JP2020048537A - Curable food composition and manufacturing method therefor, and chocolate-like food and manufacturing method therefor - Google Patents

Abstract

To provide a curable food composition capable of manufacturing a chocolate-like food with a novel method different from conventional manufacturing methods.SOLUTION: There is provided a curable food composition which is a mixture containing cacao butter (A) and an oil-in-water droplet type emulsion (B) containing an emulsifier. There is provided the curable food composition, in which content of the cacao butter (A) is 20 to 55 mass% based on total mass of the curable food composition, and a mass ratio of the cacao butter (A) and the oil-in-water droplet type emulsion (B), (A)/(B) is 1/3 to 5/5. There is provided a chocolate-like food which is a cured article of the curable food composition.SELECTED DRAWING: None

Description

  The present invention relates to a curable food composition, a method for producing a curable food composition, a method for producing a chocolate-like food using the curable food composition, and a chocolate-like food.

Normal chocolate is solid at low or normal temperatures and melts when heated. Therefore, the conventional method for producing a chocolate product is a method of heating chocolate to process it into a state having fluidity, and then cooling and solidifying the chocolate (for example, Patent Document 1).
In addition, in order to produce chocolate having a good mouthfeel, a temperature control (tempering) step when heating and melting chocolate is important, and strict temperature control is generally required in the tempering step.

JP 2013-201959 A

  The present invention is different from the conventional production method described above, and can produce a chocolate-like food by a novel method that does not require complicated steps such as tempering, a curable food composition and a method for producing the same, and the same. A chocolate-like food and a method for producing the same are provided.

[1] A curable food composition, which is a mixture containing cocoa butter (A) and an oil-in-water emulsion (B) containing an emulsifier.
[2] The curable food composition according to [1], wherein the content of the cocoa butter (A) is 20 to 55% by mass based on the total mass of the curable food composition.
[3] [1] or [2], wherein (A) / (B) represents a mass ratio of the cocoa butter (A) to the oil-in-water emulsion (B), which is 1/3 to 5/5. Curable food composition.
[4] A chocolate-like food which is a cured product of the curable food composition according to any one of [1] to [3].
[5] The method for producing a curable food composition according to any one of [1] to [3], wherein the cocoa butter (A) is heated and melted, and then the oil-in-water emulsion (B) is melted. ), And cooling to 10 ° C. or lower.
[6] A method for producing a chocolate-like food, wherein the curable food composition according to any one of [1] to [3] is heated and cured.
[7] A method for producing a chocolate-like food, wherein a curable food composition is obtained by the production method of the above [5], and the curable food composition is heated and cured.

ADVANTAGE OF THE INVENTION According to this invention, the curable food composition which has fluidity at low temperature and hardens when heated is obtained. When the curable food composition is cured, a chocolate-like food is obtained. According to the present invention, a chocolate-like food can be produced by a novel method different from the conventional production method described above.
The curable food composition of the present invention exhibits the opposite behavior to the process of hardening ordinary chocolate, so that tempering or the like that requires strict temperature adjustment is unnecessary, and a chocolate-like food can be easily produced. . Further, according to the present invention, it is possible to produce a chocolate-like food which is filled at a temperature of room temperature after being filled with fluidity at the time of cooling. Therefore, compared with the conventional chocolate product which needs to be filled by heating, the deterioration of the flavor due to the heating is suppressed, and the product can be manufactured in a sanitary condition. In addition, the curable food composition of the present invention has fluidity when cooled and cures at room temperature, so that it is excellent in suitability for distribution at room temperature.

<Measurement method>
The water content in the present specification is a value measured by a normal pressure heating drying method (drying aid addition method).
The solid content in the present specification is a value calculated by solid content (% by mass) = 100−water (% by mass).
The content of protein, fat and ash in the present specification is a value measured in accordance with the procedure disclosed in the attached “Method for analysis of nutritional components, etc.” of the Food Labeling Standard (Cabinet Office Ordinance No. 10). is there.
The content of carbohydrate in the present specification is a value obtained by subtracting the total content (% by mass) of protein, fat, and ash from the content of solid content (% by mass).

<Curable food composition>
The curable food composition of the present embodiment is a mixture containing cocoa butter (A) and an oil-in-water emulsion (B) containing an emulsifier.
The curable food composition of the present embodiment has fluidity at 10 ° C. or lower and cures to become a chocolate-like food when heated.
In the present specification, having fluidity means that about 3 g of the curable food composition is scooped, and a part or all of the curable food composition falls by 5 seconds after being turned upside down.

Cocoa butter, also called cocoa butter or cocoa butter, is the fat content of cocoa beans obtained by pressing oil from cocoa mass. The melting point of cocoa butter is generally 33-35 ° C.
The content of the cocoa butter (A) is preferably 20 to 55% by mass, more preferably 25 to 50% by mass, still more preferably 30 to 48% by mass, and more preferably 30 to 45% by mass, based on the total mass of the curable food composition. % By weight is particularly preferred. When it is at least the lower limit of the above range, the shape retention at normal temperature (after curing) is excellent, and when it is at most the upper limit, the fluidity at low temperature is excellent.

The oil-in-water emulsion (B) contains water, fat and an emulsifier.
The water content is preferably from 40 to 85% by mass, more preferably from 50 to 80% by mass, even more preferably from 60 to 75% by mass, based on the total mass of the oil-in-water emulsion (B). If the water content is at least the lower limit of the above range, the fluidity at low temperatures will be excellent, and if it is at most the upper limit, the shape retention at room temperature (after curing) will be excellent.
The content of fat is preferably from 0.1 to 15% by mass, more preferably from 0.5 to 10% by mass, and still more preferably from 2 to 5% by mass, based on the total mass of the oil-in-water emulsion (B). When the fat content is at least the lower limit of the above range, the shape retention at room temperature (after curing) is excellent, and when it is at most the upper limit, the fluidity at low temperatures is excellent.

The oil-in-water emulsion (B) preferably contains at least one selected from the group consisting of milk fats and vegetable fats and oils.
The melting point of vegetable fats and oils is preferably 30 to 60 ° C. Examples of vegetable oils include palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, sunflower oil and the like.
The oil-in-water emulsion (B) preferably contains a dairy product containing milk fat. Examples of dairy products containing milk fat include raw milk, whole milk powder, skim milk, skim milk powder, condensed milk, cream, butter, butter oil, cream cheese, cream powder, and the like.

The oil-in-water emulsion (B) contains an emulsifier. As the emulsifier, it is preferable to use an emulsifier used for soft ice cream and ice cream. That is, the type and content of the emulsifier contained in the oil-in-water emulsion (B) are such that the emulsification is stable in the state of a soft cream mix or ice cream mix, and the soft cream (ice cream) is frozen by freezing the mix. When manufactured, it is preferable that the shape retention is set to be good.
The content of the emulsifier is preferably 0.1 to 1% by mass, more preferably 0.2 to 0.8% by mass, and more preferably 0.3 to 0.5% by mass based on the total mass of the oil-in-water emulsion (B). % By mass is more preferred.
The HLB value of the emulsifier contained in the oil-in-water emulsion (B) is preferably 12 or less, more preferably 2 to 10.
Specific examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin and the like, and glycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol Fatty acid esters are more preferred. As the glycerin fatty acid ester, stearic acid monoglyceride, oleic acid monoglyceride and the like can be used.
One emulsifier may be used, but two or more emulsifiers are preferably used in combination. When two or more kinds are used in combination, it is preferable to include at least a glycerin fatty acid ester.

The oil-in-water emulsion (B) may contain other raw materials in addition to the above-mentioned milk fat-containing dairy products, vegetable oils and fats, emulsifiers and water, as long as the effects of the present invention are not impaired.
Examples of other ingredients include protein-containing ingredients (casein, casein sodium, casein calcium, whey protein concentrate, milk protein concentrate, micellar casein concentrate, soy protein concentrate, etc.), saccharides (sucrose, Saccharified sugar, lactose, maltose, glucose, fructose, invert sugar, syrup, powdered syrup, fructose-glucose liquid sugar, reduced malt syrup, honey, trehalose, palatinose, D-xylose and other sugars, xylitol, sorbitol, maltitol, erythritol, etc. Sugar alcohols), flavoring ingredients (cocoa, chocolate, coffee, fruit juice, liquors, etc.), seasonings (salts, etc.), flavors, pigments, additives (stabilizers, antioxidants, etc.) and the like.
The total content of the other raw materials is preferably from 1 to 45% by mass, more preferably from 1 to 30% by mass, and still more preferably from 5 to 30% by mass, based on the total mass of the oil-in-water emulsion (B).

The component composition (% is based on mass) of the oil-in-water emulsion (B) is as follows: fat 0.1 to 15%, protein 0.1 to 8%, carbohydrate 5 to 40%, ash 0.1 to 3 %, A water content of 40 to 85% is preferable,
More preferably, fat is 0.5 to 10%, protein is 0.2 to 5%, carbohydrate is 10 to 30%, ash is 0.1 to 2%, and moisture is 50 to 80%.

The oil-in-water emulsion (B) can be produced by the same method as a general method for producing a soft cream mix. That is, all the raw materials may be mixed and agitated to produce an emulsion, or the other raw materials may be mixed after adding an emulsifier to the melted fats and oils, and then appropriately homogenized and sterilized. It may be manufactured via
As the oil-in-water emulsion (B), a commercially available material containing water, a fat and an emulsifier may be used. As the commercially available material, a soft cream mix or an ice cream mix is preferably used. A soft ice cream mix (ice cream mix) is a liquid composition in which ingredients for a soft ice cream (ice cream mix) are mixed, and a soft cream (ice cream) can be manufactured using a soft cream freezer or the like. If it is, there is no particular limitation. A powdery soft cream mix (ice cream mix) dissolved in a liquid such as water or milk can be used as an oil-in-water emulsion (B).

The curable food composition of the present embodiment has fluidity at a low temperature of 10 ° C. or lower (during refrigerated storage), and is cured by increasing the temperature from a low temperature state. The curing phenomenon is an irreversible phenomenon.
The curable food composition of the present embodiment can be produced by a method in which cocoa butter (A) is heated and melted, mixed with an oil-in-water emulsion (B), and cooled to 10 ° C or lower.
In the curable food composition of the present embodiment, (A) / (B) representing the mass ratio of the cocoa butter (A) to the oil-in-water emulsion (B) is preferably 1/3 to 5/5, and 3 / 7-5 / 5 is more preferable, and 3 / 7-12 / 13 is still more preferable.
If the ratio of the oil-in-water emulsion (B) is at least the lower limit of the above range, the fluidity at low temperatures will be excellent, and if it is at most the upper limit, the shape retention at room temperature (after curing) will be excellent.
The content of the emulsifier with respect to the total mass of the curable food composition is not particularly limited, but is preferably 0.2 to 0.5% by mass, more preferably 0.24 to 0.35% by mass. , 0.24 to 0.35% by mass, and even more preferably 0.26 to 0.32% by mass. Further, it is preferable to mix the oil-in-water emulsion (B) and the cocoa butter (A) such that the content of the emulsifier in the curable food composition falls within the above range.

The curable food composition may appropriately contain other food materials in addition to the cocoa butter (A) and the oil-in-water emulsion (B) as long as the composition does not hinder curing. Other food materials may be liquid or powder. Examples of other food materials include sugars, dairy products, nuts, dried fruits, flavors and the like.
The total content of other food materials is preferably 30% by mass or less, more preferably 20% by mass or less, based on the total mass of the curable food composition.

The chocolate-like food can be produced by a method in which a curable food composition is obtained by the above-mentioned production method and the obtained curable food composition is cured. The curable food composition is cured only by raising the temperature from the low-temperature storage state, and becomes a chocolate-like food. If necessary, a chocolate-like food having a desired shape can be produced by putting the curable food composition in a fluid state into a mold before raising the temperature.
Alternatively, the curable food composition produced by the above method may be stored at 10 ° C. or lower. Chocolate-like food can also be produced by a method in which the stored curable food composition is heated and cured.

The method for raising the temperature is not particularly limited. For example, the curable food composition having fluidity can be cured by a method of allowing it to stand at room temperature of 20 to 30 ° C.
The curing time until the curable food composition is cured is not particularly limited, but is preferably 180 minutes or less, more preferably 120 minutes or less from the viewpoint of productivity.
The fluidity and curing time of the curable food composition can be adjusted, for example, by the mass ratio of the cocoa butter (A) to the oil-in-water emulsion (B).

The chocolate-like food of the present embodiment is a cured product of a curable food composition. The mass does not change before and after curing. Hardening is irreversible and the hardened chocolate-like food does not become fluid even when cooled again.
When the maximum load is measured by a method using a texture analyzer described later, the maximum load of the curable food composition at a product temperature of 5 ± 1 ° C. is preferably 2 to 50 g, more preferably 5 to 30 g. The maximum load of the chocolate-like food at a product temperature of 23 ± 1 ° C. after curing is preferably from 100 to 800 g, more preferably from 300 to 700 g.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. In the following, “%” is “% by mass” unless otherwise specified.
<Raw materials>
-Cocoa butter: manufactured by Nissin Kako, 100% fat.
Oil-in-water emulsion (B1): Premium chocolate (product name, Morinaga Milk Co., Ltd. soft cream mix), component composition (fat 4.8%, protein 3.8%, carbohydrate 22.2%, ash 1) 0.3%, moisture 67.9%), labeling of raw materials (sugar, dairy, cocoa, chocolate, candy, emulsifier, fragrance, stabilizer (Na alginate, CMC, carrageenan), antioxidant (VC, V E)), containing 0.28% of a glycerin fatty acid ester, 0.09% of a propylene glycol fatty acid ester, and 0.09% of a sorbitan fatty acid ester as emulsifiers based on the total mass of the soft cream mix (containing emulsifier) 0.46% of the total).
-Oil-in-water emulsion (B2): Plain soft VF (product name, Morinaga Milk Products soft cream mix), component composition (fat 3.9%, protein 1.3%, carbohydrate 23.2%, ash) 0.4%, moisture 71.2%), labeling of raw materials (sugar, powdered candy, dairy products, vegetable oils and fats, salt, emulsifier, stabilizer (Na alginate, CMC, carrageenan), fragrance, antioxidant (VC) , VE), carotene pigment), containing 0.23% of glycerin fatty acid ester, 0.09% of propylene glycol fatty acid ester, and 0.09% of sorbitan fatty acid ester, based on the total mass of the soft cream mix ( 0.41% total emulsifier content).
Comparative oil-in-water emulsion (C1): Hokkaido original (product name, Morinaga Milk Co., Ltd. soft cream mix), component composition (fat 6.6%, protein 4.7%, carbohydrate 21.6%, Ash content: 1.1%, moisture content: 66.0%), raw material labeling (dairy products, sugar, starch syrup, fragrance). Contains no emulsifier.

[Examples 1 to 6]
Examples 1 to 5 are working examples, and example 6 is a comparative example.
Using cocoa butter and an oil-in-water emulsion (B1) or an oil-in-water emulsion (C1) as raw materials, a chocolate-like food was produced by the following procedure. The mixing ratio was changed as described in Table 1.
The cocoa butter was put in a bowl and heated to dissolve at 50 ° C. in hot water.
The oil-in-water emulsion (B1) or the oil-in-water emulsion (C1) is placed in a pan, heated until just before boiling, added to the bowl containing the cocoa butter, and stirred to prepare a mixture (about 70 ° C.). did.
While the ball containing the mixture was cooled by immersing it in ice water, the mixture was stirred at a setting of 17,000 rpm for about 3 minutes using a stirrer (Bamix product name "Bar Mix M250", attachment using "Mincer"). The mixture was cooled to about 30 ° C. Thereafter, the mixture was stored in a refrigerator (set at 5 ° C.) overnight to produce a curable food composition. Table 1 shows the component composition of the curable food composition. The emulsifiers (emulsifiers derived from the oil-in-water emulsion (B1)) contained in the curable food compositions of Examples 1 to 5 were 0.35%, 0.32%, 0.26%, and 0.24%, respectively. And 0.23%.

<Evaluation of liquidity>
Flowability of the mixture (product temperature: about 70 ° C) before cooling the bowl with ice water (immediately after preparation), fluidity of the mixture (product temperature: about 5 ° C) stored in the refrigerator overnight, room temperature The mixture was allowed to stand in an atmosphere (23 ° C.), and the fluidity of the mixture after 1 hour (product temperature: about 19 ° C.) and the mixture after 3.5 hours (product temperature: about 23 ° C.) were evaluated. The fluidity was evaluated by a method in which about 3 g of the mixture to be evaluated was scooped upside down, and the state of the mixture flowing down by 5 seconds was observed, and evaluated according to the following criteria. If the score is one or more, the material has fluidity, and the higher the score, the more excellent the fluidity. Table 1 shows the results.
[Evaluation criteria]
3 points: Liquid that almost all flows down immediately.
2 points: A high-viscosity liquid in which almost the entire amount flows down slowly.
1 point: A semi-solid state in which only a part falls slowly and the rest does not fall.
0 point: solid state where the whole amount does not fall.

As shown in the results of Table 1, the curable food compositions obtained in Examples 1 to 6 were all liquids immediately after preparation.
The curable food compositions of Examples 1 to 5 had fluidity even after being cooled overnight in a refrigerator, and then solidified when the temperature was raised to room temperature.
On the other hand, in Example 6, in which the oil-in-water emulsion (C1) containing no emulsifier was used, when cooled in a refrigerator overnight, it hardened to a degree that it would not fall even if it was scooped upside down.
Comparing Examples 1 to 5, the higher the blending ratio of cocoa butter, the lower the fluidity after cooling overnight in the refrigerator, and the shorter the time until it becomes a solid when heated to room temperature is observed. Was.

  Furthermore, in Examples 1 to 5, when the cured product (chocolate-like food) hardened at room temperature was cooled again to 5 ° C, no fluidity was shown. From this, it was confirmed that the phenomenon that the curable food composition solidifies due to an increase in temperature is an irreversible change.

<Measurement of change over time in hardness>
The maximum load of the curable food composition obtained in Example 3 was measured every 60 minutes by a texture analyzer immediately after the curable food composition was taken out of the refrigerator into a room temperature atmosphere. The measurement was performed using a texture analyzer TA. Using XT Plus (product name of Eiko Seiki Co., Ltd.), the maximum load when a 10 mm diameter cylindrical plunger was inserted into the curable food composition at a pushing speed of 1 mm / s by 10 mm was measured. The higher the value of the maximum load, the harder it is. At the time of measurement, the temperature of the curable food composition was also recorded. Table 2 shows the results.

  As shown in the results in Table 2, when the curable food composition was moved from the refrigerated state to room temperature, the maximum load increased with time. From this, it was found that the curable food composition increased in hardness in the process of raising the product temperature from about 5 ° C. to about 20 ° C.

[Production Example 1]
A curable food composition was produced with the composition shown in Table 3, and this was cured to produce a chocolate-like food.
120 g of cocoa butter was put into a bowl, and heated and dissolved by baking at 50 ° C.
150 g of the oil-in-water emulsion (B2) was placed in a pan and heated to just before boiling, added to the bowl containing the cocoa butter, and stirred. Further, 25 g of granulated sugar (manufactured by Hokkaido Sugar Industry Co., Ltd.) and 20 g of creaming powder (product name "Creep" manufactured by Morinaga Milk Industry Co., Ltd.) were added to the ball and mixed to prepare about 315 g of a mixture. The temperature of the mixture immediately after preparation was about 70 ° C.

While the ball containing the mixture was cooled by immersion in ice water, the mixture was stirred for about 3 minutes at a setting of 17,000 rpm using the same stirrer as in Example 1, the mixture was cooled to 30 ° C., and then cooled in a refrigerator (set at 5 ° C.). ) Was stored overnight to produce a curable food composition.
After refrigerated storage overnight, the curable food composition was taken out of the refrigerator, allowed to stand at room temperature (23 ° C.) and cured to obtain a chocolate-like food. The curable food composition had fluidity immediately after refrigeration, but it changed to a solid state that would not fall even if it was upside down and turned upside down three hours after standing at room temperature. It became chocolate-like food.
When the chocolate-like food was eaten, it melted well in the mouth and exhibited the flavor and texture of fresh chocolate.

Claims (7)

  A curable food composition, which is a mixture containing cocoa butter (A) and an oil-in-water emulsion containing an emulsifier (B).   The curable food composition according to claim 1, wherein the content of the cocoa butter (A) is 20 to 55% by mass based on the total mass of the curable food composition.   3. The curable composition according to claim 1, wherein (A) / (B) represents a mass ratio of the cocoa butter (A) to the oil-in-water emulsion (B), and is from 1/3 to 5/5. 4. Food composition.   A chocolate-like food which is a cured product of the curable food composition according to any one of claims 1 to 3.   The method for producing a curable food composition according to any one of claims 1 to 3, wherein the cocoa butter (A) is heated and melted, and the oil-in-water emulsion (B) is melted. A method for producing a curable food composition, comprising mixing and cooling to 10 ° C. or lower.   A method for producing a chocolate-like food, wherein the curable food composition according to claim 1 is heated and cured.   A method for producing a chocolate-like food, wherein a curable food composition is obtained by the method for producing a curable food composition according to claim 5, and the curable food composition is heated and cured.