JP3692938B2 - Hydrous chocolate and method for producing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a hydrated chocolate and a method for producing the same. Specifically, the present invention relates to a water-containing chocolate having a soft and meltable mouthfeel, which is a characteristic of water-containing chocolate, and having good heat-resistant shape retention and storage stability, and a method for producing the same.
[0002]
[Prior art]
Adding moisture to chocolate is a well-known technique for the purpose of imparting heat resistance and imparting a soft and smooth mouth melt. However, adding a high content of moisture to chocolate is a problem in terms of workability and texture, such as significant thickening of the dough, and a tendency to cause roughness due to aggregation of solids, as well as hygiene in terms of microbial contamination. There are technical issues such as problems. In order to solve these problems, W / O emulsions and O / W emulsions in the form of emulsions were uniformly mixed with chocolate to produce W / O or O / W type water-containing chocolates. Attempts have been made.
In the former W / O-type water-containing chocolates, the continuous phase consists of an oil phase, so it is necessary to use a high melting point fat to impart heat resistance, but the use of a high melting point fat is inferior to the mouth and has a poor texture. There are many problems. In addition, the current situation is that problems are likely to occur in the stability of W / O emulsification. On the other hand, the latter O / W type hydrated chocolate is an emulsified form suitable for satisfying both heat resistance and texture at the same time, but the preparation of O / W type emulsion under low moisture has a viscosity of dough. There are also problems, and it is difficult to give high emulsification efficiency using an emulsifier, so it is difficult to prepare a stable O / W emulsion with fine emulsion particles. In the emulsification treatment by the stirring operation, it is difficult to satisfy all of heat resistance, texture and hygiene.
[0003]
In JP-A-9-135663, O / W type water-containing chocolate is made into a stable O / W type emulsion using an emulsifier in a moisture region of 12 to 20% by weight, and this dough is made into an edible powder type. Pouring, applying the difference in equilibrium relative humidity between the emulsion and edible powder to evaporate the water from the emulsion to a water activity value (Aw) of 0.7 or less, thereby improving heat resistance, texture and hygiene However, even with this method, the emulsion stability of the product is still insufficient, and only a heat stability of about 30 ° C. has been obtained.
[0004]
[Problems to be solved by the invention]
That is, the present invention relates to a water-containing chocolate having a water content of 8 to 16% by weight and a production method, wherein the chocolate dough is made into an O / W emulsion with a protein hydrolyzate having a solubility of 0.22 M TCA of 20% or more. More specifically, the present invention relates to a water-containing chocolate having excellent quality without any problems in terms of heat resistance, texture, and hygiene, which were technical problems of water-containing chocolates, and a method for producing the same.
[0005]
[Means for Solving the Problems]
As a result of intensive research aimed at obtaining quality satisfying all of the heat resistance, texture and hygiene which were technical problems of water-containing chocolates, the present inventors have made chocolate dough soluble in 0.22M TCA. First, a stable O / W emulsion having a water content of 25% by weight or more was prepared using a protein hydrolyzate having a rate of 20% or more, and then the water content of the dough was evaporated to 8 to 16% by weight to evaporate it at 30 ° C. Of course, it has heat resistance even at temperatures near body temperature, and it has a soft and meltable texture that is characteristic of water-containing chocolates. It also has a sterilization process and reduces Aw to 0.7 or less for hygiene. The present inventors have obtained knowledge that can produce a problem-free O / W type water-containing chocolate, and have reached the present invention.
That is, according to the present invention, after preparing a stable O / W emulsion having a moisture content of 25% by weight or more using a protein hydrolyzate having a solubility of 0.22M TCA of 20% or more, the chocolate dough is then used for the moisture content of the dough. The water-containing chocolates are characterized by evaporating water to 8 to 16% by weight, and the amount of the protein hydrolyzate is 1 to 6% by weight.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The chocolate dough described in the present invention is a “chocolate” or “strawberry chocolate” dough according to the regulations of the National Chocolate Industry Fair Trade Council, and water-containing chocolates are prepared using these doughs. By the way, if the chocolate dough used is 60% or more in the final product, it can be displayed as chocolate and strawberry chocolate, and if it is less than 60%, it can be displayed as chocolate candy and strawberry chocolate candy.
[0007]
In the present invention, chocolate dough is O / W-type emulsified under a high moisture condition with a moisture content of 25% or more. At this time, a protein hydrolyzate having a 0.22 M TCA solubility of 20% or more is used for the purpose of stabilizing the emulsion. Prepare an O / W emulsified dough with stable emulsification.
The water content at the time of O / W emulsification at this time is 25% by weight or more, and a preferable range is 30 to 40% by weight. Moisture adjustment can be adjusted using water, syrup, liquid sugar such as isomerized sugar, reduced starch syrup, etc., creams such as fresh cream, etc. In this case, prevention of recrystallization of sugar in the final product and solution viscosity of the dough Set with sufficient consideration of evaporation time.
When the water content is less than 25% by weight, the viscosity of the dough becomes high, and it is difficult to obtain a sufficient effect in the emulsification process described later, so it is difficult to prepare a stable O / W type emulsion. Sometimes emulsification tends to be broken, making it difficult to obtain water-containing chocolates of the target quality.
In addition, O / W emulsions can easily be stably prepared for doughs with a moisture content exceeding 50% by weight. However, it takes a long time to evaporate the moisture afterwards, resulting in reduced workability and heating. Moisture conditions in the above-mentioned range are good because problems such as easy discoloration and change in flavor due to heating, and emulsification being easily broken due to an increase in heat history, are caused.
[0008]
Examples of the emulsifier used for emulsification include a homomixer, a colloid mill, and a high-pressure homogenizer. In the present invention, since the point is to prepare a stable O / W emulsion, it is preferable to homogenize the final dough using a high-pressure homogenizer capable of obtaining high emulsification efficiency.
For emulsification of chocolate dough, a protein hydrolyzate having a 0.22 M TCA solubility of 20% or more, preferably 30 to 90%, is added for the purpose of emulsion stability. Examples of the protein source of the protein hydrolyzate include those derived from soybeans, wheat and milk. In the case of protein hydrolyzate or undegraded product having a solubility of 0.22 M TCA of less than 20%, the water evaporation process of the emulsion is difficult because the protein has high gel properties and water retention or is not sufficiently lost. The dough viscosity becomes extremely high, and when the emulsion breaks or is heated, the generation of kogation occurs and the water cannot be evaporated well, so that the intended water-containing chocolate cannot be obtained and is not suitable for use.
[0009]
In particular, as a protein hydrolyzate suitable for use in the present invention, a polypeptide (hydrolyzate) obtained by separately hydrolyzing 7S and 11S components in soybean protein is excellent in emulsification stability and is an optimal material. It is. Polypeptide (hydrolyzate) obtained by separately hydrolyzing 7S and 11S components in soybean protein has the following physicochemical properties.
1) As a component of a polypeptide, analysis by SDS polyacrylamide gel electrophoresis containing mercaptoethanol is mainly a mixture of polypeptides having a molecular weight in the range of 35,000 to 5,000.
2) Polypeptide gel filtration method has a main peak molecular weight of about 8,000, a molecular weight range of 30,000 to 5,000 is 70% or more of the total peak area, and a molecular weight range of 5,000 or less is the total peak area. It is 20% or less of the area.
3) It is 30-90% by 0.22 MTCA solubility rate.
[0010]
The amount of the protein hydrolyzate to be used cannot be generally specified depending on the oil content of the chocolate dough, but may be blended so as to be in the range of 1 to 6% by weight with respect to the final product. If it is less than 1% by weight, emulsification tends to become unstable when evaporating the O / W emulsion, and if it exceeds 6% by weight, the obtained effect will be constant. It is not obtained, and on the contrary, the flavor is lowered, so it acts negatively. In the present invention, in addition to the above-mentioned protein hydrolyzate, the combined use of emulsifiers such as sugar ester, monoglyce, lecithin, polyglycerin fatty acid ester is not hindered. However, good water-containing chocolates cannot be obtained even if the protein hydrolyzate described in the present invention is used and preparation is carried out using only these emulsifiers.
[0011]
In the present invention, as described above, the chocolate dough is O / W-type emulsified under a high moisture condition of 25% or more to prepare a stable O / W-type emulsion, and then this is processed. Evaporation of water from the emulsion is performed, concentration is performed to a final water content of 8 to 16% by weight, and water-containing chocolates are obtained by cooling and solidification.
In this case, when the heat treatment is performed, it also serves as a sterilization step, which leads to an improvement in the storage stability of the hydrated chocolates. Water evaporation can be any of normal pressure heating, reduced pressure evaporation, and reduced pressure heating evaporation, and a heating method and a reduced pressure method may be selected according to the desired flavor and sterilizing effect of the hydrated chocolate.
[0012]
The final moisture can be arbitrarily set at 8% by weight or more, but when all of the heat-resistant shape retention, texture and hygiene of the hydrated chocolate are satisfied, the final moisture is in the range of 8 to 16% by weight. Moisture evaporation is performed. Although it depends on the composition of the hydrated chocolate, the standard for preparing Aw 0.7 or less is 15% by weight or less.
When the final water content is less than 8% by weight, it is not preferable because the work of evaporating water becomes difficult and the emulsion breaks. On the other hand, if it exceeds 16% by weight, the texture will be softer, but the mold retention will be reduced, and it will be easy to cause problems with hygiene such as heat-resistant mold retention and bacterial contamination. Must be considered.
[0013]
【Example】
Hereinafter, the embodiments of the present invention will be specifically described by way of examples. However, the technical scope of the present invention is not limited by these examples.
(Preparation of protein hydrolyzate)
Production Example 1
Ten times the amount of warm water at 40 ° C. was added to low-denatured defatted soybean flakes (NSI 90) manufactured by Fuji Oil Co., Ltd., and a NaOH solution was added thereto to adjust the pH to 7.0. This was gently stirred and extracted for 1 hour, and then separated into okara of an insoluble fraction and defatted soy milk of a soluble fraction by a centrifuge.
Hydrochloric acid was added to the obtained defatted soymilk to adjust the pH to 4.5, and the resulting protein precipitate was recovered with a centrifuge to obtain a separated soybean protein curd.
Hydrolyzed hydrochloric acid is added to the isolated soy protein curd to adjust the pH to 3.5 and the isolated soy protein is 10% by weight. 200 mg of pepsin (Nippon Biocon) is added to 1 L of this solution and hydrolyzed at 70 ° C. for 30 minutes (No. 1). One reaction). As a result of analyzing the reaction solution by electrophoresis, the 7S component in the soybean protein was selectively hydrolyzed, the mobility band corresponding to the 7S component disappeared, and the polypeptide component derived from the 7S component was decomposed. A mobility band corresponding to the 11S component was observed. The reaction solution was cooled to 37 ° C., adjusted to pH 2.0 by adding hydrochloric acid, added with 200 mg of pepsin, and hydrolyzed at 37 ° C. for 30 minutes (second reaction). The reaction solution was adjusted to pH 6.5 using NaOH solution and then spray-dried to prepare a protein hydrolyzate derived from soybean protein. As a result of SDS electrophoresis analysis, the composition of the obtained polypeptide was contained in the molecular weight range of 5,000 to 35,000 at 90% or more. As a result of gel filtration analysis, the main peak molecular weight was about 8,000, and the peak area in the molecular weight range of 5,000 to 30,000 was about 85%. The general analytical values were 85% crude protein, 10% ash, and 5% water, and the 0.22 M TCA solubility was 56%.
[0014]
Comparative production example 1
Water was added to the separated soy protein curd of Production Example 1 and adjusted to 10 wt% and pH 7.0 using NaOH solution, which was sterilized and heated and spray dried to obtain Undecomposed Comparative Production Example 1. The general analysis values were 91% crude protein, 4% ash, 5% water, and 0.22M TCA solubility was 4%.
[0015]
Comparative production example 2
Similarly, after adding water to the separated soybean protein curd of Production Example 1 and adjusting the pH to 7.5 using NaOH solution, sterilizing and heating, alkaline protease protin A10LF (manufactured by Daiwa Kasei) ) 250mg was added and hydrolyzed at 55 ° C for 30 minutes. This reaction liquid was sterilized and heated and spray-dried to obtain an undecomposed Comparative Production Example 2. The general analysis values were 91% crude protein, 4% ash, 5% water, and 0.22M TCA solubility was 17%.
[0016]
Example 1 (sweet chocolate)
65 parts of sweet chocolate dough prepared from 30 parts of cacao mass, 40 parts of sugar and 30 parts of cocoa butter, 5 parts of skim milk powder, 26 parts of reduced starch syrup, 30 parts of water, and samples of Production Example 1 to Comparative Production Example 2 A water-containing chocolate was prepared by the following procedure using 4 parts.
After dissolving 4 parts of the sample in 30 parts of water, 5 parts of skim milk powder was dissolved, 26 parts of reduced starch syrup was added, and the liquid temperature was raised to 70 ° C. Next, while pre-emulsifying using a homomixer while gradually adding 65 parts of sweet chocolate dissolved at 50 ° C., the mixture was homogenized at a pressure of 60 kg / cm 2 with a high-pressure homogenizer and O / W having a water content of about 30%. A mold emulsion was prepared. Next, while heating this under normal pressure conditions, the water content of the dough was evaporated until it became 12% by weight, and then the dough was placed in a mold and refrigerated and solidified to prepare a water-containing chocolate.
[0017]
A product using the protein hydrolyzate of Production Example 1 could be prepared without problems. This product had a water activity value of Aw 0.56, and was a preferable product having a smooth texture that was soft at room temperature and melted in the mouth. Moreover, although this water-containing chocolate was preserve | saved overnight at 35 degreeC thermostat, there was no oil separation and the emulsification state was favorable and it had the shape retention property of the grade which can be grasped by hand.
In the isolated soybean protein of Comparative Production Example 1, the emulsification was destroyed in the process of water evaporation by heating, and the oil separation was severe, making it impossible to prepare.
In the protein hydrolyzate of Comparative Production Example 2, the emulsion breakage at the time of water evaporation was less than that of Comparative Production Example 1, and the final water content could be adjusted to 12% by weight. However, bloom was generated on the dough surface after cooling and solidification. The food texture was not smooth and could only be prepared with no commercial value.
Incidentally, when the protein hydrolyzate was prepared without addition, the emulsification was destroyed in the process of water evaporation, and oil separation was severe, so that preparation was impossible.
[0018]
Example 2 (white chocolate)
Using 65 parts of white chocolate dough prepared from 55 parts of cocoa butter, 45 parts of white chocolate, 8 parts of skim milk powder, 23 parts of reduced starch syrup, 30 parts of water, and 4 parts of each sample of Production Example 1 to Comparative Production Example 2 A white chocolate type water-containing chocolate was prepared in the same procedure as in Example 1.
A product using the protein hydrolyzate of Production Example 1 could be prepared without problems. This product had a water activity value of Aw 0.58, and was a preferable product having a smooth mouthfeel that was soft at room temperature and melted in the mouth. Moreover, although this water-containing chocolate was preserve | saved overnight at 35 degreeC thermostat, there was no oil separation and the emulsification state was favorable and it had the shape retention property of the grade which can be grasped by hand. On the other hand, the isolated soybean protein of Comparative Production Example 1 and the protein hydrolyzate of Comparative Production Example 2 could be prepared only to those having no commercial value like the results of Example 1.
[0019]
【The invention's effect】
According to the present invention, it is possible to provide a water-containing chocolate having a soft and well-melted mouthfeel, which is a characteristic of water-containing chocolate, and excellent in heat-resistant shape retention and product storage, and a method for producing the same.

Claims (3)

Water-containing chocolates having a moisture content of 8 to 16% by weight in which the chocolate dough is made into an O / W emulsion with a protein hydrolyzate having a solubility of 0.22 M TCA of 20% or more. The water-containing chocolate according to claim 1, wherein the protein hydrolyzate comprises a protein source derived from soybeans, wheat and milk and is contained in an amount of 1 to 6% by weight. Prepare an O / W emulsion with a moisture content of 25% by weight or more using a protein hydrolyzate with a 0.22M TCA solubility of 20% or more until the moisture content reaches 8 to 16% by weight. A method for producing a water-containing chocolate characterized by evaporating.