JP2020000062A - Hydrous chocolate and method for producing the same - Google Patents

Abstract

To provide a hydrous chocolate suppressed in dripping in molding so as to enhance productivity, and to provide a method for producing the same.SOLUTION: Hydrous chocolate confectionery 10 is such that: a crushed product 16 of baked confectionery and/or a dry plant processed product is included in hydrous chocolate dough, and a smallest diameter is made to 20 mm or more. There are preferably provided an inner layer 14 and an outer layer 15 coating the inner layer, the inner layer and the outer layer are formed of hydrous chocolate dough, the outer layer 15 contains the crushed product 16, and the inner layer does not contain the crushed product or has a smaller content of the crushed product than the outer layer. The hydrous chocolate confectionery 10 is produced by including the crushed product of baked confectionery and/or a dry plant processed product in hydrous chocolate dough followed by extrusion molding.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a hydrated chocolate containing a crushed product of a baked confectionery and / or a processed processed vegetable product, and a method for producing the same.

  Water-containing chocolate, such as fresh chocolate or ganache, is produced by blending aqueous ingredients such as fresh cream with chocolate dough, and has a softer mouth-melting texture than ordinary chocolate. ing.

  As such water-containing chocolate, Patent Document 1 below discloses a method for producing a water-containing heat-resistant chocolate, which includes a step of preparing water-containing chocolate dough by adding water stepwise to chocolate dough. . In addition, the chocolate includes cocoa mass, cocoa powder, sugars, dairy products (milk solids, etc.), emulsifiers, fragrances, pigments, etc., which are usually used for chocolate, starches, gums, heat-coagulable proteins, strawberry powder. It is described that various food materials and various modifying materials such as various powders such as powdered green tea and matcha powder may be contained.

  In addition, Patent Document 2 listed below includes a chocolate dough, an aqueous raw material containing a milk component, syrup and / or a sugar alcohol, and an emulsifier having an HLB of 1 to 6, and the insoluble dietary fiber content in the whole is 2 to 35% by mass, a water content of 10 to 20% by mass, a water-in-oil type emulsion formed by forming an emulsion of water-in-oil type with a baked confectionery dough, encrusting and baking. A baked confectionery characterized by the following is disclosed. Further, it is described that by including insoluble dietary fiber, sag at the time of firing is suppressed.

JP-A-2017-112228 Japanese Patent No. 5198208

  Hydrous chocolate is softer than ordinary chocolate and has a good mouth-melting texture, but hydrous chocolate dough has a low viscosity and tends to sag, so methods other than molding using a molding die Then, it was difficult to form into a predetermined shape. For example, in the technique described in Patent Literature 1, molding is performed using a mold, and there is a problem that productivity is poor.

  Further, in the technology described in Patent Document 2, the formability is improved by encrusting and sintering a wet chocolate dough with a baked confectionery dough by an encrusting machine, but the surface is covered with the baked confectionery dough. There was a problem that it was limited to sweets.

  Therefore, an object of the present invention is to provide a hydrated chocolate and a method for producing the hydrated chocolate, which are capable of suppressing sagging during molding and increasing productivity.

  Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object. As a result of including crushed baked confectionery and / or processed dried plant products in water-containing chocolate dough, sagging during molding is suppressed, and productivity is reduced. It has been found that a method having a high temperature, for example, an extrusion molding method can be adopted, and the present invention has been completed.

  That is, the water-containing chocolate of the present invention is characterized in that the water-containing chocolate dough contains a crushed product of a baked confectionery and / or a processed processed vegetable product, and has a minimum diameter of 20 mm or more.

  According to the above invention, the shape retention property is improved by containing a crushed product of a baked confectionery and / or a processed dried vegetable product, and even if the molded product has a minimum diameter of 20 mm or more, it can be molded by a method such as extrusion molding. And productivity can be improved. In addition, because it contains crushed baked confectionery and / or processed dried vegetable products, it is easy to peel off from the conveyor during production, making the lines less likely to become dirty, and when eating, the stickiness of the surface is reduced, and it is directly grasped by hand. But it is less sticky.

  The water-containing chocolate of the present invention has an inner layer and an outer layer covering the inner layer, wherein the inner layer and the outer layer are each formed of a wet chocolate dough, and the outer layer contains the ground product. Preferably, the inner layer does not contain the pulverized product or the content of the pulverized product is smaller than that of the outer layer.

  According to the above aspect, the outer layer containing the crushed product of the baked confectionery and / or the dried processed vegetable product improves the shape retention, and can be formed by means such as extrusion. Further, the inner layer does not contain the above-mentioned crushed product, or the content of the above-mentioned crushed product is smaller than that of the outer layer.

  In the above aspect, the content of the outer layer is preferably 20 to 80% by mass. Thereby, shape retention at the time of molding can be further enhanced.

  In the above aspect, the thickness of the outer layer is preferably 1/10 or less of the maximum diameter. According to this, the thickness of the inner layer can be ensured, and the original soft and mouth-melting texture of hydrous chocolate can be maintained.

  In the water-containing chocolate of the present invention, when the water-containing chocolate is composed of a single layer, as the content of the crushed product contained in the single layer, the outer layer covering the inner layer and the inner layer of the water-containing chocolate In the case of comprising, the content of the pulverized product contained in the outer layer is preferably 10 to 50% by mass. According to the above aspect, the shape retention during molding can be further enhanced.

  In the water-containing chocolate of the present invention, it is preferable that the total water activity is 0.65 or less. According to the above aspect, the shelf life can be improved.

  Further, the pulverized product preferably has a fat content of 15% by mass or more. According to the above aspect, even when a pulverized product is contained, it is possible to easily maintain the soft and mouth-melting texture of the hydrous chocolate.

  Furthermore, it is preferable that the water-containing chocolate of the present invention is sealed and packaged, and that the concentration of aerial alcohol in the package is 0.5 v% / V or more. According to the above aspect, the shelf life can be further improved.

  Furthermore, the water-containing chocolate of the present invention forms a columnar body as a whole, and the cross-sectional shape of the columnar body is circular, trapezoidal, rectangular, square, elliptical, triangular, part of the outer periphery of a circle or an ellipse is a straight line. It is preferable that it is a kind selected from the shape of a cut-out plane. According to the above aspect, it is possible to make it easy to eat one slice at a time by cutting it to a suitable thickness with a kitchen knife or a knife.

  Further, the method for producing hydrous chocolate of the present invention is characterized in that hydrous chocolate dough contains a crushed product of a baked confectionery and / or a processed dried vegetable product and is extruded.

  According to the above invention, the hydrated chocolate dough contains crushed baked confectionery and / or dried plant processed product, so that sagging can be prevented. Therefore, a molded product held in a predetermined shape even by extrusion molding can be obtained. And increase productivity.

  In the method for producing hydrous chocolate of the present invention, a multi-nozzle is used to extrude, from an outer nozzle, a hydrous chocolate dough for an outer layer containing a crushed product of baked confectionery and / or dried plant processed product, and an inner nozzle From, do not contain the crushed product, or extrude the inner layer wet chocolate dough containing less of the crushed product than the outer layer wet chocolate dough, the inner layer wet chocolate dough, the outer layer wet chocolate dough It is preferred to obtain a covered molding.

  According to the above aspect, the outer layer containing the crushed product of the baked confectionery and / or the dried processed vegetable product maintains the shape-retaining property, while the inner layer having a smaller content of the crushed product than the outer layer makes the hydrated chocolate original soft. In addition, a good texture can be maintained in the mouth.

  According to the present invention, by containing crushed products of baked confectionery and / or dried processed vegetable products, the shape retention is improved, and even if the minimum diameter is 20 mm or more, the molded product can be extruded by a method such as extrusion molding. Molding becomes possible, productivity can be improved, and stickiness on the surface is reduced, and it is possible to provide hydrated chocolate that is hard to stick even when directly grasped by hand.

It is a perspective view showing one embodiment of hydrated chocolate of the present invention. It is a cross-sectional view of the same water-containing chocolate.

  In the present specification, the term “chocolate” is not limited by the rules and regulations, but refers to all processed fats and oils using cocoa mass, cocoa, cocoa butter, cocoa butter substitute fat, and the like. For example, pure chocolate, chocolate, quasi-chocolate, pure milk chocolate, milk chocolate, quasi-milk chocolate and the like can be mentioned, but it also includes white chocolate without cacao mass or cocoa powder.

  The chocolate dough can be produced using cacao mass and / or cocoa, sugars, milk powder, emulsifiers, cocoa butter and / or oils and fats, flavors, coloring agents, and the like as raw materials according to a usual chocolate production method. That is, it can be manufactured by mixing raw materials according to a conventional method, performing refining, and then performing conching. If necessary, after the conching step, so-called whipping treatment, in which the mixture is vigorously stirred while being heated, cooled, pressurized, and depressurized, may be applied to contain bubbles. Stirring can be performed using, for example, a mixer, an aerated mixer device, or the like.

  As a raw material of chocolate, for example, sugar is preferably used as sugar. If necessary, other sugars such as trehalose and maltose, sugar alcohols and the like may be blended.

  As a raw material for chocolate, for example, as milk powder, whole milk powder, skim milk powder, and the like can be used. Here, in order to obtain the original soft and smooth texture of chocolate, it is preferable to minimize the milk protein content.

  As a raw material of chocolate, for example, cocoa butter and / or cocoa butter substitute fat includes non-tempering types such as coconut oil, palm oil, hard butter using palm kernel oil as a raw material, and trans-type hard butter using elaidic acid as a constituent fatty acid. And fats and oils of a tempering type such as cocoa butter. A plurality of fats and oils may be used in combination.

  Further, in the present invention, the “water-containing chocolate” generally refers to “raw chocolate” in the so-called “raw chocolate rules”, as well as all of the above-mentioned kneaded chocolate and water-based ingredients.

  The wet chocolate dough can be prepared, for example, from a dough containing the chocolate dough, an aqueous material containing a milk component, a syrup and / or a sugar alcohol, and an emulsifier.

  Here, the aqueous raw material containing the milk component is not particularly limited, and examples thereof include those obtained by dissolving or dispersing milk powder such as fresh cream, milk, concentrated milk, whole milk powder, and skim milk powder in water. The aqueous raw material is added so that the water content in the hydrated chocolate dough is preferably 3 to 20% by mass, more preferably 5 to 15% by mass.

  Examples of the starch syrup and / or sugar alcohol include starch syrup (including those subjected to enzyme treatment and acid treatment), reduced starch syrup, and sorbitol. The syrup and / or sugar alcohol is preferably contained in the hydrated chocolate dough in an amount of 5 to 30% by mass, more preferably 10 to 25% by mass.

  As the emulsifier, those which are suitable for food and have an HLB of 1 to 6 are preferably employed. For example, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, lecithin, propylene glycol fatty acid ester and the like are preferable, and sucrose fatty acid ester is preferable. Further, the HLB of the emulsifier is more preferably 2 to 5. The emulsifier is preferably contained in the hydrated chocolate dough at 0.01 to 2% by mass, more preferably 0.1 to 1.5% by mass.

  In the present invention, the fresh chocolate dough contains a crushed product of a baked confectionery and / or a dried plant product in order to improve the shape retention during molding and to suppress stickiness on the product surface.

  Examples of the pulverized product of the baked confectionery include pulverized products such as biscuits, cookies, breads, cakes, pies, and rice flour-based confections. Among them, pulverized products of biscuits and cookies are preferable.

  Examples of the pulverized dried plant products include pulverized dried fruit, fruit juice powder, matcha, and kinako.

  The above-mentioned pulverized product preferably has a fat content of 15% by mass or more, more preferably 15 to 30% by mass. According to the above aspect, even when a pulverized product is contained, it is possible to easily maintain the soft and mouth-melting texture of the hydrous chocolate.

  The pulverizing means for producing the pulverized product is not particularly limited, but can be pulverized using, for example, a pin mill pulverizer.

  As for the particle size of the crushed product of the baked confectionery and / or dried plant product, at least 50% by mass or more of the whole crushed product preferably has a mesh size according to JIS and passes 4 mesh, preferably 8 mesh. Are more preferable, and those which pass 12 meshes are still more preferable. More preferably, at least 50% by mass or more of the whole pulverized product passes 4 meshes and turns on 60 meshes. If the particle size of the pulverized product is too coarse or too fine, the effect of improving shape retention tends to be weak.

  The water-containing chocolate of the present invention has an inner layer and an outer layer covering the inner layer, wherein the inner layer and the outer layer are each formed of a wet chocolate dough, and the outer layer contains the ground product. It is preferable that the inner layer does not contain the pulverized product or the content of the pulverized product is smaller than that of the outer layer. In this case, the inner layer may be further composed of a plurality of layers.

  Water-containing chocolate, the outer layer containing a crushed product, or contains no crushed product, or by having an inner layer with a reduced content of crushed product than the outer layer, while maintaining the shape retention during molding, The inner layer makes it easier to maintain the original soft and mouth-melting texture of hydrous chocolate.

  When the water-containing chocolate is composed of an outer layer and an inner layer, the content of the outer layer is preferably from 10 to 80% by mass, and more preferably from 20 to 70% by mass. Thereby, shape retention at the time of molding can be further improved.

  Further, the thickness of the outer layer is preferably 1/5 or less of the maximum diameter, more preferably 1/10 or less. When the thickness of the outer layer is 1/5 or less of the maximum diameter, the ratio of the inner layer can be increased as much as possible, and it is possible to easily maintain the original soft and mouth-melting texture of the hydrous chocolate.

  And when the hydrated chocolate is composed of a single layer, the content of the crushed product contained in the single layer, and when the hydrated chocolate is composed of an inner layer and an outer layer covering the inner layer, the outer layer The content of the pulverized product is preferably 10 to 50% by mass, more preferably 20 to 40% by mass, and most preferably 25 to 35% by mass.

  If the content of the pulverized product is less than 10% by mass, the shape retention of the hydrated chocolate dough during molding may be insufficient. If the content exceeds 50% by mass, the texture tends to be hard.

  The water-containing chocolate of the present invention preferably further contains an alcohol. The alcohol is not particularly limited as long as it is edible, and in addition to edible alcohol, liquors such as liqueurs containing alcohol, brandy, whiskey and the like can be used. The content of the alcohol is preferably set such that the airborne alcohol concentration in the package becomes 0.5 v% / V or more when the water-containing chocolate is hermetically packaged, and becomes 0.8 v% / V or more. It is more preferable to set as follows. By including alcohol, the shelf life can be improved.

  The water-containing chocolate of the present invention, in addition to the above, in a range that does not impair the effects of the present invention, for example, crushed nuts, freeze-dried fruit chips, coffee chips, caramel, cocoa nibs, candy chips, marshmallows, dried fruits And the like. As these ingredients, those having a water activity of 0.65 or less are preferably employed. The size of the ingredients is not particularly limited, but in order to obtain a favorable texture as the ingredients, 50% by mass or more thereof is a JIS standard mesh size (the same applies in the following description). The size preferably passes 2 meshes and does not pass 8 meshes, and more preferably passes 3 meshes and does not pass 6 meshes.

  The water-containing chocolate of the present invention preferably has an overall water activity of 0.65 or less, more preferably 0.60 or less. By setting the total water activity to 0.65 or less, it is possible to obtain a product that can be stored for a relatively long time even at room temperature.

  In addition, the water-containing chocolate of the present invention forms a columnar body as a whole, and the cross-sectional shape of the columnar body is circular, trapezoidal, rectangular, square, elliptical, triangular, part of the outer periphery of a circle or an ellipse is a straight line. It is preferable that it is a kind selected from the shape of a cut-out plane. According to this, it is possible to make it easy to eat one slice at a time by cutting it to a suitable thickness with a knife or knife. The length of the hydrated chocolate of the present invention is preferably 3 to 25 cm, more preferably 9 to 19 cm. The cross-sectional shape of the columnar body is a shape in which a part of the outer periphery of a circle or an ellipse forms a plane cut off by a straight line. Means that the bottom surface is slightly crushed and becomes flat when placed.

  The hydrated chocolate of the present invention is formed so that the minimum diameter is 20 mm or more. Here, the minimum diameter means the length of the portion having the minimum outer diameter. For example, in the above-mentioned columnar body, when the length is longer than the outer diameter, the cross-sectional shape is a diameter if a circle, a short side if a rectangle, and a short side if an ellipse. Length.

  The water-containing chocolate of the present invention can be produced, for example, by mixing a water-containing chocolate dough with a crushed product of a baked confectionery and / or a processed processed vegetable product and extruding it.

  In this case, the outer nozzle is used to extrude the hydrated chocolate dough containing the crushed product of the baked confectionery and / or the dried processed vegetable product from the outer nozzle, and does not include the crushed product from the inner nozzle. Or, by extruding the inner layer wet chocolate dough having a smaller content of the pulverized product than the outer layer wet chocolate dough, the inner layer wet chocolate dough forms a molded product covered with the outer layer wet chocolate dough. Obtainable.

  FIG. 1 is a perspective view showing an embodiment of the hydrated chocolate of the present invention, and FIG. 2 is a transverse sectional view of the hydrated chocolate.

  The hydrated chocolate 10 is tied to the chocolate body 11 having a columnar shape as a whole, a packaging film 12 for covering the chocolate body 11 in a hermetically sealed manner, and an outer periphery of the packaging film 12 in a ring at predetermined intervals in the axial direction. , And has a shape like a thick salami as a whole. The outer diameter D of the chocolate main body 11 is set to 20 mm or more. In this embodiment, the outer diameter D is the minimum diameter in the present invention.

  The chocolate body 11 of the water-containing chocolate 10 is composed of an inner layer 14 made of water-containing chocolate and an outer layer 15 also made of water-containing chocolate, and the outer layer 15 contains a crushed product 16 of a baked confectionery and / or a dried vegetable product. are doing. Further, in this embodiment, the inner layer 14 contains an ingredient 17 composed of a ground nut product or the like.

  Further, both the inner layer 14 and the outer layer 15 contain liqueur, and the concentration of aerial alcohol in the packaging film is 0.5 v% / V or more. The water activity of the entire chocolate body 11 is set to 0.65 or less. For this reason, this water-containing chocolate 10 can be stored at room temperature for about 9 months in an unopened state.

  This water-containing chocolate 10 extrudes the water-containing chocolate dough forming the inner layer 14 from the inner nozzle of the double tubular nozzle, and simultaneously extrudes the water-containing chocolate dough forming the outer layer 15 from the outer nozzle into a rod-like shape. It can be manufactured by cutting into pieces, covering the outside with a tubular packaging film 12 and tying the outer periphery thereof with a string 13.

  The hydrated chocolate 10 can be peeled off the packaging film 12 and cut into a predetermined thickness with a kitchen knife or the like, and can be eaten as a dessert while tasting one by one, and the remaining one is stored again in a refrigerator or the like. be able to.

  The water-containing chocolate 10 retains its shape-retaining property by the outer layer 15 containing the crushed product 16 of baked confectionery and / or dried plant processed product, and has the hydrated content of the inner layer 14 having a smaller content of the crushed product than the outer layer 15. Chocolate can maintain its original soft, mouth-melting texture.

  Hereinafter, the present invention will be described specifically with reference to test examples, but these test examples do not limit the scope of the present invention. In addition, all the numbers which show the combination of the table | surface in the following test examples mean a mass part.

[Test Example 1]
Using a chocolate having the composition shown in Table 1 below, a ganache-based dough was prepared by a conventional method using the basic composition shown in Table 2 below. The ganache base fabric was formed into a column having a length of 10 cm and a diameter (thickness) of 10 mm, 20 mm, 30 mm, and 40 mm by an extrusion molding apparatus, and a dripping state was observed. Table 3 shows the results.

  As shown in Table 3, when the thickness exceeds 20 mm, it is found that sagging occurs.

[Test Example 2 (Amount of confectionery powder added)]
Baked confectionery (soft biscuit A) was prepared according to a conventional method with the composition shown in Table 4 below, and crushed with a pin mill crusher, and 50% by mass or more of 12 to 60 mesh (12 mesh pass, 60 mesh on). A crushed product (confectionery powder) having a size was obtained.

  The ganache dough of Comparative Example 1 and Examples 1 to 5 were mixed by mixing the ganache base dough having the basic composition shown in Table 2 and the confectionery powder (soft biscuit A) at the ratio (mass ratio) shown in Table 5. Obtained.

  Each of the ganache doughs was formed into a cylindrical shape having a diameter of 30 mm by an extrusion molding device. About this molded product, the state of sag was evaluated. The results are shown in Table 5 below.

  As shown in Table 5, it can be seen that dripping can be suppressed by including confectionery powder. However, if the content of the confectionery powder is too large, melting in the mouth tends to be impaired.

[Test Example 3 (Powder type, particle size)]
Baked confectionery (soft biscuit B) was prepared by the usual method with the composition shown in Table 6 below. Further, baked confectionery (hard biscuit) was prepared according to a conventional method with the composition shown in Table 7 below.

  The soft biscuit A, the soft biscuit B, and the hard biscuit having the composition shown in Table 4 prepared in Test Example 2 were each pulverized by a pin mill pulverizer and sieved. A crushed product (confectionery powder) having a particle size was obtained. In Tables 8 and 9, 30 mesh indicates a 30 mesh pass, 20 mesh indicates a 20 mesh pass, 16 mesh indicates a 16 mesh pass, 12 mesh indicates a 12 mesh pass, 8 mesh indicates an 8 mesh pass, and 4 mesh indicates a 4 mesh pass. In addition, all of the crushed products have a mesh size of 60% or more for 50% or more.

  Further, as shown in Table 10, granulated sugar, matcha, FD strawberry powder, and kinako were used as other powders. The particle size of granulated sugar is 0.7 mm or less, the particle size of matcha is 100 mesh pass, the particle size of FD strawberry powder is 14 mesh pass, and the particle size of kinako is 20 mesh pass.

  30 parts by mass of each of the above powders was mixed with 70 parts by mass of the ganache base dough having the composition shown in Table 2 above to prepare each ganache dough, and the ganache dough was extruded into a circle having a diameter of 30 mm. It was formed into a column shape. The sagging state and texture of the obtained molded product were evaluated. The results are shown in Tables 8, 9, and 10 below.

  As shown in Tables 8, 9, and 10, it can be seen that the smaller the particle size of the biscuit, the more difficult it is to sag. However, if the mesh pass is 30 mesh, the ganache and the confectionery powder tend to be integrated, and it becomes difficult to maintain the mouth melting characteristic of ganache. In addition, when the mesh size exceeds 8 mesh, there is a tendency that a little sag tends to occur and a little bite of biscuit texture remains.

  In addition, it can be seen that the soft biscuit having a fat content of 15% by mass or more can maintain the mouth-melting like ganache.

  On the other hand, it can be seen that granulated sugar has a poor sagging prevention effect. Further, granulated sugar and powdered sugar tended to have hard particles and a poor texture. In addition, it can be seen that matcha, FD strawberry powder, and kinako are hard to sag and the texture like ganache is maintained.

[Test Example 4]
The ganache base fabric having the composition shown in Table 1 was used as the center fabric. On the other hand, a ganache material obtained by mixing 70 parts by mass of the ganache base material and 30 parts by mass of soft biscuit A confectionery powder (particle size: 12 mesh pass, 60 mesh pass) shown in Table 4 was used as a shell dough.

  The center dough and the shell dough were extruded by a double-pipe nozzle extruder to obtain a cylindrical molded product in which the outer periphery of the center dough was covered with the shell dough. By changing the mass ratio of the center fabric and the shell fabric, a plurality of molded products having different thicknesses of the center fabric and the shell fabric were formed, and their dripping states were observed. Table 11 shows the results.

  As shown in Table 11, if the shell mass is 20 or more with respect to the total mass 100 of the shell and the center, it can be seen that there is almost no dripping.

DESCRIPTION OF SYMBOLS 10 Water-containing chocolate 11 Chocolate main body 12 Packaging film 13 String 14 Inner layer 15 Outer layer 16 Crushed baked confectionery and / or dried plant processed goods 17 Ingredient D

Claims (11)

  A hydrated chocolate, wherein the hydrated chocolate dough contains a crushed product of a baked confectionery and / or a processed dried vegetable product, and has a minimum diameter of 20 mm or more.   An inner layer and an outer layer covering the inner layer, wherein the inner layer and the outer layer are each formed of a hydrated chocolate dough, the outer layer contains the pulverized product, and the inner layer is The water-containing chocolate according to claim 1, wherein the water-containing chocolate does not contain any product, or has a lower content of the ground product than the outer layer.   The water-containing chocolate according to claim 2, wherein the content of the outer layer is 20 to 80% by mass.   The wet chocolate according to claim 2 or 3, wherein the thickness of the outer layer is 1/10 or less of a maximum diameter.   When the hydrated chocolate is composed of a single layer, as the content of the crushed product contained in the single layer, and when the hydrated chocolate is composed of an inner layer and an outer layer covering the inner layer, the outer layer The water-containing chocolate according to any one of claims 1 to 4, wherein the content of the pulverized product is 10 to 50% by mass.   The water-containing chocolate according to any one of claims 1 to 5, wherein the total water activity is 0.65 or less.   The hydrated chocolate according to any one of claims 1 to 6, wherein the crushed product has a fat content of 15% by mass or more.   The water-containing chocolate according to any one of claims 1 to 7, which is hermetically packaged and has an aerial alcohol concentration of 0.5 v% / V or more in the package.   A column is formed as a whole, and the cross-sectional shape of the column is selected from a circle, a trapezoid, a rectangle, a square, an ellipse, a triangle, a circle or a part of the outer periphery of an ellipse that forms a plane cut off by a straight line. The hydrated chocolate according to any one of claims 1 to 8, which is one of the following.   A method for producing water-containing chocolate, wherein the water-containing chocolate dough contains a crushed product of a baked confectionery and / or a dried vegetable processed product, and is extruded.   Using a multi-nozzle, from the outer nozzle, while extruding the hydrated chocolate dough for the outer layer containing the crushed product of baked goods and / or dried plant processed product, from the inner nozzle, do not include the crushed product, or An extruding method includes extruding an inner layer wet chocolate dough having a smaller content of the crushed product than the outer layer wet chocolate dough to obtain a molded product in which the inner layer wet chocolate dough is covered by the outer layer wet chocolate dough. A method for producing the hydrated chocolate according to the above.

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