JPH05211841A - Chocolate and food utilizing chocolate - Google Patents

Abstract

(57) [Summary] (Modified) [Composition] 30-85%, preferably 40-80%, of di-saturated monounsaturated glycerides in chocolate oil, the total of di-unsaturated mono-saturated glycerides and tri-unsaturated glycerides being 15- Chocolate containing 70%, preferably 20-60%, trisaturated glycerides 0-6%, preferably 1-4%, and having 35% or more of disaturated monolinoleate in disaturated monounsaturated glycerides. [Effect] Although chocolate is substantially anhydrous, it is resistant to bending of the dough and has excellent moldability. It has improved properties such as unfavorable flavor and texture of liquid sugar such as liquid sugar and easy adhesion to fingers and instrument walls.In addition, discoloration due to evaporation of water over time and change to crunchy texture. Absent.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to chocolate, particularly chocolate having excellent flexibility. However, the term "chocolate" used in the present invention is not limited to the provisions of the rules ("Fair rules regarding the labeling of chocolates") or legal provisions, and also includes chocolates and oil-processed foods using so-called cacao substitute fats. It is used to include.

[0002]

2. Description of the Related Art Although the most general chocolate emphasizes snapping property, a so-called plastic chocolate obtained by blending a water-containing substance such as liquid sugar is known as a special chocolate having stickiness and high moldability. It is used for decoration of cakes, etc. with a design. However, chocolate that uses liquid sugar is not preferred in terms of flavor and texture, and also has the drawback that the moisture evaporates over time, causing discoloration and a bloomy appearance, or a crunchy texture. is there. For this reason, the conventional plastic chocolate has been emphasized on the decorativeness in terms of shape rather than eating. Further, although plastic chocolate has a high degree of volatility, such as clay, it has a difficulty in handling because it easily adheres to fingers and instrument walls.

As another means for imparting moldability to chocolate, it is possible to add a large amount of liquid oil in place of water to high to medium melting point fats and oils. For example, when solidified into a sheet and slightly distorted. Breaks or cracks,
Since the solidified material has poor flexibility, there was a problem in terms of free formability. If an arbitrary shape is to be given, it has been poured into a predetermined mold in a molten state before solidification, or it has been stopped to the extent that it is overlaid on an object to be coated.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to obtain a chocolate which is substantially anhydrous but has a high moldability even after being solidified, typically a flexible chocolate.

[0005]

[Means for Solving the Problems] In order to achieve this object, the present inventor is making various investigations.
As a result of further studying the importance of including both a predetermined amount of disaturated monolinoleate and liquid oil, the present invention has been achieved.

That is, according to the present invention, the total amount of di-saturated monounsaturated glycerides 30-85%, di-unsaturated monosaturated glycerides and tri-unsaturated glycerides in chocolate oil is 15-7.
Contains 0%, trisaturated glycerides 0-6%, di-saturated mono-unsaturated glycerides in di-saturated mono-unsaturated glycerides 35% or more, preferably in chocolate oil, di-saturated mono-unsaturated glycerides 40-80%, di-unsaturated 20-60% of total monosaturated and triunsaturated glycerides, 1-4% trisaturated glycerides
And chocolate containing 35% or more of disaturated monolinoleate in disaturated monounsaturated glyceride (however,% is shown by weight. The same applies hereinafter).

Disaturated monounsaturated glycerides have 12 carbon atoms.
A glyceride (S2U) having 2 to 22 saturated fatty acid (S) residues and one unsaturated fatty acid (U) residue, where U is the α-position of SS
It may be U, SUS bound to the β-position, or a mixture thereof. Of these, the unsaturated fatty acid (U) is linoleic acid (L) is di-saturated monolinoleate (S2L). Both S2L have less change in physical properties due to temperature change, but SSL
Compared with SLS, the physical properties are less likely to change over a wider range of temperature changes (-20 to 25 ° C), so frozen desserts and combination foods that may be processed in a wider temperature range (such as chocolate-coated ice cream) It is useful as a cream or ice cream containing chip chocolate. Diunsaturated monosaturated glycerides are saturated fatty acids (S) 1
Glyceride in which a residue and an unsaturated fatty acid (U) 2 residue are combined (S
In U2) it can be USU, UUS and mixtures thereof. Here, the chain length of the saturated fatty acid (S) may be one having a carbon number of 12 to 22 which is a general constituent fatty acid of hard butter. is there.

Each of the above triglycerides can be obtained by concentrating / separating components existing in natural fats and oils or synthesizing them. S2U other than S2L is cocoa butter, shea fractionated fat, palm medium melting point. Fractions such as so-called tempering type hard butter are mainly derived from the low melting point fraction of oils and fats that are liquid at room temperature or S2L-rich transesterified oils and fats described below, and S3 is an extremely hardened oil. Economical and practical.

The fats and oils rich in S2L are fats and oils containing a large amount of linoleic acid, for example, safflower oil, sunflower oil, corn oil, rapeseed oil, soybean oil, especially the fats and oils of the former two, are transesterified with a saturated fatty acid-rich ester by a known method. However, it can be obtained by performing separation as required. Especially transesterification,
When a free fatty acid or its monohydric alcohol ester is used as a saturated fatty acid source by performing a lipase having selectivity at the 1,3-position, the production of S3 components, which tend to be an obstacle in chocolate fats and oils, is small. The advantage is that it is not necessary to remove the transesterified oil by fractionation. Further, palmitic acid or stearic acid, or a monohydric alcohol ester thereof is a cost-effective S source, and the low melting point fraction can be used as the above-mentioned liquid oil and fat.

Chocolate can be produced by a conventional method. That is, the chocolate dough is, in addition to the above-mentioned triglyceride component, a usual component of chocolate, for example, cocoa,
It can contain sugars, milk powder, emulsifiers, flavors, pigments, etc., and instead of cacao ingredients, nut powders such as almond powder, peanut butter, powdered cheese, etc. are used to give flavors other than chocolate, or white chocolate. It can be a so-called color chocolate with a colored base. Chocolate dough is obtained by cooling and solidifying a melted material.

The chocolate obtained by cooling and solidifying according to the present invention is excellent in moldability such as flexibility, and can be formed into an arbitrary shape by extrusion molding, rolling with a face bar or roll, and shaving according to the application. It is easy to transform into
Punching sheet-shaped chocolate into leaf-shaped pieces to make curved ornaments, shaping the sheet-shaped chocolate into rose flowers, and winding the sheet-shaped material around the side wall of the cake Alternatively, sheet-shaped chocolates of different colors may be layered and rolled into a roll or spiral, and extrusion molding to obtain "Kintaro chocolate" which is not Kintaro candy is also possible.

The present invention includes a sheet-shaped or block-shaped chocolate having an oil content of the above-mentioned triglyceride composition.

The present invention also includes a method for producing a chocolate-utilizing food product in which an inner material is covered with the sheet-shaped chocolate thus obtained. The present invention further includes a method for producing a chocolate-utilized food product, in which a block-shaped chocolate having an oil content of the above-mentioned triglyceride composition is supplied to a stuffing machine together with an inner material, and the inner material is covered with the chocolate.

[0014]

In order to obtain chocolate exhibiting excellent flexibility in the present invention, it is necessary to contain 15% or more of low melting point triglycerides such as diunsaturated monosaturated glyceride and triunsaturated glyceride in chocolate oil, and disaturated. It is important that both the di-saturated monolinoleate in the mono-unsaturated glycerides be at least 35%, any lower amount will cause fold cracking. More preferably, the low melting point triglyceride in the chocolate oil is 20% or more, and the disaturated monolinoleate in the disaturated monounsaturated glyceride is 40% or more.

Although the reason for the influence of the glyceride composition on the flexibility is not completely clear, the present inventors have found that disaturated monolinoleate easily stays in the γ-type crystals found in StOSt to form a coarse packing structure, and It is presumed that the relationship between the solid amount and the liquid amount of is closely related.

The presence of trisaturated glyceride in the chocolate oil is not essential, but the presence of 1% or more improves the shape retention of the chocolate placed at a temperature slightly higher than room temperature and prevents the oil from seeping out. Although it is prevented, it is necessary to keep in mind that if this amount becomes too large, the flexibility of the product is reduced.

[0017]

【Example】

Examples 1 to 6 20 parts of safflower oil and 80 parts of ethyl stearate were transesterified with a lipase having 1,3-position specificity, and the ethyl ester part was removed by distillation (Fat and oil No. 1).
A high melting point fraction (oil and fat No. 2) was obtained with a yield of 60% by fractionating in stages. The fat and oil No. 1 triglyceride composition is S2L 48.3% (St2L
42.0%), other S2U 6.6%, SU2 + U3 44.5%, S3 0.6
%, The triglyceride composition of oil No. 2 is S2L 76.9
% (St2L 70.5%), other S2U 14.3%, SU2 + U3 8.8%,
S3 was 1.0%.

Fat No.2, cocoa butter (triglyceride composition is S2L 5.9%, other S2U 80.1%, SU2 + U3 13.0%, S3
0.9%), soybean oil, and rapeseed extremely hardened oil were mixed at various ratios to give test oils.

[0019]

[Table 1] Oil and fat containing test oil No. 2 cocoa butter Soybean oil Rapeseed extremely hardened oil Comparative Example 1 98 2 Example 1 83 15 2 Comparative Example 2 78 20 2 Example 2 66.4 16.6 15 2 Comparative Example 3 23 45 30 2 Example 3 35 33 30 2 Example 4 49 20 29 2 Example 5 30 10 58 2 Comparative Example 5 12 86 2 Example 6 50 20 30 0 Comparative Example 6 47 19 28 6

A sheet chocolate was prepared using the above test oil and subjected to a bending test. That is, chocolate is a chocolate dough prepared by blending cocoa 20.8 parts, powdered sugar 49.4 parts, test oil 29.8 parts, lecithin 0.5 parts, vanillin 0.02 parts, solidified at 5 ° C without tempering operation, and 5 cm
A thin plate-like material having a square shape and a thickness of 2 mm was used. Flexibility test
After aging this at 20 ℃ for 1 week, bend both ends of the sheet-shaped chocolate by hand so that the tangent angle of both ends becomes 90 °, and the cracked ones are marked with × and some cracks are formed. Those that stopped were rated as ◯, and those that did not require any cracks were rated as ◎. The glyceride composition in chocolate, the flexibility test evaluation, etc. are shown in the following table.

[0021]

[Table 2] S2U SU2 + U3 S3 S2L in S2U Flexibility 25 ℃ Shape retention Comparative Example 1 89.1 8.0 2.9 79.0 × ○ Example 1 76.4 20.8 2.7 78.1 ○ ○ Comparative Example 2 88.1 9.0 2.9 64.9 × ○ Example 2 75.6 21.6 2.7 64.6 ○ ○ Comparative Example 3 61.5 35.9 2.6 31.5 × ○ Example 3 62.2 35.3 2.6 43.9 ○ ○ Example 4 63.6 33.8 2.6 57.4 ◎ ○ Example 5 39.5 58.2 2.3 56.7 ◎ × Comparative Example 5 16.3 81.7 2.1 55.2 ( Example 6 64.4 34.9 0.7 57.8 ◎ × Comparative Example 6 61.1 32.6 6.3 57.3 × ○

As shown in the comparison between Example 1 and Comparative Example 1 and the comparison between Example 2 and Comparative Example 2, those having a small amount of SU2 + U3 in the chocolate oil content cracked in the bending test. On the contrary, as shown in the comparison between Example 4, Example 5 and Comparative Example 5, when the amount of SU2 + U3 in the chocolate oil increases, the shape retention property at 25 ° C decreases and a significantly solidified chocolate is obtained. I couldn't.

Further, as shown in the comparison between Comparative Example 3, Example 3 and Example 4, a large amount of S2L in S2U was required for flexibility. Also, if the amount of S3 in the chocolate fat is too large, the flexibility is poor, but if it is too small
The shape retention at 25 ° C decreased.

Example 7 60 parts of extremely hardened soybean oil and 40 parts of safflower oil were transesterified with sodium methylate and fractionated with hexane to obtain a medium melting point fraction with a yield of 40%. The triglyceride composition of this oil is S2L 76.2%, other S2U 13.8%
, SU2 + U3 9.0%, S3 1.0%.

When this was used to produce a sheet-shaped chocolate in the same manner as in Example 4, the flexibility was excellent.

Example 8 A block-shaped chocolate was prepared using 78.0 parts of the No. 1 oil and fat, 20.0 parts of cacao butter and 2 parts of rapeseed extremely hardened oil, and the glyceride composition in the chocolate oil was the same as in Example 4. It was close. This chocolate was rolled with a rolling pin into a sheet having a thickness of about 1 mm, or the sheet-shaped chocolate of Example 2 or Comparative Example 2 was placed on the hand with about 7 g of the sheet-shaped material, and further Approximately 5 g of ganache was placed on the sheet, wrapped with a sheet, and rolled with both hands to prepare an encapsulated chocolate-using food. In the case of this example and Example 2, the stickiness to the hand during rolling was considerably smaller than that of the ordinary plastic chocolate using liquid sugar, and the workability was considerably improved. In addition, the flavor and texture of the whole chocolate-using food were more preferable than those of ordinary plastic chocolate using liquid sugar.

However, in the case of the sheet-shaped chocolate of Comparative Example 2, it was broken during the ganache encapsulation and did not become a product.

Example 9 20 parts of safflower oil and 80 parts of ethyl behenate were transesterified with a lipase having 1,3 specificity, and the ethyl ester part was removed by one-stage fractionation to obtain a yield of 58. A high melting point fraction (fat and oil No. 3) was obtained in%. The triglyceride composition of this product is S2L 78.3% (B2L 71.3%), other S2U 15.2%,
It was SU2 + U3 5.1% and S3 1.5%.

When a sheet-shaped chocolate was produced in the same manner as in Example 4 except that the oil / fat No. 3 was used in place of the oil / fat No. 2, it was excellent in flexibility.

Example 10 The block chocolate and ganache of Example 8 were 7:
With a weight ratio of 5, the product was continuously supplied to the "Leon automatic wrapping machine", and a product in which ganache was wrapped in chocolate could be obtained without any trouble.

[0031]

[Effect] As described above, since the triglyceride of the oil component is in the specific range, the chocolate is substantially anhydrous, yet resistant to the damage of the dough to bending, and excellent in moldability. It has improved properties such as unfavorable flavor and texture of liquid sugar such as liquid sugar and easy adhesion to fingers and instrument walls.In addition, discoloration due to evaporation of water over time and change to crunchy texture. Absent.

Claims (5)

[Claims] 1. A chocolate oil containing 15-70% of a total of di-saturated monounsaturated glyceride, 30-85% of a diunsaturated monosaturated glyceride and 0-6% of a trisaturated glyceride, Chocolate with di-saturated monolinoleate in di-saturated mono-unsaturated glycerides of 35% or more. 2. Chocolate oil, containing 40-80% of di-saturated monounsaturated glycerides, 20-60% of the total of di-unsaturated monosaturated glycerides and tri-unsaturated glycerides, and 1-4% of trisaturated glycerides, Chocolate with di-saturated monolinoleate in di-saturated mono-unsaturated glycerides of 35% or more. 3. The chocolate according to claim 1, which is in the form of a sheet. 4. A chocolate-utilizing food product in which an inner material is covered with the sheet-shaped chocolate according to claim 3. 5. A method for producing a food product utilizing chocolate, which comprises supplying the chocolate according to claim 1 or 2 together with an inner material to a gluing machine, and covering the inner material with the chocolate.