Chocolate for frozen desserts

Abstract

The objective is to provide a chocolate for frozen desserts that contains a large amount of cocoa butter, has a crisp texture, and melts well in the mouth. [Solution] A frozen confectionery chocolate containing 35-75% by mass of fat and oil, wherein the fat and oil contained satisfies the following conditions (a) to (d). (a) Contains 3 to 65% or more by mass of cocoa butter. (b) Contains 26% by mass or less of liquid oils and fats. (c) Contains 35-90% by mass of lauric acid-based oils. (d) The mass ratio of unsaturated fatty acids with 18 carbon atoms to saturated fatty acids with 16 to 18 carbon atoms is 0.63 to 1.50.

Description

Technical Field

[0001] The present invention relates to a chocolate for frozen desserts that contains a large amount of cocoa butter.

Background Art

[0002] Recently, chocolates for frozen desserts used in combination with frozen desserts such as ice cream have been developed with a high content of cocoa mass to have a premium feel. Since cocoa mass contains about 55% by mass of cocoa butter, chocolates with a high content of cocoa mass become chocolates containing a large amount of cocoa butter. The melting point of cocoa butter is about 34°C, which is higher than the temperature at which frozen desserts melt. Therefore, chocolates with a high content of cocoa mass and a large amount of cocoa butter are rich in flavor and delicious, but when eaten together with frozen desserts, there is a problem that the aftertaste is poor.

[0003] In chocolates for frozen desserts, a good aftertaste is required as an element leading to deliciousness. For example, in Patent Documents 1 to 3, chocolates for frozen desserts with a good aftertaste have been proposed.

[0004] Also, in chocolates for frozen desserts, a crispy texture is required as an element leading to deliciousness. Therefore, there has been a demand for the development of chocolates that have a crispy texture and a good aftertaste even when eaten together with frozen desserts, although they are chocolates containing a large amount of cocoa butter due to a high content of cocoa mass.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

[0006] The object of the present invention is to provide a chocolate for frozen desserts that contains a large amount of cocoa butter, has a crisp texture, and melts well in the mouth. [Means for solving the problem]

[0007] The inventors diligently conducted research to solve the above-mentioned problems. As a result, they discovered that the problems could be solved by ensuring that the fats and oils contained in chocolate for frozen desserts meet specific conditions. This led to the completion of the present invention.

[0008] In other words, the first invention of the present invention is a chocolate for frozen desserts containing 35 to 75% by mass of fat and oil, wherein the fat and oil contained satisfies the following conditions (a) to (d). (a) Contains 3 to 65% by mass of cocoa butter. (b) Contains 26% by mass or less of liquid oils and fats. (c) Contains 35-90% by mass of lauric acid-based oils. (d) The mass ratio of unsaturated fatty acids with 18 carbon atoms to saturated fatty acids with 16 to 18 carbon atoms is 0.63 to 1.50. The second invention of the present invention is the frozen confectionery chocolate described in the first invention, wherein the fat contained in the frozen confectionery chocolate satisfies the following condition (e). (e) The mass ratio of saturated fatty acids with 16 carbon atoms to saturated fatty acids with 18 carbon atoms is between 1.05 and 4.00. The third invention of this invention is a frozen dessert using the frozen dessert chocolate described in the first or second invention. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a chocolate for frozen desserts that contains a large amount of cocoa butter, has a crisp texture, and melts well in the mouth. [Modes for carrying out the invention]

[0010] The chocolate according to the embodiment of the present invention is a frozen confectionery chocolate containing 35 to 75% by mass of fat and oil, wherein the fat and oil contained satisfies the following conditions (a) to (d). (a) Contains 3 to 65% by mass of cocoa butter. (b) Contains 26% by mass or less of liquid oils and fats. (c) Contains 35-90% by mass of lauric acid-based oils. (d) The mass ratio of unsaturated fatty acids with 18 carbon atoms to saturated fatty acids with 16 to 18 carbon atoms is 0.63 to 1.50.

[0011] In this invention, chocolate is not limited to chocolate as defined in the "Fair Competition Rules Regarding Labeling of Chocolate Products" (National Chocolate Industry Fair Trade Council) or by law. In this invention, chocolate is a food product made primarily from edible oils and sugars, with cocoa content (cocoa mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc., added as necessary, and manufactured through all or part of the chocolate manufacturing process (mixing, micronization, refining, molding, cooling, etc.), in which the oils and fats form a continuous phase and substantially contain no water. The chocolate in the embodiments of this invention preferably has a moisture content of 3% by mass or less. In addition to dark chocolate and milk chocolate, chocolate in this invention also includes white chocolate, ruby ​​chocolate, and colored chocolate. In this invention, "cocoa content" refers to cocoa nibs, cocoa mass, cocoa cake, cocoa powder, and cocoa butter. In this invention, "cocoa butter" refers to cocoa butter other than that used in chocolate. Cocoa butter found in cocoa nibs, cocoa mass, cocoa cake, cocoa powder, etc. This also includes. In this invention, the fats and oils contained in chocolate refer to the total fat content in the chocolate, and include not only the fats and oils blended in, but also the fats and oils (cocoa butter, milk fat, etc.) contained in oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.). For example, generally, the fat and oil (cocoa butter) content of cocoa mass is 54-56% by mass (oil content 0.54-0.56), the fat and oil (cocoa butter) content of cocoa powder is 11-24% by mass (oil content 0.11-0.24), and the fat and oil (milk fat) content of whole milk powder is 25% by mass (oil content 0.25). Therefore, the fat and oil content in chocolate is the sum of the amounts (by mass) of each raw material blended in the chocolate and their respective oil content. In the present invention, the term "frozen confectionery" is not particularly limited to any type of confectionery that is stored in a chilled or frozen state. For example, examples of frozen confectionery include ice cream, ice milk, and lacto ice, as defined in the "Ministerial Ordinance Concerning Standards for Ingredients of Milk and Dairy Products," commonly known as the "Milk and Dairy Products Ordinance," and frozen desserts, as defined in the Ministry of Health and Welfare Notification "Standards for Foods, Additives, etc." The frozen confectionery according to the present invention is preferably a type of confectionery that is stored in a frozen state.

[0012] In this invention, the fats and oils contained in chocolate refer to the total fat content in the chocolate, and include not only the fats and oils blended in, but also the fats and oils (cocoa butter, milk fat, etc.) contained in oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.). The fat and oil content in chocolate is the sum of the values ​​obtained by multiplying the amount (mass %) of each raw material blended in the chocolate by its oil content.

[0013] The chocolate according to the embodiment of the present invention contains 35 to 75% by mass of fat and oil, preferably 40 to 70% by mass, and more preferably 42 to 64% by mass.

[0014] The chocolate according to the embodiment of the present invention contains cocoa butter in an amount of 3 to 65% by mass, preferably 3 to 50% by mass, more preferably 5 to 45% by mass, and even more preferably 5 to 41% by mass.

[0015] The liquid oil and fat used in the production of chocolate according to the embodiment of the present invention is not particularly limited as long as it is an edible oil and fat that is liquid at normal temperature (25°C). For example, soybean oil, rapeseed oil, corn oil, palm oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice bran oil, olive oil, peanut oil, linseed oil, and oils and fats obtained by processing these through transesterification, fractionation, etc. These liquid oils and fats can be used singly or in combination of two or more. The liquid oil and fat used in the present invention is preferably at least one selected from the group consisting of rapeseed oil, soybean oil, palm olein (iodine value 50 to 70), and oils and fats obtained by processing these through transesterification, fractionation, etc.

[0016] The chocolate according to the embodiment of the present invention contains 26% by mass or less of liquid oil and fat in the chocolate, preferably 25% by mass or less, more preferably 24% by mass or less, and still more preferably 22% by mass or less.

[0017] The lauric oil and fat used in the production of chocolate according to the embodiment of the present invention is an oil and fat that preferably contains 40% by mass or more, more preferably 40 to 60% by mass of lauric acid as a constituent fatty acid. Examples of lauric oil and fat include palm kernel oil, coconut oil, babassu oil, etc. Furthermore, processed oils and fats obtained by subjecting these oils and fats to processing treatments such as mixing and fractionation are included. Among these lauric oil and fat, coconut oil and palm kernel oil are preferred. These lauric oil and fat can be used alone or in combination of two or more.

[0018] The chocolate according to the embodiment of the present invention contains 35 to 90% by mass of lauric oil and fat in the chocolate, preferably 38 to 90% by mass, more preferably 40 to 90% by mass.

[0019] The mass ratio of carbon-18 unsaturated fatty acids to carbon-16-18 saturated fatty acids in the fats and oils contained in chocolate is preferably 0.63 to 1.50, more preferably 0.64 to 1.30, and more preferably 0.65 to 1.10. In this invention, the mass ratio of carbon-18 unsaturated fatty acids to carbon-16-18 saturated fatty acids refers to the ratio of the content of carbon-18 unsaturated fatty acids to the content of carbon-16-18 saturated fatty acids in the constituent fatty acids. Hereinafter, carbon-16-18 may be written as C16-C18.

[0020] In the chocolate according to the embodiment of the present invention, the mass ratio of saturated fatty acids with 16 carbon atoms to saturated fatty acids with 18 carbon atoms in the fats and oils contained in the chocolate is preferably 1.05 to 4.00, more preferably 1.05 to 3.70, even more preferably 1.05 to 3.50, and most preferably 1.05 to 3.20. In the present invention, the mass ratio of saturated fatty acids with 16 carbon atoms to saturated fatty acids with 18 carbon atoms refers to the ratio of the content of saturated fatty acids with 16 carbon atoms to the content of saturated fatty acids with 18 carbon atoms in the constituent fatty acids. Hereinafter, 16 carbon atoms and 18 carbon atoms may be written as C16 and C18, respectively.

[0021] The fats and oils contained in the chocolate according to the embodiments of the present invention preferably have a solid fat content (SFC) of 91% or more at -3°C, more preferably 91.5% or more, and even more preferably 92.0% or more. Furthermore, the fats and oils contained in the chocolate according to the embodiment of the present invention have a solid fat content (SFC). However, it is preferable that the humidity is 92% or higher at -5°C, more preferably 92.2% or higher, and even more preferably 92.4% or higher.

[0022] The chocolate according to the embodiment of the present invention preferably contains 8% by mass or more of cocoa, more preferably 15 to 40% by mass, and even more preferably 15 to 37% by mass.

[0023] The chocolate according to the embodiment of the present invention preferably contains 2% by mass or more of cocoa butter, more preferably 3% by mass or more, even more preferably 3 to 40% by mass, and most preferably 3 to 21% by mass.

[0024] In addition to cocoa butter, liquid fats and oils, and lauric fats, the chocolate according to the embodiment of the present invention may also contain fats and oils commonly used in the production of chocolate, such as milk fat.

[0025] The chocolate according to the embodiment of the present invention preferably contains sugars. For example, sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch syrup, liquid Sugars, enzyme-activated corn syrup, isomerized sugar, sucrose-bonded corn syrup, reducing sugar polydextrose, oligosaccharides , sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, Erythritol, mannitol, raffinose, dextrin, etc. can be used. In this invention, sugars refer to sugars themselves and do not include sugars contained in other raw materials (for example, powdered milk, etc.). The sugar used in the production of chocolate according to the embodiments of the present invention is preferably sucrose. (Sugar, powdered sugar) The chocolate according to the embodiment of the present invention preferably contains sugars in an amount of 10 to 55% by mass. More preferably, it contains 15 to 53% by mass, and even more preferably 20 to 50% by mass.

[0026] The chocolate according to the embodiment of the present invention may further contain commonly used ingredients. Specifically, for example, dairy products such as whole milk powder and skim milk powder, soy flour, soy protein, processed fruit products, processed vegetable products, matcha powder, and various powders such as coffee powder, gums, starches, emulsifiers, antioxidants, colorants, and flavorings can be used.

[0027] Chocolate according to embodiments of the present invention can be manufactured using conventionally known methods for manufacturing chocolate. Chocolate according to embodiments of the present invention can be manufactured, for example, using fats and oils, cocoa content, sugars, emulsifiers, etc., as raw materials, through a mixing process, a micronization process (refining), a conching process, a cooling process, etc.

[0028] The chocolate according to the embodiment of the present invention is preferably a non-tempering type chocolate.

[0029] The chocolate according to the embodiment of the present invention contains a large amount of cocoa butter. Furthermore, despite containing a large amount of cocoa butter, the chocolate according to the embodiment of the present invention retains a crisp texture and good melt-in-the-mouth quality even when consumed with frozen desserts. Therefore, the chocolate according to the embodiment of the present invention is suitable for consumption with frozen desserts. In other words, the chocolate according to the embodiment of the present invention is suitable for use in combination with frozen desserts. Furthermore, the chocolate according to the embodiment of the present invention is preferably a chocolate for frozen desserts, and more preferably a chocolate for coating frozen desserts or a chocolate for making frozen dessert chips. Furthermore, the chocolate according to the embodiment of the present invention can also be frozen and consumed on its own, without being combined with frozen desserts. In this invention, chocolate for making frozen dessert chips refers to chocolate used to form chips by dropping chocolate into a liquid frozen dessert.

[0030] The chocolate according to the embodiment of the present invention, despite containing a large amount of cocoa butter, maintains a crisp texture and good melt-in-the-mouth quality even when consumed with frozen desserts. Therefore, although the chocolate according to the embodiment of the present invention is suitable for frozen desserts, it can contain a large amount of cocoa mass (containing approximately 55% by mass of cocoa butter). Thus, according to the present invention, a more flavorful, delicious chocolate suitable for frozen desserts can be obtained. Examples of frozen desserts to be combined with chocolate according to embodiments of the present invention include confectionery that is stored in a frozen state, such as ice cream, ice milk, lacto ice, sherbet, and frozen desserts, and confectionery that is stored in a refrigerated state, such as eclairs, cakes, and chilled baked goods. The frozen desserts to be combined with chocolate according to embodiments of the present invention are preferably confectionery that is stored in a frozen state.

[0031] The frozen dessert according to the embodiment of the present invention uses chocolate according to the embodiment of the present invention. The frozen dessert according to the embodiment of the present invention can be manufactured by combining the frozen dessert and chocolate using a conventionally known method for manufacturing frozen desserts. For example, methods for combining the chocolate according to the present invention with the frozen dessert include filling, coating, injection, sandwiching, kneading, and dripping. Furthermore, the form of the combination of chocolate and frozen dessert according to the present invention is not particularly limited and can take various forms. [Examples]

[0032] The present invention will now be described with reference to examples. However, the present invention is not limited to these examples.

[0033] <Analysis method> The constituent fatty acids of the fats and oils contained in the chocolate according to the present invention were analyzed using gas chromatography (in accordance with AOCS Ce1f-96). The SFCs of fats and oils contained in the chocolate according to the present invention are as described in "Basic Fibre Forms" edited by the Japan Oil Chemists' Society. The analysis was performed in accordance with "2.2.9-2003 Solid Fat Content (NMR Method)" of the "Methods for Analyzing Semi-Fat and Oil."

[0034] The oils and fats and oil-containing raw materials used were as follows: Palm olein (Properties at 25°C: Liquid, Iodine value 67, Manufactured by Nisshin Oillio Group Ltd.) Coconut oil (lauric acid content 47.4% by mass, manufactured by Nisshin Oillio Group Ltd.) Cocoa powder (11% by mass cocoa butter content, manufactured by JB Cocoa Sdn. Bhd.) Cocoa mass (55% by mass, containing cocoa butter, manufactured by Daito Cacao Co., Ltd.)

[0035] <Chocolate manufacturing> Chocolates with the formulations shown in Tables 1-6 were produced using the standard chocolate manufacturing method (mixing, micronization, refining, and cooling). The fatty acid composition and solid fat content (SFC) of the fats and oils contained in the obtained chocolates were measured using the same method. The measurement results are shown in Tables 1-6. The units for formulations are parts by mass, and the units for content are mass percent (no units for mass ratios).

[0036] <Sensory evaluation of chocolate> Chocolate was produced by filling a 35mm petri dish with 5g of the evaluation chocolate and cooling it at -40°C for 1 hour. The chocolate was left to stand at -20°C for 1 hour and evaluated on three items from 1 to 5: "ease of breaking when broken by hand (hardness)", "texture when chewed (hardness)", and "melt-in-the-mouth". A higher score indicated a better condition. In the evaluation results, if all three items were 3 or higher, the judgment was a pass (○), and if even one item was 2 or lower, the judgment was a fail (×). The evaluation results and judgments are shown in Tables 1 to 6.

[0037] [Table 1]

[0038] [Table 2]

[0039] [Table 3]

[0040] [Table 4]

[0041] [Table 5]

[0042] [Table 6]

[0043] As can be seen from Tables 1-6, the chocolates in the examples had a crisp texture and good melt-in-the-mouth quality despite containing a large amount of cocoa butter. On the other hand, as can be seen from Tables 1-6, the comparative chocolate lacked a crisp texture and / or did not melt well in the mouth.

[0044] <Sensory evaluation of frozen dessert production and chips> To 100g of ice cream (4% by mass of unsalted butter, 13% by mass of corn syrup, 11% by mass of beet sugar, 8% by mass of skim milk powder, 0.05% by mass of vanilla flavoring, 0.5% by mass of emulsifier, 4% by mass of vegetable oil, and 40.55% by mass of water), 5g of the chocolate according to the present invention was melted at 40°C and added and mixed, and then cooled at -40°C for 24 hours to produce ice cream with chocolate chips. After adjusting the temperature of the ice cream with chocolate chips to -10°C to 0°C, the ice cream was tasted and the crispness and melt-in-the-mouth quality of the chocolate was evaluated. A good condition was marked as a pass (○) and a poor condition was marked as a fail (×). The evaluation results are shown in Tables 7 and 8.

[0045] [Table 7]

[0046] [Table 8]

[0047] As can be seen from Tables 7-8, the chocolate in the examples, despite containing a large amount of cocoa butter, maintained a crisp texture and good melt-in-the-mouth quality even when eaten with frozen desserts. On the other hand, as can be seen from Tables 7-8, the comparative chocolate lacked a crisp texture and / or did not melt well in the mouth.

Claims

1. A frozen confectionery chocolate containing 35 to 75% by mass of fat and oil, wherein the fat and oil contained satisfies the following conditions (a) to (d). (a) Contains 3 to 65% by mass of cocoa butter. (b) Contains 26% by mass or less of liquid oils and fats. (c) Contains 35 to 90% by mass of lauric acid-based oils. (d) The mass ratio of unsaturated fatty acids with 18 carbon atoms to saturated fatty acids with 16 to 18 carbon atoms is 0.63 to 1.

50.

2. The frozen confectionery chocolate according to claim 1, wherein the fat contained in the frozen confectionery chocolate satisfies the following condition (e). (e) The mass ratio of saturated fatty acids with 16 carbon atoms to saturated fatty acids with 18 carbon atoms is 1.05 to 4.

00.

3. A frozen dessert using the chocolate for frozen desserts described in claim 1 or claim 2.

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