JP2019017320A - Manufacturing method of chocolate-like food - Google Patents

Abstract

【Task】
This invention makes it a subject to provide the simple method which suppresses generation | occurrence | production of a different flavor in the chocolate-like foodstuff containing a highly unsaturated fatty acid.
[Solution]
After preparing a chocolate-like food containing DHA and / or EPA, it was found that by performing aging at a predetermined low temperature for a predetermined period, the occurrence of a different flavor during subsequent storage was suppressed, and the present invention was completed. .
[Selection figure] None

Description

The present invention relates to a method for producing a chocolate-like food.

In many cases, a chocolate-like food represented by chocolate can set a relatively long shelf life. This is presumably because fats and oils having relatively high oxidation stability are used as raw materials.
However, for chocolate-like foods containing highly unsaturated fatty acid-containing fats and oils that appeal to health functions, oxidative degradation may be a problem. Patent Document 1 describes a chocolate composition characterized in that catechins are contained in such a chocolate-like food.

Japanese Patent Laid-Open No. 5-292858

  This invention makes it a subject to provide the simple method which suppresses generation | occurrence | production of a different flavor in the chocolate-like foodstuff containing a highly unsaturated fatty acid.

The present inventor has intensively studied to solve the problem.
Highly unsaturated fatty acids typified by DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) may be oxidized in a relatively short time to generate a different flavor. In order to suppress the oxidation of these highly unsaturated fatty acids themselves, attempts were made to use various antioxidants, and certain effects were found. However, many chocolate-like foods have a long shelf life, and a more powerful and different flavor control method has been demanded.
As a result of further investigation by the present inventor, after preparing a chocolate-like food, it was found that by performing aging at a predetermined low temperature for a predetermined period of time, the occurrence of a different flavor is suppressed, thereby completing the present invention. It was.

That is, the present invention
(1) A method for producing a chocolate-like food containing DHA and / or EPA, characterized by aging at 10 ° C. or lower for 1 day or longer,
(2) The production method according to (1), wherein the total amount of DHA and EPA is 0.01 to 5% by mass,
(3) A method for suppressing the occurrence of a different flavor in a chocolate-like food containing DHA and / or EPA, characterized by aging at 10 ° C. or less for 1 day or more,
(4) The total amount of DHA and EPA is 0.01 to 5% by mass, the method for suppressing the occurrence of different flavors in chocolate-like food according to (3),
It is about.

  By this invention, it became possible to suppress generation | occurrence | production of unusual flavor in the chocolate-like foodstuff containing a highly unsaturated fatty acid.

The chocolate-like food referred to in the present invention corresponds to chocolates as an example.
The chocolates mentioned here are not only chocolate, quasi-chocolate, and chocolate-based foods prescribed by the National Chocolate Industry Fair Trade Council and the Chocolate-based Food Fair Trade Council, but also fats and oils as essential ingredients. This refers to a mixture of sugar, powdered milk, cacao raw materials (cocoa mass, cocoa, cocoa butter), fruit juice powder, fruit powder, flavoring materials, emulsifiers, fragrances, coloring agents, and other auxiliary materials in an arbitrary ratio. The flavors of chocolates are not limited to cocoa ingredients, milk powder, sweet chocolates, milk chocolates and white chocolates whose main ingredients are sugar, coffee flavor, caramel flavor, matcha flavor, fruit flavor, vegetable flavor, Naturally, a variety of flavors such as salty flavors also fall within this range.

The method for producing a chocolate-like food according to the present invention is characterized by aging at 10 ° C. or lower for 1 day or longer. The aging temperature is more preferably −100 to 5 ° C., further preferably −90 to 3 ° C., and most preferably −80 to −1 ° C. The aging time is more preferably 2 days to 2 months, further preferably 3 to 45 days, and most preferably 5 to 40 days. By performing aging under appropriate conditions, it becomes possible to suppress the occurrence of a different flavor in a chocolate-like food containing a highly unsaturated fatty acid. Hereinafter, aging under these conditions may be simply referred to as “low temperature aging”.
In addition, after performing aging on predetermined | prescribed conditions, it is possible to distribute | circulate on the normal conditions of chocolate-like foodstuffs.

In the present invention, the chocolate-like food needs to contain DHA and / or EPA. The amount can be appropriately set, but is preferably 0.01 to 5% by mass, more preferably 0.05 to 4% by mass, and further preferably 0.1 to 3% by mass.
By containing an appropriate amount of DHA and / or EPA, the occurrence of a different flavor can be suppressed in a chocolate-like food containing a highly unsaturated fatty acid.

Hereinafter, the manufacturing method of the chocolate-like food which concerns on this invention is demonstrated concretely based on an illustration.
For preparing the chocolate dough itself, a generally known method can be adopted, or a commercially available dough can be purchased.
The chocolate dough is melted in the vicinity of 60 ° C. with a water bath. Under the present circumstances, in order to compensate for the fall of the hardness accompanying mixing | blending highly unsaturated fatty acid containing fats and oils, the fats and oils for chocolate called a hard butter can also be fuse | melted suitably.
Next, a highly unsaturated fatty acid-containing fat is blended. Various highly unsaturated fatty acid-containing fats and oils to be used can be used, but it is desirable to use a product in which an antioxidant is blended in the sense of suppressing the occurrence of a different flavor. However, what kind of highly unsaturated fatty acid-containing fat is used is not an essential part of the present invention. When any highly unsaturated fatty acid-containing fat is used, the effect of the present invention is produced. I can say that.

After blending the highly unsaturated fatty acid-containing fat and oil, it is appropriately tempered and molded as necessary. At this time, a seeding agent can also be used.
Then, after cooling and solidifying at 5 ° C. for about 45 minutes, it is demolded and then aged at 20 ° C. for 1 week. In addition, aging here is for stabilizing the crystal | crystallization as chocolate itself, and has no direct relationship with suppression of the different flavor generation | occurrence | production which concerns on this invention. Of course, even when aging is performed at a low temperature according to the present invention immediately after demolding without performing such aging, the effect of suppressing the occurrence of different flavors is observed. However, the quality of the chocolate-like food itself is poor and is not desirable.

If it is the preparation of a normal chocolate-like food, it will be completed by aging at 20 ° C. for one week. However, the present invention is characterized in that the aging at the low temperature described above is performed thereafter.
The specific conditions are as described above.

After aging at a low temperature, the chocolate-like food can be returned to the normal storage temperature and distributed. In addition, the normal storage temperature of chocolate is 15-22 degreeC.
When raising the temperature from an aging state at a low temperature to a normal storage temperature, it is necessary to take care not to cause condensation on the chocolate-like food surface.

In addition, although the chocolate-like food which has been purchased may be stored in a refrigerator or the like in a general household, this is different from aging at a low temperature in the present invention. That is, the chocolate-like food containing DHA and / or EPA will generate a different flavor during the distribution process unless any measures are taken, so to suppress the occurrence of a different flavor at that stage, Before entering the distribution process, it is necessary to suppress the occurrence of a different flavor by aging at a low temperature.
Examples will be described below.

Study 1 Preparation of anti-oxidation-treated highly unsaturated fatty acid-containing oil and fat composition In the composition of Table 1, raw materials classified as water phase were mixed to prepare an aqueous phase, and raw materials classified as oil phase Were mixed to prepare an oil phase.
The aqueous phase and the oil phase were mixed and homogenized with a high-pressure homogenizer to obtain an “antioxidation-treated highly unsaturated fatty acid-containing oil and fat composition”.

・ＰＵＦＡ油にはＤHAとＥＰＡが合計４２．８質量％含まれる油脂を使用した。 Table 1

-The oil and fat which contained D2.8 and EPA 42.8 mass% in total was used for PUFA oil.

Study 2 Preparation of chocolate-like food containing highly unsaturated fatty acid According to Table 2, the chocolate dough was melted at about 60 ° C. with a water bath.
In addition, hard butter was added and melted.
The anti-oxidation-treated highly unsaturated fatty acid-containing oil and fat composition was added and lightly stirred.
Thereafter, a seeding agent (0.2% by mass of “Choco Seed A” manufactured by Fuji Oil Co., Ltd.) was added, and then poured into a mold.
The mixture was cooled and solidified at 5 ° C. for 45 minutes, then demolded, and further aged at 20 ° C. for 1 week.

・チョコレート生地には、不二製油株式会社製ミルクチョコレート「ミルクチョコレートE」を使用した。
・ハードバターには、不二製油株式会社製「メラノＳＳ４００」を使用した。 Table 2 Formulation of chocolate-like food

・ Fuji Oil Co., Ltd. milk chocolate “milk chocolate E” was used for the chocolate dough.
-“Merano SS400” manufactured by Fuji Oil Co., Ltd. was used as the hard butter.

Study 3 Low temperature aging test The chocolate-like foods obtained in Study 2 were each subjected to a low temperature aging test under the conditions shown in Table 3.
In Comparative Example 1, low temperature aging was not performed.

Table 3 Low temperature aging conditions

Study 4 Aging test was conducted under the conditions shown in Table 4 on the chocolate-like food after aging prepared in Study 3 over time.
The results are shown in Table 4.
The evaluation was carried out according to the following criteria in an agreement by five panelists.
5 points No nasty odor at all 4 points A slight odor is permissible but within an acceptable range.
3 points A clear fishiness can be felt.
2 points Strong fishiness.
One point that has a nasty smell that is difficult to eat.
On the third day, 4 or more points were accepted.

・日数において、「０D」は試験初日を、「２D」は試験２日目を示した。以下同様とした。 Table 4 Storage test conditions and results

In the number of days, “0D” indicates the first day of the test, and “2D” indicates the second day of the test. The same applies hereinafter.

Consideration In the sample subjected to low-temperature aging under a predetermined condition, the occurrence of a different flavor was suppressed in the change over time at 20 ° C. compared to the sample not subjected to low-temperature aging.
In the examples and comparative examples, the test was performed in a system containing a relatively large amount of DHA and / or EPA. However, it is obvious that the storage period can be further extended by reducing this amount.

Claims (4)

A method for producing a chocolate-like food containing DHA and / or EPA, characterized by aging at 10 ° C. or lower for 1 day or longer. The manufacturing method of Claim 1 whose total amount of DHA and EPA is 0.01-5 mass%. A method for suppressing the occurrence of a different flavor in a chocolate-like food containing DHA and / or EPA, characterized by aging at 10 ° C. or lower for 1 day or longer. The method for suppressing the occurrence of a different flavor in a chocolate-like food according to claim 3, wherein the total amount of DHA and EPA is 0.01 to 5% by mass.