Water-containing foam-containing chocolate

Abstract

According to this water-containing foam-containing chocolate, which includes 16-55 wt% (inclusive) of water, there is provided a water-containing foam-containing chocolate having a new mouthfeel that is smoothly fluffy and soft even in a refrigeration temperature range, the water-containing foam-containing chocolate being processable at room temperature, and having exceptional shape-retaining properties both at room temperature and in the refrigeration temperature range.

Description

Water-containing and foamed chocolate

[0001] The present invention relates to a water-containing and foamed chocolate that can fully perceive the flavor of chocolate even in the frozen temperature range and exhibits a new smooth, fluffy and soft texture.

[0002] When ordinary chocolate is frozen, its texture becomes hard and it becomes difficult to feel the flavor of chocolate. Therefore, conventionally, as a method of softening chocolate, a method of kneading fresh cream or liqueur into chocolate to make water-containing chocolate has been adopted to soften the texture. However, these water-containing chocolates also have a problem that the texture is still hard at a temperature of 0 ° C or lower, that is, in the frozen temperature range, and it is difficult to feel the flavor of chocolate.

[0003] In order to solve this problem, various attempts have been made so far. For example, Patent Document 1 describes a water-containing chocolate material that can be filled into ice cream distributed in the frozen temperature range so that the rich flavor of raw chocolate can be tasted as it is. In addition, Patent Document 2 describes a water-containing chocolate that is soft in the frozen temperature range and has little change in physical properties over time.

[0004] Japanese Patent Application Laid-Open No. 2011-205940 International Publication No. 2014 / 163011

[0005] However, the water-containing chocolate material described in Patent Document 1 has a problem that the chocolate after thawing has a smooth physical property, but still has a hard texture in the frozen temperature range. In addition, the water-containing chocolate described in Patent Document 2 has a problem that monosaccharides need to be used instead of sugar, and the flavor of chocolate is inferior.

[0006] An object of the present invention is to provide a water-containing and foamed chocolate that can fully perceive the flavor of chocolate even in the frozen temperature range and exhibits a new smooth, fluffy and soft texture.

[0007] As a result of diligent research, the inventors have discovered a new type of hydrated, foamed chocolate that, when oil-in-water type hydrated chocolate is whipped under certain conditions during the manufacturing process, allows the chocolate flavor to be fully appreciated even at freezing temperatures and exhibits a smooth, fluffy, and soft texture.

[0008] In other words, the present invention provides an oil-in-water type hydrated foamed chocolate containing 16% to 55% by weight of water.

[0009] According to the present invention, a water-containing, foamed chocolate is provided that allows the flavor of chocolate to be fully appreciated even at freezing temperatures, has a new smooth, fluffy, and soft texture, and possesses excellent processability and shape retention at both room temperature and freezing temperatures.

[0010] This figure shows the relationship between strain rate and load for hydrated chocolate containing 40% by weight of water at 23°C and for hydrated, foamy chocolate after whipping. This figure shows the relationship between strain rate and load for hydrated chocolate containing 40% by weight of water at -18°C and for hydrated, foamy chocolate after whipping.

[0011] The present invention relates to an oil-in-water type hydrated foamed chocolate containing 16% to 55% by weight of water.

[0012] <Materials> The chocolate dough used in the hydrated foamed chocolate of the present invention is not particularly limited as long as it is chocolate commonly used by those skilled in the art, and includes sugars such as sucrose and lactose, cocoa mass, whole milk powder and / or skim milk powder, vegetable oil such as cocoa butter, emulsifiers such as lecithin, and flavorings. The proportions of these in the chocolate dough can be appropriately changed as long as the sugar is 10% to 50% by weight, the cocoa mass is 10% to 50% by weight, and the whole milk powder and / or skim milk powder is 0% to 40% by weight, and the chocolate dough has a fat content of 30% to 60% by weight.

[0013] The chocolate mixture may be made from chocolate that requires tempering, or from chocolate that does not require tempering.

[0014] The present invention's hydrated foamed chocolate requires, first, mixing the chocolate dough with an aqueous component to produce the hydrated chocolate, since the hydrated chocolate contains air bubbles. The aqueous component can be water, alcohol, fresh cream, fruit juice, meringue, etc. The water content in the hydrated foamed chocolate is preferably in the range of 16% to 55% by weight. Furthermore, from the viewpoint of texture and shape retention, the water content is more preferably in the range of 16% to 50% by weight, even more preferably in the range of 30% to 50% by weight, and particularly preferably in the range of 30% to 40% by weight.

[0015] The hardness of the water-containing foamed chocolate of the present invention is expressed as the load at which the strain rate reaches 40%. If the load at which the strain rate reaches 40% at -18°C is between 1.5 N and 40.5 N, the texture at freezing temperatures will be sufficiently soft, and the chocolate flavor will be fully appreciated. If the hardness of the water-containing foamed chocolate of the present invention is such that the load at which the strain rate reaches 40% at room temperature (23°C) is between 0.05 N and 0.60 N, the hardness at -18°C is likely to fall within the above range.

[0016] Furthermore, it is preferable that the specific gravity of the hydrated foamed chocolate at room temperature (23°C) is 0.2 or more and 1.0 or less. If the specific gravity of the hydrated foamed chocolate is within the above range, the hydrated foamed chocolate of the present invention can exhibit a smooth and fluffy texture in the freezing temperature range. In addition, the hydrated foamed chocolate of the present invention can achieve various physical properties according to its form by adjusting its specific gravity.

[0017] In addition to the specific gravity meeting the above range, it is preferable that the proportion of bubbles with an equivalent circular diameter of 30 μm to 50 μm among the bubbles with an equivalent circular diameter of 20 μm or more in the water-containing foamed chocolate is 50% or more, because this results in a fluffier and softer texture in the frozen temperature range. It is preferable that the proportion of the above bubbles is 70% or more, as this further enhances the fluffiness and softness of the texture.

[0018] <Manufacturing Method> The manufacturing method for the hydrated foamed chocolate of the present invention is described below. The above ingredients are weighed and mixed. If water, alcohol, fresh cream, or fruit juice is used as the aqueous component, it is mixed at this point. The mixture is heated and stirred until all the ingredients are dissolved. Once all the ingredients are dissolved, emulsification is performed using a high-speed stirrer. Emulsification can be performed, for example, by stirring at 1,000 rpm or more for 2 minutes or more, but this may be changed as appropriate depending on the type and proportion of the ingredients. The mixture after emulsification is cooled to 45°C or below. In this way, oil-in-water type hydrated chocolate can be obtained. When the load at which the strain rate of the hydrated chocolate becomes 40% at room temperature (23°C) is 0.05 N or more and 0.60 N or less, it is preferable that the load at which the strain rate of the whipped hydrated foamed chocolate becomes 40% at -18°C is 1.5 N or more and 40.5 N or less.

[0019] Next, the hydrated chocolate is whipped to obtain the hydrated foamed chocolate of the present invention. The hydrated chocolate, cooled to 45°C or below, is whipped using a vertical mixer, continuous whipping machine, etc., so that the hydrated chocolate incorporates air.

[0020] In this case, it is preferable that the viscosity of the pre-whipped, foamed chocolate at room temperature (23°C) is 20,000 cP or less, as this allows it to be whipped using a typical vertical mixer or continuous whipping machine.

[0021] The whipping conditions can be any conditions under which the load at which the water-containing foamed chocolate of the present invention has a strain rate of 40% at -18°C is between 1.5 N and 40.5 N. Furthermore, the whipping conditions are more preferably such that the specific gravity and the equivalent circle diameter of the bubbles of the water-containing foamed chocolate after whipping satisfy the above range.

[0022] Whipping can be done using, for example, a vertical mixer or a continuous mixer. Commercially available mixers can be used for vertical or continuous mixing. The whipping temperature should be such that the hydrated chocolate is fluid, preferably 50°C or lower. The mixer rotation speed during whipping can be between 40 rpm and 2,000 rpm.

[0023] Furthermore, when using meringue as an aqueous component, the hydrated foamed chocolate prepared as described above is mixed with the meringue. By uniformly mixing the hydrated foamed chocolate and meringue using, for example, a hopper or a continuous whipping machine, the hydrated foamed chocolate of the present invention containing meringue can be produced.

[0024] The hydrated, foamy chocolate of the present invention, manufactured as described above, can be filled into a mold and then cooled to become a finished product. It can also be used to encase ice cream, and can be processed into soft-serve ice cream shapes or molded into spheres.

[0025] <Method for measuring physical properties> The following describes the method for measuring the hardness, viscosity, specific gravity, and maximum bubble diameter of water-containing foamed chocolate.

[0026] The hardness of the hydrated foam chocolate of the present invention can be determined using a rheometer by the following method. At room temperature (23°C), a φ30 mm resin plunger is pressed into the hydrated foam chocolate of the present invention at a speed of 1 mm / second, and at -18°C, a φ5 mm resin plunger is pressed into the hydrated foam chocolate of the present invention. The load at which the strain rate becomes 40% represents the hardness of the hydrated foam chocolate of the present invention.

[0027] The viscosity of the water-containing foam chocolate of the present invention is determined using a B-type viscometer by the following method: After calibrating the viscometer, a router is immersed in the water-containing foam chocolate of the present invention to a predetermined position, and the viscosity measured by rotating the router is taken as the viscosity of the water-containing foam chocolate of the present invention.

[0028] The specific gravity of the hydrated foam chocolate of the present invention can be determined by any method, but for example, it can be determined by the following method: After measuring the volume and weight of a measuring container at room temperature, fill the measuring container with the hydrated foam chocolate of the present invention, and measure the weight of the measuring container and the filled chocolate at room temperature. By dividing the difference between the weight of the measuring container and the chocolate and the weight of the measuring container by the volume of the measuring container, the specific gravity of the hydrated foam chocolate of the present invention can be determined. Any measuring container can be used, but a transparent measuring container is preferable because it makes it easy to see the areas where the chocolate has not been filled.

[0029] The equivalent circular diameter of the bubbles in the hydrated foamed chocolate of the present invention can be determined by any method, but for example, it can be determined by the following method. A section of the hydrated foamed chocolate of the present invention is prepared under frozen conditions, and the cross-section is measured using a scanning electron microscope (SEM) to obtain an image (SEM image). The equivalent circular diameter is determined for the circular portions in the image that appear to be bubbles of 20 μm or more. Note that in the image of the section of the hydrated foamed chocolate, circular portions smaller than 20 μm are excluded because it is not possible to distinguish between bubbles and fat craters.

[0030] Examples and comparative examples are described below, but the present invention is not limited to these.

[0031] [Example 1] Production of Hydrated Foamed Chocolate A mixture of chocolate-grade chocolate, water, fresh cream, and emulsifier was stirred in a water bath until all ingredients were dissolved. Then, the mixture was sterilized at 68°C for 30 minutes, and the mixture was emulsified by stirring at 1000 rpm for more than 2 minutes using a high-speed stirrer (homomixer MARK II, manufactured by Primix Co., Ltd.). The emulsified mixture was cooled to below 45°C while stirring to obtain hydrated chocolate containing 37% by weight of water. Subsequently, the hydrated chocolate obtained above was stirred at 45°C using a general-purpose large mixer at 400 rpm for 90 seconds to obtain hydrated foamed chocolate. When the electrical current was measured, the obtained hydrated foamed chocolate was found to be in an O / W type emulsified state.

[0032] (4) Method for measuring physical properties The physical properties of the water-containing foamed chocolate prepared above were measured by the following method.

[0033] (4-1) Hardness The load at which the strain rate of the hydrated chocolate and hydrated foamed chocolate prepared above reached 40% was measured at 23°C and -18°C using a rheometer (RHEONER II CREEP METER RE2-33005C, manufactured by Yamaden Co., Ltd.) fitted with a φ30 mm resin plunger. A cylindrical sample with a diameter of 65 mm and a height of 30 mm was used, and the measurement speed was 1 mm / second. The loads at which the strain rate of the hydrated chocolate reached 40% at -18°C and 23°C were 15.80 N and 0.21 N, respectively. The loads at which the strain rate of the hydrated foamed chocolate reached 40% at -18°C and 23°C were 3.27 N and 0.19 N, respectively. Figure 1 shows the relationship between the strain rate and load of the hydrated foamed chocolate and hydrated chocolate at 23°C. Figure 2 also shows the relationship between the strain rate and load of hydrated foamed chocolate and hydrated chocolate at -18°C. From Figures 1 and 2, it can be seen that there is almost no difference in hardness between hydrated chocolate before whipping and hydrated foamed chocolate after whipping at 23°C, but at -18°C the hydrated foamed chocolate after whipping becomes significantly softer.

[0034] (4-2) Specific Gravity When a 200 ml measuring cup was filled with water-containing foamed chocolate and the leveled weight was measured at 23°C, the specific gravity was found to be 0.67.

[0035] (4-3) Viscosity The viscosity of the hydrated chocolate and hydrated foamed chocolate prepared above was measured using a B-type viscometer (TVB-10 viscometer, manufactured by Toki Sangyo Co., Ltd.). At 23°C, the viscosity of the hydrated chocolate was 2090 cP, and the viscosity of the hydrated foamed chocolate was 8610 cP.

[0036] (4-4) Percentage of bubbles with an equivalent circle diameter of 30 μm or more and 50 μm or less Sections (7 mm × 7 mm) were cut from the hydrated foamed chocolate prepared above at -40°C or below, and SEM images of the cross-sections were obtained using a scanning electron microscope (Helios G4, Thermo Fisher Scientific) at -120°C to 100°C. When the equivalent circle diameter of the bubbles in the cross-sections was determined from the SEM images, the percentage of bubbles with an equivalent circle diameter of 30 μm or more and 50 μm or less was 75%.

[0037] [Examples 2-7] In the same manner as in Example 1, hydrated chocolate containing 16% to 60% moisture was prepared. The hydrated chocolate was stirred under the conditions shown in Table 1 to obtain the hydrated foamed chocolates of Examples 2-7. The physical properties of these chocolates were measured in the same manner as in Example 1, and the results are shown in Table 1. Note that when the raw materials were blended to have a moisture content of 13-15% by weight, the raw material mixture did not emulsify, and hydrated chocolate could not be obtained.

[0038]

[0039] [Sensory Evaluation] The following items were evaluated by five experts on the water-containing, foamy chocolates of Examples 1 to 7. The results are shown in Table 2.・Shape retention: Shape after being removed from a -18°C freezer and left at 22°C for 30 minutes. 3: No change in shape 2: Partial deformation of shape 1: Cannot maintain shape and crumbles ・Melt-in-the-mouth: Evaluation by eating at 22°C immediately after being removed from a -18°C freezer. 3: Good 2: Neutral 1: Poor ・Hardness: Hardness when eaten at 22°C after being removed from a -18°C freezer. 5: Hard enough to chew without resistance immediately after being removed from a -18°C freezer. 4: Hard enough to chew easily immediately after being removed from a -18°C freezer. 3: Hard enough to chew immediately after being removed from a -18°C freezer. 2: Slightly hard but chewable immediately after being removed from a -18°C freezer. 1: Too hard to chew immediately after being removed from a -18°C freezer. - Chocolate flavor: Compared to commercially available raw chocolate distributed at room temperature or refrigerated 3: The chocolate flavor is the same 2: Slightly inferior 1: The chocolate flavor is weak - Coldness: The coldness when consumed in a frozen state 5: Feels very cold 4: Feels slightly cold 3: Feels cold 2: Does not feel cold at all 1: Does not feel cold

[0040] Furthermore, in view of the objective of providing a water-containing, foamy chocolate that allows consumers to fully appreciate the flavor of chocolate even at the freezing temperature range of the present invention, has a new smooth, fluffy, and soft texture, and possesses excellent processability at room temperature and excellent shape retention at both room temperature and freezing temperatures, the sensory evaluations described above allow for a rating of 2 or higher for shape retention, melt-in-the-mouth texture, and chocolate flavor, and a rating of 3 or higher for hardness. However, since the preferred level of coldness varies depending on the purpose of the product, no tolerance range is set for coldness.

[0041]

[0042] From the above, it can be concluded that the oil-in-water type hydrated foamed chocolates of Examples 1 to 6 were able to achieve the effects targeted by the present invention.

[0043] [Example 8] Production of meringue-containing water-containing foamed chocolate In the same manner as in Example 1, an O / W type water-containing foamed chocolate containing 38% by weight of water was obtained. The specific gravity of this water-containing foamed chocolate was 0.62. Separately, a meringue having a specific gravity of 0.21 composed of egg white, granulated sugar, and water was prepared, and the water-containing foamed chocolate prepared above and the meringue were mixed at a weight ratio of 1:1 to obtain a meringue-containing water-containing foamed chocolate. When the physical properties of this meringue-containing water-containing foamed chocolate were measured in the same manner as in Example 1, the loads at which the strain rates at -18°C and 23°C became 40% were 0.69 N and 0.11 N, respectively, the specific gravity was 0.35, and the ratio of bubbles having a circle equivalent diameter of 30 μm or more and 50 μm or less was 54%. In addition, for the meringue-containing water-containing foamed chocolate, as in Examples 1 to 7, the results of sensory evaluation by 5 experts are shown in Table 2. As shown in Table 2, the meringue-containing water-containing foamed chocolate of this example was able to obtain the effects of the object of the present invention.

[0044] As shown above, by whipping an O / W type water-containing chocolate containing a specific amount of water, it is possible to sufficiently feel the flavor of chocolate even in the frozen temperature range, and to provide a water-containing foamed chocolate having a smooth, fluffy, and soft new texture.

[0045] This application claims priority from Japanese Patent Application No. 2018-096461 filed on May 18, 2018, and the content thereof is incorporated herein by reference and made a part of this application.

Claims

1. An oil-in-water type water-containing foamed chocolate containing 16% to 55% by weight of water.

2. The water-containing, foamed chocolate according to claim 1, characterized in that the load at which the distortion rate reaches 40% at -18°C is 1.5 N or more and 20.0 N or less.

3. The water-containing, foamed chocolate according to claim 1 or 2, characterized in that the specific gravity at room temperature is 0.2 or more and 1.0 or less.

4. The water-containing, foamed chocolate according to any one of claims 1 to 3, characterized in that it contains meringue.

5. A method for producing a water-containing, foamed chocolate, characterized by whipping an oil-in-water type water-containing chocolate containing 16% by weight or more and 55% by weight or less of water.

6. The method for producing a water-containing foamed chocolate according to claim 5, wherein the whipping is performed so that the specific gravity of the water-containing foamed chocolate at room temperature is 0.2 or more and 1.0 or less.

7. The water-containing foamed chocolate according to claim 5 or 6, wherein meringue is added so that the final water content is between 16% and 55% by weight.

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