Chocolate batter containing spice

Abstract

The present invention addresses the problem of providing chocolate or the like in which the flavor and aroma of spices can be perceived while the pungency of spices is reduced. The present invention also addresses the problem of providing a method for reducing the pungency of spices in chocolate or the like containing spices, while maintaining the flavor and aroma of spices. Provided are: a spice-containing chocolate batter that contains a spice and has a volume mean diameter of less than 20 μｍ; a spice-containing chocolate that contains the spice-containing chocolate batter; and a chocolate processed product. Also provided is a method for reducing the pungency of a spice-containing chocolate batter, the method including a step for micronizing a raw material composition of the chocolate batter so that the volume mean diameter thereof is less than 20 μｍ.

Description

Chocolate dough containing spices

[0001] The present disclosure relates to a spice-containing chocolate dough, a spice-containing chocolate, a spice-containing chocolate processed product, methods for producing these, and a method for reducing the irritation of a spice-containing chocolate dough. In this specification, the term "chocolate" includes chocolate dough, chocolate, and chocolate processed products.

[0002] In recent years, there has been an increasing demand for chocolates and other products with unique flavors to suit individual tastes. Attention has been drawn to chocolates and other products containing pungent spices such as mint, cinnamon, and chili pepper, which have been relatively rarely combined with chocolates and other products up until now. Patent Document 1 discloses chocolates containing spices.

[0003] Japanese Patent Application Laid-Open No. 2007-189902

[0004] Chocolates and the like containing spices have a problem in that the strong spice spiciness prevents the inherent milk flavor of the chocolate from being felt. On the other hand, if the amount of spice added is reduced, the flavor of the added spices is not felt, resulting in an unsatisfactory quality. Therefore, an object of the present disclosure is to provide chocolates and the like that allow the flavor of the spices to be felt but with a reduced spiciness of the spices. Another object of the present disclosure is to provide a method for reducing the spiciness of spices in chocolates and the like that contain spices while maintaining the flavor of the spices.

[0005] Patent Document 1 discloses chocolate characterized by containing finely ground spices. According to Patent Document 1, the taste of chocolate can be improved by blending a small amount of finely ground spices into chocolate. However, Patent Document 1 does not disclose reducing the spiciness of spices while maintaining the flavor. Furthermore, while Patent Document 1 discloses that spices are finely ground for the chocolate, it does not disclose anything about the volume average diameter of the chocolate or the like.

[0006] The present disclosure provides a spice-containing chocolate dough containing a spice and having a volume mean diameter of less than 20 μm, a spice-containing chocolate containing the spice-containing chocolate dough, and a chocolate processed product.The present disclosure also provides a method for producing the spice-containing chocolate dough, which includes a micronization step of micronizing an ingredient composition to a volume mean diameter of less than 20 μm.The present disclosure also provides a method for reducing the irritation of a spice-containing chocolate dough, which includes a step of micronizing an ingredient composition for the chocolate dough to a volume mean diameter of less than 20 μm.

[0007] By reducing the particles of the chocolate material to a volume average diameter of 20 μm or less, the irritating feeling of the spices is reduced compared to that of larger particles, and chocolate or the like can be provided that has a strong spice flavor, a milky taste, a chocolate taste and a delicious taste.

[0008] First Embodiment As a first embodiment, a spice-containing chocolate dough, a spice-containing chocolate containing the chocolate dough, and a spice-containing chocolate processed product containing the chocolate dough will be described.

[0009] <Spice-containing chocolate dough> The spice-containing chocolate dough is a spice-containing chocolate dough that contains spices and has a volume average diameter of less than 20 μm. It will be described in detail below.

[0010] <Spices> Spices are substances that contain all or part of plants, or substances derived from them, and that impart aromatic and / or pungent properties to foods. Spices include those listed in the "Classification and Characteristics of Spices" by the All Japan Spice Association. However, vanilla is generally found in chocolate and does not impart a distinctive flavor to chocolate, so it is not included in the definition of spices. Spices include asparagus, asafoetida, ajowan, anise, angelica, fennel, turmeric, shallot, oregano, allspice, orange peel, zedoary, pepper, cassia, kaffir lime, chamomile, galangal, cardamom, curry plant, curry leaf, licorice, catnip, caraway, gardenia, cumin, watercress, robes, poppy seeds, capers, pepper, sesame, coriander, saffron, savory, salad burnet, Japanese pepper, shiso, cinnamon, jasmine, juniper berry, ginger, star anise, stevia, spearmint, sage, celery, scented geranium, sorrel, thyme, and polygonum. , tamarind, tarragon, dandelion, chives, chervil, dill, dill, chili pepper, houttuynia cordata, nasturtium, trumpeter, nutmeg, wormwood, nigella, chive, garlic, hibiscus, basil, parsley, vanilla, peppermint, paprika, grain of paradise, hyssop, fenugreek, pink pepper, peppermint, bergamot, horseradish, borage, marsh, mustard, marjoram, ginger, mace, yarrow, mugwort, yuzu, lavender, linden, arugula, rhubarb, lemongrass, lemon balm, lemon verbena, lemon peel, rose, rosehips, laurel, long pepper, and wasabi. In this specification, when spices are referred to by plant name, this includes the leaves, roots, seeds, flowers, fruits, bark, flower buds, styles, inflorescences, buds, shoots, young leaves, kernels, bulbs, inflorescence jaws, rhizomes, whole plants, seed coats, and petioles of the listed plants, as well as dried products thereof, extracts thereof, solutions, oils, and powders containing extracts thereof, substances derived from these, and solutions, oils, and powders containing substances derived from these.

[0011] For the purposes of the present disclosure, spices that impart stimulating properties are preferred. That is, preferred examples of spices include peppermint, spearmint, lemongrass, shiso, rosemary, cloves, cumin, coriander, thyme, basil, parsley, arugula, laurel, chili pepper, Japanese pepper, pepper, ginger, wasabi, cinnamon, star anise, and garlic. Spices that particularly impart a refreshing sensation include peppermint, spearmint, lemongrass, and shiso. Spices that particularly impart an aromatic sensation include rosemary, cloves, cumin, coriander, thyme, basil, parsley, arugula, and laurel. Spices that particularly impart a stimulating sensation include chili pepper, Japanese pepper, pepper, pepper, ginger, and wasabi. Spices that particularly impart a distinctive flavor include cinnamon, star anise, and garlic.

[0012] Among these, particularly preferred spices include peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, cloves, and cinnamon. The effects of the present disclosure have been confirmed for these mints in the examples below. Regarding mints (here, peppermint and spearmint), only peppermint is confirmed in the examples. However, since mints have similar flavors with very similar refreshing sensations, it can be easily assumed that they have similar effects.

[0013] Furthermore, the spices are preferably peppermint, spearmint, chili pepper, Japanese pepper, cloves, and cinnamon, which have been confirmed to exhibit particularly remarkable effects of the present disclosure in the examples shown below.

[0014] The spice content of the spice-containing chocolate dough of the present disclosure is preferably 0.002% by weight or more and 0.102% by weight or less.

[0015] <Terms Related to Chocolate> In this specification, terms related to chocolate are not limited to those stipulated in the Fair Competition Code for Labeling of Chocolates established by the National Chocolate Industry Fair Trade Council. Chocolate dough includes quasi-chocolate dough and may refer to any composition containing ingredients derived from cocoa beans. Chocolate includes quasi-chocolate and may refer to any composition containing ingredients derived from cocoa beans. Chocolate processed products include processed products using chocolate dough and quasi-chocolate dough. Chocolate confectionery includes confectionery using chocolate dough and quasi-chocolate dough.

[0016] Cocoa beans are obtained by fermenting and drying the seeds of the cacao plant (scientific name: Theobroma cacao). Cocoa nibs are cocoa beans with the shell removed. Cocoa mass is ground cocoa nibs. Cocoa butter is the fat obtained from cocoa beans, cocoa nibs, or cocoa mass. Cocoa cake is cocoa nibs or cocoa mass with some of the fat removed. Cocoa powder includes cocoa powder and defatted cocoa powder, and refers to ground cocoa cake, and may or may not contain flavorings, sugars, or dairy products.

[0017] <Chocolate dough> Chocolate dough, including quasi-chocolate dough, is made from cocoa mass, cocoa butter, cocoa cake, or cocoa powder, optionally with the addition of sweeteners, dairy products, edible oils and fats other than cocoa butter, flavorings, emulsifiers, etc., through conventional processes. To produce chocolate dough, for example, the above ingredients are mixed together (mixing process) to produce a raw material composition, which is then further finely ground (micronization process) to make it smooth, kneaded (refining process) to adjust the aroma, and then temperature-adjusted (temperature-regulating process) to crystallize the cocoa butter. The prepared chocolate dough is poured into a mold while vibrating to remove air bubbles, cooled to solidify, and then demolded to produce chocolate.

[0018] Sweeteners include sugars, sugar alcohols, and high-intensity sweeteners. Examples of sugars include monosaccharides such as glucose, galactose, fructose, arabinose, xylose, fucose, sorbose, rhamnose, ribose, tagatose, isomerized liquid sugar, and N-acetylglucosamine; disaccharides such as sugar (sucrose), milk sugar (lactose), maltose, lactulose, trehalose, isotrehalose, neotrehalose, trehalulose, palatinose (isomaltulose), and melibiose; α-cyclodextrin, β-cyclodextrin, isomaltooligosaccharides (isomaltose, isomaltotriose, panose, etc.), oligo-N-acetylglucosamine, galactosylsucrose, galactosyllactose, galactopyranosyl(β1-3)galactopyranosyl(β1-4)glucopyranose, galactopyranosyl(β1-3)glucopyranose, and galactopyranosyl(β1-3)glucopyranose. Examples of oligosaccharides include stachyose, theanderoligosaccharides, nigerooligosaccharides (nigerose, etc.), palatinose oligosaccharides, palatinose syrup, fructooligosaccharides (kestose, nystose, etc.), fructofuranosyl nystose, polydextrose, maltosyl-β-cyclodextrin, maltooligosaccharides (maltotriose, tetraose, pentaose, hexaose, heptaose, etc.), raffinose, sugar-bound starch syrup (coupling sugar), soybean oligosaccharides, invert sugar, and starch syrup, as well as mixtures thereof.

[0019] Examples of sugar alcohols include isomaltitol, erythritol, xylitol, sorbitol, maltitol, maltotetritoitol, maltotriitol, mannitol, lactitol, reduced palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose starch syrup, reduced starch syrup, and mixtures thereof. Examples of high-intensity sweeteners include stevioside, glycyrrhizinic acid, aspartame, saccharin, acesulfame K, sucralose, neotame, alitame, and mixtures thereof.

[0020] In recent years, there have been chocolates that do not contain dairy products derived from cow's milk, but contain, for example, plant-derived milk. However, since the milky feel is important in the chocolate of the present disclosure, it is preferable that the dairy product contain a dairy product derived from cow's milk. Examples of dairy products derived from cow's milk include milk, fresh cream, skim milk powder, whole milk powder, concentrated skim milk, whey powder, sweetened condensed milk, and mixtures thereof. For terms related to dairy products, reference may be made to the Order on the Compositional Standards of Milk and Dairy Products.

[0021] The oils and fats include vegetable oils and animal fats. Examples of vegetable oils and fats include palm oil, coconut oil, soybean oil, sunflower oil, brown bran oil, bran oil, olive oil, grape seed oil, walnut oil, apricot kernel oil, virgin coconut oil, avocado oil, hemp oil, flax oil, almond oil, evening primrose oil, canola oil, cottonseed oil, sesame oil, and mixtures thereof. Examples of animal oils and fats include beef tallow, lard, mutton tallow, fish oil, or dairy fat, and mixtures thereof.

[0022] In this specification, flavorings are distinguished from spices, and are generally referred to as flavorings for adding the aroma contained in chocolate. Examples of flavorings include natural flavors, synthetic flavors, combined flavors, alcohol, and mixtures thereof, and natural flavors or synthetic flavors are preferred, especially vanilla flavor and milk flavor.

[0023] Examples of emulsifiers include lecithin, glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and mixtures thereof.

[0024] An example of the composition of the spice-containing chocolate dough of the present disclosure is 10 to 60% by weight of sugar, 5 to 80% by weight of cocoa butter and other cacao-derived ingredients, 15 to 40% by weight of milk powder, and 0.010 to 0.102% by weight of spices.

[0025] <Volume average diameter> The volume average diameter of chocolate can be the volume average diameter when particle size distribution is measured using a wet laser diffraction / scattering method. The chocolate dough of the present disclosure has a volume average diameter of less than 20 μm. When the volume average diameter of the spice-containing chocolate dough is less than 20 μm, the spiciness of the spice is reduced, the spice flavor is felt, and further, roughness is eliminated, resulting in a milky, chocolatey, and delicious taste.

[0026] More preferably, the chocolate dough of the present disclosure has a volume mean diameter of less than 10 μm. When the spice-containing chocolate dough has a volume mean diameter of less than 10 μm, the pungent sensation of the spice is more significantly reduced, the fragrant flavor of the spice is more significantly felt, and the roughness is more significantly eliminated, resulting in a milky, chocolatey, and delicious taste. The lower limit of the volume mean diameter is 2 μm for manufacturing convenience.

[0027] <Spice-containing chocolate> Spice-containing chocolate refers to a processed product consisting of a spice-containing chocolate dough or containing a spice-containing chocolate dough. Spice-containing chocolate preferably contains 60% by weight or more of the spice-containing chocolate dough. Spice-containing chocolate also includes dark chocolate, milk chocolate, white chocolate, and colored chocolate that contain spices.

[0028] <Spice-Containing Chocolate Processed Products> Spice-containing chocolate processed products refer to processed products using spice-containing chocolate dough, and include, for example, spice-containing chocolate processed products in which edible material is mixed or kneaded into the spice-containing chocolate dough, spice-containing chocolate processed products in which edible material is placed inside a shell made of the spice-containing chocolate dough, spice-containing chocolate processed products coated with spice-containing chocolate dough, spice-containing chocolate processed products coated with edible material, spice-containing chocolate processed products bonded to edible material, and similar products. Examples of edible material include nuts, candies, liquids, fruits, biscuits, cakes, ice cream, and sugars. Among spice-containing chocolate processed products, chocolate processed products containing less than 60% spice-containing chocolate dough by weight can also be specifically referred to as spice-containing chocolate confectionery.

[0029] Second Embodiment As a second embodiment, a method for producing a spice-containing chocolate dough containing the above-mentioned spices will be described, which includes a micronization step of micronizing a raw material composition to a volume mean diameter of less than 20 μm. More preferably, the micronization step micronizes the raw material composition to a volume mean diameter of less than 10 μm. The lower limit of the volume mean diameter is 2 μm for manufacturing convenience. For example, the method for producing a spice-containing chocolate dough can be as follows: A raw material mixture is prepared containing 10 to 60% by weight of sugar, 5 to 80% by weight of cocoa butter and other cocoa-derived ingredients, and 15 to 40% by weight of milk powder. The raw material mixture is micronized using a refiner. The micronized raw material mixture is conched, and in the latter stage of conching, flavoring, the remaining cocoa butter, emulsifiers, etc. are added as needed to prepare chocolate. The spices may be added to the raw material mixture so as to have a concentration of 0.002% by weight or more and 0.102% by weight or less, or if the spices are, for example, oil-soluble extracts, they may be added at the refining stage. The method of atomization is not limited to using a refiner, and other means may be used as long as the desired particle size is obtained.

[0030] Third Embodiment As a third embodiment, the present disclosure provides a method for reducing the irritation of a spice-containing chocolate dough, the method comprising the step of micronizing a raw material composition of the chocolate dough to a volume mean diameter of less than 20 μm. More preferably, the volume mean diameter is less than 10 μm. For manufacturing reasons, the lower limit of the volume mean diameter is 2 μm. The method of micronization is not limited to using a refiner, and other means can be used as long as the desired particle size is obtained.

[0031] Below, we present manufacturing examples conducted by the present inventors, and report the results of an investigation into the relationship between particle size distribution and the evaluation results of the sensory test, based on the results of a sensory test conducted by five panelists on the spice-containing chocolates produced in each manufacturing example. Here, particle size distribution is specified using a predetermined index (representative value). However, as long as the index value satisfies the specified range requirements of this disclosure, the distribution shape is not important, and it can be a single peak or multiple peaks such as bimodal. Note that the method of particle size reduction is not limited to the refiner described in the manufacturing examples below; other means can be used as long as the desired particle size can be obtained. Furthermore, in the following production examples, peppermint and lemongrass are considered as typical spices that provide a particularly refreshing sensation, rosemary and cloves as typical spices that provide a particularly aromatic sensation, chili pepper and Japanese pepper as typical spices that provide a particularly stimulating sensation, and cinnamon as spice that provides a particularly distinctive flavor, but it is expected that similar effects will also be obtained with other spices such as spearmint, shiso, cumin, coriander, thyme, basil, parsley, arugula, laurel, pepper, ginger, wasabi, star anise, garlic, etc. In particular, since peppermint and spearmint have similar refreshing sensations, it can be easily assumed that the effects obtained with peppermint will also be obtained with spearmint.

[0032] (Production Examples 1 to 21) Spice-containing chocolates were produced with the compositions shown in Table 1 (Table 1-1 and Table 1-2). For cinnamon, cinnamon powder and extracted oil were used. For peppermint, lemongrass, rosemary, chili pepper, Japanese pepper, and clove, extracted oil was used, respectively. First, 35.3 to 35.4 parts by weight of cocoa mass and 43 parts by weight of sugar were mixed with cocoa butter and other vegetable oils (other than cocoa butter) to give a composition with a fat content of 25 to 28%, and in the case of Production Examples 19 to 21, cinnamon powder was added, in a mixer (HOBART, Model: A120) to produce a raw material composition for a single chocolate dough.

[0033] The prepared raw material composition was ground into a homogeneous, smooth, fine powder in a refiner (BUHLER, Model: SDY-200). The remaining cocoa butter and other vegetable oils and fats, 0.5 parts by weight of emulsifier, 0.1 parts by weight of flavoring, and 0.05 parts by weight or 0.1 parts by weight of oil-like spice were added to the obtained fine powder raw material composition to adjust the composition shown in Table 1, and then the mixture was refined in a mixer (HOBART, Model: A120) to prepare a liquid chocolate mass. The prepared chocolate mass was then subjected to temperature adjustment, filling, cooling, and mold removal to produce chocolates.

[0034]

[0035]

[0036] Samples taken from the produced chocolate were subjected to wet measurement using a laser diffraction / scattering particle size distribution analyzer (Microtrac Bell "MT3300EXII") with isopropyl alcohol as the dispersion medium. The dispersion concentration was adjusted to fall within the measurement concentration range displayed by the device. The resulting summary data (various indicators representing particle size distribution) are shown in Table 2. In Table 2, "MV" represents the volume mean diameter, "MN" represents the number mean diameter, "MA" represents the area mean diameter, "CS" represents the specific surface area, "10%" represents the 10% passing diameter, "50%" represents the 50% passing diameter, and "90%" represents the 90% passing diameter.

[0037]

[0038] The produced chocolates were tasted by five trained panelists, who rated them on a five-point scale based on six criteria: roughness, spice spiciness, spice flavor, milkiness, chocolate flavor, and deliciousness. The average of the ratings was used as the evaluation score. The results are shown in Table 3 (Table 3-1, Table 3-2).

[0039] <Evaluation criteria> (Regarding roughness) 5: Not rough at all 4: Almost no roughness 3: Slightly rough 2: Rough 1: Very rough (Regarding spice spiciness) 5: Very much rough 4: Slightly rough 3: Neither rough nor rough 2: Very little rough 1: Almost none (Regarding spice flavor) 5: Very much rough 4: Slightly rough 3: Neither rough nor rough 2: Very little rough 1: Almost none (Regarding milkiness) 5: Very much rough 4: Slightly rough 3: Neither rough nor rough 2: Very little rough 1: Almost none (Regarding taste) 5: Very much rough 4: Slightly rough 3: Neither rough nor rough 2: Very little rough 1: Almost none

[0040]

[0041]

[0042] For peppermint, lemongrass, rosemary, chili pepper, Japanese pepper, clove, and cinnamon, the small and medium particle sizes reduced the pungent sensation of the spices, improved the flavor of the spices, and also improved the roughness, milky flavor, chocolate flavor, and deliciousness, compared to the large particle size.

[0043] Furthermore, in the case of the "small" particle size, the pungent sensation of the spices was further reduced, the flavor of the spices was improved, and the roughness, milky flavor, chocolate flavor, and deliciousness were also improved compared to the case of the "medium" particle size.

[0044] For peppermint, capsicum, Japanese pepper, clove, and cinnamon, the spicy flavor was particularly high at 3.1 or higher for both small and medium particle sizes. For peppermint, the spicy flavor was particularly high at 4.0 or higher for both small and medium particle sizes.

[0045] Embodiments of the present disclosure include the following. [1] A spice-containing chocolate dough containing spices and having a volume average diameter of less than 20 μm. [2] The spice-containing chocolate dough according to [1], wherein the volume average diameter is less than 10 μm. [3] The spice-containing chocolate dough according to [1], wherein the volume average diameter is 2 μm or more. [4] The spice-containing chocolate dough according to any one of [1] to [3], wherein the volume average diameter is the volume average diameter measured when particle size distribution is measured using a wet laser diffraction / scattering method. [5] The spice-containing chocolate dough according to any one of [1] to [4], wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, cloves, cinnamon, turmeric, pepper, cumin, pepper, coriander, shiso, ginger, star anise, thyme, garlic, basil, parsley, arugula, laurel, and wasabi. [6] The spice-containing chocolate dough according to any one of [1] to [4], wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, cloves, and cinnamon. [7] The spice-containing chocolate dough according to any one of [1] to [4], wherein the spice is at least one selected from the group consisting of peppermint, spearmint, chili pepper, Japanese pepper, cloves, and cinnamon. [8] The spice-containing chocolate dough according to any one of [1] to [4], wherein the spice is at least one mint. [9] The spice-containing chocolate dough according to any one of [1] to [8], wherein the spice content is 0.002% by weight or more and 0.102% by weight or less.

[10] The spice-containing chocolate dough according to any one of [1] to [9], wherein the spice is a milk-derived ingredient.

[11] A spice-containing chocolate comprising the spice-containing chocolate dough according to any one of [1] to

[10] .

[12] A spice-containing chocolate processed product comprising the spice-containing chocolate dough according to any one of [1] to

[10] .

[13] A method for producing the spice-containing chocolate dough according to any one of [1] to

[10] , the spice-containing chocolate according to

[11] , and the spice-containing chocolate processed product according to

[12] , comprising a micronization step of micronizing a raw material composition to a volume average diameter of less than 20 μm.

[14] A method for reducing the irritation of a spice-containing chocolate dough, comprising a step of micronizing a raw material composition of the chocolate dough to a volume average diameter of less than 20 μm.

[15] The method according to

[14] , in which the volume average diameter is less than 10 μm.

[16] The method according to

[14] , in which the volume average diameter is 2 μm or more.

[17] The method according to any one of

[14] to

[16] , in which the volume average diameter is the volume average diameter when particle size distribution is measured using a laser diffraction / scattering method using a wet method.

[18] The method according to any one of

[14] to

[17] , wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, cloves, cinnamon, turmeric, black pepper, cumin, pepper, coriander, shiso, ginger, star anise, thyme, garlic, basil, parsley, arugula, laurel, and wasabi.

[19] The method according to any one of

[14] to

[18] , wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, cloves, and cinnamon.

[20] The method according to any one of

[14] to

[18] , wherein the spice is at least one selected from the group consisting of peppermint, spearmint, chili pepper, Japanese pepper, cloves, and cinnamon.

[21] The method according to any one of

[14] to

[20] , wherein the spice is at least one of mints.

[22] The method according to any one of

[13] to

[19] , wherein the spice content is 0.002% by weight or more and 0.102% by weight or less.

[23] The method according to any one of

[13] to

[20] , wherein the spice-containing chocolate contains a milk-derived component.

[0046] This application claims priority from Japanese Patent Application No. 2024-103188, filed on June 26, 2024, the contents of which are incorporated herein by reference.

Claims

1. A spice-containing chocolate material containing spices and having a volume average diameter of less than 20 μm.

2. The spice-containing chocolate dough according to claim 1, wherein the volume mean diameter is less than 10 μm.

3. The spice-containing chocolate dough according to claim 1, wherein the volume average diameter is 2 μm or more.

4. The spice-containing chocolate material according to claim 1, wherein the volume average diameter is the volume average diameter measured by a wet laser diffraction / scattering method for particle size distribution.

5. The spice-containing chocolate dough according to claim 1, wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, cloves, cinnamon, turmeric, pepper, cumin, pepper, coriander, shiso, ginger, star anise, thyme, garlic, basil, parsley, arugula, laurel, and wasabi.

6. The spice-containing chocolate dough according to claim 5, wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, cloves and cinnamon.

7. The spice-containing chocolate dough according to claim 5, wherein the spice is at least one selected from the group consisting of peppermint, spearmint, chili pepper, Japanese pepper, cloves and cinnamon.

8. A spice-containing chocolate dough according to claim 1, wherein the spice content is 0.002% by weight or more and 0.102% by weight or less.

9. The spice-containing chocolate dough of claim 1, which contains milk-derived ingredients.

10. A spice-containing chocolate comprising the spice-containing chocolate dough according to any one of claims 1 to 9.

11. A spice-containing chocolate processed product comprising the spice-containing chocolate dough according to any one of claims 1 to 9.

12. A method for producing a spice-containing chocolate dough containing a spice according to any one of claims 1 to 9, comprising a micronization step of micronizing a raw material composition to a volume average diameter of less than 20 μm.

13. A method for reducing the irritation of a spice-containing chocolate dough, the method comprising the step of micronizing the raw material composition of the chocolate dough to a volume average diameter of less than 20 μm.

14. The method of claim 13, wherein the volume mean diameter is less than 10 μm.

15. The method according to claim 13, wherein the volume average diameter is 2 μm or more.

16. The method according to claim 13, wherein the volume average diameter is the volume average diameter obtained when particle size distribution is measured using a wet laser diffraction / scattering method.

17. The method according to claim 13, wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, clove, cinnamon, turmeric, pepper, cumin, pepper, coriander, shiso, ginger, star anise, thyme, garlic, basil, parsley, arugula, laurel, and wasabi.

18. The method according to claim 13, wherein the spice is at least one selected from the group consisting of peppermint, spearmint, lemongrass, rosemary, chili pepper, Japanese pepper, cloves, and cinnamon.

19. The method according to claim 13, wherein the spice is at least one selected from the group consisting of peppermint, spearmint, chili pepper, Japanese pepper, cloves, and cinnamon.

20. The method according to claim 13, wherein the spice content is 0.002% by weight or more and 0.102% by weight or less.

21. The method of claim 13, wherein the spiced chocolate contains milk-derived ingredients.

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