Chocolate melt-in-the-mouth improver

Abstract

To provide a melt-in-the-mouth improver for chocolate that can be added to chocolate to yield a chocolate excellent in melt-in-the-mouth.SOLUTION: Provided is a melt-in-the-mouth improver for chocolate that contains diglycerin fatty acid ester or triglycerin fatty acid ester as an effective ingredient. The diglycerin fatty acid ester used in the present invention is an esterification product of diglycerin and fatty acid, and is produced by a method known per se such as an esterification reaction. Further, the triglycerin fatty acid ester used in the present invention is an esterification product of triglycerin and fatty acid, and is produced by a method known per se such as an esterification reaction. By adding the melt-in-the-mouth improver for chocolate of the present invention to chocolate, a chocolate excellent in melt-in-the-mouth is obtained.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a melting improver for chocolate. [Background technology]

[0002] Meltability in the mouth is an important factor that determines the deliciousness of chocolate. Because fats and oils, such as cocoa butter, used as raw materials have the greatest effect on the meltability of chocolate, various studies have been conducted to improve the structure and composition of fats and oils used as raw materials in order to improve the meltability of chocolate (see Patent Documents 1 to 3).

[0003] In contrast, there are few examples of methods for improving the melt-in-the-mouth texture of chocolate by using ingredients other than fats and oils, and one of the few known examples is chocolates containing 0.25 to 0.8 mass % of chlorogenic acids (see Patent Document 4). However, this method is not necessarily satisfactory in that it limits the types of chocolate suitable for use, and a new alternative method has been sought. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2021-036837 [Patent Document 2] Japanese Patent Application Publication No. 2018-099134 [Patent Document 3] Japanese Patent Application Publication No. 2018-064571 [Patent Document 4] Japanese Patent Application Laid-Open No. 2017-221138 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a chocolate melting improver that, when added to chocolate, can produce chocolate with excellent melting properties. [Means for solving the problem]

[0006] As a result of extensive research into the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by using a specific polyglycerol fatty acid ester, and have completed the present invention based on this finding.

[0007] That is, the present invention comprises a chocolate melting improver containing a diglycerol fatty acid ester or a triglycerol fatty acid ester as an active ingredient. [Effects of the Invention]

[0008] By adding the chocolate melting improver of the present invention to chocolate, chocolate with excellent melting properties can be obtained. DETAILED DESCRIPTION OF THE INVENTION

[0009] The diglycerin fatty acid ester used in the present invention is an esterification product of diglycerin and a fatty acid, and is produced by a method known per se, such as an esterification reaction.

[0010] Examples of diglycerin constituting the diglycerin fatty acid ester include diglycerin mixtures having an average degree of polymerization of 1.5 to 2.4, preferably 2.0, which are typically obtained by adding a small amount of acid or alkali as a catalyst to glycerin and heating the mixture at a temperature of 180°C or higher under an atmosphere of an inert gas such as nitrogen or carbon dioxide to cause a polycondensation reaction. The diglycerin may also be obtained using glycidol, epichlorohydrin, or the like as a raw material. After the reaction is complete, treatments such as neutralization, desalting, and decolorization may be carried out, if necessary.

[0011] In the present invention, the diglycerin mixture is preferably purified by a method known per se, such as distillation or column chromatography, to obtain a high-purity diglycerin having a high concentration of diglycerin consisting of two glycerin molecules of 50% by mass or more, preferably 85% by mass or more.

[0012] The fatty acids constituting the diglycerin fatty acid ester are not particularly limited as long as they are fatty acids derived from edible animal or vegetable fats and oils, and examples thereof include linear saturated or unsaturated fatty acids having 6 to 24 carbon atoms (e.g., caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, lignoceric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.), and preferably linear saturated or unsaturated fatty acids having 12 to 18 carbon atoms (e.g., lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.).

[0013] A preferred method for producing the diglycerol fatty acid esters used in the present invention is outlined below. For example, diglycerol and fatty acids are charged in a molar ratio of about 1:0.8 to 1:1.6, preferably about 1:1, into a conventional reaction vessel equipped with a stirrer, a heating jacket, baffles, etc., and sodium hydroxide is added as a catalyst. The mixture is stirred and mixed, and heated to a predetermined temperature under a nitrogen gas atmosphere while removing water produced by the esterification reaction from the system. The reaction temperature is usually in the range of 180 to 260°C, preferably 200 to 250°C. The reaction pressure is either reduced or normal pressure, and the reaction time is 0.5 to 15 hours, preferably 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture, with an acid value of 12 or less as a guide. The resulting reaction liquid is a mixture containing unreacted fatty acids, unreacted diglycerin, diglycerin mono-fatty acid esters, diglycerin di-fatty acid esters, diglycerin tri-fatty acid esters, diglycerin tetra-fatty acid esters, etc. After completion of the reaction, the resulting reaction liquid is cooled to 120°C or higher and lower than 180°C, preferably 130 to 150°C, and then an acid is added to neutralize the catalyst.The mixture is then left to stand preferably for 15 minutes to 1 hour, and if a polyol containing unreacted diglycerin separates into a lower layer, it is removed, and the diglycerin fatty acid ester is obtained.

[0014] The diglycerin fatty acid ester usually has a monoester content of 30% by mass or more and less than 50% by mass. If desired, the diglycerin fatty acid ester may be, for example, Diglycerol fatty acid esters containing monoesters in an amount of 50% by mass or more, preferably 60% by mass or more, can be obtained by molecular distillation using a thin-film molecular distillation apparatus or a centrifugal molecular distillation apparatus, or by purification using a method known per se, such as column chromatography or liquid-liquid extraction.

[0015] Examples of diglycerol fatty acid esters that are commercially produced and sold include Poem DL-100 (trade name: diglycerol laurate; manufactured by Riken Vitamin Co., Ltd.; monoester content: approximately 75% by mass), Poem DM-100 (trade name: diglycerol myristate; manufactured by Riken Vitamin Co., Ltd.; monoester content: approximately 80% by mass), Poem DP-95RF (trade name: diglycerol palmitate; manufactured by Riken Vitamin Co., Ltd.; monoester content: approximately 80% by mass), Poem DS-100A (trade name: diglycerol stearate; manufactured by Riken Vitamin Co., Ltd.; monoester content: approximately 80% by mass), and Poem DO-100V (trade name: diglycerol oleate; manufactured by Riken Vitamin Co., Ltd.; monoester content: approximately 80% by mass), and these can be used in the present invention.

[0016] The triglycerin fatty acid ester used in the present invention is an esterification product of triglycerin and a fatty acid, and is produced by a method known per se, such as an esterification reaction.

[0017] Examples of triglycerin constituting the triglycerin fatty acid ester include triglycerin mixtures having an average degree of polymerization of 2.5 to 3.4, preferably 3.0, obtained by adding a small amount of acid or alkali as a catalyst to glycerin and then heating the mixture to a temperature of, for example, 180 to 260°C under an atmosphere of any inert gas such as nitrogen or carbon dioxide to cause a polycondensation reaction. The triglycerin may also be obtained using glycidol, epichlorohydrin, or the like as a raw material. After completion of the reaction, treatments such as neutralization, desalting, or decolorization may be carried out as desired.

[0018] In the present invention, the above-mentioned triglycerin mixture is preferably purified by a method known per se, such as distillation or column chromatography, to obtain a highly purified triglycerin having a concentration of 50% by mass or more, preferably 85% by mass or more, of triglycerin consisting of three glycerin molecules.

[0019] The fatty acids constituting the triglycerin fatty acid ester are not particularly limited as long as they are fatty acids derived from edible animal or vegetable fats and oils, and examples thereof include linear saturated or unsaturated fatty acids having 6 to 24 carbon atoms (e.g., caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, lignoceric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.), preferably linear saturated or unsaturated fatty acids having 12 to 18 carbon atoms (e.g., lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.), more preferably palmitic acid.

[0020] A preferred method for producing the triglycerol fatty acid esters used in the present invention is outlined below. For example, a conventional reaction vessel equipped with a stirrer, a heating jacket, baffles, etc. is charged with triglycerol and fatty acid in a molar ratio of about 1:0.8 to 1:1.6, preferably about 1:1. Sodium hydroxide is added as a catalyst, and the mixture is stirred and mixed. The mixture is heated to a predetermined temperature under a nitrogen gas atmosphere while removing water produced by the esterification reaction from the system. The reaction temperature is typically in the range of 180 to 260°C, preferably 200 to 250°C. The reaction pressure is either reduced or normal pressure, and the reaction time is 0.5 to 15 hours, preferably 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture, with an acid value of 12 or less as a guide. The resulting reaction liquid is a mixture containing unreacted fatty acids, unreacted triglycerin, triglycerin mono-fatty acid esters, triglycerin di-fatty acid esters, triglycerin tri-fatty acid esters, triglycerin tetra-fatty acid esters, triglycerin penta-fatty acid esters, etc. After completion of the reaction, the resulting reaction liquid is cooled to 120°C or higher but lower than 180°C, and then an acid is added to neutralize the catalyst, followed by leaving the mixture to stand preferably for 15 minutes to 1 hour. If a polyol containing unreacted triglycerin separates into a lower layer, this is removed, and the triglycerin fatty acid ester is obtained.

[0021] Furthermore, the triglycerin fatty acid ester is subjected to molecular distillation using, for example, a falling film molecular distillation apparatus or a centrifugal molecular distillation apparatus, or purified using a method known per se such as column chromatography or liquid-liquid extraction, thereby obtaining a product in which 50% of the monoester is obtained based on the total amount. % by mass or more, preferably 60% by mass or more, of triglycerin fatty acid esters can be obtained.

[0022] As a triglycerin fatty acid ester, for example, Poem TRP-97RF (trade name: triglycerin palmitate ester; monoester content: approximately 80% by mass; manufactured by Riken Vitamin Co., Ltd.) is commercially manufactured and sold, and this can be used in the present invention.

[0023] The content of monoesters in the diglycerol fatty acid esters and triglycerol fatty acid esters used in the present invention can be determined by HPLC analysis under the following analytical conditions: Specifically, after analyzing the diglycerol fatty acid esters or triglycerol fatty acid esters under the following HPLC analytical conditions, the peak areas corresponding to the components of the test sample recorded on a chromatogram by a data processor are measured using an integrator, and the content of monoesters can be determined as an area percentage based on the measured peak areas.

[0024] [HPLC analysis conditions] Equipment: High-performance liquid chromatograph (model: LC-10AS; manufactured by Shimadzu Corporation) Detector: RI detector (Model: RID-6A; manufactured by Shimadzu Corporation) Column: Two connected GPC columns (model: SHODEX KF-802; Showa Denko) Temperature 40℃ Mobile phase THF Flow rate 1.0mL / min Test solution injection volume 15μL

[0025] The chocolate to which the chocolate melt-in-the-mouth improver of the present invention can be used is not limited by the "Fair Competition Code for Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or any other legal or regulatory provisions, but refers to chocolate made from fats and oils (cocoa butter, etc.), sugars, and dairy products as main ingredients, with cocoa components (cocoa mass, cocoa powder, etc.), flavorings, emulsifiers (lecithin, etc.) added as necessary, and produced through chocolate production processes (all or some of the mixing process, refining process, conching process, tempering process, molding process, cooling process, etc.), and examples thereof include dark chocolate (also called bitter chocolate, black chocolate, sweet chocolate, or plain chocolate), milk chocolate, white chocolate, and colored chocolate.

[0026] Examples of fats and oils that can be used as raw materials for chocolate include non-tempering fats and oils such as hard butter made from coconut oil, palm oil, and palm kernel oil, and trans-type hard butter containing elaidic acid as a constituent fatty acid, and tempering fats and oils such as cocoa butter, but in the present invention, it is preferable to use tempering fats and oils.

[0027] The method of using the chocolate melting texture improver of the present invention may involve adding the diglycerol fatty acid ester or triglycerol fatty acid ester directly to chocolate dough when producing chocolate, or may involve adding a formulation prepared by blending the diglycerol fatty acid ester or triglycerol fatty acid ester with other optional ingredients by a method known per se.

[0028] Here, the chocolate dough refers to a mixture of raw materials up to the molding step in the chocolate manufacturing process. The chocolate dough can be prepared according to a conventional method, for example, by mixing and finely pulverizing predetermined amounts of each raw material, followed by a conching treatment, and then, if necessary, tempering for molding and solidification. In the tempering, it is preferable to use a seed agent from the viewpoint of promoting the crystallization of fats and oils and preventing the problem of variations in the crystallization state of fats and oils depending on the chocolate product.

[0029] A chocolate with excellent melt-in-the-mouth texture can be obtained by adding the chocolate melt-in-the-mouth improver of the present invention to a chocolate dough, stirring and dispersing the dough uniformly, and then cooling and solidifying the dough. There are no particular restrictions on the timing of adding the chocolate melt-in-the-mouth improver of the present invention to the chocolate dough, but because the diglycerol fatty acid ester and triglycerol fatty acid ester used in the present invention can be uniformly dispersed in oil under sufficiently heated conditions, in industrial production it is preferable to pre-dissolve them in oils and fats in the mixing step.

[0030] The amount of the chocolate melting texture improver of the present invention to be added to chocolate dough varies depending on the type of chocolate to be produced, the quality desired for the chocolate, and other factors, but for example, the chocolate dough can be added so that the diglycerol fatty acid ester or triglycerol fatty acid ester content in 100% by mass of the chocolate dough is preferably within the range of 0.25 to 1.0% by mass, and more preferably 0.35 to 0.65% by mass.

[0031] There are no particular limitations on the method for cooling and solidifying the chocolate dough, and it may be selected appropriately depending on the chocolate product, such as molded chocolate or chocolate for coating food.

[0032] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. [Example]

[0033] Preparation and evaluation of dark chocolate (1) Raw materials 1) Cocoa butter (product name: Deodorized Cocoa Butter; manufactured by Daito Cocoa Co., Ltd.) 2) Dark chocolate product (product name: Couverture Extra Bitter 80; manufactured by Fuji Oil Co., Ltd.) 3) Emulsifiers 3-1) Diglycerin laurate (trade name: Poem DL-100; manufactured by Riken Vitamin Co., Ltd.; monoester content: approximately 75% by mass) 3-2) Diglycerin myristate ester (trade name: Poem DM-100; manufactured by Riken Vitamin Co., Ltd.; monoester content: approximately 80% by mass) 3-3) Diglycerin palmitate (trade name: Poem DP-95RF; manufactured by Riken Vitamin Co., Ltd.; monoester content: approximately 80% by mass) 3-4) Diglycerin stearate (trade name: Poem DS-100A; manufactured by Riken Vitamin Co., Ltd.; monoester content: approximately 80% by mass) 3-5) Diglycerin oleate (trade name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.; monoester content: approximately 80% by mass) 3-6) Triglycerin palmitate (trade name: Poem TRP-97RF; manufactured by Riken Vitamin Co., Ltd.; monoester content: approximately 80% by mass) 3-7) Monoglycerin palmitate (trade name: Emulgy P-100; manufactured by Riken Vitamin Co., Ltd.; monoester content 95% by mass or more) 3-8) Tetraglycerin stearate (trade name: Poem J-4081V; manufactured by Riken Vitamin Co., Ltd.)

[0034] (2) Preparation method 3.15 g of cocoa butter and 0.35 g of emulsifier were placed in a 100 mL beaker and heated on a hot plate to melt at 80-85°C. 66.5 g of dark chocolate product, which had been left to stand in a 60°C thermostatic bath for 1 hour and completely melted, was added to the beaker and stirred for 1 minute to achieve a uniform consistency. After stirring, a glass thermometer was inserted, the beaker was placed in a 45°C thermostatic bath, and left to stand for 1 hour until the temperature of the chocolate mixture reached 40°C. After standing, the mixture was cooled at 20°C by stirring using a glass thermometer. When the temperature reached 35°C, a seed agent (trade name: Choco Seed B; Fuji Oil Co., Ltd.) was added to the chocolate mixture and stirred to ensure uniform dispersion. When the temperature reached 32°C, 65 g of the chocolate mixture was quickly poured into a silicone chocolate mold (150 mm x 80 mm x 6 mm) and impacted from the bottom to flatten it. The mixture was rapidly cooled to 5°C and left to stand for 30 minutes. After leaving to stand, the contents were removed from the molds to obtain dark chocolates 1 to 8. As a control, dark chocolate 9 was obtained by repeating the same procedure using the same amount of cocoa butter (3.5 g in total) instead of 0.35 g of emulsifier.

[0035] (3) Sensory evaluation test A sensory test was conducted on the dark chocolate obtained in (1). In the sensory test, 10 panelists evaluated the chocolate according to the evaluation criteria shown in Table 1 below, and the average score was calculated and coded according to the following criteria. The results are shown in Table 2. ◎: Average value 3.5 or higher ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5

[0036] [Table 1]

[0037] [Table 2]

[0038] As is clear from the results in Table 1, dark chocolates 1 to 6 obtained with the addition of diglycerol fatty acid ester or triglycerol fatty acid ester were all rated as "◎" and had excellent melt-in-the-mouth properties. In contrast, dark chocolates 7 and 8 obtained with the addition of other emulsifiers and dark chocolate 9 obtained without any emulsifier were rated as "△" or worse and were inferior to the chocolates of the present invention.

[0039] [Preparation and evaluation of milk chocolate] (1) Raw materials 1) Cocoa butter (product name: Deodorized Cocoa Butter; manufactured by Daito Cocoa Co., Ltd.) 2) Milk chocolate product (product name: Ghana Milk; manufactured by Lotte) 3) Triglycerin palmitate (trade name: Poem TRP-97RF; manufactured by Riken Vitamin Co., Ltd.; monoester content 65% by mass or more)

[0040] (2) Preparation method 3.15 g of cocoa butter and 0.35 g of triglycerin palmitate were placed in a 100 mL beaker and heated on a hot plate to melt at 80-85°C. 66.5 g of milk chocolate product, which had been left to stand for 1 hour in a 60°C thermostatic bath and completely melted, was added to the beaker and stirred for 1 minute to achieve uniformity. After stirring, a glass thermometer was inserted, the beaker was placed in a 45°C thermostatic bath, and left to stand for 1 hour until the chocolate temperature reached 40°C. After standing, the chocolate was cooled by stirring using a glass thermometer at 20°C. When the temperature reached 35°C, a seed agent (trade name: Choco Seed B; Fuji Oil Co., Ltd.) was added and stirred to ensure uniform dispersion. When the temperature reached 32°C, 65 g of the mixture was quickly poured into a silicone chocolate mold (150 mm x 80 mm x 6 mm) and impacted from the bottom to flatten the mixture. The contents were rapidly cooled to 5°C and left to stand for 30 minutes. After leaving to stand, the contents were removed from the mold to obtain Milk Chocolate 1. As a control, Milk Chocolate 2 was obtained by repeating the same procedure using the same amount of cocoa butter (3.5 g in total) instead of 0.35 g of emulsifier.

[0041] (3) Sensory evaluation test A sensory test was conducted on the milk chocolate obtained in (1). In the sensory test, 10 panelists evaluated the chocolate according to the evaluation criteria shown in Table 3 below, and the average score was calculated and coded according to the following criteria. The results are shown in Table 4. ◎: Average value 3.5 or higher ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5

[0042] [Table 3]

[0043] [Table 4]

[0044] As is clear from the results in Table 4, Milk Chocolate 1 obtained with the addition of triglycerin fatty acid ester was rated "Good" or better, indicating excellent melt-in-the-mouth texture. In contrast, Milk Chocolate 9 obtained without the addition of an emulsifier was rated "Poor," indicating that it was inferior to the chocolate of the present invention.

[0045] [Preparation and evaluation of white chocolate] (1) Raw materials 1) Cocoa butter (product name: Deodorized Cocoa Butter; manufactured by Daito Cocoa Co., Ltd.) 2) White chocolate product (product name: Ghana White; manufactured by Lotte) 3) Triglycerin palmitate (trade name: Poem TRP-97RF; manufactured by Riken Vitamin Co., Ltd.; monoester content 65% by mass or more)

[0046] (2) Preparation method 3.15 g of cocoa butter and 0.35 g of triglycerin palmitate were placed in a 100 mL beaker and heated on a hot plate to melt at 80-85°C. 66.5 g of white chocolate product, which had been left to stand in a 60°C thermostatic bath for 1 hour and completely melted, was added to the beaker and stirred for 1 minute to achieve uniformity. After stirring, a glass thermometer was inserted, the beaker was placed in a 45°C thermostatic bath, and left to stand for 1 hour until the chocolate temperature reached 40°C. After standing, the chocolate was cooled at 20°C by stirring using the glass thermometer. When the temperature reached 35°C, a seed agent (trade name: Choco Seed B; Fuji Oil Co., Ltd.) was added and stirred to ensure uniform dispersion. When the temperature reached 32°C, 65 g of the mixture was quickly poured into a silicone chocolate mold (150 mm x 80 mm x 6 mm) and impacted from the bottom to flatten the mixture. The contents were rapidly cooled to 5°C and left to stand for 30 minutes. After leaving to stand, the contents were removed from the mold to obtain White Chocolate 1. As a control, White Chocolate 2 was obtained by repeating the same procedure using the same amount of cocoa butter (3.5 g in total) instead of 0.35 g of emulsifier.

[0047] (3) Sensory evaluation test A sensory test was conducted on the white chocolate obtained in (1). In the sensory test, 10 panelists evaluated the chocolate according to the evaluation criteria shown in Table 5 below, and the average scores were calculated and coded according to the following criteria. The results are shown in Table 6. ◎: Average value 3.5 or higher ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5

[0048] [Table 5]

[0049] [Table 6]

[0050] As is clear from the results in Table 6, white chocolate 1 obtained with the addition of triglycerin fatty acid ester achieved a result of "◎" or better, indicating excellent melt-in-the-mouth texture. In contrast, white chocolate 2 obtained without the addition of an emulsifier achieved a result of "△," indicating that it was inferior to the chocolate of the present invention.

Claims

[Claim 1] A melt-in-the-mouth improver for dark chocolate, milk chocolate and white chocolate produced through a tempering process (excluding when used in baked chocolate confectionery), which contains the following ingredient (1) or (2) as the active ingredient: (1) One or more selected from diglycerin palmitate, diglycerin stearate, and diglycerin oleate, containing 50% or more by mass of monoesters (2) Triglycerin palmitate containing 50% by mass or more of monoester

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