JP2023033773A - Water-in-oil emulsified product for coating, and method for producing the same - Google Patents

Abstract

To provide hydrous chocolates which allow coating work to be simply performed, have good appearance and rich flavor, especially, among hydrous chocolates being water-in-oil emulsified products for coating.SOLUTION: A water-in-oil emulsified product for coating satisfies all of (A) to (F) described below, and a contained oil and fat component satisfies all of (G) to (I). (A) a non-fat cacao solid content of 8.5-25 wt.%, (B) a pH of 4-6.5, (C) a non-fat milk solid content of 7.5 wt.% or less, (D) an oil and fat content of 30-45 wt.%, (E) a moisture content of 5-20 wt.%, (F) a total content of one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate of 1-2.5 wt.%, (G) a content of a C12-14 saturated fatty acid in a constituent fatty acid of 20-48 wt.%, (H) a blended amount of 20-48 wt.% of triglyceride with a total carbon number of 36-42 of constituent fatty acid, in the oil and fat, and (I) a content of SUS triglyceride of 20-45 wt.%.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for producing water-containing chocolates, which are water-in-oil emulsions, for covering western confectionery, Japanese confectionery, etc. in a refrigerated temperature range.

As a prior art, there is a category of chocolate-like food called hydrous chocolate.
One of them is called ganache, which contains an emulsion such as fresh cream. It is a popular product in the market because it contains an aqueous component so that you can enjoy a fresh texture.

Such water-containing chocolate is often eaten in combination with other foods such as bread, cakes, sweets, frozen desserts, etc., as well as being eaten alone. Compared to eating other foods alone, the variety of products has increased, and the demand from the market is also great.

For example, as a conventional technology, in a method for producing chocolate for ice coating in which cocoa and/or cacao mass, sugar, and fats and oils are used as main components and these are uniformly mixed by a conventional method, the main component and liquid sugar are mixed using an emulsifier. A method for producing ice coating chocolate characterized by emulsification has been disclosed (Patent Document 1).

Further, a chocolate base containing saccharides that are more soluble in water than sugar, a sucrose fatty acid ester having an HLB value of 3 or less and a major bonded fatty acid having 20 to 26 carbon atoms, and fats and oils are mixed with an aqueous component. A method for producing water-containing chocolate characterized by emulsifying into a water-in-oil type is disclosed (Patent Document 2). In addition, when mixing chocolate dough and an aqueous component to produce water-in-oil type hydrous chocolates, the phospholipid content is 60% by weight or more and the phosphatidylcholine content in the total phospholipids is 50% by weight. By adding 0.05% to 5.0% by weight of the above fractionated lecithin to the total amount of the water-containing chocolate, a method for producing a water-in-oil type water-containing chocolate that can be molded in the same manner as ordinary chocolate. is disclosed (Patent Document 3).

Furthermore, when mixing chocolate dough and an aqueous component to produce water-in-oil type hydrous chocolates, a sucrose fatty acid ester having an HLB value of 3 or less and a main constituent fatty acid having 16 to 18 carbon atoms and By using the polyglycerin condensed ricinoleate within the range of 0.05% by weight to 5.0% by weight with respect to the chocolate dough, the water-containing component can be added to the chocolate dough as it is without any processing. , a method for easily producing water-in-oil type water-containing chocolates having physical properties similar to those of ordinary chocolate, good emulsification stability, and good flavor is disclosed (Patent Document 4).
As a chocolate-flavored water-containing material for coating Western confectionery, etc., icing made by mixing cocoa with liquid sugar is used (Patent Documents 5 and 6).

JP-A-51-106763 JP-A-6-245704 JP-A-8-70776 JP-A-11-243860 JP 2015-2691 A Japanese translation of PCT publication No. 2012-514987

Patent Document 1 is an invention of chocolate for ice coating, and does not suggest quality stability after a sterilization process.
Patent Documents 2 and 3 describe an effect on physical properties such as suppression of roughness, but the effect is not sufficient for coating applications such as confectionery.
Although Patent Document 4 shows adding polyglycerin condensed ricinoleate to a general-purpose water-in-oil emulsion, it does not particularly suggest suitability for coating.
Patent Documents 5 and 6 mainly use cocoa as a chocolate flavoring material, and there is a limit to the amount of cocoa mass that contains a large amount of cocoa butter.

The present invention relates to a method for producing a water-containing chocolate that is a water-in-oil emulsion for coating, and provides a water-containing chocolate that has a good melting in the mouth and a soft texture peculiar to a water-containing material, and has a rich chocolate flavor. for the purpose of providing In particular, the object is to provide water-containing chocolates which can be easily coated and have a good appearance after coating.

The inventors have made intensive studies to solve the above problems. For the preparation of a water-in-oil emulsion suitable for coating, conditions such as non-fat cocoa solids, pH and non-fat milk solids, as well as oil, water and specific emulsifiers are set in detail, and Triglycerides with 36 to 44 carbon atoms as oil and fat components, the content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acids and SUS triglycerides (S: saturated fatty acids with 16 to 18 carbon atoms, U: saturated fatty acids with 16 to 18 carbon atoms, Unsaturated fatty acid SUS: means a triglyceride in which S is attached to the 1 and 3 positions of the triglyceride and U is attached to the 2 position. The present inventors have found that a water-in-oil emulsion can be prepared that gives a rich chocolate flavor, is easy to coat, and gives a good appearance after coating.

That is, the present invention
[1]: a water-in-oil emulsion for coating that satisfies the conditions of (1) and (2);
(1). satisfying all of (A) to (F) as an emulsion,
(A) non-fat cocoa solids of 8.5 to 25% by weight; (B) pH of 4 to 6.5; (C) non-fat milk solids of 7.5% or less by weight; (D) fat content (E) a water content of 5 to 20% by weight; (F) a total amount of one or more emulsifiers selected from lecithin and polyglycerin condensed ricinoleate of 1 to 2.5% by weight;
(2). The oil and fat components it contains satisfy all of (G) to (I),
(G) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acids is 20 to 48% by weight; (I) The content of SUS triglyceride is 20 to 50% by weight (where S: saturated fatty acid with 16 to 18 carbon atoms, U: unsaturated fatty acid with 16 to 18 carbon atoms, SUS : Means a triglyceride in which S is attached to the 1 and 3 positions of the triglyceride and U is attached to the 2 position),
[2]: The water-in-oil emulsion for coating according to [1], wherein the water-in-oil emulsion contains oils and fats satisfying the following conditions 1) to 3):
1) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acids is 58 to 85% by weight; 2) The content of triglycerides with total carbon numbers of 36 to 42 (CN36 to CN42) is 50 to 90% by weight; 3) Solid fat content (SFC) at 10 ° C. is 80% or more, SFC at 15 ° C. is 40% or more,
[3]: The water-in-oil emulsion for coating according to [1] or [2], which contains 25 to 50% by weight of cocoa butter in the fat component of the water-in-oil emulsion;
[4]: A method for producing a water-in-oil emulsion for coating, comprising the steps of preparing an emulsion so as to satisfy the conditions of (1) and (2), and sterilizing the obtained emulsion.
(1). Blending raw materials so as to satisfy all of (A) to (F),
(A) non-fat cocoa solids of 8.5 to 25% by weight; (B) pH of 4 to 6.5; (C) non-fat milk solids of 7.5% or less by weight; (D) fat content (E) a water content of 5 to 20% by weight; (F) a total amount of one or more emulsifiers selected from lecithin and polyglycerin condensed ricinoleate of 1 to 2.5% by weight;
(2). Blending oils and fats so that the oil and fat components satisfy all of (G) to (I),
(G) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acids is 20 to 48% by weight; The content of (I) SUS triglyceride is 20 to 50% by weight,
[5]: A composite food coated with the water-in-oil emulsion for coating according to any one of [1] to [3],
[6]: A method for producing a composite food in which the food is coated with the water-in-oil emulsion for coating according to any one of [1] to [3],
It is about.

To provide a water-containing chocolate that is a water-in-oil emulsion for coating, has a good melt-in-the-mouth property and a soft texture peculiar to a water-containing material, and gives a rich chocolate flavor. becomes possible. Furthermore, the coating operation is simple, and water-containing chocolates having a good appearance after coating can be provided.

The present invention will be specifically described below.
(Water-in-oil emulsion for coating)
In the present invention, the water-in-oil emulsion for coating is a water-in-oil emulsion food material that is used by coating western confectionery, Japanese confectionery, desserts, and the like. In particular, the water-in-oil emulsion for coating refers to water-containing chocolates.
The term "coating" as used herein refers to covering the entire surface or a part of the surface of the confectionery or the like to be combined.
Western confectionery in the present invention refers to foods that are stored in a refrigerated state and eaten, and includes, but is not limited to, cakes, cream puffs, tarts, pies, gateau chocolates, puddings, jellies, and bavarois. Japanese sweets in the present invention refer to foods that are eaten after being stored in a refrigerated state, and include, but are not particularly limited to, yokan, gyuhi, kintsuba, kudzukiri, and agar. The water-in-oil emulsion for coating of the present invention can also be widely used for other desserts that are stored in a refrigerated state and eaten.
Western confectionery, Japanese confectionery, desserts and the like coated with the water-in-oil emulsion for coating are referred to as complex foods.
Further, the emulsified type of the emulsion can be confirmed by an electric conduction method (whether or not electricity is applied).

(Chocolate, hydrated chocolate)
"Chocolate" as referred to in the present invention means "pure chocolate", "chocolate", and "semi-chocolate" as defined by the National Chocolate Industry Fair Trade Council. It may also be a general term for foods such as “chocolate-like foods” made of foods, and foods in which edibles are dispersed based on oils and fats, such as curry-flavored and cheese-flavored foods. In addition, the "water-containing chocolates" referred to in the present invention include, of course, "fresh chocolate" referred to in the "Fair Competition Code and its Commentary Regarding Labeling of Chocolates", as well as the chocolates and aqueous ingredients described above. All kneaded products are named generically, and the "chocolate" used as the raw material of the "water-containing chocolate" is called "raw material chocolate". Water-containing chocolates are generally of the oil-in-water type or the water-in-oil type, double emulsified products combining these types, or partially phase-inverted emulsions. The water-containing chocolates of the present invention are obtained by mixing chocolates with aqueous components such as cream, liquid sugar, liquor, milk, soy milk, fruit juice, and water.

(Raw material, fat-free cacao solids content)
In the present invention, cocoa mass can be used as a source of fat-free cocoa solids. Cocoa mass is obtained by grinding cacao nibs (endosperm portion) obtained by roasting and removing the skins of cacao beans, and generally refers to what is also called cacao liquor.
Cocoa is cacao mass from which cacao butter, which is the fat and oil portion, is removed, and is also called cocoa powder. The water-in-oil emulsion for coating needs to contain cacao mass or cocoa as a raw material derived from non-fat cacao solids, and the amount of the mixture is 8.5 to 25% by weight in terms of non-fat cacao solids. It is preferably 10 to 20% by weight, more preferably 10 to 18% by weight. However, non-fat cocoa solids refers to the portion of solids derived from cocoa beans excluding cocoa butter and water.

(pH of water-in-oil emulsion for coating)
The pH of the water-in-oil emulsion for coating is 4 to 6.5, preferably 4.5 to 6.2, more preferably 5 to 6.2. If the pH is high, the water-in-oil emulsion for coating tends to be rough.
The pH of the water-in-oil emulsion for coating can be measured with a commercially available pH meter by adding water to break the emulsion and changing the continuous phase to an aqueous phase. The measurement is performed by diluting the water-in-oil emulsion for coating 10 times with water.

(Raw material/non-fat milk solids content)
The water-in-oil emulsion for coating may contain a milk-derived raw material, but the amount is 7.5% by weight or less, preferably 4% by weight or less, more preferably 4% by weight or less in terms of non-fat milk solids. is 2% by weight or less. However, non-fat milk solids refer to components other than milk fat and water derived from milk. Specific materials containing non-fat milk solids include milk, skim milk, concentrated milk, skim milk powder, whole milk powder, whey powder, and buttermilk powder. A portion of fresh cream also contains non-fat milk solids.

(Oil content and water content of water-in-oil emulsion for coating)
The component of the water-in-oil emulsion for coating has a fat content of 30 to 55% by weight, preferably 32 to 50% by weight, more preferably 32 to 48% by weight. Also, the water content is 5 to 25% by weight, preferably 8 to 20% by weight.
By appropriately adjusting the fat and oil content and the water content, a water-in-oil emulsion for coating with good physical properties can be prepared.

(emulsifier)
A conventional water-in-oil emulsifier is used as an essential component in the water-in-oil emulsion for coating. As the emulsifier to be used, one or more emulsifiers selected from lecithin and polyglycerin condensed ricinoleate are used. The total amount is 1-2.5% by weight, preferably 1-2.0% by weight, more preferably 1-1.7% by weight. Polyglycerol condensed ricinoleate is sometimes abbreviated as PGPR.
Further, it is preferable to add 0.7% by weight of lecithin alone and 1.5% by weight of PGPR alone as the upper limit. Furthermore, since PGPR has a stronger ability to reduce viscosity than lecithin, it preferably contains 0.5% by weight or more of PGPR.

(Constituent fatty acid of fat component)
The oil-and-fat component of the water-in-oil emulsion for coating contains a saturated fatty acid having 12 to 14 carbon atoms. A saturated fatty acid with 12 carbon atoms is called lauric acid, and because of its excellent solidification properties, it is sometimes used in anhydrous chocolate-like foods for coating. A water-in-oil emulsion also exhibits its solidifying properties, but it is difficult to obtain the same effect as anhydrous chocolate-like foods due to the influence of intervening moisture. To take advantage of its solidifying properties, the content is between 20 and 48% by weight. It is preferably 25 to 45% by weight, more preferably 28 to 42% by weight.
The oil and fat component of the water-in-oil emulsion for coating contains 20 to 50% by weight of triglycerides (CN36 to CN44) having a total carbon number of 36 to 44 in the constituent fatty acids of the triglycerides in the oil and fat component. It is preferably 25 to 48% by weight, more preferably 28 to 40% by weight. By adjusting the content appropriately, a water-in-oil emulsion for coating with good solidification properties and a rich chocolate flavor can be prepared.

The oil-and-fat component of the water-in-oil emulsion for coating contains SUS-type triglycerides. Here, S is a saturated fatty acid with 16 to 18 carbon atoms, U is a unsaturated fatty acid with 18 carbon atoms, and SUS is S at the 1st and 3rd positions and S at the 2nd position. Triglycerides showing certain triglycerides.
The content of SUS-type triglycerides in the oil composition is 20 to 50% by weight. More preferably 22 to 48% by weight, still more preferably 25 to 45% by weight. When the SUS-type triglyceride is contained in a predetermined amount, the water-in-oil emulsion for coating can be melted in the mouth and have a good texture, and can impart a rich flavor.

(fat)
The water-in-oil emulsion for coating of the present invention preferably contains fats and oils that satisfy the following conditions. It is preferable that the content of saturated fatty acids having 12 to 14 carbon atoms is 58 to 85% by weight among the constituent fatty acids of the oil. More preferably, it is 60 to 80% by weight.
It is preferable that the content of CN36 to CN44 in the oil is 50 to 90% by weight. More preferably, it is 55 to 85% by weight.
The solid fat content in the present invention is also commonly referred to as SFC. The SFC of the fat is preferably 80% or more at 10°C and 40% or more at 15°C. More preferably, it is 85% or more at 10°C and 50% or more at 15°C.
SFC is IUPAC. 2 150 SOLID CONTENT DETERMINATION IN FATS IN FATS BY NMR. The analyzer used is "minispec mq20" manufactured by Bruker.
A single edible fat can be used to satisfy the above conditions, or a plurality of edible fats can be mixed to satisfy the above conditions.
In addition, the water-in-oil emulsion for coating can be mixed with edible fats and oils other than the fats and oils, but all the fat and oil components must satisfy the conditions described above.

(material)
Cocoa mass or cocoa can be used in the present invention as a source of non-fat cocoa solids. There are roughly two types of cocoa production methods, the Broma process and the Dutch process. Cocoa obtained by the Dutch process (referred to as alkaline cocoa) is obtained by the Broma process by neutralization with alkali used in the production process. It exhibits a more alkaline pH than cocoa that has been processed (referred to as natural cocoa). In general, natural cocoa has a pH of around 5.5, whereas alkaline cocoa has a pH of 6.8 or higher.
In the present invention, the pH of cocoa has a greater effect on the stability of emulsification than the pH of the emulsion as a whole. It is preferably 5-6, more preferably 5-6.
Therefore, the amount of alkali cocoa (referred to as one having a pH of 6.8 or higher in the present invention) to be added is preferably 10% by weight or less, most preferably substantially free of the total water-in-oil emulsion for coating. .
Similarly, cacao mass has a pH adjusted to 6.8 or higher by neutralization with an alkali, but in the present invention, natural cocoa mass with a pH of less than 6.8 is used.
It is preferable that the amount of alkaline cocoa added is small, but cocoa mass and cocoa with a pH of less than 6.8 can be adjusted to have preferable physical properties and a rich flavor by being contained in the water-in-oil emulsion for coating. The amount to be added is preferably 10 to 40% by weight, more preferably 10 to 35% by weight, still more preferably 15 to 30% by weight.
The water-in-oil emulsion for coating of the present invention contains cocoa butter in the oil component contained. Cocoa butter can be directly blended, but the content of cocoa butter can also be adjusted by blending cocoa mass or cocoa containing cocoa butter. The cocoa butter content of the water-in-oil emulsion for coating is preferably 20 to 50% by weight, more preferably 23 to 48% by weight, more preferably 26 to 46% by weight. By appropriately adjusting the content of cacao butter, it is possible to impart a rich chocolate flavor while improving solidification aptitude and appearance after coating.

As other raw materials, those used in conventional water-in-oil emulsification, such as oils and fats, saccharides, emulsifiers, additives, and pigments, can be appropriately used as long as they do not impair the effects of the present invention.
The oils and fats used in the water-in-oil emulsion for coating of the present invention are not particularly limited as long as they satisfy the conditions of the above-mentioned oil content and oil composition. Soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, sal fat, cocoa butter, coconut oil, palm kernel oil, etc. and animal oils such as milk fat, beef tallow, lard, fish oil, and whale oil. be able to.

The water-in-oil emulsion for coating preferably has a viscosity within the range of 500 to 3000 cP (BM type viscometer No. 2 30 rotations or No. 3 12 rotations / 50 ° C measurement), more preferably viscosity is 600 to It is within 2800 cP, more preferably within 700 to 2600 cP.
If it does not fall within this range, problems such as the inability to evenly cover the surface of the product in application or coating applications, and the loss of commercial value due to dripping after covering may occur.

(Manufacturing process of water-in-oil emulsion for coating)
The method for producing the water-in-oil emulsion for coating of the present invention is not particularly limited, and a known method can be adopted. It can be obtained by adding the remaining aqueous ingredients to the kneaded oily dough, emulsifying using a homomixer, colloid mill, high-pressure homogenizer, etc., and then cooling and solidifying the emulsion. However, it is preferable to have a sterilization step at 68°C or higher for 30 minutes or longer after emulsification.
In the present invention, although a water-in-oil emulsion for coating can be obtained without a particular sterilization step, it is legally required for distribution and storage for reasons of food sanitation, except when it is immediately consumed. A sterilization process is required. When the oily food material is anhydrous, the sterilization process has little effect on the physical properties and does not pose a problem, but the conventional water-containing material has a large effect on the physical properties.
By using the method of the present application, it is possible to reduce the influence on the physical properties of even a water-containing substance. Coating water-in-oil emulsions without a defined sterilization process are practically difficult to store and distribute. On the other hand, in the case of an anhydrous oily food material, the physical properties are not greatly impaired even in the above sterilization process, but it is difficult to exhibit a fresh flavor like a water-containing material.

Examples of the present invention are shown below to describe the present invention in more detail, but the spirit of the present invention is not limited to the following examples. In the examples, % and parts are both based on weight.

<Series 1: Types of oils and fats>
(Examples 1 to 5)
Cocoa mass A (natural cacao mass, pH 5.2), vegetable oil a, sugar, lecithin, and PGPR (trade name: CRS75, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) were blended according to Table 1, and raw material chocolates were produced according to a conventional method.
Hardened coconut oil was used as the vegetable oil a.
Next, fructose-glucose liquid sugar (product name: Hifruct M-75, Japan Corn Starch Co., Ltd.) fresh cream (milk fat 47%, Meiji Co., Ltd.) and water are all mixed and heated to 50 ° C., The raw material chocolates obtained by the above operation were added according to the compounding amounts shown in Table 1 and mixed.
The above mixture is stirred with an anchor mixer (Combimix 3M-5 type, Primix Co., Ltd.) while heating, held at 68 ° C. for 30 minutes to sterilize, and then cooled at 5 ° C. Water in oil for coating A water-containing chocolate, which is a type emulsion, was obtained.
The viscosity of the resulting water-in-oil emulsion for coating was measured using a BM viscometer No. 2 at 30 revolutions/50°C. The prepared water-in-oil emulsion for coating was cooled in a refrigerator and flavor was evaluated.
Flavor and meltability in the mouth were sensory evaluated by 5 panelists according to the following criteria.
◎: Very good, 〇: Good, △: Acceptable quality level but inferior to 〇, ×: Unsuitable Vegetable oil a is composed of fatty acids with 12 to 14 carbon atoms: 65.5% by weight, CN36 to CN44 triglycerides : 58.0% by weight, SFC at 10°C: 89.8%, SFC at 15°C: 60.2%.
The water content of the water-in-oil emulsion for coating was measured by the sea sand method.
The pH of the water-in-oil emulsion for coating was measured by diluting it 10 times with water. It was possible to measure with a commercially available pH meter by adding water to break the emulsification and change the continuous phase to a water phase.

The "natural cocoa amount" in the table indicates the ratio (% by weight) of the total of cacao mass with a pH of 6.8 or less and cocoa to the whole. "Amount of emulsifier" indicates the ratio (% by weight) of one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate to the total amount.
In addition, "C12-14" indicates the ratio (% by weight) of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acids, and "CN36-CN44" indicates that the total carbon number of the constituent fatty acids is from 36 to 44 triglycerides in the total oil content (% by weight), "SUS" is a saturated fatty acid with 16 to 18 carbon atoms S, and unsaturated fatty acid U with 16 to 18 carbon atoms is 1 and 3, respectively. The ratio (% by weight) of triglycerides with S at the position and U at the 2nd position in the total oil content shall be indicated.

＊実施例４はＢＭ型粘度計３号を用い、１２回転／５０℃にて粘度を測定した。

* In Example 4, the viscosity was measured at 12 revolutions/50°C using a BM type viscometer No. 3.

The examples had good melt-in-the-mouth and soft texture. As for the flavor, a rich chocolate flavor was felt, and Example 4 was particularly good. Before solidification, the emulsified product was examined by a tester (digital multimeter manufactured by Kasei Co., Ltd.) according to the current state. None of Examples 1 to 5 showed electrical conductivity, confirming that they are water-in-oil type.

<Series 2: Examination of differences in vegetable oils and fats>
(Examples 4 and 6, Comparative Examples 1 and 2)
As shown in Table 2, water-containing chocolates, which are water-in-oil emulsions for coating, were prepared in the same formulation and manufacturing process as in Example 4 except for changing the type of vegetable oil, and sterilized under the same conditions. gone.
In addition to vegetable oil a, vegetable oils b to d below were used.
Vegetable oil b: Extremely hardened fractionated high melting point palm kernel oil
Vegetable oil c: Soybean refined oil
Vegetable oil d: Refined palm oil
Table 3 shows the properties of each fat.
SFC is IUPAC. 2 150 SOLID CONTENT DETERMINATION IN FATS IN FATS BY NMR. The analyzer used was "minispec mq20" manufactured by Bruker.
The viscosity of the resulting water-in-oil emulsion for coating was measured using a BM viscometer No. 3 at 12 revolutions/50°C. The prepared water-in-oil emulsion for coating was cooled in a refrigerator and flavor was evaluated.

Example 6 had a soft texture and a rich chocolate flavor, but compared with Example 4, the melting in the mouth was slightly poor. Perhaps because Comparative Example 1 was very soft when refrigerated, it felt oily like liquid oil and had a weak chocolate flavor. In Comparative Example 2, although it was at an acceptable level, the meltability in the mouth was poor.

<Series 3: Evaluation of coating on Western confectionery>
Using the water-in-oil emulsion for coating of Examples 4 to 6 and Comparative Examples 1 and 2 and the anhydrous coating chocolate (Gateau Chocolat Sweet 28 (manufactured by Fuji Oil Co., Ltd.)) as a reference example, the cream puff was coated. carried out. Table 5 shows the composition of Reference Example.
The vegetable oil in the formulation was a mixture of palm oil, coconut oil and rapeseed oil.
The water-in-oil emulsion for coating was placed in a stainless steel bowl, dissolved, and kept at 30°C. Since the anhydrous coated chocolate partially solidified at 30°C, it was kept at 45°C.
Hold the bottom of the refrigerated petit puff (petit puff made with fresh cream (manufactured by Monteur)) and dip it in the heated water-in-oil emulsion for coating and coating chocolate to about two-thirds of the height from the top of the head. , coated.
After confirming the coated weight, it was turned upside down and left still so that the coated part faced up, and the time required for solidification in the refrigerator was measured.
After being solidified, it was placed in a container, sealed, stored in a refrigerator, and its condition and flavor were evaluated.

If the solidification time was faster than the reference example or the difference was within 2 minutes, it was considered to be at an acceptable level.
As observation items of appearance, gloss and bloom were confirmed over time. Furthermore, during storage, sweat-like water droplets appeared on the surface of the coated petite shoe, and this was evaluated according to the following criteria.
Observed after 1 day of refrigerated storage (D+1) -: no sweat (very good), ±: slight sweat (good), +: little sweat (acceptable level), ++: much sweat (failed)
D+1 and D+5 in Table 4 indicate the 1st day and 5th day of cold storage, respectively.

＊ＢＭ型粘度計３号を用い、１２回転／５０℃にて粘度を測定した。

* Viscosity was measured at 12 revolutions/50°C using a BM type viscometer No. 3.

In the examples, the same coating operation as in the reference examples was possible, and the solidification time was also good. In Example 5, the amount of coating was small, and the surface of the petit shoe was transparent. In addition, since the amount of coating was small, the chocolate feeling was slightly weak compared to other examples. When the flavor of Example 6 was evaluated by itself, it was felt to be slightly melted in the mouth. The comparative example had a slow solidification time and no commercial value.
When stored refrigerated, the sweat, shine, and bloom of the examples were all equivalent to the anhydrous coating.
In any of the examples, the heat retention temperature during the coating work can be made lower than that of the conventional coating chocolate, so it can be expected that the time required for melting and the energy required for heat retention can be reduced.

To provide a water-containing chocolate that is a water-in-oil emulsion for coating, has a good melt-in-the-mouth property and a soft texture peculiar to a water-containing material, and gives a rich chocolate flavor. becomes possible. Furthermore, the coating operation is simple, and not only can it be expected that the time and energy required for the coating operation can be reduced, but also water-containing chocolates having a good appearance after coating can be provided.

Claims (6)

A water-in-oil emulsion for coating that satisfies the conditions of (1) and (2).
(1). (A) satisfying all of (A) to (F) as an emulsion (A) 8.5 to 25% by weight of non-fat cacao solids
(B) pH is 4 to 6.5
(C) Non-fat milk solids content is 7.5% by weight or less (D) Oil content is 30 to 45% by weight
(E) a water content of 5 to 20% by weight;
(F) 1 to 2.5% by weight of the total amount of one or more emulsifiers selected from lecithin and polyglycerin condensed ricinoleate
(2). (G) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acids is 20 to 48% by weight.
(H) The amount of triglycerides (CN36 to CN42) having a total carbon number of 36 to 42 in the constituent fatty acids of triglycerides in fats and oils is 20 to 50% by weight.
(I) SUS triglyceride content of 20 to 50% by weight
However, S: saturated fatty acid with 16 to 18 carbon atoms, U: unsaturated fatty acid with 16 to 18 carbon atoms
SUS: A triglyceride in which S is attached to the 1- and 3-positions and U is attached to the 2-position of the triglyceride. The water-in-oil emulsion for coating according to claim 1, wherein the water-in-oil emulsion contains oils and fats satisfying the following conditions 1) to 3).
1) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acids is 58 to 85% by weight
2) The content of triglycerides with a total carbon number of 36 to 42 (CN36 to CN42) is 50 to 90% by weight
3) Solid fat content (SFC) at 10°C is 80% or more, SFC at 15°C is 40% or more 3. The water-in-oil emulsion for coating according to claim 1, wherein the fat component of the water-in-oil emulsion contains 25 to 50% by weight of cocoa butter. A method for producing a water-in-oil emulsion for coating, comprising the steps of preparing an emulsion so as to satisfy the conditions of (1) and (2), and sterilizing the obtained emulsion.
(1). Blend raw materials so as to satisfy all of (A) to (F) (A) Non-fat cocoa solids content of 8.5 to 25% by weight
(B) pH is 4 to 6.5
(C) Non-fat milk solids content is 7.5% by weight or less (D) Oil content is 30 to 45% by weight
(E) a water content of 5 to 20% by weight;
(F) 1 to 2.5% by weight of the total amount of one or more emulsifiers selected from lecithin and polyglycerin condensed ricinoleate
(2). (G) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acids is 20 to 48% by weight.
(H) The amount of triglycerides (CN36 to CN42) having a total carbon number of 36 to 42 in the constituent fatty acids of triglycerides in fats and oils is 20 to 50% by weight.
(I) SUS triglyceride content of 20 to 50% by weight A composite food coated with the water-in-oil emulsion for coating according to any one of claims 1 to 3. A method for producing a composite food, comprising coating a food with the water-in-oil emulsion for coating according to any one of claims 1 to 3.