JP7606167B2 - Air-containing and water-containing chocolates and their manufacturing method - Google Patents

Description

The present invention relates to aerated and hydrated chocolates and a method for producing the same.

Chocolates are widely enjoyed for their flavor, melting texture, and rich taste. While chocolates are widely enjoyed, new textures are in demand. For example, whipped chocolate, which contains air bubbles to achieve a light texture, has been proposed.
Furthermore, as a food with a light texture, an oil-in-water emulsion such as whipped cream is commonly used.
For whipped chocolate, sucrose fatty acid esters with an HLB of 3 or less are added to promote foaming (Patent Document 1).
In the case of whipped cream, it has been proposed to improve the foaming properties and shape retention by adjusting the type of fat or oil and the emulsifier (Patent Document 2 and Patent Document 3).
Furthermore, an invention has been disclosed in which a chocolate ingredient is blended with whipped cream (Patent Document 4).

Japanese Patent Application Publication No. 01-144934 International Publication No. 2004/062384 JP 2001-258473 A Japanese Unexamined Patent Publication No. 11-196802

The inventors conducted repeated trial and error in order to create a luxury item that combines a light and smooth texture with a rich chocolate flavor.
Whipped chocolate as in Patent Document 1 has an oily texture, and the amount that can be eaten may be limited. On the other hand, Patent Documents 2 and 3 make no mention of aerated products containing chocolates or cocoa butter, and do not disclose any technology that can provide chocolates with a new texture. In addition, whipped cream containing chocolate as in Patent Document 4 has a light texture and a fresh feel, but the amount of cocoa solids is limited, and the richness characteristic of chocolate may not be obtained.

The inventors focused on "raw chocolate," an emulsion that contains a large amount of chocolate. However, it was difficult to maintain a certain stable state after adding air bubbles to an emulsion that contains a large amount of cocoa butter, such as raw chocolate, due to the characteristics of the fats and oils and the amount of solids.
If air bubbles can be stably incorporated into such an oil-in-water emulsion that contains a large amount of chocolate-derived cocoa butter and solids, it is possible to provide chocolates that have a smooth texture and a rich flavor.

Therefore, the objective of the present invention is to obtain aerated, hydrated chocolates that have a smooth texture and a rich flavor, and to obtain hydrated chocolates for aeration that can be easily obtained by aeration.

As a result of intensive research, the inventors have prepared aerated hydrated chocolates containing 0.5-4% by mass of sucrose fatty acid esters with an HLB of 6-20 and an SUS content of 50-97% by mass in the oil, which is the main component of cocoa butter. They have found that aerated hydrated chocolates with a smooth texture and a rich chocolate flavor can be obtained by aerating the aerated hydrated chocolates, and have thus completed the present invention.

That is, the present invention provides:
(1) Aerated water-containing chocolates which are oil-in-water emulsions containing oil-based foods and creams with fats and oils as the continuous phase as raw materials and which satisfy the following conditions:
A) Contains 0.5 to 4% by mass of sucrose fatty acid ester having an HLB of 6 to 20. B) Has a water activity of 0.96 or less at 25°C. C) Has a water content of 8 to 45% by mass.
D) Oil content is 20 to 45% by mass
E) The SUS content in the oil is 50 to 97% by mass.
where S is a saturated fatty acid having 16 to 20 carbon atoms, U is an unsaturated fatty acid having 16 to 20 carbon atoms,
SUS: Triglyceride in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position.
(2) The hydrous chocolate for aeration according to (1), wherein the cream is contained in the hydrous chocolate for aeration at 10% by mass or more, and the cream is fresh cream.
(3) The aerated hydrated chocolate according to (1), in which the oil-based food is contained in the aerated hydrated chocolate in an amount of 60% by mass or more, and the oil-based food contains cocoa butter in an amount of 18% by mass or more.
(4) The water-containing chocolate for aeration according to (2) or (3), having a moisture content of 10 to 45% by mass.
(5) The hydrous chocolate for aeration according to (1), wherein the main constituent fatty acid of the sucrose fatty acid ester is a saturated fatty acid having 16 or more carbon atoms.
(6) The hydrous chocolate for aeration according to (4), wherein the main constituent fatty acid of the sucrose fatty acid ester is a saturated fatty acid having 16 or more carbon atoms.
(7) The water-containing chocolate for aeration according to (1), wherein the cacao butter content in the oil is 45 to 97% by mass, and the cacao butter content in the water-containing chocolate for aeration is 10 to 30% by mass.
(8) The sucrose fatty acid ester contains a saturated fatty acid having 16 or more carbon atoms as a main constituent fatty acid,
The water-containing chocolate for aeration according to (4), wherein the cocoa butter content in the oil is 45 to 97% by mass, and the cocoa butter content in the water-containing chocolate for aeration is 10 to 30% by mass.
(9) A method for producing water-containing chocolates for aeration that satisfies the following conditions A) to E):
A method for producing water-containing chocolate for aeration, comprising blending oil-based food having fat as a continuous phase and cream as raw materials, and preparing an oil-in-water emulsion;
A) 0.5 to 4% by mass of sucrose fatty acid ester having an HLB of 6 to 20 is blended. B) The water activity at 25°C is 0.96 or less. C) The moisture content is 8 to 45% by mass.
D) Oil content is 20 to 45% by mass
E) The SUS content in the oil is 50 to 97% by mass.
where S is a saturated fatty acid having 16 to 20 carbon atoms, U is an unsaturated fatty acid having 16 to 20 carbon atoms,
SUS: means a triglyceride in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position of the triglyceride.
(10) A method for producing water-containing chocolates for aeration according to (9), in which the oil-based food has the steps a) to c) described below.
a) mixing 0.5 to 4% by mass of a sucrose fatty acid ester having an HLB of 6 to 20 with the powder raw material and the cocoa mass, together with some or all of the fats and oils; b) atomizing the mixture; c) conching and/or mixing, and adding the remaining fats and oils and emulsifiers to prepare the product;
(11) Aerated and hydrated chocolate obtained by aerating the hydrated chocolate for aeration according to any one of (1), (5) and (7).
(12) A method for producing aerated and hydrated chocolate, comprising aerating the hydrated chocolate for aeration obtained by the method according to (9) or (10) at 15 to 28°C.
(13) A method for maintaining the glossy appearance and smooth texture of gas- and water-containing chocolates by adding 0.5 to 4% by mass of a sucrose fatty acid ester having an HLB of 6 to 20;
It is.

The present invention can provide aerated, hydrated chocolates that have a smooth texture and a rich chocolate flavor. It can also provide hydrated chocolates for aeration that can be used to obtain the aerated, hydrated chocolates by aeration.

The present invention is described in detail below.

The oil-based food referred to in the present invention is not particularly limited as long as the fat is the continuous phase, and an example is chocolate. Chocolate may be a general term for not only "pure chocolate," "chocolate," "semi-chocolate," and "chocolate-based foods" as defined by the National Chocolate Industry Fair Trade Council and the Chocolate-Based Food Fair Trade Council, but also "chocolate-like foods" consisting of fats and oils other than cacao butter and edible materials other than cacao solids, and other foods in which edible materials are dispersed in a fat-and-oil base, such as matcha-flavored and strawberry-flavored foods that are mixed with powders derived from vegetables and fruits.

The creams referred to in the present invention are foods that contain oil and water and are emulsified into an oil-in-water type, and include fresh cream containing milk fat, cream containing milk fat and vegetable oil, vegetable cream not containing milk fat, etc. Therefore, they are foods that are different from oil-based foods in which oil is the continuous phase. As the creams used in the present invention, it is preferable to use fresh cream in order to adjust the flavor to a rich flavor.
There are no particular limitations on the type of fresh cream, so long as it contains 18% or more milk fat by weight as defined in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products, but cream containing about 35% or 45% milk fat by weight is generally used for water-containing chocolates.

General water-containing chocolate is a mixture of chocolate and aqueous components, and includes oil-in-water type, water-in-oil type, double emulsions combining these types, and partial phase inversion. The water-containing chocolate for aeration of the present invention is a mixture of the above-mentioned oil-based food and cream, which is an aqueous component, and is an oil-in-water type emulsion.
The oil-in-water emulsion state provides a smooth texture when aerated and makes it easy to feel a rich flavor. It also maintains a good glossy appearance. The oil-in-water emulsion state means that the majority of the composition is in an oil-in-water state, and includes those in which a portion has undergone phase inversion.
In addition, the water-containing chocolates for aeration of the present invention can be appropriately mixed with aqueous ingredients such as liquid sugar, liquor, milk, soy milk, fruit juice, water, as well as vegetable oils and fats, in addition to oil-based foods and creams.

Among the water-containing chocolates, those that are standardized to contain 10% or more fresh cream, 60% or more chocolate, and 10% or more water by weight of the total weight can be labeled as "raw chocolate" and are more appealing as a product. The "chocolate" contained in "raw chocolate" refers only to chocolates that meet the chocolate standard or milk chocolate standard stipulated by the National Chocolate Industry Fair Trade Council and contain at least 18% or more cocoa butter by weight. Therefore, the quality of "raw chocolate" is easily affected by the characteristics of the cocoa butter. To prepare water-containing chocolates for aeration, it is necessary to stabilize the emulsion, but to incorporate air, which is a hydrophobic substance, it is more difficult to adjust the physical properties.
By incorporating air into the highly appealing product group "raw chocolate," it is possible to realize a glossy appearance, smooth texture, and rich flavor that have not previously been achieved, thereby providing a new product form in the form of whipped raw chocolate.

The term "aerated water-containing chocolates" as used herein refers to water-containing chocolates that are eaten after being aerated. Methods of aerating include a method using a vertical mixer and a stirring blade such as a whipper, beater, or air mixer, which is widely used in confectionery manufacturing, as well as a method in which a food material is coexisted with a pressurized gas in a pressure-resistant container, and the gas expands due to the release of pressure when the food material is released from a nozzle into the atmosphere, causing the food material to be in a foamed state. The method using a vertical mixer is simple and is often adopted. Aeration can be achieved by incorporating air bubbles and lowering the specific gravity. In the present invention, the aerated water-containing chocolates that have been aerated in this way are called aerated water-containing chocolates. The aerated water-containing chocolates have a texture different from that of conventional water-containing chocolates, and can have a smooth texture in the mouth.
In order to provide a texture different from that of conventional water-containing chocolates, the specific gravity is preferably less than 0.95 g/ ^cm3 , more preferably 0.90 g/cm3 or ^less , even more preferably 0.85 g/ ^cm3 or less, and most preferably 0.80 g/ ^cm3 or less. In terms of a rich flavor, the specific gravity is preferably 0.50 g/ ^cm3 or more.

The sucrose fatty acid ester used in the present invention has an HLB of 6 to 20, and its content in the water-containing chocolate is 0.5 to 4 mass%. The HLB is preferably 7 to 20, more preferably 9 to 20. The content of the sucrose fatty acid ester is preferably 0.6 to 3 mass%, more preferably 0.8 to 3 mass%.
By selecting an appropriate HLB and content, it is possible to obtain aerated and hydrated chocolates with a glossy appearance and a smooth texture when the aerated and hydrated chocolates are aerated.
In particular, even in the case of air-containing and water-containing chocolates such as raw chocolate, which are oil-in-water emulsions containing a large amount of cocoa butter, the texture is smooth, there is no crystallization of fats and oils, and the chocolate has a glossy and good appearance.
The HLB of an emulsifier is an abbreviation for Hydrophilic-Lipophilic Balance, which refers to the balance between hydrophilicity and lipophilicity, and is an index for knowing whether an emulsifier is hydrophilic or lipophilic. HLB ranges from 0 to 20, and the smaller the HLB value, the stronger the lipophilicity.
The main constituent fatty acid of the sucrose fatty acid ester is preferably a saturated fatty acid having 16 to 24 carbon atoms. Specifically, the main constituent fatty acid is palmitic acid, stearic acid, arachidic acid, behenic acid, etc. The main constituent fatty acid refers to a fatty acid that constitutes an emulsifier and is contained in the product at 60% by mass or more. More preferably, a sucrose fatty acid ester containing a main constituent fatty acid at 70% by mass or more can be used.

The water content in the aerated water-containing chocolates of the present invention is 8% to 45% by mass, in order to obtain a stable emulsion state, a smooth texture, and a rich flavor. It is preferably 10% to 45% by mass, and more preferably 15% to 40% by mass. By stabilizing the emulsion state, it is possible to obtain a smooth texture and a glossy, good appearance when the aerated water-containing chocolates are prepared by aeration. The source of the water is not particularly limited. In addition to sugar solutions such as creams and starch syrup, water can also be directly blended. If the water content is less than 8% by mass, it may be difficult to emulsify as an oil-in-water type, and if the water content exceeds 45% by mass, it may become watery and have a poor flavor.

The aerated hydrated chocolates of the present invention have an oil content of 20 to 45% by mass. It is preferably 20 to 40% by mass, and more preferably 21 to 35% by mass. By adjusting the oil content to an appropriate level, it is possible to achieve a smooth texture, a good glossy appearance, and a rich flavor when aerated and prepared hydrated chocolates. If the oil content is less than this, the hydrated chocolates for aerated use may not be properly aerated.

The water-containing chocolate for aeration of the present invention contains SUS-type triglycerides in the oil content, where S is a saturated fatty acid having 16 to 20 carbon atoms, U is an unsaturated fatty acid having 16 to 20 carbon atoms, and SUS refers to a triglyceride in which the fatty acids at the 1st and 3rd positions are S and the fatty acid at the 2nd position is U.
The content of SUS triglycerides in the fat and oil component is 50 to 97% by mass, preferably 55 to 90% by mass, and more preferably 60 to 85% by mass.
SUS triglycerides are contained in large amounts in cocoa butter, and in the present invention, an appropriate amount must be blended to impart a smooth texture and rich chocolate flavor. However, if the amount is too large, emulsion destruction may occur easily during the aeration process.

The water-containing chocolates for gas-containing according to the present invention have a water activity of 0.96 or less at 25°C. Water activity is an index showing the proportion of free water in the water contained in a food. Free water is known to be water used for the proliferation of microorganisms, and is therefore used as an index of the shelf life of a product. In addition, a low amount of free water can be judged to mean that there is a large amount of sugars and the like dissolved in the water of the emulsion, and that the water is present as bound water rather than free water.
The water activity of commonly known oil-in-water emulsions such as whipped cream is about 0.98 at 25° C. The present invention has a lower water activity than oil-in-water emulsions such as whipped cream, which contain a large amount of solids such as sugars to have a rich chocolate flavor. The water activity is preferably 0.95 or less at 25° C.
The water activity can be measured using a water activity measuring device (AQUA LAB TDL) manufactured by INEX Corporation.

In the present invention, the amount of cacao butter contained in the oil-based food to be mixed with the water-containing chocolate for aeration is preferably 18 to 45% by mass, more preferably 18 to 45% by mass, and even more preferably 18 to 40% by mass.
By adding an appropriate amount of cocoa butter, it is possible to impart a smooth texture and a rich chocolate flavor.
Cocoa butter may be added directly to oil-based foods and/or may be added with cocoa mass or cocoa to obtain cocoa butter derived from cocoa mass or cocoa. Although there is no particular limitation to these cases, the inclusion of cocoa mass or cocoa in the water-containing chocolates results in the inclusion of water-insoluble ingredients such as dietary fiber, which makes it more difficult to make the aerated water-containing chocolates smooth in texture and glossy.

The aerated water-containing chocolates of the present invention preferably contain 10 to 30% by mass of cocoa butter. More preferably, they contain 11 to 28% by mass, and most preferably, they contain 12 to 25% by mass. The majority of this cocoa butter is contained in the oil-based food that is mixed when preparing the oil-in-water emulsion. It is preferable that the aerated water-containing chocolates contain 60% or more by mass of this oil-based food. By containing 60% or more by mass, not only can the chocolate be labeled as raw chocolate, but a rich chocolate flavor can also be obtained.

The method for producing the water-containing chocolate for aeration of the present invention is exemplified as follows. First, carbohydrate, sugar, whole milk powder, cacao mass, cacao butter, vegetable oil, lecithin, emulsifier, etc. are mixed according to a conventional method, and then finely granulated by rolling, etc., and then conched and/or mixed to prepare the raw oily food. Next, water-based ingredients such as fresh cream, water, and emulsifier are mixed and heated, and the oily food is added thereto, mixed and stirred, and then thermally sterilized and cooled to obtain water-containing chocolate for aeration. The conditions for thermal sterilization are not particularly limited, but it is preferable to have a sterilization step at 68°C or higher for 30 minutes or more after emulsification. The cooling here is not particularly limited to 20°C or lower, but it is preferable to perform it in the refrigerated or frozen temperature range in consideration of storage stability.

In the production of aerated water-containing chocolates, the method for producing the oil-based food to be mixed is as described above. In particular, when powdered raw materials such as carbohydrates, sugars, whole milk powder, and cocoa mass are appropriately selected and mixed, it is preferable to mix the sucrose fatty acid ester with some or all of the fats and oils, which are then subjected to a micronizing process, and then the remaining fats and oils and emulsifiers are added and the mixture is prepared by a process such as conching, which is a kneading process, and/or mixing, which is a mixing process.
In this way, when preparing aerated hydrated chocolates, mixing the sucrose fatty acid ester with the raw oil-based food and then pulverizing it improves the aeration property, rather than mixing the sucrose fatty acid ester with the chocolate. Therefore, when the aerated hydrated chocolates are prepared by aeration, they tend to have a smooth texture and a glossy appearance.

By using the aerated hydrated chocolate of the present invention, the aeration process can be easily performed, and aerated hydrated chocolate can be obtained. In general, for products in which an oil-in-water emulsion such as cream is aerated, there is an appropriate working time range for aeration. If the appropriate working time range is not reached or exceeded, insufficient emulsification or emulsion destruction occurs, and the desired quality cannot be obtained.
The appropriate working time range varies depending on the type of emulsion and oil content, but the range of appropriate working time is particularly narrow for fresh cream, so careful attention is required to manage the appropriate working time.
The aerated hydrated chocolate of the present invention includes creams such as fresh cream, and has little quality fluctuation within a certain period of time during aeration, making it easy to work with and to easily obtain aerated hydrated chocolate.

The aerated hydrated chocolates obtained by aerating the hydrated chocolates for aeration of the present invention have a smooth texture. If the aerated state is unstable, fat crystals may precipitate or oil may separate during the aeration process, resulting in a gritty, rough texture. The smooth texture allows the chocolate to have a richer chocolate flavor than one with a rough texture.
The gas-containing, water-containing chocolate of the present invention has a smooth texture and, since there is no precipitation of fat crystals or separation of oil, it has a glossy appearance at room temperature to the refrigerated range. The glossy appearance does not mean the dull matte surface known in the art, but a glossy, fresh appearance.

The present invention will be described in more detail below with reference to examples, but the spirit of the present invention is not limited to the following examples. In the examples, % and parts are all based on mass.

Preparation of oil-based foods and aerated hydrated chocolates The ingredients of oil-based foods were prepared by a conventional method using the blends shown in Table 1. Next, the ingredients were blended using Combimix (manufactured by Primix Corporation) while heating and stirring, and then thermally sterilized at 68°C or higher for 30 minutes to prepare aerated hydrated chocolates, which are oil-in-water emulsions.
These water-containing chocolates for aeration had a water activity of 0.88 to 0.89 at 25°C.
The vegetable oil A listed in Table 1 is "Melano NEW.SS-7" (manufactured by Fuji Oil Co., Ltd.),
The lecithin used was soybean lecithin "SLP-Paste" (Tsuji Oil Mills, Ltd.).
As the flavoring, a commercially available vanilla flavoring was used.
As the sucrose fatty acid ester A shown in Table 2, "Ryoto Sugar Ester S1670" (HLB 16, main constituent fatty acid: stearic acid (content of about 70% by mass), manufactured by Mitsubishi-Kagaku Foods Corporation) was used. As the liquid sugar, "Hi-Fruct M-75" (manufactured by Nippon Corn Starch Co., Ltd.) was used as a fructose glucose liquid sugar. As the fresh cream, "Meiji Fresh Cream 47" (manufactured by Meiji Co., Ltd.) containing 47% by mass of milk fat was used.

The SUS content of the cocoa butter and the cocoa mass was 85.5% by mass, and the SUS content of the vegetable oil A was 82.6% by mass.
The triglyceride composition of the oil was determined by high performance liquid chromatography in accordance with the Standard Method for Analysis of Fats, Oils and Oils 2.4.6.2-2013. The melted oil was mixed with acetone to prepare an analytical sample, and the sample was separated on an ODS column using a mobile phase of acetone/acetonitrile = 80/20 solvent, and the peak area percentage detected by an RI detector was taken as the triglyceride content.

Evaluation of aeration The Examples and Comparative Examples were previously conditioned in an incubator at 25°C to bring the product temperature to 18-25°C, and 1 kg of each was weighed out and aerated using a Hobart mixer to obtain aerated and hydrated chocolates. The specific gravity of the obtained aerated and hydrated chocolates was checked over time to evaluate their quality.
The aerated product was filled into a cup and left in a refrigerator for 30 minutes for evaluation.
The shape retention was evaluated using a pastry made with a star-shaped nozzle in a piping bag.

<Quality evaluation>
・Gloss ○ Fine surface texture. No crystal precipitation, good gloss.
△ The surface has lost some of its luster, but no crystal precipitation can be seen and it still has a glossy finish.
× The surface has no gloss. It has poor luster. It has a rough texture.
・Flavor and texture: Rich chocolate flavor and smooth texture.
△ Rich chocolate flavor and slightly rough texture.
× It has a rich chocolate flavor, but the grainy texture takes away from the smoothness.
Air content evaluation: ◎ Specific gravity was 0.80 g/cm3 ^{or less} after 30 seconds, and maintained at 0.80 g/cm3 or less after 2 minutes. ○ Specific gravity was 0.80 g/cm3 or ^less after 30 seconds, and maintained at 0.90 g/cm3 or ^less after 2 minutes.
△: Specific gravity is 0.85 g/cm3 or ^less after 30 seconds, and remains below 0.95 g/ ^cm3 even after 2 minutes.
x: The specific gravity does not become 0.85 g/ ^cm3 or less after 30 seconds, or increases to 0.95 g/cm3 ^or more after 2 minutes.
- Shape retention: Excellent shape retention and does not lose its shape when left standing.
△ The shape retention is a little loose, but it does not lose its shape.
× Poor shape retention and loss of shape. Oil separation is observed.
<Overall evaluation>
The evaluation was carried out by a panel of three people who are involved in the development of chocolate and are experienced in evaluating chocolate. Chocolates that received a rating of △, ○, or ◎ for all elements were judged to be of good quality as air-containing, hydrated chocolates.

By adding a certain amount of sucrose fatty acid ester, the gloss, flavor, and texture improved. When cocoa butter was replaced with vegetable oil, both had a good flavor, but the product with more cocoa butter felt richer.

Differences in texture and flavor due to specific gravity The chocolates in Example 1 were aerated using a Hobart mixer in the same manner as in the aeration experiment, to obtain aerated and hydrated chocolates with different specific gravities. The differences in quality caused by the specific gravity were confirmed.
Incidentally, the specific gravity of Example 1 before aeration was 1.08 g/cm ³ and the water activity at 25° C. was 0.881.
For samples with a specific gravity of 0.85 g/cm3 or ^less , the results are shown when the specific gravity was lowered by air incorporation. For samples with a specific gravity of more than 0.85 g/ ^cm3 , the specific gravity was first lowered to 0.85 g/ ^cm3 , and then the air incorporation experiment was continued to adjust the specific gravity to the specified value.

The one with a specific gravity of 0.95 g/ ^cm3 felt rough. After cooling, some oil separation was confirmed. The ones with a specific gravity of 0.90 g/cm3 or ^less were within the acceptable range in terms of flavor, texture, and shape retention. In particular, the ones with a specific gravity of 0.80 g/cm3 ^or less had a smooth texture and a rich chocolate flavor, and were felt to have value as new products.
In addition, the sample in which the specific gravity was adjusted to 0.95 g/ ^cm3 before reaching 30 seconds in the air-containing experiment had no shape retention, but no roughness was felt.

Type of emulsifier: In the same manner as in Example 1, aerated hydrated chocolates were prepared using oil-based food 1. The emulsifier used was changed. The water activity of the aerated hydrated chocolates at 25°C was 0.88 to 0.89, which was similar to that of the examples.
The emulsifiers used were as follows:
Sucrose fatty acid ester A: product name "Ryoto Sugar Ester S1670" (HLB 16, main constituent fatty acid: stearic acid (content: about 70% by mass), manufactured by Mitsubishi-Kagaku Foods Corporation)
Sucrose fatty acid ester B: product name "Ryoto Sugar Ester P1670" (HLB 16, main constituent fatty acid: palmitic acid (content: about 80% by mass), manufactured by Mitsubishi-Kagaku Foods Corporation)
Sucrose fatty acid ester C: product name "Ryoto Sugar Ester S1170" (HLB 11, main constituent fatty acid: stearic acid (content about 70% by mass), manufactured by Mitsubishi-Kagaku Foods Corporation)
Sucrose fatty acid ester D: product name "Ryoto Sugar Ester S770" (HLB 7, main constituent fatty acid: stearic acid (content: about 70% by mass), manufactured by Mitsubishi-Kagaku Foods Corporation)
Sucrose fatty acid ester E: product name "Ryoto Sugar Ester S570" (HLB 5, main constituent fatty acid: stearic acid (content about 70% by mass), manufactured by Mitsubishi Chemical Foods Corporation)
Sucrose fatty acid ester F: product name "Ryoto Sugar Ester S170" (HLB 1, main constituent fatty acid: stearic acid (content: about 70% by mass), manufactured by Mitsubishi-Kagaku Foods Corporation)
Polyglycerol fatty acid ester: trade name "Ryoto Polyglycerol SWA-10D" (HLB 14, main constituent fatty acid: stearic acid, manufactured by Mitsubishi Chemical Foods Corporation)

Sucrose fatty acid esters with an HLB of 6 or more gave a rich flavor, smooth texture, and glossy appearance.
Polyglycerol fatty acid esters did not produce the same effect even with similar HLB.

● Timing of emulsifier addition Until now, emulsifiers were added when preparing the aerated, water-containing chocolates, but now they are mixed with oil-based foods. The oil-based foods used as raw materials are shown in Table 6.
The obtained oil-based food was used to prepare aerated water-containing chocolates. The oil-based food 1 used in Example 1 was used as part of the oil-based food used in the aerated water-containing chocolates. The obtained aerated water-containing chocolates were used to prepare aerated water-containing chocolates, and the results of the aerated water-containing chocolates are shown in Table 7.

Oil-based foods generate heat during the conching process, which is a kneading process, and the product temperature can rise.
When sucrose fatty acid ester was mixed into oily food in advance, the aeration property of air-containing and hydrated chocolate was improved, and there was no significant difference between 30 seconds and 2 minutes after mixing.
In addition, aerated and hydrated chocolates obtained by aerating hydrated chocolates having a water activity of about 0.944 also had good quality.

According to the present invention, it is possible to provide aerated and hydrated chocolates having a smooth texture and a rich chocolate flavor. In addition, it is possible to provide hydrated chocolates for aeration, which can be easily obtained by aeration.
In particular, it is possible to provide air-containing, water-containing chocolates, which are oil-in-water emulsions containing a large amount of cocoa butter, such as raw chocolate.

Claims (13)

The raw materials include oily foods and creams with fats and oils as the continuous phase, and satisfy the following conditions:
Aerated, water-containing chocolates that are oil-in-water emulsions.
A) Contains 0.5 to 4% by mass of sucrose fatty acid ester having an HLB of 6 to 20. B) Has a water activity of 0.96 or less at 25°C. C) Has a water content of 8 to 45% by mass.
D) Oil content is 20 to 45% by mass
E) The SUS content in the oil is 50 to 97% by mass.
where S is a saturated fatty acid having 16 to 20 carbon atoms, U is an unsaturated fatty acid having 16 to 20 carbon atoms,
SUS: means a triglyceride in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position of the triglyceride. The hydrated chocolate for aeration according to claim 1, wherein the cream is contained in the hydrated chocolate for aeration at 10% by mass or more, and the cream is fresh cream. The aerated hydrated chocolates according to claim 1, wherein the oil-based food is contained in the aerated hydrated chocolates at 60% by mass or more, and the oil-based food contains cocoa butter at 18% by mass or more. The moisture-containing chocolate for gas-containing purposes according to claim 2 or 3, which has a moisture content of 10 to 45% by mass. The hydrated chocolate for gas-containing according to claim 1, wherein the main constituent fatty acid of the sucrose fatty acid ester is a saturated fatty acid having 16 or more carbon atoms. The hydrated chocolate for air-containing according to claim 4, wherein the main constituent fatty acid of the sucrose fatty acid ester is a saturated fatty acid having 16 or more carbon atoms. The water-containing chocolate for aeration according to claim 1, wherein the cocoa butter content in the oil is 45 to 97% by mass, and the cocoa butter content in the water-containing chocolate for aeration is 10 to 30% by mass. The sucrose fatty acid ester contains a saturated fatty acid having 16 or more carbon atoms as a main constituent fatty acid,
The water-containing chocolate for aeration according to claim 4, wherein the cocoa butter content in the oil is 45 to 97% by mass, and the cocoa butter content in the water-containing chocolate for aeration is 10 to 30% by mass. A method for producing water-containing chocolates for containing air, which satisfies the following conditions A) to E):
A method for producing water-containing chocolates for aeration, comprising blending as raw materials oil-based foods having fats and oils as a continuous phase and creams, and preparing an oil-in-water emulsion.
A) 0.5 to 4% by mass of sucrose fatty acid ester having an HLB of 6 to 20 is blended. B) The water activity at 25°C is 0.96 or less. C) The moisture content is 8 to 45% by mass.
D) Oil content is 20 to 45% by mass
E) The SUS content in the oil is 50 to 97% by mass.
where S is a saturated fatty acid having 16 to 20 carbon atoms, U is an unsaturated fatty acid having 16 to 20 carbon atoms,
SUS: means a triglyceride in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position of the triglyceride. The method for producing water-containing chocolates for aeration according to claim 9, wherein the oil-based food has the following steps a) to c).
a) mixing 0.5 to 4% by mass of sucrose fatty acid ester having an HLB of 6 to 20 with the powder raw material and cacao mass, and some or all of the fats and oils; b) atomizing the mixture; c) conching and/or mixing, and adding the remaining fats and oils and emulsifiers to prepare the product. A method for producing aerated and hydrated chocolates , which comprises aerating the hydrated chocolate for aeration according to any one of claims 1, 5 and 7. A method for producing aerated and hydrated chocolates, comprising aerating the hydrated chocolates for aeration obtained by the method according to claim 9 or 10 at 15 to 28°C. The present invention relates to a method for aerating water-containing chocolates that satisfy the following conditions A) to E), and for maintaining the glossy appearance and smooth texture of the aerated water-containing chocolates.
A) Contains 0.5 to 4% by mass of sucrose fatty acid ester having an HLB of 6 to 20
B) Water activity at 25°C is 0.96 or less
C) Moisture content is 8 to 45% by mass
D) Oil content is 20 to 45% by mass
E) The SUS content in the oil is 50 to 97% by mass.
where S is a saturated fatty acid having 16 to 20 carbon atoms, U is an unsaturated fatty acid having 16 to 20 carbon atoms,
SUS: means a triglyceride in which S is bonded to the 1st and 3rd positions and U is bonded to the 2nd position of the triglyceride.