Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Reexamination Certificate
2001-09-19
2004-05-18
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
C426S660000, C426S572000
Reexamination Certificate
active
06737100
ABSTRACT:
This application is a 371 of PCT/JP00/02050 filed Mar. 30, 2000.
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a foamed chocolate and its production process. More practically, it relates to a foamed chocolate which can be foamed by a simple apparatus such as a vertical type mixer without requiring a specified emulsifier and a process for producing the foamed chocolate.
2. Background Art
Recently, it tends to be increased to produce a variety of products with light textures (mouthfeel) by combining chocolates with baked confectionery, for example, biscuits. For the purpose of lightening textures of chocolate products themselves without combining with other confectionery, so-called whipped chocolate, a chocolate in which foams are incorporated into a chocolate product, is also produced. As a method for incorporating foams into a chocolate product, for example, the following methods have been reported: a method comprising steps of decreasing specific gravity by stirring a chocolate and then putting the chocolate under decreased pressure (JP 62-275648 A, JP 63-202341 A); a method comprising steps of decreasing specific gravity by incorporating a compressed gas into a blend of chocolate ingredients and restoring the pressure to be normal (JP 62-58955 A, JP 63-49040 A); a method comprising a step of foaming with emulsifiers (JP 1-144934 A, JP 5-211842A); a method comprising steps of decreasing specific gravity of a blend of chocolate ingredients by mixing foamed shortening and a blend of chocolate ingredients (JP 63-28355 A); a method comprising steps of formulating fats and oils containing a certain amount or more of triglycerides whose constituent fatty acid residues have 58 or more of total carbon atoms in a blend of chocolate ingredients, stabilizing foams incorporated by crystallization of the fats and oils, and thus decreasing the specific gravity of the blend of chocolate ingredients (JP 3-201946 A); and the like.
Further, since a chocolate contains vegetable fats and oils such as cocoa butter quickly melting around the body temperature, there occurs a problem that such a chocolate is easy to be melted in summer time. In order to prevent melting owing to the outside air temperature, high melting point fats, which are not melted at the outside air temperature, are generally added to provide the chocolate with high heat resistance. However, addition of such high melting point fats causes a problem that good mouth melt property, which is an intrinsic property of a chocolate, is deteriorated.
As described above, among the methods for incorporating foams into a blend of chocolate ingredients for the purpose of lightening a chocolate texture (mouthfeel), although those comprising steps of decreasing or increasing pressure for foaming can significantly decrease specific gravity of a chocolate, they require a large scale apparatus and they are thus unsuitable for easy and simple production of a foamed chocolate.
On the other hand, although the foaming methods using specified emulsifiers are easy, the methods require relatively large amounts of emulsifiers to be added to a blend of chocolate ingredients in order to stabilize foams incorporated and, in case of considerably decreasing specific gravity of a blend of chocolate ingredients, oil components in a blend of chocolate ingredients have to be increased (preferably 50% or higher). Further, such methods give intense taste of emulsifiers, especially synthesized emulsifiers, that is generally undesirable.
In case of using a fatty acid ester of polyglycerin with HLB of 7 to 8 as an emulsifier, it is required to whip a chocolate in a temperature range high enough to prevent crystallization of fats and oils of the chocolate itself (generally 35° C. or higher). Further, the emulsifier is easily affected with the milk fat solids of a chocolate itself, which results in, for example, difficulty in whipping of a white chocolate, while a black chocolate can be whipped. Moreover, it is difficult to completely dissolve the fats and oils because of the emulsifier of such a system which has HLB around the middle.
On the other hand, in case of using a fatty acid ester with a polyglycerin with a low HLB, fats and oils of a chocolate itself should be crystallized and, since the crystals are formed, temperature control becomes difficult after whipping. Although such a type of an emulsifier is hardly affected with the milk fat solids of the chocolate, it is affected with fats and oils to be used for a chocolate and an operation becomes complicated.
In case for producing a foamed chocolate by mixing foamed shortening, it is required to increase an amount of the shortening to be added in order to decrease specific gravity, resulting in such disadvantages that the amount of oils in the chocolate is increased as well as that the chocolate tends to have oily mouthfeel when being mixed with the foams of the shortening since foaming is performed only with the previously foamed shortening in which foams are covered only with fats and oils.
Further, in the other method disclosed in JP 3-201946 A, i.e., a method comprising steps of formulating fats and oils containing a certain amount or more of triglycerides whose constituent fatty acid residues have 58 or more of total carbon atoms in a blend of chocolate ingredients, a preferred fat and oil composition is that containing a specific amount of mixed acid triglycerides which contains at least one residue of saturated fatty acid residues having 20 to 24 carbon atoms and at least one unsaturated acid fatty acid residue having 16 to 22 carbon atoms in a molecule, whose constituent fatty acids are saturated fatty acids having 20 to 24 carbon atoms and unsaturated fatty acids having 16 to 22 carbon atoms present in a specified ratio. However, such fats and oils do not exist so much in nature and therefore it is required to carry out interesterification of fat and oil raw materials so that such a fat and oil composition can be realized and further to carry out fractionation to obtain fractionated middle melting point portions and subsequently, production of such a fat and oil composition itself becomes extremely complicated. Further, being in a melted state, if a fully hydrogenated oils of tri-saturated triglycerides are added to a blend of chocolate ingredients in place of those fats and oils, the melting point of the fats and oils in the blend of chocolate ingredients is increased to make whipping impossible.
On the other hand, as a method for providing a chocolate with high heat resistance, it is general to add high melting point fats, however it results in a disadvantage that mouth melt property, which is one of intrinsic properties of a chocolate, is deteriorated. That is because high melting point fats remain in the mouth for a long period of time without being melted owing to the increase of the melting point of the fat and oil themselves by addition of the high melting point fats and more particularly owing to the increase of the content of fats in solid around a body temperature or at a temperature slightly higher than the body temperature attributed to the effect of the high melting point fats.
SUMMARY OF THE INVENTION
The present inventors have studied intensively and, as a result, they have found that a foamed chocolate can be obtained without resort to any special apparatuses or emulsifiers. Thus, the present invention has been completed.
That is, the present invention provides a foamed chocolate comprising formulating an oil mixture comprising edible fats and oils with tri-saturated fatty acid glycerides containing behenic acid; a process for producing such a foamed chocolate comprising melting the crystals of an oil mixture comprising edible fats and oils with tri-saturated fatty acid glycerides containing behenic acid by heating, cooling the oil mixture to precipitate the crystals of the tri-saturated fatty acid glycerides containing behenic acid, adding the oil mixture in such a state to a chocolate, and whipping the resulting chocolate; and an oil and fat com
Kida Haruyasu
Matsui Masayuki
Okochi Masako
Fuji Oil Company Limited
Paden Carolyn
Wenderoth , Lind & Ponack, L.L.P.
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