CN112056441B - Roast-resistant chocolate bean and preparation method thereof - Google Patents
Roast-resistant chocolate bean and preparation method thereof Download PDFInfo
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- CN112056441B CN112056441B CN202010958393.2A CN202010958393A CN112056441B CN 112056441 B CN112056441 B CN 112056441B CN 202010958393 A CN202010958393 A CN 202010958393A CN 112056441 B CN112056441 B CN 112056441B
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 91
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 65
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title description 7
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 108
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- 229940029339 inulin Drugs 0.000 claims abstract description 49
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical group OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 45
- 229960001031 glucose Drugs 0.000 claims abstract description 45
- 239000003346 palm kernel oil Substances 0.000 claims abstract description 34
- 235000019865 palm kernel oil Nutrition 0.000 claims abstract description 34
- 235000019878 cocoa butter replacer Nutrition 0.000 claims abstract description 22
- 239000007787 solid Substances 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 18
- 238000000227 grinding Methods 0.000 claims description 15
- 239000003995 emulsifying agent Substances 0.000 claims description 14
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 229910052740 iodine Inorganic materials 0.000 claims description 12
- 239000011630 iodine Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- 150000003904 phospholipids Chemical class 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 8
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- 238000002844 melting Methods 0.000 claims description 7
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- 238000000034 method Methods 0.000 claims description 7
- 235000015067 sauces Nutrition 0.000 claims description 7
- 238000005266 casting Methods 0.000 claims description 5
- 235000019877 cocoa butter equivalent Nutrition 0.000 claims description 5
- 239000004519 grease Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
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- 239000002245 particle Substances 0.000 claims description 2
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- AZUYLZMQTIKGSC-UHFFFAOYSA-N 1-[6-[4-(5-chloro-6-methyl-1H-indazol-4-yl)-5-methyl-3-(1-methylindazol-5-yl)pyrazol-1-yl]-2-azaspiro[3.3]heptan-2-yl]prop-2-en-1-one Chemical compound ClC=1C(=C2C=NNC2=CC=1C)C=1C(=NN(C=1C)C1CC2(CN(C2)C(C=C)=O)C1)C=1C=C2C=NN(C2=CC=1)C AZUYLZMQTIKGSC-UHFFFAOYSA-N 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 5
- 229940110456 cocoa butter Drugs 0.000 description 5
- 235000019868 cocoa butter Nutrition 0.000 description 5
- 235000019879 cocoa butter substitute Nutrition 0.000 description 5
- 238000007665 sagging Methods 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 229940089206 anhydrous dextrose Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000015895 biscuits Nutrition 0.000 description 2
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- 235000012041 food component Nutrition 0.000 description 2
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- 239000000155 melt Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005496 tempering Methods 0.000 description 2
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 244000208060 Lawsonia inermis Species 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
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- 230000006866 deterioration Effects 0.000 description 1
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- 210000002969 egg yolk Anatomy 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
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- 239000012634 fragment Substances 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 238000000465 moulding Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- 230000002195 synergetic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical group COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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Classifications
-
- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The application relates to a formula of a roast-resistant chocolate bean, the roast-resistant chocolate bean adopting the formula and a manufacturing method thereof; the formula of the application adopts cocoa butter replacer (hydrogenated refined palm kernel oil with solid fat content of 88-96%wt at 20 ℃) which meets specific parameter conditions, and the composition of anhydrous glucose and inulin is added with specific amount, so that the prepared chocolate bean can resist baking and baking, does not generate coking phenomenon, can ensure original chocolate flavor and taste, does not generate deformation or collapse, and can remain hanging on the surface of baked products.
Description
Technical Field
The application relates to a formula of a roast-resistant chocolate bean, the roast-resistant chocolate bean adopting the formula and a manufacturing method thereof, and belongs to the technical field of food processing.
Background
Chocolate is used as a fat candy with a unique taste of aromatic alcohol, and has the functions of providing energy, refreshing, regulating immunity, preventing cardiovascular diseases and the like, and is popular among people.
Chocolate may also be used in baked products, for example, in bread, biscuits and the like. Wherein, the surface of the cookies or bread can be inlaid with chocolate beans; after the common chocolate beans are baked at high temperature, deformation, collapse or scorching can occur, and the appearance and the overall taste of baked products such as cookies or bread are affected.
Regarding a method for obtaining a baked roast resistant chocolate food, japanese patent application laid-open No. 2000-106822 reports a method of adding a specific proportion of protein to a specific proportion of a mixture of non-fat cocoa ingredients, fat and moisture to form an aqueous chocolate; japanese patent application laid-open No. 2001-54355 reports a method of blending an egg such as whole egg, yolk, or albumen with whey protein as a solid component of nonfat milk into ganahua chocolate paste (ganche) containing hydrophilic components such as fresh cream, cow's milk, or wine and chocolate; these patent documents all disclose techniques for applying an aqueous chocolate having baking resistance to baked goods.
Such an aqueous chocolate paste having baking resistance becomes more complicated in the preparation process due to thickening of the material, and in addition, a large amount of heat energy is required for evaporation of water in the raw material at the time of baking due to a large amount of water phase change, and excessive heating causes deterioration of the flavor of the chocolate paste and even scorched taste.
Accordingly, it would be desirable in the art to develop a new formulation for a roast resistant chocolate bean for use in baked products, whereby the chocolate bean when applied to the surface of a baked product such as cookies or bread, is resistant to scorching/deformation, deformation or collapse after being baked at high temperatures and can remain hanging on the surface of the baked product.
Disclosure of Invention
In order to solve the technical problems, the application provides a formula of a roast resistant chocolate bean, wherein,
the formula of the roast resistant chocolate bean comprises a basic component and an additive component,
wherein, based on 100 parts by weight of the basic component, the basic component comprises the following components in parts by weight:
20 to 30 parts of cocoa butter replacer
13-23 parts of cocoa powder
50-58 parts of white sugar
Wherein,
the cocoa butter substitute is hydrogenated refined palm kernel oil, and has a solid fat content of 88-96 wt% at 20deg.C;
the additive component comprises anhydrous glucose, inulin and an emulsifier;
the emulsifier is 1-2 parts by weight of phospholipid, and the total weight of the anhydrous glucose and the inulin is 5-10 parts by weight, wherein the mass ratio of the anhydrous glucose to the inulin is 1:1-1:2.
Preferably, the cocoa butter substitute is a mixed fat of hydrogenated refined palm kernel oil with two different saturation degrees, wherein the iodine value of the first hydrogenated refined palm kernel oil is 3.0-7.0, and the iodine value of the second hydrogenated refined palm kernel oil is 0.3-1.0, and the mixing ratio of the first hydrogenated refined palm kernel oil and the second hydrogenated refined palm kernel oil is 1:2-1:3.
Preferably, the total weight of the anhydrous glucose and the inulin is 7-8 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1:1.5.
Preferably, the white sugar is white granulated sugar or cotton granulated sugar.
Preferably, the additive component further comprises a perfume; the weight of the essence is 0.05-0.1 part based on 100 parts of the weight of the basic component.
In another aspect, the application provides a method of making a roast resistant chocolate bean, wherein,
the preparation method adopts the formula of the baking-resistant chocolate bean, and comprises the following steps:
step 1), oil melting: heating and melting the cocoa butter replacer according to the formula;
step 2), grinding material: putting the melted grease obtained in the step 1) into a chocolate refiner, weighing cocoa powder, white sugar, anhydrous glucose and inulin according to the formula, putting into the chocolate refiner for grinding until the fineness of the material is below 20 microns, and stopping grinding; adding the rest of the added components into the chocolate refiner according to the formula, and grinding until the fineness of the materials is below 20 microns, and stopping grinding to obtain the sauce of the baking-resistant chocolate beans;
step 3), filling the sauce of the baking-resistant chocolate beans obtained in the step 2) into a chocolate drip casting machine or a drip casting tool to prepare the baking-resistant chocolate beans.
Preferably, in said step 3), a roast resistant chocolate bean having a particle size in the range of 1 to 2mm is prepared.
In yet another aspect the application provides a roast chocolate bean wherein the roast chocolate bean is formulated as described above.
The formula of the application adopts cocoa butter replacer (hydrogenated refined palm kernel oil with solid fat content of 88-96%wt at 20 ℃) which meets specific parameter conditions, and the composition of anhydrous glucose and inulin is added with specific amount, so that the prepared chocolate bean can resist baking and baking, does not generate coking phenomenon, can ensure original chocolate flavor and taste, does not generate deformation or collapse, and can remain hanging on the surface of baked products.
Detailed Description
The explanation of the terms is as follows:
the term "cocoa butter replacers", abbreviated CBR, is a class of rapidly meltable artificial stearins whose composition is quite different from that of natural cocoa butter, but is physically close to that of natural cocoa butter, and because of the need for tempering during the manufacture of chocolate, also known as non-tempering stearins, which are also different from cocoa butter replacers, can be processed with different types of starting fats, which are classified into lauric-type stearins and non-lauric-type stearins.
The term "cocoa powder" refers to cocoa beans (seeds) extracted from pods (fruits) of cocoa trees, and is obtained by fermenting, coarse crushing, peeling and other procedures to obtain cocoa bean fragments (collectively referred to as cocoa cakes), and degreasing and crushing the cocoa cakes to obtain the cocoa powder.
The term "emulsifier" is used to refer to a substance that improves the surface tension between the various constituent phases of an emulsion to form a uniform and stable dispersion or emulsion.
In one embodiment of the present application, there is provided a formulation of a roast chocolate bean, wherein the formulation of the roast chocolate bean comprises a base component and an additional component,
wherein, based on 100 parts by weight of the basic component, the basic component comprises the following components in parts by weight:
20 to 30 parts of cocoa butter replacer
13-23 parts of cocoa powder
50-58 parts of white sugar
Wherein,
the cocoa butter substitute is hydrogenated refined palm kernel oil, and has a solid fat content of 88-96 wt% at 20deg.C;
the additive component comprises anhydrous glucose, inulin and an emulsifier;
the emulsifier is 1-2 parts by weight of phospholipid, and the total weight of the anhydrous glucose and the inulin is 5-10 parts by weight, wherein the mass ratio of the anhydrous glucose to the inulin is 1:1-1:2.
In order to solve the problems of chocolate beans in the prior art, such as the problems that chocolate sauce contains too much water, scorch/change occurs during baking, and the chocolate cannot remain on the surface of the baked product due to deformation or collapse, the inventors have made a great deal of attempts to adjust the chocolate based on the existing baking-resistant chocolate formulation, and unexpectedly found that when the grease adopts cocoa butter substitute (hydrogenated refined palm kernel oil with the solid fat content of 88-96% wt at 20 ℃) meeting the specific parameter condition and the combination of anhydrous glucose and inulin is added, the above problems can be improved, and the obtained chocolate beans can not only resist baking, but also can not have the scorch phenomenon, can ensure the original chocolate flavor and taste, and can not have deformation or collapse and can remain on the surface of the baked product.
The present application will be further illustrated by the following examples, but the present application is not limited to these specific embodiments.
Examples 1 to 4
The formulation of the roast resistant chocolate beans of examples 1-4, wherein the base components (parts by mass) are as follows:
25 parts of cocoa butter replacer
17 parts of cocoa powder
58 parts of white sugar
The inventors have made extensive attempts to find that cocoa butter substitutes must meet specific parameters, 1) require the use of hydrogenated refined palm kernel oil; 2) The solid fat content at 20℃is 88-96% wt. It is possible for a person skilled in the art to select a suitable one of the hydrogenated refined palm kernel oils (single fat) or to select hydrogenated refined palm kernel oils of different saturation levels for mixing, provided that the mixed fat meets the condition "the solid fat content at 20 ℃ is 88-96% wt".
In the formulations of examples 1-4, the cocoa butter replacers were a blend of two hydrogenated refined palm kernel oils of different saturations, the first hydrogenated refined palm kernel oil having an iodine value of about 3.0 and the second hydrogenated refined palm kernel oil having an iodine value of about 0.4, the blend ratio of the former to the latter being 1:2; the solid fat content of the mixed cocoa butter equivalent is about 90.261% at 20 ℃.
The base components of the formulations of examples 1-4 were all identical (100 parts total weight) and of the base components, the first hydrogenated refined palm kernel oil and the second hydrogenated refined palm kernel oil described above were all purchased from the Yihaijia group; cocoa powder was purchased from zhejiang qianglixing cocoa products, inc; white sugar is white granulated sugar, and is purchased from Guangzhou Hua sugar food Limited.
The additive component comprises anhydrous glucose, inulin, an emulsifier and essence;
in example 1, based on 100 parts by weight of the basic component, the emulsifier is 1.5 parts by weight of phospholipid and the essence is 0.05 part; the total weight of the anhydrous glucose and the inulin is 7.5 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1:1.5, namely 3 parts of the anhydrous glucose and 4.5 parts of the inulin.
In example 2, based on 100 parts by weight of the basic component, the emulsifier is 1.6 parts by weight of phospholipid and the essence is 0.07 part; the total weight of the anhydrous glucose and the inulin is 8.32 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1:1.6, namely 3.2 parts of the anhydrous glucose and 5.12 parts of the inulin.
In example 3, based on 100 parts by weight of the basic component, the emulsifier is 1.8 parts by weight of phospholipid and the essence is 0.08 part; the total weight of the anhydrous glucose and the inulin is 9.24 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1:1.8, namely 3.3 parts of the anhydrous glucose and 5.94 parts of the inulin.
In example 4, based on 100 parts by weight of the basic component, 2 parts by weight of the phospholipid as the emulsifier and 0.1 part by weight of the essence; the total weight of the anhydrous glucose and the inulin is 5.7 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1:2, namely 1.9 parts of the anhydrous glucose and 3.8 parts of the inulin.
The phospholipids of examples 1-4 above were purchased from food ingredients limited of sakura; anhydrous dextrose was purchased from henna flag food ingredients limited; inulin is purchased from zheng tower primary trade company, ltd; the essence is vanillin, which is purchased from Shanghai Jiuzhu food Co.
The preparation method of the roast resistant chocolate beans of examples 1-4 is as follows:
step 1), oil melting: heating and melting cocoa butter replacers (mixed fat of first hydrogenated refined palm kernel oil and second hydrogenated refined palm kernel oil) according to the above formula;
step 2), grinding material: putting the melted grease obtained in the step 1) into a chocolate refiner, weighing cocoa powder, white sugar, anhydrous glucose and inulin according to the formula, and putting into the chocolate refiner for grinding until the fineness of the material is below 20 microns, and stopping grinding; adding the rest of the added components (namely the emulsifier and the essence) into a chocolate refiner according to the formula, and grinding until the fineness of the materials reaches below 20 microns, and stopping grinding to obtain the sauce of the baking-resistant chocolate beans;
and 3) filling the sauce of the roast-resistant chocolate beans obtained in the step 2) into a drop casting tool to prepare the roast-resistant chocolate beans. For example, the obtained roasted chocolate mass is filled into a decorating bag, chocolate beans with a diameter of about 1-2mm are dripped, and the chocolate beans are refrigerated and solidified for use. Of course, the skilled artisan can also select a chocolate drip molding machine to mechanically produce a properly sized roast resistant chocolate bean.
Examples 5 to 7
The formulation of the roast resistant chocolate beans of examples 5-7, wherein the base components (parts by mass) are as follows:
28 parts of cocoa butter replacer
20 parts of cocoa powder
52 parts of white sugar
In example 5, the cocoa butter replacer was a blend of hydrogenated refined palm kernel oil of two different saturations, the first hydrogenated refined palm kernel oil having an iodine value of about 4.0 and the second hydrogenated refined palm kernel oil having an iodine value of about 0.7, the blend ratio of the former to the latter being 1:2.5; the solid fat content of the mixed cocoa butter equivalent is about 92.499% at 20 ℃.
In example 6, the cocoa butter replacer was a blend of two hydrogenated refined palm kernel oils of different saturations, the first hydrogenated refined palm kernel oil having an iodine value of about 6.0 and the second hydrogenated refined palm kernel oil having an iodine value of about 1.0, the blend ratio of the former to the latter being 1:3; the solid fat content of the mixed cocoa butter equivalent is about 94.386% at 20 ℃.
In example 7, the cocoa butter replacer was a single fat of hydrogenated refined palm kernel oil having an iodine value of about 0.4 and a solid fat content of about 95.654% at 20 ℃.
The same applies to the added components of examples 5-7; based on 100 parts by weight of basic components, the emulsifier is 1.5 parts by weight of phospholipid, and the essence is 0.05 part by weight; the total weight of the anhydrous glucose and the inulin is 7.5 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1:1.5, namely 3 parts of the anhydrous glucose and 4.5 parts of the inulin.
The sources of the above raw materials are the same as those in examples 1 to 4, and detailed descriptions thereof are omitted.
The preparation method of the roast resistant chocolate beans of examples 5 to 7 is the same as that of examples 1 to 4, and detailed description thereof is omitted.
Effect data
Comparative example 1a
Comparative example 1a differs from example 1 only in that: the selection of the cocoa butter replacers is different;
the cocoa butter replacers used in comparative example 1a were conventionally used in chocolate formulations using baked products, hydrogenated refined vegetable oils, available from the Yihaijiali group.
The other technical content is the same as that of embodiment 1, and detailed description thereof is omitted.
Comparative example 1b
Comparative example 1b differs from example 1 only in that: the selection of the cocoa butter replacers is different;
the cocoa butter equivalent used in comparative example 1b was a single hydrogenated refined palm kernel oil having an iodine value of about 3.0 and a solid fat content of about 78.875% at 20 ℃;
the other technical content is the same as that of embodiment 1, and detailed description thereof is omitted.
Comparative example 1c
Comparative example 1c differs from example 1 only in that: no "anhydrous glucose" was added, and 4.5 parts of inulin was added based on 100 parts by weight of the base component;
the other technical content is the same as that of embodiment 1, and detailed description thereof is omitted.
Comparative example 1d
Comparative example 1d differs from example 1 only in that: no "anhydrous glucose" was added, and 7 parts of inulin was added based on 100 parts by weight of the base component;
the other technical content is the same as that of embodiment 1, and detailed description thereof is omitted.
Comparative example 1e
Comparative example 1e differs from example 1 only in that: 3 parts of anhydrous glucose are added without adding inulin based on 100 parts of the weight of the basic components;
the other technical content is the same as that of embodiment 1, and detailed description thereof is omitted.
Comparative example 1f
Comparative example 1f differs from example 1 only in that: no "inulin" was added, and 7 parts of anhydrous glucose was added based on 100 parts by weight of the base component;
the other technical content is the same as that of embodiment 1, and detailed description thereof is omitted.
Application example
To examine the technical effects of the roast resistant chocolate beans obtained in comparative examples 1a to 1g described above, they were applied to the baking of cookies and observed to evaluate whether the chocolate beans on the surface of the cookies after baking were burnt, deformed, and left hanging on the surface of the cookies.
The application conditions are as follows: about 20g of small dough of cookie dough is flattened into a circle, chocolate beans are interspersed on the surface, finally, a dish of cookie is put into an open-hearth furnace to be baked, the upper fire of the open-hearth furnace is set to be 210 ℃ and the lower fire of the open-hearth furnace to be 140 ℃, after 8 minutes of baking, the direction of the baking plate is changed back and forth, and after 3 minutes of baking, the chocolate bean cookie is taken out, and the preparation of the chocolate bean cookie is completed. The baking application conditions were used for each of examples 1-6 and comparative examples 1a-1g described above and were made in the same batch. 10 replicates were made for each group and the results were counted.
Regarding the scorch condition: if the chocolate beans are not burnt, judging as 'good'; if the chocolate bean edge is burnt, judging as good; if the chocolate beans are completely burnt, it is judged as "bad".
Regarding the deformation situation: if the chocolate beans still keep the original shape without melting after baking, judging as 'excellent'; the chocolate bean is judged to be "good" if it melts slightly but retains its shape, and "bad" if it melts completely.
Regarding the hang-up situation: if the chocolate beans on the baked biscuits or bread fall by 0-1, judging as 'excellent'; the chocolate beans were judged to be good if they dropped 2 to 3, and were judged to be "bad" if they dropped 4 or more.
The results are shown in Table 1 below:
TABLE 1
As can be seen from Table 1 above, the chocolate beans produced in examples 1-7 of the present application all had better effect (better scorch, deformation and sagging) after application to baked products, especially example 1, which was a significant improvement over the prior art.
Comparative examples 1a-1b differ from example 1 only in the "different choice of substitute cocoa butter", comparative example 1a used conventional substitute cocoa butter, and comparative example 1b used substitute cocoa butter was one of the mixed fats used in example 1 (its fat parameters differ greatly from the range of parameters in the present protocol); as can be seen from the results of table 1, the chocolate beans obtained in comparative example 1a were severe in scorch and poor in deformation and sagging after being applied to baked products; comparative example 1b had slightly better scorch than comparative example 1a, with poorer deformation and sagging; in summary, the results of comparative examples 1a and 1b are significantly inferior to example 1.
Comparative examples 1c to 1f differ from example 1 only in that "no anhydrous glucose and inulin were added at the same time", and comparative examples 1c and 1d did not add anhydrous glucose, and the amount of inulin added was the same as that of example 1, and the total amount of anhydrous glucose and inulin added was the same as that of example 1; comparative examples 1e and 1f were not added with inulin, and the amount of anhydrous glucose added was one as in example 1 and one as in example 1; as can be seen from the results of Table 1, comparative examples 1c-1f are inferior in scorch, deformation and sagging, which are significantly inferior to example 1, especially comparative examples 1e and 1f; this means that the addition of anhydrous dextrose or inulin alone does not achieve the effect of the simultaneous addition of anhydrous dextrose and inulin composition; according to the scheme of the application, anhydrous glucose and inulin are added simultaneously, and the anhydrous glucose and inulin have synergistic effect on improvement of scorching, deformation and sagging.
In summary, it can be seen that the scheme of examples 1-7 of the present application adopts cocoa butter replacers (hydrogenated refined palm kernel oil, and the solid fat content thereof is 88-96% at 20 ℃) which meet specific parameter conditions, and a specific amount of a composition of anhydrous dextrose and inulin is added at the same time, so that the prepared chocolate beans can resist baking and baking, do not cause coking phenomenon, can ensure the original chocolate flavor and mouthfeel, and can not cause deformation or collapse, and can remain hanging on the surface of baked products.
It should be understood that although the present disclosure describes embodiments, not every embodiment is provided with a separate embodiment, and that this description is for clarity only, and that the skilled artisan should recognize that the embodiments may be combined as appropriate to form other embodiments that will be understood by those skilled in the art.
The above list of detailed descriptions is only specific to practical embodiments of the present application, and they are not intended to limit the scope of the present application, and all equivalent embodiments or modifications that do not depart from the spirit of the present application should be included in the scope of the present application.
Claims (6)
1. A roast resistant chocolate bean characterized by:
the formula of the roast resistant chocolate bean comprises a basic component and an additive component,
wherein, based on 100 parts by weight of the basic component, the basic component comprises the following components in parts by weight:
20-30 parts of cocoa butter replacer
13-23 parts of cocoa powder
50-58 parts of white sugar
Wherein,
the additive component comprises anhydrous glucose, inulin and an emulsifier;
based on 100 parts by weight of basic components, the emulsifier is 1-2 parts by weight of phospholipid, and the total weight of the anhydrous glucose and the inulin is 5-10 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1:1-1:2;
the cocoa butter replacers are mixed grease of hydrogenated refined palm kernel oil with two different saturation degrees, the iodine value of the first hydrogenated refined palm kernel oil is 3.0-7.0, the iodine value of the second hydrogenated refined palm kernel oil is 0.3-1.0, and the mixing ratio of the first hydrogenated refined palm kernel oil to the second hydrogenated refined palm kernel oil is 1:2-1:3; the cocoa butter equivalent has a solid fat content of 88-96% wt at a temperature of 20 ℃.
2. A roast resistant chocolate bean according to claim 1, wherein:
the total weight of the anhydrous glucose and the inulin is 7-8 parts, wherein the mass ratio of the anhydrous glucose to the inulin is 1:1.5.
3. A roast resistant chocolate bean according to claim 1, wherein:
the white sugar is white granulated sugar or soft white sugar.
4. A roast resistant chocolate bean according to claim 1, wherein:
the additive component also comprises essence; and 0.05-0.1 part by weight of essence based on 100 parts by weight of the basic components.
5. A method for manufacturing roast-resistant chocolate beans is characterized by comprising the following steps:
the method for making the roast resistant chocolate bean according to any one of claims 1 to 4, comprising the steps of:
step 1), oil melting: heating and melting the cocoa butter replacer according to the formula;
step 2), grinding material: putting the melted grease obtained in the step 1) into a chocolate refiner, weighing cocoa powder, white sugar, anhydrous glucose and inulin according to the formula, putting into the chocolate refiner for grinding until the fineness of the material is below 20 microns, and stopping grinding; adding the rest of the added components into the chocolate refiner according to the formula, and grinding until the fineness of the materials is below 20 microns, and stopping grinding to obtain the sauce of the baking-resistant chocolate beans;
step 3), filling the sauce of the baking-resistant chocolate beans obtained in the step 2) into a chocolate drip casting machine or a drip casting tool to prepare the baking-resistant chocolate beans.
6. A method of making a roast chocolate bean according to claim 5, wherein:
in the step 3), the baking-resistant chocolate beans with the particle size range of 1-2mm are prepared.
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| US8927044B2 (en) * | 2007-11-27 | 2015-01-06 | Barry Callebaut Ag | Bakery product with white chocolate comprising fibre |
| JP2018171014A (en) * | 2017-03-31 | 2018-11-08 | 株式会社カネカ | Heat storage resistant granular oil and fat composition |
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| US8927044B2 (en) * | 2007-11-27 | 2015-01-06 | Barry Callebaut Ag | Bakery product with white chocolate comprising fibre |
| JP2018171014A (en) * | 2017-03-31 | 2018-11-08 | 株式会社カネカ | Heat storage resistant granular oil and fat composition |
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