JP2017000028A - Hydrous white chocolate-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a hydrous chocolate-like food having not only a preferable melting feeling in the mouth but also a characteristic in the texture.SOLUTION: A hydrous white chocolate-like food contains 0.5-3 wt.% of soybean milk and 4-16 wt.% of starch sirup at a solid content conversion, and is an oil-in-water type emulsified product which is obtained by adding an aqueous phase prepared by mixing soybean milk and starch sirup to white chocolate.SELECTED DRAWING: None

Description

The present invention relates to a hydrated white chocolate-like food having features in texture.

  Water-containing chocolate-like foods represented by ganache are foods that have a good mouthfeel. For example, Patent Document 1 describes that a water-containing chocolate-like food product having a smooth mouthfeel can be obtained by using a specific soybean emulsified composition.

JP 2014-113119 A

  This invention makes it a subject to provide the water-containing chocolate-like foodstuffs which have the characteristics in food texture.

The inventor diligently studied a method for obtaining a water-containing chocolate-like food that is not only preferable for lip but also has a texture.
As a result, the present inventors have found that when white chocolate is used in a hydrated chocolate-like food and an appropriate amount of soy milk and syrup is used, an unpleasant texture can be obtained, and the present invention has been completed.

That is, the present invention
(1) A hydrous white chocolate-like food containing 0.5 to 3% by weight of soy milk and 4 to 16% by weight of syrup in terms of solid content,
(2) The water-containing white chocolate-like food according to (1), which is an oil-in-water emulsion,
(3) A method for producing a water-containing white chocolate-like food according to (1) or (2), wherein an aqueous phase prepared by mixing soymilk and syrup is added to white chocolate,
It is about.

  According to the present invention, a water-containing white chocolate-like food having a feature in texture can be obtained.

The soy milk referred to in the present invention is, for example, a product obtained by immersing and swelling soybeans and then crushing to remove so-called okara. In the present invention, commercially available non-adjusted soymilk and prepared soymilk can be used, including soymilk prepared at the time of use.
The content of soy milk in the water-containing chocolate-like food needs to be 0.5 to 3% by weight in terms of solid content, this amount is more preferably 0.7 to 2.5% by weight, and still more preferably 0.8-2% by weight. By setting it to an appropriate content, it is possible to express a desirable characteristic texture in a hydrated chocolate-like food.

  White chocolate is a confectionery mainly made of sugar, cocoa butter and milk solids, and is characterized by not containing cocoa compared to black chocolate. In the present invention, commercially available white chocolate can be used as a raw material.

  The chocolate-like food referred to in the present invention corresponds to chocolates as an example. The chocolates mentioned here are not only chocolate, quasi-chocolate, and chocolate-based foods prescribed by the National Chocolate Industry Fair Trade Council and the Chocolate-based Food Fair Trade Council, but also fats and oils as essential ingredients. This refers to a mixture of sugar, powdered milk, cacao raw material (cocoa butter), fruit juice powder, fruit powder, flavoring material, emulsifier, flavoring agent, coloring agent, etc. in any proportion. In addition, in this invention, it is the point that it is a white chocolate-like foodstuff which does not contain a cocoa component.

  The water content of the “hydrated white chocolate-like food” as used in the present invention means that it substantially contains moisture. That is, although the water | moisture content in a normal white chocolate is less than 1%, in this invention, the water | moisture content derived from raw materials, such as soymilk to be used, will be contained 7 to 20weight%.

  Mizuame used in the present invention is a general term for viscous sweeteners. In addition to so-called “Mizuame” produced by saccharifying starch with an acid or an enzyme, liquid sugar or sugar alcohol obtained by processing syrup is used. Including reduced candy, the main ingredient. Of these, reduced candy (for example, the product name “Ameal”) is preferable in terms of the finally obtained texture.

  In the present invention, it is necessary to contain 4 to 16% by weight of candy in terms of solid content, and this amount is more desirably 5 to 14% by weight, and further desirably 6 to 13% by weight. By setting it to an appropriate content, it is possible to express a desirable characteristic texture in a hydrated chocolate-like food.

In the present invention, various raw materials can be used in addition to soymilk as long as the effects of the present invention are not hindered. Typically, the alcohol content. Moreover, combined use with a fresh cream is also possible.
The alcohol content is preferably a brandy having a relatively high alcohol content.

  The oil-in-water emulsion referred to in the present invention is an emulsion whose continuous phase is aqueous. Specifically, the conductivity is confirmed by a tester, and if the conductivity is confirmed, it is determined as an oil-in-water emulsion.

Hereinafter, the preparation method of the water-containing white chocolate-like food in the present invention will be described.
In the present invention, first, white chocolate is melted with a hot water bath. The temperature at this time is preferably 35 to 45 ° C.
Next, an aqueous phase is prepared. The water phase is a mixture of water and raw materials that are soluble in water. In the present invention, a mixture of raw materials that are soluble in water in addition to soy milk and syrup is applicable. The aqueous phase is heated so as not to cause a temperature difference of 5 ° C. or higher with the melted white chocolate.
Next, the water phase is added while stirring the melted white chocolate. Here, the stirring can be performed with a rubber spatula on a small scale, but it is desirable to use a vacuum-type cutter mixer or the like when preparing a large amount.
In addition, white chocolate uses a solid thing and can also melt | dissolve with the heat | fever by adding the warmed water phase there.
After stirring well, place in a mold as appropriate and then put into a refrigerator to harden.
Hereinafter, embodiments of the present invention will be described more specifically by way of examples.

Samples were prepared according to the formulation in Table 1 according to “○ Preparation method of water-containing white chocolate-like food”.
The obtained sample was evaluated by “Evaluation method of water-containing white chocolate-like food (moist texture)”, and the results are shown in Table 2.

・配合は各原材料の水分を含んだ状態での重量％で示した。また固形分は、それぞれの原材料の固形分換算での重量％で示した。
・ホワイトチョコレートには不二製油株式会社製「クーベルホワイトクラッシュ」を使用した。
・水あめには三菱商事フードテック製「アマミール」を使用した。
・豆乳１には不二製油株式会社製「美味投入」（低脂肪豆乳）を使用した。
・豆乳２にはトーラク株式会社製「おいしさすっきり調製調乳」を使用した。
・豆乳３にはトーラク株式会社製「無調製豆乳」を使用した。 Table 1 Formulation

-The compounding was shown by weight% of each raw material including moisture. Moreover, solid content was shown by weight% in conversion of solid content of each raw material.
・ Fuji Oil Co., Ltd. “Cubebell White Crush” was used for white chocolate.
・ As for water candy, “Amamiru” manufactured by Mitsubishi Corporation Foodtech was used.
-For the soymilk 1, Fuji Oil Co., Ltd. "Delicious input" (low-fat soymilk) was used.
-Soymilk 2 used was “Taste Freshly Prepared Milk” manufactured by Torak Co., Ltd.
-Soy milk 3 used was "Non-prepared soy milk" manufactured by Torak Co.

○ Preparation method 1 of hydrated white chocolate-like food White chocolate was melted in a hot water bath at 43 ° C.
2 Raw materials other than white chocolate were mixed to prepare an aqueous phase and heated to 45 to 48 ° C.
3 The aqueous phase 2 was added to the place where the melted chocolate was being stirred with a rubber spatula. Thereafter, the aqueous phase and chocolate were mixed thoroughly and stirred until the surface became smooth. Here, it confirmed that it was an oil-in-water emulsion by the electricity supply by a tester.
4 Filled into a 2 cm diameter aluminum cup and stored in refrigerator for 24 hours.

○ Evaluation method of water-containing white chocolate-like food (moist feeling)
Each sample was taken out of the refrigerator and allowed to stand at room temperature for 10 minutes, and then was eaten by three panelists who had experience with hydrated chocolate and scored by consultation according to the following criteria.
5 points It has a unique texture and is very different from conventional hydrated chocolate.
4 points It has a unique texture and is different from conventional water-containing chocolate.
3 points Although there is a certain texture difference from conventional hydrated chocolate, it cannot be said to be a significant difference.
2 points Although there is a slight difference in texture from conventional water-containing chocolate, the difference is small.
1 point A texture comparable to that of conventional hydrated chocolate.
A score of 4 or more was accepted.

・比較例１は分離して評価不能であった。 Table 2 Results

-Comparative example 1 was separated and could not be evaluated.

As shown in Table 2, it was found that a water-containing white chocolate-like food having a unique texture can be obtained when soy milk and syrup are used in appropriate amounts.
In addition, when using the same amount of fresh cream, it cannot be separated and evaluated, and when the amount is increased to a stable emulsion, it is unique as seen when using soy milk. I couldn't get a crisp texture.

Claims (3)

A water-containing white chocolate-like food containing 0.5 to 3% by weight of soy milk and 4 to 16% by weight of syrup in terms of solid content. The water-containing white chocolate-like food according to claim 1, which is an oil-in-water emulsion. The method for producing a hydrated white chocolate-like food according to claim 1 or 2, wherein an aqueous phase prepared by mixing soymilk and syrup is added to white chocolate.