Water-containing chocolate composition and its manufacturing method

Abstract

The present invention addresses the problem of providing a water-containing chocolate composition that has a high flavor and sufficient fluidity. The water-containing chocolate composition contains 11% to 18% by weight of water and 9% to 28% by weight of cocoa butter, and is an oil-in-water emulsion formed by emulsifying tempered chocolate concentrate with an aqueous mixture.

Description

Technical Field

[0001] This invention relates to a water-containing chocolate composition, a chocolate-containing food product containing the water-containing chocolate composition, and a method for manufacturing the above. Prior Technology

[0002] In recent years, with the advancement of mass production technology and distribution, high-end desserts that were previously mainly sold in specialty stores can now be purchased in supermarkets or convenience stores. One example of this type of dessert is filled chocolate.

[0003] However, the filled chocolates currently available on the market do not have a sufficiently pronounced chocolate flavor from the fillings, and the fillings lack fluidity, failing to fully satisfy consumer preferences.

[0004] While specialty stores sell filled chocolates with flavorful and fluid chocolate fillings, these products cannot be mass-produced in factories, are relatively expensive, and have a short shelf life of only a few days to a few weeks.

[0005] Patent Document 1 discloses a moist, oily dessert with a non-dentable outer shell. As described in paragraph 0031 of Patent Document 1, the filling is made using chocolate puree and includes a tempering process. Furthermore, the filling has a low water content, suggesting it is not an oil-in-water emulsion. [Previous Technical Documents] [Patent Literature]

[0006] [Patent Document 1] Japanese Patent No. 5887105 Summary of the Invention

[0007] [The problem that the invention aims to solve]

[0008] The present invention relates to a water-containing chocolate composition that has a high flavor and sufficient fluidity. [Methods for solving problems]

[0009] The inventors of this invention discovered through their research that by mixing and emulsifying tempered chocolate concentrate with an aqueous mixture to form an oil-in-water emulsion, a water-in-water chocolate composition with a high chocolate flavor and extremely high fluidity can be obtained. In other words, this invention provides a water-in-water chocolate composition containing 11% to 18% by weight of water and 9% to 28% by weight of cocoa butter, and is an oil-in-water emulsion formed by emulsifying tempered chocolate concentrate with an aqueous mixture. [Effects of the Invention]

[0010] Furthermore, the water-containing chocolate composition of the present invention can maintain its quality for a long time, and chocolate-containing foods containing the water-containing chocolate composition of the present invention have a sufficiently long shelf life. Simple Explanation of the Diagram

[0011] [Figure 1] shows a cross-section of the outer shell chocolate (left) of Example 3 containing a water-containing chocolate composition and the current product (right). Implementation

[0012] [Forms of Invention Implementation]

[0013] One embodiment of the present invention provides a water-containing chocolate composition. That is, it provides a water-containing chocolate composition containing 11% to 18% by weight of water and 9% to 28% by weight of cocoa butter, and is an oil-in-water emulsion formed by emulsifying tempered chocolate concentrate with an aqueous mixture.

[0014] <Terms used for chocolate, etc.> In this specification, cocoa beans refer to the seeds of the cocoa tree (scientific name: Theobroma cacao) that have been fermented and dried. Roasted cocoa nib refers to shelled cocoa beans. Cocoa mass refers to ground roasted cocoa nib. Cocoa butter refers to the fats and oils derived from cocoa beans, roasted cocoa nib, or cocoa mass. In this specification, "chocolate" is not limited to the fair competition regulations governing chocolate labeling established by the Japan Chocolate Fair Trade Association, and refers to all components containing ingredients derived from cocoa beans.

[0015] <Composition of Hydro-Containing Chocolate> Aqueous chocolate composition refers to a composition containing water and chocolate liquor. The aqueous chocolate composition of the present invention contains 11% to 18% by weight of water and 9% to 28% by weight of cocoa butter. More preferably, the aqueous chocolate composition of the present invention contains 15% to 27% by weight of cocoa butter, and even more preferably 16% to 20% by weight of cocoa butter. The chocolate concentrate used as a raw material preferably contains 18% or more cocoa butter. Furthermore, the aqueous chocolate composition should preferably contain a total of 35% to 50% sugars and / or sugar alcohols. In addition, the proportions of cocoa butter, cocoa volume, and sugars and / or sugar alcohols mentioned herein are based on dry weight, while the moisture content is based on the total moisture derived from the raw materials.

[0016] <Cocoa butter> Cocoa butter products include cocoa butter and tempered cocoa butter substitutes (CBA). CBA contains glycerides, trans acids, low-trans acids, and lauric acid as its structural components. CBA can be classified into CBE (cocoa butter equivalent), CBI (cocoa butter improver), CBR (cocoa butter replacer), and CBS (cocoa butter substitute) based on its type; among these, tempered CBE and CBI can be used as cocoa butter substitutes. That is, in the aqueous chocolate composition of the present invention, the cocoa butter components may include tempered CBA in addition to cocoa butter. However, it is preferable that the chocolate concentrate contains more than 18% by weight of cocoa butter.

[0017] Chocolate puree Chocolate concentrate refers to the concentrate used as the raw material for chocolate. Chocolate concentrate used in the manufacture of hydrous chocolate compositions preferably contains at least 18% cocoa butter by weight.

[0018] Chocolate concentrate may contain cocoa bean-derived ingredients, cocoa butter substitutes, sweeteners, dairy products, oils, flavorings, emulsifiers, etc. Cocoa bean-derived ingredients may include cocoa butter, roasted cocoa nibs, cocoa chips, cocoa powder, etc.

[0019] Sweeteners include sugars, sugar alcohols, and high-sweetness sweeteners. Examples of sugars and sugar alcohols are the same as those shown below. Examples of high-sweetness sweeteners include steviol glycosides, glycyrrhizic acid, aspartame, saccharin, acesulfame potassium, sucralose, neotame, alitame, and mixtures thereof.

[0020] Examples of dairy products include cow's milk, fresh cream, skim milk powder, whole milk powder, skim milk concentrate, whey powder, sweetened condensed milk, and mixtures thereof.

[0021] Oils and fats include vegetable oils and animal oils. Examples of vegetable oils include palm oil, coconut oil, soybean oil, sunflower oil, palm bran oil, wheat bran oil, olive oil, grapeseed oil, walnut oil, almond oil, virgin coconut oil, avocado oil, hemp oil, flaxseed oil, almond oil, evening primrose oil, rapeseed oil, cottonseed oil, sesame oil, or mixtures thereof. Examples of animal oils include beef tallow, lard, mutton tallow, fish oil, or milk fat, or mixtures thereof.

[0022] Flavors may include natural flavors, synthetic flavors, blended flavors, alcohol, and mixtures thereof, preferably natural or synthetic flavors, including vanilla flavors and milk flavors.

[0023] Examples of emulsifiers include lecithin, glycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and mixtures thereof.

[0024] Chocolate concentrate can be made using conventional methods. A typical example is as follows: Prepare a mixture of 10-60% sugar, 5-80% cocoa butter and other cocoa-derived ingredients, and 15-40% milk powder. Micronize the mixture using a refining machine. Conching the micronized mixture, and in the latter part of the conching process, add flavorings, the remaining cocoa butter, and emulsifiers as needed to create the chocolate concentrate.

[0025] <Aquatic Mixtures> Aqueous mixtures consist of water and water-soluble or unseparated components. Examples of aqueous mixtures include water, sweeteners, fruit juices, jams, alcohol, flavorings, acidulants, colorings, whipped cream, spirits, glycerin, thickeners, and antioxidants. Examples of sweeteners and flavorings are the same as those shown in the chocolate concentrate example above. Examples of acidulants include hydrated citric acid, anhydrous citric acid, sodium citrate, lactic acid, sodium lactate, potassium lactate, malic acid, L-tartaric acid, succinic acid, or gluconic acid. Aqueous mixtures are obtained by mixing raw materials and, as needed, by heating and mixing steps.

[0026] <Carbohydrates and / or sugar alcohols> The aqueous chocolate composition preferably contains a total of 35% to 50% by weight of sugars and / or sugar alcohols. Keeping the sugars and / or sugar alcohols within this range helps improve the fluidity of the aqueous chocolate composition. The sugars and / or sugar alcohols referred to herein include all sugars and sugar alcohols derived from chocolate concentrate or aqueous mixtures, or other raw materials.

[0027] Examples of carbohydrates include monosaccharides such as glucose, galactose, fructose, arabinose, xylose, fucose, sorbose, rhamnose, ribose, tagatose, isomerized liquid sugar, and N-acetylglucosamine; sucrose, lactose, maltose, lactulose, trehalose, isotrehalose, neotrehalose, trehalulose, palaginose (isomaltulose), and maltodextrin. Disaccharides such as sugars; α-cyclodextrin, β-cyclodextrin, isomaltoligosaccharides (isomaltose, isomalttriose, panolose, etc.), oligo-N-acetylglucosamine, galactosylsucrose, galactosyllactose, galactopyranose (β1-3), galactopyranose (β1-4), gluconose, galactopyranose (β1-3), gluconose, galactopyranose (β1-6), galactopyranose (β1-4), etc. Glucuronose, galactopyranose (β1-6), xylo-oligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiodisaccharide, gentiotriose, gentiotetraose, etc.), stachyose, Theande oligosaccharides, nigero-oligosaccharide (aspergillus niger, etc.), paragine oligosaccharides, paragine syrup, fructooligosaccharides (fructooligosaccharide, fructooligosaccharide (Nystose, etc.), fructooligosaccharide standard, polysaccharides, maltosyl-β-cyclodextrin, maltooligosaccharides (maltotriose, maltotetraose, maltopentose, maltohexaose, maltoheptaose, etc.), raffinose, sucrose-coated syrup (coupled sugar), soybean oligosaccharides, invert sugar, syrup, and other oligosaccharides, as well as mixtures thereof. Examples of sugar alcohols include isomaltitol, erythritol, xylitol, sorbitol, maltitol, maltetritol, maltitol, mannitol, lactitol, reduced paraffinose, reduced isomaltoligosaccharide, reduced xylo-oligosaccharide, reduced gentianoligosaccharide, reduced maltose syrup, reduced syrup, and mixtures thereof.

[0028] <Temperature Adjustment> Tempering refers to the process of making fats and oils like chocolate crystallize uniformly and stably to suppress blooming, improve gloss, melt texture, release properties, and heat resistance. There are six crystallization types in fats and oils, from type I to type VI, with type V being the most stable. Tempering can be categorized into two types: temperature-based tempering and tempering using seed crystals.

[0029] The temperature adjustment process will be explained using temperature treatment. The above six types of crystals each have different melting points, and the temperature adjustment utilizes these differences. The procedure is as follows: First, the chocolate puree is heated to approximately 40 to 50°C to melt it. It is then cooled to approximately 27 to 28°C, and then heated again to approximately 28 to 31°C. Initial crystallization occurs upon cooling, and upon reheating, unstable crystals melt and stabilize, forming V-shaped crystals. Further cooling and ripening following these steps will result in the growth of V-shaped crystals.

[0030] The temperature adjustment using seeding agents will be explained. Seeding agents are additives containing V-shaped templates (seeds). By adding seeding agents, the chocolate puree will undergo stable crystallization based on the template, forming V-shaped crystals. The operation is carried out using methods suitable for various seeding agents, adjusting the chocolate puree to a suitable temperature for adding the seeding agent, and adding an appropriate amount of seeding agent at the appropriate temperature.

[0031] In this invention, tempering can be achieved through temperature treatment or by using a seeding agent. Tempered chocolate concentrate refers to chocolate concentrate subjected to any of the above-mentioned tempering methods, resulting in chocolate concentrate that primarily crystallizes into a V-shape.

[0032] <Emulsification> Emulsification refers to the process of forming a dispersion (emulsion) between an aqueous liquid and an oil-based liquid. Emulsification is achieved by vigorously stirring the liquids together. Alternatively, an emulsifier can be used. An emulsion can be either an oil-in-water (O / W) emulsion or a water-in-oil (W / O) emulsion, where oil droplets are dispersed in water. The choice between oil-in-water and water-in-oil emulsions depends on the amount of liquid and the type of emulsifier. Examples of emulsifiers include lecithin, glycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and mixtures thereof. Emulsification of the aqueous and oil-based liquids is achieved by adding an emulsifier to the liquid and stirring.

[0033] In this invention, an oil-in-water emulsion can be prepared by mixing tempered chocolate puree with an aqueous mixture using a mixer. The weight ratio of tempered chocolate puree to the aqueous mixture is preferably selected to be 2:3 to 2:1. There is no specific need to use an emulsifier, but it can be added as needed. The mixer is not limited and can be a homogenizer, open mixer, etc.

[0034] <Chocolate-containing foods> Another embodiment of the present invention provides a chocolate-containing food product, which includes a shell and a water-containing chocolate component, wherein the water-containing chocolate component is sealed in the shell. The outer shell can be made of chocolate, fats and oils, biscuits, cakes, candies, gummies, ice cream, etc., with chocolate being the best choice.

[0035] In this instruction manual, the aforementioned chocolate-containing food products with a chocolate outer shell are referred to as chocolate-shelled products containing a hydrated chocolate composition. The manufacturing method of chocolate-shelled products containing a hydrated chocolate composition can be illustrated by the following example. Following the above description of the chocolate concentrate, the chocolate concentrate for the upper part of the chocolate shell and the chocolate concentrate for the bottom part of the chocolate shell are prepared and tempered separately. The steps for sealing the hydrated chocolate composition into the chocolate shell are as follows: The tempered upper part of the chocolate shell is filled into a mold with the chocolate concentrate, cooled, and pressed. After the chocolate concentrate solidifies, excess chocolate concentrate is scraped off to form the upper part of the chocolate shell. Alternatively, the tempered upper part of the chocolate shell is filled into a mold with the chocolate concentrate, and the mold is inverted to allow chocolate to flow down to the predetermined weight of the chocolate concentrate for the upper part of the chocolate shell. The mold is then inverted further, and excess chocolate concentrate is scraped off to form the upper part of the chocolate shell. A separately prepared hydrated chocolate composition is then filled into the cooled upper part of the chocolate shell. The surface of the hydrated chocolate composition is leveled by vibration or the like, and then cooled. The bottom of the tempered chocolate shell is filled with chocolate syrup, excess syrup is scraped off, and the shell is cooled. It is then removed from the mold, completing the sealing process and creating a chocolate shell filled with hydrated chocolate. The finished chocolate shell filled with hydrated chocolate is then appropriately packaged.

[0036] The proportion of the water-containing chocolate component in the outer chocolate shell is preferably 40% to 70% by weight, and the proportion of the outer chocolate shell is preferably 30% to 60% by weight. Furthermore, the weight of each outer chocolate shell containing the water-containing chocolate component is preferably 3 to 50 grams.

[0037] <Expiration Date> The shelf life refers to the period during which the quality of the food product can be maintained and it can be enjoyed deliciously. Chocolate shells containing the water-containing chocolate composition of this invention, even 9 months after manufacturing, have been confirmed to retain the fluidity, melt-in-your-mouth texture, gloss, and softness of the water-containing chocolate composition well. The shelf life of chocolate-containing foods containing the water-containing chocolate composition of this invention can be set to an upper limit of 5 to 18 months. There is no need to set a lower limit for the shelf life, but for reasons such as facilitating market circulation, it is preferable to set it to more than 1 month. The storage temperature is preferably below 25°C, and more preferably below 23°C.

[0038] <Manufacturing Method> Another embodiment of the present invention provides a method comprising: a step of tempering a chocolate concentrate (step A); and a step of mixing and emulsifying the tempered chocolate concentrate obtained in step A with an aqueous mixture to form an oil-in-water emulsion (step B). The aqueous chocolate composition contains 11% to 18% by weight of water and 9% to 28% by weight of cocoa butter. Preferably, the chocolate concentrate contains 18% or more by weight of cocoa butter. Furthermore, it is preferable that the aqueous chocolate composition contains a total of 35% to 50% by weight of sugars and / or sugar alcohols.

[0039] For this embodiment, refer to the description to date. More specifically, step A is either step A-1 or step A-2 below. In step A-1, the chocolate syrup is heated to approximately 40 to 50°C to melt it. It is then cooled to approximately 27 to 28°C, and subsequently heated to approximately 28 to 31°C. In step A-2, the chocolate syrup is adjusted to a suitable temperature for adding the seeding agent, and an appropriate amount of seeding agent at the appropriate temperature is added. In step B, more specifically, the tempered chocolate puree and the water mixture are stirred in a weight ratio of 2:3 to 2:1.

[0040] Furthermore, another embodiment of the present invention provides a method comprising: a step of tempering a chocolate concentrate (step A); a step of mixing and emulsifying the tempered chocolate concentrate obtained in step A with an aqueous mixture to form an oil-in-water emulsion to obtain a hydrated chocolate composition (step B); and a step of encapsulating the hydrated chocolate composition obtained in step B in a shell (step C). The hydrated chocolate composition contains 11% to 18% by weight of water and 9% to 28% by weight of cocoa butter. Preferably, the aforementioned chocolate concentrate contains 18% or more of cocoa butter. Also preferably, the hydrated chocolate composition contains a total of 35% to 50% by weight of sugars and / or sugar alcohols. For this embodiment, please refer to the description up to this point. In particular, for step C, please refer to the item containing chocolate food. [Example]

[0041] The following are examples. However, the present invention is not limited to the following examples.

[0042] <Manufacturing of a chocolate shell containing water-containing chocolate components> Following the above method, the aqueous chocolate compositions of Examples 1 to 10 were manufactured. That is, the tempered chocolate concentrate was emulsified with an aqueous mixture to produce the aqueous chocolate composition. In Examples 1 to 8, tempering was performed by temperature treatment. Examples 9 and 10 involved tempering using a seeding agent. Furthermore, in Comparative Examples 1 to 4, aqueous chocolate compositions were manufactured by emulsifying the aqueous mixture without tempering the chocolate concentrate. The compositions of the aqueous chocolate compositions of each embodiment and comparative example are shown in Tables 1 to 3 below.

[0043] The following shows further details of the manufacture of the outer shell chocolate containing a water-containing chocolate composition, as exemplified by Example 3. The tempered chocolate liquor, prepared by temperature treatment, is emulsified with an aqueous mixture at a 1:1 weight ratio using a mixer to form an oil-in-water emulsion, thus obtaining a hydrated chocolate composition. The formula for the hydrated chocolate composition is as follows: 10% by weight of whole milk powder, 18% by weight of cocoa butter, 47% by weight of sugars and sugar alcohols, 16% by weight of water, and 9% by weight of other ingredients (all figures indicate the weight percentage including water in the formula). Using this hydrated chocolate composition, a chocolate shell containing the hydrated chocolate composition is manufactured according to the method described above. In the chocolate shell containing the hydrated chocolate composition, the upper part of the chocolate shell accounts for 35% by weight, the hydrated chocolate composition accounts for 40% by weight, and the bottom part of the chocolate shell accounts for 25% by weight.

[0044] In Tables 1 and 2, the total composition of cocoa butter, sugars, and sugar alcohols is expressed as dry weight. The moisture content is based on the total moisture derived from the raw materials. The hydrated chocolate composition of each example and comparative example was encapsulated in a chocolate shell to produce encapsulated chocolate shells. For convenience, these are referred to as encapsulated chocolate shells of hydrated chocolate compositions of Examples 1 to 10, and encapsulated chocolate shells of hydrated chocolate compositions of Comparative Examples 1 to 4, etc.

[0045] <Evaluation Experiment After Preservation> From the manufacture of the outer shell chocolate containing the water-containing chocolate composition, which took place on the same day as the manufacture of the water-containing chocolate composition, Comparative Examples 1 to 4 and Examples 1 to 10 were stored at 18°C ​​for 4 to 8 weeks for evaluation tests. The evaluation results are shown in Table 1. In addition, 18°C ​​is a temperature generally used in maturation; this maturation is carried out to stabilize the chocolate product. Furthermore, Comparative Examples 2 and 3 were stored at 18°C ​​for 24 hours and then at 23°C for 9 months, and at 25°C for 9 months, respectively, before being subjected to evaluation tests and viscosity measurements. Comparative Examples 1, 3, 4, and Examples 1, 5, 8, 9, 10 were also stored at 23°C for 9 months before being subjected to evaluation tests and viscosity measurements. The storage temperature, duration, evaluation results, and viscosity measurement results for each are shown in Tables 2 and 3. In the tables, viscosity is represented by the average of two measurements. Furthermore, to confirm the effect of tempering of the chocolate concentrate on the increase in viscosity after storage, the ratios of the viscosities of Examples 1, 5, 8, 9, and 10 after storage to the viscosities of comparative examples with corresponding compositions are shown in Table 4. In addition, the viscosities were calculated using the average of two measurements.

[0046] The evaluation test was conducted as follows. The outer shells of the encapsulated hydrated chocolate components of Examples 1 to 10 and Comparative Examples 1 to 4, stored at various temperatures for specified periods, were tempered to 25°C before the evaluation test. Five chocolate analytical sensory examiners were asked to consume and observe the outer shells of the encapsulated hydrated chocolate components of Examples 1 to 10 and Comparative Examples 1 to 4 after their respective storage periods, and to evaluate each hydrated chocolate component. The primary evaluation focused on fluidity, while secondary evaluations focused on melt-in-your-mouth texture, gloss, and softness. The evaluation criteria are shown below. In all results, the evaluations of the five analytical sensory examiners were consistent.

[0047] Liquidity A: It is a semi-solid substance with a sticky texture, and feels slippery on the tongue when it enters the mouth. B: It is a semi-solid substance that is sticky and remains on the tongue. C: A semi-solid substance that is sticky, firm, and lingers on the tongue. D: It is a semi-solid substance with viscosity, producing particles that are dispersed in multiple places.

[0048] Melt-in-the-mouth texture A: A state where the substance remains in the mouth for a relatively short time. B: A state of feeling a slight stickiness in the mouth. C: A state of intense feeling of stickiness in the mouth. D: A strong feeling of stickiness in the mouth, and a rough, astringent sensation on the tongue.

[0049] luster A: When light shines on the cross-section of the outer chocolate shell containing the water-containing chocolate components, it reflects light and emits a luster. B: When light shines on the cross-section of the outer chocolate shell containing the water-containing chocolate components, it exhibits a state of weak reflection throughout. C: When light shines on the cross-section of the outer chocolate shell containing the water-containing chocolate components, it appears to reflect only a small amount of light. D: The state in which light shines on the cross-section of the outer chocolate shell containing the water-containing chocolate components, and the water-containing chocolate components are completely unreflected.

[0050] Softness A: Although it is solidified into one piece, it can be easily deformed with the force of the tongue. B: Although it is solidified into a single piece, it cannot be easily deformed. C: Although it is solidified into a single piece, it still feels elastic. D: Although it has solidified into a block, it is in a dry and hard state.

[0051] Viscosity was determined as follows. Specifically, a sample of the water-containing chocolate composition was scraped from the outer chocolate shell and subjected to dynamic viscoelasticity testing using a rheometer (Anton Paar MCR102). The sample was sandwiched between parallel plates preheated to 20°C for temperature dispersion testing. Specifically, the sample was heated from 20°C to 35°C at a rate of 2°C / min while simultaneously subjected to sinusoidal wave vibration, and the viscosity at 30°C was calculated. The testing conditions were as follows: Measuring fixture: Parallel plate with a diameter of 12mm Gap: 1mm Vibration frequency: 1Hz Measurement interval: 30 seconds Dependent variable: 1% Viscosity is an indicator of the softness of a substance. Lower viscosity means higher fluidity, and higher viscosity means lower fluidity. The water-containing chocolate composition used in the outer shell chocolate of the present invention is preferably one with high fluidity and preferably one that undergoes less state change over time.

[0052] Based on the results in Table 1, the hydrous chocolate compositions of Examples 1 to 8, which underwent tempering through temperature treatment, showed excellent performance in all aspects (flowability, melt-in-your-mouth texture, gloss, and softness) after 4 to 8 weeks of storage from the time of manufacture, within the encased chocolate shell. Similarly, the hydrous chocolate compositions of Examples 9 and 10, which underwent tempering using a seeding agent, also showed excellent performance in all aspects (flowability, melt-in-your-mouth texture, gloss, and softness) after 4 to 8 weeks of storage from the time of manufacture, within the encased chocolate shell. On the other hand, Comparative Examples 1 to 4 all received a grade of C or D after 4 to 8 weeks of storage from the time of manufacture. Furthermore, an evaluation of A or B indicates sufficient quality retention.

[0053] Furthermore, based on the results in Tables 2 and 3, the aqueous chocolate composition of Example 3, after being stored for 24 hours from the time of manufacture and after 9 months, showed excellent performance in all aspects (flowability, melt-in-your-mouth texture, gloss, and softness) within the outer chocolate shell containing the aqueous chocolate composition, receiving ratings of A or B. On the other hand, in Comparative Example 2, although the evaluation was A after 24 hours of storage, the evaluations were all C or D after 9 months of storage. Furthermore, the aqueous chocolate compositions of Examples 1, 3, 5, 8, 9, and 10, after being stored at 23°C for 9 months, showed no grade D in any of the evaluations for fluidity, melt-in-your-mouth texture, gloss, and softness. In particular, the aqueous chocolate compositions of Examples 3, 5, 9, and 10, after being stored at 23°C for 9 months, showed excellent grades of A or B in all evaluations for fluidity, melt-in-your-mouth texture, gloss, and softness. Therefore, the aqueous chocolate compositions of the present invention, using tempered chocolate concentrate containing 9% to 28% cocoa butter, can appropriately maintain their quality after storage. Moreover, the quality is maintained even better when containing 15% to 27% cocoa butter. Furthermore, the results in Tables 2 and 4 show that the viscosity can be maintained at a low level compared to the comparative examples of all examples tested after storage at 23°C. That is, the aqueous chocolate composition of the present invention, using tempered chocolate concentrate containing 9% to 28% cocoa butter, maintains a low viscosity after storage. Example 8, which uses 28% cocoa butter (the maximum amount within the scope of the present invention), effectively enhances the chocolate flavor, but the viscosity after storage at 23°C for 9 months while maintaining this effect is significantly suppressed compared to the corresponding comparative example 4. Furthermore, for Examples 3, 5, 9, and 10, the viscosity after storage at 23°C for 9 months is lower than any of the viscosity values ​​of the comparative examples after storage. Therefore, it can be said that the aqueous chocolate composition of the present invention, containing 15% to 27% cocoa butter, can further reduce the viscosity after storage. Furthermore, the results in Tables 2 and 3, particularly the aqueous chocolate composition of Example 3, showed significantly lower viscosity after storage at 23°C for 9 months and at 25°C for 9 months. These results demonstrate that the aqueous chocolate composition of the present invention, containing 16% to 20% cocoa butter, can significantly reduce viscosity after storage at any storage temperature.

[0054]

[0055]

[0056]

[0057]

[0058] <Image of the preserved water-containing chocolate composition> The outer shell of the chocolate containing the water-containing chocolate composition of Example 3, which was stored at 18°C ​​for 8 weeks from the time of manufacture (Figure 1, left), and the existing product made from untempered chocolate concentrate, which was also stored for 8 weeks from the time of manufacture (Figure 1, right), were cut open, and the cross-sections of the water-containing chocolate composition were observed. The captured images are shown in Figure 1. It can be seen that the water-containing chocolate composition of Example 3 has better fluidity, gloss, and softness compared to the existing product.

Claims

1. A fluid aqueous chocolate composition containing 11% to 18% by weight of water and 15% to 27% by weight of cocoa butter, and is an oil-in-water emulsion formed by emulsifying tempered chocolate concentrate with an aqueous mixture.

2. The aqueous chocolate composition of claim 1, wherein the aforementioned chocolate concentrate contains 18% by weight or more cocoa butter.

3. The aqueous chocolate composition of claim 1 or 2 contains a total of 35% by weight and / or 50% by weight of sugars and / or sugar alcohols.

4. A chocolate-containing food product comprising a shell and a water-containing chocolate composition as claimed in any one of claims 1 to 3, wherein the water-containing chocolate composition is sealed within the shell.

5. As in claim 4, the chocolate-containing food product, wherein the aforementioned outer shell is chocolate.

6. A method for manufacturing a fluid, water-containing chocolate composition, comprising: step A: tempering a chocolate concentrate; and step B: mixing and emulsifying the tempered chocolate concentrate obtained in step A with an aqueous mixture to form an oil-in-water emulsion, wherein the aforementioned water-containing chocolate composition contains 11% to 18% by weight of water and 15% to 27% by weight of cocoa butter.

7. The method for manufacturing a water-containing chocolate composition as claimed in claim 6, wherein the aforementioned chocolate concentrate contains 18% by weight or more cocoa butter.

8. A method for manufacturing a water-containing chocolate composition as claimed in claim 6 or 7, wherein the aforementioned water-containing chocolate composition contains a total of 35% by weight and / or 50% by weight of sugars and / or sugar alcohols.

9. A method for manufacturing a free-flowing chocolate-containing food product, comprising: Step A: tempering a chocolate concentrate; Step B: mixing and emulsifying the tempered chocolate concentrate obtained in Step A with an aqueous mixture to form an oil-in-water emulsion to obtain a water-containing chocolate composition; and Step C: sealing the water-containing chocolate composition obtained in Step B into a shell, wherein the aforementioned water-containing chocolate composition contains 11% to 18% by weight of water and 15% to 27% by weight of cocoa butter.

10. The method for manufacturing a chocolate-containing food product as claimed in claim 9, wherein the aforementioned outer shell is chocolate.

11. The method for manufacturing chocolate-containing food products as claimed in claim 9, wherein the aforementioned chocolate concentrate contains 18% or more cocoa butter by weight.

12. A method for manufacturing a chocolate-containing food product as claimed in any of claims 9 to 11, wherein the aforementioned aqueous chocolate composition contains a total of 35% by weight and / or 50% by weight of sugars and / or sugar alcohols.

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