Gas-containing water-containing chocolate and method for producing same

Abstract

The invention aims to obtain gas-containing and water-containing chocolates which are smooth in mouth feel and rich in flavor. And a gas-containing water-containing chocolate which can easily obtain the gas-containing water-containing chocolate by causing the gas-containing water-containing chocolate to contain gas. A water-containing chocolate for gas containing, as the main component of cocoa butter, 50-97 mass% of SUS in the oil content can be obtained by containing 0.5-4 mass% of a sucrose fatty acid ester having an HLB of 6-20. When the gas-containing water-containing chocolate contains gas, a gas-containing water-containing chocolate having a smooth texture and a strong chocolate flavor can be obtained.

Description

Technical Field

[0001] The present invention relates to gas-containing and water-containing chocolate and a manufacturing method thereof. Background Art

[0002] Chocolate is widely loved for its flavor, melting feeling in the mouth, and richness. In the process of being widely loved, new textures are required. For example, in order to obtain a light texture, whipped chocolate containing bubbles has been proposed.

[0003] In addition, as a food with a light texture, an oil-in-water emulsion called whipped cream is generally used.

[0004] As whipped chocolate, foaming is promoted by containing a sucrose fatty acid ester having an HLB of 3 or less (Patent Document 1).

[0005] In whipping cream, it has been proposed to improve foaming properties and shape retention properties by adjusting the types of fats and oils and emulsifiers (Patent Documents 2 and 3).

[0006] Furthermore, an invention in which a chocolate raw material is blended into whipped cream is disclosed (Patent Document 4).

[0007] Prior art literature

[0008] Patent Literature

[0009] Patent Document 1: Japanese Patent Application Laid-Open No. 01-144934

[0010] Patent Document 2: International Publication No. 2004 / 062384

[0011] Patent Document 3: Japanese Patent Application Publication No. 2001-258473

[0012] Patent Document 4: Japanese Patent Application Laid-Open No. 11-196802 Summary of the invention

[0013] Problem that the invention aims to solve

[0014] The inventors have repeatedly explored to create a luxury product that has a light taste, a smooth taste and a rich chocolate flavor.

[0015] In whipped chocolate such as Patent Document 1, an oily texture may be felt, and the amount that can be consumed is limited. On the other hand, Patent Documents 2 and 3 do not mention a carbonated product containing chocolate and cocoa butter, and do not disclose a technology that can provide chocolate that can give a new taste. In addition, in whipped cream containing chocolate such as Patent Document 4, although a light texture and freshness can be felt, the amount of cocoa solids and the like is limited, and the richness unique to chocolate may not be obtained.

[0016] The inventors focused on "nama chocolate", an emulsion rich in chocolate. However, it is difficult to maintain a certain stable state after bubbles are contained in an emulsion rich in cocoa butter, such as in nama chocolate, from the viewpoint of the properties of fats and oils and the amount of solid content.

[0017] If bubbles can be stably contained in such an oil-in-water emulsion rich in cocoa butter and solids derived from chocolate, chocolates with a smooth texture and rich flavor can be provided.

[0018] Therefore, an object of the present invention is to obtain carbonated water-containing chocolates having a smooth texture and a rich flavor, and to obtain carbonated water-containing chocolates that can easily obtain carbonated water-containing chocolates by carbonated chocolates.

[0019] Technical Solution

[0020] The inventors have conducted intensive research and have produced carbonated water-containing chocolates containing 0.5 to 4% by mass of sucrose fatty acid esters of HLB 6 to 20 and 50 to 97% by mass of SUS, which is a main component of cocoa butter, in the oil content. The inventors have found that carbonated water-containing chocolates with a smooth texture and rich chocolate flavor can be obtained by carbonated water-containing chocolates, thereby completing the present invention.

[0021] That is, the present invention relates to the following:

[0022] (1) A carbonated water-containing chocolate, the carbonated water-containing chocolate being an oil-in-water emulsion, the carbonated water-containing chocolate containing an oily food with fat as a continuous phase and a cream as raw materials, and satisfying the following conditions:

[0023] A) containing 0.5 to 4% by mass of sucrose fatty acid esters of HLB 6 to 20;

[0024] B) water activity at 25°C is less than 0.96;

[0025] C) water content of 8 to 45% by mass;

[0026] D) the oil content is 20 to 45 mass %; and

[0027] E) The SUS content in the oil is 50 to 97% by mass.

[0028] Here, S refers to a saturated fatty acid having 16 to 20 carbon atoms, and U refers to an unsaturated fatty acid having 16 to 20 carbon atoms.

[0029] SUS refers to a triglyceride in which S is bonded to the 1-position and 3-position of the triglyceride and U is bonded to the 2-position.

[0030] (2) The water-containing chocolate for gasification according to (1), wherein the cream is contained in the water-containing chocolate for gasification in an amount of 10% by mass or more, and the cream is fresh cream.

[0031] (3) The water-containing chocolate for gasification according to (1), wherein the oily food contains 60% by mass or more of the water-containing chocolate for gasification, and the oily food contains 18% by mass or more of cocoa butter.

[0032] (4) The water-containing chocolate for gasification according to (2) or (3), wherein the water content is 10 to 45% by mass.

[0033] (5) The gas-containing water-containing chocolate according to (1), wherein the main constituent fatty acid of the sucrose fatty acid ester is a saturated fatty acid having 16 or more carbon atoms.

[0034] (6) The gas-containing water-containing chocolate according to (4), wherein the main constituent fatty acid of the sucrose fatty acid ester is a saturated fatty acid having 16 or more carbon atoms.

[0035] (7) The water-containing chocolate for carbonated beverage according to (1), wherein the cocoa butter content in the oil component is 45 to 97% by mass, and the cocoa butter content in the water-containing chocolate for carbonated beverage is 10 to 30% by mass.

[0036] (8) The gasified water-containing chocolate according to (4), wherein the main constituent fatty acid of the sucrose fatty acid ester is a saturated fatty acid having 16 or more carbon atoms,

[0037] The cocoa butter content in the oil component is 45 to 97% by mass, and the cocoa butter content in the gasified water-containing chocolate is 10 to 30% by mass.

[0038] (9) A method for producing water-containing chocolate for gasification, the method comprising mixing an oily food having fat as a continuous phase and a cream as raw materials to prepare an oil-in-water emulsion,

[0039] The method for producing gas-containing water-containing chocolate satisfies the following conditions A) to E):

[0040] A) blending 0.5 to 4% by mass of a sucrose fatty acid ester having an HLB of 6 to 20;

[0041] B) water activity at 25°C is less than 0.96;

[0042] C) water content of 8 to 45% by mass;

[0043] D) the oil content is 20 to 45 mass %; and

[0044] E) The SUS content in the oil is 50 to 97% by mass,

[0045] Here, S refers to a saturated fatty acid having 16 to 20 carbon atoms, and U refers to an unsaturated fatty acid having 16 to 20 carbon atoms.

[0046] SUS refers to a triglyceride in which S is bonded to the 1-position and 3-position of the triglyceride and U is bonded to the 2-position.

[0047] (10) The method for producing gaseous water-containing chocolate according to (9), wherein the oily food comprises the following steps a) to c):

[0048] a) mixing 0.5 to 4% by mass of sucrose fatty acid ester with HLB 6 to 20 with a part or all of the fat in the powder raw material and cocoa mass;

[0049] b) micronizing the mixture;

[0050] c) grinding and / or mixing, adding the remaining fat and emulsifier to prepare.

[0051] (11) A gas-containing water-containing chocolate obtained by gasifying the gas-containing water-containing chocolate according to any one of (1), (5) or (7).

[0052] (12) A method for producing gas-containing water-containing chocolates, comprising gasifying the gas-containing water-containing chocolates obtained by the production method according to (9) or (10) at 15 to 28°C.

[0053] (13) A method for maintaining the glossy appearance and smooth texture of carbonated and water-containing chocolate by containing 0.5 to 4% by mass of a sucrose fatty acid ester having an HLB of 6 to 20.

[0054] Beneficial Effects

[0055] According to the present invention, a carbonated water-containing chocolate having a smooth texture and a rich chocolate flavor can be provided, and a carbonated water-containing chocolate that can be easily obtained by carbonated water-containing chocolate can be provided. DETAILED DESCRIPTION

[0056] Hereinafter, the present invention will be described in detail.

[0057] As for the oily food mentioned in the present invention, there is no particular limitation as long as the oil is a continuous phase, and chocolate can be cited as an example. Chocolate is not only "pure chocolate", "chocolate", "quasi-chocolate" and "chocolate-utilizing food" stipulated by the Japan National Chocolate Industry Fair Trade Agreement and the Japan Chocolate Utilizing Food Fair Trade Agreement, but also "quasi-chocolate food" composed of oils and fats other than cocoa butter and edible substances other than cocoa solids. In addition, it can also be a general term for foods in which edible substances are dispersed based on oils and fats, such as matcha flavor and strawberry flavor mixed with powders from vegetables and fruits.

[0058] The creams in the present invention are foods that contain oil and water and are emulsified into an oil-in-water type, and examples thereof include fresh cream containing milk fat, cream containing milk fat and vegetable oil, and vegetable cream without milk fat. Therefore, they are foods different from oily foods in which oil is a continuous phase. As the creams used in the present invention, fresh cream is preferably used in order to adjust the flavor to be rich.

[0059] There are no particular restrictions on fresh cream as long as it contains 18% by mass or more of milk fat as specified in the Japanese provincial ordinance related to the ingredient standards of milk and dairy products, but generally, a milk fat content of about 35% by mass or 45% by mass is used in many water-containing chocolates.

[0060] Conventional water-containing chocolate is obtained by kneading chocolate and aqueous components, and there are oil-in-water type, water-in-oil type, double emulsion formed by combining the two, and chocolate formed by partial phase inversion. The carbonated water-containing chocolate of the present invention is obtained by kneading the above-mentioned oily food and cream as an aqueous component, and is an oil-in-water type emulsion.

[0061] Due to the oil-in-water emulsion state, the mouthfeel when it contains gas becomes smooth and the rich flavor is easy to feel. In addition, it can maintain a good glossy appearance. The so-called oil-in-water emulsion state refers to a state in which most of its composition is oil-in-water, including a state in which a part is formed by phase transformation.

[0062] The carbonated water-containing chocolate of the present invention may be mixed with vegetable oils and fats other than aqueous components such as liquid sugar, foreign wine, milk, soy milk, fruit juice, water, etc., in addition to oily foods and creams.

[0063] Among water-containing chocolates, in particular, water-containing chocolates with a standard of 10% or more fresh cream, 60% or more "chocolate", and 10% or more water of the total mass can be labeled as "raw chocolate" to further improve the appeal of the product. The "chocolate" included in "raw chocolate" refers to chocolates that only meet the chocolate standards or milk chocolate standards stipulated by the Japan Chocolate Industry Fair Trade Agreement, and contain at least 18% by mass of cocoa butter. Therefore, in the case of "raw chocolate", the characteristics of cocoa butter are likely to affect the quality. When preparing water-containing chocolate for gasification, it is necessary to stabilize the emulsion, but in order to make it gaseous, air as a hydrophobic substance is contained, so it becomes more difficult to adjust the physical properties.

[0064] By aerating the highly desirable product group "nama chocolate", we have achieved a glossy appearance, smooth texture, and rich flavor that were not available before, and can provide a new product form of whipped nama chocolate.

[0065] The gasified water-containing chocolate mentioned in the present invention refers to the water-containing chocolate that is eaten after being gasified. As a method for gasifying, in addition to the method using stirring blades such as a vertical mixer and a whipper, a blender or an air mixer widely used in dessert manufacturing, there are also methods such as making the food coexist with a pressurized gas in a pressure-resistant container, and releasing the pressure when it is released from a nozzle to the atmosphere, so that the gas expands and the food becomes a foaming state, etc., but the method using a vertical mixer is simple and often used. It can be gasified by containing bubbles and reducing the specific gravity. In this way, in the present invention, gasified water-containing chocolate is called gasified water-containing chocolate. The gas-containing water-containing chocolate has a different taste from the conventional water-containing chocolate, and a smooth taste can be obtained when it is eaten.

[0066] In order to achieve a different texture from conventional water-containing chocolate, the specific gravity is preferably less than 0.95 g / cm 3 , more preferably 0.90 g / cm 3 Below, more preferably 0.85 g / cm 3 Below, most preferably 0.80g / cm 3 In addition, from the perspective of rich flavor, the specific gravity is preferably 0.50 g / cm 3 above.

[0067] The sucrose fatty acid ester used in the present invention has an HLB of 6 to 20, and its content in water-containing chocolate is 0.5 to 4% by mass. HLB is preferably 7 to 20, and more preferably 9 to 20. The content of sucrose fatty acid ester is preferably 0.6 to 3% by mass, and more preferably 0.8 to 3% by mass.

[0068] By selecting appropriate HLB and content, when the water-containing chocolate for carbonated use is carbonated, carbonated water-containing chocolate having a glossy appearance and a smooth texture can be obtained.

[0069] Among them, gas-containing water-containing chocolates containing an oil-in-water emulsion rich in cocoa butter, such as raw chocolate, can also achieve a smooth texture, no oil crystal precipitation, and a glossy and good appearance.

[0070] It should be noted that the HLB of an emulsifier is the abbreviation of Hydrophilic-Lipophilic Balance, which is the balance between hydrophilicity and lipophilicity and is an indicator of whether the emulsifier is hydrophilic or lipophilic. The HLB value is set at 0 to 20, and the smaller the HLB value, the stronger the lipophilicity.

[0071] The main constituent fatty acid of the sucrose fatty acid ester is preferably a saturated fatty acid having 16 to 24 carbon atoms. Specifically, palmitic acid, stearic acid, arachidic acid, behenic acid, etc. are used as the main constituent fatty acids. It should be noted that the main constituent fatty acid refers to a fatty acid containing 60% by mass or more of the fatty acid constituting the emulsifier in the product. More preferably, a sucrose fatty acid ester containing 70% by mass or more of the main constituent fatty acid can be used.

[0072] The content of water contained in the gas-containing water-containing chocolate of the present invention is 8% to 45% by mass in order to obtain the stability of the emulsified state, a smooth mouthfeel, and a rich flavor. It is preferably 10% to 45% by mass, and more preferably 15% to 40% by mass. By stabilizing the emulsified state, a smooth mouthfeel and a glossy good appearance can be obtained when preparing gas-containing water-containing chocolate by gasifying it. It should be noted that the origin of the water is not particularly limited. In addition to sugar liquids such as creams and syrups, water can also be directly added. When the water content is less than 8% by mass, it may be difficult to emulsify into an oil-in-water type. When the water content exceeds 45% by mass, it may become watery and the flavor deteriorates.

[0073] The gasified water-containing chocolate of the present invention has an oil content of 20 to 45% by mass. The oil content is preferably 20 to 40% by mass, and more preferably 21 to 35% by mass. By adjusting the oil content to an appropriate level, the gasified water-containing chocolate can be prepared with a smooth texture, a glossy appearance, and a rich flavor. If the oil content is less than this, the gasified water-containing chocolate may not be gasified well.

[0074] The gas-containing water-containing chocolate of the present invention contains SUS type triglyceride in the oil component. Here, S represents a saturated fatty acid having 16 to 20 carbon atoms, U represents an unsaturated fatty acid having 16 to 20 carbon atoms, and SUS represents a triglyceride in which the fatty acids at positions 1 and 3 are S and the fatty acid at position 2 is U.

[0075] The content of the SUS type triglyceride in the fat and oil component is 50 to 97% by mass, preferably 55 to 90% by mass, and more preferably 60 to 85% by mass.

[0076] SUS triglyceride is contained in a large amount in cocoa butter, and in the present invention, an appropriate amount is required to be added in order to impart a smooth mouthfeel and a rich chocolate flavor. However, if it is too much, emulsification may be easily broken during the aeration process.

[0077] The water activity of the carbonated water-containing chocolate of the present invention at 25°C is 0.96 or less. Water activity is an index indicating the proportion of free water in the water contained in food. Free water is known to be water used by microorganisms for growth, and is therefore used as a criterion for the shelf life of products. In addition, the so-called low free water content can also be judged as a large amount of sugars and the like dissolved in the water of the emulsion, and the water is not present as free water but as bound water.

[0078] The water activity of commonly known oil-in-water emulsions such as whipping cream is about 0.98 at 25°C. The present invention has a rich chocolate flavor and is rich in solid components such as sugars, and has a lower water activity than these oil-in-water emulsions such as whipping cream. The water activity is preferably 0.95 or less at 25°C.

[0079] In addition, the water activity can be measured using a water activity measuring device (AQUALAB TDL) manufactured by AINX Corporation.

[0080] In the present invention, the amount of cocoa butter contained in the oily food mixed with the gaseous water-containing chocolate is preferably 18 to 45% by mass, more preferably 18 to 45% by mass, and even more preferably 18 to 40% by mass.

[0081] By containing the right amount of cocoa butter, a smooth mouthfeel and rich chocolate flavor can be imparted.

[0082] It is conceivable that cocoa butter is directly compounded into oily foods, and / or that cocoa butter derived from cocoa mass or cocoa beans is contained in cocoa butter by compounding cocoa mass or cocoa beans. These are not particularly limited, but by compounding cocoa mass or cocoa beans, water-containing chocolate contains water-insoluble components such as dietary fiber, and due to these, it becomes more difficult to make carbonated water-containing chocolate smooth and glossy.

[0083] The carbonated water-containing chocolate of the present invention preferably contains 10 to 30% by mass of cocoa butter. It is more preferred to contain 11 to 28% by mass, and most preferred to contain 12 to 25% by mass. The cocoa butter accounts for most of the components contained in the oily food mixed when preparing the oil-in-water emulsion. The oily food is preferably contained in the carbonated water-containing chocolate in an amount of 60% by mass or more. By containing 60% by mass or more, it is possible to not only claim to be raw chocolate, but also obtain a rich chocolate flavor.

[0084] As a method for producing the carbonated water-containing chocolate of the present invention, the following can be exemplified. First, sugar, sugar, whole milk powder, cocoa mass, cocoa butter, vegetable oil, lecithin, emulsifier, etc. are mixed according to a conventional method, and after micronization treatment such as rolling, the oily food as a raw material is prepared by conching and / or mixing. Next, the aqueous components such as fresh cream, water, and emulsifier are mixed and heated, and the previous oily food is added and mixed and stirred, and then heat sterilized and cooled to obtain carbonated water-containing chocolate. The conditions for heat sterilization are not particularly limited, for example, it is preferred to have a sterilization step of more than 30 minutes at a temperature above 68°C after emulsification. In addition, the cooling here is not particularly limited to below 20°C, but considering the storage property, it is preferably carried out in a refrigerated or frozen temperature range.

[0085] In the production of carbonated water-containing chocolate, the production method of the mixed oily food is as described above. It is particularly preferred that when the powder raw materials such as sugar, sugar, whole milk powder and cocoa mass are appropriately selected and mixed, sucrose fatty acid ester is mixed with a part or all of the oil and fat and then micronized, and then the remaining oil and emulsifier are added, and the mixture is prepared by grinding, stirring as a kneading treatment and / or mixing treatment.

[0086] Thus, compared with mixing sucrose fatty acid ester when preparing carbonated water-containing chocolate, the gas content is improved by mixing with the oily food as a raw material and then micronizing. Therefore, when carbonated water-containing chocolate is prepared by gasification, the taste is smooth and the glossy appearance is easily obtained.

[0087] By using the gasified water-containing chocolate of the present invention, the gasification operation can be easily performed, and the gasified water-containing chocolate can be obtained. Generally, there is an appropriate operation time range when gasifying oil-in-water emulsions such as cream. If the appropriate operation time range is not reached or exceeds the range, insufficient emulsification or emulsification destruction will occur, and the target quality cannot be obtained.

[0088] The appropriate working time range varies depending on the type and oil content of the emulsion. In particular, the appropriate working time range for fresh cream is narrow, and close attention to the management of the appropriate working time is required.

[0089] The water-containing chocolate for carbonated use of the present invention contains cream such as fresh cream, but when carbonated, the variation in quality within a certain period of time is small, the workability is easy, and carbonated water-containing chocolate can be easily obtained.

[0090] The carbonated water-containing chocolate of the present invention has a smooth texture. When the gas state is unstable, the crystallization of fat or oil or separation of oil may cause a dry and rough texture. By having a smooth texture, a rich chocolate flavor can be felt when eating compared to a rough texture.

[0091] The gas-containing and water-containing chocolate of the present invention has a smooth mouthfeel and has a glossy appearance from room temperature to refrigerated storage due to the absence of crystallization of fat and oil and separation. The so-called glossy appearance does not refer to the matte surface known in the past, but refers to a glossy and fresh appearance.

[0092] Example

[0093] The present invention will be described in more detail below by referring to examples, but the spirit of the present invention is not limited to the following examples. It should be noted that in the examples, % and parts are based on mass. Preparation of oily foods and water-containing chocolate for gasification

[0094] The oily food as a raw material was prepared by a conventional method according to the description in Table 1. Then, the mixture was prepared according to the description in Table 2, and heat sterilized at 68°C or above for 30 minutes using COMBIMIX (manufactured by Primix Co., Ltd.) while heating and stirring, thereby preparing carbonated water-containing chocolate as an oil-in-water emulsion.

[0095] The water activity of these gasified water-containing chocolates at 25° C. is 0.88 to 0.89.

[0096] The vegetable oil A described in Table 1 used "Melano NEW.SS-7" (manufactured by Fuji Oil Co., Ltd.), and the lecithin used soybean lecithin "SLP-Paste" (manufactured by Tsuji Oil Mills Co., Ltd.).

[0097] As the flavor, a commercially available vanilla flavor was used.

[0098] As the sucrose fatty acid ester A described in Table 2, "Ryoto Sugar Ester S1670" (HLB16, main fatty acid constituent: stearic acid (containing about 70 mass %), manufactured by Mitsubishi Chemical Foods Co., Ltd.) was used, liquid sugar was fructose glucose liquid, and "Highfructo M-75" (manufactured by Japan Cornstarch Co., Ltd.) was used, and as the fresh cream, "Meiji Fresh Cream 47" (manufactured by Meiji Co., Ltd.) containing 47 mass % of milk fat was used.

[0099] The SUS content of cocoa butter in cocoa butter and cocoa mass was 85.5% by mass, and the SUS content of vegetable oil and fat A was 82.6% by mass.

[0100] The triglyceride composition of fats and oils was determined by high performance liquid chromatography according to the Standard Fat Analysis Method 2.4.6.2-2013. The melted fats and oils were mixed with acetone to prepare the analysis sample, and the solvent of acetone / acetonitrile = 80 / 20 was used as the mobile phase. The ODS column was used for separation, and the peak area % obtained by detection with an RI detector was used as the triglyceride content of each.

[0101] [Table 1]

[0102]

[0103] [Table 2]

[0104]

[0105] Gas content evaluation

[0106] The Examples and Comparative Examples were pre-temperature-controlled in a 25°C thermostat to a product temperature of 18 to 25°C, and 1 kg was weighed and aerated using a Hobart mixer to obtain gas-containing water-containing chocolates. The specific gravity of the obtained gas-containing water-containing chocolates was checked over time to evaluate their quality.

[0107] The evaluation was conducted after the carbonated samples were filled into cups and refrigerated for 30 minutes.

[0108] The evaluation of shape retention was performed by molding using a piping bag with a star-shaped die.

[0109] <Quality Evaluation>

[0110] ·luster

[0111] ○ The surface texture is fine. There is no crystal precipitation, and the gloss is good.

[0112] Δ The surface gloss is slightly lost, but no crystal precipitation is confirmed, and the surface is glossy.

[0113] × The surface is matte. Poor gloss. Rough texture.

[0114] Flavor and taste

[0115] ○You can feel the rich chocolate flavor and smooth texture.

[0116] Δ You can feel the rich chocolate flavor. It feels a little rough.

[0117] ×You can taste the rich chocolate flavor, but the taste is rough and astringent, without any smoothness.

[0118] Gas content evaluation

[0119] ◎After 30 seconds, the specific gravity remains at 0.80g / cm 3 Below, and maintained at 0.80g / cm2 after two minutes 3 the following.

[0120] ○ After 30 seconds, the specific gravity remains at 0.80g / cm 3 Below, and maintained at 0.90g / cm2 after two minutes 3 the following.

[0121] Δ After 30 seconds, the specific gravity remains at 0.85g / cm 3 Below, and maintained at 0.95g / cm2 after two minutes 3 the following.

[0122] × Specific gravity cannot reach 0.85 g / cm after 30 seconds 3 Or, after two minutes, it rises to 0.95g / cm 3 above.

[0123] ·Conformity

[0124] ○High shape retention, no deformation when left still.

[0125] ΔThe conformality is slightly worse, but it will not deform.

[0126] × Lack of shape retention and deformation. Oil separation was confirmed.

[0127] <Overall Evaluation>

[0128] The evaluation was conducted by three panelists who were involved in chocolate development and were experienced in chocolate evaluation. Samples with all the elements evaluated as Δ, ○, or ◎ were considered good gas-containing and water-containing chocolates and were judged to be of acceptable quality.

[0129] [Table 3]

[0130]

[0131] By adjusting the blending amount of sucrose fatty acid ester to a certain level or more, the gloss, flavor and mouthfeel become good. The samples in which cocoa butter is replaced with vegetable fat all exhibit good flavor, but a richer flavor is felt when a large amount of cocoa butter is blended.

[0132] · Differences in taste and flavor due to specific gravity

[0133] In Example 1, the same procedure as in the gasification experiment was followed to gasify using a Hobart mixer to obtain gas-containing and water-containing chocolates having different specific gravities. The difference in quality due to the specific gravity was confirmed.

[0134] It should be noted that the specific gravity of Example 1 before gasification is 1.08 g / cm 3 , the water activity is 0.881 at 25℃.

[0135] For a specific gravity of 0.85g / cm 3 The following samples show the results of reducing the specific gravity by entraining air. 3 The sample was temporarily reduced to 0.85 g / cm 3 After that, continue the gas content experiment and adjust to the specified specific gravity.

[0136] [Table 4]

[0137]

[0138] Specific gravity greater than 0.95g / cm 3 The sample can feel rough. After cooling, a little oil separation is confirmed. The specific gravity is 0.90g / cm 3 The following samples have a flavor, taste and shape retention that are within the acceptable range. In particular, the specific gravity is 0.80g / cm 3 The sample below has a smooth texture and a rich chocolate flavor, and you can feel the value of this new product.

[0139] It should be noted that in the gas-containing experiment, the specific gravity was adjusted to 0.95 g / cm before reaching 30 seconds. 3 Although the sample did not retain its shape, it did not feel rough.

[0140] Types of emulsifiers

[0141] In the same manner as in Example 1, water-containing chocolate for carbonated use was prepared using oily food 1. The emulsifier used in this case was changed. The water activity of the prepared water-containing chocolate for carbonated use at 25° C. was 0.88 to 0.89, which was about the same as in Example.

[0142] The emulsifiers used were as follows.

[0143] Sucrose fatty acid ester A: trade name "RYOTO Sucrose Ester S1670" (HLB 16, main constituent fatty acid: stearic acid (containing about 70% by mass), manufactured by Mitsubishi Chemical Foods Corporation).

[0144] Sucrose fatty acid ester B: trade name "RYOTO Sucrose Ester P1670" (HLB 16, main constituent fatty acid: palmitic acid (containing about 80% by mass), manufactured by Mitsubishi Chemical Foods Corporation).

[0145] Sucrose fatty acid ester C: trade name "RYOTO Sucrose Ester S1170" (HLB 11, main constituent fatty acid: stearic acid (containing about 70% by mass), manufactured by Mitsubishi Chemical Foods Corporation).

[0146] Sucrose fatty acid ester D: trade name "RYOTO Sucrose Ester S770" (HLB 7, main constituent fatty acid: stearic acid (containing about 70% by mass), manufactured by Mitsubishi Chemical Foods Corporation).

[0147] Sucrose fatty acid ester E: trade name "RYOTO Sucrose Ester S570" (HLB 5, main constituent fatty acid: stearic acid (containing about 70% by mass), manufactured by Mitsubishi Chemical Foods Corporation).

[0148] Sucrose fatty acid ester F: trade name "RYOTO Sucrose Ester S170" (HLB 1, main constituent fatty acid: stearic acid (containing about 70% by mass), manufactured by Mitsubishi Chemical Foods Corporation).

[0149] Polyglycerol fatty acid ester: trade name "RYOTO polyglycerol ester SWA-10D" (HLB 14, main constituent fatty acid: stearic acid, manufactured by Mitsubishi Chemical Foods Corporation).

[0150] [Table 5]

[0151]

[0152] Sucrose fatty acid esters having an HLB of 6 or more have a rich flavor and a smooth mouthfeel, and a glossy appearance.

[0153] The same effect cannot be obtained with polyglycerol fatty acid esters at the same HLB.

[0154] ·Emulsifier mixing period

[0155] In the past, when preparing gaseous water-containing chocolates, an emulsifier was added and samples mixed with oily foods were prepared. The oily foods used as raw materials are shown in Table 6.

[0156] The obtained oily food was used to prepare gaseous water-containing chocolate. As a part of the oily food used for gaseous water-containing chocolate, the oily food 1 used in Example 1 was used. Gaseous water-containing chocolate was prepared using the obtained gaseous water-containing chocolate, and the results of the gas-containing evaluation are shown in Table 7.

[0157] [Table 6]

[0158]

[0159] [Table 7]

[0160]

[0161] Oily foods generate heat during the kneading process, and the product temperature may rise.

[0162] When sucrose fatty acid ester is mixed in advance with oily food, the gas content of gas-containing and water-containing chocolate increases, but there is no significant difference between after 30 seconds and after 2 minutes.

[0163] Furthermore, the carbonated water-containing chocolate having a water activity of about 0.944 was carbonated to obtain carbonated water-containing chocolate of good quality.

[0164] Industrial Applicability

[0165] According to the present invention, a carbonated water-containing chocolate having a smooth texture and a rich chocolate flavor can be provided, and a carbonated water-containing chocolate that can be easily obtained by carbonated water-containing chocolate can be provided.

[0166] Among them, gas-containing water-containing chocolates that are particularly rich in cocoa butter-containing oil-in-water emulsions such as raw chocolate can be provided.

Claims

1. A carbonated water-containing chocolate, wherein the carbonated water-containing chocolate is an oil-in-water emulsion, wherein the carbonated water-containing chocolate contains an oily food with fat as a continuous phase and a cream as raw materials, and satisfies the following conditions: A) containing 0.5 to 4% by mass of sucrose fatty acid esters of HLB 6 to 20; B) water activity at 25°C is less than 0.96; C) water content of 8 to 45% by mass; D) the oil content is 20 to 45 mass %; and E) The SUS content in the oil is 50 to 97% by mass, in, S refers to saturated fatty acids with 16 to 20 carbon atoms, and U refers to unsaturated fatty acids with 16 to 20 carbon atoms. SUS refers to a triglyceride in which S is bonded to the 1-position and 3-position of the triglyceride and U is bonded to the 2-position.

2. The water-containing chocolate for gasification according to claim 1, wherein: The cream is contained in the water-containing chocolate for gas containing 10 mass % or more, and the cream is fresh cream.

3. The water-containing chocolate for gasification according to claim 1, wherein: The oily food contains 60% by mass or more of the gas-containing water-containing chocolate, and the oily food contains 18% by mass or more of cocoa butter.

4. The water-containing chocolate for gasification according to claim 2 or 3, wherein: The water content is 10 to 45% by mass.

5. The water-containing chocolate for gasification according to claim 1, wherein: The main constituent fatty acid of the sucrose fatty acid ester is a saturated fatty acid having 16 or more carbon atoms.

6. The water-containing chocolate for gasification according to claim 4, wherein: The main constituent fatty acid of sucrose fatty acid ester is a saturated fatty acid having 16 or more carbon atoms.

7. The water-containing chocolate for gasification according to claim 1, wherein: The cocoa butter content in the oil component is 45 to 97% by mass, and the cocoa butter content in the gasified water-containing chocolate is 10 to 30% by mass.

8. The water-containing chocolate for gasification according to claim 4, wherein: The main constituent fatty acid of the sucrose fatty acid ester is a saturated fatty acid having 16 or more carbon atoms. The cocoa butter content in the oil component is 45 to 97% by mass, and the cocoa butter content in the gasified water-containing chocolate is 10 to 30% by mass.

9. A method for producing carbonated water-containing chocolates, comprising preparing an oil-in-water emulsion by mixing an oily food with fat as a continuous phase and a cream as raw materials, The method for producing gas-containing water-containing chocolate satisfies the following conditions A) to E): A) blending 0.5 to 4% by mass of a sucrose fatty acid ester having an HLB of 6 to 20; B) water activity at 25°C is less than 0.96; C) water content of 8 to 45% by mass; D) the oil content is 20 to 45 mass %; and E) The SUS content in the oil is 50 to 97% by mass, in, S refers to saturated fatty acids with 16 to 20 carbon atoms, and U refers to unsaturated fatty acids with 16 to 20 carbon atoms. SUS refers to a triglyceride in which S is bonded to the 1-position and 3-position of the triglyceride and U is bonded to the 2-position.

10. The method for producing gaseous water-containing chocolate according to claim 9, wherein: The oily food has the following steps a) to c): a) mixing 0.5 to 4% by mass of sucrose fatty acid ester with HLB 6 to 20 with a part or all of the fat in the powder raw material and cocoa mass; b) micronizing the mixture; c) grinding and / or mixing, adding the remaining fat and emulsifier to prepare.

11. Gas-containing water-containing chocolates obtained by gasifying the water-containing chocolate for gasification according to any one of claims 1, 5 or 7.

12. A method for producing gas-containing water-containing chocolates, the method comprising gasifying the gas-containing water-containing chocolates obtained by the production method according to claim 9 or 10 at 15 to 28°C.

13. A method for maintaining the glossy appearance and smooth texture of carbonated and water-containing chocolate by containing 0.5 to 4% by mass of a sucrose fatty acid ester having an HLB of 6 to 20.

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