ダークチョコレートの結晶化挙動に対する油脂結晶粉末の添加効果

抄録

We studied the effects of seeding several fat crystal powders on the viscosity of dark chocolate, so as to apply this technique to industrial chocolate production. The highest limit of seeding temperature, above which there was no seeding effect in 10 minutes incubation, was compared to improve fat bloom stability. As seed materials, Form V and Form VI of cocoa butter, β₂ and β₁ of 1, 3-distearoyl-2-oleoylglycerol (SOS), and β₂ of 1, 3-dibehenoyl-2-oleoylglycerol (BOB) were used. All the crystals were pulverized to fine powders of 2070 μm below -60°C. The viscosity of supercooled molten dark chocolate was measured, before and after seeding, with a rotational viscometer at 30°C. The concentrations of the seed crystals were 1 and 5 wt%. Both forms of cocoa butter as well as SOS remarkably increased viscosity just after seeding. The seeded dark chocolate showed no increase in viscosity for 12 minutes after seeding BOB β₂ powders even at a concentration of 5 wt%. The seeding temperature was highest for BOB β₂ (38°C), among the five seed powder. Fat bloom stability was greatest in BOB β₂. The most favorable seed material was thus concluded to be BOB β₂.