Mochi-like chocolate confectionery

Abstract

To provide a chocolate confectionery that keeps for a long time even at room temperature, has mochi-like texture and melts well in the mouth.SOLUTION: A mochi-like chocolate confectionery contains at least a chocolate, liquid sugar, a gelling agent, and by incorporating a chocolate whose SFC in the oil / fat portion is 35 to 55% at 5°C, 30 to 50% at 10°C, 8 to 20% at 20°C, and 2 to 10% at 30°C in a dough by 30 to 70 wt.%, a chocolate confectionery having a good mochi-like texture and meltability in the mouth and also a good workability is obtained. Furthermore, the good texture is maintained even after 2 months of storage at ordinary temperature (20°C).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to chocolate confectioneries that are distributed at room temperature. [Background technology]

[0002] Japanese people have traditionally preferred mochi or a mochi-like texture, and there are a wide variety of mochi confections in different regions. These are basically fresh confections made primarily from glutinous rice or rice flour, but many of them have a longer shelf life due to the inclusion of a large amount of sugar. However, methods that primarily rely on sugar to improve shelf life can result in products that are too sweet or have a sticky or gooey texture. Patent Document 1 is an application relating to a rice cake confectionery that has an improved shelf life while reducing the amount of sugar used, and is characterized by being baked using a liquid made from glutinous rice flour, gelatinized starch, acetylated starch, and / or hydroxypropylated starch.

[0003] Meanwhile, attempts have been made to provide confectioneries that go beyond the traditional framework of mochi confectionery by using chocolates while still having a mochi-like texture (chewy texture). Patent Document 2 is an application relating to a water-containing chocolate with a mochi-like texture that can be distributed over a long period of time, containing gelatin with a specific jelly strength, a linear polyhydric alcohol, and hard butter. Patent Document 3 is an application relating to an oil-in-water type mochi-like chocolate for enrobing, which uses a combination of thickening stabilizers. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2000-106825 [Patent Document 2] Japanese Patent Application Laid-Open No. 2012-39915 [Patent Document 3] Japanese Patent Application Laid-Open No. 2003-265111 Summary of the Invention [Problem to be solved by the invention]

[0005] To provide a novel chocolate confectionery having a good texture and being shelf-stable even at room temperature. [Means for solving the problem]

[0006] The inventors have conducted extensive research into the above-mentioned problems and have discovered that by using chocolates with specific SFC, it is possible to produce chocolate confectionery that has a mochi-like texture, melts easily in the mouth, and can be distributed at room temperature, thereby completing the present invention.

[0007] That is, the present invention (1) A chocolate confectionery containing at least chocolates, liquid sugar, and a gelling agent, characterized in that the SFC (solid fat content) of the fat portion of the chocolates satisfies all of the following conditions (a) to (d): (a) 35-55% at 5°C, (b) 30-50% at 10°C, (c) 8-20% at 20°C, (d) 2-10% at 30°C (2) The chocolate confectionery according to (1), wherein the amount of chocolates blended is 30 to 70% by weight. is. [Effects of the Invention]

[0008] According to the present invention, a confectionery that is distributed at room temperature and has a good texture can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be specifically described below.

[0010] (Chocolate) The chocolates referred to in this invention include not only those that are subject to regulations ("Fair Competition Regulations for the Labeling of Chocolates") or legal restrictions, but also various chocolates, oil-and-fat processed foods, and chocolate products that use animal and vegetable fats and oils other than cocoa butter. The chocolate content is 30 to 70% by weight, preferably 40 to 65% by weight. If the content is less than this, the chocolate may not melt well in the mouth, and if it is more than this, the mochi-like texture may not be obtained.

[0011] (SFC of fats and oils in chocolate) The chocolates used in the present invention are characterized by an SFC (solid fat content) of the total fat content of 35-55% at 5°C, 30-50% at 10°C, 8-20% at 20°C, and 2-10% at 30°C. More preferably, it is 40-50% at 5°C, 35-45% at 10°C, 10-20% at 20°C, and 2-5% at 30°C. If the SFC is too high or too low, the effects of the present invention may not be achieved. The SFC in the present invention is measured in accordance with IUPAC.2 150 "SOLID CONTENT DETERMINATION IN FATS BY NMR" after completely melting a sample fat obtained by hexane extraction from chocolate.

[0012] (liquid sugar) In the present invention, the use of liquid sugar can improve shelf life and texture. There are no particular limitations on the type of liquid sugar, and examples include high-fructose glucose liquid sugar, maltose syrup, maltosyl trehalose, sugar alcohols, various oligosaccharide syrups, honey, various starch syrups, and starch syrup. These liquid sugars can be used singly or in combination. The amount of liquid sugar added is 5 to 40% by weight, preferably 10 to 35% by weight, and more preferably 10 to 20% by weight, of the raw materials.

[0013] (gelling agent) In the present invention, a mochi-like texture is obtained by using a gelling agent. Gelatin is particularly preferred, and commercially available preparations that use gelatin as the main ingredient can also be suitably used. The amount of gelatin added can be adjusted appropriately depending on the type of gelling agent and the desired texture, but in the case of gelatin, the amount is, for example, 0.5 to 4% by weight, preferably 1 to 3% by weight, of the raw materials.

[0014] When using a gelling agent such as gelatin that is dissolved in water, the water can be any of tap water, ion-exchanged water, distilled water, mineral water, etc., and soy milk, cow's milk, cream, various types of drinking water, etc. The amount of water to be added is 2 to 10 times, preferably 3 to 7 times, the weight of the gelling agent, and is desirably added so that it accounts for 5 to 20% by weight, more preferably 7 to 15% by weight of the confectionery.

[0015] (Other ingredients) In addition to the above, the present invention can also use sugars, starches, modified starches, flavorings, alcoholic beverages, colorings, emulsifiers, etc., as long as the effects of the present invention are not impaired. Dried fruits such as raisins, nuts, etc. can also be mixed.

[0016] (Preparing the dough) The method for preparing the dough is not particularly limited, but an example is to first heat and melt the chocolate in a hot water bath, then separately prepare an aqueous composition containing liquid sugar and a gelling agent, and mix them to obtain the dough. This dough is then poured into an appropriate mold and allowed to solidify (gel) in a refrigerator to obtain the chocolate confectionery.

[0017] The present invention will be described in more detail below with reference to examples. In the following, "parts" and "%" are by weight unless otherwise specified.

[0018] (Preparation of fats and oils for chocolate) A blended oil (iodine value 37) consisting of 60 parts by weight of palm oil, 20 parts by weight of a high-melting-point palm oil fraction, and 20 parts by weight of extremely hardened palm oil was randomly transesterified with sodium methylate, and then subjected to two-stage acetone fractionation to obtain a mid-melting-point fraction (iodine value 32) and a low-melting-point fraction (iodine value 63). These were refined using conventional methods, and the mid-melting-point fraction was designated "Oil A" and the low-melting-point fraction was designated "Oil B." Using these, the raw materials were melted and mixed according to the formulations in Table 1 to prepare oil mixtures A and B.

[0019] Table 1. Preparation of fat mixture for chocolate TIFF0007797792000001.tif90145

[0020] (Preparation of chocolates) Chocolates A and B were prepared by mixing the raw materials, rolling, and conching them in the usual manner according to the formulations in Table 2. The SFC of the fats and oils in each chocolate is shown in Table 4, along with "Chocolate C" described below.

[0021] (Table 2) Chocolate composition (unit: parts by weight) TIFF0007797792000002.tif95145

[0022] (Preparation of chocolate confectionery) According to the formula in Table 3, water and liquid sugar were combined and heated, and then pre-mixed granulated sugar and gelling agent were added and further heated to dissolve. This was added to chocolates that had been melted separately in a hot water bath and mixed uniformly. The mixture was then poured into a 35 mm diameter x 10 mm deep flexipan and left to solidify in the refrigerator for 3 hours.

[0023] The raw materials used in Table 3 were the following commercially available products. Chocolate C: Product name: "Couverture White", Fuji Oil Co., Ltd. Liquid sugar: Product name: "Amamir", Mitsubishi Corporation Life Sciences Co., Ltd. Gelling agent: Product name: "Punitoro G" (gelatin 50% / modified starch 50%), Nitta Gelatin Co., Ltd.

[0024] (Table 3) Chocolate confectionery composition (unit: parts by weight) TIFF0007797792000003.tif78145

[0025] (Table 4) SFC (%) of fats and oils in each chocolate TIFF0007797792000004.tif68145

[0026] (evaluation) The resulting chocolate confectionery was placed in a bag, the opening sealed, and stored at room temperature (20°C). The next day, a sensory evaluation was conducted by seven panelists engaged in confectionery development, and judged by consensus. The evaluation was based on the following criteria, each on a 5-point scale, with a score of 3 or higher being considered a pass for both items. (Texture): Pleasant mochi-like texture (Melting in the mouth): Melts quickly in the mouth and leaves no residue 5: Particularly good 4: Good 3: Normal 2: Inferior 1: Particularly poor

[0027] The evaluation results are summarized in Table 5. Example 1, which used Chocolate A, had a particularly good mochi-like texture and melt-in-the-mouth feel, and also had good workability.

[0028] (Table 5) TIFF0007797792000005.tif57145

[0029] (Evaluation after storage at room temperature) The chocolate confectionery of Example 1 was similarly subjected to a sensory evaluation after 1 month and 2 months of storage at 20° C. There were no noticeable changes in texture or melt-in-the-mouth feel, and the confectionery was maintained in good condition.

Claims

[Claim 1] A chocolate confectionery having a mochi-like texture, which contains at least chocolates, liquid sugar, and a gelling agent, the chocolate content being 30 to 70% by weight, and the solid fat content (SFC) of the fat portion of the chocolates satisfying all of the following conditions (a) to (d): (a) 35-55% at 5°C (b) 30-50% at 10°C (c) 8 to 20% at 20°C (d) 2 to 10% at 30°C

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