Oil-based food ingredients for combination and their manufacturing method

Abstract

The present invention relates to a method for producing water-in-oil type hydrous chocolates for combination with other foods, and aims to provide a method for producing hydrous chocolates that have the soft texture peculiar to hydrous chocolates when combined with frozen desserts, but are as easy to work with as those made from anhydrous chocolates, and whose physical properties do not change even after undergoing the sterilization required for distribution. [Solution] By using a water-in-oil emulsion with a fat-free cocoa solids content of 8.5 to 25% by weight, a total of 10 to 40% by weight of cocoa mass and cocoa with a pH of 6.8 or less, a fat content of 30 to 55% by weight, a water content of 5 to 26% by weight, and a total of 1 to 2.5% by weight of one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate, it has become possible to provide hydrous chocolates whose physical properties do not change even after undergoing the sterilization required during distribution.

Description

[Technical field]

[0001] The present invention relates to a method for producing water-in-oil hydrous chocolates for combination with other food products, particularly frozen desserts. [Background technology]

[0002] The prior art includes a category of chocolate-like food products called hydrous chocolate. One of these is so-called "nama chocolate," which contains emulsions such as fresh cream. It is a popular product on the market because it contains aqueous ingredients, giving it a fresh texture.

[0003] Such water-containing chocolate is often eaten alone, but is also often combined with other foods, such as bread, cakes, confectioneries, frozen desserts, etc. The variety of products is greater than when the other foods are eaten alone, and there is a strong demand from the market. Among them, when using a hydrated chocolate for ice coating chocolate that is mainly intended to be combined with frozen desserts, the soft texture peculiar to hydrated chocolates may be lost due to the generation of ice crystals, and the workability may be worse than when anhydrous ice coating chocolate is used. Furthermore, in the case of products that require long-term storage, a sterilization process is required for distribution, and this is also difficult because the milk solids are more likely to aggregate, resulting in an increase in viscosity and a deterioration in texture, compared to when anhydrous ice coating chocolate is used.

[0004] For example, one prior art method for producing chocolate for ice cream coating is disclosed, which uses cocoa and / or cacao mass, sugar, and fats and oils as the main ingredients and mixes them uniformly in a conventional manner, and is characterized by emulsifying the main ingredients with liquid sugar using an emulsifier. The chocolate has a pleasant texture, dries quickly after coating, is free of cracking, and is less likely to become "bloated" (plasticized) due to the inclusion of moisture (Reference 1). In addition, a method for producing water-containing chocolates has been disclosed, which is characterized by mixing a chocolate dough that has been conventionally rolled and conched with an aqueous component in the presence of a low HLB sucrose fatty acid ester in which the main bonded fatty acid has 20 to 26 carbon atoms, thereby emulsifying the chocolate into a water-in-oil type. The method is said to produce an emulsion that is extremely stable compared to conventional ganache, and can be used extremely advantageously for coating frozen desserts, etc. (Reference 2). However, although the quality required in these inventions is sufficient for combination with frozen desserts, it is still insufficient to withstand the increase in viscosity and the sterilization process.

[0005] Also disclosed is a method for producing a water-containing chocolate, which is characterized by mixing a chocolate base containing saccharides having a higher solubility in water than sugar, sucrose fatty acid esters having an HLB value of 3 or less and a main bound fatty acid with 20 to 26 carbon atoms, and fats and oils with an aqueous component, and emulsifying the chocolate into a water-in-oil type, and as an effect of the method, it is said that a water-containing chocolate having good workability and good flavor can be produced without roughness or increase in viscosity due to aggregation of solids even when water is added (Reference 3).In addition, a method for producing water-in-oil type water-containing chocolates has been disclosed in which, when producing water-in-oil type water-containing chocolates by mixing a chocolate dough with an aqueous component, 0.05% to 5.0% by weight of fractionated lecithin having a phospholipid content of 60% by weight or more and a phosphatidylcholine content of 50% by weight or more in the total phospholipids is added to the total amount of the water-containing chocolate, thereby obtaining a chocolate having good workability and good flavor without roughness or increase in viscosity due to aggregation of solids (Reference 4). Although there is a description of the effect on physical properties, such as suppression of roughness, the effect is not sufficient in frozen desserts.

[0006] Furthermore, when producing water-in-oil type hydrous chocolates by mixing chocolate dough with an aqueous component, a method has been disclosed in which a sucrose fatty acid ester and a polyglycerol condensed ricinoleate, each of which has an HLB value of 3 or less and whose main constituent fatty acids have 16 to 18 carbon atoms, are used in an amount within the range of 0.05% to 5.0% by weight of the chocolate dough, so that the moisture-containing components can be added directly to the chocolate dough without any processing, and water-in-oil type hydrous chocolates having the same physical properties as regular chocolate, good emulsion stability, and good flavor are easily produced (Reference 5). However, although this invention discloses the addition of polyglycerol condensed ricinoleate to a general-purpose water-in-oil emulsion, it does not particularly suggest its suitability for combination with frozen desserts or for use as a coating agent specific to frozen desserts. As such, while there may have been a certain degree of effectiveness in solving each of these problems, nothing has yet been found that, when combined with the frozen dessert of the present invention, is sufficiently effective in preventing the adverse effects on physical properties, such as from a sufficient sterilization process, while maintaining the soft texture characteristic of moist foods. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 51-106763 [Patent Document 2] Japanese Patent Application Publication No. 59-71643 [Patent Document 3] Japanese Patent Application Publication No. 6-245704 [Patent Document 4] Japanese Patent Application Publication No. 8-70776 [Patent Document 5] Japanese Patent Application Publication No. 11-243860 Summary of the Invention [Problem to be solved by the invention]

[0008] The present invention relates to a method for producing water-in-oil type hydrous chocolates for combination with other foods, and aims to provide a method for producing hydrous chocolates which, when combined with frozen desserts in particular, have the same soft texture as hydrous chocolates, but are as easy to work with as those made from anhydrous chocolates, and whose physical properties do not change even after undergoing the sterilization required for distribution. Furthermore, it is also possible to provide chocolates that are less likely to crack when coated over the entire surface of ice desserts and other frozen desserts. [Means for solving the problem]

[0009] The present inventors have conducted various studies to solve the above-mentioned problems, and have found that the above-mentioned problems can be solved by using an oil-based food material for combination with frozen desserts that is a water-in-oil emulsion having a non-fat cacao solids content of 8.5 to 25% by weight, a total of 10 to 40% by weight of cacao mass and cocoa having a pH of 6.8 or less, an oil / fat content of 30 to 55% by weight, a water content of 5 to 26% by weight, and a total of 1 to 2.5% by weight of one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate, and have thus completed the present invention.

[0010] That is, the present invention provides (1) An oil-based food material for combination, which is a water-in-oil emulsion having a non-fat cacao solid content of 8.5 to 25% by weight, a total of 10 to 40% by weight of cacao mass and cocoa having a pH of 6.8 or less, a fat content of 30 to 55% by weight, a water content of 5 to 26% by weight, and a total content of 1 to 2.5% by weight of one or more emulsifiers selected from lecithin and / or polyglycerol condensed ricinoleate. (2) The oil-based food material for combination according to (1) above, having a viscosity of 100 to 3,000 cP (measured with a BM type viscometer No. 2 or No. 3 at 30 revolutions / 40°C). (3) The oil-based food material for combination according to any one of (1) to (2), which has a pH of 4.5 to 6.2 and a non-fat milk solids content of 7.5% by weight or less, and is for use in combination with frozen desserts. (4) A method for producing an oil-based food ingredient for use in combination with frozen desserts according to any one of (1) to (3), which comprises a sterilization step at 68°C or higher for 30 minutes or more after emulsification. (5) A method for producing a combination frozen dessert food product comprising combining the oil-based food material for use in combination with frozen dessert described in (4) with a frozen dessert. In other words, (1) An oil-based food material for combination, which is a water-in-oil emulsion having a non-fat cacao solid content of 8.5 to 25% by weight, a total of 10 to 40% by weight of cacao mass and cocoa having a pH of 6.8 or less, a fat content of 30 to 55% by weight, a water content of 5 to 25% by weight, and a total content of 1 to 2.5% by weight of one or more emulsifiers selected from lecithin and / or polyglycerol condensed ricinoleate. (2) The oil-based food material for combination according to (1) above, having a viscosity of 100 to 2000 cP (measured at 30 revolutions / 40°C using a BM type viscometer No. 2 or No. 3). (3) The oil-based food material for combination according to any one of (1) to (2), which has a pH of 4.5 to 6.0 and a non-fat milk solid content of 7.5% by weight or less, and is for use in combination with frozen desserts. (4) A method for producing an oil-based food ingredient for use in combination with frozen desserts according to any one of (1) to (3), which comprises a sterilization step at 68°C or higher for 30 minutes or more after emulsification. (5) A method for producing a combination frozen dessert food product comprising combining the oil-based food material for use in combination with frozen dessert described in (4) with a frozen dessert. Effect of the Invention

[0011] According to the present invention, it is possible to provide water-in-oil type hydrous chocolates to be combined with other foods, particularly frozen desserts, which have the soft texture peculiar to hydrous chocolates, but which have workability equivalent to that of anhydrous chocolates, and whose physical properties do not change even after undergoing the essential sterilization during distribution. Furthermore, a new type of frozen dessert can be realized, which can coat ice confections and other frozen desserts all over without cracking. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The present invention will be specifically described below.

[0013] (Oil-based food materials for combination) In the present invention, the oil-based food material for combination is an oil-based food material that is characterized by being used in combination with other foods. The combination referred to here is not particularly limited, but examples thereof include coating and kneading. The other foods are not particularly limited as long as they are foods, but examples include bakery dough such as donuts, bread, pies, and shoe cases, and the baked products thereof, confectioneries such as biscuits, cookies, and pretzels, so-called "puffed confectioneries" made by heating and pressurizing grains such as wheat and rice and then subjecting them to rapid decompression treatment to expand them, potato chips made by deep-frying slices of potatoes, potato snacks made by shaping and frying (molded) cereal flours and starches including potatoes, marshmallows, meringues, and frozen desserts made by baking foamed egg whites with stolen bases, etc. Food ingredients that are used exclusively in the above-mentioned combination method with these other foods are called oil-based food ingredients for combination.

[0014] (Oil-based food material for frozen dessert combination) In the present invention, the oil-based food material to be combined with frozen desserts is an oil-based food material that is particularly characterized by being used in combination with frozen desserts among the above-mentioned other foods to be combined. Frozen desserts refer to foods that are stored and consumed in a frozen or chilled state, and include, but are not limited to, ice cream, soft serve ice cream, popsicles, frozen yogurt, sherbet, and frozen desserts. The food material that is used exclusively for the above-mentioned frozen dessert and the above-mentioned combining method is called an oil-based food material for combining with frozen dessert.

[0015] (Water-in-oil emulsion) The oil-based food material is a water-in-oil emulsion, and the oil-based food material has an oil content of 30-55% by weight, preferably 35-55% by weight, and more preferably 45-50% by weight. The water content is 5-26% by weight, and more preferably 10-20% by weight. The total of cacao mass and cocoa is 10-40% by weight, preferably 10-35% by weight, and more preferably 15-30% by weight. The emulsion system of the emulsion can be confirmed by an electrical conductivity method (presence or absence of electricity). The viscosity of the oil-based food material to be combined is preferably within the range of 100 to 3000 cP (measured with a BM type viscometer No. 2 or No. 3 at 30 revolutions / 40°C), more preferably within the range of 100 to 1500 cP, and even more preferably within the range of 200 to 1000 cP. If the amount is outside this range, problems may occur such as the product surface not being covered evenly in coating or covering applications, dripping after covering, or the product not being uniformly dispersed throughout the product in kneading applications, reducing the commercial value.

[0016] (raw materials) The cocoa mass used in the present invention refers to what is obtained by grinding cocoa nibs (endosperm part) obtained by roasting and peeling cocoa beans, and generally refers to what is also called cocoa liquor. Cocoa is cacao mass minus the fat and oil, cocoa butter, and is also called cocoa powder. There are two main methods of producing cocoa: the Bromate process and the Dutch process. Due to the neutralization by alkali used in the manufacturing process, cocoa produced by the Dutch process (called alkaline cocoa) has a more alkaline pH than cocoa produced by the Bromate process (called natural cocoa). Generally, natural cocoa has a pH of around 5.5, while alkaline cocoa has a pH of 6.8 or higher. In the present invention, the effect of the pH of the cocoa on emulsion stability is greater than the pH of the aqueous phase as a whole, so if it is necessary to add cocoa, it is preferable that the pH of the entire cocoa be 6.8 or less, preferably 5.0 to 6.0. Therefore, the amount of alkaline cocoa (which in the present invention refers to one having a pH of 6.8 or higher) added is preferably 5% by weight or less based on the total weight of the oil-based food material, and most preferably substantially none is contained.

[0017] (Raw material / non-fat cocoa solids content) The oil-based food ingredient to be combined must contain cacao mass or cocoa, and the amount of the cacao mass or cocoa is 8.5 to 25% by weight, preferably 10 to 20% by weight, calculated as non-fat cacao solids. The non-fat cacao solids refer to the portion of the solids derived from cacao beans excluding cacao butter and water.

[0018] (Raw materials / Non-fat milk solids content) The oil-based food ingredient for combination may contain dairy-derived raw materials, but the amount of the raw materials should be preferably 7.5% by weight or less, more preferably 4% by weight or less, calculated as non-fat milk solids. However, non-fat milk solids refers to components derived from milk other than milk fat and water. Specific examples of ingredients containing non-fat milk solids include milk, skim milk, concentrated milk, skim milk powder, whole milk powder, whey powder, and buttermilk powder.

[0019] (Raw material / emulsifier) The oil-based food material for combination may appropriately use a conventional emulsifier for water-in-oil emulsification, but preferably contains one or more emulsifiers selected from lecithin or polyglycerol condensed ricinoleate in a total amount of 1.0 to 2.5% by weight, preferably 1 to 2.0% by weight, and more preferably 1.0 to 1.7% by weight. Note that polyglycerol condensed ricinoleate is sometimes abbreviated as PGPR. In addition, it is preferable to add lecithin alone at a maximum of 0.7% by weight, and PGPR alone at a maximum of 1.5% by weight. Furthermore, since PGPR has a stronger viscosity reducing effect than lecithin, it is preferable to contain PGPR at 0.5% by weight or more. As other raw materials, those used in conventional water-in-oil emulsions, such as fats and oils, sugars, emulsifiers, additives, and colorants, can be appropriately used as long as they do not impair the effects of the present invention. The fats and oils used in the oil-based food material for combination with frozen dessert of the present invention are not particularly limited as long as they satisfy the above fat and oil content and are edible fats and oils, and examples thereof include vegetable fats and oils such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cacao butter, coconut oil, palm kernel oil, and animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil, and the above fats and oils alone or mixed oils, or processed fats and oils that have been subjected to extreme hardening, fractionation, ester exchange, etc. can be used. Since the oil-based food material of the present invention is for combination with frozen dessert, it is preferable that the melting point of the fats and oils is low in terms of application. When combined with frozen dessert, fats and oils with a high melting point tend to be impaired in the mouth.

[0020] (pH of oil-based food ingredients to be combined) In addition to the pH of the cacao-derived raw material as described above, the pH of the oil-based food material to be combined is preferably 4.5 to 6.2, more preferably 5.0 to 6.2. If the pH is high, the oil-based food material to be combined tends to become grainy. The pH of the combined oil-based food ingredient can be measured by diluting it about 10 times with water using a commercially available pH meter.

[0021] (Production process of oil-based food ingredients for combination) The method for producing the oil-based food material for combination of the present invention is not particularly limited and any known method can be used, but for example, the oil-based food material for combination of the present invention can be obtained by adding the remaining aqueous components to an oily dough made by adding and kneading a water-free oil-based raw material, for example, a cacao-derived raw material, fats and oils, and an oil-soluble emulsifier, emulsifying the mixture using a homomixer, colloid mill, high-pressure homogenizer, etc., and then cooling and solidifying the emulsion. However, it is preferable to have a sterilization step at 68°C or higher for 30 minutes or more after emulsification. In the present invention, the oil-based food material for combination can be obtained without a sterilization process, but a sterilization process is required by law for food hygiene reasons when it is distributed or stored, except when it is to be consumed immediately. When the oil-based food material is anhydrous, the effect of the sterilization process on the physical properties is small and does not cause any problems, but the effect on the physical properties of conventional water-containing materials is large. By using the method of the present application, it is possible to reduce the influence on the physical properties of even water-containing products. Combination oil-based food materials that do not have a specified sterilization process are in fact difficult to store and distribute. On the other hand, if the food material is anhydrous oil-based food material, the physical properties are not significantly impaired even in the above-mentioned sterilization process, but it is difficult to present the freshness of flavor like water-containing products.

[0022] (Frozen dessert combination food) A frozen dessert combination food can be obtained by combining the oil-based food material for frozen dessert combination with a frozen dessert. The method of combining with the frozen dessert is not particularly limited, but examples include spraying onto the target object, kneading including dropping into the frozen dessert and mixing to solidify and make it exist in the frozen dessert in granular or fragmented form, and coating by dipping the frozen dessert into the melted oil-based food material to coat the surface of the frozen dessert. If the physical properties are impaired without using the present invention, the amount of application or coating will increase, making it difficult to obtain the target product design. EXAMPLES

[0023] The present invention will be described in more detail below with reference to examples thereof, but the spirit of the present invention is not limited to the following examples. In the examples, % and parts are all by weight.

[0024] <Series 1: Oil content> Example 1 Cocoa mass A (natural cocoa mass, pH 5.2), vegetable oil A (product name: soybean white refined oil, Fuji Oil Co., Ltd.), sugar, lecithin, and PGPR (product name: CRS75, Sakamoto Pharmaceutical Industry Co., Ltd.) are mixed according to Table 1, and raw chocolate products are produced according to conventional methods. Next, fructose glucose liquid sugar (product name: Hi-Fruct M-75, Japan Corn Starch Co., Ltd.), fresh cream (milk fat 47%, Meiji Co., Ltd.), and water are mixed together and heated to 50°C. The mixture is then added to the raw chocolate material obtained by the above procedure according to the amounts shown in Table 1 and mixed. The mixture was stirred in an anchor mixer (Combimix 3M-5, Primix Corporation) while heating, sterilized at 68°C for 30 minutes, and then cooled at 5°C to obtain a water-containing chocolate, which is an oil-based food material for combination. To combine with the frozen dessert, a commercially available square prism-shaped ice bar (product name: Vanilla Bar, manufactured by Lotte Co., Ltd., approximate dimensions of ice cream portion: 23mm x 23mm x 73mm) adjusted to -18°C was immersed up to the wooden stick part into a glass beaker filled with moist chocolate that had been warmed, melted, and adjusted to 40°C, coating the chocolate-like food, and then used for texture tests of melting in the mouth and flavor. The evaluations of melting in the mouth and flavor are shown in Table 1. In the table, "natural cacao content" indicates the percentage (wt%) of the total sum of cacao mass and cocoa having a pH of 6.8 or less, and "emulsifier content" indicates the percentage (wt%) of one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate in the total amount.

[0025] (Example 2, Example 3, Comparative Example 1) As shown in Table 1, hydrous chocolates were obtained using the same blending and manufacturing process as in Example 1, except for changing the blending amount of vegetable oil A in Example 1. The oil content was 45% by weight in Example 1, 35% by weight in Example 2, and 54% by weight in Example 3. The viscosity of the obtained water-containing chocolates was measured at 30 revolutions / 40° C. using a BM type viscometer No. 2 or No. 3.

[0026] [Table 1]

[0027] Examples 1, 2, and 3 yielded water-containing chocolates with different oil contents, but the viscosity did not interfere with the work of combining frozen desserts, and although Example 3 was slightly oily, it was possible to obtain a chocolate that was sufficiently melt-in-the-mouth and had a flavor suitable for commercial sale. However, Comparative Example 1 was strongly oily, and was evaluated as not suitable for commercial sale.

[0028] <Series 2: Oil type and viscosity> Example 4 As shown in Table 2, except that the vegetable oil A in Example 1 was replaced with cocoa butter, water-containing chocolates were obtained using the same formulation and production process as in Example 2. The oil content was the same as in Example 2. (Examples 5 and 6) As shown in Table 2, except that the amount of PGPR added in Examples 2 and 4 was changed from 1% by weight to 1.5% by weight, water-containing chocolates were prepared using the same formulation and manufacturing process as in Examples 2 and 4, and sterilized under the same conditions. The oil content was almost the same as in Example 2. The viscosity of the obtained water-containing chocolates was measured at 30 revolutions / 40°C using a BM type viscometer No. 2 or No. 3, and the chocolates were coated onto ice cream bars in the same manner as in Example 1 and subjected to texture tests for melting in the mouth and flavor. The results are shown in Table 2 together with the results of Example 2.

[0029] [Table 2]

[0030] In Examples 2 and 4, the types of fats and oils used were different, vegetable oil A and cocoa butter, but there was no significant difference in the physical properties. As for the flavor, the addition of cocoa butter gave a richer taste, but the original vegetable oil A also had a clean flavor that brought out the flavor of the cacao mass. The emulsion obtained with cocoa butter was harder than that obtained with vegetable oil A, but had a sufficiently soft texture compared to the anhydrous product. In Example 5 compared to Example 2, and in Example 6 compared to Example 4, the amount of PGPR added was increased to obtain hydrous chocolates with a further reduced viscosity, but the reduced viscosity also stabilized the basis weight (amount attached to the frozen dessert), caused no particular problems with workability, and no effect of the emulsifier on the flavor of the final hydrous chocolate was felt. Also, although viscosity varies greatly depending on moisture absorption and the raw material blend, it was shown that stable production is possible by adjusting the amount of PGPR added.

[0031] <Series 3: Moisture content> (Comparative Example 2, Example 7, Example 8, Example 9, Comparative Example 3) As shown in Table 3, the amount of water or, if less, fresh cream was changed so that the moisture content of Example 1 would vary, and the blending amount of oil A and other ingredients was changed so that the oil content would not vary, but other than that, moisture-containing chocolates were prepared with the same blending and manufacturing process as Example 1, and sterilized under the same conditions. The moisture content was 0.8% by weight, which is essentially 0, in Comparative Example 2, and 6.3% by weight in Example 7, and for comparison, Example 1 was 11.7% by weight, Example 8 was 19.8% by weight, Example 9 was 25.3% by weight, and Comparative Example 3 was 29.7% by weight. The viscosity of the obtained water-containing chocolates was measured in the same manner as in Example 1, and the chocolates were subjected to texture tests for melting in the mouth and flavor.

[0032] [Table 3]

[0033] The obtained moist chocolates were in the order of Comparative Example 2, Example 7, Example 1, Example 8, Example 9, and Comparative Example 3, with increasing moisture content from lowest to highest, but Comparative Example 2 (0.8% by weight), which had no moisture, had poor melting in the mouth and was no better than conventional waterless chocolate for ice cream coating. The rest, Example 7 (6.3% by weight), Example 1 (11.7% by weight), Example 8 (19.8% by weight), and Example 9 (25.3% by weight), showed good melting in the mouth and were clearly superior to conventional waterless types. On the other hand, there was a tendency for the melting in the mouth to become faster as the moisture content increased, which can be applied appropriately to product design. However, when the water content became too high, as in Comparative Example 3 (29.7% by weight), the emulsion stability was lost and the oil and water separated, making it impossible to carry out the ice coating process.

[0034] <Series 4: Emulsified type> (Example 10 and Comparative Example 4) As shown in Table 3, moist chocolates of Example 10 (water-in-oil type) and Comparative Example 4 (oil-in-water type) were prepared with similar formulations except for the type of emulsification (only the addition of emulsifier is different, as it affects emulsification), and were sterilized under the same conditions. The viscosity of the obtained water-containing chocolates was measured in the same manner as in Example 1, and the chocolates were subjected to texture tests for melting in the mouth and flavor. In addition, before solidification, the emulsions of Example 10 and Comparative Example 4 were examined for electrical conductivity using a tester (digital multimeter, manufactured by Kasei Co., Ltd.). As a result, Example 10 showed no electrical conductivity, while Comparative Example 4 showed electrical conductivity, and therefore the emulsion types were confirmed to be water-in-oil and oil-in-water, respectively.

[0035] [Table 4]

[0036] Example 10 and Comparative Example 4 have almost the same composition except for the emulsion type. Both had good melting properties in the mouth. However, Example 10, which is a water-in-oil type, solidified well (called dry), whereas Comparative Example 4 had an increased viscosity and took a long time to dry, making it unsuitable for product design.

[0037] <Series 5: Cocoa pH, Alkaline, Natural> (Examples 11 and 12, Comparative Examples 5 and 6) As shown in Table 5, water-in-oil type hydrous chocolates were prepared using the same formulation and manufacturing process as in Example 1, except that part of the solid content of the cocoa mass was replaced with cocoa having a different pH, while keeping the cocoa solid content and the oil content derived from cocoa (i.e., cocoa butter) constant, and sterilized under the same conditions. The pH of the aqueous system of the hydrous chocolates was 5.8 for Example 11, 5.6 for Example 12, 6.8 for Comparative Example 5, and 7.6 for Comparative Example 6. The following cocoa were used: Cocoa A (commercially available natural cocoa, pH 5.5), Cocoa B (commercially available alkaline cocoa, pH 7.0), and Cocoa C (commercially available alkaline cocoa, pH 8.3). The viscosity of the obtained water-containing chocolates was measured in the same manner as in Example 1, and the chocolates were subjected to texture tests for melting in the mouth and flavor.

[0038] [Table 5]

[0039] From Example 11, which uses all-natural cocoa mass, to Example 12, which shows an almost identical pH of the aqueous phase, the pH increases in the order of Comparative Examples 5 and 6, which added alkaline cocoa, and as the pH increases, the emulsion stability is lost and the oil and water are separated, making it impossible to perform ice coating. Also, despite the same water and oil content and similar pH, Example 12, which uses cocoa, has a lower viscosity and is easier to work with than Example 11, which uses only cocoa mass and cocoa solids, and you can feel not only the flavor of the cocoa mass alone, but also the flavor of the cocoa, which has a different tendency from the cocoa mass, so both have a high degree of product flexibility.

[0040] <Series 6: Water phase pH> (Example 13, Comparative Example 7, Example 14, Example 15) As shown in Table 6, water-in-oil type hydrous chocolates were prepared using the same formulation and manufacturing process as in Example 1, except that citric acid, baking soda, and cocoa B were added to adjust the pH, and sterilization was performed under the same conditions. The pH of the aqueous system of the hydrous chocolates was 4.3 in Example 13, 6.8 in Comparative Example 7, 5.9 in Example 14, and 6.2 in Example 15. The viscosity of the obtained water-containing chocolates was measured in the same manner as in Example 1, and the chocolates were subjected to texture tests for melting in the mouth and flavor.

[0041] [Table 6]

[0042] The obtained hydrated chocolates, which had a slightly acidic pH, Examples 13 (pH 4.3) and 14 (pH 5.9), melted well in the mouth, while the slightly alkaline Example 15 (pH 6.2) melted a little rough in the mouth, but was still at a level that was sufficiently valuable as a product. However, the highly alkaline Comparative Example 7 (pH 6.8) separated, and was of a quality unsuitable for ice cream coating applications.

[0043] <Series 7: Fat-free cocoa solids> (Examples 16 to 23 and Comparative Examples 8 to 9) As shown in Table 7, water-in-oil type hydrous chocolates were prepared using the same formulation and manufacturing process as in Example 1, except for adjusting the blending ratios of cacao mass A and cocoa A, and sterilized under the same conditions. The non-fat cacao solids content of the hydrous chocolates varied from 4.4 to 20.9. The viscosity of the obtained water-containing chocolates was measured in the same manner as in Example 1, and the chocolates were subjected to texture tests for melting in the mouth and flavor.

[0044] [Table 7] Among the comparative examples 8 to 23 in which the amount of non-fat cocoa solids was varied, the non-fat cocoa solids of 4.4% by weight in comparative example 8 and 6.2% by weight in comparative example 9 caused separation and were of no commercial value. Moreover, the non-fat cocoa solids of Example 16, which had 8.8% by weight, had a disadvantage of a lower basis weight due to a somewhat low viscosity (70 cP), but had a good melt-in-the-mouth texture and flavor. The viscosity, melting in the mouth, and flavor were good from Example 17 (11.0% by weight) to Example 21 (16.7% by weight). Example 22 (18.8% by weight) and Example 23 (20.9% by weight) had good melting in the mouth and flavor, but had disadvantages such as an increased basis weight due to the high viscosity (over 2000 cP) and effects such as sticky feeling in the mouth due to viscosity starting to become apparent, but were at a level suitable for distribution as a product.

[0045] <Series 8: Non-fat milk solids> (Examples 24 and 25) As shown in Table 8, whole milk powder was added to Example 1, and the amounts of fructose glucose syrup and water were changed so that the moisture content was about the same. Except for this, moisture-containing chocolates were prepared using the same formulation and manufacturing process, and sterilized under the same conditions. The viscosity of the obtained water-containing chocolates was measured and they were subjected to texture tests for melting in the mouth and flavor in the same manner as in Example 1. For comparison, the composition and evaluation of Example 1 are also shown in Table 8.

[0046] [Table 8]

[0047] In Example 1, in which the non-fat milk solids content was 0.4% by weight, and Example 24, in which the non-fat milk solids content was 3.9% by weight, there were no particular problems with viscosity, melting in the mouth, or flavor. However, in Example 25, in which the non-fat milk solids content was 7.5% by weight, the product was of a commercially valuable level, but it felt a little grainy.

[0048] <Series 9: Lecithin> (Example 26, Example 27, Example 28) As shown in Table 9, except that the lecithin content in Example 1 was changed, water-containing chocolates were prepared using the same formulation and manufacturing process as in Example 1, and sterilization was performed under the same conditions. (Example 29) As shown in Table 9, except that PGPR of Example 1 was not added and the lecithin content was changed, moisture-containing chocolates were prepared using the same formulation and manufacturing process as in Example 1, and sterilized under the same conditions. The viscosity of the water-containing chocolates obtained in each Example was measured and they were subjected to texture tests for melting in the mouth and flavor in the same manner as in Example 1. For comparison, the composition and evaluation of Example 1 are also shown in Table 9.

[0049] [Table 9]

[0050] The obtained hydrated chocolates were in the order of Example 26, Example 27, Example 1, and Example 28, with increasing amounts of lecithin added, and all of them had good melting properties and flavor. As for viscosity, only Example 28 (0.7% by weight of lecithin) showed some precipitation upon remelting, but the quality was sufficient for commercial use. In Example 29, a water-containing chocolate was produced by increasing the amount of lecithin without adding PGPR. Although the viscosity increased, the chocolate was still workable and had a good melt-in-the-mouth texture and flavor.

[0051] <Series 10:PGPR> (Comparative Example 10 - Example 30) Except for following the formulation shown in Table 10, the same manufacturing process as in Example 5 was used to prepare water-containing chocolates, and they were sterilized under the same conditions. The viscosity of the obtained water-containing chocolates was measured and they were subjected to texture tests for melting in the mouth and flavor in the same manner as in Example 5. For comparison, the composition and evaluation of Example 5 are also shown in Table 10.

[0052] [Table 10]

[0053] Precipitation was observed in Comparative Example 10, in which the PGPR content was 0.5% by weight. Example 30, in which the PGPR content was 0.8% by weight, and Example 5, in which the oil content was reduced to 35% by weight, lower than the 55% by weight of Example 30, also maintained a good melt-in-the-mouth feel and a good viscosity of 1,300 cP by adjusting the PGPR content to 1.5% by weight.

[0054] <Series 11: Presence or absence of sterilization process> (Comparative Example 11, Example 31, Example 32, Example 33) As shown in Table 11, except for varying the amount of PGPR added, moisture-containing chocolates were obtained using the same formulation and production process as in Example 1. The obtained moisture-containing chocolates were produced in the same manner as in Example 1, except that the viscosity was measured before the sterilization step, and then sterilized under the same conditions, the viscosity was measured again, and the chocolates were subjected to texture tests for melting in the mouth and flavor, and the results are shown in Table 11.

[0055] [Table 11]

[0056] The amount of PGPR added was gradually reduced from 2% by weight in Example 33 to 1.5% by weight in Example 32 and 1.0% by weight in Example 31, where good melt-in-the-mouth texture was maintained. However, in Comparative Example 11, where the amount was reduced to 0.5% by weight, separation was observed after the sterilization process, and the product had little value as a commercial product.

[0057] <Series 12: Types of oils and fats> Preparations were made by changing the vegetable oil in Example 1 from soybean oil to other oils. The vegetable oils used are shown below. Example 34: As vegetable oil B, 30.0 parts by weight of high oleic sunflower oil and 70.0 parts by weight of ethyl stearate were mixed, and then 13.0 parts by weight of fractionated mid-melting point oil A (iodine value: 33.0, saturated fatty acid content: 64.2% by weight) that had been subjected to ester exchange using a lipase with 1,3-position selectivity, distillation, fractionation, decolorization, and deodorization was mixed with 5.0 parts by weight of medium chain fatty acid triglyceride (iodine value: 0.5 or less, saturated fatty acid content: 100% by weight, fatty acids with 8 and 10 carbon atoms are 60:40) and 82.0 parts by weight of corn oil (iodine value: 123.0, saturated fatty acid: 14.5% by weight), and a random ester exchange reaction was carried out using sodium methylate as a catalyst. After that, the oil was decolorized and deodorized as usual, and the ester exchange oil obtained as refined oil was used. Example 35: As vegetable oil C, extremely hardened coconut oil was used. Example 36: Refined palm oil was used as vegetable oil D. Example 37: Palm olein oil (iodine value: 68.0, saturated fatty acid: 36.3 parts by weight) was used as vegetable oil E, which was subjected to random transesterification using sodium methylate as a catalyst, and then decolorized and deodorized in the usual manner to obtain a refined oil, which was then used as the transesterified oil. Water-containing chocolates were obtained by the same manufacturing process as in Example 1. They were subjected to texture tests for melting in the mouth and flavor, and the results are shown in Table 12.

[0058] [Table 12] All of the vegetable oils and fats were able to prepare water-containing chocolates. The vegetable oil and fat C used in Example 35, which was made from extremely hardened coconut oil, was hard, but had commercial value. The vegetable oil and fat B melted well in the mouth, and had a rich, good quality water-containing chocolate.

[0059] <Series 13: Coating for ice cream> Using the coating chocolates of Examples 1, 21, and 34 and Comparative Example 12 which was substantially free of water, tests were carried out to coat an entire surface of a frozen dessert. Coating tests were carried out using water-containing chocolates and chocolates. The ice cream to be coated was made using "Sharbick" (manufactured by House Foods Corporation). Details are provided below. Water was added to one bag of Sharbic (65g) and stirred to adjust the Brix to 36, then poured into ice molds and chilled overnight in a freezer set to -20°C. The frozen desserts removed from the molds were dipped into the moist chocolate or the like adjusted to 40°C to coat the entire surface. The time required for solidification and the cracking of the moist chocolate or the like on the coated surface are shown in Table 14. The cracks shown are those observed when the product is coated, then placed in a freezer at -20°C for one hour, frozen at -80°C for one day, and then stored in a freezer at -25°C for three days.

[0060] [Table 13] The vegetable oil used was a blend of soybean oil, coconut oil, and palm mid-melting point fraction in a ratio of 1:5:7.

[0061] [Table 14] The solidification time indicates the time required for a coated moist chocolate or the like to no longer stick to hands at room temperature. The ○ and ◎ in parentheses indicate whether the condition was good. ○ indicates good, and ◎ indicates better. To check for cracks, five ice cream pieces were coated with each of the moist chocolates, and those with cracks of 2 / 5 or less were rated as passing. The shape of the ice cream is made in a standard ice mold. Furthermore, the dimensions of the top rectangle are 23mm x 25mm, the bottom rectangle is 33mm x 35mm, and the height is 25mm.

[0062] Examples 1, 21, and 34 all had acceptable quality with few cracks. Among them, Example 34 had no cracks and was excellent in solidification. Although the solidification time was inferior to that of Comparative Example 12, the solidification started quickly and there was little problem of chocolate dripping, which tends to occur with coating, which was good. In Comparative Example 12, although the solidification time was short, cracks occurred in all ice desserts. [Industrial Applicability]

[0063] The present invention relates to a method for producing water-in-oil type hydrous chocolates for combination with other foods, and in particular, when combined with frozen desserts, it is possible to provide a method for producing hydrous chocolates which have the soft texture specific to hydrous chocolates, but which have the same workability as those made from anhydrous chocolates, and whose physical properties do not change even after undergoing the sterilization required for distribution.

Claims

1. The pH is 4.5 to 6.2, the non-fat milk solids are 7.5% by weight or less, the non-fat cocoa solids are 8.5 to 25% by weight, the total of the cocoa mass and cocoa having a pH of 6.8 or less is 10 to 40% by weight, the fat content is 30 to 55% by weight, and the water content is more than 5% by weight and 26% by weight or less, The oil-based food material for use in combination with frozen desserts is a water-in-oil emulsion containing 1 to 2.5% by weight in total of one or more emulsifiers selected from lecithin and / or polyglycerol condensed ricinoleate, characterized in that the cacao mass and cocoa having a pH of 6.8 or less are natural cacao mass and natural cocoa.

2. The pH is 4.5 to 6.2, the non-fat milk solids are 7.5% by weight or less, the non-fat cocoa solids are 8.5 to 25% by weight, the total of cocoa mass and cocoa having a pH of 6.8 or less is 10 to 40% by weight, the fat content is 30 to 55% by weight, and the water content is more than 5% by weight and 26% by weight or less, A method for producing an oil-based food material for use in combination with frozen desserts, which is a water-in-oil emulsion, and which contains 1 to 2.5% by weight of one or more emulsifiers selected from lecithin and / or polyglycerol condensed ricinoleate, It has a sterilization process at 68°C or higher for 30 minutes or more, A method for producing an oily food material for use in combination with frozen desserts, the viscosity of which is 100 to 3000 cP (measured at 30 revolutions / 40° C. using a BM type viscometer No. 2 or No. 3).

3. A method for producing a frozen dessert combination food, comprising combining the oil-based food material for frozen dessert combination according to claim 2 with a frozen dessert.

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