JP6909348B2 - Moisture-containing foam chocolate - Google Patents

Description

The present invention relates to a water-containing foam-containing chocolate that can sufficiently perceive the flavor of chocolate even in a freezing temperature range and exhibits a new texture that is smooth, fluffy and soft.

When ordinary chocolate is frozen, the texture becomes hard and it becomes difficult to feel the flavor of chocolate. Therefore, conventionally, as a method of softening chocolate, a method of kneading fresh cream or Western liquor into chocolate to make chocolate containing water has been adopted to soften the texture. However, these hydrous chocolates also have a problem that the texture is still hard in the temperature of 0 ° C. or lower, that is, the freezing temperature range, and it is difficult to feel the flavor of chocolate.

Various attempts have been made so far to solve this problem.
For example, Patent Document 1 describes a hydrous chocolate material that can be filled into ice cream distributed in a freezing temperature range so that the flavor of rich raw chocolate can be enjoyed as it is.
Further, Patent Document 2 describes a hydrous chocolate that is soft in a freezing temperature range and has little change in physical properties with time.

Japanese Unexamined Patent Publication No. 2011-205940 International Publication No. 2014/163011

However, in the hydrous chocolate material described in Patent Document 1, although the chocolate after thawing has smooth physical characteristics, there is still a problem that the texture is hard in the freezing temperature range.
Further, in the hydrous chocolate described in Patent Document 2, it is necessary to use a monosaccharide instead of sugar, and there is a problem that the flavor of chocolate is inferior.

An object of the present invention is to provide a water-containing foam-containing chocolate that can sufficiently perceive the flavor of chocolate even in a freezing temperature range and exhibits a new texture that is smooth, fluffy and soft.

As a result of diligent studies, the present inventors can sufficiently feel the flavor of chocolate even in the freezing temperature range by whipping the hydrous chocolate in water under certain conditions in the manufacturing process, and it is smooth and fluffy. We found a water-containing foam-containing chocolate that has a soft and new texture.

That is, the present invention provides an oil-in-water type hydrous foam chocolate containing 16% by weight or more and 55% by weight or less of water.

According to the present invention, the flavor of chocolate can be sufficiently perceived even in the freezing temperature range, it has a smooth, fluffy and soft new texture, and it has excellent processability and shape retention in the room temperature and freezing temperature range. A hydrous, foamy chocolate having a property is provided.

It is a figure which shows the relationship between the strain rate and the load of the water-containing chocolate containing 40% by weight of water at 23 degreeC, and the water-containing foamed chocolate after whipping. It is a figure which shows the relationship between the strain rate and the load of the water-containing chocolate of 40% by weight at -18 ° C. and the water-containing foamed chocolate after whipping.

The present invention relates to an oil-in-water type hydrous foam chocolate containing 16% by weight or more and 55% by weight or less of water.

<Material>
The chocolate dough used in the water-containing foamed chocolate of the present invention is not particularly limited as long as it is chocolate commonly used by those skilled in the art, and sugar, sugars such as lactose, cocoa mass, full-fat milk powder and / or skim milk powder, and cocoa butter. Contains vegetable fats and oils such as, emulsifiers such as lecithin, and fragrances. These formulations in chocolate dough are 10% to 50% by weight sugar, 10% to 50% by weight cocoa mass, and 0% to 40% by weight of whole milk powder and / or defatted milk powder. It can be appropriately changed as long as the chocolate dough has a fat content of 30% by weight or more and 60% by weight or less.

The chocolate dough may be chocolate that requires a tempering operation or chocolate that does not require a tempering operation.

In the water-containing foam-containing chocolate of the present invention, since the water-containing chocolate contains bubbles, it is first necessary to mix the above-mentioned chocolate dough with an aqueous component to produce a water-containing chocolate. As the aqueous component, water, liquor, fresh cream, fruit juice, meringue and the like can be used. The water content in the water-containing foamed chocolate is preferably in the range of 16% by weight or more and 55% by weight or less. Further, from the viewpoint of texture and shape retention, the water content is more preferably in the range of 16% by weight or more and 50% by weight or less, and further preferably in the range of 30% by weight or more and 50% by weight or less. It is preferably in the range of 30% by weight or more and 40% by weight or less.

The hardness of the water-containing foamed chocolate of the present invention is represented by a load having a strain rate of 40%, and if the load having a strain rate of 40% at -18 ° C is 1.5 N or more and 40.5 N or less, the freezing temperature. The texture in the area is soft enough, and you can fully feel the flavor of chocolate. When the hardness of the water-containing foamed chocolate of the present invention is 0.05 N or more and 0.60 N or less when the load at which the strain rate is 40% at room temperature (23 ° C.) is 0.05 N or more and 0.60 N or less, the hardness at -18 ° C. tends to be in the above range. ..

Further, it is preferable that the specific gravity of the hydrous foam chocolate at room temperature (23 ° C.) is 0.2 or more and 1.0 or less. When the specific gravity of the water-containing foam-containing chocolate is in the above range, the water-containing foam-containing chocolate of the present invention in the freezing temperature range can exhibit a smooth and fluffy texture. Further, the water-containing foam-containing chocolate of the present invention can realize physical characteristics according to various forms by adjusting the specific gravity.

In addition to satisfying the above range, the proportion of bubbles having a circle-equivalent diameter of 30 μm or more and 50 μm or less among the bubbles having a circle-equivalent diameter of 20 μm or more in the water-containing foam-containing chocolate is 50% or more. The water-containing foam-containing chocolate of the present invention in the freezing temperature range is preferable because it exhibits a softer and softer texture.
When the ratio of the bubbles is 70% or more, the softness of the texture is further increased, which is preferable.

<Manufacturing method>
The method for producing the hydrous foam chocolate of the present invention will be described below.
Weigh and mix the above ingredients. When water, liquor, cream, or fruit juice is used as the aqueous component, it is mixed at this point. Warm the mixture and stir until all ingredients are dissolved. Once all the ingredients have melted, emulsify using a high speed stirrer. The emulsification can be carried out, for example, by stirring at 1,000 rpm or more for 2 minutes or more, but it may be appropriately changed depending on the type and ratio of the material. The mixture after emulsification is cooled to 45 ° C. or lower. In this way, an oil-in-water type hydrous chocolate can be obtained. When the load at which the strain rate is 40% at room temperature (23 ° C.) of the water-containing chocolate is 0.05 N or more and 0.60 N or less, the load at which the strain rate of the water-containing foam chocolate after whipping becomes 40% at -18 ° C. Is preferable because it tends to be 1.5 N or more and 40.5 N or less.

Subsequently, the hydrous chocolate is whipped to obtain the hydrous foam chocolate of the present invention. The whipped chocolate is cooled to 45 ° C. or lower using a vertical mixer, a continuous whipping machine, or the like so that the hydrated chocolate embraces air.

At this time, when the viscosity of the water-containing foamed chocolate before whipping at room temperature (23 ° C.) is 20,000 cP or less, it is preferable that the chocolate can be whisked using a general vertical mixer or a continuous whipping machine.

The whipping condition may be any condition as long as the water-containing foam chocolate of the present invention has a load of 1.5 N or more and 40.5 N or less so that the strain rate at −18 ° C. is 40%. Further, the whipping condition is more preferably a condition in which the specific gravity of the water-containing foamed chocolate after whipping and the equivalent circle diameter of the bubbles satisfy the above ranges.

Whipping can be performed using, for example, a vertical mixer, a continuous mixer, or the like. As the vertical mixer and the continuous mixer, a commercially available mixer may be used. The temperature for whipping may be as long as the hydrous chocolate is in a fluid state, and is preferably 50 ° C. or lower. The rotation speed of the mixer when whipping can be 40 rpm to 2,000 rpm.

When meringue is used as the aqueous component, the water-containing foam-containing chocolate produced above and the meringue are mixed. By uniformly mixing the water-containing foam-containing chocolate and the meringue using, for example, a hopper, a continuous whipping machine, or the like, the water-containing foam-containing chocolate of the present invention containing the meringue can be produced.

The hydrous foam chocolate of the present invention produced above can be filled into a mold and then cooled to obtain a product. In addition, ice cream may be bean paste, processed into a soft serve ice cream shape, or formed into a spherical shape.

<Measurement method of physical property value>
The method for measuring the hardness, viscosity, specific gravity, and maximum diameter of bubbles of hydrous and foamed chocolate will be described below.

The hardness of the water-containing foamed chocolate of the present invention can be determined by the following method using a rheometer.
A resin plunger of φ30 mm at room temperature (23 ° C.) and a resin plunger of φ5 mm at -18 ° C. are pushed into the water-containing foam chocolate of the present invention at a speed of 1 mm / sec, and the strain ratio is 40%. The load to be obtained represents the hardness of the water-containing foamed chocolate of the present invention.

The viscosity of the hydrous foam chocolate of the present invention is determined by the following method using a B-type viscometer.
After calibrating the viscometer, the viscosity measured by immersing the router in the water-containing foamed chocolate of the present invention to a predetermined position and rotating the router is defined as the viscosity of the water-containing foamed chocolate of the present invention.

The specific gravity of the hydrous foam chocolate of the present invention may be determined by any method, and for example, it can be determined by the following method.
After measuring the volume and weight of the measuring container at room temperature, the water-containing foam-containing chocolate of the present invention is filled in the measuring container, and the weight of the chocolate filled together with the measuring container is measured at room temperature. The specific gravity of the water-containing foamed chocolate of the present invention can be obtained by dividing the difference between the weight of the measuring container and the chocolate and the weight of the measuring container by the volume of the measuring container. Any measuring container may be used as the measuring container, but a transparent measuring container is preferable because it is easy to see where the chocolate is not filled.

The equivalent circle diameter of the bubbles of the hydrous foam chocolate of the present invention may be determined by any method, and can be determined by, for example, the following method.
Under freezing, a section of the water-containing foamed chocolate of the present invention is prepared, and the cross section thereof is measured by a scanning electron microscope (SEM) to obtain an image (SEM image). Find the equivalent circle diameter of the circle part in the image that appears to be a bubble of 20 μm or more.
In the image of the section of the hydrous foamed chocolate, the circular portion of 20 μm or less is excluded because it is not possible to distinguish between the air bubble and the fat crater.

Examples and comparative examples will be described below, but the present invention is not limited thereto.

[Example 1]
Production of water-containing foam-containing chocolate A mixture of chocolate-standard chocolate, water, fresh cream, and emulsifier was stirred while boiling in hot water to dissolve all the ingredients. Then, the material mixture was sterilized at 68 ° C. for 30 minutes, and the material mixture was emulsified by stirring at 1000 rpm for 2 minutes or more with a high-speed stirrer (Homomixer MARK II, manufactured by Primix Corporation).
The emulsified product was cooled to 45 ° C. or lower with stirring to obtain a hydrous chocolate containing 37% by weight of water.
Subsequently, the hydrous chocolate obtained above was stirred at 45 ° C. for 90 seconds at 400 rpm using a general large mixer to obtain a hydrous foam chocolate. As a result of measuring the energization, the obtained hydrous foam chocolate was in an O / W type emulsified state.

(4) Method for measuring physical characteristic value The physical characteristic value of the water-containing foamed chocolate prepared above was measured by the following method.

(4-3) Rheometer (RHEONER II CREEP METER RE2-3305C, Inc.) equipped with a resin plunger of φ30 mm for a load that makes the strain rate of the water-containing chocolate and the water-containing foam chocolate prepared above 40%. Measurements were carried out at 23 ° C. and -18 ° C. using a (manufactured by Yamaden). A cylindrical sample having a diameter of 65 mm and a height of 30 mm was used, and the measurement speed was 1 mm / sec. The loads at which the water-containing chocolates had a distortion rate of 40% at -18 ° C and 23 ° C were 15.80 N and 0.21 N, respectively. The loads at which the strain rate of the water-containing foamed chocolate at -18 ° C and 23 ° C was 40% were 3.27N and 0.19N, respectively.
FIG. 1 shows the relationship between the strain rate and the load of the hydrous foam chocolate and the hydrous chocolate at 23 ° C. Further, FIG. 2 shows the relationship between the strain rate and the load of the hydrous foam chocolate and the hydrous chocolate at −18 ° C. From FIGS. 1 and 2, there is almost no difference in hardness between the water-containing chocolate before whipping and the water-containing foam chocolate after whipping at 23 ° C, but the water-containing foam chocolate after whipping is remarkably soft at -18 ° C. It turns out to be.

(4-1) Specific gravity A 200 ml measuring cup was filled with hydrous and foamy chocolate, and the weight of the chocolate was measured at 23 ° C., and the specific gravity was 0.67.

(4-2) Viscosity The viscosities of the water-containing chocolate and the water-containing foamed chocolate prepared above were measured using a B-type viscometer (TVB-10 type viscometer, manufactured by Toki Sangyo Co., Ltd.). At 23 ° C., the viscosity of the hydrous chocolate was 2090 cP, and the viscosity of the hydrous foam chocolate was 8610 cP.

(4-4) Percentage of bubbles having a circle-equivalent diameter of 30 μm or more and 50 μm or less Cut out a section (7 mm × 7 mm) of the water-containing foam-containing chocolate prepared above at −40 ° C. or lower, and cut a section (7 mm × 7 mm) into a section at −120 ° C. SEM images were obtained using a scanning electron microscope (Helious G4, manufactured by Thermo Fisher Scientific Co., Ltd.) at ~ 100 ° C. When the circle-equivalent diameter of the bubbles in the cross section of the section was determined from the SEM image, the proportion of bubbles having the circle-equivalent diameter of 30 μm or more and 50 μm or less was 75%.

[Examples 2 to 7]
A water-containing chocolate containing 16% to 60% of water was prepared in the same manner as in Example 1. The hydrous chocolate was stirred under the conditions shown in Table 1 to obtain the hydrous foam chocolate of Examples 2 to 7. These physical properties were measured in the same manner as in Example 1, and the results are shown in Table 1.
When the raw materials were blended so that the water content was 13 to 15% by weight, the raw material mixture was not emulsified and water-containing chocolate could not be obtained.

[sensory evaluation]
For the following items, the water-containing foam-containing chocolates of Examples 1 to 7 were subjected to sensory evaluation by five experts. The results are shown in Table 2.
・ Shape retention: Shape after being taken out of the freezer at -18 ° C and left at 22 ° C for 30 minutes 3: Shape does not change 2: Shape is partially deformed 1: Shape cannot be maintained and collapses ・ Mouth melting: Evaluation by eating immediately after taking out from the freezer at 22 ° C and -18 ° C 3: Good 2: Neither 1: Bad / Hardness: Hardness when eating at 22 ° C after taking out from the freezer at -18 ° C 5: Hard enough to chew without resistance immediately after being taken out of the freezer at -18 ° C 4: Hard enough to be easily chewed immediately after being taken out of the freezer at -18 ° C 3: Taken out from the freezer at -18 ° C Immediately after, it is hard enough to chew 2: Immediately after it is taken out from the freezer at -18 ℃, it is a little hard, but it is hard enough to chew 1: Immediately after it is taken out from the freezer at -18 ℃, it is hard and cannot be chewed. Comparison with commercially available raw chocolate that is distributed at room temperature or refrigerated 3: The feeling of chocolate does not change 2: Slightly inferior 1: The feeling of chocolate is weak / cold: Cold when eating in the frozen state 5: Feels very cold 4 : Feels a little cold 3: Feels cold 2: Does not feel a little cold 1: Does not feel cold

It should be noted that the flavor of chocolate can be sufficiently perceived even in the freezing temperature range of the present invention, it has a smooth, fluffy and soft new texture, and it is excellent in processability at room temperature and in the room temperature and freezing temperature range. In view of the purpose of providing a water-containing foam-containing chocolate having shape-retaining properties, it is permissible to evaluate the shape-retaining property, melting in the mouth, and chocolate feeling by 2 or more, and the hardness is 3 or more. Evaluation is acceptable. As for the coldness, the allowable coldness is not set because the preferred coldness changes depending on the purpose of the product.

From the above, the oil-in-water type hydrous foam chocolate of Examples 1 to 6 was able to obtain the effect of the object of the present invention.

[Example 8]
Production of Meringue-Containing Moisture-Containing Chocolate By the same method as in Example 1, an O / W type hydrous-foamed chocolate containing 38% by weight of water was obtained. The specific gravity of this hydrous foam chocolate was 0.62.
Separately, a meringue having a specific gravity of 0.21 composed of egg white, granulated sugar and water is prepared, and the water-containing foamed chocolate prepared above and the meringue are mixed at a weight ratio of 1: 1 to obtain a meringue-containing water-containing foamed chocolate. Obtained.
When the physical characteristics of this meringue-containing hydrofoamed chocolate were measured in the same manner as in Example 1, the loads at which the strain rates were 40% at -18 ° C and 23 ° C were 0.69N and 0.11N, respectively, and the specific gravity was The proportion of bubbles having a circle equivalent diameter of 30 μm or more and 50 μm or less was 0.35.
Table 2 shows the results of sensory evaluation of the meringue-containing hydrous foam chocolate by five experts in the same manner as in Examples 1 to 7. As shown in Table 2, the meringue-containing hydrous-foamed chocolate of this example was able to obtain the effect of the object of the present invention.

As shown above, by whipping O / W type hydrous chocolate containing a specific amount of water, the flavor of chocolate can be fully perceived even in the freezing temperature range, and it is smooth, fluffy and soft. It is possible to provide a water-containing foam-containing chocolate that exhibits a texture.

Claims (3)

Water for eating in a freezing temperature range, which contains 30% by weight or more and 40% by weight or less of water and has a load of 1.72 N or more and 6.11 N or less so that the strain rate at -18 ° C is 40%. Oil-type hydrous foam chocolate. The water-containing foam-containing chocolate for eating in the freezing temperature range according to claim 1, wherein the specific gravity at room temperature is 0.59 or more and 0.69 or less. The method for producing hydrous foam chocolate for eating in the freezing temperature range according to claim 1 or 2 , which comprises whipping.

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