JP2019198258A - chocolate candy - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a chocolate confectionery which has a predetermined heat resistance and which, when taken, has a soft and soft texture without being too hard. SOLUTION: This chocolate confection is made of chocolate having a predetermined shape, the shape is maintained when the product temperature is 40 ° C, and the surface roughness (Ra) is 10 μm or less in at least one region of the surface layer. It is characterized by having the region and causing no color unevenness in the color tone of the confectionery surface. It is preferable that the surface layer has heat resistance such that the surface layer does not become sticky when held by fingers. [Selection diagram] None

Description

  The present invention relates to chocolate confectionery.

  In general, one of the characteristics of chocolate confectionery is that it can be quickly squeezed when a solid at room temperature is used, and the flavor and texture of the chocolate can be tasted. Such chocolate confectionery may get dirty on your fingers when you eat it, and in summer or in high-temperature areas, the surface may become sticky or deform at room temperature, and the confectionery may adhere to each other. There was also a fleeting side.

  Conventionally, in order to improve the heat resistance of chocolate confectionery, for example, a technique of forming or baking with a high melting point oil or fat composition is known. However, in the former case, when the melting point of the oil / fat composition is high, the mouth-feeling is deteriorated, and there is a side that heat resistance at a certain temperature or more is limited only by increasing the melting point of the oil / fat composition. Moreover, in the latter, the chocolate surface layer was hardened by baking, and there existed an aspect that the rough and soft food texture of chocolate was impaired.

  With respect to such a problem, for example, in Patent Document 1, after chocolate is sprayed with water to absorb moisture, the chocolate confectionery is obtained by baking the chocolate. And heat resistance improves to such an extent that it does not adhere to fingers, and it does not impair the original texture of chocolate.

  Moreover, for example, in Patent Document 2, composite confectionery is obtained by placing chocolate on a hydrated confectionery dough and baking it. And the heat resistance improves to such an extent that the chocolate part does not adhere to fingers, and the original texture of chocolate is not impaired.

JP 2001-245594 A JP 2001-333697 A

  However, although the technique disclosed in Patent Document 1 is a method in which moisture is absorbed on the chocolate surface and then baked, according to the study by the present inventors, phase separation occurs when moisture is absorbed on the chocolate surface before baking. There was a tendency that the texture was easy and the texture was soft and the appearance of the confectionery surface was uneven.

  On the other hand, the technique disclosed in Patent Document 2 has a problem that it is inconvenient when trying to obtain a chocolate confectionery product that is not a composite confectionery. Furthermore, since the adjustment of the moisture given to the chocolate relies on the moisture transfer from the hydrated confectionery dough, it is difficult to stably obtain a chocolate confectionery with good heat resistance, and heat resistance at a certain temperature or higher. There were limits.

  Accordingly, an object of the present invention is to provide a chocolate confectionery having a predetermined heat resistance and exhibiting a smooth and soft texture without being too hard when used in the mouth.

  The present inventors have intensively studied to achieve the above object, and as a result, found that the above problems can be solved by performing heat treatment under arbitrarily adjusted humidity conditions, and have completed the present invention.

  That is, the chocolate confectionery of the present invention is made of chocolate having a predetermined shape, and is maintained when the shape has an article temperature of 40 ° C., and at least one region of the surface has a surface roughness (Ra) of 10 μm or less. It has this region, and it is characterized by no color unevenness in the color tone of the confectionery surface.

  In the present invention, the surface layer preferably has heat resistance to such an extent that it is not sticky even if it is held by fingers.

  ADVANTAGE OF THE INVENTION According to this invention, while providing predetermined heat resistance, when it is made a mouth, it can provide the chocolate confectionery which exhibits smooth and soft texture without being too hard.

  In the present specification, “chocolate” is not limited by the provisions of regulations and regulations, and means all processed fat and oil processed foods using cacao mass, cocoa, cocoa butter, cocoa butter substitute fat and the like. For example, pure chocolate, chocolate, quasi-chocolate, pure milk chocolate, milk chocolate, quasi-milk chocolate, etc. are mentioned, and white chocolate that does not contain cacao mass or cocoa powder is also included.

  Chocolate can be produced from cocoa mass and / or cocoa, sugar, powdered milk, emulsifier, cocoa butter and / or fats and oils, fragrance, colorant, and the like in accordance with a normal chocolate production method. That is, it can be manufactured by mixing raw materials according to a conventional method, performing refining, and then performing conching. Further, if necessary, after the conching step, a so-called whipping treatment in which the mixture is vigorously stirred while being heated, cooled, pressurized, and decompressed may be included to contain bubbles. Stirring can be performed using, for example, a mixer, an aerated mixer apparatus, or the like.

  As a raw material of chocolate, for example, sugar is preferably used as a saccharide. You may mix | blend other saccharides, such as trehalose and maltose, sugar alcohol, etc. as needed. Here, in order to obtain the original soft and smooth texture of chocolate, it is preferable not to contain a reducing sugar such as lactose.

  As a raw material of chocolate, for example, as milk powder, whole milk powder, skim milk powder, or the like can be used. Here, in order to obtain the original soft and smooth texture of chocolate, it is preferable to reduce the milk protein content as much as possible.

  As a raw material of chocolate, for example, as cocoa butter and / or cocoa butter substitute fat, non-tempering type such as hard butter made from palm oil, palm oil, palm kernel oil, trans hard hard butter made from elaidic acid Tempering type fats and oils such as cocoa butter can be used. A plurality of fats and oils may be used in combination.

  In addition, in the chocolate, as long as the effects of the present invention are not impaired, for example, pulverized nuts, fruit juice powder, fruit freeze-dried chips, coffee chips, caramel, matcha, cacao nibs, puffed snack foods, biscuits chips, Ingredients such as candy chips, chocolate chips, dried fruits and marshmallows may be included.

  The chocolate confectionery of the present invention is obtained by using the above chocolate as a dough, shaping it into a predetermined shape, and heat-treating it under arbitrarily adjusted humidity conditions. Hereinafter, this treatment may be referred to as “wet heating”.

  There are no particular limitations on the means and mode of molding, for example, molding by molding in a mold, extrusion molding by extruding into a predetermined shape from a die of an extruder, cutting chocolate dough directly onto a steel belt, etc. Examples of the method include solidifying a steel belt. You may form a composite with another confectionery.

  Also, the shape may be arbitrary, but for example, the minimum diameter or the short side length of the dough after molding is preferably 0.5 to 5.0 cm, and preferably 1.0 to 2.5 cm. More preferably. If the size is less than the above range, molding tends to be difficult, which may be undesirable. In addition, if the size exceeds the above range, there is a tendency that a decrease in shape retention due to its own weight cannot be avoided, which may be undesirable. In order to maintain a soft and smooth texture after the wet heating treatment, the minimum diameter or short side length of the dough after molding is preferably 0.5 cm or more, and 1.0 cm or more It is more preferable that

  In the molding to the predetermined shape, an outer layer having a predetermined thickness is formed on a part or all of the center confectionery so as to cover all or part of the predetermined center confectionery. Also good. In this case, the thickness is preferably 0.1 mm or more, and more preferably 0.5 to 6 mm. For the coating, means well known to those skilled in the art, such as an enrober, may be employed.

(Wet heating)
There is no particular limitation on the means for wet heating. For example, using an oven, a gas burner, a microwave oven, an electric heater (toaster) or the like, the chocolate molded into the predetermined shape is placed under heating, and water or steam is put into the box. What is necessary is just to adjust the humidity of the atmosphere where chocolate is exposed to predetermined humidity by introduce | transducing. In this case, the heating may be a so-called baking process. In particular, a steam convection oven or the like is preferably used. In addition, after the treatment, forced cooling may be performed by cooling or blowing air.

However, the atmosphere chocolate during the wet heating is exposed humidity (storage room humidity) is preferably adjusted to 20 to 300 g / m ^3, and more preferably adjusted to 30 to 200 g / m ^3. If the humidity is less than the above range, heat treatment (baking) will impart heat resistance to the chocolate, while the chocolate surface layer will become a hard structure or the smoothness of the surface will be impaired. There is a case that I am relaxed. Further, if the humidity exceeds the above range, a special device may be required.

  Moreover, it is preferable to adjust to 40-400 degreeC, and it is more preferable to adjust the temperature (inside temperature) of the atmosphere where the chocolate in the said wet heating is exposed to 40-400 degreeC. If the temperature is less than the above range, it may be difficult to effectively impart heat resistance to the chocolate. Moreover, when temperature exceeds the said range, the surface layer of chocolate may become a hard structure | tissue, or the smoothness of the surface may be impaired.

  The wet heating treatment time is preferably 1 second to 5 minutes, and more preferably 10 seconds to 3 minutes. When processing time is less than the said range, it may become difficult to give heat resistance effectively to chocolate. Moreover, when processing time exceeds the said range, the surface layer of chocolate may become a hard structure | tissue.

  The wet heat treatment described above can provide a chocolate confectionery having a predetermined heat resistance and having a smooth and soft texture without being too hard as a whole when used in the mouth. More specifically, a chocolate confectionery having a region having a surface roughness (Ra) of 10 μm or less in at least one region of the surface layer can be obtained. The surface roughness (Ra) is preferably 0.001 to 10 μm, and more preferably 0.01 to 10 μm. The surface roughness (Ra) is an index of the smoothness of the surface of the object, and can be measured by, for example, a measuring method based on Japanese Industrial Standard JISB0610: 2001. Moreover, you may use a commercially available surface roughness measuring device.

  In the chocolate confectionery provided by the present invention, the heat resistance is improved. Specifically, the shape of a chocolate confectionery provided by the present invention can be maintained at 40 ° C., whereas the shape of the chocolate cannot be maintained by melting oil and fat at a product temperature of 40 ° C. This heat resistance is more preferably such that it is not sticky even if it is held by fingers. Here, “having heat resistance to the extent that it is not sticky even if it is held by a finger” means that the finger is practically not soiled when it is picked up by the finger and made into the mouth. In the present invention, more specifically, when the user tries to pinch with a finger, the chocolate does not adhere to the finger after being held for 1 second after being pinched.

Moreover, the chocolate confectionery provided by the present invention does not cause color unevenness in the color tone of the confectionery surface despite the treatment for improving the heat resistance. More specifically, with respect to the color tone of the chocolate confectionery surface, a plurality of locations on the confectionery surface, for example, 5 to 10 locations, are selected at random, and preferably within a 1 to 5 mm diameter range as a measurement target, CIE (International Commission on Illumination) L When measuring the L ^* value in the ^* a ^* b ^* color space display system, the standard deviation of the measurement values obtained at a plurality of locations is generally 1.0 or less, more typically 0.8 or less. . At this time, as a region to which a plurality of locations on the confectionery surface for obtaining the standard deviation of the measured value of the L ^* value belongs, the evaluation of the appearance of the entire confectionery affects one or two or more in the entire confectionery surface. It may be a partial area. In addition, even when different types of chocolate such as marble chocolate are different from each other across a predetermined boundary or boundary region, select the region exhibiting the same or the same type of color as appropriate, and set the region range. Since the standard deviation can be obtained by measuring the L ^* value at a plurality of locations, it is determined whether or not the color tone is uneven depending on whether or not the obtained standard deviation is within a predetermined range. be able to. For the measurement, a measuring device known to those skilled in the art, such as a spectrocolorimeter and a color difference meter, can be used.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.

(Examples 1-3, Comparative Examples 1-5)
After blending each material shown in Table 1, mixing according to a conventional method, performing refining, conching was performed, and the chocolate dough of Examples 1-3 and Comparative Examples 1-5 was prepared.

  The obtained chocolate dough was filled into a mold (inner diameter: 20 mm square, depth: 10 mm) at the melt temperature, cooled and solidified, then removed from the mold and baked at 200 ° C. in a steam convection oven. In that case, the chocolate confectionery of Examples 1-3 and Comparative Examples 1-5 was obtained by changing the process before baking, the humidity inside the baking, and the baking time, respectively, as shown below.

Example 1 (black):
No firing pretreatment, chamber humidity at firing 100 g / m ³ , firing time 1 minute. Example 2 (Black):
No firing pretreatment, internal humidity at firing 100 g / m ³ , firing time 2 minutes. Example 3 (white):
No firing pretreatment, chamber humidity during firing 100 g / m ³ , firing time 2 minutes ・ Comparative Example 1 (Black): No firing ・ Comparative Example 2 (White): No firing ・ Comparative Example 3 (Black):
No pre-baking treatment, internal humidity during baking 10 g / m ³ , baking time 3 minutes. Comparative Example 4 (black):
No pre-baking treatment, internal humidity during baking 10 g / m ³ , baking time 4 minutes. Comparative Example 5 (black, water spray):
Prior to baking, 0.2 parts by mass of water is uniformly sprayed on the surface with respect to 100 parts by mass of the molded chocolate dough, the humidity in the cabinet at the time of baking is 10 g / m ³ , and the baking time is 3 minutes.

  About the obtained chocolate confectionery, sensory evaluation of food texture, measurement of surface roughness (Ra), evaluation of heat resistance at 40 ° C., and evaluation of appearance were performed.

(Sensory evaluation of texture)
Three panelists sampled and evaluated the evaluation based on the judgment criteria of good “◯” and bad “×” from the aspect of whether the chocolate confectionery is soft and smooth.

(Measurement of surface roughness (Ra))
・ Compliance: Implemented based on Japanese Industrial Standard JISB0610: 2001 method ・ Device: Surface roughness profile measuring machine Surfcom 1400D (manufactured by Tokyo Seimitsu Co., Ltd.)
・ Sensor: 2 μmR
・ Inclination correction: least square line correction ・ Measurement speed: 0.06 mm / s
・ Number of tests: n = 3 and the average value

(Evaluation of heat resistance)
From the aspect of whether or not chocolate confectionery at 40 ° C. touches the fingers, the evaluations were summarized according to the criteria of good “◯”, slightly bad “Δ”, and bad “×”.

(Measurement of color tone (L ^* value))
Regarding the color tone of the chocolate confectionery surface, five locations on the confectionery surface were selected at random, and the L ^* value in the CIE (International Lighting Commission) L ^* a ^* b ^* color space display system was measured under the following measurement conditions. . Moreover, the standard deviation of the measured value obtained in five places was calculated | required. For the measurement, a spectrocolorimeter CM-5 (Konica Minolta Co., Ltd.) was used.
Reflection measurement / observation light source: D65
・ 10 ° field of view ・ Measured diameter: 3 mm
・ Specular reflection removal

(Sensory evaluation of appearance)
Three panelists evaluated the evaluation based on the judgment criteria of good “◯” and bad “×” from the aspect of whether or not the color tone of the chocolate candy surface was uneven.

  The results are shown in Table 2.

  As a result, the following became clear.

  (1) Comparing Example 1 and Comparative Example 1, it can be seen that in Example 1, heat resistance at 40 ° C. was obtained by firing. Further, the surface roughness (Ra) value did not change so much by firing. In Example 1 and Comparative Example 1, both appearances had no color unevenness and the confectionery surface had a uniform color tone.

  (2) When Example 1, Example 2 and Comparative Example 1 are compared, in Examples 1 and 2, heat resistance at 40 ° C. was obtained by firing, and for Example 1 fired for 1 minute, In Example 2 which was baked for 2 minutes, there was almost no change in the value of the surface roughness (Ra). In Example 2, the appearance was uniform and the confectionery surface had a uniform color tone.

  (3) When Example 3 and Comparative Example 2 were compared, heat resistance at 40 ° C. was obtained by baking in the same manner even in white chocolate without cocoa powder or cocoa butter. Note that a slight increase in the value of surface roughness (Ra) was observed by firing. Moreover, in Example 3 and Comparative Example 2, as the appearance, there was no color unevenness and the confectionery surface had a uniform color tone.

(4) Comparing Comparative Example 3 and Example 2, Comparative Example 3 was calcined in an atmosphere of the internal humidity of 10 g / m ³ 3 minutes and baked for 2 minutes in an atmosphere of the internal humidity of 100 g / m ³ The heat resistance at 40 ° C. as obtained in Example 2 was not obtained despite the long firing time. In Comparative Example 3, as the appearance, color unevenness was observed on the confectionery surface, and the standard deviation of the measured values at a plurality of locations of L ^* values also increased correspondingly.

(5) Comparing Example 2 with Comparative Example 1 and Comparative Example 4, in Comparative Example 4 baked in an atmosphere with an internal humidity of 10 g / m ³ , the internal humidity is 100 g when the baking time is 4 minutes. Heat resistance at 40 ° C. as obtained in Example 2 fired in an atmosphere of / m ³ was obtained, but on the other hand, the value of surface roughness (Ra) as compared with Comparative Example 1 which was not fired. Increased significantly and the smoothness was impaired. Also, the texture evaluation became harder and worse.

(6) Comparing Example 2 with Comparative Example 1 and Comparative Example 5, in Comparative Example 5 in which water was sprayed on the dough surface before baking and baking was performed in an atmosphere with a humidity of 10 g / m ³ in the cabinet, the humidity in the cabinet Although heat resistance at 40 ° C. as obtained in Example 2 baked in an atmosphere of 100 g / m ³ was obtained, on the other hand, color appearance was observed on the confectionery surface, corresponding to it. Thus, the standard deviation of the measured values at a plurality of locations of the L ^* values was remarkably increased as compared with Comparative Example 1 that was not fired and Example 2 that was fired in an atmosphere with an internal humidity of 100 g / m ³ . Moreover, as texture evaluation of the comparative example 5, it was evaluation that it was soft, but a mouthfeel was bad.

Claims (2)

  It is made of chocolate having a predetermined shape, and is kept when the shape temperature is 40 ° C., and at least one region on the surface thereof has the region having a surface roughness (Ra) of 10 μm or less, Chocolate confectionery characterized by no color unevenness in color tone.   The chocolate confectionery according to claim 1, wherein the surface layer of the chocolate has heat resistance to the extent that it is not sticky even if it is held by fingers.