Chocolate base, chocolate, and chocolate confectionery.

Abstract

DEPCT6827 / 05 / 2568 The problem to be solved by this invention is to provide a chocolate base that provides sweetness. Pleasant despite its low sugar content, and boasts excellent aromas such as milk and vanilla notes. The problem can be solved with a chocolate base containing less than 39 percent sugar by mass, fiber. Dietary fiber, full-fat milk powder, cream powder, and skim milk powder all contain dietary fiber independently. Dietary fiber is naturally present in other materials found in the chocolate base;

Description

Chocolate dough, chocolate, and chocolate confectionery

[0001] The present invention relates to a chocolate dough, a chocolate, and a chocolate confectionery.

[0002] Various chocolate products and methods for producing the same are known. For example, Patent Document 1 aims to provide a chocolate that can suppress an increase in viscosity without the addition of lecithin, and discloses a chocolate that does not contain lecithin as a food additive, characterized by the addition of buttermilk powder and dietary fiber not derived from cocoa. Patent Document 2, which aims to overcome the drawbacks of conventionally known reduced-sugar chocolate compositions, discloses a chocolate composition containing 30% or less by weight of sucrose and a combination of dietary fiber, the combination of dietary fiber including dextrin, inulin, and oligofructose, with a dextrin content of 5 to 10% by weight and an inulin-oligofructose mixture content of 6 to 11% by weight.

[0003] JP 2022-040618 A Patent No. 5085557 A

[0004] In recent years, with the increasing trend toward health consciousness, low-sugar foods have been attracting attention. Chocolate, which typically contains sugar, tends to be avoided due to its sugar content. Therefore, low-sugar chocolates are also desired. For example, dietary fiber is sometimes used as a sugar substitute in low-sugar milk chocolate. However, when chocolate contains dietary fiber, the unpleasant sensations associated with the dietary fiber tend to increase, impairing the overall deliciousness of the chocolate. Such chocolates still have room for improvement, particularly in terms of sweetness, bitterness, milkiness, and aroma.

[0005] Therefore, an object of the present invention is to provide a chocolate dough, chocolate (particularly milk chocolate), and chocolate confectionery (hereinafter, chocolate dough, chocolate, and chocolate confectionery will be collectively referred to as "chocolate, etc.") that has a good sweetness and an excellent milky and vanilla aroma, even though it is low in sugar.

[0006] As a result of extensive research, the present inventors have discovered that by adding all of whole milk powder, cream powder, and buttermilk powder to chocolate, etc. that contains dietary fiber to make it low in sugar, it is possible to obtain chocolate, etc. that has a pleasant sweet taste and an excellent milky and vanilla aroma.

[0007] The present invention includes the following embodiments. [1] A chocolate dough containing less than 39% by mass of carbohydrates, dietary fiber, whole milk powder, cream powder, and buttermilk powder, wherein the dietary fiber is contained separately from dietary fiber originally contained in other ingredients contained in the chocolate dough. [2] The chocolate dough according to [1], wherein the amount of the whole milk powder is 5 to 35% by mass based on the chocolate dough, the amount of the cream powder is 0.5 to 8.0% by mass based on the chocolate dough, and the amount of the buttermilk powder is 0.5 to 15.0% by mass based on the chocolate dough. [3] The chocolate dough according to [1] or [2], wherein the amount of the whole milk powder is 8 to 20% by mass based on the chocolate dough, the amount of the cream powder is 0.8 to 5.0% by mass based on the chocolate dough, and the amount of the buttermilk powder is 0.8 to 10.0% by mass based on the chocolate dough. [4] The chocolate dough according to any one of [1] to [3], wherein the amount of dietary fiber is 5 to 40% by mass based on the chocolate dough. [5] The chocolate dough according to any one of [1] to [4], wherein the dietary fiber includes inulin. [6] A chocolate comprising the chocolate dough according to any one of [1] to [5]. [7] A chocolate confectionery comprising the chocolate dough according to any one of [1] to [5].

[0008] According to the present invention, it is possible to provide chocolate and the like which has a good sweetness and an excellent milky and vanilla aroma, even though it is low in sugar.

[0009] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to these and various modifications are possible without departing from the gist of the present invention.

[0010] <Definitions> "Fair Competition Rules for the Labeling of Chocolate Products" The definitions of chocolate dough, chocolate, chocolate confectionery, and milk chocolate may follow, but are not limited to, the "Fair Competition Rules for the Labeling of Chocolate Products" (partially revised on December 10, 2021). The definition of cocoa mass follows the above-mentioned "Fair Competition Rules for the Labeling of Chocolate Products." Specifically, they are as follows. The definitions of the terms described below may follow the above-mentioned rules.

[0011] "Cacao mass" means cacao nibs (cacao beans with the shells removed as much as technically possible) that have been mechanically ground (including those that have been treated with alkali, etc.) without removing or adding any of their constituents.

[0012] The main ingredients of "chocolate dough" are edible oils and sugars. Cacao ingredients (e.g., cacao mass, cocoa powder), dairy products, flavorings, emulsifiers, etc. may be added to these main ingredients as needed. Chocolate dough is produced through some or all of the chocolate manufacturing processes (mixing, pulverizing, refining, molding, cooling, etc.). More specifically, the "chocolate dough" may be a chocolate dough made from cocoa mass, cocoa butter, cocoa cake, or cocoa powder prepared from cocoa beans, to which sugars, dairy products, edible fats and oils other than cocoa butter, flavorings, etc. are added as necessary, and which is produced through a conventional process, and which contains a cocoa content of 35% or more of the total mass (cocoa butter being 18% or more of the total mass) and a water content of 3% or less of the total mass (however, milk solids can be used instead of the cocoa content, as long as the cocoa content is not less than 21% of the total mass (cocoa butter being 18% or more of the total mass) and the sum of the cocoa content and milk solids is not less than 35% of the total mass (milk fat being 3% or more of the total mass)). The chocolate dough may also be a chocolate dough for white chocolate or colored chocolate.

[0013] "Chocolate" refers to chocolate products consisting of only chocolate dough and chocolate products in which chocolate dough accounts for 60% or more of the total weight. Chocolate also includes dark chocolate, milk chocolate, white chocolate, and colored chocolate.

[0014] "Chocolate confectionery" means a chocolate product whose total weight is less than 60 percent chocolate dough.

[0015] "Milk chocolate" refers to chocolate in which the milk solids content of the chocolate mass is 14% or more (milk fat content is 3% or more) of the chocolate mass.

[0016] "Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products" The definitions of "whole milk powder," "cream powder," and "buttermilk powder" follow the "Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products" (partially revised on December 4, 2020). The specific definitions of these are as follows. In addition, the definitions of the terms described below also follow the ministerial ordinance.

[0017] "Whole milk powder" means raw milk, cow's milk, special milk, or raw buffalo milk from which almost all of the water has been removed and which has been reduced to a powder form.

[0018] "Cream powder" means raw milk, cow's milk, special milk or raw buffalo milk from which all ingredients except for milk fat have been removed, and from which almost all of the water has been removed and the product has been made into a powder.

[0019] "Buttermilk powder" means buttermilk from which almost all of the water has been removed and which has been reduced to a powder.

[0020] <Chocolate Dough> One embodiment of the present invention relates to a chocolate dough containing dietary fiber, whole milk powder, cream powder, and buttermilk powder.

[0021] In the chocolate dough of this embodiment, by using all of dietary fiber, whole milk powder, cream powder, and buttermilk powder, even if the carbohydrate content is less than 39% by mass, the sweetness is felt well and the aroma of milk and vanilla is excellent.

[0022] The reason for this effect is thought to be that blending dairy ingredients with different flavors makes the chocolate feel more like raw milk, enhancing the sweetness and flavor of the chocolate and improving the unpleasant taste caused by dietary fiber. However, the present invention is not limited to the above-mentioned reasons.

[0023] Furthermore, the chocolate dough according to this embodiment has the effect of moderately suppressing bitterness and providing a strong raw milk flavor (milk flavor).

[0024] The chocolate dough is a so-called low-carbohydrate chocolate dough, with a carbohydrate content of less than 39% by mass. The carbohydrate content in the chocolate dough is calculated by subtracting the amounts of protein, lipid, dietary fiber, ash, and moisture from the mass of the chocolate dough.

[0025] The dietary fiber is a dietary fiber that is contained separately from the dietary fiber originally contained in other ingredients contained in the chocolate dough (in this sense, it will also be referred to as "added dietary fiber" hereinafter). For example, dietary fiber is contained in the cocoa component such as cocoa mass, which is a raw material for chocolate. When the chocolate dough of this embodiment contains added dietary fiber, whole milk powder, cream powder, buttermilk powder, and cocoa component, the added dietary fiber is separate from the dietary fiber contained in the cocoa component. Note that the added dietary fiber may be the same type of substance as the dietary fiber originally contained in the other ingredients contained in the chocolate dough.

[0026] The additional dietary fiber may be either water-soluble or insoluble. Examples of water-soluble dietary fiber include inulin, isomaltodextrin, and pectin. Examples of insoluble dietary fiber include soybean dietary fiber, cellulose, hemicellulose, and lignin. Among these, inulin is preferred from the viewpoint of more effectively and reliably solving the problems of the present invention. The additional dietary fiber may be used alone or in combination of two or more types.

[0027] The amount of dietary fiber is preferably 5 to 40% by mass, more preferably 8 to 30% by mass, even more preferably 10 to 20% by mass, and particularly preferably 13 to 18% by mass, based on the chocolate dough.

[0028] The amount of whole milk powder is preferably 5 to 35% by mass, more preferably 6 to 30% by mass, even more preferably 8 to 20% by mass, particularly preferably 9 to 18% by mass, and extremely preferably 10.0 to 15.5% by mass, based on the chocolate dough.

[0029] The amount of cream powder is preferably 0.5 to 8.0% by mass, more preferably 0.5 to 6.0% by mass, even more preferably 0.8 to 5.0% by mass, particularly preferably 1.5 to 4.5% by mass, and extremely preferably 2.5 to 3.5% by mass, based on the chocolate dough.

[0030] The amount of buttermilk powder is preferably 0.5 to 15.0% by mass, more preferably 0.5 to 12.0% by mass, even more preferably 0.8 to 10.0% by mass, particularly preferably 0.9 to 9.5% by mass, and extremely preferably 2.0 to 8.0% by mass, based on the chocolate dough.

[0031] By setting the amounts of dietary fiber, whole milk powder, cream powder, and buttermilk powder within the above ranges, the object of the present invention can be achieved more effectively and reliably.

[0032] From the same viewpoint, the total amount of whole milk powder, cream powder, and buttermilk powder is preferably 6 to 58% by mass, more preferably 7 to 48% by mass, even more preferably 9.6 to 35.0% by mass, particularly preferably 11.4 to 32.0% by mass, and extremely preferably 14.5 to 27.0% by mass, based on the chocolate dough.

[0033] The chocolate dough may contain further ingredients, such as cocoa fractions such as cocoa mass, cocoa butter, cocoa cake and cocoa powder, sugars, dairy products (excluding whole milk powder, cream powder and buttermilk powder), edible fats and oils (excluding cocoa butter), emulsifiers, and flavorings.

[0034] The cocoa content of the chocolate dough is preferably 21 to 50% by mass, more preferably 22 to 45% by mass, and even more preferably 25 to 35% by mass, based on the chocolate dough. When the chocolate dough contains cocoa mass, the amount of cocoa mass is preferably 3 to 33% by mass, more preferably 8 to 28% by mass, and even more preferably 13 to 23% by mass, based on the chocolate dough.

[0035] Although not particularly limited, it is preferable that the amount of milk solids in the chocolate dough is 14% by mass or more, based on the chocolate dough, and the amount of milk fat in the chocolate dough is 3% by mass or more, based on the chocolate dough.

[0036] <Chocolate and Chocolate Confectionery> One embodiment of the present invention relates to a chocolate containing the chocolate dough. One embodiment of the present invention relates to a chocolate confectionery containing the chocolate dough.

[0037] Examples of chocolates and chocolate confectioneries include chocolate dough mixed with or kneaded with edible material, chocolate dough shells filled with edible material, edible material coated with chocolate dough, chocolate dough coated with edible material, and chocolate dough bonded with edible material. Examples of edible material include nuts, fruits, liquids, candies, biscuits, and sugars.

[0038] The present invention will be described in more detail below using examples, comparative examples and reference examples, but the technical scope of the present invention is not limited to these.

[0039] <Chocolate Production> Chocolate was produced using inulin as dietary fiber, whole milk powder, cream powder, buttermilk powder, cocoa butter, cocoa mass, sugars, edible oils and fats, emulsifiers, flavorings, etc. Specific values ​​are as shown in Table 1. In all examples, the cocoa mass was 18% by mass, the cocoa butter was 12% by mass, the vegetable oil (edible oil) was 9% by mass, and the emulsifiers, flavorings, etc. were 0.3% by mass. The sugar content (sugar) was 40% by mass in Reference Example 1 and 24% by mass in the other examples, and the carbohydrate content was 52% by mass in Reference Example 1 and 36.4% by mass in the other examples.

[0040] <Evaluation of Chocolates> Seven sensory evaluation panelists who had been trained in advance for this evaluation tasted the chocolates produced in each Example, Comparative Example, and Reference Example, and evaluated them for sweetness intensity, bitterness intensity, raw milk flavor intensity, and speed of release of milk and vanilla flavor aromas. The evaluation criteria and evaluation results for each evaluation item are as follows, and the chocolate of Reference Example 1 was used as a control.

[0041] [Sweetness intensity] 3 points: Same as control 2 points: Slightly weaker than control 1 point: Much weaker than control 0 point: Much weaker than control

[0042]

[0043] [Bitterness intensity] 3 points: Same as the control 2 points: Slightly stronger than the control 1 point: Much stronger than the control 0 point: Much stronger than the control

[0044]

[0045] [Intensity of raw milk flavor] 3 points: Same as control 2 points: Slightly weaker than control 1 point: Much weaker than control 0 point: Much weaker than control

[0046]

[0047] [Speed ​​of release of milk and vanilla aroma] 3 points: same as control 2 points: slightly slower than control 1 point: considerably slower than control 0 point: much slower than control

[0048]

[0049] As can be seen from the above results, by using all of dietary fiber, whole milk powder, cream powder, and buttermilk powder, it was possible to obtain a good sweetness and excellent milk and vanilla aromas even when the carbohydrate content was less than 39% by mass. Furthermore, by using all of dietary fiber, whole milk powder, cream powder, and buttermilk powder, it was possible to moderately suppress the bitterness and obtain a strong raw milk flavor.

Claims

DEPCT6827 / 05 / 25681. Chocolate base containing: less than 39 percent sugar by mass, dietary fiber, full-fat milk powder, cream powder, and skim milk powder, where the dietary fiber is present independently of the dietary fiber naturally present in other materials present in the chocolate base.

2. Chocolate base according to claim 1 where the amount of full-fat milk powder is 5 to 35 percent by mass based on the chocolate base, the amount of cream powder is 0.5 to 8.0 percent by mass based on the chocolate base, and the amount of skim milk powder is 0.5 to 15.0 percent by mass based on the chocolate base.

3. Chocolate Chocolate base under Protection Clause 1 in which the amount of whole milk powder is 8 to 20 percent by mass based on the chocolate base, the amount of cream powder is 0.8 to 5.0 percent by mass based on the chocolate base, and the amount of skim milk powder is 0.8 to 10.0 percent by mass based on the chocolate base.

4. Chocolate base under Protection Clause 1 in which the amount of dietary fiber is 5 to 40 percent by mass based on the chocolate base.

5. Chocolate base under Protection Clause 1 in which the dietary fiber includes inulin.

6. Chocolate containing a chocolate base in any of the provisions of Protection Clauses 1 to 5. 7.Chocolate confectionery containing a chocolate base as defined in any of Claims 1 through 5;