WO2021117787A1 - Water-containing heat-resistant chocolate and method for producing the same - Google Patents

Abstract

The present invention addresses the problem of providing a method for producing a water-containing heat-resistant chocolate. This method is simpler than conventional methods and imparts a heat resistance property to chocolate even with a brief heat retention processing step.　The present invention is a water-containing heat-resistant chocolate produced by adding, to melted chocolate, a water-base composition (hereafter called a "water-containing material") composed of sugar, the composition including at least 60 mass% of fructose . Furthermore, the present invention is chocolate obtained so that the water content in the chocolate is 0.5-2.5 mass%, or preferably 1.0-2.0 mass%, as a result of adding the water-containing material.

Description

Moisture-resistant heat-resistant chocolate and its manufacturing method

The present invention relates to a water-containing heat-resistant chocolate and a method for producing the same.

The culture of eating chocolate has developed in Europe, which has a cool climate, and is now spreading to all countries and regions around the world. However, since the heat-resistant temperature of cocoa butter is about 31 ° C., chocolate containing only cocoa butter contained in cacao beans, which is a general chocolate, melts in a hot environment and impairs the quality. Therefore, in hot regions such as near the equator, there is a need for heat-resistant chocolate (hereinafter referred to as "heat-resistant chocolate").

As a method of imparting heat resistance to chocolate, for example, there are a method of adding fat and oil having a high melting point to chocolate and a method of increasing the solid content of chocolate (reducing the fat and oil content). As another method, for example, there is a method of mixing a small amount of water with a chocolate dough to form a sugar skeleton as described in Patent Documents 1 to 3 (hereinafter, referred to as "water-containing heat-resistant chocolate"). .. However, the addition of fats and oils with a high melting point significantly worsens the melting of chocolate in the mouth. Also, the increase in the solid content of chocolate impairs the mouthfeel of chocolate. On the other hand, the formation of a sugar skeleton inside the chocolate is a powerful method that can impart heat resistance to the chocolate without impairing the melting and mouthfeel. However, there is a problem that a long-time heat-retaining treatment step is required to develop sufficient heat resistance that can withstand distribution in a hot environment, and the productivity is significantly lowered.

European Patent Application Publication No. 0297054 International Publication No. 2013/083641 International Publication No. 2015/098932

That is, the problem to be solved by the present invention is to provide a method for producing hydrous heat-resistant chocolate, which is simpler than the conventional method and exhibits heat resistance even in a short-time heat-retaining treatment step. Is.

Therefore, in order to shorten the time of the heat retention treatment step, the sugar composition contained in the water-containing material described later was examined. Surprisingly, when a water-containing material having a sugar composition containing a certain amount of fructose or more was used, the heat retention treatment was performed. The present invention has been completed by finding that the process time can be significantly reduced.

That is, according to one aspect of the present invention, a water-containing composition obtained by adding an aqueous composition having a sugar composition containing 60% by mass or more of fructose (hereinafter, this composition is referred to as a "water-containing material") to melt-liquid chocolate. Mold heat resistant chocolate can be provided.
According to a preferred embodiment of the present invention, the addition of the water-containing material provides chocolate in which 0.1 to 5.0% by mass, preferably 0.3 to 3.0% by mass of water is added to the chocolate. be able to.
According to a preferred embodiment of the present invention, it is possible to provide chocolate in which the chocolate is a tempering type or a non-tempering type.
According to a preferred aspect of the present invention, it is possible to provide chocolate that does not lose its shape even after 20 minutes or more after being immersed in hexane at 20 ° C.
According to a preferred embodiment of the present invention, a step of adding an aqueous composition having a sugar composition containing 60% by mass or more of fructose (hereinafter, this composition is referred to as a "water-containing material") to the melted liquid chocolate is included. A method for producing a water-containing heat-resistant chocolate can be provided.
According to a preferred aspect of the present invention, there is provided a manufacturing method including a cooling solidification step and a heat retention treatment step, wherein the treatment time in the heat retention treatment step is shorter than before. Can be done.

According to the present invention, it is possible to provide a method for producing hydrous heat-resistant chocolate in which the period of the heat-retaining treatment step required for developing heat resistance is shortened by a method simpler than the conventional method. Since such a manufacturing method can shorten the number of days required for the process as compared with the conventional method, the manufacturing cost can be reduced, and it can be said that it is suitable for industrial mass production.

Hereinafter, the "moisture-containing heat-resistant chocolate and its manufacturing method" of the present invention will be described in detail.

<Chocolate>
In the present invention, "chocolate" is not limited by the "Fair Competition Code for Labeling Chocolates" (National Chocolate Industry Fair Trade Council) or the provisions of laws and regulations, and is mainly made of edible fats and oils and sugars. , If necessary, add cocoa ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc. to the chocolate manufacturing process (mixing process, atomization process, scouring process, temperature control process, molding process, cooling process, etc.) Refers to those manufactured through part or all. Further, the chocolate in the present invention includes not only milk chocolate but also white chocolate, colored chocolate and the like. The chocolate of the present invention may be either a tempered type or a non-tempered type.

The chocolate of the present invention preferably contains 28 to 44% by mass of fats and oils. Here, the fats and oils are not only fats and oils such as cocoa butter, but also all fats and oils contained in chocolate raw materials such as cocoa mass, cocoa powder, and whole fat powdered milk. For example, in general, the fat (cocoa butter) content of cocoa mass is 55% by mass (oil content 0.55), and the fat (cocoa butter) content of cocoa powder is 11% by mass (oil content 0.11). Since the fat (milk fat) content of cocoa butter is 25% by mass (oil content 0.25), the fat content in chocolate is the oil content (mass%) of each raw material in chocolate. It is the sum of the products multiplied by. The chocolate of the present invention has a fat content of 30 to 40% by mass, more preferably 31 to 39% by mass, and 32 to 38% by mass from the viewpoint of workability and flavor. It is even more preferable.

Chocolate has a continuous phase of fats and oils, so the fats and oils content of chocolate has a great effect on the viscosity. The higher the fat content, the lower the viscosity, and the effect of the increase in viscosity caused by the addition of water can be reduced. However, when the fat content increases, the ratio of sugar decreases, the sugar skeleton structure becomes brittle, and the heat resistance of the obtained chocolate may decrease. On the other hand, when the oil / fat content is 30% by mass or less, the viscosity of the chocolate becomes high, and the influence of the increase in the viscosity due to the addition of water also becomes large, so that the handleability at the time of chocolate production may be lowered. However, such a decrease in handleability can be suppressed by adding an emulsifier having a slimming action (lecithin, polyglycerin condensed ricinoleic acid ester (PGPR), etc.) to chocolate and adjusting the viscosity appropriately. .. The content of the emulsifier having a slimming effect is preferably 0.2 to 1% by mass in chocolate, and it is particularly preferable to use lecithin and PGPR in combination.

The chocolate of the present invention preferably contains 30 to 58% by mass of sucrose as one of the sugars. In the present invention, sucrose in chocolate is one of the important components forming a sugar skeleton. As the sucrose, it is appropriate to use powdered sugar obtained by powdering granulated sugar, which is substantially a crystal of sucrose. The sucrose content of the chocolate of the present invention is more preferably 32 to 54% by mass, further preferably 34 to 50% by mass. When the sucrose content of chocolate is in the above range, a sugar skeleton is likely to be formed in chocolate.

The chocolate of the present invention preferably contains 4 to 32% by mass of milk powder. The milk powder used in the present invention is not particularly limited as long as it is a milk-derived powder, and examples thereof include full-fat milk powder, skim milk powder, whey powder, cream powder, and buttermilk powder. One type or two or more types of powdered milk can be selected and used, but in particular, full-fat milk powder, skim milk powder, and whey powder are preferably contained, and full-fat milk powder and skim milk powder are more preferably contained. The milk powder used for the chocolate of the present invention is preferably produced by spray drying with a spray dryer or the like. The milk powder content of the chocolate of the present invention is more preferably 8 to 28% by mass, further preferably 12 to 24% by mass. When the milk powder content of chocolate is in the above range, the flavor and shape retention of chocolate are good.

In addition to the above-mentioned components (fat, sucrose, and milk powder), the chocolate of the present invention contains cocoa mass, cocoa powder, emulsifier, fragrance, pigment, etc., which are usually used for chocolate, as long as the characteristics of the present invention are not impaired. Various ingredients and various modifiers such as sugars other than sucrose, starches, gums, thermocoagulable proteins, various powders such as strawberry powder and matcha powder may be contained.

<Chocolate dough manufacturing method>
The "chocolate dough" in the present invention means chocolate in a melted state. That is, it means a molten chocolate produced by mixing fats and oils, sucrose, milk powder, etc., which are the raw materials of the chocolate, atomizing by roll refining, etc., and conching treatment, etc., if necessary, according to a conventional method. .. However, the solid chocolate may be heated and melted to form a melted liquid. When the conching treatment is performed, the heating in the conching treatment is preferably performed at 40 to 60 ° C. so as not to impair the flavor of chocolate. In addition, in the manufacturing method of this invention, process and process are used as the same meaning. The water-containing material described below is preferably added to the chocolate dough that has undergone the atomization treatment.

The method for producing a water-containing heat-resistant chocolate of the present invention includes a step of adding and dispersing water (water addition step) to the chocolate dough in a melted state. Here, the melted state refers to a state in which the fats and oils in the chocolate dough are melted. In the case of temper type chocolate, whether or not the chocolate dough is in a melted state can be determined by checking the mold removal of the chocolate dough after cooling. When the cooled chocolate dough does not come out of the mold (specifically, when the mold release rate of the chocolate dough from the mold is less than 70%), it is determined that the chocolate dough is in a melted state.

[Water addition process]
The temperature of the chocolate dough in the melted state in the water addition step is preferably 30 to 70 ° C, more preferably 35 to 60 ° C, and even more preferably 32 to 50 ° C. The amount of water added in the water addition step (hereinafter, may also be referred to as "total amount of water to be added") may be the amount used in ordinary water-containing heat-resistant chocolate, and is not particularly limited, but is a melt. It is preferably 0.1 to 5.0% by mass with respect to the chocolate dough in the state. When the amount of water added is 0.1% by mass or more with respect to the melted chocolate dough, a sugar skeleton is sufficiently formed and chocolate having excellent heat resistance can be obtained. On the other hand, when the amount of water added is 5.0% by mass or less with respect to the melted chocolate dough, the risk of microbial contamination can be suppressed. The amount of water added may be 0.3 to 3.0% by mass, or further 0.5 to 2.5% by mass, based on the melted chocolate dough. Since water has a great influence on the viscosity of the chocolate dough, it is particularly preferably 1.0 to 1.5% by mass. In the present invention, the "total amount of water to be added" is the total amount of water required to reach the above range, for example, 1 g of water for 100 g of chocolate dough. Is added, the "total amount of water to be added" is calculated to be 1% by mass. In the present invention, the chocolate dough to which water is added is referred to as "hydrous chocolate dough".

The water added in the water addition step is added as an aqueous composition containing water and sugars. It is preferable to use an aqueous composition in which 60% by mass or more of the sugar composition constituting the saccharide is fructose (hereinafter, such a composition is referred to as a "water-containing material"). This is an important feature of the present invention. Fructose in the saccharides contained in the water-containing material is preferably as high as about 85% by mass in that the process is shortened, and for example, it is preferably 60 to 100% by mass in the sugar composition, and 65 to 99%. It is more preferably by mass, more preferably 70 to 99% by mass, particularly preferably 75 to 98% by mass, and most preferably 77 to 90% by mass. The term "sugar" refers to a combination of monosaccharides and disaccharides.

The content of water contained in the water-containing material may be 10 to 90% by mass or 10 to 50% by mass with respect to the entire water-containing material. When water is added in the form of a water-containing material in the water addition step, the amount of water added may be such that the amount of water with respect to the melted chocolate is within the above range. For example, when a water-containing material having a water content of 25% by mass is used and water is added so as to be 1 g per 100 g of chocolate dough, the required "total amount of the water-containing material to be added" is 4% by mass. Is calculated. The temperature of the chocolate dough in the water addition step is preferably set to 32 to 50 ° C. in consideration of the temperature range in the “holding step” described later. It is more preferably set to 34 to 48 ° C, and even more preferably set to 35 to 45 ° C. By setting in such a temperature range, the temperature of the water dispersed in the chocolate dough is increased, the affinity of the water with sugar, lactose, etc. dispersed in the chocolate dough is increased, and the formation of the sugar skeleton is promoted. Can be done.

[Tempering / seating process]
In the method for producing hydrous heat-resistant chocolate of the present invention, tempering treatment or seeding treatment may be performed either before or after the water addition step.

The tempering process is an operation of forming crystal nuclei of stable crystals in chocolate in a molten state. Specifically, for example, it is known as an operation of lowering the product temperature of chocolate melted at 40 to 50 ° C. to about 27 to 28 ° C. and then heating it again to about 29 to 31 ° C. The tempering treatment is preferably performed before the water addition step.

The above-mentioned seeding treatment is a treatment in which a seeding agent functioning as crystal nuclei of stable crystals is added instead of the tempering treatment to generate crystal nuclei of stable crystals in chocolate in a molten state, and the tempering treatment is performed. Similar to the above, this is a process performed to solidify the fats and oils in chocolate as V-type stable crystals.

In the method for producing hydrous heat-resistant chocolate of the present invention, when the seeding treatment is performed, the manufacturing process includes a seeding treatment and a water addition step, but the order may be any first. Further, the seeding treatment and the water addition step may be performed at the same time (that is, the seeding agent and water may be added to the melted chocolate at the same time).

[Holding process]
The chocolate dough in the present invention has a melted chocolate dough for 10 minutes or more, a dough temperature of 32 to 40 ° C., preferably 34 to 39 ° C., more preferably 35 to 39 ° C., most preferably 35 to 39 ° C. after the water addition step. It may be maintained at 37 to 39 ° C. This makes it possible to raise the temperature of the water dispersed in the chocolate dough, increase the affinity of the water for sugar, lactose, etc. dispersed in the chocolate dough, and promote the formation of the sugar skeleton. As a result, it is possible to improve the shape retention of chocolate while effectively suppressing an increase in the viscosity of the chocolate dough.

The time for holding at 32 to 40 ° C. in the holding step is preferably 0.25 to 24 hours, more preferably 0.5 to 12 hours, and most preferably 1 to 8 hours. When the holding time is within the above range, the dough viscosity after the water addition step is 1.20 times or less (more preferably 1.15 times) the dough viscosity at the completion of both steps while maintaining the water addition effect. Since it can be maintained at the following), the chocolate dough can be easily handled when the chocolate dough is coated on food by using an enrober or the like. The dough viscosity after the seeding agent addition step and the water addition step and the dough viscosity in the holding step are measured and compared under the same temperature conditions.

The viscosity of the chocolate dough in the present invention was determined by, for example, using a BH type viscometer (manufactured by Toki Sangyo Co., Ltd.), which is a rotary viscometer, at the measured temperature. The rotor of No. 6 can be rotated at 4 rpm and measured as the plastic viscosity obtained by multiplying the reading value after 3 rotations by the device coefficient (2500).

[Cooling and solidification process]
The melted chocolate dough that has undergone the water addition step may be cooled and solidified, and by this step, solid molded chocolate can be efficiently produced from the melted state.

The method of cooling and solidifying is not particularly limited, but depending on the characteristics of the chocolate product such as molding and coating on food, it is cooled and solidified by, for example, blowing cold air in a cooling tunnel (cooling tunnel), contact with a cooling plate, or the like. (See, for example, "Handbook of Oils and Fats for Confectionery" (translated by Iwao Hachiya, published in 2010, Koshobo Co., Ltd.)).

The conditions for cooling and solidification are not particularly limited as long as the melted chocolate solidifies, but may be performed at 0 to 20 ° C. (preferably 0 to 10 ° C. for 5 to 90 minutes (preferably 10 to 60 minutes)).

[Heat retention process]
In the production method of the present invention, it is preferable to provide a heat retention treatment step of further heat-retaining the chocolate after cooling and solidification. The heat retention treatment is to heat the chocolate after cooling and solidification at preferably 24 to 36 ° C., more preferably 26 ° C. to 34 ° C., further preferably 28 to 32 ° C., preferably 30 minutes to 6 days, more preferably 3 hours. The treatment is to keep warm for up to 4 days, more preferably 3 hours to 3 days, and most preferably 6 hours to 2 days. The heat retention treatment can strengthen the sugar skeleton formed in the chocolate.
One of the features of the present invention is that when a water-containing material in which 60% by mass or more of the sugar composition is fructose is used, the time required for this heat retention treatment step is remarkably shortened. For comparison, the time of a general heat insulating treatment using the conventional water-containing material is about twice as long as the time when the water-containing material of the present invention is used. The general heat retention treatment using the conventional water-containing material is as follows.
The general heat-retaining treatment is to heat the chocolate after cooling and solidification at preferably 24 to 36 ° C., more preferably 26 ° C. to 34 ° C., further preferably 28 to 32 ° C., preferably 1 hour to 12 days, more preferably. Is a treatment for keeping warm for 6 hours to 8 days, more preferably 6 hours to 6 days, and most preferably 12 hours to 4 days.

The heat resistance of the obtained water-containing heat-resistant chocolate is evaluated based on its shape, hardness, viscosity, etc. after being allowed to stand in a constant temperature bath at 30 ° C. to 50 ° C. for 2 to 6 hours, for example. .. That is, if it is allowed to stand in a constant temperature bath at 30 ° C. to 50 ° C. for 2 to 6 hours, it is difficult for ordinary chocolate to melt and maintain its shape, but if it is heat-resistant chocolate, it melts. Since the shape and the like are maintained without doing so, the heat resistance can be evaluated. The "heat-resistant chocolate" in the present invention refers to chocolate whose shape does not change even when it is allowed to stand in a constant temperature bath at 30 ° C. to 50 ° C. for 2 to 6 hours.
In addition, whether or not a sugar skeleton is formed in the obtained hydrous heat-resistant chocolate is specified by conducting an immersion test in n-hexane and confirming that the shape of the chocolate is maintained for at least 20 minutes. it can. In the n-hexane immersion test, the chocolate of the present invention preferably retains its shape for 2 hours or longer, more preferably 12 hours or longer, and even more preferably 24 hours or longer. The immersion test in n-hexane is described in detail in Patent Document 3.

Hereinafter, the "method for producing a hydrous heat-resistant chocolate including a step of adding a hydrous material having a sugar composition containing 60% by mass or more of fructose to the melted liquid chocolate" of the present invention will also be described in detail.

The present invention refers to a method for producing a water-containing heat-resistant chocolate in which a water-containing material having a sugar composition containing 60% by mass or more of fructose is added to a chocolate dough, and a cooling solidification step and a heat retention treatment step are performed. Here, the fructose content of the water-containing material is preferably 60 to 100% by mass, more preferably 65 to 99% by mass, further preferably 70 to 99% by mass, and 75 to 98% by mass. It is particularly preferable to be present, and most preferably 77 to 90% by mass.
Since the water-containing material contains a large amount of fructose in this way, the heat resistance can be enhanced in the heat retention treatment step for a shorter time than before. The specific temperature and time in the heat retention treatment step of the present invention are the same as those described in the above-mentioned "heat retention treatment step". Further, if the effect of the present invention is viewed from another viewpoint, the strength of the sugar skeleton due to the large amount of fructose contained in the water-containing material can be increased (a method for improving the sugar skeleton strength can be provided). From another point of view, the effect of the present invention can be seen. Since the water-containing material contains a large amount of fructose, even if the amount of the water-containing material added (the amount of water added) is reduced, the conventional water-containing material is used. Since the heat resistance can be maintained at the same level as that of the above, the water addition device can be simplified and the dispersibility of water can be improved.

Hereinafter, the present invention will be described in more detail by presenting examples. In addition,% in the table means mass%.

[Chocolate ingredients]
The following were used as the main raw materials for chocolate.
・ Full-fat milk powder (Yotsuba Milk Products Co., Ltd., product name: full-fat milk powder)
・ Skim milk products (Yotsuba Milk Products Co., Ltd., product name: skim milk products)
・ Powdered sugar (manufactured by Tokukura Co., Ltd., product name: POWDER SUGAR)
・ Cocoa butter (manufactured by Daito Cacao Co., Ltd., product name: TC Cocoa butter)
・ Chocolate liquor (manufactured by Daito Cacao Co., Ltd., product name: chocolate liquor QM-P)
・ Fragrance (manufactured by Ogawa & Co., Ltd., product name: vanilla fragrance)
・ Lecithin (manufactured by Nisshin Oillio Group Co., Ltd., product name: Lecithin DX)
・ PGPR (polyglycerin condensed ricinoleic acid ester, manufactured by Taiyo Kagaku Co., Ltd.)

[Aqueous composition]
The following commercially available liquid sugars were used as the aqueous composition.
・ New Fract 55 (25% by mass of water, fructose-glucose sugar solution manufactured by Japan Corn Starch Co., Ltd.)
・ High fructose S95C (25% by mass of water, high fructose corn syrup manufactured by Japan Corn Starch Co., Ltd.)

[Preparation method for liquid sugar]
The liquid sugars A to D shown in Table 2 are prepared by blending New Fract 55 and High Fract S95C in an appropriate ratio in a glass bottle before use, and stirrer (As One Multi) in an environment of room temperature of 20 to 30 ° C. Using a stirrer M-1), each liquid sugar was prepared by stirring for 30 minutes so as to be homogeneous throughout.

[Measurement of load-bearing stress]
A rheometer (Eiko Seiki Co., Ltd.) is a water-containing heat-resistant chocolate (a three-dimensional shape with a top surface of 16 mm and width of 35 mm, a bottom surface of 20 mm and width of 38 mm and a thickness of 6 mm) that has been allowed to stand at 35 ° C for 2 hours. Was measured using. The load-bearing stress referred to here refers to the maximum stress until the rheometer sets the penetration speed to 0.33 mm / sec and a cylindrical plunger having a diameter of 3 mm penetrates the measurement sample by 3 mm.

[Evaluation of adhesion]
The state of the water-containing heat-resistant chocolate left at 35 ° C. for 2 hours was evaluated by a sensory evaluation by a skilled engineer. A finger was pressed against the fabric, and the evaluation was made according to the following criteria.
○: Almost no chocolate adheres to the finger △: A little chocolate adheres to the finger ×: Melted chocolate adheres to the finger sticky

(Examples 1 to 3, Comparative Example 1)
After mixing the raw materials according to the formulation shown in Table 1 below, roll refining and conching are performed according to a conventional method, and the chocolate dough is in a melted state at a temperature of 35 ° C. (oil content (oil content) 33.0% by mass). Was prepared. With respect to 100% by mass of this chocolate dough, various liquid sugars (water content 25% by mass) shown in Table 2 were prepared, added so as to be 4% by mass (1% by mass of chocolate dough as water), and dispersed by stirring. It was. While the liquid sugar was being added dropwise, the chocolate dough was stirred at 63 rpm using a known stirrer. Further, 20 minutes after the addition of the liquid sugar was completed, sampling was performed, the mold was quickly filled, and the mold was molded by a cooling step. Then, the heat insulation treatment step was carried out at 28 ° C. for 48 hours and 96 hours, and the test was carried out. Table 3 summarizes the results regarding load-bearing stress (unit: gf (kilogram-force)) and adhesiveness. The water-containing heat-resistant chocolate using liquid sugar A is Comparative Example 1, and the water-containing heat-resistant chocolate using liquid sugars B, C, and D is Examples 1 to 3.

As is clear from the results in Table 3 above, when the sugar composition of fructose contained in the liquid sugar is 60% by mass or more, the load-bearing stress increases and the adhesiveness also improves even in the same heat retention treatment step. It turned out that it was done.
In this way, by adding the hydrous material (liquid sugars B to D) containing a large amount of fructose to the chocolate, the heat retention treatment step can be performed in a shorter time than when the liquid sugar (liquid sugar A) of the prior art is used. (For example, it can be completed in 48 hours instead of 96 hours normally), and it was proved that the water-containing heat-resistant chocolate can be easily produced by shortening the time required for the entire process.
Further, even in the heat retention treatment step for the same time, by adding a water-containing material (liquid sugars B to D) containing a large amount of fructose to the chocolate, a water-containing heat-resistant chocolate having a high load-bearing stress can be obtained. Therefore, it can be expected to improve the shape retention against impact in a hot environment and the portability for eating behavior.

(Example 4)
Liquid sugar D is 3% by mass (water to chocolate dough) with respect to 100% by mass of chocolate dough (fat content (oil content) 33.0% by mass) in a melted state with the same temperature as above at 35 ° C. It was added so as to be 0.75% by mass), and the mixture was stirred and dispersed. While the liquid sugar was being added dropwise, the chocolate dough was stirred at 63 rpm using a known stirrer. Further, 20 minutes after the addition of the liquid sugar was completed, sampling was performed, the mold was quickly filled, and the mold was molded by a cooling step. Then, the heat insulation treatment step was carried out at 28 ° C. for 48 hours and 96 hours, and the test was carried out. Table 4 summarizes the results regarding load-bearing stress (unit: gf (kilogram-force)) and adhesiveness. For reference, the results of Comparative Example 1 (4% by mass of liquid sugar A and 1% by mass of chocolate dough as water) are also shown.

As is clear from the results in Table 4 above, when the liquid sugar D has a high fructose content, the liquid sugar (liquid sugar) of the prior art in which the fructose content is low even if the amount of the liquid sugar added is reduced. It was found that the same load-bearing stress and adhesiveness as A) can be obtained. Moreover, when liquid sugar C is used, a higher effect is expected.
As described above, by using the water-containing material containing a large amount of fructose, it is possible to reduce the size of the water-containing material addition equipment and improve the efficiency of water dispersion in the melted chocolate dough.

The water-containing heat-resistant chocolates obtained in Comparative Examples 1 and 1 to 4 for 48 hours in the heat-retaining treatment step were subjected to a dipping test in n-hexane. That is, chocolate is placed on a diamond-shaped stainless steel net that intersects at 60 ° and 120 ° at long intervals of 16 mm and short intervals of 8 mm, immersed in n-hexane at room temperature, and the shape after 48 hours is based on the following criteria. evaluated. The results are shown in Table 5.

〇: The original shape is completely left Δ: A part of the original shape is broken ×: The original shape is broken to the extent that a residue remains on the net, or all of it has fallen.

It was confirmed that a sugar skeleton was formed in the water-containing heat-resistant chocolate obtained in Comparative Examples 1 and 1 to 4 for 48 hours in the heat insulating treatment step. Based on the results in Table 3, it is inferred that the strength of the sugar skeleton is improved by using a water-containing material containing a large amount of fructose.

Claims (6)

1. A water-containing heat-resistant chocolate obtained by adding an aqueous composition having a sugar composition containing 60% by mass or more of fructose (hereinafter, this composition is referred to as a "moisture-containing material") to melt-liquid chocolate.
2. The chocolate according to claim 1, wherein the addition of the water-containing material adds 0.1 to 5.0% by mass, preferably 0.3 to 3.0% by mass of water to the chocolate.
3. The chocolate according to claim 1 or 2, wherein the chocolate is a tempering type or a non-tempering type.
4. The chocolate according to any one of claims 1 to 3, which does not lose its shape even after 20 minutes or more after being immersed in hexane at 20 ° C.
5. A method for producing a hydrous heat-resistant chocolate, which comprises a step of adding an aqueous composition having a sugar composition containing 60% by mass or more of fructose (hereinafter, this composition is referred to as a "moisture-containing material") to melt-liquid chocolate.
6. The production method according to claim 5, further comprising a cooling solidification step and a heat retention treatment step, wherein the treatment time in the heat retention treatment step is shorter than before.