Oil-in-water type emulsion composition and water-containing chocolate-like food containing same

Abstract

The present invention addresses the problem of providing an oil-in-water type emulsion composition able to be used in a dairy-free water-containing chocolate-like food which does not contain dairy ingredients (animal-derived raw materials), in which the flavor of chocolate can be richly felt because flavors derived from plant-based raw materials, such as almonds and soy beans, are not present, which has physical properties (such as shape retention properties) that are at least equivalent to those of water-containing chocolate in which fresh cream is used, and which preferably further has flavor and taste (such as sweetness, body and richness) and mouthfeel (such as melt-in-the-mouth feeling and chewability). This oil-in-water type emulsion composition contains: an emulsifier; laurin-based oils and fats in which the concentration of lauric acid among constituent fatty acids is 30 mass% or more; and water. The mass ratio of laurin-based oils and fats relative to water (laurin-based oils and fats / water) falls within the range 0.300-1.400. The composition does not contain dairy ingredients.

Description

Oil-in-water emulsion composition and water-containing chocolate-like food containing the same

[0001] The present invention relates to an oil-in-water emulsion composition for providing a non-dairy (dairy-free) water-containing chocolate-like food product.

[0002] Dairy products, which have a large market share in luxury foods, have traditionally used dairy products containing milk fat (milk, fresh cream, whole milk powder, concentrated milk, sweetened condensed milk, unsweetened evaporated milk, etc.). However, due to factors such as environmental and resource conservation, health considerations, and cost benefits, technology is being developed to use plant-based milk (soy milk, almond milk, etc.) instead of dairy products.

[0003] For example, in the field of Western confectionery, fresh cream is widely used for purposes such as imparting flavor, improving texture, and modifying color tone, and one typical use of fresh cream is water-containing chocolate (so-called fresh chocolate), in which fresh cream is kneaded into chocolate. Fresh cream is an oil-in-water emulsion emulsified with casein, a milk protein, and generally has an oil content of about 30 to 47% by mass. In contrast, most plant-based milks have an oil content as low as 10% by mass or less, and plant-based cream produced from plant-based milk may not fully achieve the effects desired when using fresh cream.

[0004] For example, the following techniques have been proposed for producing dairy-free water-containing chocolate-like foods using soy milk or oil emulsions as a substitute for fresh cream.

[0005] Patent Document 1 describes an oil-in-water emulsion containing 1 to 10 wt% of a nut paste such as almonds, having a total oil content of 10 to 50 wt%, and optionally further containing a nut oil derived from the same nut as the nut paste, the total oil content being 50 to 100 wt% of the total oil content. Patent Document 1 also describes that the oil-in-water emulsion contains 0.5 to 2.5 wt% of lecithins as an emulsifier based on the oil content, and that the proportion of lysolecithin among the lecithins may be 20 to 100 wt%. Patent Document 1 states that, as described above, a vegetable oil-in-water emulsion with good emulsion stability can be obtained without containing dairy components.

[0006] Patent Document 2 describes a method for producing raw chocolate, which includes the steps of heating and melting a block of chocolate, then uniformly mixing soy milk with a sugar content of 15 to 30 degrees, heated to approximately the same temperature, in a weight ratio of 10 to 70%, pouring the mixture into a mold and cooling it to solidify it, cutting it into bite-sized pieces, and sprinkling cocoa powder on the surface.

[0007] Patent Document 3 describes a water-containing chocolate-like food containing a soybean emulsion composition having a lipid content (as a chloroform / methanol mixed solvent extract) of 100% by weight or more relative to the protein content. Patent Document 1 also describes that the soybean emulsion composition preferably has a protein content of 25% by weight or more per dry matter, a lipid content of 100% by weight or more relative to the protein content, and an LCI (Lipophilic Proteins Content Index) value of 55% or more. The water-containing chocolate-like food described in Patent Document 3 is said to have a smooth melt-in-the-mouth texture, a rich and thick flavor, and sufficient shape retention.

[0008] JP 2022-152117 A JP 2005-224138 A JP 2014-113119 A

[0009] The water-containing chocolate-like foods obtained by conventional techniques are not necessarily satisfactory in terms of physical properties, flavor, taste, or texture, and further quality improvement is required. For example, conventional water-containing chocolate-like foods using soy milk or fat emulsions, as described in Patent Documents 1 to 3, have a plant-based flavor and taste that differs from water-containing chocolates using fresh cream.

[0010] An object of the present invention is to provide an oil-in-water emulsion composition for use in a dairy-free, water-containing chocolate-like food product, which is a water-containing chocolate-like food product that does not contain any dairy components (animal raw materials), has a rich chocolate flavor due to the absence of flavors derived from plant materials such as almonds or soybeans, and has physical properties (e.g., shape retention) equivalent to or better than those of water-containing chocolate made with fresh cream, and preferably also has flavor and taste (e.g., sweetness, richness) and texture (e.g., melt-in-the-mouth feel, chewability).

[0011] As a result of intensive research into solving the above-mentioned problems, the present inventors have found that an oil-in-water emulsion composition that contains an emulsifier, a plant-derived lauric oil, and water, with the ratio of the lauric oil to water adjusted to a specific range, and that does not contain any dairy components (preferably does not contain any proteins), is suitable as an oil-in-water emulsion composition for dairy-free chocolate-like foods, and that a water-containing chocolate-like food to which such an oil-in-water emulsion composition has been added in a specific ratio can solve the above-mentioned problems, thereby completing the present invention.

[0012] That is, in one aspect, the present invention provides the following inventions. [Item 1] An oil-in-water emulsion composition comprising an emulsifier, a lauric oil having a lauric acid content of 30% by mass or more among its constituent fatty acids, and water, wherein the mass ratio of the lauric oil to the water (lauric oil / water) is in the range of 0.300 to 1.400, and wherein the composition does not contain a dairy component. [Item 2] The oil-in-water emulsion composition according to Item 1, wherein the mass ratio of the lauric oil to the water (lauric oil / water) is in the range of 0.500 to 1.400. [Item 3] The oil-in-water emulsion composition according to Item 1 or 2, wherein the oil-in-water emulsion composition is for use in aqueous chocolate-like foods. [Item 4] The oil-in-water emulsion composition according to any one of Items 1 to 3, wherein the protein content is 1.0% by mass or less. [Item 5] The oil-in-water emulsion composition according to any one of Items 1 to 4, wherein the emulsifier comprises at least one of a sucrose fatty acid ester, a monoglyceride, an organic acid monoglyceride, a polyglycerin fatty acid ester, a polyoxyethylene sorbitan fatty acid ester (polysorbate), and a stearoyl lactylate. [Item 6] The oil-in-water emulsion composition according to any one of Items 1 to 5, wherein the emulsifier is present in an amount of 0.01 to 20.00% by mass based on the total mass of the oil-in-water emulsion composition. [Item 7] The oil-in-water emulsion composition according to any one of Items 1 to 6, wherein the emulsifier is a sucrose fatty acid ester having an HLB of 2 to 18. [Item 8] The oil-in-water emulsion composition according to any one of Items 1 to 7, wherein the proportion of the lauric oil or fat in the total oil or fat is 50% by mass or more. [Item 9] A water-containing chocolate-like food product comprising 10 to 45% by mass of the oil-in-water emulsion composition according to any one of Items 1 to 8. [Item 10] The water-containing chocolate-like food according to Item 9, having a viscosity of 500 cp or more at 5°C.

[0013] It should be noted that a person skilled in the art can convert the above-described inventions into inventions of different categories. The invention according to [Item 3] above can be converted, for example, into an invention relating to "use of an oil-in-water emulsion composition containing an emulsifier, a lauric oil / fat having a lauric acid content of 30% by mass or more among its constituent fatty acids, and water, wherein the mass ratio of the lauric oil / fat to the water (lauric oil / water) is in the range of 0.300 to 1.400, and which does not contain a dairy component, in the production of a water-containing chocolate-like food." The invention according to [Item 9] above can be converted, for example, into "a method for producing a water-containing chocolate-like food, comprising the step of adding the oil-in-water emulsion composition according to [Item 1] to the food in an amount ranging from 10 to 45% by mass of the total food."

[0014] By using the oil-in-water emulsion composition of the present invention, it is possible to produce a dairy-free, water-containing chocolate-like food product that has sufficient shape retention equivalent to or better than that of water-containing chocolate made with fresh cream, and preferably has even better texture (smooth melt-in-the-mouth feel, chewability, etc.), flavor and taste (sweetness, richness, etc.), without the flavor derived from plant materials interfering with the flavor of the chocolate. Such a dairy-free, water-containing chocolate-like food product is also excellent from the viewpoints of reducing binding and preventing syneresis, for example, in that it is less likely to stick to a knife when cut with a knife, and sprinkled cocoa powder does not weep.

[0015] -Oil-in-water emulsion composition- The oil-in-water emulsion composition of the present invention contains an emulsifier, a lauric oil, and water, with the ratio of the lauric oil to the water (lauric oil / water) being within a specific range, and does not contain a dairy component. The oil-in-water emulsion composition of the present invention preferably also does not contain protein. The oil-in-water emulsion composition of the present invention is preferably for use in aqueous chocolate-like foods.

[0016] Emulsifiers: Common or well-known food emulsifiers (excluding sodium caseinate, which is an emulsifier for milk components) can be used as the emulsifier in the present invention. Examples of such food emulsifiers include sucrose fatty acid esters, monoglycerides, organic acid monoglycerides (e.g., succinic acid monoglyceride, diacetyltartaric acid monoglyceride), polyglycerin fatty acid esters, polyoxyethylene sorbitan fatty acid esters (polysorbates), sorbitan fatty acid esters, propylene glycol fatty acid esters, stearoyl lactylate salts (e.g., sodium stearoyl lactylate, calcium stearoyl lactylate), lecithin, lysolecithin (lecithin hydrolyzed by acid or enzyme), and saponin. These food emulsifiers may be used alone or in combination of two or more. In producing the oil-in-water emulsion composition of the present invention, from the viewpoints of ease of dispersion in water and ease of maintaining the uniformity of the obtained composition, for example, sucrose fatty acid esters, monoglycerides, organic acid monoglycerides, polyglycerin fatty acid esters, polyoxyethylene sorbitan fatty acid esters (polysorbates), and stearoyl lactylate are preferred, sucrose fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, polyoxyethylene sorbitan fatty acid esters (polysorbates), and stearoyl lactylate are more preferred, and sucrose fatty acid esters are most preferred.

[0017] Sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides are preferred from the viewpoint of bacteriostatic emulsifiers. The number of carbon atoms of the fatty acids constituting these bacteriostatic emulsifiers is preferably 14 or more, more preferably 16 or more, and is preferably 22 or less, more preferably 18 or less. In particular, sucrose fatty acid esters and polyglycerin fatty acid esters, which contain fatty acids with 16 to 18 carbon atoms, are preferred because of their excellent bacteriostatic properties.

[0018] The content of the monoester of the sucrose fatty acid ester or polyglycerin fatty acid ester is usually 50% by mass or more, preferably 60% by mass or more, and more preferably 70% by mass or more.

[0019] The average degree of polymerization of polyglycerin in the polyglycerin fatty acid ester is preferably 2 or more, and is preferably 5 or less, and more preferably 3 or less.

[0020] Specific examples of sucrose fatty acid esters include sucrose caprylate (8 carbon atoms in the fatty acid, the same applies below), sucrose caprate (10 carbon atoms), sucrose laurate (12 carbon atoms), sucrose myristate (14 carbon atoms), sucrose palmitate (16 carbon atoms), sucrose stearate (18 carbon atoms), sucrose oleate (18 carbon atoms, 1 double bond), sucrose behenate (22 carbon atoms), sucrose erucate (22 carbon atoms, 1 double bond), and mixed sucrose fatty acid esters (e.g., mixed fatty acid esters of oleic acid, palmitic acid, and stearic acid). For example, sucrose palmitate (16 carbon atoms) and sucrose stearate (18 carbon atoms) are preferred sucrose fatty acid esters in the present invention, and these may be used alone or in combination. Such sucrose fatty acid esters can be synthesized by known methods (e.g., transesterification of sucrose with a higher alcohol ester of a fatty acid), but various brands (grades) of products with various fatty acid carbon numbers (and HLB (hydrophilic-hydrophobic balance)) are available, for example, as "Ryoto (registered trademark) Sugar Ester" manufactured by Mitsubishi Chemical Corporation.

[0021] The HLB of the sucrose fatty acid ester is preferably 2 to 18, more preferably 3 to 17, and even more preferably 4 to 16. When the HLB of the sucrose fatty acid ester is within this range, when the oil-in-water emulsion composition is added to a water-containing chocolate-like food product described below, shape retention, sweetness, richness, melt-in-the-mouth feel, and chewability equivalent to or better than those of water-containing chocolate using fresh cream can be obtained.

[0022] The amount of emulsifier in the oil-in-water emulsion composition of the present invention can be appropriately adjusted taking into consideration the type and amount (ratio of amount to water) of lauric oil and fat, the effects of the present invention, and the like.

[0023] The amount of the emulsifier is, for example, usually 0.01 to 20.00% by mass, preferably 0.05 to 15.00% by mass, more preferably 0.10 to 10.00% by mass, even more preferably 0.25 to 5.00% by mass, still more preferably 1.00 to 5.00% by mass, and most preferably 1.40 to 4.00% by mass, relative to the total amount of the oil-in-water emulsion composition.

[0024] The amount of emulsifier in the oil-in-water emulsion composition can be calculated from the amount of emulsifier added in the production process of the oil-in-water emulsion composition as described below, but it can also be measured by analyzing the oil-in-water emulsion composition as a sample according to a general method such as HPLC.

[0025] Lauric-Based Fats and Oils In the present invention, "lauric-based fats and oils" refers to fats and oils in which the content of lauric acid (a saturated fatty acid having 12 carbon atoms) in all constituent fatty acids is 30% by mass or more, preferably 35 to 70% by mass, and more preferably 40 to 60% by mass. Examples of lauric-based fats and oils include palm kernel oil and coconut oil, as well as fractionated oils thereof (e.g., soft palm kernel fractionated oil), hardened oils (e.g., highly hardened palm kernel oil), and interesterified oils. Any one of the lauric-based fats and oils may be used alone, or two or more may be used in combination.

[0026] The amount of lauric oil in the oil-in-water emulsion composition of the present invention is adjusted so that the amount relative to water falls within a specific range, in other words, so that the mass ratio of lauric oil to water (lauric oil / water) falls within a specific range. The mass ratio of lauric oil / water can be further adjusted taking into consideration the type of lauric oil and the effects of the present invention, but in the present invention, it is usually in the range of 0.300 to 1.400.

[0027] The lower limit of the mass ratio of lauric fat / water is preferably 0.500, more preferably 0.520, and even more preferably 0.530.

[0028] The upper limit of the mass ratio of lauric fat / water is preferably 1.300, more preferably 1.000, and even more preferably 0.900.

[0029] The amount of lauric oil in an oil-in-water emulsion composition can be calculated from the amount of lauric oil added in the production process of the oil-in-water emulsion composition as described below, but can also be measured by analyzing the oil-in-water emulsion composition as a sample according to a general method such as HPLC. The amount of water in an oil-in-water emulsion composition can also be calculated from the amount of water added in the production process of the oil-in-water emulsion composition as described below, but can also be measured by analyzing the oil-in-water emulsion composition as a sample according to a general method. The lauric oil / water ratio can be calculated based on such amounts added and measured values.

[0030] Dairy Components "Milk components" that are not contained in the oil-in-water emulsion composition of the present invention include milk components contained in general water-containing chocolates such as ganache or conventional water-containing chocolate-like foods, i.e., components derived from dairy products such as cream, butter, butter oil, cheese, concentrated milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, fermented milk, fermented milk powder, milk crumbs, block milk, and cow's milk.

[0031] In the present invention, not containing "milk components" means that the "milk solids content (total amount of milk fat content and non-fat milk solids)" as defined in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products is 5% by mass or less. The milk solids content can be determined by individually quantifying and adding up the milk fat content, milk protein, lactose, etc. using a general method such as HPLC.

[0032] Protein: In a preferred embodiment, the oil-in-water emulsion composition of the present invention does not contain protein. The "protein" that is not contained corresponds to proteins derived from plant materials such as nut paste and soy milk, which are contained in conventional water-containing chocolate-like foods (e.g., those described in Patent Documents 1 to 3). This excludes trace amounts of protein that may be unavoidably present in lauric oils or other refined raw materials. In a preferred embodiment, the oil-in-water emulsion composition of the present invention does not contain proteins derived from plant materials, thereby eliminating the influence of plant materials on flavor and taste. As mentioned above, the oil-in-water emulsion composition of the present invention does not contain "dairy components." Therefore, proteins derived from "dairy components" (typically casein) naturally fall under the "protein" that is not contained in the oil-in-water emulsion composition of the present invention in a preferred embodiment. By eliminating protein from the raw materials of the oil-in-water emulsion composition, it is possible to prevent the emulsifier and protein from competing with each other to prevent efficient interfacial adsorption, resulting in impaired emulsion stability, during the fragmentation of lauric oils by emulsification (e.g., high-pressure emulsification). The protein content in the oil-in-water emulsion composition of the present invention is usually 1.0% by mass or less, preferably 0.5% by mass or less, further preferably 0.3% by mass or less, even more preferably 0.1% by mass or less, and most preferably below the detection limit (substantially none). The protein content can be measured by a common method such as the Kjeldahl method.

[0033] Optional Components The oil-in-water emulsion composition of the present invention may further contain components other than emulsifiers, lauric fats and oils, and water (excluding dairy components and preferably proteins), as needed, to the extent that the effects of the present invention are not lost. Note that the "oil-in-water emulsion composition" of the present invention is a composition that should be distinguished from the "water-containing chocolate-like food" (food composition) described below, and refers to a composition that is not mixed with chocolate dough, and therefore "chocolate dough" does not fall under the category of optional components.

[0034] Examples of optional components that can be contained in the oil-in-water emulsion composition of the present invention include pH adjusters such as organic acids, sodium bicarbonate, and phosphates. Furthermore, the following optional ingredients may also be contained within the range that does not impair the effects of the present invention: sugars including monosaccharides, oligosaccharides, and polysaccharides, such as sugar, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, lactose, mannooligosaccharides, maltooligosaccharides, α-, β-, and γ-cyclodextrin, dextrin, indigestible dextrin, soybean polysaccharides, pectin, alginic acid, propylene glycol alginate, sodium carboxymethylcellulose, carrageenan, tamarind seed gum, tara gum, karaya gum, guar gum, locust bean gum, tragacanth gum, pullulan, gellan gum, native gellan gum, gum arabic, xanthan gum, agar, microcrystalline cellulose, fermented cellulose, chitosan, furcellan, starch, modified starch, and inulin; Sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, and inositol; various sweeteners such as sucralose, aspartame, acesulfame potassium, neotame, and stevia extract; flavorings such as lemon oil, orange oil, and mint oil; carotenoids such as β-carotene, astaxanthin, lycopene, and paprika pigment, and pigments such as chlorophyll;Flavoring materials such as salt, magnesium chloride, magnesium oxide, magnesium carbonate, magnesium sulfate, bittern (crude seawater magnesium chloride), dolomite, crude salt, magnesium stearate, magnesium monohydrogen phosphate, trimagnesium phosphate, magnesium silicate, magnesium hydroxide, magnesium acetate, magnesium citrate, magnesium malate, magnesium benzoate, magnesium gluconate, magnesium L-glutamate, calcium monohydrogen phosphate, calcium chloride, calcium sulfate, calcium oxide, calcined calcium, calcium carbonate, calcium citrate, calcium lactate, calcium hydroxide, sodium ferrous citrate, ferric lactate, ferric chloride, heme iron, magnesium carbonate, trimagnesium phosphate, potassium gluconate, calcium gluconate, zinc gluconate, copper gluconate, uncalcined coral calcium, shell powder, eggshell powder, sepiolite, talc, phytin, and materials using these as raw materials and salts of other edible organic and inorganic acids, and materials powdered using cyclodextrin, trehalose, etc.; Mineral materials such as calcium, iron, magnesium, potassium, phosphorus, and sodium; nutritional materials such as vitamins, coenzyme Q10, amino acids, and peptides; antioxidants such as vitamin C, vitamin E, rosemary extract, tea extract, and bayberry extract; shelf-life enhancers such as mustard extract and lysozyme; preservatives such as nisin, sorbic acid and its salts; food ingredients such as matcha, orange, strawberry, mango, coconut, mint, almond, pistachio, blueberry, yuzu, and Japanese pepper;

[0035] The oil-in-water emulsion composition of the present invention may also contain vegetable oils other than lauric oils (e.g., soybean oil, corn oil, cottonseed oil, rapeseed oil, sesame oil, perilla oil, rice bran oil, sunflower oil, peanut oil, olive oil, palm oil, rice germ oil, wheat germ oil, brown rice germ oil, Job's tears oil, garlic oil, macadamia nut oil, avocado oil, evening primrose oil, flower oil, camellia oil, castor oil, linseed oil, cacao oil, and processed oils such as refined products, fractionated products, hydrogenated products, hardened products, and interesterified products thereof, as well as MCT (medium-chain fatty acid oil), etc.) to the extent that the effects of the present invention are not lost.

[0036] However, in the oil-in-water emulsion composition of the present invention, the proportion of lauric fats in the total fats and oils contained in the oil-in-water emulsion composition is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 90% by mass or more, and it is most preferable that the oil and fat contained is solely lauric fats and oils (only lauric fats and oils are used as raw materials, and no other oils and fats are used).

[0037] <Method for producing oil-in-water emulsion composition> The oil-in-water emulsion composition of the present invention can be produced by emulsifying using predetermined amounts of an emulsifier, a lauric oil, and water according to a general method. In general, an emulsifier and a lauric oil (and other raw materials, such as a pH adjuster, as needed) are first mixed to prepare an oil phase, water (or an aqueous phase containing other raw materials as needed) is added to this oil phase, the mixture is heated, and then emulsified using an emulsifier.

[0038] Examples of emulsifying devices include high-pressure emulsifiers (high-pressure homogenizers), paddle mixers, homomixers, ultrasonic homogenizers, colloid mills, kneaders, in-line mixers, static mixers, onlators, etc. The emulsification treatment is carried out using, for example, a high-pressure emulsifier that emulsifies under high-pressure conditions, and prior to this, preliminary emulsification may be carried out under low-pressure or normal-pressure conditions using a paddle mixer or the like, as necessary.

[0039] The conditions of the emulsification treatment (e.g., treatment speed, number of treatments / number of stages, pressure, temperature, pH, etc.) can be appropriately set taking into consideration the treatment efficiency, etc. For example, the temperature of the emulsification treatment is usually 30°C or higher, preferably 40°C or higher, more preferably 50°C or higher, and usually 100°C or lower, preferably 90°C or lower, more preferably 80°C or lower. The pH of the raw material (mixture) of the oil-in-water emulsion composition to be subjected to the emulsification treatment is usually 5.0 or higher, preferably 6.0 or higher, and usually 9.0 or lower, preferably 8.0 or lower.

[0040] The method for producing an oil-in-water emulsion composition may include other steps as necessary in addition to the step of performing the emulsification treatment (emulsification step) as described above. For example, when the oil-in-water emulsion composition is to be stored for a certain period of time before use, the production method preferably includes a step of performing a sterilization treatment (sterilization step) before or after, preferably after, the emulsification step. The sterilization method and conditions (temperature, time, etc.) can be appropriately selected and set. The sterilization treatment can be carried out, for example, at 60 to 99°C for 1 to 120 minutes. In the case of UHT sterilization, it is preferable to perform sterilization at 110 to 150°C, corresponding to a sterilization value (FO) of 0.5 to 30 at 121°C.

[0041] The oil-in-water emulsion composition of the present invention obtained by the above-mentioned production method is usually a liquid, but can also be powdered by a common method. Examples of methods for powdering include spray drying, flash drying, drum drying, cylinder drying, vacuum freeze drying, and vacuum drying, and the conditions can be appropriately set. For powdering, a suitable powder base, such as a starch hydrolysate, can be used.

[0042] The oil-in-water emulsion composition of the present invention can be used, like general oil-in-water emulsion compositions, for example, to produce seasonings, confectioneries, bakery products, etc., but is preferably used to produce water-containing chocolate-like foods as described below.

[0043] -Water-containing chocolate-like food- The water-containing chocolate-like food of the present invention contains the oil-in-water emulsion composition of the present invention in a specific range.

[0044] In the present invention, the term "water-containing chocolate-like food" refers to a food containing a ganache, i.e., a liquid product obtained by mixing and emulsifying a base of so-called chocolate (which may be a "chocolate dough" or "semi-chocolate dough" as defined below) with heated fresh cream to form a smooth cream, or a food product obtained by cooling and solidifying the same, in which the "cream" (dairy product) is replaced with the oil-in-water emulsion composition of the present invention. In other words, the water-containing chocolate-like food of the present invention refers to a food similar to ganache (and its solidified product) except that it contains the oil-in-water emulsion composition of the present invention instead of the "cream" (dairy product).

[0045] The "moisture-containing chocolate-like food" of the present invention is preferably a food that falls under any of the following provisions of "Chocolate" (Article 2, Paragraph 2) in the "Fair Competition Code for Labeling of Chocolates" (National Federation of Fair Trade Councils, General Incorporated Association; hereinafter abbreviated as "Fair Competition Code"): "Chocolate processed products in which chocolate dough accounts for 60% or more of the total weight" (the "percent" described above can be considered synonymous with "% by mass" described elsewhere in this specification; the same applies hereinafter when the Fair Competition Code is referred to in this specification); "Semi-chocolate" (Article 2, Paragraph 3) - "Chocolate processed products in which quasi-chocolate dough accounts for 60% or more of the total weight"; "Chocolate confectionery" (Article 2, Paragraph 4) - "Chocolate processed products in which chocolate dough accounts for less than 60% of the total weight"; or "Semi-chocolate confectionery" (Article 2, Paragraph 5) - "Chocolate processed products in which quasi-chocolate dough accounts for less than 60% of the total weight".

[0046] The "water-containing chocolate-like food" of the present invention is particularly preferably a food that satisfies the provision of "raw chocolate" (Article 4, Paragraph 1, Item 3(a)) in the "Fair Competition Code," which states that "among chocolate dough products in which moisturizable foods including cream are kneaded, the chocolate dough accounts for 60% or more by weight, the cream accounts for 10% or more by weight, and the water content is 10% or more by weight," in which "cream" (dairy product) is replaced with the oil-in-water emulsion composition of the present invention. In other words, the water-containing chocolate-like food of the present invention is a food similar to "raw chocolate" except that it contains the oil-in-water emulsion composition of the present invention instead of "cream" (dairy product).

[0047] "Chocolate dough" is defined as "chocolate dough" (Article 3, Paragraph 12, Item 1) in the Fair Competition Code, which states that "it is 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 manufactured through the usual process," and that "it contains a cocoa content of 35% or more by weight (cocoa butter of 18% or more by weight) and a water content of 3% or less by weight (however, milk solids may be used in place of cocoa content, provided that the cocoa content does not fall below 21% by weight (cocoa butter of 18% or more by weight) and the sum of the cocoa content and milk solids does not fall below 35% by weight (milk fat of 3% or more by weight))."

[0048] "Semi-chocolate dough" refers to something that meets the provisions of the Fair Competition Code for "semi-chocolate dough," namely, "a cocoa content of 15% or more by weight (cocoa butter of 3% or more by weight), a fat content of 18% or more by weight, and a moisture content of 3% or less by weight (excluding those that fall under the category of chocolate dough)" (Article 3, Paragraph 12, Item 2, a) or "a cocoa content of 7% or more by weight (cocoa butter of 3% or more by weight), a fat content of 18% or more by weight, milk solids of 12.5% ​​or more by weight (milk fat of 2% or more by weight), and a moisture content of 3% or less by weight (excluding those that fall under the category of chocolate dough)" (Article 3, Paragraph 12, Item 2, b).

[0049] The definitions of terms such as "cocoa mass," "cocoa butter," "cocoa cake," "cocoa powder," "chocolate products," "sugars," "dairy products," "edible oils and fats," and "cocoa content" contained in the above provisions shall follow the definitions in the Fair Competition Code (Article 2, Paragraphs 6 to 9, 11, and 14 to 16).

[0050] The content of the oil-in-water emulsion composition can be adjusted, taking into consideration the embodiment of the oil-in-water emulsion composition (particularly the ratio of lauric fat / water) and the effects of the present invention, preferably so as to conform to the definition of the above-mentioned "raw chocolate" (cream), etc., but in the present invention, it is usually in the range of 10 to 45% by mass, preferably 20 to 45% by mass, more preferably 23 to 42% by mass, and most preferably 26 to 42% by mass, based on the total amount of the water-containing chocolate-like food.

[0051] An oil-in-water emulsion composition and a water-containing chocolate-like food are completely different things, and an oil-in-water emulsion composition cannot be used as is to make a water-containing chocolate-like food.

[0052] The viscosity of the water-containing chocolate-like food is usually 500 cp or more, preferably 1000 cp or more, more preferably 1500 cp or more, and most preferably 2000 cp or more. The viscosity can be measured, for example, at 5°C using a BM-type viscometer (VISCOMETER TV-10) manufactured by Toki Sangyo Co., Ltd. with rotor No. 2.

[0053] Furthermore, the water-containing chocolate-like food product is preferably a Bingham fluid, the yield value of which is 10 dyne / cm 2 ~500 dyne / cm 2 Preferably, it is 20 dyne / cm 2 ~400 dyne / cm 2 More preferably, it is 50 dyne / cm 2 ~300 dyne / cm 2 The yield value can be measured at 40°C using, for example, a dynamic viscoelasticity meter.

[0054] By having the viscosity and yield value within the above ranges, the product has physical properties suitable for use as a water-containing chocolate-like food product, unlike foamable oil-in-water emulsions such as whipped cream, and provides good shape retention and texture.

[0055] The content of the oil-in-water emulsion composition in the water-containing chocolate-like food can be calculated from the total amount of all raw materials added in the production process of the water-containing chocolate-like food as described below and the amount of the oil-in-water emulsion composition added therein. However, it can also be measured by analyzing the water-containing chocolate-like food as a sample according to a general method such as HPLC, GC-MS, or oil and moisture content measurement.

[0056] The content of the oil-in-water emulsion composition can be adjusted to a balance between the content (A) + (a) of the lauric fats and oils derived therefrom, the content (B) of water, and the content (a) of fats and oils derived from ingredients other than the oil-in-water emulsion composition of the water-containing chocolate-like food (e.g., cocoa butter and other edible fats and oils in the chocolate dough). Generally, the more chocolate dough is used as an ingredient of the water-containing chocolate-like food, that is, the higher the content (a), the lower the content of the oil-in-water emulsion composition (contrary to the content of the chocolate dough), that is, the lower the contents (A) and (B). However, by adjusting the lauric fat / water ratio of the oil-in-water emulsion composition, for example by reducing this ratio, that is, by increasing the amount of water relatively, the balance between the content (A) + (a) and the content (B) can be maintained.

[0057] The water-containing chocolate-like food of the present invention may, if necessary, further contain ingredients other than the oil-in-water emulsion composition of the present invention and the chocolate dough, such as ingredients contained in common "ganache" or "raw chocolate," to the extent that the effects of the present invention are not lost. Examples of such optional ingredients include preservatives, antioxidants, coloring agents, flavorings, and alcohol (such as Western spirits). In addition, the "emulsifiers" and "optional ingredients" that can be contained in the oil-in-water emulsion composition of the present invention, as listed herein, can also be used as optional ingredients in the water-containing chocolate-like food.

[0058] The water-containing chocolate-like food of the present invention may be eaten as is, or may be used for secondary purposes, such as to produce Western confectioneries such as muffins, cakes, and cookies, Japanese confectioneries such as rice cakes, ice cream, and lacto ice cream.

[0059] <Method for producing hydrous chocolate-like food> The hydrous chocolate-like food of the present invention can be produced by a common production method for ganache, "chocolate," "semi-chocolate," "chocolate confectionery," "semi-chocolate confectionery," "raw chocolate," etc., except that the oil-in-water emulsion composition of the present invention is used instead of "cream." Generally, the oil-in-water emulsion composition of the present invention is mixed with other ingredients (mainly chocolate dough or semi-chocolate dough), and then a step of homogenizing and emulsifying by stirring or the like is carried out, and other steps depending on the embodiment of the oil-in-water emulsion composition of the present invention, such as a cooling step for solidification, may also be carried out.

[0060] [Preparation Example] Preparation of Chocolate Dough 40.00% by mass of cocoa mass (NK Quick Cocoa Mass, manufactured by Nissin Chemical Industry Co., Ltd.), 46.70% by mass of sugar (pure powdered sugar, manufactured by Tomizawa Shoten Co., Ltd.), 13.00% by mass of cocoa butter (NK Ghana Cocoa Butter, manufactured by Nissin Chemical Industry Co., Ltd.), and 0.30% by mass of lecithin (SLP-Paste, manufactured by Tsuji Oil Mills Co., Ltd.) were mixed in a mixer (Kenmix Mixer KM300, manufactured by Aikosha Seisakusho Co., Ltd.), and the mixture was charged into a melange (ECGC12SLTA, manufactured by COCOA TOWN) and atomized to prepare a chocolate dough.

[0061] [Production Example 1] Production of oil-in-water emulsion compositions 1 to 6 Extremely hardened coconut oil (saturated fatty acid content 100% by mass), emulsifier (a mixture of sucrose palmitate and sucrose stearate), and sodium bicarbonate (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) were mixed and dissolved to the amounts shown in Table 1, and water was added to make the total amount 100% by mass. The liquid was heated to 70°C and homogenized using a high-pressure homogenizer to produce oil-in-water emulsion compositions 1 to 6 for use in water-containing chocolate-like foods.

[0062]

[0063] [Production Example 2] Production of oil-in-water emulsion composition 7 Oil-in-water emulsion composition 7 for use in water-containing chocolate-like foods was produced in the same manner as emulsion composition 3, except that refined coconut oil (saturated fatty acid content 90% by mass) was used instead of the extremely hardened coconut oil. Emulsion composition 7 had the same level of stability as emulsion composition 3.

[0064] [Production Example 3] Production of oil-in-water emulsion compositions 8 to 12 and 14 Oil-in-water emulsion compositions 8 to 12 and 14 for use in water-containing chocolate-like foods were produced in the same manner as emulsion composition 3, except that the emulsifier was changed as shown in Table 2. Emulsion compositions 8 to 12 and 14 had similar stability to emulsion composition 3.

[0065]

[0066] The emulsifiers used in Production Example 3 are as follows: Ryoto Sugar Ester S-1670 (HLB: 16, sucrose stearate, manufactured by Mitsubishi Chemical Corporation) Ryoto Sugar Ester P-1670 (HLB: 16, sucrose palmitate, manufactured by Mitsubishi Chemical Corporation) Ryoto Sugar Ester S-1170 (HLB: 11, sucrose stearate, manufactured by Mitsubishi Chemical Corporation) Ryoto Sugar Ester S-570 (HLB: 5, sucrose stearate, manufactured by Mitsubishi Chemical Corporation) Ryoto Sugar Ester S-470 (HLB: 4, sucrose stearate, manufactured by Mitsubishi Chemical Corporation) Excel VS-95 (HLB: 3.8, monoglycerin stearate, manufactured by Kao Corporation)

[0067] [Example 1] 60% by mass of the chocolate dough obtained in Preparation Example and 40% by mass of Emulsion Composition 1 obtained in Production Example 1 were mixed and homogenized and emulsified using a spatula to obtain a water-containing chocolate (ganache)-like food product.

[0068] [Example 2] 67% by mass of the chocolate dough obtained in Preparation Example and 33% by mass of Emulsion Composition 2 obtained in Production Example 1 were mixed and homogenized and emulsified using a spatula to obtain a water-containing chocolate (ganache)-like food product.

[0069] [Example 3] 72% by mass of the chocolate dough obtained in Preparation Example and 28% by mass of Emulsion Composition 3 obtained in Production Example 1 were mixed and homogenized and emulsified using a spatula to obtain a water-containing chocolate (ganache)-like food product.

[0070] [Example 4] 76% by mass of the chocolate dough obtained in Preparation Example and 24% by mass of Emulsion Composition 4 obtained in Production Example 1 were mixed and homogenized and emulsified using a spatula to obtain a water-containing chocolate (ganache)-like food product.

[0071] Comparative Example 1 83% by mass of the chocolate dough obtained in Preparation Example and 17% by mass of water were mixed, and the mixture was homogenized and emulsified using a spatula to obtain a water-containing chocolate (ganache)-like food product.

[0072] [Comparative Example 2] 70% by mass of the chocolate dough obtained in Preparation Example and 30% by mass of fresh cream (Specially Selected Hokkaido Pure Fresh Cream 35, Takanashi Dairy Industry Co., Ltd.) were mixed, homogenized, and emulsified using a spatula to obtain a water-containing chocolate-like food product (a general ganache).

[0073] [Comparative Example 3] 78% by mass of the chocolate dough obtained in Preparation Example and 22% by mass of the emulsion composition 5 obtained in Production Example 1 were mixed and homogenized and emulsified using a spatula to obtain a water-containing chocolate (ganache)-like food.

[0074] [Comparative Example 4] 80% by mass of the chocolate dough obtained in Preparation Example and 20% by mass of Emulsion Composition 6 obtained in Production Example 1 were mixed and homogenized and emulsified using a spatula to obtain a water-containing chocolate (ganache)-like food.

[0075] <Evaluation of physical properties, texture, and taste> The obtained water-containing chocolate-like foods were stored in a refrigerator, and the physical properties (shape retention), texture (melt-in-the-mouth, chewiness), and taste (sweetness, richness) of the water-containing chocolate-like foods of Examples 1 to 4 and Comparative Examples 1, 3, and 4 were evaluated on a three-point scale based on the following evaluation criteria, in comparison with the water-containing chocolate-like food of Comparative Example 2 (a general ganache). The evaluation results are shown in Table 3. A rating of A or B was determined to have the characteristics of ganache. Examples 1 to 4, which used emulsion compositions 1 to 4 of the present invention, were equal to or better than general ganache in terms of shape retention and sweetness. Examples 1 to 4, which used emulsion compositions 1 to 4 of the present invention, were also equal to or better than general ganache in terms of melt-in-the-mouth, chewiness, and richness.

[0076] - Evaluation criteria for shape retention A: Equivalent to Comparative Example 2 B: Slightly softer than Comparative Example 2 C: Cannot retain shape like ganache - Evaluation criteria for melt-in-the-mouth A: Smoother than Comparative Example 2 B: Equivalent to Comparative Example 2 C: Feels rougher than Comparative Example 2 - Evaluation criteria for chewability A: Equivalent to Comparative Example 2 B: Softer than Comparative Example 2 C: Harder than Comparative Example 2 - Evaluation criteria for sweetness A: Equivalent to Comparative Example 2 B: Sweeter than Comparative Example 2 C: Less sweet than Comparative Example 2 - Evaluation criteria for richness A: Feels richer than Comparative Example 2 B: Equivalent to Comparative Example 2 C: Feels less rich than Comparative Example 2

[0077]

[0078] Examples 7 to 12 The water-containing chocolate (ganache)-like foods shown in Table 4 were obtained in the same manner as in Example 3, except that emulsion compositions 8 to 12 and 14 were used.

[0079] The water-containing chocolate-like foods of Examples 7 to 12, which had been prepared and then refrigerated, were evaluated for physical properties (shape retention), texture (melt in the mouth, chewiness), and taste (sweetness, richness) according to the aforementioned evaluation criteria. The evaluation results are also shown in Table 4. Examples 7 to 12, which used emulsion compositions 8 to 12 and 14 of the present invention, were equal to or better than general ganache in terms of shape retention, melt in the mouth, and chewiness. Examples 7 to 11, which used emulsion compositions 8 to 12 of the present invention, were also equal to or better than general ganache in terms of sweetness and richness.

[0080]

Claims

1. An oil-in-water emulsion composition comprising an emulsifier, a lauric oil having a lauric acid content of 30% or more by mass among its constituent fatty acids, and water, wherein the mass ratio of the lauric oil to the water (lauric oil / water) is in the range of 0.300 to 1.400, and the composition does not contain any dairy components.

2. The oil-in-water emulsion composition according to claim 1, wherein the mass ratio of the lauric oil to water (lauric oil / water) is in the range of 0.500 to 1.

400.

3. The oil-in-water emulsion composition according to claim 1, which is for use in water-containing foods such as chocolate.

4. The oil-in-water emulsion composition according to claim 1, having a protein content of 1.0% by mass or less.

5. The oil-in-water emulsion composition according to claim 1, wherein the emulsifier comprises at least one of sucrose fatty acid esters, monoglycerides, organic acid monoglycerides, polyglycerin fatty acid esters, polyoxyethylene sorbitan fatty acid esters (polysorbates), and stearoyl lactylate salts.

6. The oil-in-water emulsion composition according to claim 1, wherein the emulsifier is present in an amount of 0.01 to 20.00% by mass based on the total amount of the oil-in-water emulsion composition.

7. The oil-in-water emulsion composition according to claim 1, wherein the emulsifier is a sucrose fatty acid ester having an HLB of 2 to 18.

8. The oil-in-water emulsion composition according to claim 1, wherein the proportion of the lauric oil in the total oils and fats is 50 mass% or more.

9. A water-containing chocolate-like food product containing 10 to 45% by mass of the oil-in-water emulsion composition according to claim 1.

10. The water-containing chocolate-like food according to claim 9, having a viscosity of 500 cp or more at 5°C.

Images