Water-containing chocolate
AssigneeFuji Oil Company, Limited
InventorsMOGENG HE, Kazutoshi MORIKAWA
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Abstract
An object is to provide a water-containing chocolate having a good chocolate squeezing suitability and good shape retainability after squeezing of chocolate, the water-containing chocolate using a protein material having specific properties.
Claims13
A water-containing chocolate comprising a protein material having the following properties (A) and (B):
- (A) after an aqueous solution having a crude protein mass of 20 mass % is heated at 80° C. for 30 minutes, a viscosity measured at 25° C. is 10000 mPa·s or less;
- and
- (B) a TCA solubility of 0.22 M is from 30 to 95%.
A method for producing a water-containing chocolate, the method comprising blending a protein material having the following properties (A) and (B) to produce an oil-in-water emulsion having an oil content of from 20 to 50 mass % and a water content of from 10 to 40 mass %:
- (A) after an aqueous solution having a crude protein mass of 20 mass % is heated at 80° C. for 30 minutes, a viscosity measured at 25° C. is 10000 mPa·s or less;
- and
- (B) a TCA solubility of 0.22 M is from 30 to 95%.
A method for improving squeezing suitability and post-squeezing shape retainability of a water-containing chocolate, the method comprising blending a protein material having the following properties (A) and (B):
- (A) after an aqueous solution having a crude protein mass of 20 mass % is heated at 80° C. for 30 minutes, a viscosity measured at 25° C. is 10000 mPa·s or less;
- and
- (B) a TCA solubility of 0.22 M is from 30 to 95%.
Dependencies are inferred from the claim text.