Oily food raw material for combination and method for producing the same, method for producing frozen dessert combination food

Abstract

The present invention relates to an oily food raw material for combination and a method for producing the same, and a method for producing a frozen dessert combination food. When combined with frozen desserts, water-containing chocolate has a soft texture peculiar to water-containing chocolate, and the workability is equivalent to that of anhydrous chocolate, and the physical properties do not change even after necessary sterilization during circulation. Water-containing chocolate whose physical properties do not change even after necessary sterilization during circulation can be provided by preparing the following oil-in-water emulsion, wherein the total amount of cocoa mass and cocoa powder having a fat-free cocoa solid content of pH 6.8 or less, the oil content of cocoa mass and the water content of cocoa powder, and the total amount of one or more emulsifiers selected from lecithin or polyglycerol condensed ricinoleic acid ester is .

Description

Technical Field

[0001] The present invention relates to an oily food raw material for combination and a method for producing the same, and a method for producing a frozen dessert combination food, and in particular to a method for producing water-in-oil type hydrated chocolate for combination with other foods, in particular frozen desserts. Background Art

[0002] As a prior art, there is a category of chocolate-like food products called water-containing chocolate.

[0003] Foods called raw chocolate mixed with emulsions such as fresh cream are also a type of water-containing chocolate. The inclusion of water-based ingredients gives it a moist texture, making it a popular product on the market.

[0004] This type of water-containing chocolate can be eaten alone, but it is often used in combination with other foods, such as bread or cake, desserts, frozen desserts, etc. As for other foods, the variety of products has increased compared to when they are eaten alone, and the market demand is also large.

[0005] Among them, when using water-containing chocolate in ice-coated chocolate, which is mainly intended to be combined with frozen desserts, there is a high possibility that the soft texture unique to water-containing chocolate will be lost due to the formation of ice crystals, or the workability will be worse than that of ice-coated chocolate using anhydrous chocolate. In addition, in the case of products that require long-term storage, a sterilization step is required during distribution, which is also more likely to cause aggregation of milk solid components and an increase in viscosity or deterioration in texture than that of ice-coated chocolate using anhydrous chocolate, and the difficulty is high.

[0006] For example, as a prior art, there is disclosed a method for producing chocolate for ice coating, which is characterized in that: in the method for producing chocolate for ice coating, cocoa powder (cocoa) and / or cocoa mass (cacao mass) and sugar and fat are used as main components, and these are uniformly mixed by a conventional method, an emulsifier is used to emulsify the main components and liquid sugar, and in the production method, the texture in the mouth is good, the drying time after coating is fast, and cracks (cracking) are not generated, and the "flocculation" (plasticization) phenomenon of the chocolate itself due to the mixing of water is unlikely to occur (reference document 1).

[0007] In addition, a method for producing water-containing chocolate is disclosed, characterized in that a chocolate mass subjected to rolling and conching treatment according to a conventional method is mixed with an aqueous component in the presence of a sucrose fatty acid ester having a low hydrophilic lipophile balance (HLB) of 20 to 26 carbon atoms as a main bonded fatty acid, and emulsified into an oil-in-water type. In the production method, the emulsified state is extremely stable compared to conventional ganache, and the chocolate can be extremely advantageously used for coating applications on frozen desserts, etc. (Cited Document 2).

[0008] However, the quality required in these inventions can cope with the combination with frozen desserts, but is still insufficient in coping with the increase in viscosity and the sterilization step.

[0009] In addition, a method for producing water-containing chocolate is disclosed, characterized in that a saccharide having a higher solubility in water than sugar, an HLB value of 3 or less, and a main bonded fatty acid having a carbon number of A chocolate base of sucrose fatty acid ester and fats is mixed with an aqueous component and emulsified into an oil-in-water type. In the above production method, as an effect, a water-containing chocolate can be produced that does not have a rough feeling or an increase in viscosity due to the aggregation of solid components even if water is added, has good workability, and has a good flavor (Cited Document 3). In addition, a method for producing water-in-oil type water-containing chocolate is disclosed, wherein when a chocolate material and an aqueous component are mixed to produce water-in-oil type water-containing chocolate, 0.05 wt% to 5.0 wt% of fractionated lecithin having a phospholipid content of 60 wt% or more and a phosphatidylcholine content of 50 wt% or more in all phospholipids is added to the total amount of water-containing chocolate, thereby having the following effect: a chocolate that does not have a rough feeling or an increase in viscosity due to the aggregation of solid components, has good workability, and has a good flavor can be obtained (Cited Document 4).

[0010] However, although there is a description of the effects on physical properties such as suppression of roughness, the effects are not sufficient for frozen desserts.

[0011] Furthermore, a method is disclosed, in which, when a chocolate mass and an aqueous component are mixed to produce water-in-oil type hydrated chocolate, sucrose fatty acid ester and polyglycerol condensed ricinoleic acid ester having an HLB value of 3 or less and having 16 to 18 carbon atoms in a main constituent fatty acid are used in an amount of 0.05 wt % to 5.0 wt % respectively relative to the chocolate mass, thereby directly adding the water-containing components to the chocolate mass without any processing, and easily producing water-in-oil type hydrated chocolate having the same physical properties as ordinary chocolate, good emulsification stability and good flavor (Cited Document 5).

[0012] However, in the present invention, although it is shown that polyglycerol condensed ricinoleic acid ester is added to a general-purpose water-in-oil emulsion, there is no particular suggestion regarding the suitability for combined use with frozen desserts or for coating use unique to frozen desserts.

[0013] Thus, there may be some effect in solving each problem, but in the combination of the present invention and frozen dessert, there has not been found a sufficient effect on the adverse effects on physical properties such as sufficient sterilization steps while maintaining the soft texture unique to water-containing substances.

[0014] Prior art literature

[0015] Patent Literature

[0016] Patent Document 1: Japanese Patent Publication No. 51-106763

[0017] Patent Document 2: Japanese Patent Publication No. 59-71643

[0018] Patent Document 3: Japanese Patent Laid-Open No. 6-245704

[0019] Patent Document 4: Japanese Patent Laid-Open No. 8-70776

[0020] Patent Document 5: Japanese Patent Laid-Open No. 11-243860 Summary of the invention

[0021] Problems to be solved by the invention

[0022] The present invention relates to a method for producing water-in-oil type hydrated chocolate for use in combination with other foods, and an object of the present invention is to provide a method for producing hydrated chocolate, wherein the hydrated chocolate has a soft texture peculiar to hydrated chocolate, especially when combined with frozen desserts, and has workability equivalent to that of anhydrous chocolate, and has no change in physical properties even after necessary sterilization during distribution.

[0023] Furthermore, at the same time, it is also possible to provide chocolates that are less likely to crack when applied to the entire surface of ice desserts or other frozen desserts.

[0024] Technical means of solving problems

[0025] The present inventors have conducted various studies to solve the above problems and have found that the above problems can be solved by preparing an oily food raw material for a frozen dessert combination as an oil-in-water emulsion, wherein the fat-free cocoa solid content is The total amount of cocoa mass and cocoa powder with a pH value below 6.8 is The oil content is The water content is And including the total amount One or more emulsifiers selected from lecithin or polyglycerol condensed ricinoleate.

[0026] That is, the present invention is:

[0027] (1) An oily food raw material for combination, which is an oil-in-water type emulsion, and in the oil-in-water type emulsion, the fat-free cocoa solid content is The total amount of cocoa mass and cocoa powder with a pH value below 6.8 is The oil content is The water content is And including the total amount One or more emulsifiers selected from lecithin and / or polyglycerol condensed ricinoleate.

[0028] (2) The oily food raw material for combination according to (1) has a viscosity of (Measured using BM type viscometer No. 2 or No. 3 at 30 rpm / 40°C).

[0029] (3) The oily food raw material for combination according to (1) or (2), wherein the pH value is 4.5 to 6.2, the fat-free milk solid content is 7.5% by weight or less, and the product is for use in a frozen dessert combination.

[0030] (4) A production method for producing the oily food raw material for combination according to any one of (1) to (3), comprising a sterilization step of sterilizing at 68° C. or higher for 30 minutes or longer after emulsification.

[0031] (5) A method for producing a frozen dessert combination food, wherein the frozen dessert combination food is prepared by combining the oily food raw material for combination according to (4) with a frozen dessert.

[0032] In other words,

[0033] (1) An oily food raw material for combination, which is an oil-in-water type emulsion, and in the oil-in-water type emulsion, the fat-free cocoa solid content is The total amount of cocoa mass and cocoa powder with a pH value below 6.8 is The oil content is The water content is And including the total amount One or more emulsifiers selected from lecithin and / or polyglycerol condensed ricinoleate.

[0034] (2) The oily food raw material for combination according to (1) has a viscosity of (Measured using BM type viscometer No. 2 or No. 3 at 30 rpm / 40°C).

[0035] (3) The oily food raw material for combination according to any one of (1) to (2), wherein the pH value is 4.5 to 6.0, the fat-free milk solid content is 7.5% by weight or less, and the combination is for use in frozen desserts.

[0036] (4) A production method for producing the oily food raw material for combination according to any one of (1) to (3), comprising a sterilization step of sterilizing at 68° C. or higher for 30 minutes or longer after emulsification.

[0037] (5) A method for producing a frozen dessert combination food, wherein the frozen dessert combination food is prepared by combining the oily food raw material for combination according to (4) with a frozen dessert.

[0038] Effects of the Invention

[0039] According to the present invention, there is provided a water-containing chocolate, wherein the water-in-oil type water-containing chocolate has a soft texture peculiar to a water-containing substance and has workability equivalent to that of an anhydrous substance, and the physical properties are not changed even after necessary sterilization during distribution.

[0040] Furthermore, a new type of frozen dessert that can be coated on the entire surface of ice desserts and other frozen desserts without causing cracks is realized. DETAILED DESCRIPTION

[0041] Hereinafter, the present invention will be described in detail.

[0042] (Oil-based food raw materials for combination)

[0043] In the present invention, the oily food raw material for combination is an oily food raw material characterized by being used in combination with other foods.

[0044] The combination described here is not particularly limited, and examples thereof include coating and kneading.

[0045] The so-called other foods are not particularly limited if they are foods, and as an example, they can be listed: baked dough and baked products of donuts or bread, or pies, puff skins, etc., biscuits or cookies, snacks such as pretzel, so-called "popcorn" formed by heating and pressurizing cereals such as wheat or rice and then rapidly reducing pressure to make them puffed, potato chips formed by frying slices of potatoes, etc., or potato snacks formed by shaping flour or starch containing potatoes and then frying (forming), marshmallows or protein crisps formed by baking bubbles containing protein and sugars, etc., frozen snacks, etc. The food raw materials used in a limited manner when using these other foods and the combination method are referred to as oily food raw materials for combination.

[0046] (Oil-based food raw materials for frozen dessert combinations)

[0047] In the present invention, the oily food raw material for frozen dessert combination refers to an oily food raw material characterized by being used in combination with other foods in the combination, especially frozen dessert.

[0048] Frozen desserts are foods that are stored and eaten in a frozen or chilled state, and are not particularly limited. Examples include ice cream or soft cream, ice candy, frozen yoghurt, sherbet, ice desserts, and the like.

[0049] The food raw material used exclusively when the frozen dessert and the combination method are used is referred to as an oily food raw material for frozen dessert combination.

[0050] (Water-in-oil emulsion)

[0051] The oily food raw material is an oil-water emulsion. The oily food raw material preferably has a fat content of Ideally Ideally, In addition, the water content is Ideally Furthermore, the total amount of cocoa mass and cocoa powder is Ideally Ideally, In addition, the emulsification type of the emulsion can be confirmed by an electrical conduction method (the presence or absence of electric current).

[0052] In the oily food raw materials for combination, the viscosity is preferably The viscosity is preferably within the range of 100 cP to 1500 cP (measured using BM type viscometer No. 2 or No. 3 at 30 rpm / 40°C), and more preferably within the range of 100 cP to 1500 cP. Within.

[0053] When the amount is not within the above range, the following disadvantages may occur: in coating or covering applications, the product surface cannot be covered unevenly; dripping occurs after covering; and in mixing applications, the product cannot be evenly dispersed throughout the product, thereby damaging the product value.

[0054] (raw material)

[0055] The cocoa mass used in the present invention is obtained by grinding cacao nibs (endosperm portion) obtained by roasting and dehulling cacao beans, and refers to the entirety of what is also called cacao liquor.

[0056] Cocoa powder is obtained by removing the cocoa butter, which is the oil part, from the cocoa mass. It is also called cocoa powder. There are two main methods for producing cocoa powder: the Broma process and the Dutch process. Due to the neutralization with alkali used in the production process, the cocoa powder obtained by the Dutch process (called alkali cocoa powder) has a more alkaline pH value than the cocoa powder obtained by the deoiled cocoa bean process (called natural cocoa powder). Generally, the pH value of natural cocoa powder is around 5.5, while the pH value of alkali cocoa powder is above 6.8.

[0057] In the present invention, the pH of cocoa powder has a greater influence on emulsion stability than the pH of the aqueous phase as a whole. Therefore, when adding cocoa powder, the pH of the cocoa powder as a whole is preferably 6.8 or less, and ideally 5.0 to 6.0.

[0058] Therefore, the amount of alkali cocoa powder (in the present invention, a powder having a pH of 6.8 or higher) added is preferably 5% by weight or less, and most preferably substantially not contained, relative to the entire oily food raw material.

[0059] (Raw materials - fat-free cocoa solids content)

[0060] The oily food raw materials for combination need to be mixed with cocoa mass or cocoa powder, and the mixing amount is preferably 8.5% to 25% by weight based on the fat-free cocoa solid content. The fat-free cocoa solids herein refer to the portion of solids derived from cocoa beans from which cocoa butter and water have been removed.

[0061] (Raw materials - fat-free milk solids content)

[0062] The raw materials of the oily food for combination may also be formulated with raw materials derived from milk, and the formulated amount is preferably 7.5% by weight or less, and more preferably 4% by weight or less, calculated on the basis of the fat-free milk solids. The so-called fat-free milk solids refers to ingredients other than milk fat and water derived from milk. Specific raw materials containing fat-free milk solids include cow's milk, skim milk, condensed milk, skim milk powder, whole milk powder, whey powder, and buttermilk powder.

[0063] (Raw materials - emulsifier)

[0064] The oily food raw materials for combination can be appropriately used with existing emulsifiers for oil-in-water emulsification, and preferably contain a total amount of Ideally Ideally, The emulsifier is one or more selected from lecithin and polyglycerol condensation ricinoleate. In addition, polyglycerol condensation ricinoleate is sometimes referred to as PGPR (polyglycerin condensation ricinoleate).

[0065] The upper limit of the addition is preferably 0.7% by weight of lecithin alone and 1.5% by weight of PGPR alone. PGPR has a stronger ability to reduce viscosity than lecithin, so it is desirable to contain 0.5% by weight or more of PGPR.

[0066] As other raw materials, fats and oils, sugars, emulsifiers, additives, pigments, and the like used in conventional water-in-oil emulsions can be appropriately used within the range not hindering the effects of the present invention.

[0067] Regarding the oils and fats used in the oily food raw materials for the frozen dessert combination of the present invention, if the oil content is satisfied, and if it is edible oils and fats, there is no particular restriction, for example, can be exemplified: vegetable oils such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter (sheafat), sal fat (sal fat), cocoa butter (cacao fat), coconut oil, palm kernel oil, and animal oils and fats such as butter fat, beef tallow, lard, fish oil, and whale oil, the oils and fats can be used alone or can use mixed oils or implement these extreme hardening, distillation, transesterification, etc. of processed oils and fats. Furthermore, since the oily food raw materials of the present invention are for frozen dessert combination purposes, it is desirable that the melting point of the oils and fats is low in terms of use. When the melting point is high, it often damages the mouth-melting feeling when combined with frozen desserts.

[0068] (pH value of oily food raw materials for combination)

[0069] In addition to the pH value of the raw material derived from cocoa as the raw material, the pH value of the oily food raw material for combination is preferably 4.5 to 6.2, and more preferably 5.0 to 6.2. If the pH value is high, the oily food raw material for combination tends to have a rough feel.

[0070] The pH of the oily food raw material for combination can be measured by diluting it about 10 times with water and using a commercially available pH meter.

[0071] (Production steps of oily food raw materials for combination)

[0072] The preparation method of the oily food raw material for combination of the present invention is not particularly limited, and the existing method can be adopted. For example, the remaining aqueous components can be added to the oily material obtained by adding a water-free oily raw material, such as a raw material derived from cocoa and fat, and an oil-soluble emulsifier and kneading, and emulsifying it using a homogenizer, a colloid mill, a high-pressure homogenizer, etc., and then cooling and solidifying the emulsion to obtain it. It is desirable to have a sterilization step of sterilizing at 68° C. or above for 30 minutes or more after emulsification.

[0073] In the present invention, even without a sterilization step, the oily food raw material for combination can be obtained, but except for the case of immediate consumption, the sterilization step must be carried out according to laws and regulations during distribution or storage for reasons of food hygiene. In the case of anhydrous oily food raw materials, the sterilization step has little effect on physical properties and does not become a problem, but for existing water-containing materials, the effect on physical properties is large.

[0074] By using the method of the present application, even if it is a water-containing substance, the influence on the physical properties can be reduced. The combined oily food raw materials without the prescribed sterilization step are in fact difficult to store or circulate. On the other hand, if it is an anhydrous oily food raw material, even in the above sterilization step, the physical properties will not be greatly damaged, but it is difficult to present the tender taste of the water-containing substance.

[0075] (Frozen Dessert Combination Food)

[0076] By combining the oily food raw material for frozen dessert combination with frozen dessert, a frozen dessert combination food can be obtained. The combination method with frozen dessert is not particularly limited, and examples thereof include: coating by spraying onto an object; or mixing by dripping or mixing into frozen dessert to solidify it, and the frozen dessert is present in the form of particles or fragments in the frozen dessert, including dripping; coating by immersing the frozen dessert in a molten state of the oily food raw material and coating the surface of the frozen dessert, etc. In the case where the physical properties are impaired without using the present invention, the coating amount or the coating amount increases, and it is difficult to obtain a product designed for the target product.

[0077] Example

[0078] The following examples of the present invention are shown to explain the present invention in more detail, but the spirit of the present invention is not limited to the following examples. In the examples, % and parts are all based on weight.

[0079] <Series 1: Oil content>

[0080] (Example 1)

[0081] According to Table 1, cocoa mass A (natural cocoa mass, pH 5.2), vegetable oil A (product name: soybean oil, Fuji Oil Co., Ltd.), sugar, lecithin, PGPR (trade name: CRS75, manufactured by Sakamoto Pharmaceutical Co., Ltd.) were prepared, and raw chocolate was manufactured according to a conventional method.

[0082] Next, fructose glucose liquid sugar (product name: High Fructose M-75, Japan Corn Starch Co., Ltd.), fresh cream (milk fat 47%, Meiji Co., Ltd.), and water are all mixed, heated to 50°C, and the mixture is added to the raw chocolate obtained by the above operation in the amounts shown in Table 1 and mixed.

[0083] The mixture was stirred with an anchor mixer (Combimix 3M-5, Primix Co., Ltd.) while being heated, and sterilized by keeping it at 68°C for 30 minutes, and then cooled at 5°C to obtain a water-containing chocolate as a raw material for an oily food for combination.

[0084] In the combination method of frozen dessert, a commercially available quadrangular prism-shaped popsicle (trade name: vanilla bar, manufactured by LOTTE Co., Ltd., approximate shape of the ice portion: 23 mm×23 mm×73 mm) adjusted to -18°C was immersed in a glass beaker filled with water-containing chocolate adjusted to 40°C for heating and melting until reaching the wooden stick portion, and the chocolate-like food was coated and subjected to a melt-in-the-mouth texture and flavor taste test.

[0085] Evaluations of the melt-in-the-mouth feeling and flavor are shown together in Table 1. In the table, "Natural cocoa amount" indicates the ratio (weight %) of the total amount of cocoa mass and cocoa powder having a pH value of 6.8 or less, and "emulsifier amount" indicates the ratio (weight %) of the total amount of one or more emulsifiers selected from lecithin or polyglycerol condensed ricinoleic acid ester.

[0086] (Example 2, Example 3, Comparative Example 1)

[0087] As shown in Table 1, the water-containing chocolates were obtained by the same mixing and manufacturing steps as in Example 1 except that the blending amount of the vegetable oil A in Example 1 was changed. The oil content was 45% by weight in Example 1, 35% by weight in Example 2, and 54% by weight in Example 3.

[0088] The viscosity of the obtained water-containing chocolate was measured at 30 rpm / 40° C. using a BM type viscometer No. 2 or No. 3.

[0089] [Table 1]

[0090]

[0091] In Examples 1, 2, and 3, water-containing chocolates with different oil contents were obtained, and the viscosity was not particularly obstructive to the assembly of frozen desserts. In addition, in Example 3, although it was somewhat greasy, the melt-in-the-mouth texture and flavor were sufficient to withstand commercial products. However, Comparative Example 1 had a strong greasy feeling and could not withstand market evaluation.

[0092] <Series 2: Grease Types and Viscosity>

[0093] (Example 4)

[0094] As shown in Table 2, water-containing chocolates were obtained by the same blending and production steps as in Example 2, except that the vegetable fat A in Example 1 was changed to cocoa butter. The oil content was the same as that in Example 2.

[0095] (Example 5, Example 6)

[0096] As shown in Table 2, the addition amount of PGPR in Examples 2 and 4 was changed from 1 wt % to 1.5 wt %, and the water-containing chocolate was prepared by the same preparation and production steps as in Examples 2 and 4, and sterilized under the same conditions. The oil content was substantially the same as in Example 2.

[0097] The viscosity of the obtained water-containing chocolate was measured using a BM type viscometer No. 2 or No. 3 at 30 rpm / 40°C, and the chocolate was applied to an ice cream stick in the same manner as in Example 1 and subjected to a melt-in-the-mouth feeling and flavor test. The evaluation is shown in Table 2 together with the evaluation of Example 2.

[0098] [Table 2]

[0099]

[0100] Although the types of fats used in Example 2 and Example 4 are different, namely, vegetable fat A and cocoa butter, there is no significant difference in physical properties. Regarding the flavor, a richer taste is imparted by adding cocoa butter, but even the original vegetable fat A has a refreshing flavor and the flavor of cocoa mass is prominent. Compared with the vegetable fat A, the emulsion obtained with cocoa butter is harder, but has a sufficiently soft texture compared with the anhydrous substance.

[0101] In Example 5 relative to Example 2 and Example 6 relative to Example 4, respectively, by increasing the amount of PGPR added, a water-containing chocolate with a further reduced viscosity was obtained, and the weight per unit area (the amount attached to the frozen dessert) was stabilized by the reduced viscosity, and there was no particular problem in workability, and the influence of the emulsifier on the flavor of the final water-containing chocolate was not felt. In addition, it was shown that although the viscosity greatly changed due to moisture absorption or raw material preparation, stable production could be achieved by adjusting the amount of PGPR added.

[0102] <Series 3: Water content>

[0103] (Comparative Example 2, Example 7, Example 8, Example 9, Comparative Example 3)

[0104] As shown in Table 3, the amount of fresh cream was changed in the case of less water so that the water content of Example 1 was changed, and the amount of fat A and the like was changed so that the oil content did not change. The water-containing chocolate was prepared by the same mixing and manufacturing steps as Example 1, and sterilized under the same conditions. Regarding the water content, Comparative Example 2 was substantially 0, i.e., 0.8% by weight, and Example 7 was 6.3% by weight. For the purpose of comparison, Example 1 was 11.7% by weight, Example 8 was 19.8% by weight, Example 9 was 25.3% by weight, and Comparative Example 3 was 29.7% by weight.

[0105] The viscosity of the obtained water-containing chocolate was measured by the same method as in Example 1, and the chocolate was subjected to a test of melt-in-the-mouth feeling and flavor.

[0106] [Table 3]

[0107]

[0108] The water-containing chocolates with increasing water content in the order of Comparative Example 2, Example 7, Example 1, Example 8, Example 9, and Comparative Example 3 were obtained. In Comparative Example 2 (0.8 wt%) without water, the melting sensation in the mouth was poor and did not exceed the range of the existing anhydrous chocolate for ice coating. After that, in Example 7 (6.3 wt%), Example 1 (11.7 wt%), Example 8 (19.8 wt%), and Example 9 (25.3 wt%), good melting sensation in the mouth was presented, which was significantly superior to the existing anhydrous products. On the other hand, as the water content increased, the melting sensation in the mouth tended to become faster, and it can be suitably applied to product design. However, when the water content was too much as in Comparative Example 3 (29.7 wt%), the emulsion stability was impaired and the oil and water were separated, and the ice coating operation itself could not be performed.

[0109] <Series 4: Emulsification type>

[0110] (Example 10, Comparative Example 4)

[0111] As shown in Table 3, except for the difference in emulsification type, the water-containing chocolates of Example 10 (water-in-oil type) and Comparative Example 4 (oil-in-water type) were prepared with similar formulations (since they act on emulsification, only the addition of emulsifiers is different) and were sterilized under the same conditions.

[0112] The viscosity of the obtained water-containing chocolate was measured by the same method as in Example 1, and the chocolate was subjected to a test of melt-in-the-mouth feeling and flavor.

[0113] Furthermore, in Example 10 and Comparative Example 4, before curing, the emulsion was investigated according to the energization state using a tester (digital multimeter, manufactured by Nippon Kasei Co., Ltd.). As a result, Example 10 showed no energization, while Comparative Example 4 was energized. Therefore, the respective emulsion types were confirmed to be water-in-oil type and oil-in-water type.

[0114] [Table 4]

[0115]

[0116] Except for the emulsification type, Example 10 and Comparative Example 4 are formulated to approximately the same extent, and both are good in terms of melt-in-mouth feeling. However, Example 10, which is an oil-in-water type, is in a good solidified (called drying) state, while Comparative Example 4 has an increased viscosity and a slow drying time, and cannot be used in terms of product design.

[0117] <Series 5: pH value, alkali, and naturalness of cocoa powder>

[0118] (Example 11, Example 12, Comparative Example 5, Comparative Example 6)

[0119] As shown in Table 5, under the condition that the cocoa solid content and the oil component derived from cocoa (i.e., cocoa butter) were constant, a part of the solid content of the cocoa mass was replaced with cocoa powder having a different pH value, and the water-in-oil type hydrated chocolate was prepared by the same preparation and production steps as in Example 1, and sterilized under the same conditions. The pH value of the water phase of the hydrated chocolate was 5.8 in Example 11, 5.6 in Example 12, 6.8 in Comparative Example 5, and 7.6 in Comparative Example 6.

[0120] Furthermore, cocoa powder A (commercially available natural cocoa powder, pH 5.5), cocoa powder B (commercially available alkali cocoa powder, pH 7.0), and cocoa powder C (commercially available alkali cocoa powder, pH 8.3) were used respectively.

[0121] The viscosity of the obtained water-containing chocolate was measured by the same method as in Example 1, and the chocolate was subjected to a test of melt-in-the-mouth feeling and flavor.

[0122] [Table 5]

[0123]

[0124] From Example 11, which is entirely natural cocoa mass, and Example 12, which shows a pH value of the water phase of approximately the same level, the pH value increases in the order of Comparative Examples 5 and 6, in which alkali cocoa powder is added. As the pH value increases, the emulsion stability is impaired and the oil and water are separated, making it impossible to perform the ice coating operation itself. In addition, compared with Example 11, in which the water content and oil content are the same and the pH value is the same, but the cocoa solid content is provided only by the cocoa mass, Example 12 using cocoa powder has a lower viscosity, so the workability is good. In addition, since not only the flavor of the cocoa mass alone but also the flavor of the cocoa powder, which has a different tendency from the cocoa mass, can be felt, the degree of freedom of the product is high in terms of both.

[0125] <Series 6: pH value of water phase>

[0126] (Example 13, Comparative Example 7, Example 14, Example 15)

[0127] As shown in Table 6, except that citric acid, sodium bicarbonate and cocoa powder B were blended to adjust the pH value, the water-in-oil type hydrated chocolate was prepared by the same blending and manufacturing steps as in Example 1, and sterilized under the same conditions. The pH value of the aqueous phase of the hydrated chocolate was 4.3 in Example 13, 6.8 in Comparative Example 7, 5.9 in Example 14, and 6.2 in Example 15.

[0128] The viscosity of the obtained water-containing chocolate was measured by the same method as in Example 1, and the chocolate was subjected to a test of melt-in-the-mouth feeling and flavor.

[0129] [Table 6]

[0130]

[0131] The pH values ​​of the obtained water-containing chocolates were relatively acidic in Example 13 (pH 4.3) and Example 14 (pH 5.9), which had a good melt-in-the-mouth texture. The slightly alkaline Example 15 (pH 6.2) had a slightly rough melt-in-the-mouth texture, but it was at a level with sufficient commercial value. However, the highly alkaline Comparative Example 7 (pH 6.8) had separation, and the quality was not suitable for ice coating.

[0132] <Series 7: Fat-free cocoa solids>

[0133] ( Comparative Example 8 to Comparative Example 9)

[0134] As shown in Table 7, except that the blending amounts of cocoa mass A and cocoa powder A were adjusted, water-in-oil type hydrous chocolates were prepared by the same blending and manufacturing steps as in Example 1, and sterilized under the same conditions. The fat-free cocoa solid content of the hydrous chocolates varied in the range of 4.4 to 20.9.

[0135] The viscosity of the obtained water-containing chocolate was measured by the same method as in Example 1, and the chocolate was subjected to a test of melt-in-the-mouth feeling and flavor.

[0136] [Table 7]

[0137]

[0138] In Comparative Examples 8 to Example 23 in which the amount of fat-free cocoa solids was varied, separation occurred in Comparative Example 8 with a fat-free cocoa solids content of 4.4% by weight and Comparative Example 9 with a fat-free cocoa solids content of 6.2% by weight, and thus the product had no commercial value. In Example 16 with a fat-free cocoa solids content of 8.8% by weight, although there were disadvantages such as a decrease in weight per unit area due to a slightly low viscosity (70 cP), the melt-in-the-mouth texture and flavor were good.

[0139] In Examples 17 with 11.0 wt % to 21 with 16.7 wt %, the viscosity, melting sensation in the mouth, and flavor were all good. In Examples 22 with 18.8 wt % and 23 with 20.9 wt %, although the melting sensation in the mouth and flavor were good, disadvantages such as an increase in weight per unit area due to high viscosity (over 2000 cP) and the beginning of significant stickiness in the oral cavity due to viscosity were observed, but the level was acceptable for distribution as a commercial product.

[0140] <Series 8: Fat-free milk solids>

[0141] (Example 24, Example 25)

[0142] As shown in Table 8, in Example 1, except that whole milk powder was added and fructose glucose liquid sugar and water were changed so that the water content and the like were the same, water-containing chocolates were prepared by the same preparation and production steps and sterilized under the same conditions.

[0143] The viscosity of the obtained water-containing chocolate was measured by the same method as in Example 1, and the melt-in-the-mouth feeling and flavor and taste tests were performed. In addition, the preparation and evaluation of Example 1 are also shown in Table 8 for comparison purposes.

[0144] [Table 8]

[0145]

[0146] In Example 1 with a fat-free milk solid content of 0.4 wt % and Example 24 with a fat-free milk solid content of 3.9 wt %, there were no particular problems with viscosity, melt-in-the-mouth feel, or flavor. However, Example 25 with a fat-free milk solid content of 7.5 wt % was at a level with commercial value, but a slightly rough feeling was felt in the commercial product.

[0147] <Series 9: Lecithin>

[0148] (Example 26, Example 27, Example 28)

[0149] As described in Table 9, except that the lecithin formulation of Example 1 was changed, water-containing chocolates were prepared by the same formulation and production steps as in Example 1 and sterilized under the same conditions.

[0150] (Example 29)

[0151] As shown in Table 9, except that the PGPR of Example 1 was not added and the lecithin formulation was changed, the same formulation and production steps as in Example 1 were used to prepare water-containing chocolates, and sterilized under the same conditions.

[0152] The viscosity of the water-containing chocolate obtained in each example was measured by the same method as in Example 1, and the melt-in-the-mouth feeling and flavor taste test were performed. In addition, the preparation and evaluation of Example 1 are also shown in Table 9 for comparison purposes.

[0153] [Table 9]

[0154]

[0155] The water-containing chocolates in which the amount of lecithin added was increased in the order of Example 26, Example 27, Example 1, and Example 28 were obtained, and both the melt-in-the-mouth feeling and the flavor were good. In addition, regarding the viscosity, only Example 28 (0.7% by weight of lecithin) was slightly precipitated during redissolution, but the quality was sufficient to withstand use as a commercial product.

[0156] In Example 29, PGPR was not added but the amount of lecithin was increased to prepare a water-containing chocolate. Although the viscosity increased, the chocolate itself could be processed and the melt-in-the-mouth texture and flavor were good.

[0157] <Series 10: PGPR>

[0158] (Comparative Example 10, Example 30)

[0159] Except for the formulation described in Table 10, water-containing chocolates were prepared by the same production steps as in Example 5, and sterilized under the same conditions.

[0160] The viscosity of the obtained water-containing chocolate was measured by the same method as in Example 5, and the melt-in-the-mouth feeling and flavor and taste tests were performed. In addition, the preparation and evaluation of Example 5 are also shown in Table 10 for comparison purposes.

[0161] [Table 10]

[0162]

[0163] In Comparative Example 10, in which the PGPR blending amount was 0.5 wt%, precipitation was observed. In Example 30, in which the PGPR blending amount was 0.8 wt%, and in Example 5, in which the oil content was suppressed to 34.2 wt% compared to 47.6 wt% of Example 30, the melt-in-the-mouth texture was maintained in a good state by setting the PGPR blending amount to 1.5 wt%, and the viscosity was also maintained in a good state at 1300 cP.

[0164] <Series 11: Is there a sterilization step>

[0165] (Comparative Example 11, Example 31, Example 32, Example 33)

[0166] As described in Table 11, water-containing chocolates were obtained by the same preparation and production steps as in Example 1 except that the amount of PGPR added was changed. The viscosity of the obtained water-containing chocolates was measured by the same method as in Example 1, but after measuring the viscosity before the sterilization step, the chocolates were sterilized under the same conditions and the viscosity was measured again, and the chocolates were subjected to the tests of melt-in-the-mouth feeling and flavor. The evaluation results are shown in Table 11.

[0167] [Table 11]

[0168]

[0169] From Example 33 in which the amount of PGPR added was set to 2 wt %, to Example 32 (1.5 wt %) and Example 31 (1.0 wt %) in which the amount was gradually reduced, the melt-in-the-mouth texture remained good, but in Comparative Example 11 in which the amount was changed to 0.5 wt %, separation was confirmed after the sterilization step, indicating that the product lacked value as a commercial product.

[0170] <Series 12: Types of Oils and Fats>

[0171] The vegetable oils and fats of Example 1 were prepared by changing soybean oil to other oils and fats. The vegetable oils and fats used are shown below.

[0172] Example 34: As the vegetable oil B, the following transesterified oil is used: 30.0 parts by weight of high oleic sunflower oil and 70.0 parts by weight of ethyl stearate are mixed, and transesterification is performed using a lipase having 1,3 selectivity. During the distillation, rectification, decolorization, and deodorization process, 13.0 parts by weight of melting point oil A (iodine value: 33.0, saturated fatty acid content: 64.2% by weight), 5.0 parts by weight of medium chain fatty acid triglyceride (iodine value: 0.5 or less, saturated fatty acid content: 100% by weight, fatty acid with carbon number 8 and carbon number 10 is 60:40), and 82.0 parts by weight of corn oil (iodine value: 123.0, saturated fatty acid: 14.5% by weight) are mixed, and random transesterification reaction is performed using sodium methoxide as a catalyst. Thereafter, decolorization and deodorization are performed according to conventional methods to obtain the transesterified oil in the form of refined oil.

[0173] Example 35: As the vegetable oil C, extremely hardened coconut oil was used.

[0174] Example 36: As the vegetable oil D, refined palm oil was used.

[0175] Example 37: As the vegetable oil E, the following transesterified oil is used: palm olein (iodine value: 68.0, saturated fatty acid: 36.3 parts by weight) is subjected to a random transesterification reaction using sodium methoxide as a catalyst, and then decolorized and deodorized according to conventional methods to obtain the transesterified oil in the form of a refined oil.

[0176] Water-containing chocolates were obtained by the same production steps as in Example 1. The chocolates were subjected to tests of melt-in-the-mouth texture and flavor. The evaluation results are shown in Table 12.

[0177] [Table 12]

[0178]

[0179] All the vegetable fats and oils can be used to prepare water-containing chocolates. Example 35 using extremely hardened coconut oil as vegetable fat C has a hard texture but is commercially valuable. Vegetable fat B also has a good melt-in-the-mouth texture and is of good quality with a rich texture as a water-containing chocolate.

[0180] <Series 13: Coating on ice desserts>

[0181] Using the coating chocolates of Examples 1, 21, 34, and Comparative Example 12 which did not contain substantially any water, a test was carried out in which the chocolates were coated on the entire surface of the iced dessert.

[0182] The coating test was carried out using water-containing chocolate and chocolate.

[0183] The ice dessert to be applied was made using "Sherbic" (manufactured by House Food Co., Ltd.).

[0184] The details are described below.

[0185] Water was added to one bag of sherbic (65 g), and the mixture was stirred to a Brix value of 36. The mixture was poured into an ice mold and cooled overnight in a freezer set at -20°C.

[0186] The ice cream taken out of the mold was dipped in water-containing chocolate or the like adjusted to 40° C., and then coated on the entire surface. Table 14 shows the time required for solidification and cracks in the water-containing chocolate or the like on the coated surface.

[0187] The cracks are shown in the case where the sample was placed in a freezer set at -20°C for 1 hour after application, placed in a freezer set at -80°C for 1 day, and then stored in a freezer set at -25°C for 3 days.

[0188] [Table 13]

[0189]

[0190] The vegetable oil is made by blending soybean oil, coconut oil and palm oil in a ratio of 1:5:7.

[0191] [Table 14]

[0192] Example 1 Embodiment 21 Embodiment 34 Comparative Example 12 Curing time (seconds) 18(○) 17(○) 14(◎) 8(◎) Weight per unit area (g) 2.5 2.9 2.4 2.1 crack 0 / 5 1 / 5 0 / 5 5 / 5 Evaluation of the crack qualified qualified qualified Inappropriate

[0193] The curing time refers to the time required until the applied water-containing chocolate or the like stops adhering to the hands at room temperature.

[0194] The ○ and ◎ in () indicate whether the status is good or not. ○ indicates good, and ◎ indicates better.

[0195] Regarding cracks, each water-containing chocolate or the like was applied to 5 ice desserts, and those with 2 / 5 or less cracks were considered acceptable.

[0196] The shape of the ice dessert is the shape made using a common ice-making mold.

[0197] More specifically, the dimensions are: upper rectangular surface: 23 mm×25 mm, bottom rectangular surface: 33 mm×35 mm, and height: 25 mm.

[0198] Examples 1, 21, and 34 all had acceptable quality with few cracks.

[0199] Among them, Example 34 also had no cracks and was excellent in curing.

[0200] Comparative Example 12 was inferior in terms of the solidification time, but the speed of solidification start was good, and the problem of chocolate dripping, which was likely to occur during coating, was small and good.

[0201] Although the curing time was short in Comparative Example 12, cracks were generated in all the ice desserts.

[0202] Industrial Applicability

[0203] The present invention relates to a method for producing water-in-oil type hydrated chocolate for use in combination with other foods, and can provide a method for producing hydrated chocolate which has a soft texture peculiar to hydrated chocolate, especially when combined with frozen desserts, has workability equivalent to that of anhydrous chocolate, and has no change in physical properties even after necessary sterilization during distribution.

Claims

1. An oily food raw material for combination, which is a water-in-oil emulsion, wherein the fat-free cocoa solid content in the water-in-oil emulsion is 8.5% to 25% by weight, the total of cocoa mass with a pH value of 6.8 or less and cocoa powder with a pH value of 6.8 or less is 10% to 40% by weight, and the oil-in-water emulsion contains 1% to 2.5% by weight of one or more emulsifiers selected from lecithin and / or polyglycerol condensed ricinoleate, The oil content of the combined oily food raw material is 30% to 55% by weight, and the water content is 5% to 26% by weight. The pH value of the oily food raw material for the combination is 4.5-6.2, the fat-free milk solid content is 7.5% by weight or less, and the combination is used for frozen desserts.

2. The oily food raw material for combination according to claim 1, wherein the viscosity is 100 cP to 3000 cP, measured using a BM type viscometer No. 2 or No. 3 at 30 rpm / 40°C.

3. A method for producing the oily food raw material for combination according to claim 1 or 2, comprising a sterilization step of sterilizing at 68°C or higher for 30 minutes or longer after emulsification.

4. A method for producing a frozen dessert combination food, wherein the frozen dessert combination food is prepared by combining the oily food raw material for combination according to claim 1 or 2 with a frozen dessert.

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