Powdery chocolate composition

Abstract

The present invention addresses the problem of obtaining a powdery chocolate composition serving as a chocolate seed agent that is exceptional in dispersibility when added to chocolate, suppresses softening of chocolate, and improves persistence of flavor physical properties of chocolate, the powdery chocolate composition being exceptional in dispersibility as a chocolate powder beverage and in flavor as a chocolate beverage.　A powdery chocolate composition satisfying the aforementioned problem is obtained by drying an oil-in-water emulsion obtained by dispersing a raw material satisfying all of the following conditions (A) to (D) in water, the oil-in-water emulsion having an average emulsified particle diameter of 1.5-10 μm. (A) Contains 110 mass% or less of an oil and fat with respect to the non-fat cacao solid content. (B) Contains 30 mass% or more of a cacao-derived raw material with respect to the solid content of the composition. (C) Contains 15 mass% or more of an oil and fat with respect to the solid content of the composition. (D) A milk-derived raw material constitutes 0.5 mass% or less with respect to the solid content of the composition.

Description

Powdered chocolate composition

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

[0002] In a typical chocolate manufacturing process, when the molten chocolate dough after conching is solidified and molded, tempering is performed to improve various properties such as the 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 of forming fat crystal nuclei of three-chain β-type symmetric triglycerides by controlling the temperature of the chocolate dough. However, the tempering process, which involves once cooling the chocolate dough to generate fat crystal nuclei and then reheating the chocolate dough to stabilize the generated fat crystal nuclei, is complicated and requires strict temperature control, resulting in many limitations. Therefore, as an alternative to tempering, a seeding method is known in which crushed chocolate, cocoa butter, or cocoa butter-like fat is added to the 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 due to the separate presence of hydrophobic fat crystals and hydrophilic materials such as sugars, and requires sufficient stirring to ensure uniform dispersion in chocolate. Insufficient dispersion is likely to cause fat bloom, and lumps remain, resulting in a poor appearance. Furthermore, a relatively large amount of fat must be added to the chocolate, at 1 to 3% by mass, which can impair the flavor of the chocolate. The latter, in which fat crystal nuclei are dispersed in liquid oil, is intended to facilitate dispersion in highly viscous chocolate, but has the drawback of uneven dispersion of the fat crystal nuclei over time and the fat crystal nuclei coalescing and becoming coarse. Patent Document 5 addresses this issue by incorporating other fats and oils, but both contain a large amount of fats and oils that are liquid at room temperature, which softens the chocolate and impairs its snap.

[0004] Patent Document 6 proposes dispersing stable crystals of StOSt (1,3-distearoyl-2-oleoylglycerol) in an emulsifier, but this results in a decrease in the viscosity of the chocolate, impairing workability. Furthermore, the flavor derived from the emulsifier is undesirable. Patent Document 7 proposes using cocoa powder as a seed agent, but this requires the incorporation of a large amount (2% by mass or more), which increases the chocolate's powdery texture and roughness, impairing its quality.

[0005] On the other hand, cocoa is a food and beverage that allows users to enjoy the flavor of chocolate. Cocoa is produced by removing cocoa butter from cocoa mass, which reduces the chocolate-like richness and flavor derived from fat-soluble aroma components. One way to improve this is to powder chocolate containing a high amount of cocoa butter. However, because chocolate powder 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, resulting in the powder floating on the water surface or, conversely, settling and forming 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 a chocolate beverage, which is an oil-in-water emulsion, using a low-molecular-weight emulsifier such as organic acid monoglyceride and a milk ingredient, lactose powder. However, these methods involve the use of large amounts of milk-derived ingredients and emulsifiers, which compromise the inherent flavor of sweet chocolate. Patent Document 8 discloses an oil-in-water chocolate, but it is an imitation of a ganache, and is too rich and unsuitable as a beverage due to its high oil content. Patent Document 9 discloses a powdered chocolate derived from an oil-in-water emulsion similar to the present invention, but it also describes that the upper limit of the emulsion particle size is as large as 30 μm and that it does not have a crystalline peak.

[0006] JP-A-63-240745 JP-A-1-60330 JP-A-2-406 JP-A-2-242639 WO2012 / 04 3548 JP 2016-149971 JP 2006-115720 JP 61-52256 WO 2017 / 082364

[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.

[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 provides: (1) a method for producing a powdered chocolate composition, comprising drying an oil-in-water emulsion having an average emulsion particle size of 1.5 μm to 10 μm, obtained by dispersing ingredients satisfying all of the following conditions (A) to (D) in water: (A) containing 110% or less fats and oils based on the non-fat cocoa solids; (B) containing 30% or more cocoa-derived ingredient solids based on the solids of the composition; (C) containing 15% or more fats and oils based on the solids of the composition; and (D) containing no milk-derived ingredients. (2) a method for producing a powdered chocolate composition according to (1), using 30 to 75% by mass of cocoa mass, 3 to 30% by mass of cocoa, and 15 to 60% by mass of sugars as ingredients; (3) a method for producing a powdered chocolate composition according to (2), wherein the cocoa mass and / or cocoa has been alkali-treated; and (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), using 30 to 75% by mass of cocoa mass, 3 to 30% by mass of cocoa, and 15 to 60% by mass of sugars 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 satisfying all of the following conditions (A) to (E): (A) Contains 110% or less by mass of fats and oils relative to the non-fat cocoa solids. (B) Contains 30% or more by mass of cocoa-derived raw material solids relative to the solids of the composition. (C) Contains 15% or more by mass of fats and oils relative to the solids of the composition. (D) Contains 0.5% or less by mass of milk-derived raw materials relative to the solids of the composition. (E) When dispersed in water, the average emulsion particle size is 1.5 μm or more and 10 μm or less. (8) The powdered chocolate composition according to (7), 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 a saturated fatty acid having 16 to 18 carbon atoms, U is a monounsaturated fatty acid having 16 to 18 carbon atoms, and SUS is a triglyceride in which S is bonded to the 1- and 3-positions of the triglyceride and U is bonded to the 2-position. (9) A chocolate seed agent comprising the powdered chocolate composition according to (7). (10) A chocolate powder drink comprising the powdered chocolate composition according to (7).(11) A chocolate beverage in which the powdered chocolate composition according to (7) is dispersed in water or warm water. (12) A chocolate seed agent comprising the powdered chocolate composition according to (8). (13) A chocolate powder beverage comprising the powdered chocolate composition according to (8). (14) A chocolate beverage in which the powdered chocolate composition according to (8) is dispersed in water or warm water. The present invention also relates to the following: (1) A powdered chocolate composition satisfying all of the following conditions (A) to (E): (A) The composition contains 110% by mass or less of fats and oils relative to the non-fat cocoa solids. (B) The composition contains 30% by mass or more of cocoa-derived raw material solids relative to the solids of the composition. (C) The composition contains 15% by mass or more of fats and oils and oils relative to the solids of the composition. (D) The content of milk-derived raw materials is 0.5% by mass or less relative to the solids 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) The powdered chocolate composition according to (1), containing 8% to 35% by mass of SUS triglycerides relative to the solid content of the composition, where S is a saturated fatty acid having 16 to 18 carbon atoms, U is a monounsaturated fatty acid having 16 to 18 carbon atoms, and SUS is a triglyceride in which S is bonded to the 1- and 3-positions of the triglyceride and U is bonded to the 2-position. (3) A method for producing a powdered chocolate composition, comprising dispersing in water ingredients that satisfy all of the following conditions (A) to (D), and drying an oil-in-water emulsion having an average emulsion particle size of 1.5 μm to 10 μm. (A) The composition contains 110% or less by mass of fats and oils relative to the non-fat cocoa solids. (B) The composition contains 30% or more by mass of cocoa-derived ingredient solids relative to the solid content of the composition. (C) The composition contains 15% or more by mass of fats and oils relative to the solid content of the composition. (D) The composition is free of dairy-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), 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. (6) A method for producing a powdered chocolate composition according to (5), wherein the cocoa mass and / or cocoa have been treated with alkali.(7) A chocolate seed agent comprising the powdered chocolate composition according to (1). (8) A chocolate powder drink comprising the powdered chocolate composition according to (1). (9) A chocolate drink in which the powdered chocolate composition according to (1) is dispersed in water or warm water.

[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.

[0011] <Cocoa-Derived Materials> In the present invention, the cocoa-derived materials refer to cocoa mass, cocoa, and cocoa butter, and the non-fat cocoa solids refer to the components contained in the cocoa-derived materials other than fats and oils. The solid content of the cocoa-derived materials in the solid content of 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 materials 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 about 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 mass that has not been alkali-treated or whose pH is too high, alkali-treated cocoa mass and / or cocoa mass have superior emulsifying properties, seed function, and dispersibility, and can also prevent deterioration in flavor (alkaline odor) and color (black surface).

[0013] <Fats and Oils> In the present invention, the essential fats and oils are cocoa butter contained in the cocoa-derived raw materials. This includes not only the cocoa butter separated from cocoa, but also the fats and oils remaining in cocoa mass and cocoa, as described below. 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 1- and 3-positions and U is bonded to the 2-position of the triglyceride. Other fats and oils can also be added to the cocoa butter. 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, hydrogenation, or the like, and fatty acids obtained by decomposition of these. In the present invention, so-called cocoa substitutes with melting points close to that of cocoa butter are preferred, and fats and oils composed of the aforementioned SUS triglycerides are particularly preferred. These fats and oils, either cocoa butter alone or in combination with other fats and oils, must be present in the powdered chocolate composition in an amount of 15% by mass or more, preferably 20% by mass or more, based on the solid content. Also preferred is a content of 45% by mass or less, or 35% by mass or less. A content of 30% by mass or less is even more preferred, and a content of 21-25% by mass is most preferred. A fat and oil content of 15% by mass or more improves flavor, seed function, and the like. Furthermore, by keeping the content at 45% by mass or less, water dispersibility, powder fluidity, storage stability, and the like can be improved. Furthermore, the powdered chocolate composition of the present invention preferably contains a specific amount of SUS triglyceride in its 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 are more preferable, and 17% by mass or more and 20% by mass or less are 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. Fat-free cocoa has a significant effect on emulsification, so the amount of fat relative to the fat-free cocoa solids is important. The ratio of fats contained to the fat-free cocoa solids must be 110% by mass or less. 40% by mass or more is preferred, and 60% by mass or more is more preferred. 70% by mass to 105% by mass is more preferred, and 75% by mass to 100% by mass is most preferred. If the fat content is 110% by mass or less, emulsification is stable, and if the fat content is 40% by mass or more, flavor and seed ability are particularly good.

[0015] <Sugars> In the present invention, sugars can be blended as excipients and sweeteners. Examples of sugars include monosaccharides such as glucose, fructose, galactose, mannose, etc., disaccharides such as sucrose, maltose, trehalose, etc., oligosaccharides such as fructooligosaccharides, galactooligosaccharides (4'-galactosyllactose), xylooligosaccharides, beet oligosaccharides (raffinose), soybean oligosaccharides (raffinose, stachyose), etc., dextrins such as dextrin, indigestible dextrin, isomaltodextrin (branched maltodextrin), cyclodextrin, polymeric dextrin, etc., mannans such as galactomannan, glucomannan, konjac mannan, etc., inulins such as inulin hydrolyzates, agave inulin, pectin, pullulan, guar gum, guar gum hydrolyzates, xanthan gum, gum arabic, gum ghatti, Examples of suitable 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, hydroxypropylcellulose, 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 Ingredients> A feature of the present invention is that the amount of milk-derived ingredients in the ingredients is limited. 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 emulsifiers 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. Furthermore, 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 as long as they do not affect the present invention, and examples thereof include the following: nutritional components (amino acids, vitamins, minerals, etc.), alcoholic beverages, salts, taste 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 K, aspartame, neotame, saccharin, saccharin sodium, thaumatin, stevia, etc.), and the like. , glycyrrhizin, monellin, alitame, disodium glycyrrhizinate, etc.), bittering agents (iso-alpha acid, low hops, hexahops, tetrahops, etc.), acidulants, coloring agents (safflower yellow pigment, 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 Composition> A typical composition that meets the above requirements is one in which the powdered chocolate composition contains 30 to 75% by weight of cocoa mass, preferably 33 to 65% by weight, and more preferably 36 to 45% by weight, 3 to 30% by weight of cocoa, preferably 6 to 15% by weight, and more preferably 7 to 12% by weight, and 15 to 60% by weight of sugars, preferably 25 to 55% by weight, and more preferably 35 to 55% by weight. Other substances that do not affect the physical properties may also be present. Using these ingredients, a powdered chocolate composition can be prepared using the following preparation method. Note that cocoa mass can also be replaced with cocoa butter and cocoa. In other words, 1 part by weight of cocoa and 1 part by weight of cocoa butter are converted to 2 parts by weight of cocoa mass.

[0020] (Preparation Method) An example of the preparation method is described below. Based on the aforementioned composition, cocoa-derived materials and other ingredients are prepared. 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, more preferably 4 to 6 times the weight. Too little water reduces the drying load described below, but subsequent emulsification may not be performed properly. Too much water, as mentioned above, may result in subsequent emulsification not being performed properly and the drying load becoming excessive. The temperature of the water used is not particularly limited, but warm water is preferred, with 60 to 80°C being appropriate. Lower temperatures increase viscosity and reduce workability, while higher temperatures may result in degradation of the oil-soluble ingredients. Regarding cocoa-derived materials and fats and oils, if any oil-soluble substances are required, they are added to the fat and oil before use as the oil phase. Heating the oil phase is also preferable depending on the fatty acids that make up the oil phase; in most cases, preparation is performed above their melting point.

[0021] (Emulsifying Apparatus) 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; for example, in the case of a PRIMIX Homogenezing Mixer Mark II Model 2.5, processing can be performed at 8,000 rpm for approximately 10 minutes. This is followed by the main emulsification. While the type of emulsification device is not particularly limited, emulsifying devices with high shear force are preferred, including homomixers, colloid mills, high-pressure homogenizers, ultra-high-pressure homogenizers, and vacuum emulsifiers. Specifically, APV Gaulin Homogenizer (manufactured by APV), Microfluidizer (manufactured by Microfluidex), Ultimizer (manufactured by Sugino Machine), and Nanomizer (manufactured by Nanomizer) are preferably used. Using these high-pressure emulsification devices, it is preferable to carry out emulsification at a pressure of 1 MPa or more and 30 MPa or less. For example, with 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 small, resulting in a decrease in seed function. An oil-in-water emulsion is prepared by these emulsification treatments. The emulsions that can be used in this invention have an average emulsion particle size of 1.5 μm or more and 10 μm or less.

[0022] (Sterilization) The oil-in-water emulsion prepared above can be sterilized to reduce microorganisms. The sterilization treatment can be appropriately selected 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, and particularly preferably 80°C or higher. On the other hand, the upper limit is preferably 120°C or lower, and particularly preferably 110°C or lower.

[0023] (Drying) 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 or a spray drying method using a single-fluid or two-fluid nozzle can be used. Drying conditions 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 hot air temperature is too high, overheating can cause caramelization of the sugars or burning of the spray device. 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 less, more preferably 75°C or less. The lower limit is preferably 50°C or higher, more preferably 60°C or higher. If the temperature is too high, the sugars will undergo a caramel reaction due to overheating, resulting in an off-flavor, and powdering will be inhibited due to the glass transition of the sugars. If the temperature is too low, the drying operation itself will be difficult. By drying the oil-in-water emulsion under these conditions, a powdered chocolate composition can be obtained.

[0024] (Powdered Chocolate Composition) In other words, the powdered chocolate composition of the present invention satisfies all of the following conditions (A) to (E): (A) It contains 110% or less by mass of fats and oils relative to the fat-free cocoa solids. (B) It contains 30% or more by mass of cocoa-derived raw material solids relative to the solids of the composition. (C) It contains 15% or more by mass of fats and oils and oils relative to the solids of the composition. (D) It contains 0.5% or less by mass 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 powdered chocolate composition is also a powder that preferably contains 15% or less by mass of water, more preferably 10% or less by mass, and most preferably 5% or less by mass, 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 to 5 mm in size. These granules are suitable for beverage applications. In this case, the granules are also considered to be powder in the broad sense.

[0025] (Emulsion particle size) Furthermore, the powdered chocolate composition of the present invention can easily become an oil-in-water emulsion by dispersing it in water or warm water. The emulsion has an average emulsion particle size of 1.5 μm to 10 μm, preferably 2 μm to 5 μm. An average emulsion particle size in the range of 1.5 μm to 10 μm can provide sufficient seed function and water dispersibility. Even when powdered, ordinary chocolate is difficult to disperse in water or warm water, and when the temperature is increased and shear force is applied, the chocolate disperses, but there is a problem of separation of the fat. Because the present invention retains the fat as particles of 1.5 μm to 10 μm, it can be dispersed while maintaining an emulsified state, unlike conventional powdered chocolate compositions.

[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 operation of chocolate dough. Specifically, it contains fat crystals as an active ingredient, which have a structure that induces V-shaped crystal growth of cocoa butter in the cocoa butter or its substitute in the chocolate dough. The chocolate seed agent of the present invention is the powdered chocolate composition or comprises the powdered chocolate composition described above. The powdered chocolate composition of the present invention is hydrophilic while containing fat crystals, and therefore can be easily dispersed uniformly in chocolate compared to 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 drink of the present invention is a drink in which the powdered chocolate composition described above is dispersed in water or warm water. The chocolate drink of the present invention is also an oil-in-water emulsion containing a high cocoa solids content, a high oil content, and a sweetener, in which the cocoa components are dispersed in water. Specifically, the cocoa solids content of the drink is 2% to 20% by mass, preferably 5% to 10% by mass, and the oil content is 1% to 10% by mass, preferably 2% to 6% by mass. Compared to conventional chocolate drinks, the O / W dispersion state is maintained 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 drink is the powdered chocolate composition, and more preferably, the solids of the chocolate drink consist solely of the powdered chocolate composition.

[0028] (Chocolate Powder Drink) The chocolate powder drink of the present invention refers to 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 procedures: <Moisture content> Determined by the atmospheric pressure heating loss method (105°C, 12 hours).

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

[0031] <Average powder particle size> The average powder particle size was 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 a laser diffraction particle size analyzer "SALD-2300" manufactured by Shimadzu Corporation in the same solvent. The median diameter D50 was taken as the average particle size.

[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] <Raw Materials> 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% by 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 triglycerides in the fat 82% by mass 9) Rapeseed oil: Product name "Rapeseed White Oil" manufactured by Fuji Oil Co., Ltd., SUS triglycerides in the fat 0% by mass 10) Sugar: Product name "Sucrose" manufactured by Kishida Chemical Co., Ltd. 11) Glucose: Product 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: Trade name "Fibersol 2" manufactured by Matsutani Chemical Industry Co., Ltd. 14) Lactose: Trade name "Lactose" manufactured by Hilmar 15) Whole milk powder: Trade name "Yotsuba Whole Milk Powder" manufactured by Yotsuba Dairy Products Co., Ltd. 16) Sodium caseinate: Trade name "Sodium caseinate" manufactured by Fonterra 17) Hydrophilic emulsifier: Polyglycerin stearate ester, Trade name "SY Glystar MSW-7S" manufactured by Sakamoto Pharmaceutical Industry Co., Ltd., HLB=13.4 18) Lecithin: Trade name "SLP-Paste" manufactured by Tsuji Oil Mills

[0034] <Production and Evaluation of Powdered Chocolate Composition 1: Consideration of Blending Ratio> The aqueous phase was prepared by mixing the ingredients for the aqueous phase according to the formulation in Table 1. The aqueous phase was heated to 60°C, and the oil phase was added and stirred to prepare a preliminary emulsion. A homogenizer (PRIMIX, HOMOGENIZING MIXER MARK-II, 6000 rpm, 5 minutes) was used for mixing. The preliminary emulsion was subjected to one pass at 10 MPa in a high-pressure homogenizer (SMT, APV1000) to obtain an emulsion. The emulsion was spray-dried to prepare a powdered chocolate composition with an average powder particle size of 24-44 μm. The spray-drying conditions were a hot air temperature of 140°C and an exhaust air temperature of 70°C. The oil phase refers to cocoa-based ingredients, fats and oils, and lecithin, while the aqueous phase refers to water and other ingredients with 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> Seed function was evaluated as follows. 0.2 parts of the powdered chocolate composition was mixed with 100 parts of chocolate dough, stirred, and filled into a mold. The demolding property after cooling to 10°C and the bloom state of the sample kept at 20°C for 7 days were evaluated. The chocolate dough was Fuji Oil sweet chocolate, 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 control, with no bloom observed. 3 points: Demoldable after 30 minutes of cooling at 10°C. Same gloss as the positive control, with no bloom observed. 2 points: Demoldable after 30 minutes of cooling at 10°C. Bloom was observed. 1 point: Demolding was not possible after cooling at 10°C for 30 minutes. Bloom was observed. A score of 3 or more was considered to be acceptable.

[0037] <Evaluation of Snap Properties> Snap properties are a characteristic of chocolate and refer to the crisp texture felt when eaten. Chocolate samples prepared for the seed function evaluation were evaluated by six experienced panelists. For the positive control, the chocolate dough alone 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. For the negative control, 0.5 parts of the paste seed agent described below was mixed with 100 parts of the chocolate dough, filled into a mold, cooled at 10°C for 30 minutes, and then kept at 20°C for 7 days. 3 points: Snap properties equivalent to the positive control, indicating good snap properties. 2 points: Snap properties intermediate between the positive control and negative control, indicating slightly good snap properties. 1 point: Snap properties equivalent to the negative control, indicating poor snap properties. A score of 2 or higher was considered acceptable. The paste chocolate seed agent was prepared using the following procedure. A solid fat (Melano SS-400S, manufactured by Fuji Oil Co., Ltd.) rich in StOSt (1,3-distearoyl-2-oleoylglycerol) was crystallized into V-shaped crystals 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 an oil crystal dispersion.

[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 water surface while stirring at 500 rpm, and the time (in seconds) until the sample was completely dispersed and dissolved was measured. A time of 20 seconds or less was considered to be acceptable.

[0039] <Evaluation of Chocolate Drink Flavor> 20 parts of the powdered chocolate composition was dispersed in 80 parts of 60°C hot water, and six experienced panelists evaluated the flavor. A sample was used as a positive control, where 10 parts of cocoa mass and 10 parts of sugar were blended in 80 parts of 60°C hot water 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 somewhat inferior to the positive control. 1 point: The cocoa flavor is significantly inferior to the positive control. A score of 3 or higher was considered acceptable. Off-flavors other than sweet chocolate: 3 points: No off-flavor detected, equivalent to the positive control. 2 points: The off-flavor is slightly detected compared to the positive control. 1 point: The off-flavor is stronger compared to the positive control. A score of 2 or higher was considered acceptable. 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 lower section of Table 1. Examples 1 to 5, which fulfill all of the requirements of the present invention (A) containing 110% or less fats and oils by mass relative to the non-fat cocoa solids, (B) containing 30% or more cocoa-derived ingredients by mass relative to the solids of the composition, (C) containing 15% or more fats and oils by mass relative to the solids of the composition, (D) containing 0.5% or less milk-derived ingredients by mass 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

[0042] <Production and Evaluation of Powdered Chocolate Compositions 2: Effect of pH of Cocoa Raw Materials> Powdered chocolate compositions were prepared according to the formulations in Table 2 and the same procedures as in Example 1. Examples 6 to 9, which satisfied all of the above-mentioned conditions (A) to (E), were able to prepare powdered chocolate compositions with an average emulsified particle size of 1.5 μm to 10 μm, even when using various cocoa-derived raw materials with different pH values. These compositions exhibited excellent seed function and snap properties when added to chocolate, as well as excellent dispersibility and flavor in a chocolate beverage. However, Example 7, which used alkali-treated but untreated cocoa mass and cocoa, had a slightly larger average emulsified particle size and was somewhat inferior in terms of seed suitability and chocolate beverage suitability.

[0043] ○Table 2

[0044] <Production and Evaluation of Powdered Chocolate Compositions 3: Blending Ratio Study 2> Powdered chocolate compositions were prepared using the blending ratios shown in Table 3 and the same procedures as in Example 1. Examples 10 to 13, which satisfied all of the above-mentioned conditions (A) to (E), were able to produce powdered chocolate compositions with an average emulsified particle size of 1.5 μm to 10 μm, even with various blending ratios. These compositions exhibited excellent seed function and snap properties when added to chocolate, and excellent dispersibility and flavor as a chocolate beverage. On the other hand, Comparative Example 4, which had a low value for (C), exhibited a poor chocolate flavor as a chocolate beverage. Furthermore, chocolate compositions (Examples 14 and 15), which satisfied all of the conditions (A) to (E) but used cocoa butter substitutes or rapeseed oil rather than cocoa-derived fats, exhibited slightly inferior sweet chocolate flavor.

[0045] ○Table 3

[0046] <Production and Evaluation of Powdered Chocolate Compositions 4: Investigation 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 dairy-derived ingredients such as lactose and whole milk powder. In Comparative Example 7, part of the sugar was replaced with dairy-derived casein and a hydrophilic emulsifier. In Examples 16-18, 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 lower part of Table 4. By satisfying all of the above-mentioned conditions (A) to (E), Examples 16-18 were able to prepare powdered chocolate compositions with an average emulsified 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, while Comparative Example 7, which contained an emulsifier, had an average emulsion particle size of less than 1.5 μm, which was too fine, and both were outside the acceptable range. Comparative Examples 5 to 7 lacked seed function or snap, and the beverages had a strong off-flavor that was not derived from 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

[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 powdery chocolate composition, comprising drying an oil-in-water emulsion having an average emulsified particle diameter of 1.5 μm or more and 10 μm or less, which is obtained by dispersing a raw material satisfying all of the following conditions (A) to (D) in water. (A) It contains 110% by mass or less of oil and fat with respect to the non-fat cocoa solid content. (B) It contains 30% by mass or more of cocoa-derived raw material solid content with respect to the solid content of this composition. (C) It contains 15% by mass or more of oil and fat with respect to the solid content of this composition. (D) It does not contain milk-derived raw materials.

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

3. The method for producing a powdery chocolate composition according to claim 2, wherein the cocoa mass and / or cocoa is alkali-treated.

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

5. The method for producing a powdery chocolate composition according to claim 4, wherein 30 to 75% by mass of cocoa mass, 3 to 30% by mass of cocoa, and 15 to 60% by mass of saccharides are used as raw materials.

6. The method for producing a powdery chocolate composition according to claim 5, wherein the cocoa mass and / or cocoa is alkali-treated.

7. A powdery chocolate composition satisfying all of the following conditions (A) to (E). (A) It contains 110% by mass or less of oil and fat with respect to the non-fat cocoa solid content. (B) It contains 30% by mass or more of cocoa-derived raw material solid content with respect to the solid content of this composition. (C) It contains 15% by mass or more of oil and fat with respect to the solid content of this composition. (D) The milk-derived raw material is 0.5% by mass or less with respect to the solid content of this composition. (E) The average emulsified particle diameter when dispersed in water is 1.5 μm or more and 10 μm or less.

8. The powdery chocolate composition according to claim 7, which contains 8% by mass or more and 35% by mass or less of SUS triglyceride with respect to the solid content of this composition. However, S: a saturated fatty acid having 16 to 18 carbon atoms, U: a monounsaturated fatty acid having 16 to 18 carbon atoms, and SUS: a triglyceride in which S is bonded to the 1,3 positions and U is bonded to the 2 position of the triglyceride.

9. A chocolate seed agent containing the powdery chocolate composition according to claim 7.

10. A chocolate powder beverage containing the powdery chocolate composition according to claim 7.

11. A chocolate beverage in which the powdery chocolate composition according to claim 7 is dispersed in water or warm water.

12. A chocolate seeding agent comprising the powdery chocolate composition according to claim 8.

13. A powdered chocolate beverage comprising the powdery chocolate composition according to claim 8.

14. A chocolate beverage in which the powdery chocolate composition according to claim 8 is dispersed in water or warm water.

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