JPH11113495A - White chocolate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a white chocolate, containing a small amount of sugar and capable of providing a taste and a flavor with bitterness close to that of a dark brown chocolate. SOLUTION: This white chocolate is obtained by suitably warming and mixing a cacao butter, separated and collected from a cacao mass, sugar and whole milk powder with lecithin, a perfume and theobromine which is an extracted ingredient of the cacao mass according to the outer formulation. The amounts of the ingredients are about 31.6 wt.% cacao butter, about 37.4 wt.% sugar which is a saccharide and about 31 wt.% whole milk powder that is a dairy product. Furthermore, about 0.5 wt.% emulsifying agent, about 0.4 wt.% cacao flavor which is a perfume and about 0.1 wt.% theobromine that is an extracted ingredient of the cacao mass are mixed therewith according to the outer formulation. The resultant mixed white chocolate coarse paste is then cast into a prescribed mold and vibrated to remove air bubbles. The resultant paste is subsequently cooled, solidified and demolded to produce a white chocolate.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a white chocolate containing cocoa butter, sugar and milk powder as main components.

[0002]

2. Description of the Related Art Conventionally, white chocolate is prepared by mixing substantially transparent milk powder, lactose, sugar, skim milk powder, etc., with substantially transparent cocoa butter extracted from cocoa nuts, which is the main ingredient of chocolate. Is produced in a different white color from dark brown chocolate.

[0003]

However, conventional white chocolate contains cocoa butter as a main component, so that it is greasy when eaten.
Therefore, conventional white chocolate increases the amount of added sugar compared to dark brown chocolate, emphasizes sweetness, and distracts oiliness. For this reason, conventional white chocolate is perceived as persistently sweet and is not widely spread as dark brown chocolate at present.

[0004] The present invention has been made in view of the above problems, and has as its object to provide a white chocolate capable of obtaining a bitter taste and flavor similar to dark brown chocolate.

[0005]

The white chocolate according to claim 1 contains cocoa butter, sugar, dairy products and natural bitter components, and is used for mixing natural bitter components with cocoa butter, sugar and dairy products. The conventional persistent sweetness is reduced, and a taste similar to that of dark brown chocolate is obtained.

[0006] The white chocolate according to claim 2 is
In the white chocolate according to claim 1, the natural bitter component is an extracted component of cacao mass, and to mix the extracted component extracted from cacao mass containing the component of dark brown chocolate bitterness as a natural bitter component,
The unique bitterness of dark brown chocolate is obtained without coloring, and the taste and flavor similar to dark brown chocolate are obtained.

[0007] The white chocolate according to claim 3 is:
In the white chocolate according to claim 2, the extracted component of cacao mass is chocolate oil,
Since chocolate oil obtained in the production of dark brown chocolate is used as an extract component of cacao mass, a taste and a flavor similar to dark brown chocolate can be easily obtained with a small amount without coloring.

[0008] The white chocolate according to claim 4 is
In the white chocolate according to claim 2, the extracted component of cacao mass is theobromine, and because the theobromine, which is a component of dark brown chocolate bitterness, is used as the cacao mass extracted component, it is not easily colored in a small amount. A taste and flavor similar to dark brown chocolate are obtained.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The production process of an embodiment of the white chocolate of the present invention will be described below.

[0010] The roasted cocoa beans are crushed in advance to remove the skin and the germ to obtain cocoa nibs as the endosperm portion. Then, the cacao nibs are ground to obtain cacao mass. In addition, separate cacao butter from cacao mass.

Cocoa butter, sugar and lactose as sugars, whole milk powder, skim milk powder and cream powder as milk products, lecithin as emulsifier, vanillin and vanilla flavor as fragrances,
White chocolate dough is prepared by appropriately mixing chocolate oil, theobromine, caffeine, etc., which are components of cacao mass as a natural bitter component, such as cacao flavor and chocolate flavor, while heating to, for example, 35 ° C.

The amount of cocoa butter is 3
1 to 32% by weight, preferably about 31.6% by weight, sugar as a sugar is 37 to 38% by weight, preferably about 37.4% by weight, and whole milk powder as a dairy product is 30 to 31% by weight, preferably The cocoa butter, sugar and dairy product 100 were externally mixed with an emulsifier in an amount of 0.4 to 0.5 to about 31% by weight.
% By weight, preferably about 0.5% by weight, flavor
0.4% by weight, preferably about 0.4% by weight, theobromine as an extractable component of cacao mass is 0.05-0.15%
%, Preferably about 0.1% by weight.

[0013] Thereafter, the white chocolate dough is poured into a predetermined mold, vibrated to remove air bubbles, then cooled and solidified, and demolded to form white chocolate.

Then, the quality of the white chocolate is checked and packaged to obtain a product.

According to the above-described embodiment, since the extracted components of cocoa mass such as chocolate oil and theobromine are added, the bitterness and flavor of dark brown chocolate are obtained, and the oiliness of cocoa butter is lost. The amount of sugar added to disperse the oiliness of conventional cocoa butter can also be reduced, resulting in a white chocolate with a bitter taste, flavor and richness that is less persistent.

Further, since the amount of sugar can be reduced and the amount of calories can also be reduced, it is possible to obtain a favorite food which is easier to manage health, such as weight control and blood sugar level control, than conventional white chocolate.

Further, the bitter component that obtains bitterness and flavor similar to dark brown chocolate is a natural extract extracted from a plant, and can be added to foods with confidence.

Since chocolate oil, theobromine, caffeine, etc., which are cocoa mass extract components as natural bitter components, are separately produced during the production of dark brown chocolate, cocoa, etc., the raw materials can be used efficiently.

In the above embodiment, the explanation was made using chocolate oil, theobromine, caffeine, etc., which are cocoa mass extractable components, as natural bitter components, but the natural bitter component is extracted from cassia bark extracted from quasia bark. Hesperidin extracted from citrus peel, gentian extract extracted from gentian root, grapefruit, summer tangerine, naringin extracted from orange peel, and hop extract from mulberry are used. Further, theobromine may be extracted from cacao beans, cacao bean shells, cola nuts, tea leaves, and the like. Caffeine may be extracted from tea leaves, coffee beans, guarana paste, cola nuts, or the leaves of the holly genus of Paraguay.

[0020] Then, when the Cassia extract is used,
0.1 to 0.2% by weight, preferably about 0.15% by weight, hesperidin is 0.1 to 0.2% by weight in the external formulation, based on cocoa butter, sugar and dairy product 100
Preferably about 0.15% by weight, the gentian extract is 0.15 to 0.25% by weight in external formulation, preferably about 0.25% by weight.
% By weight, naringin is 0.1-0.2% by weight, preferably about 0.15% by weight, and hop extract is 0.1-0.3% by weight, preferably about 0. 0.2% by weight, chocolate oil is 1-2% by weight, preferably about 1.5% by weight, and caffeine is 0.2% by weight, in an external formulation.
It is advisable to add 1 to 0.2% by weight, preferably about 0.15% by weight.

As the natural bitter component, a bitter component extracted from cacao, which is a raw material of chocolate, is preferable.

[0022]

EXAMPLE A white chocolate mixed with the above-mentioned extracted component of cacao mass and a conventional white chocolate were subjected to a sensory test by taste.

The composition of this embodiment is as follows: 37.4% by weight of sugar, 31.5% by weight of cocoa butter, 31.1% by weight of whole milk powder, 0.5% by weight of lecithin, 0.5% by weight of chocolate flavor, vanillin, The vanilla flavor and the cocoa flavor were mixed in a total amount of 0.38% by weight in the external formulation, and 0.1% by weight of theobromine in the external formulation.

On the other hand, the composition of the conventional example is as follows: 21.0% by weight of cocoa butter, 17.0% by weight of vegetable oil, 10.0% by weight of whole milk powder, 3.0% by weight of skim milk powder, 2.0% of cream powder % Of sugar, 17.0% by weight of sugar, 30.0% by weight of lactose, 0.4% by weight of lecithin in an external formulation, and 0.07 in total of flavors of chocolate flavor, vanillin, vanilla flavor and cocoa flavor in total. % By weight.

Then, a comparative evaluation by taste was performed in 1,000 panelers.

As a result, all the panelists felt that the white chocolate of this example was delicious like dark brown chocolate.

Here, cocoa butter is also a component extracted from cocoa mass, but cocoa butter hardly contains bitter components such as theobromine and caffeine which are inherent in chocolate. Therefore, conventional cocoa butter, white chocolate mainly composed of sugar and dairy products,
Unlike ordinary dark brown chocolate, it has a taste similar to dairy confectionery, and even if flavor is added and the flavor of dark brown chocolate is felt, a rich taste with dark brown chocolate original bitterness is obtained. Absent. If cacao mass is added to the white chocolate in the same manner as the dark brown chocolate so as to obtain the original bitterness and flavor of the dark brown chocolate, the white chocolate will be colored brown and will not be white chocolate.

For this reason, in the present embodiment to which theobromine, a bitter component extracted from cacao mass, is added, even if the amount of theobromine is small, the original bitterness and flavor of dark brown chocolate can be obtained, and the brown color may be colored. And a white chocolate having good taste and flavor similar to dark brown chocolate is obtained.

Further, since it is not a separately synthesized bitter component but a bitter component extracted from cacao mass, which is a component of dark brown chocolate, it can be provided as a food with confidence.

[0030]

According to the white chocolate of the first aspect, since the conventional bitter ingredient is mixed with cocoa butter, sugar and dairy products, the conventional persistent sweetness is reduced and a bitterness similar to that of dark brown chocolate is obtained. Can be

According to the white chocolate according to the second aspect, in addition to the effect of the white chocolate according to the first aspect, an extract component extracted from cocoa mass containing a bitter component of dark brown chocolate as a natural bitter component is mixed. Therefore, the bitterness peculiar to dark brown chocolate is obtained without coloring, and the taste and flavor similar to dark brown chocolate are obtained.

According to the white chocolate of the third aspect, in addition to the effect of the white chocolate of the second aspect, since the chocolate oil obtained during the production of dark brown chocolate is used as an extractable component of cacao mass, it can be used in a small amount. A taste and flavor similar to dark brown chocolate are easily obtained without coloring.

According to the white chocolate of the fourth aspect, in addition to the effect of the white chocolate of the second aspect, since theobromine, which is a bitter component of dark brown chocolate, is used as an extractable component of cacao mass, the color can be reduced in a small amount. A taste and flavor similar to dark brown chocolate are easily obtained without sticking.

Claims (4)

[Claims] 1. A white chocolate comprising cocoa butter, sugar, dairy products and a natural bitter ingredient. 2. The white chocolate according to claim 1, wherein the natural bitter ingredient is an extract of cacao mass. 3. The white chocolate according to claim 2, wherein the extract of cacao mass is chocolate oil. 4. The white chocolate according to claim 2, wherein the extract of cacao mass is theobromine.