JP2012039915A - Aqueous chocolate with rice-cake-like texture, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide aqueous chocolate which has rice-cake-like texture and excellent flavor, and can be distributed for a period as long as one year; and a method for producing the same.SOLUTION: The aqueous chocolate contains: 2-5 wt.% of gelatin whose jelly strength is 80-200 blooms; 40-65 wt.% of carbohydrate of disaccharide or below; 5-20 wt.% of hard butter; and 13-18 wt.% of water. As the carbohydrate of disaccharide or below, 10-25 wt.% of linear polyhydric alcohol is contained, and the water activity is less than 0.60. Alternatively, an aqueous phase component containing the carbohydrate of disaccharide or below whose solid content is at least 70 wt.% and an oil phase component containing hard butter are mixed and emulsified to produce oil-in-water type aqueous chocolate which contains carbohydrate of disaccharide or below and hard butter and whose water content is 10-13 wt.%. The aqueous chocolate is produced by adding and mixing a swollen gelatine aqueous solution to the oil-in-water type aqueous chocolate.

Description

  The present invention relates to a water-containing chocolate having a candy-like texture, excellent flavor, and capable of long-term distribution on a one-year scale, and a method for producing the same.

  Conventional oleaginous confectionery has formed a large market in the confectionery market as represented by chocolate. This is thought to be due to the fact that it has responded to the demands of the tastes of the times by pursuing the variety of texture of oily confectionery. For example, the main direction is to put an oily dough on a biscuit to make a snack, or to try to bring out a new texture by combining jam or nuts in the center layer of the oily dough. Products that promoted functionality such as polyphenols also showed signs of a temporary epidemic. However, in these directions alone, consumers are gradually getting bored and the market is not expanding.

  Under the circumstances as described above, an attempt to pursue a completely different texture by improving the chocolate dough is extremely novel. Along this direction, for example, it contains an oleaginous confectionery dough and gelatin, and has a structure in which a water-soluble solid composed of saccharides and gelatin becomes a continuous phase, and further has a water content of 3.0. There is a heat-resistant oil-based confectionery having a weight% or less. In general, oily confectionery such as chocolates is cocoa butter and other oils whose continuous skeleton is melted around body temperature. Moreover, even if the melted material is cooled and hardened, there is a disadvantage that a fat bloom is generated that makes the surface white. The heat-resistant oily confectionery is a solution to such disadvantages of the conventional chocolate, and is an oily confectionery having elasticity unlike the conventional chocolate because the oily dough contains gelatin. However, in the case of this oleaginous confectionery, since the water content is as low as 3.0% by weight or less as described above, it is far inferior to conventional chocolate in terms of melting in the mouth.

  To improve this, it is a gel-like oily confectionery containing fats and gelling agents such as gelatin, wherein the gelling agent is 1 to 15% by weight and water is 20% by weight in the total weight of the gel-like oily confectionery. There is a gel-like oily confectionery characterized by being set as follows (Patent Document 2). This is set to a moisture content exceeding 3% by weight of the chocolate standard, and this is trying to improve the melting of the mouth, but in the case of the gel-like oily confectionery, the gelatin jelly strength as a gelling agent is specified. Since it has not been done, improvement of melting in the mouth is not expected. This can be seen from the production methods in the Examples, because the sugar boiled liquid and the gelatin solution as the gelling agent are mixed at a considerably high temperature, the gelatin strength is reduced by heat denaturation, and the original elasticity is difficult to be obtained. ing.

  In addition, the present applicant eliminated the above problems by mixing a gelatin solution obtained by swelling and dissolving gelatin having a jelly strength of less than 200 bloom and a saccharide solution at a temperature of 100 ° C. or lower, and mixing the mixed solution with the melted chocolate. A chocolate mixed with the dough and having a cacao 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 was proposed (Patent Document 3). The chocolate is a chocolate having a new texture that is elastic and melts well, but has a problem that it has a high water activity value because it contains a lot of water and does not last for a long time.

  The water activity currently attracting attention as an index of preservation is an index related to the vapor pressure of water in food, and if the water activity is suppressed to less than 0.700, general bacteria, food poisoning bacteria, yeasts, molds, Although it is possible to prevent the growth of halophilic bacteria, in order to prevent the growth of molds such as drought-resistant mold, osmotic-resistant yeast, Aspesgils ecbinulatus, Monascus bisporus, water activity is less than 0.600. It is generally known that there is a need to suppress the above (Non-Patent Document 1). For this reason, in order to improve the storage stability for long-term distribution, it is necessary to lower the water activity to less than 0.600. A food with a high water content inevitably has a high water activity, and the water activity is reduced to 0.600. It is very difficult to make it less than.

  Although the purpose is different, as an example of a combination of gelatin containing gelling agent and chocolate, gelling agent is 0.4 to 1% by weight, moisture is 7 to 20% by weight, and chocolate dough is 80 to 93% by weight. In addition, the processed chocolates having a new texture whose amount of the gelling agent with respect to water is 5.5% by weight or less (Patent Document 4), and a gel whose gelation start temperature is 40 ° C. or less for the purpose of eliminating the roughness. Although there are water-containing chocolates containing an agent (Patent Document 5), there is no description about water activity, and nothing is mentioned in terms of preservability.

  As an example of a confectionery in which chocolate and gelatin specifically specifying water activity are used, water in oil containing 0.2 to 4% by weight of gelatin that does not gel when a 5% by weight aqueous gelatin solution is maintained at 30 ° C. Type water-containing chocolate (Patent Document 6), gelatin and chocolate are contained, water or moisture and ethanol are contained in a total of 5 to 20% by weight, overrun is 300 to 600, and the gas phase is a continuous layer There is a bread-like porous gel-like oily confectionery characterized in that the water activity is about 0.75 when the moisture value is about 15%. There is a problem in terms.

  Moreover, as a manufacturing method of the confectionery which mixed chocolate and gelatin, although all are described in the said patent documents 4-7 in the manufacturing method regarding a gelatin solution, nothing is described regarding the manufacturing method regarding a chocolate part. As a result, it is easily guessed that it is a water-in-oil type chocolate.

Japanese Patent No. 2788375 Japanese Patent Laid-Open No. 06-296458 JP 2002-209522 A Japanese Patent No. 3711474 JP 10-295273 A JP 2002-306077 A Japanese Patent No. 3845991

Food Packaging Handbook Japan Packaging Technology Association P228, 229 (1988)

  The present invention has been made in view of such circumstances, and the object of the present invention is a water-containing chocolate having a candy-like texture, good flavor, and capable of long-term storage on a one-year scale. And a manufacturing method thereof.

  As a result of intensive research to achieve the above object, the present inventors have surprisingly found that the strength and content of gelatin, carbohydrates of disaccharides including linear polyhydric alcohols, and hard butter By paying attention to the content and the water content, it was discovered that it has a candy-like texture and that it can be stored for a long time with a water activity of less than 0.600, thereby completing the present invention. . Furthermore, it has been found that by adding 5 to 15% by weight of the non-fat cocoa component, the texture is elastic and the texture is further improved. In addition, the above-mentioned object is achieved by mixing and emulsifying a water phase component containing a saccharide of disaccharide or less and an oil phase component containing hard butter in a water-in-oil type, and then adding a gelatin solution and stirring and mixing. It has been found that water-containing chocolate containing a candy-like texture can be obtained.

  That is, the present invention has a jelly strength of 2 to 5% by weight of gelatin having 80 to 200 bloom, 40 to 65% by weight of saccharides having a disaccharide or less, 5 to 20% by weight of hard butter, and 13 to 18% of water. Containing whey-like textured water-containing chocolate containing 10% to 25% by weight of linear polyhydric alcohol as a saccharide below the disaccharide content and containing 10% by weight, and having a water activity of less than 0.60. .

  In addition, the present invention relates to the hydrated chocolate containing cocoon-like texture, characterized by containing 5 to 15% by weight of a non-fat cocoa component.

  Furthermore, the present invention provides a mixture of a water phase component containing a saccharide of a disaccharide or less having a solid content of 70% by weight or more and an oil phase component containing a hard butter. It comprises a step of producing an oil-in-water type water-containing chocolate containing butter and having a water content of 10 to 13% by weight, and a step of adding a swollen gelatin aqueous solution to the oil-in-water type water-containing chocolate and mixing. It is related with the manufacturing method of the said candy-like texture water-containing chocolate.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a water-containing chocolate having a candy-like texture, excellent in flavor, and capable of long-term storage on a one-year scale.

  The cocoon-like texture-containing water-containing chocolate of the present invention has a gelatin having a jelly strength of 80 to 200 blooms of 2 to 5% by weight, a disaccharide or less sugar of 40 to 65% by weight, hard butter of 5 to 20% by weight, and It contains 13 to 18% by weight of water, contains 10 to 25% by weight of linear polyhydric alcohol as the saccharide below the disaccharide, and has a water activity of less than 0.60.

  The gelatin used in the present invention needs to have a jelly strength of 80 to 200 bloom, and more preferably a gelatin having a jelly strength of 100 to 150 bloom. When the jelly strength is less than 80 bloom, there is no elasticity, and the candy-like texture does not occur. On the other hand, when the jelly strength exceeds 200 bloom, the elasticity is too strong, resulting in a texture like a gummy, which is different from the texture of a candy. As the gelatin, ordinary food grade gelatin can be used, and for example, alkali-treated gelatin, acid-treated gelatin and the like can be used. The gelatin content in the cocoon-like texture-containing water-containing chocolate of the present invention is 2 to 5% by weight, preferably 2.5 to 4% by weight. When the gelatin content is less than 2% by weight, the mouth melts quickly, and a persistent texture such as candy is not obtained. On the other hand, if the gelatin content exceeds 5% by weight, the elasticity becomes strong and a texture like a gummy is obtained. In addition, the said jelly intensity | strength can be measured based on a conventional method.

  Next, as the saccharide used in the present invention, for example, monosaccharides such as glucose, fructose, galactose, disaccharides such as sucrose, lactose, maltose, trehalose, cellobiose, isomerized sugar, oligosaccharide, these disaccharides or less And sugars containing saccharides as a main component, saccharides such as syrup, saccharides of disaccharides or less such as sugar alcohols such as xylitol, erythritol, maltitol, sorbitol, mannitol and glycerin. In the cocoon-like texture-containing water-containing chocolate of the present invention, the content of saccharides less than or equal to disaccharides in the saccharides is 40 to 65% by weight, and linear polyhydric alcohol is 10 as the saccharides less than or equal to the disaccharides. One of the major characteristics is that it is ˜25% by weight. The linear polyhydric alcohol means a sugar alcohol having no cyclic structure and having two or more hydroxyl groups, and examples thereof include sorbitol, xylitol, mannitol, glycerin, erythritol and the like. If the content of saccharides of disaccharides or less is less than 40% by weight, the water activity of the resulting koji-like water-containing chocolate becomes high and long-term distribution on a one-year scale becomes difficult. On the other hand, if the content of saccharides less than or equal to disaccharide exceeds 65% by weight, the resulting water-like textured water-containing chocolate has a sufficiently low water activity, but becomes very sweet and unfavorable as a flavor. The same reason applies to the content of the linear polyhydric alcohol.

  The appropriate content range of the saccharides below the disaccharide and the linear polyhydric alcohol varies depending on the water content, but the saccharide below the disaccharide is 50-60% by weight, of which 15 is the linear polyhydric alcohol. -23 wt% is preferred. Further, two or more kinds of saccharides of disaccharides or less may be combined, and there is no particular limitation. For example, in order to improve the flavor, sugar is 20% by weight or more and trehalose is at least a linear polyvalent. It is preferable to contain 5% by weight of alcohol.

  When sucrose is used as the saccharide below the disaccharide, it may be caramelized if necessary. By caramelizing sucrose, water activity is reduced and the content of linear polyhydric alcohol can be kept low. Moreover, when caramelizing, it is more preferable at the point of flavor to add dairy products, such as fresh cream, condensed milk, and butter, and to make it caramel-flavored.

  In addition, it is a preferable aspect that the said linear polyhydric alcohol is sorbitol from the surface of flavor, a physical property, and manufacturing cost. In terms of flavor, it is also a preferable aspect that the linear polyhydric alcohol is xylitol, and the combined use of xylitol and sorbitol can eliminate physical problems such as crystallization and reduce manufacturing costs. It is preferable to using xylitol alone. When other linear polyhydric alcohols such as mannitol, erythritol, glycerin are used alone, there are physical problems such as bad taste and crystallization, but they are used in combination with sorbitol and / or xylitol. This can solve these problems. In addition, as long as the flavor and physical properties are not affected, the linear polyhydric alcohols other than sorbitol and xylitol may be used alone or as a mixture thereof.

  Furthermore, in addition to the sugars below the disaccharides, the water-containing chocolate-like water-containing chocolate according to the present invention also contains sugars such as trisaccharides, tetrasaccharides, oligosaccharides higher than pentasaccharides, and polysaccharides that can be added to food. be able to. The content of saccharides that can be added to these foods is not particularly limited as long as it does not adversely affect the physical properties, flavor, and texture of the cocoon-like textured water-containing chocolate.

  The hard butter used in the present invention is a generic name for cocoa butter and cocoa butter substitute fat, and its content is 5 to 20% by weight in the water-like texture-containing chocolate. If the hard butter content is less than 5% by weight, the texture will not be as stiff as a candy. On the other hand, if the hard butter content exceeds 20% by weight, emulsification under low moisture conditions becomes difficult, and it is not possible to mix well with the gelatin solution, and the water activity is likely to be high. The hard butter content is preferably in the range of 8 to 15% by weight, and cocoa butter is particularly preferable. Cocoa butter substitute is used in place of part or all of cocoa butter for the purpose of improving the physical properties of chocolate and saving manufacturing costs. There are those rich in unsaturated triglyceride type oils and lauric or high elaidic acid type called CBR. As fats and oils for cocoa butter substitute oil, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, sunflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, Examples include vegetable oils such as monkey fat, coconut oil, palm kernel oil, and animal fats such as milk fat, beef tallow, lard, fish oil, whale oil, and the above oils or a mixture of two or more of these oils, or those Processed oils and fats that have been cured, fractionated, transesterified, and the like can be used.

  Moreover, the moisture content of the candy-like texture water-containing chocolate of the present invention is 13 to 18% by weight. If the water content exceeds 18% by weight, the water activity of the resulting koji-like textured water-containing chocolate becomes high, so that it does not last for a long time and has a large stickiness, which is not preferable. On the other hand, when the water content is less than 13% by weight, it is difficult to uniformly mix the oil-in-water type water-containing chocolate and the gelatin solution, and a portion having a texture like a gummi tends to occur. A more preferable range of water content is 14 to 16% by weight.

  Furthermore, in the cocoon-like textured water-containing chocolate of the present invention, an emulsifier, an egg, a stabilizer, a taste ingredient, a sake, a preservative, a salt, a sour agent, an antibacterial agent, a colorant, a flavor, an antioxidant, and the like are added as necessary. be able to.

  As the emulsifier, monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin and the like can be used as necessary. It is preferable to use the emulsifier in the water-containing chocolate containing a koji-like texture within a range that does not affect the flavor at 0.01% by weight or more. As the egg, whole egg, egg yolk, egg white, enzyme-treated egg, and the like can be used. However, the addition of these does not reduce the water activity in the resulting strawberry-like texture-containing chocolate.

  As taste ingredients, fruit juice, pulp, jam, fruit juice powder, coffee powder, almond paste, peanut paste, and the like are used as necessary. In the case of using a taste component, the taste component is preferably added in an amount of 0.1 to 25% by weight, more preferably 1 to 20% by weight, in the strawberry-like texture-containing chocolate. However, if the taste component contains a saccharide below the disaccharide, to count as the content of the saccharide below the disaccharide, so that the final content is within the specified range, It is necessary to adjust the amount of carbohydrates and taste components below the disaccharide.

  Examples of western liquor include rum and brandy. When using Western liquor, it is preferable to add 0.1 to 5% by weight in the strawberry-like texture-containing water-containing chocolate.

  Examples of the salt and acidulant include sodium chloride, potassium chloride, magnesium chloride, magnesium carbonate, citric acid, malic acid, tartaric acid, and lactic acid. When adding a salt and a sour agent for flavor adjustment, 1 weight% or less is preferable in the water-like chocolate containing a candy-like texture of this invention. Moreover, although it is known that a salt has an effect of reducing water activity, a large effect cannot be expected in the range of the addition amount, and an acidulant can improve antibacterial properties by lowering the pH. However, too low pH is not preferable in terms of flavor. The pH of the cocoon-like textured water-containing chocolate of the present invention is preferably in the range of 6.0 to 7.5.

  Examples of the antibacterial agent include licorice extract, green tea extract, sasa extract, tannin, lysozyme, and the like. Is preferably used.

  Moreover, it is preferable that the cocoon-like texture water-containing chocolate of the present invention contains 5 to 15% by weight of a non-fat cacao component. A more preferred range is 7 to 13% by weight. By containing the above-mentioned amount of the non-fat cocoa component, not only the flavor as chocolate is improved, but also the texture is imparted to the texture. The non-fat cocoa component refers to a component obtained by removing cocoa butter from the cocoa component. Examples of the component containing the non-fat cocoa component include chocolate dough excluding white chocolate, cocoa mass, and cocoa powder. The chocolate dough may be a chocolate dough that uses cacao mass and / or sugar such as cocoa and sugar, powdered milk, fats and oils, etc., rolled as usual, and conched as desired.

  Next, it is a production method relating to the cocoon-like texture-containing water-containing chocolate of the present invention. First, it contains a saccharide of a disaccharide or less containing a linear polyhydric alcohol as a main component, and if necessary, dairy products and other water-soluble components. The aqueous phase component to be heated is boiled by heating until the solid content becomes 70% by weight or more. The aqueous phase component is a disaccharide or lower saccharide, dairy product or the like dissolved in water. When the solid content of the aqueous phase component is less than 70% by weight, there is a high possibility that a component that does not satisfy the specified content among the essential components will be generated, and the flavor and texture of the resulting strawberry-like texture-containing chocolate The deterioration of feeling and the possibility that the water activity exceeds 0.600 are increased. Moreover, the preferable range of solid content is 75 weight% or more. More preferably, it is 80 weight% or more. In addition, the saccharides below the disaccharide may be used as a water phase component in the whole amount, but a part of the saccharide may be used as an oil phase component by adding it to the chocolate dough described later, and even when heated, it has a flavor. If it is an oil phase component which does not impair the water, it may be mixed in advance in the water phase component.

  And the said water phase component and the oil phase component containing a hard butter are mixed and emulsified in an oil-in-water type so that a moisture value may become 10 to 13 weight%. When the moisture value is less than 10% by weight, oil-in-water emulsification is difficult. On the other hand, if the moisture value exceeds 13% by weight, the moisture value after mixing the gelatin solution is high, and the water activity is likely to be high. The oil phase component is a mixture with one or more selected from hard butter, chocolate dough and cacao mass. If necessary, various vegetable oils such as palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, sunflower oil and sunflower oil, various animal oils such as beef fat, pork fat, fish fat and milk fat Can be added. However, it is necessary to adjust the amount of the oil phase component so that the content of the hard butter after mixing is in the range of 5 to 20% by weight, and the total content of the entire fat is desirably 35% by weight or less.

  The chocolate dough is sweet chocolate, milk chocolate, white chocolate, etc., using cacao mass and / or sugar such as cocoa and sugar, powdered milk, fats and oils, etc., and rolling these as usual and conching as desired For example, normal dark chocolates using cacao mass or cacao powder, or white chocolate using milk solids (milk powder) or sugar (powder sugar) as a main component can be exemplified. Moreover, what is necessary is just to adjust so that saccharide | sugar below a disaccharide may become content of a prescription | regulation range after mixing, when chocolate dough is included in the said oil phase component. Moreover, as above-mentioned, the improvement of a further food texture can be provided by adjusting the amount of non-fat cocoa components to 5 to 15 weight% at this process.

  If necessary, add optional ingredients such as eggs, emulsifiers, stabilizers, flavoring ingredients, liquor, preservatives, salts, acidulants, colorants, flavors, antioxidants, etc. Alternatively, the water phase component and the oil phase component are added after mixing and emulsification. However, when the optional component is oily, it may be added to the oil phase component.

  Finally, the oil-in-water type water-containing chocolate and the gelatin solution are mixed and stirred. The solvent used for dissolving gelatin is not particularly limited as long as it dissolves gelatin. For example, an aqueous solution containing a saccharide and water can be mentioned, but it is preferable to dissolve in water because it is the simplest. In addition, the stirring method is not particularly limited, including stirring using a stirring device such as a whipper or a kneading device such as a kneader, but when the gelatin solution is added, the viscosity increases rapidly, so the amount is large It is preferable to use a kneader such as a kneader.

  The strawberry-like water-containing chocolate obtained after the mixing may be cut into a desired size and molded into a square shape or a spherical shape, or may be pressed into a sheet shape. Moreover, you may enrobe the shape | molded said candy-like texture water-containing chocolate with another chocolate, or may coat with edible powders, such as cocoa powder and powdered sugar. Furthermore, it is also possible to put it in confectionery such as candy, soft candy, gummi and fresh chocolate.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In addition, the number in an Example means a weight part and "%" means weight%. In addition, a water activity isothermal measuring device “LabMASTER-aw BASIC” (trade name) manufactured by Novasina was used for water activity measurement.

(Preparation of chocolate doughs 1 to 3)
According to the composition shown in Table 1, rolls and conching were performed to obtain chocolate doughs 1 to 3.

(Production of hydrous chocolate 1-25)
Next, according to the formulation shown in Tables 2-6, the water phase component containing carbohydrates below the disaccharide and the oil phase component containing hard butter are mixed and emulsified to obtain oil-in-water type water-containing chocolates 1-23, 25. It was. The water-containing chocolate 24 could not form an oil-in-water emulsified structure because of its low water content.

(Preparation of gelatin solutions 1-6)
Next, gelatin solutions 1 to 6 to be mixed with the hydrated chocolates 1 to 25 were prepared according to the formulation shown in Table 7.

(Production of hydrous chocolate of Examples 1 to 13 and Comparative Examples 1 to 12)
Next, the said water-containing chocolate 1-25 and the said gelatin solutions 1-6 were mixed by the mixing | blending of Tables 8-9, and the water-containing chocolate of Examples 1-13 and Comparative Examples 1-12 was obtained.

  The compositions of the water-containing chocolates of Examples 1 to 13 and Comparative Examples 1 to 12 are shown in Tables 10 to 13.

  Tables 14 and 15 show the results of flavor, texture, and water activity of the water-containing chocolates of Examples 1 to 13 and Comparative Examples 1 to 12. With respect to the texture and flavor of the hydrated chocolate, 30 panelists ate it, and “◎” was very good, “◯” was good, and “×” was bad. In addition, the result in a table | surface shows the most evaluation.

  From the results shown in Tables 14 and 15, Examples 1 to 13 all had good texture and flavor, and water activity was less than 0.600. In Comparative Examples 1 to 4, the gelatin strength or the gelatin content is not the specified value, so that it does not have a candy-like texture. In Comparative Example 9, the hard butter content is small, resulting in a texture like a gummy. It did not become the texture of Tsuji-sama. In Comparative Examples 5 and 7, since the amount of sugar was larger than the specified value, the sweetness was very strong, and the taste was not preferable. In Comparative Examples 6 and 8, the amount of sugar is smaller than the specified value, and Comparative Example 10 has a hard butter content, so that the emulsified structure is insufficient, and Comparative Example 12 has a high water content. The water activity was 0.600 or more, which was not suitable for long-term storage on a one-year scale. As for Comparative Example 11, although the texture and flavor are not shown as a result, the water-containing chocolate 24 cannot form an oil-in-water type emulsified structure because of its low water content. It became completely different from the strawberry-like texture-containing chocolate.

Claims (3)

  2 to 5% by weight of gelatin having a jelly strength of 80 to 200 bloom, 40 to 65% by weight of saccharides having a disaccharide or less, 5 to 20% by weight of hard butter, and 13 to 18% by weight of water, A strawberry-like water-containing chocolate containing 10-25% by weight of a linear polyhydric alcohol as a saccharide of disaccharides or less and having a water activity of less than 0.60.   The cocoon-like texture-containing water-containing chocolate according to claim 1, comprising 5 to 15% by weight of a non-fat cocoa component.   A water phase component containing a saccharide of a disaccharide or less having a solid content of 70% by weight or more and an oil phase component containing a hard butter are mixed and emulsified to contain a saccharide and a hard butter of a disaccharide or less, 3. A step of preparing an oil-in-water type water-containing chocolate having a content of 10 to 13% by weight, and a step of adding and mixing a swollen gelatin aqueous solution to the oil-in-water type water-containing chocolate. The manufacturing method of the candy-like texture water-containing chocolate of description.