JPH0937716A - Foods using foaming chocolate - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To provide a food product using a foaming chocolate, which has improved heat-resistant storage stability after whipping and texture such as melting in the mouth and can be used even in the summer. SOLUTION: From 3 to 50% by weight of an oil phase and 50 to 97% by weight of an aqueous phase containing triglyceride as a main component, containing an oil and fat, a protein, an emulsifier, sugar and / or sugar alcohol, water, and a chocolate component. And the water phase contains more than 10% by weight of sugar and /
Or an oil-in-water emulsion containing a sugar alcohol, wherein the oil phase contains 1 to 50% by weight of a saturated glycerin difatty acid ester having 16 to 22 carbon atoms as constituent fatty acid residues. Chocolate-based food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product using a foaming chocolate which can be distributed and used at room temperature of 20 to 37 ° C., and is usually used as a topping or filling material for cakes, breads, desserts and the like. In particular, the present invention relates to a food product using a foaming chocolate having improved heat-resistant storage stability after whipped and texture such as melting in the mouth.

[0002]

2. Description of the Related Art Many foaming emulsions used in a whipped form, which are used as toppings for cakes, breads, desserts, etc., filling materials, etc., have been developed so far. The required performance varies depending on the intended product form and distribution means. In particular, in the case of a foamable emulsion that can be distributed at room temperature, high heat-resistant storage stability and excellent mouth-feeling are required. By the way, ganache is mentioned as an example in such a foamable emulsion, when chocolate is mixed and used with food with high water content.
Ganache is usually produced by adding boiled fresh cream and / or milk for the purpose of sterilization to a piece of chocolate and melting and mixing them, and is used as it is or after foaming. However, since ganache contains fresh cream and / or milk in its components, it is not a food that can be stored for a long time, and is currently manufactured manually each time according to demand. Such a ganache has been improved in recent years to improve its preservability by using a synthetic cream using animal and vegetable fats and oils that have been developed in the past, instead of fresh cream or milk as a raw material. ing. For example, JP-A-59-28447 discloses ganaches having good long-term stability and easy-to-use foaming properties. Also, JP-A-62-1255
Japanese Patent Publication No. 1 discloses a method for producing a ganache in which a foamed material has freeze resistance. However, none of them has the problem that they cannot be used in the summer and cannot be used as year-round products that can be distributed at room temperature because the foamable emulsion does not have heat-resistant storage stability of 37 ° C.

[0003]

The object of the present invention is to improve the heat-resistant storage stability after whipping and the texture such as melting in the mouth,
The object is to provide a food product using foaming chocolate that can be used even in the summer.

[0004]

[Means for Solving the Problems] As a result of intensive studies on the development of a food product using foamable chocolate which can be distributed and used at room temperature and has improved heat-resistant storage stability and mouthfeel, the present inventor has found that the number of carbon atoms in the oil phase is large. By adding 16 to 22 saturated glycerin difatty acid ester, the original oil-and-fat dissolution behavior of the base oil (physical properties reflected in mouthfeel such as mouthfeel) is hardly impaired,
And it was found that the target heat-resistant storage stability can be added,
The present invention has been completed. That is, the present invention includes oils and fats, proteins, emulsifiers, sugars and / or sugar alcohols, water,
And a chocolate component, consisting of 3 to 50% by weight of an oil phase containing triglyceride as a main component and 50 to 97% by weight of an aqueous phase, the water phase containing 10% by weight or more of sugar and / or sugar alcohol in water. An oil-based emulsion, wherein the oil phase contains 1 to 50% by weight of a saturated glycerin difatty acid ester having a constituent fatty acid residue having 16 to 22 carbon atoms, and a foamable chocolate-utilizing food. Is provided. In particular, the present invention preferably has the following aspects. (1) Saturated glycerin monofatty acid ester having 16 to 22 carbon atoms in constituent fatty acid residue and 16 to 22 carbon atoms in constituent fatty acid residue
Containing 22 saturated glycerin difatty acid esters, the ratio of the saturated glycerin monofatty acid ester having 16 to 22 carbon atoms in the constituent fatty acid residue and the saturated glycerin difatty acid ester having 16 to 22 carbon atoms in the constituent fatty acid residue is 1 : 2 to 19: 1, preferably 1: 1 to 9: 1 (2) Saturated glycerin monofatty acid ester having 16 to 22 carbon atoms of constituent fatty acid residue and 16 to 22 carbon atoms of constituent fatty acid residue
The amount of saturated glycerin difatty acid ester of 22 is 5-40
%, More preferably 5 to 20% by weight. (3) Saturated glycerin monofatty acid ester having 16 to 22 carbon atoms in the constituent fatty acid residue and 16 carbon atoms in the constituent fatty acid residue
~ 22 saturated glycerin difatty acid ester is a fatty acid ester having a constituent fatty acid residue having 16 to 18 carbon atoms 30 to 90% by weight and a fatty acid ester having a constituent fatty acid residue having 20 to 22 carbon atoms 10 to
70% by weight

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The foamable chocolate food of the present invention will be described more specifically below. First, the glycerin fatty acid ester used in the present invention will be described in detail. The saturated glycerin difatty acid ester and / or saturated glycerin monofatty acid ester used in the present invention has a constituent fatty acid residue having 16 to 22 carbon atoms. Examples of the fatty acid residue having 16 to 22 carbon atoms include lauric acid residue, myristic acid residue, palmitic acid residue, stearic acid residue, arachidic acid residue and behenic acid residue. , Particularly in the present invention, a palmitic acid residue,
Stearic acid residues, arachidic acid residues and behenic acid residues are preferred. The glycerin fatty acid ester used in the present invention is, for example, one or two selected from fats and oils containing a fatty acid having 16 to 22 carbon atoms as a main component (for example, coconut oil, palm kernel oil or hydrogenated rapeseed rapeseed oil). The above fats and oils and glycerin are transesterified in the presence of a hydroxide of an alkali metal or an alkaline earth metal, or by a esterification reaction of a fatty acid mixture having a large fatty acid content of 16 to 22 carbon atoms with glycerin. Obtainable. The saturated glycerin difatty acid ester used in the present invention preferably contains substantially no fatty acid residue having 12 or less carbon atoms. The glycerin difatty acid ester is added so that the content of the glycerin difatty acid ester is 1 to 50% by weight in the oil phase containing triglyceride as a main component. If it is added in an amount of less than 1% by weight, no sufficient effect will be obtained, and if it is added in an amount of more than 50% by weight, the texture of the foamable chocolate-using food will be significantly impaired.

[0006] The foamable chocolate-using food of the present invention is
Except that the specific monoglyceride and diglyceride described above are contained in the oil phase, the composition can be configured in the same manner as a normal food product using foaming chocolate. That is, the foamable chocolate-utilizing food of the present invention includes specific monoglycerides and diglycerides, edible oils and fats, proteins, emulsifiers, sugars and / or sugar alcohols, water and chocolate components as essential components, and optionally stabilizers and flavors. , Essences, thickeners and the like. The chocolate component used in the present invention is one or arbitrarily selected from existing chocolate components such as cocoa butter, cocoa mass, cocoa powder, bitter chocolate, sweet chocolate, milk chocolate, white chocolate, cover chocolate or coated chocolate. Two
More than one species can be used in combination. In particular, when foods using foaming chocolate are subject to temperature changes, BOB
It is preferable to use a chocolate component containing a bloom inhibitor such as (dibehenyl oleate), or a non-tempering type cover chocolate, a coated chocolate or the like. The amount of the chocolate component added is 5 to 60% by weight, and more preferably 20 to 45% by weight in the foamable chocolate-utilized food.
It is. If it is added in an amount of less than 5% by weight, the flavor of chocolate is weakly expressed, and if it exceeds 60% by weight, the workability in topping or filling cakes, breads, desserts, etc. becomes poor.

The edible oils and fats used in the present invention are soybean oil,
One or more of vegetable oils and fats such as palm oil, palm kernel oil or coconut oil, milk fats or oils or fats separated from these, hardened oils or fats, transesterified oils or fats can be used in combination.
The protein used in the present invention is, for example, casein, whey protein, skim milk powder, whole milk powder, milk protein, soybean protein or wheat protein, and the like, salts of proteins such as sodium caseinate, or milk and sweetened condensed milk. It is also possible to use a raw material containing the protein of The protein is usually contained in the foamable chocolate-utilizing food in an amount of 1 to 10% by weight. Examples of emulsifiers used in the present invention include organic acid monoglycerides such as citric acid and lactic acid, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose milk fatty acid esters, sorbitan fatty acid esters, lecithins and propylene glycol. Examples thereof include fatty acid esters. Among these emulsifiers, a hydrophilic emulsifier is used in the aqueous phase and a lipophilic emulsifier is used in the oil phase, and one kind or a combination of two or more kinds is used, respectively. The emulsifier is
The foamable chocolate-utilized food usually contains 10 to 50% by weight, preferably 20 to 50% by weight. Examples of the sugar used in the present invention include glucose, lactose, maltose and sucrose. Examples of sugar alcohols include sorbitol, maltitol, mannitol and xylitol. These may be used alone or in combination of two or more. The sugar and / or sugar alcohol is usually contained in the foamable chocolate-using food in an amount of 10 to 50% by weight, preferably 20 to 50% by weight. The stabilizer optionally added may be, for example, an alkali metal salt of phosphoric acid (hexametaphosphoric acid, diphosphoric acid, etc.) or citric acid, or gums such as guar gum. Examples of flavors and essences include milk flavor, vanilla flavor, and vanilla essence.

The foamable chocolate-using food of the present invention is
Almost the same as the ganache manufacturing method currently provided,
It can be produced using a method of mixing chocolate ingredients and creams. For example, it can be produced by mixing both in a temperature range of 40 to 60 ° C., whipped at 25 to 30 ° C., and further aging at 20 ° C. or less. At that time, it is not particularly limited whether the glycerin difatty acid ester and / or the glycerin monofatty acid ester should be blended in the chocolate component or the cream component, and if they are blended in either one or both, The effect of the invention can be obtained.

In addition, a production method utilizing ultrahigh temperature heat sterilization treatment (UHT sterilization) treatment and homogenization treatment usually used in producing chocolate cream, that is, chocolate ingredients, edible oil and fat, glycerin difatty acid ester and / or An oily component (oil phase) consisting of glycerin monofatty acid ester and emulsifier and an aqueous component (water phase) consisting of water, protein, saccharide and emulsifier are heated to appropriate temperatures, respectively, and then both are preliminarily emulsified. , Further homogenization,
It can also be produced by carrying out the usual treatments such as sterilization, rehomogenization, cooling, and aging. Particularly when preparing an emulsifier, one system may be used from the beginning other than the above. .

[0010]

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. In the following examples, "parts" means parts by weight. [Preparation of glycerin difatty acid ester (Sample 1)] Behenic acid 1000 g, glycerin 271 g, calcium hydroxide 1
g and activated carbon 3 g were reacted at 240 ° C. for 2 hours under a nitrogen stream while removing generated water out of the system. Then 90 ° C
After cooling to 1.6%, 1.6 g of 85% phosphoric acid was added. Then 190
Unreacted glycerin was removed by steam distillation under the conditions of 3 ° C. and 3 Torr. After cooling to 90 ° C., 5 g of Radiolite # 900 was added and filtered. The monoglyceride was removed from the filtrate with a thin film distiller to obtain a product containing diglyceride as a main component. This product was purified by a conventional method to obtain glycerin difatty acid ester (sample 1) containing stearic acid and behenic acid as main constituent fatty acid residues. [Preparation of glycerin monofatty acid ester (Sample 2)] 1000 g of completely hard beef tallow, 330 g of glycerin and calcium hydroxide
1.5 g was added, and the mixture was stirred at 235 ° C. for 1 hour under a nitrogen stream to carry out a glycerolysis reaction. Then, the mixture was cooled to 90 ° C., neutralized with phosphoric acid in an equimolar amount to calcium hydroxide, and then unreacted glycerin was removed by steam distillation to obtain a product. This product was purified by a conventional method to obtain glycerin monofatty acid ester (sample 2) containing stearic acid as a main constituent fatty acid residue. [Preparation of Glycerin Difatty Acid Ester (Sample 3)] 1000 g of hardened rapeseed oil, 330 g of glycerin
And 1.5 g of calcium hydroxide are added and under a nitrogen stream 235
The mixture was stirred at 0 ° C for 1 hour to carry out a glycerolysis reaction. Next, unreacted glycerin was removed by steam distillation, and monoglyceride was further removed by a thin-film molecular distillation machine to obtain a product containing diglyceride as a main component. This product was purified by a conventional method to obtain glycerin difatty acid ester (sample 3) containing behenic acid as a main constituent fatty acid residue. Table 1 shows the glyceride composition of the glycerin monofatty acid ester and glycerin difatty acid ester of Samples 1 to 3 obtained as described above. The composition of the completely hardened palm oil (comparative sample) is also shown. In the table, the composition of each sample is expressed in% by weight.

[0011]

[Table 1]

Example 1 An example of using a method of mixing a chocolate component and creams in producing a foamable chocolate food product is shown below. First, sample 1 obtained as described above
Was used to prepare creams having the following formulation (part). (Preparation of creams) (Oil phase) Palm kernel hydrogenated oil (iodine value = 2) 22.0 Sample 1 3.0 Soybean lecithin (commercial item) 0.3 (Aqueous phase) Glucose 20.0 Maltose 20.0 Gasein sodium 0.5 Skim milk powder 5.0 Xanthan gum 0.1 Sodium hexametaphosphate 0.1 Sucrose fatty acid ester (HLB11) 0.5 Water 28.5 ────────────────── ────────────── Total 100.0 (parts) The oil phase and the water phase were mixed and pre-emulsified. Next, the obtained preliminary emulsion was homogenized (65 ° C., 30 kg / cm ² ). This is a UHT sterilizer (Iwai Machinery Co., Ltd .: 145 ° C,
Sterilization was performed for 2 seconds), and then rehomogenized aseptically using a homogenizer (70 ° C., 30 to 45 kg). The emulsion obtained by these operations was cooled to 15 ° C., filled, and then aged overnight to give creams used in the present invention. Next, 30 kg of melted non-tempering type Western-style chocolate (Shin Fujiya, trade name: Gold 36) was mixed with 60 kg of the above creams at 40 ° C., and then the combinator (SC
(Made by HRODER) was used for foaming (cooling temperature: 25 to 30 ° C., rotation speed: 200 to 300 rpm, nitrogen pressure: 5.0 barr). Thus, the ganache (I) of the present invention (the ratio of Sample 1, 2 or 3 is shown in Table 2) was obtained. Examples 2-5, Comparative Examples 1-2 In the above-mentioned Example 1, sample 1 in the cream oil phase,
By changing the ratios of 2, 3 and Comparative Sample 1 as shown in Table 2,
In the same manner as in Example 1, ganaches (II, III, IV, V, a, b) according to the respective ratios were prepared.

[0013]

[Table 2]

(Evaluation as Ganache) The obtained ganache was evaluated for (1) heat-resisting shape retention and (2) melting in mouth (texture). (1) Heat-resistant shape retention evaluation The heat-resistant shape retention evaluation was performed using the obtained ganache (I, II, III).
, IV, V, a, and b) were stored in an atmosphere of 35 ° C. for 120 hours, and their shape changes and water separation were observed according to the following criteria. A: No change in shape and no syneresis. B: A slight change in shape and separation of water are observed. C: Some change in shape and separation of water are observed, but this is within the allowable range. D: The shape collapses as a whole, and water separation is considerably observed. E: There is no shape, and there is no commercial value due to remarkable water separation. (2) Melt feeling in mouth Obtained ganache (I, II, III, IV, V, a, b)
The mouth melting feeling (texture) was evaluated by a professional panelist according to the following criteria. A: Melting in the mouth is very good. B: Slightly smooth mouth. C: I can't say either. D: Melting in the mouth is rather bad. E: Melting in the mouth is very bad. The results are shown in Table 3.

[0015]

[Table 3]

From the results shown in Table 3, the example is compared with the comparative example.
It can be seen that both the heat-resistant shape retention property and the melting feeling in the mouth are excellent.

Examples 6 to 9 In the above Example 1 using 22.0 parts of hydrogenated palm kernel oil and 3.0 parts of Sample 1 (total of 25.0 parts thereof), instead of Sample 1, Sample 2 and Sample 2 were: Ganache was prepared in the same manner as in Example 1 except that 1 mixture (Sample 4) was used and the ratio of Sample 4 in the total of 25.0 parts was changed as shown in Table 4. (VI, VI
I, VIII, IX) were prepared. For these, similarly, (1) heat-resisting shape retention and (2) melting in mouth (texture) were evaluated. The results are also shown in Table 4.

[0018]

[Table 4]

[0019]

EFFECT OF THE INVENTION The foamable chocolate-using food of the present invention is excellent because a specific saturated glycerin difatty acid ester or a specific saturated glycerin monofatty acid ester and a specific saturated glycerin difatty acid ester are added. It is a high-quality foamable chocolate-using food that has heat-resistant shape retention and does not deteriorate in texture such as melting in the mouth. In particular, since it has a heat-resisting shape retention property of 37 ° C., it is possible to provide a food product using a foaming chocolate that is unprecedented and can be used all year round.

Claims (4)

[Claims] 1. An oil phase containing 3 to 50% by weight of an oil and fat, a protein, an emulsifier, a sugar and / or sugar alcohol, water, and a chocolate component, and a triglyceride as a main component, and an aqueous phase of 50 to 97% by weight. Consisting of 10% by weight or more of sugar and /
Alternatively, it is an oil-in-water emulsion containing a sugar alcohol, wherein the oil phase contains 1 to 50% by weight of a saturated glycerin difatty acid ester having 16 to 22 carbon atoms as constituent fatty acid residues. Food products using foaming chocolate. 2. An oil phase containing fats, proteins, emulsifiers, sugars and / or sugar alcohols, water, and chocolate components and containing triglyceride as a main component in an amount of 3 to 50% by weight of an oil phase and 50 to 97% by weight of an aqueous phase. Consisting of 10% by weight or more of sugar and /
Alternatively, an oil-in-water emulsion containing a sugar alcohol, wherein the oil phase has 16 to 22 carbon atoms of constituent fatty acid residues and 16 to 22 carbon atoms of constituent fatty acid residues.
Containing saturated glycerin difatty acid ester of ~ 22, the ratio of saturated glycerin monofatty acid ester having 16 to 22 carbon atoms in the constituent fatty acid residue to saturated glycerin difatty acid ester having 16 to 22 carbon atoms in the constituent fatty acid residue A foamable chocolate-using food characterized in that it is 1: 2 to 19: 1. 3. The total amount of a saturated glycerin monofatty acid ester having 16 to 22 carbon atoms of constituent fatty acid residues and a saturated glycerin difatty acid ester having 16 to 22 carbon atoms of constituent fatty acid residues contained in the oil phase. Is 5 to 40% by weight, and the foamable chocolate-utilizing food according to claim 2. 4. A saturated glycerin monofatty acid ester having a constituent fatty acid residue having 16 to 22 carbon atoms and a saturated glycerin difatty acid ester having a constituent fatty acid residue having 16 to 22 carbon atoms 16-18 fatty acid ester 30-90
% Or 10 to 70% by weight of a fatty acid ester whose constituent fatty acid residue has 20 to 22 carbon atoms.
The foamable chocolate-utilized food described.