JP2003009770A - Water-containing chocolate composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a chocolate having high shape-keeping properties against heating, capable of preventing fats and oils from being separated from each other, and having a palatability with good meltability in the mouth. SOLUTION: This water-containing chocolate composition is characterized in that the chocolate composition is obtained by formulating a cellulose compound material comprising a microcrystal cellulose and a hydrophilic polymer.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention contains a cellulose composite composed of microcrystalline cellulose and a hydrophilic polymer, has high heat-resisting shape retention and prevents separation of fats and oils.
The present invention relates to a water-containing chocolate composition having a mouth-feeling good texture.

[0002]

2. Description of the Related Art Hydrous chocolate is produced by blending chocolate ingredients with milk ingredients such as fresh cream and other ingredients such as fruit juices. It is necessary to keep the temperature low. In addition, mixing the water-containing component with the chocolate dough reduces the viscosity, making it difficult to mold. Alternatively, an increase in the water content may cause separation of oils and fats during production, resulting in a whitish surface after molding, poor melting in the mouth, and roughness such as roughness.

On the other hand, a composite of cellulose and a hydrophilic substance is disclosed in JP-A-6-335365, and it is described that it can be applied to chocolate. Further, JP-A-10-28530 describes improvement of workability in chocolate production by blending microcrystalline cellulose. Japanese Patent Publication No. 7-507692 describes that microcrystalline cellulose is applied to chocolate. However, none of them describes the application of the cellulose composite to hydrous chocolate.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a hydrous chocolate composition which has high heat-resisting shape retention property, prevents separation of fats and oils, and has a mouth-feeling good texture.

[0005]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above-mentioned problems can be solved by blending a water-containing chocolate with a cellulose composite consisting of microcrystalline cellulose and a hydrophilic polymer. I found it. That is, the present invention is as follows. 1) A hydrous chocolate composition comprising a cellulose composite composed of microcrystalline cellulose and a hydrophilic polymer. 2) The hydrous chocolate composition according to 1), wherein the cellulose complex contains a disintegrant. 3) The hydrous chocolate composition according to 2), wherein the hydrophilic polymer contained in the cellulose complex is xanthan gum, and the disintegrant is hydrolyzed starch.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. Cellulose composite consisting of microcrystalline cellulose and hydrophilic polymer used in the present invention, for example, wood pulp,
Purified linters, fine cellulose obtained by acid hydrolysis, alkaline oxidization decomposition, supercritical water hydrolysis, etc. of natural cellulosic materials such as plant fibers derived from grains or fruits are hydrophilic polymers such as water-soluble sodium carboxymethyl cellulose. And a disintegrant, if necessary, are uniformly mixed to form a homogeneous slurry, which is dried or pulverized as necessary.

For example, specifically, Japanese Patent Publication No. 62-436.
No. 61, a water-dispersible cellulose composite in which microcrystalline cellulose having a specific compounding ratio, a hydrophilic polymer, and a disintegrating agent are ground, kneaded and dried in the presence of water. An example is a cellulose composite in which the crystalline cellulose described in JP-A-335365 is miniaturized to have an average particle size of 8 μm.

When the cellulose composite used in the present invention is mechanically stirred in water, the average particle size represented by 50% of the cumulative volume is preferably 20 μm or less, more preferably 10 μm or less, from the viewpoint of texture. More preferably 5
It is desirable that the particles be dispersed in cellulose particles having a size of not more than μm to form a stable suspension. The blending amount of the cellulose composite is appropriately determined depending on the water content ratio of the hydrated chocolate, but is preferably 0.1 wt% or more from the viewpoint of heat-resistant shape retention and 2.0 wt% or less from the viewpoint of melting in the mouth. More preferably, it is 0.3 to 1.8 wt%.

The compounding ratio of the microcrystalline cellulose and the hydrophilic polymer in the cellulose composite used in the present invention is 3/2 to 1
9/1 is preferred. The hydrophilic polymer helps the dried complex to disperse quickly and acts as a protective colloid for microcrystalline cellulose to prevent its aggregation and settling.

Specifically, gum arabic, arabinogalactan, alginic acid and salts thereof, curdlan, gatti gum, carrageenan, karaya gum, sodium carboxymethyl cellulose, agar, xanthan gum, guar gum, enzymatically degraded guar gum, quince seed gum, gellan gum, gelatin. , Tamarind gum, indigestible dextrin, tragacanth gum, ferran, pullulan, pectin, locust bean gum and the like, and it is preferable to use one kind or two or more kinds thereof. More preferred of these hydrophilic polymers are sodium carboxymethyl cellulose and xanthan gum,
More preferred is xanthan gum.

The sodium carboxymethyl cellulose is not particularly limited as long as it is commonly used,
Preferably, the substitution degree of the carboxymethyl group is 0.5 to 1.
0, the degree of polymerization is 200 to 1000, and the viscosity of a 1 wt% aqueous solution is 5 to 1000 mPa · s. In addition, xanthan gum has a main chain having a molecular structure equivalent to that of cellulose in which glucose residues are linearly linked by β-1,4-glucoside bonds, and α-D-mannose, β-D-glucuronic acid, β The trisaccharide to which -D-mannose is bound is as a side chain,
Those having a structure in which every other glucose residue in the main chain is bound are preferable. This trisaccharide preferably has an acetyl group and a pyruvic acid group bound thereto, and preferably has a number average molecular weight of about 1,000,000 or more.

The disintegrant as referred to in the present invention is blended in order to promote the dispersion of microcrystalline cellulose at the time of dispersion in water, is hydrophilic, and has a number average molecular weight of 1
It means less than ten thousand. From the viewpoint of the effect of the present invention, the content of the disintegrant in the cellulose composite is preferably 50 wt% or less. A more preferable blending amount is 10 to 30 wt%.

As examples, dextrins (roasted dextrin, hydrolyzed starch, etc.), monosaccharides (xylose, glucose, fructose, etc.), disaccharides (sucrose,
Trehalose, maltose, lactose, etc.), sugar alcohols (xylitol, mannitol, maltitol, palatinit, etc.), oligosaccharides (fructooligosaccharides, galactooligosaccharides, soybean oligosaccharides, etc.), amino acids (glycine, betaine, etc.), emulsifiers (e.g. Sucrose fatty acid ester, glycerin fatty acid ester, etc.) and the like. Dextrins are preferred, and hydrolyzed starch is more preferred. As other components, oils and fats (linoleic acid, linolenic acid, oleic acid, etc.) and the like may be appropriately blended to the extent that they do not hinder the dispersion of the cellulose composite.

The water-containing chocolate composition as used in the present invention is (1) produced by mixing fats and oils such as cocoa butter and cacao mass, milk powder, sugar and the like, grinding and adjusting the temperature, molding and cooling and solidifying. (2) Milk, raw milk, concentrated milk, whole milk powder or skim milk powder, condensed milk, butter, cheese, or concentrated milk prepared by adjusting the fat content of these milk ingredients with a cream separator. The milk component of (3) and the cellulose composite (3) are mixed, and the water content is 5 to 20 wt%. In addition, fruit juice, liquor, flavors and the like may be added to add flavor.

The blending amount of each component of the hydrous chocolate composition of the present invention is 15 to 25 wt% of cocoa mass, 10 to 20 wt% of cocoa butter, and 20 to 35 wt% of sugar.
%, Milk components 10 to 25 wt%, water content 5 to 20 wt
%, And the cellulose composite is preferably 0.1 to 2.0 wt%.

An example of the method for producing the hydrous chocolate composition of the present invention will be given, but the method is not limited thereto. First, a cellulose complex comprising microcrystalline cellulose, a hydrophilic polymer and, if necessary, a disintegrant is dispersed in fresh cream heated to 60 ° C. using a stirrer such as a homomixer. The cellulose composite is preferably present in the hydrated chocolate as microcrystalline cellulose particles having an average particle size of 20 μm or less, and is preferably dispersed in a hydrated component such as a milk component as a raw material in advance. Then, the obtained fresh cream is boiled until the surface foams. Add the crushed chocolate after boiling and stir to cool until the product temperature reaches 30 ° C. Then, pour into a bat, 20
After cooling at ℃ for half a day, it is cooled and solidified in a refrigerator. After molding, cut with a knife and sprinkle with cocoa powder to finish.

Hereinafter, the present invention will be described in more detail with reference to examples. The evaluation method was as follows. <Water content> (1) Weigh out 1 g of the water-containing chocolate composition. (2) The moisture content is measured by using an infrared moisture meter (FD-220, manufactured by Kett Scientific Research Institute Co., Ltd.). Drying temperature is 10
The fluctuation range of water was set to 5%, the fluctuation range of water content was set to 0.05%, and the monitoring time was set to 5 minutes.

<Average Particle Size of Cellulose Composite at Dispersion> (1) Distilled water was added to 3.0 g of the cellulose composites obtained in Example 1 (1) and Example 2 (1), and the total amount was 300 g.
And (2) Disperse with an ace homogenizer (AM-7, manufactured by Nippon Seiki Co., Ltd.) at 15000 rpm for 5 minutes. (3) Laser diffraction type particle size distribution measuring device (LA-91
0, manufactured by Horiba Ltd., to measure the particle size distribution. The average particle size is a particle size of 50% by volume in total. The relative refractive index between the dispersion medium (water) and the sample is set to 1.20, the laser light transmittance is set to 70 to 95%, and ultrasonic treatment is performed.

<Evaluation Sample> The hydrated chocolate composition is cut into a length of 2.5 cm × width of 2.5 cm × height of 1.5 cm to obtain an evaluation sample. <Heat-Resistant Shape Retention> (1) The evaluation sample is left in an atmosphere of 35 ° C. for 30 minutes, and the shape collapse at that time is visually observed. (2) The height of the evaluation sample is measured and the reduction rate is calculated. <Emulsion stability> The evaluation sample was placed in an atmosphere of 35 ° C for 30 minutes.
Allow to stand for a minute, and visually observe the separation of oils and fats on the bottom and surface.

<Measurement of Indentation Stress> Using a rheometer (NRM-2002J, manufactured by Fudo Kogyo Co., Ltd.), the indentation stress when the evaluation sample is indented by 1 cm is measured.
However, needle jig (adapter 3 for exclusive use of FUDOU rheometer 3
φ penetration degree) is used, and the pushing speed is set to 2 cm / min, and measurement is performed at 25 ° C. <Evaluation of melting in the mouth> Sensory evaluation of melting in the mouth was conducted on a scale of 5 on 10 panelists, and the average was taken as the melting in the mouth.
As for the score, the best melting point was evaluated as 5 points.

[0021]

Example 1 (1) Preparation of Dispersible Cellulose Composite Composed of Microcrystalline Cellulose and Hydrophilic Polymer Commercially available dissolving pulp (average degree of polymerization: 850) was hydrolyzed in 0.8% hydrochloric acid at 105 ° C. for 15 minutes. After treatment, the product was filtered and washed with pure water to obtain wet cake crystalline cellulose. Sodium carboxymethyl cellulose was added to this crystalline cellulose so that the ratio of crystalline cellulose / sodium carboxymethyl cellulose was 89/11 (mass ratio), water was added appropriately, and the mixture was kneaded for 60 minutes in a kneader.
Grinding was performed. Then, it was loosened by hand, dried with hot air at 60 ° C. for 10 hours, and pulverized with a hammer mill to obtain a cellulose complex A composed of microcrystalline cellulose and sodium carboxymethyl cellulose. The average particle size of the cellulose composite A when dispersed is 7.7 μm.
Met.

(2) Preparation of Hydrous Chocolate Composition Containing Cellulose Complex A Cellulose complex A was added to 100 parts of fresh cream (milk fat 47%, non-fat milk solid content 4.0%) heated to about 60.degree. 3 parts were mixed and dispersed by TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) for about 15 minutes. This was put in a pan and boiled until the surface of the fresh cream foamed. Immediately after boiling, add 200 parts of crushed couverture chocolate (containing 55% cacao) and stir it with a rubber spatula while keeping the product temperature at 30 ° C.
Cooled to. Then, it was poured into a vat and allowed to cool at 20 ° C. for half a day, and then allowed to stand in an atmosphere of 5 ° C. for molding. Thereafter, the hydrous chocolate composition obtained from the vat was taken out, cut into a length of 2.5 cm × width of 2.5 cm × height of 1.5 cm, and sprinkled with cocoa powder to obtain a hydrous chocolate composition containing the cellulose complex A. Water content is 14.5%
Met.

When the heat-resistant shape retention property and the emulsion stability were evaluated, the reduction rate of the height of the water-containing chocolate composition was 2%, and no deformation of the shape and separation of fats and oils were observed. The indentation stress was 4.5N. The solubility in the mouth was 4.7 points.

[0024]

Example 2 (1) Preparation of Dispersible Cellulose Composite Composed of Microcrystalline Cellulose, Xanthan Gum and Dextrin Using the wet cake crystalline cellulose of Example 1, the ratio of crystalline cellulose / xanthan gum / dextrin is 75/20. Xanthan gum and dextrin were added so that the ratio would be / 5 (mass ratio) to obtain a cellulose composite B in the same manner as in Example 1 (1). The average particle size of the cellulose composite B when dispersed was 7.5 μm.

(2) Preparation of Hydrous Chocolate Composition Containing Cellulose Composite B Hydrous chocolate containing cellulose composite B was prepared in the same manner as in Example 1 (2) except that cellulose composite B was used instead of cellulose composite A. A composition was obtained. The water content is
It was 14.3%. When the heat-resistant shape retention property and the emulsion stability were evaluated, the reduction rate of the height of the water-containing chocolate composition was 3
%, And there was no loss of shape and separation of fats and oils. The indentation stress was 4.4N. The solubility in the mouth was 4.8 points.

[0026]

Comparative Example 1 Commercially available dissolving pulp (average degree of polymerization: 850) was hydrolyzed in 0.8% hydrochloric acid at 105 ° C. for 15 minutes and filtered and washed with pure water to obtain wet cake crystalline cellulose. Hydrophilic polymer was not added to this wet cake, water was added to form a slurry, and spray drying and pulverization were performed. The average particle size of this microcrystalline cellulose was 20 μm. Then, a hydrous chocolate was obtained in the same manner as in Example 1.
The water content was 14.6%. When the heat-resistant shape retention property and the emulsion stability were evaluated, the reduction rate of the height of the hydrous chocolate was 10%, the mold was slightly deformed, and the separation of oils and fats was observed. The indentation stress was 5.5N. The solubility in the mouth was 3.3 points.

[0027]

Comparative Example 2 A hydrous chocolate was obtained in the same manner as in Example 1 (2) except that the cellulose composite A was not used in Example 1. The water content was 15.2%. The heat-resistant shape retention property and the emulsion stability were evaluated. As a result, the reduction rate of the height of the hydrous chocolate was 55%, the shape was lost, and the separation of fats and oils was observed. The indentation stress was 5.9N. The solubility in the mouth was 4.7 points.

[0028]

The water-containing chocolate composition of the present invention is characterized in that it maintains a good feeling of melting in the mouth, has high heat-resisting shape retention, and can prevent the separation of fats and oils.

Claims (3)

[Claims] 1. A hydrous chocolate composition, characterized in that it comprises a cellulose composite composed of microcrystalline cellulose and a hydrophilic polymer. 2. The hydrous chocolate composition according to claim 1, wherein the cellulose complex contains a disintegrant. 3. The hydrous chocolate composition according to claim 2, wherein the hydrophilic polymer contained in the cellulose composite is xanthan gum and the disintegrant is hydrolyzed starch.