Hydrated chocolate

Abstract

To provide a water-containing chocolate which is free from poor emulsification during production and has an improved cocoa feel, and a method for improving the cocoa feel of the water-containing chocolate without causing poor emulsification during production of the water-containing chocolate. [Solution] A water-containing chocolate containing cocoa husk, and a method for improving the cocoa flavor of the water-containing chocolate without causing poor emulsification during the production of the water-containing chocolate by adding cocoa husk.

Description

[Technical Field]

[0001] The present invention relates to a hydrated chocolate. [Background technology]

[0002] In recent years, with the development of mass production technology and distribution networks, high-end confectioneries that were once mainly sold at specialty stores have become easily available for purchase at supermarkets, convenience stores, etc. One example of this is hydrated chocolate, including raw chocolate (see, for example, Patent Document 1).

[0003] Furthermore, in recent years, with growing interest in realizing a sustainable society, attention has been focused on the effective utilization of waste, such as the upcycling of cocoa husk, the outer skin of cocoa beans that is discarded during the chocolate manufacturing process. Cocoa beans, the raw material for chocolate, are separated into cocoa nibs, the edible part, and cocoa husk, the outer skin, during the processing process. Cocoa husk is considered to be the cause of excessive bitterness and unpleasant flavors, and has traditionally been removed and discarded during the chocolate manufacturing process, but in recent years there have been known cases where it has been used as an ingredient in tea (see, for example, Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 7259147 [Patent Document 2] Japanese Patent Publication No. 2022-095232 Summary of the Invention [Problem to be solved by the invention]

[0005] In order to impart a rich cacao flavor to the water-containing chocolate, it is necessary to blend cocoa powder, and it is desirable to blend 7 to 8 mass % or more of cocoa powder.

[0006] However, incorporating a large amount of powder such as cocoa powder can cause problems in terms of stability over time (emulsion stability over time) and manufacturability (poor emulsification or prolonged emulsification time).

[0007] Therefore, an object of the present invention is to provide a water-containing chocolate that is free from poor emulsification during production and has an improved cocoa flavor, and a method for producing the water-containing chocolate that does not cause poor emulsification during production and that improves the cocoa flavor of the water-containing chocolate. [Means for solving the problem]

[0008] The present inventors have found that the use of cacao husk can improve the cacao flavor of water-containing chocolate and improve manufacturing suitability.

[0009] In order to achieve the above object, the present invention provides the following water-containing chocolate and a method for improving the cocoa flavor of the water-containing chocolate without causing poor emulsification during the production of the water-containing chocolate.In this specification, the expression X (numerical value) to Y (numerical value) means at least X and at most Y, unless otherwise specified. [1] Moist chocolate containing cocoa husk. [2] The hydrous chocolate according to [1] above, wherein the particle size of the cacao husk is 1000 μm or less as a 90% passing diameter when particle size distribution is measured by a laser diffraction / scattering method. [3] The water-containing chocolate according to [1] or [2] above, wherein the content of the cacao husk in the water-containing chocolate is 4% by mass to 16% by mass. [4] The water-containing chocolate according to any one of [1] to [3], wherein the content of the cacao husk in the water-containing chocolate is 5% by mass to 10% by mass, and the water content is 14% by mass to 18% by mass. [5] The water-containing chocolate according to any one of [1] to [4] above, wherein the cacao husk is pulverized powdered cacao husk. [6] The water-containing chocolate according to any one of [1] to [5] above, wherein the content of cocoa powder in the water-containing chocolate is 7% by mass or less. [7] A method for preventing poor emulsification during the production of water-containing chocolate by adding cocoa husk and improving the cocoa flavor of the water-containing chocolate. [8] The method according to [7] above, further comprising improving the emulsion stability of the water-containing chocolate over time. [9] The method according to [7] or [8], further comprising reducing the water activity of the hydrated chocolate. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a water-containing chocolate that is free from poor emulsification during production and has an improved cocoa flavor, and a method for improving the cocoa flavor of water-containing chocolate without causing poor emulsification during production of the water-containing chocolate. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to these and various modifications are possible without departing from the gist of the present invention.

[0012] <Hydrate chocolate> The water-containing chocolate according to an embodiment of the present invention (hereinafter referred to as "the present embodiment") contains cacao husk. The water-containing chocolate according to this embodiment refers to a chocolate containing an emulsion of chocolate dough and water, and preferably contains 4% to 20% by mass of water in the water-containing chocolate. More preferably, the water content is 10% to 20% by mass, 11% to 20% by mass, or 12% to 19% by mass. Even more preferably, the water content is 13% to 18% by mass, or 14% to 18% by mass, and most preferably, the water content is 14% to 17% by mass. These upper and lower limits can be combined as appropriate; for example, 13% to 19% by mass is preferred.

[0013] (Chocolate dough) Chocolate dough refers to dough that is the raw material for chocolate. In this embodiment, the chocolate dough contains cocoa husk, and may contain other cocoa bean-derived ingredients other than cocoa husk, cocoa butter substitutes, sweeteners, dairy products, fats and oils, flavorings, emulsifiers, etc. The cocoa bean-derived ingredients may include cocoa butter, cocoa nibs, cocoa mass, cocoa powder, etc.

[0014] The water-containing chocolate according to this embodiment preferably has a cocoa powder content of 7% by mass or less, more preferably 6% by mass or less or 5% by mass or less, and even more preferably 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, or 0% by mass (cocoa powder not included). It is preferable to increase the content of cacao husk by the amount of the reduced cocoa powder content.

[0015] Examples of sweeteners include sugars, sugar alcohols, and high-intensity sweeteners.

[0016] Examples of dairy products include milk, fresh cream, skim milk powder, whole milk powder, concentrated skim milk, whey powder, sweetened condensed milk, and mixtures thereof.

[0017] The oils and fats include vegetable oils and animal oils. Examples of vegetable oils and fats include palm oil, coconut oil, soybean oil, sunflower oil, brown bran oil, bran oil, olive oil, grape seed oil, walnut oil, apricot kernel oil, virgin coconut oil, avocado oil, hemp oil, flax oil, almond oil, evening primrose oil, canola oil, cottonseed oil, sesame oil, and mixtures thereof. Examples of animal oils and fats include beef tallow, lard, mutton tallow, fish oil, milk fat, and mixtures thereof.

[0018] Examples of the flavor include natural flavors, synthetic flavors, combined flavors, alcohol, and mixtures thereof, and preferred are natural flavors or synthetic flavors, particularly vanilla flavor and milk flavor.

[0019] Examples of emulsifiers include lecithin, glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and mixtures thereof.

[0020] The chocolate dough can be produced according to a general method, and may be produced through processes including mixing, grinding, granulating, and / or refining, and preferably through a tempering process.

[0021] In addition, the "chocolate dough" in this embodiment may include "chocolate dough" and "semi-chocolate dough" as defined in the "Fair Competition Code for the Labeling of Chocolate Products," and the "chocolate" in this embodiment may include "chocolate," "semi-chocolate," "chocolate confectionery," and "semi-chocolate confectionery" as defined in the said code.

[0022] (moisture) As the moisture, in addition to water, moisture-containing foods and beverages such as fresh cream, milk, concentrated skim milk, soy milk, yogurt, fruit juice, tea, coffee, and alcoholic beverages can be used, and one or more of these may be used in combination. It is preferable to use one or more of water, fresh cream, and milk. The above-mentioned preferred moisture content refers to the total moisture content of all the ingredients of the moisture-containing chocolate. In other words, if a moisture-containing food or beverage is used as a raw material in preparing the chocolate dough, the moisture contained in that food or beverage is also included.

[0023] (emulsification) The emulsion in this embodiment may be any of O / W type, W / O type, O / W / O type, and W / O / W type, with O / W / O type being preferred. In this embodiment, the emulsion can be produced by mixing the chocolate dough and water in a mixer. There are no limitations on the mixer, and a homomixer, homogenizer, open mixer, etc. can be used.

[0024] [Cacao husk] The water-containing chocolate according to this embodiment contains cocoa husk. Cocoa husk is the outer skin of cocoa beans. The cocoa husk in this embodiment may be roasted or unroasted.

[0025] The form of the cacao husk in this embodiment may be in the state in which it is removed from the cacao beans, or may be in the state in which it is crushed and powdered, but it is preferable that it is crushed and powdered cacao husk.

[0026] From the viewpoint of improving the cocoa flavor of the water-containing chocolate and improving manufacturing suitability, the particle size of the cocoa husk in this embodiment may be 1000 μm or less, preferably 500 μm or less, more preferably 250 μm or less, and even more preferably 150 μm or less, as the 90% passing diameter when particle size distribution is measured by a laser diffraction / scattering method. There is no particular restriction on the lower limit of the particle size of the cocoa husk, but it may be, for example, 1 μm, 10 μm, 20 μm, or 30 μm, as the 90% passing diameter when particle size distribution is measured by a laser diffraction / scattering method. The particle size of the cocoa husk can be measured using a laser diffraction / scattering particle size distribution measuring device.

[0027] The content of cacao husk in the water-containing chocolate (100% by mass) is preferably 4% to 16% by mass, more preferably 5% to 15% by mass, and even more preferably 14%, 13%, 12%, 11%, or 10% by mass.

[0028] <Method for improving the cocoa flavor of hydrated chocolate> The method for improving the cacao flavor of the water-containing chocolate according to this embodiment is a method for improving the cacao flavor of the water-containing chocolate without causing poor emulsification during the production of the water-containing chocolate by adding cocoa husk. By adding cocoa husk to the water-containing chocolate, poor emulsification during the production can be prevented and the cacao flavor of the water-containing chocolate can be improved, preferably the emulsification stability of the water-containing chocolate over time can be improved, and more preferably the water activity of the water-containing chocolate can be reduced.

[0029] Detailed explanations of the hydrated chocolate and cocoa husk have been given above and will be omitted here.

[0030] <Effects of this embodiment> According to this embodiment, it is possible to provide a water-containing chocolate that does not suffer from poor emulsification during production and has an improved cocoa flavor, and a method for improving the cocoa flavor of water-containing chocolate without causing poor emulsification during production of the water-containing chocolate.

[0031] Furthermore, according to this embodiment, a secondary effect can be obtained in that the stability over time (emulsion stability over time) of the water-containing chocolate can be improved.

[0032] This embodiment also has the secondary effect of reducing the water activity of the hydrated chocolate. This is particularly advantageous in that the water activity can be reduced compared to that of hydrated chocolate produced using the same amount of cocoa powder. This inhibits bacterial growth in the hydrated chocolate, thereby stabilizing its quality. In this embodiment, the water activity of the hydrated chocolate is preferably less than 0.85, more preferably 0.845 or less, and even more preferably 0.843 or less, or 0.841 or less. The lower limit is not particularly limited, but may be, for example, 0.70 or more, 0.75 or more, 0.80 or more, 0.81 or more, or 0.82 or more. [Example]

[0033] The present invention will be described in more detail below using examples and comparative examples, but the technical scope of the present invention is not limited to these.

[0034] <Preparation of cacao husk> Cocoa husk was pulverized using a grinder. The obtained coarsely ground material was added with water and heated to sterilize. The sterilized material obtained was dried and re-ground in a dry grinder to obtain cocoa husk powder. The particle size of the obtained cocoa husk powder was 115.0 μm as the 90% passing diameter when particle size distribution was measured using a laser diffraction / scattering method. The particle size was measured by a dry method using air as a dispersion medium, using a laser diffraction / scattering particle size distribution measuring device ("MT3300EXII" manufactured by Microtrack Bell).

[0035] <Production of hydrated chocolate> A hydrated chocolate was produced using the raw materials shown in Tables 1 and 2 below. Specifically, a tempered chocolate dough was produced using raw materials other than fresh cream. The produced chocolate dough was mixed with fresh cream and emulsified (O / W / O type) to obtain a hydrated chocolate. The cacao husk powder used was the cacao husk powder obtained above.

[0036] [Table 1]

[0037] [Table 2]

[0038] [Table 3]

[0039] <Evaluation of hydrated chocolate> The produced hydrated chocolates were evaluated for cocoa flavor and stability over time by two trained panelists according to the following evaluation criteria. The evaluation results (consensus of all panelists through discussion) are shown in Table 3. The time required for emulsification (×: no emulsification) and the measurement results of the water activity of the produced hydrated chocolates are also shown in Table 3. The emulsification time was measured by stirring once per second, and every 5 seconds, a tester was used to check whether or not the chocolate had emulsified (power was turned off when an O / W / O emulsion was achieved). The water activity was measured using a water activity measuring device (product name: AQUALAB TDL 2, manufactured by Meter Japan). Specifically, 10 g of hydrated chocolate was placed in a dedicated dish in the water activity measuring device, which was kept at 23°C, and the water activity was measured when the sample reached 23°C.

[0040] (Evaluation items and criteria) [Cacao flavor] (A piece of hydrated chocolate was placed in the mouth, chewed three times, and then licked, and the cacao flavor was evaluated.) ×: Almost no cocoa flavor △: A slight cocoa flavor can be felt 〇: You can feel the cocoa flavor ◎: Rich cocoa flavor

[0041] [Stability over time] (The produced hydrated chocolate was hardened at 18°C ​​for one day, then stored at 28°C for two days, and then evaluated by passing an electric current through a tester.) ×: Emulsification is broken △: Emulsification is slightly broken 〇: The emulsion is not broken

[0042] When Example 1 and Comparative Example 1 are compared, they are equally excellent in terms of stability over time and emulsification time, but Example 1 is superior in terms of cocoa flavor and water activity. At a water activity of around 0.85, even a difference of 0.001 can make a big difference in the growth of food poisoning bacteria, and a difference of 0.09 can be considered a very large difference. When Example 2 and Comparative Example 2 are compared, they are equally excellent in terms of cocoa flavor, but Example 2 is superior in terms of stability over time, emulsification time, and water activity. Similarly, when Example 3 and Comparative Example 3 are compared, they are equally excellent in terms of cocoa flavor, but Example 3 is superior in terms of stability over time, emulsification time, and water activity. The overall moisture content of the water-containing chocolates of Examples 1 to 3 and Comparative Examples 1 to 3 differs slightly due to the difference in moisture content between the cocoa husk and the cocoa powder. However, since the difference is so slight that it has almost no effect on the water activity of the water-containing chocolate, it is believed that the addition of cocoa husk is the main factor behind the decrease in water activity.

Claims

1. A method of making a food product comprising powdered cocoa husk, The particle size of said powdered cacao husk is 1000 μm or less as a 90% passing diameter when particle size distribution is measured by a laser diffraction / scattering method, The content of the powdered cocoa husk in the water-containing chocolate is 4% by mass to 16% by mass, A water-containing chocolate having a moisture content of 10% to 20% by mass.

2. The water-containing chocolate according to claim 1, wherein the content of the cocoa husk in the water-containing chocolate is 5% by mass to 10% by mass and the water content is 14% by mass to 18% by mass.

3. The water-containing chocolate according to claim 1 or 2, wherein the content of cocoa powder in the water-containing chocolate is 7% by mass or less.

4. A method for improving the cocoa flavor of a hydrous chocolate without causing poor emulsification during the production of the hydrous chocolate, by adding powdered cocoa husk whose particle size is 1000 μm or less as the 90% passing diameter when particle size distribution is measured by a laser diffraction / scattering method, so that the content of the powdered cocoa husk in hydrous chocolate having a moisture content of 10% to 20% by mass is 4% to 16% by mass.

5. The method according to claim 4, further comprising improving the emulsion stability of the water-containing chocolate over time.

6. 6. The method according to claim 4 or 5, further comprising reducing the water activity of the hydrous chocolate.

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