JPH0211219B2 - - 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 has been a desire for chiyocolate 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 reducing the weight of frozen confectionery is an effective way to reduce costs while also meeting recent taste trends. It can be said that they match. 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 to be solved As described above, in spite of the fact that 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 inventor found that the remaining soft fractionated oil obtained by fractionating the hard butter component from lauric oils and fats, when used in thiyocolate, was found to be superior to conventional thiyocolate. We have found that the basis weight can be significantly reduced without prolonging the drying time. The present invention was completed based on this knowledge. That is, the present invention is characterized in that when producing thiokolate for ice coating by a conventional method, the main ingredients are cocoa and/or cacao mass, fats and oils, sweeteners and emulsifiers, and a fractionated soft oil of lauric fat is used as the fat. This is a method for producing thiokolate for ice coating. Effects The present invention will be explained below. The fractionated soft oil of lauric oils and fats used in the present invention can be obtained from well-known lauric oils and fats such as coconut oil and palm kernel oil whose main constituent fatty acid is lauric acid (having 12 carbon atoms) by conventionally known fractionation methods such as It can be obtained by a solvent fractionation method using acetone, hexane, etc., a fractionation method using a surfactant, or a wintering method. 35%, 15-30% at 10℃,
Fractionated oils of 10-25% at 15°C, 2-15% at 20°C, and 3% or less at 25°C can be used. 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. That's true.
According to the present invention, among lauric oils and fats, it is particularly preferable to use palm kernel fractionated soft oils, and those with an iodine number of 25 to 29 and a melting point of 16 to 22°C seem to be 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. According to other findings obtained by the present inventors, the basis weight can be further reduced by adding polyglycerin condensed ricinoleic acid ester to the total amount of the conventional thiocholate formulation. Examples are shown below. Note that all parts and percentages shown in the examples are based on weight. Example basic combination Cocoa (approximately 12% fat/oil 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 Flavor The basic combination of more than an appropriate amount was used as a control, and this was supplemented with polyglycerin condensed ricinolein. Acid ester (Sunsoft)
818-DC, 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.

[Table] 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. According to the experimental results of the present inventors, effects can be obtained by adding polyglycerin condensed ricinoleic acid ester in an amount of 0.1 to 1.0% based on the total amount of thiyocholate. If the amount added is less than 0.1%, the effect will be weak, and even if the upper limit is 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%. Thus, according to the present invention, the basis weight can be reduced without prolonging the drying time of conventional thiokolate, and therefore there is no need to change the conventional mechanical continuous production method. It can be said that this fully meets the needs of the industry. Examples of the present invention are illustrated below, but the spirit of the present invention is not limited to these examples. Examples 1-2

【table】

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

【table】

[Table] As a result, although the drying time was approximately the same, the weight per piece decreased by about 9 to 14% when coated at 40°C, and by about 10 to 17% when coated at 35°C. Furthermore, no difference was observed between the flavor and color tone compared to the control product.

Claims (1)

[Claims] 1. When producing thiokolate for ice coating by a conventional method, the main ingredients are cocoa and/or cacao mass, fats and oils, sweeteners and emulsifiers, and the use of a fractionated soft oil of lauric fat as the fat is provided. Features: A method for producing chiyocolate for ice coating. 2. The method according to claim 1, wherein the fractionated soft oil of lauric oil is palm kernel oil.