Powdered chocolate composition

Abstract

The object of the present invention is to obtain a powdered chocolate composition which is a chocolate seed agent that has excellent dispersibility when added to chocolate, inhibits softening of chocolate, and improves the durability of the flavor properties of chocolate, and which also has excellent dispersibility and flavor as a chocolate powder drink. A powdered chocolate composition that satisfies the objectives can be obtained by dispersing raw materials that satisfy all of the following conditions (A) to (D) in water to obtain an oil-in-water emulsion having an average emulsion particle size of 1.5 μm to 10 μm, and then drying the emulsion. (A) Contains 110% by mass or less of fats and oils relative to the fat-free cocoa solids. (B) The composition contains 30% by mass or more of a cocoa-derived material based on the solid content of the composition. (C) The composition contains 15% by mass or more of fats and oils based on the solid content of the composition. (D) The milk-derived ingredients are 0.5% by mass or less of the solid content of the composition.

Description

[Technical Field]

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

[0002] In the general chocolate manufacturing process, when the molten chocolate dough after conching is solidified and molded, tempering is performed to improve various properties such as the ease of release from the mold after solidification, the gloss, luster, and snap of the chocolate, and to prevent the occurrence of fat bloom. Tempering is a process that controls the temperature of the chocolate dough to form triple-chain β-type fat crystal nuclei of symmetric triglycerides. However, the tempering process, which involves first cooling the chocolate dough to generate fat crystal nuclei and then reheating the resulting fat crystal nuclei to stabilize them, is complicated and requires strict temperature control, resulting in many limitations. Therefore, a seeding method is known as an alternative to tempering, in which crushed chocolate, cocoa butter, or cocoa butter-like fat is added to molten chocolate dough as a seed agent.

[0003] Known seed agents include those in powder form (e.g., Patent Documents 1 and 2) and those dispersed in liquid oil (e.g., Patent Documents 3 and 4). The former powder form has poor oil compatibility because the hydrophobic material, fat crystals, and hydrophilic materials such as sugars are present separately, and requires sufficient stirring to disperse uniformly in the chocolate. Insufficient dispersion can easily cause fat bloom, and lumps remain, resulting in a poor appearance. In addition, the seed agent must be added in a relatively large amount, 1 to 3% by mass, relative to the chocolate, which poses the problem of impairing the flavor of the chocolate. In the latter case, fat crystal nuclei are dispersed in liquid oil to facilitate dispersion in highly viscous chocolate, but there are drawbacks such as uneven dispersion of fat crystal nuclei over time and the fat crystal nuclei coalescing and becoming coarse. Patent Document 5 improves this problem by blending other fats and oils, but all of these methods contain a large amount of fats and oils that are liquid at room temperature, which softens the chocolate and impairs its snap properties.

[0004] Patent Document 6 discloses a dispersion of stable crystals of StOSt (1,3-distearoyl-2-oleoylglycerol) in an emulsifier, but this results in a decrease in the viscosity of the chocolate, which impairs workability, and the flavor derived from the emulsifier is also undesirable. Patent Document 7 proposes a method of using cocoa powder as a seeding agent, but this requires the addition of a large amount of cocoa powder, at least 2% by mass, which increases the chocolate's powdery texture and roughness, thereby compromising its quality.

[0005] On the other hand, cocoa is a food and beverage that allows people to enjoy the flavor of chocolate. Cocoa is produced by removing cocoa butter from cocoa mass, which reduces the rich chocolate-like flavor and flavor derived from fat-soluble aroma components. One way to improve this is to powder chocolate that contains a high amount of cocoa butter. However, because chocolate powder is a powder that contains a high concentration of fat (cocoa butter), when attempting to dissolve the chocolate powder in water, it wets poorly and does not easily disperse or dissolve. Some of the powder remains undissolved, so it either floats on the surface of the water or, conversely, sinks and forms a precipitate, resulting in an inconsistent uniform dissolution in the liquid. Various proposals have been made for chocolate-based beverages. Patent documents 8 and 9 both involve the preparation of chocolate beverages as oil-in-water emulsions using low-molecular-weight emulsifiers such as organic acid monoglycerides and milk ingredients such as lactose powder. However, these methods involve the use of large amounts of milk-derived ingredients and emulsifiers, which can impair the inherent flavor of sweet chocolate. Patent document 8 also discloses an oil-in-water chocolate, but it imitates a ganache and is too rich and unsuitable for use as a beverage due to its high oil content. Patent Document 9 describes a powdered chocolate derived from an oil-in-water emulsion similar to that of the present invention, but which contains milk components, has a large upper limit of emulsion particle size of 30 μm, and does not have a crystalline peak. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 63-240745 [Patent Document 2] Japanese Patent Application Publication No. 1-60330 [Patent Document 3] Japanese Patent Application Publication No. 2-406 [Patent Document 4] Japanese Patent Application Publication No. 2-242639 [Patent Document 5] WO2012 / 043548 [Patent Document 6] Japanese Patent Application Laid-Open No. 2016-149971 [Patent Document 7] Japanese Patent Application Laid-Open No. 2006-115720 [Patent Document 8] Japanese Patent Publication No. 61-52256 [Patent Document 9] WO2017 / 082364 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention addresses the need to provide a powdered chocolate composition that has a favorable flavor and disperses easily in water to form an oil-in-water emulsion. It also addresses the need to provide a chocolate seed agent that has excellent dispersibility when added to chocolate, inhibits chocolate softening, and improves the durability of the chocolate's flavor properties. It also addresses the need to provide a food product that is excellent in dispersibility as a chocolate powder drink and has excellent flavor as a chocolate drink. [Means for solving the problem]

[0008] As a result of extensive research into the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by using a powdered chocolate composition obtained by drying an oil-in-water emulsion having an average emulsion particle size of 1.5 μm to 10 μm, which is produced by adjusting the contents of fat-free cocoa, cocoa-derived materials, and fats and oils, and thereby completing the present invention.

[0009] That is, the present invention (1) A method for producing a powdered chocolate composition, which comprises dispersing raw materials that satisfy all of the following conditions (A) to (D) in water, and drying the resulting oil-in-water emulsion having an average emulsion particle size of 1.5 μm or more and 10 μm or less. (A) Contains 110% by mass or less of fats and oils relative to the fat-free cocoa solids. (B) The composition contains 30% by mass or more of a cocoa-derived raw material solid content relative to the solid content of the composition. (C) The composition contains 15% by mass or more of fats and oils based on the solid content of the composition. (D) Contains no milk-derived ingredients. (2) A method for producing a powdered chocolate composition according to (1), in which 30 to 75% by mass of cocoa mass, 3 to 30% by mass of cocoa, and 15 to 60% by mass of sugars are used as raw materials. (3) A method for producing a powdered chocolate composition according to (2), wherein the cocoa mass and / or cocoa has been alkali-treated. (4) A method for producing a powdered chocolate composition according to (1), wherein the drying method is spray drying. (5) A method for producing a powdered chocolate composition according to (4), in which 30 to 75% by mass of cocoa mass, 3 to 30% by mass of cocoa, and 15 to 60% by mass of sugars are used as raw materials. (6) A method for producing a powdered chocolate composition according to (5), wherein the cocoa mass and / or cocoa has been alkali-treated. (7) A powdered chocolate composition that satisfies all of the following conditions (A) to (E). (A) Contains 110% by mass or less of fats and oils relative to the fat-free cocoa solids. (B) The composition contains 30% by mass or more of a cocoa-derived raw material solid content relative to the solid content of the composition. (C) The composition contains 15% by mass or more of fats and oils based on the solid content of the composition. (D) The milk-derived ingredients are 0.5% by mass or less of the solid content of the composition. (E) The average emulsion particle size when dispersed in water is 1.5 μm or more and 10 μm or less. (8) A powdered chocolate composition according to (7), containing SUS triglycerides in an amount of 8% by mass or more and 35% by mass or less relative to the solid content of the composition. where S is saturated fatty acid having 16 to 18 carbon atoms, U is monounsaturated fatty acid having 16 to 18 carbon atoms, and SUS is triglyceride in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position of the triglyceride. (9) A chocolate seed agent comprising the powdered chocolate composition according to (7). (10) A chocolate powder drink comprising the powdered chocolate composition described in (7). (11) A chocolate drink in which the powdered chocolate composition according to (7) is dispersed in water or hot water. (12) A chocolate seed agent comprising the powdered chocolate composition according to (8). (13) A chocolate powder drink comprising the powdered chocolate composition described in (8). (14) A chocolate drink in which the powdered chocolate composition according to (8) is dispersed in water or hot water. It is related to. The present invention also provides the following. (1) A powdered chocolate composition that satisfies all of the following conditions (A) to (E). (A) Contains 110% by mass or less of fats and oils relative to the fat-free cocoa solids. (B) The composition contains 30% by mass or more of a cocoa-derived raw material solid content relative to the solid content of the composition. (C) The composition contains 15% by mass or more of fats and oils based on the solid content of the composition. (D) The milk-derived ingredients are 0.5% by mass or less of the solid content of the composition. (E) The average emulsion particle size when dispersed in water is 1.5 μm or more and 10 μm or less. (2) A powdered chocolate composition according to (1), containing SUS triglycerides in an amount of 8% by mass or more and 35% by mass or less relative to the solid content of the composition. where S is saturated fatty acid having 16 to 18 carbon atoms, U is monounsaturated fatty acid having 16 to 18 carbon atoms, and SUS is triglyceride in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position of the triglyceride. (3) A method for producing a powdered chocolate composition, which comprises dispersing raw materials that satisfy all of the following conditions (A) to (D) in water, and drying the resulting oil-in-water emulsion having an average emulsion particle size of 1.5 μm or more and 10 μm or less. (A) Contains 110% by mass or less of fats and oils relative to the fat-free cocoa solids. (B) The composition contains 30% by mass or more of a cocoa-derived raw material solid content relative to the solid content of the composition. (C) The composition contains 15% by mass or more of fats and oils based on the solid content of the composition. (D) Contains no milk-derived ingredients. (4) A method for producing a powdered chocolate composition according to (3), wherein the drying method is spray drying. (5) A method for producing a powdered chocolate composition according to (3) or (4), in which 30 to 75% by mass of cocoa mass, 3 to 30% by mass of cocoa, and 15 to 60% by mass of sugars are used as raw materials. (6) A method for producing a powdered chocolate composition according to (5), wherein the cocoa mass and / or cocoa has been alkali-treated. (7) A chocolate seed agent comprising the powdered chocolate composition described in (1). (8) A chocolate powder drink comprising the powdered chocolate composition described in (1). (9) A chocolate drink in which the powdered chocolate composition according to (1) is dispersed in water or hot water. [Effects of the Invention]

[0010] According to the present invention, a powdered chocolate composition can be obtained that has a good flavor and disperses easily in water to form an oil-in-water emulsion. The chocolate composition can be used to produce a chocolate seed agent that, when added to chocolate, disperses easily and uniformly, has good workability, inhibits chocolate softening, and improves the durability of the chocolate flavor. Furthermore, by using the chocolate composition in a chocolate beverage, a food product with good dispersibility and an excellent chocolate flavor can be obtained. DETAILED DESCRIPTION OF THE INVENTION

[0011] <Cacao-derived ingredients> In the present invention, the term "cocoa-derived ingredients" refers to cocoa mass, cocoa, and cocoa butter, and the term "fat-free cocoa solids" refers to the components contained in the cocoa-derived ingredients other than fats and oils. The solid content of the cocoa-derived ingredients in the powdered chocolate composition of the present invention is 30% by mass or more and preferably 75% by mass or less, more preferably 35% by mass to 70% by mass, and most preferably 40% by mass to 60% by mass. When the cocoa-derived ingredients are in an appropriate range, high emulsifiability, dispersibility, seed function, and flavor can be maintained.

[0012] <Alkali treatment> While the pH of normal natural cocoa and cocoa mass is around 5.3, there are also so-called alkali-treated cocoa and cocoa masses whose pH has been adjusted using alkali. In the present invention, it is preferable to use alkali-treated cocoa mass and / or cocoa, and the pH is preferably between 6 and 9. Compared to cocoa mass and / or cocoa that has not been alkali-treated or whose pH is too high, alkali-treated cocoa mass and / or cocoa have superior emulsifying properties, seed function, and dispersibility, and can also prevent deterioration of flavor (alkaline odor) and color (black surface).

[0013] <Oils> The fats and oils referred to in the present invention are essentially cocoa butter contained in the cocoa-derived raw material. The amount of fats and oils referred to as cocoa butter, as described below, includes not only the cocoa butter separated from cocoa but also the fats and oils remaining in cocoa mass and cocoa. Cocoa butter contains a large amount of SUS triglycerides, which are responsible for its seed function. Here, S refers to saturated fatty acids with 16 to 18 carbon atoms, U refers to monounsaturated fatty acids with 16 to 18 carbon atoms, and SUS refers to a triglyceride in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position of the triglyceride. Other fats and oils can be added to cocoa butter. Examples of other fats and oils include triglycerides such as soybean oil, rapeseed oil, corn oil, safflower oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, peanut oil, palm oil, palm kernel oil, coconut oil, lard, beef tallow, fish oil, and medium-chain fatty acid oils, as well as products modified by interesterification or hydrogenation, and fatty acids obtained by decomposition of these. In the present invention, so-called cocoa substitutes with a melting point close to that of cocoa butter are preferred, and fats and oils composed of the aforementioned SUS triglycerides are particularly preferred. The fat content of the powdered chocolate composition, whether cocoa butter alone or in combination with other fats or oils, must be 15% by mass or more, preferably 20% by mass or more, based on the solid content of the powdered chocolate composition. It is also preferably 45% by mass or less, or 35% by mass or less. It is even more preferably 30% by mass or less, and most preferably 21 to 25% by mass. A fat content of 15% by mass or more improves flavor, seed function, etc. A fat content of 45% by mass or less improves water dispersibility, powder fluidity, storage stability, etc. Furthermore, the powdered chocolate composition of the present invention preferably contains a specific amount of SUS triglyceride in the composition. Specifically, the amount of SUS triglyceride in the solid content of the powdered chocolate composition is preferably 8% by mass or more, 10% by mass or more, or 15% by mass or more, and preferably 35% by mass or less, 30% by mass or less, or 25% by mass or less. Furthermore, 15% by mass or more and 30% by mass or less is more preferable, and 17% by mass or more and 20% by mass or less is most preferable. By setting the amount of SUS triglyceride relative to the amount of fat or oil to 8 to 35% by mass, excellent seed function can be exhibited. Furthermore, by sufficiently satisfying the amount of cocoa butter relative to the amount of fat or oil, flavor can be improved.

[0014] <Fat-free cocoa solids and fats> Fat-free cocoa solids refer to the portion of cocoa-derived materials such as cocoa mass and cocoa excluding cocoa butter and water. Because fat-free cocoa has a significant effect on emulsification, the amount of fat relative to fat-free cocoa solids is important. The ratio of fat to fat-free cocoa solids must be 110% by mass or less. It is preferably 40% by mass or more, more preferably 60% by mass or more. It is more preferably 70% by mass to 105% by mass, and most preferably 75% by mass to 100% by mass. A fat content of 110% by mass or less ensures stable emulsification, while a fat content of 40% by mass or more provides particularly good flavor and seeding ability.

[0015] <Sugars> In the present invention, sugars can be blended as excipients and sweeteners. Examples of sugars include monosaccharides such as glucose, fructose, galactose, and mannose, disaccharides such as sucrose, maltose, and trehalose, oligosaccharides such as fructooligosaccharides, galactooligosaccharides (4'-galactosyllactose), xylooligosaccharides, beet oligosaccharides (raffinose), and soybean oligosaccharides (raffinose, stachyose), dextrins such as dextrin, indigestible dextrin, isomaltodextrin (branched maltodextrin), cyclodextrin, and polymeric dextrin, mannans such as galactomannan, glucomannan, and konjac mannan, inulins such as inulin hydrolyzates and agave inulin, pectin, pullulan, guar gum, guar gum hydrolyzates, xanthan gum, gum arabic, and gum ghatti, Examples of polysaccharides include native gellan gum, deacylated gellan gum, locust bean gum, tara gum, curdlan, carrageenan, karaya gum, tamarind seed gum, tragacanth gum, fenugreek gum, psyllium seed gum, succinoglycan, alginic acid, sodium alginate, propylene glycol alginate, soybean polysaccharides, methylcellulose, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropylmethylcellulose, agar, fucoidan, porphyran, laminaran, starch, resistant starch, isomaltulose, polydextrose, indigestible glucan, arabinogalactan, and other polysaccharides, including polysaccharides having functions such as gelling properties, thickening properties, and dispersion stability. Among these, glucose, sucrose, dextrin, and indigestible dextrin are preferred from the viewpoints of water dispersibility and workability during drying. To sufficiently enhance emulsifiability, the sugar content in the powdered chocolate composition solids is preferably 30% by mass or more, more preferably 35% by mass or more, and even more preferably 40% by mass or more. The upper limit of the sugar content is preferably 70% by mass or less, preferably 65% ​​by mass or less, and even more preferably 55% by mass or less.

[0016] <Milk-derived raw materials> The present invention is characterized by the limited amount of milk-derived ingredients in the raw materials. Specifically, the amount of milk-derived ingredients is 0.5% by mass or less of the solid content of the powdered chocolate composition, and preferably no milk-derived ingredients are used. Here, milk-derived ingredients are those prepared using animal milk, particularly cow's milk. Examples include raw milk, skim milk, cream, milk whey, whole milk powder, skim milk powder, butter, casein, sodium caseinate, lactalbumin, lactose, and fermented products thereof. By including 0.5% by mass or less of these milk-derived ingredients in the present invention, emulsified particles of 1.5 μm to 10 μm can be stably prepared.

[0017] <Emulsifier> In the present invention, it is preferable not to use emulsifiers other than lecithins, which will be described later. Here, the term "emulsifier" refers to a substance with emulsifying function, including synthetic and natural emulsifiers. Specific examples include synthetic emulsifiers such as monoacylglycerol, diacylglycerol, organic acid monoglyceride, polyglycerol fatty acid ester, sucrose fatty acid ester, sodium stearoyl lactylate, calcium stearoyl lactylate, polyoxyethylene derivatives, fatty acid salts, and modified starch, as well as naturally occurring saponins such as soybean saponin and quillaja saponin. Proteins with emulsifying function, such as soybean protein, pea protein, milk casein, and lactalbumin, are also considered to be emulsifiers if they have emulsifying properties. Milk-derived substances such as milk casein are also included in the aforementioned milk ingredients. Lecithins specifically include naturally occurring lecithins such as lecithin, enzymatically hydrolyzed lecithin, hydrogenated enzymatically hydrolyzed lecithin, hydroxylecithin, phosphatidylglycerol, phosphatidic acid, and acetylated lecithin, as well as lecithin derivatives obtained by chemical or enzymatic treatment of these. When lecithins are used, their content in the powdered chocolate composition is preferably 0.15% by mass or less, and more preferably 0.01% by mass or less. It is most preferable to avoid the use of any emulsifiers, including lecithins.

[0018] <Other ingredients> Various substances can be added within the range that does not affect the present invention, and examples thereof are given below. Nutritional ingredients (amino acids, vitamins, minerals, etc.), alcoholic beverages, salts, flavor components (including saltiness, umami, etc.), fruit juice (including concentrates), fruit pulp, vegetables, vegetable juice (including concentrates), puree, extract, sweeteners (sugar alcohols such as erythritol, sorbitol, xylitol, maltitol, lactitol, reduced isomaltulose, mannitol, etc.), high-intensity sweeteners (sucralose, acesulfame potassium, aspartame, neotame, saccharin, saccharin sodium, thaumatin, stevia) , glycyrrhizin, monellin, alitame, disodium glycyrrhizinate, etc.), bittering agents (iso-alpha acid, low hops, hexahops, tetrahops, etc.), acidulants, coloring agents (safflower yellow, caramel color, gardenia color, fruit juice color, vegetable color, synthetic color, etc.), food additives (dietary fiber, excipients, pH adjusters, preservatives, antioxidants (vitamin C, vitamin E, extracted tocopherol, etc.), thickeners, stabilizers, thickening agents, etc.), active ingredients or additives in pharmaceuticals, quasi-drugs or cosmetics, etc.

[0019] <Typical combination> A typical composition that meets the above requirements is one in which the powdered chocolate composition contains 30 to 75% by mass of cocoa mass, preferably 33 to 65% by mass, and more preferably 36 to 45% by mass, 3 to 30% by mass of cocoa, preferably 6 to 15% by mass, and more preferably 7 to 12% by mass of cocoa, and 15 to 60% by mass of sugars, preferably 25 to 55% by mass, and more preferably 35 to 55% by mass. Other substances that do not affect the physical properties may also be present. Using these raw materials, a powdered chocolate composition can be prepared by the following preparation method. It is also possible to replace cacao mass with cacao butter and cocoa. That is, 1 part by mass of cocoa and 1 part by mass of cacao butter are converted into 2 parts by mass of cacao mass.

[0020] (Preparation method) An example of the preparation method is described below. Based on the aforementioned composition, cocoa-derived materials and other materials are prepared, and first, the sugars are dissolved in water to prepare the aqueous phase. The amount of water is preferably 3 to 10 times the weight of the non-fat cocoa solids, and more preferably 4 to 6 times the weight. If the aqueous phase is too small, the drying load described below is reduced, but the subsequent emulsification may not be carried out properly. If the aqueous phase is too large, the subsequent emulsification may not be carried out properly, as described above, and the drying load may be excessive. The temperature of the water used is not particularly limited, but warm water is preferred, with 60 to 80°C being appropriate. If the temperature is low, the viscosity increases and workability deteriorates, while if the temperature is high, the oil-soluble components to be added may deteriorate. For cocoa-derived raw materials and fats and oils, if necessary, oil-soluble substances are added to the fat and oil and then used as the oil phase. Depending on the fatty acids that make up the oil phase, it is preferable to heat it, and in most cases, preparation is carried out at a temperature above its melting point.

[0021] (emulsifying device) The aqueous phase and oil phase are mixed. Pre-emulsification is preferably performed at this stage. Pre-emulsification involves processing with a homomixer or the like to prepare an oil-in-water emulsion with an average emulsion particle size of approximately 10 to 100 μm. The rotation speed varies depending on the device, but for example, in the case of a PRIMIX HOMOGENIZING MIXER MARK II Model 2.5, processing can be performed at 8,000 rpm for approximately 10 minutes. Next, the main emulsification is carried out. Although the emulsification method is not particularly limited, an emulsification device with high shear force is preferred, and examples thereof include a homomixer, a colloid mill, a high-pressure homogenizer, an ultra-high-pressure homogenizer, and a vacuum emulsifier. Specifically, an APV Gaulin Homogenizer (manufactured by APV), a Microfluidizer (manufactured by Microfluidex), an Ultimizer (manufactured by Sugino Machine), or a Nanomizer (manufactured by Nanomizer) can be preferably used. It is preferable to carry out emulsification using these high-pressure emulsifiers at a pressure of 1 MPa or more and 30 MPa or less. For example, when using a high-pressure homogenizer, it is effective to carry out shearing treatment at a pressure of preferably 5 MPa or more and 20 MPa or less, more preferably 5 MPa or more and 15 MPa or less. It is also possible to carry out shearing treatment multiple times. If the emulsification pressure is too low, the emulsion particle size cannot be reduced, and if the emulsification pressure is too high, the emulsion particle size becomes too fine, resulting in a decrease in seed function. An oil-in-water emulsion is prepared by these emulsification treatments. The emulsion having an average emulsion particle size of 1.5 μm or more and 10 μm or less can be used in the present invention.

[0022] (sterilization) The oil-in-water emulsion prepared above can be sterilized to reduce the number of microorganisms. The sterilization treatment can be carried out by appropriately selecting from various methods known for sterilizing foods and beverages. Known sterilization methods include, for example, retort, LTLT (low temperature hold sterilization), HTST (high temperature short time sterilization), UHT (ultra high temperature flash sterilization), steam infusion, steam injection, and Joule sterilization. Generally, the sterilization temperature is 64°C or higher and lower than 130°C, but from the viewpoint of flavor, the lower limit of the sterilization temperature is preferably 70°C or higher, particularly preferably 80°C or higher. On the other hand, the upper limit is preferably 120°C or lower, particularly preferably 110°C or lower.

[0023] (Dry) The oil-in-water emulsion prepared above is dried to produce the powdered chocolate composition of the present application. Methods for drying and powdering the oil-in-water emulsion include commonly known methods such as spray drying, vacuum freeze drying, and vacuum drying. Among these, spray-dried powdered oils and fats obtained by spray drying are preferred. For spray drying, a disk-type atomizer method or spray drying using a one-fluid or two-fluid nozzle can be used. Drying conditions can include, for example, a hot air temperature of 100 to 200°C and an exhaust air temperature of 50 to 100°C. The upper limit of the hot air temperature is preferably 200° C. or less, more preferably 150° C. or less. If the temperature is too high, the sugar may undergo a caramel reaction due to overheating, or the spray device may become burnt. If the temperature is too low, the drying operation itself becomes difficult. The upper limit of the exhaust air temperature is preferably 85°C or lower, more preferably 75°C or lower. The lower limit is preferably 50°C or higher, more preferably 60°C or higher. If the temperature is too high, the sugars may undergo a caramel reaction due to overheating, resulting in an unpleasant flavor and inhibiting powdering due to the glass transition of the sugars. If the temperature is too low, the drying operation itself becomes difficult. By drying the oil-in-water emulsion under these conditions, a powdered chocolate composition can be obtained.

[0024] (Powdered chocolate composition) That is, the powdered chocolate composition of the present invention satisfies all of the following conditions (A) to (E): (A) It contains 110% by mass or less of fats and oils relative to the fat-free cocoa solids. (B) It contains 30% by mass or more of cocoa-derived raw material solids relative to the solids of the composition. (C) It contains 15% by mass or more of fats and oils relative to the solids of the composition. (D) It contains 0.5% by mass or less of milk-derived raw materials relative to the solids of the composition. (E) It has an average emulsion particle size of 1.5 μm or more and 10 μm or less when dispersed in water. Furthermore, the present powdered chocolate composition is also a powder that preferably contains 15% by mass or less of moisture, more preferably 10% by mass or less, and most preferably 5% by mass or less, and preferably has an average particle size of 10 μm or more and 1,000 μm or less, more preferably 15 μm or more and 500 μm or less, and most preferably 20 μm or more and 60 μm or less. The powdered chocolate composition can be granulated to produce granules of about 0.5 mm to 5 mm in size. The granules are suitable for beverage applications. In this case, the granules are also considered to be powder in the broad sense.

[0025] (Emulsification particle size) Furthermore, the powdered chocolate composition of the present invention can be easily dispersed in water or warm water to form an oil-in-water emulsion. The emulsion has an average emulsion particle size of 1.5 μm to 10 μm, preferably 2 μm to 5 μm. When the average emulsion particle size is in the range of 1.5 μm to 10 μm, sufficient seed function and water dispersibility can be obtained. Ordinary chocolate in powder form is difficult to disperse in water or hot water, and although it disperses when the temperature is increased and shear force is applied, there is a problem of separation of the fat. The present invention retains the fat as particles of 1.5 μm to 10 μm in size, so unlike conventional powdered chocolate compositions, it can be dispersed while maintaining an emulsified state.

[0026] (Chocolate seed agent) In the present invention, the term "chocolate seed agent" refers to an additive for chocolate that has the effect of promoting tempering during the tempering process of chocolate dough. Specifically, it contains, as an active ingredient, fat crystals that have a structure that induces V-shaped crystal growth of cocoa butter in the cocoa butter or its substitute fat in the chocolate dough. The chocolate seed agent of the present invention is the powdered chocolate composition or a powdered chocolate composition containing the above-mentioned powdered chocolate composition. Because the powdered chocolate composition of the present invention contains fat crystals and is hydrophilic, it can be more easily dispersed uniformly in chocolate than when fat crystal powder is used directly, and the amount used can be reduced, resulting in high economic and flavor benefits.

[0027] (Chocolate drink) The chocolate beverage of the present invention is a beverage in which the powdered chocolate composition described above is dispersed in water or warm water. The chocolate beverage of the present invention is also an oil-in-water emulsion in which the cocoa components are dispersed in water, with a high cocoa solids content, a high oil content, and a sweetener. Specifically, the beverage contains 2% to 20% by mass of cocoa solids, preferably 5% to 10% by mass, and 1% to 10% by mass of oil, preferably 2% to 6% by mass. Compared to conventional chocolate beverages, the beverage maintains a dispersed O / W state even at temperatures below the melting point of the contained oil / fat, resulting in a rich chocolate flavor, no off-flavor, a smooth O / W aqueous phase, and a rich, cocoa flavor. Preferably, the main component of the solids of the chocolate beverage is the powdered chocolate composition, and more preferably, the solids of the chocolate beverage consist solely of the powdered chocolate composition.

[0028] (Chocolate powder drink) The chocolate powder drink of the present invention is a powder that can be dispersed in water or warm water to prepare the aforementioned chocolate drink. It is the aforementioned powdered chocolate composition or a powdered chocolate composition mixed with another hydrophilic substance. The other substance to be mixed can be one that does not affect the dispersibility of the chocolate powder drink. Examples of sweeteners include monosaccharides such as fructose, glucose, and galactose; disaccharides such as sugar, maltose, and starch syrup; oligosaccharides such as soybean oligosaccharides and fructooligosaccharides; sugar alcohols such as xylitol and reduced maltose; and sweeteners such as aspartame, stevia, and sucralose. Examples of excipients include sugars such as dextrin and starch; proteins from soybeans, peas, mung beans, etc.; soybean polysaccharides; and citrus fiber sugar fibers.

[0029] The powdered chocolate composition of the present invention is evaluated according to the following procedure. <Moisture> Determined by normal pressure heating loss method (105°C, 12 hours).

[0030] <Average emulsion particle size> The average emulsion particle size was measured by mixing 1 g of a powdered chocolate composition sample with 19 g of water, redissolving the mixture in a touch mixer, and then centrifuging the mixture at 500 G for 2 minutes to settle the non-fat cocoa solids. The upper layer of the mixture was measured using a laser diffraction particle size analyzer "SALD-2300" manufactured by Shimadzu Corporation, with water as the solvent. The median diameter D50 was taken as the average emulsion particle size.

[0031] <Average powder particle diameter> The average powder particle size is measured by mixing 0.1 g of a powdered chocolate composition sample with 10 ml of isopropanol, dispersing the mixture using a touch mixer, and then measuring the particle size using the same solvent using a laser diffraction particle size analyzer "SALD-2300" manufactured by Shimadzu Corporation. The median diameter D50 is the average particle size. [Example]

[0032] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" mean "parts by mass" and "% by mass", respectively.

[0033] <Ingredients> The raw materials used in the Examples and Comparative Examples are as follows: In both the cacao mass and the cocoa powder, the SUS triglyceride content in the fat and oil was 81 mass %. 1) Cocoa mass A: Commercially available cocoa mass, pH = 5.3 2) Cocoa mass B, commercially available cocoa mass, pH=7.4 3) Cocoa Powder A, commercially available cocoa powder, pH=6.9 4) Cocoa powder B, commercially available cocoa powder, pH=5.4 5) Cocoa Powder C, commercially available cocoa powder, pH=7.6 6) Cocoa Powder D, commercially available cocoa powder, pH=8.2 7) Cocoa butter: Commercially available cocoa butter 8) Cocoa butter substitute: Product name "Melano NEW.SS-7" manufactured by Fuji Oil Co., Ltd., SUS triglyceride content in fat: 82% by mass 9) Rapeseed oil: Product name "Rapeseed White Oil" manufactured by Fuji Oil Co., Ltd., SUS triglyceride content in oil and fat: 0% by mass 10) Sugar: Product name "Sucrose" manufactured by Kishida Chemical Co., Ltd. 11) Glucose: Trade name "D(+)-glucose" manufactured by Kishida Chemical Co., Ltd. 12) Dextrin: Trade name "Pinex #6" manufactured by Matsutani Chemical Industry Co., Ltd., DE=40 13) Indigestible dextrin: Product name "Fibersol 2" manufactured by Matsutani Chemical Industry Co., Ltd. 14) Lactose: Trade name "Lactose" manufactured by Hilmar 15) Whole milk powder: Product name: “Yotsuba Whole Milk Powder” manufactured by Yotsuba Milk Industry Co., Ltd. 16) Sodium caseinate: Product name "Sodium caseinate" manufactured by Fonterra 17) Hydrophilic emulsifier: Polyglycerin stearate ester, trade name "SY Glystar MSW-7S" manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB=13.4 18) Lecithin: Product name "SLP-Paste" manufactured by Tsuji Oil Mills

[0034] <Production and Evaluation of Powdered Chocolate Composition 1: Examination of Blend Ratio> The aqueous phase ingredients were mixed according to the formulation in Table 1 to prepare the aqueous phase. The aqueous phase was heated to 60°C, and the oil phase was added while stirring, followed by stirring to prepare a preliminary emulsion. A homomixer (PRIMIX, HOMOGENIZING MIXER MARK-II, 6000 rpm, 5 minutes) was used for stirring. The preliminary emulsion was treated with a high-pressure homogenizer (SMT, APV1000) at 10 MPa for one pass to obtain an emulsion. The emulsion was spray-dried to prepare a powdered chocolate composition with an average powder particle size of 24 to 44 μm. The spray-drying conditions were a hot air temperature of 140°C and an exhaust air temperature of 70°C. Here, the oil phase refers to cocoa-based ingredients, fats and oils, and lecithin, while the aqueous phase refers to other ingredients that have an affinity for water.

[0035] The resulting powdered chocolate compositions were tested for their suitability as chocolate seeds by testing whether they had seed function during chocolate production and whether the seeding agent reduced snap properties. Furthermore, the powder's dispersibility, chocolate flavor, and flavors other than chocolate were tested to evaluate their suitability for chocolate drinks. Powdered chocolate compositions having both functions were evaluated for pass / fail.

[0036] <Evaluation of seed function> The seed function was evaluated as follows: 0.2 parts of the powdered chocolate composition was mixed with 100 parts of chocolate dough, stirred, and then filled into a mold. The demolding property after cooling at 10°C and the bloom state of the sample after being kept at 20°C for 7 days were evaluated. The chocolate dough used was sweet chocolate manufactured by Fuji Oil Co., Ltd., which was completely melted at 60°C and then cooled to 32°C. As a positive control, a sample was used in which only the chocolate dough was cooled to 26°C, heated to 31°C, filled into a mold, cooled at 10°C for 30 minutes, and then kept at 20°C for 7 days. 4 points: Demoldable after 15 minutes of cooling at 10°C. Same gloss as the positive and negative controls, no blooming observed. 3 points: Demoldable after 30 minutes of cooling at 10°C. Positive and negative symmetrical gloss with no visible bloom. 2 points: Demolding was possible after cooling at 10℃ for 30 minutes. Bloom was observed. 1 point: Unable to demold after 30 minutes of cooling at 10°C. Bloom observed. A score of 3 or above was considered a pass.

[0037] <Evaluation of snap properties> Snap is a characteristic of chocolate and refers to the crisp texture felt when eating. Chocolate samples prepared for the seed function evaluation were evaluated by six experienced panelists. As a positive control, a sample was used in which only the chocolate dough was cooled to 26°C, heated to 31°C, filled into a mold, cooled at 10°C for 30 minutes, and then kept at 20°C for 7 days. As a negative control, 100 parts of chocolate dough was mixed with 0.5 parts of a paste-like seed agent described below, filled into a mold, cooled at 10°C for 30 minutes, and then kept at 20°C for 7 days to prepare a sample. 3 points: The snap property is equivalent to that of the positive control and is good. 2 points: The snap property is intermediate between the positive and negative symmetrical, and the snap property is somewhat good. 1 point: Snapping ability is equivalent to negative symmetry, and is inferior in snapping ability. A score of 2 or more was considered a pass. The paste-like chocolate seed agent was prepared as follows: A solid fat (Melano SS-400S, manufactured by Fuji Oil Co., Ltd.) rich in StOSt (1,3-distearoyl-2-oleoylglycerol) was crystallized into a V-shaped crystal and crushed using a juicer mixer with dry ice. After air-drying, the crystals were passed through a 40-mesh sieve (openings 0.405 mm) to obtain V-shaped crystal crushed material with particle sizes of approximately 0.05 to 0.2 mm. One part by mass of the crushed material was mixed with 9 parts by mass of high oleic sunflower oil and stirred in a homomixer to obtain a paste-like seed agent consisting of a dispersion of fat crystals.

[0038] <Evaluation of dispersibility> 200 ml of purified water at 60°C was placed in a 300 ml beaker, and 20 g of the powdered chocolate composition was gently poured onto the surface of the water while stirring at 500 rpm. The time (in seconds) until the sample was completely dispersed and dissolved was measured. A time of 20 seconds or less was considered acceptable.

[0039] <Evaluation of the flavor of chocolate drinks> 20 parts of the powdered chocolate composition was dispersed in 80 parts of hot water at 60°C, and the flavor was evaluated by six experienced panelists. As a positive control, a sample was used in which 10 parts of cocoa mass and 10 parts of sugar were blended in 80 parts of hot water at 60°C and mixed and dispersed using a juicer mixer. Sweet chocolate flavor (cocoa flavor) 4 points: The cocoa flavor is equivalent to the positive control. 3 points: The cocoa flavor is slightly inferior to the positive control. 2 points: The cocoa flavor is slightly inferior to the positive control. 1 point: The cocoa flavor is significantly inferior to the positive control. A score of 3 or above was considered a pass. ·Other flavors than sweet chocolate 3 points: No off-flavor detected, equivalent to the positive control. 2 points: A slight off-flavor is detected compared to the positive control. 1 point: The off-flavor is felt more strongly than in the positive control. A score of 2 or more was considered a pass. Samples that passed all of the above-mentioned tests for average emulsion particle size, seed function, snap property, dispersibility, sweet chocolate flavor, and off-flavors other than sweet chocolate were rated as passing in the overall evaluation.

[0040] The results are shown in the bottom row of Table 1. Examples 1 to 5, which fulfill all of the requirements of the present invention (A) containing 110% or less by weight of fats and oils relative to the non-fat cocoa solids, (B) containing 30% or more by weight of cocoa-derived ingredients relative to the solids of the composition, (C) containing 15% or more by weight of fats and oils relative to the solids of the composition, (D) containing 0.5% or less by weight of milk-derived ingredients relative to the solids of the composition, and (E) having an average emulsion particle size of 1.5 μm or more and 10 μm or less when dispersed in water, were able to prepare powdered chocolate compositions having an average emulsion particle size of 1.5 μm or more and 10 μm or less. These compositions exhibited excellent seed function and snap properties when added to chocolate, and excellent dispersibility and flavor when used in a chocolate beverage. Comparative Examples 2 and 3, which did not fulfill requirement (A), and Comparative Example 1, which did not fulfill requirement (C), had average emulsion particle sizes exceeding 10 μm, indicating that they were of poor quality as either seeds or beverages.

[0041] ○Table 1 TIFF0007772279000001.tif84160

[0042] <Production and Evaluation of Powdered Chocolate Composition 2: Effect of pH of Cocoa Raw Materials> According to the formulation in Table 2, a powdered chocolate composition was prepared in the same manner as in Example 1. Examples 6 to 9, which met all of the above conditions (A) to (E), were able to prepare powdered chocolate compositions with an average emulsion particle size of 1.5 μm to 10 μm, even when using various cocoa-derived ingredients with different pH values. These compositions exhibited excellent seed function and snap properties when added to chocolate, and excellent dispersibility and flavor for a chocolate drink. However, Example 7, which used untreated cocoa mass and cocoa, had a slightly larger average emulsion particle size and was somewhat inferior in terms of seed suitability and chocolate drink suitability.

[0043] ○Table 2 TIFF0007772279000002.tif121155

[0044] <Production and Evaluation of Powdered Chocolate Composition 3: Examination of Blend Ratio 2> According to the formulation in Table 3, a powdered chocolate composition was prepared in the same manner as in Example 1. Examples 10 to 13, which satisfied all of the above-mentioned conditions (A) to (E), were able to prepare powdered chocolate compositions with an average emulsion particle size of 1.5 μm to 10 μm, even with various blends. These compositions were found to have excellent seed function and snap properties when added to chocolate, and to have excellent dispersibility and flavor as a chocolate drink. On the other hand, Comparative Example 4, which had a low value for (C), had an inferior chocolate flavor as a chocolate drink. Furthermore, chocolate compositions prepared using cocoa butter substitutes or rapeseed oil (Examples 14 and 15), which met all of the conditions (A) to (E) but did not contain cocoa-derived fats and oils, had a slightly inferior cocoa flavor to the sweet chocolate.

[0045] ○Table 3 TIFF0007772279000003.tif87159

[0046] <Production and Evaluation of Powdered Chocolate Composition 4: Examination of Dairy Ingredients> Powdered chocolate compositions were prepared according to the formulations in Table 4 and the same procedures as in Example 1. In Comparative Examples 5 and 6, part of the sugar was replaced with milk-derived ingredients such as lactose and whole milk powder, in Comparative Example 7 part of the sugar was replaced with milk-derived casein and a hydrophilic emulsifier, and in Examples 16 to 18 all of the sugar was replaced with glucose, dextrin, and indigestible dextrin. Furthermore, in Examples 19 and 20 a small amount of lecithin was added. The results are shown in the bottom row of Table 4. By satisfying all of the above-mentioned conditions (A) to (E), Examples 16 to 18 were able to prepare powdered chocolate compositions with an average emulsion particle size of 1.5 μm to 10 μm, even when sugar was replaced with other sugars. These compositions exhibited excellent seed function and snap properties when added to chocolate, and excellent dispersibility and flavor in chocolate beverages. On the other hand, Comparative Examples 5 and 6, which contained milk-derived ingredients, had an average emulsion particle size exceeding 10 μm, and Comparative Example 7, which contained an emulsifier, had an average emulsion particle size of less than 1.5 μm, making them too fine. Comparative Examples 5 to 7 all lacked seed function or snap properties, and the beverages exhibited a strong off-flavor unrelated to the sweet chocolate. Furthermore, in Example 19, the addition of a very small amount of lecithin, 0.005% by mass, had no effect, while the addition of 0.1% by mass of lecithin in Example 20 slightly increased the average emulsion particle size and slightly reduced dispersibility.

[0047] ○Table 4 TIFF0007772279000004.tif107160 [Industrial Applicability]

[0048] The powdered chocolate composition of the present invention can be used as a high-performance chocolate seed and a powdered chocolate drink with good dispersibility. Compared to currently available products, the seed agent does not require strict temperature control, and the latter provides unprecedented convenience and flavor, both of which are deeply related to the food industry.

Claims

1. A method for producing a powdered chocolate composition, comprising dispersing raw materials that satisfy all of the following conditions (A) to (D) in water, and drying the resulting oil-in-water emulsion having an average emulsion particle size of 1.5 μm or more and 10 μm or less: (A) Contains 110% by mass or less of fats and oils relative to the fat-free cocoa solids. (B) The composition contains 30% by mass or more of a cocoa-derived raw material solid content relative to the solid content of the composition. (C) The composition contains 15% by mass or more of oils and fats relative to the solid content of the composition. (D) Does not contain milk-derived ingredients.

2. 2. The method for producing a powdered chocolate composition according to claim 1, wherein the drying method is spray drying.

3. The method for producing a powdered chocolate composition according to claim 1 or 2, wherein 30 to 75% by mass of cocoa mass, 3 to 30% by mass of cocoa, and 15 to 60% by mass of sugars are used as raw materials.

4. The method for producing a powdered chocolate composition according to claim 3, wherein the cocoa mass and / or cocoa has been treated with alkali.

5. A powdered chocolate composition that satisfies all of the following conditions (A) to (E): (A) Contains 110% by mass or less of fats and oils relative to the fat-free cocoa solids. (B) The composition contains 30% by mass or more of a cocoa-derived raw material solid content relative to the solid content of the composition. (C) The composition contains 15% by mass or more of oils and fats relative to the solid content of the composition. (D) The milk-derived ingredients are present in an amount of 0.5% by mass or less relative to the solid content of the composition. (E) The average emulsion particle size when dispersed in water is 1.5 μm or more and 10 μm or less.

6. The powdered chocolate composition according to claim 5, containing 8% by mass or more and 35% by mass or less of SUS triglycerides relative to the solid content of the composition. where S is saturated fatty acid having 16 to 18 carbon atoms, U is monounsaturated fatty acid having 16 to 18 carbon atoms, and SUS is triglyceride in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position.

7. A chocolate seed agent comprising the powdered chocolate composition according to claim 5 or claim 6.

8. A chocolate powder drink comprising the powdered chocolate composition according to claim 5 or 6.

9. A chocolate drink, comprising the powdered chocolate composition according to claim 5 or 6 dispersed in water or warm water.