Moisture-containing and aerated chocolates and their manufacturing method

Abstract

To provide water-containing air-containing chocolate which keeps its quality for a long period with a chocolate flavor being maximized, and a production method thereof.SOLUTION: Water-containing air-containing chocolate comprises: 50 to 80 mass% of chocolate comprising 30 mass% or more of cocoa butter and / or a cocoa butter alternative oil and fat; 10 to 33 mass% of a liquid oil and fat; and 3 to 18 mass% of starch syrup. The water-containing air-containing chocolate has a specific gravity of 0.7 to 1.0. A production method of the water-containing air-containing chocolate comprises tempering the chocolate comprising 30 mass% or more of the cocoa butter and / or the cocoa butter alternative oil and fat, mixing the resultant with the liquid oil and fat and then the starch syrup, and carrying out whipping.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a moisture- and aeration-containing chocolate and a method for producing the same. More specifically, the present invention relates to a moisture- and aeration-containing chocolate that contains a high amount of chocolate, maximizes the flavor of the chocolate, and has a long shelf life, and a method for producing the same. [Background technology]

[0002] In the past, attempts have been made to whip chocolates to incorporate air in order to obtain new chocolate creams, but the drawback of incorporating air into chocolate creams is that it becomes gritty and has a poor texture. Therefore, as described in Patent Document 1, a method has been developed for producing aerated, moisture-containing chocolates that are free of gritty texture, have a fresh, smooth, and light texture, and have excellent air bubble stability (Patent Document 1). However, this method has the drawback of slightly weakening the flavor of the chocolate, and also of shortening its shelf life due to the relatively high water content. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-218910 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a moisture-containing and aerated chocolate product that maximizes the flavor of the chocolate and has a long shelf life, and a method for producing the same. [Means for solving the problem]

[0005] As a result of extensive research into the above-mentioned problems, the inventors discovered that by incorporating a high amount of chocolate and further adding appropriate amounts of liquid oil and fat and starch syrup, it is possible to obtain moisture- and air-containing chocolates that maximize the flavor of the chocolate and have a long shelf life, and thus completed the present invention.

[0006] That is, the first invention of the present invention is a chocolate product containing 50 to 80% by mass of chocolate containing 30% by mass or more of cocoa butter and / or cocoa butter substitute fat, 10 to 33% by mass of liquid fat, and 3 to 18% by mass of starch syrup, and has a specific gravity of 0.7 5 The moisture- and air-containing chocolates are characterized by having a moisture content of 1.0 or less. A second aspect of the present invention is the water- and air-retained chocolates according to the first aspect, characterized in that the liquid oil and fat is contained in a larger amount than the starch syrup. A third aspect of the present invention is the moisture- and air-containing chocolate according to the first or second aspect of the present invention, further comprising 0.1 to 10% by mass of a flavor component. The fourth invention of the present invention is a method for producing water- and air-retained chocolates, which comprises tempering chocolates containing 30% by mass or more of cocoa butter and / or cocoa butter substitute fats, mixing the chocolates with liquid fats, then mixing with starch syrup, and whipping the mixture. The method for producing water- and air-containing chocolates, wherein the water- and air-containing chocolates contain 50 to 80% by mass of the chocolates, 10 to 33% by mass of the liquid oil and fat, and 3 to 18% by mass of the starch syrup, and have a specific gravity of 0.75 to 1.0. is. The fifth invention of the present invention is a method for producing water- and air-retained chocolates, which comprises mixing liquid fats with chocolates containing 30% by mass or more of cocoa butter and / or cocoa butter substitutes, tempering the mixture, mixing in starch syrup, and whipping the mixture. The method for producing water- and air-containing chocolates, wherein the water- and air-containing chocolates contain 50 to 80% by mass of the chocolates, 10 to 33% by mass of the liquid oil and fat, and 3 to 18% by mass of the starch syrup, and have a specific gravity of 0.75 to 1.0. is. [Effects of the Invention]

[0007] The present invention provides a method for producing a water- and air-retained chocolate that maximizes the flavor of the chocolate and has a long shelf life. In particular, the addition of liquid oils and fats makes the chocolate softer in texture than conventional water- and air-retained chocolates, making it easier to emulsify and resulting in a smooth melt-in-the-mouth texture. DETAILED DESCRIPTION OF THE INVENTION

[0008] Examples of "chocolate products containing 30% by mass or more of cocoa butter and / or cocoa butter substitutes" in the present invention include typical chocolate doughs such as sweet chocolate, milk chocolate, and white chocolate. In the present invention, white chocolate is particularly preferred. Here, "cocoa butter" refers to the fat or oil of cacao beans, and "cocoa butter substitutes" refer to vegetable fats used in place of cocoa butter. Depending on the production method and components, examples include cocoa butter analogs (CBE), cocoa butter substitutes (CBR), and cocoa butter substitutes (CBS). Furthermore, "30% by mass or more" refers to the proportion of cocoa butter and / or cocoa butter substitutes when the chocolates are taken as 100% by mass. The proportion of cocoa butter and / or cocoa butter substitutes in the chocolates of the present invention is preferably 30% by mass or more, more preferably 30 to 50% by mass, even more preferably 30 to 45% by mass, and most preferably 30 to 40% by mass. The ingredients of these chocolate doughs include ingredients 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 acceptable, and is not subject to legal restrictions on chocolate standards. The content of the chocolates contained in the "water- and aerated chocolates" of the present invention is preferably 50 to 80% by mass, more preferably 52 to 78% by mass, and even more preferably 55 to 75% by mass, based on 100% by mass of the water- and aerated chocolates. If the content of the chocolates is less than 50% by mass, the flavor of the chocolate may be weakened. Conversely, if the content is greater than 80% by mass, the effect of water absorption may be weakened, potentially impairing the soft, melt-in-the-mouth texture. While both non-tempered and tempered chocolates may be used, tempered chocolates are preferred.

[0009] The liquid oil or fat used in the present invention is not particularly limited as long as it is an edible oil or fat that is liquid at room temperature (25°C). For example, vegetable oils and fats such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, corn oil, rice oil, sesame oil, olive oil, perilla oil, linseed oil, peanut oil, grape seed oil, coconut oil, palm kernel oil, palm oil, etc., animal oils and fats such as milk fat and lard, and synthetic oils such as medium-chain fatty acid triglycerides can be used alone or in combination. In the present invention, it is preferable to use at least one selected from the group consisting of rapeseed oil, soybean oil, rice oil, and sesame oil. The amount of liquid oil used in the present invention is affected by the amount of starch syrup, but is preferably 10 to 33% by mass, more preferably 10 to 30% by mass, even more preferably 12 to 28% by mass, and most preferably 13 to 27% by mass, when the amount of the water-and-gas-containing chocolate is taken as 100% by mass. From the viewpoint of improving the texture, it is preferable to contain more liquid oil than starch syrup.

[0010] The starch syrup in this invention is a mucilaginous sweetener made by saccharifying starch with acid or saccharifying enzymes, and is generally a mixture of glucose, maltose, oligosaccharides, dextrin, isomerized sugar, etc., but in this invention it also includes those with increased contents of specific components, and also includes reduced starch syrup obtained by reducing starch syrup. Commercially available starch syrup can be used as the starch syrup in this invention, for example, "Halodex (registered trademark)" manufactured by Hayashibara Co., Ltd. When selecting starch syrup suitable for use in the present invention, the water content contained in the starch syrup is important. For example, a water content of 10 to 40% by mass is preferred, 15 to 35% by mass is more preferred, and 25 to 30% by mass is even more preferred. The amount of starch syrup used in the present invention is affected by the moisture content in the starch syrup, but is preferably 3 to 18% by mass, more preferably 5 to 15% by mass, even more preferably 7 to 14% by mass, and most preferably 8 to 12% by mass, when the moisture- and air-containing chocolate is taken as 100% by mass. If it is 3% by mass or more, the smooth texture and flavor that melts in the mouth will not be impaired. If it is 18% by mass or less, the viscosity will not increase and workability will not decrease, and the original softness of the cream will be obtained. From the perspective of improving the texture, it is preferable that the starch syrup be contained in a smaller amount than the liquid oil.

[0011] Other components added to the moisture- and aerated chocolates of the present invention include flavor components. The flavor components of the present invention can be any component that can add flavor to the moisture- and aerated chocolates, and are not particularly limited. Examples include cocoa powder, matcha powder, vanilla powder, strawberry powder, banana powder, mango powder, coffee powder, milk powder (whole fat, skim milk, modified milk, etc.), whey powder, and buttermilk powder, and one or more of these can be used. In particular, the present invention preferably uses at least one component selected from the group consisting of matcha powder, strawberry powder, banana powder, mango powder, coffee powder, and milk powder. The content of the flavor component of the present invention is preferably 0.1 to 10% by mass, more preferably 0.3 to 8% by mass, and even more preferably 0.5 to 5% by mass, when the moisture-and-air-containing chocolate is taken as 100% by mass. Care must be taken when adding too much flavor component, as this will prevent the flavor of the chocolate from being fully utilized.

[0012] The specific gravity of the water- and gas-containing chocolate of the present invention is preferably 0.7 to 1.0, more preferably 0.7 to 0.9, and even more preferably 0.7 to 0.8. If it is less than 0.7, the chocolate flavor will be weak and the texture will lose its smoothness. On the other hand, if it exceeds 1.0, the chocolate will have a light texture that is indistinguishable from regular, non-whipped chocolate. A whipper is usually used to achieve the above-mentioned specific gravity. However, if the ingredients of the water-containing and air-containing chocolate are hard when mixed, it can be first whipped with a beater or the like until it becomes soft, and then whipped with a whipper while adding air.

[0013] The water activity value of the hydrated and gas-containing chocolate of the present invention is preferably 0.46 to 0.65, more preferably 0.48 to 0.63, and even more preferably 0.50 to 0.60. If the water activity value is within the above range, the chocolate will have a long shelf life.

[0014] The aerated and water-containing chocolates of the present invention may be those obtained by melting the above-mentioned chocolates or by mixing them with water, creams, milk, condensed milk, fresh cream, etc. In this way, aerated and water-containing chocolates with an excellent chocolate flavor can be obtained. Furthermore, the aerated and water-containing chocolates of the present invention are preferably water-in-oil (W / O) emulsions. In this case, since the continuous phase is the oil phase, it is expected that the shelf life will be longer than that of oil-in-water types.

[0015] The aerated and water-containing chocolates of the present invention may optionally contain other ingredients such as emulsifiers, flavorings, colorings, antioxidants, and preservatives. For example, it is preferable to add a lipophilic emulsifier as the emulsifier. Examples of lipophilic emulsifiers include sucrose fatty acid esters with an HLB of 1 to 3. The proportion of lipophilic emulsifier is 0.05 to 5% by mass, preferably 0.1 to 1.5% by mass; if it is less than 0.05% by mass, the aerated and water-containing chocolates are prone to becoming blobby. Conversely, if it exceeds 5% by mass, the chocolates become oily and have a poor flavor.

[0016] A preferred method for producing the water- and aerated chocolates of the present invention involves tempering chocolate containing at least 30% by mass of the aforementioned cocoa butter and / or cocoa butter substitute, mixing it with liquid oil and fat, then mixing in starch syrup, and whipping it. The chocolate is preferably tempered at a temperature of 29 to 31°C using a seed agent. It is preferable to add the liquid oil and fat first, followed by mixing in the starch syrup. This is because liquid oil and fat mix more easily with chocolate, which is an oil, than with starch syrup. Whipping may be performed immediately after this, but it is preferable to add a step of stabilizing the crystals after tempering before whipping. Allowing the dough to rest at a temperature of 18 to 22°C makes the dough easier to whip. The dough is then whipped with a whipper. If the dough is hard at this stage, it is preferable to first beat it with a beater or the like until it softens, and then whip it with a whipper. The beater and whipper can be converted simply by changing the attachments. An example of such a mixer is the Kenmix Aiko Chef PRO tabletop mixer manufactured by Aikosha Co., Ltd. Another preferred method for producing the water-and-gas-containing chocolates of the present invention is to mix liquid fats with chocolates containing 30% by mass or more of the above-mentioned cocoa butter or cocoa butter substitute, followed by tempering, and then mixing in starch syrup and whipping. The conditions for tempering the chocolates, such as the temperature, are the same as those described above.

[0017] In the method for producing water- and aerated chocolates of the present invention, the amounts of chocolates containing 30% by mass or more of cocoa butter and / or cocoa butter substitute, liquid oil and starch syrup used are the same as those used in the water- and aerated chocolates described above. For example, it is preferable that the amount of chocolates is 50 to 80% by mass, the amount of the liquid oil and fat is 10 to 33% by mass, and the amount of the starch syrup is 3 to 18% by mass.

[0018] The moisture-containing and gas-containing chocolate of the present invention is preferably chocolate cream. Note that, in the present invention, chocolate cream refers to chocolate that is creamy and plastic at 25°C. [Example]

[0019] The present invention will be described in more detail below by showing examples of the present invention, but the present invention is not limited to the following examples. In the examples, "%" and "parts" are all based on mass.

[0020] <Raw materials> [Chocolate A]: Manufactured by Daito Cacao Co., Ltd., product name: Superior Soie Blanc (cocoa butter content: 35%) [Chocolate B]: Daito Cocoa Co., Ltd., product name: White CE-LP (total content of cocoa butter and cocoa butter substitute: 34%) [Liquid oil A]: Nisshin Oillio Group Co., Ltd., product name: Nisshin Canola Oil [Liquid oil B]: Nisshin Oillio Group Co., Ltd., product name: Nisshin salad oil (soybean oil) [Liquid oil C]: Manufactured by Takemoto Oil Co., Ltd., product name: Maruhon Taihaku Sesame Oil [Starch syrup A]: Hayashibara Co., Ltd., trade name: Halodex (registered trademark) (moisture content 28% or less) [Starch syrup B]: Nihon Shokuhin Kako Co., Ltd., product name: Nisshoku Hi-Maltose Syrup MC-45 (moisture content 30% or less) [Flavor component A]: Marukyu Koyamaen Co., Ltd., product name: Matcha Suisen [Flavor ingredient B]: Meiji Food Materia Co., Ltd., product name: FD Strawberry Powder A13

[0021] [Table 1]

[0022] [Table 2]

[0023] [Table 3]

[0024] [Table 4]

[0025] [Table 5]

[0026] Example 1 According to the recipe in Table 1, 300 parts by weight of chocolate A was melted, tempered, and then adjusted to approximately 29°C. 75 parts by weight of liquid oil A was added and stirred, followed by 45 parts by weight of starch syrup A, which was gradually added and dispersed. The mixture was then adjusted to 25°C in a 20°C storage cabinet and stored for approximately 1 hour. It was then removed from the storage cabinet, crushed into approximately 3 cm cubes, and placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.). The mixture was whipped with a beater until soft, and then the attachment was changed to a whipper, and the mixture was whipped while introducing air to produce aerated and hydrated chocolates. The specific gravity of the aerated and hydrated chocolates was 0.79, and the water activity was 0.56. This produced aerated and hydrated chocolate with a melt-in-the-mouth texture and a long shelf life that maximized the flavor of the chocolate.

[0027] <Example 2> According to the recipe in Table 1, 300 parts by weight of chocolate type A was melted, tempered, and then adjusted to approximately 29°C. 56.2 parts by weight of liquid oil A was added and stirred, followed by 18.8 parts by weight of starch syrup A, which was gradually added and dispersed. The mixture was then adjusted to 25°C in a 20°C storage cabinet and stored for approximately 1 hour. It was then removed from the storage cabinet, crushed into approximately 3 cm cubes, and placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.). The mixture was whipped with a beater until soft, and then the attachment was changed to a whipper, and whipped while introducing air to produce aerated and hydrated chocolates. The specific gravity of the aerated and hydrated chocolates was 0.82, and the water activity was 0.51. This product also exhibited a melt-in-the-mouth texture and a long shelf life, optimizing the flavor of the chocolate.

[0028] Example 3 According to the recipe in Table 1, 300 parts by weight of chocolate A was melted, 30 parts by weight of flavor component A was added, and the mixture was stirred. After tempering, the temperature was adjusted to approximately 29°C. 180 parts by weight of liquid oil A was added and stirred, and then 90 parts by weight of starch syrup A was gradually added and dispersed. The mixture was then stored in a 20°C storage cabinet at 25°C, and after approximately 1 hour, it was removed from the storage cabinet, crushed into approximately 3 cm cubes, and placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.). The mixture was whipped with a beater until soft, and then the attachment was changed to a whipper and whipped while introducing air to produce a hydrated and aerated chocolate. The specific gravity of the hydrated and aerated chocolate was 0.77, and the water activity value was 0.63. This hydrated and aerated chocolate exhibited a good melt-in-the-mouth texture and shelf life while maximizing the flavor of the chocolate.

[0029] Example 4 According to the recipe in Table 2, 300 parts by weight of chocolate A was melted, tempered, and then adjusted to approximately 29°C. 75 parts by weight of liquid oil B was added and stirred, followed by 45 parts by weight of starch syrup A, which was gradually added and dispersed. The mixture was then adjusted to 25°C in a storage cabinet at 20°C and stored for approximately 1 hour. It was then removed from the storage cabinet, crushed into approximately 3 cm cubes, and placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.). The mixture was whipped with a beater until soft, and then the attachment was changed to a whipper, and whipped while introducing air to produce aerated and hydrated chocolates. The specific gravity of the aerated and hydrated chocolates was 0.79, and the water activity was 0.57. As with Example 1, this product was aerated and hydrated chocolate with a melt-in-the-mouth texture and a long shelf life that maximized the flavor of the chocolate.

[0030] <Example 5> According to the recipe in Table 2, 300 parts by weight of chocolate A was melted, tempered, and then adjusted to approximately 29°C. 75 parts by weight of liquid oil and fat C was added and stirred, and then 45 parts by weight of starch syrup A was gradually added and dispersed. The mixture was then adjusted to 25°C in a storage cabinet at 20°C and stored for approximately 1 hour. It was then removed from the storage cabinet, crushed into approximately 3 cm cubes, and placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.). The mixture was whipped with a beater until soft, and then the attachment was changed to a whipper, and whipped while introducing air to produce aerated and hydrated chocolates. The specific gravity of the aerated and hydrated chocolates was 0.80, and the water activity was 0.58. Like Example 1, this aerated and hydrated chocolate exhibited a melt-in-the-mouth texture and a long shelf life that maximized the flavor of the chocolate.

[0031] Example 6 According to the recipe in Table 2, 300 parts by weight of chocolate A was melted, 0.5 parts by weight of flavor component A was added, and the mixture was stirred. After tempering, the temperature was adjusted to approximately 29°C. 75 parts by weight of liquid oil A was added and stirred, and then 45 parts by weight of starch syrup A was gradually added and dispersed. The mixture was then stored in a 20°C storage cabinet at 25°C, and after approximately 1 hour, it was removed from the storage cabinet, crushed into approximately 3 cm cubes, and placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.). The mixture was whipped with a beater until soft, and then the attachment was changed to a whipper and whipped while introducing air to produce aerated and hydrated chocolates. The specific gravity of the aerated and hydrated chocolates was 0.76, and the water activity was 0.60. This produced aerated and hydrated chocolate that maximized the flavor of the flavor components while maintaining a melt-in-the-mouth texture and a long shelf life.

[0032] Example 7 According to the recipe in Table 3, 300 parts by weight of chocolate A was melted, 22 parts by weight of flavor component A was added, and the mixture was stirred. 75 parts by weight of liquid oil A was then added and stirred. The mixture was tempered using a seed agent (Daito Cocoa Co., Ltd., Temper Seed DC) and then adjusted to approximately 29°C. Next, 45 parts by weight of starch syrup A was gradually added and dispersed. The mixture was then adjusted to 25°C in a 20°C storage cabinet and stored for approximately 1 hour. The mixture was then removed from the storage cabinet, crushed into approximately 3 cm cubes, and placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.). The mixture was beaten with a beater until soft, and then the attachment was changed to a whipper and beaten while introducing air to produce a hydrated and aerated chocolate. The specific gravity of the hydrated and aerated chocolate was 0.80, and the water activity was 0.56. This was a moisture- and air-containing chocolate that maximized the flavor of the flavoring ingredients and the flavor of the chocolate, melted easily in the mouth, and had a long shelf life.

[0033] Example 8 According to the recipe in Table 3, 300 parts by weight of chocolate A was melted, 22 parts by weight of flavor component B was added, and the mixture was stirred. After tempering, the temperature was adjusted to approximately 29°C. 75 parts by weight of liquid oil A was then added and stirred, followed by 45 parts by weight of starch syrup A, which was gradually added and dispersed. The mixture was then stored in a 20°C storage cabinet at 25°C, and after approximately 1 hour, it was removed from the storage cabinet, crushed into approximately 3 cm cubes, and placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.). The mixture was whipped with a beater until soft, and then the attachment was changed to a whipper, and the mixture was whipped while introducing air to produce aerated and hydrated chocolates. The specific gravity of the aerated and hydrated chocolates was 0.75, and the water activity was 0.52. This aerated and hydrated chocolate also exhibited a melt-in-the-mouth texture and a long shelf life, while maximizing the flavor of the flavor components and the chocolate flavor.

[0034] Example 9 According to the recipe in Table 3, 300 parts by weight of chocolate A was melted, tempered, and then adjusted to approximately 29°C. 75 parts by weight of liquid oil A was added and stirred, followed by 45 parts by weight of starch syrup B, which was gradually added and dispersed. The mixture was then adjusted to 25°C in a 20°C storage cabinet and stored for approximately 1 hour. It was then removed from the storage cabinet, crushed into approximately 3 cm cubes, and placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.). The mixture was whipped with a beater until soft, and then the attachment was changed to a whipper, and whipped while introducing air to produce aerated and hydrated chocolates. The specific gravity of the aerated and hydrated chocolates was 0.76, and the water activity was 0.52. This product also exhibited a melt-in-the-mouth texture and a long shelf life, optimizing the flavor of the chocolate.

[0035] Example 10 According to the recipe in Table 4, 300 parts by weight of chocolate B was melted, tempered, and then adjusted to approximately 29°C. 75 parts by weight of liquid oil A was added and stirred, followed by 45 parts by weight of starch syrup A, which was gradually added and dispersed. The mixture was then adjusted to 25°C in a storage cabinet at 20°C and stored for approximately 1 hour. It was then removed from the storage cabinet, crushed into approximately 3 cm cubes, and placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.). The mixture was whipped with a beater until soft, and then the attachment was changed to a whipper, and whipped while introducing air to produce a hydrated and aerated chocolate. The specific gravity of the hydrated and aerated chocolate was 0.84, and the water activity was 0.57. This hydrated and aerated chocolate also exhibited a melt-in-the-mouth texture and a long shelf life, optimizing the flavor of the chocolate.

[0036] <Comparative Example 1> According to the recipe in Table 4, 300 parts by weight of chocolate A was melted, tempered, and then adjusted to approximately 29°C. 19 parts by weight of liquid oil A was added and stirred, followed by 56 parts by weight of starch syrup A, which was gradually added and dispersed. The mixture was then adjusted to 25°C in a 20°C storage cabinet and stored for approximately 1 hour. It was then removed from the storage cabinet, crushed into approximately 3 cm cubes, and placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.). Due to the low liquid oil content, the mixture was hard and lumpy at this stage. Attempting to soften it with a beater failed to soften it. The water activity of the hydrated and aerated chocolate was 0.062. It had a chocolate flavor, but did not melt in the mouth as smoothly as chocolate.

[0037] <Comparative Example 2> According to the recipe in Table 4, 300 parts by weight of chocolate A was melted, tempered, and then adjusted to approximately 29°C. 210 parts by weight of liquid oil A was added and stirred, followed by 90 parts by weight of starch syrup A, which was gradually added and dispersed. The mixture was then adjusted to 25°C in a 20°C storage cabinet and stored for approximately 1 hour. After removal from the cabinet, the mixture was still in a fluid liquid state and was not ready for whipping. Therefore, the mixture was placed in a 5°C refrigerator and cooled until it was ready for whipping. It was then crushed into approximately 3 cm cubes and placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.). The mixture was whipped with a beater until soft, and then the whisk attachment was changed to a whisk and whipped while adding air to produce a hydrated and aerated chocolate. The specific gravity of the hydrated and aerated chocolate was 0.61, and the water activity value was 0.61. This product contained a large amount of liquid oil, and although it melted lightly in the mouth at first, an oily feeling remained in the mouth for a long time and the chocolate flavor was weak.

[0038] <Comparative Example 3> According to the recipe in Table 5, 300 parts by weight of chocolate A was melted, tempered, and then adjusted to approximately 29°C. 42.9 parts by weight of liquid oil A was added and stirred, and then 85.8 parts by weight of starch syrup A was gradually added to disperse and emulsify the mixture; however, due to the high water content of the starch syrup, the mixture became crumbly and did not come together. The mixture was then adjusted to 25°C in a storage cabinet at 20°C and stored for approximately 1 hour. After removal from the storage cabinet, it was placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.) and beaten with a beater until soft. The attachment was then changed to a whipper, and the mixture was beaten while introducing air to produce aerated, hydrated chocolates. The specific gravity of the aerated chocolates was 0.77, and the water activity was 0.67. This product had a chocolate flavor, but was difficult to melt in the mouth and had a texture that was not smooth, and the water activity was somewhat high.

[0039] <Comparative Example 4> According to the recipe in Table 5, 300 parts by weight of chocolate A was melted, tempered, and then adjusted to approximately 29°C. 45 parts by weight of starch syrup A was added and stirred, and then 75 parts by weight of liquid oil A was gradually added and dispersed. The mixture was then adjusted to 25°C in a storage cabinet at 20°C and stored for approximately 1 hour. It was then removed from the storage cabinet, crushed into approximately 3 cm cubes, and placed in the bowl of a mixer (Kenmix Aiko Chef PRO, a tabletop mixer manufactured by Aikosha Co., Ltd.). The mixture was whipped with a beater until soft, and then the attachment was changed to a whipper, and whipped while introducing air to produce aerated and hydrated chocolates. The specific gravity of the aerated and hydrated chocolates was 0.74, and the water activity value was 0.51. The chocolates produced by adding starch syrup before the liquid oil had a gritty texture and did not have the melt-in-the-mouth texture and long shelf life that maximized the chocolate flavor, as in Example 1.

[0040] <Sensory evaluation> The flavor and melt-in-the-mouth feel of the produced moisture- and aerated chocolates were evaluated comprehensively by a panel of three people on a four-point scale from 0 to 3 points. In the flavor evaluation, the higher the score, the stronger the chocolate flavor, and a score of 2 or more was considered a pass. In the melt-in-the-mouth evaluation, the higher the score, the better and smoother the melt-in-the-mouth feel, and a score of 2 or more was considered a pass. The evaluation results are shown in Tables 6 and 7. Flavor evaluation: Evaluated after storage at 20°C 3 points: Strong chocolate flavor 2 points: Chocolate flavor 1 point: The chocolate flavor is weak 0 points: No chocolate flavor Melt-in-mouth evaluation: Evaluated after storage at 20°C 3 points: Very melt-in-your-mouth texture 2 points: Melts in the mouth well 1 point: Neither 0 points: Does not melt in the mouth

[0041] [Table 6]

[0042] [Table 7]

[0043] As described above, by whipping a water-containing chocolate containing a specific amount of oil and water, it is possible to provide water- and air-containing chocolates that maximize the flavor of the chocolate and have a texture that melts easily in the mouth, as well as a method for producing such chocolates.

Claims

1. The water- and air-containing chocolates are characterized by containing 50 to 80% by mass of chocolate containing 30% by mass or more of cocoa butter and / or cocoa butter substitute fats and oils, 10 to 33% by mass of liquid fats and oils, and 3 to 18% by mass of starch syrup, and having a specific gravity of 0.75 to 1.

0.

2. 2. The moisture- and air-containing chocolate according to claim 1, wherein the liquid oil and fat is contained in a larger amount than the starch syrup.

3. The water- and air-containing chocolate according to claim 1 or 2, further comprising 0.1 to 10% by mass of a flavor component.

4. A method for producing aerated and water-containing chocolates, comprising tempering chocolates containing 30% by mass or more of cocoa butter and / or cocoa butter substitute fats and oils, mixing the chocolates with liquid fats and oils, and then mixing with starch syrup, followed by whipping, wherein the aerated and water-containing chocolates contain 50 to 80% by mass of the chocolates, 10 to 33% by mass of the liquid fats and oils, and 3 to 18% by mass of the starch syrup, and have a specific gravity of 0.75 to 1.

0.

5. A method for producing aerated and water-containing chocolates, characterized by mixing liquid oils and fats with chocolates containing 30% by mass or more of cocoa butter and / or cocoa butter substitute fats and oils, tempering the mixture, mixing in starch syrup, and whipping the mixture, wherein the aerated and water-containing chocolates contain 50 to 80% by mass of the chocolates, 10 to 33% by mass of the liquid oils and fats, and 3 to 18% by mass of the starch syrup, and have a specific gravity of 0.75 to 1.0.

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