JP4390376B2 - Oil-in-water emulsified chocolate and composite food using the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention includes one or more selected from the group consisting of invert sugar, starch syrup, fructose, glucose, sucrose, liquid sugar and honey, and an aqueous phase having a sugar content of 60 or more, a chocolate dough, In addition, the present invention relates to a composite food using the oil-in-water emulsified chocolate.
[0002]
[Prior art and problems to be solved by the invention]
Conventionally, ganache is a mixture of chocolates and creams, and is usually produced by adding finely chopped chocolate to boiled creams, mixing them well, and then cooling them. The emulsified state was an oil-in-water type, and the dissolution in the mouth was good, but the storage stability was poor.
[0003]
Many techniques have been disclosed for these oil-in-water chocolate processed foods. For example, Japanese Patent Application Laid-Open Nos. 62-248454 and 62-22551 disclose methods for producing chocolate processed foods and ganaches, respectively. It is disclosed. These methods are ganaches that are UHT sterilized to improve storage stability, have long-term stability and are easy to use, and are easy to use. Became possible. However, once opened, their shelf life was inferior to water-in-oil chocolate.
[0004]
Also, many techniques are disclosed in water-in-oil chocolate processed foods. For example, in Japanese Patent Application Laid-Open No. 3-151829, sugar is added to a water-containing raw material, mixed and dissolved, and then this is converted into a melted dough such as chocolate. In addition, a method for producing chocolate or the like characterized by uniform, molding, and solidification, and Japanese Patent Application Laid-Open No. 3-151831 discloses a chocolate dough and an aqueous phase component, the main bound fatty acids having 20 to 26 carbon atoms. Each of the methods for producing water-containing chocolates is characterized by mixing in the presence of a low HLB sucrose fatty acid ester and emulsifying into a water-in-oil type.
[0005]
Such water-in-oil emulsified water-containing chocolates were inferior in terms of melting in the mouth compared to oil-in-water emulsified water-containing chocolates.
[0006]
Accordingly, an object of the present invention is to provide oil-in-water chocolates that melt well in the mouth, maintain a smooth chocolate surface, have good storage stability and good flavor.
[0007]
[Means for Solving the Problems]
The present invention achieves the above object, and one or more selected from the group consisting of invert sugar, starch syrup, fructose, glucose, sucrose, liquid sugar and honey, and imitation cream, milk, pure fresh cream, Containing one or two or more kinds selected from concentrated milk, cheese cream and whipping cream, and consisting of 20 to 50% by weight of an aqueous phase having a sugar content of 65 or more and 80 to 50% by weight of chocolate dough An oil-in-water emulsified chocolate and a composite food using the oil-in-water emulsified chocolate are provided.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below.
As described above, the present invention includes one or more selected from the group consisting of invert sugar, starch syrup, fructose, glucose, sucrose, liquid sugar and honey, and imitation cream, milk, pure cream, concentrated milk, Oil-in-water type comprising 20 to 50% by weight of water phase containing one or more selected from cheese cream and cream for whipping and having a sugar content of 65 or more, and 80 to 50% by weight of chocolate dough The present invention relates to an emulsified chocolate, a production method thereof, and a composite food using the oil-in-water emulsified chocolate.
[0009]
First, the aqueous phase used in the present invention will be described. As the component used in the aqueous phase, one or more selected from the group consisting of liquid sugars such as invert sugar, starch syrup, fructose, glucose, sucrose, glucose fructose liquid sugar, and honey are used. The amount used is preferably 10% by weight or more, more preferably 20% by weight or more, and most preferably 30% by weight or more in the aqueous phase. If one or more selected from the group consisting of invert sugar, starch syrup, fructose, glucose, sucrose, liquid sugar and honey is less than 10% by weight, it is difficult to obtain a water retention effect. The surface tends to be bulky or rough.
[0010]
In the present invention, if necessary, in the aqueous phase, sugars other than those described above, dairy products, oil-in-water emulsions other than dairy products, eggs, emulsifiers, stabilizers, taste ingredients, liquor, water, preservatives, acidulants, Colorants, flavors, antioxidants, and the like can be used.
[0011]
An oil-in-water emulsion other than a dairy product is an oil-in-water emulsified edible fat and oil such as animal and plant fats and oils and water. For example, a so-called imitation cream widely used for food (Ingredients other than the fresh cream blended in the above-mentioned compound cream are also this imitation cream).
[0012]
When using imitation cream, in the aqueous phase for producing imitation cream, about 1 type or 2 types or more selected from the group consisting of invert sugar, starch syrup, fructose, glucose, sucrose, liquid sugar and honey And can be used as a sweetened cream mixed and emulsified with edible fats and oils such as animal and vegetable fats and oils.
[0013]
As the saccharide, one or more selected from maltose, lactose, oligosaccharide, sorbitol, maltitol, mannitol, palatinose and trehalose can be used. Examples of dairy products include milk, pure cream, concentrated milk, skim milk powder, whole milk powder, prepared milk powder, condensed milk, cheese cream, whipped cream (compound cream), coffee cream, and the like, preferably milk. When a product having a good milk flavor such as pure cream, concentrated milk, cheese cream and whipping cream (compound cream) is used, the final product has a good flavor. As the egg, whole egg, egg yolk, egg white, enzyme-treated egg, and the like can be used.
[0014]
As the emulsifier, monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin and the like are used as necessary. When an emulsifier is used, it is preferably contained in the aqueous phase in an amount of 0.01 to 10% by weight, more preferably 0.1 to 5% by weight.
[0015]
As stabilizers, gums such as xanthan gum, locust bean gum, guar gum, farcelan, CMC and microcrystalline cellulose, pectin, agar, carrageenan, gelatin and gum arabic are used as necessary. When using a stabilizer, it is preferably added in an amount of 0.01 to 40% by weight, more preferably 0.1 to 20% by weight, based on the water in the aqueous phase.
[0016]
As a taste component, jam, pulp, fruit juice, fruit juice powder, cacao powder, coffee powder, almond paste, peanut paste, or the like is used as necessary. When using a taste component, it is added in the aqueous phase, preferably 0.1 to 50% by weight, more preferably 1 to 30% by weight.
[0017]
Examples of western liquor include rum and brandy. When using Western liquor, it is preferably added in an amount of 0.1 to 10% by weight, more preferably 1 to 5% by weight in the aqueous phase.
[0018]
In the present invention, the sugar content of the aqueous phase consisting of components as described above 6 5 or more, more preferably adjusted to be 70 or more. If the sugar content is less than 60, the long-term storage stability is unfavorable. The sugar content is measured with a refractometer in terms of sucrose.
[0019]
Next, chocolate dough will be described.
Chocolate dough is obtained by mixing raw materials selected from cacao mass, various powdered foods, fats and oils, sugars, emulsifiers, fragrances, pigments, etc. at an arbitrary ratio, rolling them by a conventional method, and conching treatment. means. Moreover, as chocolate dough, any of black chocolate, white chocolate, color chocolate, etc. may be sufficient.
[0020]
Fats and oils used in chocolate dough include cocoa butter, palm oil, monkey fat, shea fat, iripe fat, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil 1 or 2 selected from various animal and vegetable oils and fats such as beef tallow, milk fat, pork fat, fish oil and whale oil, and processed oil and fat subjected to one or more treatments selected from hydrogenation, fractionation and transesterification More than one species can be used, and any of a tempering type and a non-tempering type may be used. Examples of sugars used in chocolate dough include sugar, maltose, glucose, fructose and lactose.
[0021]
The emulsifier used in the chocolate dough is not particularly limited, but lecithin, polyglycerin-condensed ricinoleic acid ester, sucrose fatty acid ester, and the like can be added as necessary for the purpose of suppressing increase in viscosity.
[0022]
In the present invention, the ratio of the aqueous phase to the chocolate dough is 20 to 50% by weight for the aqueous phase and 80 to 50% by weight for the chocolate dough .
[0023]
Next, the manufacturing method of the oil-in-water type emulsified chocolate of this invention is demonstrated.
First, a chocolate dough obtained by rolling and conching according to a conventional method is heated and dissolved. Meanwhile, one or more selected from the group consisting of invert sugar, starch syrup, fructose, glucose, sucrose, liquid sugar and honey and imitation cream, milk, pure cream, concentrated milk, cheese cream and whipped cream Use one or more selected from among saccharides, dairy products, eggs, emulsifiers, stabilizers, taste ingredients, liquor, water, preservatives, acidulants, colorants, flavors as necessary And the thing which added antioxidant etc. is made into an aqueous phase, and it adjusts so that the sugar content of this aqueous phase may be 65 or more. 80 to 50% by weight of chocolate dough is added to 20 to 50% by weight of the aqueous phase thus obtained and emulsified in an oil-in-water type to obtain the oil-in-water emulsified chocolates of the present invention.
[0024]
The oil-in-water chocolates of the present invention can be sprinkled with powders such as cacao powder and fruit juice powder, or can be eaten as they are, and for toppings such as cakes, biscuits, cookies, shoes, pies, and frozen desserts It can be used as a composite food for sand, filling and coating.
[0025]
【Example】
Examples The following examples illustrate the effects of the present invention more clearly, but these are examples and the spirit of the present invention is not limited to these examples. In addition, both% and part mean a weight standard. Moreover, the following Example 1 and Example 4 are reference examples.
[0026]
[Example 1]
Compound cream 17%, invert sugar 12%, glucose fructose liquid sugar 14%, jam 15% and rum 2% were added to adjust the sugar content of the aqueous phase to 70.
[0027]
A white chocolate dough was produced according to a conventional method with a composition comprising 17% sugar, 8% cocoa butter, 7% hard butter and 8% whole milk powder.
[0028]
Then, 40% of the dissolved white chocolate and 60% of the aqueous phase were mixed to produce an oil-in-water emulsified chocolate. The water-containing chocolate thus obtained was an oil-in-water type as a result of examining the emulsification type by energization. Moreover, even if it preserve | saved at 15 degreeC for 4 months, it was a mouth-melting, smooth and oil-in-water chocolate.
[0029]
[Example 2]
24% pure fresh cream, 5% honey, 5% glucose fructose liquid sugar, 15% sweetened condensed milk and 1% rum were added to adjust the sugar content of the aqueous phase to 70.
[0030]
A milk chocolate dough was produced according to a conventional method with a composition comprising 8% cocoa mass, 22% sugar, 5% cocoa butter, 5% hard butter and 10% whole milk powder.
[0031]
Then, 50% of the melted milk chocolate dough and 50% of the aqueous phase were mixed to produce an oil-in-water emulsified chocolate. The water-containing chocolate thus obtained was an oil-in-water type as a result of examining the emulsification type by energization. Moreover, even if it preserve | saved at 15 degreeC for 4 months, it was a mouth-melting, smooth and oil-in-water chocolate.
[0032]
Example 3
19.5% pure cream, 12% starch syrup, 2% glucose fructose liquid sugar, 3% skim milk powder, 2% cacao powder, 0.1% sucrose fatty acid ester and 1.4% rum The sugar content was adjusted to 65.
[0033]
In addition, a bitter chocolate dough was produced according to a conventional method with a composition comprising cacao mass 24%, sugar 30% and hard butter 6%.
[0034]
Then, 60% of the dissolved bitter chocolate dough and 40% of the aqueous phase component were mixed to produce an oil-in-water emulsified chocolate. The water-containing chocolate thus obtained was an oil-in-water type as a result of examining the emulsification type by energization. Moreover, even if it preserve | saved at 15 degreeC for 4 months, it was a mouth-melting, smooth and oil-in-water chocolate.
[0035]
Example 4
Pure fresh cream (water 50%) 34%, starch syrup (water 15%) 34.5%, xanthan gum 0.5% and rum 1% were mixed to adjust the sugar content of the water phase to 68 (water in the water phase) Is 22.175%).
[0036]
In addition, a bitter chocolate dough was produced according to a conventional method with a composition comprising 12% cocoa mass, 15% sugar and 3% hard butter.
[0037]
Then, 30% of the dissolved bitter chocolate dough and 70% of the aqueous phase component were mixed to produce an oil-in-water emulsified chocolate. The water-containing chocolate thus obtained was an oil-in-water type as a result of examining the emulsification type by energization. Moreover, even if it preserve | saved at 15 degreeC for 4 months, it was a mouth-melting, smooth and oil-in-water chocolate.
[0038]
Example 5
The oil-in-water chocolate produced in Example 2 was used as a Basse filling cream produced with 100 parts of wheat flour, 120 parts of whole egg, 100 parts of super white sugar, 25 parts of margarine, 6 parts of foaming agent and 1 part of swelling agent. It became a delicious and delicious chocolate compound confectionery that melted in your mouth.
[0039]
Example 6
When the oil-in-water chocolate produced in Example 3 was used as a baby shoe filling cream produced with 100 parts of wheat flour, 160 parts of whole egg, 1 part of ammonium hydrogen carbonate and 90 parts of margarine, and 140 parts of water, it was freshly melted and melted well. It became a delicious chocolate complex.
[0040]
Example 7
20% pure fresh cream, 10% sucrose, 9% honey, 10% glucose fructose liquid sugar and 1% brandy were added to adjust the sugar content of the aqueous phase to 67.
[0041]
A milk chocolate dough was produced according to a conventional method with a composition comprising 8% cocoa mass, 22% sugar, 5% cocoa butter, 5% hard butter and 10% whole milk powder.
[0042]
Then, 50% of the dissolved milk chocolate dough and 50% of the aqueous phase component were mixed to produce an oil-in-water emulsified chocolate. The water-containing chocolate thus obtained was an oil-in-water type as a result of examining the emulsification type by energization. Moreover, even if it preserve | saved at 15 degreeC for 4 months, it was a mouth-melting, smooth and oil-in-water chocolate.
[0043]
Example 8
37% sweetened pure planted whipped cream (oil-in-water emulsion obtained by mixing and emulsifying sucrose-containing aqueous phase with vegetable oil), 12% sucrose and 1% rum, and adjusting the sugar content of the aqueous phase to 66 did.
[0044]
A milk chocolate dough was produced according to a conventional method with a composition comprising 8% cocoa mass, 22% sugar, 5% cocoa butter, 5% hard butter and 10% whole milk powder.
[0045]
Then, 50% of the dissolved milk chocolate dough and 50% of the aqueous phase component were mixed to produce an oil-in-water emulsified chocolate. The water-containing chocolate thus obtained was an oil-in-water type as a result of examining the emulsification type by energization. Moreover, even if it preserve | saved at 15 degreeC for 4 months, it was a mouth-melting, smooth and oil-in-water chocolate.
[0046]
Example 9
29% sweetened compound whipping cream (a mixture of oil-in-water emulsion and pure fresh cream in which a sucrose-containing aqueous phase is mixed and emulsified with vegetable oil), 5% fructose, 5% glucose, 10% honey and 1% brandy The sugar content of the aqueous phase was adjusted to 65.
[0047]
A milk chocolate dough was produced according to a conventional method with a composition comprising 8% cocoa mass, 22% sugar, 5% cocoa butter, 5% hard butter and 10% whole milk powder.
[0048]
Then, 50% of the dissolved milk chocolate dough and 50% of the aqueous phase component were mixed to produce an oil-in-water emulsified chocolate. The water-containing chocolate thus obtained was an oil-in-water type as a result of examining the emulsification type by energization. Moreover, even if it preserve | saved at 15 degreeC for 4 months, it was a mouth-melting, smooth and oil-in-water chocolate.
[0049]
Example 10
Pure plant whipping cream 17%, sucrose 12%, invert sugar 10%, honey 10% and rum 1% were added to adjust the sugar content of the aqueous phase to 68.
[0050]
A milk chocolate dough was produced according to a conventional method with a composition comprising 8% cocoa mass, 22% sugar, 5% cocoa butter, 5% hard butter and 10% whole milk powder.
[0051]
Then, 50% of the dissolved milk chocolate dough and 50% of the aqueous phase component were mixed to produce an oil-in-water emulsified chocolate. The water-containing chocolate thus obtained was an oil-in-water type as a result of examining the emulsification type by energization. Moreover, even if it preserve | saved at 15 degreeC for 4 months, it was a mouth-melting, smooth and oil-in-water chocolate.
[0052]
【The invention's effect】
Water-in-oil type emulsified chocolate of the present invention, melting in the mouth is excellent, and storage stability while the surface of the chocolate to maintain a smooth state is good.

Claims (3)

One or more selected from the group consisting of invert sugar, starch syrup, fructose, glucose, sucrose, liquid sugar and honey, and imitation cream, milk, pure cream, concentrated milk, cheese cream and whipping cream An oil-in-water emulsified chocolate comprising 20 to 50% by weight of an aqueous phase containing one or more selected ones and having a sugar content of 65 or more and 80 to 50% by weight of a chocolate dough. A method for producing an oil-in-water emulsion chocolate according to claim 1 Symbol placement, invert sugar, starch syrup, fructose, dextrose, sucrose, one or more selected from the group consisting of liquid sugar and honey, and 20-50% by weight of an aqueous phase containing one or more selected from imitation cream, milk, pure fresh cream, concentrated milk, cheese cream and whipping cream, and having a sugar content of 65 or more, and chocolate dough 80 to 50 weight% is mixed, The manufacturing method of the oil-in-water type emulsified chocolate characterized by the above-mentioned. Composite foods with an oil-in-water emulsion chocolate according to claim 1 Symbol placement.