Hydrated chocolate

Abstract

To provide a sheet-shaped water-containing chocolate that has improved cutting suitability and molding suitability for wide industrial use.SOLUTION: The water-containing chocolates is prepared using sugar and / or cellulose having a solubility at 25°C of 70 g or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a water-containing chocolate having a texture similar to that of raw chocolate and good workability, and a method for producing the water-containing chocolate. [Background technology]

[0002] Moisture-containing chocolates, which are made by adding aqueous ingredients to chocolate, are widely used in Western confectionery, frozen desserts, and desserts. Those containing cream are highly appealing, and among them, moisture-containing chocolates that are standardized to contain 10% or more fresh cream by weight, 60% or more chocolate by weight, and 10% or more water by weight of the total weight can be labeled as "raw chocolate," making them even more appealing as products.

[0003] Because of its appeal, raw chocolate is often combined with various luxury items, and for industrial use as a confectionery ingredient, there is a demand for materials that are pre-processed into a set shape and are easy to process, or materials that are pre-formed into a set size and are easy to combine. There is also a strong demand for these to be combined with products that can be stored at freezing temperatures.

[0004] Most of the moist chocolates on the market, such as raw chocolate, are sweet chocolates and milk chocolates that contain a lot of cocoa mass and cocoa, but various flavors such as white chocolate, strawberry chocolate, and caramel chocolate are also becoming popular, and there is a strong demand for the widespread use of moist chocolates with these flavors as confectionery ingredients.

[0005] However, compared to moist chocolates made with chocolates that do not contain much cocoa mass or cocoa, such as white chocolate or caramel chocolate, they tend to be softer and sticky during molding, making them unsuitable for mass production. Therefore, it has been difficult to process it into a sheet or to cut the sheet into continuous pieces.

[0006] To solve the problem of softening, methods such as adding more fats and oils such as chocolate or cocoa butter or adding fats and oils with high melting points are known. However, adding a lot of fats and oils weakens the chocolate flavor and makes it difficult to melt in the mouth, especially in the frozen range, which is not suitable for the quality of smooth texture and rich chocolate flavor required for water-containing chocolates.

[0007] Patent Document 1 describes an invention for a water-containing chocolate that uses microcrystalline cellulose, which can be coated in an encrusting machine without exposing the center.

[0008] Patent Document 2 describes an invention for a hydrated chocolate for roll-in use that has a good chocolate flavor and excellent spreadability, and that contains 50 to 85% by weight of chocolate dough, 10 to 40% by weight of water, a viscosity of 400 to 1600 poise at a product temperature of 50°C, and one or more stabilizers selected from gellan gum, carrageenan, furcellaran, and agar. Patent Document 3 describes an invention of a manufacturing technology for raw chocolate that uses gelatin and has good film peelability and breakage resistance.

[0009] Patent Document 4 describes an invention that uses a gelling agent and a monosaccharide to achieve a gummy texture in the frozen range. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] International Publication No. 2013 / 021898 [Patent Document 2] Japanese Patent Application Laid-Open No. 2003-250449 [Patent Document 3] International Publication No. 2016 / 186181 [Patent Document 4] Japanese Patent Application Laid-Open No. 2016-289713 Summary of the Invention [Problem to be solved by the invention]

[0011] Patent Document 1 describes a method in which the center can be covered using an encrusting machine without exposing it, but does not describe sheet-shaped water-containing chocolates. Patent Document 2 describes a sheet-like material that is excellent in spreadability, but does not mention suitability for cutting. Patent Document 3 discloses a chocolate that is plastic and has a smooth texture similar to sliced ​​cheese, and has good resistance to breaking, making it difficult to break. This is the opposite of an invention that has high cuttability. The chocolate of Patent Document 4 has a unique texture, is not like that of raw chocolate, and is very elastic, so it is difficult to say that it is suitable for cutting.

[0012] The present invention aims to solve the above problems and provide sheet-shaped water-containing chocolates with improved cutting and molding suitability so that water-containing chocolates containing a low non-fat cocoa solid content in cocoa mass and cocoa can be widely used industrially as confectionery ingredients. [Means for solving the problem]

[0013] As a result of extensive research into the above-mentioned problems, the inventors discovered that the above-mentioned problems can be solved even with a low non-fat cocoa solids content by preparing water-containing chocolates using sugars and / or celluloses with a solubility of 70 g or less at 25°C, and thus completed the present invention.

[0014] That is, the present invention provides (1) water-containing chocolates having a non-fat cocoa solids content of 5% by weight or less and satisfying the following (A) and / or (B): (A) A sugar content of 8% by weight or more with a solubility of 70 g or less at 25°C (B) Cellulose content is 0.6% by weight or more (2) The hydrated chocolates of claim 1, which contain water-soluble dietary fiber derived from seaweed. (3) The water-containing chocolates according to claim 1 or 2, which contain sugars and celluloses with a solubility of 70 g or less at 25°C. (4) The water-containing chocolate according to any one of claims 1 to 3, wherein the oil content is 25 to 45% by weight. (5) The water-containing chocolate according to any one of claims 1 to 4, which is in the form of a sheet. (6) The water-containing chocolate according to any one of claims 1 to 5, which has good cuttability and moldability. (7) A method for producing sheet-shaped hydrated chocolates with good cutting suitability, which have a non-fat cocoa solids content of 5% by weight or less and contain sugars and / or celluloses with a solubility of 70 g or less at 25°C. (8) A composite confectionery comprising the water-containing chocolate according to any one of claims 1 to 5. (9) A method for producing a composite confectionery, which comprises cutting the sheet-shaped hydrated chocolate according to claim 5 and combining it with dough. (10) A method for improving the cuttability and moldability of water-containing chocolates, which satisfies the following requirements: 1. Fat-free cocoa solids not exceeding 5% by weight. 2. Meet the following (A) and / or (B). (A) The content of sugars with a solubility of 70 g or less at 25°C is 8% by weight or more. (B) The cellulose content is 0.6% by weight or more. is. [Effects of the Invention]

[0015] According to the present invention, it is possible to obtain a sheet-shaped hydrated chocolate having excellent cuttability and moldability, which has a texture reminiscent of that of raw chocolate even when the hydrated chocolate has a low non-fat cocoa solids content. In one aspect of the present invention, sheet-shaped hydrated chocolates are cut to the desired size and kneaded into or topped on frozen desserts or Western confectioneries to obtain frozen desserts that are composite confectioneries suitable for freezing temperatures or Western confectioneries that are composite confectioneries suitable for refrigerated temperatures, which are combined with hydrated chocolates that have a texture similar to that of raw chocolate. DETAILED DESCRIPTION OF THE INVENTION

[0016] The present invention will be specifically described below.

[0017] (Chocolate, water-containing chocolate) The term "chocolate" as used herein may refer collectively to "pure chocolate," "chocolate," and "semi-chocolate," as defined by the National Chocolate Industry Fair Trade Council, as well as "chocolate-like foods" made from fats and oils other than cocoa butter and edible materials other than cocoa solids, and other foods with edible materials dispersed in a fat-and-oil base, such as curry-flavored or cheese-flavored foods. Furthermore, the term "water-containing chocolates" as used herein collectively refers to all of the above-mentioned chocolates kneaded with aqueous ingredients, as well as the "raw chocolate" defined in the "Fair Competition Code Concerning the Labeling of Chocolates and Its Commentary," and the "chocolates" used as raw materials for these "water-containing chocolates" are referred to as "raw chocolates" or "raw chocolates for uses in a water-containing state." Water-containing chocolates are generally of the O / W or W / O type, or double emulsions that combine these types or those with partial phase inversion, and are not particularly limited in the present invention. However, the water-containing chocolates of the present invention are preferably oil-in-water emulsions in which the aqueous phase is the continuous phase, such as O / W or partial O / W phase inversion systems, obtained by mixing chocolate with aqueous components such as cream, liquid sugar, spirits, milk, soy milk, fruit juice, and water.

[0018] (sheet-shaped hydrated chocolate) "Water-containing chocolate sheets" refer to water-containing chocolates, which are emulsions obtained by mixing chocolates with aqueous components, formed into sheets and then cooled and solidified. There are no particular restrictions on the thickness of the sheets, but they generally refer to sheets that are rolled out to about 0.5 cm to 3 cm.

[0019] (fat-free cocoa solids) The term "non-fat cocoa solids" refers to the solids derived from cocoa beans excluding cocoa butter and water. In the present invention, the amount of non-fat cocoa solids is 5% by weight or less. Unlike so-called bitter chocolate and sweet chocolate, the present invention applies to chocolates that do not contain non-fat cocoa solids or that contain only small amounts of non-fat cocoa solids, such as white chocolate, caramel chocolate, and strawberry chocolate.

[0020] The hydrous chocolate sheet of the present invention contains sugars and / or celluloses having a solubility of 70 g or less at 25° C. In a more preferred embodiment, it contains water-soluble dietary fiber derived from seaweed.

[0021] (Solubility) In the present invention, solubility is expressed as the maximum mass of solute per 100 g of solvent (water) at 25° C. The solubility of the sugar used in the water-containing chocolate sheet of the present invention is preferably low, 70 g or less, more preferably 60 g or less, and even more preferably 50 g or less. Using sugar with low solubility improves cutting suitability, but its low solubility in the aqueous phase at low temperatures can lead to the precipitation of crystals, which can cause poor melt-in-the-mouth texture.On the other hand, using sugar with high solubility results in poor cutting suitability, stickiness, and physical properties that make it unsuitable for molding.

[0022] (sugar) Examples of sugars in the present invention include monosaccharides, oligosaccharides, sugar alcohols, dextrin, and starch syrup. Among these, specific examples of sugars with a solubility of 70 g or less at 25°C include lactose, isomaltulose, trehalose, and reduced isomaltulose. Among these, lactose and isomaltulose are preferred in terms of flavor and manufacturability. The lower limit of the sugar content used is preferably 8% by weight or more, more preferably 9% by weight or more, and the upper limit is preferably 20% by weight or less, more preferably 18% by weight or less. These sugars, not only those blended as sugars but also sugars contained in dairy products, exhibit similar effects, and are therefore included in the total amount. For example, whole milk powder contains approximately 39% by weight of lactose. A low sugar content results in physical properties that are not suitable for cutting or molding. On the other hand, a high sugar content may result in poor melt-in-the-mouth texture due to the low solubility in the aqueous phase at low temperatures, resulting in the precipitation of crystals. By incorporating an appropriate amount of sugar, it is possible to obtain a water-containing chocolate that is suitable for cutting and molding.

[0023] (cellulose) The sheet-shaped hydrated chocolates of the present invention contain celluloses. "Celluloses" refers collectively to water-insoluble dietary fibers, commonly referred to as insoluble dietary fibers, particularly cellulose and hemicellulose. In the present invention, the celluloses are not particularly limited, but originate from cocoa fiber or pulp fiber. Powdered cellulose and microcrystalline cellulose, which is processed from cellulose, are particularly preferred. The total fiber content of the hydrated chocolates is preferably 0.6% by weight or more, more preferably 0.7% by weight or more, and even more preferably 0.8% by weight or more, with an upper limit of 10% by weight or less, more preferably 9% by weight or less, and even more preferably 7% by weight or less. The cellulose content in the hydrated chocolates is calculated as the sum of the celluloses blended into the hydrated chocolates and the celluloses partially contained in the cocoa solids. The celluloses in cocoa mass include cellulose and hemicellulose, with a total content of approximately 7.6% by weight. If the amount of cellulose in a water-containing chocolate is too high, it will be easier to cut, but it will be rough and powdery, and will not have the melt-in-the-mouth texture that water-containing chocolates require.If the amount is too low, the chocolate will be sticky and not suitable for molding. By incorporating an appropriate amount of cellulose, it is possible to obtain a water-containing chocolate that is suitable for cutting and molding.

[0024] (Water-soluble dietary fiber) Examples of the water-soluble dietary fiber derived from seaweed used in the present invention include agar and carrageenan. By incorporating these, it is possible to provide sheet-shaped water-containing chocolates with improved cuttability and a good texture. These may be incorporated alone or in combination. The total amount of water-soluble dietary fiber derived from seaweed contained in the water-containing chocolate is preferably 0.1% to 2.0% by weight, more preferably 0.1% to 1.5% by weight, and even more preferably 0.15% to 1.2% by weight. By incorporating these, the cuttability and moldability of the water-containing chocolates are improved, but if the amount is too high, the texture will differ from that of water-containing chocolates.

[0025] (Oils and fats) The fats and oils used in the water-containing chocolates of the present invention include fats derived from cacao raw materials such as cacao mass and cocoa (cocoa butter), milk fats derived from dairy raw materials, vegetable fats 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 oil, sal fat, cacao butter, coconut oil, and palm kernel oil, animal fats and oils such as beef tallow, lard, fish oil, and whale oil, and processed fats and oils obtained by hardening, fractionating, interesterifying, etc. The total amount of oil is 25 to 45% by weight, preferably 27 to 42% by weight. If the amount is less than this, the water-containing chocolate will be soft and will not form a sheet. If the amount is more than this, the emulsion will be unstable, and the flavor and texture characteristic of water-containing chocolate will not be obtained.

[0026] (moisture) The water content of the water-containing chocolates of the present invention is preferably 10% to 50% by weight, as this allows for easy emulsification and provides a good texture. It is more preferably 10% to 40% by weight, and even more preferably 10% to 30% by weight. The source of the water is not particularly limited. Water can be directly added in addition to sugar solutions such as cream and starch syrup. If the water content is less than 10% by weight, it may be difficult to emulsify the chocolate into an oil-in-water type, while if the water content exceeds 50% by weight, the chocolate may become watery and have a poor flavor.

[0027] (raw chocolate products) The raw materials used for chocolates are not particularly limited, and any known composition can be used, except for sugars and celluloses with a solubility of 70 g or less at 25°C. Examples include additives, dairy ingredients, sugars, oils and fats, processed vegetables and fruits, and other edible ingredients. Additives include emulsifiers, antioxidants, flavorings, and acidulants, but there are no restrictions on the type or amount of any of these, and they can also be omitted.

[0028] (Hydrate chocolates) In the present invention, it is preferable to produce the chocolate by mixing an aqueous phase containing fresh cream with the raw chocolate material. More preferably, the blending amount of fresh cream is 10% by weight or more and 40% by weight or less, and the blending amount of raw chocolate material is 40% by weight or more and 90% by weight or less. Ingredients other than the raw chocolate material and the fresh cream may be blended. For example, water may be blended in addition to the fresh cream to adjust the moisture content.

[0029] (Method of manufacturing water-containing chocolates) The following is an example of a method for producing the water-containing chocolates of the present invention. First, carbohydrates, sugars, whole milk powder, cocoa mass, cocoa butter, vegetable oil, lecithin, etc. are rolled and conched according to conventional methods to produce raw chocolate. Separately, aqueous ingredients such as fresh cream, water, agar, and emulsifiers are mixed and heated, and the raw chocolates are added thereto, followed by mixing, stirring, sterilization, and cooling to obtain water-containing chocolates. The cooling here is not particularly limited to 20°C or below, but is preferably carried out at refrigerated or frozen temperatures in consideration of shelf life.

[0030] (Sheet forming method) Methods for forming water-containing chocolates into sheets include, but are not limited to, the following: heated, mixed, and stirred liquid water-containing chocolate is spread to a uniform thickness on a belt conveyor moving at a constant speed, cooled, and cut lengthwise with slits or a round blade cutter spaced at equal intervals in the direction of movement, and then cut to an appropriate size using a device that can cut crosswise by moving a blade positioned perpendicular to the belt conveyor up and down. Alternatively, the liquid chocolate that has been heated, mixed, and stirred is filled into a bag of a certain size to the desired thickness, and the bag is allowed to stand on a flat surface before cooling.

[0031] (Cutting method) There are various methods for cutting sheet-form hydrous chocolates, but industrially used methods include narrowing the cutting intervals of the aforementioned belt conveyor cutting method to produce dice or bar shapes. Other methods include cutting sheet-form hydrous chocolates with a food cutter or food slicer, or using a cutting tool called a guitar cutter, which has wires stretched at equal intervals. For industrial mass production, continuous cutting using a belt conveyor is desirable, but methods using a belt conveyor often involve a continuous process from preparation of the hydrous chocolate to cutting, and require large-scale equipment to be used for consistent production from preparation to cutting of the hydrous chocolate. A method of continuous cutting without using large-scale equipment is to use a food cutter or guitar cutter. Various food cutter devices have been developed, and continuous cutting is possible while freely adjusting the size.

[0032] Although it is possible to cut small amounts using conventionally known compositions of water-containing chocolates, when cutting large amounts of water-containing chocolate continuously, some of the water-containing chocolate adheres to the cutting blade, and this accumulation makes continuous production impossible.

[0033] In this specification, good cuttability is defined as the condition in which the above-mentioned cutting equipment, cutting devices, etc. produce only minor stains or deposits on the equipment or devices even when cutting is performed continuously, and good formability is defined as the condition in which the shape of the formed hydrous chocolates after cutting is good. It is desirable to evaluate cuttability and formability using the appropriate equipment or devices, but when evaluating small amounts, it is also possible to perform a similar evaluation by cutting continuously with a household kitchen knife or the like and checking the deposits on the knife blade and the shape after cutting.

[0034] The water-containing chocolates of the present invention are characterized by having a smooth texture while being easily cuttable, and this smoothness can be felt even in the freezing temperature range, so that when eaten with foods that are eaten in the freezing temperature range, such as frozen desserts, the water-containing chocolates alone do not remain in the mouth for a long time, and can be enjoyed as a good combined dessert.

[0035] In this specification, the freezing temperature range refers to 0° C. or below, preferably −5° C. or below, and more preferably −5° C. to −30° C., and is characterized by the fact that a smooth texture can be obtained even in these temperature ranges. Because the water-containing chocolates of the present invention can be obtained with a smooth texture even in these temperature ranges, they can be used in frozen desserts, which are confectioneries in the freezing temperature range.

[0036] In this specification, the refrigerated temperature range refers to 10° C. or below, preferably 0° C. to 10° C., and more preferably 3° C. to 7° C. The hydrated chocolate of the present invention is characterized by being able to be handled without stickiness even in these temperature ranges. Because it has good workability even in this temperature range, the hydrated chocolate of the present invention can be used as a topping for Western-style confectionery, which is a confectionery that must be stored in the refrigerated temperature range. [Example]

[0037] The present invention will be described in more detail below with reference to examples, but the spirit of the present invention is not limited to the following examples. In the examples, % and parts are all by weight.

[0038] (Examples 1, 2, and 3, Comparative Examples 1 and 2) Raw material chocolates were prepared by the usual method using the blending methods listed in Table 1. Next, the ingredients were blended according to the blending methods listed in Table 2, and a Combimix (manufactured by Primix Corporation) was used to prepare water-containing chocolates, which are oil-in-water emulsions, by stirring while heating. This was then filled into a plastic bag, left to stand to a thickness of approximately 1 cm, and cooled to -18°C to obtain sheet-shaped water-containing chocolates. Table 2 shows the composition and evaluation results of the texture, cutting suitability, etc. of the prepared sheet-shaped hydrated chocolates. The lactose used was crystalline hydrate with a solubility of approximately 21 g / 100 g, which is commonly used in the food manufacturing industry.

[0039] The melt-in-the-mouth texture and roughness were evaluated by a sensory evaluation by five panelists according to the following criteria. ◎: Very good, 〇: Good, △: Acceptable quality level but inferior to 〇, ×: Unsuitable The evaluation of cuttability was carried out in a laboratory as a prototype, using a household knife to cut the material into hexahedrons, and the results are shown according to the following criteria. ◎: No adhesion to the blade even when cutting continuously, ◯: Almost no adhesion to the blade even when cutting continuously, △: There is more adhesion than ◯ but it is a small amount and is at an acceptable level, ×: There is a lot of adhesion and it is unsuitable. The evaluation of formability is based on whether the shape is maintained after cutting and is shown according to the following criteria. ◎: Very good, ○: Good, △: The corners of the hexahedron are slightly deformed but at an acceptable level, ×: The shape cannot be maintained and is unsuitable. Subsequent evaluations were carried out in the same manner.

[0040] [Table 1] Lactose manufactured by LEPRINO FOODS, cocoa butter manufactured by Fuji Oil Co., Ltd. Cocoa Butter 201, and vegetable oil 1 manufactured by Fuji Oil Co., Ltd. Melano NEW.SS-5 were used.

[0041] [Table 2] The fresh cream used was Meiji Tokachi Fresh Cream 47 manufactured by Meiji Dairies Co., Ltd.

[0042] In Comparative Examples 1 and 2, the products that did not contain lactose, which has low solubility as a sugar, had poor cuttability. However, when lactose was added, the cuttability improved. Although the chocolate of Example 1 was slightly rough, it had a texture similar to that of raw chocolate and was easy to cut. The chocolate of Example 3 was slightly soft in terms of moldability, but was still of an acceptable quality level for a product.

[0043] (Examples 4 and 5, Comparative Example 3) Raw chocolate materials were prepared in the usual manner using the blending methods shown in Table 3. Then, similar to Example 1, moisture-containing chocolates were obtained according to the methods shown in Table 4. Table 4 shows the composition and evaluation results of the texture, cutting suitability, etc. of the prepared moisture-containing chocolate sheets.

[0044] [Table 3] The powdered cellulose used was KC Flock W-100G manufactured by Nippon Paper Industries Co., Ltd.

[0045] [Table 4]

[0046] Example 4, which contained cellulose compounds, showed improved cuttability and moldability, and good quality was obtained.

[0047] (Examples 6, 7, and 8, and Comparative Example 4) Raw chocolate materials were prepared in the usual manner using the blending methods shown in Table 5. Then, similar to Example 1, moisture-containing chocolates were obtained according to the methods shown in Table 6. Table 6 shows the composition and evaluation results of the texture, cutting suitability, etc. of the prepared moisture-containing chocolate sheets.

[0048] [Table 5] The caramel powder used was caramel powder manufactured by Tsukuba Dairy Products Co., Ltd., and the cocoa mass used was Fuji Cocoa Mass 100 manufactured by Fuji Oil Co., Ltd.

[0049] [Table 6] The caramel sauce was made using Tsukuba Dairy Caramel Milk, and the agar was made using Ina Food Industry Co., Ltd.'s Ultra Agar UX30.

[0050] The cellulose content of the cocoa mass was calculated as 7.6% by weight. By using agar in combination, we were able to improve the cuttability and formability, and also achieved a product with good quality that melts in the mouth.

[0051] (Example 9, Comparative Example 5) Raw chocolate materials were prepared in the usual manner using the blending methods shown in Table 7. Then, similar to Example 1, moisture-containing chocolates were obtained according to the methods shown in Table 8. Table 8 shows the composition and evaluation results of the texture, cutting suitability, etc. of the prepared moisture-containing chocolate sheets.

[0052] [Table 7] As vegetable oil 2, Melano Pure 600 manufactured by Fuji Oil Co., Ltd. was used.

[0053] [Table 8]

[0054] Even when agar was added, the cutting suitability and molding suitability were poor when sugar with a solubility of 70 g or less was not added as in Comparative Example 5 and the amount of cellulose was small.

[0055] (Examples 10, 11, and 12, and Comparative Example 5) Raw chocolates were prepared in the usual manner using the blending methods shown in Table 9. Then, similar to Example 1, moisture-containing chocolates were obtained according to the methods shown in Table 10. Table 10 shows the composition and evaluation results of the texture, cutting suitability, etc. of the prepared moisture-containing chocolate sheets. Comparative Example 5 is the same as Table 8. In addition, the amount of attached sheet-like hydrated chocolate was measured as an index for evaluating whether continuous cutting was possible.

[0056] (Measurement of adhesion amount) Use frozen, 10 mm thick sheets of hydrated chocolate. A wedge-shaped plunger with a 60° tip and a width of 28 mm was inserted at 1 mm / sec. and then pulled out, and the weight attached to the plunger was measured. The creep meter RE2-33005B manufactured by Yamaden Co., Ltd. was used for the measurement. The adhesion amount in the table is the average weight of n=3.

[0057] [Table 9]

[0058] [Table 10]

[0059] By combining sugars with a solubility of 70g or less with agar, and cellulose with agar, we were able to create a product that melts easily in the mouth and is easy to cut. It was shown that the adhesion amount correlates with the evaluation of cuttability and formability.

[0060] (Examples 13, 14, and 15) As shown in Table 11, chocolates containing a large amount of cellulose, chocolates containing carrageenan instead of agar, and chocolates containing isomaltulose as a low-solubility sugar were prepared, and moisture-containing chocolates were obtained in the same manner as in Example 1, etc., as shown in Table 12. Table 12 shows the composition and evaluation results of the texture, cutting suitability, etc. of the prepared moisture-containing chocolate sheets. The isomaltulose used was "Powdered Palatinose PST-NP" manufactured by Mitsui Sugar Co., Ltd., with a solubility of approximately 47 g / 100 g.

[0061] [Table 11]

[0062] [Table 12]

[0063] When a large amount of cellulose was added, the product felt a little rough, but was still acceptable as a product. In addition, when carrageenan was used instead of agar and isomaltulose was used as a low-solubility sugar, the product was also suitable for cutting and molding.

[0064] (Combination Food) The sheet-shaped hydrous chocolate produced as an example 11 was cut into a hexahedron measuring 10 mm in length, width, and height. Because this was a laboratory experiment, cutting was carried out using a household knife, and the hydrous chocolate did not adhere to the blade and maintained a good shape even when cut repeatedly. Vanilla ice cream (Familia, Meiji Co., Ltd.) softened at room temperature was mixed with diced hydrated chocolate in a weight ratio of 1:9 using a tabletop mixer (Hobart Japan Co., Ltd.). The mixture was poured into a cup and stored in a freezer at -20°C for one day before the flavor and texture were checked. The flavor was reminiscent of raw chocolate melting in the mouth along with vanilla ice cream, and had a rich caramel chocolate flavor. [Industrial Applicability]

[0065] According to the present invention, it is possible to obtain sheet-shaped hydrated chocolates which have excellent cuttability and moldability and which have a texture reminiscent of that of raw chocolate even when the hydrated chocolates have a low non-fat cocoa solids content.

Claims

1. The non-fat cocoa solids content is 5% by weight or less, The sugar contains lactose and / or isomaltulose as a sugar having a solubility of 70 g or less at 25°C, and cellulose and / or hemicellulose; The oil content is 25 to 45% by weight, Contains agar and / or carrageenan, which are water-soluble dietary fibers derived from seaweed, A sheet-shaped hydrated chocolate for confectionery in a freezing or refrigerating temperature range, which satisfies the following (A) and / or (B): (A) The content of lactose and / or isomaltulose as sugars with a solubility of 70 g or less at 25°C is 8% by weight or more. (B) The cellulose and / or hemicellulose content is 0.8% by weight or more. However, "chocolate" is a general term that includes "pure chocolate," "chocolate," and "quasi-chocolate," as defined by the National Chocolate Industry Fair Trade Council, as well as "chocolate-like foods" made of fats other than cocoa butter and edible materials other than cocoa solids, and foods with edible materials dispersed in a fat-based base. "Water-containing chocolates" refers to the above-mentioned "chocolates" mixed with an aqueous component.

2. 2. The sheet-shaped hydrated chocolate for confectionery use in the freezing or refrigeration temperature range according to claim 1, which has good cuttability and moldability. However, good cutting suitability means that even when cutting is performed continuously using cutting equipment or cutting machines, the dirt and adhesions on the equipment or machines are minor. Good moldability means that the molded water-containing chocolates can maintain their shape after cutting without losing their shape.

3. The non-fat cocoa solids content is 5% by weight or less, The sugar has a solubility of 70 g or less at 25°C, and the sugar is lactose and / or isomaltulose, and the sugar is cellulose and / or hemicellulose. The oil content is 25 to 45% by weight, Contains agar and / or carrageenan, which are water-soluble dietary fibers derived from seaweed, Satisfies the following (A) and / or (B): A method for producing sheet-shaped hydrated chocolate for confectionery use that is suitable for freezing or refrigeration in the temperature range and has good cutting suitability. (A) The content of lactose and / or isomaltulose as sugars with a solubility of 70 g or less at 25°C is 8% by weight or more. (B) The content of cellulose and / or hemicellulose is 0.8% by weight or more. However, "chocolate" is a general term that includes "pure chocolate," "chocolate," and "quasi-chocolate," as defined by the National Chocolate Industry Fair Trade Council, as well as "chocolate-like foods" made of fats other than cocoa butter and edible materials other than cocoa solids, and foods with edible materials dispersed in a fat-based base. "Water-containing chocolates" refers to the above-mentioned "chocolates" mixed with an aqueous component. Good cuttability means that even when cutting is performed continuously using cutting equipment or cutting devices, the equipment or devices are only slightly soiled or have deposits.

4. A method for producing a composite confectionery that is a confectionery that can be stored at a freezing or refrigerating temperature range, comprising cutting the sheet-shaped hydrated chocolate according to claim 1 and combining the cut chocolate with a dough.

5. A method for improving the cutting suitability and molding suitability of sheet-shaped hydrous chocolate for confectionery in the frozen or refrigerated temperature range, which satisfies all of the following requirements 1 to 5:

1. Fat-free cocoa solids content is 5% or less by weight.

2. Satisfy the following (A) and / or (B). (A) The content of lactose and / or isomaltulose as sugars with a solubility of 70 g or less at 25°C is 8% by weight or more. (B) The cellulose and / or hemicellulose content is 0.8% by weight or more.

3. Contains lactose and / or isomaltulose as sugars with a solubility of 70 g or less at 25°C, and cellulose and / or hemicellulose.

4. Oil content is 25 to 45% by weight 5. Contains agar and / or carrageenan, which are water-soluble dietary fibers derived from seaweed. However, "chocolate" is a general term that includes "pure chocolate," "chocolate," and "quasi-chocolate," as defined by the National Chocolate Industry Fair Trade Council, as well as "chocolate-like foods" made of fats other than cocoa butter and edible materials other than cocoa solids, and foods with edible materials dispersed in a fat-based base. "Water-containing chocolates" refers to the above-mentioned "chocolates" mixed with an aqueous component.

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