JP2002209522A - Chocolate with elasticity and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a chocolate having a new texture of elasticity, and keeping the chocolate flavor and good meltability in the mouth without damaging them, and further to provide a method for producing the same. SOLUTION: This chocolate having new texture with elasticity and good meltability in the mouth is obtained by mixing a gelatin solution obtained by swelling and dissolving a gelatin having 200 bloom jerry strength, with a solution of saccharides at <=100 deg.C, and mixing the resultant mixed liquid with a melted chocolate dough to provide the chocolate regulated the content of a cacao component to be 21-30 wt.%, the content of the gelatin to be 3-10 wt.% and the water content to be 5-20 wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-based confectionery, and more particularly to a chocolate having a new texture of elasticity and having a good mouthfeel.

[0002]

2. Description of the Related Art Conventional fat and oil confections have formed a large market in the confectionery market as represented by chocolate. This is thought to be due to the fact that the pursuit of a variety of textures of oily confectionery has responded to the demands of the tastes of the times. For example, the main direction has been to put an oily dough on a biscuit to make it a snack style, or to put a jam or a nut in the central layer of the oily dough and try to give a new texture by combining them. Also,
Products that promoted functionality such as polyphenols also showed signs of a fad. However, consumers are gradually getting bored with these directions alone, and it is becoming impossible to expand the market.

[0003] Under such circumstances, an attempt to pursue a completely different texture by improving chocolate dough is extremely novel. For example, there is a heat-resistant oil-based confectionery disclosed in Japanese Patent No. 2788375 and a method for producing the same.
This is characterized in that it contains an oily confectionery dough and gelatin, and has a structure in which a water-soluble solid consisting of sugars and gelatin forms a continuous phase, and further has a water content of 3.0% by weight.
It is the following heat-resistant fat-based confectionery. In general, fat-based confections such as chocolates are cocoa butter-based fats or the like in which the continuous phase serving as a skeleton melts at around body temperature, so that when they are grasped, they stick and stick their hands, and when the temperature rises, they lose their shape and lose their shape. Further, even if the melted material is cooled and hardened, it has a disadvantage that fat bloom whose surface becomes white is generated. The heat-resistant oil-based confectionery disclosed in the above-mentioned Japanese Patent No. 2788375 is a solution to the above-mentioned drawbacks of the conventional chocolate, and differs from the conventional chocolate in that the oil-based dough contains gelatin. It is an oily confectionery having properties. However, in the case of this oily confectionery, since the water content is as low as 3.0% by weight or less as described above, the melting point in the mouth is far inferior to conventional chocolate.

[0004] To improve this, Japanese Patent Application Laid-Open No. 06-2 (1994) has been proposed.
No. 96458 discloses a gel-like oily confectionery and a method for producing the same, which is a gel-like oily confectionery containing fats and oils, a saccharide, and a gelling agent such as gelatin. A gel-like oily confection characterized by having a water content of 1 to 15% by weight and a water content of 20% by weight or less. The main difference between the one disclosed in Japanese Patent No. 2788375 and the one disclosed in Japanese Patent Application Laid-Open No. 6-296458 is that a water content exceeding 3% by weight of the chocolate standard is set. Yes, this gives
Mouth improvements have been made. However, Japanese Patent Laid-Open No.
In the case of the gel-like oily confectionery disclosed in Japanese Patent Publication No. 296458, since the jelly strength of gelatin as a gelling agent is not specified, improvement of the mouthfeel cannot be expected in practice. This is also evident in the production in the examples, and since the sugar boiled liquid and the gelatin solution as a gelling agent are mixed at a considerably high temperature, the gelatin is hardened and the original elasticity is hardly produced. Further, in the case of this gel-like oily confectionery, the cocoa content in the confectionery dough is 15% by weight or less according to the description of the example, and thus the chocolate confectionery lacks chocolate flavor and cannot be called chocolate. is there.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the circumstances related to such conventional chocolate confectionery, and has as its object to have a new texture of elasticity,
Another object of the present invention is to provide a chocolate having elasticity in which chocolate flavor and good mouthfeel are maintained without being impaired, and a method for producing the chocolate.

[0006]

Means for Solving the Problems In order to achieve the above object, the present inventors have intensively studied the relationship between the elastic modulus and the goodness of mouthfeel by changing the jelly strength of gelatin in chocolate containing gelatin. As a result, it was found that the elastic modulus of the chocolate having a high jelly strength of the blended gelatin increased, but the mouthfeel of the chocolate rapidly deteriorated when the jelly strength of the gelatin became larger than a certain value. Furthermore, it has been found that, in the chocolate containing the gelatin as described above, the water content has a great influence on the palatability. In addition, as a result of examining the difference in the chocolate flavor by changing the content of the cocoa component in the chocolate, a suitable content range of the cocoa component in which the chocolate flavor was not impaired was found. Based on these findings, the present invention has been completed.

[0007] That is, the chocolate according to the present invention is a chocolate comprising chocolate dough, gelatin having a jelly strength of less than 200 bloom and sugars,
A chocolate having elasticity characterized by having a cocoa content of 21 to 30% by weight, a gelatin content of 3 to 10% by weight, and a water content of 5 to 20% by weight. The jelly strength of gelatin in the present invention is a measured value specified in Japanese Industrial Standard (JIS K6503). The cocoa content means the total amount of cocoa butter and non-fat cocoa content contained in chocolate dough.

Further, the method for producing an elastic chocolate according to the present invention is characterized in that a gelatin solution obtained by swelling and dissolving gelatin having a jelly strength of less than 200 bloom and a saccharide solution are mixed at a temperature of 100 ° C. or less. Is mixed with the melted chocolate dough, and the content of cocoa is
A method for producing chocolate, wherein 0% by weight, gelatin content is 3 to 10% by weight, and water content is 5 to 20% by weight.

[0009]

Next, the present invention will be described in detail.
First, examples of the chocolate dough used in the present invention include, but are not limited to, milk chocolate, black chocolate, and white chocolate. In the present invention, each of these chocolate doughs may be used alone, or two or more doughs may be appropriately mixed and used. In each case, the content of cocoa in the final chocolate is 21 to 21.
It needs to be adjusted to be 30% by weight. If the cocoa content is less than 21% by weight, it cannot be said to be chocolate, and if it exceeds 30% by weight, not only does the taste become considerably thick and bitter, but also oils and fats tend to separate and elasticity cannot be maintained. .

Examples of the saccharides include, for example, monosaccharides such as glucose and fructose, disaccharides such as sugar, maltose and lactose, and sugar alcohols such as sorbitol, xylitol, maltitol and reduced starch syrup. It is not something to be done. These saccharides may be used alone or in combination of several kinds. In particular, among these various sugars, the chocolate of the present invention having a high water content preferably contains a sugar alcohol such as sorbitol in order to maintain the moisture retention. The content of sugar in chocolate is 20 to 40% by weight, and more preferably 25 to 35%.
It is preferred that the content be% by weight. Sugar content 20% by weight
If it is less than 40%, the sweetness is insufficient, and if it exceeds 40% by weight, it becomes too sweet. In the chocolate of the present invention,
Inclusion of polysaccharides such as glucomannan and psyllium seed gum is a more preferable embodiment for improving the taste of chocolate.

Next, it is necessary to use gelatin having a jelly strength of less than 200 blooms, preferably having a jelly strength of 100 to 200 blooms, more preferably about 100 to 150 blooms, particularly about 150 to 150 blooms. It is preferable to use gelatin of about bloom. The range of jelly strength of this gelatin is determined based on a balance between the elasticity of the obtained chocolate and the taste. When the jelly strength of gelatin is 200 bloom or more, melting in the mouth deteriorates. Also, the jelly strength is 100
If it is less than bloom, it is difficult to obtain elasticity. As gelatin, normal food-grade gelatin can be used,
For example, alkali-treated gelatin, acid-treated gelatin and the like can be used. The content of gelatin in the chocolate is 3 to 10% by weight, preferably in the range of 4 to 8% by weight. When the content of gelatin in the chocolate is less than 3% by weight, elasticity is hardly obtained, and when the content of gelatin exceeds 10% by weight, melting in the mouth tends to be poor. It is also a preferred embodiment to replace part of the gelatin with collagen in order to improve the taste of the chocolate.

Next, the water content of the chocolate of the present invention must be adjusted to 5 to 20% by weight, and preferably the water content is 10 to 15% by weight. When the water content is less than 5% by weight, the emulsion becomes a W / O emulsified type and dissolution in the mouth is not good, and when the water content is 10% or more, the emulsion becomes an O / W emulsification type and dissolution in the mouth is considerably improved. However, when the water content in the chocolate exceeds 20% by weight, water separation tends to occur. The water content in the chocolate may be due to an aqueous medium containing dairy products such as milk, condensed milk, fresh cream, fruit juice, Western liquor, etc., in addition to water itself.

Further, in addition to the above-mentioned raw materials, the chocolate of the present invention may contain a fragrance, a coloring agent and the like.

Next, in the chocolate of the present invention, a gelatin solution obtained by swelling and dissolving gelatin and a saccharide solution are mixed at a temperature of 100 ° C. or less.
1 to 30% by weight, the content of gelatin is 3 to 10% by weight,
And it is preferable to manufacture by mixing with a melted chocolate dough so that the water content is 5 to 20% by weight. More specifically, for example, it is preferable to manufacture as follows. First, gelatin having a jelly strength of less than 200 bloom is swelled and dissolved in water to prepare a gelatin solution. Separately, a saccharide solution is prepared, and the above two solutions are mixed at a temperature of 100 ° C. or less, for example, about 60 ° C. Separately, the chocolate dough is melted at about 60 ° C., and the mixture of the gelatin and the saccharide is mixed with the melted chocolate. In this way, gelatin is uniformly mixed in the chocolate dough, and there is no settling of gelatin, so that a chocolate having good elasticity and good mouth feel can be obtained.

[0015]

Next, the present invention will be described in more detail by way of examples, which should not be construed as limiting the present invention.

Example 1 Cocoa mass (cocoa butter 5)
5.0% by weight, non-fat cocoa content 45.0% by weight)
Milk chocolate comprising 0 parts by weight, 41.5 parts by weight of sugar, 23.0 parts by weight of whole milk powder, 23.0 parts by weight of cocoa butter, 0.4 part by weight of lecithin and 0.1 part by weight of a flavor is prepared by a known method. Then, 0.2 part by weight of a sucrose fatty acid ester having an HLB value of 16 was added to 70 parts by weight of the chocolate, and the mixture was placed in a heat retaining mixer and kept at 60 ° C. Separately, jelly strength 150 bloom (Japanese Industrial Standard JIS
K6503 1996) alkali-treated gelatin.
0 parts by weight was dissolved and swelled with 4.5 parts by weight of water and kept at 60 ° C. Separately, the sugar solution is 15.0 parts by weight of starch syrup, reduced starch syrup (sorbitol content 46 to 49% by weight).
5.0 parts by weight and 5.0 parts by weight of whipped cream were mixed and boiled down, and kept at 60 ° C. as Bx78. The gelatin solution was mixed with the sugar solution, and the mixture was stirred and mixed while maintaining the temperature at 60 ° C. Further, the chocolate maintained at 60 ° C. was added thereto, and the mixture was stirred and mixed. This was poured into a cooling plate, rolled, cut and molded to obtain gelatin-containing chocolate. The cocoa content in the gelatin-containing chocolate was 24.5% by weight (cocoa butter 2).
0.7% by weight, non-fat cocoa content 3.8% by weight) and a water content of 10.11% by weight. This gelatin-containing chocolate was elastic and mouthfeel. To check the elasticity of this chocolate, 40x
A 10 × 10 mm rectangle was used and a breaking point of 30 was measured with a creep meter, Leoner RE 33005, manufactured by Yamaden Corporation.
As measured at <RTIgt; 0 C, </ RTI> ordinary chocolate broke at very low strain values, but did not break sharply at strain values several times that value.

(Example 2) Elastic chocolate was obtained in the same manner as in Example 1 except that the gelatin solution was changed to acid-treated gelatin having a jelly strength of 150 bloom. This gelatin-containing chocolate slightly deteriorated in taste compared to the chocolate of Example 1, but was very dry for this kind of chocolate, and was subjected to the same elasticity test as in Example 1. It showed almost the same elasticity as in Example 1.

Example 3 0.3 parts by weight of a sucrose fatty acid ester having an HLB value of 16 was added to 72.0 parts by weight of the same milk chocolate as in Example 1, and the mixture was placed in a heat insulating mixer.
It was kept at 0 ° C. 4.0 parts by weight of alkali-treated gelatin having a jelly strength of 100 bloom and collagen peptide 2.0
Parts by weight were dissolved in 10.0 parts by weight of water, swollen and maintained at 60 ° C. Separately, reduced starch syrup (sorbitol content 46-4)
(9% by weight) 9.0 parts by weight was maintained at 60 ° C. to prepare a sugar solution. Mix this sugar solution with the above gelatin solution,
The mixture was stirred and mixed while maintaining the temperature at ° C. Further, the chocolate was added thereto, and 2.7 parts by weight of Western liquor and spices were further added and stirred and mixed. This was poured into a cooling board in the same manner as in Example 1, rolled, cut and molded to obtain gelatin-containing chocolate. The content of cocoa in the gelatin-containing chocolate was 25.2% by weight (cocoa butter 21.%).
3% by weight, 3.9% by weight of non-fat cocoa) and a water content of 14.91% by weight. This gelatin-containing chocolate has a higher level of mouthfeel than that of Example 1, and when subjected to the same elasticity test as in Example 1, it does not break to a high value of strain. It showed very good elasticity.

Example 4 Gelatin was used in a jelly strength of 150.
Example 3 except that it was made into an alkali-treated gelatin of Bloom.
I made an elastic chocolate in the same way as.
This gelatin-containing chocolate gave substantially the same results as in Example 3 both in terms of mouthfeel and elasticity.

Comparative Example 1 A solution prepared by dissolving and swelling 3.0 parts by weight of wheat gluten (manufactured by Glyco Nutrition Foods Co., Ltd.) with 4.5 parts by weight of water and maintaining at 60 ° C. instead of a gelatin solution was used. Except for this, an attempt was made to produce chocolate in the same manner as in Example 1, but the wheat gluten was not completely mixed with the chocolate.

Comparative Example 2 Chocolate was prepared in the same manner as in Example 4 except that an alkali-treated gelatin having a jelly strength of 200 bloom was used. However, the taste was poor, and a low elasticity test was conducted. It broke at the strain value.

Comparative Example 3 Chocolate was prepared in the same manner as in Example 4 except that an alkali-treated gelatin having a jelly strength of 300 bloom was used. However, the taste was extremely poor, and a similar elasticity test was performed. It ruptured at low strain values.

[0023]

As described above, the chocolate of the present invention is a gelatin-containing chocolate obtained by blending chocolate dough, gelatin and saccharide, wherein the gelatin having a jelly strength of less than 200 bloom is 3 to 10%.
10% by weight and the content of cocoa is 21-30.
Since the weight% and the water content are adjusted to 5 to 20% by weight, the chocolate is rich in the flavor of the chocolate, is elastic, and has a fresh mouthfeel.

Continued on the front page (72) Inventor Nobuo Kosakai 4-12 Kanzakicho, Chuo-ku, Osaka City, Osaka Prefecture F-term (reference) 4H014 GB01 GG06 GG07 GG12 GP01 GY04 4B041 LC03 LD01 LK09 LK17 LK24

Claims (2)

[Claims] 1. A chocolate comprising chocolate dough, gelatin having a jelly strength of less than 200 bloom and sugars, wherein the content of cocoa is 21 to 30% by weight and the content of gelatin is 3 to 10% by weight. A chocolate having elasticity, characterized by having a water content of 5 to 20% by weight. 2. A swelling-dissolving gelatin solution containing gelatin having a jelly strength of less than 200 bloom and a saccharide solution at 100 ° C.
The mixture is mixed at the following temperature, and the mixture is mixed with the melted chocolate dough to obtain a cocoa content of 21 to 30% by weight, a gelatin content of 3 to 10% by weight, and a water content of 5 to 20%. A method for producing a chocolate having elasticity, characterized in that the weight is% by weight.