WO2015029454A1 - チョコレート - Google Patents
チョコレート Download PDFInfo
- Publication number
- WO2015029454A1 WO2015029454A1 PCT/JP2014/004473 JP2014004473W WO2015029454A1 WO 2015029454 A1 WO2015029454 A1 WO 2015029454A1 JP 2014004473 W JP2014004473 W JP 2014004473W WO 2015029454 A1 WO2015029454 A1 WO 2015029454A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- chocolate
- mass
- carbon atoms
- oil
- fat
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 144
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 51
- 229930195729 fatty acid Natural products 0.000 claims abstract description 51
- 239000000194 fatty acid Substances 0.000 claims abstract description 51
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 51
- 125000004432 carbon atom Chemical group C* 0.000 claims abstract description 41
- 239000000470 constituent Substances 0.000 claims abstract description 36
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000003925 fat Substances 0.000 claims description 83
- 239000003921 oil Substances 0.000 claims description 81
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 10
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 10
- 238000005496 tempering Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 8
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 7
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 7
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 7
- 239000005642 Oleic acid Substances 0.000 claims description 7
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 7
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- RBLADLVPSYELCA-UHFFFAOYSA-N (Z)-Glycerol 1,3-dioctadecanoate 2-9-octadecenoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCC=CCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC RBLADLVPSYELCA-UHFFFAOYSA-N 0.000 claims description 2
- RBLADLVPSYELCA-IKPAITLHSA-N 1,3-bis(octadecanoyloxy)propan-2-yl (9z)-octadec-9-enoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC RBLADLVPSYELCA-IKPAITLHSA-N 0.000 claims description 2
- 244000299461 Theobroma cacao Species 0.000 description 145
- 235000019197 fats Nutrition 0.000 description 78
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- 102100034068 Monocarboxylate transporter 1 Human genes 0.000 description 18
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- 239000000843 powder Substances 0.000 description 12
- WWZKQHOCKIZLMA-UHFFFAOYSA-N Caprylic acid Natural products CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 11
- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 10
- 238000000034 method Methods 0.000 description 10
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- 235000000346 sugar Nutrition 0.000 description 9
- 235000009470 Theobroma cacao Nutrition 0.000 description 7
- 229910052799 carbon Inorganic materials 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 6
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 6
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 6
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- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 4
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 4
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- 239000008117 stearic acid Substances 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 241000282693 Cercopithecidae Species 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 3
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- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 3
- 238000000889 atomisation Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000006482 condensation reaction Methods 0.000 description 3
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- 238000009826 distribution Methods 0.000 description 3
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- -1 ester compound Chemical class 0.000 description 3
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- 235000021243 milk fat Nutrition 0.000 description 3
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- 125000003203 triacylglycerol group Chemical group 0.000 description 3
- 150000003626 triacylglycerols Chemical class 0.000 description 3
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 3
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- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- GYSCBCSGKXNZRH-UHFFFAOYSA-N 1-benzothiophene-2-carboxamide Chemical compound C1=CC=C2SC(C(=O)N)=CC2=C1 GYSCBCSGKXNZRH-UHFFFAOYSA-N 0.000 description 2
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- FOIXSVOLVBLSDH-UHFFFAOYSA-N Silver ion Chemical compound [Ag+] FOIXSVOLVBLSDH-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 2
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- MVLVMROFTAUDAG-UHFFFAOYSA-N ethyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC MVLVMROFTAUDAG-UHFFFAOYSA-N 0.000 description 2
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- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 2
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
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- PTKKMDRSYOCXLG-RLANJUCJSA-N 3-(docosanoyloxy)-2-[(9z)-octadec-9-enoyloxy]propyl docosanoate Chemical compound CCCCCCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCCCCCC PTKKMDRSYOCXLG-RLANJUCJSA-N 0.000 description 1
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- 235000010469 Glycine max Nutrition 0.000 description 1
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- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
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- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
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- 125000005457 triglyceride group Chemical group 0.000 description 1
- VLPFTAMPNXLGLX-UHFFFAOYSA-N trioctanoin Chemical compound CCCCCCCC(=O)OCC(OC(=O)CCCCCCC)COC(=O)CCCCCCC VLPFTAMPNXLGLX-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
- A23G1/0053—Processes of shaping not covered elsewhere
- A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band of by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
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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
- A23G1/305—Products for covering, coating, finishing, decorating
-
- 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
- A23G1/38—Cocoa butter substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a chocolate having a soft texture and a smooth mouthfeel.
- ⁇ Chocolate molded into a block or plate shape is often manufactured by adding solid fat with a relatively high melting point in addition to cacao fat so that the chocolate does not loosen and the product does not deform. This seems to be largely due to the fact that it was not uncommon for chocolate to be exposed to high temperatures during the distribution stage because it was not possible to control the temperature during the distribution stage of food. However, in recent years, it has become possible to deliver foods in various temperature ranges according to the type of food to be delivered. In other words, there is no need to worry about melting chocolate at the distribution stage. Therefore, it is no longer necessary to increase the melting point of the fats and oils. As a result, the development of chocolate that pursues better mouthfeel is underway.
- an unsaturated fatty acid (U) is bonded to the 2-position of triglyceride (triacylglycerol), and A soft chocolate containing a SUX triglyceride (X represents a saturated fatty acid or an unsaturated fatty acid) in which a saturated fatty acid (S) is bonded to at least one of the first and third positions is described.
- This SUX triglyceride has a melting point of 15-28 ° C.
- the chocolate described in the above publication is difficult to mold.
- An object of the present invention is to provide a chocolate having a texture that is soft to bite and a mouthfeel that can be smoothly melted in the mouth while being a chocolate that can be molded into a block shape, a plate shape, and a granular shape. It is to be.
- the present inventor has intensively studied to solve the above problems. As a result, it has been found that this problem can be solved by the fact that the fats and oils contained in chocolate contain a specific amount of triacylglycerol having 6 to 10 carbon atoms.
- the constituent fatty acids having 6 carbon atoms occupy 10% by mass or less, and the constituent fatty acids having 10 carbon atoms.
- the fat or oil further contains 45 to 85% by mass of triacylglycerol to which oleic acid is bonded at the 2-position and a saturated fatty acid having 16 or more carbon atoms at the 1-position and the 3-position.
- 1,3-dithiol in triacylglycerol bound to oleic acid at the 2-position and saturated fatty acid having 16 or more carbon atoms at the 1-position and the 3-position is contained in the fat or oil.
- a chocolate having a stearoyl-2-oleoylglycerol content of 60% by mass or less can be provided.
- the tempered chocolate can be provided.
- the molded chocolate can be provided.
- the oil / fat contains 25-65% by mass of oil / fat, and the oil / fat contains 5-40% by mass of triacylglycerol having a constituent fatty acid having 6-10 carbon atoms. It is possible to provide a method for producing chocolate, including tempering the melted chocolate prepared as described above and then solidifying by cooling.
- the oil / fat contains 25-65% by mass of oil / fat, and the oil / fat contains 5-40% by mass of triacylglycerol having a constituent fatty acid having 6-10 carbon atoms.
- a molded chocolate comprising filling a melted chocolate prepared in such a manner as to be cooled and solidified in a mold, and then cutting, or cooling and solidifying into a flat plate having a thickness of 3 to 12 mm and then cutting.
- the manufacturing method of can be provided.
- chocolate which can be shape
- the chocolate which has a bite
- triacylglycerol (hereinafter also referred to as TAG) is an ester compound having a molecular structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol.
- the 1-position, 2-position, and 3-position of TAG represent the position of the carbon atom of glycerol to which the fatty acid is bonded.
- the following is used as an abbreviation of the constituent fatty acid which TAG has.
- A arachidic acid
- O oleic acid
- P palmitic acid
- S saturated fatty acid having 16 or more carbon atoms
- St stearic acid
- U unsaturated fatty acid having 16 or more carbon atoms.
- consumer fatty acid possessed by TAG means a fatty acid from which each of the three acyl groups constituting the TAG molecule is derived.
- Analysis of the composition of triacylglycerol contained in fats and oils was performed by gas chromatography (based on JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC (J. High Resol. Chromatogr., 18, 105). -107 (1995) compliant).
- the analysis of the constituent fatty acids of the fats and oils can be performed using a gas chromatographic method (AOCS Ce1f-96 compliant).
- chocolate is not limited to chocolates stipulated in “Fair Competition Rules for the Display of Chocolates” (National Chocolate Industry Fair Trade Council) or laws and regulations.
- the chocolate in the present invention uses edible fats and sugars as main ingredients.
- a cacao component cocoa mass, cocoa powder, etc.
- a dairy product a fragrance, or an emulsifier is added to the main raw material as necessary.
- Such chocolate is manufactured through chocolate manufacturing steps (all or part of the mixing step, atomization step, scouring step, molding step, cooling step, etc.).
- the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.
- the chocolate of the present invention contains 25 to 65% by mass of fats and oils.
- the content of fats and oils in the chocolate of the present invention is preferably 28 to 60% by mass, more preferably 30 to 55% by mass.
- the fats and oils in the chocolate in this invention contain the fats and oils (cocoa butter, milk fat, etc.) derived from oil-containing raw materials (cacao mass, cocoa powder, whole fat milk powder, etc.) besides the fats and oils mix
- blended blended.
- the content (oil content) of fat (cocoa butter) in cacao mass is 55% by mass
- the content (oil content) of fat (cocoa butter) in cocoa powder is 11% by mass.
- the content (oil content) of fats and oils (milk fat) in the whole milk powder is 25% by mass. Therefore, the content of fats and oils in chocolate is a value obtained by summing values obtained by multiplying the blending amount (mass%) of each raw material in chocolate by the oil content.
- the fat and oil contained in the chocolate of the present invention contains 5 to 40% by mass of triacylglycerol (hereinafter also referred to as MCT) having a constituent fatty acid having 6 to 10 carbon atoms. That is, MCT is triacylglycerol in which 3 molecules of fatty acids having 6 to 10 carbon atoms are ester-bonded to 1 molecule of glycerol. These three fatty acids may all be the same or may contain different fatty acids. Furthermore, the MCT may be a mixture of a plurality of different compounds. An example of such a mixture is a mixture of trioctanoyl glycerol and tridecanoyl glycerol.
- the constituent fatty acid having 6 to 10 carbon atoms is preferably a linear saturated fatty acid.
- the content of MCT in fats and oils contained in chocolate is preferably 10 to 35% by mass, more preferably 10 to 32% by mass, and further preferably 15 to 30% by mass. When the content of MCT in the fats and oils contained in the chocolate is in the above range, a chocolate having a soft texture and a smooth mouthfeel in the mouth can be obtained.
- the oil and fat used in the chocolate of the present invention includes MCT. It is preferable that the constituent fatty acid having 6 carbon atoms occupies 10% by mass or less of the total amount of the constituent fatty acid of the MCT. Furthermore, it is preferable that the constituent fatty acids having 10 carbon atoms occupy 10% by mass or more of the total constituent fatty acids of the MCT. More preferably, the constituent fatty acid having 6 carbon atoms accounts for 5% by mass or less. The constituent fatty acid having 10 carbon atoms is more preferably 20% by mass or more, more preferably 40% by mass or more, and most preferably 60% by mass or more.
- composition of MCT contained in the fat and oil contained in the chocolate of the present invention is in the above range, a chocolate having a soft texture and a smooth mouthfeel in the mouth can be obtained. Moreover, such chocolate is easy to mold into a block shape, a plate shape, a granular shape and the like.
- a chocolate in which 5 to 40% by mass of fats and oils contained in the chocolate is the following MCT. That is, the constituent fatty acid occupying 95% by mass or more of the total constituent fatty acid of the MCT is octanoic acid (carbon number 8) or decanoic acid (carbon number 10). Further, the mass ratio of octanoic acid and decanoic acid as the constituent fatty acid is 80:20 to 0: 100.
- MCT contained in the fats and oils contained in the chocolate of the present invention can be produced using a conventionally known method. For example, it can be produced by heating a fatty acid having 6 to 10 carbon atoms and glycerol to 120 to 180 ° C. to cause dehydration condensation. This condensation reaction is preferably carried out under reduced pressure. A catalyst can be used for the condensation reaction. However, it is preferable to carry out the condensation reaction in the absence of a catalyst.
- the content of fats and oils in the chocolate and the content of triacylglycerols having 6 to 10 carbon atoms in the fats and oils satisfy the above range.
- any oil raw material may be used for producing the chocolate of the present invention.
- palm oil, palm kernel oil, palm oil, palm fractionated oil such as palm olein and palm super olein
- Flower oil sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat and cocoa butter, and mixed and processed oils thereof can be used.
- the chocolate of the present invention is a chocolate suitable for the temper type.
- the fats and oils contained in the chocolate are SOS type triacylglycerol (hereinafter referred to as SOS) in which, in addition to the MCT, oleic acid at the 2nd position and a saturated fatty acid having 16 or more carbon atoms at the 1st and 3rd positions are bound. It is also preferable to contain.
- SOS content in the fats and oils contained in the chocolate is preferably 45 to 85% by mass, more preferably 50 to 80% by mass, still more preferably 55 to 75% by mass, and most preferably 55 to 70% by mass. %.
- Saturated fatty acids having 16 or more carbon atoms bonded to the 1st and 3rd positions of SOS are not necessarily the same saturated fatty acids.
- the saturated fatty acid bonded to the 1-position and the 3-position preferably has 16 to 26 carbon atoms, and more preferably 16 to 22 carbon atoms. Further, the saturated fatty acid having 16 to 18 carbon atoms occupies 90% by mass or more, more preferably 95% by mass or more, out of the total amount of the constituent fatty acid S included in the SOS used.
- fats and oils contained in chocolate fats and oils (40% by mass or more, preferably 60% by mass or more, preferably 60% by mass or more) contained in chocolate so that the fats and oils contained in the chocolate of the present invention contain the SOS type triacylglycerol. It is preferable to use (containing fats and oils).
- Examples of fats and oils rich in SOS include cocoa butter, palm oil, shea fat, monkey fat, alambrackia fat, moller fat, iripe fat, and mango kernel oil, and their A fractionated oil is mentioned.
- a 1,3-position selective lipase preparation is used between palmitic acid, stearic acid, or a lower alcohol ester thereof and a high oleic oil such as high oleic sunflower oil. It is also possible to use fats and oils obtained by performing transesterification and then fractionating as necessary.
- the fats and oils contained in the chocolate of the present invention are StOSt type triacylglycerols (1,3-distearoyl) in which oleic acid is bonded to the 2nd position and stearic acid is bonded to the 2nd and 3rd positions as one of the SOS type triacylglycerols.
- -2-oleoylglycerol hereinafter also referred to as StOSt.
- the content of StOSt is preferably 60% by mass or less, more preferably 50% by mass or less, and further preferably 20 to 40% by mass. When the content of StOSt in the SOS is within the above range, it is easy to obtain a chocolate having a smooth mouth opening in the mouth.
- the chocolate of the present invention there is a chocolate containing fats and oils having the following specific composition.
- the ratio of the content of triacylglycerol (MCT) having a constituent fatty acid having 6 to 10 carbon atoms and the fat and fat content rich in SOS is 5:95 to 40:60 by mass ratio. is there.
- the chocolate of the present invention preferably contains saccharides in addition to fats and oils.
- sugars include sucrose (sugar and powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reducing sugar polydextrose, Oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitolose, maltitol, erythritol, mannitol, raffinose, and dextrin can be used.
- the saccharide content in the chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and further preferably 30 to 50% by mass.
- raw materials generally blended in chocolate can be used for the chocolate of the present invention.
- dairy products such as whole milk powder and skim milk powder
- cocoa ingredients such as cacao mass and cocoa powder
- soy flour soy protein
- processed fruit products processed vegetable products
- matcha tea powder coffee powder
- powders gums, starches, emulsifiers, antioxidants, colorants, and fragrances can be used.
- the chocolate of the present invention can be produced by a conventionally known method.
- fats and oils, cacao components, sugars, dairy products, and emulsifiers can be used as raw materials.
- atomization process (refining), scouring process (conching), cooling process, etc. so that the final fat content in the chocolate of the present invention is 25 to 65% by mass, the present invention Of chocolate can be manufactured.
- it is preferable to make a temper type chocolate by performing a tempering treatment after the refining step and solidifying by cooling.
- the tempering treatment which is a preferred embodiment in the chocolate production process of the present invention, is an operation for generating crystal nuclei of stable crystals of fats and oils in melted liquid (fat crystals are completely melted).
- the SOS type triacylglycerol contained in the fats and oils contained in the chocolate can be solidified as stable crystals.
- an operation of lowering the chocolate melted at 40 to 50 ° C. until the product temperature becomes about 26 to 29 ° C. and then heating the chocolate again to about 28 to 31 ° C. can be mentioned.
- a seeding process may be performed instead of the tempering process.
- the seeding treatment may be performed using a seed agent that is a stable crystal of SOS-type triacylglycerol such as StOSt or BOB (1,3-dibehenoyl-2-oleoylglycerol). That is, at a temperature at which the stable crystals as the seed agent do not melt completely, 0.05 to 5% by mass of the seed agent is added to the fats and oils in the chocolate (seeding treatment) for tempering treatment. You may change.
- a seed agent that is a stable crystal of SOS-type triacylglycerol such as StOSt or BOB (1,3-dibehenoyl-2-oleoylglycerol). That is, at a temperature at which the stable crystals as the seed agent do not melt completely, 0.05 to 5% by mass of the seed agent is added to the fats and oils in the chocolate (seeding treatment) for tempering treatment. You may change.
- the chocolate of the present invention is a chocolate that can be molded into a block shape, a plate shape, a granular shape, or the like. Such molding can be performed by, for example, cutting the melted chocolate filled in the mold in the cooling step after solidification, cutting the chocolate cooled and solidified into a flat plate shape, or squeezing out.
- the thickness is preferably 3 to 12 mm, and more preferably 4 to 10 mm.
- the chocolate that has been cooled and solidified into a flat plate shape can be cut into a desired size and shape, for example, a cube or a rectangular parallelepiped with a cutting blade or the like.
- the chocolate of the present invention has a hardness that allows the molding as described above, but has a texture that is soft to bite and a mouthfeel that can be quickly and smoothly melted in the mouth.
- the chocolate of this invention can be eaten as it is as the chocolate lump which was die-cut or cut.
- the chocolate of the present invention is used as a coating material, filling material, or chip material to be mixed into dough for confectionery bakery products such as bread, cakes, confectionery, baked goods, donuts and shoe confectionery Can do.
- % means mass% unless otherwise specified.
- the analysis of triglyceride composition of fats and oils was carried out by gas chromatography (JAOCS, vol 70, 11, 1111-1114 (1993) compliant) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995)). Compliant). Analysis of the constituent fatty acid of the TAG contained in the fats and oils was performed using a gas chromatographic method (AOCS Ce1f-96 compliant).
- MCT1 ⁇ Raw oil and fat>
- MCT2 Only n-octanoic acid (carbon number 8) or n-decanoic acid (carbon number 10) is used as a constituent fatty acid, and the n-octanoic acid and the n-decanoic acid are used as constituent fatty acids.
- MCT having a mass ratio of 30:70 manufactured by Nisshin Oilio Group Co., Ltd. was used as MCT2.
- SOS fats and oils 1 Cocoa butter (manufactured by Daito Cacao Co., Ltd., SOS content 85.3%, StOSt content 28.6%, out of the total amount of constituent fatty acids S possessed by SOS, 95% or more S is P Alternatively, St) was used as SOS oil 1.
- SOS oil 2 Transesterification was performed between high oleic sunflower oil and ethyl stearate using a 1,3-position specific lipase. Thus, the reaction was carried out so that stearic acid was bonded to the 1-position or 3-position of triacylglycerol.
- Oil and fat with increased concentration of SOS-type triacylglycerol by fractionation of this transesterified oil (manufactured by Nisshin Oillio Group, SOS content 84.8%, StOSt content 71.2%, constituent fatty acids of SOS Of the total amount of S, 95% by mass or more of S was P or St).
- SOS fats and oils 3 Palm middle melting point fraction (manufactured by Nisshin Oillio Group, in-house, SOS content 77.4%, StOSt content 1.5%, 95% of the total amount of constituent fatty acid S of SOS % Or more of S is P or St).
- the chocolate according to the present invention may be the following first to sixth chocolates.
- the first chocolate is a chocolate having an oil / fat content of 25 to 65% by mass, wherein the fat / fat contains 5 to 40% by mass of a triacylglycerol composed of a fatty acid having 6 to 10 carbon atoms. It is.
- the second chocolate in the triacylglycerol in which the constituent fatty acid is a fatty acid having 6 to 10 carbon atoms, the content of the fatty acid having 6 carbon atoms is 10% by mass or less, and the content of the fatty acid having 10 carbon atoms is It is said 1st chocolate which is 10 mass% or more.
- the third chocolate is the first or second chocolate, wherein the SOS content in the fat is 45 to 85% by mass.
- SOS is triacylglycerol in which oleic acid is bonded to the 2nd position and saturated fatty acid having 16 or more carbon atoms is bonded to the 3rd position.
- the fourth chocolate is any one of the first to third chocolates, wherein the content of StOSt in the SOS content in the fat is 60% by mass or less.
- StOSt is 1,3-distearoyl-2-oleoylglycerol.
- the fifth chocolate is any one of the first to fourth chocolates that have been tempered.
- the sixth chocolate is any one of the first to fifth chocolates molded.
- the manufacturing method of the chocolate which concerns on this invention may be the manufacturing method of the following 1st and 2nd chocolates.
- the fat and oil content is 25 to 65% by mass, and the fatty acid contains 5 to 40% by mass of triacylglycerol comprising a fatty acid having 6 to 10 carbon atoms.
- the fat and oil content is 25 to 65% by mass, and the fatty acid contains 5 to 40% by mass of triacylglycerol comprising a fatty acid having 6 to 10 carbon atoms.
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Abstract
Description
本願は、2013年9月2日に出願された日本特許出願「特願2013-180836」に基づく優先権を主張すると共に、参照によりその内容を組み込む。
本発明の好ましい態様によれば、上記トリアシルグリセロールが有する、炭素数6~10の構成脂肪酸全量のうち、炭素数6の構成脂肪酸が10質量%以下を占め、かつ、炭素数10の構成脂肪酸が10質量%以上を占める、チョコレートを提供することができる。
本発明の好ましい態様によれば、上記油脂が、さらに、2位にオレイン酸、ならびに、1位および3位に炭素数16以上の飽和脂肪酸、が結合したトリアシルグリセロールを45~85質量%含有する、チョコレートを提供することができる。
本発明の好ましい態様によれば、上記油脂が含有する、2位にオレイン酸、ならびに、1位および3位に炭素数16以上の飽和脂肪酸、が結合したトリアシルグリセロール中、1,3-ジステアロイル-2-オレオイルグリセロールの含有量が60質量%以下である、チョコレートを提供することができる。
本発明の好ましい態様によれば、テンパリング処理された、上記チョコレートを提供することができる。
本発明の好ましい態様によれば、成型された、上記チョコレートを提供することができる。
さらに、本発明の別の一態様によれば、25~65質量%の油脂を含有し、かつ、前記油脂が、炭素数6~10の構成脂肪酸を有するトリアシルグリセロールを5~40質量%含有するように調製された融液状のチョコレートを、テンパリング処理すること、次いで、冷却固化すること、を含むチョコレートの製造方法を提供することができる。
さらに、本発明の別の一態様によれば、25~65質量%の油脂を含有し、かつ、前記油脂が、炭素数6~10の構成脂肪酸を有するトリアシルグリセロールを5~40質量%含有するように調製された融液状のチョコレートを、成形型に充填して冷却固化したのち型抜きすること、または、厚さ3~12mmの平板状に冷却固化したのちカッティングすること、を含む成型チョコレートの製造方法を提供することができる。
本発明において、トリアシルグリセロール(以下、TAGとも表す)とは、1分子のグリセロールに、3分子の脂肪酸がエステル結合した分子構造を有するエステル化合物である。TAGの1位、2位、および3位とは、脂肪酸が結合している、グリセロールの炭素原子の位置を表す。なお、TAGの有する構成脂肪酸の略称として、以下を用いる。A:アラキジン酸、O:オレイン酸、P:パルミチン酸、S:炭素数16以上の飽和脂肪酸、St:ステアリン酸、U:炭素数16以上の不飽和脂肪酸。ここで、「TAGの有する構成脂肪酸」とは、該TAG分子を構成する3個のアシル基のそれぞれが由来する脂肪酸を意味する。
油脂に含まれるトリアシルグリセロールの組成の分析は、ガスクロマトグラフ法(JAOCS,vol70,11,1111-1114(1993)準拠)及び銀イオンカラム-HPLC法(J.High Resol.Chromatogr.,18,105-107(1995)準拠)を用いて行うことができる。
油脂の構成脂肪酸の分析は、ガスクロマトグラフ法(AOCS Ce1f-96準拠)を用いて行うことができる。
本発明においてチョコレートとは、「チョコレート類の表示に関する公正競争規約」(全国チョコレート業公正取引協議会)乃至法規に規定されているチョコレートに限定されない。本発明におけるチョコレートは、食用油脂及び糖類を主原料とする。主原料には、必要に応じてカカオ成分(カカオマス、ココアパウダー等)、乳製品、香料、または乳化剤等を加える。かかるチョコレートは、チョコレート製造の工程(混合工程、微粒化工程、精練工程、成形工程、および冷却工程等の全部乃至一部)を経て製造される。また、本発明におけるチョコレートは、ダークチョコレート、およびミルクチョコレートの他に、ホワイトチョコレートおよびカラーチョコレートも含む。
油脂のトリグリセリド組成の分析は、ガスクロマトグラフ法(JAOCS,vol70,11,1111-1114(1993)準拠)及び銀イオンカラム-HPLC法(J.High Resol.Chromatogr.,18,105-107(1995)準拠)を用いて行った。
油脂に含まれるTAGの有する構成脂肪酸の分析は、ガスクロマトグラフ法(AOCS Ce1f-96準拠)を用いて行った。
〔MCT1〕:構成脂肪酸として、n-オクタン酸(炭素数8)またはn-デカン酸(炭素数10)のみを有し、かつ、構成脂肪酸としての上記n-オクタン酸と上記n-デカン酸との質量比が75:25であるMCT(日清オイリオグループ株式会社社内製)を、MCT1として用いた。
〔MCT2〕:構成脂肪酸として、n-オクタン酸(炭素数8)またはn-デカン酸(炭素数10)のみを有し、かつ、構成脂肪酸としての上記n-オクタン酸と上記n-デカン酸との質量比が30:70であるMCT(日清オイリオグループ株式会社社内製)を、MCT2として用いた。
〔SOS油脂1〕:ココアバター(大東カカオ株式会社製、SOS含有量85.3%、StOSt含有量28.6%、SOSの有する構成脂肪酸Sの全量のうち、95質量%以上のSがPあるいはSt)を、SOS油脂1として用いた。
〔SOS油脂2〕:ハイオレイックヒマワリ油とステアリン酸エチルエステルとの間で、1、3位位置特異性リパーゼによりエステル交換を行なった。これにより、トリアシルグリセロールの1位又は3位にステアリン酸が結合するように、反応を実施した。このエステル交換油を分別により、SOS型トリアシルグリセロールの濃度を高めた油脂(日清オイリオグループ株式会社社内製、SOS含有量84.8%、StOSt含有量71.2%、SOSの有する構成脂肪酸Sの全量のうち、95質量%以上のSがPあるいはSt)を、SOS油脂2として用いた。
〔SOS油脂3〕:パーム中融点画分(日清オイリオグループ株式会社社内製、SOS含有量77.4%、StOSt含有量1.5%、SOSの有する構成脂肪酸Sの全量のうち、95質量%以上のSがPあるいはSt)をSOS油脂3とした。
表1および2の配合に従って配合された原材料を用いて、実施例1~5、比較例1~3のチョコレートを、製造した。すなわち、常法に従って、混合、微粒化(リファイニング)、精練(コンチング)、の各工程を経られた融液状のチョコレートをテンパリング処理(シーディング処理)した。処理後の液状のチョコレートを、成形型を用いて、冷却固化した。
上記の方法により製造した、実施例1~5および比較例1~3のチョコレートの型抜け、噛み出しおよび口どけについて、以下の評価基準に従って評価した。
(1)型抜けの評価方法
10℃で冷却固化後の型離れ
◎:非常に良好 (ほぼ全て剥離)
○:良好 (僅かに付着部分あり)
▲:一部剥がれない部分有り
×:剥離しない
(2)噛み出しの評価方法
以下の基準に従って、5名のパネラーにより、総合的に評価した。
◎:非常にソフトであり、歯への付着感がない
○:ソフトであり、歯への付着感がない
△:ややソフトであり、歯への付着感がない、もしくは、非常にソフトであるが、歯への付着感がややある。
▲:ふつうの硬さである
×:硬い、もしくは、非常にソフトであるが、歯への付着感が強い
(3)口どけの評価方法
以下の基準に従って、5名のパネラーにより、総合的に評価した。
◎:従来にない感覚でスムースにとけ、非常に良好である
○:従来にない感覚でスムースにとけ、良好である
△:スムースにとける感覚がある
▲:ふつうの口どけである
×:口どけが悪い
実施例2および4、ならびに、比較例1のチョコレートの製造において、テンパリング処理(シーディング処理)後に、厚さ7mmの平板状に冷却固化されたチョコレートを、長刃の包丁を用いて、縦横にブロック状に切り分けた。その結果、比較例1のチョコレートは、割れてバラバラになった。一方、実施例2および4のチョコレートは、切り分けにより生じた破断面にヒビ等も見られなかった。このことにより、上記実施例2および4のチョコレートは、カッティング工程による加工にも適したチョコレートであることが確認できた。
さらに、実施例2および4のカッティングされたチョコレートに、ココアパウダーをまぶして食した。結果は、ソフトな噛み出しで、口の中でチョコレートの風味がフワッと広がったのち、スッとなくなり、たいへん美味であった。
さらに、本発明に係るチョコレートは、以下の第1~第6のチョコレートであってもよい。
上記第1のチョコレートは、油脂含量が25~65質量%であるチョコレートであって、該油脂中に構成脂肪酸が炭素数6~10の脂肪酸からなるトリアシルグリセロールを5~40質量%含有するチョコレートである。
上記第2のチョコレートは、前記構成脂肪酸が炭素数6~10の脂肪酸からなるトリアシルグリセロールにおいて、炭素数6の脂肪酸の含有量が10質量%以下であり、炭素数10の脂肪酸の含有量が10質量%以上である、上記第1のチョコレートである。
上記第3のチョコレートは、前記油脂中のSOS含有量が45~85質量%である、上記第1または2のチョコレートである。ただし、SOSは、2位にオレイン酸、1、3位に炭素数16以上の飽和脂肪酸が結合したトリアシルグリセロールである。
上記第4のチョコレートは、前記油脂中のSOS含有量に占めるStOStの含有量が60質量%以下である、上記第1~3のうちのいずれかのチョコレートである。ただし、StOStは、1,3-ジステアロイル-2-オレオイルグリセロールである。
上記第5のチョコレートは、テンパリング処理された、上記第1~4のうちのいずれかのチョコレートである。
上記第6のチョコレートは、成型された、上記第1~5のうちのいずれかのチョコレートである。
さらに、本発明に係るチョコレートの製造方法は、以下の第1および第2のチョコレートの製造方法であってもよい。
上記第1のチョコレートの製造方法は、油脂含量が25~65質量%であり、該油脂中に構成脂肪酸が炭素数6~10の脂肪酸からなるトリアシルグリセロールを5~40質量%含有するように調整した融液状のチョコレートを、テンパリング処理後、冷却固化する、チョコレートの製造方法である。
上記第2のチョコレートの製造方法は、油脂含量が25~65質量%であり、該油脂中に構成脂肪酸が炭素数6~10の脂肪酸からなるトリアシルグリセロールを5~40質量%含有するように調整した融液状のチョコレートを、成形型に充填して冷却固化し、型抜きする、または、厚さ3~12mmの平板状に冷却固化し、カッティングする、成型チョコレートの製造方法である。
Claims (8)
- 25~65質量%の油脂を含有するチョコレートであって、前記油脂が、炭素数6~10の構成脂肪酸を有するトリアシルグリセロールを5~40質量%含有するチョコレート。
- 前記トリアシルグリセロールが有する、炭素数6~10の構成脂肪酸全量のうち、炭素数6の構成脂肪酸が10質量%以下を占め、かつ、炭素数10の構成脂肪酸が10質量%以上を占める、請求項1に記載のチョコレート。
- 前記油脂が、さらに、2位にオレイン酸、ならびに、1位および3位に炭素数16以上の飽和脂肪酸、が結合したトリアシルグリセロールを45~85質量%含有する、請求項1または2に記載のチョコレート。
- 前記トリアシルグリセロール中、1,3-ジステアロイル-2-オレオイルグリセロールの含有量が60質量%以下である、請求項3に記載のチョコレート。
- テンパリング処理あるいはシーディング処理された、請求項1~4のいずれか1項に記載のチョコレート。
- 成型された、請求項1~5のいずれか1項に記載のチョコレート。
- 25~65質量%の油脂を含有し、かつ、前記油脂が、炭素数6~10の構成脂肪酸を有するトリアシルグリセロールを5~40質量%含有するように調製された融液状のチョコレートを、テンパリング処理すること、次いで、冷却固化すること、を含むチョコレートの製造方法。
- 25~65質量%の油脂を含有し、かつ、前記油脂が、炭素数6~10の構成脂肪酸を有するトリアシルグリセロールを5~40質量%含有するように調製された融液状のチョコレートを、成形型に充填して冷却固化したのち型抜きすること、または、厚さ3~12mmの平板状に冷却固化したのちカッティングすること、を含む成型チョコレートの製造方法。
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AU2014313545A AU2014313545B2 (en) | 2013-09-02 | 2014-09-01 | Chocolate |
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WO2016204187A1 (ja) * | 2015-06-17 | 2016-12-22 | 日清オイリオグループ株式会社 | ノンテンパー型チョコレート |
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CN105517444A (zh) * | 2013-09-06 | 2016-04-20 | 日清奥利友集团株式会社 | 巧克力 |
JP6193527B2 (ja) * | 2015-06-26 | 2017-09-06 | 日清オイリオグループ株式会社 | 油性食品 |
JP7195695B2 (ja) * | 2017-05-19 | 2022-12-26 | 日清オイリオグループ株式会社 | チョコレート |
JP7083634B2 (ja) * | 2017-12-22 | 2022-06-13 | 日清オイリオグループ株式会社 | 油性菓子 |
CN109770028A (zh) * | 2019-03-27 | 2019-05-21 | 江苏派乐滋食品有限公司 | 一种酸奶抹茶味的巧克力、制备方法及其应用 |
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