Chocolate

Abstract

To provide chocolate having favorable fluidity even when no emulsifier is contained.SOLUTION: Chocolate containing 0.05 to 5 mass% of oat oil and 30 to 60 mass% of fat and oil. A method for improving fluidity of chocolate containing no emulsifier, characterized in that 0.05 to 5 mass% of oat oil and 30 to 60 mass% of fat and oil are incorporated into the chocolate.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a chocolate that has good workability even without containing an emulsifier. [Background technology]

[0002] Chocolate is molded or processed in a mold or other food product in a molten state. Therefore, chocolate needs to have good fluidity when melted. Methods for improving the fluidity of chocolate have been proposed in Patent Documents 1 to 9, for example.

[0003] However, the methods of Patent Documents 1 to 9 are premised on the blending of an emulsifier such as lecithin. In recent years, due to health-conscious consumers, there has been an increasing demand for foods that do not use additives such as emulsifiers, and there is a demand for the development of chocolate products that do not use emulsifiers.

[0004] Emulsifiers in chocolate play a major role in the fluidity of the chocolate when melted. Therefore, chocolate that does not contain emulsifiers has the problem of poor fluidity when melted. Also, chocolate containing emulsifiers usually decreases in viscosity as the temperature increases. However, chocolate that does not contain emulsifiers has the opposite problem of increasing viscosity and poor fluidity as the temperature increases. Furthermore, chocolate that does not contain emulsifiers has the problem of poor workability during molding, processing, etc., due to the poor fluidity.

[0005] Given the above circumstances, there has been a demand for the development of chocolate that has good fluidity even without containing an emulsifier. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2017-42087 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-62362 [Patent Document 3] Japanese Patent Application Publication No. 2013-202039 [Patent Document 4] International Publication No. 2011 / 125644 [Patent Document 5] Japanese Patent Application Laid-Open No. 2009-153425 [Patent Document 6] International Publication No. 2009 / 081916 [Patent Document 7] Japanese Patent Application Laid-Open No. 2007-97418 [Patent Document 8] Japanese Patent Application Laid-Open No. 2005-73613 [Patent Document 9] Japanese Patent Application Laid-Open No. 2003-284497 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a chocolate that has good fluidity even without containing an emulsifier. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above-mentioned problems, and as a result have found that the above problems can be solved by adding a specific amount of oat oil, which has led to the completion of the present invention.

[0009] That is, a first aspect of the present invention is a chocolate containing 0.05 to 5 mass % of oat oil and 30 to 60 mass % of fats and oils. A second aspect of the present invention is the chocolate according to the first aspect of the present invention, which contains 0.25 to 2% by mass of oat oil and 35 to 50% by mass of fats and oils. A third invention of the present invention is the chocolate according to the first or second invention, in which the increase in the complex modulus at 55°C relative to the complex modulus at 35°C is less than 5%. A fourth aspect of the present invention is the chocolate according to the first or second aspect of the present invention, which does not contain an emulsifier. A fifth aspect of the present invention is a method for improving the fluidity of emulsifier-free chocolate, characterized in that the chocolate contains 0.05 to 5% by mass of oat oil and 30 to 60% by mass of fat. [Effects of the Invention]

[0010] According to the present invention, chocolate having good fluidity can be provided even without containing an emulsifier. DETAILED DESCRIPTION OF THE INVENTION

[0011] The chocolate according to the embodiment of the present invention contains 0.05 to 5 mass % of oat oil and 30 to 60 mass % of fats and oils.

[0012] The chocolate of the present invention is not limited to chocolate as defined by the "Fair Competition Code for Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or other legal regulations. Chocolate in the present invention refers to a food product made from edible fats and sugars as main ingredients, with optional addition of cocoa components (cocoa mass, cocoa powder, etc.), milk powder, flavorings, etc., through chocolate manufacturing processes (all or part of the mixing process, pulverization process, refining process, molding process, cooling process, etc.), in which fats and oils form a continuous phase and which is substantially free of water. Chocolate in an embodiment of the present invention preferably has a moisture content of 3% by mass or less.

[0013] The chocolate according to the embodiment of the present invention contains 0.05 to 5% by mass of oat oil, preferably 0.1 to 3% by mass, more preferably 0.25 to 2% by mass, and even more preferably 0.3 to 2% by mass. When the chocolate contains oat oil in the above range, the resulting chocolate has good fluidity even without the addition of an emulsifier. Oat oil is a lipid extracted from oats and is also called oat oil. The main components of oat oil are triacylglycerol (triglyceride), phospholipids, glycolipids, etc. Commercially available oat oil can be used. For example, a commercially available oat oil product is "SWEOAT OIL PL40 FG" manufactured by Swedish Oat Fiber AB.

[0014] The chocolate according to the embodiment of the present invention contains 30 to 60% by mass of fats and oils, preferably 33 to 55% by mass, more preferably 35 to 50% by mass, and even more preferably 38 to 50% by mass. When the chocolate contains fats and oils in the above range, the resulting chocolate has good fluidity even without containing an emulsifier. The fats and oils used in the production of the chocolate of the present invention are not particularly limited, as long as they are edible fats and oils generally used in the production of chocolate. Examples of edible fats and oils used in the production of chocolate include cocoa butter, palm oil, palm kernel oil, coconut oil, shea butter, sal fat, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, milk fat, etc., as well as processed fats and oils (hydrogenated oils, fractionated oils, interesterified oils) thereof, and fats and oils for chocolate such as hard butter and cocoa butter substitutes. Two or more of these edible fats and oils can also be used in combination. In the present invention, the term "fat" refers to the total fat content of all fats and oils contained in chocolate. For example, if chocolate contains cocoa mass, whole milk powder, and fat A, the fat and oil is a mixture of cocoa butter contained in the cocoa mass, milk fat contained in the whole milk powder, and fat A. That is, the term "fat and oil" in the present invention includes not only the fats and oils blended, but also fats and oils (cocoa butter, milk fat, etc.) contained in oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.).

[0015] In the chocolate according to an embodiment of the present invention, the solid fat content of the oils and fats in the chocolate is preferably 25 to 95% at 10°C, 10 to 90% at 20°C, and 0 to 60% at 30°C, more preferably 30 to 90% at 10°C, 15 to 85% at 20°C, and 0 to 50% at 30°C, and even more preferably 60 to 90% at 10°C, 40 to 83% at 20°C, and 15 to 50% at 30°C. The SFC of fats and oils can be measured in accordance with 2.2.9-2003 Solid Fat Content (NMR Method) of "Standard Test Methods for the Analysis of Fats, Oils and Oils" compiled by the Japan Oil Chemists' Society.

[0016] The chocolate of the present invention has good fluidity even without containing an emulsifier. The chocolate of the present invention preferably does not contain an emulsifier. Specific examples of emulsifiers include lecithins, sucrose fatty acid esters, polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, and glycerol fatty acid esters. The chocolate according to the embodiment of the present invention does not completely exclude the use of emulsifiers, and emulsifiers may be blended depending on the purpose.

[0017] The chocolate according to the embodiment of the present invention preferably contains carbohydrates. The chocolate according to the embodiment of the present invention preferably contains 30 to 70% by mass of carbohydrates, more preferably 35 to 65% by mass, and even more preferably 40 to 60% by mass. In the present invention, carbohydrates refer to carbohydrates excluding dietary fiber. Specific examples of carbohydrates include sugars, sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrin, etc. In the present invention, sugars refer to monosaccharides and disaccharides (glucose, fructose, galactose, sugar (sucrose), lactose, maltose, etc.). In the present invention, carbohydrates refer to carbohydrates themselves and do not include carbohydrates contained in other raw materials (e.g., powdered milk, etc.). The carbohydrate used in the production of the chocolate according to the embodiment of the present invention is preferably a sugar, more preferably sugar or lactose.

[0018] The chocolate according to the embodiment of the present invention preferably contains powdered milk. The chocolate according to the embodiment of the present invention preferably contains 2 to 35% by mass of powdered milk, more preferably 3 to 25% by mass, and even more preferably 5 to 15% by mass. The powdered milk used in producing the chocolate according to the embodiment of the present invention is preferably skim milk powder or whole milk powder, and more preferably skim milk powder.

[0019] The chocolate according to the embodiment of the present invention preferably contains a cocoa component. The chocolate according to the embodiment of the present invention preferably contains 2 to 50% by mass of cocoa component, more preferably 5 to 40% by mass, and even more preferably 10 to 30% by mass. In the present invention, the cocoa component refers to cocoa beans and processed products of cocoa beans such as cocoa nibs, cocoa mass, and cocoa powder. The cocoa component used in the production of the chocolate according to the embodiment of the present invention is preferably cocoa mass or cocoa powder.

[0020] The chocolate of the present invention can contain ingredients commonly used in chocolate, in addition to oat oil, fats and oils, sugars, milk powder, and cocoa. Specifically, it can contain soybean flour, soybean protein, processed fruit products, processed vegetables, various powders such as matcha powder and coffee powder, gums, starches, antioxidants, coloring agents, flavoring agents, etc.

[0021] The chocolate according to the embodiment of the present invention can be produced by a conventionally known chocolate production method. The chocolate according to the embodiment of the present invention is produced, for example, using raw materials such as fats and oils, sugar, and emulsifiers, through a mixing process, a micronization process (refining), a conching process, a cooling process, etc. The chocolate according to the embodiment of the present invention is preferably produced through a micronization process.

[0022] In the chocolate according to the embodiment of the present invention, the increase in the complex modulus at 55°C relative to the complex modulus at 35°C is preferably less than 15%, more preferably less than 10%, and even more preferably less than 5%. When the increase in the complex modulus at 55°C relative to the complex modulus at 35°C is within the above range, the chocolate has better fluidity. In the present invention, the complex modulus is a value measured using an E-type viscometer. In the present invention, the temperature was raised stepwise from 35°C to 55°C, and the complex modulus was measured at a strain rate of 0.04%, a gap of 0.104 mm, and a frequency of 1 Hz.

[0023] The chocolate according to the embodiment of the present invention has a complex modulus at 35°C of preferably 50 to 2000 Pa, more preferably 60 to 1700 Pa, and even more preferably 80 to 1500 Pa. Furthermore, the chocolate according to the embodiment of the present invention has a complex modulus at 55°C of preferably 50 to 5500 Pa, more preferably 60 to 5000 Pa, and even more preferably 70 to 4800 Pa.

[0024] The chocolate according to the embodiment of the present invention has good fluidity even without containing an emulsifier, and therefore is easy to work with during molding, processing, etc. Therefore, the chocolate according to the embodiment of the present invention can be suitably used for composite foods.

[0025] The composite food product of the embodiment of the present invention can be obtained by combining the chocolate of the embodiment of the present invention with another food product. The means for combining the chocolate with the other food product is not particularly limited as long as the chocolate and the other food product are in contact with each other, and examples include coating, wrapping, rolling, mixing, gluing, sandwiching, pouring, embedding, topping, etc. The preferred means for combining the chocolate with the other food product is coating. Specific examples of the other foods include baked goods such as biscuits, cookies, crackers, hardtack, pretzels, sliced ​​bread, wafers, sables, langue de chat, and macarons, cakes such as butter cakes (pound cakes, fruit cakes, madeleines, baumkuchen, castella, and the like) and sponge cakes (shortcakes, roll cakes, tortes, decorated cakes, chiffon cakes, and the like), Western-style sweets such as choux pastries, fermented sweets, pies, and waffles, breads such as white bread, sweet buns, French bread, stollen, panettone, brioche, donuts, Danish pastries, and croissants, and frozen sweets such as ice cream, ice milk, and lacto ice cream. The other foods are preferably bakery foods.

[0026] The composite food of the embodiment of the present invention can be produced by a conventional method for producing composite confectionery using chocolate, except that the chocolate of the embodiment of the present invention is combined with other foods. [Example]

[0027] The present invention will now be described with reference to examples, but the present invention is not limited to these examples.

[0028] [Measurement method] The SFC of the oils and fats was measured in accordance with 2.2.9-2003 Solid Fat Content (NMR Method) of "Standard Test Methods for the Analysis of Fats, Oils and Oils" compiled by the Japan Oil Chemists' Society.

[0029] [Chocolate manufacturing] Chocolates having the compositions shown in Tables 1 to 4 were produced by a normal chocolate production method (mixing, granulating, refining, and cooling). All of the obtained chocolates had a moisture content of 3% by mass or less.

[0030] [Evaluation of chocolate fluidity 1] Immediately after production, each chocolate was cooled at 45°C for 30 minutes and then dropped from a height of approximately 5 cm and evaluated according to the following evaluation criteria. If the evaluation result was ○, the chocolate was judged to have good fluidity. The evaluation results are shown in Tables 1 to 4.

[0031] <Evaluation criteria for Liquidity Assessment 1> ○: Chocolate drips continuously. △: Chocolate drips discontinuously. ×: Chocolate drips.

[0032] [Evaluation of chocolate fluidity 2] 2g of each chocolate was solidified and remelted at 45°C, then dropped onto a flat plate in the form of a circle. After leaving it at 45°C for 1 hour, the plate was tilted at a 30° angle for 5 minutes, and the distance traveled and the shape of the chocolate were evaluated according to the following evaluation criteria. If the evaluation result was ○, the chocolate was judged to have good fluidity. The evaluation results are shown in Tables 1 to 4.

[0033] <Evaluation criteria for Liquidity Assessment 2> ○: The chocolate moves over 3cm and has an upside-down drop-like shape. This is the state. △: The chocolate moved less than 3cm or the chocolate was shaped like an upside-down drop. Not in this state. ×: The chocolate does not move.

[0034] [Evaluation of chocolate fluidity 3] The complex modulus of each chocolate was measured at 35°C and 55°C using an E-type viscometer (measurement conditions: cone and plate, strain 0.04%, frequency f 1 Hz), and the rate of increase in the modulus was calculated using the formula below and evaluated according to the following evaluation criteria. If the evaluation result was ○, the chocolate was determined to have good fluidity. The evaluation results are shown in Tables 1 to 4.

[0035] <Evaluation criteria for Liquidity Assessment 3> ○: The increase rate is less than 5%. △: The increase rate is 5% or more and less than 15%. ×: The increase rate is 15% or more.

[0036] [Table 1]

[0037] [Table 2]

[0038] [Table 3]

[0039] [Table 4]

[0040] As can be seen from Tables 1 to 4, the chocolates of the examples had good fluidity. On the other hand, as can be seen from Tables 1 to 4, the chocolates of the comparative examples did not have fluidity.

Claims

1. The chocolate contains 0.05 to 5% by mass of oat oil and 30 to 60% by mass of fats and oils.

2. The chocolate according to claim 1, containing 0.25 to 2% by mass of oat oil and 35 to 50% by mass of fats and oils.

3. 3. The chocolate according to claim 1 or claim 2, wherein the increase in the complex modulus at 55°C relative to the complex modulus at 35°C is less than 5%.

4. 3. The chocolate according to claim 1 or claim 2, which does not contain an emulsifier.

5. A method for improving the fluidity of emulsifier-free chocolate, characterized by including 0.05 to 5% by mass of oat oil and 30 to 60% by mass of fat.

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