Water-in-oil emulsion for coating and method for producing same

Abstract

To provide hydrous chocolates which allow coating work to be simply performed, have good appearance and rich flavor, especially, among hydrous chocolates being water-in-oil emulsified products for coating.SOLUTION: A water-in-oil emulsified product for coating 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 30-45 wt.%, (E) a moisture content of 5-20 wt.%, (F) a total content of one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate of 1-2.5 wt.%, (G) a content of a C12-14 saturated fatty acid in a constituent fatty acid of 20-48 wt.%, (H) a blended amount of 20-48 wt.% of triglyceride with a total carbon number of 36-42 of constituent fatty acid, in the oil and fat, and (I) a content of SUS triglyceride of 20-45 wt.%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing hydrous chocolates, which are water-in-oil emulsions for coating Western confectionery, Japanese confectionery, etc., at refrigerated temperatures. [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). Icing made by mixing cocoa with liquid sugar is used as a chocolate-flavored water-containing material to be coated on Western confectionery and the like (Patent Document 5, Patent Document 6). [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. 2015-2691 [Patent Document 6] Special Publication No. 2012-514987 Summary of the Invention [Problem to be solved by the invention]

[0008] Patent Document 1 is an invention of chocolate for ice cream coating, and does not suggest quality stability after a sterilization process. Patent Documents 2 and 3 describe effects on physical properties such as suppression of roughness, but the effects are not sufficient when used to coat Western confectionery and the like. 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. Patent Documents 5 and 6 use cocoa as the main chocolate flavoring material, and even if cocoa mass containing a large amount of cocoa butter is used, there is a limit to the amount that can be added.

[0009] The present invention relates to a method for producing water-containing chocolates, which are water-in-oil emulsions for coating, and aims to provide water-containing chocolates that have the good melt-in-the-mouth properties and soft texture characteristic of water-containing chocolates and a rich chocolate flavor. In particular, the present invention aims to provide water-containing chocolates that can be easily coated and have a good appearance after coating. [Means for solving the problem]

[0010] The inventors have conducted extensive research to solve the above problems, and have found that by carefully setting the conditions for preparing a water-in-oil emulsion suitable for coating, such as the oil content, water content, and specific emulsifier in addition to the non-fat cocoa solids content, pH, and non-fat milk solids content, and further adjusting the content of triglycerides having 36 to 44 carbon atoms as the contained fat and oil component, saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acids, and SUS triglycerides (S: saturated fatty acids having 16 to 18 carbon atoms, U: unsaturated fatty acids having 16 to 18 carbon atoms, SUS: triglycerides in which S is bonded to the 1- and 3-positions and U is bonded to the 2-position of the triglyceride), to predetermined amounts, it is possible to prepare a water-in-oil emulsion that has a particularly good melt-in-the-mouth property, a soft texture, a rich chocolate flavor, is easy to coat, and has a good appearance after coating.

[0011] That is, the present invention is [1]: A water-in-oil emulsion for coating that 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 45% by weight; (E) a water content of 5 to 20% 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) the content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acids is 20 to 48% by weight; (H) the blending amount of triglycerides (CN36 to CN42) having a total carbon number of 36 to 42 in the constituent fatty acids of the triglycerides in the fat or oil is 20 to 50% by weight; (I) the content of SUS triglycerides is 20 to 50% by weight (where S: saturated fatty acid having 16 to 18 carbon atoms, U: unsaturated fatty acid having 16 to 18 carbon atoms, SUS: triglyceride in which S is bonded to the 1st and 3rd positions of the triglyceride and U is bonded to the 2nd position of the triglyceride), [2]: The water-in-oil emulsion for coating according to [1], wherein the water-in-oil emulsion contains an oil or fat that satisfies the following conditions 1) to 3): 1) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acids is 58 to 85% by weight; 2) The content of triglycerides (CN36 to CN42) with a total of 36 to 42 carbon atoms is 50 to 90% by weight; 3) The solid fat content (SFC) at 10°C is 80% or more, and the SFC at 15°C is 40% or more. [3]: The water-in-oil emulsion for coating according to [1] or [2], wherein the oil and fat component of the water-in-oil emulsion contains 25 to 50% by weight of cocoa butter. [4]: A method for producing a water-in-oil emulsion for coating, 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 45% by weight; (E) a water content of 5 to 20% 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) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acids is 20 to 48% by weight; (H) The blending amount of triglycerides (CN36 to CN42) having a total carbon number of 36 to 42 in the constituent fatty acids of the triglycerides in the oil or fat is 20 to 50% by weight; (I) The content of SUS triglycerides is 20 to 50% by weight, [5]: A composite food coated with the water-in-oil emulsion for coating according to any one of [1] to [3]. [6]: A method for producing a composite food, which comprises coating a food with the water-in-oil emulsion for coating according to any one of [1] to [3]. It is related to. [Effects of the Invention]

[0012] The present invention makes it possible to provide a water-in-oil emulsion for coating, which has the excellent melt-in-the-mouth properties and soft texture characteristic of water-containing chocolates, and a rich chocolate flavor.Furthermore, it is possible to provide a water-containing chocolate that is easy to coat and has a good appearance after coating. DETAILED DESCRIPTION OF THE INVENTION

[0013] The present invention will be specifically described below. (Water-in-oil emulsion for coating) In the present invention, the water-in-oil emulsion for coating is a water-in-oil emulsion food material characterized by being used to coat Western confectionery, Japanese confectionery, desserts, etc. In particular, the water-in-oil emulsion for coating refers to water-containing chocolates. The term "covering" as used herein refers to covering the entire or partial surface of the Western-style confectionery or the like to be combined. The Western confectionery in the present invention refers to food that is stored and eaten in a refrigerated state, and includes, but is not limited to, cake, cream puff, tart, pie, chocolate gateau, pudding, jelly, bavarois, etc. The Japanese confectionery in the present invention refers to food that is stored and eaten in a refrigerated state, and includes, but is not limited to, yokan, gyuhi, kintsuba, kuzukiri, agar, etc. The water-in-oil coating emulsion of the present invention can also be widely used in other desserts that are stored and eaten in a refrigerated state. Western confectioneries, Japanese confectioneries, desserts, etc. coated with a water-in-oil emulsion for coating are called composite foods. The emulsion type of the emulsion can be confirmed by electrical conductivity method (presence or absence of electrical current).

[0014] (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.

[0015] (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 and oil from cocoa mass, and is also called cocoa powder. The water-in-oil coating emulsion must contain cocoa mass or cocoa as a source of non-fat cocoa solids, and the amount of cocoa mass or cocoa blended is 8.5 to 25% by weight, preferably 10 to 20% by weight, and more preferably 10 to 18% 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.

[0016] (pH of water-in-oil emulsion for coating) The pH of the water-in-oil emulsion for coating 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 tends to become rough. The pH of the water-in-oil emulsion for coating 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 10 times with water.

[0017] (Raw materials / Non-fat milk solids content) The water-in-oil coating emulsion may contain milk-derived ingredients, but the amount of non-fat milk solids is 7.5% by weight or less, preferably 4% by weight or less, and more preferably 2% by weight or less. Non-fat milk solids refer to milk-derived components other than milk fat and water. Specific examples of ingredients containing non-fat milk solids include milk, skim milk, concentrated milk, skim milk powder, whole milk powder, whey powder, and buttermilk powder. Non-fat milk solids are also contained in some fresh cream.

[0018] (Oil content and water content of water-in-oil emulsion for coating) The water-in-oil emulsion for coating has an oil content of 30 to 55% by weight, preferably 32 to 50% by weight, and more preferably 32 to 48% by weight, and a water content of 5 to 25% by weight, and preferably 8 to 20% by weight. By properly adjusting the oil and fat content and the water content, it is possible to prepare a water-in-oil emulsion for coating with good physical properties.

[0019] (emulsifier) The water-in-oil emulsion for coating uses an emulsifier used in conventional water-in-oil emulsification as an essential component. 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.

[0020] (Fatty acids constituting oil and fat components) The fat and oil component of the water-in-oil emulsion for coating contains saturated fatty acids with 12 to 14 carbon atoms. Saturated fatty acids with 12 carbon atoms are called lauric acids, and because of their excellent solidification properties, they are sometimes used in coatings for anhydrous chocolate-like foods. Although water-in-oil emulsions also exhibit these solidification properties, it is difficult to achieve the same effects as anhydrous chocolate-like foods due to the influence of the water present. To achieve these solidification properties, the content is 20 to 48% by weight. Preferably, it is 25 to 45% by weight, and more preferably, it is 28 to 42% by weight. The oil-and-fat component of the water-in-oil coating emulsion has a triglyceride content of 36 to 44 carbon atoms in total (CN36 to CN44) of the constituent fatty acids of the triglycerides in the oil-and-fat component of 20 to 50% by weight, preferably 25 to 48% by weight, and more preferably 28 to 40% by weight. By adjusting the content to an appropriate level, a water-in-oil coating emulsion with good solidification properties and a rich chocolate flavor can be prepared.

[0021] The oil and fat component of the water-in-oil coating emulsion 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 22 to 48% by weight, and even more preferably 25 to 45% by weight. A specified content of SUS triglycerides affects the melt-in-the-mouth and texture of the water-in-oil coating emulsion, and can impart a rich flavor.

[0022] (Oils and fats) The water-in-oil emulsion for coating of the present invention preferably contains an oil or fat that satisfies the following conditions: Among the constituent fatty acids of the oil or fat, the content of saturated fatty acids having 12 to 14 carbon atoms is preferably 58 to 85% by weight, more preferably 60 to 80% by weight. The content of CN36 to CN44 in the oil or fat is preferably 50 to 90% by weight, more preferably 55 to 85% by weight. In the present invention, the solid fat content is also generally referred to as SFC. The SFC of the oil or fat is preferably 80% or more at 10°C and 40% or more at 15°C. More preferably, it is 85% or more at 10°C and 50% or more at 15°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." The fat or oil can be adjusted to satisfy the above conditions using a single edible fat or oil, or a mixture of multiple edible fats or oils can be adjusted to satisfy the above conditions. In addition, edible oils and fats other than the above-mentioned oils and fats can be mixed into the water-in-oil emulsion for coating, but all the oil and fat components must satisfy the above-mentioned conditions.

[0023] (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 the present invention refers to one having a pH of 6.8 or higher) added is preferably 10% by weight or less, and most preferably substantially free of alkaline cocoa, based on the total weight of the water-in-oil coating emulsion. 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 with a pH of less than 6.8 in the water-in-oil coating emulsion, 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. The water-in-oil coating emulsion of the present invention contains cocoa butter among its fat and oil components. While the cocoa butter can be directly blended, the cocoa butter content can also be adjusted by blending cocoa mass or cocoa containing cocoa butter. The cocoa butter content of the water-in-oil coating emulsion is preferably 20 to 50% by weight, more preferably 23 to 48% by weight, and even more preferably 26 to 46% by weight. By appropriately adjusting the cocoa butter content, it is possible to impart a rich chocolate flavor while improving the solidification suitability and the appearance after coating.

[0024] 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 coating emulsion 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 other edible fats and oils to be blended therein are exemplified by 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, cocoa 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 fats and oils mentioned above may be used alone or in mixture, or processed fats obtained by subjecting them to extreme hardening, fractionation, interesterification, etc., may be used.

[0025] The viscosity of the water-in-oil emulsion for coating is preferably within the range of 500 to 3000 cP (measured with a BM type viscometer No. 2 at 30 revolutions or No. 3 at 12 revolutions / 50°C), more preferably within the range of 600 to 2800 cP, and even more preferably within the range of 700 to 2600 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.

[0026] (Manufacturing process of water-in-oil emulsion for coating) The method for producing the water-in-oil coating emulsion 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, oil and fat, and an oil-soluble emulsifier, and 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 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 does not pose a problem, but it has a significant effect on the physical properties of conventional water-containing materials. By using the method of the present application, it is possible to reduce the impact on the physical properties of even hydrous materials. Water-in-oil coating emulsions that do not undergo a specified sterilization process are in fact difficult to store and distribute. On the other hand, if the food material is anhydrous oily food, 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 hydrous materials. [Example]

[0027] 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.

[0028] <Series 1: Types of oils and fats> Examples 1 to 5 Cocoa mass A (natural cocoa mass, pH 5.2), vegetable oil a, sugar, lecithin, and PGPR (trade name: CRS75, manufactured by Sakamoto Pharmaceutical Industry Co., Ltd.) were blended according to Table 1, and raw chocolates were produced according to a conventional method. Hardened palm oil was used as vegetable oil a. 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 emulsion coating chocolates. The viscosity of the obtained water-in-oil coating emulsion was measured using a BM type viscometer No. 2 at 30 rpm at 50° C. The prepared water-in-oil coating emulsion was cooled in a refrigerator and the flavor was evaluated. 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 vegetable oil a used had 65.5% by weight of constituent fatty acids with 12 to 14 carbon atoms, 58.0% by weight of triglycerides of CN36 to CN44, 89.8% SFC at 10°C, and 60.2% SFC at 15°C. The water content of the water-in-oil emulsion for coating was measured by the sea sand method. The pH of the water-in-oil emulsion for coating 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.

[0029] In the table, "natural cocoa content" indicates the percentage (by weight) of the total amount of cocoa mass and cocoa with a pH of 6.8 or less. "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" refers to the proportion (wt%) of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acids in the total oil content, "CN36-CN44" refers to the proportion (wt%) of triglycerides with a total carbon number of 36 to 44 in the constituent fatty acids in the total oil content, and "SUS" refers to the proportion (wt%) of triglycerides 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, in the total oil content.

[0030] [Table 1] *In Example 4, the viscosity was measured using a BM type viscometer No. 3 at 12 revolutions / 50°C.

[0031] The Examples had a good melt-in-the-mouth texture and a soft texture. The flavor was also rich chocolate flavor, with Example 4 being particularly good. Before solidification, the emulsions were checked for electrical conductivity using a tester (digital multimeter, manufactured by Kasei Co., Ltd.). None of Examples 1 to 5 showed electrical conductivity, confirming that they were water-in-oil types.

[0032] <Series 2: Study of different vegetable oils> (Examples 4 and 6, Comparative Examples 1 and 2) As shown in Table 2, hydrous chocolates, which are water-in-oil coating emulsions, were prepared using the same formulation and manufacturing process as in Example 4, except for changing the type of vegetable oil, and were sterilized under the same conditions. In addition to vegetable oil a, the following vegetable oils b to d were used. Vegetable oil b: High-melting-point fractionated palm kernel oil Vegetable oil C: White soybean oil Vegetable oils and fats: refined palm oil The properties of each oil are shown in Table 3. SFC was measured in accordance with IUPAC.2 150 SOLID CONTENT DETERMINATION IN FATS IN FATS BY NMR. The analyzer used was a Bruker "minispec mq20." The viscosity of the obtained water-in-oil emulsion for coating was measured using a BM type viscometer No. 3 at 12 revolutions / 50° C. The prepared water-in-oil emulsion for coating was cooled in a refrigerator, and the flavor was evaluated.

[0033] [Table 2]

[0034] [Table 3]

[0035] Example 6 had a soft texture and a rich chocolate flavor, but melted slightly poorly in the mouth compared to Example 4. Comparative Example 1 was very soft when refrigerated, so it felt oily like liquid oil and had a weak chocolate flavor. Comparative Example 2 was acceptable, but melted poorly in the mouth.

[0036] <Series 3: Evaluation of coating on Western confectionery> Cream puffs were coated using the water-in-oil coating emulsions of Examples 4 to 6 and Comparative Examples 1 and 2, and anhydrous coating chocolate (Gâteau Chocolat Sweet 28 (manufactured by Fuji Oil Co., Ltd.)) as a reference example. The formulation of the reference example is shown in Table 5. The vegetable oil in the formulation was a mixture of palm oil, coconut oil, and rapeseed oil. The water-in-oil coating emulsion was placed in a stainless steel bowl and melted, and then kept at 30°C. The anhydrous coating chocolate partially solidified at 30°C, so it was kept at 45°C. The bottom of a refrigerated petit choux (pepper choux filled with fresh cream (manufactured by Mont Blanc)) was held and dipped into the warmed water-in-oil emulsion and coating chocolate up to about two-thirds of the height from the top of the head to coat it. After checking the weight of the coated product, the product was inverted and left to stand with the coated part facing up, and the time required for solidification was measured in a refrigerator. After solidification, the mixture was placed in a container, sealed, and stored in a refrigerator, after which the condition was checked and the flavor was evaluated.

[0037] The solidification time was considered acceptable if it was faster than the reference example or the difference was within 2 minutes. The appearance was observed for gloss and bloom over time. Furthermore, the appearance of sweat-like droplets on the surface of the coated petit choux during storage was evaluated according to the following criteria. Observed after 1 day (D+1) of refrigerated storage -: No sweat (very good), ±: Slight sweat (good), +: Slight sweat (acceptable level), ++: Heavy sweat (fail) In Table 4, D+1 and D+5 indicate the first and fifth days of refrigerated storage, respectively.

[0038] [Table 4]

[0039] [Table 5] *Viscosity was measured using a BM type viscometer No. 3 at 12 revolutions / 50°C.

[0040] The Examples were capable of coating at the same level as the Reference Examples, and the solidification time was also good. Example 5 had a small amount of coating, and the surface of the petit choux was transparent. Also, because the amount of coating was small, the chocolate flavor was felt to be slightly weaker compared to the other Examples. When evaluated as a flavor by itself, Example 6 felt slightly difficult to melt in the mouth, but when coated on petit choux, it melted well in the mouth and a rich chocolate flavor was felt. The Comparative Example had a slow solidification time and was not commercially valuable. When stored in a refrigerator, the Examples had the same quality in terms of sweating, gloss, and bloom as the anhydrous coating. In both examples, the temperature required for keeping the coating temperature can be lower than that required for conventional coated chocolate, which is expected to reduce the time required for melting and the energy required for keeping the temperature. [Industrial Applicability]

[0041] The present invention makes it possible to provide water-containing chocolates, which are water-in-oil emulsions for coating, that have the good melt-in-the-mouth properties and soft texture characteristic of water-containing chocolates, and that have a rich chocolate flavor.Furthermore, the coating process is simple, which is expected to reduce the time and energy required for the coating process, and it is also possible to provide water-containing chocolates that have a good appearance after coating.

Claims

1. A water-in-oil emulsion for coating that satisfies the conditions (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 20% by weight (F) 1 to 2.5% by weight in total of one or more emulsifiers selected from lecithin and polyglycerol condensed ricinoleate (2) All oil and fat components contained in the water-in-oil emulsion for coating satisfy all of (G) to (I). (G) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acids is 20 to 48% by weight. (H) The blending amount of triglycerides (CN36 to CN44) in which the total number of carbon atoms of the constituent fatty acids of the triglycerides in the oil or fat is 36 to 44 is 20 to 50% by weight. (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. 2. The water-in-oil emulsion for coating according to claim 1, wherein the total oil and fat components contained in the water-in-oil emulsion contain an oil or fat that satisfies the following conditions 1) to 3): 1) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acids is 58 to 85% by weight. 2) The content of triglycerides having a total carbon number of 36 to 44 (CN36 to CN44) is 50 to 90% by weight. 3) Solid fat content (SFC) at 10°C is 80% or more, and SFC at 15°C is 40% or more

3. 3. The water-in-oil emulsion for coating according to claim 1, wherein the water-in-oil emulsion contains 25 to 50% by weight of cocoa butter in the total fat and oil component thereof.

4. A method for producing a water-in-oil emulsion for coating, 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 20% 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 of the water-in-oil emulsion for coating satisfy all of (G) to (I). (G) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acids is 20 to 48% by weight. (H) Triglycerides in fats and oils with a total number of carbon atoms of 36 to 44 in the constituent fatty acids of the triglycerides The blending amount of (CN36 to CN44) is 20 to 50% by weight (I) SUS triglyceride content is 20 to 50% by weight

5. A composite food coated with the water-in-oil emulsion for coating according to any one of claims 1 to 3.

6. A method for producing a composite food, which comprises coating a food with the water-in-oil coating emulsion according to any one of claims 1 to 3.

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