JPH0142659B2 - - Google Patents

Description

[Detailed description of the invention]

Industrial technical field The present invention provides a method for coating frozen desserts, etc.
The present invention relates to a method for producing thiokolate for ice coating, which can be coated with a small coating amount (fabric weight). BACKGROUND OF THE INVENTION Conventionally, frozen desserts such as ice cream bars have been coated with thiyocolate on the surface by immersing them in a thiyocolate bath. In addition, it is required that the drying time after coating is quick and that cracking does not occur. Furthermore, as a recent preference trend, there is a desire for something that can be coated thinly and has a good flavor. Such ice coating thiokolate (hereinafter simply referred to as thiokolate) mainly contains cocoa and/or cacao mass, sugar, fats and oils, and if necessary whole milk powder and/or skim milk powder, but fats and oils cause the product to melt in the mouth, dry out, It is important to select the type of fat and oil as it has a major effect on cracking. For example, lauric oils and fats such as coconut oil have sharp melting properties, and although they have a low melting point, they solidify quickly at low temperatures, so they melt well in the mouth and dry quickly, so they are used in thiokolate. If oil alone is used, it becomes crispy and cracks after coating, so it is used by blending it with liquid oil. However, due to recent climatic changes, the production volume of lauric oils and fats or cacao has fluctuated from year to year, and recently, due to low production volumes, the price of thiokolate, which uses these as main raw materials, has been on the rise. Under these circumstances, confectionery-related manufacturers are making various efforts to reduce costs, and among these efforts, reducing the weight per unit area of frozen confections is an effective way to reduce costs.
This can be said to be in line with recent taste trends. When coating with thiokolate, it is easiest to coat the thiokolate if the temperature is adjusted to 35 to 40°C. The temperature of Chiyokolate is
Below 35°C, the coated surface tends to become uneven and the basis weight is unstable. Moreover, if the temperature exceeds 40°C, there is a risk that the frozen confectionery itself will melt due to the heat, and the drying time after coating will also become longer, which is not preferable. Therefore,
As a means to reduce the basis weight, it is not preferable to change the temperature of the tiyocolate during coating, especially increasing the temperature, but for example, it is possible to reduce the solid content of cocoa, sweeteners, etc. in the tiyocolate, or It is also conceivable to increase the amount of liquid oil used or to change the physical properties of thiocholate itself. However, reducing the solids content may upset the balance of the chiyocolate flavor,
The disadvantage is that the flavor is diluted and the increased amount of liquid oil used is unsuitable for mechanical continuous operation for coatings due to the resulting slow drying time. Furthermore, it is not preferable to use oils and fats with a high melting point in order to shorten the drying time, as this leads to poor melting in the mouth. Problems to be solved and means of solution As described above, although it is extremely difficult to reduce the area weight without changing the required quality such as drying time with conventional Chiyocolate,
This is highly desired in the industry. As a result of intensive research in response to the demands of the industry, the present inventors added polyglycerin condensed ricinoleic acid ester to the conventional thiocholate formulation, thereby achieving a solution that does not extend the drying time of thiokolate. The present invention was completed based on the knowledge that the basis weight can be reduced. That is, the present invention is characterized by adding polyglycerin condensed ricinoleic acid ester as an emulsifier when producing thiokolate for ice coating by a conventional method, the main ingredients being cocoa and/or cacao mass, fats and oils, sweeteners and emulsifiers.
This is a method for producing thiokolate for ice coating. Effects The effects of the present invention will be explained in detail below. According to the present invention, in the conventional tiyocholate formulation,
By adding 0.1 to 1.0% of polyglycerin condensed ricinoleic acid ester to the total amount,
It is possible to reduce the basis weight. The amount added
If it is less than 0.1%, the effect is weak, and even if it is used at an upper limit of more than 1.0%, no significant difference in effect will be observed, so it is not economical. In reality, a sufficient effect can be obtained at around 0.2%. According to other findings obtained by the present inventors, the basis weight can be further reduced by employing a fractionated soft oil of lauric oil as the fat in the thiokolate formulation. Fractionated soft oils of lauric oils and fats are made from well-known lauric oils such as coconut oil and palm kernel oil, whose main constituent fatty acid is lauric acid (12 carbon atoms).
It can be easily obtained by conventionally known fractionation methods such as solvent fractionation using acetone, hexane, etc., fractionation using surfactants, wintering method, etc. )
However, at 5℃ it is 20-35%, at 10℃ it is 15-30%, and at 15℃ it is 10%.
~25%, 2-15% at 20°C, and less than 3% at 25°C are available. It is truly surprising that the soft oil obtained by fractionating such lauric oils has the remarkable effect of reducing the basis weight without adversely affecting the drying time when used in thiokolate. It is the right thing to do. According to the findings of the present inventor, it seems preferable to use palm kernel oil fractionated soft oil among lauric oils and fats, and such palm kernel oil fractionated soft oil has an iodine value of 25 to 29 and a melting point. A temperature of 16 to 22°C seems suitable for use. Such a fractionated soft oil of lauric oil may be used alone as an oil component in the formulation of thiocholate, or may be used in combination with other oils and fats. When used in combination with other fats and oils, the fractionated soft oil of lauric fats must account for at least 50% of the fat content. Thus, according to the present invention, it is possible to reduce the area weight without prolonging the drying time of conventional thiokolate, and therefore there is no need to change the conditions of the conventional mechanical continuous production method.
The present invention satisfies exactly the needs of the industry mentioned above. EXAMPLES Below, Examples and Comparative Examples will be illustrated to further clarify the effects of the present invention. Note that all parts and percentages shown in the examples are based on weight. Examples 1 to 3 Basic composition Cocoa (approximately 12% oil/fat content) 8 parts Skimmed milk powder 0.3 parts Powdered sugar 24.7 parts Soybean oil 28 parts Coconut oil 39 parts Lecithin 0.2 parts Flavoring appropriate amount Glycerin condensed ricinoleic acid ester (Sunsoft)
818-DG, manufactured by Taiyo Kagaku Co., Ltd.), 0.1 part (Experiment No. 1), 0.2 parts (Experiment No. 2), and 0.3 parts (Experiment No.
3) Add to
The basis weight was considered. Experimental method: Each type of Chiyokolate was heated to 55℃, and a frozen confection that had been stored at -15℃ was coated by dipping it into the Chiyokolate, which had been adjusted to the respective measurement temperature, and the amount of adhesion per frozen confection was measured. did. The values shown below are the average values of 20 samples each. Experimental result

[Table] Hyouka is a commercially available ice cream bar, weighing 71 to 73 g, diameter 14 to 15 mm, and length 94.5 to 95.0 mm.
Use the one. As a result, when polyglycerin condensed ricinoleic acid ester is added, the basis weight tends to decrease and the drying time tends to become faster. This tendency for faster drying time means that the amount of liquid oil blended can be further increased, and as a result, it is possible to further reduce the basis weight. Example 4

【table】

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[Table] Thiyocolate prepared with the above formulation was tested in the same manner as in the previous example. The results are as follows.

[Table] As a result, although the drying time was the same, the weight per piece decreased by approximately 14% when coated at 40℃ and by approximately 17% when coated at 35℃. Also,
There was no difference in flavor or color from the control product.

Claims (1)

[Scope of Claims] 1. An ice cream containing cocoa and/or cacao mass, fats and oils, sweeteners, and emulsifiers as main components, and characterized in that polyglycerin condensed ricinoleic acid ester is added when producing thiokolate for ice coating by a conventional method. Method for producing thiokolate for coating. 2. The method according to claim 1, wherein the amount of polyglycerin condensed ricinoleic acid ester added is 0.1 to 1.0% based on the total amount of thiocholate.