CN104837354A - Method for manufacturing highly heat-resistant chocolate food - Google Patents
Method for manufacturing highly heat-resistant chocolate food Download PDFInfo
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- CN104837354A CN104837354A CN201380061233.6A CN201380061233A CN104837354A CN 104837354 A CN104837354 A CN 104837354A CN 201380061233 A CN201380061233 A CN 201380061233A CN 104837354 A CN104837354 A CN 104837354A
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- chocolate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Provided is a method for manufacturing a chocolate food without performing a heating or baking treatment for imparting heat resistance to chocolate, said chocolate food being heat-resistant within a temperature range (for example, 35-90oC) exceeding the melting point of fats contained in chocolate, having a soft and smooth texture characteristic to chocolate from the chocolate surface to the chocolate inside, and showing a high meltability in the mouth and a good taste. The chocolate food having a heat resistance within a temperature range exceeding the melting point of fats contained in chocolate and an excellent soft texture is obtained by contacting, by coating or placing, a chocolate containing a specific amount of milk powder optionally together with glucose with a food or food material having a water activity of 0.4-0.95 and then solidifying by cooling.
Description
Technical field
The present invention relates to a kind of manufacture method utilizing the food of chocolate-like of excellent heat resistance.
Background technology
Chocolate, chocolate-like is dispersed with the particulate such as cocoa solids composition, milk powder class, carbohydrate as other raw materials in the continuous phase of grease, so the behavior such as solidification, thawing that is chocolate, chocolate-like depends on the physical property of grease.The representative of the grease used in chocolate is cocoa butter, because its fusing point is about 33 DEG C, so just sharply melt near body temperature and show excellent mouth dissolubility, on the other hand, during more than 35 DEG C, grease almost all melts and loses heat resistance, and result occurs surfaces of tacky, is attached to each other, loses the such problem of shape-retaining ability.
In order to prevent problem as described above, use cocoa butter to improve grease that the fusing point such as grease, cocoa butter fat substitute is the various greases instead cocoa butter of 34 ~ 42 DEG C, even if but use above-mentioned grease, the limit of the heat resistance of chocolate-like namely about 38 DEG C, and have and use the mouth dissolubility with the chocolate-like of the grease of the fusing point of more than body temperature significantly to reduce, become the problem of the low food of hobby property.
As mentioned above, the Japanese market in summer, the various countries of tropical regions etc. are required to the market of the heat resistance more than 40 DEG C, the use of chocolate-like is very limited, and there is the high demand to the high heat resistance chocolate of the hobby of get both heat resistance and mouth dissolubility in above-mentioned market.
In order to tackle the demand, about the chocolate-like of excellent heat resistance, propose various scheme.Patent document 1 is following method: part or all of granulated sugar is replaced as crystal glucose, fructose, crystalline sorbitol, powder malt sugar, powder hydrogenation malt sugar etc. for the one in carbohydrate or more than two kinds and adjustment forms chocolate-like blank, by be heating and curing more than 80 DEG C after shaping for this chocolate-like blank several seconds ~ method of several tens minutes; In addition, even if the oiliness dessert be not also clamminess when relating to 40 ~ 90 DEG C more than grease fusing point.
Patent document 2 be make with grease and carbohydrate be principal component, the oil dessert blank surface moisture absorption of moisture below 3%, the manufacture method to the dessert of the excellent heat resistance that it is fired, relate to and can not lose shape, surfaces of tacky, to be attached to each other, and harmless oil dessert blank mouthfeel originally, the dessert of excellent heat resistance.
Patent document 3 is by placing on food containing water raw material or deposition chocolate-like and carries out firing and improve the manufacture method of the compound dessert of heat resistance.This method replaces the method making the moisture absorption of oil dessert blank surface of patent document 2, is the method utilizing moisture to give heat resistance to the chocolate-like after firing from food containing water raw material to the transfer of chocolate-like blank and/or chocolate-like.
Prior art document
Patent document
Patent document 1: Japanese Laid-Open Patent Publication 52-148662 publication
Patent document 2: Japan Patent No. 4126838 publications
Patent document 3: Japanese Unexamined Patent Publication 2001-333697 publication
Summary of the invention
The method of patent document 1 is the method positively can giving heat resistance, but except mouthfeel is hard and except dry wizened, the problem that cannot obtain chocolate smooth mouthfeel originally and entrance sensation, also must add the operation that is heating and curing do not had in common chocolate-like manufacturing process.In addition; there is following problem: when part or all of granulated sugar being replaced as carbohydrate to prepare chocolate-like blank; the pulverizing of the second reduction machines such as roll is not easy carry out and be difficult to micronize; cause rough mouthfeel; mix grinding of chocolate-like blank and in (conching) operation, occur because of cohesion that the viscosity of grumeleuse (oversize grain), blank rises, thus be not in fact practical method.
The method of patent document 2, in order to make chocolate-like surface moisture absorption, needs after chocolate-like is shaping, to chocolate-like surface sprinkling or the miscellaneous operation being coated with water distribution or the water containing carbohydrate.In addition, the problem of ablating work procedure must be had after also there is moisture absorption and according to moisture absorption, the degree fired, the mouthfeel on chocolate-like surface is hardening, the problem of chocolate-like tender mouth feel originally cannot be obtained.
The method of patent document 3 is because utilize moisture from food containing water raw material to the transfer of chocolate-like blank and/or chocolate-like, so eliminate the time making chocolate-like moisture absorption, but still existence must have the problem of chocolate-like placing being carried out after food containing water raw material the operation fired to cause chocolate local flavor originally to omit the problem of reduction with firing.
As mentioned above, in the manufacture method of existing heat resistance chocolate-like, in order to give heat resistance, heating treatment step, ablating work procedure must be had, in the manufacture of the compound dessert of common the compound dessert, such as dressing chocolate-like and the baked cake that utilize chocolate-like, need additional described heating treatment step, ablating work procedure.In addition, there are the following problems: through heating treatment step, ablating work procedure, causes chocolate-like surface hardening, and the mouthfeel of chocolate-like is hard and dry wizened, and chocolate flavouring reduces.
As mentioned above, not yet obtain to carry out heating treatment step, ablating work procedure to give heat resistance, from surface to the chocolate inner chocolate-like all showing chocolate original smooth mouthfeel, mouth dissolubility and local flavor, the manufacture method of the heat resistance chocolate-like of get both heat resistance and excellent mouthfeel, mouth dissolubility and local flavor is developed in requirement.
The object of the present invention is to provide need not in order to give heat resistance carry out heating treatment step, ablating work procedure, have the fusing point of the grease exceeded in chocolate-like temperature field, such as 35 ~ 90 DEG C heat resistance, from chocolate surface to the chocolate inner chocolate-like and the manufacture method thereof that all shows chocolate original smooth mouthfeel, mouth dissolubility and local flavor.In addition, the problem of the micronize difficulty do not had in chocolate-like Slug preparing is also provided to provide, does not occur the problem that grumeleuse and blank viscosity rise and there is the chocolate-like blank modulator approach of the adaptive particular viscosity scope of dressing and use the manufacture method utilizing the food of heat resistance chocolate-like of this blank.
The present inventor etc. further investigate repeatedly for above-mentioned problem, found that the milk powder class containing specified quantitative, the chocolate-like blank covering of glucose and lecithin or placing in water activity be 0.4 ~ 0.95 food or raw-food material after carry out cooling curing, need not this chocolate-like blank be heated or be fired thus, just can manufacture the temperature field with the fusing point exceeding grease, the such as heat resistance of 35 ~ 90 DEG C, from chocolate surface to the chocolate inner soft and smooth mouthfeel all with chocolate script, the chocolate-like of mouth dissolubility and local flavor excellence, thus complete the present invention.In addition, as long as chocolate-like blank of the present invention, the micronize difficulty in the modulation of chocolate-like blank would not be there is, occur the problem that grumeleuse and blank viscosity rise, as blank viscosity, the adaptive particular viscosity of dressing can be modulated into.
That is, the present invention relates to:
(1) utilize a manufacture method for the food of chocolate-like, it is characterized in that, make containing the chocolate-like of 3 ~ 35 % by weight milk powder classes and water activity be 0.4 ~ 0.95 food or raw-food material contact.
(2) manufacture method utilizing the food of chocolate-like Gen Ju (1), wherein, milk powder class is select from whole milk powder, skimmed milk power, dry cream, whey powder, buttermilk powder, sweetened powdered milk and modified milk powder one kind or two or more.
(3) manufacture method utilizing the food of chocolate-like Gen Ju (1) or (2), wherein, relative to chocolate-like, the content of the lactose comprised in milk powder class is 2 ~ 14 % by weight.
(4) according to the manufacture method utilizing the food of chocolate-like described in any one in (1) ~ (3), wherein, chocolate-like is also containing 5 ~ 30 % by weight glucose.
(5) according to the manufacture method utilizing the food of chocolate-like described in any one in (1) ~ (3), wherein, chocolate-like is also containing 8 ~ 20 % by weight glucose.
(6) according to the manufacture method utilizing the food of chocolate-like described in any one in (1) ~ (5), wherein, the lecithin content of chocolate-like is less than 0.4 % by weight.
(7) according to the manufacture method utilizing the food of chocolate-like described in any one in (1) ~ (5), wherein, the lecithin content of chocolate-like is 0.1 ~ 0.3 % by weight.
(8) manufacture method utilizing the food of chocolate-like Gen Ju (6) or (7), wherein, chocolate-like blank is 2000 ~ 20000cP the viscosity of 45 DEG C.
(9) according to the manufacture method utilizing the food of chocolate-like described in any one in (1) ~ (8), wherein, the water activity of food or raw-food material is 0.55 ~ 0.95.
(10) according to the manufacture method utilizing the food of chocolate-like described in any one in (1) ~ (8), wherein, the water activity of food or raw-food material is 0.7 ~ 0.95.
According to the present invention, do not carry out the heating for giving heat resistance to chocolate-like, fire, just can manufacture the temperature field of the fusing point with the grease exceeded in chocolate-like, the heat resistance of such as 35 ~ 90 DEG C, from chocolate surface to the chocolate inner chocolate-like all with the chocolate soft and smooth mouthfeel, mouth dissolubility and the local flavor excellence that originally had.In addition, there is no the problem of the micronize difficulty in the modulation of chocolate-like blank, do not occur the problem that grumeleuse and blank viscosity rise, as blank viscosity, the adaptive particular viscosity of dressing can be modulated into.
Detailed description of the invention
Below, the present invention is described in detail.
Chocolate-like in the present invention is the material that grease forms continuous phase, can enumerate chocolate, chocolate-like food.Chocolate comprises according to " the fair competition pact about the expression of chocolate-like " (FairCompetition Convention on the Show Kind of Chocolate) (Showa on March 29th, 46, No. 16th, Japan's FTC bulletin) " chocolate blank " and " accurate chocolate blank ", refer to the cocoa mass prepared by cocoa bean, cocoa butter, cocoa power and carbohydrate as raw material, add other edible oil and fat, dairy products, spices etc. as required, and the product obtained through common chocolate manufacturing process.
Above-mentioned chocolate-like food refers to improve physical property, saving the objects such as manufacturing cost and use other grease (to be called that CBE's is rich in 1, the grease of 3 saturated, 2 undersaturated triglyceride type greases, be called the laurate system type of CBS, be called the hard butter of the high elaidic acid type of CBR and low-antiform acid non-lauric acid type, and in order to the dressing of snack categories, Bread and Pastries, cold snack categories according to the various greases of high-melting-point ~ low melting point, the miscella of fluid oil that purposes uses) replace part or all product of cocoa butter.
As chocolate-like raw material of the present invention, any composition etc. used in the common chocolate-like such as cocoa mass, cocoa power, carbohydrate, milk powder, grease class, emulsifying agent, spices, flavouring agent, colouring agent can be utilized.
Chocolate-like of the present invention contains milk powder class or milk powder class and glucose as required composition, as other carbohydrate, has coordinated granulated sugar etc. as required.Milk powder class in the present invention refers to that the milk powder class of regulation in order economized by milk etc., and whole milk powder, skimmed milk power, dry cream, whey powder, buttermilk powder, sweetened powdered milk and the modified milk powder obtained for raw material with lactogenesis, milk, specially milk ownership wherein.Chocolate-like of the present invention preferably containing 3 ~ 35 % by weight select from this milk powder class one kind or two or more.If fruit-milk powder class content is lower than 3 % by weight, then exist chocolate-like and water activity be 0.4 ~ 0.95 food or raw-food material contact after cannot obtain the heat resistance in the temperature field of the fusing point exceeding the grease in chocolate, chocolate surface is clamminess, be attached to the problem of finger, not preferably.In addition, if more than 35 % by weight, then the micronize in chocolate-like Slug preparing becomes difficulty, and the blank viscosity after preparation rises, and follow-up operations for forming, dressing operation become difficulty, thus not preferred.
The content of the lactose that chocolate-like of the present invention comprises in milk powder class is preferably 2 ~ 14 % by weight relative to chocolate-like, is more preferably 3 ~ 10 % by weight, most preferably is 4 ~ 8 % by weight.If this lactose content is lower than 2 % by weight, then chocolate-like and water activity be 0.4 ~ 0.95 food or raw-food material contact after cannot obtain the heat resistance in the temperature field of the fusing point exceeding the grease in chocolate, there is chocolate surface and to be clamminess, to be attached to the problem of finger and not preferred.In addition, if more than 14 % by weight, then the micronize in chocolate-like Slug preparing becomes difficulty, and the blank viscosity after preparation rises, and follow-up operations for forming, dressing operation become difficulty.
As with milk powder class of the present invention and glucose, DEXTROSE ANHYDROUS and Dextrose monohydrate all can use.When using DEXTROSE ANHYDROUS, be preferably 5 ~ 30 % by weight, more preferably 8 ~ 20 % by weight, most preferably be 8 ~ 15 % by weight.In addition, when using Dextrose monohydrate, be preferably 5 ~ 30 % by weight, more preferably 8 ~ 15 % by weight, most preferably be 8 ~ 10 % by weight.In any situation; be less than in limited time lower; contact the food of chocolate-like or the water activity of raw-food material lower than 0.55 when; all cannot obtain sufficient heat resistance; the micronize exceeded in limited time chocolate-like Slug preparing becomes difficulty, and the blank viscosity after preparation rises and becomes remarkable and not preferred.Should illustrate, in order to the viscosity of get both heat resistance and allowed band, also can by DEXTROSE ANHYDROUS and Dextrose monohydrate glucose be in the scope of 5 ~ 30 % by weight suitably and use.
Chocolate-like of the present invention preferably contains above-mentioned milk powder class or this milk powder class and glucose as required composition, and limits lecithin content.The content of lecithin is preferably less than 0.4 % by weight, and more preferably 0.1 ~ 0.3 % by weight, most preferably be 0.1 ~ 0.2 % by weight.When the content of lecithin is below 0.1 % by weight, the viscosity of chocolate-like blank becomes too high, the molding (molding) of chocolate-like, dressing operation become difficulty, therefore preferably add polyglycereol condensation ricinoleate ester (hereinafter referred to as PGPR) as viscosity modifier.On the contrary, if the content of lecithin exceedes the upper limit, with water activity be then 0.4 ~ 0.95 food or raw-food material contact after the heat resistance of chocolate-like reduce, be difficult to obtain the heat resistance in the temperature field of fusing point exceeding the grease in chocolate-like as target, thus not preferred.The present invention in order to adjust chocolate-like blank viscosity, preferably except lecithin, also containing 0.1 ~ 0.5 % by weight PGPR, more preferably 0.1 ~ 0.3 % by weight, most preferably be 0.1 ~ 0.2 % by weight.By also containing PGPR except lecithin, there is the advantage that can reduce chocolate-like blank viscosity.That is, when obtaining the heat resistance as more than 40 DEG C of target using lecithin separately, need to set chocolate-like blank viscosity higher, have molding, trend that dressing operation becomes difficulty, but pass through and use PGPR, can viscosity be set lower.PGPR content is less than in limited time lower, and the effect reducing chocolate blank viscosity is insufficient, even if exceed the upper limit on the contrary, also can not get higher viscosity reduction effect.
Although the viscosity of chocolate-like blank of the present invention also depends on the purposes after Slug preparing, the viscosity measurement grease in this blank being melted completely rear temperature adjustment to 45 DEG C is preferably 2000 ~ 20000cP.If blank viscosity is more than 20000cP, then the molding (molding) of chocolate-like, dressing operation become difficulty, thus not preferred.When chocolate-like purposes is baked cake class, Bread and Pastries dressing, the viscosity measurement that the grease in this blank melts rear temperature adjustment to 45 DEG C is completely preferably 2000 ~ 10000cP, more preferably 3000 ~ 8000cP.If blank viscosity is less than 2000cP, the coating thickness of chocolate-like is then had to become thin and appeared substrate, the problem that chocolate flavouring is thin out, if contrary to 10000cP, then may have coating thickness become blocked up problem and dressing before the anxiety that rises further of retention time medium viscosity, thus not preferred.
As the grease class coordinated in chocolate-like of the present invention, cocoa butter, various vegetable fat can be utilized, during normal temperature, the fusing point of hardness appropriateness, mouth dissolubility excellence is the so-called hard butter of 30 ~ 40 DEG C is preferred, and can utilize with elaidic acid is the trans acid type hard butter forming aliphatic acid; To belong to the SSO (1 of asymmetric triglycerides, 2-distearyl acid-3-olein), PSO (1-palmitic acid-2-stearic acid-3-olein), PPO (1,2-bis-palmitic acid-3-olein) as main triglycerides and the symmetrical triglycerides of mixing portion, a small amount of triglycerides containing trans-fatty acid, saturated triglycerides and the low-antiform acid non-lauric acid type hard butter prepared; Non-temperature adjustment (No-tempering) the type greases such as lauric hard butter; The temperature-adjusting type greases such as cocoa butter, cocoa butter substitute fat.In addition, can utilize and solidification, fractionation, ester exchange etc. are implemented to grease and the processing grease obtained.As raw material, such as can illustrate rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok seed oil, sesame oil, evening primrose oil, palm oil, Butyrospermum grease, Sharasojyu seed oil, cocoa butter, coconut oil, palm kernel wet goods vegetative grease, and, solidification, fractionation, ester exchange etc. are implemented to these greases and the processing grease obtained.
The food of chocolate-like that utilizes of the present invention keeps heat resistance at the temperature field of the fusing point exceeding the grease in chocolate-like, but such as when temperature field circulation, the keeping of 40 DEG C ~ 90 DEG C, when the product temperature of chocolate-like is reduced to below 30 DEG C, sometimes chocolate-like surface bleaches because of frosting (bloom), so under such circumstances, preferably in above-mentioned hard butter, also coordinating with elaidic acid is form any one in the so-called non-temperature-adjusting type hard butter such as trans acid type hard butter, low-antiform acid non-lauric acid type hard butter, lauric hard butter of aliphatic acid.
The composition that chocolate-like of the present invention can contain further is cocoa mass, cocoa power, soy meal, soya-bean milk powder, soy protein concentrate, soy protein isolate, soy-bean whey, coffee, vanilla (vanilla), caramel (caramel), fruit, nut, and fruit powder and dry fruit, nut, vanilla, flavouring agents such as vanilla (herb) (such as peppermints), vanilla spices, vanilla flavor, the spices such as caramel spices, nut, cereal, puff, fruit, cream or their mixture, other edible composition.Colouring agent, flavouring agent, spices are not limited to mentioned component, can use and well known to a person skilled in the art any composition.
Emulsifying agent beyond lecithin and PGPR suitably can utilize in the scope of the blank viscosity of the chocolate-like that gets both and the heat resistance after heating.Such as can utilize sucrose fatty ester class, sorbitan fatty acid ester class, polyglyceryl fatty acid ester class, fractionated lecithins and ammonium phosphate etc.Utilize object to be as countermeasure when being exposed to the high temperature of more than the fusing point of grease in keeping, conveying, bloom-inhibiting (bloom), prevent anti-sand (graining) etc.
Chocolate-like blank of the present invention can use-case indiscriminately imitate described as follows conventional method manufacture method preparation.In the pressed powder raw materials such as cocoa power, carbohydrate, milk powder, add the cocoa mass of heating and melting, grease class and the emulsifying agent such as lecithin, PGPR, use the mixing such as HOBART mixer, prepare the blank that lubricant component is the pasty state of 20 ~ 30 % by weight.The refiners such as this blank roll obtained are carried out micronize and becomes the smooth particle that average grain diameter is 15 ~ 30 μm.Then, on one side carry out grinding and mix (stir, mixing) 40 ~ 70 DEG C of insulations and after becoming smooth pasty state, adding grease class, emulsifying agent, spices etc. further also mixes, and obtains the chocolate-like blank of regulation.Should illustrate, mix temperature more than 80 DEG C if ground, then the viscosity of chocolate-like blank significantly rises, and therefore chocolate-like blank of the present invention preferably carries out grinding mixing at 40 ~ 70 DEG C.
In the preparation of above-mentioned chocolate-like blank, the preferred average grain diameter of micronize utilizing refiner etc. to carry out is 15 ~ 30 μm, more preferably 18 ~ 25 μm; most preferably be 18 ~ 22 μm; if more than 30 μm, then become and slightly feel rough mouthfeel, thus not preferred.In addition, if to mix in operation blank viscosity and rise grinding, then following problem can be produced: produce grumeleuse, or be easily attached to mixer wall, need to expend for a long time for making smooth pasty state, or the viscosity of the chocolate-like blank finally made is too high, counteracts molding procedure afterwards.Therefore, it is important for setting at the formula grinding the chocolate-like blank of viscosity rising in allowed band mixing blank in operation.The blank formulation of chocolate-like of the present invention meets the setting of above-mentioned formula.
The moisture of chocolate-like blank of the present invention is preferably less than 2 % by weight, and more preferably less than 1 % by weight.If moisture exceedes the upper limit, then easily cause the rising of the viscosity in Slug preparing as described above, occur the problem of grumeleuse, thus not preferred.In addition, the lubricant component of chocolate-like blank of the present invention is preferably 25 ~ 45 % by weight, and more preferably 30 ~ 40 % by weight, most preferably be 32 ~ 38 % by weight.Lubricant component lower than 25 % by weight time, have chocolate smooth mouthfeel impaired and become the mouthfeel of creak creak, or becoming the trend of the physical property be clamminess according to Conservation environment because of sugared moisture absorption, thus not preferred.In addition, if lubricant component is more than 45 % by weight, then fuel-displaced (the oil off) of chocolate surface becomes remarkable, thus not preferred.
The food of chocolate-like that utilizes of the present invention instigates the food of above-mentioned chocolate-like contact wetting activity 0.4 ~ 0.95 or raw-food material and the food obtained.By contacting with this food or raw-food material, can make the chocolate-like after contact become more than the fusing point of the grease in chocolate-like temperature field, have can not to be clamminess in chocolate-like surface at such as 35 ~ 90 DEG C, chocolate-like non-cohesive, the heat resistance that keeps the shape each other, and there is from chocolate-like surface to chocolate-like inside the chocolate-like of chocolate-like soft and smooth mouthfeel originally, mouth dissolubility and local flavor excellence.
Of the present invention utilize the food of chocolate-like be by the fusing point of the grease of chocolate-like blank in chocolate-like modulated by said method more than temperature, such as 40 ~ 60 DEG C keep more than 30 minutes, become thawing shape, then after being contacted with the food such as baked cake, bread or raw-food material by methods such as coating or placings, finally cool, grease in chocolate-like is solidified, and can obtain coating or placing thus has the baked cake of chocolate-like, bread and so on to utilize the food of chocolate-like.The reason utilizing the chocolate-like of the food of chocolate-like to present excellent heat resistance of the present invention is not yet determined, think moisture from water activity be 0.4 ~ 0.95 food or raw-food material transfer to the chocolate-like of contact, make the lactose in the milk powder class existed in chocolate-like, lactoprotein and glucose absorption moisture thus, thus forming vitreous texture body, result also has heat resistance 35 ~ 90 DEG C of the temperature field melted as the grease in chocolate-like.Should illustrate, the cooling after contacting with food or raw-food material can utilize the refrigerator of 0 ~ 15 DEG C to place to cool, the cold front heavy rain of cooling tunnel etc., the room temperature of less than 30 DEG C place and cool.
The food used in the present invention or the water activity of raw-food material are preferably 0.4 ~ 0.95, are more preferably 0.55 ~ 0.95, most preferably are 0.7 ~ 0.95.If water activity is lower than 0.4, then the heat resistance of the chocolate-like after contacting with chocolate-like becomes insufficient, thus not preferred.Water activity exceedes in limited time, and the degree of water transport becomes excessive, and the chocolate-like flowing after contacting with chocolate-like, becomes Gan Na and permitted (ganache) shape, still can lose heat resistance, thus not preferred.Should illustrate, chocolate-like contain relative to chocolate-like be lactose in the milk powder class of more than 2 % by weight and containing glucose when, the food of contact or the water activity of raw-food material are preferably 0.7 ~ 0.95.Lower than 0.7 time, heat resistance becomes insufficient sometimes.In addition, chocolate-like contains relative to chocolate-like when being the glucose of lactose and 5 % by weight in the milk powder class of more than 2 % by weight ~ lower than 8 % by weight, and preferably the food of contact or the water activity of raw-food material are 0.55 ~ 0.95.Lower than 0.55 time, heat resistance becomes insufficient sometimes.And then, chocolate-like contain relative to chocolate-like be lactose in the milk powder class of more than 2 % by weight and more than 8 % by weight glucose time, preferably the food of contact or the water activity of raw-food material are 0.4 ~ 0.95.Lower than 0.4 time, heat resistance becomes insufficient sometimes.
As the food used in the present invention or raw-food material, as long as water activity is 0.4 ~ 0.95, just be not particularly limited, grape can be enumerated, the dry fruit such as papaya, thin pancake, muffin, toffee, fruit juice jelly, the moisture such as jelly beans are the heart of doing of 7 ~ 21 % by weight, sugaring chestnut, cup cakes, annual-ring shaped cake, pound cake, Buttercake, spongecake, the moisture such as Waffle are the dessert in half a lifetime of 14 ~ 44 % by weight, pudding, the moisture such as jelly are the dessert dessert of 65 ~ 75 % by weight, baked donut, group, Danish pastry (Danish), snacks bread, French roll, the moisture such as roll are 20 ~ 45 % by weight Bread and Pastries.
Embodiment
Below record embodiment." % " and " part " in each example refers to weight basis.
Should illustrate, the appearance of the average grain diameter of the chocolate-like blank prepared in each example, viscosity, grumeleuse is carried out measuring or confirming as follows.
(average grain diameter)
Chocolate-like is made (not meet oil content when being less than 50%, oil content 50 ~ 60% is modulated into by the dilution of liquid oil) be attached to micrometer (M Co., Ltd. itutoyo system, trade name " Digimaticstandard external micrometer MDC-25PJ ") mensuration face, mensuration face is attached to each other and from measuring the state showed out, measures granularity in chocolate-like.Granulometry 5 times, will remove the mean value of 3 measured values of maximum and minimum of a value as average grain diameter.
(viscosity)
The product temperature of chocolate-like is adjusted to 45 DEG C, with BM type viscosimeter (Tokyo Keiki Inc.'s system), measure with No. 3 rotors, 12rpm when below 10000cP, measure with No. 4 rotors, 12rpm more than when 10000cP.
(confirmation of grumeleuse)
Make to grind chocolate-like blank 1.5Kg after mixing end by 100 mesh sieves, confirmed on sieve with or without shot-like particle by visualization.Do not have sabulous for qualified, sabulous is defective.
In addition, the Evaluation of Heat Tolerance of the chocolate-like of the food of the chocolate-like made, mouthfeel and flavor evaluation is utilized to evaluate by following benchmark.
(Evaluation of Heat Tolerance)
Chocolate-like blank is kept more than 30 minutes at 45 DEG C, will the surface of blank covering at food or raw-food material of shape be melted, and put a night at 20 DEG C of ambient temperatare, make chocolate-like cooling curing.Utilize the seal food of chocolate-like in flanging bag (gadget bag) cooling curing, 20 DEG C of stabilisations after 3 days, place 7 days in 40 DEG C of thermostats, then, touch chocolate surface with hand, be confirmed whether to be attached to finger, whether fuel-displaced, whether be out of shape.In addition, confirm whether chocolate-like is attached to flanging bag.
(heat resistance: be attached to finger)
◎: very good (all not having the attachment of finger, fuel-displaced, distortion)
Zero: good (oil is attached to finger slightly, but without distortion)
△: slightly bad (there is the attachment, fuel-displaced to finger, but without distortion)
×: poor (to the attachment and acutely fuel-displaced of finger, also deforming)
(heat resistance: be attached to flanging bag)
◎: very good (attachment of conduplication side bag, fuel-displaced, distortion all do not have)
Zero: good (oil is attached to flanging bag slightly, but without distortion)
△: slightly bad (there is the attachment of conduplication side bag, fuel-displaced, but without distortion)
×: poor (attachment of conduplication side bag and acutely fuel-displaced, also deform)
Trial-production example 1
Metering cocoa power (oil content 11%) 7 parts, granulated sugar 41.2 parts, whole milk powder (lactose content 39%) 11.4 parts, Dextrose monohydrate (trade name " high mesh ", San-ei Sucrochemical Co., Ltd. system) 8 parts and mix, use mixer (liking worker's dormitory Co., Ltd. AM30) to add the cocoa mass (oil content 55%) 3.4 parts, the lauric hard butter (trade name " PALKENA H ", rising fusing point 35 DEG C, Fuji Oil Co., Ltd.'s system) that melt in advance while stirring.The doughy blank obtained is carried out Crushing of Ultrafine by roll refiner (BUHLER Co., Ltd. system " Three-roll millSDY-300 "), obtains scroll thin slice (roll flake).The rolled sheet obtained and 4 parts of PALKENA H and 0.2 part lecithin and 0.15 part of PGPR (trade name: CRS75, this pharmaceutical industries of slope Co., Ltd. system) are reinstated grind and mix mixer (Shinagawa Machinery Works Co., Ltd.'s system) limit and be incubated limit at 55 DEG C and carry out moderate-speed mixer.After the dough that thin slice becomes slightly soft, add 4 parts of PALKENA H while stirring, obtain chocolate-like blank 1.The average grain diameter of chocolate-like blank 1 is 20 μm, and viscosity is 5500cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 1 is 4.5%.
Embodiment 1
The chocolate-like blank of trial-production example 1 is kept 30 minutes at 45 DEG C, become after melting shape, dry papaya (water activity 0.46) is immersed in chocolate-like blank 1, with tweezers, the dry papaya after dipping is taken out, shake about 2 seconds, shake off unnecessary chocolate-like blank, obtain the dry papaya being coated with chocolate-like blank.After the dry papaya obtained was placed for 1 night at 20 DEG C, be filled in flanging bag, then 20 DEG C of keepings 3 days.Then, after placing 7 days together with flanging bag in 40 DEG C of thermostats, flanging bag is broken a seal, when the heat resistance (attachment to finger, flanging bag inner face) of coating chocolate-like is evaluated, be not attached to finger completely as seen, also almost have no and be attached to flanging bag.
Embodiment 2
Replace the dry papaya of embodiment 1, use toffee (water activity 0.56), similarly to Example 1 the toffee of the coating chocolate-like of modulation.And then, when evaluating the heat resistance of coating chocolate-like similarly to Example 1, be not attached to finger and flanging bag completely, show good heat resistance.
Embodiment 3
Replace the dry papaya of embodiment 1, use commercially available cake (water activity 0.79), modulate the cake of the coating chocolate-like that cake one side is coated to by chocolate-like similarly to Example 1.And then, when evaluating the heat resistance of coating chocolate-like similarly to Example 1, be not attached to finger and flanging bag completely, show good heat resistance.
Embodiment 4
Replace the dry papaya of embodiment 1, use commercially available snacks bread (water activity 0.83), modulate the snacks bread that zero panivorous upper surface is coated with the coating chocolate-like of chocolate-like similarly to Example 1.And then, when evaluating the heat resistance of coating chocolate-like similarly to Example 1, be not attached to finger and flanging bag completely, show good heat resistance.
Embodiment 5
Replace the dry papaya of embodiment 1, use commercially available roll (water activity 0.91), the upper surface modulating roll is similarly to Example 1 coated with the roll of the coating chocolate-like of chocolate-like.And then, when evaluating the heat resistance of coating chocolate-like similarly to Example 1, be not attached to finger, but the attachment of visible a little conduplication side bag.
Comparative example 1
Replace the dry papaya of embodiment 1, use dry peanut (water activity 0.34), similarly to Example 1 the peanut of the coating chocolate-like of modulation.And then, when evaluating the heat resistance of coating chocolate-like similarly to Example 1, be seriously attached to finger and flanging bag, there is no heat resistance completely.
Comparative example 2
Replace the dry papaya of embodiment 1, use commercially available bread (water activity 0.96), the upper surface one side modulating bread is similarly to Example 1 coated with the bread of the coating chocolate-like of chocolate-like.And then, when evaluating the heat resistance of coating chocolate-like similarly to Example 1, be attached to finger and flanging bag, slightly owe heat resistance.
Table 1 provides the evaluation result being coated with the food of the utilization chocolate of chocolate-like of embodiment 1 ~ 5 and comparative example 1 ~ 2.
Table 1
| Food | Food water is active | Finger attachment | Flanging bag adheres to | |
| Embodiment 1 | Dry papaya | 0.46 | ○ | △～○ |
| Embodiment 2 | Toffee | 0.56 | ◎ | ◎ |
| Embodiment 3 | Cake | 0.79 | ◎ | ◎ |
| Embodiment 4 | Snacks bread | 0.83 | ◎ | ◎ |
| Embodiment 5 | Roll | 0.91 | ◎ | ○ |
| Comparative example 1 | Dry peanut | 0.34 | × | × |
| Comparative example 2 | Bread | 0.96 | △～○ | △ |
As shown in table 1, the water activity of food is that the coating chocolate-like of the food of the utilization chocolate of the embodiment 1 ~ 5 of 0.46 ~ 0.91 demonstrates excellent heat resistance 40 DEG C of the fusing point 35 DEG C exceeding the grease in chocolate-like.Water activity is low, be that the coating chocolate-like of the dry peanut of 0.34 does not obtain heat resistance completely.In addition, water activity is high, be the coating chocolate-like of the bread of 0.96 because the water transport degree from bread is high, so coating chocolate-like flowing forms Gan Na permitted shape, or shortcoming heat resistance.Should illustrate, the chocolate-like of embodiment 1 ~ 5 is soft and smooth good taste from surface to inside.
Trial-production example 2
Metering cocoa power (oil content 11%) 7 parts, granulated sugar 55.6 parts, whole milk powder (lactose content 39%) 5 parts mixing, use mixer (liking worker's dormitory Co., Ltd. AM30) to add the cocoa mass (oil content 55%) 3.4 parts, the lauric hard butter (trade name " PALKENAH ", rising fusing point 35 DEG C, Fuji Oil Co., Ltd.'s system) 21 parts that melt in advance while stirring.The doughy blank obtained is carried out Crushing of Ultrafine by roll refiner (BUHLER Co., Ltd. system " Three-roll mill SDY-300 "), obtains scroll thin slice (roll flake).The rolled sheet obtained and 4 parts of PALKENAH and 0.2 part lecithin and 0.15 part of PGPR (trade name: CRS75, this pharmaceutical industries of slope Co., Ltd. system) are reinstated grind and mix mixer (Shinagawa Machinery Works Co., Ltd.'s system) limit and be incubated limit at 55 DEG C and carry out moderate-speed mixer.After the dough that thin slice becomes slightly soft, add 4 parts of PALKENAH while stirring, obtain chocolate-like blank 2.The average grain diameter of chocolate-like blank 2 is 19 μm, and viscosity is 6230cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 2 is 2%.
Trial-production example 3
By trial-production example 2 whole milk powder 5 parts becomes 8 parts, granulated sugar 55.6 parts becomes 52.6 parts, modulate chocolate-like blank in the same manner as trial-production example 2, obtain chocolate-like blank 3.The average grain diameter of chocolate-like blank 3 is 19 μm, and viscosity is 5900cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 3 is 3.1%.
Trial-production example 4
By trial-production example 2 whole milk powder 5 parts becomes 11.4 parts, granulated sugar 55.6 parts becomes 49.2 parts, modulate chocolate-like blank in the same manner as trial-production example 2, obtain chocolate-like blank 4.The average grain diameter of chocolate-like blank 4 is 19 μm, and viscosity is 4550cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 4 is 4.5%.
Trial-production example 5
By trial-production example 2 whole milk powder 5 parts becomes 15 parts, granulated sugar 55.6 parts becomes 45.6 parts, modulate chocolate-like blank in the same manner as trial-production example 2, obtain chocolate-like blank 5.The average grain diameter of chocolate-like blank 5 is 19 μm, and viscosity is 4400cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 5 is 5.9%.
Trial-production example 6
By trial-production example 2 whole milk powder 5 parts becomes 30 parts, granulated sugar 55.6 parts becomes 30.6 parts, modulate chocolate-like blank in the same manner as trial-production example 2, obtain chocolate-like blank 6.The average grain diameter of chocolate-like blank 6 is 19 μm, and viscosity is 4000cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 6 is 11.7%.
Trial-production example 7
The whole milk powder 11.4 parts of trial-production example 4 is become Dextrose monohydrate " high mesh " 11.4 parts, modulates chocolate-like blank in the same manner as trial-production example 4, obtain chocolate-like blank 7.The average grain diameter of chocolate-like blank 7 is 21 μm, and viscosity is 5230cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.This chocolate-like blank 7 is not containing lactose.
Trial-production example 8
By trial-production example 2 whole milk powder 5 parts becomes 2.5 parts, granulated sugar 55.6 parts becomes 58.1 parts, modulate chocolate-like blank in the same manner as trial-production example 2, obtain chocolate-like blank 8.The average grain diameter of chocolate-like blank 8 is 20 μm, and viscosity is 6160cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 8 is 1%.
Embodiment 6
The chocolate-like blank 2 of trial-production example 2 is kept 30 minutes at 45 DEG C, become after melting shape, the upper surface of commercially available cake (water activity 0.79) is immersed in chocolate-like blank 1, cake after dipping is taken out, shake about 2 seconds, shake off unnecessary chocolate-like blank, obtain the cake being coated with chocolate-like blank.After the cake obtained was placed for 1 night at 20 DEG C, be filled in flanging bag, then 20 DEG C of keepings 3 days.Then, after placing 7 days together with flanging bag in 40 DEG C of thermostats, flanging bag is broken a seal, when the heat resistance (attachment to finger, flanging bag inner face) of coating chocolate-like is evaluated, be not attached to finger completely, but confirm to be attached to flanging bag a little.
Embodiment 7
The chocolate-like blank 2 of embodiment 6 is become the chocolate-like blank 3 of modulation in trial-production example 3, obtain the cake being coated with chocolate-like blank similarly to Example 6.Evaluate the cake obtained similarly to Example 6 when being coated to the heat resistance of chocolate-like, be not attached to finger and flanging bag completely, show good heat resistance.
Embodiment 8
The chocolate-like blank 2 of embodiment 6 is become the chocolate-like blank 4 of modulation in trial-production example 4, obtain the cake being coated with chocolate-like blank similarly to Example 6.Evaluate the cake obtained similarly to Example 6 when being coated to the heat resistance of chocolate-like, be not attached to finger and flanging bag completely, show good heat resistance.
Embodiment 9
The chocolate-like blank 2 of embodiment 6 is become the chocolate-like blank 5 of modulation in trial-production example 5, obtain the cake being coated with chocolate-like blank similarly to Example 6.Evaluate the cake obtained similarly to Example 6 when being coated to the heat resistance of chocolate-like, be not attached to finger and flanging bag completely, show good heat resistance.
Embodiment 10
The chocolate-like blank 2 of embodiment 6 is become the chocolate-like blank 6 of modulation in trial-production example 6, obtain the cake being coated with chocolate-like blank similarly to Example 6.Evaluate the cake obtained similarly to Example 6 when being coated to the heat resistance of chocolate-like, be not attached to finger and flanging bag completely, show good heat resistance.
Comparative example 3
The chocolate-like blank 2 of embodiment 6 is become the chocolate-like blank 7 of modulation in trial-production example 7, obtain the cake being coated with chocolate-like blank similarly to Example 6.Evaluate the cake obtained similarly to Example 6 when being coated to the heat resistance of chocolate-like, be attached to finger and flanging bag, shortcoming heat resistance.
Comparative example 4
The chocolate-like blank 2 of embodiment 6 is become the chocolate-like blank 8 of modulation in trial-production example 8, obtain the cake being coated with chocolate-like blank similarly to Example 6.Evaluate the cake obtained similarly to Example 6 when being coated to the heat resistance of chocolate-like, be attached to finger hardly, but confirm to be attached to flanging bag, slightly owe heat resistance.
Table 2 provides the evaluation result being coated with the cake of the coating chocolate-like of chocolate-like of embodiment 6 ~ 10 and comparative example 3 ~ 4.
Table 2
| Whole milk powder content | Lactose content | Finger attachment | Flanging bag adheres to | |
| Embodiment 6 | 5 | 2 | ◎ | ○ |
| Embodiment 7 | 8 | 3.1 | ◎ | ◎ |
| Embodiment 8 | 11.4 | 4.5 | ◎ | ◎ |
| Embodiment 9 | 15 | 5.9 | ◎ | ◎ |
| Embodiment 10 | 30 | 11.7 | ◎ | ◎ |
| Comparative example 3 | 0 | 0 | × | × |
| Comparative example 4 | 2.5 | 1 | ○ | △ |
As shown in table 2, whole milk powder content is 5 ~ 30%, lactose content in whole milk powder is the embodiment 6 ~ 10 of 2 ~ 11.7% is demonstrated excellent heat resistance by the chocolate-like overlayed on cake.Comparative example 3 containing the lactose in milk powder and milk powder containing Dextrose monohydrate 11.4%, whole milk powder content are 2.5%, lactose content in whole milk powder is low, be that the comparative example 4 of 1% is short of heat resistance.Should illustrate, the chocolate-like of embodiment 6 ~ 10 is soft and smooth good taste from surface to inside.
Trial-production example 9
The whole milk powder 11.4 parts of trial-production example 4 is become 11.4 parts, cheese whey powder (trade name: DEMINAL50, Friesland Campina DOMO Inc., lactose content are 79%), modulate chocolate-like blank in the same manner as trial-production example 2, obtain chocolate-like blank 9.The average grain diameter of chocolate-like blank 9 is 21 μm, and viscosity is 4700cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 9 is 9%.
Trial-production example 10
The whole milk powder 11.4 parts of trial-production example 4 is become skimmed milk power (lactose content is 53%) 11.4 parts, modulates chocolate-like blank in the same manner as trial-production example 2, obtain chocolate-like blank 10.The average grain diameter of chocolate-like blank 10 is 21 μm, and viscosity is 4600cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 10 is 6%.
Trial-production example 11
The whole milk powder 11.4 parts of trial-production example 4 is become demulsification sugar low fat milk powder (trade name: Promilk85, Ingredia society system, lactose content are 5.5%) 11.4 parts, modulate chocolate-like blank in the same manner as trial-production example 2, obtain chocolate-like blank 11.The average grain diameter of chocolate-like blank 11 is 201 μm, and viscosity is 4800cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 11 is 0.6%.
Embodiment 11
The chocolate-like blank 2 of embodiment 6 is become the chocolate-like blank 9 of modulation in trial-production example 9, obtain the cake being coated with chocolate-like blank similarly to Example 6.When evaluating the heat resistance of coating chocolate-like on the cake that obtains similarly to Example 6, be not attached to finger and flanging bag completely, show good heat resistance.
Embodiment 12
The chocolate-like blank 2 of embodiment 6 is become the chocolate-like blank 10 of modulation in trial-production example 10, obtain the cake being coated with chocolate-like blank similarly to Example 6.When evaluating the heat resistance of coating chocolate-like on the cake that obtains similarly to Example 6, be not attached to finger and flanging bag completely, show good heat resistance.
Comparative example 5
The chocolate-like blank 2 of embodiment 6 is become the chocolate-like blank 11 of modulation in trial-production example 11, obtain the cake being coated with chocolate-like blank similarly to Example 6.When evaluating the heat resistance of coating chocolate-like on the cake that obtains similarly to Example 6, be attached to finger and flanging bag, shortcoming heat resistance.
Table 3 provides the evaluation result being coated with the cake of the coating chocolate-like of chocolate-like of embodiment 11 ~ 12 and comparative example 5.
Table 3
| Coordinate raw material | Lactose content | Finger attachment | Flanging bag adheres to | |
| Embodiment 11 | Whey powder | 9 | ◎ | ◎ |
| Embodiment 12 | Skimmed milk power | 5 | ◎ | ◎ |
| Comparative example 5 | Demulsification sugar low fat milk powder | 0.6 | ○ | △ |
As shown in table 3, the heat resistance being demonstrated excellence by the chocolate-like overlayed on cake of the embodiment 11,12 of 9%, 5% is respectively respectively containing the lactose content in 11.4% cheese whey powder or skimmed milk power, cheese whey powder or skimmed milk power.Comparative example 5 containing demulsification sugar low fat milk powder slightly owes heat resistance.Should illustrate, the chocolate-like of embodiment 11 and 12 is soft and smooth good taste from surface to inside.
Trial-production example 12
The Dextrose monohydrate " high mesh " 8 parts manufacturing experimently example 1 (containing 11.4% whole milk powder) is become 0 part, granulated sugar 41.2 parts becomes 49.2 parts, obtain chocolate-like blank 12 in the same manner as trial-production example 1.The average grain diameter of chocolate-like blank 12 is 19 μm, and viscosity is 4550cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 12 is 4.5%.
Trial-production example 13
By trial-production example 1 Dextrose monohydrate " high mesh " 8 parts becomes 2.5 parts, granulated sugar 41.2 parts becomes 46.7 parts, obtain chocolate-like blank 13 in the same manner as trial-production example 1.The average grain diameter of chocolate-like blank 13 is 19 μm, and viscosity is 4830cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 13 is 4.5%.
Trial-production example 14
By trial-production example 1 Dextrose monohydrate " high mesh " 8 parts becomes 5 parts, granulated sugar 41.2 parts becomes 44.2 parts, obtain chocolate-like blank 14 in the same manner as trial-production example 1.The average grain diameter of chocolate-like blank 14 is 20 μm, and viscosity is 5020cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 14 is 4.5%.
Trial-production example 15
By trial-production example 1 Dextrose monohydrate " high mesh " 8 parts becomes 12 parts, granulated sugar 41.2 parts becomes 37.2 parts, obtain chocolate-like blank 15 in the same manner as trial-production example 1.The average grain diameter of chocolate-like blank 15 is 20 μm, and viscosity is 5670cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 15 is 4.5%.
Trial-production example 16
By trial-production example 1 Dextrose monohydrate " high mesh " 8 parts becomes 15 parts, granulated sugar 41.2 parts becomes 34.2 parts, obtain chocolate-like blank 16 in the same manner as trial-production example 1.The average grain diameter of chocolate-like blank 16 is 22 μm, and viscosity is 5980cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 16 is 4.5%.
Embodiment 13
The chocolate-like blank 12 of trial-production example 12 is kept 30 minutes at 45 DEG C, become after melting shape, toffee (water activity 0.56) is immersed in chocolate-like blank 12, with tweezers, the toffee after dipping is taken out, shake about 2 seconds, shake off unnecessary chocolate-like blank, obtain the toffee being coated with chocolate-like blank.After the toffee obtained was placed for 1 night at 20 DEG C, be filled in flanging bag, then 20 DEG C of keepings 3 days.Then, after placing 7 days together with flanging bag in 40 DEG C of thermostats, flanging bag is broken a seal, when the heat resistance (attachment to finger, flanging bag inner face) of coating chocolate-like is evaluated, be attached to finger and flanging bag as seen, slightly owe heat resistance.
Embodiment 14
The chocolate-like blank 12 of embodiment 13 is become the chocolate-like blank 13 of trial-production example 13, obtain the toffee being coated with chocolate-like blank similarly to Example 13.When evaluating the heat resistance of the toffee of the coating chocolate-like obtained similarly to Example 13, confirm be attached to finger and be attached to flanging bag, slightly owe heat resistance.
Embodiment 15
The chocolate-like blank 12 of embodiment 13 is become the chocolate-like blank 14 of trial-production example 14, obtain the toffee being coated with chocolate-like blank similarly to Example 13.When evaluating the heat resistance of the toffee of the coating chocolate-like obtained similarly to Example 13, confirm not to be attached to finger, but be slightly attached to flanging bag.
Embodiment 16
The chocolate-like blank 12 of embodiment 13 is become the chocolate-like blank 15 of trial-production example 15, obtain the toffee being coated with chocolate-like blank similarly to Example 13.When evaluating the heat resistance of the toffee of the coating chocolate-like obtained similarly to Example 13, be not attached to finger and flanging bag completely, the heat resistance that display is excellent.
Embodiment 17
The chocolate-like blank 12 of embodiment 13 is become the chocolate-like blank 16 of trial-production example 16, obtain the toffee being coated with chocolate-like blank similarly to Example 13.When evaluating the heat resistance of the toffee of the coating chocolate-like obtained similarly to Example 13, be not attached to finger and flanging bag completely, the heat resistance that display is excellent.
Embodiment 18
The toffee (water activity 0.56) of embodiment 13 is become cake (water activity 0.79), obtains the cake of the chocolate-like blank 12 being coated with trial-production example 12.When evaluating the heat resistance of the cake of the coating chocolate-like obtained similarly to Example 13, be not attached to finger and flanging bag completely, the heat resistance that display is excellent.
Embodiment 19
The chocolate-like blank 12 of embodiment 18 is become the chocolate-like blank 13 of trial-production example 13, obtain the cake being coated with chocolate-like blank 13 similarly to Example 18.When evaluating the heat resistance of the cake of the coating chocolate-like obtained similarly to Example 18, be not attached to finger and flanging bag completely, the heat resistance that display is excellent.
The toffee of coating chocolate-like being coated with chocolate-like and the evaluation result of cake of embodiment 13 ~ 19 is provided in table 4.
Table 4
| Glucose content | Food water is active | Finger attachment | Flanging bag adheres to | |
| Embodiment 13 | 0 | 0.56 | △ | △ |
| Embodiment 14 | 2.5 | 0.56 | △～○ | △ |
| Embodiment 15 | 5 | 0.56 | ○ | △～○ |
| Embodiment 2 | 8 | 0.56 | ◎ | ◎ |
| Embodiment 16 | 12 | 0.56 | ◎ | ◎ |
| Embodiment 17 | 15 | 0.56 | ◎ | ◎ |
| Embodiment 18 | 0 | 0.79 | ◎ | ○ |
| Embodiment 19 | 2.5 | 0.79 | ◎ | ◎ |
As shown in table 4, when food water activity is 0.56, if except whole milk powder 11.4% (lactose in whole milk powder is 4.5%), do not contain the glucose of more than 5%, preferably more than 8%, then cannot obtain sufficient heat resistance.When food water activity is 0.79, even if only also good heat resistance can be obtained containing whole milk powder 11.4% (lactose in whole milk powder is 4.5%) as described in Example 18.Should illustrate, the chocolate-like of embodiment 13 ~ 19 is all soft and smooth good taste from surface to inside.
Trial-production example 17
The lecithin 0.2% of trial-production example 12 is become 0.3%, obtain chocolate-like blank 17 in the same manner as trial-production example 12.The average grain diameter of chocolate-like blank 17 is 22 μm, and viscosity is 7200cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 17 is 4.5%.
Trial-production example 18
The lecithin 0.2% of trial-production example 12 is become 0.4%, obtain chocolate-like blank 18 in the same manner as trial-production example 12.The average grain diameter of chocolate-like blank 18 is 21 μm, and viscosity is 8800cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 18 is 4.5%.
Trial-production example 19
The lecithin 0.2% of trial-production example 12 is become 0.5%, obtain chocolate-like blank 19 in the same manner as trial-production example 12.The average grain diameter of chocolate-like blank 19 is 21 μm, and viscosity is 12000cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 19 is 4.5%.
Embodiment 20
Replace the chocolate-like blank 2 of the trial-production example 2 of embodiment 6, use the chocolate-like blank 17 of trial-production example 17, obtain by the coating cake of chocolate-like blank 17.When evaluating the heat resistance of the cake of the coating chocolate-like obtained similarly to Example 6, be not attached to finger and flanging bag completely, the heat resistance that display is excellent.
Embodiment 21
Replace the chocolate-like blank 2 of the trial-production example 2 of embodiment 6, use the chocolate-like blank 18 of trial-production example 18, obtain by the coating cake of chocolate-like blank 18.When evaluating the heat resistance of the cake of the coating chocolate-like obtained similarly to Example 6, confirm not to be attached to finger, but be slightly attached to flanging bag.
Embodiment 22
Replace the chocolate-like blank 2 of the trial-production example 2 of embodiment 6, use the chocolate-like blank 19 of trial-production example 19, obtain by the coating cake of chocolate-like blank 19.When evaluating the heat resistance of the cake of the coating chocolate-like obtained similarly to Example 6, confirm not to be attached to finger, but be attached to flanging bag, slightly owe heat resistance.
Table 5 provides the evaluation result being coated with the cake of the coating chocolate-like of chocolate-like of embodiment 8 and embodiment 20 ~ 22.
Table 5
| Lecithin content | Lactose content | Finger attachment | Flanging bag adheres to | |
| Embodiment 8 | 0.2 | 4.5 | ◎ | ◎ |
| Embodiment 20 | 0.3 | 4.5 | ◎ | ○ |
| Embodiment 21 | 0.4 | 4.5 | ○ | △～○ |
| Embodiment 22 | 0.5 | 4.5 | △～○ | ×～△ |
As shown in table 5, there is the low person of lecithin content to show the tendency of excellent heat resistance, preferably lower than 0.4%, be more preferably less than 0.3%, most preferably be less than 0.2%.Should illustrate, the chocolate-like of embodiment 8 and embodiment 20 ~ 22 is all soft and smooth good taste from surface to inside.
Embodiment 23
Use chocolate-like blank 6 and the commercially available bread (water activity 0.93) of trial-production example 6 (lactose content in whole milk powder 30%, whole milk powder is 11.7%), the bread of the coating chocolate-like that the upper surface one side modulating bread is similarly to Example 1 coated to by chocolate-like.When evaluating the heat resistance of coating chocolate-like on the bread modulated similarly to Example 1, display is not attached to finger, is slightly attached to flanging bag heat resistance good like this.
Trial-production example 20
Changing the lauric hard butter (trade name " PALKENA H ") of trial-production example 1 into non-lauric acid is trans acid type hard butter (trade name " MELANO H-1000 ", Fuji Oil Co., Ltd.'s system), modulates chocolate-like blank 20 in the same manner as trial-production example 1.The average grain diameter of chocolate-like blank 20 is 20 μm, and viscosity is 5600cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.The lactose content of this chocolate-like blank 20 is 4.5%.
Embodiment 24
Use commercially available cake (water activity 0.79), modulate the cake of the coating chocolate-like that cake one side is coated to by chocolate-like 20 similarly to Example 1.And then, when evaluating the heat resistance of coating chocolate-like similarly to Example 1, be not attached to finger and flanging bag completely, show good heat resistance.In addition, coating chocolate-like is soft and smooth good taste from surface to inside.
Embodiment 25
Use granulated sugar 44.3 parts, whole milk powder 22.2 parts, cocoa butter 18.7 parts, cocoa mass 14.5 parts, 0.2 part, lecithin, PGPR 0.15 part, modulate chocolate blank 21 in the same manner as trial-production example 1.Under the state that the product temperature of modulated chocolate blank 21 is adjusted to 35 DEG C, limit is stirred, while relative to 100 parts of chocolate blanks 21, add 3 parts of commercially available chocolate temperature adjustment kind agent (trade name " CHOCOSEED B ", Fuji Oil Co., Ltd.'s system), and disperse.Stir after 1 hour at 35 DEG C, single-side impregnated in chocolate blank by commercially available cake (water activity 0.79), shake about 2 seconds, shake off unnecessary chocolate blank, obtain the cake being coated with chocolate blank 21.After the cake obtained was placed for 1 night at 20 DEG C, be filled in flanging bag, then 20 DEG C of keepings 3 days.Then, after placing 3 days together with flanging bag in 37 DEG C of thermostats, flanging bag is broken a seal, when the heat resistance (attachment to finger, flanging bag inner face) of coating chocolate is evaluated, be not attached to finger completely as seen, be not also almost attached to flanging bag.In addition, coating chocolate is soft and smooth good taste from surface to inside.Should illustrate, heat resistance is cooled to 20 DEG C after confirming, when then observing coating chocolate outward appearance, what do not occur that frosting causes bleaches, and keeps good outward appearance.
Utilizability in industry
According to the present invention, do not carry out the heating for giving heat resistance to chocolate-like, fire, just can manufacture the temperature field with the fusing point exceeding grease, the heat resistance of such as 35 ~ 90 DEG C, from chocolate surface to the chocolate inner food utilizing chocolate-like all with the chocolate soft and smooth mouthfeel, mouth dissolubility and the local flavor excellence that originally had.
Claims (10)
1. utilize a manufacture method for the food of chocolate-like, it is characterized in that, make to contact with the food of water activity 0.4 ~ 0.95 or raw-food material containing the chocolate-like of 3 ~ 35 % by weight milk powder classes.
2. the manufacture method utilizing the food of chocolate-like according to claim 1, wherein, milk powder class is select from whole milk powder, skimmed milk power, dry cream, whey powder, buttermilk powder, sweetened powdered milk and modified milk powder one kind or two or more.
3. the manufacture method utilizing the food of chocolate-like according to claim 1 and 2, wherein, relative to chocolate-like, the content of the lactose comprised in milk powder class is 2 ~ 14 % by weight.
4. the manufacture method utilizing the food of chocolate-like according to any one in claims 1 to 3, wherein, chocolate-like is also containing 5 ~ 30 % by weight glucose.
5. the manufacture method utilizing the food of chocolate-like according to any one in claims 1 to 3, wherein, chocolate-like is also containing 8 ~ 20 % by weight glucose.
6. the manufacture method utilizing the food of chocolate-like according to any one in Claims 1 to 5, wherein, the lecithin content of chocolate-like is less than 0.4 % by weight.
7. the manufacture method utilizing the food of chocolate-like according to any one in Claims 1 to 5, wherein, the lecithin content of chocolate-like is 0.1 ~ 0.3 % by weight.
8. the manufacture method utilizing the food of chocolate-like according to claim 6 or 7, wherein, chocolate-like blank is 2000 ~ 20000cP the viscosity of 45 DEG C.
9. the manufacture method utilizing the food of chocolate-like according to any one in claim 1 ~ 8, wherein, the water activity of food or raw-food material is 0.55 ~ 0.95.
10. the manufacture method utilizing the food of chocolate-like according to any one in claim 1 ~ 8, wherein, the water activity of food or raw-food material is 0.7 ~ 0.95.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012-274388 | 2012-12-17 | ||
| JP2012274388 | 2012-12-17 | ||
| PCT/JP2013/082968 WO2014097917A1 (en) | 2012-12-17 | 2013-12-09 | Method for manufacturing highly heat-resistant chocolate food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104837354A true CN104837354A (en) | 2015-08-12 |
| CN104837354B CN104837354B (en) | 2020-10-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201380061233.6A Active CN104837354B (en) | 2012-12-17 | 2013-12-09 | Method for producing chocolate-based food having excellent heat resistance |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP5954436B2 (en) |
| KR (1) | KR101747706B1 (en) |
| CN (1) | CN104837354B (en) |
| WO (1) | WO2014097917A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112760A (en) * | 2016-11-30 | 2018-06-05 | 丰益(上海)生物技术研发中心有限公司 | A kind of oil and fat composition for chocolate and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016006579A1 (en) * | 2014-07-08 | 2016-01-14 | 株式会社明治 | Method for manufacturing baked confectionery |
| MA41851B1 (en) * | 2015-04-02 | 2018-12-31 | Barilla Flli G & R | Process for the production of chocolate snack, and snack obtainable by this process |
| JP7155575B2 (en) * | 2018-03-29 | 2022-10-19 | 不二製油株式会社 | Oily food for low perspiration coating and method for suppressing perspiration of food coated with same |
| KR102272148B1 (en) * | 2019-01-02 | 2021-07-02 | 롯데제과 주식회사 | Fresh cream chocolate available distribution at the normal temperature and method for manufacturing the same |
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- 2013-12-09 WO PCT/JP2013/082968 patent/WO2014097917A1/en active Application Filing
- 2013-12-09 KR KR1020157013099A patent/KR101747706B1/en active IP Right Grant
- 2013-12-09 CN CN201380061233.6A patent/CN104837354B/en active Active
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| CN108112760B (en) * | 2016-11-30 | 2022-02-22 | 丰益(上海)生物技术研发中心有限公司 | Chocolate grease composition and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20150073198A (en) | 2015-06-30 |
| JPWO2014097917A1 (en) | 2017-01-12 |
| CN104837354B (en) | 2020-10-27 |
| WO2014097917A1 (en) | 2014-06-26 |
| KR101747706B1 (en) | 2017-06-15 |
| JP5954436B2 (en) | 2016-07-20 |
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