性粘度y’よりも低粘度である。
式:y’=axb
ただし y’:塑性粘度(p)、 x:含油率(重量%)、
a:2.5×1011
b:-5.43
従来の油性食品に比べて同程度の含油率なら低塑性粘度の、同程度の塑性粘度であるならより低い含油率で発揮させることができるため、油性食品の最終的な含油率は特定されないが塑性粘度と含油率の関係はある特定の曲線より低塑性粘度側となる。
この本願発明の効果を十分に発揮した油性食品においては、aの値は2.5×1011、より望ましくは2.3×1011、もっとも望ましくは含油2.0×1011であることが好ましい。aの値が小さいほど、同程度の含油率なら低塑性粘度に、同程度の塑性粘度ならより低い含油率とすることができる。
また、粘度の場合と同様の理由で、粒度は油性食品の粒度は30μm以下である必要があり、望ましくは25μm以下、もっとも望ましくは22μm以下であることが好ましい。
この曲線の示す領域を具体的な製品において示すと、含油率36重量%以下においては塑性粘度が886p以下、含油率33重量%以下においては塑性粘度が1420p以下、含油率30重量%以下においては塑性粘度が2383p以下、含油率27重量%以下においては塑性粘度が4223p以下の領域がそれにあたる。
・ロールフレークの作製
表1の<ロールリファイナー投入生地配合>に従い溶解したカカオマスにココア、砂糖、乳糖、ショ糖脂肪酸エステル(リョートー株式会社株式会社製)、全粉乳、ココアバター、乳化剤を配合し、ミキサー(愛工舎株式会社製AM30)にてドウ状になる程度(8~10分)に撹拌してロールリファイナー投入生地を作製し、ロールリファイナー投入生地をロールリファイナー(BUHLER社株式会社製「Three-roll mill SDY-300」)により粉砕し、ロールフレークを得た。
得られたロールフレークをコンチングマシン(株式会社三栄製作所製)にて表1記載の温度で120分間ドライコンチングを行い、続いて表1に従い追油を行ったのち、リキッドコンチングを180分行い、最終的な油性食品を得た。
油性食品は40℃にて粘度を測定(東京計器株式会社製、BH型粘度計、5号ローター、10rpmで測定)した。
また、塑性粘度はB型粘度計(BROOKFIELDモデルDV-III )45℃にて、回転数を12.5(rpm)、37.5、62.5、87.5、112.5、137.5、162.5、187.5、212.5と変化させた際の、その時の剪断速度と剪断応力を測定し、Casson式にて外挿することで算出した。
また、油性食品の粒度の測定方法は[発明を実施するための最良の形態]に記載の方法にて測定を行い、すべての油性食品の粒度は22μmであった。
表1に従い、比較例2は比較例1で得られた最終製品にさらに実施例1と同程度の粘度になるまで追油をおこなった。また実施例1と同様の方法で測定した粒度は22μmであった。
このことから、低含油率でドライコンチングをかけることが粘度の低下に大きく寄与することが明らかとなった。
比較例2は実施例1と最終製品の時点で同程度の粘度を有する従来法で作製された油性食品ではあるが、その最終含油率は35%まで上昇した。
このことから、本願発明を用いることで、同程度の粘度なら低含油率に、同程度の含油率ならより低粘度の最終製品の油性食品が得られることが明らかになった。
実施例1・比較例1の追油に粘度を低減させる効果があることが知られているPGPR(ポリグリセリン縮合リシノレイン酸エステル、阪本薬品株式会社製「CRS-75」)を0.4重量%加える以外はすべて実施例1・比較例1と同配合・同手順にて、実施例2と比較例3の最終製品の油性食品を得た。最終製品の油性食品の粘度を実施例1と同様の方法で測定し、表2にあわせて示した。また実施例1と同様の方法で測定した粒度は双方ともに22μmであった。
また、実施例2と比較例3はそれぞれにPGPRの効果により粘度が低下しているものの、本願発明の効果を用いた実施例2は比較例3に比べ、粘度を更に低減することが可能であることが示された。
このことから、低含油率でドライコンチングをかけることが粘度の低下に大きく寄与することが明らかとなった。
・ロールフレークの作製
表3の<ロールリファイナー投入生地配合>に従い溶解したカカオマスにココア、砂糖、乳糖、ショ糖脂肪酸エステル(リョートー株式会社株式会社製)、全粉乳、ココアバター、乳化剤を配合し、ミキサーにてドウ状になる程度に撹拌してロールリファイナー投入生地を作製し、ロールリファイナー投入生地をロールリファイナーにより粉砕し、ロールフレークを得た。
得られたロールフレークをコンチングマシン(株式会社三栄製作所製)にて表3記載の温度で120分間ドライコンチングを行い、続いて表2に従い追油を行ったのち、リキッドコンチングを180分行い、油性食品を得た。
つづいて実施例4はロールリファイナーに投入する生地の段階にてレシチンを加えず、またドライコンチングの温度条件を45℃にする以外は実施例3と同様の工程にてロールリファイナー、コンチングを行い、油性食品を得た。(ロールリファイナーに投入する段階で添加しなかったレシチンは追油中のレシチンとあわせ添加し、最終製品としては同量のレシチンが配合されているようにした)
また、実施例5も表3に従い、ドライコンチングの含油率を21重量%、17重量%とする以外は実施例2と同様の工程にてロールリファイナー、コンチングを行い、油性食品を得た。また実施例1と同様の方法で測定した粒度はすべて22μmであった。
また、実施例4と実施例5は最終的に得られた油性食品の配合やドライコンチングの温度条件は同じであるが、ドライコンチング時の含油率を更に21重量%まで低下させる、すなわちドライコンチング時につよいシアのかかる実施例4は、最終製品対比で実施例4に比べ粘度が50%程度にまで低くなった。
このことから、ドライコンチングの際にレシチンを低減させたり、温度を低下させたりすることも低下に特に大きく寄与することが明らかとなった。
表4に従い、実施例6はロールリファイナーに投入する生地の段階にてショ糖脂肪酸エステルを加えない以外は実施例5と同様の工程にてロールリファイナー、コンチングを行い、油性食品を得た。
表4に従い、実施例7はロールリファイナーにてショ糖脂肪酸はロールリファイナーに投入する生地の段階にてショ糖脂肪酸エステルを加えずにコンチングが終了した段階で生地に添加する以外は実施例5と同様の工程にてロールリファイナー、コンチングを行い、油性食品を得た。
比較の為、実施例5の配合と物性を併記し、最終製品の油性食品の粘度を実施例1と同様の方法で測定し、表4にあわせて示した。また実施例1と同様の方法で測定した粒度は実施例6、実施例7ともに22μmであった。
このことから、ドライコンチングの際にショ糖脂肪酸エステルが存在していることが粘度の低下にさらに寄与することが明らかとなった。
表5に従い、実施例8はドライコンチング時の含油率を更に22重量%まで低下させ、ドライコンチングの温度条件を45℃にし、さらにPGPRを0.4重量%添加する以外は実施例1と同様の工程にてロールリファイナー、コンチングを行い、油性食品を得た。また実施例1と同様の方法で測定した粒度は22μmであった。
比較の為、実施例1、比較例1の配合と物性を併記した。
以上記述した実施例並びに比較例と既存の油性食品の最終含油率と粘度の関係をPGPR=0のものは図6に、PGPR=0.4のものは図7に、またの最終含油率と塑性粘度の関係を図8に示した。
<図6>
※ 関係式y=axb
y:粘度(p)
x:含油率(重量%)
a:(0.2+2.8exp(-6c))×1016
b:-9.4
c:PGPR(重量%)=0
<図7>
※ 関係式y=axb
y:粘度(p)
x:含油率(重量%)
a:(0.2+2.8exp(-6c))×1016
b:-9.4
c:PGPR(重量%)=0.4
<図8>
※ 関係式y’=axb
y’:塑性粘度(p)
x:含油率(重量%)
a:2.5×1011
b:-5.43
なお、表示は図6、図7、図8ともに両対数グラフ。
同様に本願発明の技術を用いた実施例は同様の配合の比較例と比較した場合に明らかに同程度の含油率であっても塑性粘度を低下させることが可能であり、また実施例は関係式y’=axb(ただし、a,bはそれぞれ所定の値であるところの)、すなわち、「塑性粘度/最終含油率」の値を下回り、既存の技術で得られた比較例は関係式y’=axbを下回ることはなかった。
Claims (7)
- リファイニングに供する生地の含油率が25重量%未満で、且つ、コンチング工程開始時の総油分に対する含油原料由来の非油固形分の比率が0.6以上であることを特徴とする油性食品の製造法。
- 含油原料がカカオマス、全脂粉乳、ココアパウダー、きなこからなる群より選ばれる1種以上である事を特徴とする請求項1記載の油性食品の製造法。
- コンチング工程中、ドライ状態から略ウェット状態になった以降に油脂原料を加える請求項1乃至請求項2のいずれか1項記載の油性食品の製造法。
- コンチング工程中、ドライ状態から略ウェット状態になった以降にレシチン及び又はポリグリセリン縮合リシノレイン酸エステル(PGPR)を加える請求項1乃至請求項3のいずれか1項記載の油性食品の製造法。
- コンチング工程開始より前にショ糖脂肪酸エステルを加えられている請求項1乃至請求項4のいずれか1項記載の油性食品の製造法。
- 40℃における油性食品の生地の粘度(単位:p(ポイズ))が、次式:y=axbに表される該当含油率xの粘度yよりも低粘度である油性食品。
ただし、
y:粘度(p)
x:含油率(重量%)
a:(0.2+2.8exp(-6c))×1016
b:-9.4
c:油性食品中に含まれるポリグリセリン縮合リシノレイン酸エステル(PGPR)(重量%)
ただし、油性食品の粒度は30μm以下とする。 - 45℃における油性食品の生地の塑性粘度(単位:p(ポイズ))が、次式:y’=axbに表される該当含油率xの粘度yよりも低粘度である油性食品。
ただし、
y’:塑性粘度(p)
x:含油率(重量%)
a:2.5×1011
b:-5.43
ただし、油性食品の粒度は30μm以下とする。
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US12/808,806 US20100323079A1 (en) | 2007-12-20 | 2008-12-22 | Oily food and method for producing the same |
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CN2008801273672A CN101945585A (zh) | 2007-12-20 | 2008-12-22 | 油性食品及其制备方法 |
EP08865375A EP2233014A4 (en) | 2007-12-20 | 2008-12-22 | OILY FOOD AND METHOD FOR THE PRODUCTION THEREOF |
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EP (1) | EP2233014A4 (ja) |
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Cited By (5)
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JP2012110268A (ja) * | 2010-11-25 | 2012-06-14 | Fuji Oil Co Ltd | 光沢のよいチョコレート類並びにその製造法 |
JP2013202039A (ja) * | 2012-03-29 | 2013-10-07 | Nisshin Oillio Group Ltd | チョコレートの製造方法 |
JP2015062362A (ja) * | 2013-09-25 | 2015-04-09 | 日清オイリオグループ株式会社 | チョコレートの製造方法 |
WO2018037759A1 (ja) * | 2016-08-24 | 2018-03-01 | 不二製油グループ本社株式会社 | 澱粉含有食品用ほぐれ改良剤 |
EP3900545A4 (en) * | 2018-12-21 | 2022-02-23 | The Nisshin OilliO Group, Ltd. | METHOD OF MAKING CHOCOLATE |
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US20140087031A1 (en) * | 2011-05-25 | 2014-03-27 | Meiji Co., Ltd. | Impregnation type composite fatty confectionery |
EP2567622B2 (en) * | 2011-09-12 | 2022-07-20 | Kraft Foods R & D, Inc. | Process for producing a chocolate product |
EP3087846B1 (en) * | 2013-12-24 | 2018-08-08 | Fuji Oil Holdings Inc. | Chocolate-like food product for baking |
WO2018189275A1 (en) * | 2017-04-12 | 2018-10-18 | Nestec S.A. | Process for reducing the viscosity of fat based compositions |
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Also Published As
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EP2233014A1 (en) | 2010-09-29 |
CN101945585A (zh) | 2011-01-12 |
US20100323079A1 (en) | 2010-12-23 |
EP2233014A4 (en) | 2012-07-25 |
JP5493868B2 (ja) | 2014-05-14 |
JPWO2009081916A1 (ja) | 2011-05-06 |
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