CN111011565B

CN111011565B - Water-containing chocolate

Info

Publication number: CN111011565B
Application number: CN201811177941.7A
Authority: CN
Inventors: 施铭维; 池娟娟; 邓璐璐; 张虹
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2018-10-10
Filing date: 2018-10-10
Publication date: 2023-04-07
Anticipated expiration: 2038-10-10
Also published as: CN111011565A

Abstract

The invention provides a water-containing chocolate with water content more than or equal to 25wt%, which contains 7-13wt% of soybean protein, preferably 8-13wt% of soybean protein based on the total weight of the water-containing chocolate. In a preferred embodiment, a portion of the soy protein in the aqueous chocolate is provided by soy milk powder. The invention overcomes the defects of low water content and easy melting at normal temperature of the traditional water-containing chocolate.

Description

Water-containing chocolate

Technical Field

The present invention relates to aqueous chocolate.

Background

Aqueous chocolate is a consumer-friendly chocolate product on the market, and although the shelf life is short, it is more and more appreciated by consumers due to its good melting property and cooling feeling.

The water-containing chocolate, also called Ganashe (Ganashe), is made by mixing and stirring chocolate and water-containing materials such as light butter, and the amount of light butter determines the taste of the water-containing chocolate and whether the water-containing chocolate can be shaped, but generally, the water content in the chocolate is small and generally does not exceed 20%. In recent years, with the diversification of consumer demands, water-containing chocolate products are developed towards functionality, delicious taste, nutrition and health, and products for replacing water-containing materials of animal sources such as light butter are more and more. In addition, it is also deficient in health due to its high cholesterol content.

Aqueous chocolates replacing whipped cream with vegetable aqueous materials (such as soybean milk) have appeared on the market, and have been receiving attention from consumers due to their lower calorie and soft mouthfeel unlike conventional aqueous chocolates. However, in applications, disadvantages may also arise, such as low water content, undesirable soy off-flavors in the water-containing white chocolate, low protein content, and the like.

JP2005-224138A describes the use of freshly ground soy milk in chocolate and its method of manufacture, but the method of operation is complicated and, due to its high water content, it tends to melt at ambient temperature.

JP2014-113119A uses a soybean emulsion as a part of a water-containing material, and applies the soybean emulsion to chocolate, and although the stability and the mouthfeel can be kept better under a higher water content, the defects of insufficient soybean milk flavor and the like also occur.

JP2017-000028A uses commercially available soy milk and caramel to form water-containing soy milk chocolate, but since it is used directly, the amount of soy milk added is small, the water content is low, and the protein content is low, which is insufficient in terms of health.

Disclosure of Invention

The invention starts from protein in chocolate, and adds soybean protein to greatly increase the water content in the chocolate, thereby overcoming the defects of lower water content and easy melting at normal temperature of the traditional water-containing chocolate and leading the raw soybean milk chocolate to have the soybean milk flavor which is soft and has no soybean peculiar smell.

Accordingly, in a first aspect, the present invention provides an aqueous chocolate having a total soy protein content of from 7 to 13% by weight of the total aqueous chocolate.

In one or more embodiments, the aqueous chocolate contains 16.7-20% soy milk powder.

In one or more embodiments, the water containing chocolate has a water content ≧ 25wt%.

In one or more embodiments, the aqueous chocolate contains 8-13wt% soy protein.

In one or more embodiments, the aqueous chocolate has a moisture content of 30-40wt% and contains 7-13wt% soy protein.

In one or more embodiments, the aqueous chocolate has a water content of 30-35wt% and contains 8-13wt% soy protein.

In one or more embodiments, 2.7 to 3.6wt% of the soy protein, based on the total weight of the aqueous chocolate, is from soy milk powder.

In one or more embodiments, 2.7 to 3.2wt% of the soy protein, based on the total weight of the aqueous chocolate, is from soy milk powder.

In one or more embodiments, the aqueous chocolate comprises 15 to 20wt% soy milk powder based on the total weight of the aqueous chocolate, preferably 16.5 to 20wt% soy milk powder based on the total weight of the aqueous chocolate.

In one or more embodiments, the aqueous chocolate comprises soy protein concentrate and soy milk powder; wherein the soy protein content of the soy protein concentrate is in the range of 4-10wt%, preferably 5-10wt%, based on the total weight of the aqueous chocolate; the amount of soy protein from the soy milk powder is in the range of 2.7-3.6wt%, preferably 2.7-3.2wt%, based on the total weight of the aqueous chocolate.

In one or more embodiments, the aqueous chocolate has a moisture content of 30-40wt% and contains 5-15wt% soy protein concentrate and 15-20wt% soy milk powder.

In one or more embodiments, the aqueous chocolate has a water content of 30 to 35wt% based on the total weight of the aqueous chocolate and contains 5 to 15wt% soy protein concentrate and 16.5 to 20wt% soy milk powder.

In one or more embodiments, the aqueous chocolate further comprises one or more of sugar, fat, non-fat solids, and emulsifiers.

In one or more embodiments, the aqueous chocolate has a sugar content of 5 to 15 wt.%, a fat content of 10 to 20 wt.%, a non-fat solids content of 5 to 20 wt.%, and an emulsifier content of 0.1 to 1.5 wt.%, based on the total weight of the aqueous chocolate.

In one or more embodiments, the aqueous chocolate is a chocolate paste or a finished chocolate product.

The present invention also provides a method for increasing the water content of an aqueous chocolate while maintaining its excellent shape retention at ordinary temperature, characterized in that the method comprises a step of preparing the aqueous chocolate using a soy protein-containing raw material in such an amount that the water content of the finally prepared aqueous chocolate is in the range of 30 to 40wt% and the soy protein content is in the range of 7 to 13 wt%.

In one or more embodiments, the method comprises preparing an aqueous chocolate using powdered soy milk as one of the soy protein-containing raw materials, the amount of powdered soy milk used being 15-20wt% of the total weight of the finally prepared aqueous chocolate.

Detailed Description

It is to be understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features specifically described below (e.g., examples) may be combined with each other to constitute a preferred embodiment.

While conventional water-containing chocolates use aqueous materials of animal origin, such as light milk, as the aqueous phase of the water-containing chocolates, materials of plant origin are receiving increasing attention as the demands of consumers are diversified, and vegetable materials are more advantageous in terms of health than animal origin with higher cholesterol content. And the water content of the traditional water-containing chocolate is lower (lower than 20%), and the chocolate has the defects of over-dilute slurry, easy melting at normal temperature, poor shape retention and the like at higher water content. The invention discovers that the chocolate has higher water content and better shape retention property at normal temperature by adding the soybean protein into the chocolate. Due to the higher protein content compared with the traditional water-containing chocolate, the health of the chocolate is greatly improved.

Accordingly, the present invention provides an aqueous chocolate having a water content of greater than 20% by weight. In certain embodiments, the water-containing chocolate has a water content of 25 wt.% or more, such as 25 to 40 wt.%. In certain embodiments, the water content of the aqueous chocolate is in the range of 30 to 40wt%, such as 33 to 40wt%. In certain embodiments, the aqueous chocolate of the present invention does not contain butter.

The invention realizes the great improvement of the water content of the water-containing chocolate by adding the soy protein into the water-containing chocolate and simultaneously maintains good shape retention. Generally, the aqueous chocolate of the present invention may contain 7 to 13wt% of soy protein based on the total weight thereof. In certain embodiments, the aqueous chocolate of the present invention contains 8-13wt% soy protein, based on the total weight of the aqueous chocolate.

In certain embodiments, the aqueous chocolate of the present invention has a moisture content of 30-40wt% and contains 7-13wt% soy protein. In certain embodiments, the aqueous chocolate of the present invention has a moisture content of 30-35wt% and contains 8-13wt% soy protein.

The soy protein in the aqueous chocolate of the present invention may be provided by different raw materials. For example, the soy protein may be derived from soy protein concentrate and/or soy flour. In certain embodiments, the soy protein in the aqueous chocolate is derived from soy protein concentrate and soy milk powder. In these embodiments, the soy protein content (based on the total weight of the aqueous chocolate) from the soy protein concentrate may be in the range of 4-10wt%, and the soy protein content (based on the total weight of the aqueous chocolate) from the soy milk powder may be in the range of 2.7-3.6wt%, such as 3.0-3.6%, provided that the total content (based on the total weight of the aqueous chocolate) of the soy protein from both sources is in the range of 7-13wt% as described herein.

In certain embodiments, to achieve a strong mouthfeel and soy milk flavor without undesirable soy off-flavors, it is preferred to use 15-20wt% soy milk powder based on the total weight of the aqueous chocolate to provide a portion of the desired soy protein. In certain embodiments, 16.5-20wt% soy milk powder, based on the total weight of the aqueous chocolate, is used to provide a portion of the desired soy protein. When the amount of the soybean milk powder is less than 15wt%, the flavor of the soybean milk may be insufficient; when the amount of the soybean milk powder is more than 20wt%, dissolution may be difficult. The remaining soy protein may be provided by other soy protein containing ingredients such as soy protein concentrate. Typically, for example, where soy protein concentrate is used, the soy protein concentrate may be present in an amount ranging from 5 to 15 wt.% based on the total weight of the aqueous chocolate.

The present invention can be practiced using various commercially available soy protein concentrates and soy milk powders, and the amount thereof to be used in the aqueous chocolate of the present invention can be selected according to the soy protein content contained therein. For example, in a specific embodiment of the present invention, soy protein concentrate from jaboticari production having a protein content of 75% and soy milk powder having a protein content of 18% are used.

Thus, in certain embodiments, the aqueous chocolate of the present invention has a water content of 30 to 40wt% and contains 7 to 13wt% soy protein, based on the total weight of the aqueous chocolate; wherein the soy protein content of the soy protein derived from the powdered soy milk is in the range of 2.7-3.6wt% based on the total weight of the aqueous chocolate. In certain embodiments, the remaining soy protein is from soy protein concentrate.

In certain embodiments, the aqueous chocolate of the present invention has a water content of 30 to 40wt% based on the total weight of the aqueous chocolate, and the soy protein comprises 2.7 to 3.6wt% of soy protein from soy milk powder based on the total weight of the aqueous chocolate and 4 to 10wt% of soy protein from soy protein concentrate based on the total weight of the aqueous chocolate, and the soy protein from both sources is present in an amount in the range of 7 to 13wt% based on the total weight of the aqueous chocolate.

In certain embodiments, the aqueous chocolate of the present invention has a moisture content of 30-35wt% and contains 8-13wt% soy protein; wherein the soy protein content of the soy protein derived from the powdered soy milk is in the range of 2.7-3.2wt% based on the total weight of the aqueous chocolate. In certain embodiments, the remaining soy protein is derived from soy protein concentrate.

In certain embodiments, the aqueous chocolate of the present invention has a water content of 30 to 35wt%, and it contains soy protein including 2.7 to 3.2wt% soy protein from soy milk powder based on the total weight of the aqueous chocolate and 5 to 10wt% soy protein from soy protein concentrate based on the total weight of the aqueous chocolate, and the soy protein content of both sources is in the range of 8 to 13wt% based on the total weight of the aqueous chocolate.

In certain embodiments, the aqueous chocolate of the present invention has a water content of 30 to 40wt% based on the total weight of the aqueous chocolate and contains 5 to 15wt% soy protein concentrate and 15 to 20wt% soy milk powder.

The aqueous chocolate of the present invention may also contain other ingredients conventionally contained in aqueous chocolate, including but not limited to one or more of sugar, fats, non-fat solids, emulsifiers, and the like.

The sugar may be a monosaccharide including, but not limited to, glucose, fructose, galactose, xylose, mannose, and the like. Sugars may also include other sugars including, but not limited to, sucrose, maltose, lactose, reducing sugars, various oligosaccharides, various sugar alcohols, and the like. These sugars may be used alone, or two or more thereof may be used in combination. Typically, the sugar may be present in an amount of from 5 to 15wt% based on the total weight of the aqueous chocolate.

Herein, the oil may be an oil conventionally used in the art for the preparation of chocolate, especially aqueous chocolate, including but not limited to vegetable oils such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower seed oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, sal fat, cocoa butter, coconut oil, palm kernel oil, etc.; animal fat such as beef tallow, lard, fish oil, whale oil, etc.; processed fats and oils obtained by hardening, fractionating, transesterifying, etc. these fats and oils. Generally, the fat or oil may be present in an amount of 10 to 20% by weight based on the total weight of the aqueous chocolate. In certain embodiments, the fat in the aqueous chocolate of the present invention is cocoa butter.

Herein, the nonfat solids are nonfat solids conventionally used in the preparation of chocolate, particularly aqueous chocolate, including but not limited to milk derived from milk contained in fresh cream, concentrated milk, skim milk, condensed milk, evaporated milk, whole milk powder, skim milk powder, buttermilk powder, whey powder, casein, sodium caseinate, whey protein, and the like. One or more of them may be used alone or in combination. Typically, the non-fat solids are present in an amount of 5 to 20wt% based on the total weight of the aqueous chocolate. In certain embodiments, the aqueous chocolate of the present invention comprises whey powder and skim milk powder. In certain embodiments, the aqueous chocolate of the present invention comprises 2-5% by weight whey powder and 3-12% skim milk powder.

The emulsifier may be any one or more of various emulsifiers known in the art for preparing chocolate, including but not limited to phospholipids, sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, and polyglycerin ricinoleate. Typically, the emulsifier is present in an amount of 0.1 to 1.5wt% based on the total weight of the aqueous chocolate.

Thus, in certain embodiments, the aqueous chocolate of the present invention comprises water, soy protein, sugar, fat, non-fat solids, and an emulsifier. In these embodiments, the water content is 30-40wt%, the soy protein content is 7-13wt%, the sugar content is 5-15wt%, the fat content is 10-20wt%, the non-fat solids content is 5-20wt%, and the emulsifier content is 0.1-1.5wt%, based on the total weight of the water-containing chocolate.

In certain embodiments, the soy protein in the aqueous chocolate is provided by soy protein concentrate and soy milk powder. Thus, the aqueous chocolate may comprise: 30-40wt% of water, 5-15wt% of soybean protein concentrate, 15-20wt% of soybean milk powder, 5-15wt% of sugar, 10-20wt% of grease, 5-20wt% of non-grease solid and 0.1-1.5wt% of emulsifier.

Aqueous chocolate may be prepared by methods conventional in the art. For example, on one hand, various powder materials can be prepared into chocolate slurry after being ground by a three-roller mill and refined and liquefied by a refiner; on the other hand, the required amount of soybean milk powder and water can be mixed in a proper proportion to prepare soybean milk; finally, the soy milk is mixed with the chocolate mass and the resulting mixture is poured into a mold to form the aqueous chocolate product.

It is to be understood that the term "aqueous chocolate" as used herein includes chocolate pastes and finished chocolate products (products). It is well known in the art to produce finished chocolate products, such as chocolate bars or chocolate coatings, from chocolate pastes.

The present invention also provides a method for increasing the water content of an aqueous chocolate while maintaining its excellent shape retention under ambient conditions, comprising the step of preparing an aqueous chocolate using a soy protein-containing raw material in such an amount that the water content of the finally prepared aqueous chocolate is in the range of 30 to 40wt% and the soy protein content is in the range of 7 to 13 wt%. Preferably, the method comprises preparing the aqueous chocolate using the powdered soybean milk as one of the raw materials containing the soy protein, in an amount of 15 to 20wt% based on the total weight of the finally prepared aqueous chocolate.

The present invention also provides a method of making an aqueous chocolate as described herein, the method comprising preparing a chocolate mass using raw materials other than water and soy milk powder, preparing soy milk using water and soy milk powder, and mixing the chocolate mass and soy milk to produce the aqueous chocolate.

The present invention will be illustrated below by way of specific examples. It is to be understood that these examples are illustrative only and are not intended to limit the scope of the present invention. The starting materials and methods used in the examples are, unless the reason indicates otherwise, conventional starting materials and methods.

Preparation example 1: preparation of chocolate mass

The soy protein chocolate slurry was prepared according to the formula (numerical values are mass percentages) shown in table 1 below, wherein white granulated sugar powder: producing Dahan sugar; cocoa butter: JB production; whey powder: LACTALIS production; soy protein concentrate: the Yihaijiali is produced, and the protein content is 75%; and (3) skimmed milk powder: producing a Nestle; maltodextrin, 2: biotechnological production by Zhucheng Xiao; phospholipid: producing Yihaijiali; PGPR: danish produced. And grinding the powder by a three-roller mill, refining and liquefying by a refiner, and preparing the chocolate slurry in the table.

TABLE 1

Preparation example 2: preparation of aqueous chocolate

Mixing soybean milk powder (Yihaijiali, protein content 18%) and water at a ratio of 1:2 (mass ratio) to obtain soybean milk. Soymilk and the corresponding aqueous chocolate mass were mixed according to the formulation shown in table 2 below, and the resulting mixture was poured into a silica gel mold of size 2cm × 2cm × 1cm to form an aqueous chocolate mass.

TABLE 2

Test example 1

1. Fluidity of aqueous chocolate

The fluidity was the fluidity at 30 ℃ after completion of emulsification when poured downward in a pot, and the evaluation criteria were as follows:

no fluidity: -;

there is some fluidity: +;

is liquid: ++.

The fluidity is better when- + is higher.

2. Shape retention property

And (3) penetrating a texture analyzer P0.5 probe into the soybean milk to generate chocolate of 5mm, and checking the deformation condition of the chocolate. The shape retention evaluation criteria were as follows:

the shape retention is sufficient, and no cracking occurs: o;

shape retention, but cracking: Δ;

no shape retention, collapse: x;

the shape retention is preferably Δ to O.

3. Coherence of property

The chocolate was cut with a knife to check whether or not there was any adhering matter on the knife. The adhesion evaluation criteria were as follows:

no attachments on the knife: -;

there are some attachments on the knife: +;

there is a lot of attachments on the knife: ++.

The degree of adhesion is preferably within a range of- + to- +.

4. Flavor (I) and flavor (II)

The water-containing chocolate needs to have a rich mouthfeel and soy milk flavor and not have an undesirable soy off-flavor. The scoring criteria were as follows:

has rich taste and soy milk flavor, and has no bad soy bean peculiar smell: 5;

has stronger mouthfeel and soymilk flavor, and has no bad soybean peculiar smell: 4;

has certain taste and soymilk flavor, and has no bad soybean peculiar smell: 3;

has rich mouthfeel and soy milk flavor, but has bad soy bean peculiar smell: 2;

has certain taste and soymilk flavor, but has bad soybean peculiar smell: 1.

the flavor is preferably 4 to 5.

The evaluation results are shown in table 3 below.

TABLE 3

By comparing the high water content soy milk raw chocolate without soy protein powder with raw chocolate with a ratio of soy protein content to water content exceeded, it was found that the chocolate has better shape retention, coherence and soy milk flavor at a specific water content and total soy protein content.

Claims

1. An aqueous chocolate having a water content of 25 to 40wt%, characterized in that the aqueous chocolate contains a soybean protein-containing material which is a soybean protein concentrate and a soybean milk powder; wherein,

the aqueous chocolate contains 5-15wt% of soybean protein concentrate and 15-20wt% of soybean milk powder based on the total weight of the aqueous chocolate;

the aqueous chocolate contains 7-13wt% of soy protein based on the total weight of the aqueous chocolate;

the aqueous chocolate further comprises sugar, fat, non-fat solids and an emulsifier.

2. The aqueous chocolate according to claim 1, wherein the aqueous chocolate contains 8-13wt% soy protein.

3. The aqueous chocolate according to claim 1, wherein the aqueous chocolate has a water content of 30-40wt% and contains 7-13wt% of soy protein.

4. The aqueous chocolate according to claim 3, wherein the aqueous chocolate has a water content of 30 to 35wt% and contains 8 to 13wt% of soy protein.

5. The aqueous chocolate according to claim 1, characterized in that it comprises 16.5-20wt% of soy milk powder, based on the total weight of the aqueous chocolate.

6. The aqueous chocolate according to claim 1, wherein the amount of soy protein derived from soy protein concentrate is in the range of 4 to 10wt% based on the total weight of the aqueous chocolate.

7. The aqueous chocolate according to claim 6, wherein the amount of soy protein from soy protein concentrate is in the range of 5 to 10wt% based on the total weight of the aqueous chocolate.

8. The aqueous chocolate according to claim 1, wherein the amount of soy protein derived from the powdered soy milk is in the range of 2.7 to 3.6wt% based on the total weight of the aqueous chocolate.

9. The aqueous chocolate according to claim 8, wherein the soy protein content from the soy milk powder is in the range of 2.7-3.2wt% based on the total weight of the aqueous chocolate.

10. The aqueous chocolate according to claim 1, wherein the aqueous chocolate has a water content of 30 to 35wt% based on the total weight thereof, and contains 5 to 15wt% of soy protein concentrate and 16.5 to 20wt% of soy milk powder.

11. The aqueous chocolate according to claim 1, wherein the aqueous chocolate comprises 5 to 15wt% of sugar, 10 to 20wt% of fat, 5 to 20wt% of non-fat solids, and 0.1 to 1.5wt% of emulsifier, based on the total weight of the aqueous chocolate.

12. The aqueous chocolate according to any one of claims 1 to 11, wherein the aqueous chocolate is chocolate paste.

13. The aqueous chocolate according to any one of claims 1 to 11, wherein the aqueous chocolate is a finished chocolate product.

14. A method for increasing the water content of an aqueous chocolate while maintaining its excellent shape retention at ordinary temperature, characterized by comprising the steps of preparing an aqueous chocolate using a soy protein-containing raw material; wherein:

the raw materials containing the soybean protein are soybean protein concentrate and soybean milk powder;

the water content of the water-containing chocolate is in the range of 25-40wt%, and the content of the soybean protein is in the range of 7-13 wt%;

said aqueous chocolate comprising 5-15wt% of said soy protein concentrate and 15-20wt% of said soy milk powder, based on the total weight of the aqueous chocolate;

15. The method of claim 14, wherein the aqueous chocolate comprises 5 to 15 wt.% sugar, 10 to 20 wt.% fat, 5 to 20 wt.% non-fat solids, and 0.1 to 1.5 wt.% emulsifier, based on the total weight of the aqueous chocolate.