JP2018148848A - Frozen chocolate dessert - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide chocolate for frozen dessert in which bloom is less likely to occur in a freezing temperature range. SOLUTION: Chocolate for frozen dessert contains the following fats and oils composition A in an amount of 0.1 to 20% by mass and liquid oil in an amount of 40 to 90% by mass. Oil / fat composition A: An oil / fat containing 50% by mass or more of M2X + MX2. In the above, M, X, M2X, and MX2 indicate the following, respectively. M: Linear-saturated fatty acid with 8 to 10 carbon atoms X: Linear-saturated fatty acid with 16 to 18 carbon atoms M2X: 2 molecules of M, 1 molecule of triglyceride MX2: 1 molecule of M, 2 of X Molecular-bound triglyceride [selection diagram] None

Description

  The present invention relates to a chocolate for frozen desserts.

  Chocolate is used not only for products made only of chocolate but also for products that combine chocolate and other foods. Products that combine chocolate and other foods include products that combine chocolate and frozen desserts such as ice cream. As chocolate used for frozen confectionery, patent documents 1-5 are proposed, for example.

  Chocolate used for frozen dessert is eaten with frozen dessert. Therefore, the chocolate for frozen desserts is required to have good mouth melting and texture when eaten with the frozen dessert. In order to improve the mouth melting and texture when eaten with frozen confectionery, a relatively large amount of liquid oil is often blended with the chocolate for frozen confectionery. However, in a frozen dessert chocolate containing a relatively large amount of liquid oil, bloom may occur in the freezing temperature range due to temperature changes during transportation after being combined with the frozen dessert.

  In view of the above background, there is a demand for the development of chocolate for frozen desserts that does not easily generate bloom in the freezing temperature range.

JP-A-5-049399 JP-A-9-172972 JP 2004-65070 A JP 2006-280209 A JP 2010-268749 A

  The subject of this invention is providing the chocolate for frozen desserts which a bloom is hard to generate | occur | produce in a freezing temperature range.

  As a result of intensive studies to solve the above problems, the inventors of the present invention can obtain a chocolate for frozen dessert that does not easily generate bloom in the freezing temperature range when the fat contained in the chocolate contains a specific amount of fat. As a result, the present invention has been completed.

That is, 1st invention of this invention is chocolate for frozen desserts in which the fats and oils contained in chocolate contain 0.1-20 mass% of the following fat composition A, and 40-90 mass% of liquid oil.
Oil and fat composition A: It is an oil and fat containing 50% by mass or more of M2X + MX2.
In the above, M, X, M2X, and MX2 respectively represent the following.
M: linear saturated fatty acid having 8 to 10 carbon atoms X: linear saturated fatty acid having 16 to 18 carbon atoms M2X: triglyceride in which 2 molecules of M and 1 molecule of X are bonded MX2: 1 molecule of M, 2 of X Molecularly bonded triglyceride The second invention of the present invention is the chocolate for frozen desserts according to the first invention, wherein the chocolate for frozen desserts is used for coating a frozen dessert.
A third invention of the present invention is a frozen dessert using the frozen dessert chocolate described in the first invention or the second invention.
4th invention of this invention is the frozen dessert as described in 3rd invention by which the said chocolate for frozen dessert is coat | covered.

  ADVANTAGE OF THE INVENTION According to this invention, the chocolate for confectionery which a bloom is hard to generate | occur | produce in a freezing temperature range can be provided.

In the chocolate for frozen desserts according to the embodiment of the present invention, the fats and oils contained in the chocolate contain 0.1 to 20% by mass of the following oil composition A and 40 to 90% by mass of liquid oil.
Oil and fat composition A: It is an oil and fat containing 50% by mass or more of M2X + MX2.

  The chocolate in the present invention is not limited to the chocolate specified in the “Fair Competition Rules for the Display of Chocolates” (National Chocolate Fair Trade Council) or the laws and regulations. In the present invention, chocolate is mainly made from edible fats and sugars, cocoa ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc., if necessary, and chocolate production steps (mixing step, atomization step, It is manufactured through a scouring process, a molding process, a cooling process, etc. (all or part), and the oil and fat form a continuous phase and substantially does not contain water (preferably has a water content of 3% by mass or less). is there. Moreover, the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.

  In the present invention, fats and oils are the total fats and oils contained in chocolate, and in addition to the fats and oils to be blended, fats and oils (cocoa butter, milk fats, etc.) contained in oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.) ) Is also included.

In the chocolate for frozen dessert according to the embodiment of the present invention, the fats and oils contained in the chocolate contain 0.1 to 20% by mass of the following fat and oil composition A.
The oil and fat composition A used for the manufacture of the chocolate for frozen desserts according to the embodiment of the present invention contains 50% by mass or more of M2X + MX2, preferably 60 to 100% by mass, more preferably 65 to 85% by mass. contains.
In the present invention, M2X + MX2 is the total content of M2X and MX2. In the present invention, M2X is a triglyceride (MMX + MXM + XMM) in which 2 molecules of M and 1 molecule of X are bonded (triglyceride is triacylglycerol in which 3 molecules of fatty acid are bonded to glycerol. ). In the present invention, MX2 is a triglyceride (MXX + XMX + XXM) in which one molecule of M and two molecules of X are bonded. In the present invention, X is a linear saturated fatty acid having 16 to 18 carbon atoms. In the present invention, M is a linear saturated fatty acid having 8 to 10 carbon atoms.

The fat composition A used in the manufacture of the chocolate for frozen desserts according to the embodiment of the present invention preferably has a mass ratio of MX2 / M2X of 0.05 to 4.5, more preferably 0.2 to 3. 0.0, more preferably 0.5 to 1.5.
In the present invention, the mass ratio of MX2 / M2X is the ratio of the MX2 content (mass%) to the M2X content (mass%).

  The fat composition A used in the manufacture of the chocolate for frozen desserts according to the embodiment of the present invention preferably contains 35 to 65% by mass of M as a constituent fatty acid, more preferably 37 to 63% by mass, and further contains 37 to 63% by mass. Preferably it contains 40-60 mass%.

  The fat composition A used in the manufacture of the chocolate for frozen dessert according to the embodiment of the present invention preferably contains 35 to 65% by mass of X as a constituent fatty acid, more preferably 37 to 63% by mass, More preferably, it contains 40-60 mass%.

In the fat composition A used in the production of the chocolate for frozen dessert according to the embodiment of the present invention, the mass ratio of De / M in the constituent fatty acid is preferably 0.55 to 0.85, more preferably 0. .58 to 0.83, more preferably 0.60 to 0.80.
In the present invention, the mass ratio of De / M in the constituent fatty acid is the ratio of the De content (mass%) to the M content (mass%). In the present invention, De is decanoic acid (a linear saturated fatty acid having 10 carbon atoms).

In the fat composition A used in the manufacture of the frozen dessert chocolate according to the embodiment of the present invention, the mass ratio of St / X in the constituent fatty acid is preferably 0.50 or more, more preferably 0.70 or more. More preferably, it is 0.80-0.98.
In the present invention, the St / X mass ratio in the constituent fatty acid is the ratio of the St content (mass%) to the X content (mass%). In the present invention, St is stearic acid (a linear saturated fatty acid having 18 carbon atoms).

  The oil / fat composition A used for manufacturing the chocolate for frozen desserts according to the embodiment of the present invention is preferably an oil / fat obtained by random transesterification of a mixed oil of the following oil / fat D and oil / fat E below. Moreover, the fat composition A used for manufacture of the chocolate for frozen desserts which concerns on embodiment of this invention, Preferably after carrying out random transesterification of the mixed oil of the following fats and oils D and the following fats and oils F, it is obtained by extreme hardening. It is an oil and fat.

  The oil D is composed only of M3. The oil D is preferably a medium chain fatty acid triglyceride (hereinafter referred to as MCT). In the present invention, M3 is triglyceride (MMM) in which three molecules of M are bonded.

  The oil E has an iodine value of 5 or less, and contains 90% by mass or more of X as a constituent fatty acid. The oil E has an iodine value of 5 or less, preferably 3 or less, more preferably 2 or less. The fat E contains 90% by mass or more of X as a constituent fatty acid, preferably 93% by mass or more, and more preferably 95% by mass or more. The oil E is preferably an extremely hardened oil of rapeseed oil, an extremely hardened oil of soybean oil, or an extremely hardened oil of palm oil, and more preferably an extremely hardened oil of rapeseed oil.

  The mixing ratio of the mixed oil of fats and oils D and fats and oils E (oils and fats D: fats and oils E) is preferably a mass ratio of 10:90 to 65:35, more preferably a mass ratio of 20:80 to 55:45. More preferably, the mass ratio is 40:60 to 55:45.

  The fats and oils F contain 90% by mass or more of fatty acids having 16 to 18 carbon atoms as constituent fatty acids. The fats and oils F contain 90% by mass or more, preferably 93% by mass or more, more preferably 95% by mass or more of fatty acids having 16 to 18 carbon atoms as constituent fatty acids. The oil F is preferably rapeseed oil, soybean oil or palm oil, and more preferably rapeseed oil.

  The blend ratio of the mixed oil of fats and oils D and fats and oils F (fat and fats D: fats and oils F) is preferably a mass ratio of 10:90 to 65:35, more preferably a mass ratio of 20:80 to 55:45. More preferably, the mass ratio is 40:60 to 55:45.

There is no restriction | limiting in particular in random transesterification for manufacturing the oil-fat composition A, It can carry out by a normal method. Random transesterification for producing the oil and fat composition A may be carried out using either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase as a catalyst.
The chemical transesterification is performed, for example, by sufficiently drying the raw oil and fat, adding 0.1 to 1% by mass of sodium methoxide to the raw oil and fat, and then reducing the pressure at 80 to 120 ° C. for 0.5 to 1 hour. The reaction can be carried out with stirring. After completion of the chemical transesterification, the catalyst is removed by washing with water or the like, and then a decolorization / deodorization treatment performed in a normal edible fat / oil purification process can be performed.
In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass (preferably 0.04 to 5% by mass) with respect to the raw oil and fat, and then 40 to 80 ° C., preferably 40 The reaction can be carried out with stirring at ˜70 ° C. for 0.5 to 48 hours (preferably 0.5 to 24 hours). After completion of the enzymatic transesterification, after removing the lipase by filtration or the like, it can be subjected to decolorization / deodorization treatment performed in a normal edible oil / fat refining process. Lipases that can be subjected to random transesterification include alkaline genus-derived lipases (for example, Lipase QLM, Lipase PL, etc., manufactured by Meisei Sangyo Co., Ltd.), lipases OF derived from Candida genus (for example, lipase OF, manufactured by Meisaku Sangyo Co., Ltd. Etc.).

  The extreme curing (hydrogenation) for producing the oil and fat composition A is not particularly limited and can be performed by a usual method. In order to produce the oil and fat composition A, the extreme curing can be performed, for example, under the conditions of a hydrogen pressure of 0.02 to 0.3 Mpa and 160 to 200 ° C. under a nickel catalyst.

Oil composition A used for manufacture of the chocolate for frozen dessert which concerns on embodiment of this invention can also fractionate after random transesterification or after extreme hardening.
There is no restriction | limiting in particular in the fractionation for manufacturing the oil-fat composition A, It can carry out by a normal method. The fractionation is preferably dry fractionation (natural fractionation). In the dry fractionation, the fats and oils are cooled while being stirred in the tank, and after the fats and oils crystals are precipitated, they are squeezed and / or filtered to obtain a high melting point part (also called a hard part or a crystal fraction) and low. It is divided into melting point parts (also called soft parts or liquid fractions). The temperature at which the fats and oils are separated is not particularly limited because it varies depending on the properties of the target fats and oils. The temperature at the time of dry fractionation is preferably 33 to 45 ° C, more preferably 35 to 43 ° C, and further preferably 37 to 43 ° C.

  In the chocolate for frozen dessert according to the embodiment of the present invention, the fats and oils contained in the chocolate contain 0.1 to 20% by mass of the fat and oil composition A, preferably 0.5 to 15% by mass, more preferably 1 -10% by mass. When the fats and oils contained in chocolate contain the fat and oil composition A in the above range, a chocolate for frozen desserts in which bloom is hardly generated in the freezing temperature range is obtained.

In the chocolate for frozen dessert according to the embodiment of the present invention, the fat and oil contained in the chocolate contains 40 to 90% by mass of liquid oil.
In addition, in this invention, liquid oil is a fats and oils liquid at 20 degreeC.

  Specific examples of the liquid oil used in the manufacture of the frozen dessert chocolate according to the embodiment of the present invention include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, Peanut oil, linseed oil and processed oils and fats (transesterified oil, fractionated oil, hydrogenated oil, etc.) of these oils and the like can be mentioned. Two or more kinds of liquid oils used in the manufacture of the frozen dessert chocolate according to the embodiment of the present invention can be used in combination. The liquid oil used for producing the chocolate for frozen dessert according to the embodiment of the present invention is preferably soybean oil and / or rapeseed oil.

  In the chocolate for frozen dessert according to the embodiment of the present invention, the fats and oils contained in the chocolate contain 40 to 90% by mass of liquid oil, preferably 55 to 88% by mass, more preferably 65 to 85% by mass. .

  In the chocolate for frozen dessert according to the embodiment of the present invention, the fats and oils contained in the chocolate preferably contain cocoa butter. In the chocolate for frozen dessert according to the embodiment of the present invention, the fat and oil contained in the chocolate preferably contains 1 to 30% by mass of cocoa butter, more preferably 5 to 25% by mass, and still more preferably 10 to 20% by mass. %contains.

In the chocolate for frozen dessert according to the embodiment of the present invention, the fats and oils contained in the chocolate preferably contain lauric fats and oils. In the chocolate for frozen dessert according to the embodiment of the present invention, the fats and oils contained in the chocolate preferably contain 1 to 20% by mass of lauric fats and oils, more preferably 2 to 15% by mass, and further preferably 3 to 10%. Contains by mass%.
In the present invention, lauric fats and oils are fats and oils containing 35% by mass or more of lauric acid as a constituent fatty acid.

  The lauric fat used in the production of the chocolate for frozen dessert according to the embodiment of the present invention preferably contains 40% by mass or more, more preferably 40-60% by mass of lauric acid as a constituent fatty acid. Specific examples of lauric fats and oils used in the manufacture of chocolate for frozen desserts according to embodiments of the present invention include palm kernel oil, coconut oil and processed fats and oils (separated oil, hardened oil (hydrogenated) Oil), transesterified oil) and the like. The lauric fat used in the production of the frozen dessert chocolate according to the embodiment of the present invention is preferably coconut oil. In the present invention, lauric acid may be described as La.

  In addition to the oil composition A, liquid oil, cocoa butter, and lauric fat, edible fats and oils (palm oil and palm fractionation) that are usually used for the production of chocolate for frozen desserts. Oil (middle melting point of palm, palm fractionated soft oil, palm fractionated hard oil (palm stearin, etc.), shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, milk fat, etc.) can also be used. .

In the chocolate for frozen dessert according to the embodiment of the present invention, fats and oils contained in the chocolate preferably contain U3 in an amount of 50% by mass or more, more preferably 50 to 70% by mass, and further preferably 50 to 60% by mass. To do.
In the present invention, U3 is triglyceride (UUU) in which three molecules of U are bonded. In the present invention, U is an unsaturated fatty acid having 16 to 24 carbon atoms.

  The chocolate for frozen dessert according to the embodiment of the present invention preferably contains 30 to 70% by mass of fat, more preferably 35 to 65% by mass, and further preferably 40 to 60% by mass.

The analysis of the triglyceride composition can be carried out using a gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993) compliant).
Analysis of the constituent fatty acids of the fats and oils can be performed using a gas chromatographic method (AOCS Ce1f-96 compliant).
The iodine value of fats and oils can be measured according to “2.3.4.1-1996 Iodine number (Wyeth-Cyclohexane method)” of “Standard fat analysis method (edited by Japan Oil Chemists' Society)”. .

  The chocolate for frozen dessert according to the embodiment of the present invention preferably contains a saccharide. Examples of the saccharide include sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, oligosaccharide, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose and the like. The sugars used in the manufacture of the frozen dessert chocolate according to the embodiment of the present invention are preferably sucrose (sugar) and lactose.

  The chocolate for frozen dessert according to the embodiment of the present invention preferably contains 10 to 60% by mass of saccharide, more preferably 20 to 50% by mass, and still more preferably 25 to 45% by mass.

  The chocolate for frozen desserts according to the embodiment of the present invention can use raw materials generally blended in chocolate for frozen desserts in addition to fats and oils and sugars. Specifically, for example, dairy products such as whole milk powder and skim milk powder, cacao ingredients such as cacao mass and cocoa powder, various powders such as soy flour, soy protein, processed fruit products, processed vegetable products, matcha tea powder, coffee powder, etc. , Gums, starches, lecithin, lysolecithin, enzyme-degraded lecithin, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and other emulsifiers, antioxidants, colorants, flavors, etc. can do.

  The chocolate for frozen desserts according to the embodiment of the present invention can be manufactured by using a conventionally known method for manufacturing chocolate for frozen desserts. The chocolate for frozen desserts according to the embodiment of the present invention is made of, for example, fats and oils, cacao components, saccharides, emulsifiers, etc. as raw materials, followed by a mixing step, a atomization step (refining), a scouring step (conching), a cooling step, etc. Can be manufactured. The chocolate for frozen dessert according to the embodiment of the present invention is preferably manufactured through the atomization step.

The chocolate for frozen desserts according to the embodiment of the present invention contains a large amount of liquid oil, but blooms hardly occur in the freezing temperature range.
In the present invention, the freezing temperature range is 0 ° C. or less, preferably −5 ° C. or less, more preferably −5 ° C. to −30 ° C., and further preferably −5 ° C. to −20 ° C. is there.

  The frozen dessert chocolate according to the embodiment of the present invention is preferably a frozen dessert covering chocolate or a frozen dessert center chocolate, and more preferably a frozen dessert coated chocolate. Moreover, the chocolate for frozen dessert which concerns on embodiment of this invention can also freeze and eat chocolate as it is.

  The frozen dessert according to the embodiment of the present invention is obtained using the chocolate for frozen dessert according to the embodiment of the present invention. The frozen dessert according to the embodiment of the present invention is preferably coated with the chocolate for frozen dessert according to the embodiment of the present invention.

  Examples of the frozen dessert according to the embodiment of the present invention include ice cream, ice milk, lact ice, sherbet, ice confectionery, and the like.

  The frozen dessert according to the embodiment of the present invention can be manufactured by combining a frozen dessert and chocolate by using a conventionally known food production method. For example, as a method of combining the chocolate according to the embodiment of the present invention with the frozen dessert, there are coating, pouring, sandwiching, and the like.

EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.
[Analysis method]
The analysis of the triglyceride composition was carried out using a gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993) compliant). Moreover, the analysis of the constituent fatty acid of fats and oils was performed using the gas chromatograph method (AOCS Ce1f-96 conformity).

[Production of Oil Composition A1]
An extremely hardened oil (iodine number: 1, X content: 96.8% by mass) of 51 parts by mass of rapeseed oil and 49 parts by mass of MCT (M3 content: 100% by mass) were mixed. The resulting mixed oil was subjected to random transesterification to obtain an oil / fat composition A1 (M2X content: 43.4% by mass, MX2 content: 32.3% by mass, total content of M2X and MX2: 75.7). Mass%, MX2 / M2X mass ratio: 0.74, M content: 48.4 mass%, X content: 50.1 mass%, De / M mass ratio: 0.71, St / X mass ratio: 0 .95) was obtained.
Random transesterification is carried out according to a conventional method, after sufficiently drying the raw material fat and oil, adding 0.2% by mass of sodium methoxide to the raw material fat and oil, and then reacting while stirring at 120 ° C. for 0.5 hour under reduced pressure. went.

[Production and evaluation of chocolate]
The chocolate having the composition shown in Table 1 was manufactured by using a normal chocolate manufacturing method (mixing, atomization, scouring, cooling) (the water content in the chocolate was 3% by mass or less for all chocolates). there were.). In addition, the unit of a mixing | blending is a mass part, and the unit of content is the mass%.

[Manufacture and evaluation of frozen desserts]
After filling the container with ice cream, it was filled with each chocolate conditioned at 35 ° C. on the ice cream, and solidified at −30 ° C. to produce an ice cream coated with chocolate. The ice cream coated with chocolate was -20 ° C to -5 ° C cycle (stored at -20 ° C for 6 hours and then stored at -5 ° C for 6 hours as one cycle, and the storage in this cycle was repeated. ) For 5 weeks. After 2 weeks of storage, 3 weeks of storage, 4 weeks of storage, and 5 weeks of storage, the presence or absence of bloom was evaluated by visually confirming each chocolate. The evaluation was made in three stages: ○ (no bloom), Δ (some bloom), and x (bloom). In the case of ○, bloom is unlikely to occur. The results are shown in Table 1.

As can be seen from Table 1, the chocolate of the example contained a large amount of liquid oil, but no bloom occurred in the freezing temperature range.
On the other hand, as can be seen from Table 1, the comparative chocolate had blooms in the freezing temperature range.

Claims (4)

The fats and oils contained in chocolate contain 0.1-20 mass% of the following fat composition A, and 40-90 mass% of liquid oil.
Oil and fat composition A: It is an oil and fat containing 50% by mass or more of M2X + MX2.
In the above, M, X, M2X, and MX2 respectively represent the following.
M: linear saturated fatty acid having 8 to 10 carbon atoms X: linear saturated fatty acid having 16 to 18 carbon atoms M2X: triglyceride in which 2 molecules of M and 1 molecule of X are bonded MX2: 1 molecule of M, 2 of X Molecularly linked triglycerides   The chocolate for frozen desserts according to claim 1, wherein the chocolate for frozen desserts is used for coating a frozen dessert.   A frozen dessert using the frozen dessert chocolate according to claim 1 or 2.   The frozen dessert according to claim 3, wherein the frozen dessert chocolate is coated.