JPH03183442A - Solid chocolates blended with component having high water content - Google Patents

Abstract

PURPOSE:To obtain the title chocolates having fresh taste, flavor, excellent melt in the mouth and texture by emulsifying a specific component having high water content and an oil component with a hydrophilic emulsifying agent to give a W/O type emulsion and kneading the emulsion with a chocolate base. CONSTITUTION:A component having high water content, such as fresh butter, plastic butter, fresh cream, milk, fruit juice or foreign liquors and an oil component are emulsified with a hydrophilic emulsifying agent (e.g. polyglycerin fatty acid ester) to give a W/O type emulsion, which is kneaded with a chocolate base to give the objective chocolate.

Description

[Detailed description of the invention] [Technical field to which the invention pertains] The present invention relates to solid chocolates in which high moisture content ingredients are kneaded, more specifically W/O in which high moisture content ingredients are emulsified with a specific lipophilic emulsifier. It relates to chocolates that are solid at room temperature and have mold emulsions kneaded into them.

In the present M@, the term high moisture content ingredients includes all high moisture content foods such as fresh butter, plastic butter, fresh cream concentrate, various modified milk ingredients, fruit juice, milk, and Western alcoholic beverages. means a drink.

[Prior art and its problems]

Conventionally, especially for chocolates that are solid at room temperature, such as bar chocolate and block chocolate, it is necessary to keep the moisture content as low as possible during production, and especially after the conching process, the moisture content of the chocolate base is kept low, generally 0.
Urinary retention is required to be about 5 to 1%, and this was considered to be a necessary condition for making solid chocolate have a good texture, such as when soaked in the sun. Therefore, in the production of conventional solid chocolates, moisture-free or low-moisture foods such as cream powder, butter oil, and powdered fruit juice have been used as flavoring ingredients. Therefore, the ingredients that can be used in solid chocolate such as chocolate bars are restricted, making it difficult to develop new products with a wide variety of flavors. On the other hand, as described in, for example, US Pat. No. 3,232,765, there is known a covered chocolate that has fluidity near room temperature and is used for ice cream coating. This 5 Kahachiyoko is different from solid Chiyoko,
It is necessary to have flowability, and therefore high water content components are incorporated and emulsified to impart fluidity. Various emulsifiers are used for this purpose, and fluidity is imparted as a ○/■ γ type or a W/○ type emulsion as desired. However, this type of chocolate, also known as trifle or canash, is required to have fluidity for the purpose of coating other foods such as ice cream, cake, etc., or as a shell. It is used as a center for products and enrobing products, and its properties are essentially different from that of chocolate, which is solid at room temperature.

Furthermore, recently, in order to improve the chocolate flavor, hydrophilic surfactants such as sugar esters are used, O/W emulsions are used, or water-containing ingredients are mixed in the conching process. Are there any attempts to evaporate the moisture?
These attempts have both advantages and disadvantages, and have not yet resulted in a completely satisfactory solid chocolate having a new flavor.

As a result of extensive research into the manufacturing technology of solid chocolate into which high moisture content ingredients can be kneaded, the present inventors have found that by mixing a specific lipophilic emulsifier into high moisture content ingredients and oil and emulsifying them, W/O It has been found that if a type emulsion is formed, this W/○ type emulsion can be kneaded into a chocolate base in the process after conching to form solid chocolate with a good texture such as tanning.

[Purpose of the invention]

Therefore, the object of the present invention is to create a new flavor and taste by kneading all high-moisture content ingredients such as fresh cream, fresh butter, Western liquor, fruit juice, and milk into a chocolate base, and to create a new low-moisture chocolate. Novel chocolates, such as bar chocolates, block chocolates, and solid chocolates, with a texture comparable to or better than that of
It is to share the following points.

[Key points of the invention]

In order to achieve the above object, according to the present invention, a specific lipophilic emulsifier is mixed with the above-mentioned high water content component and oil and emulsified to completely form a W/O type emuldimine. The O-type emulsion is kneaded into chocolate hese at a temperature of 60° C. or lower and then molded and solidified, and solid chocolates, especially chocolate bars, containing high moisture components are also provided.

What is particularly critical in the present invention is that the high water content component and oil are formed into a W/O emulsion using a lipophilic emulsifier. In other words, W in which flavor components such as high moisture content Western liquor, fruit juice, and fresh cream are dispersed in oil.
Forming a /O type emulsion is one of the important features of the present invention. For this purpose, that is, for the purpose of forming a W/O emulsion, it is preferable in the present invention to use polyglycerin fatty acid ester and polyglycerin condensed ricinoleic acid ester as lipophilic emulsifiers, either alone or in combination. As the lipophilic emulsifier, conventionally known glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, soybean phospholipids, and the like can be used alone or in combination.

Of course, chocolate emulsifiers such as lecithin, which are conventionally known as emulsifiers, can be used in combination. The amount of this type of lipophilic emulsifier used in the W/O emulsion is 1 to 1.
/O%, preferably 2 to 8%. The W/O type emulsion has a water content of 5 to 40% and an oil content of 55% or more, preferably a water content of 25% to 25% and an oil content of 65% or more. If the oil content is less than 55% or the water content is more than 40%, it becomes difficult to form a stable W/O type emulsion, and when kneading into the chocolate base, the influence of free water can cause lumps and roughness, which is inconvenient. On the other hand, if the water content is less than 5%, the effect of the present invention cannot be obtained, that is, the effect of imparting a new flavor to chocolate while creating a good texture such as texture cannot be obtained. The method and apparatus for forming a W/O emulsion can be any method and apparatus well known in the art, and any conditions can be used as long as a W/O emulsion is formed and maintained. .

The W/O emulsion formed above is then kneaded into the chocolate base. This kneading step is carried out after the conching step, preferably between the tempering step and the molding step. The temperature during kneading is 60° C. or lower, preferably 25 to 40° C. The higher the temperature, the more fluidity is lost due to the sagging phenomenon, making subsequent process operations difficult. Furthermore, roughness tends to occur, resulting in unsatisfactory quality. W/O into chocolate base
The amount of mold emulsion mixed in can vary over a wide range as long as the final chocolate can be molded and solidified, and is not critical to the invention, depending on the nature of the high water content ingredients (e.g. flavor intensity), W/O type. It can be varied depending on a variety of factors, such as the water content of the emulsion or the marketing of the chocolate product (for example, whether it is for adults or children). Generally, 8 to 8 for chocolate base
A W/O type emulsion is kneaded in an amount of 30% by weight. As described above, kneading is preferably carried out between the tempering process and the molding process, but it can also be carried out before the tempering process if necessary.

Chocolate kneaded with the above-mentioned Noyouna W/O emulsion can be molded and solidified directly after tempering, or if kneading is performed after tempering. The steps of tempering, molding, and solidification can be performed according to conventional methods for producing solid chocolate such as chocolate bars. Furthermore, the chocolate base used in the method of the present invention may be of the tempered type or the untempered type.

[Embodiments of the invention]

The present invention will be explained below with reference to Examples, but is not limited to these Examples.

By weight, 20 parts of cacao mass, 22 parts of whole milk powder, and 1
A chocolate base was prepared by blending 6 parts of cocoa butter, 42 parts of sugar, 0.3 parts of lecithin, and 0.1 parts of fragrance according to a conventional method. Fl! ! On the other hand, as a high moisture content ingredient, f! Fresh cream consisting of 47 parts of milk fat, 4 parts of non-fat milk solids, and 49 parts of water is added to 1 part of water.
A milk raw material concentrated to 5% was used, 2 parts of polyglycerin fatty acid ester and 1 part of lecithin were added thereto, and the mixture was emulsified in an emulsifier to obtain a W/O emulsion. This W/
The high water content component dispersed in the oil and fat in the O-type emulsion had a particle size of 20μ or less (mostly /Oμ or less).

Moreover, this W/O type emulsion system was stable even after heating at 55° C. for 5 hours.

Next, the above chocolate base was subjected to a conching and tempering process by a conventional method, and then the above W/O emulsion/O was added to 90 parts of this chocolate base.
The mixture was kneaded at 30°C and then molded and solidified. The obtained chocolate was a chocolate bar having the flavor of fresh cream.

By weight, 21 parts of cacao mass, 23 parts of whole milk powder, and 1
A chocolate base was prepared by blending 7 parts of cocoa butter, 39 parts of sugar, 0.3 parts of lecithin, and 0.1 parts of fragrance according to a conventional method. On the other hand, as a high moisture content component, 70 parts of unsalted butter and 30 parts of starch syrup (20% moisture) were used, to which 3 parts of polyglycerin condensed ricinoleic acid ester was added and emulsified using an emulsifier. A W/O emulsion was prepared. This emulsion system is 55°
It remained stable even after heating at C for 5 hours.

Next, after conching and tempering the above chocolate base, 15 parts of the W/O emulsion obtained above were mixed with 85 parts of this chocolate base at 30° C., and then molded and solidified by a conventional method. The resulting chocolate had a fresh butter flavor and was less sweet.

Chocolate base and W/O emulsion were prepared in the same manner as in Example 1 with the following formulation: Chocolate base Cocoa mass Whole milk powder Cocoa butter Sugar Sugar 0 2 6 41° Total W/O emulsion Fresh cream ( Condensed to 20% moisture) Polyglycerin condensation ○.

Ricinoleic acid ester The above chocolate base was subjected to a conching process and a tempering process, and then the above W/
O-type emulsion was added and kneaded, and then molded and solidified. As a result, a delicious bar of chocolate with a fresh cream flavor was produced without any sagging phenomenon, and it melted extremely well.

A W/O emulsion was prepared using the following formulation: Fresh butter (moisture 15%) Lecithin polyglycerin condensed ricinoleic acid ester 0.2 g 0.2 g In the same chocolate base as in Example 3, the above W
/O type emulsion was added in the same manner as in Example 3, kneaded, molded and solidified to obtain a chocolate bar with a fresh butter flavor and a good 0 melt quality.

Example 5 Chocolate base and W/O emulsion were prepared using the following formulations: Chocolate base Whole milk powder Cocoa butter Sand Sugar lecithin W/O emulsion Concentrated orange juice (40% water) Cocoa butter Polyglycerin Fatty acid ester O.

Polyglycerin condensed ricinoleic acid ester 0, after subjecting the above chocolate base to a conching process,
The mixture was cooled to 40'C, the W/O type emulsion adjusted to the same temperature was mixed, and then subjected to a tempering process, followed by molding and solidification. This chocolate is highly palatable, with the flavor of orange juice matching that of chocolate, and is melt-in-the-mouth and has an excellent texture.

i Bidan 1 Chocolate base and W/O emulsion were prepared with the following formulations: Chocolate base Cocoa mass Whole milk powder Cocoa butter Sugar Lecithin Total 12 g 20 g 20 g 47, 7 g 0, 3 g /O0 g W / O Type emulsion fresh cream (moisture 15%) Total/O° The chocolate obtained by mixing the W/O type emulsion with the above chocolate base in the same manner as described above was good as described above.

Comparison of Chocolate Products Test Using a panel of 30 experts, a comparative test was conducted between a chocolate bar according to the present invention and a chocolate bar obtained by a conventional method, and the results shown in the table below were obtained.

As is clear from the above results, the quality of the chocolate according to the present invention was demonstrated.

〔Effect of the invention〕

According to the present invention, a W/O type emulsion is created by emulsifying a high moisture content ingredient with a lipophilic emulsifier, and this is kneaded into the chocolate base after the tempering process. Compared to products that use fruit juice, fresh cream, fresh butter, fruit juice, etc. have a much smaller amount of swallowing, so the fresh taste and flavor can be utilized in chocolates, which is superior to conventional products in terms of quality. You get chocolate.

Furthermore, by making the solid chocolate contain more water than usual, it melts in the mouth better and has a cooling sensation compared to conventional chocolates, resulting in an excellent texture.

In the present invention, since high water content ingredients can be kneaded into the chocolate base, it is possible to knead foods and beverages such as Western alcoholic beverages, which were conventionally difficult to powder and could not be used in chocolate. Therefore, the expansion of the range of usable raw materials according to the present invention greatly contributes to the enrichment of technology.

Special Company name Out wish Man Co., Ltd. B tour

Claims (1)

[Claims] (1) Consisting of a chocolate base and a W/O emulsion formed by mixing and emulsifying a lipophilic emulsifier with a high water content ingredient such as fresh butter, plastic butter, fresh cream, milk, fruit juice, or Western liquor, and oil; W/O
High moisture content solid chocolate made by kneading mold emulsion into a chocolate base.