Water-in-oil emulsion for coating frozen desserts and method for producing the same

Abstract

To provide a water-in-oil emulsified product for coating a cold confectionery, which is hardly cracked when coating the whole surface of frozen confectionery or a some other cold confectionery, especially, among hydrous chocolates being water-in-oil emulsified products for coating cold confectioneries.SOLUTION: A water-in-oil emulsified product for coating a cold confectionery satisfies all of (A) to (F) described below, and a contained oil and fat component satisfies all of (G) to (I). (A) a non-fat cacao solid content of 8.5-25 wt.%, (B) a pH of 4-6.5, (C) a non-fat milk solid content of 7.5 wt.% or less, (D) an oil and fat content of 30-55 wt.%, (E) a moisture content of 5-25 wt.%, (F) a total content of one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate of 1-2.5 wt.%, (G) a blended amount of 38-70 wt.% of random transesterification oil and fat contained as an essential component, (H) a content of a C12-14 saturated fatty acid in a constituent fatty acid of 6 wt.% or less, and (I) a content of SUS triglyceride of 20-50 wt.%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a water-in-oil emulsion for coating frozen desserts, and more particularly to a method for producing water-containing chocolates that are water-in-oil emulsions for coating frozen desserts. [Background technology]

[0002] In the prior art there is a category of chocolate-like food products called hydrous chocolate. One such product is called "nama chocolate," which contains emulsions such as fresh cream. The water-based ingredients give it a moist texture, making it a popular product on the market.

[0003] Such hydrated chocolate is often eaten alone, but is also often used in combination with other foods, such as bread, cakes, confectioneries, frozen desserts, etc. This increases the variety of products compared to when other foods are eaten alone, and there is a great demand from the market.

[0004] For example, as a conventional technique, a method for producing chocolate for ice coating, which uses cocoa and / or cacao mass, sugar, and fats as the main ingredients and mixes them uniformly by a conventional method, is disclosed, in which the main ingredients are emulsified with liquid sugar using an emulsifier (Patent Document 1).

[0005] Also disclosed is a method for producing water-containing chocolate, which comprises mixing a chocolate base containing saccharides with a higher solubility in water than sugar, a sucrose fatty acid ester with an HLB value of 3 or less and a main bound fatty acid having 20 to 26 carbon atoms, and fats and oils with an aqueous component to form a water-in-oil emulsion (Patent Document 2). Another method for producing water-in-oil water-containing chocolates, which can be molded in the same way as regular chocolates, is disclosed (Patent Document 3), in which a chocolate dough and an aqueous component are mixed to produce water-in-oil water-containing chocolates, and 0.05 to 5.0% by weight of fractionated lecithin, which has a phospholipid content of 60% by weight or more and a phosphatidylcholine content of 50% by weight or more of the total phospholipids, is added to the total amount of the water-containing chocolate.

[0006] Furthermore, a method has been disclosed for easily producing water-in-oil type water-containing chocolates that have the same physical properties as regular chocolate, good emulsion stability, and a good flavor, by using 0.05% to 5.0% by weight of each of 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, relative to the chocolate dough, without any processing, and by using these ingredients (Patent Document 4). Although these methods may have been effective in solving each of these problems to a certain extent, no method has yet been found that, when combined with the frozen desserts of the present invention, is sufficiently effective against the adverse effects on physical properties, such as a thorough sterilization process, while maintaining the soft texture characteristic of water-containing products. Furthermore, a coating fat composition has been disclosed that is suitable for coating frozen desserts and is less likely to crack during distribution and storage (Patent Document 5). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 51-106763 [Patent Document 2] Japanese Patent Application Publication No. 6-245704 [Patent Document 3] Japanese Patent Application Publication No. 8-70776 [Patent Document 4] Japanese Patent Application Publication No. 11-243860 [Patent Document 5] Japanese Patent Application Laid-Open No. 2011-36142 Summary of the Invention [Problem to be solved by the invention]

[0008] Patent Document 1 does not suggest quality stability after the sterilization process. Patent Documents 2 and 3 describe effects on physical properties such as suppression of roughness, but the effects are not sufficient in frozen desserts. Patent Document 4 discloses the addition of polyglycerol condensed ricinoleate to a general-purpose water-in-oil emulsion, but does not particularly suggest its suitability for coating frozen desserts. Patent Document 5 describes suitability for oil and fat compositions that are substantially free of water, and does not disclose suitability for water-in-oil emulsions that contain a large amount of water.

[0009] The present invention relates to a method for producing hydrous chocolates, which are water-in-oil emulsions for use in coating frozen desserts, and aims to provide a method for producing hydrous chocolates, which are water-in-oil emulsions for use in coating frozen desserts, that have the good melt-in-the-mouth and soft texture that are characteristic of hydrous chocolates, but have workability comparable to that of anhydrous chocolates, and whose physical properties do not change even after sterilization, which is essential during distribution. In particular, the object is to provide a water-in-oil emulsion that is unlikely to crack when used to completely coat frozen desserts and other frozen desserts. [Means for solving the problem]

[0010] The inventors conducted extensive research to solve the above problems. Among the results, they found that when hydrated chocolate is used for ice-coating chocolate, which is primarily intended to be combined with frozen desserts, the soft texture characteristic of hydrated chocolates may be lost due to the formation of ice crystals, and workability may be worse than when anhydrous ice-coating chocolate is used. Furthermore, for products that require long-term storage, a sterilization process is required for distribution, which is more likely to cause aggregation of milk solids, resulting in increased viscosity and a worsening of texture, compared to when anhydrous ice-coating chocolate is used, making this process more difficult.

[0011] After further investigation, the inventors discovered that in order to prepare a water-in-oil emulsion suitable for use in coating frozen desserts, it is necessary to carefully set the conditions for the non-fat cocoa solids, pH, non-fat milk solids, oil content, water content, and specific emulsifiers. Furthermore, they found that by incorporating randomly esterified fats as the fat component contained in the water-in-oil emulsion for coating frozen desserts and adjusting the content of saturated fatty acids with 12 to 14 carbon atoms and SUS triglycerides (S: saturated fatty acids with 16 to 18 carbon atoms, U: unsaturated fatty acids with 16 to 18 carbon atoms, SUS: triglycerides in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position) in the constituent fatty acids to predetermined amounts, it is possible to prepare a water-in-oil emulsion for frozen desserts that is resistant to cracking, especially when used to coat ice cream and other frozen desserts.

[0012] That is, the present invention is [1]: A water-in-oil emulsion for coating frozen desserts, which satisfies the conditions of (1) and (2). (1) As an emulsion, it satisfies all of (A) to (F). (A) a non-fat cocoa solids content of 8.5 to 25% by weight; (B) a pH of 4 to 6.5; (C) a non-fat milk solids content of 7.5% by weight or less; (D) a fat content of 30 to 55% by weight; (E) a water content of 5 to 25% by weight; (F) a total amount of one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate of 1 to 2.5% by weight. (2) The oil and fat components contained satisfy all of (G) to (I). (G) containing randomly interesterified fats and oils as an essential ingredient in an amount of 38 to 70% by weight; (H) the content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acids is 6% by weight or less; (I) the content of SUS triglycerides is 20 to 50% by weight (wherein S is a saturated fatty acid having 16 to 18 carbon atoms, U is an unsaturated fatty acid having 16 to 18 carbon atoms, and SUS is a triglyceride in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position of the triglyceride), [2]: The water-in-oil emulsion for coating frozen desserts according to [1], wherein the randomly interesterified oil / fat (G) contained in the water-in-oil emulsion satisfies the following conditions: 1) The content of unsaturated fatty acids having 18 to 22 carbon atoms in the constituent fatty acids is 60% by weight or more; 2) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acids is less than 2% by weight; 3) The solid fat content (SFC) at 10°C is 0 to 40%, and the SFC at 20°C is 0 to 20%. [3]: The water-in-oil emulsion for coating frozen desserts according to [1] or [2], wherein the total amount of cocoa mass and cocoa is 10 to 40% by weight, and the pH is less than 6.8; [4]: A method for producing a water-in-oil emulsion for coating frozen desserts, comprising the steps of preparing an emulsion so as to satisfy the conditions (1) and (2) and sterilizing the obtained emulsion; (1) Mix the ingredients so that all of (A) to (F) are satisfied. (A) a non-fat cocoa solids content of 8.5 to 25% by weight; (B) a pH of 4 to 6.5; (C) a non-fat milk solids content of 7.5% by weight or less; (D) a fat content of 30 to 55% by weight; (E) a water content of 5 to 25% by weight; (F) a total amount of one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate of 1 to 2.5% by weight. (2) The oils and fats are blended so that the oil and fat components satisfy all of (G) to (I). (G) Randomly esterified fats and oils are essential components, and the blending amount is 38 to 70% by weight; (H) the content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acids is 6% by weight or less; (I) the content of SUS triglycerides is 20 to 50% by weight; [5]: A frozen dessert coated with the water-in-oil emulsion for coating frozen desserts according to any one of [1] to [3]. [6]: A method for producing a frozen dessert, which comprises coating a food with the water-in-oil emulsion for coating a frozen dessert according to any one of [1] to [3]. [7]: A method for suppressing cracking of a coating of a frozen dessert, comprising using the water-in-oil emulsion for coating a frozen dessert according to any one of [1] to [3] as the coating of the frozen dessert. It is related to. [Effects of the Invention]

[0013] According to the present invention, it is possible to provide a water-in-oil emulsion for coating frozen desserts, which has the good melt-in-the-mouth and soft texture that are characteristic of hydrous chocolates, but has workability comparable to that of anhydrous chocolates, and whose physical properties do not change even after sterilization, which is essential during distribution. Frozen desserts, including water-in-oil emulsions for coating frozen desserts and frozen desserts, shrink when cooled and solidified, causing cracks due to the resulting strain. This is more likely to occur in full coverage than in partial coverage, but the present invention provides a water-in-oil emulsion for coating frozen desserts that can be coated on the entire surface without cracking. DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention will be specifically described below. (Water-in-oil emulsion for coating frozen desserts) In the present invention, the water-in-oil emulsion for coating frozen desserts refers to a water-in-oil emulsion food material that is used to coat frozen desserts. In particular, the water-in-oil emulsion for coating frozen desserts refers to water-containing chocolates. The term "covering" as used herein means covering the entire or partial surface of the frozen dessert 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, frozen desserts, etc. Food materials used exclusively to coat these frozen desserts are called water-in-oil emulsions for coating frozen desserts. The emulsion type of the emulsion can be confirmed by electrical conductivity method (presence or absence of electrical current).

[0015] (Chocolate, Moisture-containing chocolate) The term "chocolate" as used herein refers to a variety of foods, including "pure chocolate," "chocolate," and "semi-chocolate" as defined by the National Chocolate Industry Fair Trade Council, including "chocolate-like foods" composed of fats and oils other than cocoa butter and edible materials other than cocoa solids, as well as foods with edible materials dispersed in a fat-and-oil base, such as curry-flavored and cheese-flavored foods. Furthermore, the term "water-containing chocolates" as used herein collectively refers to all blends of the above-mentioned chocolates and aqueous components, as well as the "raw chocolates" described in the "Fair Competition Code for the Labeling of Chocolates and its Commentary." Water-containing chocolates are generally oil-in-water or water-in-oil emulsions, as well as double emulsions and partial phase inversions, and the term specifically refers to water-in-oil emulsions. The water-containing chocolates of the present invention are obtained by mixing chocolate with aqueous components such as cream, liquid sugar, spirits, milk, soy milk, fruit juice, and water.

[0016] (Raw material / fat-free cocoa solids content) In the present invention, cocoa mass can be used as a raw material for deriving the non-fat cocoa solids. Cocoa mass refers to the general term for cocoa liquor, which is obtained by grinding cocoa nibs (endosperm portion) obtained by roasting and dehusking cocoa beans. Cocoa is obtained by removing the fat portion, cocoa butter, from cocoa mass, and is also called cocoa powder. The water-in-oil emulsion for coating frozen desserts must contain cocoa mass or cocoa as a source of non-fat cocoa solids, and the amount of cocoa used is 8.5 to 25% by weight, preferably 10 to 20% by weight, calculated as non-fat cocoa solids. The non-fat cocoa solids refer to the portion of the solids derived from cocoa beans excluding cocoa butter and water.

[0017] (pH of water-in-oil emulsion for coating frozen desserts) The pH of the water-in-oil emulsion for coating frozen desserts is 4 to 6.5, preferably 4.5 to 6.2, and more preferably 5 to 6.2. If the pH is high, the water-in-oil emulsion for coating frozen desserts tends to become rough. The pH of the water-in-oil emulsion for coating frozen desserts can be measured with a commercially available pH meter by adding water to break the emulsion and convert the continuous phase into an aqueous phase. The measurement is performed by diluting the water-in-oil emulsion for coating frozen desserts 10 times with water.

[0018] (Raw materials / Non-fat milk solids content) The water-in-oil emulsion for coating frozen desserts may contain milk-derived ingredients, but the amount of non-fat milk solids is 7.5% by weight or less, more preferably 4% by weight or less. Non-fat milk solids refer to milk-derived components other than milk fat and water. Specific materials containing non-fat milk solids include milk, skim milk, concentrated milk, skim milk powder, whole milk powder, whey powder, and buttermilk powder. Non-fat milk solids are also contained in some fresh cream.

[0019] (Oil / fat content / water content of water-in-oil emulsion for coating frozen desserts) The water-in-oil emulsion for coating frozen desserts has an oil content of 30 to 55% by weight, preferably 34 to 55% by weight, and more preferably 34 to 53% by weight, and a water content of 5 to 25% by weight, and preferably 10 to 20% by weight. By appropriately adjusting the fat and oil content and the water content, a water-in-oil emulsion for coating frozen desserts having good physical properties can be prepared.

[0020] (emulsifier) The water-in-oil emulsion for coating frozen desserts uses, as an essential ingredient, an emulsifier used in conventional water-in-oil emulsification. The emulsifier used is one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate. The total amount of emulsifiers is 1 to 2.5% by weight, preferably 1 to 2.0% by weight, and more preferably 1 to 1.7% by weight. Polyglycerol condensed ricinoleate is sometimes abbreviated as PGPR. Furthermore, it is preferable to add lecithin alone at an upper limit of 0.7% by weight, and PGPR alone at an upper limit 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.

[0021] (Randomly interesterified oils and fats) The oil-and-fat component of the water-in-oil emulsion for coating frozen desserts contains a randomly interesterified oil. By including the randomly interesterified oil in the oil-and-fat component of the water-in-oil emulsion for coating frozen desserts, it is possible to prepare a water-in-oil emulsion for coating frozen desserts that melts well in the mouth, causes little cracking after coating, and solidifies well. Randomly interesterified fats are blended in the fat composition at 38 to 70% by weight, preferably 40 to 66% by weight, and more preferably 43 to 60% by weight. If the ratio of randomly interesterified fats in the fat composition is low, the composition is susceptible to the influence of other fats and oils, which may result in cracking after coating or slow solidification. The randomly interesterified oils and fats contained preferably contain 60% by weight or more, and more preferably 63% by weight or more, of unsaturated fatty acids having 18 to 22 carbon atoms as constituent fatty acids in the oil and fat composition. The randomly interesterified oils and fats contained preferably contain less than 2% by weight of saturated fatty acids having 12 to 14 carbon atoms, more preferably less than 1.8% by weight, and even more preferably less than 1.5% by weight. By using a randomly interesterified oil having a low content of saturated fatty acids having 12 to 14 carbon atoms, it is possible to prepare a water-in-oil emulsion that has a rich texture and good melt-in-the-mouth texture. The solid fat content in the present invention is also generally referred to as SFC. The SFC of the randomly interesterified oil or fat contained in the water-in-oil emulsion for coating frozen desserts is preferably 0 to 40% at 10°C and 0 to 20% at 20°C. More preferably, it is 0 to 35% at 10°C and 0 to 15% at 20°C, and even more preferably, it is 0 to 33% at 10°C and 0 to 14% at 20°C. SFC is measured in accordance with IUPAC.2 150 SOLID CONTENT DETERMINATION IN FATS IN FATS BY NMR. The analytical device used is the Bruker "minispec mq20."

[0022] The fat and oil component of the water-in-oil emulsion for coating frozen desserts has a saturated fatty acid content of 12 to 14 carbon atoms of less than 6% by weight, preferably less than 4% by weight, and more preferably less than 3% by weight. The saturated fatty acid with 12 carbon atoms is called lauric acid. Lauric acid has excellent solidification properties under freezing conditions, and is therefore sometimes used in chocolate-like foods for coating frozen desserts. While the use of lauric acid in the water-in-oil emulsion of the present invention accelerates solidification, a high content of lauric acid can easily cause cracks when coating the entire surface of diced ice cream or the like.

[0023] The fat and oil component of the water-in-oil emulsion for coating frozen desserts contains SUS-type triglycerides, where S stands for saturated fatty acids having 16 to 18 carbon atoms, U stands for unsaturated fatty acids having 18 carbon atoms, and SUS stands for triglycerides in which the fatty acids at positions 1 and 3 are S and the fatty acid at position 2 is S. The content of SUS triglycerides in the fat and oil composition is 20 to 50% by weight, more preferably 21 to 45% by weight, and even more preferably 22 to 42% by weight. When the SUS triglyceride content is at a predetermined level, when it is applied to the entire surface of a frozen dessert such as an ice cream ball, it is possible to produce a food product with a solidification rate suitable for manufacturing and with little cracking. Furthermore, when the SUS triglyceride content is at a predetermined level, it affects the melt-in-the-mouth properties of the water-in-oil emulsion for coating frozen desserts, and can impart a rich flavor.

[0024] (raw materials) In the present invention, cocoa mass or cocoa can be used as the source of fat-free cocoa solids. There are two main methods for producing cocoa: the Broma process and the Dutch process. Due to the alkali neutralization used in these processes, cocoa obtained by the Dutch process (called alkaline cocoa) has a more alkaline pH than cocoa obtained by the Broma process (called natural cocoa). Natural cocoa generally 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 emulsion as a whole. Therefore, if it is necessary to add cocoa, the pH of the cocoa as a whole is preferably 6.8 or less, and more preferably 5 to 6. Therefore, the amount of alkaline cocoa (which in this invention refers to cocoa with a pH of 6.8 or higher) added is preferably 10% by weight or less, more preferably 6% by weight or less, and most preferably substantially none, of the total water-in-oil emulsion for coating frozen desserts. Similarly, there is also cocoa mass that has been adjusted to a pH of 6.8 or higher by neutralization with alkali, but in the present invention, natural cocoa mass with a pH of less than 6.8 is used. Although it is preferable to add a small amount of alkaline cocoa, by including cocoa mass and cocoa having a pH of less than 6.8 in the water-in-oil emulsion for coating frozen desserts, desirable physical properties and a rich flavor can be achieved, and the amount added is preferably 10 to 40% by weight, more preferably 10 to 35% by weight, and even more preferably 15 to 30% by weight.

[0025] As other raw materials, those used in conventional water-in-oil emulsions, such as fats and oils, sugars, emulsifiers, additives, and colorants, can be used appropriately within the scope of not interfering with the effects of the present invention. The fats and oils used in the water-in-oil emulsion for coating frozen desserts of the present invention are not particularly limited as long as they satisfy the above-mentioned conditions of fat and oil content and fat composition, 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 butter, monkey fat, cacao butter, coconut oil, and palm kernel oil, as well as animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil. The above-mentioned fats and oils may be used alone or in mixture, or processed fats obtained by subjecting them to extreme hardening, fractionation, interesterification, etc.

[0026] The viscosity of the water-in-oil emulsion for coating frozen desserts is preferably in 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 150 to 2500 cP, and even more preferably within 250 to 2400 cP. If the thickness is outside this range, problems may occur such as the product surface not being covered evenly when used for coating or covering, or the product may drip after covering, impairing its value as a product.

[0027] (Manufacturing process of water-in-oil emulsion for coating frozen desserts) The method for producing the water-in-oil emulsion for coating frozen desserts of the present invention is not particularly limited and any known method can be used, but for example, the emulsion can be obtained by adding the remaining aqueous ingredients to an oily dough prepared by mixing and kneading a water-free oily ingredient, such as a cacao-derived ingredient, fat and oil, 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 include a sterilization step at 68°C or higher for 30 minutes or more after emulsification. In the present invention, a water-in-oil emulsion for coating frozen desserts can be obtained without a particular sterilization step, but a sterilization step, which is required by law, is required for distribution and storage for food hygiene reasons unless the emulsion is intended for immediate consumption. When the oil-based food material is anhydrous, the sterilization step has little effect on the physical properties and is not a problem, but it has a significant effect on the physical properties of conventional water-containing materials. By using the method of the present invention, it is possible to reduce the impact on the physical properties of even hydrated materials. Water-in-oil emulsions for coating frozen desserts that do not undergo a specified sterilization process are practically difficult to store and distribute. On the other hand, if the material is an anhydrous oil-based food material, the physical properties are not significantly impaired even in the above-mentioned sterilization process, but it is difficult to achieve the same fresh flavor as hydrated materials. [Example]

[0028] The present invention will be described in more detail below by way of examples, but the spirit of the present invention is not limited to the following examples. In the examples, % and parts are all by weight.

[0029] <Preparation of randomly interesterified oils (1)> Palm olein oil (iodine value: 68.0, saturated fatty acids: 36.3 parts by weight) was subjected to a random interesterification reaction using sodium methylate as a catalyst, and then bleached and deodorized in the usual manner to obtain a refined oil, vegetable oil a, which was a random interesterified oil. 30.0 parts by weight of high oleic sunflower oil and 70.0 parts by weight of ethyl stearate were mixed, and then interesterified using a lipase selective for the 1,3-position. The resulting fractionated mid-melting point oil X (iodine value: 33.0, saturated fatty acid content: 64.2 wt%) was distilled, fractionated, bleached, and deodorized. 13.0 parts by weight of this oil was mixed with 5.0 parts by weight of medium-chain triglycerides (iodine value: 0.5 or less, saturated fatty acid content: 100 wt%, C8:10 fatty acids 60:40), and 82.0 parts by weight of corn oil (iodine value: 123.0, saturated fatty acid: 14.5 wt%), and a random interesterification reaction was carried out using sodium methylate as a catalyst. The mixture was then bleached and deodorized as usual, and the resulting random interesterified vegetable oil B was prepared. Furthermore, refined palm oil was used as vegetable oil c.

[0030] [Table 1]

[0031] <Series 1: Type of oil (1)> (Examples 1 and 2, Comparative Example 1) Cocoa mass A (natural cocoa mass, pH 5.2), vegetable oil, sugar, lecithin, and PGPR (trade name: CRS75, manufactured by Sakamoto Pharmaceutical Industry Co., Ltd.) were blended according to Table 2, and raw chocolates were produced according to a conventional method. As the vegetable oils, vegetable oil a, vegetable oil b, and vegetable oil c were used. The properties of each oil are shown in Table 1. In the table, oils with an "*" indicate random interesterified oils. Next, high fructose corn syrup (product name: Hi-Fruct M-75, Japan Cornstarch Co., Ltd.), fresh cream (47% milk fat, Meiji Co., Ltd.), and water were mixed together and heated to 50°C. This mixture was then added to the raw chocolates obtained by the above procedure according to the amounts shown in Table 1 and mixed. The above mixture was stirred in an anchor mixer (Combimix 3M-5 model, Primix Corporation) while heating, sterilized by holding at 68°C for 30 minutes, and then cooled to 5°C to obtain water-in-oil emulsions for coating frozen desserts, which are water-containing chocolates. The viscosity of the obtained water-in-oil emulsion for coating frozen desserts was measured at 30 rpm / 40°C using a BM type viscometer No. 2 or No. 3. The prepared water-in-oil emulsion for coating frozen desserts was coated onto frozen desserts, and the flavor, cracking, and solidification suitability were evaluated. SFC was measured in accordance with IUPAC.2 150 SOLID CONTENT DETERMINATION IN FATS IN FATS BY NMR. The analytical instrument used was a Bruker "minispec mq20." Note that the solidification temperature was changed from 0°C to -10°C. The water content of the water-in-oil emulsion for coating frozen desserts was measured by the sea sand method.

[0032] ●Coating method for frozen desserts (1) The coating method for the frozen dessert (1) was as follows: a commercially available square prism-shaped ice bar (frozen dessert (1); product name: Vanilla Bar, manufactured by Lotte Co., Ltd.; general dimensions of ice portion: 23 mm × 23 mm × 73 mm) adjusted to −20°C was immersed up to the wooden stick portion in a glass beaker filled with a water-in-oil emulsion for coating frozen desserts that had been heated and melted to 40°C, to coat the ice cream with the water-in-oil emulsion for coating frozen desserts, and the ice cream was then subjected to texture tests for melt-in-the-mouth texture and flavor. ●Coating method for frozen desserts (2) Vanilla ice cream (Familia, manufactured by Meiji Co., Ltd.) softened at room temperature was mixed and softened in a tabletop mixer (Hobart Japan Co., Ltd.), poured into a cube-shaped mold (25 mm x 25 mm x 25 mm), and cooled and solidified in a -20°C freezer to prepare a square ice cream (frozen dessert (2)). The entire square ice cream was immersed in a glass beaker filled with a water-in-oil emulsion for coating frozen desserts that had been warmed and melted to 40°C, and the entire surface was coated. After coating, the cookies were placed in a freezer at -20°C for one hour, then frozen at -80°C for one day, and then frozen at -25°C for three days. The cookies were then checked for cracking, flavor, and melt-in-the-mouth consistency. ●Coating method for frozen desserts (3) Water was added to one bag (65 g) of Sharbic (manufactured by House Foods Corporation) and stirred to adjust the Brix to 36, then poured into an ice mold and cooled overnight in a freezer set at -20°C. The shape of the frozen dessert is the same as that made in a standard ice mold: top rectangle: 23mm x 25mm, bottom rectangle: 33mm x 35mm, height: 25mm. The frozen dessert (frozen dessert (3)) removed from the mold was dipped into a water-in-oil emulsion for coating frozen desserts and chocolate or the like that had been adjusted to 40°C to coat the entire surface. After coating, the dessert was placed in a freezer set at -20°C for 1 hour, frozen at -80°C for 1 day, and then frozen at -25°C for 3 days, after which the dessert was checked for cracking, flavor, and melt-in-the-mouth consistency.

[0033] The flavor and melt-in-the-mouth characteristics were evaluated by a panel of five people according to the following criteria. ◎: Very good, 〇: Good, △: Acceptable quality level but inferior to 〇, ×: Unsuitable The physical properties of the coating methods (1), (2), and (3) are shown below. <Evaluation of Frozen Dessert (1)> Solidification: After coating with the water-in-oil emulsion for coating frozen desserts and lifting it up, the time until the water-in-oil emulsion stops dripping was used as the basis for evaluation as follows. ◎: Within 7 seconds, ○: Within 10 seconds, ×: Over 11 seconds Cracks: Three pieces were coated and the number of pieces that developed cracks was counted. ◎: 0 pieces, ○: 1 piece, ×: 2 pieces or more <Evaluation of Frozen Desserts (2) and (3)> Solidification: After coating the water-in-oil emulsion and chocolate, the time required for the water-in-oil emulsion and chocolate to no longer stick to the hands at room temperature was evaluated. ◎: Within 10 seconds, ○: Within 15 seconds, ×: Over 16 seconds In continuous production, even slight variations in the solidification of frozen desserts can lead to defects, especially in cases where the dessert is fully coated. Cracks: The number of cracks that occurred after coating five or more pieces was evaluated as a percentage. ◎: 10% or less, ○: 11% or more to 49% or less, ×: 50% or more In all evaluations, "x" indicated failure, and anything above that indicated passing quality. The pH of the water-in-oil emulsion for coating frozen desserts was measured after diluting it 10 times with water. By adding water, the emulsion was broken and the continuous phase became the aqueous phase, which made it possible to measure the pH with a commercially available pH meter. In the table, "natural cocoa content" indicates the percentage (by weight) of the total amount of cocoa mass and cocoa with a pH of less than 6.8. "Emulsifier content" indicates the percentage (by weight) of one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate in the total amount. Furthermore, "C12-14" indicates the proportion (wt%) of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acids in the total oil content, "SUS" indicates the proportion (wt%) of triglycerides in the total oil content in which S, a saturated fatty acid with 16 to 18 carbon atoms, and U, an unsaturated fatty acid with 16 to 18 carbon atoms, are bonded to S at the 1st and 3rd positions and U at the 2nd position, respectively, and "ester-exchanged fats and oils" indicates the proportion (wt%) of randomly-ester-exchanged fats and oils in the total oil content.

[0034] [Table 2] *Vegetable oil a is made by random interesterification of palm olein, and one-third of the triglycerides contained in palm olein, which are made up of two S saturated fatty acids and one U unsaturated fatty acid, constitute SUS, so this theoretical value was added.

[0035] [Table 3]

[0036] In both the Examples and Comparative Examples, the condition after sterilization was good, and the work of coating the frozen desserts was possible without any problems. When coated onto frozen dessert (1), all were in good condition with no problems, but when coated onto the entire surface of frozen desserts (2) and (3), many cracks occurred in Comparative Example 1. Frozen dessert (3) tends to crack more easily than frozen dessert (2), but Examples 1 and 2, which were subjected to interesterification, showed few cracks and were in good condition, and solidified well. It was found that the fat and oil content of the water-in-oil emulsifier for coating frozen desserts affects the ability to have good solidification suitability and crack resistance when coating a variety of frozen desserts. All of the test products prepared had the good melt-in-the-mouth and soft texture that are characteristic of hydrated foods. The evaluation of the products when frozen alone and when coated on ice cream or frozen desserts gave similar results, so it was possible to evaluate the products alone by combining them with frozen desserts.

[0037] <Series 2: Fat-free cocoa solids> (Examples 3 to 6, Comparative Examples 2 and 3) As shown in Table 4, water-in-oil emulsions for coating frozen desserts were prepared using the same blending and manufacturing process as in Example 1, except for adjusting the blending ratios of cocoa mass A and cocoa A, and sterilized under the same conditions. The non-fat cocoa solids content of the water-in-oil emulsions for coating frozen desserts was varied from 4.2 to 20.0. The viscosity of the obtained water-in-oil emulsion for coating frozen desserts was measured in the same manner as in Example 1, and the flavor, cracking, and solidification of the coating frozen desserts were evaluated.

[0038] [Table 4]

[0039] The Examples were in good condition after sterilization, and the coating of frozen desserts was possible without any problems. When the amount of non-fat cocoa solids varied, separation occurred in the Comparative Examples, which had a low non-fat cocoa solids content, and the products had no commercial value. In the Examples, cracking of the fully coated products was suppressed. In Example 3, the non-fat cocoa solids had a low viscosity, resulting in a reduced coating weight, which resulted in a slightly weaker taste, but the melt-in-the-mouth texture was good. As the non-fat cocoa solids content increased, the viscosity increased (exceeding 2400 cP), and the increased weight caused some effects such as stickiness in the mouth and slight roughness to become apparent, but the product was still at a level that could be sold commercially.

[0040] <Series 3:pH> (Examples 7 to 11, Comparative Examples 4 to 6) As shown in Table 5, under the condition that the cocoa solids and cocoa-derived oil (i.e., cocoa butter) content were constant, water-in-oil emulsions for coating frozen desserts were prepared using the same formulations and production processes as in Example 1, except that part of the cocoa mass solids was replaced with cocoa of different pH, or citric acid or sodium bicarbonate was added to adjust the pH, and the chocolates were sterilized under the same conditions. The pH of the water-in-oil emulsions for coating frozen desserts is shown in the table. The following three 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-in-oil emulsion for coating frozen desserts was measured in the same manner as in Example 1, and the flavor, cracking, and solidification of the coating frozen desserts were evaluated.

[0041] [Table 5]

[0042] The Examples were in good condition after sterilization, and coating of frozen desserts was possible without any problems. In all Examples, cracking of the fully coated products was suppressed. The obtained water-in-oil emulsions for coating frozen desserts in Examples 7 to 10, which had a pH on the acidic side, had good melt-in-the-mouth properties and a soft texture, while Example 11, which had a slightly alkaline pH, had a slightly rough melt-in-the-mouth texture but was still at a level that was sufficiently commercially valuable. However, Comparative Examples 4, 5, and 6, which had a strong alkaline pH, separated and were of an unsuitable quality for ice cream coating applications. The experimental results for test products whose pH was adjusted with citric acid or baking soda showed a similar trend.

[0043] <Series 4: Non-fat milk solids> (Examples 12 to 14) As shown in Table 6, water-in-oil emulsion-type coating chocolates for frozen desserts were prepared using the same formulation and manufacturing process as in Example 1, except that whole milk powder was added and the amounts of high-fructose corn syrup and water were varied to achieve the same moisture content, and sterilization was carried out under the same conditions. The viscosity of the obtained water-in-oil emulsion for coating frozen desserts was measured in the same manner as in Example 1, and the flavor, cracking, and solidification of the coating frozen desserts were evaluated.

[0044] [Table 6]

[0045] The products in the examples were in good condition after sterilization, and could be coated onto frozen desserts without any problems. Examples 12 and 13, which had low non-fat milk solids, were good with no particular problems in viscosity, melt-in-the-mouth feel, or flavor, but Example 14, which had a non-fat milk solids content of 7.5% by weight, was commercially viable, but the product felt a little rough. No cracking occurred.

[0046] <Series 5: Oil content> (Examples 15 and 16, Comparative Example 7) As shown in Table 7, except for adjusting the oil content, water-in-oil emulsions for coating frozen desserts were prepared using the same formulation and manufacturing method as in Example 1, and sterilized under the same conditions. The viscosity of the obtained water-in-oil emulsions for coating frozen desserts was measured using the same method as in Example 1, and the flavor, cracking, and solidification of the coating of the frozen desserts were evaluated.

[0047] [Table 7]

[0048] In the Examples and Comparative Examples, the condition after sterilization was good, and the coating of frozen desserts was possible without any problems. However, when the oil content was high, as in Comparative Example 7, the flavor was oily rather than chocolate-like. Cracks also occurred when coating frozen desserts. In Examples 15 and 16, there were no cracks, the texture was soft, and the quality was good.

[0049] <Series 6: Moisture content> (Examples 12, 17 to 19, Comparative Examples 8 and 9) As shown in Table 8, the amounts of water and fresh cream were changed to vary the moisture content of Example 1, and the blending ratio of oil / fat A and other ingredients was changed to maintain the oil content. A water-containing chocolate, which is a water-in-oil emulsion for coating frozen desserts, was prepared using the same blending and manufacturing process as Example 1, and sterilized under the same conditions. Comparative Example 8 was not an emulsion, but was prepared as a chocolate in which the raw materials were crushed and mixed according to a conventional method. The moisture content of Comparative Example 8 was 0.5% by weight, which is essentially zero. The viscosity of the obtained water-in-oil emulsion for coating frozen desserts was measured in the same manner as in Example 1, and the flavor, cracking, and solidification of the coating frozen dessert were evaluated. For comparison, the evaluation of Example 12 is also shown in the table.

[0050] [Table 8]

[0051] The Examples were in good condition after sterilization, and coating of frozen desserts was possible without any problems. Chocolates and water-in-oil emulsions for coating frozen desserts were obtained in the order of Comparative Example 8, Example 17, Example 12, Example 18, Example 19, and Comparative Example 9, with increasing water content in ascending order. However, Comparative Example 8 (0.5% by weight), which had no water, had poor melt-in-the-mouth properties and was no better than conventional waterless chocolate for ice cream coating. Furthermore, cracks occurred when coating the entire surface of the frozen dessert. Examples 17, 12, 18, and 19 all exhibited excellent softness and melt-in-the-mouth texture, demonstrating a clear superiority in quality over conventional waterless chocolates. However, as the moisture content increased, the melt-in-the-mouth texture tended to become faster, demonstrating that the moisture content can be adjusted to control the melt-in-the-mouth texture. The examples solidified well, and cracking was also suppressed. However, up to Comparative Example 9, when the water content was too high, the emulsion stability was lost, the oil and water separated, and the ice coating process itself was not possible.

[0052] <Series 7: Emulsified type> (Example 20 and Comparative Example 10) As shown in Table 9, water-containing chocolates were prepared as emulsions for coating frozen desserts in Example 20 (water-in-oil type) and Comparative Example 10 (oil-in-water type), which have similar compositions except for the type of emulsification (the only difference is the addition of an emulsifier, which acts on the emulsification), and were sterilized under the same conditions. The viscosity of the obtained emulsion was measured in the same manner as in Example 1, and the flavor, cracking, and solidification when coated on frozen desserts were evaluated. In addition, before solidification, the emulsions of Example 20 and Comparative Example 10 were examined for electrical conductivity using a tester (digital multimeter, manufactured by Kasei Co., Ltd.). Example 20 showed no electrical conductivity, while Comparative Example 10 showed electrical conductivity. Therefore, the emulsion types were confirmed to be water-in-oil and oil-in-water, respectively.

[0053] [Table 9]

[0054] The test product was in good condition after sterilization. Example 20 and Comparative Example 10 were almost identical in composition except for the emulsion type, and both had good melt-in-the-mouth and softness. However, Example 20, which is a water-in-oil type, solidified well when coated and prevented cracking, whereas Comparative Example 10 had an increased viscosity, making it unsuitable for product design.

[0055] <Series 8: Lecithin, PGPR> (Examples 21 to 25, Comparative Example 11) As shown in Table 10, water-containing chocolates, which are water-in-oil emulsions for coating frozen desserts, were prepared using the same formulation and manufacturing process as in Example 1, and sterilized under the same conditions. The viscosity of the obtained water-in-oil emulsion for coating frozen desserts was measured in the same manner as in Example 1, and the flavor, cracking, and solidification of the coating frozen desserts were evaluated.

[0056] [Table 10]

[0057] Water-in-oil emulsions for coating frozen desserts were obtained by adjusting the amounts of lecithin and PGPR added. The emulsions in the examples were in good condition after sterilization, and could be used to coat frozen desserts without any problems. The melt-in-the-mouth properties and flavor were all good. The viscosity was also of a quality sufficient for commercial use. In Example 23, a water-in-oil emulsion for coating frozen desserts was prepared by increasing the amount of lecithin without adding PGPR. Although the viscosity increased, the emulsion was still workable and had good melt-in-the-mouth texture and flavor. Separation was observed in Comparative Example 11, which contained a small amount of PGPR. In Examples 24 and 25, good melt-in-the-mouth texture and viscosity were maintained. The Examples were at an acceptable level for cracking.

[0058] <Series 9: Presence or absence of sterilization process> (Examples 26 to 28, Comparative Example 12) As shown in Table 11, except for varying the amount of PGPR added, hydrous chocolates, which are water-in-oil emulsions for coating frozen desserts, were obtained using the same formulation and production process as in Example 1. The obtained water-in-oil emulsions for coating frozen desserts were prepared using the same method as in Example 1, but the viscosity was measured before the sterilization step, and then sterilized under the same conditions, and the viscosity was measured again to evaluate the flavor, cracking, and solidification of the coating frozen desserts. The evaluation is shown in Table 11.

[0059] [Table 11]

[0060] Test products were prepared by gradually increasing the amount of PGPR added up to Example 28, which had 2% by weight. The Examples were in good condition after sterilization, and the frozen desserts could be coated without any problems. The Examples had good melt-in-the-mouth texture, but Comparative Example 12 separated after the sterilization process, making it unsuitable for commercial use. Cracking was suppressed in the Examples.

[0061] <Preparation of randomly interesterified oils (2)> In addition to vegetable oil a, vegetable oil b, and vegetable oil c, for comparison, refined soybean oil was used as vegetable oil d, and hardened palm oil was used as vegetable oil e. Additionally, the following oils were prepared: 95.0 parts by weight of corn oil (iodine value: 123.0, saturated fatty acids: 14.5% by weight) and 5.0 parts by weight of medium-chain triglyceride (iodine value: 0.5 or less, saturated fatty acid content: 100% by weight, C8:C10 fatty acids 60:40) were mixed and subjected to random interesterification using sodium methylate as a catalyst. The mixture was then bleached and deodorized as usual, and vegetable oil f, a random interesterified oil, was obtained as a refined oil.

[0062] <Series 10: Types of oils and fats> (Examples 1, 12, 29, Comparative Examples 1, 13, 14) Table 12 shows the properties of the fats and oils used in the trial production. In the table, fats and oils marked with an "*" indicate randomly interesterified fats and oils. As shown in Table 13, hydrous chocolates, which are water-in-oil emulsions for coating frozen desserts, were obtained using the same formulation and production process as in Example 1, except that the type of fat and oil was changed. The viscosity of the obtained water-in-oil emulsions for coating frozen desserts was measured using the same method as in Example 1, and the results of evaluation of flavor, cracking, and solidification suitability are shown in Table 13. As the vegetable oils, vegetable oils a to f were used.

[0063] [Table 12]

[0064] [Table 13]

[0065] In the Examples and Comparative Examples, the state after sterilization was good, and the work of coating the frozen desserts was possible without any problems. In Examples 1, 12, and 29, cracking and solidification were at acceptable levels. In Comparative Example 13, cracking did not occur, but solidification was slow. In Comparative Examples 1 and 14, cracking occurred, and the quality was not suitable, but in the Examples and Comparative Example 13, cracking occurred and the quality was not suitable.

[0066] <Series 11: Oil and fat blend> (Examples 30 to 34, Comparative Examples 15 to 17) In addition to vegetable oils a to f, vegetable oils g and h, which are fractionated palm oils, were used as vegetable oils to be mixed. Vegetable oil g is a soft palm fractionated oil with an iodine value of 58, commonly known as palm olein. Vegetable oil h is a medium melting point palm fractionated oil with an iodine value of 34, obtained by two-stage fractionation of palm. The properties of each oil and fat are shown in Table 14. Oils and fats marked with an "*" are randomly interesterified oils and fats.

[0067] [Table 14]

[0068] As shown in Table 16, vegetable oil a or vegetable oil b, vegetable oil d, vegetable oil e, vegetable oil g, and vegetable oil h were mixed in specific ratios to change the type of oil, and water-containing chocolates, which are water-in-oil emulsions for coating frozen desserts, were obtained using the same formulation and production process as in Example 1. The viscosity of the obtained water-in-oil emulsions for coating frozen desserts was measured using the same method as in Example 1, and the results of evaluation of flavor, cracking, and solidification suitability are shown in Table 15.

[0069] [Table 15] *SUS derived from vegetable oil a was added in the same manner as in Example 1.

[0070] In the Examples and Comparative Examples, the state after sterilization was good, and the coating work on the frozen dessert was possible without any problems, but Comparative Example 16 was inappropriate due to slow solidification. As in the Examples, when a certain amount or more of random interesterified oils and fats was contained in the oil, there was little cracking and it was possible to coat in a good solidification time. Similar effects were obtained when different random interesterified oils and fats were combined. The flavor evaluation showed good melt-in-the-mouth and soft texture. [Industrial Applicability]

[0071] The present invention relates to a method for producing hydrous chocolates, which are water-in-oil emulsions for coating frozen desserts, and in particular makes it possible to provide hydrous chocolates, which are water-in-oil emulsions for coating frozen desserts, which have the good melt-in-the-mouth properties and soft texture that are characteristic of hydrous substances, yet are suitable for workability such as solidification, and are less likely to crack when used to coat the entire surface of frozen desserts.

Claims

1. A water-in-oil emulsion for coating frozen desserts that satisfies the conditions of (1) and (2). (1) The emulsion satisfies all of (A) to (F). (A) 8.5 to 25% by weight of non-fat cocoa solids (B) pH 4 to 6.5 (C) Non-fat milk solids content is 7.5% by weight or less (D) Fat content: 30 to 55% by weight (E) Water content is 5 to 25% by weight (F) 1 to 2.5% by weight in total of one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate (2) The entire fat and oil component contained in the water-in-oil emulsion for coating frozen desserts satisfies all of (G) to (I). (G) A composition containing a randomly interesterified oil or fat that satisfies all of the following conditions 1) to 3) as an essential component, the blending amount of which is 38 to 70% by weight: 1) The content of unsaturated fatty acids with 18 to 22 carbon atoms in the constituent fatty acids is 60% by weight or more 2) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acids is less than 2% by weight 3) Solid fat content (SFC) at 10°C: 0-40%, SFC at 20°C: 0-20% (H) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acids is 6% by weight or less. (I) SUS triglyceride content is 20 to 50% by weight where S is a saturated fatty acid having 16 to 18 carbon atoms, and U is an unsaturated fatty acid having 16 to 18 carbon atoms. SUS: means a triglyceride in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position of the triglyceride.

2. The water-in-oil emulsion for coating frozen desserts according to claim 1, wherein the total amount of cocoa mass and cocoa having a pH of less than 6.8 is 10 to 40% by weight.

3. A method for producing a water-in-oil emulsion for coating frozen desserts, comprising the steps of preparing an emulsion so as to satisfy the conditions (1) and (2) and sterilizing the obtained emulsion. (1) Mix the ingredients so that all of (A) to (F) are satisfied. (A) 8.5 to 25% by weight of non-fat cocoa solids (B) pH 4 to 6.5 (C) Non-fat milk solids content is 7.5% by weight or less (D) Fat content: 30 to 55% by weight (E) Water content is 5 to 25% by weight (F) 1 to 2.5% by weight in total of one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate (2) The oils and fats are blended so that the total oil and fat components contained in the water-in-oil emulsion for coating frozen desserts satisfy all of (G) to (I). (G) A composition containing a randomly interesterified oil or fat that satisfies all of the following conditions 1) to 3) as an essential component, the blending amount of which is 38 to 70% by weight: 1) The content of unsaturated fatty acids with 18 to 22 carbon atoms in the constituent fatty acids is 60% by weight or more 2) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acids is less than 2% by weight 3) Solid fat content (SFC) at 10°C: 0-40%, SFC at 20°C: 0-20% (H) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acids is 6% by weight or less. (I) SUS triglyceride content is 20 to 50% by weight

4. A frozen dessert coated with the water-in-oil emulsion for coating frozen desserts according to claim 1 or 2.

5. A method for producing frozen desserts, which comprises coating a food with the water-in-oil emulsion for coating frozen desserts according to claim 1 or 2.

6. 3. A method for suppressing cracking of a coating of a frozen dessert, comprising using the water-in-oil emulsion for coating a frozen dessert according to claim 1 or 2 as the coating of the frozen dessert.

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