Chocolate

Abstract

To provide chocolate for composite food products which does not easily melt in high-temperature environments.SOLUTION: Chocolate for food products contains 1-35 mass% of one or more materials selected from the group consisting of polydextrose, inulin, indigestible dextrin, and maltodextrin and having a water activity of 0.35-0.85. A chocolate composite food product is obtained by combining the chocolate with a food product having a water activity of 0.35-0.85.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to chocolate for use in composite confectionery. [Background technology]

[0002] Chocolate is a very popular confectionery product and is widely distributed to the general public. Most chocolates remain solid during storage, but melt quickly in the mouth when eaten. Due to this property, chocolate has the disadvantage of melting easily in high-temperature environments, such as in the summer. In particular, compared to chocolate alone, chocolate composite foods, which combine chocolate with other foods, tend to melt more easily in high-temperature environments. For this reason, efforts have been made to develop chocolates that do not melt easily in high-temperature environments, even when combined with other foods.

[0003] Methods for making chocolate that does not melt easily in high-temperature environments include blending fats and oils with high melting points into the chocolate, and increasing the solid content of the chocolate (reducing the fat and oil content). However, the method of adding fats and oils with high melting points to chocolate significantly reduces the melt-in-the-mouth texture of the chocolate, and the method of increasing the solid content of the chocolate impairs the mouthfeel of the chocolate by increasing the solid content of the chocolate.

[0004] Furthermore, chocolate that does not melt easily in a high-temperature environment can be produced by mixing a small amount of water into the chocolate to form a sugar skeleton (for example, a method proposed in Patent Document 1). However, in the method of forming a sugar skeleton by mixing a small amount of water into chocolate, the viscosity of the chocolate increases due to the addition of water, so there is room for improvement in terms of productivity.

[0005] Given the above circumstances, there has been a demand for the development of chocolate for composite foods that does not melt easily in high-temperature environments using methods other than those described above. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] International Publication No. 2015 / 098932 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a chocolate for composite foods that does not melt easily in a high-temperature environment. [Means for solving the problem]

[0008] The present inventors conducted extensive research to solve the above-mentioned problems. As a result, they discovered that the problems can be solved by adding specific amounts of one or more ingredients selected from the group consisting of polydextrose, inulin, indigestible dextrin, and maltodextrin to chocolate. This led to the completion of the present invention.

[0009] That is, the first invention of the present invention is an edible chocolate having a water activity of 0.35 to 0.85, which contains 1 to 35 mass % of one or more types selected from the group consisting of polydextrose, inulin, indigestible dextrin, and maltodextrin. A second aspect of the present invention is a composite food product that combines the chocolate according to the first aspect of the present invention with a food product having a water activity of 0.35 to 0.85. A third aspect of the present invention is a method for producing a composite food product, which includes a step of combining chocolate containing 1 to 35% by mass of one or more types selected from the group consisting of polydextrose, inulin, indigestible dextrin, and maltodextrin with a food product having a water activity of 0.35 to 0.85. A fourth aspect of the present invention is a method for producing the composite food according to the third aspect, which comprises a step of storing the composite food at 20 to 35°C for one day or more. The fifth aspect of the present invention is a method for improving the heat resistance of the chocolate portion of a composite food product, which comprises combining chocolate containing 1 to 35% by mass of one or more members selected from the group consisting of polydextrose, inulin, indigestible dextrin, and maltodextrin with a food product having a water activity of 0.35 to 0.85. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide chocolate for composite foods that does not melt easily in a high-temperature environment. DETAILED DESCRIPTION OF THE INVENTION

[0011] The chocolate according to an embodiment of the present invention is a food-grade chocolate containing 1 to 35 mass % of one or more types selected from the group consisting of polydextrose, inulin, indigestible dextrin, and maltodextrin, and having a water activity of 0.35 to 0.85.

[0012] The chocolate of the present invention is not limited to chocolate as defined by the "Fair Competition Code for Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or other legal regulations. Chocolate in the present invention refers to a food product made from edible fats and sugars as main ingredients, with optional addition of cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc., through chocolate manufacturing processes (all or part of the mixing process, pulverization process, refining process, molding process, cooling process, etc.), in which fats and oils form a continuous phase and which is substantially free of water. The chocolate to be heated in the present embodiment preferably has a moisture content of 3% by mass or less. In addition, in the present invention, food-grade chocolate with a water activity of 0.35 to 0.85 refers to chocolate used in the production of composite foods made from food ingredients with a water activity of 0.35 to 0.85. In addition, in the present invention, composite foods refer to foods obtained by combining chocolate with food ingredients with a water activity of 0.35 to 0.85.

[0013] The chocolate according to an embodiment of the present invention contains 1 to 35% by mass, preferably 3 to 30% by mass, and more preferably 5 to 15% by mass, of one or more types selected from the group consisting of polydextrose, inulin, indigestible dextrin, and maltodextrin. Furthermore, the chocolate according to the embodiment of the present invention preferably contains 1 to 35% by mass of polydextrose, preferably 3 to 30% by mass, and more preferably 5 to 15% by mass. When the chocolate contains these components in the above ranges, it is possible to obtain a chocolate that does not melt easily in a high-temperature environment, even when combined with other foods.

[0014] The chocolate according to the embodiment of the present invention is food-grade chocolate with a water activity of 0.35 to 0.85, preferably food-grade chocolate with a water activity of 0.40 to 0.80, and more preferably food-grade chocolate with a water activity of 0.50 to 0.70. Specific examples of the food having a water activity of 0.35 to 0.85 include baked goods such as biscuits, cookies, crackers, hardtack, pretzels, sliced ​​bread, wafers, sables, langue de chat, and macarons, cakes such as butter cakes (pound cakes, fruit cakes, madeleines, baumkuchen, castella, and the like) and sponge cakes (shortcakes, roll cakes, tortes, decorated cakes, chiffon cakes, and the like), Western-style sweets such as choux pastries, fermented sweets, pies, and waffles, and breads such as white bread, sweet buns, French bread, stollen, panettone, brioche, donuts, Danish pastries, and croissants. The food having a water activity of 0.35 to 0.85 is preferably a bakery food.

[0015] The fat content in the chocolate according to the embodiment of the present invention is preferably 20 to 60% by mass, more preferably 25 to 50% by mass, and even more preferably 30 to 45% by mass. The fats and oils used in the production of the chocolate of the present invention are not particularly limited, as long as they are edible fats and oils generally used in the production of chocolate. Examples of edible fats and oils used in the production of chocolate include cocoa butter, palm oil, palm kernel oil, coconut oil, shea butter, sal fat, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, milk fat, etc., as well as processed fats and oils (hydrogenated oils, fractionated oils, interesterified oils) thereof, and fats and oils for chocolate such as hard butter and cocoa butter substitutes. Two or more of these edible fats and oils can also be used in combination. In the present invention, the term "fat" refers to the total fat content of all fats and oils contained in chocolate. For example, if chocolate contains cocoa mass, whole milk powder, and fat A, the fat and oil is a mixture of cocoa butter contained in the cocoa mass, milk fat contained in the whole milk powder, and fat A. That is, the term "fat and oil" in the present invention includes not only the fats and oils blended, but also fats and oils (cocoa butter, milk fat, etc.) contained in oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.).

[0016] The chocolate according to an embodiment of the present invention preferably contains a cocoa component. The cocoa content in the chocolate according to an embodiment of the present invention is preferably 5 to 50% by mass, more preferably 7 to 35% by mass, and even more preferably 10 to 25% by mass. In the present invention, the cocoa component refers to cocoa beans and processed products of cocoa beans such as cocoa nibs, cocoa mass, and cocoa powder. The cocoa component used in the production of the chocolate according to the present invention is preferably cocoa mass or cocoa powder.

[0017] The chocolate according to the embodiment of the present invention preferably contains carbohydrates. The carbohydrate content of the chocolate according to the embodiment of the present invention is preferably 30 to 65% by mass, more preferably 35 to 60% by mass, and even more preferably 40 to 55% by mass. In the present invention, carbohydrates refer to carbohydrates excluding dietary fiber. Specific examples of carbohydrates include sugars, sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrin, etc. In the present invention, sugars refer to monosaccharides and disaccharides (glucose, fructose, galactose, sugar (sucrose), lactose, maltose, etc.). In the present invention, carbohydrates refer to carbohydrates themselves and do not include carbohydrates contained in other raw materials (for example, powdered milk, etc.). The carbohydrate used to produce the heating chocolate according to the embodiment of the present invention is preferably a sugar, more preferably sugar.

[0018] In addition to fats and oils, sugars, and cocoa, the chocolate of the present invention can also contain ingredients commonly used in chocolate.Specific examples of such ingredients include dairy products such as whole milk powder and skim milk powder, soybean flour, soy protein, processed fruit products, processed vegetable products, various powders such as matcha powder and coffee powder, gums, starches, lecithins, emulsifiers such as sucrose fatty acid esters, polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, and glycerol fatty acid esters, antioxidants, coloring agents, and flavoring agents.

[0019] The chocolate according to the embodiment of the present invention can be produced by a conventionally known method for producing chocolate. The chocolate for heating according to the embodiment of the present invention is produced, for example, using oils and fats, sugar, emulsifiers, etc. as raw materials, through a mixing process, a micronization process (refining), a refining process (conching), a cooling process, etc. The chocolate for heating according to the embodiment of the present invention is preferably produced through a micronization process.

[0020] The composite food product of an embodiment of the present invention is obtained by combining the chocolate of an embodiment of the present invention with a food having a water activity of 0.35 to 0.85. The means for combining the chocolate with the food having a water activity of 0.35 to 0.85 is not particularly limited as long as the chocolate and the food having a water activity of 0.35 to 0.85 are in contact with each other, and examples include coating, wrapping, rolling, mixing, bonding, sandwiching, pouring, embedding, and topping. The preferred means for combining the chocolate with the food having a water activity of 0.35 to 0.85 is coating.

[0021] The food used in the production of the composite food of the embodiment of the present invention has a water activity of 0.35 to 0.85, preferably 0.40 to 0.80, and more preferably 0.50 to 0.70. Specific examples of foods with a water activity of 0.40 to 0.85 are as described above. The food product having a water activity of 0.35 to 0.85 used to produce the composite food product according to the embodiment of the present invention is preferably a bakery food product.

[0022] Combining the chocolate of the present invention with a food having a water activity of 0.35 to 0.85 results in a composite food product in which the chocolate portion is less likely to melt in a high-temperature environment. Therefore, by combining the chocolate of the present invention with a food having a water activity of 0.35 to 0.85, the heat resistance of the chocolate portion of the composite food product can be improved.

[0023] The composite food of the embodiment of the present invention can be produced by a conventional method for producing a composite confectionery using chocolate, except that the method includes a step of combining the chocolate of the embodiment of the present invention with a food having a water activity of 0.35 to 0.85.

[0024] The method for producing a composite food according to an embodiment of the present invention preferably includes a step of storing the composite food at 20 to 35°C for one day or more. The storage temperature in the storing step is preferably 20 to 35°C, more preferably 23 to 33°C, and even more preferably 25 to 30°C. The storage time in the storing step is preferably one day or more, more preferably three days or more, and even more preferably three to ten days. When the storage temperature and storage time in the storing step of the composite food are within the above ranges, the chocolate portion of the composite food becomes less likely to melt in a high-temperature environment. [Example]

[0025] The present invention will now be described with reference to examples, but the present invention is not limited to these examples.

[0026] [Chocolate manufacturing] Chocolates having the compositions shown in Tables 1 to 3 were produced by a normal chocolate production method (mixing, pulverizing, refining, and cooling). All of the obtained chocolates had a moisture content of 3% by mass or less.

[0027] [Table 1]

[0028] [Table 2]

[0029] [Table 3]

[0030] [Production and evaluation of chocolate composite food 1] Chocolate composite confectioneries were produced by coating the top surface of the food products shown in Table 4 with melted chocolate samples from the combinations shown in Tables 5 to 15, and then cooling and solidifying the chocolate in a refrigerator. The chocolate composite confectioneries were individually packaged in aluminum-coated bags and stored at 25°C for 7 days. After storage, the chocolate composite confectioneries individually packaged in aluminum-coated bags were placed in a thermostatic oven at 50°C for 2 hours, and the heat resistance of the chocolate portion was evaluated according to the following evaluation criteria. Heat resistance was evaluated by adhesion to the packaging material when removed from the bag and adhesion to fingers when removed from the bag and touched with fingers. If the heat resistance evaluation result was ○ or △, the chocolate was determined to be heat resistant. The evaluation results are shown in Tables 5 to 15.

[0031] <Evaluation criteria for heat resistance of chocolate part> ○: Almost no chocolate adheres. △: Chocolate adheres slightly. ×: A lot of chocolate adheres.

[0032] [Table 4]

[0033] [Table 5]

[0034] [Table 6]

[0035] [Table 7]

[0036] [Table 8]

[0037] [Table 9]

[0038] [Table 10]

[0039] [Table 11]

[0040] [Table 12]

[0041] [Table 13]

[0042] [Table 14]

[0043] [Table 15]

[0044] As can be seen from Tables 5 to 14, the chocolate composite foods of the examples, which combined chocolate containing a predetermined amount of polydextrose, inulin, maltodextrin or indigestible dextrin with a food having a water activity within a predetermined range, were heat resistant. On the other hand, as can be seen from Tables 5 to 15, the comparative chocolate composite foods that combined chocolate containing a predetermined amount of polydextrose, inulin, or maltodextrin with a food having a water activity outside the predetermined range, and the comparative chocolate composite foods that used chocolate that did not contain polydextrose, inulin, maltodextrin, or indigestible dextrin, did not have heat resistance.

[0045] [Evaluation of chocolate complex food 2] The chocolate composite confectionery of Example 3 individually packaged in an aluminum-deposited bag was stored under the conditions in Tables 16 and 17, and the heat resistance of the chocolate portion was evaluated in the same manner as in Evaluation 1 of the chocolate composite food. The evaluation results are shown in Tables 16 and 17.

[0046] [Table 16]

[0047] [Table 17]

[0048] As can be seen from Tables 16 and 17, the chocolate composite foods of the examples stored at 25°C or 30°C for 1 day, 3 days, 5 days or 7 days had heat resistance.

Claims

1. The chocolate for food contains 1 to 35% by mass of one or more kinds selected from the group consisting of polydextrose, inulin, indigestible dextrin and maltodextrin, and has a water activity of 0.35 to 0.

85.

2. A composite food product comprising the chocolate of claim 1 combined with a food product having a water activity of 0.35 to 0.

85.

3. A method for producing a composite food product includes a step of combining chocolate containing 1 to 35% by mass of one or more kinds selected from the group consisting of polydextrose, inulin, indigestible dextrin, and maltodextrin with a food product having a water activity of 0.35 to 0.

85.

4. The method for producing the composite food according to claim 3, comprising a step of storing the composite food at 20 to 35°C for one day or more.

5. A method for improving the heat resistance of a chocolate portion of a composite food product, comprising combining chocolate containing 1 to 35% by mass of one or more members selected from the group consisting of polydextrose, inulin, indigestible dextrin, and maltodextrin with a food product having a water activity of 0.35 to 0.85.

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