JP2001321081A - Method for producing oil and fat-containing confectionery food and oil and fat-containing confectionery food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing oil and fat-containing confectionery food, having solved a conventional problem that excellently flavored cacao fat or oil and fat called alternative cacao fat consisting mainly of highly functional symmetrical type 1-, 3-site saturated and 2-site-unsaturated triglyceride, has been unable to be added, in the production of oil and fat-containing confectionery food such as chocolate, even at >=20 wt.% based on the whole oil and fat without conducting tempering operation thereon. SOLUTION: This method for producing oil and fat-containing confectionery food comprises heating and melting an oil and fat-containing confectionary food material followed by cooling and also pressuring the thus heated food material. Owing to this method, the objective oil and fat-containing confectionery food which has not been available so far, causing no fat bloom, having such good palate feeling as well-meltable in the mouth and smooth feeling can be obtained, because compatibility between cacao fat and alternative cacao fat and the other raw material oil and fat is improved, and also fine and stable crystals can be deposited in a short time.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fat-based confectionery food mainly composed of fats and oils, such as chocolate, and more particularly, to a method containing cocoa butter or cocoa substitute fat and other fats and oils. The present invention relates to a method for producing an oil-based confectionery food and an oil-based confectionery food.

[0002]

2. Description of the Related Art In general, oleaginous confectionery foods include cocoa butter, cocoa substitute fat, cocoa mass, sugar, and milk powder, which are fats and oils containing symmetric 1,3-position saturated and 2-unsaturated triglycerides as main components. The dough produced and mixed from these materials is melted at a temperature equal to or higher than the melting point of fats and oils, and then crystals are precipitated at a temperature about 4 to 10 ° C. lower than the melting point of fats and oils. Then, 2-4 from the melting point of fat
It is necessary to increase the temperature by raising the temperature to a temperature lower by ° C. to remove unstable crystals and increase the number of stable crystals. This step is called a tempering step. If the tempering is not performed, a whitening phenomenon called fat bloom occurs during storage of the oily confectionery food, and the texture such as melting in the mouth and smoothness is significantly impaired. Industrially, tempering is usually performed continuously using a cylindrical temperature control unit. However, in order to obtain a stable crystal by the conventional method, it is necessary to control the temperature of the fat inside the jacket by adjusting the water passing temperature in the jacket with a cylindrical container with a jacket. At present, it is very difficult to perform such control as it requires a skilled technique and it takes a long time for the temperature to stabilize.

On the other hand, oil-based confectionery foods which do not require complicated tempering operations as described above include trans-acid hard butter, lauric acid hard butter,
Fats and oils other than cocoa butter and cocoa substitute fats, such as fats and oils to which -trisaturated and -trisaturated triglycerides are added in a specific ratio, are widely used. Since these fats and oils do not have a unique desirable flavor of cacao, usually, for the purpose of flavor enhancement and texture improvement, cacao butter, cacao mass containing cacao butter,
Furthermore, symmetrical type 1,3 which is generally called cocoa substitute fat
It is desired to add fats and oils containing a -position saturated, 2-unsaturated triglyceride as a main component. However, fats and oils to which a trans acid-type hard butter, a lauric acid-type hard butter, or a 1,2-position-saturated or 3-position-unsaturated triglyceride are added at a specific ratio have poor compatibility with cocoa butter or cocoa substitute fat, and If the amount of fat or cocoa substitute fat is increased, the occurrence of fat bloom is inevitable. Therefore, the maximum amount of addition is limited to about 20% by weight.

The above-mentioned cocoa butter or cocoa substitute fat,
Other methods for improving the compatibility with fats and oils such as hard butter include methods of adding emulsifiers or separately tempered fats and oils, and methods of increasing the melting point of hard butter. The method has problems such as deterioration of melting in the mouth and complexity of the process, and cannot be said to be a sufficient solution.

[0005]

SUMMARY OF THE INVENTION In view of the above, the present invention provides a flavor that does not generate fat bloom without a tempering operation even when cocoa butter or a cocoa substitute fat is contained in a total fat content of 20% by weight or more. An object of the present invention is to provide a production method capable of obtaining an oily confectionery food having a good texture.

[0006]

Means for Solving the Problems In order to achieve the above object, the present inventors have conducted intensive studies on the crystallization phenomena of fats and oils. By utilizing the physical phenomenon that crystallization is promoted and the crystallization start temperature rises according to the applied pressure, compatibility between poorly compatible raw materials that was impossible with crystallization by cooling alone is improved. It was found that improved and fine and stable crystals could be obtained in a short time, and this study was completed. That is, the oily confectionery food raw material is cooled from the molten state, and at the same time, by applying pressure, cacao butter or cacao substitute fat is added in the whole fat or oil more than conventional, for example, more than 20% by weight in the whole oil or fat. However, they have found that fine and stable crystals having good compatibility can be obtained in a short time. The oily confectionery food raw material obtained in this way is poured into a mold and solidified, so that blooming is unlikely to occur despite the large amount of cocoa butter or cocoa substitute fat, and a smoothness that has never existed before It was found that an oil-based confectionery food having a texture and a good flavor was obtained. Also, since there are many stable crystals, the heat resistance is better than that of the conventional product. Further, a sufficient effect is obtained when the pressure is about 50 MPa, and the application to practical industrial production is easy. In the present invention, the cocoa substitute fat is a symmetrical 1,3-
It means fats and oils containing mainly saturated, 2-unsaturated triglycerides.

That is, the method for producing an oil-based confectionery food according to the present invention comprises heating and melting an oil-based confectionery food material containing cocoa butter and / or cocoa substitute fat and other oils, followed by cooling and melting. A pressure treatment is performed.

The pressure at the time of the pressure treatment is 10 to 500 M
It is preferably within the range of Pa. Also, during this pressurization process,
It is preferable to increase the pressure at a pressure rate of 5 MPa / sec or more.

The method for producing an oily confectionery food of the present invention is effective when the content of cocoa butter and / or cocoa substitute fat is 20% by weight or more based on the total fat or oil. Also,
In the method of the present invention, when the fat or oil other than the cocoa butter and the cocoa substitute fat is a fat composition having a melting point of 40 ° C. or lower, the cocoa butter and the fat or oil other than the cocoa substitute fat are mixed with the cocoa butter and the cocoa substitute fat. Poorly soluble trans acid hard butter, lauric acid hard butter, and 1,2-position saturation,
It is effective when at least one of fats and oils to which a 3-position unsaturated triglyceride is added at a specific ratio.

[0010] The oily confectionery food according to the present invention comprises:
An oil-based confectionery food produced using the method of the present invention described above.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a detailed embodiment of the present invention will be described. The oil-and-fat confectionery food in the present invention refers to a confectionery mainly composed of fat and oil represented by chocolate. As the fat or oil raw material used in the present invention, cocoa butter and cocoa substitute fat, and further fats and oils other than the above cocoa butter and cocoa substitute fat are used. The fats and oils other than the cocoa butter and the cocoa substitute fat are not particularly limited as long as they are edible fats and oils used in ordinary fat and oil-based confectionery food materials, and vegetable oils such as palm oil, natural oils such as milk fat, and these fats and oils. Or a mixed oil such as a hardened oil, a fractionated oil, a transesterified oil, a random um oil, and the like. In particular, represented by trans-acid hard butter and lauric acid hard butter,
Poor compatibility with cocoa butter or cocoa substitute fat and melting point 4
The effect of the present invention is particularly large when an oil or fat at 0 ° C. or lower is used. When the ratio of the cocoa butter and the cocoa substitute fat is less than 20% by weight, the resulting product has a weak flavor or poor texture.

As a specific method for producing an oil-based confectionery food, first, powders of cacao mass, sugar, milk powder and the like are pulverized and mixed with the above-mentioned raw material oils and fats. The oily confectionery food material is heated at 40 ° C. or higher, usually 50
After melting at a temperature of about ° C, pressurization is started simultaneously with cooling. The pressurizing pressure at this time is in the range of 10 MPa to 500 MPa. When the pressure is 10 MPa or less, the effect of improving the compatibility between raw material fats such as trans acid type hard butter or lauric acid type hard butter, cacao butter and cocoa substitute fat is small, resulting in an oily confectionery food having poor physical properties. . Further, even if a high pressure of 500 MPa or more is applied, the effect of further improving the compatibility is small, which is not preferable in terms of economy and safety of the apparatus. It is not particularly necessary to control the temperature after the pressurization, and it is sufficient to wait for the fat or oil to be naturally cooled by the refrigerant or the like as before the pressurization. The pressure treatment may be performed once or may be repeated if necessary. Alternatively, the oily confectionery raw material may be cooled at normal pressure until immediately before the crystallization is started, and pressurized immediately before the start of the crystallization. In this case, the pressurization is performed at a stretch at a pressurization speed of at least 5 MPa / sec. If the pressurizing rate is less than 5 MPa / sec, the rate of crystallization becomes slow, the compatibility is not improved, and an oily confectionery food having a smooth texture cannot be obtained. When rapid pressurization is performed, a pressurization pressure of 50 MPa or less may be sufficient, and is industrially more preferable in terms of equipment, safety, and effects. in this case,
Immediately after the rapid pressurization, the temperature of the fats and oils rises, but this is due to the large amount of heat of crystallization generated by crystallization at a stretch. The pressurization can be terminated. Although the optimum value of the pressurization time varies depending on the blending of the fat or oil, the pressurization of about 2 to 10 minutes is sufficient in the usual blending of fat and oil confectionery foods.

The method of the pressure crystallization is not particularly limited. Specifically, the oil-based confectionery food material mixture as described above is heated and melted, and then, for example, poured into a hydrostatic pressure vessel to perform pressurization and cooling. Do. This hydrostatic container can perform pressurization and cooling at the same time, and can cool the contents from the wall surface of the hydrostatic container while pressurizing the contents in the hydrostatic container. . The pressurizing method may be any of a piston type, a hydraulic type, and a pneumatic type. The cooling system may be either a refrigerant system or an air cooling system. When the pressure crystallization of the present invention is performed industrially, instead of a hydrostatic pressure vessel,
It is also possible to use an extruder or a pressure-resistant cooling unit having a pressure-resistant structure to simultaneously perform pressurization and cooling.

The oil-based confectionery food material obtained as described above is poured into a mold and solidified to obtain a conventional oil-based confectionery food that has been subjected to a tempering treatment or an oil or fat using a non-tempered hard butter. Bloom is less likely to have the same or better flavor as confectionery foods,
In addition, an oily confectionery having a smooth texture that has not been achieved in the past can be obtained. In addition, the fat-based confectionery obtained in this manner has good heat resistance due to its stable crystals despite having good melting in the mouth.

[0015]

EXAMPLES The present invention will be described in more detail with reference to the following Examples and Comparative Examples, which should not be construed as limiting the present invention. In the following description, all “parts” represent “parts by weight” unless otherwise specified.

(Example 1) 50 parts of sugar, cacao mass 20
Parts, 10 parts of whole milk powder, 5 parts of cocoa butter, 15 parts of trans acid type hard butter (trade name: KCF300SS, melting point 32 ° C., manufactured by Kaneka Chemical Industry Co., Ltd.), 0.03 part of vanillin,
After the chocolate raw material consisting of 0.3 part of lecithin was mixed and refined with a three-roll mill (manufactured by Buehler), 50 parts were mixed.
Melted at ° C. The chocolate dough was poured into a pressure vessel (about 450 ml), and when the temperature of the dough reached 30 ° C., the pressure was rapidly increased to 30 MPa (within 6 seconds). Immediately after this, the temperature increased by about 5 ° C. due to adiabatic compression and heat of crystallization of fats and oils. After about 5 minutes, the pressurization was stopped when the temperature began to drop. The chocolate material subjected to the pressure treatment was poured into a mold, cooled at 10 ° C. for 30 minutes and solidified to obtain chocolate.

(Example 2) 50 parts of sugar, cacao mass 20
, 10 parts of whole milk powder, 5 parts of cocoa butter, 15 parts of trans-acid hard butter (KCF300SS, melting point 32 ° C), 15 parts of vanillin, 0.03 parts of lecithin, and a three-roll mill made of chocolate. ) And then melted at 50 ° C. Pour this chocolate dough into a pressure vessel (about 450 ml),
a and cooled simultaneously. Pressing and cooling were performed as they were for 10 minutes, and the chocolate material subjected to the pressure treatment was poured into a mold, cooled at 10 ° C. for 30 minutes, and solidified to obtain chocolate.

Example 3 Palm soft oil having a melting point of 40 ° C. or lower (trade name) was used instead of trans acid hard butter (KCF300SS) in the same formulation as in Example 1.
Chocolate was obtained in the same manner as in Example 1 using KPO (melting point: 21 ° C., manufactured by Kaneka Corporation).

Comparative Example 1 A chocolate raw material having the same composition as in Example 1 was mixed and refined with a three-roll mill (manufactured by Bühler Co.), and then melted at 50 ° C. The chocolate material was poured into a mold, cooled at 10 ° C. for 30 minutes and solidified to obtain chocolate.

(Evaluation of Chocolate) The chocolates obtained in Examples 1 to 3 and Comparative Example 1 were prepared for 5 days or 7 days in the thermostat bath which was cycled at 25 ° C. and 10 ° C. for 6 hours each day. The preserved ones were compared for texture and bloom by five trained panelists. Table 1 shows the results.

[0021]

[Table 1]

As a result, the chocolate of Comparative Example 1 had a rough texture immediately after the preparation, and the texture further deteriorated with the occurrence of bloom. However, the chocolates of Examples 1 to 3 produced by the method of the present invention dissolve in the mouth immediately after being prepared, and have good smoothness. The chocolate melts well on the seventh day, is smooth, and has a better texture than ever before. No bloom was observed.

[0023]

Conventionally, in the production of oily confectionery, cocoa butter having a good flavor and a symmetrical 1,3-position-saturated, 2-unsaturated triglyceride having a good function, which is generally called a cocoa substitute fat, is mainly used as a main component. It was not possible to add the resulting fat or oil to the fat or oil other than the cacao butter or the cocoa substitute fat without a tempering operation so that the total fat content was 20% by weight or more. In contrast, according to the present invention,
By cooling and pressurizing the fats and oils, the compatibility between the cocoa butter and the cocoa substitute fat and the other fats and oils for confectionery food ingredients becomes good, and fine and stable crystals can be precipitated in a short time. As a result, a fat-based confectionery food which has no fat bloom and which has a good texture such as melting in the mouth and smoothness can be obtained.

 ────────────────────────────────────────────────── ─── Continued on front page (72) Inventor Shoichi Kato 157-100 Futami, Futami-cho, Akashi-shi, Hyogo F-term (reference) 4B014 GB01 GP27 GY01 GY03

Claims (7)

[Claims] An oily confectionery characterized by heating and melting an oily confectionery food material containing cocoa butter and / or cocoa substitute fat and other fats and oils, followed by cooling and pressurizing. Food production method. 2. The method according to claim 1, wherein the pressure is 10 to 500 MPa. 3. The method according to claim 1, wherein the pressure is increased at a pressure rate of 5 MPa / sec or more during the pressure treatment. 4. The content of cocoa butter and / or cocoa substitute fat is 20% by weight or more based on the total fat or oil.
3. The method for producing an oil-and-fat confectionery food according to any one of 3. 5. An oil or fat composition having a melting point of 40 ° C. or lower, wherein the oil and fat other than cocoa butter and cocoa substitute fat are used.
4. The method for producing an oil-and-fat confectionery food according to any one of 4. 6. An oil or fat obtained by adding a trans-acid hard butter, a lauric acid hard butter, and a 1,2-position saturated or 3-position unsaturated triglyceride in a specific ratio, wherein the oil or fat other than the cocoa butter and the cocoa substitute fat is used. The method for producing an oil-based confectionery food according to any one of claims 1 to 5, which is at least one kind. 7. An oily confectionery food produced by using the method according to any one of claims 1 to 6.