JP2002209521A - Water-containing chocolates and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide water-containing chocolates having excellent quality by solving the whole problems from the aspects of heat resistance, texture and hygiene which are technical problems of the water-containing chocolates. SOLUTION: An o/w type emulsion having >=25 wt.% water content is prepared by using chocolate dough, and 1-6 wt.% protein hydrolyzate having >=20% 0.22M TCA solubility, and the prepared emulsion is vaporized so that the water content becomes 8-16 wt.%, and cooled and solidified to provide the objective chocolate.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a hydrated chocolate and a method for producing the same. More specifically, the present invention relates to a wet chocolate having a soft and mouth-melting texture, which is a characteristic of the wet chocolate, and excellent heat-resistant shape retention and storage stability, and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Adding water to chocolate is
It is a well-known technique for the purpose of providing heat resistance and providing a soft and smooth mouth-melting feeling. However, adding a high content of water to chocolate can significantly increase the viscosity of the dough, cause problems such as susceptibility to graininess due to agglomeration of solids, and problems in terms of workability and texture, as well as hygiene due to microbial contamination. There are technical issues such as problems. In order to solve these problems, in the past, W / O emulsions and O / W type emulsions were formed in the form of emulsions and uniformly mixed with chocolate.
Attempts have been made to produce / W-type hydrated chocolates. In the former W / O type water-containing chocolates, since the continuous phase is composed of an oil phase, it is necessary to use a high-melting oil to provide heat resistance. There are many problems. At present, a problem is likely to occur in the stability of W / O emulsification. While the latter
O / W-type hydrated chocolates are emulsified forms suitable for simultaneously satisfying heat resistance and texture, but preparation of O / W-type emulsions under low moisture also has problems with dough viscosity. Because it is difficult to give high emulsification efficiency using an emulsifying machine, it is difficult to prepare a stable O / W type emulsion with fine emulsified particles, and the dough stirring operation as currently used In the emulsification treatment, it is difficult to satisfy all of heat resistance, texture and hygiene.

[0003] In Japanese Patent Application Laid-Open No. Hei 9-135661, O / W-type hydrated chocolate is made into a stable O / W-type emulsion using an emulsifier in a water region of 12 to 20% by weight, and this dough is made of edible powder. Pour into a mold and apply the difference in the equilibrium relative humidity between the emulsion and the edible powder to evaporate water from the emulsion to make the water activity value (Aw) 0.7 or less, so that heat resistance and texture are improved. It is reported that this method solves the problem of hygiene, but the emulsification stability of the product is still insufficient with this method, and only a heat resistance of about 30 ° C. is obtained.

[0004]

That is, the present invention relates to a water content of 8 to 16% by weight in which chocolate dough is converted into an O / W emulsion with a protein hydrolyzate having a solubility of 0.22M TCA of 20% or more.
And a method for producing the same. More specifically, the present invention relates to hydrated chocolates of high quality that have no problem in all of heat resistance, texture, and hygiene, which were technical issues of hydrated chocolates, and a method for producing the same.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies with the aim of obtaining a quality satisfying all of the technical problems of water-containing chocolate such as heat resistance, texture and hygiene, First, a stable O / W emulsion having a water content of 25% by weight or more is prepared from a chocolate dough using a protein hydrolyzate having a 0.22M TCA solubility of 20% or more. By evaporating the water to 30%, not only at 30 ° C but also at temperatures around body temperature, the soft and mouth-melting texture characteristic of hydrated chocolates is obtained, sterilization process is included and Aw is 0.7 or less. It has been found that an O / W-type hydrated chocolate having no problem in terms of hygiene can be produced by lowering it to the minimum, and the present invention has been achieved. That is, the present invention is to prepare a stable O / W type emulsion having a water content of 25% by weight or more using a protein hydrolyzate having 0.22M TCA solubility of 20% or more, and then preparing a And water-evaporated chocolate having a water content of 8 to 16% by weight. The amount of the protein hydrolyzate is 1 to 6% by weight.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The chocolate dough referred to in the present invention is "chocolate" or "quasi-chocolate" dough as defined by the National Chocolate Fair Trade Association.
Using these doughs, wet chocolates are prepared.
By the way, the chocolate dough used in the final product is 60
% Or more can be displayed as chocolate or quasi-chocolate, and less than 60% as chocolate confection or quasi-chocolate confection.

[0007] The present invention relates to a chocolate dough having a moisture content of 25%.
O / W type emulsification is carried out under the above high water conditions. At this time, for the purpose of emulsification stability, O / W type emulsification with stable emulsification using a protein hydrolyzate having a solubility of 0.22M TCA of 20% or more was conducted. Prepare dough once. At this time, the water content at the time of O / W type emulsification is 25% by weight.
The above is a preferable range of 30 to 40% by weight. The water content can be adjusted using water and liquid sugar such as starch syrup, isomerized sugar, reduced starch syrup, and creams such as fresh cream. In this case, the recrystallization of the carbohydrate of the final product is prevented and the solution viscosity of the dough is adjusted. , Evaporation time, etc. are taken into consideration.
If the water content is less than 25% by weight, the viscosity of the dough becomes high, and it is difficult to obtain a sufficient effect in the emulsification treatment described later. At times, emulsification is easily destroyed, so that it becomes difficult to obtain water-containing chocolates having a target quality. Also, 50
When the dough has a moisture content exceeding 1% by weight, the O / W emulsion can be easily prepared in a stable manner, but it requires a long time to evaporate the moisture afterwards, resulting in reduced workability. However, problems such as susceptibility to a change in flavor and an increase in heat history tend to easily destroy the emulsification occur.

The emulsifier used for emulsification is a homomixer,
Examples include a colloid mill and a high-pressure homogenizer. In the present invention, since the point is to prepare a stable O / W emulsion, it is preferable to homogenize the final dough using a high-pressure homogenizer that can obtain high emulsification efficiency. Regarding the emulsification of chocolate dough, 0.22M TCA solubility 20% or more, preferably 3
Add 0-90% protein hydrolyzate. Examples of the protein source of the protein hydrolyzate include those derived from soybean, wheat, and milk. In the case of a protein hydrolyzate or an undecomposed product having a solubility of 0.22M TCA of less than 20%, the gelation and water retention capacity of the protein are high or the disappearance thereof is insufficient. The viscosity of the dough becomes extremely high, and when emulsification is destroyed or heated, kogation is generated and water evaporation cannot be performed satisfactorily, so that the desired hydrated chocolates cannot be obtained and are not suitable for use.

[0009] As a protein hydrolyzate particularly suitable for use in the present invention, a polypeptide (hydrolyzate) obtained by separately hydrolyzing the 7S and 11S components in soybean protein is excellent in emulsion stability. It is the best material. The polypeptide (hydrolyzate) obtained by separately hydrolyzing the 7S and 11S components in soybean protein has the following physicochemical properties. 1) Analysis by SDS polyacrylamide gel electrophoresis, in which the constituents of the polypeptide contain mercaptoethanol, are mainly a mixture of polypeptides having a molecular weight in the range of 35,000 to 5,000. 2) The main peak molecular weight is about 8,000 according to the gel filtration method of the polypeptide, the molecular weight range of 30,000 to 5,000 is 70% or more of the entire peak area, and the molecular weight range of 5,000 or less is the total peak area. 20% or less of the area. 3) The solubility of 0.222 MTCA is 30 to 90%.

Although the amount of the protein hydrolyzate to be used cannot be determined unconditionally depending on the amount of oil in the chocolate dough, it may be blended in an amount of 1 to 6% by weight based on the final product. When the amount is less than 1% by weight, the emulsification tends to be unstable when the O / W type emulsion is evaporated, and when the amount exceeds 6% by weight, the effect obtained is constant. It cannot be obtained, but rather has a negative effect because the flavor is reduced. In the present invention, the use of an emulsifier such as sugar ester, monoglycol, lecithin, polyglycerin fatty acid ester and the like in addition to the protein hydrolyzate described above is not hindered at all. However, good hydrated chocolates cannot be obtained even if the preparation is performed using only these emulsifiers without using the protein hydrolyzate described in the present invention.

According to the present invention, as described above, the chocolate dough is subjected to O / W type emulsification under a high water condition of 25% or more of water to once prepare a stable O / W type emulsion, which is then treated. Then, water is evaporated from the emulsion, concentrated to a final water content of 8 to 16% by weight, and cooled and solidified to obtain water-containing chocolates. In this case, when the heat treatment is performed, it also serves as a sterilization step, which leads to one of the reasons for improving the storage stability of the hydrated chocolates. Evaporation of water can be performed by any of normal pressure heating, reduced pressure evaporation, and reduced pressure heating evaporation, and a heating method and a decompression method may be selected according to a desired flavor and a sterilizing effect of the hydrated chocolates.

The final moisture content can be arbitrarily set at 8% by weight or more. However, when the heat-resistant shape retention, texture, and hygiene of the hydrated chocolates are all satisfied, the final moisture content is 8 to 10%.
Water evaporation is performed to a range of 16% by weight. Although it depends on the composition of the hydrated chocolates, the standard for preparing Aw 0.7 or less is 15% by weight or less. If the final water content is less than 8% by weight, the operation of evaporating the water becomes difficult, and consequently the emulsification is destroyed. Conversely, if the content exceeds 16% by weight, the mouthfeel becomes softer and the mouth is melted, but the shape retention is reduced, and it becomes easy to cause problems in heat retention and hygiene such as bacterial contamination. Must be taken into account.

[0013]

EXAMPLES Hereinafter, the embodiments of the present invention will be described in detail with reference to examples, but the technical scope of the present invention is not limited by these. (Preparation of protein hydrolyzate) Production Example 1 Low-denatured defatted soybean flake (NSI 9) manufactured by Fuji Oil Co., Ltd.
To 0), 10 times the amount of warm water at 40 ° C. was added, and the pH was adjusted to 7.0 by adding a NaOH solution. Mix this gently and add 1
The extract was extracted for a time, and separated into okara of the insoluble fraction and skim milk of the soluble fraction by a centrifuge. Hydrochloric acid was added to the obtained defatted soy milk to adjust the pH to 4.5, and the resulting protein precipitate was collected by a centrifuge to obtain a separated soy protein curd. The isolated soybean protein curd was adjusted to pH 3.5 with hydrochloric acid by adding hydrochloric acid to 10% by weight of the isolated soybean protein, 200 g of pepsin (Nippon Biocon) was added to 1 L of this solution, and the mixture was hydrolyzed at 70 ° C. for 30 minutes (No. One reaction). The reaction solution was analyzed by electrophoresis. As a result, the 7S component in the soybean protein was selectively hydrolyzed, and the mobility band corresponding to the 7S component disappeared.
Mobility bands corresponding to the polypeptide component derived from the component and the 11S component that had not undergone decomposition were observed. The reaction solution was cooled to 37 ° C. and hydrochloric acid was added to adjust the pH to 2.0.
, And 200 mg of pepsin was added, followed by hydrolysis at 37 ° C. for 30 minutes (second reaction). The reaction solution was prepared using NaOH solution.
After adjusting the pH to 6.5, this was spray-dried to prepare a protein hydrolyzate derived from soy protein. The composition of the resulting polypeptide was determined by SDS electrophoresis analysis to have a molecular weight of 5.0.
90% or more was contained in the range of 00 to 35,000.
The gel filtration analysis showed that the main peak molecular weight was about 8,000.
It was about 0, and the peak area in the molecular weight range of 5,000 to 30,000 was about 85%. And the general analysis values are as follows: crude protein 85%, ash content 10%, moisture 5%
And the solubility of 0.22M TCA was 56%.

Comparative Production Example 1 The isolated soybean protein curd of Production Example 1 was hydrated, adjusted to 10% by weight and pH 7.0 with a NaOH solution, and sterilized and heated.
It was spray-dried to obtain Comparative Production Example 1 which was not decomposed. And the general analysis values are: crude protein 91%, ash 4%, moisture 5%
And the solubility of 0.22M TCA was 4%.

Comparative Production Example 2 Similarly, the isolated soybean protein curd of Production Example 1 was hydrated, adjusted to 10% by weight and pH 7.5 with a NaOH solution, sterilized and heated. Add 250 mg of Protin A10LF (manufactured by Daiwa Kasei) and
For 30 minutes. The reaction solution was sterilized, heated and spray-dried to obtain Comparative Example 2 which was not decomposed. The general analysis values were as follows: crude protein 91%, ash content 4%, water content 5%, 0.22M TCA solubility was 17%.

Example 1 (Sweet chocolate) 65 parts of sweet chocolate dough prepared from 30 parts of cacao mass, 40 parts of sugar and 30 parts of cocoa butter, 5 parts of skim milk powder, 26 parts of reduced starch syrup, 30 parts of water, and a production example 1
Using each 4 parts of the sample of Comparative Production Example 2, hydrated chocolate was prepared by the following procedure. After 4 parts of the sample was dissolved in 30 parts of water, 5 parts of skim milk powder was dissolved, 26 parts of reduced starch syrup was added, and the liquid temperature was raised to 70 ° C.
Then, while preliminarily emulsifying using a homomixer while gradually adding 65 parts of sweet chocolate dissolved at 50 ° C., the mixture was homogenized with a high-pressure homogenizer at a pressure of 60 kg / cm 2, and the O / W with a water content of about 30% was obtained. A type emulsion was prepared. Then, while heating this under normal pressure conditions, the moisture of the dough,
After evaporating water to 12% by weight, the dough was placed in a mold and refrigerated and solidified to prepare a wet chocolate.

The product using the protein hydrolyzate of Production Example 1 could be prepared without any problem. This product had a water activity value of Aw 0.56, and was a preferable product having a soft mouth-melting smooth texture at room temperature. In addition, this water-containing chocolate was stored in a thermostat at 35 ° C. overnight, but the oil was not separated, the emulsified state was good, and the shape retention property was such that it could be grasped by hand. In the case of the isolated soybean protein of Comparative Production Example 1, emulsification was destroyed in the step of evaporating water by heating, and oil separation was severe, so that preparation was impossible. In the protein hydrolyzate of Comparative Production Example 2,
Less emulsification destruction during water evaporation than in Comparative Production Example 1 and could be adjusted to a final water content of 12% by weight. However, the dough surface after cooling and solidification had blooms, the texture was not smooth, and the product was completely uncomfortable. It could only be prepared to valueless ones.
By the way, when protein hydrolyzate was prepared without addition,
Emulsification was destroyed in the step of water evaporation, and oil separation was severe, making it impossible to prepare.

Example 2 (white chocolate) 65 parts of white chocolate dough prepared from 55 parts of cocoa butter and 45 parts of sugar, 8 parts of skim milk powder, 23 parts of reduced starch syrup, 30 parts of water, and Production Examples 1 to Comparative Production Using 4 parts each of the sample of Example 2, a water-containing chocolate of white chocolate type was prepared in the same procedure as in Example 1. The product using the protein hydrolyzate of Production Example 1 could be prepared without any problem. This product has a water activity value of Aw 0.58,
It was a preferred product having a soft mouth-melting smooth texture at room temperature. In addition, this water-containing chocolate was stored in a thermostat at 35 ° C. overnight, but the oil was not separated, the emulsified state was good, and the shape retention property was such that it could be grasped by hand. on the other hand,
The isolated soybean protein of Comparative Production Example 1 and the protein hydrolyzate of Comparative Production Example 2 could only be prepared to have no commercial value as in the case of Example 1.

[0019]

Industrial Applicability According to the present invention, it is possible to provide hydrated chocolates having a soft and mouth-melting texture characteristic of hydrated chocolate, excellent heat-resistant shape retention and excellent product preservability, and a method for producing the same. Was.

Claims (3)

[Claims] 1. A water-containing chocolate having a water content of 8 to 16% by weight, wherein chocolate dough is prepared as an O / W emulsion with a protein hydrolyzate having a solubility of 0.22M TCA of 20% or more. 2. The hydrated chocolate according to claim 1, wherein the protein hydrolyzate is composed of a protein source derived from soybean, wheat and milk, and is contained in an amount of 1 to 6% by weight. 3. An O / W emulsion having a water content of 25% by weight or more is prepared from a chocolate dough using a protein hydrolyzate having a 0.22M TCA solubility of 20% or more, and this is mixed with a water content of 8 to 1%.
A method for producing water-containing chocolates, wherein the chocolate is evaporated to 6% by weight.