JPS6033461B2 - Method for manufacturing chocolate-like confectionery - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention uses a lauric fat with a relatively low melting point,
This invention relates to a method for easily producing chocolate-like confectionery that melts in the mouth extremely well without deteriorating quality such as blooming.

Conventionally, cocoa, sugar, whole milk powder and/or skim milk powder,
Chocolate-like confectionery that uses lauric oil as an emulsifier, lactose if necessary, flavoring, etc., and in some cases chocolate-like confectionery that has a color tone that suits your taste, such as so-called white chocolate or colored chocolate that does not contain cocoa. Are known.

In general, lauric fats and oils have advantages such as better melting in the mouth than cacao butter or other cacao substitutes, and because they transform quickly into stable crystals, they do not require the tempering operation that is normally carried out during chocolate production. Because of this, it is used in large quantities in chocolate-like confectionery.

Such lauric oils and fats whose main constituent fatty acid is lauric acid, such as chaff oil, palm kernel oil, and babassu oil, have a solid fat content index (hereinafter referred to as S
Exclusively used are processed oils that have been processed to have a value similar to that of cocoa butter (abbreviated as CI), and have been subjected to, for example, hydrogenation, fractionation, transesterification, etc., either alone or in combination. The present inventors attempted to use these lauric oils and fats to produce chocolate-like confections that melt in the mouth, but chocolate-like confections using unprocessed or lauric oils with a relatively low melting point The sweets are
After molding and solidifying, the surface may be wrinkled, the mold release may be difficult after molding, or the part that is saddled with the mold may be in a state where the so-called fat bloom phenomenon occurs.
I learned that it has a drawback that it completely reduces the product value.

Such a drawback is that the melting point is below about 33°C and the SCI value is 10°C.
- About 70% or less at 15:00 pm, about 35% or less at 3000 3
This becomes noticeable when using a lauric oil having a property of about 1% or less in 5 qo, and the above-mentioned drawbacks cannot be improved even if temperature control (tempering) treatment is performed. In view of the above-mentioned drawbacks, the present inventor has conducted extensive research and has found that the above-mentioned drawbacks can be solved by adding and mixing a small amount of fats and oils with a melting point of 50 oo or higher into the raw materials for chocolate-like confectionery.

The present invention was completed based on this knowledge. That is, the present invention provides a method for producing a chocolate-like confectionery, which is characterized in that when producing a chocolate-like confectionery whose constituent fats and oils are lauric fats and oils, an oil or fat having a melting point of 50% or higher is added and mixed at some stage during the process. The main points are as follows. According to the present invention, the manufacturing process is similar to the usual chocolate manufacturing method, but the melting point 50qo added to the raw material is
The above-mentioned fats and oils may be added at any step before the final molding, cooling, and solidifying step; for example, they may be added in the form of melts or neck granules during rolling or conching; Alternatively, it may be added to the lauric oil or fat in advance.

Oils and fats with a melting point of 50 qo or higher are mainly CI6-C.
Fats and oils consisting of 22 constituent fatty acids are applied, and specific examples include soybean oil, cottonseed oil, cottonseed stearin, rice bran oil, corn oil, sesame oil, sunflower oil, safflower oil, rapeseed oil,
Examples include hydrogenated oils such as olive oil and fall seed oil, fractionated hydrogenated oils thereof, or fractionated oils such as palm oil and monkey fat, and fractionated hydrogenated oils thereof. In particular, it contains C20 to C22 saturated fatty acids as constituent fatty acids. Hydrogenated rapeseed oil, hydrogenated monkey oil, hydrogenated monkey oil, hydrogenated olive oil,
Hydrogenated peanut oil and the like have a remarkable effect of inhibiting blooming and preventing the occurrence of wrinkles. For example, hydrogenated rapeseed oil, especially hydrogenated rapeseed oil containing high erucic acid (C22), accounts for only 1% of the total amount of chocolate-like confectionery ingredients. It shows excellent effects just by adding it, and if temperature control is performed, satisfactory effects can be expected even if it is further reduced to 0.5%. In contrast,
The effect of adding fats and oils that do not contain C20 to C22 saturated acids and have a melting point of 50 qo or higher, such as hardened palm oil and hardened cottonseed oil, is slightly reduced. However, the above-mentioned temperature control operation does not mean the temperature control (tempering) operation that is normally performed when manufacturing chocolate, but rather the tempering operation for 2 to 24 hours at a temperature several degrees (2 to 100 degrees) higher than the melting point of fats and oils. It refers to the operation of holding while
Incidentally, it is difficult to explain in detail why the hydrogenated oil containing C20 to C22 saturated acids has a better effect than other fats and oils that do not contain them and have a melting point of 50°C or higher. Although it is not possible, it is thought that the former probably generates a large amount of crystal nuclei and makes the crystal structure more stable. However, when using the hydrogenated oil containing a C20 to C22 saturated acid, not only the melt in the mouth does not change, but also there is almost no difference in the melting point and SCI value. The amount of fats and oils with a melting point of 50° C. or higher based on the total amount of raw materials is sufficiently effective when the amount is 5% or less, so there is no need to add more than that, and increasing the amount tends to worsen the melt in the mouth, so it is preferable. However, if it is less than 5%, there will be almost no difference in melting in the mouth compared to additive-free products. In addition, the melting point is 50
Even if the oil is rich, it can be expected to have a bloom inhibiting effect if an oil containing fatty acids with a CI of 6 or more is used, but in this case, a large amount must be added, and as a result, the melt-in-the-mouth quality of the product deteriorates. The characteristics of a lauric oil that melts in the mouth will be lost. The chocolate-like confectionery obtained by the present invention is used and edible for various purposes, like ordinary chocolate.

For example, as a solid chocolate bar,
Alternatively, you can make a shell of chocolate and fill it with various fillings such as jam, cream, etc., or enrover chocolate that covers biscuits, cakes, etc., or mold the outlines of animals and plants into the inside. It is used as hollow chocolate, and as breadwork chocolate coated with peanuts, etc. These chocolate-like confections, especially shell chocolate-like confections, are preferable as cold-edible confections that are eaten after being chilled in the refrigerator during the summer. Examples and comparative examples are illustrated below,
The effects of the present invention will be explained in more detail.

Examples 1 to 8 Hardened palm kernel oil stearin with a melting point (softening point, same hereinafter) of 320 (SCI value: 1000, 68.3%, 15°C, 6
6.5%, 30℃. 30%, 35q0.0%) 1 part (by weight, same below), 2 parts powdered sugar, 1 part skim milk powder,
Cocoa 0.3 parts, lecithin 0.015 parts, salt 0.00
5 parts were mixed and rolled according to a conventional method to form fine particles, followed by conching at 6000 for 2 hours.

Then, further add 0.5 part of hardened palm kernel oil stearin, 0.005 part of lecithin, an appropriate amount of fragrance, and a predetermined amount of high melting point oil and fat with a melting point of 50 oo or more that has been granulated as shown in Table 1. After continuing conching for 1 hour, defoaming according to the usual method, and molding with a polycarbonate mold (75 skin x 30 sides,
The mixture was poured with one needle (to a depth of 7 skin) and cooled for 30 minutes to solidify in a cold air circulation constant temperature bath at 5°C. The results are shown in Table-1.
Example 9 Examples 1 to 8 were carried out in the same manner as in Examples 1 to 8 except that the high melting point oil was added and dissolved in hardened palm kernel oil stearin in advance.

The results are shown in Table 1. Comparative Examples 1 to 3 All experiments were carried out in the same manner as Examples 1 to 5 except that high melting point fats and oils were not used or Takafuji point fats and oils having a melting point of 50 qo or less were used.

The results are shown in Table 1. Table 1 Note 1) The condition of bloom occurring in the part that is in contact with the mold, the judgment criteria are as follows.

-...No occurrence occurred. 10...Extreme (slightly seen (less than 0.5 false of target area)).

10: Occurs in approximately 30% or less of the area. Day····
...Occurred in about 30 to 70 oM...Occurred in about 70% or more. Note 2) The appearance of wrinkles on the surface that is not in contact with the mold, and the criteria for judgment are as follows. −……Exist at all. 10: Wrinkles with undulations of less than about 0.5 side are partially formed.

Juice: Wrinkles with undulations of less than about 0.5 dimensional appeared on the entire surface. River: Wrinkles with undulations of approximately 0.5 willow or more appear on the entire surface. Note 3) The criteria for determining mold release are as follows. A...-- All 16 pieces will come apart just by tilting it.

B: More than half of the objects will move away just by tilting them. ○...
...--Easily released by tapping lightly. D...
It does not come off easily even if you tap it lightly. B-...Extremely difficult to leave. Note that criteria D and E are not suitable for industrial production.

Note 4) In implementations 3 and 8, the temperature was controlled at 35°C for 6 hours before casting. Note 5) Contains 020.7%. Note 6) 022
, Contains 2 bribes.

In Table 1, in Comparative Example 1 in which no high melting point oil or fat was added,
The mold was not easily released, and could only be released after hitting the mold several times, and a bloom phenomenon was observed on the entire surface of the part that was in contact with the mold after the mold was released.

In addition, the surface not in contact with the mold had large wrinkles all over, and exhibited an undulating condition with a difference in height of about one skin at most. On the other hand, in Comparative Example 2, in which 3% of palm oil stearin with a melting point of 45 qo was added to the total amount, it was completely unfavorable in terms of release from the mold, as in Comparative Example 1, but a slight effect was seen on the blooming state. This was almost half compared to the previous year. However, small wrinkles appeared on the entire surface, and the effect of the high melting point oil was not observed. On the other hand, in Comparative Example 3, in which the amount of palm oil stearin added was increased to 8%, no wrinkles were observed, and the blooming phenomenon stopped to some extent, but mold release was slightly improved but still poor. In particular, the melting in the mouth deteriorated significantly and was poor. In contrast to the above results, Examples 1 to 9 in which high melting point fats and oils with a melting point of 50q○ or higher were added were tolerable in Examples 2 and 3, except that a slight bloom phenomenon was observed.
No bloom phenomenon was observed in any of the other molds, and the surfaces not in contact with the mold were flat and had no wrinkles at all.

In addition, the mold release was good, and the mold release was easy by tapping lightly or tilting, and melting in the mouth was also good. In particular, as shown by the results of Examples 5 to 9, hydrogenated salolein and hydrogenated rapeseed oil are more effective than the hydrogenated palm oil and hydrogenated cottonseed oil used in Examples 1 to 4, have better mold release, and melt in the mouth. An excellent product can be obtained. Furthermore, when temperature control is performed before mold casting, as shown in the results of Example 8, a small amount of addition has an excellent effect, and these high melting point oils are added to the raw material oil in advance. The fact that it has an effect even if it is added is that
This is as shown by the results of Example 9.

From the above results, when adding high melting point fats and oils with a melting point of 50 qo or more, it has an excellent effect, and this effect is
Particularly good results appear when hydrogenated rapeseed oil containing 22 saturated acids as bound fatty acids is used. Examples 10 to 15 In Examples 1 to 8, refined coconut oil with a melting point of 24°C (SCI value: 10°C.54) was used instead of hardened palm kernel oil stearin.
%, 15q0.15℃. 46%, 30℃. All experiments were carried out in the same manner except that 0%) was used.

The results are shown in Table 2. Comparative Examples 4 to 5 All were carried out in the same manner as Examples 10 to 14, except that high melting point fats and oils were not used or high melting point fats and oils having a melting point of 50 qo or less were used.

The results are shown in Table 2. Table-2 Note 1). 2). 3)...Table-
Same as 1.

Note 7) ...022, 51 joined.

Claims (1)

[Scope of Claims] 1. A thiyocolate-like confectionery characterized by adding and mixing an oil or fat having a melting point of 50°C or higher at some stage during the process of producing a thiyocolate-like confectionery whose constituent fats and oils are essentially lauric oils and fats. Confectionery manufacturing method. 2. The method according to claim 1, wherein 0.5 to 5% by weight of the fat and oil having a melting point of 50° C. or higher is added to the total amount of the raw material for thiokolate-like confectionery. 3 Oils and fats with a melting point of 50°C or higher are mainly C16 to C22
Claims 1 or 2 are hydrogenated oils, fractionated oils, or fractionated hydrogenated oils of fats and oils consisting of constituent fatty acids.
The method described in section. 4. The method according to any one of claims 1 to 3, wherein the fat or oil with a melting point of 50° C. or higher is a hydrogenated oil, a fractionated oil, or a fractionated hydrogenated oil containing a C20 to C22 constituent fatty acid. .