WO2014163011A1

WO2014163011A1 - Water-containing chocolate that is soft in a freezing temperature range

Info

Publication number: WO2014163011A1
Application number: PCT/JP2014/059208
Authority: WO
Inventors: 佑希臼井; 暁之石渡
Original assignee: 不二製油株式会社
Priority date: 2013-03-30
Filing date: 2014-03-28
Publication date: 2014-10-09
Also published as: CN105050416B; JP5857288B2; BR112015025034B1; CN105050416A; BR112015025034A2; JPWO2014163011A1

Abstract

The present invention addresses the problem of providing a water-containing chocolate, which is soft in a freezing temperature range and the properties of which do not change significantly over time. By manufacturing an oil-in-water-type water-containing chocolate emulsion with a composition of 15-50 weight% of monosaccharides, 25-50 weight% of total saccharides including monosaccharides, not more than 12 weight% of non-fat cacao, 5-15 weight% of fat-free milk solids, 20-40 weight% of oils, 20-50 weight% of water, and not more than 0.2 weight% of lecithin, softness is maintained even when combined with ice cream, etc., making it possible to provide frozen desserts with excellent chocolate flavor.

Description

Soft water-containing chocolate in the freezing temperature range

The present invention relates to a hydrated chocolate having soft physical properties in a frozen region and a method for producing the same.

Hydrous chocolate produced by blending an aqueous component with chocolate is widely used for Western confectionery and dessert applications. Above all, fresh chocolate with fresh cream as an aqueous component is especially preferred for its rich flavor and unique smooth mouthfeel, and it is not only eaten as it is, but also for filling confectionery, frozen desserts, etc. Are also widely used.

When using chocolate as a sauce in Western confectionery or frozen confectionery, chocolate syrup is often used, but this has a high sugar content and low cocoa content so that it does not become hard at low temperatures, and as a chocolate flavor Many are unsatisfactory. In such a situation, if hydrated chocolate having a better flavor and softness can be used, it can contribute to the market expansion of Western confectionery and frozen confectionery.

However, it has been found that water-containing chocolate using chocolate mainly composed of cocoa butter as a main raw material has a large change in physical properties over time in a low temperature range of 10 ° C. or lower. Furthermore, in the freezing temperature range of 0 ° C. or lower, the current situation is that the material becomes hard due to freezing of water and crystallization of fats and oils.

In patent document 1, the raw material chocolates and hydrated chocolate for water containing whose lecithin content is 0.2 weight% or less are proposed, and the physical-property change suppression in the refrigeration temperature range is enabled. However, the effect in the freezing temperature range is not sufficient.

According to Patent Document 2, a frozen dessert distributed at a freezing temperature range by setting liquid oil to 5 to 20% by weight, emulsifiers other than lecithin to 0.1 to 0.5% by weight, and lecithin to 0.1% by weight or less. A water-containing chocolate having a filling property at 5 ° C. and smooth physical properties, which are useful for the production process of the present invention, is disclosed. However, it is still not enough for the softness in the frozen temperature range when eating as a frozen dessert.

WO2005 / 79592 Publication JP 2011-205940 A

An object of the present invention is to provide a water-containing chocolate that is soft in a freezing temperature range, specifically, −25 ° C. to −5 ° C. and has little change in physical properties over time.

As a result of intensive studies on the above problems, the present inventors have found that a water-containing chocolate containing 15 to 50% by weight of a monosaccharide and satisfying a certain range of composition such as total sugar mass and non-fat cacao content is described above. The present inventors have found the knowledge that the problem can be solved and completed the present invention.

That is, the present invention
(1) 15-50% by weight of monosaccharides, and the total sugar mass including monosaccharides is 25-50% by weight, the non-fat cocoa content is 12% by weight or less, the non-fat milk solid content is 5-15% by weight, and the oil content is 20-40%. %, 20 to 50% by weight of water, and 0.2% by weight or less of lecithin, a water-containing chocolate which is an oil-in-water emulsion.
(2) The water-containing chocolate according to (1), having a hardness at −18 ° C. of 400 g or less,
(3) 15 to 60% by weight of monosaccharide, 15% by weight or less of non-fat cocoa and 5 to 18% by weight of nonfat milk solid content of 60 to 80% by weight, 10 to 40% by weight of cream, In addition, the present invention relates to a method for producing a water-containing chocolate according to (1) or (2), characterized in that the water content is 20 to 50% by weight.

According to the present invention, it is possible to realize a smooth water-containing chocolate that is soft in a freezing temperature range of −25 to −5 ° C. and has little change over time. Therefore, softness can be maintained even when combined with ice cream and the like, and a frozen dessert having an excellent chocolate-flavored topping and sauce can be provided.

Hereinafter, the present invention will be specifically described.

The water-containing chocolate of the present invention refers to an oil-in-water emulsion obtained by mixing chocolate with water-based components such as cream, liquid sugar, liquor, milk, soy milk, fruit juice, and water. And it is characterized by containing 15 wt% or more and 50 wt% or less, preferably 17 wt% or more and 40 wt% or less of monosaccharide. If it is less than this, the softness may not be maintained under freezing, and if it is more than this, the cacao content will be relatively small and the flavor may be inferior. As monosaccharides, glucose, fructose, galactose, xylose, mannose and the like can be used. These monosaccharides may be blended as a chocolate dough in a liquid sugar state or in combination.

Sugars and saccharides to be blended in addition to monosaccharides are not particularly limited, and examples include sucrose, maltose, lactose, reducing sugars, various oligosaccharides, and various sugar alcohols. These can also be used independently or can also be used in combination of 2 or more type. Further, the total amount of carbohydrates including monosaccharides is 25 to 50% by weight. When less than this, it may become hard in a freezing temperature range, and when more than this, it may be inferior in a flavor surface.

The water-containing chocolate of the present invention has a non-fat cocoa content of 12% by weight or less, preferably 10% by weight or less, more preferably 7% by weight or less. If it is more than this, it may become hard in the freezing temperature range. The non-fat cocoa content is obtained by removing moisture and oil from a cocoa bean-derived raw material such as cocoa mass and cocoa.

The water-containing chocolate of the present invention has a non-fat milk solid content of 5 to 15% by weight, preferably 7 to 13% by weight. If the amount is less than this, the flavor may be inferior.

The water-containing chocolate of the present invention has an oil content of 20 to 40% by weight, preferably 22 to 35% by weight, more preferably 25 to 32% by weight. If it is more than this, emulsification may become unstable, or it may become hard over time due to a change in the crystal of oil or fat. The oil content here includes fat from cocoa ingredients such as cocoa mass and cocoa (cocoa butter), milk fat from dairy ingredients, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn Animal oils such as oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea oil, monkey fat, cacao oil, palm oil, palm kernel oil, beef fat, lard, fish oil, whale oil The total amount of processing fats and oils that have undergone hardening, fractionation, transesterification, and the like.

The water-containing chocolate of the present invention contains 20 to 50% by weight, more preferably 20 to 40% by weight as moisture. The origin of moisture is not particularly specified, but also includes creams such as fresh cream. If the moisture is below the lower limit, it may be difficult to emulsify as an oil-in-water type. If this amount is exceeded, it may be watery and inferior in flavor.

In the water-containing chocolate of the present invention, the amount of lecithin is 0.2% by weight or less. This is mainly derived from the raw material chocolate. Beyond this, it may be difficult to maintain softness in the freezing temperature range, or may become harder over time.

In the present invention, it is preferable to use one or two or more kinds selected from sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester as an emulsifier when preparing water-containing chocolate. Soft physical properties in the region are easily obtained. The blending amount is suitably 0.1 to 0.5% by weight. Specific commercially available emulsifiers include, for example, “Ryoto Sugar Ester S-1670”, “(Same) S-770”, “(Same) S-570” (all manufactured by Mitsubishi Chemical Foods Corporation), etc. Can be exemplified by the use of “SY Glyster MSW-7S” (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) as the glycerin fatty acid ester.

The water-containing chocolate of the present invention has soft physical properties in the freezing temperature range. Specifically, the hardness at −18 ° C. (the plunger area is 0.785 square centimeters and the rheometer (made by Fudo Kogyo Co., Ltd.) at a speed of 5 centimeters / second) is 400 g or less, preferably 200 g or less, more preferably If it is 100 g or less, it can be evaluated that it is a soft physical property also in sensory evaluation. And when eating with frozen confectionery such as ice cream, it is possible to taste a thick and soft texture that has never been seen before.

The present invention is characterized in that the blending amounts of monosaccharides, non-fat cocoa, non-fat milk solids, oil, water, and emulsifiers are in a specific range, and the raw materials of each origin, that is, the origin, are not particularly specified. However, 60 to 80% by weight of chocolate dough with 15 to 60% by weight of monosaccharide, 15% by weight or less of non-fat cocoa, and 5 to 18% by weight of nonfat milk solids, and 10 to 40% of cream is used. It is desirable to produce a water-containing chocolate by blending by weight. Further, it is more desirable that the water activity is 0.9 or less so as to have storability under refrigerated distribution.

The following is illustrated as a manufacturing method of the water-containing chocolate of this invention.
First, simple sugar, sugar, cacao mass, cocoa, whole milk powder, vegetable oil, lecithin and the like are rolled and conched according to a conventional method to produce a chocolate dough as a raw material. Separately, aqueous components such as fresh cream, water, and emulsifier are mixed and heated, and the above chocolate dough is added, mixed, stirred, sterilized, and cooled to obtain water-containing chocolate. The cooling here is preferably performed in the freezing temperature range.

Examples and comparative examples are described below to explain the present invention in more detail. Moreover,% and part in an example mean a basis of weight. In addition, the technical idea of this invention is not limited by these illustrations.

[Example 1]
Glucose, sugar, whole milk powder, cocoa butter, cacao mass, cocoa, vegetable oil and fat, and lecithin were blended according to Table 1 (1), and a chocolate dough as a raw material was produced by a conventional method. Next, using a combination mix (manufactured by Primix Co., Ltd.), all of the cream (product name: Meiji Tokachi Fresh Cream 47, Meiji Dairies Co., Ltd.), water and emulsifier are mixed, and the chocolate dough obtained by the above operation is displayed The mixture was added according to the amount of No. 2 and stirred while heating, and then cooled at −18 ° C. to obtain a water-containing chocolate which was an oil-in-water emulsion.

[Example 2]
The raw material chocolate was manufactured according to a conventional method with the formulation shown in Table 1 (2), and a water-containing chocolate was obtained in the same manner as in Example 1 according to Table 2.

[Example 3]
The raw material chocolate was manufactured according to a conventional method with the formulation shown in Table 1 (3), and a water-containing chocolate was obtained in the same manner as in Example 1 according to Table 2.

[Example 4]
The raw material chocolate was manufactured according to a conventional method with the formulation shown in Table 1 (4), and a water-containing chocolate was obtained in the same manner as in Example 1 according to Table 2.

[Comparative Example 1]
The raw material chocolate was manufactured according to a conventional method with the formulation shown in Table 1 (5), and a water-containing chocolate was obtained in the same manner as in Example 1 according to Table 2.

[Comparative Example 2]
The raw material chocolate was manufactured according to a conventional method with the formulation shown in Table 1 (6), and a water-containing chocolate was obtained in the same manner as in Example 1 according to Table 2.

(Measurement of hardness)
The hardness of each hydrated chocolate was measured on the next day and 7 days after freezing.
Measuring instrument: Rheometer (Fudo Kogyo Co., Ltd.)
Measurement conditions: plunger area 0.785 square centimeters, speed 5 centimeters / second

(sensory evaluation)
Regarding the hydrated chocolate after 7 days of freezing, sensory evaluation of the texture was performed by 7 panelists. The evaluation criteria were as follows.
A: Thick and soft, good melting in mouth ○: Softness through which spoon easily passes, good melting in mouth △: Slightly hard, slightly poor in melting in mouth ×: Hard, poor in melting in mouth

(Table 1) Composition and composition of chocolate dough as raw material (unit: parts)

(Table 2) Containing water-containing chocolate (unit: parts)

(Table 3) Composition and evaluation of hydrated chocolate

(result)
As shown in Table 3, each of the hydrated chocolates of the Examples had soft physical properties under freezing, and was shown to be suitable for use as a frozen dessert. Comparative Example 1 with a small amount of monosaccharides and Comparative Example 2 with a large amount of non-fat cacao were both hard and inferior in mouth melting.

Claims

Monosaccharides 15-50% by weight, and total sugar mass including monosaccharides 25-50% by weight, non-fat cocoa content 12% by weight or less, non-fat milk solid content 5-15% by weight, oil content 20-40% by weight, moisture A water-containing chocolate, which is an oil-in-water emulsion, comprising 20 to 50% by weight and lecithin of 0.2% by weight or less.
The water-containing chocolate according to claim 1, wherein the hardness at -18 ° C (rheometer value at a plunger area of 0.785 square centimeters and a speed of 5 centimeters / second) is 400 g or less.
60 to 80% by weight of chocolate, 15 to 60% by weight of monosaccharides, 15% by weight or less of non-fat cocoa and 5 to 18% by weight of nonfat milk solids, 10 to 40% by weight of cream, and 20% moisture The method for producing a hydrated chocolate according to any one of claims 1 to 2, characterized in that the content is -50% by weight.