JP2000270774A - Baking-resistant chocolate and baked cake containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a baking-resistant chocolate useful for producing a baked cake such as a hard cookie, etc., capable of maintaining chocolate palatability even after baking, causing neither bumping nor thinning after baking in the case of use in a baked cake by making the chocolate include a prepared whey protein processed food. SOLUTION: This baking-resistant chocolate comprises preferably about 1-70 pts.wt. of a prepared whey protein processed food based on 100 pts.wt. of a chocolate dough. Preferably the chocolate further contains a dairy product. The chocolate is obtained by formulating a baking-resistant chocolate raw material containing the prepared whey protein processed food with oils and fats such as cacao mass, etc., and arbitrary other components, grinding, refining and optionally adjusting a temperature and cooling. The chocolate is useful for producing pretzel.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a baked chocolate, a baked chocolate confection containing the baked chocolate, and a baked confection containing the baked chocolate.

[0002]

2. Description of the Related Art When ordinary chocolate is encased in a baked confectionery such as a biscuit and baked (wrapping the chocolate in a dough), the chocolate is protruded due to bumping, or the chocolate is baked and thinned (oil and fat transfer to the biscuit). This can lead to problems such as cavities and the chocolate becoming a gritty and hard texture.

[0003] Even so-called black chocolate (sweet chocolate) containing no dairy component has a gritty texture when used in combination with soft biscuits or cookies, and bumps occur when used in combination with hard biscuits or pretzel. There is.

As means for solving the above problems, specific sugars, nuts, starch, soy protein, specific emulsifiers,
A method has been proposed in which enzyme-treated egg yolk or the like is blended into chocolate or a lump of chocolate is covered with a specific material. For example, Japanese Patent Publication No. 4-65564 relates to a chocolate mass and a bakery product containing the same. The chocolate disclosed herein has 20 carbon atoms.
0.2 to 0.7% by weight of fats and oils having a melting point of 50 ° C. or higher containing the above fatty acids in the constituent fatty acids, and one or more selected from starch, soy protein, and okara powder 2
２５25% by weight. It is described that the structure and the original shape of the chocolate mass remain even when the chocolate mass is dispersed in the bread dough and the baked confectionery dough and then baked.

[0005] However, the chocolate disclosed in this publication can be prepared from doughs such as hard biscuits (which contain less fats and oils and sugar and have a stronger gluten structure than soft biscuits) and pretzel (alkaline-treated biscuits). When used for baked confectionery with poor moisture removal,
During the baking of baked confectionery, bumping of chocolate from the dough easily occurs. Bumping is a phenomenon in which chocolate whisks, splatters, or runs off. Not only when the chocolate is partially exposed, but also when completely covered with the baked goods, the dough being baked has holes and the chocolate squirts out. Once a hole is drilled,
Most of the chocolate flows out of the dough, leaving voids inside the baked confectionery, and the remaining chocolate tends to have a gritty texture. Even when bumping barely occurs or when soft biscuit dough is used, a phenomenon in which oil is transferred from the ingredients into the baked confectionery dough and the baked confectionery becomes oily and the chocolate becomes harder with it is observed.

As another means for solving the above problems, there is a method of filling chocolate in a baked confectionery baked in a hollow. However, the resulting chocolate-containing baked goods have
Although there is no problem in texture, there is a problem that the production method and equipment are complicated and productivity is low. In addition, in the baked confectionery produced by this method, a filling hole of chocolate is naturally left, which may be undesirable in appearance.

[0007] As described above, the conventionally proposed methods are as follows.
The flavor of the resulting chocolate is different from that of the original chocolate, the productivity is low, and baked confectionery (especially hard biscuits and pretzel), which has a lower moisture loss than soft biscuits and cookies, cannot achieve sufficient effects. However, none of these methods is necessarily satisfactory.

[0008] Therefore, a new means is desired to provide a baked chocolate that maintains the texture (and shape if desired) of the chocolate after baking and does not cause bumping or shrinking when baked in a baked confectionery. It is rare.

[0009]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems, and an object of the present invention is to provide a new baked chocolate and a baked chocolate confection and a baked confection produced using the same. And

[0010]

Means for Solving the Problems The present inventors blended the modified whey protein processed product into chocolate to maintain the texture (and, if desired, the shape) of the chocolate even after baking, and to produce baked confectionery. It has been found that a baked chocolate which does not cause bumping and shrinkage when used is obtained, and based on this, the present invention has been completed.

The baking-resistant chocolate of the present invention contains a prepared whey protein processed product. Preferably, the content of the processed whey protein product is about 1 to 70 parts by weight based on 100 parts by weight of the chocolate dough. Preferably,
Also contains dairy products.

[0012] The baked chocolate confectionery of the present invention is produced by a method including a step of baking resistant chocolate. Preferably, the baked chocolate confectionery is baked after applying a liquid, meringue, or powder to the surface.

The baked confectionery of the present invention is produced by a method including a step of baking baked confectionery dough containing baked chocolate. Preferably, the baked chocolate is baked after being encased or covered in a baked confectionery dough. Preferably,
The baked goods are hard biscuits or pretzels.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

<Materials> The fire-resistant chocolate of the present invention comprises:
Contains processed whey protein products. The baked chocolate of the present invention may contain other components as necessary.

As used herein, the term "chocolate" includes, but is not limited to, products that comply with the chocolate and quasi-chocolate criteria set forth in the Fair Competition Rules for Labeling Chocolate, including, but not limited to, modified whey protein products. And any oil-and-fat food containing oil and fat.

In the present specification, "calcination" means heating at a temperature of about 100 ° C. or more for about 1 minute or more. Also,
"Fire resistance" means that after heating at a temperature of about 100 ° C. or more for about 1 minute or more, the texture before firing is substantially maintained,
In addition, it refers to satisfying at least one, and preferably both, of not generating visible bumping and / or thinning when baking after encrusting or covering baked confectionery dough. "Bake" and "bake" are used as synonyms. In addition, baked confectionery refers to confectionery in general.

As used herein, the term "processed whey protein product" refers to a whey protein-containing solution which is purified from whey protein and is substantially salt-free at pH 4 or lower or 6 or higher. After heating to 55 ° C. or more and then adjusting the pH again to 4 or less or 6 or more, salt was added to the solution, and the mixture was heated. Say.

In the processed whey protein processed product, low molecular compounds such as salts and saccharides contained in whey are substantially removed, and then the pH of the liquid is adjusted to the isoelectric point (pH) of whey protein.
5), pH 4 or less, or 6 or more, preferably pH 3.5 or less, or 6.5 or more, and then heat-treated to form a transparent liquid or gel-like product. PH of the obtained transparent product,
After adjusting to the above range again, salts are added and heated to obtain a transparent whey protein processed product.

The term "transparent" in the processed whey protein processed product includes translucent, and generally, the absorbance measured by a spectrophotometer UV160A manufactured by Shimadzu Corporation is 1.
5 or less (however, using a glass cell with a wavelength of 600 nm and an optical path length of 1 cm).

The whey protein used in the processed whey protein processed product is whey and a whey protein fraction obtained therefrom, and its main protein (β-lactoglobulin, α-lactalbumin, serum albumin and the like). ) May be used.

In the production of a processed whey protein product, dialysis using water or a low-concentration buffer, electrodialysis, chromatography (ion exchange, gel chromatography, hydrophobic chromatography, etc.) can be used to purify whey protein. ), Microfiltration, electrophoresis, adsorption separation, precipitation separation, etc., may be used, and two or more of these may be used in combination.

The salt added to the transparent liquid or gel-like product obtained by the heat treatment in the production of the processed whey protein product is a seasoning salt or the like in the whey protein processed product. Need to be added after pH adjustment. In addition, the addition of a salt or the like tends to cause cloudiness due to the subsequent heat treatment, so that the pH of the liquid is preferably adjusted to 3.5 or less or 6.5 or more.

[0024] The whey protein content of the whey protein-containing liquid in the processed whey protein processed product is not particularly limited, but in the low protein concentration range of 5% by weight or less, it becomes a transparent liquid even after heating and becomes a viscous liquid. However, when the concentration is increased, it becomes a viscous liquid and becomes difficult to handle. Usually 5
Adjusting the concentration to -20% by weight is preferred because it is easy to handle. When the protein concentration is adjusted to 10% by weight or more, an extremely hard and highly elastic transparent gel can be obtained. Generally, the concentration of salt added to such a liquid is not particularly limited, but from the viewpoint of the seasoning of the product, 200 m
M or less (for example, 50 to 200 mM), particularly 150 mM
It is preferred that:

The heating temperature of the whey protein-containing solution after the addition of the salt in the production of the processed whey protein processed product is not particularly limited, but is preferably 55 ° C. or higher,
Generally, about 75 to 95 ° C. is easy to handle. However, 100 ° C
Heating may be performed as described above. For example, when heating at about 120 ° C., a hard gel having more elasticity than a gel obtained by heating at 100 ° C. or less can be obtained.

[0026] A specific example of the production of a processed whey protein processed product is described in Japanese Patent Publication No. 6-101986. The processed whey protein product is sold, for example, by Daiichi Kasei Co., Ltd. under the trade name “Genesis HD-5”.

As the "oil and fat" contained in chocolate, any edible oil and fat having a rising melting point of about 50 ° C. or less, preferably about 40 ° C. or less, more preferably about 37 ° C. or less can be used. In order to improve the mouthfeel of the resulting chocolate, the solid fat content at 40 ° C. is preferably about 5% or less. Examples of such fats and oils include vegetable or animal fats and oils of natural origin (eg, cocoa butter) and hydrogenated fats and oils. As is known to those skilled in the art, cocoa butter is contained in cacao mass in the form of about 55% fat, so that cocoa butter may be incorporated in the baked chocolate of the present invention. However, if the content of cocoa butter in the chocolate is high, bloom may occur. Therefore, when using cacao mass or cocoa butter,
It is preferable that a no-temper type fat (preferably a no-temper type vegetable fat) is simultaneously added.
The no-temper type fats and oils can be produced using, for example, coconut oil, palm oil, palm kernel oil and the like as raw materials. The higher the cocoa mass content, the richer the flavor inherent in chocolate.

In the present specification, “chocolate dough”
Refers to chocolate before firing.

The processed whey protein product contained in the baked chocolate can be contained in an arbitrary ratio with respect to 100 parts by weight of the chocolate dough. The upper limit of the content is typically about 70 parts by weight, preferably about 40 parts by weight, and more preferably about 20 parts by weight. The lower limit of the content is typically about 1 part by weight, preferably about 5 parts by weight, and more preferably about 10 parts by weight.
If the amount of the processed whey protein product is too large, the flavor of the obtained chocolate may be different from the original flavor of the chocolate. If the amount is too small, it is difficult to obtain the effect of the addition.

The baked chocolate according to the present invention may contain other components as necessary, as long as the effect of the addition of the processed whey protein product is not substantially impaired. Other ingredients include, for example, dairy products, cocoa powder, sugars, emulsifiers, flavors, pigments, sweeteners (excluding sugars), salt, seasonings (excluding sugars, sweeteners and salt), and the like.
Dairy products include whole milk powder, skim milk powder, cream powder, cheese powder and the like. It is desirable to use dairy products to add a more natural milk flavor. Examples of the saccharide include sucrose, lactose, maltose, trehalose, sugar alcohols such as maltitol and palatinit. When used, maltose and β-lactose, which are anhydrous crystals, are particularly preferable, and sucrose to supplement sweetness,
Other sweeteners and the like may be used in combination. Emulsifiers include fatty acid esters such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and propylene fatty acid ester, and phospholipids such as soy lecithin and egg yolk lecithin.

Preferred examples of the composition of the baked chocolate according to the present invention include about 10 to 20 parts by weight of cacao mass (or an amount corresponding to cocoa butter when blended as cocoa butter), about 15 to 35 parts by weight of vegetable oil and fat, sugar content. About 30-6
0 parts by weight, and about 3 to 30 processed whey protein products
Parts by weight.

<Production of baked-resistant chocolate> The baked-resistant chocolate of the present invention can be prepared by a usual method in the art.
Mix, grind, refine, mix raw whey protein ingredients, baked chocolate ingredients, including fats and oils and any other ingredients
It can be manufactured by adjusting the temperature and cooling as needed. The produced chocolate may be solid at room temperature or liquid.

The fire-resistant chocolate of the present invention can be provided as a final product in any shape and size by itself, but is particularly useful as a material for a baked chocolate confection and a baked confection described below. When baked chocolate confectionery or baked confectionery is used by being encased or covered, the baked chocolate of the present invention is preferably solid at room temperature. When the baked chocolate is a liquid, it is preferable to use the baked confectionery after encasing it.

<Baked Chocolate Confectionery> The baked chocolates of the present invention can be suitably used in the production of various baked chocolate confections. Examples of baked chocolate confectionery include molded chocolate baked as it is; molded chocolate baked with a liquid applied; molded chocolate wrapped in meringue; baked chocolate powder (Eg, flour such as flour, starch, crushed nuts, etc.) and baked; beans, fruits, etc. covered with chocolate, and then baked with the above powder and baked. .

As used herein, the term "liquid" refers to any edible liquid, typically a syrup. Types of sugars to be dissolved in the syrup include sucrose, lactose, glucose, maltose, fructose fructose liquid sugar, fructose dextrose liquid sugar,
Anhydrous trehalose, and the like. The liquid material may include other components such as a flavor, an acidulant, and a pigment, as needed, as long as the liquid can be applied. The term “meringue” refers to a product obtained by firmly whipping egg white and adding sugar. In meringue, the same sugars as in syrup can be used.
The meringue can also include other components as needed, as long as the cells can be substantially maintained.

Needless to say, any confectionery material other than the above can be used as long as it can withstand the baking conditions.
Those skilled in the art can appropriately select and set the raw materials of these baked chocolate confections, the method of preparing the dough, the baking conditions, and the like.

<Production of baked confectionery> The fire-resistant chocolate of the present invention can be suitably used as an ingredient to be encased or coated on baked confectionery dough in the production of various baked confectioneries. Examples of baked goods include biscuits, crackers, pies,
Cakes, and donuts. Those skilled in the art can appropriately select and set the raw materials of these baked confections, preparation of dough, baking conditions, and the like. In addition, in this specification, the "dough" of baked confectionery is a mixture of raw materials of baked confectionery,
Before firing.

The biscuits are obtained by using wheat flour as a main raw material, sugars, edible oils and salts as auxiliary raw materials, and, if necessary, adding raw materials such as dairy products and egg products. . Biscuits are roughly classified according to the composition, texture of the product, and the like, and include, for example, hard biscuits, soft biscuits, pretzels, cookies, and the like. A hard biscuit has a lower gluten content than a soft biscuit and has a strong gluten structure. Generally, the sum of the fats and sugars content in the hard biscuits is not more than about 40%, based on the total weight of the raw materials. The pretzel is obtained by baking hard biscuit dough after alkali treatment. Any alkali such as caustic soda, sodium carbonate, and sodium phosphate can be used for the alkali treatment. Typically, the alkaline treatment is performed by coating the hard biscuit dough with an alkaline solution (eg, about 0.1-5% caustic soda).

Crackers are made from wheat flour, sugars, edible oils and salts, and, if necessary, dairy products, egg products,
It is a baked confectionery that is baked by adding raw materials such as yeast, enzymes, and leavening agents, and has relatively little sweetness and a high salty and fat content. The crackers include, for example, soda crackers, cream crackers, oil spray crackers, etc., depending on the blending and production method.

The pie is a product obtained by using flour, sugar, edible oil and salt, and raw materials, and optionally adding raw materials such as dairy products, egg products, yeast, and leavening agents, and baking them.
Pies are divided into folded pies (French pies) and kneaded pies (American pies) according to the manufacturing method.

The cakes are those obtained by using wheat flour, sugars, eggs, and edible oils and fats as main raw materials, and adding dairy products, swelling agents and other auxiliary raw materials, and baking them. Cakes are made by mixing the eggs and a sponge cake that creates tissue by mixing and bubbling bubbles, and other ingredients by adding oil and fat,
It is divided into butter cake, which creates tissue by the expansion of air in fats and oils.

The donut is made by frying a dough containing wheat flour as a main raw material and raw materials such as egg products, sugars, dairy products, yeast, and leavening agents. Donuts are roughly classified into yeast donuts that are fermented using yeast and cake donuts that use a chemical leavening agent.

The baked goods produced according to the present invention may be any of the above and other known baked goods. Biscuits are preferred, and hard biscuits and pretzels are more preferred.

[0044] The size and shape of the baked confectionery are not particularly limited. Typically, chocolate is encased or covered with baked goods and baked. Here, "encrustation" means that the entire surface of the chocolate is substantially wrapped in the dough, and "coating" means at least a part of the chocolate surface (usually about 50% or more, but less than that). For example, may be about 10%).

The amount of the baked chocolate used in the baked confectionery of the present invention is not particularly limited. When used as an encrusting or covering material for baked confectionery, typically about 50 to 1000 parts by weight, preferably about 100 to 500 parts by weight, of baked chocolate against 100 parts by weight of dough for baked confectionery is used. Used. Baked confectionery of the present invention, for example, molded dough for baked confectionery, an appropriate amount of anti-baking chocolate on the surface thereof, after further baked confectionery dough on top of the baked chocolate, dough and chocolate Can be manufactured by punching or cutting in a state where they overlap with each other and then firing.

The use of the baked chocolate according to the present invention is not limited to baked chocolate confectionery and baked confectionery wrapping or covering materials. For example, a confectionery material in which chocolate components are uniformly dispersed can be prepared by mixing a mass of baked chocolate and other materials when mixing the ingredients for baked confectionery or other types of confectionery. This can be useful in the manufacture of confectionery having a uniform chocolate flavor after processing such as baking, and so-called chocolate chip products.

[0047]

EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.

In Examples 1 to 5 and Comparative Examples 1 to 3, production examples of baked chocolate and comparative examples thereof will be described.

<Example 1> Prepared processed whey protein (trade name: Genesis HD-5, manufactured by Daiichi Kasei Co., Ltd.)
20 parts by weight, 24 parts by weight of no-temper type vegetable oil (rising temperature: 33.5 ° C.), 16 parts by weight of cacao mass, 40 parts by weight of sugar, 0.4 parts by weight of lecithin, and hydrophilic-hydrophobic balance (HLB) Using 0.1 part by weight of polyglycerin polyricinolate (PGPR), which is 1, and an appropriate amount of vanillin, chocolate was produced according to a conventional method (Table 1).

<Examples 2 to 5> Baking-resistant chocolates were produced under the same conditions as in Example 1 except that the formulations shown in Table 1 were used.

Comparative Examples 1 to 3 Chocolate was produced under the same conditions as in Example 1 except that the formulations shown in Table 1 were used. Instead of the modified whey protein, skim milk powder was used in Comparative Example 1 and whole milk powder was used in Comparative Example 2, respectively. Comparative Example 3 is a normal black chocolate containing no dairy product.

[0052]

[Table 1]

In Examples 6 to 10 and Comparative Examples 4 to 6,
Production examples of hard biscuits and pretzel using baked chocolate, comparative examples thereof, and evaluations thereof will be described.

<Example 6> Based on the composition shown in Table 2, hard biscuit and pretzel dough were produced by a conventional method. The obtained dough was rolled into a sheet having a thickness of about 0.5 mm. The rolled dough was divided into two doughs of the same size.

[0055]

[Table 2]

On one of the above-mentioned rolled doughs, the fire-resistant chocolate of Example 1 which had been melted and adjusted to a temperature of 40 ° C. was overlaid, and the thickness of the chocolate portion was adjusted to about 5 mm. Next, the other side of the rolled dough was overlaid on the chocolate to obtain a chocolate-encased dough in which the chocolate was sandwiched between the doughs. Next, the chocolate-crusted dough was cut out with a leaf-shaped mold having a major axis of 42 mm, a minor axis of 17 mm, and a mold thickness of 1 mm to obtain a molded product of a chocolate-encrusted dough composed of 3 g of fire-resistant chocolate and 1 g of the dough. .

The obtained chocolate-encased dough molded product was arranged on a light mesh, and baked for 9 minutes in a batch-type oven at 200 ° C. for both upper and lower sides to obtain a chocolate-encased hard biscuit.

On the other hand, after arranging molded products of chocolate-encased dough on a light mesh, spraying a 2% aqueous solution of caustic soda at room temperature from the upper surface and subjecting them to an alkali treatment, the mixture is baked in the same manner as a hard biscuit. Chocolate wrapped pretzel was obtained.

In the obtained chocolate-encrusted hard biscuit and chocolate-encrusted pretzel, chocolate did not boil and no shrinkage was observed.
The chocolate inside was delicious with a smooth texture. Table 3 shows the results of the evaluation.

The bumping of the chocolate was evaluated in two steps by visual evaluation of the chocolate-encased hard biscuit and the chocolate-encased pretzel which were arbitrarily taken out. ○ indicates that bumping was not observed at all, and X indicates that bumping occurred and almost no chocolate remained inside.

The smoothness of the chocolate was evaluated by a sensory test on the chocolate biscuit hard biscuit and the chocolate encrusted pretzel which were taken out arbitrarily. O indicates that the chocolate after baking has the same smoothness as before baking, and-indicates that the chocolate could not be evaluated due to bumping.

<Examples 7 to 10> Hard biscuits and pretzel were produced under the same conditions as in Example 6 except that the baked chocolate of any of Examples 2 to 5 was used. Table 3 shows the results of the evaluation.

<Comparative Examples 4 to 6> Hard biscuits and pretzel were produced under the same conditions as in Example 6 except that any one of the chocolates of Comparative Examples 1 to 3 was used.
Table 3 shows the results of the evaluation.

[0064]

[Table 3]

Example 11 and Comparative Example 7 describe a production example of chocolate sand soft biscuit using baked chocolate, a comparative example thereof, and evaluation thereof.

Example 11 Based on the composition shown in Table 4, soft biscuit dough was prepared by a conventional method. The obtained dough was rolled into a sheet having a thickness of about 1.0 mm.
The rolled dough was divided into two doughs of the same size.

[0067]

[Table 4]

After melting on one of the rolled doughs,
Example 1 in which the temperature was adjusted to about 5 mm, and then cooled and molded to a thickness of about 5 mm.
Baked chocolate sheets. Next, the other of the rolled doughs was overlaid on the chocolate to obtain a chocolate sand dough with the chocolate sandwiched between the doughs. Then, the chocolate sand dough was added to the long diameter 4
Cutting was performed in a mold having a diameter of 0 mm and a short diameter of 20 mm to obtain a molded product of chocolate sand dough composed of 5 g of fire-resistant chocolate and 4 g of dough.

The obtained molded product of chocolate sand dough was arranged on a light mesh, and baked for 9 minutes in a batch oven at 200 ° C. to obtain a chocolate sand soft biscuit.

In the obtained chocolate sand soft biscuit, chocolate does not overflow from the cut surface,
No shrinkage was seen. The chocolate inside was delicious with a smooth texture. In addition, evaluation was performed based on the same reference | standard as Examples 6-10.

Comparative Example 7 A chocolate sand soft biscuit was produced under the same conditions as in Example 11 except that the chocolate of Comparative Example 2 was used.

In the soft biscuit obtained after baking, a part of chocolate overflowed from the cut surface. The chocolate remaining inside had no smooth texture and was gritty and unpalatable.

Example 12 and Comparative Example 8 describe a production example of a baked chocolate, a comparative example thereof, and evaluation thereof.

<Example 12> The baked chocolate of Example 1, which was adjusted to 40 ° C after melting, was prepared by heating the chocolate to a length of 40 mm and a width of 30 m.
m, a plastic mold having a thickness of 5.6 mm and solidified by cooling. Thereafter, the chocolate was taken out of the mold to obtain a molded chocolate. Then, put the molded chocolate in a fixed oven,
By baking at 170 ° C. for 11 minutes and cooling to room temperature, a baked chocolate was obtained.

The obtained baked chocolate maintained the shape before calcination, and the change on the chocolate surface was small. The interior of the chocolate had a smooth mouthfeel. Table 5 shows the results of the evaluation.

Comparative Example 8 A baked chocolate was produced under the same conditions as in Example 12 except that the chocolate of Comparative Example 1 was used.

The obtained baked chocolate could not maintain the shape before calcination, flowed and deformed, and the surface of the chocolate flaked. The inside of the chocolate had a rough texture. Table 5 shows the results of the evaluation.

[0078]

[Table 5]

In Example 13 and Comparative Example 9, a production example of a baked meringue-coated chocolate, a comparative example thereof, and evaluation thereof will be described.

<Example 13> The chocolate obtained in Example 1, which had been adjusted to 40 ° C after dissolution, was prepared by mixing the chocolate having a length of 40 mm and a width of 30 mm.
mm and a 2.8 mm thick plastic mold, and was cooled and solidified. Thereafter, the chocolate was taken out of the mold to obtain a molded chocolate. Meringue was prepared from 70 parts by weight of egg white and 30 parts by weight of granulated sugar. Then, after applying meringue to the front and back of the molded chocolate, it was placed in a fixed oven, and
By baking at 0 ° C. for 11 minutes and cooling to room temperature, a baked meringue-coated chocolate was obtained.

The obtained baked meringue-coated chocolate maintained its shape before baking. The texture of the chocolate inside melted well and the mouthfeel was smooth. Table 6 shows the results of the evaluation.

Comparative Example 9 A baked meringue-coated chocolate was produced under the same conditions as in Example 13 except that the chocolate of Comparative Example 1 was used.

The obtained baked meringue-coated chocolate maintained its shape before baking. However, the chocolate inside had a hard and varied texture, and the texture was hard and loose compared to that before baking. Table 6 shows the results of the evaluation.

[0084]

[Table 6]

[0085]

According to the present invention, there is provided a fire-resistant chocolate that can maintain the texture and shape of the chocolate even after firing. The baking-resistant chocolate of the present invention does not cause bumping or baking even when baked in combination with baked confectionery dough such as biscuits. The use of the fire-resistant chocolate of the present invention can provide a chocolate-containing baked confection having high productivity and excellent taste.

Claims (9)

[Claims] Claims: 1. Contains a prepared whey protein processed product,
Baking resistant chocolate. 2. The content of the processed whey protein product is about 1 to 7 with respect to 100 parts by weight of chocolate dough.
The fire-resistant chocolate according to claim 1, which is 0 parts by weight. 3. The chocolate according to claim 1, further comprising a dairy product. 4. A baked chocolate confectionery produced by a method comprising the step of baking the baked chocolate according to any one of claims 1 to 3. 5. The baked chocolate confectionery is a liquid material,
The baked chocolate confectionery according to claim 4, which is baked after applying meringue or powder to the surface. 6. A baked confectionery produced by a method comprising a step of baking the baked confectionery material containing the baked chocolate according to any one of claims 1 to 3. 7. The baked confectionery according to claim 6, wherein the baked chocolate is encased or covered with baked confectionery dough and baked. 8. The baked confectionery is a hard biscuit,
The baked confectionery according to claim 7. 9. The baked confectionery according to claim 7, wherein the baked confectionery is a pretzel.