Aerated chocolate and its manufacturing method

Abstract

To provide a bubble-bearing chocolate that has excellent whipability and workability at normal temperature and also has excellent shape retentivity.SOLUTION: A bubble-bearing chocolate contains oil and fat A of 10-50 mass% and oil and fat B of 3-40 mass%, where, the oil and fat A are specific non-transesterified laurin oil and fat, and the oil and fat B are specific random transesterified oil and fat, with the mass ratio of oil and fat B to the oil and fat A (oil and fat B / oil and fat A) being 0.50-3.50.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Aerated chocolate, commonly known as air-in chocolate or whipped chocolate, is characterized by its light texture and smooth melt-in-the-mouth texture due to the air bubbles it contains. Because of its light texture and smooth melt-in-the-mouth texture, aerated chocolate is one of the most popular chocolates among consumers.

[0003] Various methods have been proposed for producing aerated chocolate, including, for example, a method of directly whipping chocolate that has been given foaming properties by blending specific fats and oils or specific emulsifiers (e.g., Patent Documents 1 to 4). The aerated chocolate obtained by these methods has a rich chocolate flavor because the chocolate itself is whipped. However, when whipping the chocolate itself directly in the production of aerated chocolate, it is important from the standpoint of workability that it can be whipped at room temperature. It is also important that the whipped chocolate has good shape retention. Therefore, there has been a demand for aerated chocolate that has excellent whipping properties and workability at room temperature and also has good shape retention. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 3-201946 [Patent Document 2] International Publication No. 00 / 57715 [Patent Document 3] International Publication No. 2002 / 76225 [Patent Document 4] Japanese Patent Application Laid-Open No. 2004-8114 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide an aerated chocolate which has excellent whipping properties and workability at room temperature and also has good shape retention. [Means for solving the problem]

[0006] As a result of intensive research to solve the above problems, the inventors discovered that by mixing fats A and B contained in chocolate in a specific ratio, an aerated chocolate can be obtained that has excellent whipping properties and workability at room temperature and also good shape retention, and thus completed the present invention.

[0007] That is, the first invention of the present invention is a method for producing a 10 to 150% oil-and-fat mixture of ... 35 Mass %, oil B 1 3~ 35 It is an aerated chocolate containing % by mass of aerated chocolate. However, fats and oils A and B are the fats and oils listed below, and the mass ratio of fat and oil B to fat and oil A (fat and oil B / fat and oil A) is 0. 70 ~3. 1 0, Oil A is a non-esterified lauric oil that satisfies the following: -The content of lauric acid in the fatty acid composition is 4 2 ~ 5 0 mass% The content of saturated fatty acids with 6 to 10 carbon atoms in the fatty acid composition is 3 ~ 1 0 mass% The content of saturated fatty acids with carbon numbers 16 to 18 in the fatty acid composition is 25 ~ 38 mass% The content of unsaturated fatty acids with 18 carbon atoms in the fatty acid composition is 0.1 to 2 mass% Slip melting point: 30℃~50℃ Oil B is a randomly interesterified oil that satisfies the following criteria: The raw material oil / fat for random interesterification is a random interesterified oil / fat obtained by mixing the following oil / fat component X and oil / fat component Y and randomly interesterifying them. The content of saturated fatty acids with carbon numbers 6 to 14 is 2% 5 ~ 32 mass% The content of saturated fatty acids with carbon numbers 16 to 18 is 2% 8 ~ 38 mass% The total content of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms is 3 5~ 43 mass% Oil and fat component X: One or more oils and fats selected from coconut oil, palm kernel oil, and processed oils and fats Oil component Y: Palm oil A second aspect of the present invention is the aerated chocolate according to the first aspect of the present invention, wherein the solid fat content at 20 to 30°C of the fat A is 5 to 99%. The third invention of the present invention is a composite food product that combines the aerated chocolate according to the first or second invention with confectionery or bread. The fourth aspect of the present invention is a method for producing a skewer of ... 35 Mass %, oil B 1 3~ 35 The method for producing aerated chocolate is characterized by whipping a chocolate containing % by mass of the above-mentioned aerated chocolate at 20 to 30°C. However, fats and oils A and B are the fats and oils listed below, and the mass ratio of fat and oil B to fat and oil A (fat and oil B / fat and oil A) is 0. 70 ~3. 1 0, Oil A is a non-esterified lauric oil that satisfies the following: -The content of lauric acid in the fatty acid composition is 4 2 ~ 5 0 mass% The content of saturated fatty acids with 6 to 10 carbon atoms in the fatty acid composition is 3 ~ 1 0 mass% The content of saturated fatty acids with carbon numbers 16 to 18 in the fatty acid composition is 25 ~ 38 mass% The content of unsaturated fatty acids with 18 carbon atoms in the fatty acid composition is 0.1 to 2 mass% Slip melting point: 30℃~50℃ Oil B is a randomly interesterified oil that satisfies the following criteria: The raw material oil / fat for random interesterification is a random interesterified oil / fat obtained by mixing the following oil / fat component X and oil / fat component Y and randomly interesterifying them. The content of saturated fatty acids with carbon numbers 6 to 14 is 2% 5 ~ 32 mass% The content of saturated fatty acids with carbon numbers 16 to 18 is 2% 8 ~ 38 mass% The total content of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms is 3 5~ 43 mass% Oil and fat component X: One or more oils and fats selected from coconut oil, palm kernel oil, and processed oils and fats Oil component Y: Palm oil A fifth aspect of the present invention is a method for producing an aerated chocolate according to the fourth aspect, in which the chocolate is whipped without being melted. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an aerated chocolate that has excellent whipping properties and workability at room temperature and good shape retention. Furthermore, this aerated chocolate is particularly delicious when eaten as a composite food. DETAILED DESCRIPTION OF THE INVENTION

[0009] In the present invention, chocolate is not limited by the "Fair Competition Code for Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or other legal provisions, but refers to a product made from edible oils and fats and sugars as the main ingredients, to which cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc. are added as necessary, and which is produced through chocolate production processes (all or some of the mixing process, pulverization process, refining process, temperature adjustment process, molding process, cooling process, etc.). Furthermore, chocolate in the present invention includes white chocolate and colored chocolate in addition to dark chocolate and milk chocolate. In addition, in the present invention, the fats and oils contained in chocolate refer to the total fats and oils in the chocolate, and include not only the fats and oils blended in but also the fats and oils (cocoa butter, milk fat, etc.) in the oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.). In the present invention, the term "aerated chocolate" refers to chocolate containing air bubbles. Aerated chocolate is also called air-in chocolate or whipped chocolate.

[0010] The aerated chocolate of the present invention contains 10 to 50 mass % of fat A and 3 to 40 mass % of fat B. Here, fat A and fat B are the fats described below, and the mass ratio of fat B to fat A (fat B / fat A) is 0.50 to 3.50. Oil A is a non-esterified lauric oil that satisfies the following: Lauric acid content of the constituent fatty acids is 40-60% by mass The content of saturated fatty acids with 6 to 10 carbon atoms in the fatty acid composition is 1 to 20% by mass. - The content of saturated fatty acids with 16 to 18 carbon atoms in the fatty acid composition is 10 to 40% by mass The content of unsaturated fatty acids with 18 carbon atoms in the fatty acid composition is 0.1 to 10% by mass. Slip melting point: 30℃~50℃ Oil B is a randomly interesterified oil that satisfies the following criteria: - The content of saturated fatty acids with 6 to 14 carbon atoms in the fatty acid composition is 20 to 50% by mass - The content of saturated fatty acids with 16 to 18 carbon atoms in the fatty acid composition is 20 to 60% by mass The total content of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms is 15 to 50% by mass.

[0011] The mass ratio of fat B to fat A (fat B / fat A) contained in the aerated chocolate of the present invention is 0.50 to 3.50, preferably 0.55 to 3.40, more preferably 0.61 to 3.30, even more preferably 0.66 to 3.20, and most preferably 0.70 to 3.10. By having the mass ratio of fat B to fat A (fat B / fat A) contained in the aerated chocolate of the present invention be within the above range, it is possible to provide an aerated chocolate that has excellent whipping properties and workability at room temperature and good shape retention.

[0012] The aerated chocolate of the present invention contains 10 to 50 mass% of fat A and 3 to 40 mass% of fat B, preferably 10 to 40 mass% of fat A and 10 to 38 mass% of fat B, and more preferably 10 to 35 mass% of fat A and 13 to 35 mass% of fat B.

[0013] The fat / oil A contained in the aerated chocolate of the present invention has a lauric acid content of 40 to 60 mass %, preferably 40 to 55 mass %, and more preferably 42 to 50 mass % in the constituent fatty acid composition.

[0014] The fat / oil A contained in the aerated chocolate of the present invention has a constituent fatty acid composition in which the content of saturated fatty acids having 6 to 10 carbon atoms is 1 to 20% by mass, preferably 1 to 15% by mass, and more preferably 3 to 10% by mass. Hereinafter, saturated fatty acids having 6 to 10 carbon atoms may be referred to as C6-10.

[0015] The fat / oil A contained in the aerated chocolate of the present invention has a fatty acid composition in which the content of saturated fatty acids having 16 to 18 carbon atoms is 10 to 40% by mass, preferably 20 to 40% by mass, and more preferably 25 to 38% by mass. Hereinafter, saturated fatty acids having 16 to 18 carbon atoms may be referred to as C16-18.

[0016] The fat / oil A contained in the aerated chocolate of the present invention has a carbon number 18 unsaturated fatty acid content of 0.1 to 10 mass%, preferably 0.1 to 5 mass%, and more preferably 0.1 to 2 mass% of the constituent fatty acid composition. Hereinafter, carbon number 18 unsaturated fatty acid may be referred to as C18 unsaturated.

[0017] The fat / oil A contained in the aerated chocolate of the present invention has an ascent melting point of 30°C to 50°C, preferably 30°C to 48°C, and more preferably 32°C to 45°C.

[0018] The solid fat content at 20-30°C (hereinafter referred to as SFC) of the fat A contained in the aerated chocolate of the present invention is preferably 5-99%, more preferably 30-90%, even more preferably 35-87%, and most preferably 40-85%. When the SFC is within this range, the chocolate will have excellent whipping properties and workability at room temperature without melting. Furthermore, when the SFC is within this range, the aerated chocolate will have no problems with shape retention after whipping. In the present invention, room temperature refers to 20 to 30° C. Furthermore, in the present invention, shape retention refers to the resistance of the aerated chocolate to losing its shape over time.

[0019] In the aerated chocolate of the present invention, the fat A is a non-transesterified lauric fat, and as long as the above-mentioned composition is satisfied, there is no particular limitation on the fat or oil used, and it may be a mixture of multiple fats or oils. It is preferable to use one or more fats selected from palm kernel oil and fats processed from palm kernel oil, as this allows the above-mentioned composition to be easily prepared. Examples of fats or oils processed from palm kernel oil include hardened palm kernel oil, hardened fractionated palm kernel oil, and fractionated palm kernel oil. As long as such fats are used and the above-mentioned composition is satisfied, there is no particular limitation on the fat or oil used, and other lauric fats or oils may also be used.

[0020] The fat / oil B contained in the aerated chocolate of the present invention has a fatty acid composition in which the content of saturated fatty acids having 6 to 14 carbon atoms is 20 to 50% by mass, preferably 23 to 40% by mass, and more preferably 25 to 32% by mass. Hereinafter, saturated fatty acids having 6 to 14 carbon atoms may be referred to as C6-14.

[0021] The fat B contained in the aerated chocolate of the present invention has a content of saturated fatty acids having 16 to 18 carbon atoms in the constituent fatty acid composition of 20 to 60 mass%, preferably 25 to 50 mass%, and more preferably 28 to 38 mass%.

[0022] In the fat / oil B contained in the aerated chocolate of the present invention, the total content of saturated fatty acids having 6 to 10 carbon atoms and unsaturated fatty acids having 18 carbon atoms in the constituent fatty acid composition is 15 to 50 mass%, preferably 25 to 48 mass%, and more preferably 35 to 43 mass%. Hereinafter, the total content of saturated fatty acids having 6 to 10 carbon atoms and unsaturated fatty acids having 18 carbon atoms may be referred to as C6-10 + C18 unsaturated fatty acids.

[0023] In the aerated chocolate of the present invention, the fat B is a randomly interesterified fat, and there are no particular restrictions on the fats and oils to be used as long as the above-mentioned constitution is satisfied. In a preferred embodiment in terms of ease of preparation of the above-mentioned composition, the raw material oil / fat for random interesterification is a mixture of the following oil / fat component X and oil / fat component Y, which are then subjected to random interesterification. Oil component X: One or more oils selected from coconut oil, palm kernel oil, and processed oils Oil component Y: Non-lauric oil

[0024] Examples of coconut oil, palm kernel oil, and fats and oils processed therefrom that can be used as the fat and oil component X include hardened coconut oil, hardened palm kernel fractionated oil, and palm kernel fractionated oil. The fat and oil components may be used alone or in combination of two or more. The fat and oil component X is preferably palm kernel oil.

[0025] Non-lauric fats and oils that can be used as the fat and oil component Y include hydrogenated oils, fractionated oils, hydrogenated fractionated oils, and fractionated hydrogenated oils of non-lauric fats and oils, as well as interesterified oils and processed oils of non-lauric fats and oils. Palm-based fats and oils are preferred because they can be easily prepared. Examples of palm-based fats and oils include palm oil, palm olein, palm mid-melting point fraction, palm stearin, etc. The above-mentioned fats and oils may be used alone or in combination. The fat and oil component Y is preferably palm oil.

[0026] The mixing ratio of the oil / fat component X to the oil / fat component Y is preferably 45:55 to 75:25, more preferably 50:50 to 70:30, and even more preferably 55:45 to 65:35.

[0027] Known random transesterification methods include chemical methods using alkali metals such as sodium methylate, sodium ethylate, and sodium, sodium hydroxide, potassium hydroxide, etc. as catalysts, but the use of sodium methylate is preferred in terms of reaction temperature, reaction time, and ease of handling. Also known as an enzymatic method is a method using a fat-splitting enzyme (lipase) as a catalyst, and either method may be used.

[0028] The aerated chocolate of the present invention may contain edible fats and oils other than those mentioned above, provided that the effects of the present invention are not impaired.

[0029] The aerated chocolate of the present invention has a fat / oil content of 30 to 70% by mass, preferably 40 to 65% by mass, more preferably 45 to 63% by mass, and even more preferably 50 to 60% by mass. Note that, in the present invention, fat / oil refers to the total fat / oil content in the chocolate, and includes not only the fat / oil blended in but also fats / oils (cocoa butter, milk fat, etc.) contained in oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.).

[0030] The SFC of fats and oils can be measured in accordance with "2.2.9-2003 Solid Fat Content (NMR Method)" in "Standard Test Methods for Analysis of Fats and Oils" compiled by the Japan Oil Chemists' Society. The melting point of fats and oils can be measured in accordance with "2.2.4.2-1996 Melting Point (Slip Melting Point)" in "Standard Test Methods for Analysis of Fats and Oils (compiled by the Japan Oil Chemists' Society). Analysis of the constituent fatty acids of fats and oils can be measured by gas chromatography (in accordance with AOCS Ce1f-96).

[0031] The aerated chocolate of the present invention preferably has a moisture content of 3% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less.

[0032] The aerated chocolate of the present invention preferably contains sugars, such as sucrose (table sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch syrup, liquid sugar, enzyme-inverted starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, reduced sugar polydextrose, oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitose, maltitol, erythritol, mannitol, raffinose, dextrin, etc. The aerated chocolate of the present invention preferably has a sugar content of 20 to 50% by mass, more preferably 25 to 45% by mass, and even more preferably 30 to 40% by mass.

[0033] In addition to fats and oils and sugars, the aerated chocolate of the present invention can use ingredients commonly used in chocolate, such as dairy products such as whole milk powder and skim milk powder, cacao components such as cacao mass and cocoa powder, soybean flour, soybean protein, processed fruit products, processed vegetable products, various powders such as matcha powder and coffee powder, gums, starches, emulsifiers such as lecithin, lysolecithin, enzymatically hydrolyzed lecithin, sucrose fatty acid esters, polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, and sorbitan fatty acid esters, antioxidants, coloring agents, and flavorings.

[0034] The aerated chocolate of the present invention can be produced by a conventionally known method. For example, it can be produced using raw materials such as fats and oils, cocoa components, sugars, emulsifiers, etc., through a mixing process, a micronization process (refining process), a conching process, a cooling process, etc. The chocolate according to the embodiment of the present invention is preferably produced through a micronization process.

[0035] The aerated chocolate of the present invention is obtained by whipping the chocolate. In the present invention, whipping refers to incorporating air bubbles into chocolate by whipping, aeration, or the like.

[0036] The aerated chocolate of the present invention can be directly whipped in a working environment at room temperature without melting the chocolate. The aerated chocolate of the present invention is easy to work with because it does not require melting the chocolate or mixing the chocolate with other foods (whipped cream, butter cream, etc.).

[0037] The specific gravity of the aerated chocolate of the present invention is preferably 0.95 or less, more preferably 0.60 to 0.90, even more preferably 0.65 to 0.85, and most preferably 0.70 to 0.82.

[0038] The aerated chocolate of the present invention can be produced by a conventionally known method. For example, the chocolate can be whipped by stirring it in a mixer under normal or reduced pressure. The mixer can be a vertical mixer, a horizontal mixer, or the like.

[0039] The aerated chocolate of the present invention can be whipped without melting the chocolate, and therefore is preferably produced by whipping the chocolate without melting it. Furthermore, the aerated chocolate of the present invention can be produced by directly whipping the chocolate, and therefore can be preferably produced without mixing it with other foods (whipped cream, butter cream, etc.). The aerated chocolate of the present invention can be whipped directly in a working environment at room temperature, and therefore the temperature of the chocolate (product temperature) when whipping in the production of the aerated chocolate of the present invention is preferably 20 to 30°C. If the chocolate has been stored at room temperature, the temperature of the chocolate will be 20 to 30°C, and it is possible to whip the chocolate in a working environment at room temperature without adjusting the temperature. If the chocolate has been stored at a temperature below 20°C or above 30°C, it is possible to whip the chocolate in a working environment at room temperature by leaving the chocolate at room temperature or adjusting the temperature of the chocolate to 20 to 30°C. Even if the chocolate has been stored at room temperature, it is also possible to adjust the temperature of the chocolate to 20 to 30°C and whip the chocolate in a working environment at room temperature. Note that the temperature of the chocolate when whipping in the present invention refers to the temperature at the start of whipping.

[0040] The aerated chocolate of the present invention has no problem with shape retention and also has good melt-in-the-mouth texture.

[0041] The composite food product of the present invention is characterized by combining the aerated chocolate of the present invention with confectionery and bread. The composite food of the present invention is prepared by bringing the aerated chocolate of the present invention into contact with confectionery or bread, and the method of combining them is not particularly limited. Examples of combining methods include spreading, topping, covering, sandwiching, pouring, etc.

[0042] Specific examples of sweets and breads that can be combined with the aerated chocolate of the present invention include baked goods such as biscuits, cookies, crackers, hardtack, pretzels, sliced ​​bread, wafers, sables, langue de chat, and macarons, butter cakes (pound cake, fruit cake, madeleine, baumkuchen, castella, etc.), sponge cakes (shortcake, roll cake, torte, decorated cake, chiffon cake, etc.), choux pastries, fermented sweets, Western sweets such as pies and waffles, frozen desserts such as ice cream and sorbet, sweet rolls, French bread, stollen, panettone, brioche, donuts, Danish pastries, and croissants. [Example]

[0043] Next, the present invention will be described in detail with reference to examples and comparative examples. The examples are not intended to be limiting in any way.

[0044] <Measurement method> The constituent fatty acids of the oils and fats were analyzed by gas chromatography (in accordance with AOCS Ce1f-96). The SFC of fats and oils is based on "2.2.9-" of "Standard Methods for Analysis of Fats and Oils" compiled by the Japan Oil Chemists' Society. 2003 Solid Fat Content (NMR Method) was measured in accordance with the The iodine value of fats and oils is determined according to "2.3. Standard Methods for Analysis of Fats and Oils (compiled by the Japan Oil Chemists' Society)." 4.1-1996 Iodine value (Wijs-cyclohexane method) was measured. The melting point of fats and oils is specified in "2.2.4. Standard Methods for Analysis of Fats and Oils (compiled by the Japan Oil Chemists' Society)." 2-1996 Melting Point (Slip Melting Point) was measured in accordance with the

[0045] The following oils, fats, and synthetic emulsifiers were used: Non-esterified lauric oil (hardened coconut oil 42 (melting point 42°C), manufactured by Nisshin Oillio Group Co., Ltd.) (hereinafter, hardened coconut oil 42 will be referred to as "Oil A-1") Non-esterified lauric oil (hardened coconut oil 34 (melting point 34°C), manufactured by Nisshin Oillio Group Co., Ltd.) (hereinafter, hardened coconut oil 34 will be referred to as "Oil A-2") Non-esterified lauric oil (manufactured by ISF (INTERCONTINENTAL SPECIALTY FAT SDN BHD), product name: ISFAT HG2100G (melting point 35.6°C)) (hereinafter, ISFAT HG2100G will be referred to as "Oil A-3") Random interesterified oil (a mixed oil prepared by mixing 40 parts by mass of palm kernel oil (manufactured by The Nisshin Oillio Group, Ltd.) and 60 parts by mass of palm oil (manufactured by The Nisshin Oillio Group, Ltd.) was heated to 120°C under reduced pressure and thoroughly dried, after which 0.2% by mass of sodium methylate relative to the oil was added and an interesterification reaction was carried out under reduced pressure at 110°C for 0.5 hours with stirring. After the reaction was completed, the sodium methylate was removed by washing with water, and the resulting oil was bleached and deodorized according to conventional refining methods. Hereinafter referred to as "Oil B"). Palm olein (Multi Ace 20, iodine value 56, manufactured by Nisshin Oillio Group Co., Ltd.) (hereinafter, Multi Ace 20 will be referred to as "PO") Palm Mid Fraction (Multi Ace 45, manufactured by Nisshin Oillio Group Co., Ltd.) (hereinafter, Multi Ace 45 will be referred to as "PMF") Polyglycerol condensed ricinoleic acid ester (product name: Sunsoft, manufactured by Taiyo Chemical Co., Ltd.) ) (Hereinafter, polyglycerol condensed ricinoleate will be referred to as "PGPR") Sorbitan fatty acid ester (trade name: Poem B-150, manufactured by Riken Vitamin Co., Ltd.) Hereafter, sorbitan fatty acid esters will be referred to as "SOEs") 20% glyceryl behenate, 20% glyceryl octastearate, and 60% hydrogenated palm oil (trade name: TAISET 26, manufactured by Taiyo Kagaku Co., Ltd.) (hereinafter, 20% glyceryl behenate, 20% glyceryl octastearate, and 60% hydrogenated palm oil will be referred to as "TAISET")

[0046] <Chocolate production and evaluation> Chocolate was produced using the formulations in Tables 1 to 4 by conventional methods (mixing, pulverizing, refining, and cooling). (The units of composition are parts by mass, the units of content are mass%, and the units of SFC are %.) The moisture content in the chocolate was 1% by mass or less in all formulations. The obtained chocolate was mixed under normal pressure using a hand mixer without being melted. The chocolate was stirred at a temperature (product temperature) of 25°C and directly whipped to obtain an aerated chocolate. The obtained chocolate and aerated chocolate were evaluated according to the following evaluation methods and criteria. The whipping properties (whipping properties (good whipping ability) and workability), shape retention (resistance to losing shape over time), and melt-in-the-mouth feel were evaluated. The evaluation results are shown in Tables 1 to 4.

[0047] <How to evaluate whipping suitability> By measuring the specific gravity of aerated chocolate whipped at 25°C immediately after production, The whipping suitability of the cream was evaluated. The whipping suitability was judged to be good when rated as ⊚ or ○. <Evaluation criteria for whipping suitability> ◎: Workability is very good and the specific gravity is light ○: Good workability and light specific gravity △: Good workability, but specific gravity does not become lighter ×: Poor workability and specific gravity does not decrease

[0048] <Method for evaluating shape retention> Squeeze the aerated chocolate whipped at 25℃ using a piping bag with a star-shaped tip. After storing for 12 hours at each temperature (20℃, 25℃, 30℃), the condition was checked. The evaluation of shape retention was judged to be satisfactory when the whipping suitability was rated as ⊚ or ○. The aerated chocolates with whipping suitability rated as △ or × were not evaluated for shape retention because they contained almost no aerated bubbles. <Evaluation criteria for shape retention> ◎: Maintains shape ○: The shape is slightly distorted ×: The shape is distorted

[0049] <Method for evaluating melt-in-the-mouth texture> The aerated chocolate was molded using a piping bag with a star-shaped tip, stored at 20°C for 24 hours, and then the aerated chocolate was eaten at room temperature to evaluate its melt-in-the-mouth properties. Melt-in-the-mouth properties were evaluated as good when rated as ◎ or ○. Note that aerated chocolates with a whipping suitability of × were not evaluated for melt-in-the-mouth properties because they had hardly any foam. <Evaluation criteria for melt-in-the-mouth> ◎: Very good ○:Good △: Bad ×: Very bad

[0050] [Table 1]

[0051] [Table 2]

[0052] [Table 3]

[0053] [Table 4]

[0054] As can be seen from Tables 1 to 4, the chocolates of Examples 1 to 9 had good whipping suitability and could be whipped directly in a room temperature working environment without melting the chocolate. Furthermore, the aerated chocolates of Examples 1 to 9 had no problems with shape retention and melt-in-the-mouth feel after whipping. On the other hand, as can be seen from Tables 1 to 4, the chocolate of Comparative Example 1 (only fat B) had a high specific gravity and was poor in whipping suitability. Furthermore, the chocolate of Comparative Example 3 (only fat PO) and the chocolate of Comparative Example 4 (fat B and PO) were poor in whipping suitability and had no shape retention after whipping. Furthermore, the chocolate of Comparative Example 2 (only fat A) and the chocolate of Comparative Example 5 (fat B / fat A = 0.38) could not be whipped directly in a room-temperature working environment without melting the chocolate. From the above, it was found that containing fats A and B in a specific ratio is important for obtaining aerated chocolate that has excellent whipping properties and workability at room temperature and also has good shape retention.

Claims

1. The aerated chocolate contains 10 to 35% by mass of fat A and 13 to 35% by mass of fat B. However, fats and oils A and B are the following fats and oils, and the mass ratio of fats and oils B to fats and oils A (fat and oil B / fat and oil A) is 0.70 to 3.10, Oil A is a non-esterified lauric oil that satisfies the following: - The content of lauric acid in the constituent fatty acid composition is 42 to 50% by mass - In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 3 to 10% by mass - In the fatty acid composition, the content of saturated fatty acids with 16 to 18 carbon atoms is 25 to 38% by mass - The content of unsaturated fatty acids with 18 carbon atoms in the constituent fatty acid composition is 0.1 to 2% by mass - Slip melting point is 30℃ to 50℃ The oil / fat B is a randomly interesterified oil / fat that satisfies the following conditions, and the raw material oil / fat for the random interesterification is a randomly interesterified oil / fat obtained by mixing the following oil / fat component X and oil / fat component Y and randomly interesterifying them. - In the fatty acid composition, the content of saturated fatty acids with 6 to 14 carbon atoms is 25 to 32% by mass - In the fatty acid composition, the content of saturated fatty acids with 16 to 18 carbon atoms is 28 to 38% by mass - In the fatty acid composition, the total content of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms is 35 to 43% by mass Oil and fat component X: one or more oils and fats selected from coconut oil, palm kernel oil, and oils and fats processed from these. ・Oil and fat component Y: Palm oil

2. The aerated chocolate according to claim 1, wherein the solid fat content of fat A at 20 to 30°C is 5 to 99%.

3. A composite food product comprising the aerated chocolate according to claim 1 or 2 combined with confectionery or bread.

4. A method for producing aerated chocolate, characterized by whipping chocolate containing 10 to 35% by mass of fats and oils A and 13 to 35% by mass of fats and oils B at 20 to 30°C. However, fats and oils A and B are the following fats and oils, and the mass ratio of fats and oils B to fats and oils A (fat and oil B / fat and oil A) is 0.70 to 3.10, Oil A is a non-esterified lauric oil that satisfies the following: - The content of lauric acid in the constituent fatty acid composition is 42 to 50% by mass - In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 3 to 10% by mass - In the constituent fatty acid composition, the content of saturated fatty acids with 16 to 18 carbon atoms is 25 to 38% by mass - The content of unsaturated fatty acids with 18 carbon atoms in the constituent fatty acid composition is 0.1 to 2% by mass - Slip melting point is 30℃ to 50℃ The oil / fat B is a randomly interesterified oil / fat that satisfies the following conditions, and the raw material oil / fat for the random interesterification is a randomly interesterified oil / fat obtained by mixing the following oil / fat component X and oil / fat component Y and randomly interesterifying them. - In the fatty acid composition, the content of saturated fatty acids with 6 to 14 carbon atoms is 25 to 32% by mass - In the fatty acid composition, the content of saturated fatty acids with 16 to 18 carbon atoms is 28 to 38% by mass - In the fatty acid composition, the total content of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms is 35 to 43% by mass Oil and fat component X: one or more oils and fats selected from coconut oil, palm kernel oil, and oils and fats processed from these. ・Oil and fat component Y: Palm oil

5. 5. The method for producing an aerated chocolate according to claim 4, wherein the chocolate is whipped without being melted.

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