Chocolate dough containing spices

Abstract

To provide chocolate or the like reduced in stimulation feeling of spice while feeling flavor of spice. Another object of the present invention is to provide a method for reducing the irritation of a spice in a spice-containing chocolate or the like while maintaining the flavor of the spice.SOLUTION: To provide spice-containing chocolate dough containing spices and having a volume average diameter of less than 20 μ m, and to provide spice-containing chocolate and a chocolate processed product containing the spice-containing chocolate dough. The method for reducing the stimulation of the spice-containing chocolate dough includes a process of atomizing a raw material composition of the chocolate dough to make a volume average diameter less than 20 μm.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to a spice-containing chocolate dough, a spice-containing chocolate, a spice-containing chocolate processed product, methods for producing these, and a method for reducing the irritation of a spice-containing chocolate dough. In this specification, the term "chocolate" includes chocolate dough, chocolate, and chocolate processed products. [Background technology]

[0002] In recent years, there has been an increasing demand for chocolates and other products with unique flavors to suit individual tastes. Attention has been drawn to chocolates and other products containing pungent spices such as mint, cinnamon, and chili pepper, which have been relatively rarely combined with chocolates and other products up until now. Patent Document 1 discloses chocolates containing spices. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-189902 Summary of the Invention [Problem to be solved by the invention]

[0004] Chocolates and the like containing spices have a problem in that the strong spice spiciness prevents the inherent milk flavor of the chocolate from being felt. On the other hand, if the amount of spice added is reduced, the flavor of the added spices is not felt, resulting in an unsatisfactory quality. Therefore, an object of the present disclosure is to provide chocolates and the like that allow the flavor of the spices to be felt but with a reduced spiciness of the spices. Another object of the present disclosure is to provide a method for reducing the spiciness of spices in chocolates and the like that contain spices while maintaining the flavor of the spices.

[0005] Patent Document 1 discloses chocolate that contains finely ground spices. According to Patent Document 1, the taste of chocolate can be improved by finely grinding a small amount of spices and incorporating them into the chocolate. However, Patent Document 1 does not disclose reducing the spiciness of spices while maintaining the flavor. Furthermore, while Patent Document 1 discloses that the chocolate uses finely ground spices, it does not disclose anything about the volume mean diameter of the chocolate or the like. [Means for solving the problem]

[0006] The present disclosure provides a spice-containing chocolate dough containing a spice and having a volume mean diameter of less than 20 μm, a spice-containing chocolate containing the spice-containing chocolate dough, and a chocolate processed product. The present disclosure also provides a method for producing the spice-containing chocolate dough, which includes a micronization step of micronizing a raw material composition to a volume average diameter of less than 20 μm. Furthermore, the present disclosure provides a method for reducing the irritation of a spice-containing chocolate dough, the method comprising the step of micronizing the raw material composition of the chocolate dough to a volume average diameter of less than 20 μm. [Effects of the Invention]

[0007] By reducing the particles of the chocolate dough to a volume average diameter of 20 μm or less, the irritating sensation of the spices is reduced compared to when the particles are large, and it is possible to provide chocolate and the like that has a strong spice flavor, a milky taste, a chocolatey taste, and a delicious taste. DETAILED DESCRIPTION OF THE INVENTION

[0008] First embodiment As a first embodiment, a spice-containing chocolate dough, a spice-containing chocolate containing the chocolate dough, and a spice-containing chocolate processed product containing the chocolate dough will be described.

[0009] <Spice-containing chocolate dough> The spice-containing chocolate dough contains spices and has a volume average diameter of less than 20 μm. The spice-containing chocolate dough will be described in detail below.

[0010] <Spices> Spices are substances containing whole or part of plants or substances derived therefrom that impart aromatic and / or pungent properties to food. Spices include those listed in the "Classification and Characteristics of Spices" by the All Japan Spice Association. However, vanilla is generally found in chocolate and does not give chocolate or other foods a distinctive flavor, so it is not included in the definition of a spice. Spices include asparagus, asafoetida, ajowan, anise, angelica, fennel, turmeric, shallot, oregano, allspice, orange peel, zedoary, pepper, cassia, kaffir lime, chamomile, galangal, cardamom, curry plant, curry leaf, licorice, catnip, caraway, gardenia, cumin, watercress, robes, poppy seeds, capers, pepper, sesame, coriander, saffron, savory, salad burnet, Japanese pepper, shiso, cinnamon, jasmine, juniper berry, ginger, star anise, stevia, spearmint, sage, celery, scented geranium, sorrel, thyme, and polygonum. , tamarind, tarragon, dandelion, chives, chervil, dill, dill, chili pepper, houttuynia cordata, nasturtium, trumpeter, nutmeg, wormwood, nigella, chive, garlic, hibiscus, basil, parsley, vanilla, peppermint, paprika, grain of paradise, hyssop, fenugreek, pink pepper, peppermint, bergamot, horseradish, borage, marsh, mustard, marjoram, ginger, mace, yarrow, mugwort, yuzu, lavender, linden, arugula, rhubarb, lemongrass, lemon balm, lemon verbena, lemon peel, rose, rosehips, laurel, long pepper, and wasabi. In this specification, when spices are referred to by plant name, this includes the leaves, roots, seeds, flowers, fruits, bark, flower buds, styles, inflorescences, buds, shoots, young leaves, kernels, bulbs, inflorescence jaws, rhizomes, whole plants, seed coats, and petioles of the listed plants, as well as dried products thereof, extracts thereof, solutions, oils, and powders containing extracts thereof, substances derived from these, and solutions, oils, and powders containing substances derived from these.

[0011] For the purposes of the present disclosure, spices that impart stimulating properties are preferred. That is, preferred examples of spices include peppermint, spearmint, lemongrass, shiso, rosemary, cloves, cumin, coriander, thyme, basil, parsley, arugula, laurel, chili pepper, Japanese pepper, pepper, ginger, wasabi, cinnamon, star anise, and garlic. Spices that particularly impart a refreshing sensation include peppermint, spearmint, lemongrass, and shiso. Spices that particularly impart an aromatic sensation include rosemary, cloves, cumin, coriander, thyme, basil, parsley, arugula, and laurel. Spices that particularly impart a stimulating sensation include chili pepper, Japanese pepper, pepper, pepper, ginger, and wasabi. Spices that particularly impart a distinctive flavor include cinnamon, star anise, and garlic.

[0012] Among these, particularly preferred spices include peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, cloves, and cinnamon. It has been confirmed that the effects of the present disclosure are achieved with these mints in the examples shown below. Regarding mints (here, peppermint and spearmint) only peppermint is confirmed in the examples, but since both mints have similar flavors with very similar refreshing sensations, it can be easily assumed that they have similar effects.

[0013] Furthermore, the spices are preferably peppermint, spearmint, chili pepper, Japanese pepper, cloves, and cinnamon, which have been confirmed to exhibit particularly significant effects of the present disclosure in the examples shown below.

[0014] The spice content of the spice-containing chocolate dough of the present disclosure is preferably 0.002% by weight or more and 0.102% by weight or less.

[0015] <Chocolate-related terms> In this specification, the term chocolate is not limited to the provisions of the Fair Competition Code for Labeling of Chocolates established by the National Chocolate Industry Fair Trade Council. Chocolate dough includes quasi-chocolate dough and may refer to any composition containing ingredients derived from cocoa beans. Chocolate includes quasi-chocolate and may refer to any composition containing ingredients derived from cocoa beans. Chocolate processed products include processed products using chocolate dough and quasi-chocolate dough. Chocolate confectionery includes confectionery using chocolate dough and quasi-chocolate dough.

[0016] Cocoa beans are obtained by fermenting and drying the seeds of the cacao plant (scientific name: Theobroma cacao). Cocoa nibs are cocoa beans with the shell removed. Cocoa mass is ground cocoa nibs. Cocoa butter is the fat obtained from cocoa beans, cocoa nibs, or cocoa mass. Cocoa cake is cocoa nibs or cocoa mass with some of the fat removed. Cocoa powder includes cocoa powder and defatted cocoa powder, and refers to ground cocoa cake, and may or may not contain flavorings, sugars, or dairy products.

[0017] <Chocolate dough> Chocolate dough, including quasi-chocolate dough, is made from cocoa mass, cocoa butter, cocoa cake, or cocoa powder, optionally with the addition of sweeteners, dairy products, edible oils and fats other than cocoa butter, flavorings, emulsifiers, and the like, through standard processes. To produce chocolate dough, for example, the above ingredients are mixed together (mixing process) to produce a raw material composition, which is then further finely ground (micronization process) to make it smooth, kneaded (refining process) to adjust the aroma, and then the cocoa butter is crystallized by adjusting the temperature (temperature adjustment process). The prepared chocolate dough is poured into a mold while vibrating to remove air bubbles, cooled and solidified, and then demolded to produce chocolate.

[0018] Sweeteners include sugars, sugar alcohols, and high-intensity sweeteners. Examples of sugars include monosaccharides such as glucose, galactose, fructose, arabinose, xylose, fucose, sorbose, rhamnose, ribose, tagatose, isomerized liquid sugar, and N-acetylglucosamine; disaccharides such as sugar (sucrose), milk sugar (lactose), maltose, lactulose, trehalose, isotrehalose, neotrehalose, trehalulose, palatinose (isomaltulose), and melibiose; α-cyclodextrin, β-cyclodextrin, isomaltooligosaccharides (isomaltose, isomaltotriose, panose, etc.), oligo-N-acetylglucosamine, galactosylsucrose, galactosyllactose, galactopyranosyl(β1-3)galactopyranosyl(β1-4)glucopyranose, galactopyranosyl(β1-3)glucopyranose, and galactosylsucrose. Examples of oligosaccharides include oligosaccharides such as topyranosyl(β1-6)galactopyranosyl(β1-4)glucopyranose, galactopyranosyl(β1-6)glucopyranose, xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), stachyose, theanderoligosaccharides, nigerooligosaccharides (nigerose, etc.), palatinose oligosaccharides, palatinose syrup, fructooligosaccharides (kestose, nystose, etc.), fructofuranosylnystose, polydextrose, maltosyl-β-cyclodextrin, maltooligosaccharides (maltotriose, tetraose, pentaose, hexaose, heptaose, etc.), raffinose, sugar-bound starch syrup (coupling sugar), soybean oligosaccharides, invert sugar, and starch syrup, as well as mixtures thereof.

[0019] Examples of sugar alcohols include isomaltitol, erythritol, xylitol, sorbitol, maltitol, maltotetritoitol, maltotriitol, mannitol, lactitol, reduced palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose starch syrup, reduced starch syrup, and mixtures thereof. Examples of high-intensity sweeteners include stevioside, glycyrrhizinic acid, aspartame, saccharin, acesulfame K, sucralose, neotame, alitame, and mixtures thereof.

[0020] In recent years, there have been chocolates that do not contain dairy products derived from cow's milk, but contain, for example, plant-derived milk. However, since the milky feel is important in the chocolate of the present disclosure, it is preferable that the dairy product contain a dairy product derived from cow's milk. Examples of dairy products derived from cow's milk include milk, fresh cream, skim milk powder, whole milk powder, concentrated skim milk, whey powder, sweetened condensed milk, and mixtures thereof. For terms related to dairy products, reference may be made to the Order on the Compositional Standards of Milk and Dairy Products.

[0021] The oils and fats include vegetable oils and animal fats. Examples of vegetable oils and fats include palm oil, coconut oil, soybean oil, sunflower oil, brown bran oil, bran oil, olive oil, grape seed oil, walnut oil, apricot kernel oil, virgin coconut oil, avocado oil, hemp oil, flax oil, almond oil, evening primrose oil, canola oil, cottonseed oil, sesame oil, and mixtures thereof. Examples of animal oils and fats include beef tallow, lard, mutton tallow, fish oil, or dairy fat, and mixtures thereof.

[0022] In this specification, flavorings are distinguished from spices and generally refer to flavorings used to add the aroma contained in chocolate. Examples of flavorings include natural flavorings, synthetic flavorings, combined flavorings, alcohol, and mixtures thereof. Natural flavorings or synthetic flavorings are preferred, and vanilla flavoring and milk flavoring are particularly preferred.

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

[0024] An example of the composition of the spice-containing chocolate dough of the present disclosure is 10 to 60 wt% sugar, 5 to 80 wt% cocoa butter and other cacao-derived ingredients, 15 to 40 wt% milk powder, and 0.010 to 0.102 wt% spices.

[0025] <Volume average diameter> The volume average diameter of chocolate can be determined by measuring the particle size distribution using a wet laser diffraction / scattering method. The chocolate dough of the present disclosure has a volume mean diameter of less than 20 μm. When the volume average diameter of the spice-containing chocolate dough is less than 20 μm, the pungent feeling of the spice is reduced, the fragrant taste of the spice is felt, and further, the roughness is eliminated, resulting in a milky taste, chocolate taste, and deliciousness.

[0026] More preferably, the chocolate dough of the present disclosure has a volume mean diameter of less than 10 μm. When the volume average diameter of the spice-containing chocolate dough is less than 10 μm, the irritating sensation of the spice is more significantly reduced, the fragrant flavor of the spice is more significantly felt, and the roughness is more significantly eliminated, resulting in a milky, chocolatey, and delicious taste. The lower limit of the volume average diameter is 2 μm for manufacturing reasons.

[0027] <Chocolate containing spices> Spice-containing chocolate refers to a processed product consisting of or containing spice-containing chocolate dough. Spice-containing chocolate preferably contains 60% by weight or more of spice-containing chocolate dough. Spice-containing chocolate also includes dark chocolate, milk chocolate, white chocolate, and colored chocolate that contain spices.

[0028] <Chocolate processed products containing spices> Spice-containing chocolate products refer to processed products that use spice-containing chocolate dough, and include, for example, spice-containing chocolate dough mixed with or kneaded with edible material, spice-containing chocolate dough shells with edible material inside, spice-containing chocolate dough coated with edible material, spice-containing chocolate dough coated with edible material, spice-containing chocolate dough bonded with edible material, and similar products. Examples of edible materials include nuts, candies, liquids, fruits, biscuits, cakes, ice cream, and sugars. Among spice-containing chocolate processed products, chocolate processed products containing less than 60% of spice-containing chocolate material by weight can also be specifically called spice-containing chocolate confectionery.

[0029] Second embodiment As a second embodiment, a method for producing a spice-containing chocolate dough containing the above-mentioned spices will be described, which includes a micronization step of micronizing a raw material composition to a volume average diameter of less than 20 μm. More preferably, the atomization step atomizes the raw material composition to a volume average diameter of less than 10 μm, with the lower limit of the volume average diameter being 2 μm for production convenience. The method for producing the spice-containing chocolate dough can be exemplified as follows. A raw material mixture is prepared containing 10-60% by weight of sugar, 5-80% by weight of cocoa butter and other cocoa-derived ingredients, and 15-40% by weight of milk powder. The raw material mixture is then refined using a refiner. The finely granulated raw material mixture is then conched, and in the latter stages of the conching process, flavoring, the remaining cocoa butter, emulsifiers, and other ingredients are added as needed to produce chocolate. Spices may be added to the raw material mixture at a concentration of 0.002% by weight to 0.102% by weight, or if the spice is an oil-soluble extract, it may be added during the conching process. The method of atomization is not limited to the use of a refiner, and other means may be used as long as the desired particle size can be obtained.

[0030] Third embodiment In a third embodiment, the present disclosure provides a method for reducing the irritation of a spice-containing chocolate dough, the method comprising the step of micronizing a raw material composition of the chocolate dough to a volume mean diameter of less than 20 μm. More preferably, the volume mean diameter is less than 10 μm. For manufacturing reasons, the lower limit of the volume mean diameter is 2 μm. The method of micronization is not limited to using a refiner, and other means can be used as long as the desired particle size is obtained. [Example]

[0031] Below, we present manufacturing examples conducted by the present inventors, and report the results of an investigation into the relationship between particle size distribution and the evaluation results of the sensory test, based on the results of a sensory test conducted by five panelists on the spice-containing chocolates produced in each manufacturing example. Here, particle size distribution is specified using a predetermined index (representative value). However, as long as the index value satisfies the specified range requirements of this disclosure, the distribution shape is not important, and it can be a single peak or multiple peaks such as bimodal. Note that the method of micronization is not limited to the refiner described in the manufacturing examples below; other means can be used as long as the desired particle size is obtained. Furthermore, in the following production examples, peppermint and lemongrass are considered as typical spices that provide a particularly refreshing sensation, rosemary and cloves as typical spices that provide a particularly aromatic sensation, chili pepper and Japanese pepper as typical spices that provide a particularly stimulating sensation, and cinnamon as spice that provides a particularly distinctive flavor, but it is expected that similar effects will also be obtained with other spices such as spearmint, shiso, cumin, coriander, thyme, basil, parsley, arugula, laurel, pepper, ginger, wasabi, star anise, garlic, etc. In particular, since peppermint and spearmint have similar refreshing sensations, it can be easily assumed that the effects obtained with peppermint will also be obtained with spearmint.

[0032] (Examples 1 to 21) Spice-containing chocolates with the compositions shown in Table 1 (Table 1-1 and Table 1-2) were produced. For cinnamon, cinnamon powder and extracted oil were used. For peppermint, lemongrass, rosemary, chili pepper, Japanese pepper, and clove, extracted oil was used, respectively. First, 35.3 to 35.4 parts by weight of cocoa mass and 43 parts by weight of sugar were mixed with cocoa butter and other vegetable oils (other than cocoa butter) to give a composition with a fat content of 25 to 28%, and in the case of Production Examples 19 to 21, cinnamon powder was added, and the mixture was mixed in a mixer (HOBART, Model: A120) to produce a raw material composition for a single chocolate dough.

[0033] The resulting raw material composition was ground into a homogeneous, smooth, fine powder in a refiner (BUHLER, Model: SDY-200). The remaining cocoa butter and other vegetable oils and fats, 0.5 parts by weight of emulsifier, 0.1 parts by weight of flavoring, and 0.05 or 0.1 parts by weight of oil-like spices were added to the resulting fine powder raw material composition to adjust the composition shown in Table 1. The mixture was then refined in a mixer (HOBART, Model: A120) to produce a liquid chocolate mass. The resulting chocolate mass was then adjusted to the desired temperature, filled, cooled, and molded to produce chocolates.

[0034] [Table 1-1]

[0035] [Table 1-2]

[0036] Samples taken from the manufactured chocolate were subjected to wet measurement using a laser diffraction / scattering particle size distribution analyzer (Microtrac-Bell MT3300EXII) with isopropyl alcohol as the dispersion medium. The dispersion concentration was adjusted to fall within the measurement concentration range displayed by the device. The resulting summary data (various indices representing particle size distribution) are shown in Table 2. In Table 2, "MV" indicates the volume mean diameter, "MN" indicates the number mean diameter, "MA" indicates the area mean diameter, "CS" indicates the specific surface area, "10%" indicates the 10% passing diameter, "50%" indicates the 50% passing diameter, and "90%" indicates the 90% passing diameter.

[0037] [Table 2]

[0038] The chocolates were tasted by five trained panelists, who rated them on a five-point scale based on six criteria: roughness, spice spiciness, spice flavor, milkiness, chocolateiness, and deliciousness. The average of the panelists' ratings was used as the evaluation score. The results are shown in Table 3 (Table 3-1, Table 3-2).

[0039] <Evaluation criteria> (Regarding roughness) 5: No roughness at all 4: Almost no roughness 3: Feels slightly rough 2: Feels rough 1: I feel a lot of roughness (About the spiciness of spices) 5: I feel it very much 4: Somewhat 3: Neither 2: I don't feel it much 1: Hardly felt (About the flavor of spices) 5: I feel it very much 4: Somewhat 3: Neither 2: I don't feel it much 1: Hardly felt (Regarding the milkiness) 5: I feel it very much 4: Somewhat 3: Neither 2: I don't feel it much 1: Hardly felt (About the taste) 5: I feel it very much 4: Somewhat 3: Neither 2: I don't feel it much 1: Hardly felt

[0040] [Table 3-1]

[0041] [Table 3-2]

[0042] For peppermint, lemongrass, rosemary, chili pepper, Japanese pepper, clove, and cinnamon, the small and medium particle sizes reduced the pungent sensation of the spices, improved the flavor of the spices, and also improved the roughness, milky flavor, chocolate flavor, and deliciousness, compared to the large particle size.

[0043] Furthermore, in the case of the "small" particle size, the pungent sensation of the spices was further reduced, the flavor of the spices was improved, and the roughness, milky flavor, chocolate flavor, and deliciousness were also improved compared to the case of the "medium" particle size.

[0044] For peppermint, chili pepper, Japanese pepper, clove, and cinnamon, the spicy flavor was particularly high at 3.1 or higher for both small and medium particle sizes. For peppermint, the spicy flavor was also high at 4.0 or higher for both small and medium particle sizes.

[0045] Embodiments of the present disclosure include the following. [1] A spice-containing chocolate dough containing spices and having a volume average diameter of less than 20 μm. [2] The spice-containing chocolate dough according to [1], wherein the volume average diameter is less than 10 μm. [3] The spice-containing chocolate dough according to [1], wherein the volume average diameter is 2 μm or more. [4] The spice-containing chocolate dough according to any one of [1] to [3], wherein the volume average diameter is the volume average diameter measured by a wet laser diffraction / scattering method for particle size distribution. [5] The spice-containing chocolate dough according to any one of [1] to [4], wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, clove, cinnamon, turmeric, pepper, cumin, pepper, coriander, shiso, ginger, star anise, thyme, garlic, basil, parsley, arugula, laurel, and wasabi. [6] The spice-containing chocolate dough according to any one of [1] to [4], wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, cloves, and cinnamon. [7] The spice-containing chocolate dough according to any one of [1] to [4], wherein the spice is at least one selected from the group consisting of peppermint, spearmint, chili pepper, Japanese pepper, cloves, and cinnamon. [8] The spice-containing chocolate dough according to any one of [1] to [4], wherein the spice is at least one of mints. [9] The spice-containing chocolate dough according to any one of [1] to [8], wherein the spice content is 0.002% by weight or more and 0.102% by weight or less.

[10] A spice-containing chocolate dough according to any one of [1] to [9], which contains milk-derived ingredients.

[11] A spice-containing chocolate comprising the spice-containing chocolate dough according to any one of [1] to

[10] .

[12] A spice-containing chocolate processed product comprising the spice-containing chocolate dough described in any one of [1] to

[10] .

[13] A method for producing any one of the spice-containing chocolate dough according to any one of [1] to

[10] , the spice-containing chocolate according to

[11] , and the spice-containing chocolate processed product according to

[12] , which comprises a micronization step of micronizing a raw material composition to a volume mean diameter of less than 20 μm.

[14] 1. A method for reducing the irritation of a spice-containing chocolate dough, comprising: The method includes a step of micronizing the raw material composition of the chocolate dough to a volume average diameter of less than 20 μm.

[15]

[14] The method according to

[14] , wherein the volume average diameter is less than 10 μm.

[16] The method according to

[14] , wherein the volume average diameter is 2 μm or more.

[17] The method according to any one of

[14] to

[16] , wherein the volume average diameter is the volume average diameter measured by a wet laser diffraction / scattering method for particle size distribution.

[18] The method according to any one of

[14] to

[17] , wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, clove, cinnamon, turmeric, pepper, cumin, pepper, coriander, shiso, ginger, star anise, thyme, garlic, basil, parsley, arugula, laurel, and wasabi.

[19] The method according to any one of

[14] to

[18] , wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, cloves, and cinnamon.

[20] The method according to any one of

[14] to

[18] , wherein the spice is at least one selected from the group consisting of peppermint, spearmint, chili pepper, Japanese pepper, clove, and cinnamon. [twenty one] The method according to any one of

[14] to

[20] , wherein the spice is at least one of mints. [twenty two] The method according to any one of

[13] to

[19] , wherein the spice content is 0.002% by weight or more and 0.102% by weight or less. [twenty three] The method according to any one of

[13] to

[20] , wherein the spice-containing chocolate contains milk-derived ingredients.

Claims

1. A spice-containing chocolate dough containing spices and having a volume average diameter of less than 20 μm.

2. 2. The spice-containing chocolate dough of claim 1, wherein the volume mean diameter is less than 10 μm.

3. The spice-containing chocolate dough according to claim 1, wherein the volume average diameter is 2 μm or more.

4. The spice-containing chocolate dough according to claim 1, wherein the volume average diameter is the volume average diameter measured by a wet laser diffraction / scattering method for particle size distribution.

5. The spice-containing chocolate dough according to claim 1, wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, clove, cinnamon, turmeric, pepper, cumin, pepper, coriander, shiso, ginger, star anise, thyme, garlic, basil, parsley, arugula, laurel, and wasabi.

6. The spice-containing chocolate dough according to claim 5, wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, cloves, and cinnamon.

7. The spice-containing chocolate dough according to claim 5, wherein the spice is at least one selected from the group consisting of peppermint, spearmint, chili pepper, Japanese pepper, cloves and cinnamon.

8. The spice-containing chocolate dough according to claim 1, wherein the spice content is 0.002% by weight or more and 0.102% by weight or less.

9. The spice-containing chocolate dough of claim 1, which contains milk-derived ingredients.

10. A spice-containing chocolate comprising the spice-containing chocolate dough according to any one of claims 1 to 9.

11. A spice-containing chocolate processed product comprising the spice-containing chocolate dough according to any one of claims 1 to 9.

12. A method for producing a spice-containing chocolate dough containing the spice according to any one of claims 1 to 9, comprising a micronization step of micronizing a raw material composition to a volume average diameter of less than 20 µm.

13. 1. A method for reducing the irritation of a spice-containing chocolate dough, comprising: The method includes a step of micronizing the raw material composition of the chocolate dough to a volume average diameter of less than 20 μm.

14. 14. The method of claim 13, wherein the volume mean diameter is less than 10 μm.

15. The method according to claim 13, wherein the volume average diameter is 2 μm or more.

16. The method according to claim 13, wherein the volume average diameter is a volume average diameter measured by a wet laser diffraction / scattering method for particle size distribution.

17. 14. The method according to claim 13, wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, clove, cinnamon, turmeric, pepper, cumin, pepper, coriander, shiso, ginger, star anise, thyme, garlic, basil, parsley, arugula, laurel, and wasabi.

18. 14. The method according to claim 13, wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, cloves, and cinnamon.

19. 14. The method according to claim 13, wherein the spice is at least one selected from the group consisting of peppermint, spearmint, chili pepper, Japanese pepper, clove, and cinnamon.

20. The method according to claim 13, wherein the spice content is 0.002% by weight or more and 0.102% by weight or less.

21. 14. The method of claim 13, wherein the spiced chocolate comprises milk-derived ingredients.

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