JP2899793B2 - Method for producing water-containing chocolate - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a process for producing a water-containing chocolate, wherein solid components such as milk powder and sugar do not agglomerate during the addition and mixing of aqueous components, while maintaining a water-in-oil emulsion type. The present invention relates to a method for providing a chocolate product which is easy to mold, has the same appearance as that of a normal chocolate, and has a good taste and a sense of taste.

[0002]

2. Description of the Related Art For the purpose of improving the flavor and sensation of chocolate, attempts have conventionally been made to add an aqueous component to chocolate to make the chocolate hydrated. However, when the aqueous component is added to and kneaded with a roll-milled, scoured (conching) -treated chocolate dough by a conventional method, the viscosity of the chocolate increases during short-time kneading. Molding becomes difficult. In addition, if the kneading time is long, solid components such as milk powder and sugar are aggregated due to moisture absorption, which causes separation of the aggregated solid components and fats and oils, so that a uniform product cannot be obtained.

[0003] As a method of solving such a problem,
As disclosed in JP-A-6-62743,
There are a method in which the ratio of milk solids / sugars is kept within a certain range, and a method in which hydrophilic and lipophilic sucrose fatty acid esters are used in combination, as disclosed in JP-A-6-237694. However, in the former, the formulation of chocolate products is extremely limited, and in the latter, solid components can be prevented from agglomeration.However, the addition of hydrophilic sucrose fatty acid ester easily causes foaming during mixing, and as a result, the finished product is There is a disadvantage that the appearance surface becomes whitish compared to a normal chocolate product.

[0004]

DISCLOSURE OF THE INVENTION The present invention overcomes the above-mentioned drawbacks when producing hydrous chocolate and increases the viscosity during mixing and increases the solid content without limiting the composition of the solid content. It is an object of the present invention to provide a hydrated chocolate product which is easy to produce with almost no agglomeration and is not different from a normal chocolate product in appearance.

[0005]

Means for Solving the Problems The present inventors have made intensive studies to solve these problems, and as a result, added saponin or an extract containing saponin as a main component as an emulsifier at the time of producing water-containing chocolate. As a result, the above-mentioned problems have been solved, and the present invention has been completed. The present invention is characterized in that saponin is added as an emulsifier when an aqueous component is added to chocolate dough that has been subjected to roll grinding and scouring (conching) treatment as usual.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The aqueous component mentioned here includes milk such as milk, condensed milk and fresh cream, fermented milk such as yogurt, fruit juice, coffee, tea and the like. These may be used alone or in combination. can do. Aqueous components other than these can be generally used as foods or luxury items, and are limited to those listed here as long as they can be expected to improve the flavor of the product by adding them. is not. The amount of the aqueous component added is suitably 50% by weight or less, preferably 5 to 20% by weight, as the moisture content in the product. If the water content is less than 5%, the advantages such as improvement of flavor and mouthfeel, which are the characteristics of water-containing chocolate, cannot be obtained sufficiently. It is easily compatible, and it becomes difficult to stick and solidify during production, and there are restrictions on distribution.

[0007] Saponin is a group of glycosides distributed in plants, and is known as a general term for producing a colloidal aqueous solution that remarkably foams like soap. Many are amorphous powders, and water, methanol, dilute ethanol from plants. And so on. The saponin used as the emulsifier in the present invention may be a purified one or an extract containing saponin as a main component, which is extracted from a raw material with an extraction solvent such as water or alcohol. What is used as a food additive is usually used in the form of an extract instead of pure saponin purified from the viewpoint of cost. Extracts containing these saponins as a main component and usable as food additives include Kiraya saponin (Kiraya extract), Enjusaponin, Soybean saponin, Tea seed saponin, Beet saponin, Yucca saponin (Yucca foam extract) ) And the like. In the present invention, these can be used alone or in combination of several kinds,
At present, it is most advantageous to use the Quillaja extract in that it is readily available and relatively inexpensive.

The extract can be used either in the form of a dry powder or in the form of a liquid preparation containing an extraction solvent such as alcohol. However, any extract containing saponin as a main component may be used. The form of the product is not particularly limited. The saponin used in the present invention is a glycoside containing triterpene as an aglycone, and is often water-soluble, and is generally used as an emulsifier for oil-in-water emulsification. Therefore, it is not originally used for water-in-oil type emulsification such as hydrated chocolate. However, the present inventors use saponin as an emulsifier in the production of water-containing chocolate to prevent coagulation caused by absorption of moisture by solid components such as milk powder and sugar in chocolate, and have a function of uniformly dispersing. I found something. Although the details of this mechanism are not known, it is considered that most of the hydrophilic solid components in chocolate are saccharides, and the hydrophilic group of saponin is also a saccharide as described above.

[0009] The amount of these saponins to be added is 0.1 to the chocolate product as a powdery extract (solid).
It is suitably from 0.5 to 3% by weight, preferably from 0.1 to 1% by weight. When added to the product in an amount of 3% by weight or more, saponin has a high oil-in-water type emulsifying ability, so that it becomes difficult to maintain a water-in-oil type emulsification type, and saponin itself usually has a unique flavor such as bitterness. This is not preferred because it affects the flavor of the chocolate product. On the other hand, if the amount is less than 0.05% by weight of the product, the above effects cannot be sufficiently exhibited. As a method for adding these saponins, the powdery one may be mixed with milk powder or the like in advance or dissolved in an aqueous component, and the liquid preparation containing an extraction solvent such as alcohol may be added to the aqueous component in advance. It may be dissolved.

[0010] These saponins may be used alone as an emulsifier, or an emulsifier other than saponin may be used in combination. As the emulsifier other than saponin referred to herein, lecithins, sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin condensed ricinoleate, propylene glycol fatty acid esters, sorbitan fatty acid esters, and the like, which are usually used in the production of chocolate, or Although two or more types can be used in combination,
As described above, since saponin has high oil-in-water emulsifying performance, it is appropriate to use a lipophilic emulsifier having a low HLB in combination from the viewpoint of HLB adjustment. For example, sucrose erucate, polyglycerin condensed polyricinoleate, and the like are advantageous in maintaining water-in-oil type emulsification. When using these emulsifiers, it is desirable to mix and dissolve them in fats and oils in advance.

As an example of a method for producing a water-containing chocolate, a white chocolate-like product which can be colored is exemplified by adding a hydrophilic solid component such as powdered sugar and milk powder to fats and oils such as cocoa butter and a fat substitute, and rolling. An aqueous component is added to the crushed and scoured (conching) processed chocolate dough, mixed and kneaded, tempered if necessary, and then molded. Molding may be poured into a container, cooled and solidified, or used for coating.

[0012]

The present invention will be described below with reference to examples.
These are merely examples, and the present invention is not limited by these examples. In addition, in the following Examples, a part shows a weight part.

Example 1 Chocolate dough was prepared by a conventional method using 40 parts of cocoa butter, 17 parts of whole milk powder, 26 parts of sugar, 0.5 part of lecithin and 0.5 part of polyglycerin condensed polyricinoleate (hereinafter referred to as PGPR). It was created. To this, 15.5 parts of orange concentrated juice (Brix .: 53%) dissolved in 0.5 parts of a Kiraya extract preparation (Kirayanin C-100 manufactured by Maruzen Pharmaceutical, containing 25% of Kiraya extract) in advance was added ( (Water: 7.3%) and kneaded with a kneader at 40 ° C for 3 hours. There was almost no foaming and no increase in viscosity during kneading, and no coagulation of solid components was observed. This is 3
After tempering at 2 ° C for 4 hours, pour into mold and 5 ° C
After solidifying with, the mold was removed. The appearance of the chocolate thus obtained is pale orange due to the juice,
The gloss of the surface was not different from that of ordinary chocolate, and it was easy to remove the mold. When eaten, the flavor of the juice was felt and it was delicious.

COMPARATIVE EXAMPLE 1 In Example 1, only the orange juice concentrate (16 parts) was used without adding the Kiraya extract preparation, and the other composition was produced in the same manner as in Example 1. , And finally, the solid component was agglomerated and the oil component was separated, so that production was impossible.

Comparative Example 2 In Example 1, the same amount of polyglycerin stearate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name: MSW-750) was used in place of the Kiraya extract preparation, and the other composition was the same as in Example 1.
When manufactured in the same manner as in Comparative Example 1, it was impossible to manufacture, as in Comparative Example 1.

Comparative Example 3 In Example 1, the same amount of hydrophilic sucrose palmitate (manufactured by Mitsubishi Chemical, trade name P
Using the same composition as in Example 1 and using the same composition as in Example 1, no aggregation of the solid component occurred, but foaming was observed during kneading and the viscosity increased. The product was solidified and die-cut in the same manner as in Example 1, and the surface of the obtained product was whitish.

Example 2 42 parts of cocoa butter, 13 parts of whole milk powder, 35 parts of sugar, 0.5 part of lecithin and 0.5 part of sucrose erucic acid ester were treated by a conventional method to prepare chocolate dough. To this, 8.5 parts of yogurt (without adding sugar, water 87%) in which 0.5 part of a quilla extract was previously dissolved was added (water 7.4%), and chocolate was prepared in the same manner as in Example 1. Manufactured. During the kneading, no foaming, no increase in viscosity, and no coagulation of the solid component occurred. The chocolate obtained by solidification had a taste of yogurt and was delicious.

Comparative Example 4 The same composition as in Comparative Example 1 was prepared by adding 8.5 parts of yogurt without adding the quilt extract of Example 2 and producing the same composition as in Example 2. During the operation, the viscosity increased, solidification of the solid component and separation of the oil component were observed, and no product was obtained.

Comparative Example 5 In Example 2, the same amount of hydrophilic sucrose stearate (manufactured by Mitsubishi Chemical, trade name: S-
When 1570) was used and the other composition was produced in the same manner as in Example 2, no aggregation of solid components was observed, but foaming was observed during kneading as in Comparative Example 3, and the viscosity increased.
The solidified product had a dull white appearance on the surface.

Example 3 A chocolate dough was prepared from 41 parts of cocoa butter, 10 parts of whole milk powder, 20 parts of sugar, 0.5 part of lecithin and 0.5 part of PGPR by a conventional method. Here, 27.5 parts of orange juice concentrate (Brix .: 53%) was mixed with Kiraya extract preparation (Kirayanin C-100, Mariyazen Pharmaceutical, Kiraya extract 25).
A solution prepared by dissolving 0.5 parts in advance (water content: 12.9%) was kneaded with a kneader at 40 ° C. for 3 hours. The viscosity once increased during kneading, but soon decreased, and the paste became uniform. This at 32 ° C for 4
After tempering for a time, the mixture was poured into a mold, solidified at 5 ° C., and then removed from the mold. Despite having a high water content, the chocolate thus obtained had a glossy surface that was not different from that of a normal chocolate, and when tasted as a bright orange color, the flavor of fruit juice was felt and the taste was delicious.

COMPARATIVE EXAMPLE 6 In Example 3, without adding the Kiraya extract preparation, only 28 parts of orange juice concentrate was used, and the other composition was produced in the same manner as in Example 3. As a result, the solid component agglomerated and the oil component was separated, and production was impossible.

The above results are summarized in a table as follows. Note: Aggregation of solid content ◎ None ○ Almost none × Available Increase in viscosity ◎ None ○ Almost none △ Somewhat available × Available Product appearance ◎ Good ○ Moderately good-Cannot be manufactured

[0023]

The hydrated chocolate product according to the present invention comprises:
No problems such as viscosity increase during production and aggregation of solids,
The finished product has the same appearance as a normal chocolate product, and has sufficient characteristics of hydrated chocolate in terms of flavor and mouthfeel. Thereby, a wide variety of chocolate products to which various flavored aqueous components are added can be provided.

────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Yasushi Ueno 1-2-3 Otemachi, Chiyoda-ku, Tokyo Mitsui Life Building 8F Inside Honen Corporation (56) References JP-A-3-164138 (JP, A JP-A-63-42729 (JP, A) JP-A-59-166042 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23G 1/00-9/30

Claims (4)

(57) [Claims] 1. A method for producing water-containing chocolate, characterized in that when producing an aqueous chocolate by adding an aqueous component to chocolate dough, saponin or an extract containing saponin as a main component is used as an emulsifier. 2. The method according to claim 1, wherein the extract containing saponin as a main component is a quilla extract. 3. The method according to claim 1, wherein the amount of saponin added as an extract is 0.05 to 3% by weight based on the chocolate product. 4. A water-containing chocolate, wherein saponin or an extract containing saponin as a main component is used as an emulsifier in adding an aqueous component to chocolate dough.