JP2002306077A - W/o-type hydrated chocolate and method for manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tasty W/O-type hydrated chocolate in which a chocolate is compounded in a large amount, and which has thick chocolate taste and soft palatability like mousse or bavarois, and is preservable for a long time. SOLUTION: The W/O-type hydrated chocolate is prepared by compounding a gelatin in an amount of 0.2-4 wt.% in a W/O-type hydrated chocolate, and adjusting the specific gravity of the W/O-type hydrated chocolate at <=1.0 and the water activity at <=0.85. The gelatin does not gel when the 5 wt.%-gelatin aqueous solution is held at 30 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a water-in-oil type water-containing chocolate having a soft mouth-feeling mousse or Bavaroi-like texture and a good durability, and a method for producing the same.

[0002]

2. Description of the Related Art There are desserts called mousse and bavaroa. These are mainly made from fruit purees and creams, plus gelatin and fresh cream, and are popular with many people due to their rich flavor variations, freshness, and soft mouthfeel. However, mousse and bavarois have high water activity and cannot be stored for a long period of time, and there is no one containing a large amount of chocolate. JP-A-10-179033 discloses processed chocolates containing 0.1 to 2% by weight of a gelling agent, 2 to 35% by weight of water, and 65 to 98% by weight of chocolate dough. However, the processed chocolates thus obtained have a gummy or jelly-like texture due to the gelling of the gelling agent, and do not have a soft mouthfeel like mousse or bavarois.

[0003]

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a long-term storage which contains a large amount of chocolate, has a rich chocolate flavor, and has a soft mouthfeel like mousse or bavarois. An object of the present invention is to provide a possible and delicious water-in-oil type hydrous chocolate and a method for producing the same.

[0004]

Means for Solving the Problems As a result of intensive studies, the present inventors have achieved a water-in-oil type water-containing chocolate containing specific gelatin and adjusting the specific gravity and water activity to specific values or less. I learned that

The present invention has been made on the basis of the above findings, and contains a water-in-oil type chocolate containing 0.2 to 4% by weight of gelatin which does not gel when a 5% by weight aqueous gelatin solution is kept at 30 ° C. The specific gravity of the water-in-oil type water-containing chocolate is 1.0 or less, and the water activity is 0.85 or less.

Further, the present invention provides a method for producing the above-mentioned water-in-oil type hydrous chocolate of the present invention, comprising chocolate dough and gelatin which does not gel when a 5% by weight aqueous gelatin solution is kept at 30 ° C. It is intended to provide a method for producing water-in-oil type water-containing chocolate, which comprises emulsifying a water phase with a water-in-oil type and then whipping.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the water-in-oil type hydrous chocolate of the present invention will be described in detail. In the water-in-oil type water-containing chocolate of the present invention, the ratio of the aqueous phase is preferably 4 to 60.
%, More preferably from 6 to 55% by weight, most preferably from 10 to 50% by weight, the proportion of the oil phase being preferably 4%.
0 to 96% by weight, more preferably 50 to 90% by weight.

The gelatin contained in the water-in-oil type hydrous chocolate of the present invention is a gelatin which does not gel when a 5% by weight aqueous gelatin solution is kept at 30 ° C., and preferably a 5% by weight aqueous gelatin solution is heated to 30 ° C. Gelatin that does not gel for more than one hour when held. When gelatin that gels when a 5% by weight aqueous gelatin solution is kept at 30 ° C. is used, when producing water-in-oil type hydrous chocolate,
It is not preferable because blooming occurs because the tempering state of the chocolate dough is broken and a fluffy texture cannot be obtained. The gelation temperature of general gelatin is
The temperature is about 30 ° C. for a 1% by weight aqueous solution and about 32 to 35 ° C. for a 5% by weight aqueous solution.

The above gelatin preferably has a gelation temperature of less than 30 ° C., more preferably less than 29 ° C., and most preferably less than 28 ° C. when measured in a 5% by weight gelatin aqueous solution. .

[0010] The content of the above gelatin is 0.2 to 4% by weight, preferably 0.3 to 3% by weight, more preferably 0.5 to 2% by weight in the water-in-oil type hydrous chocolate of the present invention. . When the content of the gelatin is less than 0.2% by weight, the water-in-oil type hydrous chocolate does not have a fluffy texture, which is not preferable. When the content of the gelatin exceeds 4% by weight, the water-in-oil It is not preferable because the wet chocolate does not have a soft texture.

The above gelatin is preferably added to the aqueous phase of the water-in-oil type water-containing chocolate of the present invention in an amount of 5 to 20% by weight, more preferably 5 to 15% by weight, to thereby obtain the water-in-oil type water-containing chocolate of the present invention. It is preferable that the content of the gelatin in the chocolate is within the above range.

As the above-mentioned gelatin, a commercially available product can be used as long as it is “gelatin that does not gel when a 5% by weight aqueous solution of gelatin is kept at 30 ° C.” As such a commercially available product, Nitta Gelatin ( Co., Ltd. product name "AP-
100 "and the like.

In the aqueous phase of the water-in-oil type hydrous chocolate of the present invention, in addition to the above gelatin and water, sugars, dairy products, eggs, emulsifiers, stabilizers, taste components, and sake can be used. .

The above saccharide is not particularly limited.
For example, white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, invert sugar, liquid sugar, enzymatic saccharified syrup, reduced starch saccharified product, isomerized syrup, sucrose-bound syrup, oligosaccharide, reducing sugar Polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, fructose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, stevia, aspartame, honey, etc. Is raised. The content of the saccharide is preferably 0 to 30% by weight, more preferably 0 to 20% by weight, in the aqueous phase of the water-in-oil type water-containing chocolate of the present invention.

The dairy products (including dairy-like foods) include pure fresh cream, whipping cream (compound cream), vegetable whipping cream, milk, concentrated milk, skim milk powder, whole fat milk powder, adjusted milk powder, condensed milk, and condensed milk. , Cheese cream, cream for coffee, and the like. Among these, it is preferable to use foaming oil-in-water emulsified fats such as pure cream, whipping cream (compound cream), and vegetable whipping cream. Is preferably 0 to 90% by weight, more preferably 0 to 80% by weight, and most preferably 5 to 70% by weight in the aqueous phase of the water-in-oil type hydrous chocolate of the present invention.
It is.

As the eggs, whole eggs, egg yolks, egg whites, enzyme-treated eggs and the like can be used. The content of the eggs is preferably 0 to 20% by weight, more preferably 0 to 10% by weight, in the aqueous phase of the water-in-oil type water-containing chocolate of the present invention.

The emulsifier is not particularly restricted but includes, for example, lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester Sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride, etc. . These emulsifiers can be used alone or in combination of two or more. The content of the emulsifier in the aqueous phase of the water-in-oil type water-containing chocolate of the present invention is preferably 0 to 10% by weight, more preferably 0 to 5% by weight.

Examples of the stabilizers include xanthan gum, locust bean gum, guar gum, gum arabic, tamarind gum, furcelan, pectin, curdlan, agar, carrageenan, alginate, dextrin, dextran, starch, modified starch, CMC, Microcrystalline cellulose or the like is used as needed. The content of the stabilizer is preferably 0 to 5% by weight, more preferably 0 to 3% by weight, in the aqueous phase of the water-in-oil type water-containing chocolate of the present invention.

As the taste component, jam, pulp, juice, juice powder, coffee powder, cheese powder, yogurt powder, etc. are used as necessary. The content of the taste component is
In the aqueous phase of the water-in-oil type hydrous chocolate of the present invention, it is preferably 0 to 30% by weight, more preferably 0 to 20% by weight.

Examples of the Western liquor include rum and brandy. The content of the above Western liquor is preferably 0 to 5% by weight in the aqueous phase of the water-in-oil type water-containing chocolate of the present invention,
More preferably, it is 0 to 3% by weight.

In the aqueous phase of the water-in-oil type hydrous chocolate of the present invention, a preservative, an acidity, a coloring agent, a flavoring agent, an antioxidant and the like can be used.

As the oil phase of the water-in-oil type hydrous chocolate of the present invention, chocolate dough is used. The chocolate dough may be any chocolate dough such as black chocolate, sweet chocolate, milk chocolate, white chocolate, and color chocolate.

The fats and oils that can be used in the chocolate dough include cocoa butter, palm oil, monkey fat, shea butter, illipe fat, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice Various animal and vegetable fats and oils such as oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, fish oil and whale oil, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification One or two or more types selected from the following can be used, and any of a tempering type and a non-tempering type may be used, but the tempering type is preferably used for the water-in-oil type hydrous chocolate. It is preferred. The content of the fats and oils in the chocolate dough is preferably 25 to 65% by weight, more preferably 3 to 65% by weight.
0 to 60% by weight, most preferably 35 to 55% by weight.

The sugars that can be used in the chocolate dough are not particularly limited as long as they are edible sugars. Invert sugar, reduced starch saccharified product, oligosaccharide, reduced sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactoligosaccharide, lactose oligosaccharide, raffinose , Lactulose, palatinose oligosaccharide, stevia, aspartame and the like. The content of the saccharide in the chocolate dough is preferably 20 to 70% by weight, more preferably 2 to 70% by weight.
It is 5 to 65% by weight, most preferably 25 to 60% by weight.

The emulsifier that can be used in the chocolate dough is not particularly limited as long as it is a food emulsifier. Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, Polyglycerin condensed ricinoleate, etc., of which one or more are preferably present in the chocolate dough in an amount of preferably 0.01 to 10% by weight, more preferably 0.05 to 5% by weight %, Most preferably 0.1 to 3% by weight.

In addition, the chocolate dough contains cacao mass, cocoa powder, milk powder, cheese powder, coffee powder, yogurt powder, fruit juice powder, stabilizers, spirits, preservatives, coloring agents, flavorings, antioxidants and the like. Can be done.

The water-in-oil type hydrous chocolate of the present invention has a specific gravity of 1.0 or less, preferably 0.95 or less, more preferably 0.9 or less. If the specific gravity of the water-in-oil type hydrous chocolate exceeds 1.0, a fluffy texture cannot be obtained and a heavy texture is obtained, which is not preferable.

The water-in-oil type water-containing chocolate of the present invention has a water activity of 0.85 or less, preferably 0.83 or less.
Hereinafter, the composition is set so as to be more preferably 0.80 or less. When the water activity of the water-in-oil type water-containing chocolate exceeds 0.85, it is preferable in that the freshness increases, but it is not preferable because the growth rate of the bacteria is accelerated and it is difficult to have sufficient durability.

Next, a method for producing the water-in-oil type hydrous chocolate of the present invention will be described. In order to produce the water-in-oil type hydrous chocolate of the present invention, first, according to a conventional method, a chocolate dough obtained by rolling and conching is produced.

The obtained chocolate dough is preferably subjected to a tempering treatment. The temperature of the tempering treatment is
Although it depends on the compounded fat, it is generally preferably 25-33.
° C, more preferably 27-32 ° C. Examples of the tempering method include a so-called tempering method by raising and lowering the temperature and a seed tempering method using a seed crystal (seed). Either method may be used, but the temperature of the chocolate dough is easily maintained at a high temperature. In view of this, the seed tempering method is more preferable. In the seed tempering method, the amount of seed crystals to be added is preferably 0.001 to 5% by weight, more preferably 0.005 to 1% by weight, based on the chocolate dough.

Next, 5% by weight was added to the above-mentioned chocolate dough.
An aqueous phase containing gelatin which does not gel when the aqueous gelatin solution is kept at 30 ° C. and other additives as necessary is added, and emulsified to a water-in-oil type. At this time, the temperature of the aqueous phase containing the gelatin needs to be equal to or lower than the tempering temperature so as not to break the tempering state of the chocolate dough, and is preferably 30 ° C or lower, more preferably 25 to 30 ° C.

Next, the obtained water-in-oil emulsion is whipped. The method of whipping may be a general method, for example, a method of forcibly aerated by stirring with a vertical mixer or a continuous mixer. Thus, the water-in-oil type hydrous chocolate of the present invention is obtained.

When the foamable oil-in-water emulsified fat is added to the water-in-oil type water-containing chocolate of the present invention, a 5% by weight aqueous gelatin solution is added to the chocolate dough at 30 ° C. as described above. Gelatin, which does not gel when held,
After emulsifying the foamable oil-in-water type emulsified fat and an aqueous phase containing other additives as necessary into a water-in-oil type, by whipping, it is possible to produce the water-in-oil type hydrous chocolate of the present invention. In addition, the water-in-oil type hydrous chocolate of the present invention can be produced by the following method.

In the chocolate dough produced in the same manner as in the above-mentioned method, gelatin which does not gel when a 5% by weight aqueous gelatin solution is kept at 30 ° C., whipped foaming oil-in-water emulsified fat and, if necessary, other The water-containing oil-containing chocolate of the present invention is obtained by adding an aqueous phase containing the above-mentioned additive and emulsifying the mixture into a water-in-oil type. A more preferred method is to add 5
A water phase containing gelatin, which does not gel when a 30% by weight gelatin aqueous solution is kept at 30 ° C. and other additives as necessary, is emulsified into a water-in-oil type, and further whipped to form a foamable oil-in-water. The emulsified fat is added and emulsified to a water-in-oil type to obtain the water-in-oil type water-containing chocolate of the present invention. In these methods as well, in the same manner as in the above method, the temperature of the aqueous phase needs to be equal to or lower than the tempering temperature so as not to break the tempering state of the chocolate dough, preferably 30 ° C. or lower, more preferably 25 to 30 ° C. ° C.

[0035]

EXAMPLES The details of the present invention will be illustrated below by way of examples, but the present invention is not limited by these examples. All parts and percentages in the examples are on a weight basis.

Example 1 35.1% sugar, 18% cocoa butter, 13.5% cocoa mass, 13.5% whole milk powder
%, Tempering type hard butter 9%, emulsifier 0.9%
Was used to produce chocolate dough by a conventional method. Hold the chocolate dough at 27 ° C. for 2 minutes,
Tempering was performed by holding at 1 ° C. for 1 minute. This is 27
5% by weight of gelatin (product name "AP-10")
0 "Nitta Gelatin Co., Ltd.) 10% aqueous solution was mixed and emulsified. At this time, the 5% by weight aqueous gelatin solution did not gel even when left at 27 ° C. for 1 hour. This wet chocolate was aerated with a continuous mixer. The specific gravity of the obtained hydrated chocolate was 0.88. This was cooled and solidified to obtain a water-in-oil type hydrous chocolate. The water-in-oil type water-containing chocolate had a water activity of 0.75, exhibited a fluffy Bavaroa-like texture, and was very delicious in combination with the rich chocolate flavor.

Example 2 Sugar 30.05%, cocoa butter 18%, cocoa mass 13.5%, whole milk powder 10.5
%, Tempering type hard butter 7%, emulsifier 0.9%
Was used to produce chocolate dough by a conventional method. When the chocolate dough was cooled to 31 ° C., 0.05% of a seed crystal was added to perform seed tempering. An aqueous solution of 15% by weight gelatin (product name “AP-100” manufactured by Nitta Gelatin Co., Ltd.) 2
0% was mixed and emulsified. At this time, the 15% by weight aqueous gelatin solution did not gel even when left at 30 ° C. for 1 hour. This wet chocolate was aerated with a continuous mixer. The specific gravity of the obtained hydrated chocolate was 0.80. This was cooled and solidified to obtain a water-in-oil type hydrous chocolate. The water-in-oil type water-containing chocolate had a water activity of 0.84, exhibited a fluffy Bavaroa-like texture, and was very delicious in combination with the rich chocolate flavor.

Example 3 White chocolate dough was manufactured by a conventional method using 32.4% of sugar, 32% of cocoa butter, 13% of whole milk powder, 13% of tempering hard butter, and 2.5% of an emulsifier. When the white chocolate dough was cooled to 30 ° C., the seed crystals were reduced to 0.
1% was added to perform seed tempering. 30
10% by weight of gelatin (product name "AP-1")
[0000] A 7% aqueous solution of Nitta Gelatin Co., Ltd.) was mixed and emulsified. At this time, a 10% by weight aqueous solution of gelatin is 30 ° C.
Did not gel after standing for 1 hour. This wet chocolate was aerated with a continuous mixer. The specific gravity of the obtained hydrated chocolate was 0.82. This was cooled and solidified to obtain a water-in-oil type hydrous chocolate. The water-in-oil type water-containing chocolate had a water activity of 0.70, exhibited a fluffy Bavaroa-like texture, and was very delicious in combination with the rich white chocolate flavor.

[Example 4] Sugar 26.4%, cocoa butter 32%, strawberry juice powder 10%, whole milk powder 8
%, Tempering type hard butter 13%, emulsifier 2.4
% And 0.1% of a red pigment, strawberry chocolate dough was produced by a conventional method. When the strawberry chocolate material was cooled to 30 ° C., 0.1% of seed crystals were added to perform seed tempering. 15% by weight of gelatin adjusted to 30 ° C. (product name “AP
-100 "Nitta Gelatin Co., Ltd.)
Emulsified. At this time, the 15% by weight gelatin aqueous solution
It did not gel even when left at 0 ° C. for 1 hour. This wet chocolate was aerated with a continuous mixer. The specific gravity of the obtained hydrated chocolate was 0.85. This was cooled and solidified to obtain a water-in-oil type hydrous chocolate. The water-in-oil type water-containing chocolate had a water activity of 0.73, exhibited a fluffy Bavaroa-like texture, and was very delicious in combination with the rich strawberry chocolate flavor.

[Example 5] Sugar 20.05%, cocoa butter 21%, cocoa mass 13.5%, whole milk powder 8.5
%, Tempering type hard butter 6%, emulsifier 0.9%
Was used to produce chocolate dough by a conventional method. When the chocolate dough was cooled to 31 ° C., 0.05% of a seed crystal was added to perform seed tempering. Gelatin (product name “AP-
100 "Nitta Gelatin Co., Ltd.) aqueous solution (gelatin 15
, 20% of fructose and 85 parts of water) were mixed and emulsified. This gelatin aqueous solution did not gel even when left at 30 ° C. for 1 hour. This hydrated chocolate was mixed and emulsified with 20% of a sweetened whipped cream (specific gravity of whipped cream of 0.35) which had been temperature-controlled and whipped at 30 ° C. The specific gravity of the obtained hydrated chocolate was 0.95. This was cooled and solidified to obtain a water-in-oil type hydrous chocolate. The water-in-oil type water-containing chocolate had a water activity of 0.79, exhibited a fluffy Bavaroa-like texture, and was very delicious in combination with the rich chocolate flavor.

Comparative Example 1 Sugar 35.1%, cocoa butter 18%, cocoa mass 13.5%, whole milk powder 13.5
%, Tempering type hard butter 9%, emulsifier 0.9%
Was used to produce chocolate dough by a conventional method. Hold the chocolate dough at 27 ° C. for 2 minutes,
Tempering was performed by holding at 1 ° C. for 1 minute. This is 27
5% by weight of gelatin (product name "Gelatin 2")
1) Nitta Gelatin Co., Ltd. (10%) aqueous solution was mixed, but the gelatin aqueous solution was partially gelled and could not be sufficiently emulsified. At this time, the 5% by weight aqueous solution of gelatin gelled when left at 30 ° C. for 30 minutes, and lost its fluidity. This wet chocolate was aerated with a continuous mixer. The specific gravity of the obtained hydrated chocolate was 0.88. This was cooled and solidified to obtain a water-in-oil type hydrous chocolate. Although the water activity of this water-in-oil type hydrous chocolate was 0.77, jelly-like grains were observed in some places, and a fluffy texture was not obtained.

Comparative Example 2 White chocolate dough was produced by a conventional method using 36.45% of sugar, 32% of cocoa butter, 13% of whole milk powder, 13% of tempering hard butter, and 2.5% of an emulsifier. When the white chocolate material was cooled to 30 ° C., 0.05% of a seed crystal was added to perform seed tempering. 5% by weight of gelatin adjusted to 30 ° C. (product name “AP
-100 "Nitta Gelatin Co., Ltd.)
Emulsified. At this time, a 5% by weight gelatin aqueous solution is 30
It did not coagulate when left at ℃ for 1 hour. This wet chocolate was aerated with a continuous mixer. The specific gravity of the obtained hydrated chocolate was 0.80. This was cooled and solidified to obtain a water-in-oil type hydrous chocolate. Although the water activity of this water-in-oil type hydrous chocolate was 0.60, a soft texture was not obtained.

Comparative Example 3 Sugar 30.05%, cocoa butter 18%, cocoa mass 13.5%, whole milk powder 10.5
%, Tempering type hard butter 7%, emulsifier 0.9%
Was used to produce chocolate dough by a conventional method. When the chocolate dough was cooled to 31 ° C., 0.05% of a seed crystal was added to perform seed tempering. 22% by weight of gelatin (product name "AP-10")
(0) 20% aqueous solution of Nitta Gelatin Co., Ltd.) was adjusted to 30 ° C., and immediately mixed and emulsified before solidification.
This wet chocolate was aerated with a continuous mixer. The specific gravity of the obtained hydrated chocolate was 0.82. This was cooled and solidified to obtain a water-in-oil type hydrous chocolate. The water-in-oil type water-containing chocolate had a water activity of 0.83, but exhibited a hard texture and could not obtain a fluffy texture.

[0044]

The water-in-oil type water-containing chocolate of the present invention comprises:
It is rich in chocolate, has a rich chocolate flavor, has a soft mouthfeel like mousse or bavarois, and can be stored for a long time and is delicious. Further, according to the method for producing water-in-oil type water-containing chocolate of the present invention, water-in-oil type water-containing chocolate having the above-mentioned effects can be obtained.

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Claims (6)

[Claims] 1. A water-in-oil type water-containing chocolate containing 0.2 to 4% by weight of gelatin which does not gel when a 5% by weight aqueous gelatin solution is kept at 30 ° C. Specific gravity is 1.0 or less and water activity is 0.1.
A water-in-oil type water-containing chocolate having a particle size of 85 or less. 2. The water-in-oil type water-containing chocolate according to claim 1, further comprising a foamable oil-in-water type emulsified fat. 3. The chocolate dough and an aqueous phase containing gelatin that does not gel when a 5% by weight aqueous gelatin solution is kept at 30 ° C. are emulsified into a water-in-oil type and then whipped. A method for producing water-in-oil type hydrous chocolate. 4. A water-in-oil type emulsified chocolate dough and an aqueous phase containing a gelatin that does not gel when a 5% by weight aqueous gelatin solution is kept at 30 ° C. and a foamable oil-in-water emulsified fat. The method for producing a water-in-oil type water-containing chocolate according to claim 2, wherein whipping is performed thereafter. 5. An emulsification of chocolate dough and an aqueous phase containing a gelatin that does not gel when a 5% by weight aqueous gelatin solution is kept at 30 ° C. and a whipped foamable oil-in-water emulsified fat in a water-in-oil type. The method for producing a water-in-oil type hydrous chocolate according to claim 2. 6. Emulsifying a chocolate dough and an aqueous phase containing gelatin that does not gel when a 5% by weight aqueous gelatin solution is kept at 30 ° C. into a water-in-oil type, and further whipping foamable water. The method for producing a water-in-oil type water-containing chocolate according to claim 2, wherein the oil-type emulsified fat is added to emulsify the water-in-oil type.