Chocolates

Abstract

To provide new chocolates having good melting properties and rich in dietary fibers.SOLUTION: A content of the gelidium jelly is 1.3% by mass or more and 2.1% by mass or less.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to chocolates and a method for producing the same. [Background technology]

[0002] In recent years, there has been growing concern about the increasing standardization of food. This refers to the mass consumption of corn, oil, and other traditional ingredients, which is reducing the consumption of other traditional ingredients. In this context, there has been a growing movement to use unique ingredients in food.

[0003] Patent Document 1 discloses a technique for integrating a gelled substance and chocolate while maintaining their respective shapes independently by using carrageenan and agar. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-082452 Summary of the Invention [Problem to be solved by the invention]

[0005] In light of the above prior art, the present inventor has discovered that by adding a specific amount of agarwood to chocolate, it is possible to produce chocolates that melt easily in the mouth and are rich in dietary fiber. Therefore, an object of the present invention is to provide novel chocolates that melt easily in the mouth and are rich in dietary fiber. [Means for solving the problem]

[0006] [1] Chocolates containing 1.3% to 2.1% by mass of agar.

[0007] [2] Chocolates described in [1], having a cocoa content of 43% by mass or more and 57% by mass or less.

[0008] [3] Chocolates according to [1] or [2], further containing persimmon.

[0009] [4] Chocolates according to any one of [1] to [3], in which the ratio of agarwood to cocoa content is 1:26 to 1:36.

[0010] [5] Chocolates according to any one of [1] to [4], in which the cocoa content in the chocolate dough is more than 60% by mass and less than 80% by mass.

[0011] [6] A method for producing chocolates, including the following steps: (a) A boiling process in which a mixture containing agar and water is boiled. (b) a mixing step of mixing the mixed liquid after the boiling step; (c) a solidification step of mixing the liquid mixture after the mixing step with the chocolate dough and solidifying the mixture;

[0012] [7] A method for producing chocolates described in [6], which contains 1.3% by mass or more and 2.1% by mass or less of agar. [Effects of the Invention]

[0013] According to the present invention, novel chocolates that melt easily in the mouth and are rich in dietary fiber can be provided. [Brief explanation of the drawings]

[0014] [Figure 1] 1 is a flowchart showing the steps for producing chocolates of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0015] In this specification, "chocolate" refers to all fat-processed foods that use cacao mass, cocoa, cocoa butter, cocoa butter substitutes, etc. Examples include pure chocolate, chocolate, semi-chocolate, pure milk chocolate, milk chocolate, and semi-milk chocolate.

[0016] In this specification, "Amakusa" is a general term for red algae belonging to the family Gelidiaceae in the order Gelidiales.

[0017] The chocolates of the present invention have a content of agarwood of 1.3% by mass or more and 2.1% by mass or less. Chocolates with a content of agarwood in the above range melt easily in the mouth, are rich in dietary fiber, and have excellent shape retention even when stored at 15 to 30°C.

[0018] The content of the agarwood is preferably 1.35% by mass or more, more preferably 1.4% by mass or more, even more preferably 1.45% by mass or more, even more preferably 1.5% by mass or more, and most preferably 1.6% by mass or more.

[0019] The content of the agarwood is preferably 2% by mass or less, more preferably 1.95% by mass or less, even more preferably 1.9% by mass or less, even more preferably 1.85% by mass or less, and most preferably 1.8% by mass or less.

[0020] The chocolates of the present invention preferably contain agarwood and chocolate dough.

[0021] The ingredients of the chocolate dough include ingredients that are typically used in chocolate, such as cocoa, milk solids, sugars, and fats and oils. In the present invention, any chocolate dough containing these ingredients is sufficient, and is not subject to any particular chocolate standard restrictions.

[0022] The chocolates of the present invention preferably have a cacao content of 43% by mass or more and 57% by mass or less. Chocolates with a cacao content within the above range melt easily in the mouth.

[0023] The cocoa content is preferably 44% by mass or more, more preferably 45% by mass or more, even more preferably 46% by mass or more, even more preferably 47% by mass or more, and most preferably 48% by mass or more.

[0024] The cacao content is preferably 56% by mass or less, more preferably 55% by mass or less, even more preferably 54% by mass or less, even more preferably 53% by mass or less, and most preferably 52% by mass or less.

[0025] The content of cacao in the chocolate dough is preferably more than 60% by mass and less than 80% by mass, when the chocolate dough is taken as 100% by mass. Chocolates with a cocoa content in the chocolate dough within the above range melt easily in the mouth.

[0026] The cocoa content in the chocolate dough, when the chocolate dough is taken as 100% by mass, is preferably 62% by mass or more, more preferably 63% by mass or more, even more preferably 65% ​​by mass or more, even more preferably 67% by mass or more, and most preferably 68% by mass or more.

[0027] Furthermore, the cocoa content in the chocolate dough, when the chocolate dough is taken as 100% by mass, is preferably 78% by mass or less, more preferably 77% by mass or less, even more preferably 75% by mass or less, even more preferably 73% by mass or less, and most preferably 72% by mass or less.

[0028] In the chocolates of the present invention, the content ratio of agarwood to cacao is preferably 1:26 to 1:36. Chocolates with a content ratio of agarwood to cocoa in the above range melt easily in the mouth and are rich in dietary fiber.

[0029] The content ratio of the agarwood to the cocoa component is preferably 1:27 to 1:36, more preferably 1:27 to 1:35, even more preferably 1:27 to 1:33, even more preferably 1:28 to 1:31, and most preferably 1:29 to 1:30.

[0030] The chocolates of the present invention preferably further contain persimmon. The inclusion of persimmon enhances the color of chocolates.

[0031] The persimmon content is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, even more preferably 0.01% by mass or more, even more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, and most preferably 0.06% by mass or more.

[0032] Furthermore, the persimmon content is preferably 1% by mass or less, more preferably 0.5% by mass or less, even more preferably 0.3% by mass or less, even more preferably 0.1% by mass or less, and most preferably 0.08% by mass or less.

[0033] The method for producing chocolates of the present invention will be described below. The above description of chocolates will be used for the amagusa and chocolate dough.

[0034] The method for producing chocolates of the present invention includes the following steps. (a) A boiling process in which a mixture containing agar and water is boiled. (b) a mixing step of mixing the mixed liquid after the boiling step; (c) a solidification step of mixing the liquid mixture after the mixing step with the chocolate dough and solidifying the mixture;

[0035] (boiling process) First, dried agarwood is used. This dried agarwood is soaked in water for the so-called "modoshi" process. This process is preferably repeated three or more times, and the dried agarwood turns white.

[0036] The whitened agarwood is then soaked in enough water (so that it is completely submerged) to rehydrate, and then boiled. The amount of water used is 3000 to 5000 cc, preferably 3500 to 4500 cc, per 100 g of agarwood.

[0037] In the boiling step, the water is boiled until the amount of water is reduced to 1 / 2, preferably 2 / 5.

[0038] (Mixing process) The mixture after the boiling step is mixed. Mixing is preferably carried out in a mixer or the like for 30 minutes or more, more preferably 35 minutes or more, and even more preferably 40 minutes or more.

[0039] (solidification process) The mixture after the mixing step is mixed with the chocolate dough and allowed to solidify.

[0040] The mixing ratio of the mixed liquid to the chocolate dough after the mixing step is preferably 1:1 to 1:5, more preferably 1:1 to 1:4.5, even more preferably 1:1.5 to 1:4, even more preferably 1:2 to 1:3.5, and most preferably 1:2 to 1:3.

[0041] There is no particular limitation on the solidification temperature, but solidification is preferably carried out at a temperature between 15°C and 30°C.

[0042] Furthermore, there is no particular limitation on the time for solidification, but it is preferable to solidify the mixture over a period of preferably half a day or more, more preferably one day or more, even more preferably two days or more, and even more preferably three days or more.

[0043] Specific examples of the present invention will be described below, but the present invention is not limited to these examples. [Example]

[0044] Example 1 Chocolates were produced according to the following procedure. (1) 24 g of agar and 1 g of persimmon were added to 1000 cc of water to obtain a mixed solution. (2) The mixture was boiled down to 400cc. (3) The boiled down mixture was stirred in a mixer. (4) 400 cc of the stirred mixture was mixed with 1000 g of chocolate dough (cocoa content: 70% by mass), and the mixture was left to stand at 15 to 30° C. for 3 days to solidify.

[0045] Example 2 Chocolates were produced in the same manner as in Example 1 above, except that 22 g of agarwood was used instead of 24 g.

[0046] Example 3 Chocolates were produced in the same manner as in Example 1 above, except that 20 g of agarwood was used instead of 24 g.

[0047] Example 4 Chocolates were produced in the same manner as in Example 1 above, except that a chocolate dough having a cocoa content of 65% by mass was used instead of the chocolate dough having a cocoa content of 70% by mass in Example 1.

[0048] Example 5 Chocolates were produced in the same manner as in Example 1 above, except that a chocolate dough having a cocoa content of 75% by mass was used instead of the chocolate dough having a cocoa content of 70% by mass in Example 1.

[0049] (Comparative Example 1) Chocolates were produced in the same manner as in Example 1 above, except that 30 g of agarwood was used instead of 24 g.

[0050] (Comparative Example 2) Chocolates were produced in the same manner as in Example 1 above, except that 18 g of agarwood was used instead of 24 g.

[0051] (Comparative Example 3) Chocolates were produced in the same manner as in Example 1 above, except that a chocolate dough having a cocoa content of 60% by mass was used instead of the chocolate dough having a cocoa content of 70% by mass in Example 1.

[0052] Comparative Example 4 Chocolates were produced in the same manner as in Example 1 above, except that a chocolate dough having a cocoa content of 80% by mass was used instead of the chocolate dough having a cocoa content of 70% by mass in Example 1.

[0053] The effects of differences in the agarwood content and the cocoa content on the effects of the present invention were investigated. Specifically, the chocolates obtained in Examples 1 to 5 and Comparative Examples 1 to 4 were eaten and evaluated according to the following evaluation criteria. The results are shown in Table 1.

[0054] <Evaluator> Five panelists tasted the chocolates, and panelists who judged the chocolates to have a good melt-in-the-mouth texture were instructed to rate them as "○", and panelists who judged the chocolates to have a bad melt-in-the-mouth texture were instructed to rate them as "×". Here, 40 g of agarwood was used, and criteria were set such that if the chocolate had a good melt-in-the-mouth texture compared to the chocolate (reference example) produced in the same manner as in Example 1, it was judged as "○", and if the melt-in-the-mouth texture was poor or the same as the reference example, it was judged as "×".

[0055] <Overall rating> ◎: Excellent melt-in-the-mouth texture ○: Excellent melt-in-your-mouth texture ×: Poor melt-in-your-mouth texture If the overall rating is ×, it means that two or fewer out of five panelists agreed with the rating of ○. If the overall rating is ○, it means that three to four out of five panelists agreed with the rating of ○. If the overall rating is ◎, it means that five out of five panelists agreed with the rating of ○.

[0056] [Table 1]

[0057] As shown in Table 1, chocolates containing 1.3% to 2.1% by mass of agarwood had excellent melt-in-the-mouth texture. Also, chocolates containing 1.6% to 1.8% by mass of agarwood had particularly excellent melt-in-the-mouth texture. Furthermore, chocolates with a cocoa content of 43% by mass or more and 57% by mass or less had excellent melt-in-the-mouth texture, and chocolates with a cocoa content of 48% by mass or more and 52% by mass or less had particularly excellent melt-in-the-mouth texture. [Industrial Applicability]

[0058] This can be applied to new chocolates that melt easily in the mouth and are rich in dietary fiber.

Claims

1. Chocolates having a content of agarwood of 1.3% by mass or more and 2.1% by mass or less.

2. 2. The chocolate according to claim 1, wherein the cocoa content is 43% by mass or more and 57% by mass or less.

3. The chocolate product according to claim 1 or 2, further comprising persimmon.

4. 3. The chocolate product according to claim 1, wherein the content ratio of agarwood to cocoa is 1:26 to 1:

36.

5. The chocolates according to claim 1 or 2, wherein the cocoa content in the chocolate dough is more than 60% by mass and less than 80% by mass.

6. A method for producing chocolates, comprising the following steps: (a) a boiling step of boiling a mixture containing agar and water (b) a mixing step of mixing the mixed liquid after the boiling step; (c) a solidification step of mixing the mixture obtained after the mixing step with the chocolate dough and solidifying the mixture;

7. The method for producing chocolates according to claim 6, wherein the chocolate contains 1.3 mass % or more and 2.1 mass % or less of agarwood.

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