CN105392371B

CN105392371B - Chocolate for baked product, baked product and method for producing same

Info

Publication number: CN105392371B
Application number: CN201480040739.3A
Authority: CN
Inventors: 神田奈奈子; 藤田朋子; 入泽勇介
Original assignee: Fuji Oil Co Ltd
Current assignee: Fuji Oil Co Ltd
Priority date: 2013-07-25
Filing date: 2014-07-23
Publication date: 2019-12-17
Anticipated expiration: 2034-07-23
Also published as: CN105392371A; WO2015012289A1

Abstract

The invention provides a chocolate for a baked product, a baked product and a method for producing the same, wherein the chocolate for a baked product contains as little moisture as possible, has a moderate hardness when incorporated into a dough before baking, and can obtain a baked product having a smooth milky chocolate mouthfeel after baking. The chocolate composition for bakery products of the present invention contains SU2 in an amount of 10 to 33 wt% based on the total fat contained in the chocolate composition for bakery products, and contains 0.5 to 15.0 parts by weight of starch and 0.1 to 3.0 parts by weight of an emulsifier having an HLB of 3.0 or less based on 100 parts by weight of the chocolate composition for bakery products, and has a moisture content before baking of less than 3 wt%. Has a moderate hardness when incorporated into a baked product before baking and gives a baked product containing a silky milky chocolate-like texture after baking.

Description

Chocolate for baked product, baked product and method for producing same

Technical Field

The present invention relates to a chocolate for a baked product and a method for producing a baked product, and more particularly, to a chocolate for a baked product and a method for producing a baked product, which can obtain a baked product containing a smooth milky chocolate.

Background

There are foods obtained by melting or embedding an oily food material such as chocolate molded into a chip (chip) shape, a chunk (chunk) shape, or the like into a dough of a baked product, and then baking or the like. As a method for obtaining such a food, a method of imparting heat resistance to a chocolate or a method of improving the texture of a chocolate has been disclosed.

As a method for imparting heat resistance to chocolate which is baked by mixing chocolate chips into dough such as bread or cake, there is disclosed chocolate with baking temperature resistance which is obtained by blending 0.1 to 0.7 wt% of sucrose fatty acid ester having a hydrophilic-lipophilic Balance (HLB) of 10 or more (patent document 1).

Further, patent documents 2 to 4 disclose techniques for using water-containing chocolate having baking resistance in baked foods. Patent document 2 discloses a water-containing chocolate obtained by adding a specific ratio of protein to a specific ratio of a mixture of a non-fat cocoa component, fat and water; patent document 3 discloses a water-containing chocolate prepared by blending whole eggs, egg yolk, egg white, and other eggs with whey protein as a solid component of nonfat milk in ganna chocolate paste (ganache) containing a hydrophilic component such as fresh cream, cow milk, and sake and chocolate; patent document 4 discloses a water-containing chocolate which contains a chocolate dough, a water-based material containing a milk component, a maltose and/or a sugar alcohol, and an emulsifier having an HLB of 1 to 6, and has a water-in-oil emulsion content of 2 to 35% by mass of insoluble dietary fiber in the total.

Patent document 5 discloses a chocolate-based product for baking containing cocoa butter and an acetylated sucrose fatty acid ester. The addition of the acetylated sucrose fatty acid ester is intended to prevent blooming (bloom) effect. As an effect of the invention, a baked product having baking resistance, suppressed blooming, and rich chocolate feeling can be obtained, but the taste is hard.

Patent document 6 discloses a coating grease composition: contains dietary fiber of 0.5 wt% or more and oil of 25 wt% to 75 wt%, and substantially no non-fat cocoa solids. The addition of dietary fiber is different from the present invention in the purpose of improving problems such as a long drying time in coating the oil or fat composition for coating.

Patent document 7 discloses a method for imparting shape retention to a soft food material, which comprises adding a gelatinizing agent containing 0.3 to 50 wt% of purified glucomannan (glucomannan) and one or more thickening polysaccharides to a soft food material having an unformed flexibility at least in a production step, thereby imparting shape retention to the soft food material. An example of the thickening polysaccharide is methylcellulose, but the addition purpose is different from the present invention, and the effect is different from that of patent document 7 because the present technology is anhydrous.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open No. Sho 58-060944

Patent document 2: japanese patent laid-open No. 2000-106822

Patent document 3: japanese patent laid-open No. 2001-54355

Patent document 4: japanese patent application laid-open No. 2010-88374

Patent document 5: japanese patent laid-open No. 2007-252364

Patent document 6: japanese patent application laid-open No. 2010-227001

Patent document 7: japanese patent laid-open No. 2010-259356

Disclosure of Invention

[ problems to be solved by the invention ]

As disclosed in patent document 1, when incorporated into bread/cake dough, the chocolate chips formed into a shape used for baked goods including baked products must have mechanical strength of their own so as not to be stretched and mixed in the dough or to contaminate the appearance of the dough, and therefore, hard chocolate is used both before and after baking.

In patent documents 2 to 4, although chocolate having a relatively soft texture can be obtained, it is a water-containing chocolate containing a relatively large amount of water. Therefore, there are the following problems: the chocolate dough before molding or filling is high in viscosity and difficult to mold or fill; or, it is necessary to set a baking condition sufficient for evaporating water in the dough during baking, and deterioration of flavor or scorched smell occurs after baking. In addition, the degree of release is inferior to that of chocolate containing no water, and therefore, there are also the following problems: it is necessary to distribute and store the product at low temperature, and the workability is deteriorated in transportation and delivery.

One of the methods for obtaining chocolate-like products with creamy mouthfeel in baked products is the method of filling creamy chocolate-like products. However, the post-filling requires a lot of labor, and the filling first requires equipment such as a stuffing machine. In the present invention, for example, the following production methods are established: can be used by mixing into dough of baked products as with molded chocolate, and can provide baked products containing silky milky chocolate by a simple method.

The purpose of the present invention is to provide a chocolate for bakery products which contains as little moisture as possible in a chocolate for bakery products, has a moderate hardness when used in a dough before baking, and can give a baked product containing a smooth milky chocolate after baking.

[ means for solving problems ]

The present inventors have made various studies to solve the above problems. The present invention has been completed by setting as follows a chocolate for baking products: the total fat or oil contained in a chocolate for bakery products has a SU2 content (triglyceride in which one molecule of S and two molecules of U are bonded, S is a saturated fatty acid having 16 to 22 carbon atoms, and U is an unsaturated fatty acid having 16 to 22 carbon atoms) of 10 to 33 wt%, and contains 0.5 to 15.0 parts by weight of starch and 0.1 to 3.0 parts by weight of an emulsifier having an HLB of 3.0 or less per 100 parts by weight of the chocolate for bakery products, and the moisture content before baking is less than 3 wt%.

Namely, the present invention is:

(1) A chocolate for bakery products, wherein the total fat and oil contained in the chocolate for bakery products has a SU2 content of 10 to 33 wt.%, and comprises 0.5 to 15.0 parts by weight of starch and 0.1 to 3.0 parts by weight of an emulsifier having an HLB of 3.0 or less, based on 100 parts by weight of the chocolate for bakery products, and has a moisture content before baking of less than 3 wt.%,

Wherein, S: c16-22 saturated fatty acid, U: unsaturated fatty acids having 16 to 22 carbon atoms,

SU 2: one molecule of S and two molecules of U are bonded to form triglyceride;

(2) The chocolate for baked products according to (1), which contains 0.1 to 5.0 parts by weight of dietary fiber;

(3) The chocolate for baked products according to (1) or (2), wherein the randomly transesterified oil-derived SU2 is contained in an amount of 5 parts by weight or more per 100 parts by weight of SU2 contained in the chocolate for baked products;

(4) The chocolate for baked products according to any one of (1) to (3), wherein the cocoa component is contained in an amount of 7.0 parts by weight or more per 100 parts by weight of the chocolate for baked products;

(5) The chocolate for bakery products according to (1), wherein the emulsifier having an HLB of 3.0 or less is a sucrose fatty acid ester and/or an acetylated sucrose fatty acid ester;

(6) The chocolate for baked products according to (3), which comprises 10 to 30 parts by weight of SU2 derived from a random ester-exchanged oil per 100 parts by weight of SU2 contained in the chocolate for baked products;

(7) A baked product which is produced by combining the baked product according to any one of (1) to (6) with a chocolate-like;

(8) A method of manufacturing a baked product, characterized by: shaping a baked product according to any of (1) to (6) with a chocolate-based, combining the shaped chocolate-based into a dough of the baked product, and then baking;

(9) A baked product which is obtained by the production method according to (8) and has a mouth feel of milky chocolate;

(10) A baked product which is a bread or a cake and is obtained by the production method according to (8) and contains milky chocolate.

[ Effect of the invention ]

The present invention is directed to a chocolate for a baked product, which contains 10 to 33 wt% of SU2 in the total fat and oil contained in the chocolate for a baked product, contains 0.5 to 15.0 parts by weight of starch and 0.1 to 3.0 parts by weight of an emulsifier having an HLB of 3.0 or less based on 100 parts by weight of the chocolate for a baked product, and has a moisture content before baking of less than 3 wt%, and can provide the following chocolate for a baked product: has a moderate hardness when incorporated into a baked product before baking and gives a baked product containing a silky milky chocolate-like texture after baking. Further, a chocolate-based baked product containing the baked product of the present invention: the mouthfeel of the creamy chocolate is obtained after baking, and after a certain time after baking, for example 48 hours in the case of bread or cake type baked products, the chocolate contained in the baked products is not hardened and the creamy mouthfeel is maintained. Further, a baked product containing a creamy chocolate can be provided by a simple method of enclosing a chocolate for a baked product of the present invention in bread or cake and then baking the same as in the molded chocolate without using a filling machine or the like which requires much labor for filling later or filling first.

Drawings

Fig. 1 is a substitute photograph for a drawing, which is taken of a cross-sectional structure of chocolate taken out of a baked product after the baked product of example 15 is stored at 20 ℃ for 48 hours.

fig. 2 is a substitute photograph for a figure showing a cross-sectional structure of chocolate taken out of a baked product after the baked product of comparative example 4 was stored at 20 ℃ for 48 hours.

Detailed Description

The embodiments of the present invention will be specifically described below. In the present invention, the chocolate for bakery products refers to processed fat foods in which fat forms a continuous phase, and includes chocolate dough and quasi-chocolate dough defined by the national chocolate trade agreement, but is not limited to these doughs, and includes processed fat foods using cocoa mass (cocoa mass), cocoa beans, cocoa butter substitutes, hard butter (hard butter), and the like.

in the present specification, a baked product refers to a dough obtained by adding water, oils and fats (shortenings, lard (lard), beef tallow (margarine), butter, liquid oil, powdered oil, etc.), sugars (monosaccharides, oligosaccharides, polysaccharides), dairy products (milks, milk powders, milks, cheeses, etc.), eggs, salts (salt, etc.), seasonings (amino acids, nucleic acids, etc.), swelling agents (sodium bicarbonate, ammonium carbonate, baking powder (baking powder), etc.), emulsifiers (lecithin), sucrose fatty acid esters, glycerin fatty acid esters, etc.), yeasts (yeast), enzymes, etc., to wheat flour as a main raw material by a desired method, and then kneading the mixture. Fermenting/cooking the dough if necessary, and finally baking, steaming, frying (fry), etc. In addition, if necessary, a part or the total amount of wheat flour may be replaced with other flours (cereal flour, root vegetable flour, etc.). Examples of such baked products may illustrate: bread, dried bread, cake, cream puffed cakes (cream puffed cakes), fermented cakes, western-style cakes such as pies and waffles, biscuits, cakes, crackers, dried bread, pretzels (pretzels), sliced bread, wafers, biscuits (sables), baked cakes such as macarons, baked cakes in Japanese snacks such as steamed bread and bronze gongs, and other donuts, pizzas, crusts, hot cakes, sponge cakes, pretzels (crepe), dumplings, spring rolls, and the like. Also, the preferred baked products are breads and cakes, in view of obtaining a milky chocolate mouthfeel obtained by using the chocolate for baked products of the present invention and an integral soft mouthfeel, and in view of making the chocolate for baked products of the present invention softer due to the effect of moisture contained in the breads and cakes.

Regarding the chocolate for a baked product of the present invention, the total fat or oil contained in the chocolate for a baked product contains SU2 (triglyceride in which one molecule of S and two molecules of U are bonded, S is a saturated fatty acid having 16 to 22 carbon atoms, and U is an unsaturated fatty acid having 16 to 22 carbon atoms) in an amount of 10 to 33 wt%, preferably 15 to 33 wt%, more preferably 20 to 33 wt%, and still more preferably 20 to 30 wt%. When SU2 is less than 10% by weight, the texture after baking becomes hard and a desired soft texture cannot be obtained, and when SU2 exceeds 33% by weight, chocolate for baked products becomes too soft and the handling properties deteriorate, and the baking resistance also deteriorates, which is not preferable.

Examples of the oils and fats that can be used include: examples of the fats and oils include various animal and vegetable fats and oils such as soybean oil, cotton seed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil (kapok oil), coconut oil, palm kernel oil, babassu oil (babassu oil), milk fat, lard, fish oil, and whale oil, and hardened oils, classified oils, and transesterified oils of these fats and oils, and further mixed fats and oils of these oils and oils. The oils and fats may be appropriately mixed and used within the range of the SU2 content. Palm-based oils and fats are preferably used. Examples of the palm-based oils and fats include: palm oil, palm olein (palm olein), palm medium melting point fraction. From the viewpoint that a desired texture can be obtained, soft palm oil is more preferably exemplified. The oil and fat can also be mixed appropriately.

From the viewpoint of reducing a rough texture called graining (graining), it is preferable that the chocolate for bakery products of the present invention contains 5 parts by weight or more of SU2 derived from a random ester-exchanged oil per 100 parts by weight of SU2 contained in the chocolate for bakery products. More preferably 10 to 30 parts by weight, still more preferably 10 to 25 parts by weight. As the fat or oil containing SU2, a fat or oil obtained by random transesterification can be used as it is, or a fat or oil obtained by processing after random transesterification such as classification and then concentrating SU2 can be used. More preferably, a random ester-exchanged oil containing a palm-based fat as a main component is used. Examples of the palm-based fat include: palm oil, palm medium melting point fraction. From the viewpoint of obtaining a soft texture, it is more preferable to use a low melting point portion obtained by classifying a transesterified oil of soft palm oil or a transesterified oil containing a palm-based fat as a main component. The oil and fat can also be mixed appropriately.

The chocolate-like for baked products of the present invention preferably uses dietary fiber in view of obtaining a preferable taste. The dietary fiber used in the present invention is not particularly limited as long as it is an indigestible component that is not easily digested by human digestive enzymes and can be used in foods, and may be exemplified by at least one selected from the group consisting of cocoa fiber, pulp fiber, polydextrose, cellulose produced by acetic acid bacteria, and inulin (inulin) fiber. It is preferable that the cellulose is insoluble food fiber, and there can be exemplified: powdered cellulose obtained from pulp cellulose, or microcrystalline cellulose, methyl cellulose or hydroxypropyl methyl cellulose obtained by processing cellulose. In the present invention, the raw material of the dietary fiber is not particularly limited, but is preferably chemical pulp derived from pulp and having high cellulose purity. From the viewpoint of the texture after baking, the dietary fiber is preferably blended in an amount of 0.1 to 5.0 parts by weight, preferably 0.2 to 3.0 parts by weight, and more preferably 0.5 to 2.0 parts by weight, based on 100 parts by weight of the chocolate for bakery products. Different types of dietary fiber may also be used in combination, as long as the total amount of dietary fiber formulated is within the range. If the blending amount of dietary fiber exceeds 5.0 parts by weight, the texture becomes hard, which is not preferable.

The starch usable in the present invention may be wheat flour as a raw material thereof, such as natural starch including corn starch (corn starch), potato starch, wheat starch, tapioca starch, and the like, or processed starch exemplified by pregelatinized starch, ether crosslinked starch, phosphoric acid crosslinked starch, and the like. These starches can be used arbitrarily in the present invention, and natural starches are preferable to wheat flour, processed starches are more preferable, and among the processed starches, gelatinized starches are most preferable.

The amount of the starch blended is 0.5 to 15.0 parts by weight, preferably 1.0 to 10.0 parts by weight, more preferably 2.0 to 7.0 parts by weight, and still more preferably 2.0 to 5.0 parts by weight, based on 100 parts by weight of chocolate for bakery products. If the amount of starch blended is less than 0.5 parts by weight, the heat resistance deteriorates and the chocolate does not retain its original shape, which is not preferable. If the amount of starch blended exceeds 15.0 parts by weight, the texture becomes hard and the flavor of chocolate becomes weak, which is not preferable.

The amount of the emulsifier having an HLB of 3.0 or less is 0.1 to 3.0 parts by weight, preferably 0.3 to 2.5 parts by weight, and more preferably 0.5 to 1.5 parts by weight, based on 100 parts by weight of the chocolate for bakery products. When the amount is less than 0.1 part by weight, the baked chocolate has a hard texture, and thus it is not preferable. When the amount exceeds 3.0 parts by weight, the chocolate for baked products is not preferable because the viscosity is lowered or the original shape is not maintained.

The emulsifier having HLB of 3.0 or less used in the present invention can be exemplified by: polyglycerol fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride, polysorbate, and polyglycerol polyricinoleate. Two or more of these emulsifiers may be used in combination. When emulsifiers having different HLB values are combined, or a polyglycerol fatty acid ester and a sucrose fatty acid ester are combined, the HLB value determined by the weight ratio is 3.0 or less. It is preferable to use a sucrose fatty acid ester and/or an acetylated sucrose fatty acid ester as an emulsifier having an HLB of 3.0 or less. More preferably, sucrose fatty acid ester and acetylated sucrose fatty acid ester are used.

Preferably, 50% or more of the main constituent fatty acids bonded to the sucrose fatty acid ester used in the present invention are saturated fatty acids having 16 or more carbon atoms, and more preferably 50% or more of the main constituent fatty acids bonded to the sucrose fatty acid ester are sucrose fatty acid esters having 16 to 18 carbon atoms.

The acetylated sucrose fatty acid ester used in the present invention is preferably a sucrose fatty acid ester in which the residual hydroxyl groups in the sucrose fatty acid ester are substituted with acetyl groups, and the bonded fatty acid is preferably a long-chain saturated fatty acid having 16 or more carbon atoms and having a degree of esterification of 3 or more.

In the present specification, the cocoa component is a component obtained from cocoa beans, and cocoa butter, cocoa mass, and cocoa powder are exemplified. It is preferred to contain cocoa mass and cocoa powder as cocoa ingredients.

the chocolate for baked products of the present invention preferably contains 7.0 parts by weight or more of the above-mentioned cocoa component, from the viewpoint that a good flavor "cacao feel" can be obtained. More preferably 15 parts by weight or more, still more preferably 20 parts by weight or more, and most preferably 30 parts by weight or more.

The raw materials used in the chocolate for baked products of the present invention may include, as main components, milk solid components (milk powder such as whole milk powder, skim milk powder, or cheese powder), and saccharides such as granulated sugar, in addition to components known as chocolate components, cocoa components, vegetable fats, and emulsifiers.

The moisture content of the chocolate for baked products is less than 3% by weight, which means the moisture content of the chocolate for baked products before baking. When the water content exceeds 3% by weight, there is a problem that deterioration in flavor or scorched smell is likely to occur by heating. Further, since the degree of storage is inferior to that of chocolate containing no water, there is a problem that it is necessary to circulate and store it at a low temperature, and the handling property is deteriorated in transportation and delivery.

The chocolate-like product for baked products of the present invention can be manufactured by a conventional method for producing general chocolate-like products. That is, cocoa mass, fat and oil, cocoa powder, sugar, milk powder, and the like are appropriately selected and mixed to prepare a dough, and the solids are refined to an appropriate particle size by a refiner (refiner), and then kneaded, and a flavor or the like is added to obtain chocolate. The resulting chocolate-like product is generally plasticized at an appropriate temperature and can be easily molded. The shape and the molding method are not particularly limited, and in view of obtaining good handling properties when incorporated into dough of a baked product, preferred is a method of molding into a plate shape obtained by pouring chocolate into a mold and demolding it, or into a bar shape obtained by extruding and cooling it, a chip shape obtained by cutting into small pieces with a cutter (cutter). More preferably, the molding method is a method of pouring chocolate into a mold and releasing the mold.

A preferred method of manufacturing a chocolate-like baked product for use with the baked product of the invention is characterized in that: baking is performed after combining the chocolate type into the dough of the baked product before baking. More preferably, the following methods can be exemplified as a simple method for combining: a method of placing the molded plate-like or bar-like chocolate on a dough of a baked product and then wrapping the chocolate, a method of incorporating the chocolate in a chip-like or block-like form into a dough of a baked product, an embedding method, a mixing method, and a method of placing the chocolate on a surface.

The baking step is typically baking in an oven, but may be microwave irradiation, infrared heating, or the like. The baking degree is not particularly limited, and the baking temperature is preferably a temperature exceeding 100 ℃ in general, and is preferably in the range of several seconds to several tens of minutes at 110 ℃ to 250 ℃, more preferably in the range of 150 ℃ to 220 ℃.

The chocolate-like for baked products of the present invention is characterized in that: the baked chocolate has a proper hardness in use before baking and good handling before baking, and a baked product containing a silky milky chocolate which is different from a baked product using a conventional molded chocolate can be obtained as the baked product after baking.

Examples

The present invention will be described in more detail below by way of examples of the present invention. In the examples,% and parts are by weight.

Preparation method of edible oil A

Refined soft palm oil having an iodine value of 67 was used as the edible oil and fat a.

Method for producing edible fat B

A blend oil (iodine value: 37) containing 60 parts by weight of palm oil, 20 parts by weight of a palm oil fraction high melting point fraction, and 20 parts by weight of a palm extremely hardened oil was subjected to random transesterification with sodium methoxide (sodium methyl) to obtain a transesterified oil. The transesterified oil and fat were subjected to two-stage acetone classification to obtain a low-melting-point fraction having an iodine value of 63. The obtained low-melting-point fraction having an iodine value of 63 was purified by a conventional method to obtain an edible oil or fat B.

chocolate for baked products and method for producing baked products

Chocolate was prepared by rolling and kneading (kneading) according to the formulation shown in tables 1, 5 and 7 by a conventional method, and was cut and molded into a shape of 2cm in length, 2cm in width and 1cm in thickness. The chocolate was wrapped in 2 pieces of this chocolate in a bread-centered frozen flat dough (manufactured by Paishao bread GmbH) and baked at 35 ℃ for 1 hour, and then baked for 9 minutes in an oven with 200 ℃ of upper fire and 200 ℃ of lower fire. The baking time was not described specifically, but was 9 minutes, and the baking time was extended in the case where the baking time was adjusted according to the state of the dough to be prepared.

< evaluation method >

(1) Taste evaluation method

Each sample was evaluated for chocolate stored at 20 ℃ for 48 hours after baking according to the following criteria.

Very good: is very soft

O: softness

Δ: is slightly soft

X: hard

(2) Resistance to baking

The state of the baked chocolate was evaluated.

O: is not loosened

and (delta): slightly loose

X: loosening

(3) Prevention of granulation

The chocolate was evaluated after baking at 20 ℃ for 48 hours according to the following criteria.

O: no granulation occurred

And (delta): slight granulation occurred

X: granulation takes place

(4) operability of

The surface state of chocolate before baking after 24 hours storage at 20 ℃ was evaluated

O: non-tacky x: stickiness

(5) Comprehensive evaluation

The overall judgment was made according to the following criteria. The evaluation results obtained in the above-mentioned comprehensive evaluation 3 were regarded as passed.

5: is very good

4: good effect

3: slightly good

2: slight weakness

1: failure of the product

Chocolates for baked products of examples 1 to 5, comparative examples 1 and 2 were prepared according to the formulation shown in table 1. The methylcellulose in the table is Metolose MCE-100 manufactured by shin-Etsu industries ltd, and the starch in the table is an gelatinized starch (Miragel starch) manufactured by Tate & Lyle Food & Industrial Ingredients, America Inc. The evaluation results are summarized in table 4.

[ Table 1]

(unit is part by weight)

Cocoa butter (manufactured by Nissan butter Co., Ltd.)

The emulsifier was composed of 0.5 parts by weight of sucrose mixed fatty acid ester POS135 (manufactured by mitsubishi chemical food corporation) and 0.5 parts by weight of acetylated sucrose fatty acid ester FA10E (manufactured by first industrial pharmaceutical corporation).

The fat composition of the total fat contained in the chocolate for bakery products is a fat composition of the total fat containing not only edible fat and oil but also cocoa butter components in which cocoa butter and fat components contained in cocoa-derived raw materials such as cocoa mass and cocoa beans are blended, and the formulation of the total fat contained in the chocolate for bakery products is shown in table 2.

[ Table 2]

	Example 1	Example 2	Example 3	Example 4	Example 5	Comparative example 1	Comparative example 2
								Cocoa butter component	71.8	52.1	52.1	52.1	52.1	100.0	40.7
Edible oil and fat A	28.2	47.9	35.8	41.4	12.1	0.0	59.3
								Edible oil B	0.0	0.0	12.1	6.5	35.8	0.0	0.0

(unit is weight%)

The contents of (S2U, SU2) in the total fat and oil contained in the chocolates of examples 1 to 5, comparative examples 1 and 2 and the amount of SU2 derived from a random ester exchange oil per 100 parts by weight of SU2 contained in the chocolate are shown. As reference data, table 3 shows the results of analysis of the content of (palmitic acid and stearic acid) in the constituent fatty acids of the edible fat and oil containing no cocoa butter component and the content of triglyceride components (S2U and SU2) in the edible fat and oil obtained by a High Performance Liquid Chromatography (HPLC) method.

Wherein, S: represents a saturated fatty acid having 16 to 22 carbon atoms, U: unsaturated fatty acid having 16 to 22 carbon atoms

SU 2: represents a triglyceride in which one molecule of S and two molecules of U are bonded. In addition, the first and second substrates are,

P: represents palmitic acid, St: represents stearic acid.

[ Table 3]

[ Table 4]

Examination of Table 4

Example 3 mouthfeel to be very soft and instantly melting in the mouth.

Example 5 is soft mouthfeel and no graining occurred.

examples 1, 2, and 4 gave good mouthfeel, had baking resistance, and also had good handling properties, but resulted in granulation.

Comparative example 1 had a hard texture.

Comparative example 2 was slightly loose, slightly sticky and poor in handling, and resulted in granulation.

(example 6)

Chocolate for baked products was prepared according to the formulation shown in table 5, in which 0.2 part by weight of methylcellulose was added as dietary fiber.

(example 7)

Chocolate for baked products was prepared according to the formulation shown in Table 5, in which 2.0 parts by weight of powdered cellulose, KC forrock (Flock) W-100G manufactured by Nippon paper-making chemical Co., Ltd., was blended as dietary fiber.

(example 8)

chocolate for baked products was prepared with the formulation described in table 5 without dietary fiber.

(example 9)

Chocolate for baked products was prepared according to the formulation shown in table 5, in which 2.0 parts by weight of fuji FFSC manufactured by fuji japan sugar corporation as inulin was blended as dietary fiber.

[ Table 5]

(unit is part by weight)

The evaluation results of examples 6 to 9 are summarized in table 6. The evaluation of the texture in table 6 was performed as a relative evaluation in comparison with example 3 in which a milky texture was obtained and a good texture was obtained. With respect to the evaluation criteria in table 6 ∈: milky mouthfeel equivalent to example 3. O: a milky mouthfeel was obtained and was slightly inferior to that of example 3.Δ: a milky mouthfeel was obtained but was inferior to that of examples 3 and 6.

[ Table 6]

	Example 3	Example 6	Example 7	Example 8	Example 9
						taste of the product	◎	○	◎	Δ	○
Prevention of granulation	○	○	○	○	○
						Resistance to baking	○	○	○	○	○
operability of	○	○	○	○	○
						Comprehensive evaluation	5	4	5	3	4

Examination of Table 6

Examples 6 and 9 had slightly soft texture.

Example 7 had a very soft and instantly melting mouthfeel upon entry as in example 3.

Example 8 gave a slightly softer mouthfeel than example 6.

(example 10)

Chocolate for baked products was prepared according to the formulation shown in table 7 using 0.5 parts by weight of a Sugar Ester of nyoto Sugar POS135 (manufactured by mitsubishi chemical food corporation) having HLB 1 as a sucrose fatty acid Ester as an emulsifier, and compared with example 3. The evaluation results are summarized in table 8.

(example 11)

chocolate for baked products was prepared according to the formulation shown in table 7 using 0.5 parts by weight of DK Ester (DK Ester) FA10E (manufactured by first industrial pharmaceutical products co., ltd.) having HLB of 1 or less as an emulsifier as an acetylated sucrose fatty acid Ester, and compared with example 3. The evaluation results are summarized in table 8.

(example 12)

Chocolate for baked products was prepared according to the formulation shown in table 7 using 1.0 part by weight of a sucrose Ester (Ryoto Sugar Ester) POS135 (manufactured by mitsubishi chemical food corporation) having HLB 1 as a sucrose fatty acid Ester as an emulsifier, and compared with example 3. The evaluation results are summarized in table 8.

(example 13)

Chocolate for baked products was produced with the formulation shown in table 7 using 1.0 part by weight of DK Ester (DK Ester) FA10E (manufactured by first industrial pharmaceutical products, ltd.) having HLB of 1 or less as an emulsifier as an acetylated sucrose fatty acid Ester and was compared with example 3. The evaluation results are summarized in table 8.

(example 14)

Chocolate for baked products was prepared according to the formulation shown in table 7 using 1.0 part by weight of a nyoto sucrose Ester (Ryoto Sugar Ester) POS135 (manufactured by mitsubishi chemical food corporation) having HLB of 1 as a sucrose fatty acid Ester and 1.0 part by weight of a DK Ester (DK Ester) FA10E (manufactured by first industrial pharmaceutical company, ltd.) having HLB of 1 or less as an acetylated sucrose fatty acid Ester as an emulsifier, and compared with example 3. The evaluation results are summarized in table 8.

Comparative example 3

Chocolate for baked products was made with the formulation as described in table 7 and compared with example 3, except that no emulsifier was used. The evaluation results are summarized in table 8.

[ Table 7]

Granulated sugar	38.61
		Cocoa mass	32.89
Edible oil and fat A	12.7
		Edible oil B	4.3
Starch	4.1
		Cocoa beans	4.0
Lactose	3.4
		Emulsifying agent	※
Perfume	0.05
		Methyl cellulose	2.0

(unit is part by weight)

[ Table 8]

Example 3

Example 10

Example 11

Example 12

Example 13

Example 14

Comparative example 3

Taste of the product

◎

Δ

○

◎

×

Prevention of granulation

○

Δ

○

Resistance to baking

○

Operability of

○

Comprehensive evaluation

5

3

4

1

Examination of Table 8

example 3 retained the original shape and had a very soft and mouth-feel immediately upon melting in the mouth.

Example 10 and example 11 retained their original shape and had a slightly soft texture.

examples 12 and 13 retained their original shape, but had a soft texture, which was inferior to that of example 3.

Example 14 gave good mouthfeel, good baking resistance and good handling, but resulted in granulation.

Comparative example 3 had a hard texture, although the original shape was maintained.

(example 15)

70 parts of high gluten flour, 3 parts of raw yeast, 0.1 part of yeast activator (yeast food), 5 parts of granulated sugar and 10 parts of whole egg were added to 30 parts of water, and mixed at a low speed of 3 minutes and a medium speed of 2 minutes using a horizontal mixer, followed by fermentation for 2 hours and 30 minutes to prepare a medium seed. To this medium seed, 20 parts of high gluten flour, 10 parts of low gluten flour (waak flour), 15 parts of granulated sugar, 1 part of salt, 3 parts of skim milk powder, 13 parts of sweetened egg yolk and 10 parts of water were added, and after mixing at a low speed for 3 minutes and then at a medium speed for 4 minutes, 25 parts of commercially available bread-making butter (product name: delioft, manufactured by shin-sha gmbh) was added, and mixing was performed at a low speed for 3 minutes and further at a medium speed for 4 minutes, and then mixing was performed at a high speed for 1 minute to obtain kneaded dough. After 30 minutes of fermentation, the mixture was divided into 50g portions, and the mixture was molded into a bread roll (breadroll) shape with a secondary fermentation time (bench time) of 20 minutes, and chocolate was prepared by performing a rolling and kneading treatment by a conventional method according to the formulation of example 3 shown in table 1, and was molded into a shape of 2cm in length, 2cm in width, and 1cm in thickness by cutting molding. 2 pieces of the baked product were wrapped in chocolate in a dough in the shape of a formed bread roll, baked at a temperature of 32 ℃ and a humidity of 80% for 60 minutes, and then baked at an upper temperature of 210 ℃/lower temperature of 200 ℃ for 10 minutes to prepare bread.

The bread ingredients are summarized in tables 9 and 10.

Comparative example 4

A baked product in which a chocolate for a baked product was combined was produced in the same manner as in example 15, except that commercially available sweet chocolate (sweet chocolate) (manufactured by shin-shoku corporation) was used as the chocolate for a baked product.

[ Table 9]

Medium seed formula

Name of raw material	Formulation (weight%)
		High-gluten flour	70.0
Yeast	3.0
		Yeast activator	0.1
Granulated sugar	5.0
		Whole egg	10.0
Water (W)	30.0

[ Table 10]

Kneading formula

(evaluation of baked products after baking)

In example 15, the product had a very soft and instantly melting mouthfeel in the mouth.

Comparative example 4 had a hard texture.

Examination of FIGS. 1 and 2

After the baked product was stored at 20 ℃ for 48 hours, the cross-sectional structure of the chocolate taken out of the baked product was compared.

The cross-sectional structure of example 15 (fig. 1) was very soft, silky and melted immediately upon entry, as compared with the cross-sectional structure of comparative example 4 (fig. 2).

[ Industrial Applicability ]

By the present invention, it is possible to provide a chocolate-like body for baked products which has a moderate hardness when incorporated into a baked product before baking and which can obtain a baked product containing a silky milky chocolate-like body after baking.

Claims

1. A chocolate for bakery products, wherein the total fat and oil contained in the chocolate for bakery products has a SU2 content of 20 to 30 wt.%, and comprises 2.0 to 5.0 parts by weight of starch and 0.1 to 3.0 parts by weight of an emulsifier having a hydrophilic-lipophilic balance of 3.0 or less per 100 parts by weight of the chocolate for bakery products, and wherein the moisture content before baking is less than 3 wt.%, and the total fat and oil contained in the chocolate for bakery products contains 5 parts by weight or more of SU2 derived from a random ester-exchange oil per 100 parts by weight of the SU2,

SU 2: one molecule of S and two molecules of U are bonded to form triglyceride.

2. Chocolate for bakery products according to claim 1, comprising from 0.1 to 5.0 parts by weight of dietary fiber.

3. The chocolate for baked products according to claim 1 or 2, wherein the cocoa component is contained in an amount of 7.0 parts by weight or more per 100 parts by weight of the chocolate for baked products.

4. The chocolate for bakery products according to claim 1, wherein the emulsifier having a hydrophilic-lipophilic balance of 3.0 or less is a sucrose fatty acid ester and/or an acetylated sucrose fatty acid ester.

5. A chocolate according to claim 1 or 2, comprising from 10 to 30 parts by weight of SU2 derived from a random interesterified oil per 100 parts by weight of SU2 contained in the chocolate.

6. A baked product which is a chocolate-like product combined with a baked product according to any one of claims 1 to 5.

7. A method of manufacturing a baked product, characterized by: shaping a baked product according to any of claims 1 to 5 with a chocolate type, combining the shaped chocolate type into the dough of a baked product and then baking.

8. A baked product obtained by the production method according to claim 7 and having a mouth feel of milky chocolate.

9. A baked product which is bread or cake type and is obtained by the production method according to claim 7 and contains milky chocolate.