JPH07108183B2 - Method for manufacturing foods using chilate - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a storage-stable chocolate-utilizing food, and more specifically, an emulsion-stable chocolate-utilizing food, particularly ganache, which is unlikely to cause oil and fat separation during storage or upon heating and melting. Related to the manufacturing method of the class.

(Prior Art) Conventionally, there is a pasty chocolate-use food produced by using chocolates and sugars as raw materials and optionally adding edible fats and oils, dairy products and other edibles. These foods include those generally called creams, pastes, Boschs, dips, fillings, ganaches, butter creams, etc., which are also eaten or used as decoration materials for bread, pastry and the like. In particular, ganache, in addition to natural cream or milk, can be easily produced by heating and mixing creams and chocolate components using various animal and vegetable oils and fats that have been conventionally developed, as raw materials, The hardness can be adjusted by increasing or decreasing the blending ratio of chocolate, so that you can easily make your favorite product at each Western confectionery store. After making it hard to cool to room temperature or store it in a refrigerator, heat it to soften it when using it, and squeeze it into various shapes from a nappe material (for application) or a squeezing bag to decorate cakes, etc. It is also used for business.

Regarding such ganaches, they are published in various confectionery-related books, and for example, the “Modern Western Confectionery Complete Book” (Sanyo Publishing Co., Ltd., published on September 26, 1977) also describes its handmade method. However, the main examples of the formulation are as follows.

As described above, 50% of the chocolate ingredients ((m) means milk chocolate and (s) means sweet chocolate) for self-produced ganache in a pastry shop.
Although many of the above are blended, the present inventor actually used chocolate and cream and made a trial based on the above blending example, and had a drawback that the oil and fat were separated when heated and softened during use. I knew that. The components and results are shown below. The mixing ratios of chocolate and cream are as described above, and sweet chocolate is used only and milk chocolate is used for the others.

As described above, the oil and fat are separated when heated.

As a result of further study by the present inventor, the following has been found. That is, the emulsification is relatively stable in a formulation containing a large amount of water, but it is too soft and difficult to use. When a large amount of a chocolate component is used, oil and fat are separated during reheating. In particular,
This phenomenon is remarkable when sweet chocolate is used as the chocolate ingredient.

(Problems to be solved and solving means) The present inventor has conducted extensive studies in view of the above points, and has found that an HLB value of 19 or more sucrose fatty acid ester as an emulsifier can solve the above-mentioned drawbacks. The present invention has been completed.

That is, the present invention, when producing a chocolate utilization food by mixing a chocolate component and an aqueous component, HLB value as the emulsifier is characterized by using a sucrose fatty acid ester of 19 or more, the method for producing the food, is there.

Hereinafter, the present invention will be described in detail.

In the present invention, examples of the chocolate component include conventionally known chocolates such as sweet chocolate and milk chocolate, as well as cocoa mass, cocoa powder, cocoa butter and the like, and one or more of these are used. In particular, the combined use of cocoa butter is preferable because it has an aromatic taste peculiar to chocolate.

Further, in the present invention, the aqueous component, in addition to natural cream or milk, creams using animal and vegetable fats and oils that have been conventionally developed in various ways as described above, milk solid components such as concentrated milk or skim milk powder. Examples thereof include aqueous components. As raw materials of these aqueous components, oils and fats used in conventionally known creams or concentrated milk, aqueous components containing milk solid components, etc., sucrose, glucose, sorbitol, fructose, maltose, liquid sugar, saccharides such as starch syrup, etc. , Sodium polyphosphate, sodium metaphosphate, sodium orthophosphate, sodium pyrophosphate, monosodium phosphate, disodium phosphate, trisodium phosphate, various phosphates, potassium carbonate, potassium hydrogen carbonate, sodium carbonate, hydrogen carbonate Carbonates such as sodium, guar gum, locust bean gum, carrageenan, xanthan gum,
Tamarind seed polysaccharide, gelatin, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, various emulsifiers other than gums such as sodium alginate, for example, lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, poly Glycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester and the like can be mentioned, and raw materials of one kind or two or more kinds thereof are used.

In the present invention, it is particularly necessary to use a sucrose fatty acid ester having an HLB value of 19 or more as an emulsifier. Although such an emulsifier may be added to the aqueous component, it may be added to the chocolate component, and the addition amount thereof is appropriately 0.1 to 1% by weight based on the total amount of the product. If it is used in excess of the upper limit, the flavor tends to deteriorate, and if it is less than the lower limit, it becomes difficult to obtain the effect of stability.

Thus, when carrying out the present invention, the previously known aqueous components such as creams or concentrated milk may be warmed, and the chocolate component pieces may be added to and mixed with the aqueous components. When raw materials are used, there is no need to limit the mixing order, addition order, or process order of the special raw materials. According to the present invention, the moisture content of the total amount of chocolate-based food is about 30 wt% or less, preferably 25
It is suitable to mix so as to be less than or equal to wt%, and if the water content is too much, it becomes too soft at room temperature to be difficult to use. The hardness suitable for use is approximately 900 at a rheometer of 10 ° C.
Below, it seems appropriate to be 20 or more at 30 ° C. Further, the product is preferably subjected to UHT sterilization treatment. In the UHT treatment, the product itself may be treated, but the raw materials may be separately treated and then aseptically mixed. For the UHT sterilization treatment, it is preferable to adopt a conventionally known indirect heating method, and as the indirect heating method, an APV plate type UHT processing device (manufactured by APV), a CPUHT sterilizer (manufactured by Crimary Package), and a torque tubular UHT There are a sterilizer (manufactured by Stork), a Contherm scraping type UHT sterilizer (manufactured by Alfa Laval), and these can be appropriately selected and used.

Further, as described above, in the present invention, xanthan gum,
It is preferable to use a stabilizer such as gums such as guar gum or crystalline cellulose in the sense that the chocolate component in the product is prevented from settling during the manufacturing process or in the product. It goes without saying that salts, emulsifiers, sweeteners and the like may be used as appropriate.

(Effect) As described above, by using a sucrose fatty acid ester having an HLB value of 19 or more as an emulsifier, it is difficult to cause defects such as separation of oils and fats that occur during storage or re-heating of the obtained chocolate-utilized food, which results in improved quality. It has become possible to provide excellent food products using chocolate such as ganaches.

(Examples) Hereinafter, the effects of the present invention will be further clarified by exemplifying Examples and Comparative Examples, but it goes without saying that the spirit of the present invention is not limited by such examples. Yes. The parts shown below are based on weight.

Example 1 Chocolate dough-blended cocoa mass 42.4 (parts) powdered sugar 40.4 lactalbumin 2.0 cocoa butter 15.2 lecithin 0.2 sugar ester (HLB 19) 1.0 ganache formula 40 parts of a commercially available vegetable cream are heated to 70 ° C. with stirring. After adding the pieces of the chocolate dough and mixing them uniformly, the product was obtained by cooling.

Product composition Fats 41.1 (parts) Water 20.0 Powdered sugar 24.2 Non-fat milk solids 3.2 Chocolate non-fats solids 11.5 Lecithin 0.12 Sugar ester (HLB 19) 0.6 Rheometer 10 ° C 880 20 ° C 250 30 ° C 23 Thus The ganache thus obtained was stored in a refrigerator and heated in a hot water bath at about 60 ° C. for 30 minutes to be softened. In addition, this product
The oil and fat separation was not observed at all even when stored at 7 ° C for 40 days.

Comparative Examples 1 to 11 For comparison, the sugar ester of Example 1 (HLB
Instead of step 19), the following various emulsifiers were used in the same amount.

Separated state (oil and fat separation compulsory test) 100 g of the product sample was taken in a glass tube with an inner diameter of 35 mm, an outer diameter of 38 mm, and a length of 190 mm, and the glass tube was immersed in a water bath at 50 to 60 ° C for 30 minutes to heat and separate it. Measure the layer of fats and oils.

As described above, satisfactory results were not obtained even if various other emulsifiers were used in place of sugar ester (HPB 19).

Comparative Examples 12 to 30 Similarly, the sugar ester in Example 1 (HLB 19)
The following various polyglycerin fatty acid esters were used in the same amount instead of the above.

As described above, no satisfactory product was obtained even if various polyglycerin fatty acid esters were used in place of sugar ester (HLB 19).

Claims (2)

[Claims] 1. As an emulsifier when a chocolate-containing food is produced by mixing a chocolate component and an aqueous component.
A method for producing the above food, which comprises using a sucrose fatty acid ester having an HLB value of 19 or more. 2. The method according to claim 1, wherein the chocolate-using food is a ganache.