JP2014073111A - Chocolates - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide chocolates having enhanced milk flavor without damaging the original flavor balance of the chocolates.SOLUTION: The problem can be solved by incorporating a whey mineral to chocolates. Preferably a whey mineral having calcium content in a solid component of the whey mineral of less than 2 mass% is used and the percentage of a cacao butter in an oil component is more preferably 5 mass% or more, and further the effect is synergistically enhanced by the milk solid content of 5 to 50 mass%.

Description

  The present invention relates to chocolates, and in particular, to chocolates with enhanced milk flavor without impairing the original flavor balance of chocolates.

  Milk flavor is compatible with various food ingredients and is widely used. In particular, in chocolates, excessive bitterness can be suppressed by giving a milk flavor, and the whole can be made smooth.

  In general, a method of adding a milk fat-containing raw material such as butter oil or whole milk powder, or adding non-fat milk solids such as skim milk powder, milk protein or lactose to impart a milk flavor Is mentioned. Milk flavor can be given by combining these ingredients and adjusting the amount of addition.

  However, since the melting point of milk fat is lower than that of cacao butter and cacao butter substitute fats and oils, the chocolate becomes soft as the amount of the milk fat-containing raw material is increased. As a result, the application is limited, and the snapping property is a problem. On the other hand, when non-fat milk solid content containing almost no milk fat was added, the above softening was relatively suppressed, but it was easy to obtain a milk flavor with a poor body.

  So far, various inventions have been disclosed as methods for enhancing the milk flavor and milk flavor of foods and drinks including chocolates.

  For example, a method using a lactic acid fermented product of an oil-in-water emulsion containing a low melting point fraction of milk fat (Patent Document 1), a method of adding a butter-derived aroma component (Patent Document 2), (Z) -6-6 A method (Patent Document 3) using a milk flavor imparting or enhancing agent containing octenal as an active ingredient is mentioned, and it is described that it can also be used for chocolates.

  However, the method of Patent Document 1 has a problem that the pH is biased toward the acidic side, so that when it is used in chocolate, the taste balance is lost. In Patent Document 2, the compound alone can be used. Since it has various aroma characteristics, not only milk flavor but also taste and miscellaneous taste are enhanced. In patent document 3, since only the specific aroma component derived from milk will be raised, the balance of flavor will collapse.

  As described above, it has been difficult to impart a good milk flavor to a wide variety of chocolates according to the methods disclosed so far.

JP 2007-151459 A JP 2010-158210 A JP 2003-000189 A

  Therefore, the subject of this invention is providing the chocolates by which milk flavor was improved, without impairing the original flavor balance of chocolates.

  As a result of various studies to solve the above problems, the present inventors have so far made whey minerals, which are water-soluble components derived from milk, a water-soluble taste material. As a result, it has been found that even when used in chocolate, which is an anhydrous food, it is surprisingly possible to impart a good milk flavor without impairing the original flavor balance of chocolate. The present invention has been completed based on the above findings.

  According to the present invention, chocolates with enhanced milk flavor can be obtained without impairing the original flavor balance of chocolates.

Hereinafter, the chocolates of the present invention will be described in detail based on preferred embodiments.
In the present invention, chocolates are a mixture of cocoa mass, cocoa powder, milk and dairy products, fats and oils, sugars, emulsifiers, fragrances, pigments, etc., in an arbitrary ratio, It can be obtained by multiplying and conching. Typical examples include milk chocolate, sweet chocolate, white chocolate, color chocolate, bitter chocolate and the like. The chocolates include, but are not limited to, chocolates stipulated by the National Chocolate Fair Trade Council and products that comply with the standards of semi-chocolate. However, for the so-called “baked chocolate” obtained by baking chocolate dough, the flavor ratio accompanying baking is large, and the flavor balance differs greatly from existing chocolate. Not included.

First, whey mineral which is an essential component of the present invention will be described.
The whey mineral is obtained by removing protein and lactose as much as possible from milk or whey (whey), and has a characteristic of containing milk ash in a high concentration. Therefore, the mineral composition becomes a ratio close to the mineral composition in milk or whey used as a raw material.

  As the whey mineral used in the present invention, a whey mineral having a calcium content in the solid content of less than 2% by mass, particularly less than 1% by mass is used in that chocolates having a better milk flavor can be obtained. It is preferable. The lower the calcium content, the better.

  The whey mineral produced from cow's milk by a normal production method has a calcium content in the solid content of 5% by mass or more. The whey mineral having a calcium content of less than 2% by mass is preliminarily treated with calcium when milk or whey is subjected to membrane separation and / or ion exchange and cooling to remove lactose and protein to obtain whey mineral. A method using acid whey using reduced milk or a method obtained by inserting a step of removing calcium when producing whey minerals from sweet whey can be mentioned. In terms of efficiency and cost, it is preferable to adopt a method obtained by inserting a step of removing calcium after the mineral is concentrated to some extent when producing whey minerals from sweet whey. The method of decalcification used here is not particularly limited, and a known method such as a precipitation method by maintaining a temperature can be employed.

  Content of the said whey mineral in chocolates of this invention is 0.001-5 mass% as solid content on the mass reference | standard of chocolates, Preferably it is 0.005-1 mass%, More preferably, it is 0.01-. 0.7% by mass. When the content of the whey mineral is less than 0.001% by mass, the effect of the present invention is hardly observed, and when it exceeds 5% by mass, bitterness may be felt, and salty taste is strongly generated. This is not preferable.

  The chocolates of the present invention are general ingredients such as cacao mass, cocoa powder, cacao butter, etc., fats and oils, milk and dairy products, sugars, sugar alcohols, sweeteners, emulsifiers, etc. As well as raw materials that can usually be used for chocolate, water, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, β-carotene, caramel, and red yeast rice pigment Colorants, antioxidants such as tocopherols and tea extracts, plant proteins such as wheat protein and soybean protein, eggs and various processed eggs, flavorings, spices, seasonings, pH adjusters, food preservatives, shelf life improvers Various food materials and food additives such as matcha tea, black tea, nuts, fruit, fruit juice, coffee raw material, almond paste and the like can be contained.

  Examples of the fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high oleic rapeseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, Safflower oil, sesame oil, rice oil, olive oil, peanut oil, linseed oil, iripe fat, shea fat, milk fat, butter oil, monkey fat, beef fat, pork fat, fish oil, whale oil, etc. Oils and fats that have been subjected to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

  The amount of oil in the chocolate of the present invention is preferably 20 to 70% by mass, more preferably 28 to 60% by mass, and most preferably 32 to 55% by mass. In addition, the amount of the oil component includes the amount of cocoa butter, and the oil component contained in raw materials other than fats and oils including milk and dairy products.

  Among them, the chocolates of the present invention preferably contain 5% by mass or more of cocoa butter in the oil, more preferably 10% by mass or more, and most preferably 20% by mass or more. The upper limit is 100% by mass. By containing 5% by mass or more of cocoa butter in the oil, the effects of the present invention can be further extracted. The content of the cocoa butter is a total amount of oil components derived from cocoa raw materials as well as oil components contained in cocoa mass and cocoa powder.

  The above milk and dairy products include powdered dairy products such as whole milk powder, skim milk powder, buttermilk powder, whey powder, whey protein concentrate, milk protein concentrate, sodium caseinate, potassium casein, milk fat, raw milk , Non-whey minerals such as milk, fresh cream, skim milk, concentrated milk, unsweetened condensed milk, sweetened condensed milk, whole milk powder, skim milk powder, buttermilk powder, whey protein, casein, sodium caseinate, whey mineral, lactose Of milk and dairy products.

  The chocolates of the present invention preferably contain 5 to 50% by mass of milk solids, more preferably 7 to 45% by mass, and most preferably 9 to 40% by mass. By containing a certain amount of milk solids, the effects of the present invention can be more synergistically achieved. In addition, milk solid content is a general term for components other than the water | moisture content of milk, and combines milk fat content and non-fat milk solid content. In the chocolates of this invention, the said whey mineral, the said milk, dairy products, milk fat, etc. can be illustrated as origin of the said milk solid content.

  Examples of the sugars and sugar alcohols include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, honey, oligosaccharides, reducing sugar polydextrose, Examples include fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose, etc. 1 type, or 2 or more types can be used.

  Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame, thaumatin, saccharin and the like, and one or more selected from these can be used.

  Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, poly Examples thereof include oxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, saponins and the like, and one or more selected from these can be used.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, Gelatin, starch, modified starch and the like can be mentioned, and one or more selected from these can be used.

In the chocolates of the present invention, the moisture content in the chocolates is preferably less than 5% by mass, more preferably less than 4% by mass, and most preferably less than 3% by mass.
The effects of the present invention can be obtained more clearly in chocolates having a moisture content of less than 5% by mass.

Next, the manufacturing method of chocolate of this invention is demonstrated.
The chocolate of the present invention can be used without any problem as long as it is a method for producing general chocolates.

The specific method is to add fats and oils to cocoa ingredients such as cacao mass, cacao powder and cacao butter if necessary, dissolve, add whey minerals, sugar and other ingredients here, mix, roll There is a method in which a chocolate dough is obtained by performing a conching treatment, and then a tempering treatment is performed as necessary, put in a mold, and cooled.
In addition, when including aqueous components, such as milk, fresh cream, water, and fruit juice, after preparing the water phase which mixed the water-soluble component separately, it adds, emulsifies and mixes.

  The chocolates of the present invention may be used as they are after the mold release, or may be chocolate having a center as shell-shaped chocolate. Also, for example, composite foods using the chocolates of the present invention for toppings such as cakes, biscuits, cookies, shoes, pie, crackers, hard biscuits, ice creams, waffles and scones, sands, fillings, coatings, etc. It is also possible.

Examples of the present invention will be given below, but the present invention is not limited to the following examples.
<Manufacture of whey minerals>
After the sweet whey obtained as a by-product when producing cheese is subjected to nanofiltration membrane separation, it is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then heated at 80 ° C. for 20 minutes. The resulting precipitate was removed by centrifugation, further concentrated by an evaporator, and whey mineral A having a solid content of 98% by mass was obtained by spray drying. The amount of ash in the solid content of the obtained whey mineral A was 55% by mass, and the calcium content was 0.4% by mass.

[Example 1]
Cacao mass (oil content 55%) 18.8 parts by mass, cocoa butter 26.5 parts by mass, whole milk powder (oil content 25%) 19.5 parts by mass, powdered sugar 34.7 parts by mass, whey mineral A0 0.1 parts by mass and 0.5 parts by mass of lecithin were charged into a Hobart mixer, mixed at a medium speed for 3 minutes using a beater, further rolled and conched to obtain a chocolate dough. After tempering this, it was poured into a mold and cooled to obtain Chocolate A of the present invention.
Moreover, control chocolate A2 was obtained by the same composition and production method except that whey mineral A was not added. (Proportion of cocoa butter in oil: 37%, milk solid content to the whole: 20%)
When the chocolate A and the chocolate A2 were compared and tasted, the milk flavor of the chocolate A was greatly enhanced without impairing the flavor balance as compared with the chocolate A2.

[Example 2]
Cacao mass (oil content 55%) 18.8 parts by mass, cocoa butter 26.5 parts by mass, whole milk powder (oil content 25%) 19.5 parts by mass, powdered sugar 34.7 parts by mass, whey mineral A0 0.5 parts by mass and 0.5 parts by mass of lecithin were put into a Hobart mixer, mixed at a medium speed for 3 minutes using a beater, further rolled and conched to obtain a chocolate dough. After tempering, this was poured into a mold and cooled to obtain Chocolate B of the present invention.
Moreover, control chocolate B2 was obtained by the same composition and production method except that whey mineral A was not added. (Proportion of cocoa butter in oil: 37%, milk solid content to the whole: 20%)
When the chocolate B and the chocolate B2 were comparatively tasted, the chocolate B was greatly enhanced in milk flavor without impairing the flavor balance as compared with the chocolate B2.

[Example 3]
Cacao mass (oil content 55%) 18.8 parts by mass, cacao butter 26.5 parts by mass, whole milk powder (oil content 25%) 19.5 parts by mass, powdered sugar 34.7 parts by mass, whey mineral A1 Part by weight and 0.5 part by weight of lecithin were put into a Hobart mixer, mixed at a medium speed for 3 minutes using a beater, further rolled and conched to obtain a chocolate dough. After tempering, this was poured into a mold and cooled to obtain Chocolate C of the present invention.
Moreover, control chocolate C2 was obtained by the same composition and production method except that whey mineral A was not added. (Proportion of cocoa butter in oil: 37%, milk solid content to the whole: 20%)
When the chocolate C and the chocolate C2 were comparatively tasted, the chocolate C had an enhanced milk flavor without impairing the flavor balance as compared with the chocolate C2.

[Example 4]
Cacao mass (oil content 55%) 18.8 parts by mass, cocoa butter 26.5 parts by mass, whole milk powder (oil content 25%) 19.5 parts by mass, powdered sugar 34.7 parts by mass, whey mineral A0 .01 parts by mass and 0.5 parts by mass of lecithin were put into a Hobart mixer, mixed at a medium speed for 3 minutes using a beater, further rolled and conched to obtain a chocolate dough. After tempering, this was poured into a mold and cooled to obtain Chocolate D of the present invention.
Moreover, control chocolate D2 was obtained by the same composition and production method except that whey mineral A was not added. (Proportion of cocoa butter in oil: 37%, milk solid content to the whole: 20%)
When the chocolate D and the chocolate D2 were comparatively sampled, the milk flavor of the chocolate D was greatly enhanced without impairing the flavor balance as compared with the chocolate D2.

[Example 5]
Cacao mass (oil content 55%) 43.2 parts, Cocoa butter 10.5 parts, whole milk powder (oil content 25%) 16.4 parts, powdered sugar 29.5 parts, whey mineral A0 0.5 parts by mass and 0.5 parts by mass of lecithin were put into a Hobart mixer, mixed at a medium speed for 3 minutes using a beater, further rolled and conched to obtain a chocolate dough. After tempering, this was poured into a mold and cooled to obtain Chocolate E of the present invention.
Moreover, control chocolate E2 was obtained by the same composition and production method except that whey mineral A was not added. (Proportion of cocoa butter in oil: 34%, milk solid content to the whole: 17%)
When the chocolate E and the chocolate E2 were comparatively sampled, the milk flavor of the chocolate E was greatly enhanced without impairing the flavor balance as compared with the chocolate E2.

[Example 6]
10 parts by mass of cocoa mass (oil content 55%), 24.5 parts by mass of cocoa butter, 20 parts by mass of whole milk powder (oil content 25%), 45 parts by mass of powdered sugar, 0.5 parts by mass of whey mineral A, lecithin 0.5 parts by mass was charged into a Hobart mixer, mixed at a medium speed for 3 minutes using a beater, further rolled and conched to obtain a chocolate dough. After tempering, this was poured into a mold and cooled to obtain Chocolate F of the present invention.
Moreover, control chocolate F2 was obtained by the same composition and manufacturing method except not adding whey mineral A. (Ratio of cocoa butter in oil: 30%, milk solid content to the whole: 21%)
When the chocolate F and the chocolate F2 were compared and sampled, the milk flavor of the chocolate F was greatly enhanced without impairing the flavor balance as compared with the chocolate F2.

[Example 7]
Cacao mass (oil content 55%) 2.9 parts by mass, no temper type hard butter 32.4 parts by mass heated to 55 ° C and dissolved, cocoa powder (oil content 13%) 15 parts by mass, whole milk powder (Oil content 25%) 8 parts by weight, skim milk powder 5 parts by weight, powdered sugar 36.7 parts by weight, whey mineral A 0.5 parts by weight, lecithin 0.5 parts by weight, paste into a paste, roll And then conching to obtain a chocolate dough. This chocolate dough was poured into a mold and cooled and solidified at 5 ° C. for 1 hour to obtain chocolate G.
Moreover, control chocolate G2 was obtained by the same composition and production method except that whey mineral A was not added. (Proportion of cocoa butter in oil: 4%, milk solid content to the whole: 14%)
When the chocolate G and the chocolate G2 were compared and tasted, the milk flavor of the chocolate G was enhanced without impairing the flavor balance as compared with the chocolate G2.

[Example 8]
Cocoa mass (oil content 55%) 2.9 parts by mass, no temper type hard butter 25.9 parts by mass heated to 55 ° C. and dissolved, cocoa butter 5 parts by mass, cocoa powder (oil content 13%) 14 .9 parts by weight, 8 parts by weight of whole milk powder (oil content 25%), 5 parts by weight of skim milk powder, 37.9 parts by weight of powdered sugar, 0.5 parts by weight of whey mineral A, 0.4 parts by weight of lecithin, After kneading into a paste, rolling, and conching, a chocolate dough was obtained. This chocolate dough was poured into a mold and cooled and solidified at 5 ° C. for 1 hour to obtain chocolate H.
Moreover, control chocolate H2 was obtained by the same composition and production method except that whey mineral A was not added. (Ratio of cocoa butter in oil: 9%, milk solid content to the whole: 14%)
When the chocolate H and the chocolate H2 were comparatively sampled, the chocolate H was greatly enhanced in milk flavor without impairing the flavor balance as compared with the chocolate H2.

[Example 9]
25 parts by weight of cocoa butter, 29.5 parts by weight of whole milk powder (oil content 25%), 45 parts by weight of powdered sugar, 0.5 parts by weight of whey mineral A, 0.5 parts by weight of lecithin are put into a Hobart mixer, The mixture was mixed for 3 minutes at a medium speed using a beater, further rolled and conched to obtain a chocolate dough. After tempering this, it was poured into a mold and cooled to obtain Chocolate I of the present invention.
Moreover, control chocolate I2 was obtained by the same composition and manufacturing method except not adding whey mineral A. (Proportion of cocoa butter in oil: 25%, milk solid content to the whole: 30%)
When the chocolate I and the chocolate I2 were comparatively sampled, the milk flavor of the chocolate I was greatly enhanced without impairing the flavor balance as compared with the chocolate I2.

[Example 10]
21.8 parts by mass of cocoa butter, 10.6 parts by mass of no temper type hard butter, 6.4 parts by mass of whole milk powder (oil content 25%), 12.5 parts by mass of skim milk powder, 21.7 parts by mass of powdered sugar, 20 parts by weight of lactose, 1.1 parts by weight of dextrin, 0.5 parts by weight of whey mineral A, 0.7 parts by weight of lecithin are put into a Hobart mixer, mixed at a medium speed for 3 minutes using a beater, and further rolled. , Conching to obtain a chocolate dough. After tempering, this was poured into a mold and cooled to obtain Chocolate J of the present invention.
Moreover, control chocolate J2 was obtained by the same composition and production method except that whey mineral A was not added. (Proportion of cocoa butter in oil: 22%, milk solid content to the whole: 39%)
When the chocolate J and the chocolate J2 were compared and sampled, the milk flavor of the chocolate J was greatly enhanced without impairing the flavor balance as compared with the chocolate J2.

[Example 11]
25 parts by weight of cocoa butter, 22.5 parts by weight of whole milk powder (oil content 25%), 45 parts by weight of powdered sugar, 7 parts by weight of strawberry powder, 0.5 parts by weight of whey mineral A, 0.5 parts by weight of lecithin The mixture was put into a Hobart mixer, mixed at a medium speed for 3 minutes using a beater, further rolled and conched to obtain a chocolate dough. After tempering, this was poured into a mold and cooled to obtain Chocolate K of the present invention.
Moreover, control chocolate K2 was obtained by the same composition and production method except that whey mineral A was not added. (Ratio of cocoa butter in oil: 25%, milk solid content to the whole: 23%)
When the chocolate K and the chocolate K2 were comparatively sampled, the milk flavor of the chocolate K was greatly enhanced without impairing the flavor balance as compared with the chocolate K2.

[Example 12]
25 parts by weight of cocoa butter, 22.5 parts by weight of whole milk powder (oil content 25%), 45 parts by weight of powdered sugar, 7 parts by weight of green tea powder, 0.5 parts by weight of whey mineral A, 0.5 parts by weight of lecithin The mixture was put into a Hobart mixer, mixed at a medium speed for 3 minutes using a beater, further rolled and conched to obtain a chocolate dough. After tempering, this was poured into a mold and cooled to obtain Chocolate L of the present invention.
Moreover, control chocolate L2 was obtained by the same composition and production method except that whey mineral A was not added. (Ratio of cocoa butter in oil: 25%, milk solid content to the whole: 23%)
When the chocolate L and the chocolate L2 were comparatively sampled, the milk flavor of the chocolate L was greatly enhanced without impairing the flavor balance as compared with the chocolate L2.

[Example 13]
Cocoa mass (oil content 55%) 36.5 parts by mass, cocoa butter 8.7 parts by mass, tempering type hard butter 4.8 parts by mass, powdered sugar 46.2 parts by mass, whey mineral A 0.5 parts by mass, lecithin 0.5 parts by mass was charged into a Hobart mixer, mixed at a medium speed for 3 minutes using a beater, further rolled and conched to obtain a chocolate dough. After tempering, this was poured into a mold and cooled to obtain Chocolate M of the present invention.
Moreover, control chocolate M2 was obtained by the same composition and production method except that whey mineral A was not added. (Proportion of cocoa butter in oil: 29%, milk solid content to the whole: 0.5%)
When the chocolate M and the chocolate M2 were taste-tested, the chocolate M was given a milk flavor without impairing the flavor balance as compared with the chocolate M2.

[Example 14]
49.6 parts by mass of cacao mass (oil content 55%), 8 parts by mass of cacao butter, 42.1 parts by mass of powdered sugar, 0.5 parts by mass of whey mineral A, and 0.3 parts by mass of lecithin are put into a Hobart mixer. The mixture was mixed for 3 minutes at a medium speed using a beater, further rolled and conched to obtain a chocolate dough. After tempering, this was poured into a mold and cooled to obtain Chocolate N of the present invention.
Moreover, control chocolate N2 was obtained by the same composition and production method except that whey mineral A was not added. (Proportion of cocoa butter in oil: 35%, milk solid content to the whole: 0.5%)
When the chocolate N and the chocolate N2 were comparatively tasted, the chocolate N was given a milk flavor without impairing the flavor balance as compared with the chocolate N2.

[Example 15]
25 parts by weight of cocoa butter, 29.5 parts by weight of whole milk powder (oil content 25%), 45 parts by weight of powdered sugar, 0.5 parts by weight of whey mineral A, 0.5 parts by weight of lecithin are put into a Hobart mixer, The mixture was mixed for 3 minutes at a medium speed using a beater, further rolled and conched to obtain a chocolate dough. After tempering this chocolate dough, adjust the temperature to 25 ° C, use a desktop mixer, whipped using a beater until the specific gravity becomes 0.8, and use a squeezed bag set with a round die with a diameter of 10 mm Then, it was squeezed into a straw shape having a diameter of 10 mm and a length of 30 mm, and cooled and solidified at 5 ° C. for 1 hour to obtain Chocolate O of the present invention.
Moreover, control chocolate O2 was obtained by the same composition and manufacturing method except not adding whey mineral A. (Proportion of cocoa butter in oil: 25%, milk solid content to the whole: 30%)
When the chocolate O and the chocolate O2 were comparatively tasted, the milk flavor of the chocolate O was greatly enhanced without impairing the flavor balance as compared with the chocolate O2.

[Example 16]
49.6 parts by mass of cacao mass (oil content 55%), 8 parts by mass of cacao butter, 42.1 parts by mass of powdered sugar, 0.5 parts by mass of whey mineral A, and 0.3 parts by mass of lecithin are put into a Hobart mixer. The mixture was mixed for 3 minutes at a medium speed using a beater, further rolled and conched to obtain a chocolate dough. Subsequently, 20 parts by mass of fresh cream (oil content: 48% by mass) was mixed with 80 parts by mass of the obtained chocolate dough and emulsified in an oil-in-water type to obtain chocolate P of the present invention.
Moreover, control chocolate P2 was obtained by the same composition and production method except that whey mineral A was not added. (Proportion of cocoa butter in oil: 38%, milk solid content to the whole: 11%)
When the chocolate P and the chocolate P2 were comparatively tasted, the chocolate P had an enhanced milk flavor without impairing the flavor balance as compared to the chocolate P2.

Claims (4)

  Chocolates containing whey minerals.   The chocolate of Claim 1 whose calcium content in solid content of the said whey mineral is less than 2 mass%.   The chocolates of Claim 1 or 2 whose ratio of the cocoa butter in oil is 5 mass% or more.   Chocolates as described in any one of Claims 1-3 whose milk solid content is 5-50 mass%.