WO2016194558A1 - Procédé de fabrication d'un aliment semblable au chocolat - Google Patents

Procédé de fabrication d'un aliment semblable au chocolat Download PDF

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Publication number
WO2016194558A1
WO2016194558A1 PCT/JP2016/063903 JP2016063903W WO2016194558A1 WO 2016194558 A1 WO2016194558 A1 WO 2016194558A1 JP 2016063903 W JP2016063903 W JP 2016063903W WO 2016194558 A1 WO2016194558 A1 WO 2016194558A1
Authority
WO
WIPO (PCT)
Prior art keywords
chocolate
food
cocoa
water
flavor
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2016/063903
Other languages
English (en)
Japanese (ja)
Inventor
真晴 加藤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Co Ltd
Fuji Oil Holdings Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd, Fuji Oil Holdings Inc filed Critical Fuji Oil Co Ltd
Priority to CN201680030790.5A priority Critical patent/CN107635406A/zh
Priority to JP2016565703A priority patent/JP6137422B2/ja
Publication of WO2016194558A1 publication Critical patent/WO2016194558A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor

Definitions

  • the present invention relates to a method for producing a chocolate-like food with reduced flavor deterioration.
  • Patent Document 1 describes a chocolate composition characterized in that catechins are contained in such a chocolate-like food.
  • This invention makes it a subject to control the flavor deterioration with time in the chocolate-like food containing highly unsaturated fatty acid containing fats and oils.
  • the present inventor conducted further intensive studies. Then, it has been found that the problem can be solved by adding a water-soluble antioxidant before the atomization step, rather than adding an antioxidant to the highly unsaturated fatty acid-containing oil. Furthermore, the present inventors have found that a more preferable result can be obtained by selecting a cocoa solid content to be used that has a relatively low iron content, thereby completing the present invention.
  • the present invention (1) A method for producing a chocolate-like food containing highly unsaturated fatty acid-containing fats and oils, wherein a water-soluble antioxidant is blended before the atomization step, (2) The method for producing a chocolate-like food according to (1), wherein the water-soluble antioxidant is at least one selected from ascorbic acid, catechin, tea extract, gallic acid, bayberry extract, and amino acid.
  • flavor deterioration with time of a chocolate-like food containing highly unsaturated oils and fats can be suppressed by a simple method.
  • Cocoa is a tropical plant that is cultivated in a hot and humid region with an average temperature of 27 ° C or higher within the north-south latitude of the equator and an annual average temperature of 27 ° C or higher.
  • Cacao d'Ivoire, Ghana, Indonesia, etc. can be mentioned as the main production areas of cacao.
  • Cocoa is cocoa butter that has been squeezed into cocoa butter and then pulverized into powder.
  • black chocolate the non-fat cocoa solids are essential, but as a source of this, cocoa is often used in addition to using cocoa mass as a raw material. Since cocoa mass contains 50% or more of cacao-derived oil and is solid at ordinary temperature, it is often easier to make fine adjustments in terms of blending and physical properties using cocoa.
  • cacao contains mineral components such as iron. Under such circumstances, the present inventor has found that the iron content differs depending on the cacao region. And when cocoa with much iron content was used, it discovered that flavor deterioration with time was easy to occur.
  • the chocolate-like food referred to in the present invention corresponds to chocolates.
  • the chocolates mentioned here are not only chocolate, quasi-chocolate, and chocolate-based foods prescribed by the National Chocolate Industry Fair Trade Council and the Chocolate-based Food Fair Trade Council, but also fats and oils as essential ingredients.
  • This refers to a mixture of sugar, powdered milk, cacao raw materials (cocoa mass, cocoa, cocoa butter), fruit juice powder, fruit powder, flavoring materials, emulsifiers, fragrances, coloring agents, and other auxiliary materials in an arbitrary ratio.
  • the flavors of chocolates are not limited to cocoa ingredients, milk powder, sweet chocolates, milk chocolates and white chocolates whose main ingredients are sugar, coffee flavor, caramel flavor, matcha flavor, fruit flavor, vegetable flavor, Naturally, a variety of flavors such as salty flavors also fall within this range.
  • the water-soluble antioxidant referred to in the present invention is an antioxidant that is soluble in water.
  • those antioxidants that are not inherently soluble in water include those imparted with a property of being soluble in water by processing or the like.
  • Specific examples include ascorbic acid, catechin, tea extract, gallic acid, bayberry extract, and amino acid, and more preferably ascorbic acid, catechin, and amino acid. In the present invention, these can be appropriately selected and used.
  • the amount of the water-soluble antioxidant used is preferably 0.01 to 0.5% by weight, more preferably 0.05 to 0.2% by weight in the chocolate-like food. By using an appropriate amount of an appropriate water-soluble antioxidant, the oxidation stability in a chocolate-like food is further improved.
  • the present invention it is necessary to add a water-soluble antioxidant before the atomization step.
  • a water-soluble antioxidant it is common to add an antioxidant directly to the subject whose oxidation is to be suppressed.
  • an antioxidant it seems common to add an antioxidant to the highly unsaturated fatty acid-containing fats and oils.
  • an oil-soluble antioxidant it is common to add an oil-soluble antioxidant as usual.
  • the present invention is characterized in that the water-soluble antioxidant is not directly added to the highly unsaturated fatty acid-containing oil but is added before the atomization step.
  • a water-soluble antioxidant can be added as a powder, but it is added as a water solution to a part of fats and oils used in chocolate-like foods to form a water-in-oil emulsified fat composition. You can also. By adding in this way, it is assumed that it is easily and uniformly dispersed in the chocolate-like food and an antioxidant effect is produced.
  • the atomization step as used in the present invention refers to a coarse particle other than fat such as cacao mass, cocoa powder, saccharides, and milk powder, which is a raw material for chocolate-like food, having a particle size of 10 to 10 when measured with a micrometer. It is a process to be refined to 35 ⁇ m, and is a process to be performed using a atomizer such as a roll refiner, a ball mill, an attritor, or a McIntyre.
  • black chocolate containing non-fat cocoa solids it is preferable to apply to so-called black chocolate containing non-fat cocoa solids, since the effect appears more remarkably.
  • black chocolate contains a large amount of non-fat cacao solids that contain a large amount of minerals, and the oxidation may easily proceed due to the effects thereof.
  • this is the antioxidant that is added before the atomization step. This is presumed to be suppressed by the effect of the agent.
  • the non-fat cocoa solid content referred to in the present invention refers to cocoa mass and cocoa butter that has been squeezed and then finely crushed into a powder.
  • the content of non-fat cocoa solids in the chocolate-like food is desirably 5 to 90% by weight, and more desirably 10 to 50% by weight.
  • the non-fat cocoa solid content which is desirable, it becomes a chocolate-like food that exhibits a flavor as a so-called black-based chocolate-like food and that suppresses the deterioration of the flavor over time.
  • the non-fat cocoa solid used is preferably a raw material having an iron content of 7 mg / 100 g or less in cocoa mass. By using such a raw material, a more preferable antioxidant effect can be obtained.
  • cacao mass it is preferable to select an iron content of 7 mg / 100 g or less, and when using non-fat cocoa solids as a raw material, It is desirable to use non-fat cocoa solids prepared from cocoa mass having a content of 7 mg / 100 g or less.
  • the highly unsaturated fatty acid-containing fats and oils used in the present invention are fats and oils mainly containing EPA and DHA, and examples thereof include fish oil and algal oil.
  • EPA and DHA include EPA and DHA
  • examples thereof include fish oil and algal oil.
  • the use of a cocoa raw material having a low iron content from the beginning is one means for improving the oxidation stability.
  • the iron content is desirably 7 mg / 100 g or less in cacao mass.
  • Table 4 Formulation The formulation is shown in weight percent.
  • ⁇ VC Vitamin C (ascorbic acid)
  • the cocoa mass is from Ghana.
  • catechin-containing oil is 10% by weight of aqueous phase containing 50% by weight of catechin and mixed with 85% by weight of cocoa butter substitute fat containing 5% by weight of PGPR to obtain a water-in-oil emulsified oil / fat composition. I used something. -The cocoa butter substitute fat was used for the vegetable oil. ⁇ The cocoa mass is from Ghana. -DHA oil containing 45% DHA was used.
  • Preparation method 2 of chocolate-like food 1 During blending, cocoa mass of A, sugar, water-in-oil emulsified oil / fat composition containing 5% catechin, and vegetable oil / fat were mixed. Atomized with 2 rolls. 3 It used for the conching process of 3 hours at 60 degreeC, and added the cocoa butter of B, vegetable fats and oils, the water-in-oil emulsified oil-fat composition containing 5% catechin, DHA oil, lecithin, and fragrance
  • ⁇ Flavor confirmation method Using “Comparative Example 5” within 24 hours after preparation as a control, the taste was evaluated by actually eating 5 panelists. The evaluation was mainly based on whether or not there was an off-flavor or the like, and ⁇ and ⁇ were accepted in the evaluation after 1 month from the preparation. ⁇ Evaluated as equal to or better than control. ⁇ Slightly inferior to the control but acceptable. ⁇ Inferior to control and unacceptable. ⁇ It is significantly inferior to the control and cannot be tolerated. Xx It is greatly inferior to the control and cannot be eaten.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

La présente invention vise à éliminer la détérioration, due au vieillissement, du goût d'un aliment semblable au chocolat, qui contient une matière grasse ou une huile contenant des acides gras hautement insaturés, au moyen d'un procédé simple. La présente invention repose sur la découverte qu'un effet antioxydant remarquable peut être obtenu par l'ajout d'un antioxydant soluble dans l'eau non pas à une matière grasse ou une huile contenant des acides gras hautement insaturés mais avant une étape de pulvérisation.
PCT/JP2016/063903 2015-06-02 2016-05-10 Procédé de fabrication d'un aliment semblable au chocolat Ceased WO2016194558A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201680030790.5A CN107635406A (zh) 2015-06-02 2016-05-10 类巧克力食品的制造法
JP2016565703A JP6137422B2 (ja) 2015-06-02 2016-05-10 チョコレート様食品の製造法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015112012 2015-06-02
JP2015-112012 2015-06-02

Publications (1)

Publication Number Publication Date
WO2016194558A1 true WO2016194558A1 (fr) 2016-12-08

Family

ID=57440569

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2016/063903 Ceased WO2016194558A1 (fr) 2015-06-02 2016-05-10 Procédé de fabrication d'un aliment semblable au chocolat

Country Status (3)

Country Link
JP (1) JP6137422B2 (fr)
CN (1) CN107635406A (fr)
WO (1) WO2016194558A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018173419A1 (fr) * 2017-03-21 2018-09-27 不二製油グループ本社株式会社 Produit alimentaire de type chocolat contenant un acide gras hautement polyinsaturé, dans lequel la production d'un mauvais goût est supprimée
WO2019031326A1 (fr) * 2017-08-08 2019-02-14 不二製油グループ本社株式会社 Agent de réduction de mauvaise sapidité et aliment l'utilisant
WO2019069636A1 (fr) * 2017-10-05 2019-04-11 不二製油グループ本社株式会社 Aliment de type chocolat blanc contenant un acide gras hautement insaturé
CN110799042A (zh) * 2017-08-08 2020-02-14 不二制油集团控股株式会社 异味抑制剂、与使用其的食品
WO2020116565A1 (fr) * 2018-12-05 2020-06-11 不二製油グループ本社株式会社 Produit alimentaire du type chocolat à teneur élevée en protéines végétales et procédé de production associé
EP3666087A4 (fr) * 2017-08-08 2020-11-25 Fuji Oil Holdings Inc. Agent de réduction de mauvaise sapidité et aliment l'utilisant

Citations (8)

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JPH05292885A (ja) * 1992-04-22 1993-11-09 Asahi Denka Kogyo Kk チョコレート組成物
JPH07227227A (ja) * 1993-12-20 1995-08-29 Sanei Gen F F I Inc 安定な乳化組成物及びそれを含有する食品
JP2002142673A (ja) * 2000-11-17 2002-05-21 T Hasegawa Co Ltd 油脂調理食品の親油性酸化防止剤およびその製造方法
JP2006045274A (ja) * 2004-08-02 2006-02-16 Kaneka Corp 油脂の精製方法
JP2007185138A (ja) * 2006-01-13 2007-07-26 Sanei Gen Ffi Inc 親油性酸化防止剤、およびその製造方法
JP2007189902A (ja) * 2006-01-17 2007-08-02 Morinaga & Co Ltd 呈味性の改良されたチョコレート及びその製造方法
JP2007224054A (ja) * 2004-02-02 2007-09-06 Taiyo Kagaku Co Ltd 鉄組成物
JP2014098060A (ja) * 2012-11-13 2014-05-29 Gekkeikan Sake Co Ltd 抗酸化組成物、及び抗酸化油脂組成物

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US6312753B1 (en) * 1996-09-06 2001-11-06 Mars, Incorporated Cocoa components, edible products having enriched polyphenol content, methods of making same and medical uses
CN101817738B (zh) * 2009-11-13 2013-08-14 厦门汇盛生物有限公司 一种从藻类和真菌细胞中破壁提取dha的方法
CN104286329A (zh) * 2014-11-12 2015-01-21 庞智升 一种有美肤作用的巧克力
CN104431217B (zh) * 2014-12-26 2016-11-09 广州恺芃健康食品有限公司 一种被膜型功能巧克力及其制备方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05292885A (ja) * 1992-04-22 1993-11-09 Asahi Denka Kogyo Kk チョコレート組成物
JPH07227227A (ja) * 1993-12-20 1995-08-29 Sanei Gen F F I Inc 安定な乳化組成物及びそれを含有する食品
JP2002142673A (ja) * 2000-11-17 2002-05-21 T Hasegawa Co Ltd 油脂調理食品の親油性酸化防止剤およびその製造方法
JP2007224054A (ja) * 2004-02-02 2007-09-06 Taiyo Kagaku Co Ltd 鉄組成物
JP2006045274A (ja) * 2004-08-02 2006-02-16 Kaneka Corp 油脂の精製方法
JP2007185138A (ja) * 2006-01-13 2007-07-26 Sanei Gen Ffi Inc 親油性酸化防止剤、およびその製造方法
JP2007189902A (ja) * 2006-01-17 2007-08-02 Morinaga & Co Ltd 呈味性の改良されたチョコレート及びその製造方法
JP2014098060A (ja) * 2012-11-13 2014-05-29 Gekkeikan Sake Co Ltd 抗酸化組成物、及び抗酸化油脂組成物

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6447775B1 (ja) * 2017-03-21 2019-01-09 不二製油株式会社 異風味の発生が抑制された、高度不飽和脂肪酸含有チョコレート様食品
KR102627921B1 (ko) * 2017-03-21 2024-01-22 후지세유 그룹 혼샤 가부시키가이샤 다른 풍미의 발생이 억제된, 고도 불포화 지방산 함유 초콜릿과 같은 식품
CN110312431B (zh) * 2017-03-21 2023-04-04 不二制油集团控股株式会社 冰淇淋涂挂用巧克力及抑制异味产生的方法
CN110312431A (zh) * 2017-03-21 2019-10-08 不二制油集团控股株式会社 抑制异味产生的含有高度不饱和脂肪酸的巧克力类食品
KR20190126062A (ko) * 2017-03-21 2019-11-08 후지세유 그룹 혼샤 가부시키가이샤 다른 풍미의 발생이 억제된, 고도 불포화 지방산 함유 초콜릿과 같은 식품
WO2018173419A1 (fr) * 2017-03-21 2018-09-27 不二製油グループ本社株式会社 Produit alimentaire de type chocolat contenant un acide gras hautement polyinsaturé, dans lequel la production d'un mauvais goût est supprimée
AU2018239548B2 (en) * 2017-03-21 2022-03-17 Fuji Oil Holdings Inc. Highly polyunsaturated fatty acid-containing chocolate-like food product wherein generation of off-flavor is suppressed
EP3666087A4 (fr) * 2017-08-08 2020-11-25 Fuji Oil Holdings Inc. Agent de réduction de mauvaise sapidité et aliment l'utilisant
WO2019031326A1 (fr) * 2017-08-08 2019-02-14 不二製油グループ本社株式会社 Agent de réduction de mauvaise sapidité et aliment l'utilisant
CN110799042A (zh) * 2017-08-08 2020-02-14 不二制油集团控股株式会社 异味抑制剂、与使用其的食品
CN111132555A (zh) * 2017-10-05 2020-05-08 不二制油集团控股株式会社 含有高度不饱和脂肪酸的白色巧克力样食品
EP3692798A4 (fr) * 2017-10-05 2021-06-30 Fuji Oil Holdings Inc. Aliment de type chocolat blanc contenant un acide gras hautement insaturé
JP6512380B1 (ja) * 2017-10-05 2019-05-15 不二製油株式会社 高度不飽和脂肪酸含有ホワイトチョコレート様食品
WO2019069636A1 (fr) * 2017-10-05 2019-04-11 不二製油グループ本社株式会社 Aliment de type chocolat blanc contenant un acide gras hautement insaturé
JPWO2020116565A1 (ja) * 2018-12-05 2021-10-28 不二製油株式会社 植物性蛋白質高含有チョコレート様食品およびその製造法
WO2020116565A1 (fr) * 2018-12-05 2020-06-11 不二製油グループ本社株式会社 Produit alimentaire du type chocolat à teneur élevée en protéines végétales et procédé de production associé
JP7517153B2 (ja) 2018-12-05 2024-07-17 不二製油株式会社 植物性蛋白質高含有チョコレート様食品およびその製造法

Also Published As

Publication number Publication date
CN107635406A (zh) 2018-01-26
JPWO2016194558A1 (ja) 2017-06-22
JP6137422B2 (ja) 2017-05-31

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