JP2001045974A - Production of hydrous chocolates - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce chocolates good in peelability or meltability in a mouth without causing a rise in viscosity or sandiness due to aggregation of solids even when moisture is contained by adding a specific amount of an emulsion in which water containing a hydrophilic substance is a continuous phase to a specific chocolate paste. SOLUTION: (B) An emulsion in which water containing preferably 10-50 wt.% of a hydrophilic substance is a continuous phase in an amount of 20-100 wt.% based on (A) a chocolate paste using a lipophilic emulsifying agent is added to the chocolate paste (A) to produce (C) hydrous chocolates. The ratio of the lipophilic emulsifying agent to the whole hydrous chocolates is preferably 0.05-5 wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing water-containing chocolates, and more particularly, to a method of producing water-free chocolate which is free from viscosity rise and roughness due to agglomeration of solids, has good workability, and has good releasability and mouth-opening. The present invention relates to a method for producing hydrated chocolate from which chocolate having a good texture can be obtained.

[0002]

2. Description of the Related Art Heretofore, there has been a ganache manufactured by mixing chocolate and creams, and is used as a high-grade pastry material. However, although this ganache is soft and well-mouthed, it has poor releasability and is difficult for molding such as molds, and when used as a coating material, it has problems such as slow solidification speed and stickiness to wrapping paper. Was.

On the other hand, water-in-oil type water-containing chocolates are produced by adding a W / O emulsion (Japanese Patent Application Laid-Open No. 60-27339) or adding an O / W emulsion as a method for adding water. (Japanese Unexamined Patent Publication No. 3-228647)
Is known. Further, various types of water-containing chocolates are known, from those having a low water content (JP-A-3-53847) to those having a high water content (JP-A-9-140332).

A conventional water-in-oil type water-containing chocolate obtained by adding the above-mentioned W / O emulsion or O / W emulsion is obtained by mixing an aqueous component with chocolate dough, and has a good mouthfeel. However, the peeling function is not high, and peeling is often difficult when molding such as a mold.

[0005]

DISCLOSURE OF THE INVENTION The present invention relates to a water-containing chocolate which is excellent in flavor and texture, and which can be molded and tempered or molded in the same manner as ordinary chocolate, while being a mouth water-containing chocolate having a good mouthfeel. An object of the present invention is to provide a method for producing chocolates.

[0006]

According to the present invention, an emulsion (B) in which water containing a water-affinitive substance is a continuous phase is added to a chocolate dough (A) using a lipophilic emulsifier by 20 to 20%.
A method for producing hydrated chocolates (C), characterized by adding 100% by weight.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Chocolate dough (A) is obtained by mixing cacao mass, cocoa powder, fats and oils in an arbitrary ratio, rolling and conching, and the fats and oils contain cocoa butter and other fats. Animal and vegetable fats and oils, either tempering or non-tempering fats and oils may be used. Alternatively, commercially available black chocolate, sweet chocolate, milk chocolate or the like may be melted and used.

[0008] In addition, fats and oils, dairy products, sugars as a main component,
White chocolate dough that does not use cocoa mass or cocoa powder may be prepared and used.

[0009] The chocolate dough (A) should contain a lipophilic emulsifier, and the HLB is preferably a sucrose fatty acid ester of 1 to 3, especially an average degree of ester substitution of sucrose and fatty acid of 4 to 5; An unsaturated fatty acid whose constituent fatty acid is a saturated fatty acid such as palmitic acid or stearic acid or erucic acid is also effective. In addition, it can be used in combination with polyglycerin condensed ricinoleate or lecithin as a lipophilic emulsifier. This polyglycerin condensed ricinoleate has a degree of condensation of 3 with glycerin having an average degree of polymerization of 4 to 10.
Esters with ricinoleic acid of ~ 6 can be used. The proportion of the lipophilic emulsifier to the whole hydrous chocolate (C) is
The content is preferably 0.05 to 5% by weight, preferably 0.1 to 1.5% by weight, and if it is less than 0.05% by weight, hydrated chocolate is botched. On the other hand, if it exceeds 5% by weight, the flavor becomes worse. The sucrose fatty acid esters of HLB1 to 3 are preferably not contained in the emulsion (B), and when contained in the emulsion (B), prevent the continuous phase of the emulsion (B) from being water.

The water-affinity substance referred to in the production method of the present invention is not particularly limited as long as it has an affinity for water, such as a water-soluble substance or a water-absorbing substance. For example, cacao content such as cocoa powder and adjusted cocoa powder, saccharides, and milk solids can be mentioned. The saccharide may be a saccharide normally used for chocolate. Sucrose, fructose, reduced lactose, oligosaccharides and the like having high solubility in water are more suitable.

Other water-affinity substances include natural creams, milk and the like, creams using animal and vegetable oils and fats which have been conventionally developed, concentrated milk or various fruits, fruit juices, jams, etc. And non-fat solids such as cheeses, nut pastes, natural honey, candy, coffee, tea, etc., for example, skim milk powder, cream powder, whey powder, fruit powder, fruit powder and the like.

The emulsion (B) in which water is a continuous phase may be obtained by any preparation method, but a mixture of oil-in-water creams (fresh cream or non-daily cream) and molten chocolate is preferred. Can be used for
Emulsion where water-affinity substance is water as continuous phase (B)
It is necessary that the content is 10 to 50% by weight. If the water-affinity substance is less than 10%, the releasability of the water-containing chocolate (C) is deteriorated. Conversely, if the water-affinity substance exceeds 50%, the viscosity increases and the workability deteriorates.

By adding 20 to 100% by weight of the emulsion (B) containing water as a continuous phase containing a water-affinity substance to the chocolate dough (A) using a lipophilic emulsifier, preferably 30 to 100% by weight is added. By adding about 70% by weight, a water-containing chocolate (C) in which water is discontinuous as a whole in the O / W / O type is obtained. If the amount of the emulsion (B) in which water containing a water-affinity substance is a continuous phase is less than 20% by weight, a fresh texture cannot be obtained in the water-containing chocolate (C). Conversely, if the added amount of the emulsion (B) exceeds 100% by weight, the water-containing chocolate (C) is separated, loses its fluidity, appears rough, and has poor peelability.

As a method for preparing the hydrated chocolates (C) in the production method of the present invention, a chocolate material (A) using a lipophilic emulsifier is heated and melted, and an emulsion is prepared.
(B) is added and mixed so as to obtain a water-containing chocolate (C) in which water is discontinuous as a whole in the O / W / O type.
The emulsion (B) to be added can be used in a wide range from those having a high temperature after the preparation of the emulsion (B) to those having a low temperature stored under refrigeration. When the chocolate dough (A) using the lipophilic emulsifier is a tempering chocolate, the tempering may be performed by adding a seed agent to the wet chocolate (C). If the chocolate dough (A) using a lipophilic emulsifier is a non-tempering chocolate, the hydrated chocolate (C)
Is obtained by cooling as it is. The water-containing chocolate of the present invention is a water-containing chocolate that is excellent in taste and texture that can be subjected to molding operations such as tempering and molding, like ordinary chocolate, while being a water-containing chocolate having a good mouthfeel.

[0015]

The present invention will be described in more detail with reference to examples of the present invention, but the spirit of the present invention is not limited to the following examples. In addition,% and a part mean a weight basis in an example.

Example 1 40 parts of sweet chocolate having an oil content of 44.0% (water-compatible substance: 56.0%), 40 parts of fresh cream (oil content: 45.0%, water content: 50.0%) and Western liquor (solid content: 2 20%) was mixed and dissolved at 70 ° C, and the mixture was stirred and mixed to obtain oil-in-water type water-containing chocolate at 70 ° C (24.8% water-affinitive substance).
I got 30 parts of oil-in-water type water-containing chocolate cooled to 20 ° C. was uniformly mixed with 70 parts of chocolate of Formulation 1 heated to 45 ° C. to obtain water-containing chocolate having discontinuous water as a whole. 29 pieces of this wet chocolate
℃, and the seed agent (Fuji Oil Co., Ltd./ “Choco Seed A” trade name) is 0.2% to the whole hydrated chocolate.
In addition, tempering was performed. The obtained chocolate was poured into a mold and allowed to stand at 5 ° C. for 30 minutes. The mold was removed from the mold to obtain 4 g of hydrated chocolate. The peelability was good. This wet chocolate is
Smooth, soft texture and good mouthfeel.
When the conductivity was checked, no current was passed. Formulation 1-------------------Sugar 40.7 parts Cocoa mass 21.0 parts Full-fat powdered milk 9.0 parts Cocoa butter 14 1.0 part vegetable oil (Melano SSNEW SS7: manufactured by Fuji Oil Co., Ltd.) 14.0 parts lecithin 0.4 part sucrose fatty acid ester (HLB1: F-10: manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) 7 parts Polyglycerin condensed ricinoleate (CRS-75: manufactured by Sakamoto Pharmaceutical Co., Ltd.) 0.2 parts ------------------------------------ −−

Example 2 50 parts of sweet chocolate having an oil content of 33.0% (water-affinity substance: 67.0%), 29 parts of fresh cream (45.0% of oil, water content of 50.0%), 14 parts of water and Western liquor (Solid content 2.0
%) Was mixed and dissolved at 70 ° C., and mixed by stirring.
° C oil-in-water hydrated chocolate (water-affinitive substance is 3 ℃)
5.1%). Chocolate 66 of Formula 1 prepared by heating 34 parts of oil-in-water hydrated chocolate at 40 ° C. to 45 ° C.
The resulting mixture was mixed uniformly to obtain water-containing chocolate having water discontinuous as a whole. 2 pieces of this wet chocolate
After cooling to 9 ° C., a seed agent (trade name of “Choco Seed A” manufactured by Fuji Oil Co., Ltd.) was added to the whole hydrous chocolate at 0.2%.
% And tempered. The obtained chocolate was poured into a mold and allowed to stand at 5 ° C. for 30 minutes. The mold was removed from the mold to obtain 4 g of hydrated chocolate. The peelability was good. This wet chocolate is
Smooth, soft texture and good mouthfeel.
When the conductivity was checked, no current was passed.

Example 3 65 parts of sweet chocolate having an oil content of 33.0% (water-affinity substance: 67.0%), 21 parts of fresh cream (45.0% of oil, water content of 50.0%), 9 parts of water, and liquor (Solid content 2.0
%) Was mixed and dissolved at 70 ° C., and mixed by stirring.
℃ oil-in-water hydrated chocolate (water-affinity substance is 4
4.7%). 34 parts of oil-in-water type water-containing chocolate cooled to 20 ° C. were uniformly mixed with 66 parts of the chocolate of Formulation 1 heated to 45 ° C. to obtain water-containing chocolate having discontinuous water as a whole. The hydrated chocolate was cooled to 29 ° C., and a seed agent (Fuji Oil Co., Ltd./
"Choco Seed A" (trade name) was added at 0.2% to the entire wet chocolate to perform tempering. The obtained chocolate was poured into a mold and allowed to stand at 5 ° C. for 30 minutes. The mold was removed from the mold to obtain 4 g of hydrated chocolate. The peelability was good. This water-containing chocolate was smooth, had a soft texture, and had a good taste. When the conductivity was checked, no current was passed.

Example 4 65 parts of sweet chocolate (water-affinity substance: 67.0%) having an oil content of 33.0% and orange juice (solid content: 5.5)
%) 16 parts of water, 11 parts of water and 8 parts of Western liquor (2.0% solid content) are mixed and dissolved at 70 ° C., stirred and mixed to obtain oil-in-water hydrated chocolate at 70 ° C. (water-affinitive substance is 44%). 0.6%). Add 49 parts of oil-in-water hydrated chocolate at 50 ° C to 4 parts.
The chocolate was uniformly mixed with 51 parts of the chocolate of Formulation 1 heated to 5 ° C. to obtain a water-containing chocolate having discontinuous water as a whole. The hydrated chocolate was cooled to 29 ° C., and a seed agent (manufactured by Fuji Oil Co., Ltd./trade name of “Choco Seed A”) was added at 0.2% to the whole hydrated chocolate to perform tempering. The obtained chocolate was poured into a mold and allowed to stand at 5 ° C. for 30 minutes. The mold was removed from the mold to obtain 4 g of hydrated chocolate. The peelability was good. This water-containing chocolate was smooth, had a soft texture, and had a good taste. When the conductivity was checked, no current was passed.

Example 5 65 parts of sweet chocolate having a 33.0% oil content (water-affinity substance: 67.0%) and orange juice (solid content: 5.5)
%) 16 parts of water, 11 parts of water and 8 parts of Western liquor (2.0% solid content) are mixed and dissolved at 70 ° C., stirred and mixed to obtain oil-in-water hydrated chocolate at 70 ° C. (water-affinitive substance is 44%). 0.6%). Oil-in-water type wet chocolate 4 cooled to 20 ° C
Nine parts were uniformly mixed with 51 parts of the chocolate of Formulation 2 heated to 45 ° C. to obtain a water-containing chocolate having discontinuous water as a whole. 29 ° C
Until the seeding agent (Fuji Oil Co., Ltd.
(A) (brand name) was added at 0.2% to the whole of the hydrated chocolate and tempered. The obtained chocolate was poured into a mold and allowed to stand at 5 ° C. for 30 minutes. The mold was removed from the mold to obtain 4 g of hydrated chocolate.
The peelability was good. This water-containing chocolate was smooth, had a soft texture, and had a good taste. When the conductivity was checked, no current was passed. Formulation 2-------------------Sugar 40.7 parts Cocoa mass 30.0 parts Cocoa butter 14.0 parts Vegetable oil ( Melano SSNEW SS7: manufactured by Fuji Oil Co., Ltd. 14.0 parts Lecithin 0.4 part Sucrose fatty acid ester (HLB1: F-10: manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) 0.7 part Polyglycerin condensed ricinoleic acid Ester (CRS-75: manufactured by Sakamoto Pharmaceutical Co., Ltd.) 0.2 parts ------------------------------------

Example 6 65 parts of sweet chocolate having an oil content of 33.0% (water-compatible substance: 67.0%), 21 parts of fresh cream (45.0% of oil, 50.0% of water), 9 parts of water, and liquor (Solid content 2.0
%) Was mixed and dissolved at 70 ° C., and mixed by stirring.
℃ oil-in-water hydrated chocolate (water-affinity substance is 4
4.7%). 49 parts of oil-in-water hydrated chocolate cooled to 20 ° C was uniformly mixed with 51 parts of blend 2 chocolate heated to 45 ° C to obtain hydrated chocolate having discontinuous water as a whole. The hydrated chocolate was cooled to 29 ° C., and a seed agent (Fuji Oil Co., Ltd./
"Choco Seed A" (trade name) was added at 0.2% to the entire wet chocolate to perform tempering. The obtained chocolate was poured into a mold and allowed to stand at 5 ° C. for 30 minutes. The mold was removed from the mold to obtain 4 g of hydrated chocolate. The peelability was good. This water-containing chocolate was smooth, had a soft texture, and had a good taste. When the conductivity was checked, no current was passed.

Example 7 40 parts of sweet chocolate having an oil content of 44.0% (water-friendly substance: 56.0%), 40 parts of fresh cream (oil content: 45.0%, water content: 50.0%) and Western liquor (solid content: 2 20%) was mixed and dissolved at 70 ° C, and the mixture was stirred and mixed to obtain oil-in-water type water-containing chocolate at 70 ° C (24.8% water-affinitive substance).
I got 30 parts of oil-in-water type water-containing chocolate cooled to 20 ° C. was uniformly mixed with 70 parts of chocolate of Formulation 3 heated to 45 ° C. to obtain a water-containing chocolate having discontinuous water as a whole. 40 pieces of this wet chocolate
After cooling to a temperature of 5 ° C., the mixture was allowed to stand at 5 ° C. for 30 minutes. The mold was removed from the mold to obtain 4 g of hydrated chocolate. The peelability was good. This water-containing chocolate was smooth, had a soft texture, and had a good taste. When the conductivity was checked, no current was passed. Formulation 3------------------Sugar 40.5 parts Cocoa mass 13.0 parts Cocoa powder (Fuji Cocoa Cake 510: Fuji Oil) 5.0 parts Whole milk powder 11.2 parts Vegetable fat (Melano STS: manufactured by Fuji Oil Co., Ltd.) 29.0 parts Lecithin 0.4 part Sucrose fatty acid ester (HLB1: F-10) : Daiichi Kogyo Seiyaku Co., Ltd.) 0.7 parts Polyglycerin condensed ricinoleate (CRS-75: Sakamoto Pharmaceutical Co., Ltd.) 0.2 parts ---------------- −−−−−−−−−−−−−−−−−

Comparative Example 1 40 parts of sweet chocolate having an oil content of 44.0% (water-friendly substance: 56.0%), 40 parts of fresh cream (oil content: 45.0%, water content: 50.0%) and Western liquor (solid content: 2 20%) was mixed and dissolved at 70 ° C, and the mixture was stirred and mixed to obtain oil-in-water type water-containing chocolate at 70 ° C (24.8% water-affinitive substance).
I got 15 parts of oil-in-water hydrated chocolate cooled to 20 ° C. was uniformly mixed with 85 parts of the chocolate of Formulation 1 heated to 45 ° C. to obtain hydrated chocolate. The hydrated chocolate was cooled to 29 ° C., and a seed agent (manufactured by Fuji Oil Co., Ltd./trade name of “Choco Seed A”) was added at 0.2% to the whole hydrated chocolate to perform tempering. Pour the obtained chocolate into a mold
Let stand for 0 minutes. 4g per piece from the mold
Hydrated chocolate was obtained. The peelability was good. However, this wet chocolate did not provide a fresh texture.

Comparative Example 2 40 parts of sweet chocolate (oil-affinity substance: 56.0%) containing 44.0% oil, 40 parts of cream (oil content: 45.0%, water content: 50.0%) and sake (solid content: 2 20%) was mixed and dissolved at 70 ° C, and the mixture was stirred and mixed to obtain oil-in-water type water-containing chocolate at 70 ° C (24.8% water-affinitive substance).
I got 65 parts of oil-in-water hydrated chocolate cooled to 20 ° C. was uniformly mixed with 35 parts of the chocolate of Formulation 1 heated to 45 ° C. to obtain hydrated chocolate. The hydrated chocolate was cooled to 29 ° C., and a tempering operation was performed by adding a seed agent (manufactured by Fuji Oil Co., Ltd./“Choco Seed A ”) at 0.2% to the whole hydrated chocolate. This chocolate had no fluidity, had roughness, and had very poor releasability. The texture is soft,
Her mouth was good.

Comparative Example 3 The same operation was carried out in the chocolate blend of Example 1 and Formula 1, except that no lipophilic emulsifier was used. This chocolate had no fluidity, had roughness, and had very poor releasability. The texture was soft and the taste was good.

Comparative Example 4 70 parts of the chocolate of Formulation 1 heated to 45 ° C.
° C fresh cream (oil 45.0%, water 50.0%) 3
0 parts were uniformly mixed to obtain water-in-oil type water-containing chocolate. The hydrated chocolate was cooled to 29 ° C., and a seed agent (manufactured by Fuji Oil Co., Ltd./trade name of “Choco Seed A”) was added at 0.2% to the whole hydrated chocolate to perform tempering. The obtained chocolate was poured into a mold and allowed to stand at 5 ° C. for 30 minutes. An attempt was made to remove the mold from the mold, but the releasability was poor. The hydrated chocolate had a soft texture and a good mouthfeel.

[0027]

According to the present invention, it is possible to provide a method for producing a hydrated chocolate having excellent flavor and texture that can be molded by tempering or a mold in the same manner as ordinary chocolate, even though the hydrated chocolate contains moisture. It became so.

Claims (3)

[Claims] 1. An emulsion (B) in which water containing a water-affinitive substance is a continuous phase is added to a chocolate dough (A) using a lipophilic emulsifier in an amount of 20 to 100% by weight. Manufacturing method of hydrated chocolates (C). 2. A method according to claim 1, wherein the water-affinity substance is contained in the emulsion (B).
The method for producing water-containing chocolates (C) according to claim 1, which is contained in an amount of 10 to 50% by weight. 3. The process for producing hydrated chocolates (C) according to claim 1, wherein the ratio of the lipophilic emulsifier to the whole hydrated chocolate (C) is 0.05 to 5% by weight.