JP6726812B2 - Soft chocolate - Google Patents

Description

The present disclosure relates to soft chocolate that maintains a soft texture after baking.

The texture of chocolate changes as it is baked. Normally, the surface of chocolate is hardened and denatured by baking. Therefore, baked chocolate has the advantage that it is not sticky when picked up. However, baking causes the chocolate to have a hard texture and deteriorate. Many baked complex foods obtained by baking a bakery dough containing chocolate are required to have the texture of chocolate not changed by baking. In particular, soft chocolate wrapped in bakery dough needs to maintain a soft texture even after baking.

JP-A-58-60944 discloses a chocolate containing 0.1 to 0.7% by weight of HLB10 or more sucrose fatty acid ester. Even when the chocolate is mixed with the dough of baked confectionery and baked, its shape, oil bleeding, and hardening do not occur. Further, JP-A No. 11-225674 discloses chocolates to which 0.05 to 1% by weight of polyglycerin oleic acid monoester and 0.05 to 1% by weight of HLB5 or less polyglycerin oleic acid ester are added. It is disclosed. Even when the chocolates are put in a snack confectionery dough and baked, the hardening does not impair the texture.

JP-A-58-60944 Japanese Patent Laid-Open No. 11-225674

However, the chocolate described in the above patent documents is a solid chocolate at room temperature. Therefore, even if the technique disclosed in this document is applied to soft chocolate having plasticity or fluidity at room temperature, the obtained effect is poor.

An object of the present disclosure is to provide a soft chocolate having plasticity or fluidity at room temperature even when it is contained in a baked composite food material and baked.

The present inventors have conducted earnest research to solve the above problems. As a result, it has been found that the fat and oil contained in chocolate has a specific solid fat content (SFC) and contains a specific amount of phospholipid, whereby this problem can be solved. This led to the completion of the soft chocolate of the present disclosure.

That is, the present disclosure provides the following soft chocolate and a baked complex food containing the soft chocolate.
(1) A soft chocolate having a continuous phase of fats and oils and containing a saccharide,
The solid fat content (SFC) of the fat is 4 to 34% at 10°C, 2 to 24% at 20°C, and 0 to 4% at 30°C,
0.25 to 1.3% by weight of phospholipids,
The soft chocolate.
(2) The soft chocolate of (1), which further contains polyglycerin condensed ricinoleic acid ester.
(3) The soft chocolate according to (1) or (2), wherein the saccharide contains lactose.
(4) A complex food containing the soft chocolate according to any one of (1) to (3).
(5) A baked composite food product containing the soft chocolate of any one of (1) to (3), which is baked after being wrapped.

According to the present disclosure, it is possible to provide a soft chocolate having plasticity or fluidity at room temperature even if it is contained in a baked complex food dough and baked. It is also possible to provide a baked complex food dough containing the soft chocolate, and a baked composite food product obtained by baking the dough.

Hereinafter, the present disclosure will be described step by step.
In the present disclosure, unless otherwise specified, A (numerical value) to B (numerical value) mean A (numerical value) or more and B (numerical value) or less.

In the present disclosure, chocolate is not limited to the chocolate provided in Japan's Fair Competition Code (National Chocolate Industry Fair Trade Council) or the regulations for labeling chocolates. Chocolate in the present disclosure has edible oils and fats and sugars as main raw materials. If necessary, cacao ingredients (cocoa mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc. are added to the main raw material. Such chocolate can be manufactured through all or part of the chocolate manufacturing steps (mixing step, atomizing step, refining step, molding step, cooling step, etc.). The chocolate in the present disclosure also includes white chocolate and color chocolate, as well as dark chocolate and milk chocolate.

The soft chocolate of the present disclosure is a chocolate in which fat and oil are used as a continuous phase in the above chocolate, and the fat and oil contained in the chocolate satisfies the following solid fat content (SFC). SFC of fats and oils contained in the soft chocolate of the present disclosure is 4 to 34% at 10°C, 2 to 24% at 20°C, and 0 to 4% at 30°C, preferably 4 to 28% at 10°C. 2 to 14% at 20°C, 0 to 3% at 30°C, more preferably 4 to 16% at 10°C, 3 to 11% at 20°C, 0 to 2% at 30°C, and further preferably Is 5 to 12% at 10°C, 3 to 9% at 20°C, and 0 to 2% at 30°C. When the SFC of fats and oils contained in the soft chocolate of the present disclosure is within the above range, the soft chocolate has a soft texture at room temperature (15 to 30°C). The SFC of fats and oils can be measured according to IUPAC method 2.150a Solid Content determination in Fats by NMR.

The fat content of the soft chocolate of the present disclosure is preferably 25 to 55 mass%, more preferably 25 to 45 mass%, further preferably 27 to 38 mass%, and further preferably 28 to 35 mass%. % By mass, and most preferably 29 to 34% by mass. In addition, the fats and oils contained in the chocolate in the present disclosure include fats and oils (cocoa butter, milk fats and the like) derived from oil-containing raw materials (such as cacao mass, cocoa powder, and whole milk powder) in addition to the fats and oils to be blended. For example, the content of oil and fat (cocoa butter) in cocoa mass is generally 55% by mass (oil content 0.55). The oil and fat (cocoa butter) content of the cocoa powder is 11% by mass (oil content 0.11). The fat and oil (milk fat) content of the whole milk powder is 25% by mass (oil content 0.25). Therefore, the content of fats and oils contained in chocolate is the sum of the values obtained by multiplying the blended amount (mass %) of each raw material in chocolate with the oil content.

The fat and oil contained in the soft chocolate of the present disclosure is not particularly limited as long as it satisfies the above SFC. As the fats and oils contained in the soft chocolate of the present disclosure, ordinary edible fats and oils can be used. For example, cocoa butter, palm oil, palm fractionated oil, shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, illipe fat, kokumu butter, mango fat, mango fractionated oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, Animal and vegetable oils such as sunflower oil, rice oil, corn oil, sesame oil, olive oil, coconut oil, palm kernel oil, beef tallow, lard and milk fat, or a mixture of these, fractionation, transesterification, and hydrogenation treatment One or more types can be selected and used from the processed fats and oils obtained by applying one or more types.

The fats and oils contained in the soft chocolate of the present disclosure preferably contain fats and oils A as a low melting point part obtained by fractionating non-lauric fats and oils. Here, the non-lauric oil/fat means an oil/fat in which the content of fatty acids having 16 or more carbon atoms in the total amount of constituent fatty acids of the oil/fat is 90% by mass or more. Specific examples of non-lauric oils and fats include soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil and mixed oils thereof, processed oils and fats of these oils (ester exchange oil, fractionated oil, and Hydrogenated oils) and processed oils and fats of these mixed oils and fats (such as transesterified oils, fractionated oils and hydrogenated oils). The fat A preferably has an iodine value of 62 or more. The fat A preferably satisfies the following conditions (a) to (d).
(A) L3 content is less than 5 mass% (b) L2X content is 10 to 40 mass%
(C) LX2 content is 45 to 75% by mass
(D) X3 content of 2 to 22% by mass
Under the conditions (a) to (d) above, L, X, L3, L2X, LX2 and X3 mean the following, respectively: L: linear saturated fatty acid having 16 to 18 carbon atoms X: 16 to 18 carbon atoms Triglyceride L2X:L having 3 molecules of a linear unsaturated fatty acid L3:L bound thereto, 2 molecules of triglyceride LX2:L having 1 molecule bound thereto, 1 molecule of triglyceride L2:L, and triglyceride X3 having 2 molecules bound to X : Triglyceride in which 3 molecules of X are bonded The triglyceride contained in the fat or oil can be measured according to, for example, a gas chromatography method (JAOCS, vol70, 11, 1111-1114 (1993)).

One or more of the above-mentioned fats and oils A can be used. Specific examples of the fat A include fat A-1, fat A-2, and fat A-3 described below. The oil/fat A-1 is a low melting point portion having an iodine value of 62 or more, which is obtained by fractionating palm oil, palm fractionated oil, or a mixed oil thereof. The oil/fat A-1 is preferably a low melting point portion (palm super olein) obtained by fractionating palm oil two or more times. As the fractionation method, for example, a method appropriately selected from dry fractionation, emulsification fractionation (wet fractionation), and solvent fractionation, which are usually used for fractionation of palm oil, can be applied.

The oil/fat A-2 is a low melting point part having an iodine value of 62 or more, which is obtained by separately separating a transesterified oil/fat containing 40% by mass or more of palm-based oil/fat as a raw material. Alternatively, it is a low melting point part having an iodine value of 62 or more, which is obtained by fractionating a mixed oil of 40 to 90 mass% of the transesterified oil and fat and 10 to 60 mass% of the palm oil and fat. As a transesterification method, a conventionally known method can be applied. A method similar to the above can be applied as the classification method. Here, examples of palm-based fats and oils include palm oil and processed fats and oils of palm oil (such as transesterified oil, fractionated oil, and hydrogenated oil). Specific examples of palm oils and fats include palm oil, palm olein, palm mid fraction, palm stearin, and extremely hardened palm oil.

The transesterified oil and fat before fractionation, which is a raw material oil and fat of the oil and fat A-2, preferably has a palmitic acid content of 30 to 50% by mass and a stearic acid content of 10 to 29% by mass relative to the total amount of the constituent fatty acids. %, the oleic acid content is 20 to 40% by mass, and the total content of linoleic acid and linolenic acid is less than 15% by mass. More preferably, the lauric acid content of the constituent fatty acids is less than 2% by mass, the palmitic acid content is 33 to 47% by mass, the stearic acid content is 13 to 27% by mass, and the oleic acid content is 23 to 37% by mass. %, and the total content of linoleic acid and linolenic acid is less than 12% by mass. More preferably, the lauric acid content of the constituent fatty acids is less than 1% by mass, the palmitic acid content is 35 to 45% by mass, the stearic acid content is 15 to 25% by mass, and the oleic acid content is 25 to 35% by mass. %, and the total content of linoleic acid and linolenic acid is less than 10% by mass.

The mass ratio (L2X/LX2) of the L2X content to the LX2 content of the fats and oils A-1 and A-2 is preferably 0.48 to 0.92, more preferably 0.50 to 0.92. It is 0.86.

The oil/fat A-3 is an oil/fat containing 50% by mass or more of SX2. Here, S means stearic acid. SX2 means a triglyceride in which one molecule of S and two molecules of X are bound. Specific examples of the oil/fat A-3 include SOS (1,3-distearoyl) such as monkey butter, shea butter, molar butter, mango kernel oil, alan brachia butter, and pentadesma butter as raw material fats and oils for cocoa substitute. (2-oleoyl glycerol) is included in the low melting point portion obtained by fractionating an oil or fat containing 30% by mass or more. The fats and oils may be prepared based on a known method, for example, by the following method. In this method, first, a transesterification reaction of a mixture of high oleic sunflower oil and stearic acid ethyl ester is performed using a 1,3-position selective lipase preparation. Then, the fatty acid ethyl ester is removed from the reaction product by distillation to obtain an oil and fat containing 30% by mass or more of the above SOS. A method similar to the above can be applied as the classification method. The mass ratio (L2X/LX2) of the L2X content to the LX2 content of the oil/fat A-3 is preferably 0.10 to 0.22, more preferably 0.13 to 0.20.

The oil and fat contained in the soft chocolate of the present disclosure preferably contains oil and fat B. The iodine value of the fat/oil B is 5 or less, and the content of the saturated fatty acid having 16 or more carbon atoms in the total amount of the constituent fatty acids of the fat/oil B is 90% by mass or more. The fat B is preferably a non-lauric natural fat/oil which is extremely hardened. Examples of non-lauric natural hardened oils are those of soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, and palm fractionated oil. The extremely hardened oil of non-lauric natural oil is preferably a hardened oil of rapeseed oil, and more preferably a hardened oil of rapeseed oil of hyersinic acid.

The content of the above-mentioned fat/oil A in the fat/oil contained in the soft chocolate of the present disclosure is preferably 60 to 99% by mass, more preferably 70 to 98% by mass, and further preferably 80 to 97% by mass. .. Further, the content of the above-mentioned fat/oil B in the fat/oil contained in the soft chocolate of the present disclosure is preferably 0.3 to 4% by mass, more preferably 0.5 to 3% by mass, and further preferably 0. It is 7-2 mass %. When the content of the fats A and/or the fats B in the fats and oils contained in the soft chocolate of the present disclosure is within the above range, the chocolate is not soaked into the bakery dough by baking.

The soft chocolate of the present disclosure contains sugar. Examples of sugars contained in the soft chocolate of the present disclosure include sugar (sucrose), lactose, glucose, maltose, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, milk fruit oligosaccharides, palatinose oligosaccharides, enzymatic saccharified starch syrup. , Reduced starch saccharified product, isomerized liquid sugar, sucrose-bonded starch syrup, honey, reducing sugar polydextrose, raffinose, lactulose, reducing lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, and trehalose. Further, the sugar may be sugar alcohol. The content of saccharides contained in the soft chocolate of the present disclosure is preferably 20 to 70% by mass, more preferably 30 to 65% by mass, further preferably 35 to 60% by mass, and further preferably It is 40 to 55 mass %. It should be noted that the sugars contained in the soft chocolate of the present disclosure do not include the amount of sugars contained in raw materials other than sugars (for example, lactose contained in milk powder).

The soft chocolate of the present disclosure preferably contains sucrose as one of the sugars. The content of sucrose contained in the chocolate of the present disclosure is preferably 25 to 55% by mass, more preferably 28 to 50% by mass, and further preferably 30 to 46% by mass. In addition, the soft chocolate of the present disclosure preferably contains lactose as one of the sugars. The content of lactose contained in the soft chocolate of the present disclosure is preferably 1 to 20% by mass, more preferably 5 to 16% by mass, and further preferably 7 to 13% by mass. When the content of sucrose and/or lactose contained in the soft chocolate of the present disclosure is within the above range, the soft chocolate can maintain a soft texture after being contained in the baked composite food dough and baked.

The soft chocolate of the present disclosure contains 0.25 to 1.3% by mass of phospholipid. The phospholipid contained in the soft chocolate of the present disclosure is not particularly limited. However, in practice, the phospholipid contained in lecithin can be applied. Lecithin is a mixture of several phospholipids with surface-active properties that are widely present in the animal and plant kingdoms. Lecithin is industrially obtained from oil seeds such as soybean or rapeseed, or animal raw materials such as egg yolk. For example, soy lecithin contains mixed phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine. Further, commercially available lecithin, in addition to general crude lecithin, purified powdered lecithin obtained by deoiling it, fractionated lecithin obtained by fractionating the components of lecithin, obtained by reacting the enzyme with lecithin. The enzyme-treated lecithin as described above or hydrogenated lecithin obtained by hydrogenating lecithin can also be used.

When lecithin is applied as the phospholipid contained in the soft chocolate of the present disclosure, the amount of lecithin used may be adjusted so that the phospholipid content is 0.25 to 1.3% by mass. For example, when using crude soybean lecithin having a phospholipid content of 65% by mass, the content of phospholipid contained in soft chocolate is 1% by mass if the content of crude soybean lecithin contained in soft chocolate is 1% by mass. , About 0.65% by mass. The content of phospholipids contained in the soft chocolate of the present disclosure is preferably 0.32 to 0.84% by mass, more preferably 0.38 to 0.54% by mass, and further preferably 0.41. Is 0.52% by mass. When the content of the phospholipids contained in the soft chocolate of the present disclosure is within the above range, the chocolate has a good flavor even if crude lecithin is used, and maintains a soft texture even after baking.

The content of phospholipid contained in the crude lecithin can be calculated, for example, as the content of acetone insoluble matter. The acetone insoluble matter content of lecithin can be determined as follows, for example. 2 g of the sample is weighed in a beaker, 300 ml of ice-cooled acetone is added, sufficiently stirred and left for 30 minutes. The supernatant is suction-filtered with a glass filter of known mass, and the insoluble matter is washed three times with 30 ml of ice-cooled acetone, and the whole amount of the insoluble matter is transferred to the glass filter. The glass filter is filled with ice-cold acetone, and after suctioning, the glass filter is dried under reduced pressure and the mass is measured. The increase in the mass of the glass filter is the mass of the acetone insoluble matter. (Mass of insoluble matter/sampled amount)×100 is acetone insoluble matter (mass %).

The soft chocolate of the present disclosure may further contain polyglycerin condensed ricinoleic acid ester. The content of polyglycerin condensed ricinoleic acid ester contained in the soft chocolate of the present disclosure is preferably 0.05 to 0.4% by mass, more preferably 0.08 to 0.3% by mass, and further preferably Is 0.1 to 0.2% by mass. When the content of the polyglycerin-condensed ricinoleic acid ester contained in the soft chocolate of the present disclosure is within the above range, the chocolate after baking maintains a soft texture and has a good luster.

The soft chocolate of the present disclosure can use raw materials generally blended with chocolate in addition to fats and oils, sugars, and phospholipids. Examples of specific raw materials include dairy products such as whole milk powder and skim milk powder, cocoa components such as cacao mass and cocoa powder, soybean powder, soy protein, processed fruits, processed vegetables, matcha powder and coffee powder. Examples include powders, gums, starches, emulsifiers such as sucrose fatty acid esters, polyglycerin fatty acid esters and sorbitan fatty acid esters, antioxidants, colorants, and flavors.

The soft chocolate of the present disclosure can be produced by a conventionally known method. The soft chocolate of the present disclosure uses, for example, raw materials such as fats and oils, sugars, cacao components, dairy products, and lecithin, and a mixing step, an atomizing step (refining), a scouring step (conching), and a cooling step. It can be manufactured through some or all of the steps. After the refining process, a tempering process may be performed if necessary.

The soft chocolate of the present disclosure may be eaten as it is. However, the soft chocolate of the present disclosure may be topped, coated or included in other foods. In this way, the soft chocolate of the present disclosure can be applied to the production of complex food products. The food product combined with the soft chocolate of the present disclosure is not particularly limited. However, preferred are dry foods such as dried fruits and nuts, bakery foods such as confectionery and bread. Examples of bakery foods are Western confectionery such as puff pastry (eclairs, cream puffs), pies, and waffles; sponge cakes such as short cakes, roll cakes, decoration cakes, torte, and chiffon cakes; pound cakes, fruits. Butter cakes such as cakes, madeleines, Baumkuchen, and castella; baked goods such as biscuits, cookies, crackers, pretzels, wafers, sables, Langue de Chas, macaroons, and rusks; Examples include Danish and breads such as croissants.

The soft chocolate of the present disclosure may also be baked in a state of being topped, coated, or encased in a bakery food dough (bakery dough). In this way, it may be applied to baked complex food products. The soft chocolate of the present disclosure has plasticity or fluidity at room temperature even when it is contained in the baked complex food dough and baked. The soft chocolate of the present disclosure is preferably wrapped in a bakery dough and baked. The baking of the complex food dough containing the soft chocolate of the present disclosure can be carried out, for example, using an oven, a microwave, or overheated steam so that the temperature of the soft chocolate reaches about 70 to 100°C. For example, the bakery dough containing the soft chocolate of the present disclosure can be suitably baked using an oven under the conditions of, for example, 160 to 210° C. and 6 to 15 minutes.

Next, the present disclosure will be described in more detail with reference to Examples and Comparative Examples. However, the present disclosure is not limited thereto.

<Fat and oil used>
The following fats and oils were used as raw fats and oils of soft chocolate.
(Fat and oil A-1)
2-stage fractionated palm olein (iodine value: 65.7, L3 content: 0.3% by mass, L2X content: 33.2% by mass, LX2 content: 56.3% by mass, X3 content: 7.8) (% by mass) was used as fat A-1.
(Fat A-2)
8.8 parts by mass of high oleic sunflower oil, 48.4 parts by mass of palm stearin (iodine value 36), 18.8 parts by mass of extremely hardened soybean oil, and 24.0 parts by mass of palm oil were mixed. Obtained mixed oil (palmitic acid content 40.9 mass%, stearic acid content 20.0 mass%, oleic acid content 30.6 mass%, linoleic acid content 6.3 mass%, linolenic acid content 0.2 mass% and trans-fatty acid content of 0 mass%) were subjected to a random transesterification reaction to obtain a transesterified oil and fat. The transesterification reaction was performed according to a conventional method. That is, 0.2 mass% of sodium methoxide was added to the sufficiently dried raw material oil and fat. After the addition, the reaction was carried out under reduced pressure at 120° C. for 0.5 hours with stirring. The obtained transesterified oil and fat was dry fractionated at 36 to 38°C. As a result, the high melting point portion was removed and the low melting point portion was obtained. The obtained low melting point portion was subjected to solvent fractionation (using acetone) at 0 to 2°C. As a result, the high melting point portion was removed and the low melting point portion was obtained. The resulting low melting point portion was deodorized to give a fat A-2 (iodine value: 64.9, L3 content: 0.1% by mass, L2X content: 28.4% by mass, LX2 content: 55. 4% by mass, X3 content: 10.9% by mass) was obtained.
(Fat and oil A-3)
40 parts by mass of high oleic sunflower oil was mixed with 60 parts by mass of stearic acid ethyl ester, and a 1,3-position selective lipase preparation was added to carry out transesterification reaction. The lipase preparation was removed by filtration, and the obtained reaction product was subjected to thin film distillation to remove the fatty acid ethyl ester from the reaction product to obtain a distillation residue. The high melting point part was removed from the obtained distillation residue by dry fractionation, and the second melting point was removed from the obtained low melting point part by acetone fractionation to obtain a low melting point part. Acetone removal, decolorization, and deodorization treatment were performed on the obtained low-melting point portion by a conventional method to give a fat A-3 (iodine value: 64.0, L3 content: 0.3 mass %, L2X content: 11.3 mass %, LX2 content: 68.0% by mass, X3 content: 17.4% by mass, SX2 content: 62.0% by mass).
(Fat and oil a-1)
Palm oil (iodine value: 52.1, L3 content: 8.1% by mass, L2X content: 47.8% by mass, LX2 content: 36.4% by mass, X3 content: 4.8% by mass) Was used as fat and oil a-1.
(Fat and oil a-2)
Single-stage fractionation palm olein (iodine value: 56.4, L3 content: 1.4 mass%, L2X content: 49.1 mass%, LX2 content: 41.5 mass%, X3 content: 5.7 mass %) was used as fat and oil a-2.
(Fat and oil a-3)
Random transesterified oil and fat of 1-stage fractionated palm olein (iodine value: 56.3, L3 content: 10.7 mass%, L2X content: 36.5 mass%, LX2 content: 37.8 mass%, X3 content : 12.6 mass%) was used as the oil/fat a-3.
(Fat and oil a-4)
Rapeseed oil (iodine value: 114, L3 content: 0.0% by mass, L2X content: 0.6% by mass, LX2 content: 15.5% by mass, X3 content: 82.0% by mass) is a fat and oil a. It was used as -4.
(Fat B)
An extremely hardened oil of rapeseed oil of hyersinic acid (made by Yokozeki Yushi Kogyo Co., Ltd.) was used as fat B.

<Production of cookies containing soft chocolate>
The raw materials are mixed according to the formulations of Tables 1, 2, and 3, and the molten liquid of Examples 1 to 15 is obtained by the steps of atomizing (refining) and refining (conching) according to a conventional method. Got chocolate. The melted chocolates of Examples 1 to 15 were solidified in a freezer. Next, 30 parts by mass of sugar, 70 parts by mass of margarine, 100 parts by mass of soft flour, and 0.5 parts by mass of baking powder were mixed to prepare a cookie dough. The cookie dough divided into 10 g portions was held in the refrigerator for 2 hours or more, and then returned to room temperature. 10 g of cookie dough was embedded with 4 g of soft chocolate solidified in a freezer. The cookie dough containing soft chocolate was placed on a top plate and baked in a convection oven at 180° C. for 7 minutes.

<SFC measurement of fats and oils contained in soft chocolate>
Cocoa powder as a raw material for soft chocolate contains 11% by mass of cocoa butter. Similarly, the whole milk powder as a raw material contains 25% by mass of milk fat. The composition of the fats and oils contained in the soft chocolate was calculated from this raw material composition. According to the calculation result, SFC of the prepared oil and fat was measured. For example, 93.6 parts by mass of the oil/fat A-1 and 6.4 parts by mass of cocoa butter are mixed to prepare the oil/fat contained in the soft chocolate of Example 1.

<Evaluation of soft chocolate wrapping cookies>
Three confectioners with a history of 5 years or more as craftsmen comprehensively evaluated the soft chocolate contained in the cookies of Examples 1 to 15 that were left standing at 23° C. after baking according to the following criteria. The evaluation results are shown in Tables 1, 2 and 3.

<Evaluation criteria for soft chocolate baked in cookies>

Evaluation of physical properties of soft chocolate after baking (observation of soft soft chocolate encased cookie cracked section at 23°C)

◎ ◎: Loose fluidity and gloss, and very good ◎: Loose fluidity, good ○: Very soft and plastic, good △: Soft and plastic ▲: Plastic However, it is somewhat hard x: It has plasticity, but it is hard or too soft and flows out.

Flavor evaluation of soft chocolate baked in cookie

◎ ◎: Very good with no off-flavours ◎: Good with no off-flavours ◯: Almost no off-flavours are felt △: Some off-flavours are felt ▲: Off-flavours are strongly felt ×: Off-flavours are strongly felt

Evaluation of mouthfeel of soft chocolate baked in cookies

◎ ◎: Smooth and no unmelting, very good ◎: Smooth, no unmelting, good ○: No melting, good △: Slight unmelting ▲: Some unmelting ×: Unmelting Feel

Claims (7)

A soft chocolate having a continuous phase of fats and oils and containing sugars,
The oil or fat contains an oil or fat A having an iodine value of 62 or more, which satisfies the conditions (a) to (d),
The solid fat content (SFC) of the fat is 4 to 34% at 10°C, 2 to 24% at 20°C, and 0 to 4% at 30°C,
Containing 0.32-0.84% by weight of phospholipids,
The soft chocolate
(However, the conditions (a) to (d) are
(A) L3 content is less than 5% by mass,
(B) L2X content is 10 to 40% by mass,
(C) LX2 content is 45 to 75% by mass,
(D) X3 content of 2 to 22% by mass,
And L, X, L3, L2X, LX2 and X3 are
L: straight chain saturated fatty acid having 16 to 18 carbon atoms,
X: a linear unsaturated fatty acid having 16 to 18 carbon atoms,
L3: triglyceride in which three molecules of L are bound,
L2X: triglyceride in which two molecules of L and one molecule of X are bonded,
LX2: triglyceride in which one molecule of L and two molecules of X are bound,
X3: triglyceride in which 3 molecules of X are bound,
Means) . The soft chocolate according to claim 1, further comprising polyglycerin condensed ricinoleic acid ester. The soft chocolate according to claim 1 or 2, wherein the saccharide contains lactose. The soft chocolate according to claim 1, wherein the phospholipid is derived from crude soybean lecithin. A complex food containing the soft chocolate according to claim 1. A baked composite food product, wherein the soft chocolate according to any one of claims 1 to 4 is in a state of being baked in a bakery food dough. A method for producing a baked complex food, which comprises baking the soft chocolate according to any one of claims 1 to 4 in a bakery food dough and baking the mixture.